When I saw them first , covered in plastic , I almost walked away , until my husband gently reminded me of the summers we spent eating them joyously. Ahh! Nostalgia … it came back and I couldnt resist buying them .

Late summer evenings, sitting on the floor by the door or on the terrace / rooftop with the sun setting , all the women folk sitting around and popping these juicy beans while shelling them and drinking a good cup of chai . These are the memories I have .

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Both of us cant resist buying an avocado every week, we love to use it in a koshimbir K makes which I will post soon. I started of using it in chapatis , then guacamole , then as a major ingredient in sandwiches and now these rolls. Quick and easy and always a pleasure to eat , they are common at the parties hosted by us for people who especially love fried food. I cant keep my hands off them and cant wait to finish them. So this was the last thing I made during my fried food phase and decided to end it once for all before I put on oodles of weight , because I wont stop eating just one.

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I am going through a fried food and chocolate phase now. All I can think of is fritters and a yummilicious cup of chocolate. We were about to make the traditional jalapeno fritters ( mirchi bajji) and then I wanted to make something that fits into the event. So we googled about Basil fritters and realised they do exist!

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My virtual kitchen dons a new look , Naresh , I , my kiddo brother and K have been having a difference of opinions about the previous template, I’m someone who likes sober , pleasant , earthy tones and pastels. Bright , flashy colors are not me . the previous blue template was more of a trouble to my eyes rather than being pleasant and the feedback wasnt great either from my friends . Continue Reading

I decided to make something to munch in the evening as we had a simple lunch on our anniversary day. Me and K mutually decided to make these from I am posting the same with Indira’s kind permission. K did most part of rolling of the dough , so half the credit goes to him .The description was simple and easy to make and I kneaded the dough and made the curry. What I didn’t do was as indira mentioned , to grind the peas coarsely . I kneaded the dough with all purpose flour, a little salt and a few drops of oil. While the dough was settling down, I made the stuffing by boiling 2 medium sized potatoes and then mashed them . Also sauted onions in oil , added a green chilli and then added whole peas and then potatoes. Mixed the well and added salt and a pinch of turmeric to complete it . The stuffing was perfect, just as in store bought samosas. What didn’t work for me was the dough after I went back to look at it half hour later. K and I realized the the dough should have been of a harder consistency like we knead for pooris instead of kneading it like for chapatis. I didn’t get the perfect shape of the Potlis because of the way I kneaded . Next time, I would be extra careful. Everything else worked fine and they tasted every bit fantastic!

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* Update on 04/02/2008

I tried making the dough harder than the chapati dough and I didnt have to use corn starch , instead just used water to bind the potli and used a deep fryer to fry.