After a little bit of drama, we finally got the rental house that we thought worked best for us. We’ll be moving in the next few days. So right now, I still feel like I’m here on vacation. Taking it easy and relaxing while I can. Managed to attend a mini-reunion of my college batchmates. I was never good with names and faces but only now realized just how bad I really was, when apart from one or two people, I did not remember anyone else initially! It was a good thing that there were a few others just as bad with names :) It was a picnic by a lake with good food, good memories and good fun.
Thanks to my mom’s cooking, you’ll see more traditional recipes here in the coming days. Here is one such recipe for aambode, which is a chana dal vada usually made without onions on festival days but prepared here as an evening snack with onions and dill leaves.
1 cup chana dal
2 bunches dill leaves, chopped
1 medium onion, chopped fine
1 tbsp rice flour
3 green chilies (or to taste)
1 tsp ghee
salt to taste
Oil for deep frying
Soak chana dal for 2 hours. Drain and grind coarsely with the green chilies (with no water) and pour into a mixing bowl.
To this ground dal, add the chopped dill leaves, onion, hing and salt to taste. Mix the rice flour with ghee and add to the mixture (this helps maintain the crisp texture) Mix well. Make small balls of the mixture.
Heat oil. Once it is hot, flatten each of the balls and drop into the oil and fry until browned and crispy.
This makes about 15-18 aambodes.
Below is a quick look at some of the good stuff (from the few times when I remembered to carry my camera) I had while I was at Pune. In the picture are chicken tikkas, tandoori chicken, misal pav and the best thalipeeth I've had so far!
We also tried bhakri and pitla as part of a thali lunch. It had bharli vangi too but I liked Khaugiri's version a lot better.
Bendekayi (okra) Gojju and rasavangi coming up soon!