• Potatoes 3

    From JIM WELLER@1:135/392 to ALL on Sun Jan 2 22:48:00 2022

    Aloo is the Hindi word for potatoes. In South Asia potatoes are
    usually mixed with other vegetables and heavily seasoned.

    Aloo Gobi is potatoes with cauliflower
    Aloo Sag is with greens
    Aloo Tamatar uses tomatoes
    Aloo Baigan has eggplant in it
    Aloo Matar has peas
    Aloo Methi is seasoned with fenugreek leaves
    Aloo Palak is made with spinach
    Aloo Sabji has a variety of mixed vegetables in it

    Not all Aloo dishes are vegetarian: Aloo Khoresht contains lamb and
    Aloo Murgi (Murga, Murg, Murgh), chicken.

    I found I already had 107 Aloo recipes so there was no need to
    search for new ones. I won't post them all. This one sounds
    particularly tasty:

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Aloo Bonda - Spiced Potato Balls
    Categories: Snacks, Indian, Potato, Spicy
    Yield: 6 Servings

    2 tb Ghee
    1 tb Mustard - black seeds
    3 Onions; chop fine
    1 Ginger root, 5cm; grated
    3 Garlic cloves; crushed
    1 ts Turmeric - ground
    4 Chillies, red, seed/mince
    6 md Potatoes; cook/mash
    1 c Cilantro leaves; chopped
    Salt
    Black pepper; ground fresh
    BATTER:
    3 c Flour - besan
    3 ts Asafoetida
    Salt to taste
    1/2 c Vegetable oil

    Heat the ghee in a frying pan and stir-fry the mustard seeds until
    they begin to pop. Add the onions, ginger and garlic and cook,
    stirring, for a few minutes, then add the turmeric and chillies
    and cook for a few minutes more. Transfer to a mixing bowl with
    the mashed potato and chopped coriander. Season with salt and
    pepper, mix well, roll into golf ball-sized balls and set aside.

    To make the batter; Combine the besan, asafoetida and salt in a
    bowl. Add the oil and just enough water to make a thick batter of
    pouring consistency.

    Heat the oil in a heavy-based saucepan until smoking. Dip the
    potato balls in the batter, shake off any excess and gently place
    them in the hot oil. Deep-fry until golden, drain on paper towels
    and serve with chutney.

    From: Street Food From Around The World by: James Mayson
    Posted by: Kevin Symons

    Besan flour is ground chickpeas. - JW

    MMMMM


    Cheers

    Jim


    ... Baking is mostly just gluing broken plants back together with eggs

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