January 2015
Well, I do love to cook for myself, no doubt on that. Cause, I enjoy the freedom to plan my recipes as
per my wish and will. No one to disturb, no one to interfere, no one to instruct or peep in...so, I love that non-
dependency. It is more enjoyable, not only that, I also am better focused on my task, am much faster in my
movement, more efficient. Also, I can experiment – meaning, I can try something off beat from the ‘normal’
procedures that momy uses. I can try new tasks, new methods to execute the same mundane tasks, I can sing
and dance while I cook. I am in complete control of what I do. In charge! And yes, charged up. I am high on
energy levels. And yes, I do make sure I maintain an energetic ambiance while cooking. I am aware of who I
am cooking for! My intention is clear.
And then once the cooking is done, I silently enjoy the pleasure of my food! Wow! Now that is one
blissful experience. But nonetheless, it doesn’t matter if I have someone apart from me to share my food. I am
quite accommodating. Actually, this idea is a relief break from the mundane belief that one must [read a
woman must] only cook for others, for her family. Once cooking is done I ensure that I offer part of it in a
specialized format to our Creator. It not only makes a connection, also gives very powerful pure vibes to the
food, nullifying the effects of any ill intentions, or bad impacts or weak, negative vibes that may have come into
the food from anywhere.
My recent experiments in the kitchen includes trying to cook my veggies and even pulao in an
unconventional way. After heating and melting the fat, instead of directly adding the spices, I add the chopped
veggies, tomato puree [if it’s a part of the recipe], potatoes, and any other part of the veggies. Cook it in the fat
for a while, cover the pot and simmer cook the veggies. Then, a few minutes before turning off the heat, I add
two pinches of a spice-mix that I have meant for vegetable preparations. The taste completely changes with
this method! I tried first with a small batch of cauliflower and it worked! A welcome change of taste. And then I
continued using the same method for all other veggies irrespective of what it was. I began liking food prepared
with this new method. Once in a while, I do break the conventional methods and experiment with new things.
Recently, I hosted Sunday brunch for two of my brothers who were visiting Bombay from different
cities. I was happy and excited, wanting to be completely in-charge of the kitchen, the menu, preparations,
hospitality, everything! There was a lot of love, pure feeling, clear intentions and bonding! And so I did not
allow anyone at home to make any changes to my plans or contribute anywhere to my cooking preparations.
My menu included: Chholey, Matar-Pulao, Stuffed Parathas, Buttermilk, Fruit and veggie – salad, coconut-
chutney and momy-made dhokla [fermented & steamed small square cakes made with suji & curd]. I already
had some preparations night before; and few additional preps the same day early morning before leaving
for my meetings. Such that, once I return with my brothers in tow, I can finish my cooking asap. I thoroughly
enjoyed the process. Although there is one regret that I have – I was unable to monitor servings, or even
watch the expressions as they enjoyed my lunch and couldn’t spend quality time at the dining. But I know, they
completely enjoyed my lunch prepared with a lot of love and affection.
The menu, the items, their taste, the process, the combination of food, don’t matter as much as the
feeling with which the food is prepared. And served. And consumed!
Food, they say is a medium of bonding and connections between humans. Now I know...
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