How to make Friday dinners special!
Rushina Munshaw-Ghildiyal |
Nov 13, 2009
INSTANT coffee, heat-and-eat food, 2-minute noodles, 30-minute pizza delivery. Food is increasingly becoming a less about enjoyment and more about speed.
Understandable -- we live in nuclear families, work long hours and juggle many things besides homes and careers.
One Friday, I wandered into the kitchen to make myself a cup of adrakwali chai. As shreds of the ginger I was grating fell into the boiling water, its characteristic aroma rose up and had my mouth watering for something hot, spicy and delicious for dinner.
Something like keema pasta!
This Keema pasta -- the unholy result of Spaghetti Bolognese corrupted with spices and silky Bambino macaroni (not healthy dhurum wheat pasta touted as proper these days, but the maida version that reduces to a stodgy mess if overcooked) -- is the reason why the finest Spaghetti Bolognaise pales in comparison for me even today.
I was soon immersed in a whirl of activity. Assembling ingredients, a quick call for keema to the corner shop, chopping and sauteing onions, garlic and tomatoes.
At this point, if we were on one of those swank television cooking shows, I would whip out a perfectly cooked specimen of the dish in question, snag a dainty morsel with a fork, pop it in my mouth and ooh and aah over it.
Photographs: stock.Xchng
Picture used for illustrative purposes only.
Picture used for illustrative purposes only.
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