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.
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.
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.
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