Neither Rotten NOR FORGOTTEN

Neither Rotten NOR FORGOTTEN

Did you think serving vegetables at table v/as easy?
Think again* A lot of planning is needed to get optimum value from them.
What is cooking?” It is a common query repeated day in and day out by the family at meal- times, and by lady friends as a part of casual conversation.
Have you ever thought that this question does not refer to the entire meal but only to a part of it? It does not refer to the roti, rice or chapattis which are staples and more or less unchanged for every meal — but to the vegetables that go with it!
The subject matter of the daily dilemma “What shall I cook today?” too is vegetables. A kitchen seldom lacks in items like pulses, cereals and dry spices as their long shelf life enables us to buy them in bulk unlike vegetables. We need to restock vegetables at frequent intervals.
It is the vegetable that gives a recipe variety and form; it is the vegetable that goes into it that gives a surrey its identity.
Sambhar is the general name for the dish with daal and spices but it is the brinjals or onions in it that give it an identity, distinct taste and variety.