It’s too early in the day to write down “my principles of cooking”. But here are some things I have learnt through trial and error and some of my own fundas. Just thought I will pen them down today. It will be great if you too could share some of your own fundas and insights here (invitation’s open both for the cook and the eater).
Image: Liber (www.flickr.com/photos/liberato)
Cooking begins in the market
Cooking begins not in the kitchen, but at the market. I love shopping for veggies at the local market — where I am surrounded by tall stalls where multi-coloured vegetables are stacked neatly, and I can smell the fresh veggies. Choosing the vegetables by seeing, touching and smelling, gives me a sense of connectedness with the whole process of cooking.
Though there’s a maid who comes to cut vegetables, I prefer cutting them myself as well. Apart from the ‘connectedness’ bit I just mentioned, there is a practical value to this. Each dish needs vegetables to be cut in a certain way. Cutting is also a repetitive movement that needs care. I find this relaxing. Moreover, it’s good exercice (I am sure some of you will disagree).
Some flavours are hidden
When I started cooking, I never knew that the mustard needs to pop before you add other ingredients for the tadka. It was only later that I realised that it’s only when the mustard pops that it releases it flavour into the oil. Similarly cumin seed or jeera too needs to be fried for a minute or two before you add other ingredients.
Patience, patience, patience
I am impatient by nature. Initially, I would always be in a hurry to add ingredients to the cooking pan. Slowly and painfully (for those who ate the dishes) I learnt the importance of frying, say, pepper corns for the right time. Don’t serve poha as soon as you turn the flame off. Allow it to stand for at least 5min. Try it and see the difference.
Read the book, but let instinct guide you
Having said that, I feel it takes a while for the instinct to develop. But people tend to get over-attached to the recipe mentioned in the book. It’s okay to take liberties. Cooking is not an exact science. Slowly, but surely let your instinct take over.
Eat slowly
A cook should always eat slowly. A one-inch grated ginger adds its own subtle flavour to the dish that may not be noticeable if you wolf down your food. But this doesn’t mean that you have to guess the ingredients when you eat. Just enjoy each flavour. Let the senses take over.
Say ‘Thank You’
Let me touch upon the ‘connectedness’ bit again. Money, I feel, insulates us from the web of nature of which we are a part. When you pay 20 rupees you don’t ‘own’ that kilo of tomatoes. You wouldn’t be enjoying that flavour if it weren’t for the shopkeeper hadn’t gone to the wholesale market, if the truck driver hadn’t driven from the villages, if the farmer hadn’t put his effort, if the soil weren’t rich in nutrients, and if the rain hadn’t fallen. Be aware — while cooking and eating — that you are savouring nature’s bounty.
Love is the secret ingredient
Aww. So filmy. But I find this to be true. I have gotten the best compliments when I have truly enjoyed a cooking session. Umm… but don’t forget to put the salt 