If you haven’t been to see us for breakfast yet, you can try this recipe out at home which is a popular dish at The Cinnamon Club. It was the Southern Indians who first popularised this simple dish and as with pizza, you can chop and change toppings to suit the occasion.
Serves 4
Ingredients
200g packet of dosa mix (available at Asian shops)
a little vegetable oil
1/2 a red onion, finely chopped
1/3 red pepper, finely diced
1/3 yellow pepper, finely diced
1 tomato, skinned, deseeded and finely diced
2 tbsps finely chopped coriander
Green Coconut Chutney to serve
Make up the dosa mix according to the instructions on the packet. Spread a little oil over a large pan or flat griddle and place over a medium heat. Pour about 2 to 3 tablespoons of the batter into the centre of the pan and, using the back of a ladle, spread it out quickly to form a pancake about 10cm in diameter.
Dot the edges of the pancake with a little oil and sprinkle with some of the chopped vegetables and coriander to form a colourful topping. Cook over a low heat for about 4 minutes, until golden underneath. Turn over and cook the other side for another 3-4 minutes. Repeat with the remaining batter to make 8 panckaes altogether. Serve with the green coconut chutney.
Tags: Breakfast, The Cinnamon Club Cook Books, Uttapam
Author: Alison
For a Christmas drinks party canapes are perfect. This is quite a long recipe but these kebabs are so cute when cut into 4cm bites and will definitely wow your guests – far better than cheese on a stick! You can make your own bread for these wraps but alternatively (as in this blog) you can use tortilla wraps, and let’s face it who has time to make bread – we’ll leave that till January.
Lamb Kebab Wraps
Serves 6
For the seekh kebabs:
500g lamb mince
1/4 tsp cumin seeds
2 green chillies
8 sprigs of fresh coriander, finely chopped
3 garlic cloves, finely chopped
3 tbsps of grated Cheddar cheese
1/2 tsp red chilli powder
1 tsp salt
1 red onion sliced
juice of 1/2 lemon
mango chutney
4 tortilla wraps
butter for brushing
2 eggs, lightly beaten
oil for brushing
For the seekh kebabs, mix all the ingredients together and divide into 4 portions. Shape each one round a skewer, squeezing the meat gently with wet hands so it adheres to the skewer. Place under a medium-hot grill for 8 minutes, turning regularly, until the kebabs are dark brown all over. Mix the red onion and lemon juice and set aside.
Heat a large, heavy-based frying pan or a flat griddle over a high heat and place one of the breads in it . Cook for 2 minutes on each side until just starting to colour. Brush the top with a little oil, turn the bread over and cook for 1 minute, then brush with oil again and turn again. As the bread starts to colour underneath, reduce the heat, flip the bread over and pour a quarter of the beated egg on to it. Let the egg congeal for a minute or so, then turn the bread over again to cook the side with the egg on it. Remove from the pan and set aside. Repeat with the remaining breads.
Once the breads are all cooked, lay them out egg-side upwards, spread them with butter and top with the red onoin mixture. Remove the lamb kebabs from the skewers, place a kebab in the centre of each bread and drizzle with mango chutney. Roll up the bread so the kebab is completely covered. Secure with toothpicks to prevent the bread opening, trim off the ends and cut into small chunks. Voila! The perfect canape. And to make them even more dazzling, garnish with a couple of pomegranate seeds. Yummy!
Tags: canapes, lamb, party, pomegranate, seekh kebab, The Cinnamon Club Cook Books, tortilla wraps
Author: Alison
Mash must be the best thing ever to happen to potatoes. Perhaps it’s some subconscious reminder of childhood, but I cannot think of anything else that brings so much warmth to my heart. On a drizzly day like today, a big dollop of mash makes it all seem better. If you can face the rain, come and see us for some homemade pork and date sausages with coriander mash. If not try this recipe out – guaranteed to make you fall in love staying in.
Masala Mashed Potatoes
Serves 4
500g of floury potatoes such as Desiree
2 tbsps of ghee or clarified butter
1/2 tsp cumin seeds
1 red onion finely chopped
1/4 tsp ground turmeric
1cm finely chopped ginger
2 green chillies finely chopped
1 tsp salt
1 tbsp of chopped fresh coriander
1 diced tomato
20g butter
Cook the potaotes in boiling salted water until tender, then drain. Mash thoroughly and set aside.
Heat the ghee or butter in a large saucepan, then add the cumin seeds. When they start to crackle, add the onion and cook until it colours slightly. Now add the turmetric, ginger and chillies and saute for 30 seconds. Add the salt and potatoes and mix over a low heat until the potatoes are heated through and coloured evenly by the turmeric. Add the coriander and tomato and mix well for a couple more minutes. Stir in the butter to give extra shine and richness, then serve immediately in a big bowl wearing pyjamas and snuggled up on the sofa. Delicious.
(You can find this recipe in Vivek Singh’s first book The Cinnamon Club Cookbook).
Tags: comfort food, masala mashed potatoes, The Cinnamon Club Cook Books
Author: Alison
Books always make a fabulous gift, whatever the occasion. Executive Chef Vivek Singh has written three fabulous books over the past 8 years and you can buy all of them from the restaurant (signed of course!) at a discounted price. So save your pennies this Christmas when buying your books, then stay for a warming cocktail in our cosy Library bar – now you can’t get that on Amazon can you?
Tags: Curry Classic and Contemporary, Seafood by Vivek Singh, The Cinnamon Club Cook Books
Author: Alison