Recipes Week #15


2 lg. onions, finely chopped
3 tbsp. oil
1 tsp. cumin seeds
1 tsp. mustard seeds (the black kind, if possible)
8 med. potatoes, quartered
1 1/2 tsp. fresh ginger, crushed
1 lg. garlic clove, minced and crushed
1 tbsp. ground cumin
1 tbsp. whole coriander, crushed
2 chili peppers or 1 tsp. cayenne pepper
1/2 tsp. turmeric
1 tsp. salt
4 cinnamon sticks
7 cloves
4 oz. tomato paste
3/4 lb. green beans
1/2 of sm. cauliflower
1 med. eggplant
1/2 lb. fresh green peas, shelled, or 1 sm. pkg. frozen green peas
1 bunch swiss chard
1/2 c. dry chick peas, cooked (optional)

Preheat oven to 350 degrees. In a large, heavy skillet or pot, brown onions in moderately hot oil along with the cumin seeds and mustard seeds. Add the potato pieces, peeled or not, and stir to coat each piece with the spices. Now add the remaining spices and continue to stir for several minutes.

Thin tomato paste with about 2/3 cup water. Stir into the pot. Add vegetables, one at a time, cooking for a minute or so between each addition, and put in cooked chick peas last. If your pot is not oven proof, transfer mixture to one that is. Cover with a lid or seal with foil, and bake for about 45 minutes, checking after the first 20 minutes.

The consistency of this curry should be thick, rather than watery, but add more liquid if necessary to prevent burning. Stir occasionally to keep ingredients from sticking to the bottom of the pot. Serve over rice or with Indian bread. Serves 6.


1 med. (1 lb.) sliced 1/4 inch eggplant
1 tsp. salt
1/2 c. all-purpose flour
1/2 c. seasoned bread crumbs
1/4 c. freshly grated Parmesan cheese
1 tbsp. basil leaves
1/3 c. olive or vegetable oil
1/2 tsp. pepper
1 tsp. minced fresh garlic
2 eggs, slightly beaten

1 c. (1 med.) chopped ripe tomatoes

Place eggplant on 15 x 10 x 1 inch pan; sprinkle with salt. Stir together flour, bread crumbs, Parmesan cheese and basil. In 10 inch skillet cook olive oil, pepper and garlic over medium heat until sizzling. Meanwhile, dip eggplant slices into eggs; coat with flour mixture. Fry 1/2 of eggplant slices in olive oil until golden brown (2 to 3 minutes on each side). Remove to serving platter; keep warm. Repeat with remaining eggplant slices. Remove to serving platter; sprinkle with tomato. Cover with aluminum foil; let stand 2 minutes or until tomato is heated through. 4 servings. 30 minutes.


6 medium potatoes, peeled and chopped
2 medium leeks, sliced and rinsed well
1 tbs oil and 1 tbs butter
good amount of chicken stock
1 tsp coriander powder
fresh ground pepper, to taste
1/2 cup milk or cream
1 large bayleaf

Chopped chives or parsley to garnish

Gently fry the potatoes, leek. coriander powder, pepper, bayleaf in the oil and butter mixture. DO NOT BURN THE SPICES! Add chicken stock and cook gently until all ingredients are soft.. as a general rule the more chicken stock you add the more liquid the soup will become. Add the cream/milk and then cook no longer! Blend soup and serve in a bowl with a topping of chives/parsley with crusty bread.


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