Disclaimer – I recognise I was hugely privileged to be able to experiment in the kitchen when there were people out there who were struggling to make ends meet during the first lockdown. As then, so now, my heart goes out to them. I did whatever I could to support them.
Before the lockdown, my stepping into the kitchen used to be a blue moon occurrence. Even on days when my cook wouldn’t turn up, my hunger would be appeased by exciting food apps.
I don’t want to blame lifestyle for it because ever since I became a freelancer, I’ve had time on my hands. It was just that cooking could never attract me. (Except those initial years of marriage when I wanted to prove I was a good wife/ homemaker. Eye roll!)
No, I’m not proud of this either. Cooking is a life skill that everyone must know irrespective of gender. So, I’m glad I ended up learning this essential skill even if by chance & not by choice.
So, before the lockdown, Zomato was the kitchen I put my trust in for all situations. But when the 2020 lockdown was imposed, neither my cook nor Zomato could come to my rescue.
And I stepped into the kitchen, first grudgingly, then willingly!
Now I’m a hardcore go-by-the-book person. Even after making lentils for so many months now, I still need to keep a recipe open on my phone.
But then, in 2020, recipes turned out to be saviours. The lockdown made more food-related people & organisations step up & share recipes and tips & tricks.
And for a novice cook like I was, I can’t thank them enough.
I mastered rice & beans/ lentils/ pulses in no time. Once I got the hang of basics, I graduated to Burnt Garlic Noodles, Chilka Mung Khichdi, Cumin Pilaf, Ghugni, Kadhi Pakoda, Malvani Style Lentils, Oats & Mung Dal Cheela, Pav Bhaji Rice, Peas Pilaf, Raw Mango Rice, Spinach Idli, Spinach Rice & Vegetable Pilaf. Wow!
Curries came next. I found vegetables to be largely easy except for a couple of them. Nonvegetarian was a little trickier because of my obsession with ‘well-cooked’; I left most of the nonveg cooking to N.
I tried my hands at Bottle Gourd Tadka, Chicken Cottage Cheese Protein Rich Curry, Cottage Cheese with Spinach, Paneer Shahi Korma, Sponge Gourd with Bengal Gram, Stir-fried Okra & Potato and Veggie Jalfarezi. Knockout!
In fact, I became a fan of cottage cheese due to the ease of cooking it. It took less time, tasted delectable & was healthy!
I got salads going. Those were summer months; a well-tossed salad was just what the doctor ordered: ABC, Boiled Egg, Cucumber Cream & Russian. Smashing!
Oh, I cooked sides too – Coriander Mint & Raw Mango Chutney, Cucumber Raita and Pomegranate Raita. Lastly, I put together a few desserts – Fox Nut Kheer, Puffed Rice Chikki & Semolina Kheer. Triumph!
I baked countless cakes but I’ll reserve that for another blog post.
So, what’s the point of this post? The point is all that I learnt from my time in the kitchen & I’m not speaking of ‘learning cooking’ only.
- After I stepped into the kitchen, I also felt the need for improved equipment. I can, thus, safely say that the lockdown cooking experience made me get into a kitchen improvement project. A few aspects made me realise how my cook was coping. My kitchen now has modern equipment that make my cook’s life easier & recipes more achievable.
- Cooking absorbed me in different ways. It made me interact with more people, thanks to a food group on Facebook. It created conversation topics with family & friends. It made me physically active in those days of isolation. It made me learn something new.
- Cooking helped me manage my mental health. Those were stressful times. By distracting myself in the kitchen, I not only managed to remain sane but also found therapy in the art & science of cooking. It really reduced my stress. Every day I’d something exciting to look forward to.
- I now know that I’ll not starve to death! :D
Do you like to cook? Please let me know in the comments; I would love to hear your thoughts!
