Cook Without Book

Prep Time:  7 minutes Cook Time:  12 minutes Yield:  4 ears corn (serving size: 1 ear corn, 1 1/2 tbsp. cheese, 2 tsp. dressing)                  Ingredients 1 1/2 tablespoons   lime juice 3 tablespoons   olive oil 1/4 teaspoon   cayenne pepper Salt 4  ears corn, husks removed 6 tablespoons   crumbled queso fresco (about 2 oz.) 1/4 cup   chopped fresh cilantro for garnish, optional Preparation 1. Preheat grill to medium-high. Whisk lime juice, 1 1/2 Tbsp. oil and cayenne in a small bowl. Season with salt. 2. Brush corn with remaining 1 1/2 Tbsp. oil and grill, turning a few times, until kernels give slightly when pressed and turn deeper yellow, about 12 minutes. 3. Remove corn from grill to a serving platter and brush with lime juice mixture. Crumble queso fresco on top and sprinkle with cilantro, if desired.

Yield:  Makes 6 servings (serving size: 1 burger, 2 tablespoons tahini mixture)                      Ingredients 2/3 cup   bulgur 1  (15-ounce) can garbanzo beans, rinsed and drained 1  large egg white 1/2 cup   packed fresh parsley leaves 1/4 cup   packed fresh mint leaves 1  garlic clove 1/4 teaspoon   cayenne pepper 1 teaspoon   ground cumin 1/4 teaspoon   salt 1/4 teaspoon   pepper 1 tablespoon   olive oil 1/4 cup   tahini 2 tablespoons   fresh lemon juice 1/4 cup   water 4 cups   torn lettuce 1 cup   roasted red peppers 6  (6-inch) pitas Preparation Cook bulgur according to package directions; drain and set aside to cool. In a food processor, combine cooked bulgur, garbanzo beans, egg white, parsley, 1/4 mint, garlic, cayenne pepper, cumin, salt, and pepper. Form mixture into 6 (approximately 3-inch) pattie...

Corn Flour Bread with Cauliflower and Spices The breads made on tawa (flat griddle) is the household way of making Indian breads. You can also use a heavy-bottom frying pan to do the same. MAKES  14 rotis 1 cup stone-ground durum whole-wheat flour, plus more as needed while rolling 1 cup corn flour salt to taste 2 cups grated fresh cauliflower 2 large potatoes, boiled and mashed 1 medium-sized onion, finely chopped 1 teaspoon cayenne pepper 1 teaspoon ground coriander seeds 1/3 teaspoon ground turmeric 1 teaspoon garam masala Place both the flours and salt and sift into a large bowl. Add the cauliflower, mashed potatoes, onion, cayenne pepper, coriander, turmeric, and garam masala and a little water. Make a  smooth dough. Cover and set aside for at least 30 minutes.Divide the dough into 14 lemon-sized balls. Roll each ball separately into flat disk with a rolling pin, using some dry flour on the base of the  plate. Heat the tawa ...

Iceberg Lettuce and Chaat Masala Salad Serves 4 1 Iceberg lettuce 1 large red onion, coarsely chopped 2 ripe tomatoes, coarsely chopped Salt to taste 4 tablespoons finely chopped cilantro Juice of 1 lemon 1/2 teaspoon cayenne pepper 4 2 tablespoons chaat masala Cut the lettuce into 2-inch cubes and toss all the ingredients in a large (non-reactive) mixing bowl until all the ingredients are well coated with the seasoning.

Black Daal from Gurdwara Goindwal Sahib, India Serves 4 2 cups whole Black Gram 2 1/2 cups water Salt to taste 1 red onion, finely chopped 1 medium tomato, finely chopped 2 inch fresh ginger root, peeled and minced 1 teaspoon turmeric 2 tablespoons vegetable oil 2 tablespoons cumin seeds 1 teaspoon cayenne pepper Soak the lentils overnight with enough water to cover them by 3 inches. Drain and add 2 1/2 cups of water with salt, onion, tomato, ginger, turmeric, oil, cumin seeds, and cayenne pepper and bring it to a boil on high heat. Continue to cook, removing and discarding any froth that rises to the top. Reduce the heat to low and simmer, stirring continiously until the lentils are cooked and the dal is of thick consistency, about 35 to 45 minutes.

Ramadan's Special Lentil Dumplings Serves 4 1/2 cup split peas 1/4 pink lentils 1 medium red onion, finely chopped 2 cloves garlic, minced One 1-inch fresh ginger root, minced Salt to taste Juice of 1 lemon 1/2 teaspoon cayenne pepper Vegetable oil for frying Soak the split peas and pink lentils for an hour. Drain and coarsely grind it in a food processor. Add the red onion, garlic, ginger, salt, lemon, and cayenne pepper, and mix well. Roll them into 1-inch size balls. Heat the vegetable in a shallow pan on medium-high heat to 300° F . Gently fry the dumplings, until crisp and cooked, about 4 to 6 minutes. Serve hot with Mint Chutney