Dosa version 6.0

Green Lentils (French) & Brown Rice Dosa with Broccoli Slaw Thoran

Green lentils are NOT the same as split mung dal, just so we’re clear. They resemble whole masoor but are obviously green and not brown. (Moving on)

It’s the last and final week of summer vacation (finally!!!!) I’m obviously feeling pretty guilty about wanting to send my child off to school like…yesterday. So this is me making up for it. Clearly he loves Dosa and he loves it more when I make it. After having my million different non-authentic-yet-very-healthy-quick-and-tasty versions of dosas, he probably won’t be able to tell a real one if it smacked him in the face but that’s fine. (Like you’ve never manipulated your child)

This one in particular was his favorite because I served it with some “broccoli slaw” thoran. Ya, my little oddball is slightly obsessed with his veggies. Most of the ingredients in this recipe came from Whole Foods and took less than 2 hours to get plated.

Ingredients (Dosa batter)

  • 2 parts soaked green lentils (measured after soaking for an hour)
  • 1 part soaked long grain brown rice (measured after soaking for 30 mins)
  • Salt to taste
  • Cumin powder 1/2 – 1 tsp
  • Paprika powder 1/2 – 1 tsp
  • Turmeric powder 1/4 tsp

Preparation

  1. Blend everything together to a very smooth paste. (I used a ninja mixer.) Grainy batter won’t make decent dosas, so smoother the better.
  2. No need for fermentation. I used the batter immediately.
  3. Watch a Dosa making YouTube video if you’re a first timer. It’s basically like making a crepe, but I insist you watch & learn.
  4. Butter/oil helps with the texture but I used just a tsp of it and the Dosa turned out pretty crispy so avoid using the whole stick. (We’re going with healthy here)

Ingredients (broccoli slaw thoran)

  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1/2 tsp fenugreek seeds (don’t stress if u can’t find it)
  • 1/2 cup dry unsweetened shredded coconut (got mine from Whole Foods)
  • 1 package broccoli slaw (got mine from Whole Foods)
  • Salt
  • Paprika powder
  • Cumin powder
  • Turmeric powder
  • Splash of lime juice
  • Chopped cilantro for garnish

Preparation

  1. Heat the oil in a frying pan and add the seeds.
  2. Once they start crackling, add the coconut and sauté until it’s golden brown.
  3. Add the broccoli slaw, spices & seasoning and sauté for a couple minutes. I like the texture slightly crunchy and this slaw mix can seriously over cook pretty fast.
  4. Throw in some lime and cilantro and serve with the Dosa.
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The No Boundaries Meal

Chana Dal & Oats Dosa

Chana Dal & Oats Dosa

Did I mention how amazing the weather’s been in NYC? School’s out and so are we, at least most of the time, which probably explains the lack of blogposts & recipes. I’m not lazy or anything. Really! And bartending at a Rooftop bar in Manhattan in this weather is not a job for the faint hearted so cut me some slack alright?!

And while I’m being honest, the only new recipes that my brain have cooked up in the last entire month, are more of the liquid kind. So I decided to do what I do the best, reinvent the mighty Dosa, again!! I served this healthy (slightly inspired by the chilla from the East) Dosa with a spicy red chili & coconut masala calamari (slightly inspired by its Goan counterpart) & harissa sauce, straight from the Middle East. Nope, no boundaries for this meal.

Ingredients

  • 1 cup Chana Dal, washed, soaked and drained.
  • 1 cup old fashioned rolled oats, rinsed
  • Salt to taste
  • Butter to cook

Preparation

  1. Grind the chana dal and oats using just enough water to make a smooth batter, slightly runnier than your average pancake batter.
  2. Season with salt.
  3. Heat a Dosa/crepe/non stick griddle and spread a ladle full of batter forming a thin layer of crepe. (YouTube video if you’re a first timer)
  4. Spread about a tbsp of butter evenly and let it brown on the underside.
  5. Roll and serve hot with your choice of accompaniment.

Crunchy Cakes!

Savory Chickpea Flour & Coleslaw Mix Pancakes

Savory Chickpea Flour & Coleslaw Mix Mini Pancakes

Thunderstorms and Raibows kinda week here in NYC. The Bambaiya in me keeps craving Pakodas & Chai. I gave into the chai but it’s going to take a lot more than thunderstorms to get me to eat a plate full of deep fried grease. Something like PMS maybe but I’ll deal with that when I have to.

So here’s my super healthy version of savory pancakes that taste pretty much like ur rainy day pakodas but won’t interrupt that summer body in the making!

Ingredients

  • 1+1/2 cup Garbanzo bean flour (besan)
  • 1 cup water
  • 1 tbsp yogurt
  • 1/2 cup coleslaw mix
  • 1 small tomato, chopped
  • 1/2 cup cilantro, chopped
  • 1 tsp cumin powder
  • 1 tbsp paprika powder
  • 1/2 tsp turmeric powder
  • Salt + Himalayan sea salt to taste
  • 1 tsp cayenne pepper (optional)
  • 1 Jalapeño, chopped (optional but highly recommended if you can deal with the heat)

Preparation

  1. Mix all of the ingredients in a bowl.
  2. It should be pancake like consistency.
  3. Heat a non stick pan on medium flame. I used cooking spray on a mini pancake pan but you can easily make these on a regular non stick pan with canola oil or any other oil of your choice.
  4. Pour tiny portions of batter and cook for about 2-3 minutes on each side. Think silver dollar Pancakes.
  5. Serve with mint chutney/ tomato ketchup.

