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INDIAN
RECIPE OF THE DAY (December 20th 2006):
Kosher Mahmoosa
by Sam
Ingredients: small to medium sized onion, 3 tbsp.
of vegetable oil, 3 medium to large potatoes, 4 eggs,
2 tsp. turmeric, salt and pepper to taste
Method: 1. Chop fine a small to medium sized
onion, and saute in 3 tbsp. of vegetable oil. 2. Meanwhile,
peel and cut in half 3 medium to large potatoes. 3.
Slice lengthwise and then breadthways as finely as possible.
The chopped patatoes may be put into a bowl of water
while working on them to prevent discoloring. 4. Drain
the chopped potatoes, add to the saute onions and mix
thoroughly. Turn the heat to high and then simmer, stirring
every four or five minutes to ensure the potatoes do
not stick to the bottom of the pan. 5. Cook for about
15 minutes, preferably covered, until the chopped potatoes
arc tender. 6. Then add 4 eggs, 2 teaspoon of turmeric,
1 to 2 teaspoons of salt and pepper to taste. 7. Scramble
for 5 minutes until the egg is thoroughly mixed in with
the potato. 8. Simmer until the Mahmoosa is dry, turning
from time to time. The drying process should take about
another 5 minutes. A handful of fresh parsley or
coriander leaves may be chopped fine and sprinkled over
the Mahmoosa.
BON
APÉTIT.....
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