Humm... Every time I cooked were blunders. The first time when I made tea, I would rather say a black tea with a plenty of tea leaves and 3 spoons of sugar in each cup. It was certainly horrible.
The next time I cooked Khichdi ( a-so-called-and-easy-to-make-Gujarati-dish), with a plenty of water, I devoured water and filled the whole cooker and closed the lit. And then in full gas fire left it to have his own work. After 5 minutes, I was waiting for its alarm, but what came to response was utter silence. So I opened the vessel and it was a complete blast, the handle remained in my hands with despair and his partner got blown in the air with the half boiled khichdi stuck in the whole kitchen scenario, I would say I collected khichdi in a bowl from the adjacent room which was none other than the dining table!!
Once there was no one at my dwelling except me and my grandpa, so decided to make 'patis' but then during frying, the oil was so burnt that the whole place dipped in a smoke and there were fumes of smokes coming out from the home, the neighbours were terrified as to whether the house caught fire or not!! But I still feel uncertain about the fact that the usage of exhaust fan had no impact and smoke was collecting at my place. And the 'patis' were horrible, it had shapes of varied animals. My grandpa gloriously praised that the lion and cockroach shaped 'patis' were awesome.
Yesterday I wanted to cook Dhokra (a-dish-you-might-not-know) and was unaware of the procedure. I had to bake it in a vessel by pouring water but I fool forgot pouring water in it. And the vessel burnt badly and it took approximately 18 minutes to wash it. My chapatis are as if different Asia's country maps. If we fold it for times and then reopen it, you can still see wheat flour (the raw material used for it) coming out. My family doesn't even allow my chapatis to eat for cows! They say animals will reject my food through its odour!! But still I'll try to cook and one day will make Bhajiya without oil and ice cream without milk.
