Tuesday, June 08, 2010

quick, indian inspired curry filling with dosa

so dh comes home at 445 en route to take the bubs for a walk and advises me that he forgot to take the chicken out of the freezer to bbq this eve.

hmmmm - search through and not much in leftovers. i am trying to go gluten free so was scouring the cupboards for an idea - hmmm chick pea flour - dosa! and potatoes - curried dosa filling.

i made up this recipe based on various curries i already do

5 medium organic yellow skinned potatoes (any type will do
1.5tbsp each of turmeric, cumin, curry and crushed garlic cloves
salt to taste
about 1/4 cup of sweetened shredded coconut
1 spring onion chopped
1.5c water

boil potatoes - cool them and chop into small chunks
chop the spring onion

in a big frying pan or wok throw in the water, spices and coconut
when they all look nice, blended and bubbly, add potatoes and onion
simmer on medium for a few minutes

OMG! these were genius on the dosa - surpassed expectations, and was really impressed at just how well this last minute improvisation went

super super yummy - led me to overeat a bit but hey, only a little oil was used to fry the dosa other than that, none at all

simple dosa recipe - i use chickpea flour and rice flour in equal amounts, pinch of cumin, pinch of garam masala, add water and blend to a thin pancake texture and fry as thin as possible
- they aren't as pretty as a south indian/sri lankan restaurant but taste just fine

um - i even made a dessert while making this supper - okay, so it was gluten free white cake - i did add tonnes of blueberries and had enough to make a dozen muffins and a pie plate sized coffee cake - yum yum yum!

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