Mar. 15th, 2017

the_cooking_mom: (Default)
Очень вкусно!

Натерла на крупной терке 2 крупные моркови и 1 батат. Добавила цедру 1 лимона и выдавила 2 зубчика чеснока.
Посолила, поперчила белым перцем.
Смешала с 2 ст.л. майонеза и заправила салат.

the_cooking_mom: (Default)
Очень вкусная (острая) картошка! Подавала с салатом из батата и моркови, получился полноценный ужин.

YIELDServes 6

1 1/2 pounds russet or Yukon Gold potatoes, peeled, cut into 1/2-inch cubes, and submerged in a bowl of cold water to prevent browning (на двоих брала 500 гр)
2 tablespoons canola oil
1 tablespoon cumin seeds
1 small red onion, cut in half lengthwise and then into 1/2-inch cubes
1 teaspoon ground turmeric
2 teaspoons coarse kosher or sea salt
1 teaspoon cayenne (ground red pepper)
1 medium-size tomato, cored and cut into 1-inch cubes
2 tablespoons finely chopped fresh cilantro leaves and tender stems

Drain the potatoes and pat them dry.
Heat the oil in a medium-size saucepan over medium-high heat. Add the cumin seeds and cook until they sizzle, turn reddish brown, and are fragrant, 5 to 10 seconds. Add the potatoes, onion, and turmeric, and stir-fry until the potatoes and onion are lightly browned around the edges, 4 to 6 minutes.
Sprinkle in the salt and cayenne, and stir once or twice. Pour in 1 cup water and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the potatoes are almost fall-apart tender, 18 to 20 minutes.
Stir in the tomato and cilantro, and cover the pan. Simmer, stirring occasionally, until the tomato is warmed through, about 2 minutes. Then serve.


September 2017

3 45 6 789
10111213 1415 16

Style Credit

Expand Cut Tags

No cut tags
Page generated Sep. 22nd, 2017 10:31 pm
Powered by Dreamwidth Studios