Last night I decided to make butter chicken using a recipe from my HOF. She assured me that once I'd tried this recipe I'd never buy it again.
So off I venture to the supermarket to buy the ingredients plus a beautiful new stainless steel frypan to cook it in. Of course I still only have my one element induction cooker so must pans don't work on it. I wanted one with a lid but none of them were for induction elements.
350 AED later I taxi home armed with an array of spices. I had bought cumin seeds, cinnamon sticks, tumeric, red chilli powder and whole cloves in 200gm bags. Much bigger quantities that I'd ever buy at home. Most bags were around 3.50 - 5.50 AED price range but I had to pay much dearer for the cumin as they had sold out of bags and I purchased it in a bottle like we buy at home. So 16 AED for that one!
The fresh herbs consisted of a bunch of corriander, lemons, green chillis, garlic & onions. My pitiful amounts of each are considered adnormal by the staff at the weighing counter as the locals have huge bags of everything.
One big pack of skinless chicken breast later plus a tub each of cream, sour cream and yoghurt and I'm all set.
Telling my son that tea would be at 7 I begin preparation at 6pm. About an hour later he is still trying to undo my nearly new small whizz just made for grinding up herbs. I'd decided it had sealed itself after the last use so we try numerous ways to break the seal without breaking the mixer. So, off to a slow start I mix the first lot of ingredients in the big blender.
Have you ever eaten cinnamon sticks not ground to a fine powder? Well, I wouldn't recommend it at all. Bits of stick in your food doesn't really do much for your reputation as a fine cook so out goes the first batch of my chilli paste into the bin.
By this stage the small grinder is finally open so attempt two begins. This time I wise up a little and just grind the dry spices first. The aroma is delicious when I undo the lid. Then I add the fresh herbs and garlic. Just a tip to the newbies. Crush the garlic first as mine didn't mush up and I ended up with fine slices rather than crushed. But I decided we could live with that. So a paste of sorts ensued and I added it to the chopped chicken and mixed it around. It was still very dry and after rereading the recipe I added the lemon juice that was needed!
The onions and cumin seeds are now nicely cooking in butter and oil and the chicken gets added. Now I worry about it burning but it all cooks beautifully and smells delicious. 15 minutes later I add some seasoning and tomato paste then the dairy products. After the oil rises to the top (as per the instructions) I garnish with additional corriander then serve.
I used pompadoms and naan bread as accompaniments rather than rice as when I opened my packet of rice it was yukky. I've never had rice go like that in my life but who knows where rice here comes from. So I discarded the packet and decided we could live without it.
The meal was a hit, although a bit rich with the cream. I think I'll just use yoghurt and sour cream in future. The spices were mild so I know that I can vamp that up a little next time. All in all a great dish that went down a treat in my house. So yummy was the verdict. I'm keen to use the same spice mix on fish which will be more to my liking.
Earlier that day I'd made pikelets in my new frypan which were wonderful. It must be all that talk from my sister of sitting at home being domesticated!
I was lucky as my friend arrived the other night with a microwave for me from someone who is leaving. So that was a good score.
I've spent most of the week apartment hunting so hope to have an update on that next week.
Yesterday I was up early and went for a walk then a swim before 6.30am. It is pleasant at the moment as the temperature is only in the low 30's. Last week it got up to 46-47degrees and was unpleasant. Plus it was the first time the humidity had got up and I now see what everyone means when they say it is hot and sticky. No wonder everyone leaves for the holiday break.
Ramadan is nearly upon us and that is interesting. I liken it to our Christmas holidays and see a marked increase in families with kids out shopping. The supermarkets are full of goodies, especially chocolate and dates. You have to see the arrangements of chocolates here to believe them. They arrive at school for us regularly from parents and are works of art.
The food isles are laden with insulated serving dishes of huge proportions. Coffee pots and small cups are everywhere as are large bags of every lentil and pulse you can imagine. This is because everything revolves around food during ramadam, or lack of it. Men are in the stores choosing serving dishes with their wives while the kids run riot. Choosing my one frypan was minor compared to their purchases. All electrical appliances imaginable are on sale for use in the kitchen.
I hope to be able to report more on Ramadan and how it affects Westerners in my future blogs. I have been asking lots of questions at school to find out how it works. Basically you eat a breakfast before first prayer before sunrise. Then you fast (no food or drink) until after sunset and the call to prayer.
Everyone is expected to observe this, even non muslims when in public. I think you can still order takeaways from places like McDonalds and have them delivered to your place to eat inside. So it will be interesting to visit the malls as nothing much will be open until night.
The breaking of the fast seems to be a big event with the food being like our Christmas dinner, depending on what your own custom is. My HOF breaks her fast with dates then water. While the men go to prayer they cook the pre-prepared food and eat when they return. In her culture (Sth African Indian) they eat a lot of oily food during this time such as deep fried samosa (delicious as we've already sampled the ones her mother made), fried chicken etc. I noticed all the frying pans in the shop were for frying chicken and wondered about this, now I know. All their food is prepared earlier and frozen, then taken out for quick cooking. So they spend minimal time in the kitchen during Ramadam. They have lots of nibbly foods which they spend a few weeks beforehand preparing and freezing.
I think the Arabic food may be more partified as there are jellies and deserts on sale plus lollies etc. I would love to get invited to a breaking of the fast but don't know any Arabic people well enough yet. I'm not sure if I ever will as they keep to themselves.
On that note, I see an article in the paper about a protest about the immodest clothing westerners are wearing, especially in the Malls in Dubai. Western women especially wearing short shorts and low cut singlet tops. During Ramadan the expectation is that you will cover up so this may become an issue. I regularly read headlines about men and women imprisioned for having sex out of wedlock! So the old ways are being eroded but the law is harsh if you step out of line. Many westerners who have never set foot here consider the wearing of an Abaya unnatural and demeaning for women but it is women who are setting up a protest about the western clothing, or lack of it. Food for thought...