June 25, 2007
It’s taken me virtually my whole adult life to master Microsoft Word and I still can’t touch type. Just as I reach a level of comfort with my computer, something new shows up to baffle me. Case in point: recent efforts to embed a step-by-step Indian cooking video.
It was from Videojug, a website where “people can come to find and watch free professionally-made instructional, helpful and information videos on anything and everything in life.”
I clicked into it and found a host of popular curry recipes, all clearly explained in short videos. If I wasn’t so technically challenged, I would have embedded the video in here to show you how the thing works. So, I’m going to do it the old fashioned way.
The recipe in question is for a 10-minute chicken curry. Being a great fan myself of anything 10-minute long related to food, I gave it a go. The video itself was great for beginners and very simply explained. The issues I had were with the recipe, because it used:
I substituted the double cream with Greek yoghurt, and used both boned and cubed chicken thighs and breasts. The chicken thigh chunks were definitely more succulent and tender. Next time, I’ll use a tablespoon of sunflower oil.
It was no real surprise that the dish took longer than 10 minutes to make, with the preparation time. But it was absolutely delicious and will definitely feature in my kitchen again. I ate it with the yummy paneer and corn pulao I made earlier.