Watermelon Rind Curry Trim off all of the outer green skin from the rind (about 3mm

thick). Now cube the watermelon rind. Set it aside. Next take out a saucepan fry onions and garlic on medium or slow heat. Now add 1/2 teaspoon each of turmeric powder, Ajwain (=carom or thymol) and nigella (=onion) seeds and 1 tablespoon each of cumin seeds and ginger paste. Fry for about 1-2 minutes or until the contents are fragrant and lightly toasted. If the sauce sticks to the pan, add 2-3 tablespoon of water. Add salt to your taste. Add green chilli or red chilli powder to your taste (optional). Now add cubes of watermelon rind and stir thoroughly so that rind cubes are covered with the seasoning. Add cup of water and cook on medium heat for 10 minutes stirring several times leaving the saucepan lid partially open enough for the steam evaporate. If it is becomes too dry before the rind is cooked (it will translucent like marrow or zucchinis) add a few more tablespoon of water. Garnish this dish with finely chopped cilantro, served with a side of boiled basmati rice. ..................... Watermelon Rind Stir Fry Ingredients: 1 Cup of Chopped Skinless Watermelon Rind 2 Thinly Sliced Onions 2 Tablespoons Peanut Oil 2 Tablespoons Sugar 3 Large Minced Garlic Cloves 1 Teaspoon Fresh Grated Ginger 1 Bunch of Chopped Green Scallions 1 Teaspoon of Fine Ground Table Salt 1/4 Cup Teriyaki Sauce

Preparation Instructions: To begin you will first need to take out a wok, and heat your peanut oil. As the peanut oil starts to smoke, add in the minced garlic, grated ginger root, chopped green scallions, and table salt. Stir fry these ingredients for two minutes, or until the onions become clear and tender. Next add in the sliced onions and chopped skinless watermelon rind. Cover the wok, and let the ingredients simmer. Next add in Teriyaki Sauce and superfine sugar. Whisk these ingredients together, then add the sauce to the wok, and vigorously mix all of the delicious ingredients together until the sauce starts to slightly thicken. Serve immediately over steamed white rice, garnished with a slice of real butter. ............................ Watermelon Rind Chicken Stir Fry

Ingredients: 1 Pound of Small Boneless Skinless Chicken Breast Strips 1 Cup of Chopped Skinless Watermelon Rind 1 Cup of Fresh Sugar Snap Peas 2 Thinly Sliced Vidalia Onions 1 Cup of Fresh Sliced Cabbage 2 Tablespoons of Planters 100% Pure Peanut Oil 2 Tablespoons of White Superfine Sugar 1 Cup of Swanson Natural Goodness Chicken Broth 3 Large Minced Garlic Cloves 1 Teaspoon of Fresh Grated Fresh Ginger Root 1 Bunch of Chopped Green Scallions 1 Teaspoon of Fine Ground Table Salt 1 Thinly Sliced Fresh Red Bell Pepper 1/4 Cup of Barefoot Contessa Maple Teriyaki Sauce 2 Tablespoons of Pure Cornstarch

Information: Serving Size 4 352 Calories Per Serving 9 Grams of Fat

Preparation Instructions: We would like to thank Tammy from Toledo Oregon for submitting this amazing watermelon rind chicken stir fry recipe. To begin you will first need to take out a wok, and

heat your peanut oil. As the peanut oil starts to smoke, add in the minced garlic, grated ginger root, chopped green scallions, and table salt. Stir fry these ingredients for two minutes, or until the onions become clear and tender. Next add in the small chicken strips, and fry them for three minutes. Moving along, next add in the sliced Vidalia onions, chopped skinless watermelon rind, sliced cabbage, sliced red bell pepper, sugar snap peas, and half a cup of the chicken broth. Cover the wok, and let the ingredients simmer. Next take out a small mixing bowl, and add in the remaining half cup of chicken broth, Barefoot Contessa Maple Teriyaki Sauce, superfine sugar, and cornstarch. Whisk these ingredients together, then add the sauce to the wok, and vigorously mix all of the delicious ingredients together until the sauce starts to slightly thicken. Serve immediately over steamed white rice, garnished with a slice of real butter. .....................