and of course cooking...the simple rice, rasam and sambar was a big thing and learnt quite quickly.....but the problem was that i had started missing the almost weekly parties in the gang....any time chat, dosa camps, manchurians, and other junk...
i did have some of those when the super cook asheesh was around...to add to my desperation, there was one friend who had come onsite from india, had got a couple of packs of ready to make soups and it got finished in no time.
a couple of months passed by and one day i suddenly had the urge of having sweet corn soup...but i didnt know how to make it...
so what...i knew that the soup was supposed to be thick, white and i guessed it would be bcos of some kinda flour....gr8 info to start off...more than that u need to have the inspiration to try things ....its been rightly said NECESSITY "IS" THE MOTHER OF INVENTION......i just started with some water, added whatever flour(corn flour, wheat flour, etc) i could find along with soya sauce, pepper sauce , sweet corn and more and more....and ended up with very spicy soup(something that looked like soup)...
............didnt want to take any risk and started all over again....this time did things with refinement and ended up with something that was eatable......and i did savor the soup......
though i had the soup a couple of times my roomie dijo was skeptical to have the soup....soon he gave-in to my exotic preparation :D to realize that it was not at all bad....
......this marked the beginning of my culinary research and dijo joined in as my associate researcher in exotic cooking and we started trying anything and everything that we felt like eating...and the most common thing was bondas and pakodas...apart from that...i started with egg bondas which i used to eat regularly in a dhaba outside my college while in engg...
...now from simple dishes to decorating them like expert cooks we did everything bfore eating...
what began as starters initially ended up sometimes as the dinner for that day....onion pakodas, egg bondas, capsicum bondas what not.....and whole lot ....and whr wud be the place to eat rice......and
no matter what time it was we prepared them once we decided to eat them....sometimes it has been 1:30 - 2:00 in the night by the time it was finished and with more post dinner discussions it would be 4:00 in the morning bfore we would realize we were supposed to sleep....
..........here i put up some pics of egg bondas and masala pappads to prove our inventions....
The decorations on the dishes solely belongs to "Kunta & Dijo Culinary Holdings AB" and cannot be reproduced without prior writtern permission by the inventors.
"4 egg bondas in a circular plate" and "3 masala pappads in a triangle" are the registered Trademarks of "Kunta & Dijo Culinary Holdings AB"
COPYRIGHT (c) 2005 "Kunta & Dijo Culinary Holdings AB"