Aham Vyaktam

Many of my friends on seeing the title of the post would think "What does the word cook has to do in Anu's blog?" I remember my ex-teammate saying once "I doubt if she knows to boil water". I have never even peeped into the kitchen before I came to the US and I wore an astounded look when my roomie here told me that toor dhal and channa dhal are different. My knowledge in cooking was literally that void. Luckily, all my roomies during my first 6 months here were great cooks and the responsibility of cooking wasn't shouldered by me. I wasn't hitherto paying a damn about cooking. Cooking posed itself as a real scalawag when I happened to move into an apartment 2 months back with another girl who too was sailing on the same boat as mine, being a novice in cooking. Google was the Deity for us, providing the recipes of dishes. We can cook without oil, not without google. :)

We try out different dishes. The feel that we are starters in cooking doesn't intimidate us and confine us to make simpler dishes. There had not been a single day wherein the dishes were made without the patching up here and there. But I tell you everything turns out really well eventually and there had not been even a ruined one. I often get reminded of the days wherein I found umpteen faults in whatever my mom made. She used to curse me telling I'll know when I start cooking. Now on hearing my adventurous, yet successful cooking, she feels very happy and says it's a comeuppance.

You would be highly entertained when you see us cooking I promise. The things that petrify us the most are the curry leaves and ginger paste when added to heated oil. I would stand a yard away from the pan, throw the curry leaves and ginger paste into it and run to the other end of the kitchen to see them spurt oil all over. And we are too artistic in making rotis. We bring the shapes of all the continents in the world so perfectly in our rotis you know!!! Once we get the feel that the dish is cooked, we take a pinch of it to assess the salt and spice level and try fixing the faults [you should see us exchanging ominous looks before tasting]. We keep repeating this till we arrive at the taste we want. It's embarrassing to tell you that if you sum up the pinches we consume to assess the taste, it would be more than a person's actual intake of it. Oops!!!

For this new year, we made aaloo bonda and gulab jamun [by telling aaloo, I get reminded of you Sachi. The days when you used to share my aaloo fry are still green. You better miss them :)]. Aaloo bonda was awesome and so were the jamuns, softie-soft. But the sweet syrup got hardened time and then, how much ever we microwaved it. We will blame it on the weather. Here's the photo of jamuns to your envy [The aaloo bondas were so nice to be spared for a click]. Aint they mouth watering?


The first dish which we made was vaangi bath (rice bath with brinjals) and we have tried almost all the dishes ranging from simple rasam to malai kofta and cutlet. We are having great fun. To those who made fun about me – your desires to comment on me are ramshackled. I should admit I haven't gained confidence to cook solitarily. Want the dish to be great? – I want Nitisha beside me. I actually would be seething if someone pries in when I cook, directing me to do things. As this sweet lady is also a starter in cooking, she never does that. Nitisha: you are a great companion. Thanks a lot!

Am sure I’ll become a good cook. Beware Nala - Nalabaagam might get replaced with Anubaagam!!!!
Okay guys, I know that was too much!!!