Thursday, May 6, 2010


Lentils: cook (bring to boil, simmer about 40 minutes stirring occasionally, drain water if not all was absorbed)
¾ cup lentils
3 cup water
½ tsp salt
Sauce: puree and boil
4 cups coarsely chopped fresh tomatoes
2 garlic cloves, minced or pressed
1 fresh green chile, chopped
1 T vegetable oil
1 T red wine vinegar
1 tsp salt
Rice: cook (bring to boil, simmer about 15 minutes)
1 cup white basmati rice
1 tsp vegetable oil
1 ½ cup water
½ tsp salt
Onions: (fry onions until brown, in 2 batches, sprinkle with salt)
Vegetable oil for frying
4 cups thinly sliced small onions
¼ tsp salt
Pasta: cook
1 ½ quarts salted water
1 ½ cups macaroni
Serve all together, topped with sauce and onions

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