A few years into your career, there comes a time when you reflect. It isn’t really one thing, but a series of reflections. “Why am I doing this?” “Does anyone care?” “Does anyone really benefit from what I’m doing?” The answers are vague.
I too had these thoughts after a year of working. Between all the ‘PFAs’ and ‘best regards’, I realised that I couldn’t let this be all that I do. It felt like the most unnatural thing. That is when I started my blog – my own space, untouched by protocol or rules.
But, the longer I am at work, the more I’m desperate to do more than just that. Work can be a black hole – sucking you in. Sometimes you can’t seem to understand how sucked in you are, because guess what? Everyone’s sailing in the same boat, so there’s no frame of reference either.
A few weeks ago, I realised that it was time to do something beyond work.
Seniors normally land up telling you stuff like: “Work hard now and, when you get to my level, you can have fun.” It’s a load of bull. I want to do more now. My work often doesn’t allow it, but I am trying to expand my boundaries. I am painting again, cooking more and exploring with a vengeance. I feel more productive and happy.
In my pursuit of doing more, I celebrated my new bought induction stove by cooking some Kheema Rice. I posted this on my Facebook and a lot of people asked me for the recipe. This cook is dedicated to Vinit’s mom and Saima’s mom for feeding me always.
Here is the recipe.
(I don’t know the measurements, really. If you cook regularly, you’ll figure or ask a parent)
- Marinate chicken kheema (or whichever meat you prefer) in garam masala, garlic, ginger, lots of hand-crushed mint and coriander. Let it rest for at least half an hour.
- Rice: boil rice with 2 bay leaves, 3-4 peppercorns, 3 cloves, 1 cinnamon stick. Add ghee to the rice. Once boiled, keep aside.
- Kheema: in a vessel, add ghee (please be generous with ghee, it is yummy and good for you), add cumin, pinch or turmeric, pinch of heeng (asafoetida, LOL). Let it crackle. Add 4 diced onions, garlic and ginger (finely diced, I dislike using paste). Stir after you add salt to this mixture. A few minutes later, add some mint leaves and coriander (don’t think you are OD’ing on these, they are amazing). Give it a stir. Finally, add in the marinated kheema. Stir and let it cook.
- Lightly flatten the kheema with a spoon in the vessel. Add the boiled rice as the top layer and flatten lightly with a spoon.
- Garnish: (Marathi peeps love garnish) In a pan, add ghee, add two diced onion, fry until golden brown. Pour these onions (with the ghee in the pan) on the rice with some more mint leaves and coriander.
- Eat. Share.