An Ode to the cooking legends of the family

A common question that I am often asked is, how am I able to cook simple fare, leave alone sumptuous meals and tasty nick knacks, when I used to never enter the kitchen in Bangalore? Honestly, even I am stumped!!! The first day I picked up the knife to cut the onions, an eternal doubt lingered in my mind - will I be even able to chop it even half way through??? Lo, behold, not only was I able to successfully pulverize it but was able to prepare a descent, edible and optically affable Baby corn peas masala with not so plump Pooris.

Some credit should definitely be given to me for cooking in a 'nearly bachelor-paddish' kitchen. I even managed to deep fry things in vegetable oil which was meant only for dressing. I kept wondering why my pooris were not ready to bloat at all. It was only later that I realised that it was the oil that was playing the havoc!!! Hats off to Adarsh for putting up with such alienish dishes and not complaining even a bit. Anyway, it was good that I was on the right track by realising that the culprit was the oil. Adding to the woes of the flat pooris was the absence of the rolling pin. It took us almost a month to find a shop that would sell rolling pins and it was in East Ham! Guess what guys? The story does not end here. Barely a week after claiming my ownership on a rolling pin, I landed my hands on another one - don't you want to know where??? Hold your breath - right in our house; in one of the suitcases that Adarsh had never bothered to open. So, in conclusion, my kitchen now proudly displays 2 rolling pins which may come in handy one fine day!!!(think people, give wings to your imagination). The tearful saga of the flat, now plump, pooris still does not end here. For a few days I felt something was still wrong with them. Then the tube light flashed finally in my sloth-like brain; I had completely forgotten the role of Mr.Salt in making tasty pooris!!! Only after that day did I start making really good pooris.

Now, enough of the Poori story. All the dishes that I have tried till date have been in the decent 6.5-8.5 range. But even to this day my Chapattis still don't want to resemble a circle. It looks like the chapattis only learnt about polygons in school and not about circles. But every time I make them I keep encouraging myself to tread further in the dangerous path of making chapattis day after day! Everyday I silently invoke the blessings of the family legends who can whip up perfectly circular chapattis in a matter of seconds.

This brings me to the title that I have chosen for this blog. I sincerely want to appreciate the cooking capabilities of all my family members. Oh, great chefs of the family, please bestow your blessings upon me so that I can continue to rely on my instincts and rich family cooking legacy whenever I experiment with new dishes. It is known to everybody that both Adarsh's and my family consists of the greatest cooking experts one can ever meet. So now, I am taking my baby steps with a hope to emulate the legends. May fortune be on my side on this conquest!!!

P.S: I hope all of you enjoyed reading this blog as much as I enjoyed making the shape-less Ambodes!!!