Friday, November 21, 2008

Tea-time Saturday Evening...

Ambode/Aamavadai (deep fried lentil fritters) with Ginger Chai...

A lazy Saturday afternoon, I woke up after a nice nap when M was strumming his guitar. We realised we hadn't had any lunch and it was almost tea-time. I decided to indulge in some sinful deep fried the ambodes were made and devoured in no time along with some hot-spicy-sugary ginger tea - a combi that will get your tastebuds floating in ecstasy!
  • channadal (split yellow chickpeas) 1 large cup, soaked for about 4-5 hours
  • 6-7 dry red chillies
  • a small chunk of ginger
  • 1 tsp hing (asafoteida)
  • 1 large onion, finely chopped
  • a handful of curry leaves, chopped
  • a small bunch of dill (sabbasige soppu) optional
  • salt to taste
  • oil for deep frying
  1. Grind the soaked channadal, red chillies, ginger and hing coarsely, without adding any water. However, if the mixture is too dry then you could add a spoonful of water.
  2. Transfer this to a wide bowl and add chopped onion, chopped curry leaves and salt (and chopped dill, if you wish)
  3. Take some lentil mixture, the size of a pingpong ball and flatten into a patty.
  4. Deep fry on medium flame until brown and crisp.

Ginger chai -

  • 1 cup water
  • 1 cup milk
  • a large chunk of ginger, about the size of your thumb.
  • tea powder/tea bags
  • sugar
  1. Heat the water in a saucepan and let it simmer.
  2. Wash and peel ginger and grate. Add this to the simmering water.
  3. Wait until it releases it's flavour and add 1 big spoon of tea leaves or 2-3 tea bags.
  4. Bring to a light boil.
  5. Next add milk and sugar and continue to boil till all the flavours blend in.
  6. Strain into mugs and enjoy!

Sitting in our balcony with hot 'n' crisp ambodes and lovely ginger chai, we were like two people in love all over again :-)

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