I entered my marital home 23 years ago armed with recipe books among other things. IN the days following up to the wedding, I had spent quite a few hours copying recipes in a diary which even today sits along with my other recipe books. My grandmother, mother, and her siblings were all adept at creating some extraordinary culinary delights. I had a reputation to live up to.
Marriage was soon followed by motherhood and that meant rustling up baby-friendly food besides regular food. I soon had my very own collection of recipe books - learning and experimenting. I gradually moved from the traditional East Indian cuisine to the cuisines of other communities and cultures. There was so much to learn. The little that I had pottered around in the kitchen with ma during my spinsterhood days was just a drop in the ocean.
I remember the time when my brother and his family visited our home and I had cooked a peas pulao for lunch which turned out bone dry. Yes, instead of doubling the quantity of water, I had absent-mindedly added the same measure of water as the rice, something that I realized long after my guests had departed. Again, my now 20-year-old son never fails to remind me of the time when I added very liberal amounts of coconut to pau bhaji. The coconut was to be used for another dish but was liberally sprinkled on the pau bhaji.
There have been umpteen goof ups but all is well that ends well and today I can rustle up a pretty decent meal for my family. (my husband, the nineteen-year-old and the 22-year-old).Together with the stack of recipe books, I have come to rely heavily on YouTube, Facebook and a virtual recipe book called Kitchen Queen initiated by a college friend.
I can cook but since late find cooking the daily khana - peena to be a big bore and chore. At the same time, I am aware that there must be food on the table and so drag my feet to the kitchen. The husband pitches in whenever possible.
We are trying to make healthy eating a way of life. There are more of idlis and dosas on the breakfast table now. The oven sees more of tandoori chicken. The boys anyway are not too fond of curries. I am waiting to bake the finger -millet- banana bread that I have chanced upon. Baking I understand is a very swift method of cooking but can also be unhealthy if you go heavy on the cheese and grease. We have invested in a steamer and often dine on steamed veggies. Salads are favoured by all.
Here's Mrs Chef signing off, trying to put together a menu for tomorrow.
Marriage was soon followed by motherhood and that meant rustling up baby-friendly food besides regular food. I soon had my very own collection of recipe books - learning and experimenting. I gradually moved from the traditional East Indian cuisine to the cuisines of other communities and cultures. There was so much to learn. The little that I had pottered around in the kitchen with ma during my spinsterhood days was just a drop in the ocean.
I remember the time when my brother and his family visited our home and I had cooked a peas pulao for lunch which turned out bone dry. Yes, instead of doubling the quantity of water, I had absent-mindedly added the same measure of water as the rice, something that I realized long after my guests had departed. Again, my now 20-year-old son never fails to remind me of the time when I added very liberal amounts of coconut to pau bhaji. The coconut was to be used for another dish but was liberally sprinkled on the pau bhaji.
There have been umpteen goof ups but all is well that ends well and today I can rustle up a pretty decent meal for my family. (my husband, the nineteen-year-old and the 22-year-old).Together with the stack of recipe books, I have come to rely heavily on YouTube, Facebook and a virtual recipe book called Kitchen Queen initiated by a college friend.
I can cook but since late find cooking the daily khana - peena to be a big bore and chore. At the same time, I am aware that there must be food on the table and so drag my feet to the kitchen. The husband pitches in whenever possible.
We are trying to make healthy eating a way of life. There are more of idlis and dosas on the breakfast table now. The oven sees more of tandoori chicken. The boys anyway are not too fond of curries. I am waiting to bake the finger -millet- banana bread that I have chanced upon. Baking I understand is a very swift method of cooking but can also be unhealthy if you go heavy on the cheese and grease. We have invested in a steamer and often dine on steamed veggies. Salads are favoured by all.
Here's Mrs Chef signing off, trying to put together a menu for tomorrow.
