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FareShare Gazette Recipes -- November 2005 - Z's


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Zakiya's Potatoes and Onions

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                     * Exported from MasterCook *

                      Zakiya's Potatoes and Onions

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 8-11 Nov 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium boiling potatoes -- about one pound
1 piece fresh ginger -- (3/4-inch cube)
peeled and cut in 4 pieces
1 fresh hot green chili -- or more to taste
cut into 3 pieces
1/4 cup vegetable oil
1 pinch asafoetida
1 teaspoon black mustard seeds
2 medium onions -- peeled and
coarsely chopped
1/4 teaspoon ground turmeric
1 teaspoon salt

Boil the potatoes until tender. Let them cool, then peel and cut into 3/4-
inch dice.

Put the ginger and chili and 1/4 cup water into a blender or food processor
and blend until you have a somewhat grainy paste. Set aside.

Heat the oil in an 8 to 9-inch skillet over a medium flame. When hot, put
in the asafetida first then, a second later, the mustard seeds. As soon as
the mustard seeds begin to pop, this will take just a few seconds, put in
the onions. Turn the heat down slightly and sauté the onions for about 5
minutes or until they turn translucent. (Do not let them brown.)

Now add the paste from the food processor as well as the turmeric. Stir and
cook for 1 minute. Put in the potatoes, 1 cup water and the salt. Cover and
cook on medium-low heat for about 5 minutes. Lift cover and, using a
slotted spoon, break the potato pieces into smaller 1/3 to 1/2 inch cubes.
Cover again and cook on very low heat for another 3 to 4 minutes.

The "sauce" for the potato dish should now be very thick. Serve either as
is or stuff Masala Dosa

NOTES : This dish, while it can be eaten as part of any Indian meal, forms
the traditional stuffing for dosas.

The dosa, a kind of pancake made with rice and urad dal, is put on a
plate, some of this potato-onion mixture is placed on top of it and the
dosa is folded over once. The stuffed dosa is then called a Masala Dosa
and serves the same function as a sandwich does in America. It is
generally served with sambar (a lentil soup of sorts). Instead of making
the dosa, I generally wrap the potato mixture in phyllo dough (using ghee
or oil to coat the dough) and bake until golden brown.

Serves 4-6 as a vegetable dish and will stuff 8 dosas

Contributed to the FareShare Gazette by Jennie; 30 November 2005.

                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 162 Calories; 9g Fat (50.2% calories from 
fat); 2g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 362mg 
Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 2 Fat.

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