My Thali Today.... Potato Soang ( Mangalorian type Potato red ,spicy Curry ), Tomato Rasam , Onion Salad , Rice Powder n Jowar Flour Mixed Bhakri , n....Rice.

 

POTATO SOANG..

Recipe.. 

Boil the 4  potatoes in the cooker ..Remove skin.make pieces. 

Chop 2 onions finely .

Take 3 to 4 tabsps of coconut oil or any other oil in a pan. add chopped onions.fry till light brown .

Add 1/2tsp.of haldi, 2 tabsps.of kashmiri red chilli powder,.add1 tabsp.of tamarind (imli) 

Juice.

Add salt,as per taste...add pinch sugar if u like (this is optional)..fry for 2 minutes..

Add potato pieces..mix it..add little water ..

boil it till potato gets mixed with masala.

Potato Soang is ready to serve.

 

TOMATO RASAM.

.RECIPE..

Chop 2-3 tomatoes. grind it in mixie without water...

In a vessel take 3-4 glass water,add tomatoes,2tbsp cooked n mashed dal or you can use 

any left over dal..

add green chillies,crushed garlic,rasam powder.(or little sambhar powder or crushed 

dhania jeera n black pepper powder ) ,

Add currypatta,dhania leaves,little hing,salt,sugar(optional),imli juice,&boil for 10 

minutes on low flame.if needed add more water..boil till nicce Rasam aroma 

comes..switch off gas.. 

Add tadka of ghee,rai,whole red chilli,hing,curry patta...i add pinch of rasam powder in 

tadka..Tomato Rasam will be ready..

 Light n Healthy  Rice Flour mixed with Jowar Flour  Bhakris or Rotis.....we call it Alaan Roti.. 

very Easy ..quick n tasty Rotis..

Recipe..

 Boil 2 cup of water adding pinch of salt..  

 once it gets boil add mixed Flours 2 cups ..mix it nicely.. then cover it.. n switch off the 

flame.. keep for 5 minutes covered.. 

then knead it nicely when it is hot.. you can use little more water of you need as water 

quantity depends on quality of flour. The dough shud be just like chapati soft atta..

Then keep it covered.. then take one by one round ball n again knead nicely n roll it 

round as big you like..

 then roast it on tawa by both sides.. just twice you have to change up n down without 

any oil... it puffs up nicely.. only good kneading is needed..you can roast it just like Bhakri on flame..

then take it down apply ghee on it.. it remains soft for long time ..even till next day..

 we can eat it with any powder chutney..or wet chutneys or with any curries...

For variation we can use rice flour or jowar  or Bajra or Ragi Flour.. we can mix flours n 

make it as well... try it .. I make it  regularly..These Bhakris remain soft for many hours .