#Madhur Jaffrey

[twixnmix]

Andy Warhol, Edie Sedgwick and Madhur Jaffrey at Dorothy Strelsin's party for the New York Film Festival on September 13, 1965. 

[ulrichgebert]

Die ganze Welt ist eine Bühne. Also auch Indien. Die Schauspielerfamilie Kendal, hier unter dem Tarnnamen "Buckingham" spielt dort in den 60er Jahren auf recht unterschiedlichen Bühnen Shakespeare-Stücke, aber es läuft alles nicht so gut wie früher, die Leute interessieren sich gar nicht mehr so für Shakespeare und schauen lieber unseriöse Musikfilme. Töchterlein Felicity verguckt sich in den hübschen, aber unseriösen Shashi Kapoor, der steht aber unter der Fuchtel einer berühmten, aber zickigen (und unseriösen) Bollywood-Diva, so daß Felicity schließlich nach England heimgeschickt wird, wo sie uns dann auch nur 56 Jahre später hier in Anything Goes erfreute, und Shashi heiratete stattdessen ihre Schwester. So imitiert das Leben die Kunst, und umgekehrt.

[wellesleybooks]

Awesome Author Photos

Madhur Jaffrey on the back of the 50th Anniversary Edition of An Invitation to Indian Cooking. Published by Alfred A. Knopf, Publisher. Author photograph by Adrianna Newell.

[lyledebeast]

I'm almost glad I forgot about Flawless (1999) because I get to have the experience of going "Is that . . . Madhur Jaffrey? The cookbook author?" all over again.

Also Robert DeNiro and Philip Seymour Hoffman, I guess.

[bollywoodirect]

39 years of Saagar (09/08/1985)

Saagar was directed by Ramesh Sippy and features a stellar cast including Rishi Kapoor, Dimple Kapadia, Kamal Hassan, Saeed Jaffrey, Madhur Jaffrey, Nadira, A.K. Hangal, and Satish Kaushik, among others.

The music was composed by R.D. Burman with lyrics by Javed Akhtar. Saagar was India's official entry for the Academy Award for Best Foreign Language Film in 1985.

This film marked only the second time in the history of the Filmfare Awards that an actor was nominated in both the Best Actor and Best Supporting Actor categories. The previous instance was Ashok Kumar for Aashirwad in 1970. Kamal Hassan ultimately won the Best Actor award for Saagar, his first and only award in that category for a Hindi film.

[troublewithangels]

madhur jaffrey in autobiography of a princess (1975)

[hawleywilby]

[badmovieihave]

Bad movie I have Flawless 1999

[recipesfromhereandthere]

Madhur Jaffrey Mughal chicken

[chthonic-cassandra]

Dear gods, fresh green chutney.

1 tablespoon lime juice + 1 inch of grated fresh ginger + 2 sliced hot green chilies + 1 tablespoon plain yogurt + 4 tablespoons of water, grind in a blender or food processor. Add 1 1/2 cups chopped cilantro, run blender again. Stir in 1/2 teaspoon salt.

[storiesofthestreetmp3]

Rlly obsessed with this subsection of famous older south asian women who love starring as the mothers of lesbians in underground sort of shitty western lesbian movies

[ardsami]

The Brooklyn Kitchen Cooks Madhur Jaffrey

[walterstotch]

The Brooklyn Kitchen Cooks Madhur Jaffrey

[bunsicalcrossing]

Madhur Jaffreys lemony lamb

[colfernarvaezwrites]

Madhur Jaffreys lemony lamb

[rederiswrites]

Menus, Oct. 23-30

Several people were open to seeing my menu planning, and it's something I enjoy doing well, so here we go!

Notes: My dishes can all be gluten free (they are, for us) by using gf pasta (we like Rummo brand gf noodles and Tinkyada are good too). Otherwise, we're pretty generally low carb and most things are from scratch, but typically pretty simple. Most of these rely on root vegetables or beans for their carbohydrates.

