I enjoy homemade nimki, that is fried salted snackers more than store bought nimki variety. In Bengali type of Nimki variety, we use minimal spice, if I am a recipe blogger I would include variety of this particular snack in the blog. Plans of mixing & matching flavours is on mind. Things get easier at home if there are containers full of munchies for family, the problem is I cannot keep my tongue under control, this sensory organ is most active part of my body. I never get bored of eating, my waistline never gets into shape, it did for two years when I used to go for work, ran, survived mostly on salads. Later I felt it is not sustainable throughout my life, I cannot die without tasting life, it cannot be a boring affair for me.
Equally there is fear factor, I love South East Asian set rice meals, cannot have them full out of the fear of having rice. I wasted my food yesterday from that fear in all probability thinking Yong Tao Foo would have been a better bet or may be fish soup. Actually, the amount of low cardio walking or swimming I do get fruitless if I have heavy carb filled meals during lunch hours. I do not love eggs, starting your mornings with eggs, fruits and greens helps otherwise. I had half boiled eggs two times in a 4-5 days of span, voila I could digest but with heavy feeling I do not like.
I have to do away with this biscuit and cake thing on a regular basis in morning. I am loving my fruit platters with marination of red chilli powder, black salt, the reason of not starting my day with fruit bowl may be totally mental, I have to overcome it. I love "khoi / chirey / muri with doi or chilled milk" but their mother is rice.... whats the point?
What would be my lunch today? I think my hair needs a colour, so instead of going out for a walk or going down for a swim I would ask Cristine to apply colour. Thereafter, I may try an instant Rawa Dosa on newly bought big pan which is exclusively meant to be a field practise tool for me to learn thinner crepes with different batters, preferably sugar free or with less sugar. Look what senior was enjoying with vegetarian, curry leaf and nigella seeds flavoured fried snack CURRY PATA O KALOJEEREY FLAVOURED NIMKI.
The "dil is not that khush khush" since this morning. Have you ever thought of that academician woman with origin in Kolkata who may not be able or willing to handle "public attention" at this moment. It is very difficult to accept or to come in to terms with certain truths, not being part of something anymore which happened to be your's once. Can we be wise enough to respect feelings, stop bothering people in public forums? However, I have always believed that great personas have broader mindsets, they have ability to turn any negativity, pain to positive vibes. Take example of Aisha Chaudhary, she lived 18 fruitful years which may apparently seem less but oh! what an accomplished one.... Painting, Ted Talks, a Book to her credit. It was heart warming and heart wrenching at the same time to watch the movie, but we have learnt an important lesson from it, it is not about how many years we have spent on this earth but how we have spent it.
No, its not easy to think like above when it concerns your own but you have no other way but to think exactly this in such a situation when you know you are going to lose someone dear soon. Aisha, I definitely know would have enjoyed this vegetarian, fried snack CURRY PATA O KALOJEEREY FLAVOURED NIMKI, she was not allowed to for medical reasons is different issue. The senior at this home is more upset back from the movie theatre. At times it feels he is not that much of strong heart as we think or he considers himself to be, he is soft at the core of his heart.
Anyway, I have used half n half multigrain atta, refined flour, ghee toasted, crushed curry leaves, kalonji, salt, oil for this awesome, made at home snacker.
INGREDIENTS :
MULTIGRAIN ATTA FLOUR : 1COFFEE MUG
REFINED FLOUR : 1COFFEE MUG
NIGELLA SEED : 1TBSP
CURRY LEAF : A FISTFUL
SALT : AS REQUIRED
GHEE : 2TBSP+3TBSP
OIL : 100GM
PROCEDURE :
Take two varieties of flour, amount of salt required in a bowl, mix.
Warm 1tbsp of ghee, toast washed, towel dried curry leaves in it without burning. They would turn crisp, wow it's flavour would be.
Pour ghee, curry leaves mixture to flour mix, wait to cool it down. Add 2tbsp of ghee too.
Once cool, crush curry leaves with your palm.
Now keep rubbing entire mixture for 2-3 minutes until texture looks like this, it will loosely bind in your fist.
Add nigella seeds now and fold in.
Cover dough with a cling wrap for 1/2 an hour. Remove cover, knead again for 2-3 minutes. Tear off bigger portions like that of a tennis ball size, smoothen between palms.
Dust rolling base with flour, coat each ball in flour, roll out roundels without taking stress of getting them perfectly round.
If I have cookie cutters, I will not look for a blade or cookie cutter to cut them. Then with a fork, just prick on each piece.
Heat oil, not to smoking point. We would add some of uncooked nimkis/snackers when oil is warmer, not supremely hot.
We will keep stirring at minimal to very low heat for quite sometime until they turn golden brown.
We would place onto tissue paper before serving.
We would want to have them warm, fresh which is not possible. Store them in dry, clean containers if doing in bulk. It stays good for week or more without refrigeration.
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