16/02/2024
👩🍳Kitchen Chronicles: From Goofs to Goura Specials - Life Lessons
I'm always hyped about food. I love hitting up the local markets for the freshest seasonal produce—bonus points if it's grown wild and organic. Cooking is my jam, too. I'm all about experimenting in the kitchen, playing around with flavors, and letting my cravings guide my recipes. Most of the time, it turns out bomb. But every now and then, I get surprised.
🍛Take today's lunch, for example. Usually, I whip up either idli or dosa on the weekends. So yesterday, I prepped by soaking some red rice (this stuff called "Valay" is seriously next-level), red poha, urad dal, and a few methi seeds. Before heading out to work, I asked Goura, who's still getting the hang of Indian cooking, to grind the mix at 4 pm and let it sit.
Fast forward to 6 pm when I get home—I open up the container and bam! Green batter staring back at me. I instantly knew what went down.
Come 11 am the next day, I asked Goura what's up with the Hulk-colored batter. Turns out, she got her wires crossed and threw in coriander, garlic, cumin, and some green chili—mixing up her recipes like a boss.
🙍♀️At first, I was like, "Aw man, this ain't what I signed up for." But then I figured, why not give these mystery idlis a shot? And you know what? They were kinda dope. I even dubbed 'em "Goura Special."
🎭But the real kicker was Goura's reaction. She went from being defensive to totally chill, owning up to her goof. Her vibe totally shifted, and we ended up smashing work for the next five hours without a hitch.
📖Lesson learned: Life throws curveballs, but it's all good. Every hiccup is a lesson, every chat an opportunity, and every outcome an adventure.
👑And let me tell ya, those Goura Special idlis? Absolute fire with sambar, chutney, and ghee-dipped podi.