Quick Indian Cooking

It’s been a tough three weeks. No sooner had I indoctrinated Mini Basu into my bootcamp than a copy editor started whipping my book into shape.

I mean who knew one shot of vodka was 25ml? Everyone has a tequila glass!

And why would anyone who buys a cookbook written by yours truly expect to find a recipe for home made ghee in it? I’d rather spend the time trimming my hair with a nail clipper, thank you very much.

Meanwhile, the summer barbeque season has truly kicked off. I’ve also been drinking copious amounts of Rose wine, while billowing barbeques blow sausage smoke through my carefully crafted locks.

True to form, I’ve been saving time, effort and precious brain cells these days by making the same kebab for every barbeque I’ve attended. The juicy, skewered Chicken Reshmi Tikka has been reeled out on three occasions causing quite a sensation. It’s dead easy to make with readily-available ingredients.

Look out for the meat tenderiser powder that goes into it at supermarkets. It’s totally natural and works a treat to soften even the hardest pieces of meat. Perfect for quick fix marinades when every second counts.
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We had a long weekend here. And Notting Hill Carnival.

Living with seven million people is so my thing. Sharing a weekend with most of them and tourists on rubbish-strewn West London streets totally isn’t.

We shoved a duvet, an aunt, one brother, chocolate and home-made Tandoori Chicken into the car and drove off to an idyllic Cambridge village to visit another brother.

The BBQ was ready for my glistening red chicken portions. I stood in a cloud of dark smoke, basting them with a mix of lime juice and vegetable oil. While Harry the dog and the relatives took it in turns to pace around the BBQ.

The result was soft, juicy, full of flavour. Worth every smokey moment. And escaping London for.

PS = To enjoy Tandoori Chicken properly I recommend using a tandoor or BBQ. You could grill it, but that wonderful charcoal smoked flavour will be MIA.
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Our Australian neighbour planned an all day BBQ to celebrate turning 21 (again). Of course, the weather here is more Mordor than Melbourne.

So last minute the BBQ, the aptly-named Outback, had to be transported from the communal garden to his three square feet balcony on the second floor of our building.

This threw my party trick into total disarray. Sausages and burgers would work just fine on the billowing monster. But my tandoori chicken was clearly out of the question unless our neighbours fancied masala upholstery.

I took a chance on Lamb Seekh Kebabs. If anything was going to impress the 30 grown men and women, it was this.

But by the time I shaped them, had a shower and slipped on a ra ra miniskirt, the party was in full swing. Mounds of food lay all over the table. The crowd were more interested in the vodka on tap than soft, buttery kebabs of Mughal origin.

I sneaked off later, slyly taking the platter of kebabs back downstairs with me. Turned the grill on. Cooked a few to perfection. And ate them with copious amounts of Dhaniya Pudina Chutney and tomato ketchup.

Even the best-laid plans…

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Just as I was leaving home for yoga, my neighbour invited me to join her BBQ in our communal garden.

Normally, I am the focused, sensible sort. But given a choice between dangling my legs mid air and watching succulent cuts of meat cook outdoors, I knew which way to go.

I fretted all the way to the yoga class. Sulked as the instructor didn’t show on time. Then 20 minutes of waiting, I hurried home via the supermarket praising divine intervention.

In an ideal world I would get more notice for a BBQ. But this is Britain. We don’t notice we’ve had summer until it’s long gone.

Carpe Diem!

I slashed a few chicken drumsticks and smothered them with a roasted cumin marinade. Made a rice pulao to accompany it. Shoved the whole lot with a jar of mango pickle into a large Selfridge’s bag and dashed downstairs before the flames went out.

The mini meal was a big success. I’m waiting for my next invitation. Hopefully, before summer runs out.

PS= They ate the whole lot before I could photograph the food. I had to cook it again and grill the lot. Your BBQ version will be a lot darker (from the charcoal) and drier (ditto). But it will taste delicious anyway.

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