I was not able to obtain a reasonably priced copy of the book chosen for this month, so I borrowed some recipes from Robbie Cheadle, from her copy of “From Curries to Kebabs: Recipes from the Indian Spice Trail” by Madhur Jaffrey.

This is the blurb for “From Curries to Kebabs: Recipes from the Indian Spice Trail”

Indian cookery is among the world’s most distinctive and enticing cuisines, one whose influence can be discerned in culinary traditions around the globe. In this groundbreaking book, bestselling author Madhur Jaffrey presents more than 100 of the best curries, many recorded for the very first time, plus all the savoury accompaniments to serve with them.

As Indians immigrated to different countries, they brought with them ingredients and cooking techniques that resulted in countless delicious hybrids of classic dishes.

In this groundbreaking cookbook, bestselling author Madhur Jaffrey illustrates the evolution of curry and its close relative, the kebab, throughout Asia and eastern Africa. Featuring more than 100 enticing recipes, this volume includes not only the finest dishes from India, but a variety of curries from around the world—from Sumatran Lamb Curry from Indonesia to Lobster in Yellow Curry Sauce from Thailand.

Twenty easy recipes for delicious spiced kebabs are also included, as well as soups, noodles, breads, chutneys, beans and vegetables to complement every dish. A must-have addition to every curry lover’s library, this beautifully illustrated guide will give you a fascinating insight into the art of Indian cooking.

***

The author has travelled around the world, collecting interesting and delicious curry recipes and complied them into this book. I found that this is not just a cookbook, but a detailed history of curries and their many variations from around the globe. This is somethng to read at night before bed, leaving you to dream of colourful nations and tables laden with tasty curries. Although that might make you hungry.

I choose to make Potatoes and Cauliflower Curry which was fast, easy and very tasty.

Potatoes and Cauliflower Curry (India)

This is a typical, festive, Punjabi-style curry. It is generally eaten with breads, yogurt raitas, and pickles, but may be served with almost any meal.

Serves 4 to 6

I cup chopped onion

2-inch piece of fresh ginger, peeled and chopped

4 cloves garlic, chopped

8 Tablespoons corn, peanut or olive oil

2 good-sized boiling potatoes (about 12 ounces) boiled, cooled, peeled and cut into 1 inch cubes

about 5 cups cauliflower florets, cut so they are just slightly bigger than the potato pieces

A generous pinch of ground asafetida

½ teaspoon whole cumin seeds

1 teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon ground turmeric

½ teaspoon cayenne pepper

1 cup grated tomatoes

1 ½  teaspoon salt. Or to taste

3 to 4 fresh hot green chillies, whole, but with small slits cut in each

Put the onion, ginger, garlic and 4 tablespoons of water in a blender and blend until smooth

Pour the oil into a large lidded pan and set over medium-high heat. When the oil is hot put in potatoes and cauliflower. Fry, stirring, until they are lightly browned. Remove with a slotted spoon and set aside.

Off the heat, remove all but 3 tablespoons of oil from the pan, then return the pan to the heat.

Put in the asafetida and then the cumin seeds. After a few seconds put in the onion mixture from the blender. Stir and fry for 3 to 4 minutes.

Put in the coriander, cumin, turmeric, and cayenne pepper. Stir for a minute, then add the tomatoes and cook, continuing to stir, for 2 minutes.

Add cauliflower and potatoes, 2 ½ cups of water and chillies. Stir to mix. Cover and simmer on low heat for 2 to 3 minutes. Taste for salt before serving.

I served it on a bed of rice. I was not able to find asafetida. Research indicated that you could use garlic salt or onion salt instead (or a bit of both).

Does this cookbook deserve a place on my shelf?

I’m divided. I like cookbooks I can sit down and read. So in that case yes as the book is filled with interesting stories and histories of the recipes. My only hesitation is that the cookbook has quite a few meat recipes, which I’m not interested in. So in that case it would be no. However, a vegetarian cookbook by Madhur Jaffrey, would be a welcome addition to my collection.

Thanks to Robbie Cheadle for sharing some of the recipes with me.