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Ingredients
Spice paste;
1 tablespoon coarsely chopped gingerroot,
1jalapeno, seeded, coarsely chopped,
1 teaspoon dried flaked sweetened coconut
3 tablespoons water
3 tablespoons toasted and ground sesame seeds.
The filling;
1 tablespoon canola oil
1/4 teaspoon tumeric
1 cup chicken broth, deffated
1 teaspoon chick-pea flour, besan
2 teaspoon cream of wheat
1 1/4 teaspoon sugar
1/4 salt
2 pounds new potatoes,peeled or unpeeled
canola oil for brushing
salt and freshly ground black pepper for dusting
cilantro for final touch
Method
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To prepare the spice paste:
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Using a spice grinder, a food processor, or a mortar and pestle,
pound ginger, jalapeno, coconut, and water to a smooth paste.
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Combine with sesame powder in a
small bowl.
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Preheat oven to 450F.
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To prepare the filling heat oil in a small skillet over moderate heat until sizzles.
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Add
tumeric, the spice paste and cook until is lightly browned.
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Add chicken broth, chick-pea flour,
cream of wheat and sugar.
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Cook uncovered, until the mixture thickens, stirring often. Add salt,
remove from heat and allow to cool to room temperature.
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Cut the potatoes in half crosswise. Brush the outside surface lightly with oil, then dust with
salt and pepper.
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Scoop out some of the flesh from the cut side of each half to make room for the
filling (Use these potatoes bits in other vegetable dishes).
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Put the two halves together and
arrange the potatoes on an ungreased roasting pan.
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Bake for 35 to 45 minutes or until
done (a toothpick inserted in the middle easily goes all way through).
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Spread some filling evenly on the cut side of each half. Layer with cilantro.
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Place under broiler for 2 to 3 minutes to brown very lightly.
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Best served warm, but can be served at room temperature.
Enjoy it with all the blessings from Allah.
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