| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indian |
Appetizers |
4 |
Servings |
INGREDIENTS
|
|
-JUDI M. PHELPS |
| 1 |
tb |
Canola oil |
| 1 |
lg |
Yellow onion; peeled and finely diced |
| 1 |
ts |
Garam masala; (Spice mixture sold at Indian food stores or other specialty shops) |
| 1 |
md |
Bay leaf |
| 2 |
|
Granny Smith apples; peeled, cored, and finely diced |
| 1 |
c |
Dried green lentils |
| 2 |
c |
Chicken stock |
|
|
Apple Crisps; (recipe follows) |
|
|
Curried Yogurt; (recipe follows) |
| 1 |
tb |
Confectioner's sugar |
|
|
Juice of 2 lemons |
| 2 |
|
Granny Smith apples; peeled and cored |
| 1 |
tb |
Curry powder or garam masala |
| 1 |
|
Banana; peeled and finely diced |
| 2 |
c |
Plain yogurt |
INSTRUCTIONS
APPLE CRISPS
CURRIED YOGURT
In a large, heavy saucepan, heat the oil over medium-high heat. Add the
onion and saute until soft, about 4 minutes. Add the garam masala, bay
leaf, and apples, and cook, stirring continuously, for 2 more minutes. Add
the lentils and stock and bring the mixture to a boil over high heat.
Reduce to a simmer and cook for about 25 minutes or until the lentils are
tender, being careful not to overcook them. Remove the pan from the heat,
remove the bay leaf, and adjust seasoning to taste.
Serve the lentils hot in one large serving bowl. Serve the yogurt and
apple crisps separately and invite diners to combine all three components
to their personal taste. Makes 4 appetizer or 2 main course servings.
APPLE CRISPS: Preheat the oven to its lowest setting. In a small bowl,
dissolve the sugar in the lemon juice. Thinly slice the apples
horizontally into rounds approximately 1/16-inch thick. Lay the apple
slices on a baking sheet lined with parchment paper and brush lightly with
the sugared lemon juice. Place the baking sheet in the oven and allow the
apples to dry, about 3 to 4 hours or overnight. Remove the baking sheet
from the oven and gently peel the apple slices from the paper. (Some
discoloration of the apple slices will occur.) Store in an airtight
container until ready to use. They will last for 2 days in the
refrigerator.
CURRIED YOGURT: Heat a small nonstick skillet over medium heat. Add the
curry powder and toast until you can smell its intense aroma, about 30
seconds. Remove pan from heat. Combine the curry powder with the banana
and yogurt in a serving bowl, stirring well. Refrigerate until ready to
use. Makes 2 cups.
Source: Grains, Rice, and Beans by Kevin Graham.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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