After their trip to India in 2006, Cousin Marilyn sent me a Christmas ‘letter’ full of pictures and comments. I looked for it today, but no luck. Dang down-sizing!
Fortunately, however, Marilyn re-posted a bunch of pictures from that trip and I’m taking the liberty of surprising Marilyn and sharing a few of them. Family History :)
Lindsay Bareham’s cookbook, IN PRAISE OF THE POTATO, contains a recipe for Indian Potatoes called Sookhe Aloo. She translates the name as “Dry Potatoes”.
Sookhe in Ukrainian also means dry! ! ! ! ! ! !
This is the second time I have found a Ukrainian word in India. There is a city in India called NASIK because of a mythological story involving the cutting of a nose!
Well, then. No wonder I’ve always been drawn to India.
SOOKHE ALOO: Serves 4
Make these early in the day because they take 15 long minutes of stirring . . . but they can be reheated and they’re worth it!
1 ¾ lbs potatoes (800 g)
3 tbsp water
Fresh ginger root (about 2 inches)
3 cloves garlic
½ tsp turmeric
½ tsp cayenne
3 tbsp butter
2 tbsp veg oil
1 tsp fennel seeds
¾ tsp salt
· Peel and boil potatoes until tender in salted water (about 1 tsp salt).
· Drain potatoes and let them cool. Then dice and set aside.
· Put 3 tbsp water into a small bowl.
· Peel and grate ginger root coarsely. Add to the water.
· Use a garlic press to mash garlic. Add to the water.
· Stir turmeric and cayenne into the bowl of water.
· Heat butter and oil in a large non-stick frying pan.
· Add fennel seeds and let them sizzle a few seconds over medium low heat.
· Add the water and spices. Stir for a couple of minutes.
· Stir in the potatoes.
· Turn the heat up to high and stir for 15 minutes until potatoes are browned. Lindsay says keep them moving so they get evenly crisped. (Mine actually became clumps of mash plus small cubes of potatoes BUT, never mind, they were good!)
· Take off heat and let them sit until you’re ready to serve. Then reheat quickly over high heat.