Grilled Pappadums With Spicy Lentil Dip Recipes

Steps:

• Heat the oil in an Indian kadhai or a deep-fryer to a depth of 2 inches. When the oil is hot to 375 F degrees, drop one wafer into the oil. The wafer will turn several shades lighter and expand considerably, this will take about 5 seconds. Remove with a pair of tongs and drain on paper towels. Fry all the wafers the same way.

Steps:

• Marinate shrimp in the olive oil, garlic and thyme for 1 hour. Remove from marinade and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side. Serve with the spicy tomato dip. Place all ingredients in the bowl of a food processor and process until almost smooth. Season with salt and pepper to taste.

Steps:

• Preheat the oven to 375 degrees F with 2 racks set in the middle. Stir together 1/4 cup water, 1 tablespoon of the oil, 2 tablespoons red wine vinegar, thyme, garlic and 1/4 teaspoon salt together in a 2-quart baking dish. Add the beets and stir to coat in the liquid. Cover the baking dish with aluminum foil and bake in the upper rack of the oven until the beets are fork-tender, about 1 hour, stirring the beets once halfway through the cooking time.
• Meanwhile, spread the walnuts on a baking sheet and toast on the lower rack of the oven until slightly darkened in color and fragrant, 12 to 15 minutes. Remove from the oven and cool completely. Finely chop 3 of the toasted walnuts and reserve for garnish.
• Remove the thyme from the baking dish and discard. Cool the beets and cooking liquid slightly, about 10 minutes. Add the beets, cooking liquid (along with the cooked garlic), whole toasted walnuts, lentils, remaining 2 tablespoons olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper to a food processor. Process until smooth, scraping down the sides of the bowl as needed. Season with the remaining 1 tablespoon red wine vinegar if desired.
• Transfer the dip to a small serving bowl and garnish with the reserved walnuts. Serve with pita chips and vegetables.

Steps:

• For the dip: Whisk together the yogurt, sugar, orange zest and vanilla in a small bowl. Stir in just enough cream to make a clingy dipping sauce. Cover and refrigerate while you prepared the biscotti. Remove from the refrigerator 5 minutes before using.
• For the biscotti: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, lightly spray with nonstick spray and set aside.
• Whisk together the flour, oats, brown sugar, cinnamon, baking powder, baking soda and salt in a medium bowl.
• Whisk together the eggs in a small bowl until smooth. Add the maple syrup, butter, oil and vanilla and whisk until combined. Add the wet ingredients to the dry ingredients along with the apricots and cranberries and mix with a wooden spoon until the dough just comes together; it will be wet. Using lightly floured hands (the dough may be a bit sticky so re-flour your hands as needed) transfer the dough to the prepared baking sheet and shape into a log about 12 inches-by-4 inches.
• Bake until lightly golden and firm to the touch, about 20 minutes. The log will have spread quite a bit. Cool on the pan on a cooling rack for 10 minutes (or until the log is cool enough to handle).
• Slice the log into 1/3-inch-wide slices on the diagonal. Lay the slices down on the sheet pan and bake until dry, 10 to 12 minutes longer. Let the slices sit on the baking sheet for 5 minutes before removing to a cooling rack to cool completely, about 10 minutes. Once the biscotti are cool, serve with the yogurt dip. The biscotti will keep 1 week at room temperature in a tightly sealed container.

Steps:

• Heat a grill to medium. Brush the bell pepper with some of the canola oil and season with salt and pepper. Brush the eggplant slices on both sides with more of the canola oil, season with salt and pepper.
• Grill the eggplant until charred on the first side, about 3 minutes. Turn and continue grilling until tender, another 3 to 4 minutes. Transfer the eggplant to a cutting board. Grill the bell pepper, turning occasionally, until charred all over and tender, about 15 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam while you make the eggplant puree.
• Smash the garlic cloves, sprinkle them with salt, and mash and smear them to a paste using the side of a knife. Remove the skin from the eggplant and transfer the flesh to a food processor. Add the garlic paste, tahini, yogurt, 2 tablespoons of the olive oil, and the lemon zest, oregano and smoked paprika. Process until smooth and thick. Add salt to taste. Transfer to a serving bowl and let sit for at least 15 minutes to allow the flavors to meld. Peel, seed and dice the bell pepper.
• Drizzle the remaining 2 tablespoons olive oil over the dip. Top with the diced peppers and the chopped parsley. Serve with warm pita or lavash.

Steps:

• Line a plate with paper towels. Pour a shallow layer of canola oil in a large sauté pan or skillet and heat over high heat until it ripples.
• Fry the papadum sheets one at a time until crispy, about 30 seconds. There's no need to flip them, as they are so thin. Transfer to the paper towel-lined plate to absorb excess oil, then cool to room temperature. Store in an airtight container at room temperature for up to 2 days.
• Heat the sunflower oil in a medium saucepan over high heat until it ripples. Add the onion, garlic, curry, cardamom, ginger, salt, and pepper and cook, stirring occasionally, until the onion is translucent, about 4 minutes.
• Reduce the heat to medium, add 3 cups water and the lentils, and cook, stirring occasionally, until the lentils are tender, about 15 minutes. Set aside to cool fully.
• Transfer the lentil mixture to a blender with the remaining ingredients and blend until smooth. Serve with papadum pieces or store in an airtight container in the refrigerator for up to 3 days.