by Saffron Serendipia
2 cups Rice flower
500 grams of Mash potatoes or Lauki paste
3 spoon RAVA or semoline
2 spoon Salt
5 cups aproximently of water
Can include any of this ingredients: Shallots, onion, carrots beets, green chillie peppers, colander, cumin, turnemic, curry leafs, celery leafs, lemon zest.
Blend the rice rava salt and potatoes or lauki pasta.
Add water until you get a consistency similar to to creps.
Add the ingredients of preference.
Put oil in a flat pan cook until turn into a crispy golden brown.
For dipping sauce:
The ingridients can be combine as preference of taste refers
Oil of preference for cooking.
5 cloves of garlic
10 Shallots
1 cup of dry tomatoes,
1 cup of dry chili peppers
800 grams of raw tomatoes
1 cup coconut granded
1 spoon of Tamarind paste
1 cup of toasted nuts
Coriand seed
Salt
Enough water/coconut/cream milks or greek yogurt to blend the ingredients.
Blend until it forms a paste
Quick fact: Tadka translates as “tempering.” It is a method widely used in Indian cuisine, in which whole or ground spices are heated in hot oil or ghee and the mixture is added to a dish.
For tempering:
Add Curry leafs, mustard seeds, Uran & dry chiles in as hot pan with oil and immediately put into our sauce. Mix and enjoy.
VIVIANNE SERENDIPIA 