Tibetan Potent Potatoes Food

TIBETAN POTENT POTATOES

Steps:

• Scrub potatoes, rub with small amount of oil, and bake at 400º until well.
• done. Heat clarified butter or oil in large skillet. Saute onions and.
• ginger until they begin to brown and then add garlic and spices and cook.
• for 4-5 minutes longer. Add a little water if necessary. Add tamari or salt.
• (opt.), stir and remove from heat. Cut baked potatoes in half lengthwise,.
• scoop out insides, and combine with onion mixture. Add cottage.
• cheese(opt.). Mix well and refill potato shells covering each with grated.
• cheese. Broil until cheese is melted and bubbly. Garnish with bell pepper.
• and pineapple(opt.). Serve with yogurt.

TIBETAN POTATO CURRY

Steps:

• Precook the potatoes in water (or in the microwave) until almost, but not quite, done. Drain thoroughly.
• While the potatoes are cooking, saute the fenugreek seed in the oil on medium heat until light brown, being careful not to burn them.
• Add the onion and continue cooking for five minutes. Add the ginger and garlic and cook another five minutes. Add the spices and saute briefly to release their flavors. Add the tomato, the dried whole peppers, and a little water. Simmer until the flavors meld together, about 30 minutes.
• Gently add the potatoes, stir, and reduce heat. Cook until potatoes are tender, adding water if the sauce gets too dry. If the sauce is too runny, simply crush one of the potatoes to thicken it.

TIBETAN GREEN BEANS WITH POTATOES (TEMA)

Steps:

• Cut the green beans diagonally into 1 1/2-inch pieces.
• Cut the potatoes like french fries, about the same size as the beans.
• Slice the red bell pepper very thinly.
• In a wok or skillet, saute the onion in oil over high heat until softened, add the garlic, paprika and ginger and saute a few minutes more.
• Add the potatoes, jalapeno and tomato, and stir-fry until the tomato cooks dry.
• Add the green beans and stir-fry until just tender, about 8 minutes.
• Add the soy sauce, red-pepper and salt stirring in quickly.