Go for these golden marbles
Reclaim for a few moments your long-lost childhood with
sunahare kanche ONE
doesn’t come across kids playing with marbles very often these days.
We have never been able to get over the bewitching spell cast by small
balls of colourful glass that swirl and swerve as they dance on the
floor — smooth or rough. Part of the reason, perhaps, is that we, as
children, were prohibited to play with these ‘dangerous’ things.
Beloved father, who was a doctor, had to cope with a naughty infant,
who had swallowed one of these things and landed up in the emergency.
Another,
argument against marbles was that it was a waste of time, lured one
into ‘bad’ company. It is true that most youngsters, who spent
hours showing off their breathtaking skill with marbles, did indulge
in betting and one champ wasn’t inhibited about showing off smoking bidis,
it seems in retrospect that what reinforced the taboo was a social
class prejudice. Abacus Mechano, Braino, plastic
modelling clay, and later, Scrabble were considered much better
pastime that kept us out of mischief and harm’s way.
To cut a long story
short, we have never been able to get marbles out of our system,
including the swallowing bit. That’s the reason when hungry
grandchildren pushed us in the kitchen what we concocted at short
notice without compromising on nutrition was sunahare kanche
— literally golden marbles. You may consider dear readers that we
have spilt our marbles but what fun we have had cooking and gulping
these reclaiming for a few moments long lost childhood.
Sunahare
Kanche
Ingredients
Paneer (crumbled) 50 g
Potato
(medium-sized boiled, peeled and mashed) one
Oats 2 tbsp
Besan 1 tbsp
Onions (diced very
fine) 1 tbsp
Carrots (diced
very fine) 1 tbsp
Green chilli
(diced very fine) (optional) 1 tbsp
Fresh coriander
(diced very fine) 1 tbsp
Ginger (chopped
fine, optional) 1 tsp
Dried mixed herbs ½
tsp
Salt to taste
Oil to deep fry
Method
Mix together the paneer,
potato and oats after adding the salt. Shape into mini balls
only slightly larger than the marbles kids play with. Flatten
pressing between moist palms and place a small portion of
chopped vegetables and a small pinch of herbs in the centre.
Roll back into marbles.
Make a medium thin
batter by adding sufficient quantity of water to the besan. Dip
the marbles one by one in this batter to ensure even coating.
Heat oil to a
smoking point in a deep pan and then reduce heat to medium. Fry
the marbles in batches till they acquire a golden hue. Remove
and place on kitchen towels to get rid of excess oil. Serve with
tomato sauce or green chutney.
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