 |
|
|
|
|||
|
Prep Time: 15 minutes, plus 12 hours to ferment, Cook Time: 20 minutes, Makes: about 15 pancakes
2 c. organic basmati rice, parboiled 1 c. organic yellow or ivory lentils or channa dal 1/2 tsp. fenugreek seeds 2 tsp. salt 1/2 c. ghee (clarified butter, available in our ethnic food aisle) or Henry's Canola Oil Soak rice, lentils and fenugreek in water overnight. Drain, place in a blender, pulse until a smooth paste forms. Add enough water to make a thick batter. Add salt, sugar and baking soda, pulse to mix well. Pour into a bowl and allow to ferment (rise) at room temperature for 5-6 hours, or overnight. Add more water, if needed, to keep batter similar to a traditional pancake batter consistency. Check consistency of the batter, and if needed, add more water. Heat a griddle or nonstick pan over high heat. Brush with ghee or canola oil. Ladle about a 1/4 cup batter onto the griddle. Spread it into a thin circle (about 4-inches in diameter) using the bottom of the ladle. Add a little more ghee or oil around the edges of the pancake if needed. When edges begin to brown, flip over and cook for 30 seconds longer. Remove from pan, add fillings and toppings, and enjoy. Spinach Dal Prep Time: 15 minutes, Cook Time: 30 minutes, Serves 4 1 c. organic yellow dal 2 tbsp. ghee or Henry's Market Canola Oil 2 tsp. fresh ginger, grates 2 cloves garlic, minced 1/2 yellow onion, finely chopped 1 bunch organic fresh spinach, cleaned and chopped 1 tsp. jalapeno, finely chopped 1 tbsp. tomato paste 2 tbsp. cilantro, finely chopped 1/4 tsp. cinnamon 1/4 tsp. clove 1/4 tsp. cumin 1/2 tsp. mustard seeds 1/2 tsp. ground turmeric Rinse dal, place in a saucepan, cover with water. Simmer for 20 minutes, or until very soft. Drain if necessary. Heat ghee in a large sauté pan; add ginger, garlic and onion. Cook for 10 minutes, until onions are very soft. Add spinach, jalapeño, tomato paste cilantro and spices. Cook for 2 to 3 minutes, until the spinach wilts and turns bright green. Stir in cooked dal. Add a little water if needed. Serve hot, wrapped into dosa pancakes. Mint Yogurt Prep Time: 5 minutes, plus 12 hours to drain, Makes: 1 cup 1 (8 oz.) container plain organic yogurt 1 (8x8) piece of triple layered cheesecloth 1 rubber band 1 chopstick 3 tbsp. fresh mint, chopped salt and pepper to taste Spoon yogurt onto layered cheesecloth. Pull corners up to form a bundle. Secure with a rubber band. Push a chopstick through rubber band and place bundle in a two-cup measuring cup. The chopstick should suspend the yogurt over the bottom of the measuring cup. Refrigerate overnight. There will be quite a bit of water (whey) at the bottom of the cup. Squeeze slightly and place thickened yogurt in a mixing bowl. Stir in mint, add salt and pepper to taste. Ginger Peach Chutney Prep Time: 10 minutes, Cook Time: 40 minutes, Makes: about 2 cups 2 tsp. Henry's Canola Oil 1/2 c. red onion, finely chopped 1 clove garlic, minced 1/4 tsp. cumin 1/4 tsp. allspice 1/2 tsp. cinnamon 2 c. peaches, thawed and chopped 1/2 c. golden raisins 1/4 c. brown sugar 1/4 c. Henry's Organic Orange Juice 3 tbsp. rice vinegar 1 tbsp. orange zest 1/4 c. crystallized ginger, chopped Heat oil in a saucepan; add onion and garlic. Cook 2 to 3 minutes, or until onions are soft. Add cumin, allspice and cinnamon. Cook for a minute or until spices are fragrant. Add the rest of the ingredients. Heat to a boil, reduce to a simmer, cook for 30 minutes, or until the mixture is thickened. |
|||
|
||||||||||||||||||||||||||||||||||||||||||||||||||||