Zeera Aloo - New Potatoes with Cumin

Serving Size : 4


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lbs new potatoes, cleaned, cooked until tender --
then peel
salt
2 1/2 tbsps vegetable oil
1 tsp cumin seeds
1 tsp ground cumin
1/2 tsp garam masala
1/4 tsp chili powder
3 tbsps coriander leaves -- chopped

Put oil in large frying pan and set over medium-high heat. When hot, put
in cumin seeds. Let seeds sizzle for a few seconds. Now put in potatoes.
Turn heat down to medium. Brown potatoes lightly on all sides. Turn heat
to low and ad 3/4 teaspoon salt and ground cumin, garam masala and chili
powder. Cook, stirring for a minute. Add coriander leaves and mix before
serving.

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Per serving (excluding unknown items): 84 Calories; 9g Fat (92% calories
from fat); 1g Protein; 1g Carbohydrate; 0mg Cholesterol; 6mg Sodium

Fruit Salad and Dip

Ingredients

For salad
Use a selection of the following fruits:

blueberries
strawberries, cut into small bites
cantaloupe chunks
raspberries
peach slices
apple slices
grapes
orange or tangerine slices


For dip

2 cups plain or vanilla yogurt
1/4 cup orange juice
honey
cinnamon

Directions

Choose fruits that are in season and wash, slice or chop, and combine in a bowl.

For about 2 1/2 cups of dip, combine plain or vanilla yogurt with orange juice. Add honey and cinnamon to taste — usually about 2 tablespoons of honey and 1 teaspoon of cinnamon. The dip can be made ahead of time.

WEST INDIAN RICE AND PEAS WITH TEMPEH

Yield: 6 servings

2 c Uncooked brown rice
1/2 c Unsweetened grated coconut
2 1/2 tb Vegetable oil
4 c Water
1 c Dried black eyed peas
-(soaked for 5 hours
- at least)
3 Bay leaves
1 md Onion; chopped
3 Garlic cloves; minced
1/4 c Vegetable oil
1 sm Chile; sliced
1/2 Red or green bell pepper
8 oz Tempeh; cubed
1 pn Fennel (generous pinch)
-salt & pepper to taste
2 Scallions; chopped

Saute rice & coconut in the 2 1/2 tablespoons oil for 2-3 minutes,
stirring constantly. Add the water & cinnamon stick. Cover the pot
&
bring it to a rapid boil. Do not peek at the rice, but when the steam
starts escaping, turn the heat down. Simmer for 40 minutes.
Meanwhile, cook the black eyed peas with the bay leaf in salted, boiling
water till tender (only takes abot 20-25 minutes). Drain them & remove
the bay leaves. Keep warm till the rice & tempeh are ready.
Saute the garlic & onion with the 1/4 cup of oil till the onions soften.
Stir in chile & bell pepper. Saute for 2 minutes. Add fennel, tempeh,
salt & pepper. Lower heat, but stir frequently til tempeh is crisp &
golden.
Combine everything, mixing together well.