Heat oil in a medium saucepan on low heat. Cook onion for 2 mins or until almost soft. Add cumin and coriander; cook and stir for 30 seconds or until fragrant. Add tomato; cook, stirring occasionally, for 5 mins or until reduced and thick. Add beans; stir to combine. Season.
Microwave pappadums, in batches, on high (100%) in 30-second intervals, until puffed and cooked.
To assemble, top each pappadum with lettuce, bean mixture, cucumber and cilantro leaves.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
To make the dressing, whisk together olive oil, lemon juice, honey and cumin. Season to taste. Set aside.
Fluff couscous with a fork. Add carrots, cucumber, mint, currants and 1/2 the dressing, tossing to coat.
Arrange pappadums in a single layer on paper towels. Spray with oil. Microwave on HIGH (100%) for 1 min, until puffed and lightly golden.
Top couscous with egg quarters and extra mint leaves. Serve with pappadums and remaining dressing.
Combine yogurt and tikka masala paste in large bowl. Add pork chops; turn to coat. Let stand 15 mins to marinate.
Prepare pappadums and rice according to package directions.
Meanwhile, for the pineapple relish, combine all ingredients in a medium bowl. Season with salt.
Preheat grill to medium-high. Grill pork for 6-7 mins each side, until lightly browned and just cooked through. Serve pork with pineapple relish, rice and pappadums.
to make the salad, arrange pappadums in single layer on a
Heat oil in a large skillet on high heat. Cook pork 3-4 mins, turning, to sear well. Stir in curry powder; cook 1 min, until fragrant.
Stir in cream and mango chutney. Bring to a boil. Reduce heat to medium. Simmer 1-2 mins, stirring, until thickened.
Add broccolini; simmer 2-3 mins, until just tender. Serve with additional chutney and pappadums or naan bread.
ith parsley and serve with pappadums.
Heat half the oil in large saucepan on high heat. Cook chicken for 4-5 mins, until browned. Transfer to a plate.
Heat remaining oil in same pan on high heat. Saute onion and garlic for 4-5 mins, until onion is tender. Add spices and bay leaf. Cook, stirring, for 1 min until fragrant.
Stir in stock and lentils. Bring to a boil. Reduce heat to low; simmer for 10-15 mins, until lentils are tender.
Stir in coconut milk and lemon juice. Season to taste. Top with cilantro. Serve with pappadums.
Toss lamb in half the oil. Season. Heat a grill pan or large skillet on medium-high heat. Cook lamb for 3-4 mins each side for medium. Transfer to a heatproof plate. Cover with foil; let stand for 5 mins. Slice.
Bring korma sauce to a boil in a small saucepan. Simmer for 2 mins; add yogurt and sugar. Remove from heat.
Combine cucumber, beans and mint in a medium bowl. Drizzle salad with combined lemon juice and remaining oil. Serve lamb with salad and pappadums. Drizzle with korma sauce.
eaves. Serve with rice and pappadums.
nd cooked through.
Arrange pappadums on serving plates. Top each
ith reserved yogurt. Garnish with pappadums and curry leaves, if desired
Heat oil in a small saucepan on medium heat. Add mustard and cumin seeds, and cook 30 seconds. Remove from heat and stir in vinegar and honey.
Combine cabbage, carrot, onion and vinegar mixture in a large bowl. Toss well and let stand for 10 mins.
Meanwhile, combine yogurt and chutney in a small bowl.
Just before serving, add turkey and 1/2 the herbs to cabbage mixture. Season to taste and gently toss to combine. Top with mango and remaining herbs.
Serve with pappadums to spoon salad onto. Accompany with yogurt mixture.
pinach, halved eggs and broken pappadums on plates. Drizzle with yogurt
Combine yogurt and cucumber in a small bowl. Season to taste. Serve with mini pappadums.
Heat oil in a large skillet on medium heat. Saute onion 3-4 mins, until tender. Cook beef in 2 batches, 4-5 mins, until browned.
Return all beef to pan with curry paste. Cook, stirring, 1 min, until fragrant. Stir in stock, tomato and lentils. Season. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, until beef is tender (adding more liquid as needed).
Stir in beans and cook 4-5 mins, until beans are tender. Serve with steamed rice, pappadums, yogurt and chutney.