MSG 24811  FROM:     \WALL.WALL.RIESZ       18 DEC 1984, 14:40
*  3RD   * NAME:     RIESZ_MATT @WALL  EXP: 21 DEC 1984
           TO:       (D cookdist) [SUPPORT.GREG]
           SUBJECT:  Some South Indian recipes
Hello, fellow food-a-holics!
  Here's a couple of (NON-fish) recipes you may enjoy, if you like
Indian food. These are a bit unusual, as they are both South Indian
dishes not normally found in Indian cookbooks...


Potato Masala.

6 medium potatoes
3 large yellow onions, sliced
2 Tbsp black mustard seeds
1 tsp ground turmeric
1 tsp sambar powder  (Or, "Hot Madras Curry Powder")


Boil potatoes in salted water with skins on until just done. Remove
 from heat, peel, and cut up as for potato salad. In a saucepan, Fry
mustard seed in vegetable oil until it pops (cover the pot while
you're doing this, or it will spatter), then add onions and fry until
they turn translucent and begin to brown on the edges. Add potatoes,
turmeric, and sambar powder (more or less, depending upon how spicy
you want it to be). Fry the mixture for 5 to 10 more minutes, until it
begins to mix together, but not until it becomes mush. You will
probably have to add a little water to keep it from sticking to the
pot while doing this.

Eat it with poori's, dosai's or other Indian breads.

******************************************************************************


Idli/dosai/uddappam batter:   (takes 24 hours)

3 parts Uncle Ben's converted rice  (regular rice will work OK, too)
1 part Urad dal (a small lentil, available at Indian food markets)


Grind rice in a coffee grinder until it reaches the consistency of
semolina.  Soak dal and rice, separately, in water for 2 to 3 hours,
until dal becomes soft enough to puree.  drain dal, and puree in a
blender or food processor. Add ground rice to the puree, along with
enough water (if necessary) to make a batter roughly like thick
pancake batter. Cover, and let stand at room temperature overnight, or
for about 12 to 18 hours -- 18 seems to be better. This will let the batter
ferment slightly and acquire a distinctive sour taste.

Steam in an idli cooker for idli's (about 7 minutes, until a knife inserted
in the center comes out clean), or fry like thin crepes in a LARGE frying
pan with a little oil for Dosai's or Uddappams. Fry on one side only, and
spread it as thin as you can using a wooden spoon or some similar implement.
Eat with potato masala, and/or vegetable curry (Sambar), if you have a good
recipe for it.

If and when I have time, I'll distribute recipes for Sambar and for a coconut
chutney which both go well with idli's...


ENJOY!!!