World Famous Recipes

Indian Savory Pancake Recipe

Posted for the Pancake Recipes Carnival of the Recipes

This is a delicious savory pancake recipe served with Indian meals as a bread alternative. 

    Ingredients

140g/5oz/ chickpea flour, sifted
½ tsp salt
½ tsp cayenne pepper
½ tsp ajwain seeds
1 small red onion, very finely chopped
4 fresh hot green chillies, very finely chopped
5 garlic cloves, peeled and very finely chopped
2 tbsp very finely chopped, fresh green coriander
about 3 tbsp vegtable oil

Method

1. Put the chickpea flour into a large mixing bowl. Slowly add 250ml/9fl oz water, mixing with a wooden spoon to make a smooth batter. Add the salt, cayenne pepper, ajwain seeds, onion, ginger, chillies, garlic and coriander. Stir and set aside for 15 minutes.
2. Smear a large, wide, non-stick frying-pan with 1 tsp of the oil and set over a lowish heat. When very hot, stir the batter and pour about 55ml/2fl oz on to the centre of the pan. Quickly tilt the pan in all directions as you would for a crêpe, spreading the batter to make an 18-19cm/7-7½in pancake.
3. Cover and cook for 3 minutes or until the pancake is reddish-brown at the bottom. Dribble another tsp of oil around the edges of the pancake. Turn the pancake over and cook, uncovered, for a further minute or until golden. Remove from the heat and keep covered between 2 plates. Repeat with the remaining batter. Always remember to stir the batter before you use it. (leftover batter may be covered, refrigerated and re-used

Low-Fat Macaroni and Cheese – 28g Carbs, 6g Sugar

Evaporated skim milk and low-fat cheeses make this a healthier
version of an old favorite. 
 
Number of Servings: 6 
Serving Size:  1 cup 

3/4 cup evaporated fat-free milk  
1 cup low-fat cottage cheese  
1/2 cup part-skim ricotta cheese  
1/2 cup low-fat cheddar cheese  
1/2 tsp nutmeg  
1 Pinch fresh ground pepper and salt to taste  
1 tsp Parmesan cheese  
1 Tbsp dry bread crumbs  
1 lb cooked elbow macaroni  **Try whole wheat

1. Preheat the oven to 350 degrees. Heat the milk in a saucepan
over low heat. Add the cheeses until they melt, stirring constantly. 

2. Stir in the nutmeg, pepper, and salt. Remove the cheese sauce
from the heat. Add the cooked pasta to the cheese sauce and mix
well. 

3. Pour the mixture into a 2-quart casserole dish. Sprinkle with
Parmesan cheese and bread crumbs. Bake the casserole for 15-20
minutes until bubbly and the top is browned.
 
Exchanges Per Serving: 2 Starch, 1 Very Lean Meat

Nutrition Information
Amount per serving
Calories 203
  Calories from Fat 24
Total Fat 3 g
  Saturated Fat 1 g
Cholesterol 14 mg
Sodium 331 mg
Total Carbohydrate 28 g
  Dietary Fiber 1 g
  Sugars 6 g
Protein 16 g

Corn Flake Macaroons
4 egg whites
1/4 tsp cream of tartar
1 tsp vanilla
1 1/3 cups sugar
1 cup chopped pecans
1 cup shredded coconut
3 cups corn flake cereal

Preheat oven to 325 F. In a large bowl, beat the egg whites until foamy. Stir in the cream of tartar and vanilla. Gradually add the sugar, beating until stiff and glossy. Stir in pecans, coconut, and corn flake cereal. Drop by rounded measuring tablespoonfuls onto cookie sheets that have been spray with a vegetable cooking spray. Bake for 15 minutes or until lightly browned. Remove immediately from the cookie sheets. Cool on wire racks.
Yield: about 3 dozen

Stuffed Peppers a la Grecque

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Entree – Beef Entree – Lamb
Entree-Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound lamb
6 bell peppers
2 cups cooked rice
1/2 medium red onion — 1/4″ dice
3 cloves garlic — chopped
1/4 cup diced sun-dried tomatoes (not oil-packed)
2 tablespoons minced fresh parsley
1 tablespoon minced fresh mint
4 ounces feta cheese — crumbled
3 tablespoons olive oil
salt and pepper to taste
MARINADE
1/2 cup red wine
1/4 cup olive oil
1/8 cup red wine vinegar
2 sprigs oregano
1 sprigs rosemary
1 teaspoon juniper berries — cracked
3 garlic cloves — crushed
1/2 teaspoon salt
1/2 teaspoon black pepper corns — cracked
GARNISH
1 cup sour cream
1 lemon — juiced

You can substitute beef for lamb in this recipe, but the lamb is better. And
you need some method — either a meat grinder or a food processor — to
process the meat after it marinates.

Marinade: Place juniper berries and pepper corns in a small plastic bag and
pound with a mallet until cracked.

Roll herbs between palms to bruise leaves and release oils.

Whisk salt into wine to dissolve, then combine all marinade ingredients in a
zippered bag. Add lamb and marinate 6 to 8 hours in the refrigerator,
turning occasionally to distribute marinade.

Peppers:

Heat oven to 375F.

Rehydrate dried tomatoes in hot water, then drain.

Cut off tops of peppers and remove pith. You may need to cut a little bit
off the bottoms to get peppers to stand upright, but be careful not to cut a
hole in the bottom.

Remove lamb from marinade, rinse, and pat dry. Grind lamb (or coarsely chop
in a food processor). Heat 2 tablespoons of olive oil in a large skillet
over high heat. Add 1/2 lamb, season with salt and pepper, and quickly
brown — about 3 minutes. Transfer to a large bowl with juices and repeat
with remaining lamb. Add onion and cook until translucent — about 3 more
minutes. Add garlic and cook another minute. Transfer to bowl with lamb.

Add rice, parsley, mint, feta, tomatoes, season with pepper and lightly with
salt and mix thoroughly. Stuff mixture into peppers and place on a baking
sheet, lined with foil and brushed with remaining tablespoon of olive oil.

Cook on center rack of oven for 30 minutes.

Mix sour cream and lemon juice and spoon onto peppers.

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