Processing pulao

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There’s always a first time. I bought my first ever five-inch heels to wear at a London Fashion Week last Saturday. Worked out what Twitter was. And announced with great gusto I was off to Shilpa Shetty’s party, which, in fact, was scheduled for the following day.

Our babysitter suggested I had finally lost it.

I also started using a great, big, proper grown up food processor.

Now you may think this is odd. Especially for someone who cooks and writes about food. The truth is I have been joined at the hip with my trusted hand held food processor for eons. It’s dinky, safe and and finger proof. What’s not to like?

Then my man bought me a monstrous Magimix for returning to work after maternity leave. I became desperate for one. If it’s good enough for the great and the good of the celebrity chef world, it’s good enough for me.

Except, it scared me witless for the first few months. The fittings looked like weapons of mass destruction. The base weighed a ton. The manual didn’t appeal in its cling film packaging. Then I decided to improvise, stuck the small blade into the large bowl, and wondered why the damn thing was more noise less action.

I have to say, three months of playing with the thing later, I can’t live without it. I’ve been slicing onions, shredding carrots, mixing stuffing/croquettes and cooking this addictive, fresh, green Dhaniya Palak Pulao (check out this Pudina Dhaniya Chicken too).

My nails are still intact! Now for that dishwasher, double oven, triple cooker, kitchen island and Global knife set…
Read on for recipe »

Paneer with a purpose

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Third time I cooked last week, the curry had a purpose. It was in aid of a much needed makeover. Before you suggest I’m in need of one, it’s for this blog.

Some of you know that I started this blog to prove that if I, with my full on life, general inability to be organised and propensity for destruction in the kitchen, could cook Indian food then so could anybody else.

Four years since, my campaign for curry is gathering pace. In the meantime, a brave new world of digital and social networking has blissfully passed me by.

The man of the moment is my one and only blog guru and free audio kids stories supremo. I told him the site looked dull and dated. He reminded me that I had picked the colours and meddled with his ideas.

So this time we both decided over Kashmiri Paneer, Chicken Pulao and red wine that we should ask you, the esteemed reader, what you think. What makes your blood boil every time you arrive here? What makes your heart soar? Pray, tell, what can I do to make it better for you?
Read on for recipe »

Fancy a Chindian?

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I’ve done some stupid things in my time. But this last month has taken the biscuit. I’ve:

Left my makeup bag and spectacles in the back of a black cab

Burnt mini Basu’s creative casserole and other gourmet offerings to crisp

Conducted a branding workshop for 22 senior corporate executives with my fly undone

    Now, there’s Chinese food on an Indian cooking blog.

    Bear with me. I’m a big fan of Chinese cooking. We eat Dim Sum every weekend. But Chindian is short for Indian Chinese. Originally from the Hakka Chinese community in India, with a bit of masala thrown in for good measure.

    It’s all in honour of a dear friend and fellow blogger Ann Mah, whose literary debut Kitchen Chinese launched this week. The Hakka Noodle and Chilli Chicken combo fed my video guru, man and me last night. I can’t wait to get some brain cells back to read about the real thing!
    Read on for recipe »

    Slumdogs and samosas

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    We had Christmas, next a germ-infested mini Basu and then my grandfather passed away.

    In the meantime, UK’s Channel 4 gave us Indian Winter. A classic example of how the Western media stereotypes India with one clean sweep. We are all slumdogs. Naturally.

    The posters were enough to send shudders down my spine. A celebrity chef, most famous for the excessive use of the F-word squatting on a railway platform amidst turbans, saris and drums. Shame they forgot magic carpets, snake charmers and a couple of Maharajahs.

    Then I saw the line up. There’s a Hindi movie or two. A building design TV presenter to tell us why slums are wonderful. And the chef will learn about the, hold your breath, staggering diversity of Indian food. Shock, horror, he also learns how to make a samosa from scratch.

    Just for the record, I don’t know anyone who makes a samosa from scratch in India. But why invite an Indian to help the creative process? I could go on, but I couldn’t put it better than this or indeed this.

    Perhaps someone should inform Channel 4 that there’s more to India than slums and samosas. Like this quick fix, mid-week lamb pulao. Soft and spicy, it’s anything but a bitter pill to swallow.
    Read on for recipe »