This was supposed to be THE post and not the previous post.
The previous post was the CCCC based on Vani’s post. Read previous post to find out what CCCC stands for.
Now THIS post is Vani’s original post, the actual CCCC.
Carbon Copy Cooking Caper.
Have I sufficiently confused the living daylights out of you?
Good.
Do read on, please.
Aloo paratha.
Had made some fried potatoes for lunch, so decided to use them for the evening.
And because my original planned menu had gone awry the day before, decided to follow through with the Real thing.
But a leopard does not or rather cannot change its spots, hence I made the recipe my own, a polite way of saying I adulterated the recipe.
My potato had spices galore, chillies and was not the traditional potato stuffing for aloo paratha.
Anyway, undeterred by the fiery red, I plodded on.
Kneaded wholemeal dough, made balls of potato stuffing, pleated dough around stuffing, rolled, grilled, with a little coconut oil.
And decided to just serve it with a creamy coconut patchadi.
Fresh grated coconut, thick whipped light Greek yoghurt, green chillies, fresh ginger, coriander leaves, mixed to give a coconut yoghurt flavour, tempered with mustard, dried chillies, urad dhall, hing/asafoetida.
And once again with huge helpings of TVNZ on demand and Netflix.
Bavani’s Happy Place 