Aaloo Tikki Chaat with Matar Chhole

Ingredients for Matar Chhole
2 Cups Matar Chhole - Soaked overnight and Boiled
Hing - 1/2 tsp
Jeera - 1/2 tsp
Onion - 1 Large
Tomatoes - 2 Large
Gren Chillies - 3
Garlic - 7-8 cloves
Ginger- 1 Inch piece
Haldi - 1/2 tsp
Dhaniya Powder - 1 tbsp
Garam Masala - 1 tsp
Red Chilli Powder - 1 tsp
Salt to taste
Coriander leaves for garnishing

Ingredients for Aaloo Tikki
6-7 Boiled Potatoes
2 Green Chillies - Finely chopped
Salt
Black Salt - 1/2 tsp
Chilli Flakes/Red Chilli Powder - 1 tbsp
Coriander leaves
Rice flour - 5 tbsp
Amchur powder/lemon juice - 1/2 tsp

Recipe for Matar chhole
Make a fine paste of Onion, tomatoes, green chillies, garlic, Ginger
Take 2 tbsp oil in a pan
Add jeera and hing
Now add masala paste
After cooking masala for 5 minutes on medium flame, add all dry spices
Again cook masala for 5 mins
Add boiled matar chhole
Add water as per required consistency
Garnish with coriander leaves

Recipe for Aaloo Tikki:
Add all ingredients in a bowl
Mash potatoes and make a fine dough
Make round tikki shapes and shallow fry on medium flame.

Jhaal Muri

A Bengal Delicacy which is also popular in Bihar and Chhattisgarh

Ingredients:

Murmure

Onion

Gren chillies

Roasted Black Gram

Roasted Peanuts

Mustard Oil

Achaar Masala

Namkeen Mixture

Chhena Rasgulla

Ingredients - For 12 Rasgullas
1. 1 Ltr Milk
2. 2 tsp Corn Flour
3. 3 small cups sugar
4. 6 small cups water
5. 2 small size lemons

Recipe:
Boil the milk on high flame and keep stirring so that malai is not formed
After milk is boiled, let it cool down slightly for 3-4 mins
Add 4 tbsp lemon juice
Milk will start separating from Chhena
Once it is completely separated, drain out Chhena using a cotton muslin cloth, placed over a strainer
Squeeze the cloth to remove excess water from chhena
Wash the chhena once with water to remove lemon taste
Again squeeze and drain excess water
Hang this potli for 15-20 mins
Till then prepare for making chashni. Add 3 small cups of sugar to 6 small cups of water and keep it for boiling.
Now take out the Chhena and mash it with hands for about 10-15 mins
Now add 2 tsp corn Flour and mash it again for about 10 mins till you start getting a slightly chewy noise while mashing.
Make very small sized balls of this dough
Add these balls to hot boiling chashni.
Cover and cook on high flame for 15-20 mins
Keep checking after every 5 mins. If chashni consistency looks very thick, keep adding 1 spoon water at a time, but ensure that chashni keeps boiling throughout the process.
Now allow this to cool for 5 mins.
Keep them dipped in Chashni for 6-7 hours and then serve

Important Points:
Do not add lemon immediately in boiling milk.
Chhena needs to be properly mashed otherwise the rasgulla consistency will not be perfect.
Also, you may try dipping these balls after cooking in ice water for 4-5 mins and then again adding it to chashni (This is not tried, just a recommendation)

Ram Navmi Special - Sooji ka Halwa, Poori, Chana & Aaloo

Ingredients:
For Halwa:
1 Cup Sooji
3/4 Cup Sugar
2/3 Cup Ghee
3 Cups Water
Elaichi Powder
Dry Fruits

For Aaloo ki Sabji:
6-7 Medium Sized Aaloo
3 Green Chillies - Crushes to fine paste)
1 Onion ( Finely Chopped - Can be avoided if making for fast)
2 large Tomatoes (Finely Chopped)
7-8 Cloves of Garlic (Crushed to fine paste)
Dhaniya Leaves
Jeera - 1/2 tsp
Hing - 1/2 tsp
Salt
Dhaniya powder - 1 tsp
Garam Masala - 1 tsp
Haldi - 1/2 tsp

