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Journalism of Courage
I LOVE cooking, but only when it comes to parties or get-togethers. Daily cooking is too boring. I’ve always made elaborate dishes and called friends over to treat them. These days, though, I’ve become busier and don’t get time to do anything complicated. So now you’ll catch me tossing a salad or dishing a quick meal.
I love salads. One can come up with so many combinations and I’m always trying something new. Never a prescribed recipe, though. I make sweet salads and sour ones, salty ones and ones with a pungent hint of mustard, which I love. And my salad in jelly (lots of greens and fruits set in an orange jelly) is a huge hit at all my bashes.
Besides salads, I also love making desserts. I have an old book in which I’ve got recipes collected over the years. A special favourite is the Frozen Cake, which my kids are crazy about.
FRIED NOODLE SALAD
INGREDIENTS
1 small cabbage, chopped
3 heaped tbsp honey
1 packet Maggi noodles
A few drops of soy sauce
Half cup roasted peanuts, halved
Salt to taste
METHOD
Lightly fry the Maggi noodles till crispy and golden—but don’t let them turn brown. Take all the ingredients in a huge bowl and mix thoroughly. Leave some of the fried noodles to sprinkle on top as well.
FROZEN CAKE
INGREDIENTS
120 gm sugar
120 gm chocolate powder (optional)
120 gm butter
1 bowl walnuts, chopped
3 eggs
18-20 Marie biscuits (crushed)
METHOD
Mix the sugar and butter (and chocolate) and steam for about 5 minutes. Lightly beat the eggs. Add to the mixture and whip till the sugar melts. Add the biscuits and walnuts, too. Butter the insides of a cake tin, line it with grease-proof paper and pour the mixture. Pack it tightly and cover the top with a foil. Freeze for 24 hours and unmould. Slice and serve with ice cream.
As told to Debanjana Chaudhuri
