Southern food recipes

Ingredients for 4 portions
6 tablespoons oil
450 g potato (n)
1 packet of cauliflower, TK (without cream!)
¾ tsp turmeric
½ teaspoon chili powder
½ teaspoon cumin (Cumin)
¾ teaspoon salt
1 pinch of sugar
¾ tin tomato (n), lumpy (Polpa the pomodoro (
275 ml water
2 teaspoons butter
½ teaspoon spice mixture (Garam Masala)

Recipe
Peel potatoes and cut into bite-size pieces. Heat oil in a large frying pan and fry the potato pieces until they are light brown. Remove from pan and drain on absorbent paper.
Then in the same pan fry the cauliflower until certain points are a bit brown and drain well on absorbent paper.
Switch to medium heat and in the same pan turmeric, chili powder, cumin, salt and sugar, fry briefly. The Add tomatoes and cook for a minute. Add the water and boil briefly.
Potato pieces in the pan, cover and boil for 10 minutes. Then to the cauliflower and cook another 7 minutes. Butter and garam masala stir and serve immediately with rice and / or any other curry.
Preparation time: 30 minutes
Level of difficulty: simple

Ingredients for 4 portions
900 ml vegetable stock
700 g Chinese cabbage
1 m-sized potato (n)
1 clove / n garlic
½ small onion (s)
2 teaspoons curry powder
pepper
ginger, freshly grated
nutmeg
little oil, for steaming
n. as cream, to refine

Recipe
Potato, onion and garlic and chop finely. Heat some oil in a large pot. Onion, garlic and curry powder fry short / fry. Add the potatoes with a little water and covered in medium heat for about 5 minutes until soft.

Wash in the meantime, Chinese cabbage, prepare and cut into thin strips. Add to the pot, stir well and cook covered about 5 minutes.
The Pour broth, bring to a boil and simmer covered for about 5 minutes. Soup with a hand blender or puree in a blender and season with pepper, ginger, nutmeg and salt if necessary.
simmer open again for several minutes. Serve soup with cream and refine as desired.

Serve with fresh pita bread.
Preparation time: 20 min
Level of difficulty: simple

Ingredients for 4 portions
3 onion (s), cut into thin slices
500 g potato (n), very small
2 onion (s), geviertel
4 tomatoes (n), quartered
4 chili pepper (s), split green, along
4 chili pepper (n) divided red, along
2 cm ginger, finely grated
1 teaspoon sugar
1 teaspoon salt
½ tsp chilli powder
½ tsp turmeric
½ teaspoon spice mixture (Garam Masala)
½ tsp coriander
½ cup / n Water
4 tablespoons butter

Recipe
Slowly heat the ghee, fry the onion is light brown. Potatoes,
Salt, chili powder and turmeric powder to give. Pour water and let cook on low heat until potatoes are tender.
Now the tomatoes, quartered onions, green and red chilies, ginger, coriander and sugar are added. All them again for 2-3 minutes over high heat cooking. The potatoes and tomatoes should be cooked but not too soft.
Now the garam masala sprinkled over stirred to easily and served hot.
Preparation time: 30 minutes
Difficulty: Normal

Ingredients for portions
4 large egg (s), very fresh and warm room
1 large potato (n), boiled, peeled and crushed
20 g butter, for frying
1 tablespoon chives, washed and finely chopped
lemon juice
pepper, black ground
salt

Preparation
Separate the eggs, stir the egg yolk, potato, chives, lemon juice, salt and pepper. The protein open and fold in carefully.
Melt the butter in a large, fireproof pan and fry the egg mixture over medium flame for about 4 minutes until golden brown. Briefly under a hot grill until golden brown top can.

Serve hot.
Preparation time: 20 min
Difficulty: Normal