Dawn’s take on Indian food – North and South combined
Potato Zucchini with Infused Curry:
- 6 whole potatoes (unpeeled) – cut into 1/4″ straws
- 2 large zucchini (unpeeled) – cut into 1/4″ straws
- 1 tsp coriander seed
- 1 tsp cumin seed
- 1/2 tsp black mustard seed
- 3 garlic cloves
- 1/2 red onion
- Curry powder
- 4-6 small green chili
- Sunflower oil
Boil potatoes and zucchini in large pot until soft.
In seperate pan, add Sunflower oil (about 1/3 cup), onion, garlic and grill for 10 minutes. Add cumin, coriander, mustard seed, green chili. Grill for 5 minutes. Add 1 cup water. Add in potatoes and zucchini, cover with lid, and cook until mixed. When almost all fluid is saturated, remove lid and grill until slightly browned.
Beef with Subtle Chili Undertone:
- Yellow tomatoes
- 1-2 Pearl onions
- 1 tsp Coriander seed
- 1 Red Chile – sliced in rounds
- 1 pound Organic Lean Ground Beef
- 3 bay leaves
- Sunflower oil
In a small pan, add Sunflower oil and warm. Add tomatoes, pearl onions, coriander, Chili slices and brown until flavor is blended. In a separate and larger pan, add ground beef and a small amount of water to keep the pan from burning the meat. Add mix of tomatoes and spices AND 3 bay leaves. Cook until meat is moist and cooked through, lightly browned. Important NOT to overcook.
- 1 Cup Yogurt – plain nonfat
- 1/2 tsp Cayenne pepper
- fresh mint leaves, finely chopped
- 1 tbsp Honey
- Fresh lime juice of 1 lime
In bowl add all of the ingredients and mix well. Drizzle over beef and rice OR to taste.
In addition, cook Indian rice. This makes an incredible (and TASTY) dinner for anyone with an adventurous palette.
Garnish with fresh mint leaves and sliced lime.