This has got to be the stupidest post I’ve ever written but it is inevitable. I haven’t cooked anything interesting since my last post. I am not motivated and food turns me off. It’s a phase. And you probably guessed the reason too.
I’ve been struggling to keep up with the idea of food and cooking. It is especially painful when you live away from family, with a man who would do anything in this world for me but cook. Let’s not blame him because even if he did cook, I would not want to eat it. Aversion to things I love eating has been following me around.
I crave Indian food, especially that are not all that nutritious for you like Dahi Puri, Kashmiri Naan and things there is no way in hell I can find in remote Alabama. So, I totally cannot wait to get to India in December. Once there, my mommies will cook for me, I will go out to eat with friends and family and feel loved. Until then, I have to trudge through coursework, housework and make sure I stay sane.
No, don’t feel bad for me. This will keep my endurance in check.
I was talking to K today about the sad state my blog is falling into and he suggested I dig into my folders to find food that haven’t posted about. I did. And it turned up some badly composed pictures. But desperation has left me with no choice and I hate picture-less posts.
This is Knolkol/Kolrabi Kootu and Curried cauliflower. This Alabama is a strange place. We have a multi-ethnic store which stocks a traditional Indian vegetable like Knolkol but hardly sells eggplant. This Kootu is made of coconut, cumin and Thai chili. If you do find Knolkol in your store, I need to warn you though. Select smaller, tender ones because it is a very fibrous root. It takes extensive peeling and cooking to make this tuber edible. But its taste is unparalleled and this is why I go through all that trouble. Grind the coconut, cumin and Thai chili together with a little water.
Cook the Knolkol until tender. Discard excess water, mix in the paste and salt. Let it boil for a few minutes until you get a semi-solid consistency. Optional addition is soaked Bengal Gram Dal. Two Tbsps soaked overnight (or in hot water for 10 minutes). Add to the cooked Knolkol with the paste. Tada!
So this space is probably going to be done with originals. I will keep it alive with things I eat outside, things my mommies cook up for me and general India posting (sans the Slumdog Millionairesque pics). Who wouldn’t like that!