Spicy Mumbai Potatoes

Reader Ilana Berg, from Miami, sent in this recipe of a dish she loved while traveling through India, where she met some Bene Israel Jews:

Photo by: Ilana Berg

Yields 6-8 portions

Ingredients

• 3 pounds new potatoes
• vegetable oil for frying
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground hot chilli peppers
• 1 teaspoon ground dried chilli flakes
• 1/2 teaspoon turmeric
• 1/2 teaspoon curry powder
• 1 tablespoon freshly squeezed lemon juice and 4 tablespoons water
• 1 1/2 cups shelled peas
• 2 tablespoons chopped cilantro, to garnish

Directions

1. Peel the potatoes and cut into 2 1/2 inch pieces
2. Transfer to a large pan and cover with cold water. Add the salt and bring to a boil over high heat. Reduce the heat and simmer for 7 minutes, or until tender (yet slightly undercooked), test by inserting a knife. drain and rinse under cool running water
3. Heat about 4 tablespoons of oil in a skillet. Add the cumin, chilli powder, chilli flakes, turmeric and and curry powder and cook., stirring to blend for 30 seconds.
4. Carefully add the potatoes and stir to coat with the spicy oil. Add the lemon juice and water, cover and cook for 5 minutes or until tender. Stir occasionally.
5. Stir in the peas and cook for 2-3 minutes, or until the vegetables are tender and any liquid is absorbed. Spoon into a serving bowl and sprinkle with the cilantro.

It sounds like a great side dish and I can’t wait to make it; so… enjoy, gentle reader, enjoy!

CS

Indian Hamentashen?

Chef Vijay Jagtiani,  from Shalom Bombay (344 Lexington Avenue – between 39th and 40th – New York, NY 10016 – Tel: 212.922.0224 – Fax: 212.922.0124), shares a delicious Indian recipe:

Vegetable Samosas (the “new” hamentashen)

Yield: 16 Samosas

Filling

Ingredients

• 6 potatoes with skin
• 2 tbsp vegetable oil
• 1tsp cumin seeds
• 2 inches peeled fresh ginger
• 2 chopped green chillis
• ½ chopped onion
• 1 cup frozen green peas
• 2 tbsp chopped cilantro
• ½ tbsp turmeric powder
• ¼ tbsp coriander powder
• ½ tbsp salt
• ¼ tbsp chile powder

Directions

1. Boil potatoes, Remove Skin and Mash and put aside.
2. In a non-stick pan heat oil, add cumin seeds, ginger, green chillies and onion and brown. Addpeas. Cook 2-3 minutes and add mashed potatoes.
3. Mix cilantro, turmeric, coriander and chile powder together. Mix into the potato mixture and letcool for 15 minutes in fridge

Dough

Ingredients

• ¼ Cup of White Flour
• ¼ Cup of Vegetable Oil
• ½ Tablespoon of Salt

Directions

1. Mix all of the ingredients together until they form a hard dough. Make lemon size balls of
2. dough.
3. Place the balls on a flat surface and press with a rolling pin to get an average thickness. Cut it to make a half circle.
4. Take one of the half circles. Dip your forefinger in water and line the edges of half circle with the wet finger. Then give it a shape of cone.
5. Stuff it with about 1 tbsp ofprepared filling and seal it firmly.
6. Deep Fry, Serve with Sweet Chutney.

Sweet Chutney

Ingredients

• 2 Cups of White Vinegar
• 2 Cups of Tomato Ketchup
• 1 peeled Pear
• 1 lb Red Seedless Grapes
• 2 Bananas
• salt
• 1 tbsp cumin seeds
• ½ tbsp chile powder
• Pinch of orange/red food color powder

Directions

1. Grind vinegar, ketchup, pear, grapes and bananas together in food processor.
2. Add salt to taste, cumin, chile and food color. Mix and enjoy.

Enjoy, gentle reader, whether on Purim or at any other time.

CS