Cooking at home is cool!

Yes, the dal, sabzi, roti, chawal and so much more. While being a weekend-chef is delightful, daily cooking has been looked down upon as implying either a lack of open-mindedness in your family or a compromise of the freedom rightfully yours or suggesting that you're not occupied with enough meaningful pursuits. We believe it's high time we commit to reviving the appeal of home-cooked food!

While growing up, I always enjoyed cooking. I remember it was one of my favourite activities during school holidays. In those early years, when culinary independence was restricted, my friends and I often engaged in imaginative play, partaking in games like "Ghar Ghar" (Playing house) and pretend cooking.

Using our toy kitchen sets, we would craft "cakes" from Marie and Hide and Seek biscuits, savouring the delightful taste that surpassed any commercially available confection. As I grew up,  I graduated to cooking in our home kitchen. I would assume the role of a culinary show host, mimicking the style of "Khana Khazana." With a dramatic entrance, a catchy song, and a step-by-step explanation, I would showcase my cooking skills and present the recipe. Then, life happened and other things like academics, and outdoor activities took precedence.

There was a time when I  considered building a career in food. However, as someone who excelled in academic pursuits and extracurricular activities, I subconsciously associated cooking and food with notions of oppression, conflicting with the image of a modern, independent woman. I didn’t think it was “smart” enough. Of course, it was all in my head. As time passed, I  kept going back to food and looked at cooking as the ultimate stress buster for cooking and feeding people gave me joy.

However, I still could not commit to it full-time. Why? I asked. If I could take an hour out every day for my health and other priorities which didn’t bring me nearly as much joy - why was I against the idea of committing to making 1 - 2 meals every day?  

As I started thinking about this, I observed how we don’t talk about home food or cooking in social settings anymore.

Women from privilege have been freed from the daily task of cooking - a much-needed change. However, like with all changes, this too has its setbacks. Cooking, or rather cooking regularly, is considered regressive and uncool. If you find yourself with the leisure to cook every day, it suggests you're not occupied with enough meaningful pursuits. While occasional weekend breakfasts with homemade cookies or pancakes for the family are delightful, daily cooking might imply either a lack of open-mindedness in your family or a compromise of the freedom rightfully yours. Although this shift benefited many, especially women who didn't find joy in cooking, it posed challenges for those who did, irrespective of gender - a common outcome in multiple libertarian movements.

Whenever we meet people, we talk about the latest pizza or sushi joints in the city, music concerts, or the coolest fitness trends on the block, but never of the multiple ways you can make food at home. Cooking at home has turned into a monotonous task, leading many to link home food only with mundane essentials. This is one of the reasons why a considerable number of individuals no longer derive pleasure from home-cooked meals. We've ceased to explore and experiment with the various methods that can elevate the taste of home-cooked dishes. But, don't you believe it's high time we commit to reviving the appeal of home-cooked food?

On that note, today’s recipe is a childhood favourite. It reminds me how home food can be easy, tasty and gender agnostic. It’s a recipe my father used to make when fresh corn was in season. He would go to the local mandi/vegetable market early on Sundays, source the best corn and make us wait for the final dish till evening. We couldn’t get enough of this weekend favourite and were left fighting for the last bite. 

This recipe is a reminder that irrespective of your gender, profession, and roles at home, you can get in the kitchen and feed your family the food they will remember even if they stay miles away.

Recipe: Kansachi Usal/Bhutte Ka Kees 

Ingredients: 

• 4 cobs of Fresh Corn/Sweet Corn - grated. 

• 1/4 cup finely chopped Coriander. 

• 1/3 cup grated Fresh Coconut. 

• 1 Lemon.

• 1/2 tsp Asafoetida.

• 1 tsp Cumin.

• 1/2 tsp Mustard Seeds.

• 1/3 tsp Ginger paste.

• 2 Green Chilies finely chopped. 

• 2-3 tbsp Oil.

• 1/3 tsp Turmeric powder.

• Salt.

Process: 

• Grate the corn or pulse it if you have kernels. 

• In a pan, heat some oil. Add the mustard and cumin and let it splutter. 

• Add the asafoetida, ginger, and chillies, and sauté. 

• Add the corn, mix well, cover with a lid, and cook for about 15-20 minutes, depending on the quantity. 

• Once done, garnish with coriander, coconut, and generous amounts of lime juice. 

• Serve hot with some chai. 

Secret Tip:  It tastes better when shared with loved ones!   

- Devika Agashe (Devika is a Bangalore based food experimenter who adds her unique twist to Roti-Sabzis and Ramens alike.)