Cherry Glazed Ham
INGREDIENTS:
2 c Tomatoes; chopped 2 tb Canola oil
1 1/2 c Green peas 1 c Finely diced onion
1/4 c Yogurt 2 Green chiles
4 ts Minced garlic 2 Sticks cinnamon
4 ts Minced ginger root 16 Black peppercorns
2 ts Ground coriander 2 ts Cumin seeds
1 ts Ground cumin 3 c Water, about
1 ts Garam masala 3/4 lb Potatoes; cut into l6 pieces
Salt 1/4 c Cilantro; finely chopped
1/4 ts Ground turmeric 2 c Basmati rice; washed and dra
2 c Tomatoes; chopped 2 tb Canola oil
1 1/2 c Green peas 1 c Finely diced onion
1/4 c Yogurt 2 Green chiles
4 ts Minced garlic 2 Sticks cinnamon
4 ts Minced ginger root 16 Black peppercorns
2 ts Ground coriander 2 ts Cumin seeds
1 ts Ground cumin 3 c Water, about
1 ts Garam masala 3/4 lb Potatoes; cut into l6 pieces
Salt 1/4 c Cilantro; finely chopped
1/4 ts Ground turmeric 2 c Basmati rice; washed and dra
Hi Everyone: I really like "one pot" recipes and this one from the LA Times, issued 3/l2/92 really fits that for me. Now, if I could just get rid of the "pot" I carry around my waist, we would be in business! :) :) This recipe is by Fatima Lakhani, author of "Indian Recipes for a Healthy Heart." Combine tomatoes, peas, yogurt, garlic, ginger, coriander, cumin, garam masala, l/2 tsp. salt, and turmeric in bowl. Heat canola oil in large saucepan. Add onion, green chiles, cinnamon sticks, peppercorns and cumin seeds and saute until onion starts to turn golden. Add tomato mixture and stir. Cover and cook over medium heat l0 minutes, stirring occasionally. Add water, remaining 3/4 tsp. salt, potatoes and cilantro. Stir well, cover and bring to boil. Add rice, stir gently and cook, covered, until almost all the water has been absorbed, about l0 minutes. Reduce heat to low and cook l0 to l5 minutes, or until rice is tender.