This is a really nice side dish that appeared in one of the newspapers. As it was by Vivek Singh I thought I would give it a go and it is now a firm favourite at home.

I suppose with the Chinese element it is not really authentic, but then it is not BIR.

Stir-fried greens with garlic and cumin recipe by Vivek Singh

Recipes
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

Quote from: sp on February 10, 2013, 02:27 PM
As part of the schools activities days in May I have volunteered to teach some 1st-4th year secondary school pupils the fine art of BIR cooking.

Sounds more like community service than something I'd volunteer to do!

I have just got a pal of mine interested in cooking curry and today I offered to take him to the Taj stores in Brick Lane to get a selection of spices. He declined the trip but asked if Icould provide a spice list for him to work on building up, start with the absolute essentials and then add the lesser used spices.

What would you recommend as the bare essential and what are the must haves that he then needs to look out for?

Quote from: goncalo on April 21, 2013, 03:15 PM
Possibly relevant:
https://curry-recipes.co.uk/curry/index.php/topic,11760.0.html

Now that is one good looking website. It needs further exploration!

I got a copy of Capital Spice by Chrissie Walker yesterday. Over 100 recipes from 21 restaurant chefs. All the restaurants involved are in London, hence the title.
Although the book is written by restaurant chefs there are no base sauces, the recipes are more traditional even though some of the ingredients are not s otraditional. There area couple of recipes that immediately jumped out at me; Goan Pork Vindaloo from Ma Goa, Rogan Josh from Benares there is also a Chicken Curry from Tamarind that gives a recipe for a basic curry with a number of suggestions as to how it can be enhanced.

I've no time this weekend to test drive the book but come next weekend I will be busy in the kitchen and, all things coming out well, I will post some sample recipes and results.

Has anyone else tried this book?

I use this Georgio Locatteli recipe from his book Made in Italy. I also add 3 or 4 anchovies to the oil as it warms up to give it a bit more depth. This recipe makes loads but me and the wife portion it out and freeze to use as and when we need it.

Rag

Just got to Liverpool Street after pigging out at Tayyabs, looking forward to the sleep on the train home. But the train service is replaced in part by buses and the one we went for is cancelled as the crew ain't turned up.

Originally planned to hit sweet and spicey in Brick Lane but the old place seems to have changed hands and is looking distinctly unkempt and neglected.

I tend to blitz any mince, lamb, beef, horse, in the food processor before using it for meatballs, koftas etc. it does make them smoother. I was once told to add some iced water to the final mix. Cannot remember for the life of me who gave this advice though.

I often browse online through the food section of the Times of India to see what new recipes are in there. I remember someone once looking for the kebab recipe from the Lahore restaurant in the East End and though I have never pinned that one down, this Kashmiri Kebab recipe from the ToI may be a close thing. I haven't cooked it myself yet and am away from home for a couple of week ends but I will definitely give this a go soon.

Kashmiri Seekh Kebab (serves 4)
Ingredients:
Boneless Lamb 1kg
Saffron 1gm
Turmeric powder 5gm
Kashmiri mirch powder 20gm
Aniseed powder 10gm
Black cumin 10gm
Green coriander 10gm
Onion 100gm
Eggs 2 nos.
Mustard oil 30ml
Garam masala 10gm
Salt to taste

Method:
- Cut mutton boneless into small pieces after washing it
- Add saffron and the remainder of the spices and herb, except eggs, salt and chilli powder
- Mix well and pass through meat mince machine, twice
- Add eggs and mix well
- Add salt and chilli powder as per taste
- Put it on BBQ skewer evenly with wet hands
- Cook it properly on low heat for 8-10 minutes
- Serve with mint sauce and sliced onion

anwesha.mittra@indiatimes.co.in

Some of the text jokes have been a bit beyond the pale