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| World of
Sindhyat >> Sindhi Recipes> Sindhi Food>Tarial
Patata |
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Introduction
his is most common subsidiary Sindhi
vegetable which is often served with another
principle vegetable. Tarial Patata are also
served at breakfast with Sauoon and Phulka. |
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Ingredients
Patata medium sized 4-5 , - Red Chilli
powder, Turmeric powder, - Coriander powder,
- Oil for deep fry, Salt to taste, green
coriander leaves 1-2 chopped for decoration. |
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Cooking Process
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Wash the potato and peel of the skin. [In Ulhasnagar
and some other cities skin is not peeled off].
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Make medium thick circles [Due to this shape this dish
is also known as Gol Patata] in salted water [you can
also cut potato in long pieces]. |
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Take sufficient oil in fry pan for deep fry, heat for
a while. |
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Add potato pieces and salt to taste do remember there
is a bit of salt with potato allow to cook. |
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Take out the extra oil mix powders. |
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If you wish decorate with coriander leaves. |
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Place an apple in the bag of potatoes, it will prevents
potatoes from budding.
To get most juice from the fresh lemon kept in the
refrigerator, roll under the palm on the kitchen
platform to bring them at room temperature.
Drop in a peeled potato piece to accidentally over-salt
a dish while it's still cooking.
Did you know in the olden days, a pinch of sugar was
added while boiling corn to bring out the corn's natural
sweetness.
Rubbing the forehead with cut lime is the best medicine
for head ache available in kitchen. |
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