My cooking trivias!

I made "Akki rotti"(rice rotti) today. Yuhooooo! So whats the big deal. I thought this was a difficult stuff to make, the way I have seen it done at home, looks like a lot of effort. It tastes yummy with all the curries, but is a lot of trouble. I cheated on the procedure, but who cares, it more or less turned out to be akki rotti. I have never felt so good about this aspect of life. Now I can think of something, try cooking it and enjoy it. I had never cooked n my life till this Jan - yes, three months ago I had no clue if I could cook! It appeared pathetic. You cannot have food outside all the time - one, because you have limited choices as a vegetarian and have to keep thinking of different restaurants almost everyday in order not to get bored, two- because unlike in Bangalore, here looks like an expensive affair! But as a rule, every friday my lunch group at office go out to some new restaurant for lunch, we try not to repeat, unless someone wants to have something so badly that we have to!

The cooking experience has been hilarious. Google zindabad! I kinda have a theoretical idea on the procedure, but google helps in finding the exact details. I try even north Indian stuff, but whenever I do the tadka(seasoning) I use mustard by mistake, I dont know how I do that, definitely not practise! I was teaching my roomie to make coconut chutney yesterday. She did it all by herself, but was checking with me if she was doing it right. She cooks really well, but does not know south Indian stuff(and I thought all over India, people have dosa with chutney! how very ignorant of me!). Then I asked to her to put tadka as that adds to the flavor. I was away for some time and when I am back the chutney is on the stove! Oh-my-gaud! I switched off the stove and asked her what was she trying to do - why the hell is chutney on the stove? I could not believe my own ears - she was trying to remove the extra water! It may be the funniest thing i would have heard, but she was serious! Its strange to find some things that you knew all your life, and there is this someone who does not know. That is probably why I put mustard in the tadka every time! And I got compliments for pouring the dosa batter well on the "tava"! She asked me how do I do it so well. I have done the dosa from the batter for many years now - wonder if that qualifies for cooking!