Saturday, January 19, 2013

Keep Your "Jeer-a's" to Yourself

The great Indian restuarant in our town has delicious food.  They even have vegan and gluten free items... AND, believe it or not, items that are BOTH gluten free AND vegan!  Great news for my son!

He has been super sick since last Friday.  He is finally able to open his mouth and speak today!  I don't think he is ready to eat much yet but bland and cold things but I made this today with him in mind.  He has lost 6 pounds in 6 days.  I have a grocery delivery coming tomorrow because I am guessing when he starts eating again, he is going to be really, really, hungry!  Jeera calls for mango powder but we are allergic to mango.  I have substituted a little agave nectar.  I thought about using maple syrup but agave won the vote here!

Potato Jeera

1.5 pound bag of baby golden potatoes, washed, blemishes peeled, and cut into quarters
6 tablespoons margarine
2 tablespoons vegetable oil
Salt (for potatoes and a pinch in the spice mix)
1/8 teaspoon Garlic
1/2 teaspoon Tumeric
1/2 teaspoon Cumin
1/4 teaspoon Ground mustard seed
1/8 teaspoon Ground ginger
Pinch of red pepper flakes
1 teaspoon Agave Nectar

Melt 4 tablespoons of the margarine on high in a large skillet where you will be cooking the prepared potatoes.  Add the cleaned and quartered potatoes, salt them, and stir to coat.  Cover and shake them around and/or stir until golden brown and delicious.  Turn off the heat.

In a small skillet or fry pan, melt the remaining 2 tablespoons of margarine.  Add the oil.  Remove from heat. Add the spices.  Return to medium heat until bubbles form.

Add potatoes to the pan with the sauce and coat well.

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