Quick Indian Cooking

Five consecutive late evenings and I needed to relocate my Karmic centre.

Off I went to the dreaded yoga class. Me in gym-friendly spandex amidst a sea of linen cotton.

An hour into the class the Irish sadhu instructor whispered, now you are going to do a shoulder stand. Stretch your legs to the heavens, then gently extend them sideways and take deep breaths.

I lay there twisted into an unrecognisable human tower. The blood rushed to my brain before I could say Dal Makhani. I. Felt. Empowered.

So I decided to master the wonderful world of the blogosphere. I finally worked out how to read all my favourite blogs in one go. This site is now complete with a super recipe index and snazzy food conversion calculators (in the toolbar) thanks to my blog and children’s storytelling supremo Hugh. And then, I found this fantastic resource, Foodari, that allows you to create your own cookbook online.

Feeling rather smug over the weekend, I made a fresh, healthy and blindingly simple Paneer Bhujia or Paneer crumble. Then, tried chappati making with renewed gusto. And finally, plate heaped with brunch, found my inner peace in front of the telly.

PS = It would come as no surprise to learn that I NEVER make my own paneer or Indian cheese. Store bought is fine. I wouldn’t know the difference anyway.
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It hasn’t been all frilly frocks and silly shoes. I’ve had bigger, more important things on my mind.

Like food wastage. Is it just me or is there a lot being written about it lately?

I’ve been gripped because I care deeply about food wastage. But both time and my brain cells fail occasionally. And there is a point of no return when it comes to even the best of ingredients.

So when I got back from work and opened the fridge to rescue the soon to go green rump steak, the leftover cheese and white bread stared right back at me. I was racked with guilt.

Shoving the steak in the oven to slow roast, I poured myself a G&T and got work on an old recipe from my maternal granny – Cheese Rolls. I virtually grew up on this teatime snack of chilli cheese and bread bites, which are filling and wonderfully addictive.

Also shallow fried. But what’s a few tablespoons of oil when you’re saving the world by default?

If that’s not enough try a simple pulao, vegetable sabzi or a great big curry that you can enjoy even more a day later.
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I’ve had a few strange working lunches in my time. The first question set the tone for this one: “Have you thought much about what would happen when you die?”

In my experience, Indians don’t talk about death much. I’m quite happy to follow this fine example.

But now, I was sitting across a rather morbid will-writing consultant (or something). In between bites of my stone-baked, Capricciosa pizza I was being force fed likely future events.

“Do you have any possessions of real value you want to present to anyone?”

Gulp. My pots and pans?

“Real value.”

My shoes?

We finally settled on the only piece of pricey jewellery I possess. With that, I ran off to work leaving the husband to answer the last call.

To think I’d even momentarily considered parting with my pots and pans! I put them to use straightaway with Bhuna Gosht, and served it with my new found recipe for perfect naan – an Earthly reminder why life is worth living.
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I spent Easter almost entirely in bed. Resurrecting briefly to make nibbles for a friend’s party.

I know. I swore I would never cater again after the last experience.

But he asked so nicely. And the other option was hastily planned dinner cooked by his other friend.

I arrived with a bright yellow Selfridges bag filled with the goodies. The guests inspected the contents with interest.

Murgh hara tikka. Oooh!

Vegetable kebabs. Nice.

Roasted aubergine dip. Interesting…

Tesco Supermarket Naan?!?

There really is no pleasing some people…

The vegetable kebabs were the alter ego of quick cooking and will NEVER feature on this site. But the Murgh Hara Tikkas were a resounding success. Worth getting out of bed for, standing in the firing line and more.

Serve these creamy soft kebabs with a spicy mint and coriander chutney to make a decent impression.
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