Mr Singh's Bangras

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Recipe ideas by Vivek Singh

Tuesday, February 25th, 2014

Masala mashed potatoes

Mashed potato is common in India – just not alongside a plate of sausages! The Punjabi stuff parathas with it and the Bengalis eat it spiked with chillies, onion and mustard oil. Our version is designed to act as a starch alternative to firm meaty dishes.

2 tbsp ghee or butter

½ tsp cumin seeds

1 chopped red onions

¼ tsp ground turmeric

2 chopped green chilli chopped

½ inch long ginger chopped

1tsp salt

2 large desiree potatoes boiled and mashed or crushed

Pinch of chopped fresh coriander leaves

1 tomato deseeded and diced into ½ centimeter pieces

20g cooking butter

Method

In a pan heat the ghee, add the cumin seeds and when they start crackling, add the onions and cook till they turn light brown.

Now add the turmeric, ginger and green chilli and sauté for 30 seconds

Add the salt and the potatoes and mix well on a slow heat until the potatoes are heated through and covered evenly by the colour of the turmeric

Now add the coriander and the tomatoes and mix well for a couple more minutes

You can add some butter to give extra shine and richness.

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Masala sautéed potatoes

In the west potatoes are seen as a main starch accompaniment to a protein dish, whereas in the sub continent potato dishes are often eaten with rice or bread. Potatoes are often fried in strips with a little turmeric and chilli and eaten with bread. At The Cinnamon Club we were keen to extend starch accompaniments to our dishes beyond just rice and breads and have adapted traditional sauté potatoes and given them the spice treatment!

5 large charlotte potatoes, peeled and slice in ½ cm discs

2 tbsp oil

1tsp cumin seeds

1 onion large chopped fine

½ tsp chili powder

½ tsp ground turmeric

1tsp ground cumin

½ inch long ginger chopped fine

2 green chillies chopped

1 red onion sliced into rings

1 tomato, deseeded and diced

25gm chopped coriander leaves

Method

To blanch the potatoes, boil them in 500ml of salted water (2tsp salt) with half of the turmeric for 5 minutes then strain and leave aside

Heat the oil in a pan; add the cumin seeds and when they start to crackle, add the onions and sauté until they start to turn golden brown.

Add the potatoes and sauté for a minute, adding the remaining half of the turmeric, the chilli powder, cumin powder and salt. You may sprinkle some water if the spice powders are burning.

Add the onion rings and stir quickly. When the onions starts to soften add the deseeded tomatoes and stir quickly. Sprinkle the ginger, chillies and the coriander.

Cook until the onion rings are starting to wilt and the potatoes are almost crisp.

Masala mash potato

(Above) Masala sautéed potatoes

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Maharashtrian lentil salad

60g whole green moong lentils

30g split yellow moong lentils

50 g cucumber finely diced

50 g carrot, finely diced

1 tbsp fresh green coriander

½ tsp salt

The juice of half a lemon

For tempering

1tbsp oil

¼ tsp mustard seeds

1 sprig of curry leaves

Method

Soak the lentils for 6 hours, then drain and cool.

Wash the lentils together, adding the vegetables,salt and lemon juice. To temper them, heat the oil in a pan and when hot add the mustard seeds. When they crackle, add the curry leaves and as they start to wilt, pour them on to the salad and mix.

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(Above) Maharashtrian lentil salad

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Lemon rice

400 g Boiled basmati rice

2 tbsp oil

10 curry leaves

1 tsp mustard seeds

1 tsp chana dal (available in supermarkets and health stores)

½ tsp white urad lentils

½ tsp ground turmeric

Juice of 2 lemons

1 tsp g salt

Method

Heat oil in a pan, add the mustard seeds, chana dal and white urad lentils and let them crackle. When they start changing colour, turning almost golden, add the curry leaves.

Add the turmeric (you may sprinkle some water to avoid turmeric burning)

Add in the boiled rice and the salt and lemon juice and toss to mix well without breaking the rice grains

*** To boil rice

Rinse and soak raw rice for 15-20 minutes in water,

Boil more than double quantity of water than rice, when boiling. Add the soaked and strained rice

Boil for 15 minutes until grains are long and soft but not mushy.

Strain

For 4 people you will require 200 grams of rice.

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Naan bread

This popular bread is usually made by slapping a disc of dough onto the side of a tandoor oven. If you ever meet someone claiming to be a tandoori chef, check his right forearm and if there’s any hair on it, he’s lying to you. Generation after generation of tandoori chef have forsaken this sign of manhood so that others may eat naan bread. Now we can reveal a new way of making naan without tears.

750 g plain flour

400 ml whole milk

35 g sugar

1 tbsp/15 g salt

50 ml vegetable oil

1 ½ tsp/ 8 g baking powder

2 eggs

Method

Mix the sugar and eggs into the milk, then mix the baking powder and salt to the flour. Add the milk solution to the flour mix and knead lightly to make a soft dough. Take care not to work the gluten too much or the dough becomes too stretchy. When all the ingredients are mixed thoroughly cover with a damp cloth and leave to rest for 15 minutes.

Add the oil at the end and mix lightly.

Divide the dough into 16 small parts and roll out each part into a circle of approximately 4 inches in diameter.

Pre-heat a baking tray in the oven to 225 deg C and then spread the circles on the hot tray and bake for 4-5 minutes. You might need to turn the bread like you cook a pitta bread if need be.

Come and join us on Facebook

Tuesday, February 18th, 2014

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Sausage facts

Sunday, February 16th, 2014

The word sausage is derived from the Latin word salsus which means something salted.

• Sausages are mentioned in The Odyssey which was written by Homer more than 2,700 years ago:

“These goat sausages sizzling here in the fire - we packed them with fat and blood to have for supper. Now, whoever wins this bout and proves the stronger,
Let that man step up and take his pick of the lot!”

• Dick Turpin worked as a butcher.

• Queen Victoria was fond of sausages but insisted that the meat be hand chopped rather than minced.

• Sausages were called bangers during the Second World War because they contained so much water they exploded when fried.

Cracking comments!

Wednesday, February 12th, 2014

We’ve been sampling Bangras for a little while and have had some really great comments from critics. If you would like to find out where you can try them before they hit the shelves please get in touch - jagjit@bangras.com

“Over the years, I’ve tried a lot of “cross cultural” foodstuffs and have usually been disappointed. So often, the Indian influence is toned down as if to not scare sensitive English palates. That’s not an issue here. The rich date taste is what hits first, and then the spice kicks in. We’re talking proper heat, the sort of bite that fills the mouth and makes the eyes widen involuntarily. However, at the point you think they’ve gone too far, the sweetness of the apricot - and a little orange peel - kicks in to round the whole thing off. And all the time that’s happening, you can still savour the moist, all-round piggy gorgeousness of the meat. It would be fair to say then that I’m a convert, and also that I finished the day in much brighter mood than I began. Mr Singh’s Bangras will soon - with luck - be appearing in select supermarkets…” Neil Davey, Lambshank Redemption

“…..the delicious Bangra bangers, which I woke up on Saturday morning with a craving for that could not be satiated. BANGRAS! I wanted them. Beautifully spiced and deliciously firey pork sausages from a recipe that has been handed from grandfather to grandson. I am told that they will be available soon for the public, of which I count myself a patient member.” Niamh Shields, Eat Like a Girl

“……Unlike an amazing sausage I had for breakfast last week at The Cinnamon Club. There I was treated to a spicy number called a ‘Bangra’. The heat moves onto your palate quite gently, although it a little strong for breakfast. I reckon it’s a great BBQ idea.” William Sitwell, Editor, Food Illustrated