Spicydalparathasindianlentilstuffedtortillas Recipes

SPANISH TORTILLA

Steps:

• Peel and thinly slice the potatoes. Soak slices in water for 10 minutes. Drain and dry completely in a salad spinner. Meanwhile, pour enough olive oil into a large saucepan so it's about an inch deep. Heat over medium heat until a slice of onion bubbles gently when placed in the oil, about 310 degrees F. Add the onions and fry, stirring occasionally until just golden, about 8 minutes. Scoop the onions from the oil with a slotted spoon and drain on a paper-towel lined baking sheet.
• Add about half of the potatoes, and fry until lightly golden and a little puffy, about 10 minutes. Scoop the potatoes from the oil, add to the onions. Repeat with the rest of the potatoes. Reserve the oil. Season the vegetables with 3 teaspoons of the salt. (The preparation of the vegetables can be done up to 2 hours ahead.)
• Break the eggs into a large bowl. Whisk just enough to combine but not so much that they get loose and runny, about 15 times. Add the vegetables and remaining 1 teaspoon salt.
• Heat a medium (10-inch) nonstick skillet over medium heat. Add 2 tablespoons of the reserved oil and heat. Add the tortilla mixture and stir briskly with a spatula to get peaks and valleys in the folds of the egg, about 2 to 3 minutes. Stop stirring and reduce the heat to low, cover and cook until the eggs are set but still pretty loose, about 5 minutes. Lay a flat pan lid or a plate on top and invert the tortilla. Add more oil to the pan if needed, and slide the tortilla back into the pan, cover and finish cooking until set and lightly brown, about 3 minutes more. Slide the tortilla out of the pan to a cutting board to cool slightly.
• Cut into cubes or thin wedges and serve warm or room temperature as is or with 1 of the suggested toppings.
• Heat the olive oil in a medium skillet over medium heat. Add the onions and sugar and half the salt. Cook, stirring occasionally, until golden and sweet, about 1 hour. If the onions begin to get really brown, add a splash of water to slow them down.
• Meanwhile, cut the tomatoes, crosswise. Grate them on the cut side on the largest holes of a box grater into a bowl all the way down to the skins. Discard skins. Add tomato puree, pimenton and bay leaf to the caramelized onions, and continue to cook until quite thick and the tomato separates from the oil, about 10 to 15 minutes more. Season with the remaining salt or to taste. Serve warm or at room temperature.

MIXED CITRUS SPRITZER

Steps:

• For the simple syrup: In a small saucepan, bring the water and agave to a boil over medium-high heat. Remove the pan from the heat and let cool.
• Combine the citrus juices and sparkling water in a pitcher. Add the simple syrup and mix well. Pour into ice-filled glasses and garnish with orange slices.

SPANISH PRAWNS WITH SPICY LENTILS

Steps:

• Heat 1 tablespoon oil in a large saucepan over medium heat.
• Add the onion and chorizo, and cook, stirring, for 5 minutes until the onion softens and the chorizo starts to crisp. Stir in harissa and cook for a further minute.
• Add tomatoes, lentils, capsicum and stock, bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 20 minutes until the mixture has thickened slightly.
• Season the prawns with sea salt and freshly ground black pepper, then add to the pan. Cover and cook for 5 minutes or until the prawns are just cooked through.
• Stir in the parsley, then serve with crusty bread and a mixed salad.

SPICY DAL PARATHAS (INDIAN LENTIL-STUFFED TORTILLAS)

Steps:

• For the dough: Combine all the ingredients and knead into a soft dough using 1/3 cup water (you may need a little more or less).
• Divide the dough into 6 equal portions and keep aside, covered with a damp cloth.
• For the stuffing: Cook the washed and drained lentils in in 3/4 cup of water till all the water is absorbed.
• Heat 1 teaspoon oil in a skillet and add the cumin seeds.
• When they sputter, add the asafoetida, cooked lentils, turmeric powder, chilli powder and salt.
• Cook till the lentil mixture is dry, stirring continuously.
• Cool completely and divide into 6 equal portions.
• To prepare the parathas: On a floured surface, roll out one portion of the dough into a circle of 100 mm (4") diameter.
• Place one portion of the stuffing mixture in the centre of the circle.
• Bring togehter all the sides in the centre and seal tightly.
• Roll out again into a circle of 150 mm (6") diameter, using extra flour to roll the paratha.
• Place the paratha on a hot griddle, spreading a little ghee or oil over the paratha while it is on the griddle; flip once, and cook until both sides are golden brown.
• Repeat with the remaining dough and stuffing to make 5 more parathas.
• Serve hot with chilled yogurt, pickle or a raita.