Curried chick pea dosa, with coconut gravy

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

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.

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

The curried chick peas with shishito peppers and kabocha pumpkin.

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

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

red dosa
green dosa

Side veggies : goya bitter squash and cucumbers.

So let’s fill the crepes…

… pour the sauce and sprinkle coconut snow.

Bunny panisses

Panisses are chick pea based appetizers and street stall snacks from the South of France. They exist in different shapes but I guess the bunny style is rare. My recipe is also alternative. Normally you need chick pea flour that I didn’t have. So I found another way.

Soak a cup of dry chick peas. Put them in the blender with 2 tbs of olive oil. Add enough water to get a creamy sauce. Simmer on /medium low heat, stirring till you get a cooked thick paste. That takes 15 to 20 minutes. Add salt, and flavoring if you want. It has to be well dried.

Spread on cooking paper. Let cool. Put one hour or more in the fridge.

Cut and fry or stir-fry in olive oil.

Serve hot, with salt or a sauce of your choice.

Harissa for instance.

I joined white cucumbers and basil leaves. These are fried garlic chips. I fried them as I was testing my oil heat.

I also fried the cut out bits. I flavored them with that toppings.

Both were yummy.

Nuts, herbs and spices, that’s dukka

I had never heard about this product. Originally from Egypt, dukka (duqqa) is a kind of spice mix used in Middle-Eastern cuisines. The quickest way to taste it was to make mine. That’s without warranty of having the authentic flavor but that doesn’t matter as long as it’s good. Some day I’ll go there to taste the original.

Spices : black pepper, coriander seeds, raw sea salt, dry mint.
“Nuts” : sesame seeds, walnut, cashew nut.
I roasted them in 2 batches. I’ve added cumin powder and paprika powder. And in a mortar, ground finely the spices and more coarsely the nuts.

Boiled chick peas were waiting to become hummus. I’ve added garlic, a little yuzu juice, olive oil on top.

I eat it as a dip for veggie sticks (red bell pepper and cucumbers).

Red bell pepper falafels

The falafel-mania is not over… Summer is just starting. Today with flashy red bell pepper.

It’s a base of pasted soaked chick peas, with onion, green and red pepper additions. To texture it, I’ve used oatmeal. Pan-fried.

Served them with grilled bread, shredded red cabbage, lemon, a little harissa and tahini sauce.

Freshly made tahini (pasted sesame), that I dilute with lemon juice and a little water to make the sauce.

Tahini sauce on the falafels and…

…on the side-dish of red bell pepper and wakame flavored sashimi konnyaku.

For dessert, green melon and a few drop this product that is a sweet reduction of balsamico vinegar. That magically enhances fruit flavor.

Purple falafels

Colorful falafels and a creamy sour sauce today…
Quick and fun.

Yes, red cabbage brings the color.

I blended the cabbage, then added the soaked chick peas, some onion, cardamome seeds and ajowan (a little), salt.

They become pink in the pan…

The sauce is soy yogurt, with lemon juice, coriander seed, salt and pepper.

Mmm, purple pillows…