INGREDIENTS:
2 tablespoons of light vegetable or olive oil
1 1/2 teaspoons of cumin seeds
1 pound of small white new potatoes, boiled and quartered with skin
1 medium Spanish onion, peeled and cut into 1/4-inch thick
slices
Kosher salt and freshly ground black pepper to taste
PREPARATION:
Heat the oil in a large frying pan until hot and add cumin seeds. When cumin
begins to brown, add potatoes and onions. Toss potatoes until coated with
spice-infused oil. Reduce heat and pan-roast potatoes, turning occasionally,
for 10 minutes or until browned and crisp. Season with salt and pepper and
serve.
Yield: 4 servings
EAST INDIAN SALSA (Kachoomar)
INGREDIENTS:
2 cups chopped tomatoes
1 cup chopped onions
1 cup chopped cucumber
1 cup chopped cilantro leaves and tender stems
2 tablespoons of thinly-sliced green chilies, seeds discarded
1/2 teaspoon roasted cumin seeds
Juice of 1 lemon
Coarse salt to taste
PREPARATION:
Combine all the ingredients in a bowl and serve immediately with Tandoori
Chicken or cover and refrigerate. Keeps for 5 days.
Yield: 4 servings
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Heat the oil in a large frying pan until hot and add cumin seeds. When cumin begins to brown, add potatoes and onions. Toss potatoes until coated with spice-infused oil. Reduce heat and pan-roast potatoes, turning occasionally, for 10 minutes or until browned and crisp. Season with salt and pepper and serve.
2 cups chopped tomatoes
1 cup chopped onions
1 cup chopped cucumber
1 cup chopped cilantro leaves and tender stems
2 tablespoons of thinly-sliced green chilies, seeds discarded
1/2 teaspoon roasted cumin seeds
Juice of 1 lemon
Coarse salt to taste
Combine all the ingredients in a bowl and serve immediately with Tandoori Chicken or cover and refrigerate. Keeps for 5 days.
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