Recipe Tag: S. Asian

Place the onion, tomato and cilantro in a medium mixing bowl.

Add the garbanzo flour and fold together with the vegetables.

Add the water, salt, pepper and cumin.

Using a rubber spatula, fold the batter together until the flour is well blended and smooth.

Place a non stick griddle over medium high heat. Add one teaspoon olive oil and then the batter – 4 tablespoons for each pancake. Cook for about 5 minutes on each side and then remove. Repeat with olive oil and the remaining better. There should be about 12 pancakes total.

If using a smaller skillet you may need to make fewer pancakes in each batch so they are not crowded together.

Place the white beans, coconut milk, lime juice, yogurt, basil, salt, pepper, curry powder, garam masala, cayenne pepper, and honey in a food processor and process until almost smooth.

Chill well before serving.

Place the olive oil in a large skillet over medium high heat.

Add the garlic and ginger. Cook for about 3 minutes. Stir frequently.

Add the onion and cook for 5 minutes. Stir frequently.

Add the chickpeas, tomatoes, curry powder, garam masala, cumin, salt and pepper.

Reduce the heat until the mixture is simmering.

Simmer for 30 minutes. Stir occasionally,

While the chickpeas are cooking, mix together the yogurt, cucumber and mint. Chill.

When ready to serve, top each serving with three tablespoons of the yogurt mixture.

In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 30 – 40 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner.

Add the cumin and green onion and fold together gently.

Re-cover and let stand, covered, for 3 minutes before serving.

Prior to opening the can of coconut milk, shake very well.

In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice.

Reduce heat to medium-low and simmer, partially covered, for 20-30 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

Prior to opening the can of coconut milk, shake very well.

In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice.

Reduce heat to medium-low and simmer, partially covered, for 20-30 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

Shake the can of coconut milk very well before opening. (Tip: a can of coconut milk will contain about 1 1/2 cups of coconut milk. Separate the remaining two 1/2 cups of coconut milk into two small ziplock bags and freeze for a later use.)

In a medium sauce pan, heat the coconut milk, water, and salt. When the liquid boils, stir in the rice.

Reduce heat to medium-low and simmer, covered, for about 35-45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes.

Just before serving, stir in the green onions and cilantro.

In a medium sauce pan, heat the water, salt and cinnamon. When the water boils, stir in the jasmine rice.

Reduce heat to medium-low and simmer, partially covered, for about 15 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

In a medium sauce pan, heat the water, black pepper and salt. When the liquid boils, stir in the rice.

Reduce heat to medium-low and simmer, covered, for about 25 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner.

Add the butter and the chopped cilantro.

Stir and let the rice stand, covered, for 3 minutes before serving.

In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes.

Just before serving, add the butter and parsley and fold gently until the butter melts. Serve.