Cumin-Coriander Patties with Vegetable Sides

COCONUT AND BEET SALAD

Peel then slice into matchsticks 4-5 large beets. Easier than it sounds but beware of purple staining! Set aside.

In a blender puree 1/2 cup grated coconut (unsweetened) with about 2/3 cup of warm water. Set aside as well.

Now heat 1-2 T. oil in a large and deep skillet over medium-high heat. When the oil is hot add: 4 curry leaves, 1 minced jalapeno chili and 1 minced shallot. Cook for 2 minutes then add the beets to the pan. Add 1 T. rice vinegar, a t. of salt and a t. of sugar. Stir well for 2 minutes.

Add most of the blended coconut "milk" to the pan and boil for 2 minutes. Cover, reduce heat to low and cook for 20 minutes. Check the liquid now and then to make sure nothing burns.

Add the remaining coconut milk and 4 more curry leaves. Simmer uncovered, stirring now and then, until the beets are almost dry. Remove from the heat and add more salt to taste.

Serve at room temperature.

SPICED GRATED KERALA CARROTS

Grate 5 medium-sized and peeled carrots and set aside. This is easier with a food processor.

Heat 2 T. oil in a large skillet over medium-high heat and add 1 t. of black mustard seeds. When they begin to pop (keep a cover handy for this) add 1/2 cup minced onion and 1/2 t. turmeric and cook for a minute. Now add 1 T. of minced ginger, 3-4 sliced green chilies and 10 curry leaves. Fry until the onion is soft (about 5 minutes).

Add the carrots to the pan along with salt and pepper. Stir-fry for another 5 minutes taking care not to burn. You may need to reduce the heat a bit.

Remove skillet from the flame and let sit for 30 seconds. Stir in 1/2 cup plain yogurt and mix well. Do NOT let the yogurt boil.

Serve at room temperature or cold. Keeps in fridge for 2 days.

CUMIN AND CORIANDER PATTIES

In a large mixing bowl combine: 1 lb. of good ground beef or turkey, 1/2 cup minced onions, a t. of dried ginger, 1/2 t. of cayenne pepper, 1-2 t. salt, 1/4 cup plain yogurt, 1 t. ground cumin, 1 t. ground coriander, 1/2 a bunch minced cilantro and 1 t. white vinegar. Mix well with your hands and let sit for 30 minutes in the fridge.

When ready to cook the patties you may grill or broil them. Pan-frying works as well.