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1993-01-14
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Digest: #153
Date: Sun, 30 Jun 1991 03:10:17 GMT
From: moh2@midway.uchicago.edu (mary anne amirthi mohanraj)
Subject: LACTO: Spicy Potato Curry
First, I'd like to thank all the people who e-mailed me support and
encouragement to continue posting - I'm sorry I couldn't respond to you
each personally, but Real Life (tm) intrudes I'm afraid. This recipe
is for all who requested more vegetarian stuff. (For the meat-lovers,
you can substitute beef (cubed), chicken legs (without skin), or lamb
(cubed), and it works equally well.) You can also combine beef and
potato - my personal favorite.
- Amirthi Mohanraj
SPICY POTATO CURRY - serves 3-4 (with leftovers) - quite spicy
Prep time - 10 minutes
Cooking Time - 30 minutes
Ingredients:
Potatoes - 5 large (peeled and cubed)
Onions - 2 large yellow (peeled and diced finely)
Ketchup - 1/2 cup (yes, the ketchup is authentic - they use it there)
Curry powder - 1-2 heaping tsp (dark brown or red (if it's red, fry it in the
oil ahead of time until it turns brown and smokes a little)
Black mustard seed
Cumin seed
Salt - 1 tsp
Oil to fry (any vegetable oil) - about 1/3 cup
Milk - 1/2 cup
Directions:
1. Fry onions on medium high with 3 pinches each black mustard seed
and cumin seed until onions are golden brown.
2. Stir in potatoes, ketchup and curry powder (if necessary, add a
little water here to keep curry from burning) and cook on medium until
potatoes are tender.
3. Add milk and cook five minutes on medium high.
4. Simmer five minutes.
5. Serve hot over white rice with a sweet vegetable, eg. cauliflower,
carrots, beans, lentils or broccoli, or with a meat dish.
6. Keep cold water handy and enoy!
Notes:
1. Optional ingredients to add variety to the recipe are soy sauce
(skip salt) or worcestershire sauce (add to taste).