For Kala Chana:
2 Cups Kala Chana (Soaked Overnight and Boiled)
1/2 tsp Jeera
2 Green Chillies
Oil
1 tsp Hing
Haldi - 1/2 tsp
Dhaniya - 1 tbsp
Red Chilli Powder - 1/2 tsp
Garam Masala - 1 tsp
Amchur Powder - 1 tsp

South Indian Cuisine - Part 4 - Masala Idli

South Indian Cuisine - Part 3 - Rawa Idli

Dalgona Coffee

South Indian Cuisine- Part 2 - Masala Dosa

South Indian Cuisine - Part I - Idli, Sambar & Coconut Chutney

Ingredients for Idli:
3 Cup Idli Rice
1 Cup Urad Dal

Ingredients for Sambhar:
2 Cups Masoor Dal
Vegetables (Approx 3-4 tbsp of all variety) - 1 Potato, 1 Onion, Beans, Cauliflower, Bottle gourd, 3 Green Chillies, 8-10 cloves of Garlic
Curry Leaves
Tamarind
Haldi
Sambhar Masala
Salt
Black Rai
Oil

Ingredients for Chutney:
2 cups Grated Coconut ( I have used readily available packed grated coconut)
4 - 5 tbsp Roasted Peanuts
4 - 5 Roasted Black Gram
Black Rai
Curry Leaves
Sabut Red Dried Chilli
2 Green Chillies
Salt

Recipe for Idli:
Soak the Idli Rice and Urad Dal for 5-6 hours
Grind them to a fine paste and leave this batter for 10-12 hours for fermentatiob
Idli Batter is ready
Keep the Idli stand for heating with some water
Apply some oil in the idli case
Pour the batter in idli stand
Close the idli stand and cook for 10-12 mins
Remove the idli stand out of the outer container and allow it to cool
Remove idlis softly.

Recipe for Sambhar:
Take Washed dal in a cooker. Add 2 glass of water
Add 1/2 tsp Haldi and Salt
Let this cook on medium flame for 15 minutes
Prepare Masala for Sambar - Take oil in a Kadhai, add all vegetables, add haldi and Sambhar Masala and Red Chilli Powder and cook on medium flame for 15 mins
Transfer this masala to the Sambhar Cooker
Add tamarind paste and check sambhar consistency, if required add some water
Bring dal to a boil and let it cook for another 5 minutes
In a tadka pan, add oil. Add 1 tsp Black Rai and then add washed curry leaves
Add this tadka to sambhar and sambhar is ready to serve.

Recipe for chutney:
In a mixer grinder, add grated coconut, add green chillies, salt, add roasted peanuts and black gram
Add 1/2 glass water
Grind it to a fine paste.
Add water as per desired consistency.
Now add similar Tadka as it was done for Sambhar.

Thekua - Delicacy from Bihar. Prasad for auspicious occasions

Ingredients:
2 Cups Atta (250 Grams)
1.5 Cups powdered sugar (3/4 cup sugar per 1 cup Atta)
Saunf - 1 tsp
Elaichi powder - 1/2 tsp
Ghee - 4 tbsp
1/2 cup Milk/Water for making dough.

Recipe:
Mix Sugar, Atta, Saunf and Elaichi Powder
Add Ghee
Mix ghee well with all dry ingredients.
Now add 1/2 cup milk or water as desired and make a dough (dough should not be very soft but should bundle up well after taking in hand and squeezing it to make a lemon size ball)
Now you may use stencils available for making Thekua or you may use Fork to mark design.
Heat oil in a Kadhai for Deep Frying on medium flame
Fry thekuas on Liw Flame till they turn Golden Brown.

Sabudana Khichdi

Sabudana Khichdi is primarily a famous dish of Maharashtra but it is commonly eaten during fast.
So I make it in the simplest form which hardly takes 15 minutes.

