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FareShare Gazette Recipes -- November 2005 - R's
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* Exported from MasterCook * Red Lentil Pancakes Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup long grain rice 1/4 cup red lentils 1 cup warm water 1 teaspoon salt 1/2 teaspoon ground turmeric 1/2 teaspoon ground black pepper 2 tablespoons chopped fresh cilantro Oil for frying Place the long grain rice and lentils in a large mixing bowl, cover with water and set aside to soak for at least 8 hours or overnight. Drain off the water and reserve. Place the rice and lentils in a food processor and blend until smooth. Blend in the reserved water. Scrape into a bowl, cover with clear film (plastic wrap) and leave in a warm place to ferment for about 24 hours. Stir in the salt, turmeric, pepper and coriander. Heat a heavy frying pan over a medium heat for a few minutes until hot. Smear with oil and add about 2-3 tablespoons batter. Using the rounded base of a soup spoon, gently spread the batter out, using a circular motion, to make a pancake that is 6 inches in diameter. Cook in the pan for 1 1 /2 to 2 minutes or until set. Drizzle a little oil over the pancake and around the edges. Turn over and cook for about 1 minute or until golden brown. Keep the cooked pancakes warm in a low oven on a heat proof plate placed over simmering water while cooking the remaining pancakes. Serve warm. NOTES : Variation: Add 4 tablespoons grated coconut to the batter just before cooking. Contributed to the FareShare Gazette by Jennie in response to a request; 19 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Richeiado (Spice Rubbed Grilled Shrimp) Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound jumbo shrimp 1 tablespoon minced garlic 1 tablespoon peeled and grated fresh ginger 2 teaspoons cayenne pepper 1 teaspoon ground black pepper 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground turmeric 2 tablespoons fennel -- or gin 1 tablespoon jaggery 2 tablespoons mustard oil -- or olive oil 1 tablespoon fresh lemon juice Green salad Dinner rolls Place the shrimp in a shallow dish. To make the spice paste, combine the garlic, ginger, cayenne peppers, black pepper, cumin, cinnamon, cloves, turmeric, fennel or gin and the jaggery*. Rub the spice paste evenly over the shrimp. Set aside for 30 minutes at room temperature. In a large frying pan over high heat, warm the oil. When very hot, add the shrimp and cook, tossing until they turn pink and curl, about 5 minutes. Sprinkle with lemon juice. Serve immediately over a bed of green salad and accompanied with rolls. Contributed to the FareShare Gazette by Jennie; 28 November 2005. www.fareshare.net *
- - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 386 Calories; 18g Fat (43.0% calories from fat); 47g Protein; 7g Carbohydrate; 2g Dietary Fiber; 345mg Cholesterol; 343mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat. |
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