Here’s a recipe narrated by the resident Master Chef KG and doodled by an amateur ‘artist’ me!
Linking this post to the Ultimate Blog Challenge and October’s NaBloPoMo.
My Dearest KG
They say the way to a man’s heart is through is through his stomach. And right from our courtship days you left no opportunity to drive this point home. A girl who was busy with her lab work and books all her life till then and with parents who believed that education was more important than acquiring culinary skills, this passion of yours, for food, scared me a bit. Mom tried to put me at ease and taught me some basic recipes in a jiffy. But you took the reins in your able hands soon after our marriage. I found an enthusiastic teacher in you and you, an eager to learn student. Every other day, after we returned back from our respective offices, we worked together in the kitchen as you showed how to make various dishes with your step-by-step instructions. In no time, I mastered the art of cooking and you beamed with pride and showered compliments every now and then.
With passage of time, my interest in cooking got stuck at making good tasty 3 regular meals, while your passion for cooking soared to learn and experiment newer and exotic dishes. Some 50 cookbooks in our home library along with Kylie, Jamie, Nigella through their TV shows, inspired you to cook newer recipes with élan. I have told you this a million times but let me tell you this again that you have this awesome ability of putting seemingly incongruent ingredients together in such a way that they work amazingly well, always.
While I love the way you cook such fabulous meals on weekends, surprise us with newer dishes every now and then and that entertaining friends at home is always a pleasure because of you. But what I am not liking is the feeling that I get every time… the feeling that I am picked up by a tornado and released abruptly amidst a shower of debris and rubble, once you leave the kitchen after creating magic with food.
While your favorite chefs are cooking for a TV show, so it is ok for them to leave a part of the grounded paste in the mixer jar or use only part of the soaked rice. But following your ‘Gurus’ habits in our kitchen translates into wastage of food resources!
While you are so fair and square in everything else in life, I can’t understand your biasness towards the food cooked by you! You can’t stop gloating about the dishes you cook, yes, even the ones which have no salt or the ones which have a tinge of burnt food aroma!
While you know it very well that I am perfectly happy with my level of daily cooking and I have no desire, whatsoever to don your chef’s hat. Then, why is it that you are so competitive with me about cooking, so much so that you’ll not tell me the ingredients you used for the new curry.
While you believe that food is all about creativity and experimentation with flavors and ingredients. Why do you frown when I try to experiment a bit in our regular food. Given my interest in cooking, my experiments with food only goes up to adding coriander powder in some dish or dry mango powder somewhere. I know some of your experiments are really crazy, for instance the day I was coming back home with Aaryan, you had made rice kheer among other things. We all oohed and aahed at the wonderful sweet dish till you asked us with a mischievous and a proud look, the secret ingredient in it. As you vetoed all the regular ingredients that could have been added in a kheer, we ‘begged’ you to shed light on the mysterious ingredient. Proudly, you said, “Egg yolk”. Mom who is a vegetarian and who relished the kheer so much, moments ago, nearly puked. Egg yolk in a rice kheer? who adds that?? Well, YOU!!
As I write this I realize that the benefits of having a husband as a chef certainly outweigh the rants I have just shared.
So, dear husband, continue to create magical flavors and may the fragrant aromas waft from our kitchen, always.
Happy cooking and looking forward to see you cook your signature dish soon, tomorrow.
This is written for Write Tribe – Letters Unsent #4 : Your current love/ spouse/ crush
This post is a part of May Photo A Day.
The kitchen is all his on Sundays. Right from breakfast to lunch or sometimes brunch and then dinner… he decides the menu and cooks too.
As for me, I either assist him by handing him the pots and pans, ingredients or books or simply sit and enjoy television or play games on laptop or read. Yes, I am lucky that way.
I get respite from thinking about the most irksome and perennial question, “What should I cook?” and also remain stress-free, for the food that is served is not under scanner. For a passionate chef like KG the food has to awesome and amazing, delicious and delectable ALL the time!
So, my fave thing to do on Sunday is to give the reins of the kitchen to KG and sit back and enjoy the dishes he dishes out…
This is clicked on one Sunday of 2011…
This post is a part of May Photo A Day.
