During my childhood, I was never considered the creative kind of kid. And why should I? I never gave anyone and not even my own self any chance to consider me creative. Every child but me in my family including my own brother had some creative hobby, that they exercised with persistence, and which according to me has been helpful in some way or the other in shaping their present. It was only me whose whole world revolved around stories and food.
Yes, it was after school cherished story sessions with my Thamma (Paternal Grand Mother), whose stories again centred around Gods and Goddesses, demons, kings, princes and first hand experiences of village life, which caught the imagination of my tender mind along with the traditional delicacies that were prepared by her or were prepared under her supervision, that left a deep impact on my mind, which time to time help me to relate the intangible bond between food and culture. Also, little did I know this inclination towards stories and food were also the conspired plan of universe, working on my senses and taking me towards the creative journey of cooking.
Although with the build-up, it looks like I am going to unveil a story with exciting and thrilling experiences concluding with great ending š². No, I am not a great chef backed by an exciting story of success to support. I am just a mere home cook, to whom the music of kitchen is as good as divine chord, and to whom colours and aroma of ingredients are as sacred as realisation of God. But nevertheless, when I look for the definition of creativity (the use of imagination or original ideas to create something; inventiveness. Courtsey: Google Search Engine) and I connect the same with the definition of cooking (CookingĀ orĀ cookeryĀ is theĀ art,Ā scienceĀ andĀ craftĀ of using heat to prepareĀ foodĀ for consumption .Courtsey: Wikipedia) I somehow cannot help myself but compare my path with the greatest artists like Pablo Picasso, Leonardo Da Vinci etc. (They say, to do big you have to think bigā¦š)
Although the thought sounds devilish, but I have a reason for the same. To establish my point without any intention of hurting any sentiments, I want to draw a simple comparison between the act of painting and act of cooking. Just like painting, cooking is ever evolving. No two painters can paint exactly same. Similarly, two cooks cannot create a dish exactly same. Just like painting, where output is the possibility of creating something with the available colours and tools, an output of cooking has been made possible by available ingredients and kitchen tools. A painter expresses his or her thoughts and culture through painting. No prize for guessing, that our culture, our beliefs and our moods have a deep impact on what we cook and how we cook. And most importantly, just like painting requires harmonizing colours, cooking also requires harmonizing ingredients to bring out something which is satiating.
Continuing with this strong belief, it is and it will be my never ending and ever evolving journey of creativity in the kitchen, that allows me to imagine and bring into life dishes, that are beyond any rules, but satisfies the taste buds. Like the dish for which I am sharing the recipe and the dish which I am struggling to name – Creamy Mushroom And Egg Preparation In Egg Yolk And Milk Sauce.
Click here and check out for more innovative recipes.
Recipe: Creamy Mushroom And Egg Preparation In Egg Yolk And Milk Sauce
Preparation Time: Around 28 minutes Pressure Cooking Time: 10 minutes Cooking & Frying Time: 42 minutes Equipment Used: Chopping board, knife, 2 pans, turner, whisker, bowls Yield: Serves 3
Ingredients:
- Mushroom 200 grams
- 6 Eggs
- 1 garlic
- 1 tablespoon butter
- 1 teaspoon salt
- Ā½ litre milk
- 1/3 cup all-purpose flour
- Oregano for seasoning
Method:
- Pressure cook or boil eggs. The eggs need to be hard boiled
- In the meantime, peel and chop cloves from garlic
- Wash mushroom and slice them
- Heat a pan and heat 1 tablespoon butter
- SautƩ the chopped garlic pieces, when the butter melts
- Add the sliced mushroom into the pan when the garlic pieces are sauteed
- Add Ā½ teaspoon salt and stir fry the mushroom for 10 minutes or till the water evaporates from mushroom
- Peel out the shell from the boiled eggs
- Take out the egg yolks and mash them
- Chop the outer white part of boiled eggs and keep them aside
- Boil milk. Add mashed egg yolks to the milk when bubble starts forming
- Stir or whisk continuously till the mashed egg mixes properly with milk
- Add all-purpose flour once the mashed egg mixes properly with milk
- Keep whisking the mix till no lumps remain
- Add fried mushroom, followed by chopped egg whites to the mix
- Taste and adjust salt. I have added another Ā½ teaspoon salt to the mix
- Switch off the flame and sprinkle oregano or any seasoning of your choice
Pressure cook or boil eggs.
Peel and chop cloves from garlic.
Wash mushroom and slice them.
Heat 1 tablespoon butter.
SautƩ the chopped garlic pieces.
Add the sliced mushroom into the pan.
Add Ā½ teaspoon salt and stir fry the mushroom.
Peel out the shell from the boiled eggs.
Take out the egg yolks and mash them.
Chop the outer white part of boiled eggs.
Boil milk.
Add mashed egg yolks to the milk.
Whisk continuously till the mashed egg mixes properly with milk.
Add all-purpose flour.
Keep whisking the mix till no lumps remain.
Add fried mushroom.
Add chopped egg whites to the mix.
Taste and adjust salt.
Switch off the flame and sprinkle oregano.
Tips:
- For butter, the measurement in āIngredientā Section is provided, after the butter is brought to room temperature
- Most of the frying and cooking have been carried out on low flame
- Flour is added to avoid wateriness of gravy
- Additionally, you may add leaves and herbs to this dish as per your choice. I have sprinkled few baby spinaches from my kitchen garden
- Grate cheese on top of the dish, if you do not mind this dish becoming little heavy
