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.

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.

“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.

Read the article in its entirety here.

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.

Read the full article on The Guardian website

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.