Basic South Indian Rice And Bean Crepes Recipes

INDIAN CREPES

Steps:

• Heat a non-stick crepe pan over medium-high heat.
• Whisk flour and water together in a bowl. Add egg and mix well. Whisk butter, salt, and caraway seeds into flour mixture to form a smooth batter.
• Pour about 1/4 cup batter into heated pan. Tilt the pan around so the batter forms a nice round shape. Cook until bubbles form throughout the batter, 2 to 4 minutes. Flip the crepe by using spatula to loosen it from the pan. Flick your wrist upwards to give the crepe a toss, flipping it, and landing it back in the pan. Cook the second side until lightly browned, about 30 seconds. Repeat with remaining batter.

INDIAN RICE AND BEANS

Steps:

• Combine 2 cups vegetable broth, kidney beans, coconut milk, minced jalapño chili, thyme and allspice in heavy large saucepan. Bring mixture to boil over medium-high heat. Stir in rice. Reduce heat to medium-low and simmer mixture uncovered until most of liquid is absorbed and rice is almost tender, stirring often, about 20 minutes.
• Mix 3/4 cup green onions into rice. Continue to simmer until rice is very tender and mixture is creamy, adding more broth by 1/4 cupfuls if mixture seems dry, about 5 minutes longer. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup green onions and serve.

STUFFED SOUTH INDIAN CREPES

Steps:

• 1. Prepare the dosa batter. Then boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Let cool, peel, and coarsely mash.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the red chili peppers and ginger and cook, stirring, until golden, 1 minute. Reduce the heat to medium and add the green chili peppers, both the dals, mustard seeds, cumin, fenugreek, asafoetida, curry leaves, turmeric, and salt, and stir until golden, about 1 minute.3. Add the potatoes and cook, stirring lightly, over medium-high heat until heated through. Add the cilantro and lemon juice and cook about 5 minutes to blend the flavors.4. To make the dosa, heat a large cast-iron tava or a nonstick griddle or skillet over medium-high heat until a sprinkling of water sizzles immediately. Wipe the tava and baste it lightly with oil. Using a metal soup ladle, pour about 1/2 cup of batter onto the hot tava and spread it evenly into a 6- to 7-inch circle by lightly pushing the batter outwards in round, circular motions with the back of the ladle.5. As the dosa sets and turns lightly golden on the bottom (which happens very quickly), drizzle 1/2 to 1 teaspoon oil around the edges and a few drops over the top and cook until the bottom takes on a rich golden hue, about 15 seconds. Turn over once and cook until the other side is barely golden, about 30 seconds. As you make each dosa, place about 1/2 cup filling in the center of the softer (whiter) side, then serve open-faced, folded in half, or shaped into a cone. Repeat with remaining batter. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

* BREADS AND CREPES

Steps:

• SIMPLE GRIDDLE BREADS Basic Whole-Wheat Dough Whole-Wheat Griddle Breads Multi-Flour Griddle BreadsGRIDDLE-FRIED BREADS (PARANTHAS) Basic Griddle- Fried Breads Griddle-Fried Oat Breads with Ajwain Seeds Griddle-Fried Legume Breads Griddle-Fried Spinach and Red Bell Pepper Breads My Healthy Griddle-Fried Mashed Potato Breads. Griddle- Fried Layered Mint, Ajwain, and Black Pepper Breads Griddle- Fried Layered Green Chile Pepper Breads Griddle-Fried Flaky Onion Breads Griddle- Fried Mughlai Breads with Almonds and Poppy SeedsSTUFFED GRIDDLE-FRIED FLATBREADS Basic Stuffed Griddle-Fried Breads Potato Parantha Stuffing Cauliflower Parantha Stuffing Daikon Radish Parantha Stuffing Paneer Cheese Parantha Stuffing Ground Lamb Parantha Stuffing Sweet Jaggery-Stuffed ParanthasPUFFED DEEP-FRIED BREADS (POORIYAN) Basic Deep-Fried Puffed Breads Deep-Fried Puffed Breads with Ajwain Seeds Deep-Fried Puffed Breads with Mint (or Fenugreek) Deep-Fried Puffed Breads with Fresh Spinach Deep-Fried Stuffed Puffed Breads Deep-Fried Sweet Saffron Puffed Breads Deep-Fried Bengali-Style Flour Breads Deep-Fried Leavened Flour BreadsOVEN-GRILLED NAAN AND OTHER BREADS Basic Oven-Grilled Leavened Breads Oven-Grilled Garlic and Turmeric Breads Spicy Oven-Grilled Breads with Kalonji or Sesame Seeds Oven-Grilled Breads with Dried Herbs and Spices Stuffed Pepper Jack Cheese Oven-Grilled Breads Oven-Grilled Tofu Breads Baked Semolina BreadsSPECIAL BREADS Punjabi Griddle-Fried White Corn Breads Griddle-Fried Chickpea Flour Breads Griddle-Fried Leavened Breads Griddle-Cooked Flour and Potato Bread for Spicy Wraps Griddle-Fried Millet Breads with Potatoes Griddle-Fried Sorghum Breads with Onions Griddle-Fried Gujarati Fenugreek Breads Griddle-Fried Opo Squash Breads Basic Rajasthani Rolls Potato Stuffed Baati Rolls Rolls with Oat Bran and Fresh MintCREPES AND PANCAKES Basic South Indian Rice and Bean Crepes Semolina Crepes Stuffed South Indian Crepes Rama's Sweet Crepes Crispy Chickpea Flour Crepes Traditional Lentil Pancakes Yellow Mung Bean Pancakes Stuffed Mung Bean Pancake Rolls Rice Flour Pancakes with Carrots Semolina Pancakes with Tomatoes and Bell PeppersFrom "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

INDIAN STYLE BASMATI RICE

Steps:

• Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
• Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.

