…...with some hot ginger tea and piping hot pakoras.
Many people complain that the monsoons give them blues; however it has a complete opposite effect on me. I feel happy and ready to hum a little song here and tap few steps there. There is an unbelievable spring in my walk.
Icing on the cake is – when I sit opposite my window overlooking the greens that Kerala is so popular for and watch the droplets make ripples in the backwaters; with of course a cup of hot ginger infused tea in my hand. A calorie conscious and weight watching mind stops me from indulging in fired crispy pakoras (fritters) too often. But hey, monsoons aren’t enjoyed with full vigour without those fritters.
For those who don’t know how to make ginger tea or pakoras (fritters) …here’s how I make it.
For tea - Boil half a cup of water. Add ¼ cup milk. Add 1½ tsp tea dust (I like my tea strong) and sugar to taste. Add crushed ginger towards the end when the tea is almost ready to boil. Simmer for 10 seconds. Strain and drink!
For pakoras – Take 2 cups of besan ( gram flour). To it add ½ tsp of turmeric, chilli powder and carom seeds (ajwain). Add salt to taste. Add water little by little and mix till you get a smooth semi-runny mixture. You can add diced onions to it, and start frying spoonfuls of this mixture in hot oil. Or the other option is to dip sliced vegetables like potato, onions, aubergine, cauliflower and even thick big non spicy chillies (yes! Chilli) into the batter and deep fry them. Serve with your favorite sauce.
Writing out that recipe, surely brought an urgent surge to go for another round!But, I shall control my unnecessary pangs that will take me on a guilt ride later, worse still prompt me to exercise!!
With the drops of rain, my mind just wishes to get lost in tranquil mindlessness, but alas there is work and above that, there is my little one, calling for me from the other room.
Btw visiting Kerala during monsoons will have you captivated; for here there is an exotic verdure coupled with freshness of the air, colorful history and cuisine.
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