SOMETHING DELICIOUSLY DIFFERENT - INDIAN FOOD

These recipes were tucked away in the back of a Taste of Home Food Magazine (February and March 2010, pgs. 81-82). I almost overlooked them, but came across thought they looked interesting when browsing old recipe magazines for inspiration. I was nervous trying them, but they were relatively easy and completely worth the effort. Don’t cheat with regular rice. The minted rice sounds different, but completely makes the meal! This dish goes great with some sliced cucumbers and tomatoes on the side.

MINTED RICE
1 cinnamon stick (3 in.)
2 whole cloves
1/8 tsp. cumin seeds
2 tsp. canola oil
1 cup uncooked long grain rice
2 cups water
½ cup fresh mint, minced

In a large saucepan over medium heat, sauté the cinnamon, cloves, and cumin seeds in oil until aromatic, about 1-2 minutes. Add rice; cook and stir until lightly browned. Add water and mint. Bring to a boil. Reduce heat; cover and simmer for 15 – 20 minutes or until rice is tender. Once rice is at desired tenderness, fluff with a fork. Discard cinnamon and cloves. Serve with curry recipe below.

GARBANZO CURRY
1 medium onion, chopped
1 cinnamon stick (3 in.)
1 Tbsp. canola oil
1 tsp. curry powder
1 garlic clove, minced
¼ tsp. minced fresh gingerroot
1 can garbanzo beans (15 oz), drained and rinsed
1 cup water
1, 8 oz. can tomato sauce
2 Tbsp. lemon juice
½ tsp. salt
½ cup minced fresh cilantro

While rice is steaming, sauté onion and cinnamon in oil in a large skillet until onion is tender. Add the curry, garlic, and ginger; cook 1 minute longer. Add the garbanzo beans, water, tomato sauce, lemon juice, and salt; bring to a boil. Reduce heat; simmer uncovered for 4-6 minutes or until slightly thickened. Discard cinnamon; stir in cilantro.