Ingredients:
1. 3 cups Sabudana
2. 2 medium size Boiled Potatoes - cut into small pieces
3. 3 Green Chillies
4. Peanuts- 1/2 cup roasted and grinned
5. Curry Leaves - 15-20
6. Salt ( Take Sendha Namak if making it for fast)
7. Jeera
8. Haldi (can be avoided if making it for fast)
9. 2 tbsp Oil

Recipe:
Wash sabudana properly 4 - 5 times and let it soak in 1/2 cup water overnight(Or 5-6 Hours)
Take 2 tbsp Oil in a Kadhai
Add Jeera
Add boiled potatoes, green chillies and curry leaves
Add Haldi
Add Sabudana
Add roasted and grinned peanuts
Add salt
Mix well
Cook for 3-4 minutes on medium flame.
Sabudana Khichdi is ready to serve.

Dahi Vada

Dahi Vada/ Dahi Bhalla / Dahi Pakodi:

Ingredients:
1. 1/4 Cup Urad Dal
2. 3/4 Cup Moong Dal
3. Ajjwain
4. Salt
5. Bhuna Jeera
6. Red Chilli Powder
7. Black Salt

Recipe:
Grind the overnight soaked dals to a fine paste.
Keep stirring for Atleast 10-15 mins to make a fluffy batter.
Add salt and ajjwain.
Add small shaped balls into medium hot oil for deep frying.
Take them out once they turn crispy golden brown.

For Serving:
Soak vadas in warm water with a pinch of salt for 15-20 mins.
Take 2 cups of thick curd.
Add salt to this.
Add the soaked vadas to curd and garnish with jeera, black salt and Red Chilli powder.

Poha - Maharashtra Special Kanda Poha

Poha is famous across geographies in India but it is mainly a dish of Maharashtra and Madhya Pradesh.
In Maharashtra, it is commonly called Kanda Poha and is served with tarri(Kala Chana with Spicy Gravy) but in MP it is made with Green Peas and fresh Coriander leaves as primary ingredients.
However, people modify the recipes as per their personal preference.
So for our family, we like it with Green Dhaniya Chutney and Namkeen mixture.

Ingredients:
1. Thick Poha - 2 Cups
2. 2 Medium Sized Onions
3. 2 Green Chillies
4. 1 Big Potato
5. Black Rai (Sarso)
6. Beans
7. Spices - Haldi, Red Chilli Powder, Salt to taste.
8. Curry Leaves
9. Dhaniya Leaves
10. 2 tbsp Oil
11. Roasted Peanuts

Recipe:
Wash Poha 3 - 4 times in running water
Keep it soaked in very little water till other ingredients are prepared
Take 2 tbsp oil in Kadhai
Add Black Rai
Add Finely chopped Green Chillies and chopped potatoes
Close the lid and let potato cook on medium flame for 2-3 minutes.
Now add Curry Leaves, Onion, Beans and any other green veggies of your choice.
After 2 minutes, when onion turns pink, add haldi, red chilli and salt
After all the masala is cooked, add soaked poha.
Garnish with finely chopped fresh Dhaniya leaves.
Add roasted peanuts.
Mix well and poha is ready to serve.

Kada Prasad/ Atta Halwa

Ingredients:
1 Cup Atta
1 Cup Ghee
1 Cup Sugar
2 Cup Water

Recipe:
Add 1 Cup Sugar to 2 Cup Water, and boil this to dissolve sugar.
Take 1 Cup ghee in a kadhai.
When ghee dissolves completely Add atta to it and keep stirring on low flame till the mix turns slightly reddish brown and starts bubbling in ghee
Now add water and Cheeni mix to this and keep stirring.
Cook for 3-4 minutes on medium flame and keep stirring.
Kada Prasad is ready to serve.

