Daily Times

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 7^th 2017.