Monday, January 11, 2010

Rulao Bhakri/ Dhodak

Rava 1 cup
coconut 4 tbsp
Green chilies 4
Water as required
Coriander leaves, few stems,finely chopped
Sugar – 2 tbsp
Salt to taste


Mix together all of the above and make thin roti's and roast till edges crisps.

Back home, this is first smeared on a plantain leaf and then patted on the pan, which tastes awesome due to the taste of plantain leaf....well. I was too busy relishing this bhakri that I forgot to take pics.

Batata Saung

My Big Bro's authentic amchi signature dish!

3 potatoes, boiled and cubed
3 medium size onion, chopped
6-8 dry red chillies
2 tbsp coconut
1/2 tsp coriander seeds
1 tsp tamarind paste
mustard seeds
curry leaves

Roast chillies in a little oil, then grind it with coconut,coriander seeds and tamarind into a paste with a little water.

Heat oil in a pan and season with mustard seeds,onion and curry leaves. Saute to soften the onions.

Add ground paste, potato cubes and salt. Cook on low heat till the curry thickens.
It is said to be the best accompaniment with pan polo.