Photo courtesy: Shampa Das
I think of my kitchen these days more as a laboratory than a place where I slave away morning and evening.
Not only does this fulfill my deep-seated, unrealized dream of being a research scientist, it also helps me to take every botched cooking experiment as a learning experience and move on to other things without any guilt whatsoever about wasted time and resources.
I recently discovered, for instance, pureeing vegetables, especially the unpopular ones like the pumpkin and lauki, and adding other ingredients yields amazing results. The vegetables, when combined in this manner, get completely transformed beyond recognition into food items that your family enjoys eating! Isn’t that a great thing these days with sky-rocketing prices of vegetables?
Given below are some examples with pics.
First assemble all the ingredients: chopped green onions, garlic, tomatoes, green coriander, soaked chana dal, boiled lauki, hing, whole jeera (cummin) seeds, mustard seeds.
Heat some oil in a karahi and add garlic, whole cummin, soaked chana dal, hing, and sarson.
Next, add onions.
Add green onions.
Add spices, roasted besan.
Now add tomatoes and green coriander.
Stir and add pureed lauki.
Add pao-bhaji masala. Stir and mix.
Keep stirring till oil separates and you get something like the pic on top..
The pic on top is of bhaji made from leftovers, potato-beans-peas combination and pumpkin, lying idle in fridge. I mashed the combo in a karahi and treated it with tomato puree, chilli powder, and pau-bhaji masala…It tasted heavenly.😊
Leftover Khichdi Pakoras
I pureed leftover Khichdi in the mixie and added besan, one chopped onion, one chopped potato, green coriander, and some spices along with salt to the batter. I added some water to adjust the consistency. I deep-fried spoonfuls of this batter and turned them into pakoras. They were amazing! See pic above.