masala dosa

(Use this recipe for the dosa or buy pre-made mix in box.)

Soak 2 cups rice plus 3/4 cup urad dahl in water for 6 hours.

Blend in blender adding water until thin creamy batter; add 1 teaspoon salt and 1 teaspoon lemon juice.

Allow batter to sit in warm place for 12 hours. It will sour slightly.

 

Once you have your dosa batter, heat a non-stick skillet to medium-high.

Brush skillet with oil or ghee.

Using about a 1/3 cup for a 10-inch pan, swirl batter into pan, like making a crepe.

Drizzle oil around edges and wait patiently until edges turn brown and dosa is golden underneath.

Fill center with about 1/3 cup potato masala, fold edges over and transfer to a plate.

Serve (immediately) with sambar and coconut chutney. 

Potato Masala

3 tablespoons oil or ghee

1 teaspoon black mustard seeds

1/2 tablespoon minced green chili

2 medium sized yellow potatoes, peeled & cut into small pieces

1/4 head of cauliflower cut into florets

1/2 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon salt
1/2 teaspoon coriander powder
1 tablespoon lemon juice
1 tablespoon chopped cilantro

Boil the vegetables until soft.

Heat oil in skillet to medium high.

Add mustard seeds and green chili; stir until seeds begin to pop.

Add boiled veggies and then stir in next 4 ingredients.

Simmer on low 10 minutes, then add lemon juice and cilantro.

Use to fill dosa.

sambar

2/3 cup split yellow pea (channa dal) soaked 3 hours

3 cups water

1/2 teaspoon turmeric

1 tablespoon butter

Bring to a boil and then simmer until tender (approx. 30 minutes).

Meanwhile blend:

1/2 cup dried unsweetened coconut

1 tablespoon sugar
1/2 teaspoon cayenne pepper
1/2 cup water

Blend until creamy; set aside.

Next heat:

4 tablespoons oil in skillet

Add:

1/2 teaspoon black mustard seeds

1/2 teaspoon cumin seeds

1/2 teaspoon minced green chili
12 curry leaves broken into pieces

When seeds begin to pop, add:

1 28 oz can whole tomatoes

1/2 teaspoon aesafatida

1 teaspoon salt
1/2 teaspoon garam masala
1 tablespoon tamarind puree
coconut puree from above

Simmer on low, breaking up tomatoes with a potato masher, about 10 minutes. Drain split yellow peas and add to sambar.

coconut chutney

1 cup dried unsweetened coconut

2-3 dried red chilies

1/4 cup peanuts

1 teaspoon salt

1/2 cup plain yogurt

1/2 bunch cilantro

 

Blend until creamy.

strawberry banana pancakes

Adapted from the stay for dinner blog.

Makes twenty 3” pancakes; serves 4

Ingredients

1 cup whole wheat flour

1 cup all-purpose flour

4 teaspoons baking powder

1 tablespoon sugar

1 teaspoon salt

1 ½ cups milk (dairy or nondairy)

2 eggs

2 teaspoons vanilla extract

2/3 cup mashed banana (2 large bananas)

1 cup chopped strawberries

Directions

Whisk the flours, baking powder, sugar, and salt in a large bowl.

Whisk the eggs, vanilla, and milk in a small bowl. Pour into the flour mixture and stir just until combined. Add the mashed banana and stir to combine. Fold in the strawberries

Spoon ¼ cup of the batter onto a griddle or skillet set over medium heat that has been well coated with nonstick cooking spray. Flip after about 3 minutes, just as you notice bubbles forming around the edges of each pancake, and cook 2 minutes more. 

african chickpea curry

I changed this soup recipe into a thicker stew you can serve over rice. Serves 6.

2 tablespoons oil
1 onion, chopped
1 red bell pepper, chopped
1 green chili, seeded and finely chopped
2 cloves garlic, minced
1 cup veg or chicken broth
1 15 oz can chickpeas, drained
1 14 oz can diced tomatoes, drained
2 tablespoons curry paste or powder
1 teaspoon salt
freshly ground black pepper, to taste
1 14 oz can coconut milk
3 tablespoons peanut butter
2 tablespoons chopped cilantro or parsley

1. Heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute.
2. Add the broth, chickpeas, tomatoes, curry paste/powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes.
3. Add the coconut milk, peanut butter and cilantro/parsley and cook, stirring occasionally, until heated through, about 5 minutes. Serve over rice.

greek lemon and feta couscous salad

Adapted from the stay for dinner blog.
serves 5-6
1 ¼ cups chicken broth
2 tablespoons olive oil
1 box Near East Roasted Garlic and Olive Oil Couscous
1 lemon, juiced and zested
3 tablespoons minced fresh parsley
3 tablespoons finely chopped scallions
1 cup crumbled feta cheese
1 small zucchini, finely diced

Bring the chicken broth and olive oil to a boil in a medium pot. Add couscous and the roasted garlic spice pack. Stir, cover, remove from heat, and let sit for 10 minutes to allow the couscous to absorb the broth and then cool slightly.

Fluff with a fork, let stand for 5 minutes to cool, then toss the couscous with remaining ingredients. Chill for at least 30 minutes before serving.

Side note: If you like tomatoes, I had this with fresh tomatoes on the side and they went so well together, I just combined them. You can get this brand of couscous at Costco. And MMMMM mmm.

oren lavie - her morning elegance

baked couscous

1 cup couscous
1 1/2 cups boiling vegetable broth
1/2 teaspoon salt
1/4 cup olive oil
1 onion, chopped
3 cloves garlic, minced
1 (28 ounce) can tomatoes, drained and diced (reserve 1/3 cup juice)
1 (10 ounce) package frozen spinach, thawed and squeezed dry
1 teaspoon basil
1/3 cup pine nuts
1 cut grated Munster cheese
pepper to taste

Directions:
1. Combine couscous, broth, and salt in a large bowl. Cover and let sit for 5 minutes. Fluff with fork.

2. Heat oil in large skillet over medium heat. Saute garlic and onion for 10 minutes. Add tomato and cook 10 minutes more, stirring frequently.

3. Stir into couscous and add reserved juice. Add basil, nuts, spinach, and pepper. Spread half in baking dish (11x7) and sprinkle on cheese. Top with remaining couscous. Cover and bake at 375 degrees for 30-60 minutes. 

*I get the couscous in a box that comes with pine nuts. Also, I didn't thaw and squeeze the spinach and it was fine.