Tag Archives: gluten free

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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Retro Food For Modern Times – The Best Bread and Butter Pudding Ever

Winter finally hit Melbourne this week…it’s been zero degrees or very close to it for a number of mornings now. That’s cold!!!!  So, given I hate winter why am I so damn happy?  Because this weather is perfect for making one of my favourite retro foods – bread and butter pudding.

Best Ever Bread and Butter Pudding

Best Ever Bread and Butter Pudding

Mind you, even though it has been crazy cold, look at my pictures of Sunday morning.  Not a cloud in the sky, got the sun in my eye. Who could be miserable on a day like this?

Winter Morning

Sunday Morning

Frosty Morning

Frost on the Grass

Another thing that will never make you miserable is this totally awesome Bread and Butter Pudding.  I mean it, this baby ROCKED!  It was perfect for this cold weather; retro comfort food at its most glorious!

So, what makes a truly great bread and butter pudding?  I put it down to the three B’s…

Lets start with the bread.  Bread and butter purists would tell you to use plain white bread. Remember last post I said that we don’t subscribe to minimalist notions here at Retro Food For Modern Times? Well that goes double for Bread and Bread Pudding.  I like to use a fruit loaf or a sweet bread like a brioche. I have also been known to use a chocolate chip hot cross bun.  Or an Almond Croissant.  Basically, I like my bread to come loaded with deliciousness before I even start!

In this instance, I had a panettone sitting in my pantry.  I’m going to make a confession here.  I have no idea where it came from. That’s the weird thing about panettone.  I can’t recall ever buying one.  Or being given one.  And yet, from time to time they appear.  Maybe my house is haunted by an Italian Grandmother who whips them up whilst I’m at work.  If so, she also does a nifty line in packing and packaging!  This was also a gluten free version so ghost nonna, if she exists, seems to be fairly on trend.

Butter.  Please use proper butter.  Not that other abomination.

Booze – I drenched the dried fruit in Pimms and left it to soak in overnight. And made an amazing whiskey caramel sauce to go with the pudding

The base recipe for this calls for sultanas.  I had some dried fruit medley left over from when I make the Plum Wonderful so I used that.

Bread and Butter Pudding

Bread and Butter Pudding

The recipe I used as a base called for Apricot Jam.  I’d previously made a chunky Apricot Spread by boiling down some dried apricots in apple juice so I used this instead.

Apricot Spread

Apricot Spread

On it’s own, the pudding was kind of  fabulous, but what sent it into the realm of super-awesome was the whiskey caramel sauce.  This was all sorts of delicious and brought some toasty, almost coffee-like flavours into the mix.  Honey and whiskey is truly a match made in heaven and I had the remnants of a lavender honey from another recipe which just added another layer of tasty goodness.

Bread and Butter Pudding

Bread and Butter Pudding

Please, please, please make this.  You will not be disappointed.  Or if you are…you probably did something wrong – not that there’s a whole lot that could do wrong with this – it’s also super easy to make!

Bread & Butter Pudding Recipe

Whiskey Caramel Sauce RecipeApricot Spread Recipe

I’m going to be spending my week enjoying the glorious sunshine despite the icy temperatures!

Enjoy your week, whatever you do.

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