(by Amita Jayant Sanghavi)
‘’And do you need anything, beta?
What did you have for lunch?’’
I hear the love,
I feel a lump
My shoulders slump.
I seem to go
In a trance,
Where surfaces
A samosa memory;
Of chilli hot
Fire hot,
Spicy, crisp,
Just fried
Potato and peas delicacy.
A waft of aroma
Of cloves and cinnamon,
I am so lost
In my tongue’s
Samosa sojourn.
She says,
‘’Are you there,
Hello, hello...
Did you eat?’’
Why does she repeat!
I say quietly,
Almost inaudible,
A whisper leaves
My lips-
‘’I don’t need anything,
I am fine, though
Samosas I do miss.’’
In the snow,
-9°, 9 knots of wind,
A distant phone booth
One pound call,
The first snowfall,
Of my first winter
@University of Lancaster.
I try to speak up:
‘’Yes Maa, rest all is fine,
Everything is perfect,
Until I sit alone to dine.’’
I leave the details
Unuttered,
“I miss your lovingly
Served pooris,
A thali full of sweets
Variety of savouries,
Along with piping hot rice
With ghee and dal,
Home cooked food,
And the pleasure of
Having all I could...’’
I say not a word,
Strong wings, stronger bird.
I repeat, without the whine,
‘’I wish I did not have
To all alone dine.’’
The other end
A silence deep,
We hear the tears
In our voices drip,
As they sting the eyes,
The overflow of liquid salt,
All chat comes to a halt.
Three minutes done,
I hear the beep…
The line cuts,
Thank God,
I was so close to weep.
Apart from Mom,
No one asks,
‘’Did you eat?’’
Sigh, sigh, sigh.
Next call,
I tell myself
It's ok to lie,
‘’Maa, I just had
The yummiest apple pie."
(Lancaster, UK, December 2002)
---
Amita Jayant Sanghvi is a poet, lecturer, and writer who lives in Muscat, Oman. She can be found at amysanghvi.wordpress.com, Facebook, and YouTube.
Samosas
For dough:
1 c. all-purpose flour
2 T. oil
salt to taste
1/4 t. ajwain
water
For stuffing:
3 - 4 potatoes, boiled, peeled, and mashed
chili powder, to taste
1/2 t. dry mango powder
1/2 c. cooked green peas
1/2 t. garam masala
salt to taste
1 - 2 green chilies, finely chopped
1/2 t. fresh ginger, minced
1 T. fresh coriander (cilantro), finely chopped
peanut or sunflower oil for frying
green chutney
ketchup
Combine flour, oil, salt, and ajwain.
Add a little water at a time, patting and kneading into a soft, pliable dough.
Let rest for 15 minutes.
Meanwhile, in a bowl combine potatoes, chili powder, mango powder, garam masala, salt, and green chilies, mixing well.
Add peas, mixing lightly without smashing.
Add coriander.
Take small pieces of dough and roll each into a circle approximately 4 inches in diameter.
Cut each circle in half.
Fold each semi-circle like a cone, using water to seal edges.
Place a spoonful of filling in the cone and seal the third side using a drop of water.
Heat oil over medium heat in a deep saucepan, and fry samosa until golden brown.
Serve hot with green chutney and tomato ketchup.