Hello Winter!

Winter is here. Maybe not officially but the outside temps have us relying on our heating systems daily again.  Here in Minnesota we tend to have the heat turned on for about 6-8 months. This results in an enormous strain  on the heating equipment in many homes. And while many people prefer not to bother with HVAC preventative maintenance on their home heating systems. Perhaps the old saying “out of sight and out of mind” prevails.  There are those too, who choose to have their heating systems serviced religiously. In either case breakdowns occur, combustion inducers or ignitors fail, pumps seize leading to a loss of heat, hot water or both. It is highly recommended to have all heating equipment serviced on a reqular basis. Small problems noticed during these annual service times help cut down on system operating costs, increase overall system efficiency and increase home heating system longevity.

Toilet Talk

We know you can NEVER know too much about toilets. So, here you go...

• The average person spends 3 years of his or her life on the toilet.
• "Psycho" was the first film to show a flushing toilet. This generated many indecency complaints.
• The first toilet stall in a row is almost always the last used, and therefore the cleanest.
• Toilets around the nation are flushed more times during the Super Bowl halftime than any other time of the year.
• You have a 1 in 1,000 chance of being injured by a toilet. 
• 72.4% of people place their toilet paper to be pulled from over the roll, rather than under.
• Toilets use more water than any other household appliance. 
• 33% of people flush the toilet while still sitting on it.
• Most women wad toilet paper and most men fold it. 
• Only a handful of people from around the world actually wrap their whole toilet in christmas wrapping paper during the holiday season.  (not statistically proven) 

Chickpea Fritters

Dodging bicyclists, mopeds, and pedestrians, Kerala’s rickshaws and taxis offer a nonstop thrill ride. If you prefer the slow and steady but still adventurous, I suggest taking the train. The windows have bars, but no glass, and each train car has turbo charged fans welded to the ceiling. You can watch the lush countryside streaming by and feel a whoosh of jungle air before it gets chopped up by steel blades.



When your stomach starts to grumble, you’ll hear the sound of auctioneers stalking the aisles. "Chai, chai, chaiii!" (“Tea, tea, tea!”) "Kappi, kappi, kappiii!” (“Coffee, coffe, coffee!) “Vada, vada, vadaiii!” (“Fritters, fritters, fritters!) Or could they be food peddlers? 



Of all the sights and sounds that Kerala produces, the parade of noisy railway venders is by far my favorite. In the old days, the vendors waited on the platform at each station. When a train stopped, they started their pulsing chorus. Riders shoved rupees through the windows in exchange for cups of frothy coffee or tea served in steel cups and a variety of fried snacks. If you leaned close enough to the window, you could watch the beverage vendors pouring the tea between two cups held two feet apart to produce froth. Truly an unsung art. Before the train pulled away, the cups were passed back to be washed and filled for the next wave of riders.



Now the vendors board the train, dressed in neatly pressed uniforms. American snack foods – which have helped to make much of the world obese – are part of their offerings. Thankfully the oldies still endure: “"Chai, chai, chaiii!" "Kappi, kappi, kappiii!” “Vada, vada, vadaiii!” 



CHICKPEA FRITTERS

Makes 18 to 20

Crunchy on the outside and cushiony inside, parippu vada is my favorite fried snack. They are made with chickpeas, ginger, and chilies. Think of them as a spiced up falafel served aside freshly plucked bananas, if you're lucky. 
 

INGREDIENTS

1½ cups skinned and split channa dhal (Bengal gram)
1/4 cup water

2 small dried red chilies, roughly chopped

3/4 cup finely diced onions

2 tablespoons minced ginger

1 teaspoon salt

Two dashes of asafetida (optional)

10 to 15 fresh curry leaves, torn into 1/4 inch pieces

2½ cups canola oil for frying

INSTRUCTIONS

Place the dhal in a medium size bowl. Cover it with water and soak for at least 4 hours. (The dhal will expand as it softens). Rinse and drain.

Place half of the soaked dhal and water in a food processor. Pulse it for 1 minute. Scrape down the sides. 

Add the dried red chilies and pulse until the dhal is very finely chopped and almost forms a paste.

Add the rest of the soaked dhal to the food processor and pulse until it is very roughly chopped, 5 to 10 seconds. The dhal should clump when you squeeze it in your palm.   

Transfer the dhal to a medium size bowl. Add the onions, ginger, salt, asafetida, and curry leaves, and mix together. Set aside for 10 minutes.

Place a couple of paper towels on a large plate. Heat the oil in a deep skillet over medium-high heat. Add a pinch of the seasoned dhal to the oil. When it rises to the top and bubbles around the edges, lower the heat to medium.

Place a tablespoon of the dhal on the palm of your hand and shape it into a loose ball. Gently flatten it into a disk about 1/2-inch thick. Carefully sculpt together the edges with the side of your free hand.  

Place it into the oil. For 4 more disks and add them to the oil one by one.

Fry them for 4 minutes on each side or until they are golden brown. Remove from the oil with a slotted spoon and cool on the paper towels.  Repeat with the rest of the seasoned dhal.

Serve warm or reheated in a toaster oven.