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Carrots, Peas & Potatoes Flavoured with Cumin

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2 lg Carrots

2 sm Potatoes, boiled & cooled

2 md Onions

1 ea Scallion

3 tb Mustard oil*

1 1/2 ts Cumin seeds

2 ea Dried red chilies

1 1/2 c Shelled peas

1 ts Salt

1/4 ts Sugar

Dice the carrots & potatoes.
Coarsely chop the onions & thinly slice the scallions.
Set aside.
Heat oil in a large skillet over medium heat.
When hot, add the cumin seeds & let them sizzle for 3 or 4 seconds.
Add the chilies & stir them for 3 to 4 seconds.
Put in the onions & stir & cook for 5 minutes. Add the carrots & peas.
Stir them for 1 minute.
Cover, turn heat to low & cook for 5 minutes.
Uncover, slightly raise the heat.
Add the potatoes, salt & sugar.
Stir & cook for 3 minutes.
Add the scallion, heat for 30 seconds & serve. *Replace with any vegetable oil.

Maya’s Potatoes - Recipe

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8 md Potatoes

Oil for deep frying 1 ea Onion, coarsely chopped

4 ea Garlic cloves, pressed

6 tb Oil

1 pn Asafetida

7 ea Fenugreek seeds

1/2 ts Fennel seeds

1/4 ts Black onion seeds

1/4 ts Black mustard seeds

1 ea Bay leaf

3 ea Dried red peppers

1/2 ts Turmeric

2 md Tomatoes, chopped

1 pn Sugar

1 1/2 ts Salt

Boil potatoes at least 2 hours ahead.
Leave to cool.
Just before cooking the dish, cube them into bite-sized pieces.
Heat oil over a medium flame.
Fry potatoes in small batches till golden brown on all sides.
Drain & set aside.
Save some of the oil for later use.
Blend onion & garlic with 3 tb water.
Heat 6 tb oil in large pot.
When very hot, add asafetida, fenugreek, fennel, onion, & mustard seeds & bay leaf & red pepper in quick succession.
Fry 20 seconds till bay leaf darkens.
Add paste from the blender & turmeric.
Fry, stirring for 5 minutes.
Add tomatoes & sugar.
Gently stir in 2 c water, salt & potatoes.
Bring to a boil.
Cover & simer for 10 minutes.
Turn each potato over & simmer another 10 minutes.
Serve hot.

Carrots (California Orange Style)

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1 lb Carrots; peel & slice 1/4″

1/2 ts Salt; optional

3/4 c Water

1 ts Orange peel; grated

1 Orange sections; peeled and

; into bite-size piece 1 tb Green onion; minced, optiona

Butter buds.; sprinkle Recipe by: The Mormon Diet Cookbook Preparation Time: 0:45 In lg saucepan, cook carrots, covered in salted water until crisp-tender, about 20 min.
Drain Add orange peel, orange sections and onion.
Sprinkle with Butter Buds.
Heat through.
Serve immediately.
Entered into MasterCook II and tested for you by Reggie Dwork reggie@reggie.com

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