Garam Masala ? #3 of 3

[Guest guest]

Red Lentil Burgers

Spiced Lentil Crunch

Tandoori Marinade

Yellow Peas and Rice with Onion Relish

 

 

* Exported from MasterCook *

 

Red Lentil Burgers

 

Recipe By :Vegetarian Delights CD

Serving Size : 6 Preparation Time :0:40

Categories : Illustrated Main Course

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

14 ounces red lentils

2 tablespoons fresh coriander

2 tablespoons fresh parsley

1 onion

2 garlic cloves

1/2 ounce fresh ginger

1 carrot

2 celery sticks

2 eggs

1 1/2 cups bread crumbs -- plus

1/2 cup bread crumbs if needed

1/2 cup flour

2 teaspoons garam masala

salt and pepper

oil for frying

 

Wash and sort the lentils. Pour the lentils into a saucepan and cover with

water, so that the water is double the height of the lentils. Bring to a boil

and cook on medium heat for 10 minutes, until they are tender. Drain the lentils

for 30 minutes. Process half of the lentils in the food mill or food processor.

 

Peel and finely DICE the onion. Peel and finely dice the GARLIC. PEEL and grate

the ginger. Peel and finely dice the CARROT. Finely chop the celery. Beat the

eggs.

 

Heat the oil in the frying pan over medium heat and fry the chopped onion,

garlic and ginger. Cook until the onion is translucent. Add the diced carrot and

chopped celery and continue cooking until the vegetables are soft. CHOP the

coriander and parsley.

 

In a bowl, mix the cooked vegetables with the pureed lentils, whole lentils,

chopped coriander, chopped parsley and just over half of the bread crumbs. Add

more breadcrumbs if the mixture is too soggy. Season with salt and pepper.

 

SHAPE the burgers. Divide the mixture into patties. Mix the flour with the garam

masala, salt and pepper. Coat the patties with the seasoned flour. Dip the

patties into the eggs and then into the bread crumbs. Heat the oil in a shallow

frying pan, and fry the burgers over medium-low heat until they are golden

brown, about 10-12 minutes. Drain on a paper towel.

 

Source:

" Arome/Global Star Software 1996 "

T(Cooking):

" 0:25 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 182 Calories; 3g Fat (15.5% calories from

fat); 7g Protein; 31g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 257mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

 

Serving Ideas : Serve with spaghetti al pesto or with horseradish sauce.

 

NOTES : This is an unusual and tasty way of using lentils, which can be served

in place of meat-based burgers.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2130706543 0 0 0 2130706543

 

 

* Exported from MasterCook *

 

Spiced Lentil Crunch

 

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories : March 2001 Snacks

The Low-Fat Cook

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dried Red Chief (decorticated) lentils

4 cups vegetable broth

2 1/2 teaspoons garam masala

 

Sort lentils and discard debris. Rinse lentils, drain, and put in a 2- to

3-quart pan. Add broth and 1 teaspoon garam masala. Bring to a boil over high

heat. Stir, and when boil resumes, reduce heat to a gentle simmer; stir

occasionally, until lentils are barely tender to bite, about 5 minutes. Pour

into a strainer over a bowl and drain well; reserve broth for other uses or

discard. Mix 11/2 teaspoons garam masala with lentils.

 

Rub 2 baking pans (each 10 by 15 in.) evenly with oil. Divide lentils equally

between pans and spread into a level layer.

 

Bake in a 375° regular or convection oven until lentils are lightly toasted and

crisp to bite, 10 to 12 minutes, stirring occasionally. Let cool in pan about 10

minutes. Lentils may soften when cool; if so, return to oven and stir

occasionally until they are again crisp to bite.

 

Pour lentils into a serving bowl. Add more garam masala and salt to taste.

Serve, or store airtight up to 2 weeks.

 

Per tablespoon (from magazine): 55 cal., 11% (6.3 cal.) from fat; 5.4 g protein;

0.7 g fat (0.1 g sat.); 6.9 g carbo (1.4 g fiber); 50 mg sodium; 0 mg chol.

 

Source:

" Sunset Magazine; 03/01; Page 168 "

Copyright:

" Sunset Publishing Corporation "

Yield:

" 1 cup "

Start to Finish Time:

" 0:25 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 41 Calories; trace Fat (2.5% calories

from fat); 3g Protein; 7g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 1mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat.

 

NOTES : Garam masala, an Indian spice blend, is available in well-stocked

supermarkets and Indian grocery stores. If you can't find the blend, use this

mixture: Stir together 3/4 teaspoon each ground coriander and ground cumin; 1/4

teaspoon onion salt; and 1/8 teaspoon each pepper, cayenne, and garlic salt.

Nutr. Assoc. : 3123 20116 0

 

 

* Exported from MasterCook *

 

Tandoori Marinade

 

Recipe By :The Vegetarian Grill, Andrea Chesman

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup plain yogurt

2 cloves garlic -- minced

1 teaspoon minced fresh ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon salt

3/4 teaspoon garam masala

1/8 teaspoon ground red pepper

 

Stir together the yogurt, garlic, ginger, cumin, coriander, salt, garam masala,

and red pepper.

 

Use immediately.

 

S(ISBN):

" 1-55832-127-6 (paperback) "

Copyright:

" 1998 "

Yield:

" 1 cup "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 172 Calories; 9g Fat (44.3% calories from

fat); 9g Protein; 15g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol;

2250mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1

Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Yellow Peas and Rice with Onion Relish (Golden Kichuri)

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup yellow split peas

1 2/3 cups basmati rice

3 tablespoons ghee or vegetable oil

1/2 teaspoon cumin seeds

1/4 cup chopped cilantro

1/2 teaspoon Garam Masala

1/2 teaspoon turmeric

3 cups water OR Stock for Curried Dishes (pg 197)

salt

ONION RELISH:

1 white onion -- quartered and very thinly sliced

1/2 teaspoon salt

juice of 1/2 lemon

1/2 teaspoon paprika

1/2 teaspoon cayenne

2 tablespoons chopped cilantro

 

Soak the peas and rice separately in enough warm water to cover amply -- the

peas for 3 hours and the rice for 1 hour. Drain.

 

Heat the ghee over medium-high heat in a heavy skillet or saucepan large enough

to accommodate the rice and peas. Add the cumin and cook until fragrant, about

1 minute. Add the peas and rice and stir to coat with the ghee, then add the

cilantro, garam masala, turmeric, 3 cups of water, and 1 teaspoon of salt.

Bring to a boil, then lower the heat and simmer, partially covered, until the

peas and rice are soft and the liquid has been absorbed, 18 to 20 minutes. If

necessary, add more water in 1/2 cup increments. Turn off the heat and let

stand for 10 minutes to steam.

 

While the peas and rice are cooking, toss the onion with the remaining relish

ingredients.

 

Fluff the peas and rice lightly with a fork, taste for salt, and serve with the

onion relish.

 

Source:

" page 305 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 180 Calories; 1g Fat (6.0% calories from

fat); 5g Protein; 37g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 212mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0