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Recipe from SPICE AT HOME. Vivek Singh's Potato Bonda Burgers are based on vada pao, a staple of Mumbai street food.
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Spice
at home
For the FirSt time, 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.
ViV
ek
Sin
gh
Spice at home
90100
9 781472 910905
ISBN 978-1-4729-1090-5
£25Absolute PressBloomsbury Publishing Plcwww.absolutepress.co.uka a
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 PressScarborough House29 James Street WestBath BA1 2BTPhone 44 (0) 1225 316013Fax 44 (0) 1225 445836E-mail [email protected] www.absolutepress.co.uk
Text copyright © Vivek Singh, 2014Photography copyright © Lara Holmes, 2014
Publisher Jon CroftCommissioning Editor Meg AventProject Editor Alice GibbsArt Director and Designer Matt InwoodAssistant Designer Kim MusgroveEditor Gillian HaslamPhotographer Lara HolmesRecipe Tester Genevieve TaylorProps Stylist Jo HarrisIndexer 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 textThis 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 Plc50 Bedford Square, London WC1B 3DPwww.bloomsbury.com
Bloomsbury is a trademark of Bloomsbury Publishing Plc
Cover photo: Rabbit Tikka, page 147
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SPiCe AT HoMe 56
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57 THe MiDDle oF THe DAy
h ave you been to Mumbai, but never had a vada pao? if so,
you haven’t lived. Th e local trains in 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 seeds½ teaspoon white urad lentils 4 green chillies, chopped2.5cm piece of ginger, peeled and
chopped 10 curry leaves2 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 saltvegetable oil, for deep frying
For the batter100g gram fl our¼ teaspoon ground turmeric ¼ teaspoon red chilli powder½ teaspoon salta pinch of carom seeds
150ml water, ¼ teaspoon Ginger and Garlic Paste
(optional, see page 226)
To s erve4 burger buns 50g salted butter6 tablespoons Green Coriander
Chutney (see page 190)½ cucumber, sliced2 tomatoes, sliced¼ iceberg lettuce4 tablespoons tomato ketchup
(optional) 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.
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.
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.
potato BonDa BurgerS
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Spice
at home
For the FirSt time, 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.
ViV
ek
Sin
gh
Spice at home
90100
9 781472 910905
ISBN 978-1-4729-1090-5
£25Absolute PressBloomsbury Publishing Plcwww.absolutepress.co.uka a
ViVek Singh
