| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Veg-cook, August | 1 | Servings | |
INGREDIENTS
| x | Potatoes, cooked peeled, and | |
| Cut into 1/2 inch dice | ||
| x | A little garlic | |
| x | Equal amounts cumin seeds | |
| And fennel seeds (these | ||
| Should add the main | ||
| Flavors) | ||
| x | Lots of fresh chopped basil | |
| (canned, dried would be | ||
| Acceptable) | ||
| x | Salt | |
| x | Black pepper | |
| x | 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
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