| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
August, Veg-cook |
1 |
Servings |
INGREDIENTS
|
|
Potatoes, cooked peeled and |
|
|
Cut into 1/2 inch dice |
|
|
A little garlic |
|
|
Equal amounts cumin seeds |
|
|
And fennel seeds, these |
|
|
Should add the main |
|
|
Flavors), Flavors |
|
|
Lots of fresh chopped basil |
|
|
canned dried would be |
|
|
Acceptable), Acceptable |
|
|
Salt |
|
|
Black pepper |
|
|
Cayenne, optional |
INSTRUCTIONS
Heat some oil in a pan. When hot, throw in the cumin and fennel
seeds. After a few seconds, put in the potatoes, along with the salt,
black pepper, and cayenne. Fry the potatoes, stirring occasionally,
until they get crusty. A minute before serving, add the basil. These
can be eaten plain, or wrapped in a flour tortilla with yogurt, or in
pita bread with yogurt. If you're combining them with yogurt, the
spices should be a bit heavier, as the yogurt is fairly bland. From:
narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94, Aug. 30,
1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”