Kachhe Kele ki Sabji

This is another delicacy, which I now realise. Mom used to make it often and we loved it.
Recipe courtesy - My Chachi - Poonam Mathur

Ingredients:
250 gram Raw Banana
2 Medium Sized Onion
2 small tomatoes
5-6 Garlic Cloves - paste
Green chillies - 2 - Finely chopped
Haldi - 1 tsp
Dhaniya Powder - 1 tsp
Red Chilli Powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Sabut Jeera
Oil
Salt

Recipe:
Cut Bananas into pieces as shown in picture
Deep fry these bananas till their colour gets to golden red
Keep the fried bananas aside
Take 2 tbsp oil
Add jeera
Add Masala paste (Onion, Tomato, Green Chilly, Garlic)
Let this masala cook on low-medium flam for 5 minutes
Add dry spices (Haldi,Dhaniya,Garm Masala, Red Chilli Powder)
Add 2-3 tbsp water to the masala, if required.
Let this masala cook till it releases oil and colour becomes dard red (Approx 8-10 Mins), keep stirring.
Now add the fried banana pieces
Mix them well with the masala
Add salt
Cook for another 3-4 minutes.
Sabji is ready to serve.

Samosa - One of the most liked Indian Tea Time Dish.
This was dad’s favourite Sunday Breakfast.
 And my husband CP also loves samosa, probably one of the few oil fried things that he loves eating.
So, this was a must try.
I still remember how Mom used to cook these on low flame and I always said - How do you manage to have so much patience to cook such stuff on low flame.” She would just smile and say, “patience se hi result achha ata hai aur tum sabke liye banane mein mazaa ata hai.” Now I can relate to what she used to feel after doing this. 😊

Samosa Ingredients (For 16 samosas):

1. 4 Cups Maida, 2 tbsp Sooji
2. Ajwain - 1 tsp
3. Salt - 1 tsp for Dough and 2 tsp for Potato filling.
4. 10-12 Medium sized potatoes - Boiled and mashed.
5. 2 inch Ginger piece - Grated
6. 8-10 Garlic cloves - Crushed
7. 3 Green Chillies
8. Haldi - 1 tsp
9. Dhaniya - 1 tbsp
10. Garam Masala - 1 tbsp
11. Red Chilli Powder - 1 tsp
12. Dry Mango Powder (Amchur) - 1tbsp
13. Oil - 4 tbsp for Dough and 2 cup approx for frying.
14. Sabut Jeera - 1/2 tsp
15. Black Rai - 1/2 tsp

Recipe:

For Dough - Add Maida, Sooji, Salt, Ajwain, 4 tbsp oil and mix all ingredients.
Add slightly warm water (approx 1/2 cup) and make slightly hard dough.
Let the dough rest for minimum 15 mins and maximum as much as possible.

For Filling:
Add 2 tbsp oil, add Jeera, Rai, Green Chillies
Then add Ginger and Garlic
Then add mashed potatoes
Now add haldi, dhaniya, garam masala, amchur, red chilli powder
Mix well
Let this cook well on medium flame for 5 mins.

Process:
Take big ball  size portion of the dough
Roll it in Oval shape, edges slightly thin and slightly thick at the centre
Cut into 2 from centre
Make cone shape by joining the edges with help of water.
Add 2 tbsp filling to the cone
Close the opening to give shape of samosa
Fry on low flame till it turns light red.

Farre Ingredients:
2 small bowl Rice Flour
1 small bowl cooked rice
Salt to taste
Ajwain
Curry leaves
Dhaniya Leaves
Green chillies
Rai
Oil


Recipe:
Take Rice Flour and boiled rice in a big bowl.
Add 1 tbsp Salt and 1/2 tap Ajwain to this mixture and make a dough using small quantity of water.
Leave the dough for 5 minutes
Make Finger shaped Farre.
Deep fry these farre on medium flame to golden colour
In another kadhai take 2 tbsp oil, add rai and curry leaves to it, then add farre and mix the ingredients well.
Garnish this with dhaniya leaves.
Farre are ready to serve😀

Recipe Courtesy - My dear Neighbour Sangeeta Wani (Pinki Bhabi)

Pav Bhaji:

Pav Bhaji Ingredients:

