Apne desh ki mitti ki khushbu aaj lautne ke baad pehli bar naseeb hua! It finally rained enough for people to smell that saundhi si khushboo that raindrops on a parched land produces. A smell so delicious that one could just eat it! For a long time in life I thought I was the only one who ate mitti, slate pencil, chalk & broken pieces of the flower pot. Till Yashoda, of the Mahabharat fame, uttered that one dialogue that made me feel inclusive. 'Kanha, tune mitti khayee?!' What also made the dialogue memorable to our young minds was the accent with which the actor pronounced 'mitti'. It was a highly Americanized 'ch' sound where a plain Indian 't' could have done. Bhaiyu & I laughed about Kanha's michti eating for years.
People grow only in age. And in waistline. Mentally, we remain just what we were when we ate chalk on the sly. For fear of ridicule. Somebody sees you doing it one day, she admits how she loves it too, and gradually, before you know it, the teachers are complaining about chalks disappearing rather fast from the chalk-box. From one, now you are a whole gang of youngsters who like it earthy! Is that why so many of us become teachers ;) All along I thought, I'd become one because I liked checking notebooks. After a decade I stopped being one cz I'd had enough of corrections and did not want a frozen shoulder any more! Evolution, eh?
Delhi & NCR is looking greener after this evening. But the city that is almost freezing is Bangalore. Imagine my horror when I saw Bhaiyu wearing a woolly jacket the day before! As I saved myself from falling off the chair, Tuli gave her classic one-liner. 'Itna din se humlog tumko hamesha jacket mein dekhe hain, ab hum dikhayenge!' And to tease me more, Ma is making samosas at home and sending me pics! In the searing heat of Delhi, I could not get myself to post that recipe. Today just seems like the ideal evening. And if the collective consciousness of the Delhi/NCR junta is to be trusted, the weekend should be pleasant too.
Ingredients:[makes 8-10]
Cover:
1. 1 cup maida
2. 2-3 tsp refined oil
3. 1/4 tsp salt
4. 1/2 cup water (add gradually)
Stuffing:
1. 2 boiled potato - roughly chopped
2. 6-7 boiled gobi florets
3. 1/2 tsp zeera powder
4. 1/4 tsp coriander seeds
5. Chilli powder- as preferred
6. Salt to taste
Method:
1. Knead the maida by adding all ingredients. Make into tough dough.
2. Crackle coriander seeds in hot oil. Add the potato & gobi and fry well. Add the salt & zeera powder, mix well, remove from flame.
Leave aside for 10 minutes to cool.
Tip: Add green peas, peanuts & freshly chopped coriander for extra zing.
3. Make equal sized balls with the dough. Roll out like a big poori & cut into half.(see pic)
4. Take each half, roll it like you do a paper packet(thonga), fill the stuffing, line the inside of the open side with water & stick it tight. (see pic)
5. The samosas should 'sit', that ensures you got the shape right.
6. Deep fry on medium heat till uniformly golden brown.
Serve hot with ketchup.
Bangalore wasis please note: It has rained in The Capital & national capital regions too. We can make our samosas & eat them this weekend!
Thank you for the inspiration :)
People grow only in age. And in waistline. Mentally, we remain just what we were when we ate chalk on the sly. For fear of ridicule. Somebody sees you doing it one day, she admits how she loves it too, and gradually, before you know it, the teachers are complaining about chalks disappearing rather fast from the chalk-box. From one, now you are a whole gang of youngsters who like it earthy! Is that why so many of us become teachers ;) All along I thought, I'd become one because I liked checking notebooks. After a decade I stopped being one cz I'd had enough of corrections and did not want a frozen shoulder any more! Evolution, eh?
Delhi & NCR is looking greener after this evening. But the city that is almost freezing is Bangalore. Imagine my horror when I saw Bhaiyu wearing a woolly jacket the day before! As I saved myself from falling off the chair, Tuli gave her classic one-liner. 'Itna din se humlog tumko hamesha jacket mein dekhe hain, ab hum dikhayenge!' And to tease me more, Ma is making samosas at home and sending me pics! In the searing heat of Delhi, I could not get myself to post that recipe. Today just seems like the ideal evening. And if the collective consciousness of the Delhi/NCR junta is to be trusted, the weekend should be pleasant too.
Ingredients:[makes 8-10]Cover:
1. 1 cup maida
2. 2-3 tsp refined oil
3. 1/4 tsp salt
4. 1/2 cup water (add gradually)
Stuffing:
1. 2 boiled potato - roughly chopped
2. 6-7 boiled gobi florets3. 1/2 tsp zeera powder
4. 1/4 tsp coriander seeds
5. Chilli powder- as preferred
6. Salt to taste
Method:
1. Knead the maida by adding all ingredients. Make into tough dough.
2. Crackle coriander seeds in hot oil. Add the potato & gobi and fry well. Add the salt & zeera powder, mix well, remove from flame.Leave aside for 10 minutes to cool.
Tip: Add green peas, peanuts & freshly chopped coriander for extra zing.
3. Make equal sized balls with the dough. Roll out like a big poori & cut into half.(see pic)
4. Take each half, roll it like you do a paper packet(thonga), fill the stuffing, line the inside of the open side with water & stick it tight. (see pic)5. The samosas should 'sit', that ensures you got the shape right.
6. Deep fry on medium heat till uniformly golden brown.
Serve hot with ketchup.
Bangalore wasis please note: It has rained in The Capital & national capital regions too. We can make our samosas & eat them this weekend!
Thank you for the inspiration :)
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