Monday, October 25, 2010

Spiced Fennel Potatoes and Cabbage Salad

Born somewhat of necessity (in the interest of prolonging a trip to the grocery store), I made two new recipes last week. One was a modification of an old favorite, and the other was a first attempt at a new way to prepare potatoes. The whole meal proved fast and delicious! Here they are:

Spice Fennel Potatoes
Adapted from Easy Indian in Minutes

2 tablespoons neutral oil (or butter, if you’re feeling decadent)
4 gloves garlic, peeled and finely chopped
3 teaspoons mild chili powder
1/2 tablespoon fennel seeds
1/2 tablespoon ground fennel
1 lb small potatoes, quartered and cooked (I boiled them for a bit)
1 serrano chile, finely chopped

Heat the oil in a large frying pan. Add the garlic and cook until it starts to brown. Add the chili powder, fennel (both whole and ground), potatoes and chile, and cook for a further 4-5 minutes. Season with salt and pepper and serve immediately!

Chat Masala Vegetable Salad

2 cups shredded cabbage (any will work – mine was beautiful purple)
2 small tomatoes, sliced or cubed (mine were green zebras – so pretty)
1/4 cup frozen edamame, thawed
juice of 1 lemon
1 1/2 teaspoons Chunky Chat Masala (I use MDH brand, available in most Indian grocery stores and really delicious on most fruits and vegetables.)

Stir the chat masala into the lemon juice, then add all of the vegetables to the bowl and stir to coat. Enjoy.

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