| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Veg-cook, August |
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 |
tb |
Water |
| 1/2 |
ts |
Turmeric |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Cayenne |
| 1 |
ts |
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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