The sugar is used more to color the potatoes than to add sweetness.
This is what my grandmother used to call “cut fries.” She made them often because we loved them so.
Aalu Ra Tama (Potatoes and Bamboo Shoots
Posted by threeovens.
- 3 medium potatoes, peeled and sliced into rounds
- 3 1/2 ounces tama (fresh or fermented bamboo shoots)
- 1 ounce mustard seeds, blended to a paste
- 1/2 teaspoon cumin seeds
- 2 dried red chilies, broken in half
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 6 tablespoons oil
- 1 onion, minced
- 1 tomato, minced
- 1 1/2 cup water
Heat a wok over medium high heat and add about half the oil. Stir fry the bamboo shoots for 5 minutes, remove, and set aside. Add the remaining oil, cumin seeds, and chilies. Cook 30 seconds, then stir in the onions. Stir fry for 3 to 5 minutes. Stir in the mustard paste and stir fry for 7 minutes.
Add in the potatoes, season with salt, turmeric, and chili powder. Return the bamboo shoots and stir in the tomatoes. Add the water, cover, and cook until the potatoes are tender and the liquid thickens a bit.
Serve with hot rice.
Posted by threeovens.
- 1 1/2 tablespoons cooking oil
- 3/4 pound smoked bacon or cooked ham, chopped
- 1 onion, cut into chunks
- 1 pound cooked potatoes, cold and cut into chunks
- 1 teaspoon caraway seeds
- 1 1/2 teaspoons hot, sweet paprika (substitute sweet paprika with a pinch of chili powder)
- handful of parsley, rough chopped
- 4 eggs
In a large skillet, heat the oil over medium heat. Fry the bacon and onion together until the bacon is golden, about 10 minutes. Use a slotted spoon to remove them to a plate.
Add the potatoes and fry them until golden, about 10 minutes. Sprinkle with the caraway seeds and paprika and fry another minute or so.
Return the onion and bacon, taste for seasoning, then add the parsley.
Meanwhile, fry the eggs in a separate skillet.
Serve the potatoes, bacon, and onions with a fried egg on top.
This Filipino potato salad is very healthy because the dressing is a vinaigrette rather than mayonnaise based. It also has lots of fresh vegetables. It can be served warm or cold. Continue reading
This is a beef and vegetable stew that is first browned on the stove-top and then cooked in the oven.
This stew is baked in individual crocks in the oven. I suppose it could also be done in a crockpot, but I really like the way it turns out individually.