Quick Indian Cooking

I’ve developed an inexplicable fascination for cupcakes.

It could be the inch-thick sugar toppings, the heart sprinkles or the cute little trays they’re displayed on. But every sighting of these evil treats sends my normally logical brain into semi-paralysis.

Imagine my horror at seeing a whole box of them at the tea party I went to over the weekend. I stared at the vile things as they got placed on a Versace tea set. The pinnacle of decadence being served with relatively-innocent masala chai.

Of course, I went home clutching the two leftover cupcakes. I ate them for desert, following a dinner of two toasts. And spent the night tossing and turning from the self-inflicted, sugar-induced high.

Strangely, it made me think about raita.  That, and a reader’s request for a Cucumber Raita recipe. Raita is to Indian food the complete opposite of what cupcakes are to a restful evening. The savoury yogurt salad soothes the taste buds, calms the tummy and aids digestion. Also provides a generous helping of whatever vegetables go into it.

There are so many raitas – cucumber, kachumbar (finely chopped mixed salad), anda (my favourite egg raita), aloo (potatoes), aubergine and boondi (made with little deep fried gram flour balls). The principles are pretty much the same: filling steeped in yogurt. Spiced either with a sprinkling of spices and herbs or with a tadka (tempered ingredients). Every family has its own variations.

Cucumber raita is an all time classic. It stupendously easy to make. Refreshing. And very authentic served alongside a simple Indian meal. This is how it’s made in my home. Without the fancy touches.
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I am pregnant. Yay – I have a perfectly legit reason to go clothes shopping. Boo – I can’t drink alcohol until March 2009.

On the bright side I didn’t get any of the really bad sickness. Although I am craving a double G&T and OTC drugs. A positive sign of the sprog’s superlative genetic makeup methinks.

While I keep going as normal on Virgin Mary, the news seems to be having a strange effect on people around me. They are now full of dubious parenting advice, odd requests for baby scan photos and fewer expletives.

And call me old fashioned, but since when has groping someone’s protruding belly been considered acceptable public behaviour? I might start returning the favour soon.

Just when I was taking it all under my stride, two things happened – I caught a cold and my version of mother’s special recipe for Chilli Vodka Cocktail made the cut for a newspaper feature.

Oh, cruel world…

Here’s to the future. I’ll take two sips.
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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.
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I rushed home with the ruby red gladioli for my mini dinner party.

The food was ready. I needed to grill aubergines for the raita. Ditch the dress and heels in favour of denim and flip flops. Then welcome my guests smile on face, vintage Bollinger in hand.

Of course, nothing is ever as simple.

I drained and shoved the sliced aubergines into the grill. The lamb curry was still partly frozen. Nowhere near ready to be reheated. Then my guests arrived. On time.

A few minutes of chit chat later, I led them into the kitchen.

By this time the aubergines were on fire. Dark clouds of black smoke had filled the kitchen. My guests sat amidst it all trying not to look alarmed, while I waved the tea towel in the air in a lame attempt to improve air circulation.

Some clever lady said “perfection is a road, not a destination”. How true.

And equally applicable to the Saag Paneer or Palak Paneer I cooked for them.

Not entirely satisfied with the recipe I posted on this site yonks ago, I tried my hand at it again. And if the guests were to be believed, this one was a winner. Simpler than the other recipe too.

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