My grandfather was clueless in the kitchen; on one occasion he was severely reprimanded by my grandmother for scorching a nylon strainer to cinders trying to grill something on it. My father throve on creating sensations by deigning to "cook" which translated into 'stir the ladle in a "signature" dish'.
I used to think that every family in India would be rich in such lore of male foibles in the kitchen; touching anecdotes about the first time dad cooked or hilarious odes to 'Danedar Ghee' added to dishes in the name of 'flavour' and 'authenticity' by an uncle!
I was - justifiably so - apprehensive finding out what men were cooking up for their women on this International Women's Day on Saturday, March 8.
But I was pleasantly surprised to see three loving sons / husbands toiling in the kitchen, conjuring up some fantastic meals.
Check out their special recipes, that left the women in their life all choked up, not on their food, but with pride!
The Cook - Aditya Heble
Women in his life - His wife Archana and his mom Leena
Photograph: Sanat Tanna
What's he dishing up?
Creamy hummus with crisp pita bread ... and Tandoori Chicken
Hummus
Ingredients:
1cup chickpeas (Kabuli Chana) cooked
1 cup olive oil
1/2 cup lemon juice
1 teaspoon cumin
Salt to taste
Method:
In a food processor, blend all ingredients together until smooth and creamy.
Serve immediately with toasted pita bread.
Photograph: Sanat Tanna
Tandoori Chicken
Ingredients
2 500 g whole Chickens cleaned and prepped
½ tsp saffron
1 tbsp boiling water
4 cloves garlic, peeled
1 tbsp finely chopped fresh ginger
1 tbsp Lemon juice
1 tsp Chili powder
1 ½ tsp Tandoori chicken masalla
2 tsp Salt
2 tbsp Ghee
Method :
Dry the chickens inside and out with kitchen paper. Make slits in the flesh of the thighs, drumsticks and breast so spices will penetrate.
Soak saffron in boiling water for 10 minutes and put into a small blender jar with garlic, ginger and lemon juice. Blend the mixture until smooth. Transfer to a bowl and add all other ingredients except ghee with the blended mixture. Rub mixture all over prepared chicken, especially in the slitsSet aside to marinate for at least 2 hours or refrigerate overnight.
Preheat oven to 200d C (400dF). Place ghee in a roasting pan and heat in the oven for a minute to melt. Spread ghee over base of pan. Place chickens in the roasting pan, side by side but not touching, breast side down. Spoon melted ghee over. Place in oven and roast for 20 minutes, then, baste with ghee, turn on one side and roast for 15 minutes. Turn onto the other side, baste again roast for 15 minutes. Lastly turn birds breast upwards, baste well with ghee and pan juices and cook for a further 10-15 minutes, basting every 5 minutes. Serve hot with parathas or naan roti and an onion salad.
More on food by Rushina: Delectable salads l The best laid food plans! l How you can make Friday dinners special l My Valentine baby!
Mail this Topic 
A Network Eighteen Venture
Tell us what you think…