My plunge into the serious business of getting food ready on table dates back to graduate days in US. Even though it was just for me, I was new at it. So starting from downloading recipes from net, getting the raw material etc. till the final act of licking the plate, I was wholely and solely responsible. And I absolutely loved every aspect of it, of course loving it doesn't necessarily mean that I was good at it but it was something I hugely looked forward to. Over a period of a decade or so, the scenario is a lot different as we have a cook. My involvement in cooking, ignoring the occassional thing here and there, has pretty much reduced to planning the menu and maintaining the list of things to be bought. Still, I myself don't believe, there were days I would dread the arrival of our cook at 6:30 in the morning as I wouldn't know what to tell her to cook! Then I had enough of myself and sat down with a pen and paper, chalked down a plan for the week.
Monday
BF: Dosa and a watery aloo-jeera-sambhar powder curry
Dinner: Rice, Fish curry(Bong/Mallu), Alu-Cabbage/Cauliflower/Lauki
Tuesday
BF: Idiappam+Chola curry
Dinner: Chapati+leftovers
Wednesday
BF: Oats porridge
Dinner: Rice, Daal (Yellow mung/Masoor/Black masoor), Bong veg prep (Pumpkin+radish+carrot+spinach)
Thursday
BF: Idli+coconut chutney
Dinner: Rice, daal, sabjee (bhindi/beans/beet-root), fish fry
Friday
BF: (Dosa+chutney)/Rava upma
Dinner: Chicken biryani/eat out
Saturday
BF: Bread-omlette
Lunch: Chicken biryani/eat out
Dinner: Chapati, small rajma-like bean (hugely popular), Alu-Methi/Posto
Sunday
BF: Oats porridge
Lunch: Largely left overs
Dinner: Non-indian (non-dairy pasta/chilli-chicken/soup-bread/pad-thai)
Has been working out pretty well. The rest of the family is yet to figure out the pattern. Of course we do allow some transgressions but by and large sticking to the plan. Spontaneity, woh kis chidiya ka naam hai?
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