Remember those animals we had read about who hibernate during winter, what will I not give to be one of them! As much as I would love the splendor of wishing away the winter or sleep away this harsh weather in my cozy bed, it is not a realistic dream. This has been the coldest / longest winter till date, and though every time it snows it feels surreal and beautiful, I am getting a little tired of it. So … so… long to see the spring colors around me.
Like the weather, things are a little challenging these days and every time I get to my blog, words just don’t seem to flow at all. I do not know if this is what is so commonly referred to as a writer’s block. But then, I am no writer. I merely write about my recipes and my thoughts as and when it comes to my mind. However these days I am missing the fluidity of my thoughts. Life seems to be reaching a crossroad, yet again, the only difference being I can’t see where that cross road is, just have a feeling that it is around the corner. And till I reach that point I have basically put everything on hold. As with me, all I can do when this kind of a phase strikes me, is stop doing things that used to make me happy, and in turn keep sulking the whole day.
I was on such a sulking mood when this mail came from my friend ‘A’. She had been visiting US a couple of days ago and we got some chance to catch up, have some good food and a good chat… She dropped me an email on her return to India referring to that wonderful day spent while we talked and talked as the sun set outside the window and it grew dark. It was much later that we realized our plates had dried up from the sumptious lunch and evening had set in. Such moments are not that frequent these days, so are much cherished.
As I was replying to that email and giving her some advice (which, am sure, was not needed, but had to be given considering my agewise-advanced-status) on taking charge of your life and keep enjoying whatever comes your way, I realized it was time I applied that to me too. So what if things are a little uncertain now, so what if I am not sure of what is ahead of us right now, isn’t that what is exciting about life? As Forrest Gump’s momma always said – “Life is like a box of chocolates. You never know what you’re gonna get”
So on that note I shrug the slumber out of me and get going. I will continue doing what I love – read and read a lot, write, cook, explore my interests, stay active and most importantly stay positive. Put on some music and got blogging and that brings me to today’s recipe – Onion Pakoda or “Pyaanji” in bengali.
I usually do not make too much of fried food at home, but this is my friend A’s recipe or as she says – her mom’s recipe. The other day when she came to my place she made it for us with almost no help from me. I just clicked the pics and helped in finishing off the plate. Ideally, I would not post recipes / pics that are not prepared by me, but I am making this an exception. I know there are multiple variations of this recipe but this is the best I have had till now. Thank you ‘A’ and A’s mom!
Ingredients: All ingredients are approximates, adjust according to your taste
- Onions, sliced – 2 large onions
- Fennel seeds – 1 tbsp, coarsely ground
- Green chillies – 3-4 finely chopped or to taste
- Fresh curry leaves – handful, finely chopped
- Salt – to taste
- Besan / Gram flour – 1 cup approx. adjust as required
- Water – a couple of drops or as required.
- Heat sufficient oil in a wok for deep frying.
- In a big mixing bowl add the sliced onions, Ground fennel seeds, green chillies, chopped curry leaves and salt. Mix everything well.
- Gradually add the besan/gram flour (as required), mix it and keep it aside for a 5- 10 mins. The moisture from the onions will help in binding everything together.
- Gradually add a few drops of water while mixing so that everything comes together and forms a batter.
- When the oil heats up sufficiently, drop small dumplings of the batter into the hot oil and fry them in medium heat till they start getting a nice golden brown color.
- Flip on the other side and fry for another couple of minutes till they turn crispy and deep golden brown. The frying may take some time but do not put the flame on high or else they will get the brown color without getting completely cooked.
- With a slotted spoon drain the pakodas onto a plate lined with tissue paper.
- Repeat for the rest of the batter frying in batches of 5-6 pakodas at a time, or more depending on the size of the wok.
Serve immediately with some dip or chutney or simple ketchup and a cup of tea to go along.
My Notes: Adding a little bit of rice flour might make them even crispier. You can also add some chopped coriander if you want.