Feta tomato pasta and sausage --This was viral on Instagram a while back, and I decided to try it. Now my daughter requests it pretty often. I don't make it quite like the original--mostly, I add some zucchini, double the feta, and add a bunch of Italian seasoning. This link is pretty much the same thing. They add shallots, which does sound lovely but costs a bit extra. I cooked some sausage with the meal because I didn't want to load up on pasta, personally, as I'm still staying very low carb.

"Bowl of the Wife of Kit Carson"--modified caldo tlalpeño--Pity poor Maria Carson, whose indigenous name I can't even learn, now remembered by her husband's name. That aside, it's a family favorite. We make it with the entire can of chiles in adobo, but that's a family preference. The avocados are pretty much the vegetable in this one so uhh...have plenty. I make the rice separate, both because that way you can vary it depending on your spice tolerance and because that way the rice doesn't suck up all the soup for leftovers.

Roast whole chicken, roasted mixed root vegetables, and garlicky kale. I basted the chicken with avocado oil (expensive but healthy; feel free to sub cheaper vegetable oil), seasoned it with a Penzey's mix I like called Ozark Seasoning, and stuffed it with rosemary, onions, and garlic. The root vegetables can be whatever; mine were yellow beets (slightly less "earthy" tasting than red, which might be more appealing to some), rutabaga, and carrots. Salt, pepper, and garlic powder is enough, seasoning-wise. And the kale, I blanch and then saute with a LOT of garlic.

Garlic parmesan white beans, brussels sprouts, and Gujerati carrot salad. I've not made the beans yet; they'll be a new dish for us. Sound great, though, and I'm trying to learn more meatless dishes generally and bean dishes specifically. We like to halve or quarter our brussels sprouts, depending on size, steam them, and then eat them with sour cream. And the carrot salad is a longstanding family favorite, which I got from my well worn copy of Madhur Jaffrey's Indian Cooking. This is almost the same recipe, but I don't add cayenne, and I wouldn't use olive oil, since it has such a low smoke point. I'd use peanut or canola or something. It's not spicy or "exotic" tasting, and it's been well-received at potlucks.

Pot Roast. There's no point giving a recipe for this one; just pick one that looks good to you. Just include lots of good veggies. I like carrots, onions, potatoes, and parsnips. It's fun to add a bag of frozen pearl onions, and I like frozen peas put in at the very end of cooking.

Tuna salad. I eat it over lettuce, the others eat it as a sandwich. Dinner for a tired night. My tuna salad is made with well-drained chunk light (in water), finely diced celery, finely diced green salad olives, salt, pepper, and mayo to bind. My family really likes the olives so I go heavy and also use a little of the jar liquid as a salt stand-in.

Deviled eggs and raw veggies with hummus. Another phone-in meal, or it would be if I didn't find making deviled eggs such a hassle. We all love them, but I have some inexplicable personal antipathy for how long they take to make. ANYWAY, my deviled eggs are the bestest, and you will not think so if you eat yours southern-style with (shudder) "salad dressing" instead of mayo, or sweet relish. No, mine are made with salt, pepper, mayo, and lots of finely minced green salad olives, and topped with paprika, preferably sharp paprika.

Pork tenderloin, frozen corn, and stewed apples and quince. Aren't we just POSH? Jacob got me a quince to try at the farmer's market. It's uh...well pretty much I guess it's like a rock-hard and fairly tart apple, with the granular texture of an Asian pear. They're generally eaten cooked, which is why I decided to stew it mixed with apples. So I just sliced the apples and the quince up fine (just leave out the quince if you don't have it which you probably don't, and maybe add a dash of lemon juice instead), simmered them in a couple tablespoons of apple cider (or juice; we had cider), and threw in a teaspoon of pie seasoning, a fistful of dried cranberries (the recipe called for raisins) and very approximately a tablespoon of allulose syrup. Obviously you could just use sugar instead. I topped mine with pecans and it was so so good. Oh, and also the pork: Usually two tenderloins come in a pack of tenderloins, so I put a different seasoning on each just for fun. Various blends. Lemon pepper and Montreal Steak Seasoning are favorites, but tonight I opened an unlabeled container in the pantry and discovered that it was rosemary salt the bestie made and left here, so I mashed it up with some garlic and put that on one, and did bbq rub on the other. The frozen corn....is frozen corn. Except, you know, microwaved.