You are currently browsing the daily archive for January 10, 2011.
Welcome to Cooking with Paije!
Today we are going to be cooking Indian Dosas, a recipe modified from my new cookbook Refresh.
Grab your apron (a Christmas present from Andrew) and your camera and get started!
There are three parts to this recipe. Don’t be scared!
Curried Garbanzo Filling
- 1 tbsp coconut oil (olive oil is fine)
- 2 cloves garlic, crushed
- 1/2 onion, peeled and finely diced
- 1 carrot, peeled and finely diced
- 1/2 yellow pepper, finely diced
- 1 tbsp sriracha (regular hot sauce would work)
- 1 tbsp cumin
- 1/2 tbsp oregano
- 1/2 tbsp seat salt
- 1/2 tbsp tumeric
- 2 cups chickpeas, drained and rinsed
- 1/4 cup tomato paste
Gather all your ingredients.
Heat oil in large pan. Add garlic, spices and vegetables. Cook mixture over medium to low heat until soft.
Mash the chickpeas in a good processor or by hand.
Add to the pan along with the tomato paste and sriracha.
Stir until heated through and then set aside. (You can TOTALLY just eat this plain. Note to self. Balla.)
Coconut Curry Sauce
- 1 tbsp coconut oil
- 1/2 onion, peeled and diced
- 1 clove garlic, diced
- 1/4 tsp cumin
- pinch of salt
- 1 1/2 tbsp curry powder
- 1 1/2 tbsp spelt flour
- 1 1/2 cups veggie stock
- 1 cup light coconut milk
- 1 1/2 tomatoes, diced
Gather all your ingredients.
Heat oil in pan over medium heat. Add the onion and garlic. Cook for 5 minutes or until soft.
Add spices and cook for 1 minute.
Add flour and cook for 1 minute.
Stir in veggie stock gradually to prevent lumps from forming. Add the coconut milk and tomatoes, stirring occasionally.
Simmer for half an hour.
- 1/2 cup spelt flour
- 1/4 tsp sea salt
- 1/4 tsp baking powder
- 1/4 tsp curry powder
- 1/4 cup unsweetened almond milk
- 3/8 cup water
- 1 1/2 tsp coconut oil
Combine dry ingredients in a bowl.
Gradually add milk and water and whisk until smooth.
Heat a portion of the oil in a pan over medium heat. Ladle 1 ounce of batter into the pan in a circular motion until you have a thin, round pancake. Wait until bubbles appear and the surface no longer looks wet. Flip pancake over, cook for a few seconds and remove from heat.
NOT LIKE THIS.
More like this
Repeat to make 4 pancakes.
Take 2 dosa pancakes and place about 3 tbsp curried garbanzo filling acrosss the center of each one.
Roll them up, leaving the ends open.
Pour coconut curry sauce over dosas and sprinkle with grated coconut.
Hubba hubba. Don’t let the pics fool you. They are magnificent.
The leftovers have been just as good. I have been eating the curried chickpea filling on salads and the coconut curry sauce on rice.
I know this seems like a lot of work but truuuust me, it’s totally worth it. Even if you only make part one or part two.
Anyways, hope you enjoyed this little installment! I have about a zillion pics of the yummy food I’ve been eating for the last week sooo be sure to check back soon
This guy showed up today and will be staying at our house for the week.
Obviously the puppies love having my brother here
We are yoga bombing in the morning so I better get some sleep!
Hope everyone had a great weekend!
Qs: Has anyone read/tried this cookbook? I am obsessed with it! SO many good recipes!