What’s Cooking???

It is apt that I should resume posting on my blog with a topic that is close to my heart…yup you guessed it - FOOD!!!

Now wait a minute this is no ordinary post. I mean it’s not just about “wow this tastes like ambrosia” or “oh my gawd!!! Did I just put dog food in my mouth???” This post is more than just concerns about our daily sustenance. It is primarily about the therapeutic effect of cooking, something that I believe is vastly underrated and unappreciated.

Last night (12:15 am to be precise) as I came back with a ton of groceries, I was feeling restless and somewhat dissipated. I knew sleep was beyond me and calming activities like watching T.V, reading a book, etc did not hold any appeal. While most people would suggest a 45 minute brisk workout to release the mysterious endorphins “or the feel good hormones” I being the out of box thinker that I am, decided to cook. And below listed are the reasons why I think cooking is better therapy than exercise…..

It involves physical labor, the slicing, dicing, grinding, stirring, while standing up all the time are sure to release the happy hormones a.k.a endorphins. Particularly if you are doing it for 5 straight hours.

It is a mental challenge. Since I don’t follow recipes, usually have no idea what I am doing and generally cooking something that I have never cooked before, the process involves a lot of on the spot problem solving. It stimulates the brain cells and calls for innovative solutions.

It is a creative process, the joy of creating a dish that nobody has eaten before and probably no one ever will again since its difficult to reproduce something that you are not really sure how you made in the first place(not because it reminds you of dog food!!); is for lack of a better word unique.

But my absolute favorite part about cooking is sitting down with your family or friends and eating a home cooked meal. No more expensive Indian restaurants serving bad food for me thank you!!!

Now is their a downside to this wondrous activity that stimulates body, mind and soul? Oh yes there is, and it is called……..CLEANING UP!!! Can anybody puhleez tell me how to use the dang dishwater??? :-(

So whats for dinner….

Kachumbar with a Twist:
Kachumbar is a basic salad which goes with all Indian dishes and involves tomatoes, onions and cucumbers.
Chop tomatoes, onions, cucumbers and avocadoes (that’s the twist part if you are wondering) mix them in a bowl. Add salt, pepper, chaat masala and lime/lemon juice. Voila, one healthy yet surprisingly tasty salad coming your way.

French Beans with Coconut and Peanut Masala:
A sudden inspiration, this is definitely a one time dish as it involves too much work.
Soak raw peanuts in a dish and keep aside. Meanwhile chop French beans evenly. Remove the skins from soaked peanuts (yes this can drive one crazy!). Once the peanuts are ready grind them. This should be done using a grinder but if you are doing this at 3:00 am in the night and you don’t want to wake up your neighbors use the manual method. (Yes I am crazy! But see what I mean about physical activity and the happy hormones??) Heat a pan and add the peanuts and shredded coconut and dry roast them along with some elaichi. Once the mixture turns brown remove from stove and grind some more. This step can be skipped if you are sensibly using a mixer/grinder. Clean the pan and add some oil to it and when it heats up add the diced French beans. Let it cook and in no particular order add a little bit of the following spices: ginger, coriander, cumin, red chili, garam masala also add some salt. Allow the beans to cook for a while and when they are somewhat done add the coconut peanut mixture. Keep stirring. Add some more salt. Heat some water and add it to the pan and cover. The beans will soften and the dish should be ready.

Basic Cabbage Sabzi:
Chop cabbage, tomatoes and onions. Make a paste out of ginger and garlic, again a grinder would be a good idea or better yet use the instant stuff. Heat oil in a pan and add some jeera. As the jeera turns brown, add the ginger garlic paste. Add onions and cook till the onions change color and starts turning golden brown. Add tomatoes. Add spices pretty much as mentioned above barring the ginger powder. Add some salt. Also add turmeric liberally. Cook the mixture till the tomatoes softens and starts adding the cabbage in small quantities till the onion-tomato masala completely covers the cabbage. Add some more quantity of spices and salt. Cover and let it cook till done.

Dessert:
Fresh fruit…did you really think I would make dessert??? Chopping melons is hard work…

BON APPETIT!!!!!!