1 Medium Size Cabbage - Finely chopped
5-6 Small Potatoes - cut into pieces
1 Capsicum - cut into pieces
10-12 sticks of beans
1/2 small bottle gourd
2+1 Large Onions
3 Medium size tomatoes
2 Green chillies
10-12 Garlic Cloves
1 Inch Ginger Piece
Pav Bhaji Masala - 4 tbsp
Haldi - 1/2 tbsp
Red Chilli Powder - 1/2 tbsp
Dhaniya Powder - 1/2 tbsp
Amchur powder - 1/2 tbsp
3 tbsp Oil
1 tsp Jeera

Recipe:
Add Oil in a Cooker. Add Jeera.
Add 2 finely Chopped Onion and wait for the onion colour to slightly turn light red
Make a Fine paste of Green chillies, Garlic and Ginger and add this to the cooker.
Add 3 finely chopped tomatoes after the previous added ingredients are slightly cooked
Add Dry Spices - Haldi, Dhaniya, Chilli Powder, Pav Bhaji Masala and Salt
Let the masala cook on low-medium flame for 7-10 minutes.
Once the masala is cooked, add potatoes, capsicum, cabbage, beans or any other green veggies that you want to add.
Stir the vegetables for 2 minutes. Add 1/2 glass of water
Close the lid of cooker. And wait for 4-5 whistles to blow on high flame.
Cook on slow flame for next 15 minutes.
It will be ready to serve after 5-10 minutes.

Recipe Courtesy - Chachi Poonam Mathur

My Cooking Diary
So this is the first ever chance to spend time in this wonderful aspect of life called cooking. So to explain why this is the first chance, I will share a brief background.
I belong to the Mathur caste of Kayastha community. As per the Wikipedia link shared below, Reading and Writing has been the hereditary occupation of kayasthas, who are believed to be descendants of lord Chitragupta and in all Government and Other institutions, kayasthas have held high positions of repute.
Link - https://en.wikipedia.org/wiki/Mathur_(subcaste)
So my Mom and Dad, both were Kayastha. Dad was in the Finance department and Mom was a Housewife, despite holding M.Sc degree in Advance Maths who had given up her teaching job to raise her kids well.
Family Background is a key component which develops certain level of interest in different activities. So we were always oriented to get good education and getting into good jobs.
As a family trend, we always had cooks in our house who were called Maharaj. Ladies of the house were oriented towards other art related activities like classical singing and classical dancing. Some of them were working even in those times around 50 years back from now. Art and creativity is an integral part of our household which can be seen on all occasions till date in all Kayastha families.
So, coming back to cooking, I have probably made the background clear that I have never been associated with any great cooking except for some basics.
But my mother, herself was a great cook because she loved cooking. Aside to writing poems and stories, she was a great cook. She was awarded a silver medal from Dhara Health as first prize for a nation wide contest on unique dishes. We have preserved the medal till date and the recipe that had won was of gobhi matar keema. Also, she had won second prize on a live cookery show on NDTV on Holi, where she had made Gujiya.
As it is always said that no one can beat the taste of mother’s home cooked food. So the same applied with our family. She was brilliant. Despite having a cook throughout her life for cooking regular Dal Roti Sabji, she would keep trying innovative dishes on her own.
So, coming back to my point, after class 12th, I got into a decent college in Delhi University for doing B.Sc in Computer Science and at the same time, I started with a 3 year course of NIIT which has evening classes everyday. So the schedule was all packed from morning 7 am(Thats when I used to leave home for a 1 hour journey to college) to evening 9 pm (Evening class at NIIT from 6 to 8 pm).
As soon as I got out of graduation, I got into a teaching job at Delhi International Public School, which again left me with hardly any time as I was also preparing for MBA.
In the same year, I got admission in one of the most prestigious MBA college of India, XLRI - Jamshedpur. Pls Note - There was not even a single day break in this transition. Also, similarly after completing MBA, we came back home on 31st Jan 2010 and I was supposed to report for work at ICICI on 1st Feb 2010. Since that day, I have been continuously working in an 8 to 8 job which leaves me completely drained off energy. It is often said, that you need to prioritise things in life and I, being a workaholic prioritised my work as it gives me a sense of independence, an Identity, work satisfaction and above all my work has been a saviour in life’s most difficult times.
And therefore, in my entire life of 30 years, this is the first time that I have got a wonderful 6 month long break after being blessed with twins - Aahan & Nyra, which gives me a bigger reason to now venture into this business of cooking. And let me tell you, I am enjoying this. I have always been a foodie who loves to eat good food and explore new dishes. And during present lockdown situation due to COVID 19, you can’t order from restaurants.
So here I am on a cooking spree and trying new dishes everyday. It is real fun.

