Wednesday, May 20, 2009

Fusion food

Felt like having pasta, but just could not dredge up the energy to make it. Could have ordered it from my favourite take-away, but have resolved not to eat out more than two days a week.

Threw some frozen American corn into the idli batter, chopped up a few olives, grated a huge hunk of cheese, added oregano and freshly ground pepper, and topped each idli mould with a cheeky sprig of homegrown basil.

It was not quite pasta, but it satisfied my cravings. And it took no time at all to prepare.

Is the dislike for remaining in the kitchen any longer than absolutely necessary at the heart of fusion cooking?


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