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Text File | 1992-03-30 | 13KB | 382 lines

Rec.Food.Recipes Digest #114
Tue 16 Apr 1991

OV:   Bengal Red Lentils with Spices (Terri Huggett)
OV:   Yellow split peas with spices (zucchini variation) (Anne Louise Gockel)
OV:   Simple toovar dahl recipe (U15297)
Ool:  Lemon Crepes (Lynn M Alford)
Ool:  Chocolate Crepes (Lynn M Alford)
Ool:  Beef Stroganoff Crepes (Lynn M Alford)
Ool:  Hot Fudge Crepes (Lynn M Alford)

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.RH REC.FOOD.RECIPES-#114 DAHL-BENGALI OV "8 Apr 91" 1991
.RZ "BENGALI MASAR DAHL" "Bengal Red Lentils with Spices"
.KY INDIAN
This is a recipe for one of my favorite dahl dishes. Hope it comes close to
what you seek. This dish also improves with time.
.PP
From 'Classic Indian Vegetarian and Grain Cooking', Julie Sahni
.IH
.IG "1 1/2 cups" "red lentils" "340 g"
(masar dahl)
.IG "6" "hot green chilies"
.IG "1/2 tsp" "turmeric"
.IG "4 1/2 cups" "water" "1 l"
.IG "1 1/2 tsp" "salt"
or to taste
.SH "For flavoring the dahl:"
.IG "4 Tbls" "usli ghee" "65 ml"
(clarified butter) or light vegetable oil
.IG "1 cup" "minced onion" "225 ml"
.IG "1 Tbls" "grated or crushed ginger"
.IG "1 cup" "finely chopped tomatoes"
.SH "For the spice-perfumed butter:"
.IG "2 Tbls" "usli ghee or light vegetable oil"
.IG "1 Tbls" "panch phoron mix"
(equal quantities of cumin seed, fennel seed, brown mustard seed, fenugreek
seed, and black onion seed)
.IG "4" "bay leaves"
.IG "4" "dry red chili pods"
.IG "2 tsp" "minced garlic"
(optional)
.PH
.SK 1
Pick, clean, wash and cook the dahl using the red lentils, chilies,
turmeric, salt and water. Put the ingredients in a deep pot; bring to
boil. Stir often to make sure they do not lump together. Cook over
medium heat, partially covered for 25 minutes. Cover, reduce heat,
and continue cooking for an additional 10 minutes or until soft.
.SK 2
While the lentils are cooking heat the usli ghee in a large frying pan
over medium-high heat. When it is hot, add the onion and fry, stirring
constantly, until golden brown (about 10 minutes). Add the ginger and
tomatoes and continue frying until the tomatoes are cooked and the
contents reduce to a thick pulp (about 8 minutes). Stir frequently to
prevent sticking and burning.
.SK 3
Blend the fried onion-tomato paste and salt to taste into the dahl;
continue cooking for an additional 10 to 15 minutes or until the flavors
have blended in. Keep the dahl on a low simmer while you make the
spice-perfumed butter.
.SK 4
Measure the spices and place them right next to the stove in separate
piles. Heat the usli ghee in a small frying pan over medium-high heat.
When it is hot, add the panch phoron spice blend. When the mustard seeds
are spaterring and the cumin turns a little darker (about 15 seconds),
add the bay leaves and chili pods. Continue frying until the chili turns
dark (15-20 seconds), turning and tossing them. Turn off the heat, add
the garlic, and let mixture fry, sizzling for 25 seconds or until it
looks light golden. Pour the entire contents of the pan over the dahl,
mix well, and serve.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour.
.I Precision:
measure ingredients.
.WR
Terri Huggett
<[e-mail]>