Mangodi
In memory of my Mom who used to make these wonderful mangodis with so much of love.
Recipe Courtesy - My chachi - Poonam Mathur ( Awesome Master Chef)

Moong Dal Halwa - Kuchh Meetha ho jaye

Recipe:
1. Grind 1 cup overnight soaked Moong Dal.
2. Take 1cup Ghee in a Kadhai.
3. Add Grinned Moong Dal to the heated ghee. Keep stirring on a low medium flame
4. Take 1 Cup water in a saucepan and add 1 Cup Sugar to it. Bring it to boil and let it cook for 5 minutes on low flame.
5. In the meantime, colour of Moong Dal will start turning light brown and it will start releasing ghee.
6. At this point, add the cooked water and sugar mix(also called Chashni) to this and keep stiring on medium high flame till the water is absorbed.
7. Add Dry Fruits for Garnishing.
Halwa is ready to serve.

Macroni - This is dedicated to my brother who totally loves it.

Chocolate Walnut Cake - Still needs some Improvement. Will repost after trying again. Till then enjoy this
Recipe:
1)sieve together maida, baking powder, eno,cocoa powder,milk powder - twice and keep it aside
2)Take cream/malai in a big bowl, add sugar to it and whisk it for some time till all lumps are gone (if using malai - then you can use blender to blend it)
3)Add dry mixture in small quantities to the cream n sugar mixture and keep stirring them well.
4)add vanilla essence, dahi and atlast as much milk required to get a proper consistency of a cake batter.
5)grease the baking utensil with oil/butter
6)transfer the batter in to the baking utensil and add walnut/almond/gems on top
7)Preheat Microwave at 180W:
    - For LG Convection Microwave, Click on Convection
    - Select 180 W by pressing + Button
    - Press Start Button twice.
    - You will hear a beep once Pre Heating is done
    - Place the Baking Utensil in microwave and again select 180 W
    - Now keep time at 20 mins and press start.

Recipe Courtesy - My cousin - Samridhi Mathur

Alternate Recipe:

Ingredients:
2 Packets of Bourbon Biscuits (120 gm packet each)
240 ml water
1 tsp Eno

Recipe:
In a steamer, add some water.
Keep some stand or katori inside it to increase height from base.
Let this boil for 10 mins on medium flame.
Make a fine powder of Bourbon Biscuits in a grinder
Add to this 240 ml of milk, in small quantities at a time to avoid any lumps
Prepare the cake tin by applying oil and sprinkling some maida on it or apply butter paper, if available and oil
Add 1 tsp of Eno to the batter and stir slowly only in one direction.
Pour the batter in cake tin.
Add walnut pieces on top of it.
Steam this for 20-25 mins on low-medium flame.
Remove it from the steamer and let it settle for about half an hour and cake is ready to serve.

Light and Healthy Breakfast Vermicelli Upma

Another Quick and Easy Breakfast Item - Besan Cheela

One of the easiest Evening Snack

An All time favourite delicacy

Moong Dal Cheela
This dish again takes me to my childhood days and reminds me of the amazing variety of food my mom used to make. 

Kadhai Paneer
So this is one of my all time favourite dish. Since childhood, whenever we used to go out for Lunch or Dinner, Kadhai Paneer was a must on majority of occasions. So during lockdown, we are not able to go out and neither is it safe to call for food online. And therefore I tried this at home.

