| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
August, Veg-cook |
1 |
Servings |
INGREDIENTS
|
|
Potatoes, cooked peeled |
|
|
And cut in 3/4 inch dice |
| 1 |
|
2" x 1" x 1" in piece of |
|
|
Fresh ginger, peeled and |
|
|
Coarsely chopped |
| 3 |
|
Cloves garlic |
| 3 |
T |
Water |
| 1/2 |
t |
Turmeric |
| 1 |
t |
Salt |
| 1/2 |
t |
Cayenne |
| 1 |
t |
Fennel seeds, optional |
INSTRUCTIONS
Blend the water and spices (except the fennel seeds) into a paste.
Heat some oil in a pan (I use a wok.) When hot, put in the fennel
seeds, and then the paste. Fry the paste for a few minutes (donUt
lean over the pan and inhale too deeply.) Add the potatoes and fry
until encrusted with the paste. Potatoes can also be cooked in the
basic hash-brown method, or boiled or steamed, or baked, or cooked
with a bchamel sauce, or mashed, or whatever. This is unquestionably
one of the best potato recipes ever. It comes again from Madhur
Jaffrey. On this, I give exact measurements. 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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