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 :)
Humayun's Tomb
JAMA MASJID
*****
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.
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