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Name: Spicy Potatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: And minced; 2 tb Amchoor or lemon juice; 1 ts Ground cumin; 3 Baking potatoes, boiled; 3 tb Water; Whole in their peels,; 1 tb Grated fresh ginger; 1 ts Ground coriander; 1 ts Garam masala (use allspice; Ottening agent to taste); 1/4 ts Cayenne pepper (or any; 3 tb Finely minced cilantro; x Salt to taste; Cooled, peeled and diced; x A squirt of Pam (optional); 1 Medium-size onion, peeled

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INGREDIENTS

And minced
2 tb Amchoor or lemon juice
1 ts Ground cumin
3 Baking potatoes, boiled
3 tb Water
Whole in their peels,
1 tb Grated fresh ginger
1 ts Ground coriander
1 ts Garam masala (use allspice
Ottening agent to taste)
1/4 ts Cayenne pepper (or any
3 tb Finely minced cilantro
x Salt to taste
Cooled, peeled and diced
x A squirt of Pam (optional)
1 Medium-size onion, peeled

INSTRUCTIONS

This was dinner last night. Its adapted from the recipe for samosa filling in Madhur Jaffreys World of the East Vegetarian Cooking (not a vlf cookbook, but many of the recipes are adaptable and the info on exotic spices and ingredients is very helpful). I wrapped this stuff in whole wheat tortillas to make a sort of multicultural burrito--pita bread might also work well. Give a large skillet a squirt of Pam, and briefly saute the onions. Add the ginger, cayenne, cilantro and water. Cover, lower heat and simmer gently. Add more water as the pan dries out and continue to simmer until you have what MFK Fisher calls "an odiferous mulch" (about five minutes, stirring occasionally). Add the other ingredients and turn everything gently with a spatula to mix as it continues to cook. Add more water if stuff is sticking. After another 3-4 minutes it will be ready to eat. This served two with leftovers, but there were a few other things for dinner as well. The original recipe called for a cup of defrosted frozen peas to be added with the ginger and cilantro, but I didnt have any. Other vegetables might work as well--lightly steamed carrots, for example,. or mushrooms. From: Kirstin Reade Wilcox . Fatfree Digest [Volume 10 Issue 42], Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

NOTES

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Spicy Potatoes

And minced
2 tb Amchoor or lemon juice
1 ts Ground cumin
3 Baking potatoes, boiled
3 tb Water
 Whole in their peels,
1 tb Grated fresh ginger
1 ts Ground coriander
1 ts Garam masala (use allspice
 Ottening agent to taste)
1/4 ts Cayenne pepper (or any
3 tb Finely minced cilantro
 x Salt to taste
 Cooled, peeled and diced
 x A squirt of Pam (optional)
1 Medium-size onion, peeled

This was dinner last night.   Its adapted from the recipe for samosa  filling in Madhur Jaffreys World of the East Vegetarian Cooking (not a vlf  cookbook, but many of the recipes are adaptable and the info on exotic  spices and ingredients is very helpful).  I wrapped this stuff in whole  wheat tortillas to make a sort of multicultural burrito--pita bread might  also work well.    Give a large skillet a squirt of Pam, and briefly saute the onions.  Add  the ginger, cayenne, cilantro and water.  Cover, lower heat and simmer  gently.  Add more water as the pan dries out and continue to simmer until  you have what MFK Fisher calls "an odiferous mulch" (about five minutes,  stirring occasionally).  Add the other ingredients and turn everything  gently with a spatula to mix as it continues to cook.  Add more water if  stuff is sticking.  After another 3-4 minutes it will be ready to eat. This  served two with leftovers, but there were a few other things for dinner as  well.    The original recipe called for a cup of defrosted frozen peas to be added  with the ginger and cilantro, but I didnt have any.  Other vegetables  might work as well--lightly steamed carrots, for example,. or mushrooms.    From: Kirstin Reade Wilcox <krw3@columbia.edu>. Fatfree Digest [Volume 10  Issue 42], Sept. 22, 1994. Formatted by Sue Smith, S.Smith34,  TXFT40A@Prodigy.com using MMCONV    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (34g)
Recipe Makes: 1 Servings

Calories: 26
Calories from Fat: 12 (46%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 9.1mg		0 %
Potassium 123mg		3 %
Total Carbohydrate 3.9g		1 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 2.6g
Protein 1.1g		2 %
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Calories per serving: 26

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