Joined: 03 March 2007
1 carton puffed rice
1 packet bhel mix or sev
2 cups mashed boiled potatoes
1/2 cup chopped fresh cilantro
3 tbsps freshly roasted and ground cumin
1 or 2 green chillies, chopped
1 tsp freshly ground black pepper
4 tbsps tamarind
1/2 cup jaggery or brown sugar
1 cup chopped onions.
First boil the potatoes. Peel, Mash and salt them, add pepper to taste. Add the cilantro leaves. Roast the cumin and grind it. Dissolve the tamarind concentrate in 1 cup of hot water, and let it simmer to thicken gradually. Dissolve the jaggery (or sugar) until the sauce becomes tart and slightly sweet.
You may add some salt and ground red paprika, if you want to. The sauce should be of a consistency slightlythinner than maple syrup. Pour into a serving container (like a creamer).Mix the puffed rice and sev/bhel mix in a large bowl.
On your plate, serve the rice-bhel mixture, add the potatoes, then the onions, chillies, dust thecumin powder over it. Then pour the sauce and top off with the coriander garnish. Add salt/ pepper to taste.
Joined: 06 May 2007
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