Finding comfort at home

A North Indian vegetable rice Taheri is guaranteed to see you through any ordeal

I waited patiently in front of the Royal Exchange, in three layers of make up.

How do I get myself into these situations?

My dear friend / film producer / cameraman walked enthusiastically over with a bulging pocket. And the full dread of being filmed, at lunchtime, in London’s financial district, suddenly filled me.

Is it too late to change my mind?

Steely eyes stared back. I got his drift.

Normally, I am a shameless self publicist. But merrily shopping with a big smile while the credit crunch wipes if off everyone else’s was a tad shameless too far.

Even the cab driver sighed “cutbacks” when I asked him to drop me some two minutes down the road.

And then there were the do-I-recognise-this-Z-list-celebrity stares. I half contemplated hand writing a placard saying “No. You do not know who I am“.

I quickly checked out the gorgeous silver jewellery at Tateossian, then bought a stash of chocolates at Paul A Young and fled the area.

It was just as well that this video‘s theme was Comfort Eating. I cooked Taheri, a moreish vegetable pulao from North India, with my friend Boobie’s Anda or egg Raita.

The Egg Raita might take some getting used to. But, like my cookery video jaunts, once you try it there really is no going back.

Feeds 2:

  • 175gm uncooked Basmati rice
  • 4 cauliflwer florets
  • Half cup shelled peas
  • 3 small potatoes, halved
  • 1 tsp chopped ginger
  • Half tsp turmeric powder
  • Half tsp chilli powder
  • Half tsp cumin powder
  • Half tsp coriander powder
  • 1 tbsp sunflower oil

Bring the oil to heat over a high flame in a large pot. When it’s hot, stir in the ginger and as it starts going brown mix in the raw vegetables.

Stir for a minute until the vegetables are sealed all over and add the spice powders. Mix viciously for another two minutes to coat all the vegetables with the masalas. If the masalas stick to the bottom of the pot, add a bit of hot water and scrape it off.

Then measure the rice in a cup, rinse it rice thoroughly under a tap and pour it into the masalas. Stir it well mixing into the spices for about two minutes, add twice as much hot water as rice (measured in the cup) and salt to taste and bring to the boil.

When it starts bubbling, lower the heat and simmer until the rice absorbs all the water and is cooked through.

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    This entry was posted on Wednesday, September 24th, 2008 at 1:52 pm and is filed under Entertaining, Home Alone, On the side, Tv meals. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.