Spicy Rice
Ingredients
| 2 Cups Long Grain Brown Rice | 1/2 tsp Sea Salt | 7 Whole Cardamom Seed | 1 tsp Black Pepper – ground |
| 4 Cups Hot Water | 7 Whole Cloves | 2 Tbsp cup Butter |
Instructions
Place Rice in a bowl and cover with water Wash Rice well and drain Place Lid on bowl and turn upside down for 20 minutes Melt Butter in a Saucepan and sauté all spices over low heat for a few minutes (do not let butter become too brown) Remove spices from butter Add washed rice and 4 cups of water to butter in saucepan Bring to a boil and then lower heat to a simmer Let cook for 15 minutes.
Zucchini Dip
Ingredients
| 1 Tbs vegetable oil | 2 zucchini, chopped | 1 tsp grated ginger | 1 tsp green curry paste |
| 1 cup coconut milk | 1/4 cup mayonnaise | 1 Tbs lime juice | 2 Tbs chopped fresh coriander (cilantro) |
Instructions
Heat oil in skillet on medium heat. Add zucchini, ginger and green curry paste. Sauté until zucchini is softened slightly, about 2 minutes. Add coconut milk, bring to boil, cover and simmer for 10 minutes or until zucchini is soft. Puree contents of skillet in food processor until smooth. Stir in mayonnaise, lime juice and coriander. Serve with vegetables and pappadums. Serves 6.