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  • pixeltheatre 12:01 am on September 14, 2009 Permalink | Reply
    Tags: dosa, Indian, spicy, vegan   

    Daring Cooks 5th Challenge: Indian Dosas 

    This month’s challenge was hosted by Debyi, of the The Healthy Vegan Kitchen. She chose a dish I recently discovered, the dosa. Dosas are crispy indian crepes, traditionally made of lentils and rice, stuffed with a savoury filling. Thanks to an important East Indian population in Vancouver, there is a fair amount of restaurants offering this dish. My mouth fell open the first time I saw one of those. They look huge, extending well beyond the plate. The filling however is usually just in the middle of it. We had our choice of filling for this challenge, so long as it remained vegan. I stayed with the one Debyi suggested, a curried garbanzo filling, accompanied by a coconut curry sauce. The pancake batter introduced me to a new ingredient: almond milk. Didn’t even know that existed and managed to find some in my favorite baking supplies store, Famous Foods. What don’t they carry?… The results were very flavourful and healthy. Very nice recipe. Thanks for the challenge!

    Indian Dosas
    This recipe comes in 3 parts, the dosas, the filling and the sauce. It does take awhile to make, but the filling and sauce can be made ahead and frozen if need be. You can serve them as a main course with rice and veggies, or as an appetizer. This does take a little planning ahead, so make sure you read the recipe through before starting (I forgot & didn’t start making the rice until everything was ready, oops).

    Serves 4

    Equipment needed:
    large bowl
    whisk
    griddle or skillet
    ladle (or large spoon)
    spatula
    vegetable peeler &/or knife
    large saucepan
    food processor or bean masher

    Dosa Pancakes
    1 cup (120gm/8oz) spelt flour (or all-purpose, gluten free flour)
    ½ tsp (2½ gm) salt
    ½ tsp (2½ gm) baking powder
    ½ tsp (2½ gm) curry powder
    ½ cup (125ml/4oz) almond milk (or soy, or rice, etc.)
    ¾ cup (175ml/6oz) water
    cooking spray, if needed

    Dosa Filling
    1 batch Curried Garbanzo Filling (see below), heated

    Dosa Toppings
    1 batch Coconut Curry Sauce (see below), heated
    ¼ cup (125gm) grated coconut
    ¼ cucumber, sliced

    Dosa Pancakes
    1.Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth.
    2.Heat a nonstick skillet over medium heat. Spray your pan with a thin layer of cooking spray, if needed.
    3.Ladle 2 tablespoons of batter into the center of your pan in a circular motion until it is a thin, round pancake. When bubbles appear on the surface and it no longer looks wet, flip it over and cook for a few seconds. Remove from heat and repeat with remaining batter. Makes 8 pancakes.

    Curried Garbanzo Filling
    This filling works great as a rice bowl topping or as a wrap too, so don’t be afraid to make a full batch.

    5 cloves garlic
    1 onion, peeled and finely diced
    1 carrot, peeled and finely diced
    1 green pepper, finely diced (red, yellow or orange are fine too)
    2 medium hot banana chilies, minced
    2 TBSP (16gm) cumin, ground
    1 TBSP (8gm) oregano
    1 TBSP (8gm) sea salt (coarse)
    1 TBSP (8gm) turmeric
    4 cups (850gm/30oz) cooked or canned chick peas (about 2 cans)
    ½ cup (125gm/4oz) tomato paste

    1.Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.
    2.Mash the chickpeas by hand, or in a food processor. Add the chickpeas and tomato paste to the saucepan, stirring until heated through.

    Coconut Curry Sauce
    This makes a great sauce to just pour over rice as well. This does freeze well, but the texture will be a little different. The flavor is still the same though. My picture of this sauce is one that I had made, had to freeze, then thaw to use. It tastes great, but the texture is a little runnier, not quite as thick as it was before freezing.

    1 onion, peeled and chopped
    2 cloves garlic
    ½ (2½ gm) tsp cumin, ground
    ¾ (3¾ gm) tsp sea salt (coarse)
    3 TBSP (30gm) curry powder
    3 TBSP (30gm) spelt flour (or all-purpose GF flour)
    3 cups (750ml/24oz) vegetable broth
    2 cups (500ml/24oz) coconut milk
    3 large tomatoes, diced

    1.Heat a saucepan over medium heat, add the onion and garlic, cooking for 5 minutes, or until soft.
    2.Add the spices, cooking for 1 minutes more. Add the flour and cook for 1 additional minute.
    3.Gradually stir in the vegetable broth to prevent lumps. Once the flour has been incorporated, add the coconut milk and tomatoes, stirring occasionally.
    4.Let it simmer for half an hour.

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    • Simon 4:49 am on September 14, 2009 Permalink | Reply

      I was new to almont milk as well. Don’t know if I’ll ever use it again but it was interesting while I did.

    • Lauren 7:25 am on September 14, 2009 Permalink | Reply

      my husband drinks almond milk because he is lactose intolerant. he loves it! —the recipe looks fantastic!

    • Mary 2:28 pm on September 14, 2009 Permalink | Reply

      Your dosas look beautiful. I hope you enjoyed them. I loved the challenge but thought it was a lot of work.

    • Lauren 3:08 pm on September 14, 2009 Permalink | Reply

      I’m glad you enjoyed the challenge!! Your dosas look amazing =D. I love almond milk, and have it from time to time as a treat (especially the vanilla kind =D)

    • Heather B 6:08 pm on September 18, 2009 Permalink | Reply

      Great job on your dosas! They came out perfectly!

  • pixeltheatre 12:02 am on November 1, 2008 Permalink | Reply
    Tags: Beef rendang, coconut milk, Malaysia, spicy   

    Recipes to Rival – 1st Challenge: Beef Rendang 

    I’ve been looking for a savory version of the monthly Daring Bakers’ challenges for a while. Finally found it on, surprise, one of the DB’s forum threads. Founded by Temperance of High on the Hog and Lori of Lipsmacking Goodness, two DB members, Recipes to Rival launched in June 2008. The format is similar to DB challenges, with different hosts each month. October belonged to birthday girl, Rayrena, from Happy Cows. The inspiration came from a podcast she heard a couple of years ago on The Splendid Table that featured James Oseland, who is now the Editor in Chief of Saveur magazine.

    The recipe was straight forward and mostly involved a slow reduction of beef cubes in coconut milk infused with various traditional Malaysian ingredients: lemongrass, lime leaves, cloves, ginger, galangal, peppers. This gave me a good excuse to visit my favorite spice and exotic food store on Granville Island, South China Seas Trading Co.

    My dinner guest and I were very happy with the results. It was spicy yet creamy. I served it with some Thai sticky rice and pickled carrots and cucumbers. The recipe is available here.

    Looking forward to the November challenge!

     
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