|
|
|
|
|
|
Posted: Sun Jul 01, 2007 8:29 pm
![](//graphics.gaiaonline.com/images/s.gif) |
![](//graphics.gaiaonline.com/images/s.gif) |
![](//graphics.gaiaonline.com/images/s.gif) |
![](//graphics.gaiaonline.com/images/posts/say/say_b1_p.gif) |
Basic Indian Tomato Gravy
Ingredients 5 tomatoes, chopped large 1 onion, diced small 1 tablespoon oil 1/2 teaspoon ginger paste 5 cloves garlic, pounded 1 teaspoon chili powder 1/2 teaspoon coriander powder 1/4 teaspoon turmeric powder Salt to taste
Procedure Fry the onions in hot oil until they start to brown. Add the ginger and garlic and stir, then add the powdered spices. Blend well. Throw in the tomatoes and salt to taste. Turn the flame down to medium and cover for 10 minutes. This will form a spicy gravy to which you can add any mixture of vegetables (or chicken). If using cooked vegetables, keep the pot on the flame until they are uniformly heated; for uncooked vegetables, cook as long as necessary. For raw chicken (Not applicable in this forum!) be sure to cook for at least 20 minutes. Serves 4.
Notes, tips, and variations I like to add a little cayenne and cumin, and leave out the chili powder.
(Though "chili powder" in Indian recipes IS cayenne, ie. powdered chilies!)
I tried using lamb with this gravy, but the flavors conflict. I would recommend sticking with chicken or vegetables for this recipe. Also, depending on the freshness of your spices, you may want to add extra spices in the same ratio to achieve a stronger flavor.
|
![](//graphics.gaiaonline.com/images/s.gif) |
![](//graphics.gaiaonline.com/images/s.gif) |
![](//graphics.gaiaonline.com/images/s.gif) |
![](//graphics.gaiaonline.com/images/s.gif) |
|
![](//graphics.gaiaonline.com/images/template/s.gif) |
![](//graphics.gaiaonline.com/images/template/s.gif) |
|
|
|
|
|
|
|
|
Posted: Sun Jul 01, 2007 8:32 pm
![](//graphics.gaiaonline.com/images/s.gif) |
![](//graphics.gaiaonline.com/images/s.gif) |
![](//graphics.gaiaonline.com/images/s.gif) |
![](//graphics.gaiaonline.com/images/s.gif) |
Veggie Burgers
• PREP TIME: 15 min. • COOK TIME: 20 min. • SERVES: 8
1. 2 teaspoons olive oil 2. 1 small onion, grated 3. 2 cloves crushed garlic 4. 2 carrots, shredded 5. 1 small summer squash, shredded 6. 1 small zucchini, shredded 7. 1 1/2 cups rolled oats 8. 1/4 cup shredded Cheddar cheese 9. 1 egg, beaten 10. 1 tablespoon soy sauce 11. 1 1/2 cups all-purpose flour
NUTRITION INFO Serving size: 8 servings
COOKING DIRECTIONS 1. Heat the olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes, until tender. Mix in the carrots, squash, and zucchini. Continue to cook and stir for 2 minutes. Remove pan from heat, and mix in oats, cheese, and egg. Stir in soy sauce, transfer the mixture to a bowl, and refrigerate 1 hour. 2. Preheat the grill for high heat. 3. Place the flour on a large plate. Form the vegetable mixture into eight 3 inch round patties. Drop each patty into the flour, lightly coating both sides. 4. Oil the grill grate, and grill patties 5 minutes on each side, or until heated through and nicely browned. Yield: 8 servings (Serving size: 8 servings)
|
![](//graphics.gaiaonline.com/images/posts/say/say_b3_p.gif) |
![](//graphics.gaiaonline.com/images/s.gif) |
![](//graphics.gaiaonline.com/images/s.gif) |
![](//graphics.gaiaonline.com/images/s.gif) |
|
![](//graphics.gaiaonline.com/images/template/s.gif) |
![](//graphics.gaiaonline.com/images/template/s.gif) |
|
|
|
|
|
|
|
|
|
|
Posted: Sun Jul 01, 2007 8:34 pm
|
|
|
|
|
|
|
Posted: Sun Jul 01, 2007 8:36 pm
|
|
|
|
|
|
|
|
|
Posted: Sun Jul 01, 2007 8:38 pm
![](//graphics.gaiaonline.com/images/s.gif) |
![](//graphics.gaiaonline.com/images/s.gif) |
![](//graphics.gaiaonline.com/images/s.gif) |
![](//graphics.gaiaonline.com/images/posts/say/say_b1_p.gif) |
Fried Green Tomatoes
Original recipe yield: 6 servings PREP TIME 10 Min COOK TIME 10 Min READY IN 20 Min
INGREDIENTS • 1 cup all-purpose flour • 1 teaspoon salt • 1 teaspoon pepper • 5 green tomatoes, sliced 1/2 inch thick • 1 cup crushed saltine crackers • 2 eggs, beaten • 1/2 cup butter
DIRECTIONS 1. In a small bowl, stir together the flour, salt and pepper. Place the crushed saltine crackers in another bowl, and the beaten eggs in a third bowl. 2. Melt the butter in a large skillet over medium heat. Dip each tomato slice in the egg to coat, then in the flour mixture. Dip the floured tomato slice back into the egg, and then into the cracker crumbs. Place the coated tomato slices in the hot skillet, and fry until golden brown on each side, about 3 to 5 minutes per side. Add more butter to the pan, if necessary. Serve hot!
