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FareShare Gazette Recipes -- January 2007 - S's

 

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Sarson Ka Saag - Indian Spinach and Mustard Greens

Spicy Potato and Coriander Salad

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* Exported from MasterCook *

Sarson Ka Saag - Indian Spinach and Mustard Greens

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 10-01 Jan 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bunch spinach -- washed and chopped fine
1 bunch mustard greens -- washed and chopped fine
2 green chilies
1 tablespoon grated ginger -- (or paste)
1 tablespoon grated garlic -- (or paste)
Salt to taste
2 tablespoons ghee -- (2 to 3)
[clarified butter]
1 large onion, grated
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
1/2 lime -- juice of
or lemon
1 tablespoon bengal gram flour -- or maize flour

Mix the greens, green chilies and salt to taste and boil in 1 cup of water
till cooked. Mash the greens mix well to make a course paste.
In another pan, heat the ghee on a medium flame.
When hot add the grated onion and fry till pale golden.
Add all the other ingredients and fry till oil separates from the masala
(onion-spice mix). Add the greens mix to this and stir till blended.
Garnish with a dollop of butter and serve with Makki Ki Roti (Indian maize
flatbread).

Source : From Petrina Verma Sarkar, Your Guide to Indian Food @ about.com
Formatted by Chupa Babi in MC: 10.27.06

This typically Punjabi (North Indian) dish tastes really nice with
Makki Ki Roti (Indian maize flatbread) and a dollop of fresh butter.

Contributed to the FareShare Gazette by Chupa; 31 January 2007.
www.fareshare.net



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* Exported from MasterCook *

Spicy Potato and Coriander Salad

Recipe By : Australian Women's Weekly: Middle Eastern ... Cookery
Serving Size : 4 Preparation Time :0:00
Categories : Volume 10-01 Jan 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 kilogram baby new potatoes -- halved
[about 2 1/4 pounds]
1 1/2 tablespoons olive oil -- (30 mL)
1 medium red Spanish onion -- chopped
[about 170 grams/6 ounces]
3 garlic cloves -- crushed
15 milliliters ground cumin -- (3 teaspoons)
7 milliliters ground coriander seed -- (1 1/2 teaspoons)
5 milliliters ground sweet paprika -- (1 teaspoon)
2 milliliters ground turmeric -- (1/2 teaspoon)
1 milliliter ground cinnamon -- (1/4 teaspoon)
125 milliliters chopped fresh coriander leaves -- (1/2 cup)
[aka cilantro]
**Dressing**
80 milliliters lemon juice -- (1/3 cup)
60 milliliters olive oil -- (1/4 cup)
2 milliliters sambal oelek -- (1/2 teaspoon)
5 milliliters sugar -- (1 teaspoon)
1 milliliter cracked black pepper -- (1/4 teaspoon)

Simmer the potatoes in water until tender; drain.

Heat the first amount of olive oil in a pot; add the onion, garlic and
ground spices. Cook, stirring, until the onion is soft. Add the potatoes
and coriander leaves; cook, stirring, about 5 minutes or until the potatoes
are well coated and heated through.

Combine the potato mixture and dressing in a bowl; mix well.

Dressing: Combine all the dressing ingredients in a jar; shake well.

Serves 4 to 6.

Recipe can be prepared a day ahead and stored, covered, in the
refrigerator.

From Australian Women's Weekly: Middle Eastern Easy Style Cookery; 1996.
ISBN 1 86396 034 1. MC format by Hallie. Untried - yet.

Contributed to the FareShare Gazette by Hallie; 26 January 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 186 Calories; 19g Fat (89.4% calories from 
fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 
Other Carbohydrates.

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