Being really busy in keeping up with a major house cleaning episode, submitting grant proposals to be back in field, getting ready for a conference, and mothering....
sounds like bragging but literally a hectic summer with things!! Still do not feel accomplished and emotionally longing to be back in India... my mother is not doing well these days and it has been almost three years!!!! The dilemma of a global nomad!
Thursday, July 30, 2009
Friday, July 3, 2009
For quite while I have been thinking of writing my blog again regularly! I have so many ideas and so many things to write... but when it come sot writing, I have this major block that somw what pulls me out of my writing ability. I must admit that I am much better in verbal expressions than penning it down! I earned the name khejur from my cousine and friends and family members bu being outgoing, talkative and good at making friends! However, these days, I feel drained in my effort to do things! Well, I need to pen down my thoughts.... there are tons of things that I should write - things that make me feel good, my global support system, my friends, current global socio-political condition etc.!
Sunday, June 21, 2009
Homemade Panipuris/Golgappas for dinner
Here is the recipe:
For Puri (Manjula's kitchen):
3/4 th cup of suji/rava
1/4 cup of all purpose flour/ maida
!/4 cup of water
knead them and keep it covered for about half an hour with a moist towel/cloth.
Make tiny balls and roll them in to round puris. Keep them covered with another moist towel. Deep fry them in hot oil. Cook them until they are brown on both side, IF they are white, then they are not crispy and it isn ot fun to eat soggy regular puri with the water and potatoes. Here is the trick that Ms. Manjula does not describe well in her video... if you keep it for too long and wait to roll all the puris and then fry them, the uncooked puris tend to get dry and do not puff up well. If your puris are too thin then they do not puff up as well. You need to roll them about 1 mm thick at least! It is a trial and error method:-)
Potato fillings:
4-5 potatoes
onion: one red one
green chillies: as you want
chat masala: 2 tsps
chickpeas/garbanzo: cooked or cans 1 cup
cilantro/coriander leaves: 1/4 cup
salt: to taste
Sev/mixture snack: 1 cup
tamarind water: as you want
Make your own chat masala:
black salt:1/2 tsp
roasted coriander and cumin powder: 2 tsp
amchur/dried mango powder: 1 tsp
pomegranate seeds: 1/2 tsp
I do boil potatoes really well in the pressure cooker. And mash them very well add all the ingredinets and keep it aside.
Pani/ Tamarind water:
tamarind paste: 2-3 Tbsps
tamarind: 1/4 cup and soak them in water and tehn remove the seeds and other parts and keep the water
Water: 6-7 cups
roasted cumin and coriander powder- 2tsp
Sugar: 1-2 tsp
salt: to taste
black salt: 1/4 tsp
ginger: tiny bit
Onion -1 tbsp
coriander and mint leaves: optional, some from the bunch depends on how minty you want.
Grind all of them in grinder and mix them well.
How to eat: brake one of the puris with your left hand to make a hole, stuf the potato mixture and then dip the whole thing in the tamarind water. You have to eat the whole puri at one go so that water and stuffing do not come out!
For Puri (Manjula's kitchen):
3/4 th cup of suji/rava
1/4 cup of all purpose flour/ maida
!/4 cup of water
knead them and keep it covered for about half an hour with a moist towel/cloth.
Make tiny balls and roll them in to round puris. Keep them covered with another moist towel. Deep fry them in hot oil. Cook them until they are brown on both side, IF they are white, then they are not crispy and it isn ot fun to eat soggy regular puri with the water and potatoes. Here is the trick that Ms. Manjula does not describe well in her video... if you keep it for too long and wait to roll all the puris and then fry them, the uncooked puris tend to get dry and do not puff up well. If your puris are too thin then they do not puff up as well. You need to roll them about 1 mm thick at least! It is a trial and error method:-)
Potato fillings:
4-5 potatoes
onion: one red one
green chillies: as you want
chat masala: 2 tsps
chickpeas/garbanzo: cooked or cans 1 cup
cilantro/coriander leaves: 1/4 cup
salt: to taste
Sev/mixture snack: 1 cup
tamarind water: as you want
Make your own chat masala:
black salt:1/2 tsp
roasted coriander and cumin powder: 2 tsp
amchur/dried mango powder: 1 tsp
pomegranate seeds: 1/2 tsp
I do boil potatoes really well in the pressure cooker. And mash them very well add all the ingredinets and keep it aside.
Pani/ Tamarind water:
tamarind paste: 2-3 Tbsps
tamarind: 1/4 cup and soak them in water and tehn remove the seeds and other parts and keep the water
Water: 6-7 cups
roasted cumin and coriander powder- 2tsp
Sugar: 1-2 tsp
salt: to taste
black salt: 1/4 tsp
ginger: tiny bit
Onion -1 tbsp
coriander and mint leaves: optional, some from the bunch depends on how minty you want.
Grind all of them in grinder and mix them well.
How to eat: brake one of the puris with your left hand to make a hole, stuf the potato mixture and then dip the whole thing in the tamarind water. You have to eat the whole puri at one go so that water and stuffing do not come out!
Thursday, May 21, 2009
Thursday, February 26, 2009
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