Recipes Included On This Page Eggplant and Potatoes Laced with Fenugreek (Aloo Baigan) Extra-Easy Apple Kuchen Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Eggplant and Potatoes Laced with Fenugreek (Aloo Baigan) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound eggplant 1 pound potatoes 1/4 teaspoon turmeric 1 1/2 tablespoons ground coriander 1 teaspoon cayenne pepper 1 1/2 teaspoons coarse salt 4 tablespoons light vegetable oil 1/4 teaspoon fenugreek seeds 1 teaspoon mango powder Cut the eggplant, unpeeled, into 1-inch pieces or cubes. Peel the potatoes and cut them into 1-inch cubes. Put the vegetables in a bowl. Sprinkle on the turmeric, coriander, cayenne, and salt, and mix well to coat evenly with the spices. Heat the oil in a large skillet over high heat for 3 minutes. Add the fenugreek seeds, and fry until they turn dark brown (10 to 15 seconds). Add the vegetables, shake the pan a few times, and let the vegetables sizzle undisturbed for 1 or 2 minutes. Fry the vegetables, turning them, for 5 minutes until the spices start clinging to the vegetables and the eggplant looks limp and begins to steam. Lower the heat and cook, covered, for 20 minutes, turning the vegetables often to ensure that they are cooking evenly. Be careful not to break the fragile pieces of vegetables. Sprinkle on the mango powder and fry uncovered, turning them regularly, for 5 minutes, or until they look glazed. Serve warm or at room temperature. NOTES : Eggplant and potatoes are a popular combination throughout northern India. They can be spiced Moghul-style or with regional favorites. This is a version from the waster extremities of the Northern Province near Nepal, in which the vegetables are first fried to develop a roasted flavor and then steamed in their own moisture. Cayenne pepper, fenugreek, and tart mango powder bring out the essence of that region's cooking. Contributed to the FareShare Gazette by Jennie; 28 October 2002. www.fareshare.net   --> Don't over-cook the fenugreek seeds or they will become bitter. H. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 81 Calories; trace Fat (4.8% calories from fat); 2g Protein; 18g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 477mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Extra-Easy Apple Kuchen Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large caramel cake mix -- (large box) or your choice * 1/2 cup margarine 2 1/2 cups McIntosh apples -- (2 1/2 to 3) or other cooking apples -- peeled & sliced 1/2 cup sugar 1 1/2 teaspoons cinnamon 1 egg -- or 2 egg whites 1 cup sour cream Heat oven to 350 F. Put cake mix and melted margarine in bottom of 13x9-inch baking pan. Mix and press. Bake for 10 minutes. Remove from oven. Meanwhile prepare apples. Spread apple slices on top of cake mixture. Sprinkle with cinnamon and sugar. Mix egg and sour cream and dot on top of apples. (This will not cover apples). Bake for 22-25 minutes. Do not overbake. * NOTES : You can use more than the 2 1/2 cups apples required. The original poster says that she thinks Duncan Hines makes the Caramel Cake Mix. Butter, yellow and spice cake mixes can be substituted. I use Duncan Hines white cake mix. This is great! One of my favorite deserts. Very rich, very easy to make, looks super, tastes even better. I always serve this warm with ice cream. (Microwave the leftovers if there are any) Contributed to the FareShare Gazette by Gonzo; 7 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 147 Calories; 12g Fat (71.7% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 24mg Cholesterol; 104mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.

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