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Title: Mahmoosa (Kosher Indian)
Yield: 1 Servings

Ingredients

      1    mahmoosa (kosher indian)
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Instructions

This is an economical vegetarian dish which makes a satisfying light
meal. An untraditional, but nevertheless interesting way to serve it
would be as part of a main meal, with mashed chicken or meat and as
an alternative to a conventional way of preparing potatoes. The first
recipe for Mahmoosa is the traditional method and although it may be
little laborious to chop the potatoes fine it is well worth the
effort. The second method is simpler and may be more convenient but
there is a difference in taste. Prepared either way, Mahmoosa may be
served hot or cold. If it is to be served at party it may be prepared
in advance as it will keep well in the fridge for a few days if
covered. For 4 people. INGREDIENTS: small to medium sized onion
3 tablespoons of vegetable
3 medium to large potatoes
4 eggs (size 2)
2 teaspoon of turmeric 1 to 2 teaspoons of salt pepper to
taste Method: Chop fine a small to medium sized onion, and saute in 3
tablespoons of vegetable or sunflower oil. Meanwhile, peel and cut in
half 3 medium to large potatoes. A soft variety is best. Slice
lengthwise and then breadthways as finely as possible. The chopped
patatoes may be put into a bowl of water while working on them to
prevent discoloring. Drain the chopped potatoes, add to the saute
onions and mix thoroughly. Turn the heat to high and then simmer,
stirring every four or five minutes to ensure the potatoes do not
stick to the bottom of the pan. Cook for about 15 minutes, preferably
covered, until the chopped potatoes arc tender. Then add 4 eggs (size
2), 2 teaspoon of turmeric, 1 to 2 teaspoons of salt and pepper to
taste. Scramble for 5 minutes until the egg is thoroughly mixed in
with the potato. Simmer until the Mahmoosa is dry, turning from time
to time. The drying process should take about another 5 minutes. In
the alternative method, the eggs and potatoes tend to remain separate
rather than integrated as shown above. Chop 3 medium to large
potatoes coarsely, boil with a teaspoon of salt and leave to drain.
Meanwhile, chop a small to medium sized onion and saute in 3
tablespoons of vegetable oil. Stir fry 1 teaspoon of turmeric, add
the potatoes and mix thoroughly. Add I cup of cold water, cover and
leave to cook over a medium flame for about 10 minutes or until the
potatoes are cooked. Add 4 eggs (size 2) and additional teaspoon of
salt. Scramble, cover and simmer for 10 or 15 minutes. A handful of
fresh parsley or coriander leaves may be chopped fine and sprinkled
over the Mahmoosa. Alternatively half a cupful of fresh tender celery
stalks may be used as a garnish. Serve hot or cold with a slice of
fresh lemon and chopped fresh chilies (optional). Copyright 1995 by
Raphael Meyer, Asian American Kashrus Services

Submitted By SAM LEFKOWITZ Submitted By GEORGETTE/DAVE BURNSIDE

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