---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Ginger-Garlic Potatoes
  Categories: Veg-cook, August
       Yield: 1 servings
  
       1 x  Potatoes, cooked, peeled,
            And cut in 3/4 inch dice
       1    2 x 1 x 1 in piece of
            Fresh ginger, peeled and
            Coarsely chopped
       3    Cloves garlic
       3 T  Water
     1/2 t  Turmeric
       1 t  Salt
     1/2 t  Cayenne
       1 t  Fennel seeds (optional)
  
   Blend the water and spices (except the fennel seeds) into a paste. Heat
   some oil in a pan  (I use a wok.)   When hot, put in the fennel seeds, and
   then the paste.  Fry the paste for a few minutes (donUt lean over the pan
   and inhale too deeply.) Add the potatoes and fry until encrusted with the
   paste.
   
   Potatoes can also be cooked in the basic hash-brown method, or boiled or
   steamed, or baked, or cooked with a bchamel sauce, or mashed, or whatever.
   
   This is unquestionably one of the best potato recipes ever. It comes again
   from Madhur Jaffrey.  On this, I give exact measurements.
   
   From: narad@nudibranch.asd.sgi.com (Chuck Narad).  rfvc Digest V94, Aug.
   30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
   MMCONV
  
 -----