Pro tip from Master “budding” chef Karm (that’s what he’s been calling himself): Spread some pizza sauce on each pancake. Sprinkle some Pecorino/Manchego cheese on top. (I have to admit it was next level stuff)

Crispy Little Things!

Bulgur & Mung dal Dosa with Beet, coconut & jalapeño Chutney

Bulgur & Mung Dal Dosa with Beet, Coconut & Jalapeño Chutney

Another Dosa experiment in my kitchen. This one turned out to be my favorite so far. It’s also been months since I last ate Dosa and I’m guessing that’s probably clouding my judgement a little. Or the fact that these were so crispy and light, they almost had a junk-food-like feel to them. Quite deceptive considering how healthy and nutritious they are. But they say never trust a skinny chef, so don’t take my word for it. Go on, try it urself!

Ingredients (for Dosa batter)

  • 1 cup soaked and drained bulgur
  • 1 cup soaked and drained split mung dal
  • Salt
  • 1 tsp cumin powder

Note: measure after soaking and draining or things will dramatically be different. This measurement serves about 2 people so multiply accordingly!

Preparation : (for Dosa batter)

  1. Blend to a smooth paste till you reach a pancake batter like consistency. Slightly runnier if you want that extra crispy texture.

Ingredients: (Chutney)

  • 1 cup shredded beet (do not use boiled beets, it won’t be the same)
  • 2-3 tbsp sweetened shredded coconut
  • 7-8 slices (Not whole) picked jalapeños. (I insist on the pickled kind because its really not the same with the fresh ones)
  • Salt

Preparation: (Chutney)

  1. Blend all the ingredients to a smooth paste. Serve chilled.

Preparation: (for Dosa)

  1. Watch a YouTube Dosa making video if you’re a Dosa virgin.
  2. Use a Dosa pan or a crepe maker for best results.
  3. A tsp of butter per Dosa really makes a big difference.

This little piggy went to Goa

Goan Style Pork Curry

Goan Style Pork Curry

I love everything that has anything to do with Goa. The last I was in Goa was probably about 9 years ago and every time I think back, I have this vague memory of eating a bowl of delicious pork curry at some old school Portuguese restaurant, right off the Baga Beach. Well, this is my not-so-authentic version of that memory and it’s definitely healthier and very very quick thanks to my Instant Pot.

Ingredients:

  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2-3 cloves
  • 5-6 peppercorns
  • 1 cardamom
  • 1″ stick of cinnamon
  • 1 bay leaf
  • 1 red onion, sliced
  • 3-4 cloves of garlic, sliced
  • 2 boneless pork chops, cut into cubes
  • 3 tbsp vinegar
  • 2 tbsp tomato paste
  • 2 tbsp tomato ketchup
  • 1-2 tbsp sugar
  • Salt to taste
  • 1/2 tsp turmeric powder
  • 2 tbsp smoked paprika powder
  • 1 tsp cumin powder
  • 2 tbsp curry powder
  • 1/2 cup water
  • 1/4 cup non fat sour cream

Preparation:

  1. Turn the Instant Pot on Sauté mode and heat the oil.
  2. Fry the seeds, garam masala and onions & garlic till golden brown.
  3. Add the pork and sauté till Brown.
  4. Add the vinegar, tomato paste & ketchup and cook for a minute.
  5. Add the spices and seasoning.
  6. Add the water and cover the lid and Seal.
  7. Switch to Meat setting and set the timer for 15 minutes.
  8. Let the pressure release naturally.
  9. Add the sour cream and cook for a few more minutes on Sauté mode till it’s semi-dry.
  10. Serve as tacos, kathi rolls or with roti. Or any other way you can think of!

Take it with a grain of Quinoa

Quinoa and Pigeon Pea Pulav

Quinoa & Pigeon Pea Pulav

No, this isn’t slowly turning into one of those Instant Pot blogs. It’s just that I’ve had very little time to cook lately and the pot is sitting right there in front of me saying “you know you want to do this”

I’ve also had very little home cooked food lately (or any food you can call food really), unless you count multiple granola bars for breakfast and dinner as legit meals. Side effects of bar tending.

So here’s my attempt to get some delicious and more importantly quick & fast healthy food in my system.

Ingredients

  • 2 tbsp oil
  • 1 tsp cumin + 1 tsp coriander seeds
  • 1 cardamom
  • 3-4 pepper corns
  • 1″ stick cinnamon
  • 2-3 cloves
  • 2 sliced shallots
  • 2 tbsp chopped mint leaves
  • 1 tbsp ginger and garlic paste
  • 1 can pigeon peas
  • 1 cup quinoa
  • 1+1/2 cup water
  • Salt
  • 1/2 tsp turmeric powder
  • 1 tsp cumin powder
  • 1-2 tbsp paprika
  • 1-2 tbsp curry powder

Preparation

  1. Set the Instant Pot on Sauté mode and heat the oil.
  2. And the seeds & whole garam masala.
  3. Add the onions & ginger-garlic paste and sauté till they’re golden brown.
  4. Add the mint & pigeon peas.
  5. Add the quinoa and water.
  6. Add in the spices & season with salt.
  7. Close the lid and seal.
  8. Turn it to Manual mode and set the timer to 1 minute.
  9. Let the pressure release naturally once the timer goes off.
  10. Serve hot!