**** I solemnly swear that i am upto no good in the kitchen****
.With just two months left, before i jetset off to Florida, i was faced with one of the greatest challenges in my life. Learn how to cook.
.The only dishes and avenues i had explored in cooking so far include hot water, maggi,top ramen,boiled rice, chapathi, dhal and paneer butter masala(thanks to the Everest Masala Mix).
.But cooking in a kitchen and that too under the stern eyes of an uncompromising mother equates to facing HT's paper without preparation. I think i might even prefer HT's paper.
Hmmm ,so i took a deep breath and took the plunge into the world of culinary delights.
But , slowly , i warmed upto cooking and began appreciating the art in it. Cooking involves so many intricate details . Right from the way the vegetables should be washed and cleaned, the way they should be cut or grated and the sizes they should be cut into, the amount of salt you add etc. They might seem trivial issues to start off with , but they can be mastered only with experience.
Hmmm, somehow i managed to pass muster with the "Peerkanga Kootu" and "Aviyal". Being the notorious person i am , the devil in me wanted to do something different and experiment. My mom was away shopping on Tuesday evening .
I thought that this was a perfect opportunity to suprise her. I started rummaging around the larder and the fridge. I found the "Idly Maavu" of the previous day. I remember her telling me, that dosai can be made only with a Maavu thats atleast a day old, because the "Yeasts" are very lazy and take a day to puluchify the Maavu. I had just finished eating Kellog's Corn Flakes with my evening coffee,as she had left. Putting one and two together, Cornflakes Dosai was born.
CORNFLAKES DOSAI
Copyright and All Rights Reserved : Vignesh Sundaram , Dated : 05/18/2010
Empty about quarter of the cornflakes box onto the mixer and add two tumblers of water. The amount of water added is very crucial as ,too much of it will make the paste very watery and too little of the same ,will make it too thick.
Run the mixture for about 3 minutes and empty the paste onto a plate.
Now mix this paste homogeneously with the Dosai/Idly Maavu.
Now, add a few teaspoons of oil on a nonstick pan and gently spread the Maavu on it.
Repeatedly toss the Maavu until it becomes a dosai .
Cornflakes Dosai is best served with Molaga Podi.
When my mom returned ,she was frankly outraged and horrified at what i had done. But ,she slowly calmed down and then reason dawned on her , that her lazy son had actually put some genuine effort. She rated the dosa "Parava illa " or "Passable".Not a bad beginning!!!
************************TO BE CONTINUED**********************
No comments:
Post a Comment