Dry Potatoes with Ginger and Garlic (Sookhe Aloo)
This is more of a 'side dish' or 'snack'... but bloody tasty!
- 1lb 6oz (ish) potatoes
- 2" by 1" piece fresh ginger - chopped
- 3 or 4 large cloves garlic
- 3 - 4 tbsp. water
- 1/2 tsp. ground turmeric
- 3/4 tsp. salt
- 1/2 tsp. cayenne pepper/chili powder/chili flakes
- 1 tsp. fennel seeds (more won't hurt :))
- 5 tbsp. veg. oil
Boil potatoes in their skins, cool completely, peel and dice into 3/4 inch cubes. Puree the ginger, garlic, water, turmeric, salt and cayenne in a blender and make a paste. Heat the oil. Add the fennel to the very hot oil and stir a couple of times.
Then add the paste and stir for a couple of minutes. Finally add the potatoes and stir until they have a golden brown crust on them. The paste should stick to the potatoes and form the crust.
Eat!
Spiced Basmati Rice (Masaledar Basmati)
- Uncooked basmati rice measured to the 15 fl oz (425ml) level of a measuring jug
- 3 tablespoons vegetable oil
- 1 small onion, finely chopped
- 1/2 fresh hot green chili, finely chopped
- 1/2 teaspoon very finely minced garlic
- 1/2 teaspoon Garam Masala
- 1 teaspoon salt (a bit more or a bit less depending on saltiness of the chicken stock)
- 1 pint chicken stock
Pick over rice, and place it in a large bowl. Wash rice with several changes of water. Drain.
Pour 2 pints of fresh water over the rice, and let it soak for 30 minutes. Transfer to a sieve, and let drain for 20 minutes.
Heat oil in a heavy-bottomed saucepan over medium heat. Add onion. Cook, stirring with a wooden spoon, until onion has lightly browned, 3 to 5 minutes. Add rice, green chili, garlic, Garam Masala, and salt. Stir gently until all the grains have been coated with oil, about 2-3 minutes. If the rice begins to stick to the bottom of the pan, reduce heat slightly.
Pour in the stock, and bring the rice to a boil. Cover with foil and a tight-fitting lid, and reduce heat to low. Cook 20-25 minutes more then allow the pan to stand undisturbed for 5-10 mins. Mix gently with a fork and serve.