INDIAN CURRY PANCAKE WITH SALAD AND CHICKEN


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Serves 6 to 8 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

Ghee: melt one stick of butter. Let cool. Remove the white foam and the remaining clear yellow butter is the ghee.
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Pancake:
1½ to 1¾ cups liquid egg whites
2 teaspoons fresh turmeric, grated, or 2 teaspoons dry turmeric
2 teaspoons cayenne pepper
½ teaspoons cumin
1 tablespoon cilantro, minced
½ onion, sautéed in ghee until golden
3 tablespoons ghee for pancake – see above
Sea salt to taste
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Salad:
1½ to 2 cups fine Napa cabbage, shredded
¼ cup yellow carrots, cooked
¼ cup red carrots, cooked
½ cup chicken, cooked and diced
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Salad Dressing:
1/3 cup homemade mayonnaise – see recipe in Sauces and
Dressings
1 tablespoon f.a.g.e. yogurt©
½ teaspoon curry
¼ teaspoon red pepper
1 tablespoon lemon juice


Directions

For Pancake, heat ghee in 9-inch non-stick sauté pan. Mix egg whites with turmeric, curry, cayenne, cumin, and cilantro. Cook in pan and sprinkle over sautéed onions. Cook until firm and turn over. Cut a few moments and slice into cutting board. Cut into small triangles with a pizza cutter. Keep warm.


For Salad, mix all ingredients in bowl.


For Dressing, mix all ingredients in another bowl.


Add dressing to salad.


Place pancake on plate.


Place salad in center of pancake. Serve and enjoy!


Questions, Comments & Reviews



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