BASIC SOUTH INDIAN RICE AND BEAN CREPES

Steps:

• 1. Place the rice in one bowl and the dal and fenugreek seeds in another. Soak both overnight in water to cover by about 2 inches. Drain and grind each one separately in a blender (not a food processor), blending to make a smooth and semi-thick batter, adding up to 1/4 cup water to each mixture, as needed.2. In a large bowl, mix both the batters together and add the salt. Cover and place in a warm, dry spot to ferment until fluffy and full of tiny bubbles, at least 24 hours. Mix in up to 2/3 cup water - just enough to make a semi-thick batter of pouring consistency then whip with a fork to make it fluffier.3. To make the dosa, heat a large cast-iron tava or a nonstick griddle or skillet over medium-high heat until a sprinkling of water sizzles immediately. Wipe the tava and baste it lightly with oil. Using a metal soup ladle, pour about 1/2 cup of batter onto the hot tava and spread it evenly into a 6- to 7-inch circle by lightly pushing the batter outwards in round, circular motions with the back of the ladle.4. As the dosa sets and turns lightly golden on the bottom (which happens very quickly), drizzle 1/2 to 1 teaspoon oil around the edges and a few drops over the top and cook until the bottom takes on a rich golden hue, about 15 seconds. Turn over once and cook until the other side is barely golden, about 30 seconds. Repeat with remaining batter. Serve as is, or fill in some dry-cooked vegetables or meats and transform it into a Stuffed South Indian Crepe (see Breads and Crepes).From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

WEST INDIAN RICE AND BEANS

Steps:

• Combine 2 cups vegetable broth, kidney beans, coconut milk, minced jalapño chili, thyme and allspice in heavy large saucepan. Bring mixture to boil over medium-high heat. Stir in rice. Reduce heat to medium-low and simmer mixture uncovered until most of liquid is absorbed and rice is almost tender, stirring often, about 20 minutes.
• Mix 3/4 cup green onions into rice. Continue to simmer until rice is very tender and mixture is creamy, adding more broth by 1/4 cupfuls if mixture seems dry, about 5 minutes longer. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup green onions and serve.

RAMA'S SWEET CREPES

Steps:

• 1. Prepare the batter. Then heat a large cast-iron tava or a nonstick griddle over medium-high heat until a sprinkling of water sizzles immediately. Wipe the tava and baste it lightly with oil (or ghee).2. Using a metal soup ladle, pour about 1/2 cup batter onto the hot tava and. spread it into a 6- to 7-inch circle, spreading and lightly pushing the batter outwards in round, circular motions with the bottom of the ladle.3. As the dosa sets and turns lightly golden on the bottom (which happens very quickly), drizzle 1/2 to 1 teaspoon oil (or ghee) around the edges and a few drops on top and cook until the bottom takes on a rich golden hue, about 15 seconds. Then turn it over and cook until the other side is barely golden, 30 seconds.4. Turn the dosa over once more, sprinkle 2 to 3 teaspoons sugar on top, and fold in half. Baste lightly with the oil (or ghee), if you wish, and press on the dosa with a spatula to seal the two sides, about 30 seconds. (Some of the sugar may seep out and caramelize, giving the dosa a lovely flavor.) Transfer to a serving platter, repeat with remaining batter, and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BASIC SOUTH INDIAN RICE AND BEAN CREPES

Steps:

• 1. Place the rice in one bowl and the dal and fenugreek seeds in another. Soak both overnight in water to cover by about 2 inches. Drain and grind each one separately in a blender (not a food processor), blending to make a smooth and semi-thick batter, adding up to 1/4 cup water to each mixture, as needed.2. In a large bowl, mix both the batters together and add the salt. Cover and place in a warm, dry spot to ferment until fluffy and full of tiny bubbles, at least 24 hours. Mix in up to 2/3 cup water - just enough to make a semi-thick batter of pouring consistency then whip with a fork to make it fluffier.3. To make the dosa, heat a large cast-iron tava or a nonstick griddle or skillet over medium-high heat until a sprinkling of water sizzles immediately. Wipe the tava and baste it lightly with oil. Using a metal soup ladle, pour about 1/2 cup of batter onto the hot tava and spread it evenly into a 6- to 7-inch circle by lightly pushing the batter outwards in round, circular motions with the back of the ladle.4. As the dosa sets and turns lightly golden on the bottom (which happens very quickly), drizzle 1/2 to 1 teaspoon oil around the edges and a few drops over the top and cook until the bottom takes on a rich golden hue, about 15 seconds. Turn over once and cook until the other side is barely golden, about 30 seconds. Repeat with remaining batter. Serve as is, or fill in some dry-cooked vegetables or meats and transform it into a Stuffed South Indian Crepe (see Breads and Crepes).From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.