Indian Cuisine II

Cumin Rice (from Penzeys Spices)

• 1 Cup long grain rice
• 2 Cups cold water
• 1 tsp. oil plus 1 tsp. butter or 2 tsp. ghee (clarified butter)
• 1 tsp. WHOLE CUMIN SEEDS
• salt, to taste
• 1 pinch SAFFRON

Rinse the rice until the water goes from starchy to clear. Place the rice and water in a bowl and let soak for 10 minutes. In a heavy saucepan, heat the oil and butter or ghee over medium-high heat. Add the CUMIN SEEDS, and any optional WHOLE SPICES and stir gently. Add the rice and water mix. Add SAFFRON and salt. Bring the rice to a boil. Reduce heat to low and cover tightly. Cook until the rice is fluffy and water is absorbed, about 7-9 minutes, stirring once. Let the rice sit for a few more minutes before serving. Remove any WHOLE SPICES before serving. Prep. time: 10 minutes Cooking time: 15 minutes Serves: 4-6 Cucumber and Mint Yogurt Sauce (Penzeys Spices)

• 1 Cup plain yogurt
• 1/4-1/2 tsp. salt, to taste
• 1 tsp. GROUND CUMIN
• 1 tsp. PENZEYS FRESHLY GROUND PEPPER
• 1/4 Cup finely chopped or grated seedless cucumber
• 1 TB. chopped fresh mint

In a small glass bowl, combine the yogurt, salt, CUMIN, PEPPER and cucumber. Mix well. Garnish with the mint and serve with Chicken Tikka Masala or your favorite curry. Prep. time: 10 minutes Cooking time: none Yield: 1 1/4 Cups