Potatoes are a
wonderful vegetable that is abundant throughout the year and is high
in vitamin C. Potatoes are also a wonderful source of potassium, iron,
and vitamins C, and B1. Potato peelings are also rich in the mineral
elements. At least 60% of the potassium in the potato is so close
to the skin that it cannot be saved if the potato is peeled. The potato
rice recipe below is a fun and delicious way to incorporate potatoes
into your menu!
The ginger
chutney is a healthy and tasty dish to add flavor to any recipe.
In ancient India, ginger was the given the name "universal
medicine". Ginger is used as a wonderful digestive stimulant
and tonic around the world along with being remarkably effective
against parasites. Ginger has benefits for the heart as well and
in Cornell Medical School researchers published its benefits in
the New England Journal of Medicine in 1980. Ginger has aspirin-like
effects, anti-oxidant effects and strengthens the heart muscle and
lowers cholesterol. Ginger also reduces fevers and chills. Ginger
relieves inflammation in joints while protecting the digestive system
from ulcers.
POTATO RICE
Ingredients:
1 cup rice
3 Medium size potatoes (preferably organic)
½ inch piece of ginger (chop into small pieces)
Small piece of green pepper (chop into small pieces)
½ teaspoon cumin seeds
½ teaspoon mustard seeds
1 tablespoon olive oil (not extra virgin)
3 branches of cilantro (chopped)
Pinch of turmeric
1/8 teaspoon celtic sea salt
Cook the
rice in 2 cups of water.
Wash the
potatoes well and if the potatoes are organic do not remove the
skin.
Cut the potatoes
into 1-inch pieces.
Heat the
olive oil on medium heat then:
a.) Add cumin seeds and mustard seeds.
b.) When the mustard seeds start to pop, add chopped ginger and
pepper and stir well.
c.) Add potato pieces, salt and turmeric and cover.
Cook on medium
heat for 15 minutes.
As soon as
the potatoes are soft mix them well.
After the
rice is cooked add the rice to the potatoes.
(Tip: Do not add all of the rice at once. Add ¼ of cooked
rice and mix, and continue adding small amounts of rice and mix
it well).
Garnish with
chopped cilantro.
GINGER CHUTNEY
Ingredients
2" piece of fresh ginger (chopped in half)
6- 8 dates (Soak them in 1 cup of hot water for 15 minutes)
Lemon Juice (made from ½ lemon)
Celtic Sea Salt (to taste)
Pinch of turmeric
Blend
all of the above ingredients together and this makes delicious chutney.
You can eat it with the potato rice. Enjoy!!
Mrs.
Mani Chari is a professional Indian classical dancer and musician.
She introduced Indian vegetarian cooking at a University in Ohio
and has taught cooking classes in San Diego and Los Angeles. She
offers cooking classes where she teaches the cooking techniques
and explains the health benefits of the spices and nutritional benefits
of the dishes. Mrs. Chari can be reached at (619) 275-8073 or please
visit their website at http://www.charicenter.com.
Mrs.
Mani Chari is a professional Indian classical dancer and musician.
She introduced Indian vegetarian cooking at a University in Ohio
and has taught cooking classes in San Diego and Los Angeles. She
offers cooking classes where she teaches the cooking techniques
and explains the health benefits of the spices and nutritional benefits
of the dishes. Mrs. Chari can be reached at (619) 275-8073 or please
visit their website at 
