Many friends ask why I say I hate cooking when I seem to be cooking up storms every other day in the Kitchen!
It’s because cooking as never been my core competency. I wasn’t brought up or trained to like or love the process , I cannot refuse the fact that I love the end result. 😀😁
I remember watching Sanjeev Kapoor’s cooking show as a teenager and noting down a recipe for Paneer shashlik and for the longest time it was the only dish in my cooking repertoire. 😋
I now cook only the stuff I like to eat and is easy to cook. Which means you would not catch me cooking up RUI MACHER MATHA DIYE MURIR GHONTO , because fish head is yuck!! Or CHEESECAKE becasue I have zero baking skills. The point I am trying to make is, I only cook the easy stuff. So I hate cooking per se. If my tummy could handle the pizzas n pastas n burgers all day everyday I wouldn’t be seen anywhere near the Kitchen. In fact if asked to choose to utilise my time between cooking and any other task I would choose the other task.
But as I learn with age life makes you do exactly what you hate. That is what learning life leasons is all about. So I cook and hate it because it’s tiresome and the cleaning up afterwards adds to the gall I feel. It becomes a vicious circle of activity followed by hate.
I am also a person who only watches TV series and Food channels. Also a person who reads through menus and gawkes at food photos on home delivery and food apps. I love eating mostly the unhealthy stuff. So, I look at food I want to have feel hungry and go and cook up something which isn’t what I saw. Eat that depressing food and feel awful about it. And I hate cooking. There you go.
Offlate with some time on my hand and age on my side (read getting old), I have begun experiments. And that’s how I cope with my hatered for cooking. I post my efforts on social media and feel better about cooking. So, my friends liking or commenting actually makes me feel better about cooking. May be someday in the future I will feel differently about cooking but till then its relationship that is complicated.
Prep time – 15 -30 mins
Cooking time 15 mins
Home made yoghurt (Dahi)
Chopped Onion, coriander leaves and green chillies
Salt and sugar
Whip the yoghurt with in a utensil, add a pinch of sugar & salt to enhance the taste. Start adding the sooji into the whipped yoghurt in small quantities. Make a batter that is similar to pancake – not runny but not too stiff that it won’t spread. Let this batter stand for 20 mins. You can chop the veggies during this time. Alternatively you can prepare the batter and keep it refrigerated, But use it only after it is at room temperature.
Heat oil a non stick flat pan or tawa, take a large table spoon and pour a spoonful of batter on the pan. The batter should spread out on its own, in case it isn’t spreading as desired use the back of the spoon to spread it. Donot make it too thin. Turn flame to low, cover with a lid and let it steam for 1 min. Open lid and check with flat spatula if the uttapam is coming off the tawa surface. Sprinkle the chopped veggies. Let it cook for another min making sure it doesn’t burn ( that’s why batter shounldnt b spread too thin). Flip the uttapam with spatula carefully; let the other side cook for 2 mins. Transfer from pan to serving dish.
These are mini sized uttapams so once you have got the hang of it you can make more than 1 at the same time.
You can eat these with any sides as per your taste. I prefer it without any chutney or sauce.
Enjoy these in your breakfast.
I haven’t been reading any new fuction over the last 2 months, instead I have revisited a few books which I felt needed a re-read. Amongst them is Stephen King’s IT which I read after watching the impressive movie. But still my initial difficulty in tracking the convoluted timelines remained, especially towards the ending. Now looking forward to the 2nd chapter if the movie.
Here is my reading list for this month.
One flew over the Cuckoo’s nest by Ken Kessey has been made into a very successful motion picture and my interest in its orginal story comes from the movie. As far as book adaptations are concerned I have always been a fair in judgement. Most avid readers find the books better. But for me, I also appreciate the amount of work directors and writers put in to transform a book like Harry Potter or Lord of the rings into a movie.
The book by Kessey falls short in comparison to the movie in keeping my attention. However the poignant beat of the story is much better highlighted to a reader than a viewer. If you are a fan of the movie you can and should read the book. For me it was a revealation. In fact this book tied up well with the book of Shutter Island also.
Drained by E.H. Reinhard is a serial murder mystery with a no real mystery. The book opens with the serial killer in first person narration and follows the story till the obvious conclusion of the killer being caught. The characters are stereotypical and barely scratch the surface of the psyche of the killer. Overall a trash piece to be read and deleted immediately from the ebook library.
Malevolent by EH Reinhard is a police procedural murder story. It’s a simple book with a simple premise and very little in terms if mystery. The main character of Lt. Kane is poorly sketched and even after winning the day doesn’t engage the reader emotionally.
To be continued …
I am a proud eggetarian. I can eat eggs for breakfast ,lunch ,dinner and snacks. So naturally I try to find new ways of having them. Without letting my love for eggs take me away from the recipe, here it is.
Eggs 2 boiled, 1 for scramble , 2 for poached
Potatoes diced very small pcs 2
Onion chopped 2
Tomato chopped 1
Turmeric powder, Coriander powdee, Garam Masala powder, Red Chilli powder
Heat oil in a pan add onions and saute. Add the ginger garlic paste and continue to fry this. Once the raw smell of the mix goes add the tomatoes. Saute this to soften tomatoes. Keep the flame on medium. Add the potatoes and mix well. Add the powder ingrediants and keep cooking this. Once the potatoes are slightly browned,season with salt, it will soften the potoates. Add 2 cups of water. Cover with lid and cook for 5-8 mins. Check if potatoes have softened. Break one egg into the mix and scramble it. This will slightly thicken the gravy. Let this cook for 2 mins and then break in the 2 eggs as a poach. Be careful not break the yolk while handling. You can cover the pan for 1 min to let poached egg set. Sprinkle salt on the yolks. Check for seasoning. By this time the curry should be thick and no excess water should be there. Now slice the boiled eggs and add them. Try to coat these with gravy. Sprinkle Kasuri methi and some garam masala. Take off heat and serve with roti.
Enjoy the egg-cess curry.