Hi Folks, first I want to adress an issue and it has been going on in one of Facebook’s largest groups called So You Think You Can Cook. It is also called in an acronym SYTYC. I am no longer a member of this group as of from several weeks ago. Now here is my story. What happened is someone posted a dish of a snake that he or she was cooking. There are a lot of people that are in this group who are from Africa and it does have some other ethnic groups in there too.
Now all I said on the picture is “No thanks” and there were others that was objecting too. Someone calling it bushmeat. I preceded to scroll down and then I seen admins is watching that particular post and then one decided to scapegoat me in a public way and did not say anything to anyone else which is unfair.
This admin is a moderator. I jumped in her inbox and I told her she has no right to do this to me at all whatsoever. I am 55 years old I told her and some was saying the same thing I was saying and some even worse. and it is not right for her to single me out in front of anyone. This pissed me off and this is the reason why I am ranting.
I have mad a fan page and a group on facebook promoting my blog Benazir’s blog. The group is open to everyone and it is a public group and it is merely to talk about your favorites from my blog and for suggestions of new recipes. Nothing else. For fan page click here and for group click here. Now this is off of my chest that I can focus on this recipe I am going to do as of today.
I made this the other day and it was really yummy. I added 1/4 cup of water to a bowl to soften up 1 pinch of tamarind paste. On high heat in a pot add 1/4 cup of olive oil and let it heat up. Add 1 pinch of hing and 1 onion or shallot cut in half moon slicees, turn down heat to low and cover to let onions or shallot cook. In mortar and pestle add 1 pinch each of cumin seeds black peppercorns, fennel seeds, 1 red chili, 2 green cardamoms, 1 small broken piece of cinnamon stick.
Carefully pick up the lid and stir until either onion or shallot is brown. Add the contents of the mortar and pestle, 8 cloves of garlic chopped, 1 small piece of ginger washed peeled and chopped, 1 pinch each of pink salt, turmeric, 3 dashes of maggi or knorr aroma, softened tamarind paste, 1 tomato, replace cover on pot on low and let cook until tomato is mushy.
Scrub and dice 6 potatoes and add it to this onion tomato mixture in the pot and again cover and cook for 30 to 40 minutes or until soft. Make sure there is a little gravy or semi dry when potatoes are soft. Garnish with 3 pinches of mint or cilantro.
Serve with yogurt and naan. Enjoy.
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