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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Ingredient: 1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
Direction: Cream butter, gradually add sugar and beat until light. Add
eggs one at a time, beat thoroughly after each. Add
flavoring, then sifted dry ingredients alternately with sour
cream and brandy. Blend well. Put in greased and floured 3
quart bundt pan and bake in slow oven at 325 degrees about 1
hour and 15 minutes. Cool in pan on rack. Keeps very well,
can be frozen which improves flavor. |