60 Ways Pulses. Great Recipe Ideas with a Classic Ingredient

145 Pages·2011·4 MB·English

by  MCIA

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COOKERY
Marshall Cavendish
Cuisine
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pulses
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pulses
Great recipe ideas with a classic ingredient
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60
in
ways
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The Publisher wishes to thank Sia Huat Pte Ltd for the loan and use of Other Marshall Cavendish Offi ces:
their tableware. Marshall Cavendish Ltd. 119 Wardour Street, London W1F 0UW, UK •
Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY
Design: Lock Hong Liang 10591-9001, USA • Marshall Cavendish International (Thailand) Co Ltd.
Photography: Jambu Studio 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok
10110, Thailand • Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang,
Copyright © 2006 Marshall Cavendish International (Asia) Private Limited Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam,
Selangor Darul Ehsan, Malaysia
Published by Marshall Cavendish Cuisine
An imprint of Marshall Cavendish International Marshall Cavendish is a trademark of Times Publishing Limited
1 New Industrial Road, Singapore 536196
National Library Board Singapore Cataloguing in Publication Data
All rights reserved
Pulses in 60 ways. – Singapore :- Marshall Cavendish Cuisine,- c2006.
No part of this publication may be reproduced, stored in a retrieval system p. cm. – (In 60 ways)
or transmitted, in any form or by any means, electronic, mechanical, ISBN-13 : 978-981-261-287-8
photocopying, recording or otherwise, without the prior permission of the ISBN-10 : 981-261-287-4
copyright owner. Request for permission should be addressed to the
Publisher, Marshall Cavendish International (Asia) Private Limited, 1. Cookery (Beans) 2. Cookery (Peas) 3. Cookery (Lentils)
1 New Industrial Road, Singapore 536196. Tel: [phone], I. Title: Pulses in sixty ways II. Series: In 60 ways
Fax: [phone]. E-mail: [email protected]
TX803.B4
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of 641.6565 -- dc21 SLS2006013923
this book have used their best efforts in preparing this book. The Publisher
makes no representation or warranties with respect to the contents of this
book and is not responsible for the outcome of any recipe in this book. Printed in Singapore by Times Graphics Pte Ltd
While the Publisher has reviewed each recipe carefully, the reader may
not always achieve the results desired due to variations in ingredients,
cooking temperatures and individual cooking abilities. The Publisher
shall in no event be liable for any loss of profi t or any other commercial
damage, including but not limited to special, incidental, consequential,
or other damages.
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contents
>> introduction 7
soups 9
snacks & salads 31
vegetarian 65
meat & poultry 93
desserts 121
glossary 138
weights & measures 144
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introduction >>
Pulses are the dried edible seeds of various leguminous plants. reasons. Firstly, pulses are a handy pantry item. They would not
Beans, peas and lentils are pulses. Peanuts, although commonly keep for indefi nite periods but if properly stored in airtight
categorised as a nut, is in fact a pulse. Deriving its name from containers and in a dry and cool area, pulses will keep for
the Latin word puls, meaning lens-shaped, pulses are believed 6–9 months. Nicknamed “poor man’s meat”, pulses are an
to be one of the fi rst plants to be cultivated. Pulses have had inexpensive source of protein as they have a high protein
a long history as an important agricultural crop—beans were content (20–30 per cent). Small in size but rich in nutritional
cultivated in Mexico and Peru since 6000 B.C. and soy beans content, pulses are also an excellent source of fi bre, vitamin B
in China since 3000 B.C. Up till today, pulses are still widely and C, iron, magnesium, calcium, and have a positive effect on
consumed all over the world. lowering one’s cholesterol level.
Beans are widely used in Asia. Soy beans are extremely
versatile and form the basis of many Asian staple ingredients Cooking Pulses
such as soy sauce, bean curd, miso paste, and soy milk and Patience is needed when cooking with pulses. With the
soy bean oil. In Japan and China, red bean paste—made from exception of split peas, peanuts and lentils, all other pulses
boiling red beans in sugar and mashed—are commonly used need to be pre-soaked before cooking. The most effortless
as a sweet fi lling in buns, dumplings and desserts. way is to soak them overnight at a ratio of one part pulse
Lentils are categorised according to their colour and size. to three parts water. Alternatively, pulses can be boiled for
The most common lentils are yellow, green, brown and red. 2 minutes and then left to soak off the heat for an hour before
Lentils look like fl attened peas as they are small, fl at and round proceeding to cook them.
in shape. Although most commonly used in India, lentils are Some beans such as soy beans and kidney beans contain
also used in Europe in dishes such as the winter warmer Lentil harmful toxins that need to be removed through the soaking
and Vegetable soup. and cooking process. Discard the soaking liquid before cooking
Chickpeas feature prominently in Middle Eastern cuisine. and ensure that the beans are thoroughly cooked through to
Humble chickpeas have been transformed into many healthy prevent food poisoning. The slow cooking process is important
and nutritious dishes such as the popular street food falafel to prevent them from either turning out too hard or mushy
and hummus. Garden peas, another type of pea commonly and to make them more digestible. Once properly cooked,
used in cooking, are the basis of a variety of dishes such as pulses will readily take on the fl avours of the herbs and spices
traditional English mushy peas, pea soups and fresh seasonal that they are fl avoured with. Try out the recipes in this book
spring salads. and discover the numerous ways of transforming pulses into
The human appetite for pulses has been fuelled by many inexpensive tasty treats.
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>>
black bean soup 10
pork ribs and peanut soup 13
dhal and coconut soup 14
mexican chilli soup 17
greek chickpea soup 18
minestrone 21
pea soup 22
lentil and vegetable soup 25
split pea soup with mint and tomatoes 26
soups
tomato and red lentil soup 29
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