Recipes Included On This Page Sarson Ka Saag - Indian Spinach and Mustard Greens Spicy Potato and Coriander Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* 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 - - - - - - - - - - - - - - - - - - - * 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 - - - - - - - - - - - - - - - - - - - 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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