Ginger Mint Pilaf With Potatoes And Roasted Cumin Seeds Recipes

GINGER BASMATI PILAF WITH CUMIN AND SCALLIONS

Steps:

• Wash rice in several changes of cold water in a bowl until water is clear, then drain well in a sieve.
• Cook white and pale green scallions and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring, until scallions are softened, about 3 minutes. Add rice and cumin seeds and cook, stirring, until fragrant, about 1 minute. Stir in water and salt and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 10 to 12 minutes. Remove from heat and add scallion greens (do not stir), then let stand, covered, 5 minutes. Fluff rice with a fork, stirring in scallion greens.

CUMIN POTATOES

Steps:

• 1. Boil the potatoes in their jackets until tender but not cracked open. Drain. When cool enough to handle, quarter the potatoes. Leave the skin on.
• 2. Heat the oil in a large heavy nonstick sauté pan over medium-high heat. Add the cumin seeds and sauté until they turn several shades darker, about 1 minute. Add the tumeric and potatoes and sauté, tossing frequently, until the potatoes are nicely browned., about 10 minutes.
• 3. Sprinkle with fresh coriander and serve hot, at room temperature, or cold.

EAST INDIAN-INSPIRED POTATOES WITH MINT

Steps:

• Soak raisins in 1 cup very hot water for 10 minutes until plump. Drain and set aside.
• Cook the potatoes in a large pot of salted boiling water for 10-12 minutes or *just* until fork tender. Do not overcook.
• Drain potatoes and set aside.
• Heat olive oil or ghee over medium heat in large saute pan.
• Add the red onions, drained raisins, chili peppers, ginger, turmeric, garlic, cumin seeds and fennel seeds. Cook for 10 minutes, stirring occasionally.
• Stir in the potatoes and most of the spearmint (saving the remaining spearmint for garnish.) Stir to coat the potatoes.
• Toss with lemon juice; season with salt and pepper.
• Transfer to a serving bowl or platter and garnish with lemon wedges and fresh cilantro.

GINGER-MINT PILAF WITH POTATOES AND ROASTED CUMIN SEEDS

Steps:

• 1. In a medium bowl, soak the rice in the water, about 30 minutes.2. Put the cumin seeds in a small skillet and roast, shaking the skillet, over medium heat until fragrant and a few shades darker, about 1 minute. Then coarsely crush the seeds with the back of a spoon and reserve.3. Heat the oil in a large saucepan over medium-high heat and sauté the onion over medium heat until brown, about 7 minutes. Add the potato, ginger, half the mint, and the green chili pepper and cook, stirring, about 2 minutes.4. Add the rice with the water it was soaking in, and the salt, and bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, about 10 to 15 minutes. Do not stir the rice while it cooks. Remove from the heat and let the rice rest undisturbed about 5 minutes. Transfer to a serving platter, sprinkle the roasted cumin and the remaining mint leaves on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.