Confessions of a Hateful Cook

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. 

THE END. 

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Quick and easy Mini Uttapam

Prep time – 15 -30 mins

Cooking time 15 mins

Ingredients:

Home made yoghurt (Dahi)

Sooji

Chopped Onion, coriander leaves and green chillies

Salt and sugar 

White Oil

Method:

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.

Egg-cess Curry

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.


Ingrediants 

Serves 2

Eggs 2 boiled, 1 for scramble , 2 for poached

Potatoes diced very small pcs 2

Onion chopped 2

Tomato chopped 1

Ginger-Garlic paste

Turmeric powder, Coriander powdee, Garam Masala powder, Red Chilli powder

Kasuri methi

Salt

White oil

Method

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.

Maggi 3 styles

Maggi is a go to snack and breaky item for me. I know a lot of people frown upon its unhealthy contents. But it is a life saver when one wakes up hungry. Here are my 3 styles of maggi. 

Chilli Maggi 

Ingredients 

Maggi and maggi masala

Green chilli chopped-2

Method

Boil 1 &1/2 cup of water in a pan, turn down the heat, add the broken pieces of maggi in the water. Cover the pan with a lid. Let it cook for 2 mins. Remove the lid and add the maggi masala and the chopped chillies. Give it a mix. Let the maggi cook and the extra liquid evaporate. I like the maggi to be dry. Remove from heat. Enjoy.
Cheese Maggi

Ingredients 

Maggi and maggi masala

Amul cheese 

Method 

Boil 1 &1/2 cup of water in a pan, turn down the heat, add the broken pieces of maggi in the water. Cover the pan with a lid. Let it cook for 2 mins. Remove the lid and add the maggi masala and the cheese. Adding chopped chillies is optional. Give it a mix. Cook for a minute. The cheese will melt and thicken so keep the heat low to prevent it from sticking to the pan. Remove from heat. Add a dash of tomato ketchup and enjoy.

Fried Maggi with Soya Chunks

Ingredients 

Maggi and maggi masala

Chopped onion 1

Chopped carrot 1

Boiled soya chunks or minced soya 

Soya sauce

Chilli sauce

Tomato sauce

Method 

Heat oil in a pan, saute the onion, carrot. You can add other vegetables like beans or spring onion. Sprinkle some salt and cover the pan. Cook till vegetables soften. Don’t over cook it. Leave the vegetables a little crunchy.  Add 1 tbsp of tomato sauce and chilli sauce and 1 tsp soya sauce. Mix in the soya chunks or minced soya. Cook for 2 mins. Add the maggi noodles and pour in 1 and 1/2 cups of water to the pan. Turn up the heat. Bring the water to boil. Turn down the heat and cover the pan. Cook for 3 mins. Remove the lid stir and cook for another 1 minute and let the extra liquid evaporate. Note no salt ia added because soya sauce has salt it in. You can adjust the salt if required. Take off heat and serve.

10 minute Fried Rice 

I do not enjoy cooking as much as i enjoy eating. But when you are ab adult you have to be able to cook to satisfy your cravings. I post my kitchen experiments often on FB  but I  do not share recipes mostly because I am nothing orginal to share. I have a recipe notebook given to me by my mom with all my favourite recipes of dishes she cooks for me. I have over the years added a few recipes of my choice. However,recently I realised there are some quick fix meals which are my original creations. These are simple dishes which can be prepared for one person as a breakfast dish or snack or lunch.

The 1st recipe I am sharing is a 10 min fried rice. It’s really very simple to prepare mainly for your leftover extra rice as a special lunch treat for yourself.

Prep time 5 mins

Cooking time 5 mins

Serves -1 

Ingredients 

Boiled long grained rice ( preferably leftover )- 1 bowl

Carrot Shredded -1

Onions Sliced -1

White oil -1 tbsp

Soya sauce-1 tbsp

Chilli sauce-1 tsp

Tomato sauce-1 tbsp

Salt &Pepper 

Heat oil in a wok. Add the onion and suate till translucent. Keep it on medium flame. Add the carrot and temper with a sprinkle of salt. Mix and cover for 2 minute to let the vegetables soften. Add the boiled rice mix it with vegetables. Cook for 3 minutes. Add 1 tbsp each  of soya sauce and tomato sauce , 1 tsp of chilli sauce. Mix well to coat all the rice. Fry the rice well if required turn up the heat. Sprinkle little water to keep it from sticking to the bottom. Cook for 2 minutes. Once done. Add some pepper powder and adjust salt.

And your spicey fried rice is ready to enjoy.