Lemon Rice
Rice 1 cup
Rice 1 cup
Onion 1 large
2 1/2 cups rice (basmati preferred)
Baba Ganouj (Tangy Eggplant Dip)
Yield: 6 sandwiches
2 md Eggplants
2 tb Tahini
2 Garlic cloves,
pressed
Juice
of 1 lemon
2 tb Chopped fresh parsley (opt)
1/2 t Salt
Black
pepper to taste
Preheat oven to 300'F. Pierce eggplant with a fork and
bake whole
until eggplant begins to deflate (about 40 minutes). Let cool
and
scoop out insides and mash with a fork. Add remaining
ingredients and
mix well. Makes 4-6 sandwiches or serves 6-8 as a dip.
Nutritional analysis per serving: 62.7 calories; 1.8 grams
total fat;
(0.3 grams saturated fat); 1.3 grams protein; 10 grams
carbohydrates;
0 milligrams cholesterol; 139.9 milligrams sodium.
BHINDI SUBJI (OKRA AND TOMATOES)
Serving Size : 4 Preparation Time :0:00
Categories :
Indian
Vegan
Vegetarian
Main Dish
Amount Measure
Ingredient -- Preparation Method
-------- ------------ --------------------------------
2
pounds Okra -- fresh or thawed
1/4
teaspoon Turmeric
4 tablespoons
Vegetable oil
16
ounces Stewed tomatoes (1 can=3D8 oz)
1
each Onion -- medium and minced
2 tablespoons
Vinegar
4
each Garlic cloves -- chopped
1/2
cup Water
1/2
teaspoon Cumin seed
1
tablespoon Black pepper -- ground
2
each Green chilies -- chopped
1
pinch Salt
1/4
cup Coriander
leaves-fresh/chopd
Wipe okra gently with moist kitchen towel. Cut each into 4
pieces and set=
aside.
Heat vegetable oil in a skillet. Add onions, garlic,
cumin seed, chilies=
(optional), and coriander leaves. Saute 4 to 5
mins. Add turmeric. Stir=
once or twice.
Add tomatoes, vinegar and 1/2 cup water. Bring to a
boil. Lower heat and=
simmer 15 mins.
Add okra, black pepper and salt. Cover and cook until
okra is tender,=
about 20 mins.
Baarta - Penjabi Style Eggplant
Makes: Enough for 4 people as a side-dish. use 2 eggplants and half everything else for two people
Ingredients:
3 med eggplants
3 T oil
2 onions, sliced into
think rings
5 cloves garlic
1.5 t turmeric
1 t crushed red chile
1/2 t ground cumin
3/4 t black pepper
1 T ground corriander
2-3 ripe tomatoes, chopped into
bite-sized pieces
1 C frozen peas
1 T tamarind concentrate*
4 T fresh lemon juice
1/2 C cilantro
[* Tamarind concentrate is available in Indian, Pakistani and
Middle Eastern stores.
Don't buy the blocks of tamarind pulp by mistake as it's a pain to
use].
Instructions:
Punch holes all over the eggplants with a fork. Bake at 450
until
partially darkened, soft, and mangled looking. (About 45
minutes.) It
will look awful on the outside but will be nice and roasted on the
inside.
Put groups of ingredients in individual small glasses or other
containers.
The turmeric and chile in one; the cumin, black pepper, and
coriander in
a second; the tamarind and lemon juice in a third.
While the eggplant is cooking fry the onions in the oil over
med/med-high
heat until they turn golden brown. Add the garlic for the last
two
minutes. Add the turmeric and red chile and sizzle, then add
the cumin,
black pepper and coriander, and stir.
Add the tomatoes and peas and continue cooking, stirring
frequently until
the tomatoes are dissolved and the mixture has a saucy
consistency. (You
may have to add a little water to prevent scorching.)
Mix the lemon juice and tamarind until smooth. Add into the
onion/tomato
mixture.
Let the eggplant cool enough to handle. Scoop out the
eggplant pulp
(should be soft) and mush. Then add it into the other
mixture. Take off
heat and add in the cilantro.
Optional: You can add chunks of paneer if you want to get real
fancy.
Couscous Pilaf with Saffron Cream
Serving Size : 6 Preparation Time :0:00
Categories : Indian, Pakistani, Sri
Lankan* Main courses, vegetarian*
Amount Measure
Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pilaf:
1
tablespoon extra virgin olive oil
1/2
teaspoon coriander seeds
2/3
cup diced red bell pepper
1/4
teaspoon cayenne
1/4
teaspoon ground cinnamon
3
cups water or vegetable stock
1 1/2
cups uncooked couscous
salt and pepper -- to taste
4 tablespoons
chopped fresh mint
(or 2tbl chopped fresh thyme)
Saffron Cream:
1/2
cup neufchatel cheese or cream
cheese
1/3
cup low-fat yogurt
pinch saffron threads -- crushed
Pilaf:
Heat oil in a saucepan over medium heat. Add coriander
seeds and fry until toasted. Stir in bell pepper, cayenne,
and cinnamon; saute until barely tender, about 4 minutes.
Pour in water or stock and bring to a boil. Stir in couscous,
cover and remove from heat. Let sit 10 to 15 minutes.
Couscous is ready when grains swell and liquid is absorbed.
If liquid remains, return to low heat briefly and cook until
absorbed. Season with S&P and mint (or thyme).
Saffron Cream:
Combine neufchatel or cream cheese, yogurt, and saffron in
a blender or food processor. Blend until creamy. Serve on
the side.
Per serving (with 1tbl Cream): Cal 141 / Prot 5g / Fat 5g /
Carb 21g / Chol 8mg / Sodium 219mg / Fiber 3g
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