April 21, 2009
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 Chicken Curry. 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.
Skin the chicken and marinate it in the yogurt, chilli, turmeric, ginger and garlic pastes. I did this in between painting my nails and baby stuff in the morning and left the chicken out covered with some clear film.
When you’re ready to cook, bring the oil to heat over a high flame in a small pot. When it’s sizzling, fry the chicken with the coriander powder for 10 minutes until evenly brown all over. Add half a cup of hot water, lower the flame to a gentle boil, cover and cook for another 10 to 15 minutes until the chicken is well cooked. You’ll know it’s done because the meat will separate from the bone on the drumsticks.
To finish, chop up the coriander leaves and stir into the chicken along with the salt. It should have a light, moist curry. Perfect to mop up with some readymade naan and a serving of thick yogurt.