.RH REC.FOOD.RECIPES-#114 DAHL-BASIC-1 OV "8 Apr 91" 1991
.RZ "BASIC DAHL" "Yellow split peas with spices (+ zucchini variation)"
.KY INDIAN
I have two dahl recipes that I like to use. They are basically the same
except one is dahl and the other is dahl with zucchini. I believe that Indian
cooks use a special type of yellow split pea for dahl. They also have other
special types of dried pulses that they use. Several Indian cookbooks mention
that standard dried yellow split peas or red lentils are fine for dahls. I
use yellow split peas for most, and red lentils for some different dishes.
.IH "Basic Dahl"
.IG "1.5 cups" "yellow split peas" "340 ml"
.IG "1 in" "piece of ginger" "2.5 cm"
.IG "1 tsp" "tumeric"
.IG "1 Tbls" "ghee or butter" "15 ml"
.IG "1 tsp" "cumin"
.IG "1-2" "dried red chili peppers"
.IG "2+" "galic cloves"
(diced)
.IG "" "salt"
.PH
.SK 1
Pour
.AB "3 cups" "675 ml"
of boiling water over the yellow split peas. Remove from
heat, skim off any scum and let cool and soak for an hour or so.
.SK 2
Pour off the water and rinse the peas. Add water until the peas are
covered, about
.AB "3 cups" "675 ml" .
Don't add much more than this though! Put over
medium heat and bring to a boil. Add ginger cut into several sections,
and tumeric. Cook until the peas are done and almost start to
disintegrate (probably 30-60 minutes depending on the peas). Add more
water if neccessary. You want to maintain a fairly thick consistency.
AFTER they are done cooking, add some salt to taste. Do not add the salt
until they are done cooking (this warning is in a number of Indian
cookbooks).
.SK 3
Melt ghee or butter. When hot, add cumin, dried red chili peppers and
garlic. Saute to release the spices. Pour the oil over the dahl and mix
it in.
.SH "Variation: With Zucchini"
Follow the recipe given above.
.PP
When the peas are almost done cooking, cut 2 med zuccini's into
.AB "1/2 inch" "1 cm"
rounds.
Place the zucchini on top of the dahl and cook for another 20 minutes or more
until the zucchini is buttery soft. Continue with the ghee/butter and spices.
.NX
Some people claim that the best way to prevent dried beans from giving you gas
is to pour boiling water over them, soak them for a while and then throw the
soaking water away. After rinsing the beans, cook them in fresh water. I
often use this method, but I can't claim that it's a cure-all for digestive
problems. People who eat dried beans regularly have fewer problems than
people who eat them seldom.
.PP
Alternatively you can cook
.AB "1-2 cups" "250-450 ml"
of peas in about
.AB "5 cups" "1 l"
of water without
presoaking them in any way.
.SH RATING
.I Difficulty:
easy.
.I Time:
2 hours.
.I Precision:
measure ingredients.
.WR
Anne Louise Gockel
[e-mail]


.RH REC.FOOD.RECIPES-#114 DAHL-TOOVAR OV "6 Apr 91" 1991
.RZ "TOOVAR DAHL" "simple toovar dahl recipe"
.KY INDIAN
Dahls are of various kinds. They can be made from mixes of or individual
dahls. Here are some of the names of pulses/lentils used in dahls:
.RS
\fBtoovar\fR or sometimes called \fBarahar\fR dahl (available Indian store).br
\fBmasoor\fR dahl (pink/orange lentil, Indian and Gourmet food stores).br
\fBchana\fR dahl (split pea, yellow).br
\fBmung\fR dahl (yellow broken mung from beans, Indian stores).br
\fBurad\fR dahl (whole unhulled dahl black, Indian store).br
.IH "A simple toovar dahl recipe:"
.IG "1/2 cup" "dahl" "110 ml"
.IG "1" "medium onion"
.IG "1" "medium tomato"
.IG "2 tsps" "oil"
.IG "1" "red whole dried chili pod"
.IG "1/4 tsp" "mustard seeds"
.IG "1/4 tsp" "cumin seeds"
.IG "" "a touch of hing"
(asafoetida, optional, use cobra brand for mild flavor)
.IG "1/4 tsp" "turmeric"
.IG "" "a sprig of curry leaves"
.IG "" "salt to taste"
.PH
.SK 1
Pressure cook washed dahl with turmeric in
.AB "2 1/2 cups" "1/2 l"
water for 5 minutes.
If cooked without pressure cook in pot with lid over low heat after
allowing it to come to a boil. This method takes about 45 mins or more.
Dahl should be well cooked with a near pureed look.
.SK 2
Add salt.
.SK 3
Heat oil over medium flame, add mustard seeds. When it starts to splutter
add cumin and broken red chilli pod. Add hing and curry leaves. Add finely
chopped onions and when brown add chopped tomatoes. Stir for 2-3 minutes
and top the dahl with this seasoning.
.SK 4
Serve with fluffy rice and pappad and pickle.
.NX
You can also vary this basic recipe by adding some sauteed veggies like
zuchini, carrots, green peppers etc.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
approximate measurements.
.WR
[e-mail]


.RH REC.FOOD.RECIPES-#114 CREPES-LEMON Ool "13 Apr 91" 1991
.RZ "LEMON CREPES" "Unusual crepe batter"
This is a fairly unusual crepe batter, and is taken from 'Wonderful Ways to
Prepare Crepes and Pancakes' by Jo Ann Shirley. Published by Ayers and James
(Aus.), Stafford Pemberton Publishing (UK) or Prestige Books (US).
.IH
.IG "3" "eggs"
.IG "2" egg yolks"
.IG "1/4 cup" "lemon juice" "55 ml"
.IG "3/4 cup" "milk" "165 ml"
.IG "1 cup" "plain flour" "125 g"
.IG "1 Tbls" "sugar"
.IG "1/2 tsp" "salt"
.IG "1 1/2 Tbls" "vegetable oil" "25 ml"
.IG "2 tsp" "grated lemon rind"
.PH
.SK 1
Beat the eggs, egg yolks, and lemon juice together. Add the milk and
stir well.
.SK 2
Sift flour, salt, sugar together and gradually add to the egg mixture.
Add vegetable oil and blend thoroughly. If batter appears lumpy, pour
through a sieve.
.SK 3
Stir in lemon rind and set aside for at least one hour before use.
.SK 4
Check just before starting to cook and if it is too thick, thin with
another tablespoon or two of milk. Pour two tablespoons of batter in
center of hot, lightly oiled pan. Tip pan to spread the batter. Cook
until top is dry. Turn over and cook other side for 15 seconds.
.SH RATING
.I Difficulty:
easy.
.I Time:
10 mins + standing time + cooking time.
.I Precision:
measure ingredients.
.WR
Lynn M Alford
[e-mail]


