Category Archives: Chickpeas

Daring Kitchen Challenge – Indian Dosas

One of the reasons I began this blog was to challenge myself to make new and different things – and so not only improve my skills but also my repertoire of dishes.  Whilst this has been somewhat successful,  the format I’ve chosen generally allows me to pick items that:

a) I am confident I can cook well,

b) Will look good in photos, and

c) I want to eat (mostly…I still shudder at the thought of that awful asparagus mousse)

Indian Dosas

Indian Dosas

So, what happens if you want to challenge yourself but take these safety nets away?  Well, in my instance, you join the Daring Kitchen.  Generally, each month members of this website are challenged to cook and blog about a recipe chosen by one of the members.

The only thing in my first month, which was October, in a “celebration” of past Daring Cooks and Daring Bakers challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we’d like! The REAL challenge was picking which delicious recipe(s) to try!

And it was a real dilemma.  For most people the choice may have been Cooks or Bakers, sweet or savoury.  Not me, I’m way too shallow for that.  My big quandary was:

Do I cook something I’m pretty sure I can pull off?  Something that will look good in the pictures, and by default make me look awesome?

Or, do I stick to the spirit of the challenge and choose something that is going to test my skills and maybe fall flat on my face but learn something in the process?

The choice was therefore narrowed down to Gyozas or Croissants.  I’ve made dumplings before, home much harder can gyoza be right?  Croissants?  Une toute autre histoire!!!

I was heading right down Gyzoa alley (shallow remember?) when I mentioned the challenge to a friend at work and we started looking through the past challenges.  She chose the recipe for the Indian Dosas from September 2009.  These are both gluten-free and vegan which is great because honestly, my range in both of those areas is limited.   So, thanks Nadya, good choice!

First step was to make the pancakes:

Dosas

Dosas

These were not the super thin crispy dosas I have eaten in restaurants, mine turned out more the texture of crepes but they were still pretty tasty.  And the difference in texture was probably more me that an inherent flaw in the recipe!

Then the chickpea filling…look at the amazing colours of the ingredients.. they are like a little rainbow of health and deliciousness!!!

Chickpea Filling Ingredients

Chickpea Filling Ingredients

Chickpea Filling

Chickpea Filling

This was also really tasty! So, so good…

Finally, there was a coconut curry sauce and some condiments to go with it.

Dosas with Coconut Sauce and Condiments 2

Dosas with Coconut Sauce and Condiments

This was a great first challenge for me as this was probably something I would never had made otherwise. If you want the recipe…and you know you do….click below:

Daring Kitchen Indian Dosas

I really liked the filling, and if I was too lazy to make the actual dosas or the sauce again (which I probably am), the filling would be super in some warm pita bread with some of the condiments and some yoghurt dip over the top.  Hmm..that probably ruins both the vegan and gluten-free aspect of the dish but hey, I’m neither a vegan or a coeliac.  It would stay vegetarian..and pretty damn delicious!

OMG, now I want that so much…I have some of the left over mixture in my freezer…shame I’m already in my pyjamas, or I would be down at the supermarket right now snapping up flatbread and tzatziki like a mad woman…

I ‘m really looking forward to the next month’s challenge which is…it’s a secret…you’ll have to wait about a month to find out!

In the meantime, enjoy this great vintage Indian print…which I think has the Goddess of Food and the Kitchen, Annapurna,in the background…

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The Italian Cuisine I Love – Cavolo Nero with Chickpeas and Bacon

The original recipe for this used escarole.  I’ll admit I wasn’t entirely sure what that is.  Cook’s Thesaurus said that spinach or rocket could be substituted, so of course I used something completely different.  Cavolo Nero, or Tuscan Black Cabbage is an ingredient I love.  It is at the peak of its season at the moment so I substituted it for the green in this.  As the leaves are a lot tougher than spinach or rocket (or possibly escarole)  I adjusted the cooking times accordingly.

The other change I made to the original recipe, with full apologies to Jules J, was that it originally was a soup.  I wanted it as a side dish so I decreased the amount of stock I  added back in my version.  If you want it as a soup, you will need to add 2-4 cups of stock where I have placed the asterisk in the recipe below.

This was, awesome.  I have a very fussy easter for  a husband, and it is not often he asks for second helpings of sides, particularly ones that are vegetable heavy.  Maybe it was the bacon in this but he not only had seconds, he took the last little bit into work for his lunch the next day!

500 grams eacarole / cavolo nero / greens of your choice

2 cups chicken stock

1 medium onion, sliced

1 clove garlic, chopped

2 spring onions, chopped

1/3 cup lean bacon, diced

1  can chickpeas

1 tbsp parsley, chopped

1/2 tsp basil

2 tbsp grated parmesan

Trim cavolo nero.  Discard tough ends.  Chop into slices about 1 cm thick.

Put chicken stock in a saucepan.  Heat  to boiling.  Add cavolo nero.   If there is not enough stock, top up with water until leaves are just covered.

Cover and cook until crisp/tender.

Drain and reserve cooking liquid.

Saute bacon in a heavy saucepan, add onion, garlic, spring onions, and saute until soft but not browned.  Add the chickpeas and cavolo nero and a few spoonfuls* of the cooking liquid.

Warm through.

Sprinkle with grated cheese and serve.

Delicious!