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.
Or you can throw in a ready-made spice mix available at any Indian foods store. I recommend anything by Shan. If you can’t find it, Mehran is also equally good.
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 !