Stir-fried greens with garlic and cumin with thanks to Vivek Singh
This recipe is another one from Vivek Singh that has become a firm favourite in our humble abode, it is a quick veg recipe that can be made with whatever greens are in season. We serve this whenever the kids and gran kids are around and it always goes down well.
Serves 4
2 tbsp vegetable oil
2 cloves of garlic, finely chopped
1 dried red chilli
1 tsp cumin seeds
150g broccoli, cut into florets
50g shelled peas, fresh or thawed
1 green chilli, finely chopped
2.5cm piece of fresh ginger, peeled and finely chopped
200g bok choy leaves, sliced
200g spinach leaves

I found this recipe on a site called

Quote from: Robbo141 on April 24, 2020, 05:55 PM
Anyone ever cook with Carolina Reapers?  I grew these one year but honestly they

Quote from: Peripatetic Phil on April 17, 2020, 10:16 AM
What would your list be today, T63, with the benefit of a further 13 years' experience ?

Quote from: tempest63 on May 28, 2007, 05:14 PM
Can you name a quality Indian cookbook or two?

For me it has to be:

• 50 Great Curries of India by Camellia Panjabi (even with the errors)
• Indian Cookery by Madhur Jaffrey
• Classic Indian Cookery by Julie Sahni
• A Taste Of Punjab by Lali Nayar
• Tandoor by Ranjit Rai (especially with the BBQ season upon us)
• Indian Cookery, A Practical Guide by Dharamjit Singh

(Slightly re-formatted to make it more legible as an embedded quotation).

** Phil.

That is a searching question. Of the books I first named only the Maddhur Jeffrey still gets extensively used. I have my original BBC paperback that is now tattered, torn and stained and that goes into the kitchen with me. A clean copy of the same book resides on the shelf, picked up seemingly unused in an oxfam shop, and I have the large glossy format with pictures released by the BBC a few years back for perusing in an armchair.
Recently I have worked through a lot of Vivek Singhs book as well as some of the more recent authors and my Indian Cookbook collection consists of 130 plus books.

I think that the above list were the special books that I really relied on back in the day but, nowadays, I have certain recipes in a number of cookbooks to fall back on depending on who is around and what is available.

I

This book was on my top ten thatI posted way back in 2007.
https://curry-recipes.co.uk/curry/index.php?topic=1862.msg16112#msg16112

Quote from: romain on April 05, 2020, 01:37 AM
Sounds really good. One you make regularly?

This tends to be one of the regular side dishes i prepare. Everyone we served it up to has really enjoyed it.
T63

Aloo Gobi Roasted Cauliflower and Potatoes

From the book

Quote from: Yousef on November 15, 2019, 09:03 AM

Quote from: tempest63 on November 15, 2019, 04:22 AM

Quote from: Garp on October 18, 2019, 10:11 PM
Not easy on the eyes. Would be interesting to see what else has changed.

Viewing on an iPad there is a very annoying sidebar that you can close but which reopens every time you change the page. Also the link that used to be at the top has gone meaning I have to use the back button each time so all unread posts remain unread after reading them.
Also, on an iPad the google ads take up nearly a quarter of the page. May have to resort to an adblocker.

Hello
Well you can also use Tapatalk app for a better experience.


Sent from my iPhone using Tapatalk

Thanks for the tip, great improvement


Sent from my iPad using Tapatalk

Quote from: Garp on October 18, 2019, 10:11 PM
Not easy on the eyes. Would be interesting to see what else has changed.

Viewing on an iPad there is a very annoying sidebar that you can close but which reopens every time you change the page. Also the link that used to be at the top has gone meaning I have to use the back button each time so all unread posts remain unread after reading them.
Also, on an iPad the google ads take up nearly a quarter of the page. May have to resort to an adblocker.

Quote from: mickyp on November 04, 2019, 05:18 PM
Yes they have got smaller, i think they used to be 450g originally, and I still get wound up when I see the sauce only covers half the chicken like its been squirted on followed by the film top, if just to remind you its a production line.

we choose where to shop on the basis of what we are cooking. The Tesco Extra at Maldon was our first choice but the range and quality has diminished so much, and now the deli and fresh meat counter is no longer open between Thursday and Sunday we go to Sainsbury