How To make Spiced Lentils with Apple Crisps and Curried
-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)
APPLE CRISPS:
1 tb Confectioner's sugar
Juice of 2 lemons 2 Granny Smith apples; peeled
-and cored
CURRIED YOGURT:
1 tb Curry powder or garam masala
1 Banana; peeled and finely
-diced 2 c Plain 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 -----
How To make Spiced Lentils with Apple Crisps and Curried's Videos
Apple Crumble Pie | How To Make Apple Crumble Pie At Home | Dessert Recipe | Chef Shantanu
Apple Crumble Pie Recipe | Apple Pie Recipe | How To Make Apple Crumble Pie | Apple Crumble Pie Recipe Demonstration | Healthy Apple Crumble | Apple Crumble Recipe | Get Curried | Today Special With Shantanu
Learn how to make Apple Crumble Pie at home with chef Shantanu.
If a sweet indulgence is all you have been looking for, here is what you need to do, get yourself an apple crumble pie. It's a messy affair, but get ready to go dirty because the end result is worth the mess.
Ingredients:
225 gms Maida
110 gms butter
80 gms Sugar
1 Egg
Butter for greasing
Refine Flour
3 Apple
50 gms Butter
40 gms Brown Sugar
6-7 Biscuits
Red wine reduction
Vanilla Ice Cream
Cinnamon powder
Blueberry crush
Method:
- Take flour in a bowl, add castor sugar, salt, chopped chilled butter, and mix with a light hand
- Break an egg into it and knead the dough
- Let it rest in the freezer for a min of 15 mins
- Meanwhile grease the tarts and sprinkle some flour on it
- Sprinkle some icing sugar on a rolling board and roll the dough
- Cut out the excess dough and place it on the tarts, making sure the edges are pasted properly
- Cut out the excess dough using a rolling pin
- Make holes in the tart using a fork for the air to pass and the tart doesn't puff up
- Take a parchment paper and put some lentils to add weight to it.
- Blind bake the tarts for about 7 - 8 mins at 170 - 175 c
- Chop apples into dices and heat some butter in a pan
- Add brown sugar to the butter and let them amalgamate and caramelize well.
- Pour in the diced apple and toss it well so that the apple coats well.
- Grate some cinnamon and mix well.
- Semi cook the apples
- Crush some digestive biscuits and stir them in
- let the apple mixture cool a bit
- Meanwhile, take out the baked tarts and pour the apple mixture into the tarts
- Drizzle some blueberry crush and crush some digestive biscuit as well
- Smear some melted butter on top and bake the whole thing for another 7 - 8 mins at 175 c
- Once baked take the tarts out, put it upside down and tap it slightly and get the tarts out of the molds
- Serve the pie in a dish with a dollop of ice cream, grated cinnamon, and drizzle some red wine reduction.
#AppleCrumblePie #AppleCrumble #ApplePie #GetCurried #ChefShantanu #DessertRecipe
Host: Shantanu Gupte
Copyrights: REPL
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Why Restaurant Quinoa Is So Much Better
Why Restaurant Quinoa Is So Much Better
00:00 Intro
00:47 Washing Quinoa
02:13 Quinoa : Water Ratio
03:23 Cooking Quinoa
04:14 Resting and Fluffing Quinoa
05:42 Storing Quinoa
06:46 Crispy Quinoa
1.5 cups of quinoa
1.75 cups water for instant pot or a rice cooker (2 cups of water for a regular pot)
2 tsp Diamond Crystal Kosher (or 1 tsp table salt)
Put quinoa into a pot you plan to use to cook it and cover with lots of cold water (this is not the measured water). Agitate with your hand and drain well through a fine mesh sieve. Repeat until the water is no longer soapy looking. Return quinoa to the pot and add the right amount of water for your kind of pot. Add the salt.
Instant pot or rice cooker: Seal the pot. Press the Rice button. Turn off “Keep Warm”. Let the cycle run and wait for the pressure to drop naturally. I set my timer for 1 hour after pressing the Rice button to make sure my quinoa is thoroughly rested.
Regular pot: Set over high heat and bring to a boil uncovered. Reduce heat to low, cover and cook for 20 min. Take off heat. Don’t uncover. Let rest for 20 min.
Fluffing quinoa:
Rake the quinoa with a fork gently starting with the top layer and gradually working your way down. If you encounter any sticking. Cover quinoa with a paper towel and let it cool an extra 15-30 minutes. Then continue to gently rake with a fork until all the grains separate.
Storing quinoa:
Cool quinoa completely and store in an airtight container in the fridge for up to a week or freeze. Use in salads cold or rewarm in a pan on moderate heat with some butter or olive oil.
Crispy quinoa:
Cook, cool, and fluff quinoa as described above. Put just enough quinoa into a cast iron or non-stick skillet to create a very thin layer (a 12 inch skillet holds 150g of cooked quinoa comfortably). Add 1 tsp olive oil and rub into quinoa with your hands to help separate the grains. Set over moderate heat and cook until quinoa starts to steam. Once you see steam, you have to stir very often (roughly every minute). For the first 10 minutes, you shouldn’t see any color. Somewhere between 10 and 20 minute mark your quinoa should start to brown. Cook until it feels completely dry, crispy, and brown. Cool completely and store in an airtight container at room temperature for up to a month.
Before serving, toss with the seasoning of your choice. It’s good to include something acidic (lemon juice, lime juice, pomegranate molasses, or some vinegar), something aromatic (za’atar, smoked paprika, etc), olive oil, and salt.
Here is the za’atar that I use:
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Starbucks should be selling this instead of pumpkin spiced lattes!
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ABOUT ME
By the age of 6, there was early evidence that food would play an important role in my life. Practicing penmanship and kitchen creativity, I co-authored my first recipe, “Ham Slam”, with one of my older siblings. It had all the makings of a classic 1960’s American kitchen treasure, featuring gourmet ingredients like Campbell’s cream of celery soup and Durkee’s canned French Fried onion rings. It’s no wonder my culinary career promptly took a diversion until around the age of 40.
But spending years as an executive in the business of marketing brands such as Apple, Microsoft, and Sony Pictures didn’t snuff out my lifelong passion for travel, food, and wine. I eventually found my way back to my culinary roots when I turned my attention to studying technique at Cordon Bleu Paris, exploring new foodie concepts around Europe and documenting them in words and pictures.
I’ve been privileged to pen articles and columns in many publications, including the Food52, Huffington Post, msn.com, Zester Daily, Santa Ynez Valley Journal, Michigan BLUE Lakestyle Magazine, Olive Oil Times and Olive Oil Source, the world’s top-ranked olive oil-related websites.
In the process, there was one more thing I learned. Despite the explosion of global cuisines in restaurants all across the U.S., you can’t fully experience the wide world of flavor all from your own backyard, Toto.
Following that thought put me and my partner, George on a plane to Alicante Spain in 2014 where we have lived ever since. Our mission is to explore the aromas, ingredients and collective imaginations that are all part of Spain’s vast culinary heritage.