Date: Mon, 29 Nov 93 12:40:49 EST
From: Crispin Cowan (crispin@csd.uwo.ca)
Cauliflower and Potatoes with Fenugreek
This recipe came out of _World of the East Vegitarian Cooking_, by
Madhur Jaffrey. The book is really good, vegitarian, not VLF but not
difficult to adapt. This recipe is said to be the Indian equivalent of
Kraft dinner: quick & sleazy. But it's delicious, and very healthy.
2 lb cauliflower (1 head)
2 medium-sized boiling potatoes (3/4 lb--I use more)
1/4 tsp whole fenugreek seeds
1 tsp whole cumin seeds
1 to 2 whole dried hot red peppers (I used the dried chipped hot
peppers, to taste as they're potent)
3/4 tsp ground tumeric
1 tsp ground coriander seeds
1 to 1 1/4 tsp salt
1/8 tsp ground black pepper
1 tsp garam masala
Discard the leaves & stem of the cauliflower. Cut into small bits and
soak in water for 1/2 an hour. Cut up the potatoes and soak in water
for 1/2 an hour.
Drain the cauliflower and potatoes. Heat a *large* skillet over high
heat. When hot, scatter the fenugreek seeds, the cumin seeds,
and the red peppers. Stir once and quickly add the cauliflower and
potatoes. Stur again and turn heat to medium. Sprinkle the tumeric,
coriander, slat, and pepper and saute for 8 to 10 minutes.
Add 1/4 cup water and cover. Turn heat to low and steam for 7 to 10
minutes or until tender. Sprinkle the garam masala over veggies, stir
once, and serve.
I find that I like it served with a dollop of FF sour cream, but that's
a matter of taste.
kwvegan vegan