— Andy Warhol.
They Are Playing My Song…..
— Andy Warhol.
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I love what Diwali does to the world around!!
Diwali is like a splash of colour on the otherwise sepia landscape of life. The otherwise crowded vegetable market suddenly has dozens of rangoli vendors and earthen lamp vendors. Colourful lanterns made of papers, thermocol, plastic, cloth adorn the bamboo stands. Young of boys run around selling small colourful sky lamps on wooden stands. Chinese rice lamps, electric lights flood the market from nowhere. Local grocery shops also double up as vendors of these special diwali items, diwali sweets and fy faraal, ubtan packets, chocolate and dry friut boxes
I love what Diwali does to the city….faraal shops and stalls, diwali sales. What I do not enjoy much is the noisy crackers. But this year somehow there seem to be less of these. The financial crunch? Possible. But I do love the pretty ones that fly high in the sky and burst into a shower of lights! Last year we had been to marine drive to watch the crackers, this year I watch from home….
This Diwali the cook in me who was comatose for the past two years stirred a little. So she made chivda a week before Diwali, tch tch, wrong timing. Did not last till Diwali. The cook then dreamt a lot and went back into the state of coma. The artist in me who was long dead stirred back to life and bought all possible rangoli colours. Then she also got small cheap plastic boxes to store the colours and methodically stored shades of reds in red boxes, yellows in yellow boxes and like that. Then she made a small not too artsy but neat rangoli outside her home. Then, after laxmi poojan, she went into the state of oblivion. This is what Diwali does to me!
Wish you all a very happy, peaceful, prosperous, fun filled and safe Diwali
The Do’s, everyone will tell you them, here are the don’ts that I have learn’t the hard way, i.e personal experience
1) Don’t bake till you have at least once seen someone bake either in real life or on TV or an authentic video. Small Things like how to fill, grease, flour and line the pans are very important.
2) Before you start out, have all your things together. The cookware, the spoons, whips, ingredients, measures….everything in place. My routine cooking is very intuitive. I start cooking, then walk around the kitchen, gather stuff and ingredients while I am cooking and that works fine for me for my roz ka khaana. NP claims I am a great cook, which I believe he says to convince himself and to gear himself to a lifetime of my radioactive cooking. (OK, I am not that bad, but not great either, a little better than average is quite where I am). But baking requires a little more effort than your routine cooking. At least in the beginning. So be well prepared.
3) Read the recipe carefully. Trust those from good books. Sites I am not sure. Cooking blogs are generally good, but do not go by the pics. Awful stuff can look awesome in a few fancy photographs. If a recipe seems complicated, please stay away. Use your intuition before you cook. This is presuming you are a newbie like me (since you have reached so far). Start with simple things first. Like a basic sponge cake.
4) Follow the sequence, yes. But do not take things THAT seriously. Like at the fag end of the recipe they will tell you to drop the mixture in greased and flour dusted tin and put it in an oven preheated for x minutes. No one will tell you that the tin must be greased and dusted before you begin. And by the time you are done the oven better be pre heated. Once the batter is made, it must be baked soon. Leaving it out for long will result in cakes that do not rise enough.
5) The tooth pic/knife/fork test, again do not take it SO seriously, the way I did. Kept poking my cake so often that it looked like a pock marked cake by the time it was fully done! BTW also beware, opening the oven too often during the innumerable fork tests is not good, the heat is lost out.
6) Prepare small portions at the oust. Expect some wastage and failed experiments before working out exactly how much heating your portions, your oven need. My first cake had a charred crust and rest was fine after I literally tore off the crust. Second was absolutely tasteless and charred mess. Third was too dense and sweet but overall not bad. Fourth attempt a year later with previous gyaan was much better but past “burns” made me poke it too often and my cake collapsed and got dense as the poking spoiled the top and let the air inside the baking cake escape.
7) Remember, Fahrenheit and Celsius were two different people with contributions to science similar yet different. So read carefully the temperature stated on the recipe and carry out appropriate conversions. Your oven may still need different temperatures so watch your cake get baked, this is not the time to watch that silly reality show on TV.
8) Finally, whatever you do, whether the outcome is a good cake or a damaged cake, your kitchen will end up smelling like heaven (that is how I imagine it smells), of course unless you char it way too far. And do not get discouraged, its really not rocket science, baking cakes, only practice makes one perfect. So happy trying.
When I am busy and neck deep in work, I look forward to being home and setting a lot of things in my life right (read cupboards, kitchen, papers) and giving time for shopping, parlour and my self!
Now I am home but unable to do any of that!! Thanks to conjunctivitis…. No going out in public places….contagious disease. No cleaning cupboards ….one more reason to procrastinate, that I do not wish to contaminate my clean clothes with adenovirus stained hands. Only thing I did religiously was cook…..breakfasts maafed to oversleeping but dinners and lunches, yes I cooked. After real long time.
I must save the recipes of all that I tried…..