Vivek Singh shares a collection of recipes aimed squarely at the home cook. Here are dishes taken from and inspired by his childhood, his family, his friends and his work, and intended to be enjoyed at home. These are dishes to start and end the day, with which to share and celebrate. Spice At Home is a book of everyday recipes to turn to time and time again. Vivek is one of Britain’s best-loved Indian chefs; executive chef of the Cinnamon Club group of restaurants, an award-winning author and a regular on our TV screens via Saturday Kitchen, MasterChef and Market Kitchen. ISBN 978- 1- 4729- 1090- 5
9 781472 910905
90100
ÂŁ25
a
Absolute Press
Bloomsbury Publishing Plc www.absolutepress.co.uk
Spice at h o m e Vivek Singh
For the first time,
a
Spice at ho m e Vivek Singh
spice_at_home13.indd 2
01/07/2014 14:08
First published in Great Britain in 2014 by Absolute Press, an imprint of Bloomsbury Publishing Plc Absolute Press Scarborough House 29 James Street West Bath BA1 2BT Phone 44 (0) 1225 316013 Fax 44 (0) 1225 445836 E-mail office@absolutepress.co.uk Website www.absolutepress.co.uk Text copyright Š Vivek Singh, 2014 Photography copyright Š Lara Holmes, 2014 Publisher Jon Croft Commissioning Editor Meg Avent Project Editor Alice Gibbs Art Director and Designer Matt Inwood Assistant Designer Kim Musgrove Editor Gillian Haslam Photographer Lara Holmes Recipe Tester Genevieve Taylor Props Stylist Jo Harris Indexer Ruth Ellis
The rights of Vivek Singh to be identified as the author of this work have been asserted by him in accordance with the Copyright Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic or otherwise, without the prior permission of Absolute Press. A catalogue record of this book is available from the British Library ISBN: 9781472910905 Printed in China by C&C Offset A note about the text This book is set in Minion and the headline fonts are in Orial. Minion was created by Robert Slimbach, inspired by fonts of the late Renaissance. Orial is a striking contemporary font designed by Salman Boosty.
Bloomsbury Publishing Plc 50 Bedford Square, London WC1B 3DP www.bloomsbury.com Bloomsbury is a trademark of Bloomsbury Publishing Plc
Cover photo: Rabbit Tikka, page 147
spice_at_home13.indd 4
01/07/2014 14:08
SPiCe AT HoMe
spice_at_home13.indd 56
56
01/07/2014 14:11
potato Bon Da Bu rge rS
h never had a vada pao? if so, you haven’t lived. The local trains in ave you been to Mumbai, but
Mumbai are the lifeline of the city and this ever-popular street snack is the fuel of its people. Spicy vegetable or potato bombs served inside soft rolls, spiked with fresh green and tangy tomato ketchup, this makes a great change from the meaty burgers we’re so used to. ServeS 4 2 tablespoons vegetable or corn oil 1 teaspoon mustard seeds ½ teaspoon white urad lentils 4 green chillies, chopped 2.5cm piece of ginger, peeled and chopped 10 curry leaves 2 red onions, sliced ½ teaspoon ground turmeric 3 medium potatoes, boiled, peeled and grated (approximately 400–500g grated weight) juice of ½ lemon 1 tablespoon chopped coriander leaves 1 teaspoon salt vegetable oil, for deep frying For the batter 100g gram flour ¼ teaspoon ground turmeric ¼ teaspoon red chilli powder ½ teaspoon salt a pinch of carom seeds
150ml water, ¼ teaspoon Ginger and Garlic Paste (optional, see page 226) To s erve 4 burger buns 50g salted butter 6 tablespoons Green Coriander Chutney (see page 190) ½ cucumber, sliced 2 tomatoes, sliced ¼ iceberg lettuce 4 tablespoons tomato ketchup (optional)
Spread the chutney on the bottom half of the bun, arrange the cucumber, tomato and lettuce on top and then add the potato patties. Cover with the top of the bun and serve with more green coriander chutney and tomato ketchup on the side.
To make the bonda mix, heat the oil in a heavy-based pan over a high heat. When it is hot, add the mustard seeds, urad dal, green chillies, ginger, curry leaves and onions. Sauté for 3–4 minutes, then add the turmeric and mix well for 1 minute. Add the grated potatoes, reduce the heat to low and stir well for 5 minutes, then add the lemon juice and coriander leaves. Add the salt, mix well and set aside to cool. When cold, divide into four balls and shape as patties. Slice the burger buns in half and spread with butter. Heat a pan and sear the cut sides of the buns. To make the batter, simply whisk all the ingredients together.
57
spice_at_home13.indd 57
Heat the oil in a wok or in a deep-fat fryer to 170ºC. Dip the shaped potato patties in the chickpea batter and deep fry for 3–5 minutes until golden in colour. Remove and drain on kitchen paper.
THe MiDDle oF THe DAy
01/07/2014 14:11
Vivek Singh shares a collection of recipes aimed squarely at the home cook. Here are dishes taken from and inspired by his childhood, his family, his friends and his work, and intended to be enjoyed at home. These are dishes to start and end the day, with which to share and celebrate. Spice At Home is a book of everyday recipes to turn to time and time again. Vivek is one of Britain’s best-loved Indian chefs; executive chef of the Cinnamon Club group of restaurants, an award-winning author and a regular on our TV screens via Saturday Kitchen, MasterChef and Market Kitchen. ISBN 978- 1- 4729- 1090- 5
9 781472 910905
90100
ÂŁ25
a
Absolute Press
Bloomsbury Publishing Plc www.absolutepress.co.uk
Spice at h o m e Vivek Singh
For the first time,
a
Spice at ho m e Vivek Singh