“The moments of happiness we enjoy take us by surprise. It is not that we seize them, but that they seize us.”
Where life depicts tensions, tough decisions and chaotic environment, we believe that the mystical enigma of cooking can brighten up one’s day.
Nothing heals like the art of cooking . It may or may not be calorific but it definitely is effective. It is said cooking is love made visible and to the woes of boredom, insomnia and anxiety, “Cooking” is the hopeful solution. Let’s not forget the beauty of life in this midst of work dominated atmosphere and celebrate the joyous moments by simply portraying your love for your dear ones.
Cooking is a great stress buster because it acts as an inventive outlet and while stress can numb your senses, cooking activates them. It’s a sensory awareness with aroma, flavor, feel, visual glee and even sizzling sound.
Cooking is a beautiful art. It’s all about assembling components and decoding the enigma of flavours that work together into beautiful and sumptuous delicacies. Cooking is experimenting with savor and enticing aromas. It connects the beauty of taste, presentation and fragrance with love.
One should always experiment with different recipes; some from cook books, blogs, T.V shows and of course some age old recipes from mom and grandma. Cooking helps you release tension and relax yourself by engaging yourself in its enigma.
Lets walk with few of the most renowned celebrities who love to cook
Food to him is “life’s most genuine pleasure and tastiest necessity”. Not many may know that Akshay Kumar is a true blue foodie. He loves whipping up the green curry himself. But his wife Twinkle Khanna loves to gorge on his Italian treats.
He loves to experiment a lot, playing around with flavours and food textures
A humble environment and traditionalist upbringing have prepared Kangna with culinary skills that are par brilliance. Learning to cook at a very young age she continues to wear the apron even today. She had cooked a delicious meal for the entire cast and crew of her new film in Paris
A renowned singer with a career that spanned over 60 years and her love for food has led her to open the chain of restaurants – Asha’s. Asha Bhonsle is a good cook and can whip up a variety of relishing dishes. Her expertise and experience have taken her far and wide leading to a large fan following of her cooking.
Apart from being one of the best actors he is also an exceptional cook. He believes Cooking relaxes him. He has expertise over Chinese to Mughlai dishes. He believes that his love for cooking has been gifted by his dad.
Listed below are few of the must try recipes, Thus sit back and sip some coffee cruise through few suggested recipes, plan and enjoy some special moments after all it’s these moments that blossom into beautiful memories
4 garlic cloves, chopped
1.5cm piece fresh ginger, chopped
1 tsp ground black or white pepper
2 tbsp vegetable oil
2 tbsp curry powder
2 medium waxy potatoes, roughly chopped into about 8 pieces
2 x 400g cans coconut milk
400g can chickpeas, drained and rinsed
1 small cauliflower, cut into small florets
3 tomatoes, cut into eighths
2 bunches of spring onions, trimmed and halved
2 tbsp soy sauce
1 tsp salt
½ tsp caster sugar
Large handful fresh coriander leaves Method
Pound or blitz the garlic, ginger and pepper to a rough paste. Heat the oil in a wok, add the paste and fry for a few minutes over a medium heat. Stir in the curry powder and potatoes. Add the coconut milk and chickpeas and simmer for 8-10 minutes.
When the potato is just about tender, add the cauliflower. Cook for 5 more minutes, and then add the tomato wedges, spring onions, soy sauce, salt and sugar. Cook for another 5 minutes or so, then serve, with plenty of steamed rice or crispy flatbread. Garnish generously with the coriander leaves.
Meen moilee (Keralan fish curry)
1 tbsp vegetable oil
4 sustainably sourced sea bass fillets, cut in half if large
Chopped fresh coriander to serve
For the sauce
1 tbsp vegetable oil
8 garlic cloves, minced
20g finely grated fresh ginger
4 green chillies, deseeded and finely chopped
10 fresh curry leaves, finely sliced
200g onion, finely sliced
1 tsp ground turmeric
2 tsp lemon juice
400ml coconut milk
To make the sauce, heat 1 tbsp oil in a pan, add the garlic, ginger, chillies and curry leaves, then stir until the leaves begin to crackle.
Add the onion and cook over a medium heat for about 5 minutes until translucent. Add the ground turmeric and lemon juice, then stir for 1 minute. Add the coconut milk, bring to the boil and cook for 2 minutes. Season, then set aside.
For the fish, heat the other 1 tbsp oil over a high heat in another frying pan. Season the fish fillets and fry, skin-side down, for 1 minute until the skin is crisp. Turn over and fry for 20 seconds until just cooked. Spoon the sauce into 4 shallow bowls and put a fillet in each one. Garnish with coriander and serve.
Pineapple and chilli upside-down cake with sweet chilli syrup recipe
225g unsalted butter, softened, plus extra for greasing
250g golden syrup
1 red chilli, deseeded, finely chopped
Grated zest of 1 lime
567g canned pineapple rings, plus 1-2 tbsp juice from the can
225g caster sugar
4 large free-range eggs, lightly beaten
225g self-raising flour
Preheat the oven to 180°C. Grease a deep 23cm cake tin and line the base and sides with baking paper. Put the golden syrup, chilli and lime zest in a small saucepan and heat together for 2 minutes. Pour half the syrup into the cake tin, tilt the tin to spread the syrup evenly, then place 7 of the pineapple rings in the base, in a single layer. Save the rest of the syrup to pour over the cake later.
Place the butter and sugar in a large bowl and beat using an electric hand whisk until the mixture is pale and fluffy. Gradually beat in the eggs until combined, then fold in the flour and enough pineapple juice to give a smooth consistency – about 1-2 tbsp. Chop the remaining pineapple and stir into the mixture. Spoon the cake mixture into the tin over the pineapple rings and syrup, making sure that the surface is level.
Bake for 45 minutes until golden. (If the cake is getting too golden, cover with a sheet of baking paper.) Insert a skewer into the centre; if the cake is cooked it will come out clean. If there is still mixture on the skewer, return to the oven for 5 more minutes until cooked. Cool in the tin for 10 minutes.
Carefully invert the cake onto a large serving plate. Warm the remaining chilli syrup and pour over the cake. Cut into slices and serve warm or at room temperature with custard or ice cream.
Tips on Cooking:-
To knead chappattis, add 1/3 cup of warm water for 1 cup of flour approximately. To make softer chapattis, add warm milk or curd while kneading
Use heavy bottomed vessel to make upma, kheer etc to prevent burning.
To make crispier puris, add a little rava to the wheat flour while kneading.
Do not wash the mushrooms with water. Clean it with a damp cloth. Add salt to the mushroom only after it has browned.
Image and source courtesy :- diva.com, nydailynews.com, hindustantimes.com, deliciousmagazine.co.uk, Pinterest, google photos, simpleindianrecipes.com