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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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