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Andhra , 'Food bowl' of South India
- Mrs. sharmila Sanka

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Taking pride to be a part of telugu community, I say Andhra pradesh is the food bowl of South India. Andhra food is mouth-watering. Why not all of us be such wonderful cooks? ‘Cooking?So boring’ are the comments some people make. Might be they do not have interest in cooking or they do not like lengthy procedures or they are lazy or they do not live only for food. This effort of mine is for people who are interested in cooking but do not know how to bring wonderful taste to their simple cooking. Some of us love food, live for food if not for food alone, enjoy and relish the tasty food. It fills our stomach as well as our heart too. So let me explain how to make our cooking a little successful than before. First of all, we need to have interest in cooking and taste follows interest. If you want to cook for a small party or if spices, oil, fries and losing vitamins in vegetables do not matter to you but taste and look matter to you more, I can give you few suggestions. Do not boil vegetables just because it doesn’t consume time. For more taste and look, fry instead of boiling. For any simple curry, first fry jeera, mustard seeds in 2 tsp oil and add ginger garlic paste to it. Let it fry for few seconds, add curry leaves and only one chilly to it. Cut onions and add to the pan.Fry till it is golden brown. Then add vegetable of your choice. Do not cover for long and cook. Cover it for just 2 minutes and then remove the lid and let it fry till the end while stirring it in between. Add tomato for any vegetable in general using discrimination. When the vegetables are fried well, it turns golden brown. Then add salt, chilly powder, masala powder, coriander and jeera powder and little dry coconut powder for chosen vegetables. Top it with coriander leaves. Taste it couple of times before turning off the stove. If you are satisfied salt and spice are going well together, then your dish has turned out to be wonderful. Salt is very important for any dish. It should be sufficient, not little not more. Spice can vary but salt should be considerate. For any curry, the above method will turn out good. For eg, cauli flower, cabbage, eggplant, kheera, dondakay, beans etc etc. For gravy curries, fry separately groundnuts,poppy seeds,red chilly, jeera, ginger garlic,curry leaves,cashew if needed and onion till brown.Add masala powder or fresh masala ,tomato puree. Grind all of them together along with little water and fry well with less than ¼ cup oil for 10 minutes after adding salt and chilly powder and then add the fried or cooked vegetable like eggplant or big curry-chilly or capsicum or kofta to it. Top with coriander leaves. Believe it will be so tasty. Don’t forget about the salt. If we have interest in the people we cook for, we will be good cooks. Just a bit of concentration and little effort is all it takes for a delicious dish. I was a child of ‘eating’ but due to interest in cooking and love for my husband that ‘eating’ child has now become ‘cooking’ wife. Iam sure any normal person can crown herself with the title ‘Great cook’ if interest surrounds her while cooking. The only way to enter someone’s heart is through stomach - - - Sharmila Sanka

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