Bangali Adda........

"Kotto eta" ---- How much for that?


"Baro taka" ---- 12 bucks


" Chho takae ekta luchi deben?" ---- Will u gimme 1 puri for 6 bucks....?



Somethin my dad overheard at C R Park.... A typical bengali conversation... Its fantastic how a bengali uncle would go up to a vegetable vendor and buy exactly what he needs for dinner. Its true. They come home from work at about 6:30. Wash up, pick a bag got to the subji mandi and buy exactly two pieces of tomatoes, one large onion, some 100gms okra, and definately two pieces of sweet... bengali mithai....





What a simple lifestyle... No wastage... not too many choices to confuse and best of all fresh...





So taking the opportunity since we were stationed in gk 2 for three days... we took off to CR Park for breakfast... at DADU CUTLET SHOP.... loads of choices.... as u can see










BUt hello we were here for breakfast so be it the perfect luchi and aaloo bhaaji...






Can u beleive, its for 10 bucks....



Well next door was Annapurna sweets.. the famous bengali sweet shop.. so how could we resist....






I finished off with a small glass ( yeah thats the smaller size..) of mishti doi ( sweeet curd) and papa had the sweet third from left ( chhena toast) and jiju had the one second( cham cham)....



What a fantastic end to a fantastic breakfast... And hello the total meal costed us about 50 bucks... aint that great....????



What about me tellin u how to make some fab luchi's....????


So here it goes...

LUCHI

Ingredients
2 cups Maida ( all purpose flour)
1/2 tsp salt
oil for frying

Method

• Sift maida and salt. Add 1/2 tbsp oil. Knead lightly. Add water and knead well till becomes soft. Water should be added gradually. Keep aside covered for about half a hour.
• Divide into about 20 portions. Roll out each portion into a round size of about 4" diameter.
• Heat oil to very hot in a deep frying pan. Fry one at a time with light tapping so that it puffs, turn over till light golden. Drain and remove.
• Serve hot.

Anju ka Gyaaaaaaaaaan

1. Too much kneading with oil will make very crunchy luchis. (Kneading stretches the gluten in the flour making the product crisp).BUt hello remember that luchis should be soft and puffed, not crisp and flat.
2. Oil should be very hot otherwise it will not puff. It takes only about 30 to 35 seconds for each luchi to puff up.