A few months ago life was great. I had a terrific group of friends. We were a group of five and would meet everyday for lunch and share whatever we had made in the morning (for the husband's lunch boxes) and end the day with a good cup of tea. Sometimes we would go to the nearby mall after lunch and window shop or buy or return stuff.
Then things changed. One girl, S had to go back to India (only to come back on another project in another state). Then N, went back. A little later, I visited my family back home. M ( or Amma, as we fondly call her) has relocated to another state and I have temporarily relocated to IL, where the Hubby has his current project and am now living in a hotel. Only N, stays in the same apartment and she too misses the pleasant afternoons and the fun.
I cannot help but fondly recollect those cold winter and spring days when we met and shared so much over food.
At one such get together ( with partners) I made these as starters and they were crisp and tasty and gone in no time!
1 Cup Chana Daal , washed in 3-4 changes of water and soaked in enough water for at least 5 hours
1/2 cup Fresh cilantro ( firmly packed)
~ 1 inch piece of Fresh Ginger
2-3 green Chilies
Salt to taste
Hefty pinch Soda- bi- carb
Oil to deep fry
Wash the daal in 3-4 changes of water ( till the water runs clear) and soak it (8 hrs being ideal, if not, at least 5 hours)
Drain the water and add all the ingredients listed, except the oil and soda-bi-carb and blend to make a gritty mixture (add a couple of tbsp. of water at a time only if needed)
Remove mixture and add the soda.
The next step is to steam the mixture, you can use something like this or just the good ol' idli stand like I did
Lightly oil the stand and steam the nuggets for as long as it takes to make idlis. I usually keep the cooker (minus the weight/ whistle) for 7 minutes after it starts letting the steam come out.
Cool and remove the nuggets
In the meantime, heat oil in a wok /kadhai over medium high heat and line a plate with paper towels
Once the oil is hot (drop a bit of the steamed nugget and if it rises easily, but not too fast to the surface) carefully slip 4-6 nuggets, depending on the size of the wok, and deep fry till they turn a nice golden brown
Drain onto a paper towel and pierce with toothpick (optional)
I have another version of KothimbirWadi on this blog, which my Grandmother (Aaji) taught me.
Today my Aaji , who is 84, is fighting for her life and never before have I wanted God to work a miracle so desperately. Everyday I call up just to hear that she is still there, that makes my day, just to know that she is hanging in there and thinking it is her will power, of which we have been witnesses before, that is keeping her alive.
*Edited to add: My Aaji passed away last week, a day after I posted here. Words cannot describe the pain of her loss. All I am left with are memories.Pin It