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FareShare Gazette Recipes -- May 2006 - B's


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* Exported from MasterCook *


Recipe By :Somesh Rao
Serving Size :   Preparation Time :0:00
Categories : Volume 9-05 May 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 puffed rice
[1 carton Rice Krispies may be used]
1 package bhel mix -- or sev
2 cups mashed boiled potatoes
[mashed crudely and]
1/2 cup chopped fresh coriander leaves -- (a.k.a chin)
3 tablespoons freshly roasted and ground cumin
to taste
1 green chilies
1 tablespoon freshly ground black pepper
1 cup chopped onions
1 tamarind
1 jaggery -- (or brown sugar)

1. First boil the potatoes. Mash them and salt them, add pepper to taste.
Add some coriander leaves too.

2. Roast the cumin and grind it.

3. Dissolve about 4 tablespoons of tamarind concentrate in 1 cup of hot
water, and let it simmer to thicken gradually. Dissolve the jaggery (or
sugar) till 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 slightly thinner than maple syrup. Pour into a serving
container (like a creamer). Mix the puffed rice and sev/bhel mix in a large

4. On your plate, serve yourself the rice-bhel mixture, add the potatoes,
then the onions, chillies, dust the cumin powder over it. Then pour the
sauce. Top with the coriander garnish. (Add salt/pepper to taste).

5. Mix the goop in your plate and eat it soon.

Note : This is a concoction that I often bought from street vendors in
India. My mouth still waters whenever I think of Bhel. The recipe presented
here was taken off the net and I haven't had a chance to try it yet. I
include the note from the contributors:

Warning : this recipe is directed at those who know what Bhelpuri tastes
like, quantities mentioned are approximate, proportions are left to the
readers, to their taste. Purists will have to go to an Indian grocery shop.
(Deviationists may use substitutes.) The most important thing is to keep
the puffed rice-sev mixture crisp by not adding the other ingredients to it
until serving, and do so on your plate.

Recipe By : Somesh Rao

Contributed to the FareShare Gazette by Jim in response to a request;
2 May 2006.

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