BOHRA MASALA POTATOESIngredientsFour potatoesOne and half teaspoon of red chilli powderOne and half teaspoon of cumin seedsTwo tablespoons of crushed coconutsFour green chilliesEight garlic cloves One and half teaspoon of saltOne teaspoon of tamarind pulpFour tablespoons of oilA few leaves of curryFresh coriander for garnishingMethod – grind the crushed coconut, green chillies, garlic, cumin seeds, red chilli powder and tamarind pulp into a fine masala or paste. Heat oil in a pan. Put grinded paste in it. Add a little water, salt and curry leaves. Cook until the water dries. Add boiled potatoes. Stir so that all the potatoes are coated with the masala. Cover and cook on a very low flame for about two minutes. Take out in a dish. Garnish with fresh coriander.BOHRI LAOSIIngredientsHalf kg riceOne pao jaggeryFour cardamomsMethod – cook rice until they are half boiled. Remember to add salt. Make a chashni of jaggery and add cardamom. Pour chashni of jaggery over rice and cook on low fire until fully cooked. Eat with daal and kachumber.BOHRI MALFUAIngredients3/4 cups of semolinaA cup of flourSugar according to tasteAn eggWaterMethod – soak the semolina, flour and sugar in water overnight for a semi thick consistency. Add egg and whisk in the morning before frying. Take oil in frying pan, heat it, take a ladle and pour until a circle of batter forms in frying pan. When golden brown, turn side. When both sides are golden brown it is ready to eat. Relish with malai mixed with honey.Published in Daily Times, December 7th 2017.