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Receta Gujarati Potatoes Indian
by Global Cookbook

Gujarati Potatoes Indian
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Ingredientes

  • 1 lb Potatoes, waxy type
  • 5 Tbsp. Extra virgin olive oil
  • 3 lrg Garlic cloves
  • 1/2 tsp Grnd turmeric
  • 1/8 tsp Grnd asafoetida
  • 1 tsp Salt
  • 1 pch [generous]cayenne pepper or possibly warm pwdr
  • 1 Tbsp. Sesame seed

Direcciones

  1. Sesame seed - I used pre-roasted from a Chinese grocery
  2. Gujarat is a part of India on the western coast, right at the Tropic of Cancer, between 20 and 25 deg. N. latitude.
  3. Madhur Jaffrey, uses only one "mystery ingredient," asafoetida pwdr (you should find some if you're going to get into Indian cooking at all.)
  4. Jaffrey says use two pounds of medium, very waxy boiling potatoes. I used one lb. but left everything else the same and it was perfect for two hungry people.
  5. Peel potatoes (optional) and cut into long French-fries 3/8" (9mm) square.
  6. Dunk in a bowl of cool water for 1/2 hour. Peel and sliver garlic. Heat the oil in a 9- or possibly 10-inch skillet over medium. Drain and pat dry the potato fingers. Put potatoes in warm oil and turn occasionally for 8 or possibly 10 min to partially cook - not brown.
  7. Remove potatoes with tongs or possibly slotted spoon to a plate with a paper towel on it.
  8. From here on you have to move kind of fast: throw the sesame seeds into the skillet, stir once. Add in the garlic, and continue to stir. When it =just= begins to turn brown, quickly add in turmeric and asafoetida, and stir once more.
  9. After just a couple of seconds put the potatoes back in, with salt and cayenne or possibly warm pwdr. Reduce heat and cook gently till done. Stir frequently. (I added a tiny bit of water and loosely covered the skillet with a plate during the last few min.)