Arrange-marriage is like an unknown journey, you start alone. Gradually you find your best pals in the new family. You might get along with other people in the family more than your husband. It’s like a game, where you don’t know what the dice will offer you in the next turn. Life takes its own turns and sifts you back and forth from time to time, but you keep plying it. I have zero experience in the love marriage category, I am no one to comment on that. But for arranged marriages, girls are usually of fewer words, at least for the initial years. Am I sounding ancient?
When I got married, I was like that ideal daughter-in-law, accommodating to everyone. At least that is my part of the story, don’t know what are the opinions on the other side. I tried my best to adjust to everything. Though, I don’t preach the same to my daughters today. The times have changed, and I wish my girls to be financially strong and independent.
It’s such a simple thing, but for many many years, I have had toast butter for breakfast. Truth is, I don’t like toast butter at all. But, I never said or expressed my choices to anyone. It’s not that, I was an unhappy being. I was respected and loved in this family. As a girl, you are wired differently in this society. It never struck me, that I can cook something for myself anytime. I was flowing with the wind, ignoring my discomforts. Some of you might resonate with me, some might not. I never took my likes and dislikes into consideration. They never got any acknowledgement from me. If you are somehow, connecting with me here, never do that to yourself. Say it, if you don’t like it. Or one day, you will see this, as misspend time.
Anyways, I am not the same anymore. I am vocal now. Today, I do things for myself. I started cooking for myself. Of course, I cook for family too, I love them, but I am not ignoring myself at the same time.
For example, take this sourdough, and mushroom toast. This is one of my favourite breakfasts. I wonder, why haven’t I shared the recipe with you yet. It’s hearty, comforting, healthy and so delicious. There is a compassionating satisfaction in every bite of this sourdough mushroom toast. You will also like it, give it a try.
I do switch mushrooms with other exotic vegetables at times, depending on what’s there in my fridge. You can do the same if you are not a fan of mushrooms. My elder daughter likes to add some cheese on the top, but I don’t.
Point is, this is a recipe which has a lot of acceptance for your taste, it gives you room to expand or expel the number of ingredients, unlike other baking recipes.
Please use sourdough bread for this, or you will crop off the fun from the whole experience. Sourdough is gorgeous and delicious and carries more complex flavours than those commercially packed yeasted bread. Believe it or not, sourdough becomes a hot quarantine hobby for many. It is very easily available today at bakeries too. If you don’t have the luxury of time, to spend making sourdough at home.
The base of the toasted sourdough is blanketed with a homemade paneer spread. The recipe for this paneer spread is a keeper. You will want to cherish it, once you make it at home. It is healthier in comparison to any other high-fat commercially sold spreads. It can be made fresh at home within 10 minutes anytime. It goes with many other snacks and sandwiches. It is tasteful, creamy, yum and is quite a felicitous spread.
For mushrooms, I got regular button mushrooms, you can opt for other varieties if you get them easily. The high heat browns the mushrooms while instantly driving off excess moisture. You also want to hear a gentle sizzling the whole time you’re cooking mushrooms. This means that the pan is hot enough to quickly evaporate the moisture and caramelise the mushrooms. Also, make sure not to crowd the mushrooms in a pan, so take a bigger pan. I also like to add the garlic a little later, when cooking mushrooms. It prevents excessive browning of garlic. Salt is also added towards the end of the cook when cooking mushrooms. You can also add spring onions, chives, chopped kale or more vegetables to the mushrooms.
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