Sesame Mint Rice

Encouraged by my recent success with using mint as a spice, I decided to continue.

Jalapeno slices added, as a garnish. What can you do, to photo rice, after all?

  • 2 C rice
  • 4 1/2 C water (4 C for the rice, 1/2 C for the onion flakes)
  • 2 t bouillon
  • 1/2 t curry powder
  • 1/2 t ginger
  • 1 T mint
  • 1 T sesame seed
  • 2 cloves garlic, sliced
  • 1 T onion flakes

  1. Start with rice, in water.
  2. Bring water to boil, stir frequently.
  3. Add bouillon, spices, garlic, onion.
  4. Reduce to simmer, cover.
  5. Stir occasionally.
  6. When all of the water is absorbed by the rice, and the rice barely sticks to the spoon, stir once more, cover, and turn heat off.
  7. Let rice finish cooking, and cool.
  8. Serve topped with a bit of salsa (Herdez is my fave), sourdough bread, and lemonade.

A variant of this dish is prepared Bengali style.

Curry Potatoes

I love the smell of Curry Potatoes with garlic in the evening - it smells like - - - dinner.

Eat first, take pictures after. And this is what was left.

  • 6 medium / 12 small potatoes, chopped
  • 3 cloves garlic, thinly sliced
  • 1 T sliced jalapenos
  • 1 T nopalitos
  • 1 can chopped tomatoes
  • 1 can red beans
  • 2 T bouillon powder / 2 cubes bouillon
  • 1/4 t cayenne pepper
  • 1/2 t coriander powder
  • 1/2 t cumin powder
  • 1 T curry powder
  • 1/2 t garam masala

  1. Chop potatoes, slice garlic.
  2. Heat up dutch oven, until water sizzles on bottom.
  3. Cover bottom with oil.
  4. Saute garlic 15 seconds or so, just long enough until the room fills with the aroma.
  5. Add potatoes, stir like crazy 1 - 2 minutes until potatoes brown just slightly.
  6. Add beans and tomatoes, mix. With the right amount of potatoes, the top layer should be 1/2 floating in juice.
  7. Add nopalitos and jalapenos, and a bit of juice from each jar.
  8. Add spices, and mix well.
  9. Bring to boil, reduce to slow simmer.
  10. Stir frequently.
  11. When potatoes just stick to the spoon, cover pan, turn off heat, let it finish and cool down to not burn your mouth.
  12. Serve with sourdough bread, or steamed tortillas - and dark Mexican beer.