I believe .....Cooking is n't a Rocket Science!!!

Yep.... Cooking is n't a rocket science and specially when you are a Indian Vegetarian. And Cooking is definitely made much more easier than it is already with all the modernage kitchen aides or appliances and the ready masalas. I believe with such variety of aides my grandma would have run a restaurant and i find it lazy to just ensure food for two at times :)

Having born in Bangalore, brought up in Kolkata, studied in Pune, interned in Delhi & worked in Mumbai, my receipes are diverse just like INDIA itself; And having travelled some parts of the world i experiment some internationally influenced cuisine too - Thai, Chinese, Itallian etc.

Once you know the basic themes and skills for home cooking, it’s just not rocket science.Simple,comforting and flavorful – is how I would describe my cooking.I have my own shortcut gimmicks to ensure speedy delivery of food to table. To mention few, here is my North Indian Cuisine Gimmick

2 medium onions ; 2 cloves garlic; 1 tspn ginger; 2 green chilies; 2 tspn ghee/oil; 1/2 tspn turmeric powder; 1 tspn sabzi masala; 2 small tomatoes; salt to taste
Make a paste by grinding together onions, chillies, garlic and ginger(Avoid water).
Heat the ghee / oil in a frying pan and add the paste mixture and fry until the above paste is golden brown.
Add turmeric powder and Sabzi masala (or kitchen king or vegetable masala) and fry until the ghee starts to separate.
Make puree by grinding tomato and add to the paste along with salt and stir well.

If this paste is ready, then I can make variety of dishes from the north of India:::
say Mattar Paneer, Channa, Chole Bhaji, Gobi Masala, Paneer Bhurji, Bhindi Masala,Mixed Vegetable Kadai, Methi Aloo, Paneer Aloo, Palak Paneer, Kadai Masaledar, Pav Bhaji etc etc..



Similarly; My South Indian Cuisine Gimmick
Black Mustard seeds; black gram dal; asafoetida powder; Few curry leaves; 1-2 green chilies; pinch of turmeric powder; Salt to taste

Now through this seasoning I prepare ukma, poha, mixed veg palle, bhindi palle, yelekosu palle, beans palle, carrot kosambari, lemon rice, ghee rice, curd rice, khichdi, coconut rice etc.. etc..


It's true that Indian receipes are geared for flexibility and known to be healthy provided optimum use of oil & spices. Pinch of this & dash of that is what works best for indian receipes. But surely you need to be hooked on to heat to prepare Indian food :)))


Well... I surely do enjoy the passion, surprises & indulgence that come with cooking ;)Though not a food enthusiast myself, would love to satisfy the tastebuds of my near and dear ones and ofcourse collect brownie points through their appreciation :)And yes.....not everything is complicated it's just cooking not rocket science - Is n't it !!!