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Category:Vegetables - Author:N/A- Contributor:
Summer Tomato Omelette
Ingredient:


  • 3/4 cup fresh tomatoes, peeled and finely chopped
  • 1-1/2 cups chickpea flour
  • 2 hot green chili peppers, seeded and minced
  • 1 small bunch fresh coriander or Parsley leaves, minced
  • 1 teaspoon dry-roasted sesame seeds
  • 1/2 teaspoon turmeric
  • 1 tablespoon sugar
  • 1 teaspoon salt, to taste
  • Dash white pepper (optional)
  • 1-1/2 cups cold water
  • Ghee OR oil for griddle frying



Direction:

Combine all the ingredients except the ghee or oil. If batter is too thick, add a little more cold water to obtain a thin, pouring consistency. Heat a heavy cast-iron griddle or nonstick frying pan over moderate heat until very hot. Reduce heat and brush the griddle or frying pan liberally with ghee or oil. Place 2 tablespoons batter and spread as thin as you can. Fold, serve hot with fried potatoes, sour cream and chutney. Delicious alone for breakfast.


Serves: 4-6


PLEASE NOTE: No eggs are listed in the ingredients for this omlette.

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Title:Cooked Amaranth - Author: N/A - Contributor:
Ingredient:

  • 1 1/2 cups water
  • 1/2 cup amaranth
  • salt



Direction:
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.

Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.
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