| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Canadian |
Salad |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Potatoes; small size if possible |
| 4 |
|
Jalapeno peppers; seeded & sliced into long strips (optional) |
| 1 |
|
Lime; juice of |
|
|
Salt to taste |
| 1/4 |
c |
Sesame seeds; roasted, ground (optional) |
| 1 |
ts |
Tumeric powder |
| 1 |
ts |
Cumin seeds (up to) |
| 3 |
|
Whole dried chilies |
| 3 |
ts |
Corn oil; or mustard oil (mustard gives best flavor) |
| 1/2 |
c |
Water |
| 1/2 |
c |
Chopped fresh coriander |
INSTRUCTIONS
From: Wendy Lockman <wlockman@ra1.randomc.com>
Date: Sat, 10 Feb 1996 00:15:24 -0500
Boil potatoes in jackets. When done, peel & cut into small pieces. In a
suitable bowl, combine potatoes, tumeric, salt, ground sesame seeds, lime
juice, half of the green coriander and water and mix thoroughly. In a small
pan heat mustard oil until hot; add cumin seeds and red chilies. Fry them
until brown and then add jalepeno pepper. Let it cook a minute or so. Pour
it over potatoes in the bowl and mix them thoroughly; garnish with
remaining green coriander leaves.
SERVES: 6-8 SOURCE: Bhadrika Sharma, Bramalea, Ontario in _Ethnic Eating:
The Canadian Scene Cookbook_ (Canadian Scene is a news and information
service for Canada's ethnic media). posted by Anne MacLellan
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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