Quick Indian Cooking

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 More

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.
Read More

The mini Basu princess is a month old. A tiny terror. Unsurprising given her fine genetic pool.

Let’s just say motherhood is much like cooking a biryani, naked, on a patio, in the middle of a blizzard.

Still, I’ve had plenty to keep me going. My personal favourite is the card that reads: “When I grow up I wan to be a total bitch, just like my mother”. A close tie with the one featuring a designer-clad mummy whispering “Gucci, Gucci” into her stroller.

Oh and the bottle of yet-to-be-opened gold-encased limited edition Armand De Brignac champagne.

Mini Basu is sampling the delights of Baby Dior, the farmer’s market and the cultural hotspot of South Bank. While I snatch precious moments for a spot of shopping, beauty sleep and cooking.

Thank God for quick Indian cooking.

My first recipe back had to be a light and healthy chicken curry steeped in fresh coriander – Dhaniya Murgh. It took care of dinner. Suitably impressed visitors. And launched my comeback in half an hour.

Here’s to life’s next phase…

PS = Thanks SO much for all the wishes, emails and love you’ve sent my way. Mini Basu will wield a wooden spoon as soon as possible.
Read More

I’ve only just thawed following the rogue snowstorms in London.

It has not been pleasant for the East Indian in me. I normally get cold opening the fridge door and handling ice buckets.

Imagine my horror at having to make it to work in six inches of snow?

This was nothing compared to the tremor felt by the Mayor of London. He declared profoundly, “There’s just too much snow!”

As the snow turned to slippery ice, the local government street cleaning service casually informed me that Spring would arrive before their next supply of grit and salt. And that if I was so worried about slipping, I should buy some salt and save my frozen street myself.

To think a large slice of my income funds these people…

I had to cheer myself up. First, I acquired a hideously expensive, impractically large, black leather Italian designer tote.  Second, I cooked Murgh Masala for a cosy night in.

Murgh Masala is basically the generic Hindi name for chicken curry. Cooked in a myriad different ways, it always hits a spot. I’d bookmarked a great version of it by Maninas. With readily available fridge and cupboard ingredients, I gave this a go in the comfort of central heating.

Bring on the next Arctic blast.

PS= This recipe was made for chicken on the bone.

PPS= I only needed to add one green chilli to set my belly on fire, but please add more if you are a) brave, b) unimpressed by the potency of your stash.

PPPS= Maninas stresses the importance of frying the onions properly. I whack the flame up high and stir viciously for 15 minutes to brown them quickly without burning them.
Read More