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Add a photoHash brown salad? When I first mentioned that to Alan, he was all on board. Since the recipe involved two of his favorite things, Indian food and hash browns, he couldn't wait for me to fix it.
Now when I think of hash browns, I usually think of two of my favorite diners in Los Angeles.
Raes' ,where we spent many Sunday mornings listening to a friends' various conspiracy theories...
or Dinahs, where we can still be found chowing down at least once on every business trip to LA.
Now there are your hash browns! Never have I ever thought of hash browns and Indian food, until today.
Once again it was the book The Salads of India. This is another winnner! We enjoyed it for lunch but it would be an amazing brunch dish as Alan so helpfully pointed out. I started off with Yukon Gold potatoes. I used those because that's what I had. They worked just fine though next time I'm thinking of trying a Russet or two.
Ingredients
- 5 cups of shredded or grated potatoes
- 2 Tbs of vegetable oil.
- 1 and 1/2 tsp of cumin seed
- 1 Tbs of finely minced and seeded green chili
- 1/2 tsp of salt
- 1/4 tsp of kashmiri chili powder or 1/8 tsp cayenne pepper and 1/8 tsp paprika mixed together
- 1/4 tsp garam masala
- 3/4 cup of peanut powder
- 1/2 cup of grated dried unsweetened coconut
- 1 and 1/2 tsp of lemon juice
- 3 Tbs of chopped fresh cilantro
Directions
- Here's what to do.
- Shred or grate unpeeled potatoes. You will need 5 cups.
- In a large skillet or kadhai heat 2 Tbs of vegetable oil.
- When the oil is hot, toss in 1 and 1/2 tsp of cumin seed.
- Stir it around until the seeds darken.
- Then add in 5 cups of shredded or grated potatoes
- 1 Tbs of finely minced and seeded green chili.
- Stir it all around then cover the pan and let it cook for about 7 minutes.
- Take off the lid, lower the heat and then cook for another 15 minutes or so.
- Stir it every now and then, make sure it doesn't stick or burn.
- When the potato is cooked, take the pan from the heat and add in:
- 1/2 tsp of salt
- 1/4 tsp of kashmiri chili powder or 1/8 tsp cayenne pepper and 1/8 tsp paprika mixed together
- 1/4 tsp garam masala
- 3/4 cup of peanut powder
- Mix it well and take the potatoes off the stove. Let it rest for about 5 minutes then add in:
- 1/2 cup of grated dried unsweetened coconut
- 1 and 1/2 tsp of lemon juice
- Scatter 3 Tbs of chopped fresh cilantro over the dish, mix it in and serve.
- I cannot wait to try this one weekend along with some other treats I've heard about but not yet cooked. An Indian brunch is in the cards.
- These are amazing roasters. Paula Wolfert gave us one for our anniversary a couple of years ago and I love using it. I went from someone who never cooked a chicken to someone who's only too happy to cook anyone a chicken, because it always turns out great with this device. The Jerrys sent me a set of Game hen roasters also and I can tell you, they're great too.
- So The Colors of Indian Cooking is giving away 2 chicken roasters and 1 set of Game hen roasters to some lucky people. Keep reading and I'll give you the rules. June is Chicken Roaster month!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 6 servings | |
| Calories 235 | |
| Calories from Fat 137 | 58% |
| Total Fat 15.38g | 19% |
| Saturated Fat 2.98g | 12% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 259mg | 11% |
| Potassium 547mg | 16% |
| Total Carbs 19.86g | 5% |
| Dietary Fiber 4.1g | 14% |
| Sugars 1.78g | 1% |
| Protein 7.17g | 11% |
Reviews
Comments
September 29, 2010Keisha,
peanut powder is ground roasted raw peanuts. I dry roast them and put them in a grinder. Bingo Peanut Powder! I use it all the time since I cook mainly South Indian food.
September 28, 2010Hi Kathy! I have a question...What is peanut powder. I looked in the Indian stores near me and can't find it. Anything I can substitute?
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