Jicama En Escabeche
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 carrots
-cut into small chunks
1 teaspoon salt
1 cup vinegar
1 cup water
1/2 cup vegetable oil
3 onions -- sliced
6 cloves garlic
1 can jalapeno -- slices
2 large jicama -- peeled
-peel and slice
1/2 cup vegetable oil
3 bay leaves
2 teaspoons oregano
Cook carrots in salted water until tender. Drain and cool. In a
large pan combine the vinegar, water, oil, onions, garlic and salt and
cook until onions are tender. Add oregano and bay leaves. Boil and let cool. Add jalapenos, carrots and jicamass; let sit for several hours. Store in refrigerator. Serve as a salad or an appetizer with
crackers.
Khombi Tarkari (Spicy Mushrooms With Ginger And Chilies)
3 Tablespoons Peanut Oil
1 Cup Chopped Onion
1 Tablespoon Chopped Fresh Ginger
2 Teaspoons Finely Choppped Garlic
2 Hot Green Chilies -- minced
1/4 Teaspoon Tumeric
1 1/2 Pounds Mushrooms, Cleaned And -- cut into 1" pieces
1/2 Teaspoon Coarse Salt -- or to taste
1 Teaspoon Roasted Cumin Seeds -- crushed
2 Tablespoons Chopped Fresh Corianer -- for garnish
1. Measure the spices and place them right next to the stove in
separate piles. Heat the oil in a kadhai, wok, or large frying pan
over medium-high heat for 3 mintes. Add the onion and cook, stirring,
for 3 minutes. Add the ginger, garlic, and chilies, and cook for 2
more minutes.
2. Add the tumeric, mushrooms, and salt. Cook, turning them, until
all the moisture evaporates and the mushrooms begin to fry (about 15
minutes). Lower the heat, sprinkle on the cumin seeds and the lemon
juice, mix well, and contuinue cooking until the mushrooms absorb the
lemon juice and look fried (about 5 minutes). Turn off the heat and
serve warm, at room temperature, or cold, sprinkled with chopped
fresh coriander.
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