Memsaheb's Khanakhazana and Mirchmasala: A Special Day

Memsaheb's Khanakhazana and Mirchmasala

What does cooking mean to me? Cooking meant staring at my mother bringing forth mouth watering samosas and delicious biryanis in the kitchen from apparently inedible ingredients. I wondered if I could ever become a magician like her. Ma didn’t like having me hanging around the kitchen. She would shoo me out saying, ‘You will always have to cook all your life once you are grown up.’ Occasionally I would manage to sneak out a samosa before the whole batch was ready.

Monday, June 25, 2012

A Special Day

This time I tried out the prawns with sarson paste ( ground dutifully by Guddu in Jaipur) and Kalonjeer that I had carried along . Added on were the usual suspects tomato puree and green chillies. The tomato puree in the tube is wonderfully thick and just the right shade of red. But despite squeezing it with my best efforts, I always feel that a large portion gets wasted.

In the other pan I made paneer with the usual ginger-garlic-onion paste.

Please note how the roti puffs up on the tawa. These are packed rotis that when microwaved, husband protested it was raw, uncooked and inedible. Drizzling it with a bit of olive oil it is almost homemade.