Khaana Khazana

Puchka

Cooking is my new hobby. From very childhood it has fascinated me. I
have seen many things boiling, frying and cooking on burner and the
sound of them has become a melodious music for my ears. For many years
I have been following the different cooking styles of different
nations. The decorations, style, cleanliness and presentations of
varied dishes in foreign countries have influenced me heavily. But,
being an Indian diehard foodie I love the food of my country. India is
a huge country and every part of it has its own delicacy. the other
thing which is unique and special of this country is the practice of
vegetrainism which is followed by many. So many dishes are prepared by
lots of spices and variety of vegetables. There is a burst of flavours
in mouth when one eats puchka, made of thin layer of white flour. The
water in it is made by mixing jaljeera, dhaniya, kaala namak. The base
of cooking any kind of vegetable is same. It consists of some
vegetable oil on frying pan, when it is little hot spices like
asafetida, bay leaf, cumin seeds, coriander seeds, little turmeric
powder and salt as per your taste. Indian cooking is very theatrical.
Lots of dances, noise and colors can be seen in one pan. To this
mouthwatering mixture is added our vegetables.
                              The substitute for meat in India is
paneer. It is a fresh cheese common in south asia. Varieties of dishes
are made by adding mixture of lots of spices into it. The rustics have
their own specialties. The earthen burner is used to cook the food
that has cow dung or wood as a fuel. This specific technique escalates
the taste and fragrance of the dish. The whole atmosphere is enough to
increase your hunger with leaps and bounds. Cooking is an art that
ties the whole globe in a tight knot and also its like a crazy lover
that stands on the tips of his toes to see you smile. All in all, I am
falling ion love with art or science. Everyday experimenting and
exploring the magic of cooking!!
- Devaditya Juneja