Curried chick pea dosa, with coconut gravy

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An Indian brunch maybe not so Indian… Well, dosa is the pancake from India, but this recipe has traveled via Canada, it seems.

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This month is a retro challenge, as we had to pick an older one we had not done yet, so mt choice was September 2009’s Indian Dosas (Vegan Style) :
Recipe here.

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The 3 elements : curried chick peas and veggies, dosa crepes and the coconut sauce.

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The curried chick peas with shishito peppers and kabocha pumpkin.

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The coconut gravy with a shishito pepper and a little bit of habanero pepper.

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I made the dosas with plain flour. Well, that’s easier and quicker, I prefer rice and lentil dosas :

red dosa
green dosa

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Side veggies : goya bitter squash and cucumbers.

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So let’s fill the crepes…

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… pour the sauce and sprinkle coconut snow.

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Baked hana mame beans, buckwheat berry flan

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Beans and grains, simply. Baked beans with huge beans and a twist, spicy buckwheat flans with balsamico icing.

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I had a leftover of cooked buckwheat groats, so I’ve added minced onion, garlic and feet of shiitake mushrooms, pasted parsley, turmeric, a little massala spice mix, water and potato starch. I’ve steamed the mix in a muffin tray till that became solid. On top, it’s (bought) balsamic reduction sauce. I know it’s cheating, but as I have this product, I use it.

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Hana mame. The name literally means ‘flower bean’, but in English that’s runner bean. The Japanese ones are really huge. These are 紫花豆 murasaki hanamame (purple flower beans) and there exist some white ones too.
This photo was taken after soaking.

Other posts about murasaki haname beans.

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After soaking the beans overnight, I boiled them of course. Then in a pottery, I’ve put beans, simple passata tomato sauce, and a mix of bean cooking broth + miso + sakekasu (sake lees)+ olive oil. And baked.
Beside, I steamed and cut a mizu nasu aubergine, to serve with these beans.

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The sauce gets creamy thanks to the sakekasu.

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Island shred : green papaya, goya bitter squash, shikwasa lime juice and peel and pinch of salt. Mix and let 30 minutes.

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Another delicious and filling plant-based meal…

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So let’s mix in the aubergines…

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Oya imo taro on green sauce béchamel

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The “parent” of 里芋 satoimo (Japanese taro) are on the market, they are called 親芋 oyaimo parent potato. That’s not classic sauce béchamel, but the texture is similar.
Let’s start with the beans, well the side dish :

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Making pattzuki bean patties with azuki, miso, sesame, onion, parsley, kabocha skin. It is spiced by turmeric (very visible here) and paprika powder plus a few chili flakes.

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Pan-fried.

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The redness comes while cooking. Served with leaves of komatsuna.

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Oya imo, a big taro.
Here is a photo of family of 親芋 oyaimo, the parent with its kids and grand-kids :


oyaimo
from this blog いきもの は おもしろい!

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I cut and peeled a thick slice, boiled till tender.

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The sauce is green as it contains lots of fresh parsley.

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Fry minced onion, garlic, feet of shiitake mushroom. Blend together silky tofu, white wine, a tbs of potato starch. Add into the pan. Season with salt, pepper. Simmer.
Let cool and pass in the blender with 2 volumes of fresh parsley per volume of sauce. Reheat slowly before serving.

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The oyaimo with sauce and steamed stalks of komatsuna.

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Tarte automne-été aux trois fruits (Summer-Fall triple pie)

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Three fruits and a nut. Still Summer, already Fall.
A dessert out of this world.

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Pâte sablée.

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Poires au vin (drunken pears).

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Figues fraîches.

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Caramel coated walnuts.

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You’ve counted only 2 fruits ? True. There is raspberry jam hidden somewhere.

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Matcha tortilla tacos

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A Mexican-Japanese fusion dish. I’ve added Japanese matcha tea, azuki beans and rice to tacos.

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Azuki bean chili, with rice, green peppers, fresh thyme and dried tomatoes.

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Wheat flour tortillas with matcha green tea powder.

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Add a piece of steam corn cob. And wrap…

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Masala cookies

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My version of masala cookies, spicy savory Indian biscuits. I drifted away from the original recipe of the Daring Baker Challenge. I didn’t have all the ingredients.

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Mix. Chill. Spread. Chill. Cut. Bake.

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Keep a few for the photo…

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Scallop biryani

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It’s the second biryani for the Daring Cook Challenge.

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The key ingredient : baby scallop. I got them already steamed.

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The gravy with sweet spices (wuxi, cinnamon, cardamom, saffron, paprika…), shimeji mushrooms and goji berries.

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Thai jasmine rice soaked in a mix of thick coconut milk and water, then cooked.

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At the layering stage, I’ve added a few edamame beans. More shimeji mushrooms ans saffron threads on top.

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It’s ready. Toppings : dry coconut, gojis and minced coriander leaves. Goya (bitter squash) to decorate the plate.

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Fingerlicking yummy… Biryani is eaten with the hand. Well, I do that after taking the photos.

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The extras standing behind the star, on the first photo. They are greenhouse mikan that just arrive on the markets now.

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source daring cook
Fish Biryani:

Servings: 4

Ingredients

3 tomatoes, skinned and chopped
1 teaspoon ground turmeric
1 teaspoon cumin seeds
4 green chillies
4 cloves garlic
1 onion
3 tablespoon (60 ml) (2 oz) (60 gm) ghee
2 cups (500 ml) (370 gm) (13 oz) basmati rice, soaked for 30 minutes and drained
3 cups (750 ml) coconut milk
1 lb (½ kg) white fish fillets, cut into 1 inch (2½ cm) pieces
Salt
Directions:

1. Blend the tomatoes, turmeric, cumin, chillies, garlic, and half of the onion to a smooth paste.
2. Thinly slice the remaining onion and fry it in the ghee over medium high heat until lightly browned. Stir in the rice and fry for 2 minutes. Add the coconut milk and enough water to bring the liquid about 1 inch (2½ cm) above the rice. Cover and simmer for about 5 minutes until the rice is half cooked.
3. Add the paste, fish, and salt. Cover and simmer over low heat for 10 minutes or until the rice is dry.

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