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FareShare Gazette -- November 2005 Recipes

Make FareShare Gazette -- November 2005 Recipes at home with Long Grain Rice, Warm Water, Salt, Ground Black Pepper, and Garlic. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3/4 cup
• 1 cup
• 1 tsp
• 1/2 tsp
• 1 tbsp
• 2 tsp
• 1 tsp
• 1/2 tsp
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   Place the long grain rice and lentils in a large mixing bowl, cover with water and set aside to soak for at least 8 hours or overnight.

2. 2

   Drain off the water and reserve. Place the rice and lentils in a food processor and blend until smooth. Blend in the reserved water.

3. 3

   Scrape into a bowl, cover with clear film (plastic wrap) and leave in a warm place to ferment for about 24 hours.

4. 4

   Stir in the salt, turmeric, pepper and coriander.

5. 5

   Heat a heavy frying pan over a medium heat for a few minutes until hot.

6. 6

   Smear with oil and add about 2-3 tablespoons batter.

7. 7

   Using the rounded base of a soup spoon, gently spread the batter out, using a circular motion, to make a pancake that is 6 inches in diameter.

8. 8

   Cook in the pan for 1 1 /2 to 2 minutes or until set.

9. 9

   Drizzle a little oil over the pancake and around the edges.

10. 10

    Turn over and cook for about 1 minute or until golden brown.

11. 11

    Keep the cooked pancakes warm in a low oven on a heat proof plate placed over simmering water while cooking the remaining pancakes.

12. 12

    Serve warm.

13. 13

    NOTES: Variation: Add 4 tablespoons grated coconut to the batter just before cooking.

14. 14

    To make the spice paste, combine the garlic, ginger, cayenne peppers, black pepper, cumin, cinnamon, cloves, turmeric, fennel or gin and the jaggery*.

15. 15

    Rub the spice paste evenly over the shrimp.

16. 16

    Set aside for 30 minutes at room temperature.

17. 17

    In a large frying pan over high heat, warm the oil.

18. 18

    When very hot, add the shrimp and cook, tossing until they turn pink and curl, about 5 minutes.

19. 19

    Sprinkle with lemon juice.

20. 20

    Serve immediately over a bed of green salad and accompanied with rolls.

21. 21

    The former is used to spread on breads and confections, while the solid version serves to make candies, and when crushed, to sprinkle on cereal, and so on.

22. 22

    It can be purchased in East Indian markets.