Alu Bhartha: Curried mashed potatoes
Alu Bhartha: Curried mashed potatoes
Serves 4-5
INGREDIENTS:
4 potatoes peeled
1 onion, finely chopped
2 chili peppers, minced, or ⅛ t ground red pepper
½ t ground turmeric
1 T oil
Salt to taste
INSTRUCTIONS:
1. Boil potatoes until tender. Cool slightly and mash.
2. Sauté onion and chili peppers in oil and mix into mashed potatoes (you can puree the onions and peppers before adding to potatoes for a smoother dish).
3. Add turmeric and salt to taste.
Chapati: Indian flatbread
Chapati: Indian flatbread
INGREDIENTS:
2 c whole wheat flour
1 t margarine or butter, melted
Pinch of salt
½ c (or more) lukewarm water
INSTRUCTIONS:
1. Mix together ingredients and knead dough until soft.
2. Cover with a damp cloth and let rest 1 hour.
3. Divide dough into 10 pieces. On floured surface, roll each piece into a 4 inch circle, ¼ inch thick.
4. Heat heavy ungreased frying pan. Cook each chapatti until it starts to bubble on the bottom, turn and fry other side and remove.
5. Stack in a tea towel to keep warm.
Options:
- Substitute white flour for half of the whole wheat flour.
- After turning each chapati, rub with a few drops of margarine/butter or oil. When second side is finished, turn it over again and cook briefly on first side. Rub oil on second side and fry briefly.
Lassi: Yogurt drink
Lassi: Yogurt drink
Makes 2 liters
INGREDIENTS:
1 qt milk (1L)
1 qt yogurt (1L)
½ – ¾12; c sugar or combination of sugar and honey (125-175mL)
4 t vanilla (20mL)
6-8 fresh mint stalks
INSTRUCTIONS:
1. Mix together milk, yogurt, sugar/honey, and vanilla.
2. Bruise mint leaves and tie stalks together. Immerse into the lassi and let stand at least 5 hours in refrigerator. Remove mint before serving.
Optional Variation:
substitute 2-3T dry mint in a tea ball or cheesecloth for the fresh mint.
