One onion chopped into thin strips which are then halved.
Half inch ginger. Two cloves garlic. Chop fine.
Add
2 teaspoons coriander powder
2 teaspoons cumin powder
1/4 teaspoon tumeric powder.
One or two serano chilis chopped fine (less to your taste)
2 tablespoons vegetable oil.
Mix.
One large potato chopped into 1/2 inch piecies. Layer into the pot. Watch the quantity.
Two small tomatos chopped into tiny piecies. Layer.
Salt to taste.
Cook for an hour or more until potatoes are done.
Chicken chopped into 1” pieces layered on top.
Sprinkle with garam masala to color chicken.
Cook for another hour. Indian chicken in throughly cooked and the potatoes are done till they are soft and mushy.
Remove and add a handfull of cilantro chopped fine. Mix by turning everything over in the pot and let cool before serving.
Serve with plain rice.
Showing posts with label genoese yukon potatoes. Show all posts
Showing posts with label genoese yukon potatoes. Show all posts
Sunday, April 13, 2008
Wednesday, February 27, 2008
Winter genoese yukon potatoes.
Serves 4
Raymond has red and yukon gold potatoes this time of year. His organic farm in Hollister has an organic oat field nearby. There nothing else around he says. I pick the potatoes so they would qualify as medium, about two inches round.
Cut six yukons into half then cut the halves into four pieces.
Toss into the 6” oval roaster with salt.
Place in the upright solar sport oven in the winter position with the reflector and set the timer to 90 minutes. Remember if the oven hasn’t steamed you should give it some more time. Start cooking early. I have the food cut trimmed and in the oven by 9:00 AM.
Warm the rest up before you serve, mix with a two teaspoons of winter pesto, and serve.
For the winter pesto-
One of the organic vendors at our farmers market brings the best arugula in these parts. Walnuts and almonds are available at the non organic tables at the farmers market.
Blend half a handful of walnut nuts or almonds with two cloves garlic, a mix of parsley and cilantro or arugula, or broccoli (about two to three cups) with water and olive oil. Use more water if you are watching your weight. Salt. Add a chili if you can handle it. Add parmesan if you like. Blend varying the water or olive oil or both until it runs smooth. Can be used for sandwiches, pasta, or potatoes.
Raymond has red and yukon gold potatoes this time of year. His organic farm in Hollister has an organic oat field nearby. There nothing else around he says. I pick the potatoes so they would qualify as medium, about two inches round.
Cut six yukons into half then cut the halves into four pieces.
Toss into the 6” oval roaster with salt.
Place in the upright solar sport oven in the winter position with the reflector and set the timer to 90 minutes. Remember if the oven hasn’t steamed you should give it some more time. Start cooking early. I have the food cut trimmed and in the oven by 9:00 AM.
Warm the rest up before you serve, mix with a two teaspoons of winter pesto, and serve.
For the winter pesto-
One of the organic vendors at our farmers market brings the best arugula in these parts. Walnuts and almonds are available at the non organic tables at the farmers market.
Blend half a handful of walnut nuts or almonds with two cloves garlic, a mix of parsley and cilantro or arugula, or broccoli (about two to three cups) with water and olive oil. Use more water if you are watching your weight. Salt. Add a chili if you can handle it. Add parmesan if you like. Blend varying the water or olive oil or both until it runs smooth. Can be used for sandwiches, pasta, or potatoes.
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