.RH REC.FOOD.RECIPES-#114 CREPES-CHOC Ool "13 Apr 91" 1991
.RZ "CHOCOLATE CREPES" "Unusual crepe batter"
This is a fairly unusual crepe batter, and is taken from 'Wonderful Ways to
Prepare Crepes and Pancakes' by Jo Ann Shirley. Published by Ayers and James
(Aus.), Stafford Pemberton Publishing (UK) or Prestige Books (US).
.IH
.IG "3" "eggs"
.IG "1 1/4 cups" "buttermilk" "280 ml"
.IG "1/2 tsp" "vanilla"
.IG "1 cup" "plain flour" "125 g"
.IG "2 Tbls" "sugar"
.IG "1 1/2 Tbls" "vegetable oil" "25 ml"
.IG "2 Tbls" "cocoa"
.PH
.SK 1
Beat the eggs, then add buttermilk and vanilla. Mix well.
.SK 2
Sift flour, cocoa, sugar together and gradually add to the egg mixture.
Add vegetable oil and blend thoroughly. If batter appears lumpy, pour
through a sieve. Set aside for at least one hour before use.
.SK 3
Check just before starting to cook and if it is too thick, thin with
another tablespoon or two of milk. Pour two tablespoons of batter in
center of hot, lightly oiled pan. Tip pan to spread the batter. Cook
until top is dry. Turn over and cook other side for 15 seconds.
.SH RATING
.I Difficulty:
easy.
.I Time:
10 mins + standing time + cooking time.
.I Precision:
measure ingredients.
.WR
Lynn M Alford
[e-mail]


.RH REC.FOOD.RECIPES-#114 CREPES-BEEF Ool "13 Apr 91" 1991
.RZ "BEEF STROGANOFF CREPES" "Unusual crepe filling"
This is a fairly unusual crepe filling, and is taken from 'Wonderful Ways to
Prepare Crepes and Pancakes' by Jo Ann Shirley. Published by Ayers and James
(Aus.), Stafford Pemberton Publishing (UK) or Prestige Books (US).
.IH
.IG "18" "crepes"
.IG "1/3 cup" "butter" "75 g"
.IG "1" "onion"
.IG "2" "cloves garlic"
.IG "1/2 lb" "mushrooms" "250 g"
.IG "2 lb" "rump steak" "1 kg"
.IG "1/4 tsp" "ground cumin"
.IG "1/4 tsp" "marjoram"
.IG "2 tsp" "Worcestershire sauce"
.IG "1/3 cup" "tomato sauce" "75 ml"
(ketchup)
.IG "1/3 cup" "red wine" "75 ml"
.IG "1/2 tsp" "black pepper"
.IG "1/3 cup" "beef stock" "75 ml"
.IG "2 tsp" "salt"
.IG "2 cups" "sour cream" "450 ml"
.IG "" "chopped chives"
.PH
.SK 1
Make basic crepes (plain ones).
.SK 2
Saute onion and garlic in butter until the onion is soft. Slice the
mushrooms thinly and and to pan. Cook 5 minutes.
.SK 3
Cut steak into thin strips and add to pan along with cumin, marjoram,
worcestershire and tomato sauce. Stir frequently and cook until the
meat browns.
.SK 4
Add the wine, stock, salt, pepper and cook until meat is tender.
.SK 5
Add sour cream and heat just until warm.
.SK 6
Now fill each crepe with stroganoff mixture. Fold over and put into
shallow buttered baking dish. Bake at
.TE 350 180
in oven for 20
minutes. Sprinkle with chives and serve.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Lynn M Alford
[e-mail]


.RH REC.FOOD.RECIPES-#114 CREPES-FUDGE Ool "13 Apr 91" 1991
.RZ "HOT FUDGE CREPES" "Unusual crepe filling"
.IH
.IG "12" "chocolate crepes"
(see recipe 'CHOCOLATE CREPES')
.IG "1/2 cup" "butter" "100 g"
.IG "1 cup" "sugar" "200 g"
.IG "3/4 tsp" "instant coffee"
.IG "1/3 cup" "cocoa" "75 ml"
.IG "1 cup" "cream" "225 ml"
.IG "1 1/4 tsp" "vanilla"
.IG "" "chocolate ice cream"
.PH
.SK 1
Make crepes and set aside.
.SK 2
Melt butter in saucepan and add sugar, coffee, and cocoa. Blend
thoroughly. Gradually add creme and cook over medium heat, stirring
constantly for about five minutes.
.SK 3
Remove from heat and add vanilla.
.SK 4
Put small scoops of ice cream on each crepe and fold over. Pour hot
fudge over crepes, sprinkle with chopped nuts and serve immediately.
.SH RATING
.I Difficulty:
easy.
.I Time:
10 mins + time to make crepes.
.I Precision:
measure ingredients.
.WR
Lynn M Alford
[e-mail]