BOHRA MASALA POTATOES Ingredients Four potatoes One and half teaspoon of red chilli powder One and half teaspoon of cumin seeds Two tablespoons of crushed coconuts Four green chillies Eight garlic cloves One and half teaspoon of salt One teaspoon of tamarind pulp Four tablespoons of oil A few leaves of curry Fresh coriander for garnishing Method – 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 LAOSI Ingredients Half kg rice One pao jaggery Four cardamoms Method – 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 MALFUA Ingredients 3/4 cups of semolina A cup of flour Sugar according to taste An egg Water Method – 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.