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Potato

From Cookbook 2011 A 5.

Source and licence

From Cookbook 2011 A 5, printed page 55, digitised by the Internet Archive: https://archive.org/details/Cookbook2011A5

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. ■ Other vegies of choice Chop the vegies into bite size pieces.
  2. Simmer the chilli and ginger in the ghee until slightly browned, after you have captured the mild energy from those pungent substances, throw the chilli and ginger away.
  3. Add the whole or crushed spices to the ghee, simmer for a minute.
  4. Add the hing and fry for 10 seconds.
  5. Add the cabbage, stir fry for 3 minutes.
  6. Add the other vegies and stir fry for a few minutes.
  7. Now add a cup of whey or water, simmer for 8-12 minutes.
  8. Add a little turmeric and the rock salt to taste.
  9. Deep-fry the potato in ghee for added luxury!
  10. The idea of this Subji or vegetable dish is not to give you a particular recipe that you follow but to give you the art form that you may build your cooking on.
  11. Drawing the flavour out of the wet spice (namely the chilli and ginger), then the seeds and fresh powders, then quickly the dry stored powders, creates incredible flavour.
  12. Not only is the dish a beautiful flavour but it is also medicinal and easy to digest.