|
![](//graphics.gaiaonline.com/images/s.gif) |
![](//graphics.gaiaonline.com/images/s.gif) |
![](//graphics.gaiaonline.com/images/s.gif) |
![](//graphics.gaiaonline.com/images/s.gif) |
|
![](//graphics.gaiaonline.com/images/template/s.gif) |
![](//graphics.gaiaonline.com/images/template/s.gif) |
|
|
|
|
|
|
|
|
Posted: Sun Jul 01, 2007 8:42 pm
![](//graphics.gaiaonline.com/images/s.gif) |
![](//graphics.gaiaonline.com/images/s.gif) |
![](//graphics.gaiaonline.com/images/s.gif) |
![](//graphics.gaiaonline.com/images/s.gif) |
Wine Soaked Mushrooms
Original recipe yield: 4 servings PREP TIME 7 Min COOK TIME 2 Hrs READY IN 2 Hrs 7 Min
INGREDIENTS • 1 tablespoon butter • 1 tablespoon olive oil • 1 pound button mushrooms, sliced • 2 medium onions, sliced • 3 cloves garlic, chopped • 2 teaspoons dried thyme • 1 (750 milliliter) bottle red wine • 1 (14.5 ounce) can beef broth (veggie, or vegetarian "beef") • 1 tablespoon white sugar • 1 pinch salt and pepper to taste
DIRECTIONS 1. Heat the butter and olive oil in a large skillet over medium heat. Add the onions; cook and stir until translucent, 5 to 10 minutes. Stir in the garlic and thyme; cook and stir for a few minutes, then add the mushrooms. Cook for about 8 minutes, stirring occasionally, until the liquid from the mushrooms evaporates. 2. Pour in the whole bottle of wine and the beef broth. Bring to a boil, then reduce the heat to medium and stir in the sugar. Cook, stirring occasionally, until the liquid is almost entirely gone, about 1 1/2 hours. Season with salt and pepper. Serve as a side, or topping.
NUTRITION INFORMATION Servings Per Recipe: 4 Amount Per Serving Calories: 261 • Total Fat: 7.1g • Cholesterol: 8mg • Sodium: 473mg • Total Carbs: 17.1g • Dietary Fiber: 2.5g • Protein: 4.6g
|
![](//graphics.gaiaonline.com/images/posts/say/say_b3_p.gif) |
![](//graphics.gaiaonline.com/images/s.gif) |
![](//graphics.gaiaonline.com/images/s.gif) |
![](//graphics.gaiaonline.com/images/s.gif) |
|
![](//graphics.gaiaonline.com/images/template/s.gif) |
![](//graphics.gaiaonline.com/images/template/s.gif) |
|
|
|
|
|
|
|
|
|
|
Posted: Sun Jul 01, 2007 8:44 pm
![](//graphics.gaiaonline.com/images/s.gif) |
![](//graphics.gaiaonline.com/images/s.gif) |
![](//graphics.gaiaonline.com/images/s.gif) |
![](//graphics.gaiaonline.com/images/posts/say/say_b1_p.gif) |
Cumin-Spiced Red Lentil Burgers
• SERVES: 4 1. 1 1/2 cups red lentils 2. 1/4 cup extra-virgin olive oil, plus 3. 2 tablespoons extra-virgin olive oil 4. 1 small onion, finely chopped 5. 3 medium carrots, finely chopped 6. 3 garlic cloves, minced 7. 1 1/2 teaspoons ground cumin 8. 1/4 teaspoon cayenne pepper 9. 3/4 cup plain dried bread crumbs 10. 1/4 cup coarsely chopped parsley leaves 11. 2 large eggs, lightly beaten 12. 1 tablespoon kosher salt 13. 1/2 teaspoon freshly ground pepper 14. 1 cup plain low-fat yogurt 15. 1 teaspoon fresh lemon juice
NUTRITION INFO Serving size: 4 servings 1. In a large saucepan, cover the lentils with cold water by 2 inches and bring to a boil over high heat. Reduce the heat to moderate and simmer the lentils until they are very tender, about 10 minutes. Drain the lentils well. 2. Preheat the broiler. In a medium skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately high heat, stirring frequently, until golden, about 6 minutes. Add the carrots and two-thirds of the garlic and cook until the carrots begin to soften, about 4 minutes. Stir in the cumin and cayenne and remove from the heat. Mix in the bread crumbs, 3 tablespoons of the parsley, the eggs, salt and pepper. Form the mixture into sixteen 1/4-cup burgers. 3. Line a baking sheet with foil. Brush the foil and both sides of the burgers with the remaining 1/4 cup of olive oil. Broil until golden, about 3 minutes per side. 4. Meanwhile, in a small bowl, mix the yogurt with the lemon juice and the remaining garlic and 1 tablespoon of parsley. Serve the burgers hot, with the yogurt sauce on the side. Yield: 4 servings (Serving size: 4 servings)
|
![](//graphics.gaiaonline.com/images/s.gif) |
![](//graphics.gaiaonline.com/images/s.gif) |
![](//graphics.gaiaonline.com/images/s.gif) |
![](//graphics.gaiaonline.com/images/s.gif) |
|
![](//graphics.gaiaonline.com/images/template/s.gif) |
![](//graphics.gaiaonline.com/images/template/s.gif) |
|
|
|
|
|
|
|
|
Posted: Sun Jul 01, 2007 8:46 pm
|
|
|
|
|
|
![](//graphics.gaiaonline.com/images/template/s.gif) |
|
|
|
|
|