The after effect of that was I woke up at 8 am with a start, the next day, as it suddenly dawned that it was the Parent Teacher Meet at the Aaryan’s school.
Got ready in a jiffy and then woke the kid and pestered him to get ready too. In the meanwhile, lined up the work for the maids and a glass of milk for the kid and by 8.45 am, the kid and I were out of the home.
Fortunately we were very early at the school, so could meet the teacher and discuss/share all the queries and progress at length.
After finishing the meeting at school, as soon as I sat in the car in peace, my tummy gave a big loud growl. It was its way of telling that I had not even had my ‘bed’ tea and was starving!
Immediately, I called up hubby who was enjoying the highlights of some very old cricket match at home and told him to prepare something to eat for us. Now, these are the perks of having a partner who is passionate about cooking, who can create magic in the kitchen at a moment’s notice, any time. Of course, you need to excuse the mess that’s created along with the magic!
When we reached home, the first sight that hit my eyes was the beautifully laid plates for us on the dining table.
This is the Double Decker 3C Sandwich Pakora!
It is innovated by hubby!
And here’s the secret recipe for that…
· Gram Flour (Besan) : 1 cup
· Aniseed (Ajwain) : 1/2 tsp
· Cumin Seeds (Jeera) : 1/2 tsp
· Fennel Seeds (Saunf) : 1/2 tsp
· Turmeric Powder : 1/4th tsp
· Red Chilli Powder to taste
· Salt to taste
· Cheese Spread : 3 Tbsp
· Chive (onion) : 1 finely chopped
· Chilli (green) : 2 finely chopped.
· Bread : 6 slices cut into triangles
· Oil for frying
No points for guessing, the Double Decker 3C Sandwich Pakora tasted YUM which we gobbled up in minutes!
What is your take… love or hate… when the husband cooks??
Mackarel in Tomato Sauce is a very simple and easy to make recipe.
In a pan, add some Fortune Rice Bran Oil.
Add chopped onions, garlic to it and saute it for a few minutes. Add a few dry basil leaves.
Add the canned Mackarel along with Barilla tomato sauce with basil and a pinch of paprika and salt to taste
Let it simmer for a while.
Garnish it with ginger julienne and coriander and serve hot with rice or chapati.
In a pan, add a tiny drizzle of Fortune Rice Bran Oil.
Add the pork sausages cut into small pieces along with chopped garlic and cook, turning every minute or two, until nice and brown on all sides
Add some dried sage and parsley and toss it for a few more minutes. Take them out of the pan.
Add a few prawns to the oil and stir fry them for a few minutes.
Serve them with mustard or chilli sauce.
In the evening, KG also made, Chicken Curry with Rice Bran Oil which looked like this…
I have used Rice Bran Oil in cooking vegetables and even made paranthas with it. We use Fortune Refined Soyabean Oil for our regular cooking. And KG uses Ghee or Mustard Oil for the non-veg cooking. After cooking food with Fortune Rice Bran Oil, there was not any noticeable difference in taste and smell when compared with our regular oil. In fact, KG who is very particular about the tastes and flavours and is quick to note any difference, said that food cooked in Rice Bran Oil tastes no different than our regular oil. It has no virtually no smell.
Also the health benefits associated with Rice Bran Oil, chiefly in decreasing cholesterol, protecting from heart diseases, cleaning blood vessels, enhancing immune system and nervous system and it being good for skin, are convincing enough to switch from our regular oil to Rice Bran Oil.
Cost wise also it is similar to our regular oil. Soybean Oil costs Rs 110 for a litre while Rice Bran Oil costs Rs 115 per litre.
So for cooking for frying, Fortune Rice Bran Oil is the new oil in our kitchen.
Enjoy the cool refreshing drink.
PS : You can make your Aam ka Paana sweet or salty as per your personal preference, so likewise adjust the quantity of sugar and salt!
Image Courtesy : Google Images
Simple and easy and also a healthy dish in a jiffy! Try it!!