Rather ... posting one, two and on.
Or so you think.
The fact is ... yes ... I am rushing.Why? I don't know.
Or do I?
You see ... even when I have not been posting at all for the longest time, I have been cooking.
And serving food ... for myself and the family.
That is ... when I could cook at all. When I could finally get up; stand for long times.
When I finally got back my kitchen to myself.
In about one and a half years ... or maybe more ... I cannot remember much of those dark times ... of time.
And when I would get, even the tiniest of, spare time and I was not feeling drained, I would hold my camera.
Then came a day when I could actually click a photo again.
So when I was cooking, the recipe and steps would keep running through my mind.
I had hoped I would post again.
I hoped I could start Kichu Khonn again.
So I'd click whatever I cooked ... whenever I could.
As a result ... I have a bagful of ... well ... a folder full of snaps.
All ready and waiting to see the light of the day.
So ... when I have started now ... I do not lack for photos.
And when I have photos, I can share the recipe too!
Hence I am on a roll. Dig?
So here I am ... posting another simplest of tikkis.
The aloo tikki .... with a twist in the taste.
At home, Ma would make this on the days when we turned vegetarians.
No non veg on the table ... no clean plates.
Everyone ... mainly Bapi ... used have a pained look on the face throughout the day ... starting morning.
Even the day's green grocery shopping would be done with complete lack of enthusiasm.
I mean, if you can't buy the best and the freshest catch of the day, if you can't have fish on your plate for lunch ... how can you be a true blue Bengali ??
What absolute use does the day have at all?!
So Ma had to come up with something that would be eaten ... that would help to clear the air of mourning.
And this tikki was one of those many sides.
We loved it as is.
But if this was made at night, it would be dunked into a gravy of ginger and tomatoes ...
and it went very well with hot rotis.
Very simple and quick to make, these can be eaten as a snack too.
Freshly grated coconut
Chopped green chillies
Chopped fresh coriander leaves
Kalonji / Nigella seeds
Salt to taste
Sugar to taste
Cooking oil to shallow fry
( I use Mustard oil ... you can use any oil of your choice )
Let in the tikkis one by one.
Fry till both sides are browned properly.
Crispy on the outside and soft and melting inside.
Yes, that's how easy it is. :-)
Eat as a snack with your favourite ketchup or chutney.
Or on the side of a plate of steamed rice and dal.