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Since the first lockdown in 2020, I found myself happily cooped up at home, spending a good part of my days in the kitchen. Cooking has always brought immense joy in my life. But this lockdown enabled me to cook for a few of my neighbours who were Covid positive. And honestly, nothing can provide me greater joy.

It all began last year when the government declared the Coronavirus-induced lockdown. In the first few weeks, I watched as people cooked up a storm along with their families on social media platforms. Since I live alone, lockdown life has been difficult. For the first three months, I did not see another human being. I was all alone in my house and experienced severe anxiety attacks because of loneliness. The anxious and sleepless nights caused my sleep patterns to change completely.

Over time, I realised that it was important to keep myself occupied. At this time, I also decided to experiment with different kinds of kadhas and one-pot meals. Slowly, as I accepted the situation and settled down, I experimented in my kitchen, cooking dishes from various regions of India. I also started collating recipes from my friends.
Compared to 2020, the lockdown this year has been easier for me, and probably for others too, as the government eased rules for essential services. With evolving medical news and the behaviour of the deadly virus, I have observed that the food that we eat at our homes (such as Assamese food or, even that from other regions of the Northeast) is much healthier than spicy food. So, this year, I decided to avoid outside food. Instead, I will be focusing my culinary energy on dishing up delectable Assamese curries. I emphasise having healthy meals and avoiding fried food.

Cooking is therapeutic for me. While I stay on my own and eat alone, I like to pay attention to detail, and serve myself food that looks presentable on a plate. I have also taken an interest in gardening and have started growing a few herbs in my balcony garden. You will find me incorporating these organic herbs in a meal or two that I make. Keeping in mind its health benefits, I have also increased the intake of neem leaves and moringa leaves, as recommended in Ayurveda.

Fortunately, I have adequate stock for Northeastern ingredients like as dried herbs, akhuni (fermented soya bean), bamboo shoots, chillies. I try and use these generously when I cook different curries. Thankfully, I also get a good supply of meat and fish, which keeps me happy as well as busy.

Among the many experiences during the lockdown, I remember this one day when I received a call from a neighbour who informed me that his wife was Covid positive. I decided to send them a bowl of chicken stew to cheer them up. Slowly, I got to know of a few other Covid patients, staying alone, unable to cook, and managing every day with a bowl of Maggi. I planned my day in such a way that I could offer a few neighbours lunch and dinner. I tried helping a few people within my limits without charging them for the food. The many thank you notes I would receive from them by the end of the day were my achievements.

I recall a message I received from a friend I sent food to amidst the lockdown. He mentioned that it was the first proper meal he ate after coming back home post a 40-day ordeal in the ICU. His message: 'My doctor will be very happy!' made me emotional.

All the patients I have cooked for in the recent past have now recovered. I think there is no better reward than that. When I contemplate, I realise that being able to cook not just for myself but also for people who need it brings me immense joy. This time made me comprehend the power of sharing food and the joy that it brings to others. And I am happy to share two recipes from what I cooked.

Recipes

Doi diya Maas (Fish cooked in yoghurt)

INGREDIENTS:

• Fish (any river fish) - 4 pieces
• Onion -1 small
• Curd-1/2 cup
• Jeera powder- ½ tsp
• Chilli powder -½ tsp
• Turmeric-¼ tsp
• Bayleaf – 1
• Salt to taste
• Sugar- a pinch
• Mustard oil to cook

METHOD:

• Marinate the fish with salt and turmeric.
• Shallow fry the fish and keep it aside.
• Take 2 tbsp of mustard oil and add a bay leaf and onion paste.
• Saute this till it’s golden brown in colour.
• Meanwhile, beat the curd by adding jeera powder, chilli powder, turmeric, salt and sugar.
• Reduce the flame and pour the curd mix in it.
• Stir the pot and boil it. You can also add water for a thin gravy.
• When this boils, add the fried fish.
• Cook for another 5 minutes .

(Note: You can also add garam masala though I have avoided it in the recipe.)

Chicken Stew

INGREDIENTS:

• Chicken - 1 cut into curry cuts
• Carrot cut-1
• French beans – 4-5
• Potato - 1
• Star anise -1
• Cinnamon stick-1
• Coconut milk- 1 cup
• Butter - 2 tbsp
• Refined Oil - 1 tbsp
• Bay leaf -1
• Salt to taste

METHOD:

• Wash the chicken and marinate it with lemon juice for half an hour. Post this, wash It again.
• In a heated pressure cooker, add butter and oil.
• Add bay leaf, star anise and cinnamon stick.
• Fry the chicken till its skin turns brownish.
• Add the vegetables (cut them in bigger chunks).
• Stir and add salt.
• Reduce the flame and cook uncovered for five to six minutes.
• Add coconut milk and half a cup of water.
• Pressure cook for three to four whistles.
• Serve it with toast.