At times
I wonder, “how nice it would be to be served with a plate of some nice snack in
the evening and eat away, enjoy and not a bead of sweat on the forehead for no
labour has been put in by me”. Sometimes the thought of making some evening
snack drives me crazy.
And it
was so on this day. Sitting quietly, with legs put up on the stool and enjoying
a TV programme, when, a glance at the clock made me get up. It was a sort of a
hurried stand-up as time tried to say, “Get up lazy bug, enter the kitchen and
make some tasty snack. I think your hungry stomach also want something to fill
the gap in the stomach.”
I had to
make headway…what to cook…a peek into the fridge…eggs beckoned me…and potatoes
in the basket also wanted to come to my aid.
The
thought of making some Dimer chop/Egg chop/ Anda chop, came by.
Put 4
eggs to boil as I hummed the jingle, ‘Sunday ho ya Monday, rooz khaoo ande’.
4
potatoes cut them into four pieces each and let the pressure cooker do the
boiling process.
Chopped 2
medium onions and grated an inch of ginger and set them aside.
After
removing the skin of the boiled potatoes. Mashed them. Added ½ tsp of haldi and
red chilli powder, salt to taste and mixed it up with the mashed potatoes.
Next the
shells of the boiled eggs removed and halved lengthwise.
Once
everything was ready at hand, started to give the final touch.
Poured 1
½ tbsp. of cooking oil into the wok and waited till the smoking time.
Next
added the grated ginger and stirred on slow fire for one minute.
Then
added the chopped onion and let it cook till it took the harsh pink colour.
And next…what,
what, what, hmmmm…the mashed potatoes went it. Cautiously stirred it so that it
got cooked properly with all the added spices. By now the mashed potatoes started
changing colour…no not the chameleon type…but making sure it has been cooked
rightly. Off…where to…on to a plate to sit and cool till the next call comes.
Now
cautiously took a big chunk of the potato mix and spread it out on the palm and
the put the half boiled egg. Next covered the egg all around with the potato
mix and give it the shape of a chop.
With 4
tbsp of besan/gram flour and some water made a batter (thin batter).
Dipped
the chops in the besan/gram flour batter one by one and then, coated them carefully
with freshly make bread crumbs and then, deep fry.
Once fried,
placed them out on a kitchen towel to drain out any excess oil.
(Serve
with home-made green chutney or some sweet and sour tamarind chutney.)
I and my
family enjoyed our share of the snack with my special hot, sweet and sour
tamarind chutney.
So
crunchy on the outside and so soft and tasty inside.
A
home-made snack incomparable for so much effort and love has gone into The
Making.
Different
note: Will share my special Chutney later on.
No comments:
Post a Comment