Aloo Gobi Masala Recipe
12 oz potaotes, diced
20 oz cauliflower florets
1 large tomato, diced
8 oz onion, thinly sliced
1 salt & cayenne, to taste
1/2 tsp turmeric
1/2 tsp basil leaves
1 tsp cumin seeds
1 oz lemon juice
1 each 1/2 piece ginger
2 each garlic cloves
2 oz vinegar
1 canola oil
4 oz cilantro leaves
1 each jalapeno
2 each green onions
Boil diced potatoes and cauliflower florets in water with salt,
cayenne, turmeric and 1 tbs canola oil. Remove cauliflower florets as
they will be done before the potatoes. The vegetables should be
cooked but firm. Grind ginger and garlic. If fresh ginger is not
available, use 1/2 tsp ginger powder. Finely chop the cilantro, green
onion and jalapeno. Mix slice onion with basil, binegar and olive
oil. Marinate 10-15 minutes. In a small wok on medium heat, add 1 tb
canola oil. When hot, add the cumin seeds. Fry until light brown. Add
the onions. Cook until opaque. Add ginger and garlic. Saut for a few
minutes. Add the potatoes, cauliflower and the diced tomato. If the
vegetables stick to the pan, add a little water to keep it moist.
Simmer until vegetables are done. Sprinkle with chopped cilantro,
lemon juice and sliced tomato before serving.
From the Taj Mahal, New Orleans, LA in "The Vegetable Lovers Guide to
New Orleans Restaurants" by Gay Sperling pp. 54-55 Adapted recipe.
to Indian Recipes
Food Tips of the Week
Diet hints and tips
In deciding on a diet, it is essential to attempt to lower your consumption of fat, salt and refined carbohydrates.
The argument against low carbohydrate diets
Its all the rage, but it is truly safe for you?
Remember, one point that is frequently overlooked, it is extremely hard (although certainly not impossible) for vegetarians to adopt a low carb diet.
Many scientific studies over the last few years have proved that exessive consumption of animal fat can lead to higher probability of cancer, coronary problems and other serious illnesses.
Foods containing allyl sulfides
( includes pickled shallots, chives and spring onions)
The alliaceae family of vegetables is rich in allyl sulfides, a chemical which experts believe may be linked to a reduced risk of stomach and colon cancer.
Even though there is not enough, definitive proof available, allyl sulfides are also thought by nutritionalists to aid in antiinflammatory effect, arteriosclerosis and physical exhaustion.
Foods containing allyl sulfides are low in calories, so make sure you add them to your weight loss regime.
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