The My Kitchen Table series has just released an iPhone app. The app features 40 free recipes, including some of Madhur’s, as well as 7 hand-picked recipe collections which you can purchase at any time.  It also features a ‘touch-free’ mode so that you can go between steps without getting your hands dirty. Find out more about it on the My Kitchen Table website, direct on iTunes or watch the video below.

A brand new book has just been released by Madhur Jaffrey on the My Kitchen Table list. To find out more and the series visit their website and you can buy the book from Amazon.

Read about where Madhur feels her happiest, what food she cooks for her family and what food she likes to cook for friends, all in the Q&A on the My Kitchen Table website.

Today sees the publication of a new Madhur Jaffrey book – My Kitchen Table: 100 Essential Curries. The book is part of the My Kitchen Table series, which features some of Madhur’s longstanding friends including Ken Hom and Antonio Carluccio.

To find out more about the series, watch some techniques videos and get lots of Madhur Jaffrey recipes, visit the website.

Curry Easy has been selected by Good Food Magazine as one of the best cookery books of 2010.

“I love everything about Curry Easy – the vibrant cover, the stunning photographs, but best of all the recipes.”

Read their full review plus their other selections on the Good Food website.

The New York Times has selected At Home with Madhur Jaffrey (called Curry Easy in the UK) as one of their best cookbooks of 2010. Thanks to this book (and some other fantastic Indian cookery books listed),  “there are no excuses for not cooking Indian dishes at home”.

Read the article in its entirety here.

The Times have named Curry Easy their Cookery Book of the Year!

This is a true classic — fresh, intelligent and simply scrumptious. Even in an unusually strong year for cookbooks, Jaffrey’s quality shines through.

Read the full review here (behind the paywall)

For the New York Times’ Vegetarian Thanksgiving series, Madhur offers four ways to add Indian flavors to your holiday table. The recipes include sweet and sour butternut squash and aubergine in a north-south sauce. For four delicious thanksgiving recipes, visit the New York Times website.

‘As children we washed our faces in milk from our cow. We’d rub it on until it dried, then wash with warm water. My face felt like cream’

Read the full article on The Guardian website

Chappali kebabs, popular throughout much of Pakistan but originating near its borders with Afghanistan, are actually beef patties (rather than skewered meat) shallow-fried in the fat rendered from the tail of a fat-tailed sheep. If you can imagine a juicy, spicy hamburger cooked in roast beef dripping, you get the general idea: delicious but iffy on the health front. Over the years, I have come up with my own version, using turkey meat.

I serve these kebabs with Thin Raw Onion Rings and Peshawari Red Pepper Chutney. You may even put this kebab in a hamburger bun, along with the onion rings and either a good squirt of lemon juice or some tomato ketchup

Makes 6 kebabs

* 2 tablespoons natural yoghurt
*450 g/1 lb minced turkey, preferably a mixture of light and dark meat
*¾ teaspoon salt, or to taste
*1 tablespoon whole coriander seeds and 1 teaspoon whole cumin seeds, lightly crushed in a mortar, or put between sheets of foil and crushed with a rolling pin
*4 tablespoons finely chopped fresh mint
*½ teaspoon crushed red chilli flakes
* 1 teaspoon peeled and finely grated fresh ginger
* 5 tablespoons olive or rapeseed oil

Put the yoghurt in a small sieve and set it over a cup as you prepare the rest of your ingredients (10 minutes will do, but longer will not hurt).

Put the strained yoghurt and all the remaining ingredients except the oil in a bowl. Mix well. Cover and refrigerate for at least 1 hour, or as long as 24 hours, so that the flavours mingle.

Divide the meat into six pieces and roll into balls. Flatten the balls to make six clean-edged patties 9 cm/31⁄2 inches. Put the oil in a large frying pan and set over a medium–high heat. When hot, put in as many patties as will fit easily and fry for about 1 minute on each side, or until browned. Turn the heat down to medium–low and continue to cook the patties, turning frequently, until the juices run clear when the patties are pressed. Cook all the patties in this way and serve hot.