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FareShare Gazette Recipes -- November 2005 - R's


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Recipes Included On This Page

Red Lentil Pancakes
Richeiado (Spice Rubbed Grilled Shrimp)

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                     * Exported from MasterCook *

                         Red Lentil Pancakes

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 8-11 Nov 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup long grain rice
1/4 cup red lentils
1 cup warm water
1 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh cilantro
Oil for frying

Place the long grain rice and lentils in a large mixing bowl, cover with
water and set aside to soak for at least 8 hours or overnight.

Drain off the water and reserve. Place the rice and lentils in a food
processor and blend until smooth. Blend in the reserved water.

Scrape into a bowl, cover with clear film (plastic wrap) and leave in a
warm place to ferment for about 24 hours.

Stir in the salt, turmeric, pepper and coriander. Heat a heavy frying pan
over a medium heat for a few minutes until hot. Smear with oil and add
about 2-3 tablespoons batter.

Using the rounded base of a soup spoon, gently spread the batter out, using
a circular motion, to make a pancake that is 6 inches in diameter.

Cook in the pan for 1 1 /2 to 2 minutes or until set. Drizzle a little oil
over the pancake and around the edges. Turn over and cook for about 1
minute or until golden brown. Keep the cooked pancakes warm in a low oven
on a heat proof plate placed over simmering water while cooking the
remaining pancakes. Serve warm.

NOTES : Variation: Add 4 tablespoons grated coconut to the batter just
before cooking.

Contributed to the FareShare Gazette by Jennie in response to a request;
19 November 2005.

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                        * Exported from MasterCook *

                    Richeiado (Spice Rubbed Grilled Shrimp)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Volume 8-11 Nov 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound jumbo shrimp
1 tablespoon minced garlic
1 tablespoon peeled and grated fresh ginger
2 teaspoons cayenne pepper
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground turmeric
2 tablespoons fennel -- or gin
1 tablespoon jaggery
2 tablespoons mustard oil -- or olive oil
1 tablespoon fresh lemon juice
Green salad
Dinner rolls

Place the shrimp in a shallow dish.

To make the spice paste, combine the
garlic, ginger, cayenne peppers, black pepper, cumin, cinnamon, cloves,
turmeric, fennel or gin and the jaggery*. Rub the spice paste evenly over
the shrimp. Set aside for 30 minutes at room temperature.

In a large frying pan over high heat, warm the oil. When very hot, add
the shrimp and cook, tossing until they turn pink and curl, about 5
minutes. Sprinkle with lemon juice.

Serve immediately over a bed of green salad and accompanied with rolls.

Contributed to the FareShare Gazette by Jennie; 28 November 2005.

[ JAG-uh-ree ]  This dark, coarse, unrefined sugar (sometimes referred to as palm sugar) can be made either from the sap of various palm trees or from sugar-cane juice. It is primarily used in India, where many categorize sugar made from sugar cane as jaggery and that processed from palm trees as gur. It comes in several forms, the two most popular being a soft, honey-butter texture and a solid cake-like form. The former is used to spread on breads and confections, while the solid version serves to make candies, and when crushed, to sprinkle on cereal, and so on. Jaggery has a sweet, winey fragrance and flavor that lends distinction to whatever food it embellishes. It can be purchased in East Indian markets.

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Per Serving (excluding unknown items): 386 Calories; 18g Fat (43.0% calories from 
fat); 47g Protein; 7g Carbohydrate; 2g Dietary Fiber; 345mg Cholesterol; 343mg 
Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 

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