Side Pannel
Spicy Potatoes
Ingredients List
- 3 Baking potatoes, boiled
- Whole in their peels,
- Cooled, peeled and diced
- x A squirt of Pam (optional)
- 3 tb Water
- 1 Medium-size onion, peeled
- And minced
- 1 tb Grated fresh ginger
- 1/4 ts Cayenne pepper (or any
- Ottening agent to taste)
- 3 tb Finely minced cilantro
- 1 ts Ground coriander
- 1 ts Garam masala (use allspice
- If you don't have it)
- 1 ts Ground cumin
- 2 tb Amchoor or lemon juice
- x Salt to taste
Directions
This was dinner last night. It's adapted from the recipe for samosa
filling in Madhur Jaffrey's World of the East Vegetarian Cooking (not a vlf
cookbook, but many of the recipes are adaptable and the info on exotic
spices and ingredients is very helpful). I wrapped this stuff in whole
wheat tortillas to make a sort of multicultural burritopita bread might
also work well.
Give a large skillet a squirt of Pam, and briefly saute the onions. Add
the ginger, cayenne, cilantro and water. Cover, lower heat and simmer
gently. Add more water as the pan dries out and continue to simmer until
you have what MFK Fisher calls "an odiferous mulch" (about five minutes,
stirring occasionally). Add the other ingredients and turn everything
gently with a spatula to mix as it continues to cook. Add more water if
stuff is sticking. After another 3-4 minutes it will be ready to eat. This
served two with leftovers, but there were a few other things for dinner as
well.
The original recipe called for a cup of defrosted frozen peas to be added
with the ginger and cilantro, but I didn't have any. Other vegetables
might work as welllightly steamed carrots, for example,. or mushrooms.
filling in Madhur Jaffrey's World of the East Vegetarian Cooking (not a vlf
cookbook, but many of the recipes are adaptable and the info on exotic
spices and ingredients is very helpful). I wrapped this stuff in whole
wheat tortillas to make a sort of multicultural burritopita bread might
also work well.
Give a large skillet a squirt of Pam, and briefly saute the onions. Add
the ginger, cayenne, cilantro and water. Cover, lower heat and simmer
gently. Add more water as the pan dries out and continue to simmer until
you have what MFK Fisher calls "an odiferous mulch" (about five minutes,
stirring occasionally). Add the other ingredients and turn everything
gently with a spatula to mix as it continues to cook. Add more water if
stuff is sticking. After another 3-4 minutes it will be ready to eat. This
served two with leftovers, but there were a few other things for dinner as
well.
The original recipe called for a cup of defrosted frozen peas to be added
with the ginger and cilantro, but I didn't have any. Other vegetables
might work as welllightly steamed carrots, for example,. or mushrooms.
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