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Indo - Mexican
Cauliflower & Potatoes
At the Mexican fast food joints, I was surprised by the striking similarities with Indian cuisine.
When I dipped corn chips into salsa, I knew that I was going to use the versatile salsa as a key
ingredient in my curries - it can transform almost any dish, bland or otherwise, into a spicy
surprise. It also reduces preparation times - drastically!
Ingredients:
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tsp. cumin seeds
lb. chopped cauliflower ( frozen cauliflower will do, too)
/2 lb. cooked potatoes, cubed
tsp. minced ginger
tsp. turmeric powder
tbsp. chunky salsa ( mild or medium according to preferences)
tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
Method:
Heat oil in a heavy bottomed saucepan and fry the cumin seeds and ginger for a minute, then add
chopped cauliflower, cooked potato cubes, turmeric powder, salsa, cilantro/coriander leaves and
salt. Mix well. Cover with the lid and cook on medium low heat for fifteen minutes. Garnish with
cilantro/coriander leaves.
Chickpeas & Salsa
Ingredients:
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(12 oz.) packet chopped onions
tsp. minced ginger
tsp. garlic powder
lb. boiled chickpeas ( two cans, approximately)
/2 lb. cooked potatoes, cubed (optional)
tsp. turmeric powder
tbsp. chunky salsa ( mild or medium according to preferences)
tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
Method:
Heat oil in a heavy bottomed saucepan and fry the chopped onions and minced ginger for five
minutes, then add boiled chickpeas, cooked potato cubes ( if desired), turmeric powder, salsa,
cilantro/coriander leaves and salt. Mix well. Cover with the lid and cook on medium low heat for
fifteen minutes. Garnish with cilantro/coriander leaves.
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