| The Gorilla Chef's Vegetables: Peas with Tomato Sauce |
Delicious Peas with Tomato Sauce
Ingredients:
3-4 spring onions (or can use ½ medium onion)
1 clove garlic
½ tsp ground cumin
½ cup tomato sauce (Hunt's tomato puree) or two chopped tomatoes
Chop spring onions or onions. Fry in olive oil. Add 1 clove mashed garlic. Add ½ tsp cumin (fry
in small pool of oil in center of pan and mix with onions).
Add frozen peas and fry for a few minutes on a moderate to high flame. Add tomatoes or tomato
sauce. Fry a few minutes more until peas are tender.
Serve with bread or pasta.
Ingredients:
3-4 spring onions (or can use ½ medium onion)
1 clove garlic
½ tsp ground cumin
½ cup tomato sauce (Hunt's tomato puree) or two chopped tomatoes
Chop spring onions or onions. Fry in olive oil. Add 1 clove mashed garlic. Add ½ tsp cumin (fry
in small pool of oil in center of pan and mix with onions).
Add frozen peas and fry for a few minutes on a moderate to high flame. Add tomatoes or tomato
sauce. Fry a few minutes more until peas are tender.
Serve with bread or pasta.
| The Gorilla Chef's Lunch: Grandma's Indian Potato with Naan |
Grandma's Indian Potato with Naan
Ingredients:
3-4 Medium sized potatoes
3 Dried red chili peppers
1 tsp whole cumin seeds
2 Tbsp olive oil (or other oil)
Fill small pan with olive oil. Add chili peppers.
Rotate pan so that chilis are flipped and cooked
evenly. Each pepper should be submerged in the
oil. Chilis should turn from red to black. Add cumin
seeds to oil. Swivel pan so that they cook evenly in
the oil. When smell changes (indicating cooked
seeds), dump oil, seeds, and chilis all into a large
pan or wok. Add salt to this.
Chop potatoes into thin slices (1/4 inch). Add potato
to pan. Fry until done. If you are busy, you can put
the flame to low, cover the pan, and let cook on its
own, stirring every 20 minutes. As soon as potatoes
are fully cooked, it is ready to eat!
Place Naan in toaster oven. Heat until warm. Then
fry in pan with oil until soft and moist.
Serve potatoes with fried naan.
Ingredients:
3-4 Medium sized potatoes
3 Dried red chili peppers
1 tsp whole cumin seeds
2 Tbsp olive oil (or other oil)
Fill small pan with olive oil. Add chili peppers.
Rotate pan so that chilis are flipped and cooked
evenly. Each pepper should be submerged in the
oil. Chilis should turn from red to black. Add cumin
seeds to oil. Swivel pan so that they cook evenly in
the oil. When smell changes (indicating cooked
seeds), dump oil, seeds, and chilis all into a large
pan or wok. Add salt to this.
Chop potatoes into thin slices (1/4 inch). Add potato
to pan. Fry until done. If you are busy, you can put
the flame to low, cover the pan, and let cook on its
own, stirring every 20 minutes. As soon as potatoes
are fully cooked, it is ready to eat!
Place Naan in toaster oven. Heat until warm. Then
fry in pan with oil until soft and moist.
Serve potatoes with fried naan.
Copyright © 2009 by thegorillachef.com.
All rights reserved.
All rights reserved.
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |