Mashed Potatoe Fresh Bread

Mashed Potatoe Fresh Bread

Ingredients:
2 cups mashed potatoes
1 small onion, chopped fine
Chopped cilantro/coriander
2 tbsp. butter
Salt and pepper to taste
5 pocket breads (10 halves)

Directions:
Mix the mashed potatoes with half the butter, onions, salt, pepper and cilantro/coriander. Stuff
into pocket breads. Serve hot immediately with the remaining butter spread on the outer surfaces
of the pocket breads, and tomato sauce for dipping.
30 minute Indian Cuisine
- 49 -
12
Indo - American
In my new role as housewife, I was eager to try out all sorts of recipes, both from India and the
country of my domicile, America. At first I was disheartened. While the former did not really
present any challenges, for obvious reasons, American cuisine was a different matter altogether. I
had almost no experience with grills and ovens, a serious shortcoming since the majorities of
magazine recipes called for baked dishes. The ingredients were mostly foreign to me, and I
would have to put together a long shopping list before my kitchen was suitably equipped (that is
exactly why I can sympathize with the American housewife who wishes to experiment with
Indian cuisine, the exotic spices listed in our recipes must seem equally daunting). It was then I
chanced upon some Creole dishes. The basic ingredients were the same as those used in any
Indian kitchen. Better still, I could cook over an open flame. Once I had tried out the following
formula for Shrimp Creole, I knew that I had succeeded.
Shrimp Creole