Indian Cookery – By Ronnie Barker
Original Show: The Two Ronnies (1985)
Cast: Ronnie Barker & Ronnie Corbett
Watch it on YouTube at http://www.youtube.com/watch?v=-V1kqusd-zk
I lost it when he began to list the names of the spices on the plate. Indian cooking can actually be this complicated and it is so true.
Ronnie Barker was a legend. He was brilliant with the English language. It’s not easy pull off an Indian stereotype so convincingly.
Here is a list of dishes with links to their (real) recipes mentioned in the sketch:
- Papadum – A thin,crisp and spicy wafer that is either deep fried or roasted. At the store, look for the Lijjat Brand of Papad
For a healthier preparation – Microwave a single papad on High for 60 to 90 seconds
- Curried Okra with Chickpeas – For the RichardMahatmaAttenboroughGandhi version, throw in a pound of Ham.
- Pilau Rice: A fragrant rice dish where saffron or turmeric is especially added to give the rice a yellow colour. It can be as easy as you like to prepare or as difficult if you choose to. An easy recipe can be found here at BBC-Food.
A more tastier but challenging recipe is this video on VideoJug.
- Cucumber-Raita – If you noticed a cucumber in place of a telephone receiver which was dipped in yoghurt, there was indeed a connection.
Raita is simple dip made made by blending yoghurt & cucumber. Add salt, cumin, cilantro and jalapeño to taste. Here is a great video to help you get started.
- Tandoori Chicken – There is no one recipe that I can point you to as there are hundreds of variations. In brief, it is grilled chicken that is marinated with yoghurt, spices and red-colouring to give its distinct flavour and bright red colour.
The easiest way to make the marinade for Tandoori Chicken is get your hands on a ready-made Tandoori spice mix like Shaan Tandoori Masala. Blend it with yoghurt et voila ! Marinate the chicken with that for 8 to 24 hours in the fridge. BBQ when ready.
Squeeze a few drops of lemon when serving.
- Cheers !