Recipe:
Take 250 grams of Paneer, cut it into cubes.
Add salt, Red Chilli Powder and lemon juice to these cubes and leave it for 10-15 minutes for marination.
Take a saucepan and add some oil for pan fry.
First stir fry the paneer cubes, and then onion and then capsicum, one veggie at a time, all cut in cubes and keep them separate.
In the oil add 1/2 tsp jeera, then add 2 finely chopped onions
Then add ginger garlic cinnamon and other sabut garam masala paste
Then add tomatoes
Then add dry spices - haldi, garam masala powder, red chilli powder, dhaniya powder
Roast this masala on medium flame for 10 minutes
Once the masala leaves oil, we can add paneer, onion and capsicum and stir well. Add water to adjust gravy. Let it cook for another 5 minutes.
Add some cream or home made malai
Add dhaniya leaves
Kadhai paneer is ready to serve😊

My Cooking Diary:

So this is the first ever chance to spend time in this wonderful aspect of life called cooking. So to explain why this is the first chance, I will share a brief background.
I belong to the Mathur caste of Kayastha community. As per the Wikipedia link shared below, Reading and Writing has been the hereditary occupation of kayasthas, who are believed to be descendants of lord Chitragupta and in all Government and Other institutions, kayasthas have held high positions of repute.
Link https://en.wikipedia.org/wiki/Mathur_(subcaste)
So my Mom and Dad, both were Kayastha. Dad was in the Finance department and Mom was a Housewife, despite holding M.Sc degree in Advance Maths who had given up her teaching job to raise her kids well.
Family Background is a key component which develops certain level of interest in different activities. So we were always oriented to get good education and getting into good jobs.
As a family trend, we always had cooks in our house who were called Maharaj. Ladies of the house were oriented towards other art related activities like classical singing and classical dancing. Some of them were working even in those times around 50 years back from now. Art and creativity is an integral part of our household which can be seen on all occasions till date in all Kayastha families.
So, coming back to cooking, I have probably made the background clear that I have never been associated with any great cooking except for some basics.
But my mother, herself was a great cook because she loved cooking. Aside to writing poems and stories, she was a great cook. She was awarded a silver medal from Dhara Health as first prize for a nation wide contest on unique dishes. We have preserved the medal till date and the recipe that had won was of gobhi matar keema. Also, she had won second prize on a live cookery show on NDTV on Holi, where she had made Gujiya.
As it is always said that no one can beat the taste of mother’s home cooked food. So the same applied with our family. She was brilliant. Despite having a cook throughout her life for cooking regular Dal Roti Sabji, she would keep trying innovative dishes on her own.
So, coming back to my point, after class 12th, I got into a decent college in Delhi University for doing B.Sc in Computer Science and at the same time, I started with a 3 year course of NIIT which has evening classes everyday. So the schedule was all packed from morning 7 am(Thats when I used to leave home for a 1 hour journey to college) to evening 9 pm (Evening class at NIIT from 6 to 8 pm).
As soon as I got out of graduation, I got into a teaching job at Delhi International Public School, which again left me with hardly any time as I was also preparing for MBA.
In the same year, I got admission in one of the most prestigious MBA college of India, XLRI - Jamshedpur. Pls Note - There was not even a single day break in this transition. Also, similarly after completing MBA, we came back home on 31st Jan 2010 and I was supposed to report for work at ICICI on 1st Feb 2010. Since that day, I have been continuously working in an 8 to 8 job which leaves me completely drained off energy. It is often said, that you need to prioritise things in life and I, being a workaholic prioritised my work as it gives me a sense of independence, an Identity, work satisfaction and above all my work has been a saviour in life’s most difficult times.
And therefore, in my entire life of 30 years, this is the first time that I have got a wonderful 6 month long break after being blessed with twins - Aahan & Nyra, which gives me a bigger reason to now venture into this business of cooking. And let me tell you, I am enjoying this. I have always been a foodie who loves to eat good food and explore new dishes. And during present lockdown situation due to COVID 19, you can’t order from restaurants.
So here I am on a cooking spree and trying new dishes everyday. It is real fun.