Food – This one word evokes different emotions in each of us. From being initially treated as something that helped mankind in survival and existence, it has evolved to be a much more complex and integral part of our living. Today, it defines a fundamental aspect of our culture and history. If one were to define cooking in mere scientific terms, I could say it as a mere transformation of energy. Our ancestors saw the whole process as something very sacred and ensured utmost importance was given to the ingredients, the methods, and techniques. Somewhere through the passage of time, we have lost these treasures that have been passed on from generations to generations. With the advent of science and technologies, all sorts of electronic gadgets and equipment have entered our kitchens, which have not only made the processes much easier but have also opened up new ways to explore with recipes. Along with adopting the innovations, let us not forget some important lessons that our Mothers / Mother(s) – in – Law have taught us.
Right from childhood, I was taught to respect Food as God, and never waste even a single morsel, quite literally. Through the process of cooking also, my mother taught me to not to waste ingredients and always find ways to use it some productive way. The onion and garlic peels always went as organic manure. We had our own small garden in the backyard of our kitchen where we grew tomatoes, chilies and brinjal. We even had our own curry leaf tree from where I would pick fresh leaves for daily use. Well, I didn’t grow up in some village corner or some small world town. This was all very much in the throbbing metro city of Chennai in South India. It is still possible to do these stuff even amidst busy buzzing cities if only we put our minds to it.
I have been living together with my in-laws since almost the begining of my married life. And to be honest, I have not seen a much greater champion of Energy conservation in the Kitchen than my Mother-in-law. She has driven the concept into me very strongly right from day 1 through simple practices that she follows every day. She is a very strong believer in OPOS style of cooking, ensuring to use the pressure cooker for much faster and also energy efficient cooking. Some simple examples of her unique styles (not sure in how many people’s houses these are followed):
- After rotis/dosas are made, whilst the pan is still hot, place a large vessel with drinking water to absorb the heat so that warm water is ready for you after dinner
- As the idlies are cooked in the idli cooker, if there is extra space, you can place a small vessel with Dhal/ Cut veggies so they are parboiled before your cooking for lunchtime begins.
- If you do not have the habit of using copper vessels for drinking water, would request you to please adopt. The health benefits of using copper on daily basis are immense. Copper is also very good at absorbing heat, and so you can place it on any pan or container as the cooking is underway.
- If there is any leftover tomato chutney, you can add them to the gravy of any Sabji you might be making the next day – tastes yummy and no wastage!
So who has been your Food champion in your life. If none, Be an inspiration for your kids.
This article is written as a part of #SupperBloggerChallenge2018 conducted by Healthwealthbridge.com, Fashionablefoodz.com, Allaboutthewoman.com and should not be re-purposed, republished or used otherwise. The content herein owned by blogger. SuperBloggerChallenge2018 is not responsible for any kind of infringement caused. All images courtesy Pinterest.