The key to the heart is through the …?

Being a human with a bird’s appetite, it is quite a tough job to eat everything good and then write about their tastes to make others drool. Not that I have any major objection, but a little cloud of fear hovers over my head when I think back about the delicious items I had consumed which might contribute to a towering development in my body – a potbelly!

But really, it is not so much of a worry as compared to the growing confusion about myself! Just when I thought that I was clear about my choices and self-desires, the skies decided to drop a bomb of confusion and cloud my judgement. Since then, I have decided to not judge or decide anything about life and give in to ever-flowing time.

I grew up with a passion for writing, a curious eye for photography and an eager ear for music. But not until my teens did I venture into adventurous cooking, in fact, the adventures started once I took charge of the house commanding mom not to step into the kitchen while I’m at work. And so it continued gradually, from hot beverages, little unhealthy snacks, to Mughlai or Mexican lunch and Chinese or Italian dinner – I developed a very loving soft corner for cooking.

Chivalry took over when I moved out of home and set up a nest in the Capital. Experiments followed, with thankfully very few disasters (My banana pancakes were yuk! Never tried that again), and I made an eternal friendship with corn. Not only did I invent some new corn dishes, I also taught my mom one of them and guess what – she loved it! Plus it’s healthy. That’s what everyone thinks of now if your food is not healthy nobody would bother sparing a mere look.

In the past few days, I scraped out time from my don’t-know-how-the-day-comes-to-an-end schedule to prepare some ‘delicacies’! With that word in mind, how can one not picture spaghetti with red sauce? Yes, I made spaghetti – loaded with vegetables, and then an experimental broth which turned out to be a good supper-material, I’d like to call it ‘Sweet n sour corn broth.’
I might not honour myself with the title of a foodie, but making new things out of sheer pleasure of creation is definitely my cup of tea. Here are a couple of images of my humble attempts:


IMG_20170503_221735A recipe for beginners:
The corn broth is very simple. It contains boiled sweet corn, chopped onion, green chillies and tomatoes grinded together. Add salt, sugar and black-pepper according to taste into a boiling mixture of the paste. I have NOT used oil at all. (You might choose to opt for either pepper or chillies, I added both since I like it hot!). Turn off the heat once you get a desired thickness of the broth. It is filling, healthy and tasty.

Apart from boasting about my culinary skills, it is important to give a vote of thanks to the worthy teachers – mother, grandmother, roadside dhaba cooks, luxury hotel culinary sessions, food reviews, and a major contributor – the Internet (All the mouth-watering videos… What would we do without you!?). People who appreciate taste, go ahead and create some, add some spice to the lives around you.

A suggestion for those who are trying to maintain a diet by starving or torturing themselves by not eating what their tummies are craving for… “Seize the moment, Remember all those women on the Titanic who waved off the dessert cart” – Erma Bombeck. After all, a happy stomach is a step ahead to achieving eternal peace!


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