Simplest Salad

Food is an integral part of life, not only for human beings but for all the living beings in the universe. Food is an undisputed component of culture. And like culture it also has subsections. As an Indian one has a uniform food culture that includes food made from rice, wheat and pulses. Similar to cultures it further gets divided into regional food, like from north Indian or south Indian cuisine. Then comes the further subdivision into state wise food like Maharashtra, Gujarat, Punjab, Andhra, Bengal and so on. And then there is further division as per the regions. As in Maharashtra there is Varhadi (that’s from Vidarbha), Khandeshi, Kolhapuri, Malavani cuisine and on. One major factor in cuisine is what the region grows abundantly is found in the recipes of that region. South Indians predominantly are rice eater, Bangalis are fond of fish, North Indian prefer more of wheat and milk products just to mention a few. The cuisines are essentially regional. This is seen across the world. What we call continental food includes French, Italian, Spanish and many other cuisines from Europe. The South East Asian cuisine will include recipes from Thailand, Indonesia, Malaysia whereas Eastern delicacies will figure Japanese, Chinese, Korean food preparations. Chinese has subdivisions like Mandarin, Sichuan, Cantonese, Hong Kong style etc. Russians have different food as the region is covered under snow for almost nine to ten months in a year and they prefer cold cuts while Ethiopians who perennially fight drought settle for raw minced beef, kheema (खीमा) with Injera (similar to Dosa) but made from Teff, which is similar to Nachani (नाचणी in Marathi) or Ragi (रागी in Hindi). Both these grains are millet  Teff is Ethiopian millet while Nachani or Ragi is African finger millet. The natural resources are responsible for type of food one consumes. With globalization this is undergoing a change. Mexican mangos are available in USA and Kiwi fruit is available in India. Eventually American cuisine will include Mango and Indian cuisine will have Kiwi fruit.  Many a times there is overlap or influence of one regional cuisine over the other. Goan food is an example where one finds Portuguese domination over the local cuisine. Indian Chinese is another excellent example how the Chinese cuisine underwent changes to suit Indian palette. And commercially how McD or Dominos adapt to offer products that will satisfy the local customers. So by end of the day the food consumption also changes and that is natural.

Over a period of time the way food is cooked has also undergone tremendous change. I would like to include in this right from the preparation to serving of the food, something that is similar to modern day supply chain management (SCM). I have seen the days of earthen  stove, (Chula चूल्हा in  Hindi), have experienced the pain due to smoke while igniting the Chula with firewood or charcoal. The ever dangerous kerosene stove was the next option. Then came the luxury of LPG sometime in late sixties. That was the period when pressure cookers made entry in Indian market and in my home. Cooking was more comfortable now, I miss few things like roasting brinjals (eggplant) over charcoal or cooking over low fire in earthenware. In early nineties I brought a microwave oven from Dubai, incidentally it’s still in a good shape almost after a quarter of century. I have had my food being served in a 15” diameter thick silver plate  (thali थाली ) and I also enjoyed meals in disposable leaf  plates (pattal पत्तल or Patravli पत्रावळी in Marathi) or on banana leafs. Today one may use Flora Danica, a dinner plate that can cost well over US $ 1500 or even eat in a 'use n throw plate. Does the food change it flavor and taste because of these? Depends, how one looks at it. Superficially there may not be any differences, but there is a difference. Unfortunately the strong spices that are used in cooking mask these differences, but these do exist. These are superficial differences. The deeper differences are manifested in resultant satisfaction. And that’s the frame of mind. If one has egoistic dark background frame then Flora Danica is the option but if one has clear transparent down to earth frame then even food in a pattal will give satisfaction. At times a Vadapav supplied with a roasted Mirchi in a dirty newspaper is tastier that the one that comes hygienically packed in disposable containers. Any way let’s not get into that, but I share this in times to come.

As a child I would hate mathematics, the same way as some of my friends hate cooking. Cursing mathematics, I grew up. I lost nothing by not being good in Maths. Could have I gained something being good in Maths? I don’t know. Well others would have said I am good in Maths. But that was not what I really cared about. But somewhere deep in my heart I got a feeling that I am loser. When others could do well in Maths, then why should I not? One day I questioned myself, what was that that which made me hate the Maths? And then I realized that I had no interest in that subject and that was the precise reason I neglected Maths and convinced myself I cannot do well in this subject and started hating Maths. Life went on, but one day that feeling of being a loser surfaced and I decided to take up the challenge to learn Maths and beyond the age of sixty I learnt the basics, I practiced and mastered the subject. This was not for others but for my inner satisfaction. This happens very often. Someone may not like Physics, another one Philosophy and yet someone else not likes cooking. That is perfectly normal. The crux is interest. If interested then one can go miles but if not then few steps are also impossible.

Many times in the evening I like to munch. There is a huge choice of junk that is available, but then I decide to do something of my own, for myself, selfish – may be. I take one carrot, one cucumber, I don’t like radish so I don’t take it but it’s an additional option, wash the stuff. I might have got it from Wegman’s or Hypercity or even from dirty footpath of Byculla, it’s always a good idea to wash the stuff. I wipe these dry and place them on a chopping board, chop it the way I desire, many a times in an unconventional way. Put this chopped stuff in a large bowl, sprinkle some salt, some crushed black pepper and squeeze little lemon. Toss it for a while and my evening low cal high fiber snack is ready. At times I go Desi, black pepper is replaced by chat masala. Sometimes it’s just salt, red chili powder and a dash of hing, that reminds me of the Kakdi that I used to buy in late sixties for my lunch in Kanpur. Try this out sometime. Till the time the pizza that you ordered for your dinner arrives try out my simple recipe. The potato chips you bought on way home will last longer if you choose my snack. Remember it’s unconventional chopping, and while you chop just think of that stupid comment that you idiot boss passed early in the day. Homemakers can think of workforce that is perennially absent without any notice. That will make your chopping faster and easier. There are no measures or proportions. Add salt, pepper, chili and whatever you like in the quantities that you admire. Go ahead and try it. This is my first lesson in non-gas cooking for anytime healthy bite. And I call this as  CCR,  Carrot, Cucumber, Raddish. I have further subdivision as CCR - A, CCR - I and CCR - D. In CCR - A,  I go Angrezi and it's with freshly crushed black pepper and salt. CCR - I is typically Indian with Chat Masala, and CCR - D is my all time favourite with Desi taste of Hing and Lal Mirch powder. 

So what are you waiting for? Take your copping board, take the stuff out of the fridge, think of your boss and get going. Enjoy your evening. Eat healthy, stay healthy