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The other day i made sweet potato curry and beet raita and they turned
out to be delicious.  Here are my adapted recipes.  In the curry, i
substituted wild fennel seed for the caraway seed, and i substituted
yogurt for milk.  In the raita, i substituted a home grown fresno
pepper for the green onions.

I don't usually steam sweet potatoes but it worked out well to put
them in the steamer basket while i cooked jasmine rice.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sweet Potato Curry 3
 Categories: Indian
      Yield: 4 Servings
 
      2 lb Sweet potatoes
      2 tb Butter; up to 4 tb, divided
      1 ts Mustard seeds
      1 cl Garlic; minced
      2    Hot green chiles;
           - de-seeded, chopped
      1 ts California fennel seed *
    1/4 ts Cayenne
      1 ts Black pepper; freshly ground
      1 c  Yogurt
      1 ts Potassium chloride
           - (sodium-free salt)
 
  * Wild fennel grows around here like a weed.  The seeds comparable
    to caraway seeds in size, and stronger flavored than Indian
    fennel.

  Wash & steam the sweet potatoes. I steamed them in the steamer basket
  while cooking jasmine rice.
  
  Measure fennel, cayenne, pepper, and potassium chloride into a small
  bowl.
  
  Heat half of the butter in a large skillet and pop the mustard seeds.
  Lower the heat and melt remaining butter. Add garlic and cook until
  it begins to brown on the edges. Add chiles and cook for 2 to 3
  minutes. Add spices and cook for 3 to 5 minutes. Add yogurt and turn
  off heat. Mix well.
  
  Transfer the steamed sweet potatoes to a baking dish. Mix in the sauce
  until well coated. Add salt to taste.
  
  Recipe by Ben Collver
  
  Adapted FROM: Monk's Cookbook, Kauai's Hindu Monastery, HI
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Beet Raita 2
 Categories: Indian, Side dish, Sauces, Dairy
      Yield: 4 Cups

  1 1/2 c  Plain yogurt
      2 ts Fresh ginger; peeled, minced
      2 ts Sugar
    1/2 ts Salt
      1 lb Beets; shredded
      2 tb Water
      1    Green chile; hot, diced

  Grate beets. Add 2 tb water. Microwave for 2 minutes on high. Stir.
  Microwave for 2 minutes more on high. Let cool.

  In a medium bowl, combine the yogurt, ginger, sugar, and salt, and
  stir well. Add the beets to the bowl, along with the diced chile.
  Toss gently to coat the beets with the yogurt mixture. Cover and
  chill. Serve cold or cool.

  Keeps up to 2 days in the refrigerator.

  Adapted FROM: recipe posted by Lyn Belisle

MMMMM
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