Bet mine don't get to look that good in Essex next year

T63

In his books Vivek Singh says GG paste is 100g Garlic, 100g Ginger and 175ml water blitzed to death in a food processor.

T63

Planning the allotment for next year and seeing the success a couple of Indian ladies have had I will be looking at okra, fenugreek and exploring other Indian options

Sow

Soak seeds for 2 hours in warm water before planting.

Sow from March to April under glass, or in a propagator at temperatures above 16

I made this for yesterday's curry fest with the family and it went down really well.
Original recipe on Vivek Singhs website http://www.viveksingh.co.uk/march-old-delhi-style-butter-chicken/

I made it with boned thighs as the kids prefer it that way, if I was making it for me and the wife it would be whole thighs skinned.

2x 750g free-range young chicken (poussin), skinned and each cut in half along the backbone (alternatively use 800g boned chicken thighs cut into two)

For the marinade
120g Greek yoghurt
2 tablespoons Ginger & Garlic paste
1 tablespoon vegetable oil
1

This went down really well with the family but I had to reduce it somewhat before finishing it off in the oven. When I do this again I will drastically reduce the water, possibly adding a little after the tomatoes have turned to pulp.
After reducing I finished this off in a 160C oven for one hour which really softened the ox cheeks.

T63

This is by Chef Vivek Singh and can be found on his website along with a number of other great looking dishes to try. I will be making this with ox cheek and will have to play with the cooking times but I reckon two to three hours in a 160C oven. I will make it today and let the flavours develop overnight and serve with a few other dishes for lunch tomorrow.
T63

http://www.viveksingh.co.uk/recipes/

Bhuna is a term you commonly find on restaurant menus. It refers to cooking meat with spices with little or no water added. This requires constant stirring to prevent the spices sticking to the bottom of the pan but the resulting dish is rich and intense in flavour from the caramelisation of the onions and the frying of the spices. I

I will be cooking Beef Bhuna Bengali Style from Vivek Singh this week only I am using ox cheek so need to look at the cooking times as it will take substantially longer. Am also doing his Old Delhi Butter Chicken amongst others for a Sunday dinner with the kids.
I have a glut of runner beans off the allotment so will be doing something with them; possibly a hybrid of aubergine and okra that i devised from two recipes, the runner beans will replace the okra. Prawn biryani and a vegetable kitchri will also likely materialise..

T63

Quote from: Onions on August 12, 2017, 11:57 AM
Yo, Tempest, wht are the actual recipes lke, any examples? It sounds- interesting! Although I think I see what you are getting at- slightly "radical", perhaps?

You will find some of Vivek Singhs recipes online at http://www.viveksingh.co.uk/recipes/
These are some of the easier recipes, but if you want to see some of the more convoluted recipes you need to peek inside the Benares cookbook. The menu for Benares can be found at https://www.benaresrestaurant.com/menus/a-la-carte/

T63

As most of the regulars here know I have a preference for the more traditional Indian food and that is where I post most of my recipes. I did play around with BIR with the likes of Pat Chapman and Kris Dhillon in the long past days of monochrome, gaslight and Vesta boil-in-the-bag, but the results were not so pleasing.
So the choices available at that time were invariably BIR or Traditional, but a new category of Indian restaurant cooking has come very much to the fore in recent years and that is Contemporary.
Contemporary Indian is the type of food served up in the restaurants of Atul Kochar, Vivek Singh and others. It uses the Indian art of spicing with non traditional local ingredients and preparation.
My wife and I really love our traditional home cooked curries and we love eating Contemporary Indian Cuisine, but I doubt I would attempt a contemporary dinner party at home. Too much fuss for me, far too many rare and obscure ingredients and I would suggest that the time required to prep and cook several dishes in that category could prove daunting.

T63

Welcome to the site. Always pleased to see new contributors joining.

T63