Indian Extravaganza

"When we no longer have good cooking in the world, we will have no literature, nor high and sharp intelligence, nor friendly gatherings, no social harmony."
Marie-Antoine Carême

The best thing about food is that it magically brings people together. This weekend we had the pleasure of cooking up a meal with friends from Rhode Island, New York and New Hampshire. There were various chutneys and many amazing dishes with our own special ingredients and touches added. I can't think of a better way to spend a day than starting with a walk around our Sunnyside neighborhood, taking a stroll through Little India in Jackson Heights for supplies and then spending an evening cooking, eating and enjoying good company. 

CUBED POTATO with FENUGREEK

2 tbsp vegetable oil
1/2 tsp cumin seeds
1/2 tsp yellow mustard seeds
2 tsp finely chopped ginger
3 green chilies finely chopped
salt
1/2 pound of potatoes
1/2 cup water
2-3 tbsp of dried fenugreek leaves (to be ground prior to adding)
1/4 tsp ground cumin
1/4 tsp ground corriander
1/4 tsp ground turmeric
1/2 bunch of cilanto chopped finely

1) Heat oil, cumin seeds, yellow mustard seeds, ginger, chilies and salt in a heavy-based pan Add potatoes and cook over medium heat, stirring constantly for approx. 5 minutes. Add water cover and cook over low heat for 5 more minutes, or until potatoes are half cooked

2)Stir in fenugreek, ground cumin, ground corriander and turmeric and cook for 5-10 minutes or until potatoes are fully cooked. Prior to serving sprinkle with cilantro.

Serves 6 portions.