Quick Indian Cooking

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.
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This weekend I made a trip to the nearest ethnic supermarket. My dals were running out. Curry leaves depleting. And I needed quality lamb to warm my frozen Bengali veins.

The trip had been avoided for ages. Both my local supermarkets now sport “Asian” sections. The joy of being able to buy bags of green finger chillies with a case of French wine has been life changing. I save the special trip for when I really need to restock most of my supplies. Also buy meat on the bone for rich, flavoursome curries.

I jumped out of the car narrowly avoiding being run over. Mentally derided myself for wearing a floor length pure Angora coat to this monument to dust, exposed vegetables and spices. Apologised a thousand times for bumping into a hundred auntyjis.

And ended up buying overpriced “best quality” lamb. Thanks, I croaked, as I contemplated how best to transfer the meagre, meat-coated change from my £10 (for 1 kg) into my beautiful leather purse. While my man looked on in disgust.

This lamb needed a recipe worth the pain and the pleasure. I came across one while researching birthday cakes on a certified inspirational passionate baker. It’s Deeba’s Gosht Do Piaza, a North Indian lamb stew cooked with double onions. The sweetness of the onions and tomatoes was out of this world with the hearty meat and whole spices.

But never mind what I think. This is Deeba’s mom’s favourite recipe. Moms know best. My man summed it up eloquently with “this kicks arse”. He has also forgiven me for dragging him to the spice shop and offered to make it a weekly treat.

For this recipe, I might even agree.

PS= Deeba advocates the addition of green chillies, but her original recipe was spicy enough to clear our collective sinuses and heads. Proceed with caution

PPS = The garam masala powder was my addition to balance the flavours and can be omitted altogether
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Happy New Year everyone. This year I had the dubious pleasure of partying stone sober until the wee hours of the morning while everyone drank too much and imploded like cheap Christmas tree lights. Now I back at work with post holiday blues. Don’t you just love ‘em?

In my years of moping around following the festive season, I now have a tried and tested formula for surviving the dreaded New Year return. I:

• Blew my entire January salary in the winter sales
• Pencilled a party on Saturday to celebrate my birthday
• Booked a week long holiday to recover

Of course, no post-Christmas period would be complete without lashings of guilt at having consumed more food than the average farmyard pig. So  I am also keeping a close eye on what I eat, upping intake of veggies and limiting chocolates to a sensible quantity.

The first Indian recipe of the year was a healthy treat from the South of India – Avial. This coconut-steeped steamed vegetable curry was light, refreshing and the perfect way for me to use up the remaining carrots and potatoes in my complimentary box of organic vegetables from Abel & Cole.

The best thing about Avial is the coconut in it. My usual trick is to by frozen grated coconut at Oriental supermarkets. But I also buy fresh coconut when they’re in season. As I had neither I used unsweetened dessicated coconut, which worked remarkably well!

Coconut isn’t the most low fat of ingredients. But I did away with coconut oil, whole fat yogurt and steamed all veggies in my recipe making it far more healthy. And there is a whole list of other vegetables you can use.

A positive start to the New Year methinks. Hope yours is filled with good things!
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Last week had several highlights.

I cleverly used the 15-minute relaxation session at yoga to have a power snooze. Then changed into a pale gold top and dashed to the first Christmas party of the season. Sailing proudly past the other 10 awestruck dumbfounded pregnant women.

Then came the office Christmas party. Where I tried to blend into a room full of gorgeous, small-waisted colleagues. Three layers of makeup and an off-the-shoulder maternity party frock later my boss declared I had “just” maintained the glamour stakes.

But the biggest highlight of it all was meeting at least four different couples who wanted to cook a curry at Christmas. Not in place of the big bronze bird with all the trimmings.  But for pre-and post-dinners with friends and family.

I could barely conceal my excitement as I tried to rack my brains for simple curry recipes that wouldn’t send them into a blind ingredient-sourcing panic in the run up to the big event. I needed a chicken, lamb and vegetarian option. Crowd pleasing, one-pot meals that can be cooked easily and in large quantities to feed hungry families.

My next few posts are dedicated to this theme. The first recipe is for Dal Gosht, spiced lamb cooked with lentils. An Indian Cassoulet of sorts. I last made this in a large stock pot, divided it in half and froze it. Later serving it to two small groups of dinner party guests.

Both were well impressed. It’s tasty without being mouth-numbingly hot and a real winter warmer. From one big bronze bird to another – this is my spice-filled contribution to your Christmas meal.
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