But then even if I care enough to get Noksha bala or Choor in Chaitra sale or some other best deals, well is it that much worth it.
Then the voice”Didi aap logon ka hi sahara hai varna hum to bas ….” Sentence was not completed and after that what followed was a long pause from both sides. Here a complete stranger selling me a packet of baby corn was making me feel lumps in my throat. And then the traffic signal went green from red. I left behind me a saga of emotions or perhaps I was carrying small bit of that emotion inside me. That made me think do these people really care about Poila Baishak or is it just another day for them.Do they have a luxary to spend fortunes on new clothes, food and outings. When we are so pre-occupied with the nitty-gritty of poila baishak for them I guess it is just another day. Another day looking to earn something.
My eagerness to get whatever best deals in Chaitra sale was over powered by that bundle of emotions I was carrying back home from that baby corn selling hawker.
Now you will be asking what I did with the baby corn. I made vegetable pulao with beans, carrots and baby corn cooked in with Sita-Saal rice, a variety of par boiled rice quite similar to Basmati rice. The rice is very fragrant and long grain rice which gives a nice texture to the pulao.My in-laws particularly liked the baby corn pulao.No, I haven’t taken pictures as we all were busy relishing it.
Keema Kofta Curry-Meatballs in Spicy GravyRecipe requirements
- Chicken mince-250 Gms
- For the kofta/meatballs
- 2 fat garlic cloves
- Half inch ginger
- 1 onion
- About 4-5 almonds soaked in water and peeled
- 2 slices of bread sides cut
- 1 potato boiled
- ½ cup of besan/chick pea flour
- 2 tsp of ground red pepper
- 2 tsp of ground coriander
- 1 tsp of ground cumin
- 1 tsp of black pepper powder
- 2 tsp of garam masala(better if prepared freshly)
- 1 tsp of cumin seeds
- Half cup of yogurt
- Half cup of cooking oil to fry the kofta
- In a mixer-grinder- make a smooth paste of onion/ginger/garlic.
- Now on a medium low flame stir-fry the chicken mince/keema for 6-8 mints or till they change colour.Add about half a tsp of lemon juice and stir it well. Take out the mince in a big mixing bowl.
- Let the mince cool a little bit.
- Add in boiled potato, bread slices and besan.Adjust the amount of besan or bread slices. The idea is to make meatballs or kofta that can shape well and can hold up while deep frying otherwise they might break while deep frying.
- Add the prepared paste of onion/ginger/garlic.
- Add all the dry grounded masala-coriander, cumin, red pepper, black pepper, garam masala powder.
- Freshly prepared masala adds to the flavor of these kofta/meatballs.
- Add in half cup of yogurt also.
- To prepare fresh masala grounded-
- Toast some 2tsp of coriander, 1tsp of cumin seeds, about 8 whole black pepper, 2cloves, 2 cardamom, and half inch cinnamon over low flame for 4-5 mints. Let it cool and then dry grind them in mixer with 2-3 dry red pepper (add as per your preference of tolerating heat and spice).
- Now in a deep bottom pan, add oil, and let it heat up well.
- Make small balls from the entire mixture. This much of the dough will make at least 15 kofta/meatballs.
- Drop slowly in hot oil and deep fry them. Take out and drain. You can relish these meatballs as is or if you wish you may use up as filling in pita bread or wrap in tortillas. You may serve them with hummus as well.
- Grind 2 onions, 3 fat garlic cloves, half inch ginger, and 4-5 almonds together.
- Put a saucepan over a medium flame.
- Add in about 3-4 tbs of cooking oil
- Now add in the above prepared paste.
- Deep fry the freshly prepared masala for 6-7 mints.
- Add in 1 tomato chopped finely.
- Add in dry grounded masala like- 1tsp of cumin powder, 2 tsp of coriander powder, 1 tsp of turmeric powder, 2 tsp of red pepper powder, and 1 tsp of garam masala.Add in salt as per taste. Add about quarter cup of water also.
- Keep on stir/frying the prepared paste for another 5-7 mints or till the oil comes out by the sides.
- Now add in 1 cup of water and lower the flame.
- Let it cook for 7-8 mints at medium low flame.
- When the gravy turns to become little thick. Stop the flame and add the deep fried kofta/meatballs. Cover it and after half an hour serve it roti or pulao or whatever way you like to relish.