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FareShare Gazette Recipes -- October 2006 - E's

 

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Recipes Included On This Page

Easy Channa - Indian Chick Pea Curry

Egg Dinner Rolls

Eggplant Mashed Potatoes

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* Exported from MasterCook *

Easy Channa - Indian Chick Pea Curry

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 9-10 Oct 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- chopped finely
2 garlic cloves -- chopped
1 1/2 tablespoons canola oil
2 teaspoons Indian curry powder
3 tablespoons tomato ketchup
30 ounces chick peas -- (garbanzos) (1 can)
1 bunch coriander leaves -- (cilantro)
de-stemmed and chopped
----- optional -----
1 piece cinnamon -- (2-inch stick)
6 whole cloves -- crushed
4 cardamom pods -- crushed

Fry the onions in oil at medium-high heat until golden and translucent, 2
to 3 minutes. Add garlic, fry for a minute. Add cinnamon, cloves and
cardamom, fry for a minute (until the kitchen begins to smell really good).
Now add the curry powder to the onions, fry for a minute or two. As the
mixture begins to stick, add the ketchup to make it more pliable. Keep on
frying for about 5 minutes, stirring fairly constantly.

Once this "base masala" is ready (one hint is if the oil starts separating
from the mixture), just add the chickpeas, including the water they are in.
Stir to mix, heat until it boils, then cover and lower the heat to medium-
low. Cook for 15 minutes, take off heat and stir in coriander leaves. Serve
hot, with heated pita, tortillas, Indian bread (roti, naan or puri) or
rice.

Source : Indira for Chet Day Online Newsletter
Formatted by Chupa Babi in MC: 10.03.06

Note : McCormick's or other American "curry powder" just isn't as good as
the powder you can find in Indian stores. In case you are finicky and an
Indian store isn't easily available, a fair approximation can be made with
1/2 teaspoon coriander, 1/2 teaspoon cumin, 1/2 teaspoon turmeric, 1/4 to
1/2 teaspoon hot chili powder.

Indira Note: Although this is not absolutely authentic, it's quick (unlike
most Indian dishes) and easily made for a delicious approximation of the
real thing. Adding the optional ingredients helps the flavor, but a quick-
and-dirty onion-garlic-curry powder-ketchup-chick peas version isn't too
bad, either.

Contributed to the FareShare Gazette by Chupa; 17 October 2006.
www.fareshare.net



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* Exported from MasterCook *

Egg Dinner Rolls

Recipe By : BH&G
Serving Size : 24 Preparation Time :0:00
Categories : Volume 9-10 Oct 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups flour
1 package dry yeast
1 cup milk
1/4 cup sugar
1/4 cup butter
1/2 teaspoon salt
3 large egg yolks
1 large egg yolk -- slightly beaten
1 tablespoon water

In a large mixing bowl combine 1 1/2 cups of the flour and the yeast; set
aside.

In a medium saucepan heat and stir the milk, sugar, butter and salt, just
until warm (120F to 130F) and butter almost melts. Add to the flour
mixture. Add the three egg yolks, beat on low to medium speed for 30
seconds, scraping the sides of the bowl, beat on high speed for three
minutes. Stir in as much of the remaining flour as possible.

On a lightly floured surface, knead in enough of the remaining flour to
make a moderately stiff dough that is smooth and elastic. Shape into a
ball. Place in a greased bowl, turn over, cover and let rise until double.
Punch dough down, turn out onto a lightly floured surface. Divide in half,
then divide each half into 12 pieces. Cover and let rest for 10 minutes.

Meanwhile, grease baking sheets.

To shape rolls, roll each piece into a 12 inch rope, tie in a loose knot,
tuck top end under the roll, bring bottom end up and tuck it into center of
roll. Place three inches apart on prepared baking sheets; cover and let
rise until almost double. Brush rolls with mixture of egg yolk and water.

Bake in a 375F oven for 10 to 12 minutes or until golden.

Contributed to the FareShare Gazette by Jennie; 5 October 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 118 Calories; 3g Fat (25.6% calories from 
fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 71mg 
Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other 
Carbohydrates.


 

* Exported from MasterCook *

Eggplant Mashed Potatoes

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 9-10 Oct 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium eggplants -- (2 pounds each)
1/4 cup olive oil
1 teaspoon salt
Freshly ground black pepper
2 cups mashed potatoes
1 tablespoon sesame oil
1 teaspoon minced garlic
1 tablespoon peeled and grated ginger
1 tablespoon tahini
2 tablespoons soy sauce -- (Preferably Tamari)

Preheat the oven to 400F.

Cut the eggplants in half lengthwise, then slice each half lengthwise into
thirds. Keep the slices together, retaining the shape of the eggplants.
Slice across each eggplant at 1/2-inch intervals. With a wide spatula,
carefully lift the cut eggplant onto a lightly oil cookie sheet or roasting
pan. Drizzle with 3 tablespoons of olive oil and season with salt and
pepper. Cover with foil and roast for 45 minutes.

While the eggplant is roasting, prepare the mashed potatoes and keep warm
until ready to use. When it is tender, remove the eggplant from the oven
and puree in a food processor until smooth.

In a medium saucepan over medium heat, heat the remaining olive oil and
sesame oil, add the garlic and ginger; cook for 3 to 4 minutes, until
translucent. Add the eggplant puree, tahini, soy sauce and cook for 10
minutes. With a wooden spoon, stir in the warm mashed potatoes and heat
thoroughly. Season again with salt and pepper.

Green Beans were simply cooked in a slight bit of water to a tender crisp
state, buttered and salt and peppered.

Contributed to the FareShare Gazette by Jennie; 4 October 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 160 Calories; 11g Fat (58.2% calories from 
fat); 3g Protein; 15g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 652mg 
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 2 Fat.

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