2 cup rice uncooked and soaked in water 5-6 hours, then strain
4 tbs plain yogurt
4 tbs milk
1 tsp salt
dash baking soda
1 cup cooked rice
Blend in blender on hi uncooked rice, yogurt, milk, salt and soda until batter forms similar to pancake batter. After texture becomes smooth add the cooked rice and blend.
Pour on skillet like pancakes with a drizzle of olive oil on the edges and cover with a pot lid so as to steam the dosa. Cook on medium for 2-4 minutes. You know it is done when the dosa bubbles and there are NO wet batter spots. Serve hot.
Servings: 20 (6") dosas
Serving suggestions: Serve with coconut or peanut chutney.
Monday, December 27, 2010
Sunday, December 26, 2010
Recipe #18: Curried Lentil Soup "The Best You'll Ever Have!!!"
This is one that my friends ask for over and over again. It is to die for and it is low fat!! If you need any of the ingredients shoot me an email at AskUshaiInMacon@gmail.com. Happy Cooking!
1 Cup Red Lentils (Rinsed with water)
½ tsp salt
3 Cup cut cauliflower (about 1/2 cauliflower)
1.5 Cup carrots (cubed)
1.5 (14 oz) Can Chicken or Vegetable broth
3 tablespoons Olive Oil
1/4 tsp cumin seed
1/4 teaspoons mustard seed
10 fresh curry leaves (optional)
1 Tbs fresh ginger minced or 1 Tbs ginger paste
3 clove garlic (sliced thin) or 1 Tbs garlic paste
1 large onion (chopped medium)
1/2 tsp salt
1 tsp turmeric
3 tsp garham masala ( See Ask Usha Recipe: garham masala -spice combo)
1.5 tsp sambar powder (See Ask Usha Recipe: sambar powder-spice combo)
1 (28 oz) can hunts petite diced tomatoes
2 Tbs tamarind paste or 1/2 lemon (fresh squeezed juice)
½ Cup fresh cilantro (chopped)
1 Cup fresh dill (chopped)
Combine Lentils, salt, cauliflower, carrots and stock in a crock pot. If the liquid of the stock is not enough to cover everything in the crock pot just add enough water to cover vegetables. Set on High for 2 hours, Medium for 4 hours or low for 6 hours.
In a medium sauce pan, heat olive oil on Medium High. Add cumin and mustard seed. Once the mustard start to pop, add the curry leaves. Use a lid so the oil does not splatter. After 1 minute, add ginger, garlic,and onions. Stir for 1 min. Once the onions turn translucent, add the Turmeric, Garam and MTR powders and stir for 1 min. Add Diced Tomatoes and stir for 1 min. Pour in the stock,lentil and vegetables. Fold in the mixture carefully as to not mash the cauliflower. Reduce heat to Med-Low for 10 min. stirring occasionally. Turn heat off and add lemon juice and cilantro. Stir and serve.
Yields: 10 one cup servings.
Serving Suggestions: Serve as a soup with a dollop of nonfat yogurt or sour cream.
Serve over 1/4 cup cooked rice.
Serve with over Idles(rice dumplings).
Variations: Spicy version - Add 1-2 minced chilies at the same time as onions.
I like to add jalapenos.
Hardy winter version - Add red potatoes (peeled and sliced thin) at the
same time as the cauliflower and carrots.
SPICE ADVICE: Turmeric is considered a "Super Spice". It is used for a variety of medicinal purposes including reduction of inflammation and pain relief. It is thought to prevent Alzheimer's disease, stop the progression of MS and can naturally enhance the body's ability to fight cancer,IBD,and Arthritis. Turmeric has been used throughout history as a condiment, healing remedy and textile dye. Don't spill it on your clothes because it will never come out.
1 Cup Red Lentils (Rinsed with water)
½ tsp salt
3 Cup cut cauliflower (about 1/2 cauliflower)
1.5 Cup carrots (cubed)
1.5 (14 oz) Can Chicken or Vegetable broth
3 tablespoons Olive Oil
1/4 tsp cumin seed
1/4 teaspoons mustard seed
10 fresh curry leaves (optional)
1 Tbs fresh ginger minced or 1 Tbs ginger paste
3 clove garlic (sliced thin) or 1 Tbs garlic paste
1 large onion (chopped medium)
1/2 tsp salt
1 tsp turmeric
3 tsp garham masala ( See Ask Usha Recipe: garham masala -spice combo)
1.5 tsp sambar powder (See Ask Usha Recipe: sambar powder-spice combo)
1 (28 oz) can hunts petite diced tomatoes
2 Tbs tamarind paste or 1/2 lemon (fresh squeezed juice)
½ Cup fresh cilantro (chopped)
1 Cup fresh dill (chopped)
Combine Lentils, salt, cauliflower, carrots and stock in a crock pot. If the liquid of the stock is not enough to cover everything in the crock pot just add enough water to cover vegetables. Set on High for 2 hours, Medium for 4 hours or low for 6 hours.
In a medium sauce pan, heat olive oil on Medium High. Add cumin and mustard seed. Once the mustard start to pop, add the curry leaves. Use a lid so the oil does not splatter. After 1 minute, add ginger, garlic,and onions. Stir for 1 min. Once the onions turn translucent, add the Turmeric, Garam and MTR powders and stir for 1 min. Add Diced Tomatoes and stir for 1 min. Pour in the stock,lentil and vegetables. Fold in the mixture carefully as to not mash the cauliflower. Reduce heat to Med-Low for 10 min. stirring occasionally. Turn heat off and add lemon juice and cilantro. Stir and serve.
Yields: 10 one cup servings.
Serving Suggestions: Serve as a soup with a dollop of nonfat yogurt or sour cream.
Serve over 1/4 cup cooked rice.
Serve with over Idles(rice dumplings).
Variations: Spicy version - Add 1-2 minced chilies at the same time as onions.
I like to add jalapenos.
Hardy winter version - Add red potatoes (peeled and sliced thin) at the
same time as the cauliflower and carrots.
SPICE ADVICE: Turmeric is considered a "Super Spice". It is used for a variety of medicinal purposes including reduction of inflammation and pain relief. It is thought to prevent Alzheimer's disease, stop the progression of MS and can naturally enhance the body's ability to fight cancer,IBD,and Arthritis. Turmeric has been used throughout history as a condiment, healing remedy and textile dye. Don't spill it on your clothes because it will never come out.
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