Indian-style potatoes

Ingredients

4 waxy boiling potatoes
2 tbsp vegetable oil
1/8 tsp asafoetida powder
1/2 tsp whole cumin seed
1 or 2 diced hot red peppers (opt)
1/2 tsp turmeric
2 6-oz. Cans v8
1 tsp salt
1 tsp coriander

How to prepare

Boil whole potatoes with the skin until soft. Peel the skin and cut to bite size. In hot oil, put cumin seed, red pepper and asafoetida powder to sizzle. Put in all the potatoes and fry a little, turning. Add salt, turmeric and tomato sauce. Cover and allow to simmer gently 4 to 6 minutes. Asafoetida powder is not your every-day ingredient, but is nearly essential in many indian dishes. It’s considered a flavoring but also a digestive aid. Find it at an indian or middle-eastern grocery, or mail order a small jar. A pinch is usually all that’s ever used. A complete modification. First you heat the oil or ghee (or butter) and cook the spices briefly. Throw in some cut green beans for a few seconds and then diced potatoes and some garlic and onion. Let saut

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Malabar rice

Ingredients

2 cup long grain rice
4 cup water
2 tbsp vegetable oil
1 large onion, chopped
8 green cardamoms
5″ cinnamon stick
8 cloves

1 tsp cumin seeds
12 black peppercorns
2 tsp salt

How to prepare

Wash rice and leave to soak for 30 minutes in the water. Heat oil in a heavy pan and fry the onion until golden. Bruise the cardamoms lightly and break the cinnamon into three pieces. Add them to the onion with the cloves, cumin and peppercorns. Fry gently for about 30 seconds until the spices are slightly puffed and browned. Drain rice, reserve the water and put the rice into the pan. Fry for about 3 minutes until the rice becomes translucent, then add the water and salt. Stir frequently and bring to boil. Reduce heat to very low. Cover pan and simmer for 20 minutes or until all the water is absorbed. The surface of the rice will be covered with tiny holes. Turn off heat, replace the lid and leave rice to steam for another 10 minutes. Turn rice out on to a warmed platter with a wooden fork, fluffing it as you do so.

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Gyro

Ingredients

1 lb ground pork
1 lb ground lamb
1 tsp salt
some freshly ground black pepper
6 cloves of crushed garlic
the juice of 1 lemon
1 tsp oregano
2 tbsp ouzo

How to prepare

Mix and mold the meat on a metal skewer. Grill. Serve on pita bread, garnish with tzatziki, chopped tomatoes, sliced onions, some parsley, a sprinkling of oregano.

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Sour cream coffee cake

Ingredients

Streusel mix:
1/2 cup brown sugar – packed
2 tbsp flour
2 tbsp cinnamon
2 tbsp melted butter
Cake mix:
1/2 cup soft margarine
2 eggs
1 cup sugar
1 cup sour cream
2 cup flour
1/2 tbsp baking soda

1 tbsp baking powder

How to prepare

Mix streusel ingredients well and set aside cream the soft margarine, and add the Eggs and beat well add sugar and beat again, add sour cream beat all very well, and Set aside sift together (or stir together gently) the flour, baking soda, and Baking powder add – flour mixture to marg/egg/sugar mixture stir – gently until Well mixed add – 1 tbsp vanilla and stir in gently put – in a buttered and floured Pan first 1/2 of batter, then most (80 – 90%) of streusel mix, then rest of batter, Then rest of streusel mix on top (use a round pan with the tube/post whatever you Call it in the middle) preheat oven to 350, bake for 45 minutes

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Htipiti – feta cheese spread

Ingredients

1/2 lb feta
3 tbsp olive oil
1 med italian pepper seeded & finely chopped
1 pickled green pepper seeded and chopped
2 tsp oregano

Pepper to taste
1/2 lemon; strained juice only
black olive; for garnish

How to prepare

In medium-size bowl, mash feta with fork or potato masher and slowly add olive oil, chopped peppers, oregano, and black pepper. Pulverize mixture for about 10 minutes (less if using a food processor), pouring in lemon juice a little at a time, until feta is creamy. Cover and refrigerate at least 1 hour before serving. Yields about 1 cup.

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Indian-style pork

Ingredients

3 tbsp butter
2 tbsp olive oil
2 lb pork loin, bite-size pieces
1 med onion, coarsely chopped
2 scallions, with tops, minced
1 shallot, minced
2 tbsp curry powder
4 allspice berries
1 clove garlic, minced
1/2 tsp dried thyme
3 sprigs fresh parsley, minced
3 tbsp water
1 tbsp white wine vinegar
salt and black pepper to taste
1 scotch bonnet-type chile, pricked
1 chayote, in 1″ pieces
1 small eggplant, in 1″ pieces
2 tomatoes, peeled, coarsely chopped

How to prepare

Heat the butter and oil in a heavy frying pan over medium heat. Add the pork, onion, scallions, and shallot, and cook, stirring occasionally, until the pork pieces are browned on all sides. Place the curry powder into a spice mill with the allspice grains and grind until they are well mixed. Add the curry mixture to the frying pan along with the garlic, thyme, and parsley. Cover with the water and vinegar, lower the heat, and cook for 30 minutes. Season with the salt and pepper and add the chile, chayote, eggplant, and tomatoes. Continue to cook, uncovered, stirring occasionally, until the curry has a thick sauce (you may need to add a bit more water). Serve the colombo de porc hot with white rice serves 4 to 6.

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Creamy tomato soup

Ingredients

1 tbsp olive oil
1 sm onion, peeled & finely chopped
3 med cloves garlic, peeled & minced
28-oz can peeled and diced tomatoes, undrained
8 3/4-oz can garbanzo beans, undrained

1 1/2 cups low-sodium chicken broth or vegetable broth
1/2 tsp dried rosemary, crushed
1/2 tsp dried oregano, crushed
1 tsp dried basil, crushed
2 1/2 tsp sugar

Optional:
1 small piece parmesan cheese rind
3 plum tomatoes, peeled, seeded and coarsely chopped
freshly ground black pepper to taste

How to prepare

In a medium-sized pan heat the olive oil over medium heat until hot. Add the onion and garlic; saut

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