GARAM MASALA DIPPING SAUCE WITH PITA WEDGES
Make and share this Garam Masala Dipping Sauce With Pita Wedges recipe from Food.com.
Provided by Lisa1
Categories Asian
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients in a bowl.
- Cover and chill 1 hour.
- Serve with pita wedges.
Nutrition Facts : Calories 106, Fat 1.3, SaturatedFat 0.7, Cholesterol 3.7, Sodium 302.3, Carbohydrate 18.2, Fiber 0.9, Sugar 5.8, Protein 5.5
SPICY RED LENTIL DAL WITH PITA WEDGES
Make and share this Spicy Red Lentil Dal With Pita Wedges recipe from Food.com.
Provided by dicentra
Categories Spreads
Time 25m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- Combine broth and lentils in a medium saucepan; bring to a boil. Reduce heat, partially cover, and simmer 10 minutes or until lentils are tender. Remove from heat; cover and set aside.
- Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, mustard seeds, and red pepper, and cook 5 minutes or until onions are tender and seeds begin to pop, stirring constantly.
- Add cumin, turmeric, coriander, and black pepper; cook 3 minutes, stirring constantly.
- Add tomato paste, and cook 3 minutes, stirring constantly. Add lentils, coconut milk, and salt; cook 3 minutes, stirring frequently. Remove from heat; stir in juice.
- Cool to room temperature. Serve dal with pita wedges.
Nutrition Facts : Calories 308.6, Fat 4.1, SaturatedFat 0.5, Sodium 488.3, Carbohydrate 53.7, Fiber 13.9, Sugar 3.9, Protein 14.8
CUCUMBER PITA WEDGES
Make and share this Cucumber Pita Wedges recipe from Food.com.
Provided by agasdf
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl, beat cream cheese and salad dressing mix until combined.
- Split pita breads in half, forming two circles.
- Spread cream cheese mixture over pita circles; cut each into six wedges.
- Top with cucumbers.
- Sprinkle with lemon-pepper.
Nutrition Facts : Calories 374.2, Fat 20.6, SaturatedFat 12.6, Cholesterol 62.4, Sodium 490.9, Carbohydrate 37.7, Fiber 1.7, Sugar 2.1, Protein 10.2
INDIAN EGGPLANT AND ONION DIP WITH PITA CHIPS
Mint, cilantro, and garam masala give this creamy, roasted eggplant dip an Indian edge.
Provided by Bon Appétit Test Kitchen
Categories Condiment/Spread Food Processor Onion Appetizer Vegetarian Quick & Easy Low Cal Eggplant Shower Healthy Low Cholesterol Vegan Party Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 475°F. Arrange pita wedges in single layer on rimmed baking sheet; brush pita lightly with 1 tablespoon olive oil.
- Place eggplant, skin side down, on half of another rimmed baking sheet. Place onions and garlic on other half of sheet. Brush eggplant with 2 tablespoons oil; drizzle onions and garlic with 1 tablespoon oil. Toss vegetables; spread in thin layer.
- Bake pita until crisp, about 4 minutes. Roast vegetables until browned and tender, about 30 minutes. Peel garlic. Scoop out pulp from eggplant and transfer to processor. Add onions and peeled garlic; puree until almost smooth. Transfer puree to bowl; mix in mint, cilantro, and garam masala. Season with salt and pepper; serve with pita chips.
CARAMELIZED-ONION DIP WITH CILANTRO-GARLIC PITA CRISPS
Categories Condiment/Spread Garlic Onion Bake Sauté Cocktail Party Vegetarian Chill Sour Cream Cilantro Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- For dip:
- Heat oil in heavy large skillet over medium heat. Add onions and sauté until slightly softened, about 5 minutes. Reduce heat to medium-low and cook until onions are deep brown and begin to crisp slightly, stirring often, about 40 minutes. Add garam masala; stir 1 minute. Transfer to small bowl and cool completely. Mix in crème fraîche. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours. Do ahead Can be made 2 days ahead. Keep refrigerated.
- For pita crisps:
- Finely chop enough cilantro leaves to measure 2 tablespoons. Chop enough cilantro stems to measure 3 tablespoons. Combine oil and garlic in heavy small saucepan; cook over medium heat until oil begins to bubble around garlic, about 5 minutes. Add chopped cilantro stems. Remove from heat and let steep 10 minutes. Strain oil into small bowl; discard solids in strainer.
- Preheat oven to 350°F. Cut each pita bread round horizontally in half. Cut each round into 6 wedges. Place pita wedges on 2 rimmed baking sheets; drizzle with cilantro-garlic oil and toss gently to coat. Arrange pita wedges in single layer; bake 5 minutes. Sprinkle with chopped cilantro leaves and bake until pita wedges are crisp and golden, about 5 minutes longer. Cool. Do ahead Can be made 1 day ahead. Store airtight at room temperature. Sprinkle dip with chives; place on platter. Surround with pita crisps.
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