In the last couple of weeks, I have been in deep s*** where time and work is concerned. There is loads of work and very less of time. I don't know how I got myself into this situation but I really want to go and live in Venus with its longer days.
On top of all this the husband will have to move to a work location, beyond everyday commutable distance and so he intends to do a Mon-Thur which essentially leaves me in sole charge of two tiny human beings and their music/taekwondo/swimming/studies/tantrums/fun-moments/life for whole 72 hours and some.
Yeah, yeah M Didi is still around but really not of much help in the evenings. She is not one of those enthu, proactive people you hate at work. She believes in taking things slow, real slow and relaxing a lot which is a mighty good work ethic I must say.
In between all this I have been doing my usual cooking because I feel one of the many purpose that God had in mind while putting me on earth involves offering healthy home-cooked meal to my kids. Yeah, I am a believer that way. But since I have very very little time I cannot go into the details.
Also due to lack of good ol' time, I cannot tell you how embarrassed I am that I did not do a review of Anjum's New Indian(author Anjum Anand) which I received 2 months back. Or say that how beautiful her book is with lush pictures of food. Or how gorgeous, calm and composed she looks hovering over the big pot, very unlike my harried, sweating self over similar pots. Or how her book has nice simple recipes plucked from all around India and then tweaked for the New Indian, whoever he is.
Only thing I can tell you is this Red Goan Chicken Curry from her book is fabulous. The kind that would make you say "De la grandi mephistopheles", like Tenida. I will put down her exact recipe here and then in the Notes I will tell you what all changes I made. Yes, I can never ever leave a recipe unchanged, what can I say ?
Red Goan Chicken Curry
Make Goan Red Spice Paste
2 large, mild, fresh red chilies, desseded
1 tsp Cumin seeds
1&1/2tsp coriander seeds
6 black peppercorns
171/2" piece of cinnamon
3/4 tsp ground turmeric
9 large cloves of garlic peeled
1 tsp tamarind paste
1/3 cup white vinegar
Note: I skipped the Tamarind. Used 2 dry red chili, did not deseed.
Make Red Goan Chicken
Note: I started off by marinating 1&1/2-2lb of chicken pieces in 1 tsp of ginger paste, 1 tsp garlic paste, salt and 1/4tsp of turmeric. This is not suggested in the book. Anything under Notes is not as per the book.
Heat 4 tbsp Oil in a large saucepan
Add 1 large onion sliced and cook until browned around 10 minutes.
Add 4tbsp of Goan Red Spice paste and cook for 2-3 minutes
Add 4 large tomatoes chopped, salt to taste and cover and cook for 10 minutes or until the tomatoes have softened and reduced. Uncover the pan and cook the tomatoes further in their juice for 6-8 minutes, stirring in between till you see oil separating from the masala.
Note: I used only 1 large juicy red tomato
Add the chicken pieces(1&1/2lb chicken skinned) and stir well in the pan for a few minutes.
Note: I did this until the chicken pieces were lightly browned
Add 1 cup of water, bring to boil and cover. Cook covered till chicken is done.
Remove the cover, turn the heat up and boil off excess moisture in the pan, tossing the chicken in the reducing gravy all the time. Also check for salt and seasonings and adjust.
Note: This dish was pretty mild and perfect for us and the kids. I would increase heat up a notch by adding a little red chili powder otherwise. I also garnished the dish with some fresh chopped corriander.