Grandma… Naani… Baa… Badi-mummy… No matter which word you use to describe that lady, she’s always the best lady in your life, isn’t it? My naani is no more… She fighted with cancer for more than 15 years and passed away when I completed my graduation!
I remember my mum picking me up from primary school (precisely, in 2nd standard) and going straight to the hospital. Naani was admitted in cancer department of hospital for a long time. And those days, she was going through chemo therapy of last stage. I used to pack school-bag along with mum packing a small bag full of crafts, story books, sketchpens n all… just to keep me busy throughout the day in hospital room! I used to complete my homework and then all random stuff while mum used to sit next to naani the whole day… By evening time, we will reach home so she can start cooking dinner before dad comes home… And then a magic happened, she survived for long years… even after the last stage of cancer… with many food n lifestyle restrictions though!
My maternal family i.e. grandpa (aka nana) and all 3 mamas are chilly-merchants! It’s a family run business for 3 generations now… And so quite obviously, they all love their spices! Naani… even after being the head of the house, could never eat chillies in her food, not even a micro-particle of it! She was a foodie, who loved eating all sort of delicacies… but without any sort of spice thing in it :( I so much miss my naani now… It was her death-anniversary (according to hindu calendar) a few days back and now when I can cook, I so much felt like feeding her food that she used to like eating! Miss ya naani… <3
And yes, I miss her specially when I make something like this and can’t share it with her :(
1.5 cups Besan
1/2 tsp Turmeric Powder
A pinch of Baking Soda
Salt, to taste (approx 1/2 tsp)
1/2 tsp Black Salt
1/2 tsp Freshly Ground PepperCorns
1/4 tsp Ajwain Powder (Grind roasted ajwain)
1/2 tsp Roasted Cumin Powder
1/4 tsp White Chilly Powder
Oil, to fry
Water, as needed (around 1/2 cup or so)
STEPS TO FOLLOW:
- Mix all ingredients in a bowl and add water gradually as needed.
- Need a soft dough which will be sticky initially.
- Grease your palms with oil and then knead it for a while to make soft and non-sticky.
- Put this in a sev-maker (or chakri maker) with a medium hole plate.
- Press it to make sev directly in hot oil.
- Deep-fry in batches until golden brown in color.
- Take it out on an absorbent paper and store in air-tight container once cooled down completely.
Adjust the amount of white chilly powder according to your taste.