People of the world, especially the ones who want anything to do with indian cuisine, maybe like me, this blog will help bring out the experimental you.
It would sound very cliched but I never cooked when I was in India. My mom, dad and elder sister are the best cook in the world and being the geek of the family, I was pampered. My dad would take over, if my mom every asked me to enter the kitchen. 🙂 cool naa..
But then two years back, I landed in this world..the developed world and eventhough I consider myself not too finiky with food ( some of my friends might disagree ) but I could not eat cold sandwiches or burgers for lunch and dinner everyday. So, I started cooking and I can comfortably say that I survived and my genetics kicked in and apparently (coz my friends say that) I am a good cook. However, I am not the conventional cook. I eat, look, learn and adapt. Recently, I joking told a friend that I should write about what I cook and he agreed. So here it goes.
My recipes are not the typical one…sometimes I might not put the time it takes to make the food, coz I usually multitask while cooking (i.e. phone +cooking, movie+cooking, work+Cooking, read+cooking..etc etc…).
Today, I will share with you a simple recipe, I made using ‘Gits (R)’ rasam powder (Indian brand of a kinda soup which we eat with rice) and frozen potato wedges that I bought from the supermarket.
My food usually has a story. So, I started making yellow lentil (the one used for sambar) and realised after putting the oil on the gas and mustard seeds in it that the daal I had was too less. I had already cut the onions, so I added onions to the oil and then searched my kitchen cabinet, to find Gits(R) rasam powder. I had bought it ages ago, but never made it. I had also added frozen grated coconut to the onions (again, coz I had it in my freezer). Then while the onion and coconut were cooking in oil, I added rasam powder to water (as directed on the cover). When the onions and coconut started turning light brown, I added the rasam powder mix. I then added two chopped tomatoes to this mixture while it was on gas. End of part 1….
Part 2….I usually cook rice in the microwave..so when this rasam was on the gas and coming to a boil, I put the rice in oven and preheated my oven to 200 degrees C. I then oven cooked the frozen ‘spicy’ potato wedges and cooked them for around 20 minutes….turnign then once mid way. end of Part 2
Part 3: In 25 minutes time, the rice was cooked. The potato wedges were nice and crispy and the rasam had come to a boil and simmered and ready to eat.
So, I ate rice and rasam with potato wedges( my potato bhaaji).
Improvisation: For the next time, I sauted the crisp and cooked potato wedges in garlic paste for 2 mins or so.Also, I think, adding tamarind instead of tomatoes might make it more yummmmy !!
So, this is one of the many adaptations of cooking 🙂
I am an experimental cook and I can never guarantee that all dishes would taste well, but most of them are cooked fast and are hot and taste like home cooked food.