Curried chick pea dosa, with coconut gravy

DSC01637-001

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

logo

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.

2013-10-19

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

2013-10-191

The curried chick peas with shishito peppers and kabocha pumpkin.

2013-10-192

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

DSC01626-001

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

red dosa
green dosa

DSC01631-001

Side veggies : goya bitter squash and cucumbers.

DSC01634-001

So let’s fill the crepes…

DSC01635-001

… pour the sauce and sprinkle coconut snow.

DSC01663-001

Mexiiiiiico…ooosaka !

DSC08941-001

Today’s lunch is Mexican style and plant based. I tried to make it not spicy for a guest not fan of hot chilis but, but…

DSC08949-001

Home-made whole wheat tortillas

DSC08943-001

Azuki beans, simmered with red wine, paprika, onion, garlic, a few shishito peppers, lots of cumin, thyme, a little cinnamon, nutmeg, black pepper, olive oil.

DSC08945-001

Mitsuba leaves, grilled shishito and avocado.
The idea is to fill the tortillas with beans and these greens.

Problem : Shishito peppers are usually not spicier than bell peppers. But it’s the end of Summer, and these are relatively hot… That’s great for me, not for those that have a sensitivity to hot peppers.

DSC08946-001

Side dish : okonomiyaki cabbage. Well it’s simply stir-fried with garlic and ginger, then flavored with sauce (Bulldog) for okonomiyaki.

As a dessert, double chocolate muffins :

DSC08934-001

Deep dishing notes


I had never made that type of pizza. Interesting experience. It’s a work in progress. Here are my impression.

Impression after first degustation :
It’s not pizza, it’s a totally different animal from the Italian pizza. When that is said, it’s a delicious savory bread full of sauce. I was afraid to get something heavy on the stomach, but no, it’s lighter than those delivery American pizzas as there are lots of veggies in the sauce.

Of course, I am judging my home-made version. I can’t say about the original.

Rich pizza dough. I mixed in flour, salt, yeast+sugar+ water and generous amount of oil. Enough hot water. Brief kneading.
It doubled in 2 hours.

The cheese layer :
I’ve mixed 2 cheeses (some soft spread cheese and pizza mix), and some tofu to make volume. The greens are leaves of mizuna.

The tomato layer :
A chunky tomato sauce from cubed tomato with olive oil, onion, garlic, chili…

I have put grits in the bottom of the dish (it’s useless IMO, but it’s the fashion). I’ve pre-baked 15 minutes then filled. I thought I didn’t want my toppings to overcook. The dough really expanded a lot.

You had already seen the Obama pizza. It’s made roughly the same way (minus tofu and mizuna + Hawaiian topping).

All leftovers from the 2 (Hawaiian and tofu). On a layer of dough, the tofu mix, shishito peppers, ham, topped with tomato sauce. I didn’t pre-bake. And the toppings were not overcooked.

Conclusion :
I liked the 3… but maybe preferred the third with leftovers, the tofu, ham, cheese, veggie mix was delicious. And thinner dough.

Next time :
I won’t precook the dough. I’ll try a thin deep dish one.

Shishito no kushiyaki – A skewer of lion peppers


A.simple.Japanese.delight.

Take tasty ingredients, do the minimum to showcase them.
These small Japanese peppers, called shishito (lion pepper) have spent the Summer under the sun, and you can smell and taste it. They have an incredible flavor.

I caught them with my spear and grilled them in the oven toaster just 4 minutes. Grrrr…

Disbanded ! I enjoyed them very hot, with shichimi togarashi (7 spice mix).

La Verdi

That would be late Summer,Autumn…

Shiitake mushrooms, late Autumn, Winter…
Then potatoes and capers for late Winter, well Spring…
Shishito green chilis for Summer.
It’s a 4 season pizza.

The kabocha and quince were already cooked.

While the oven was heating, I put garlic and potatoes in it. I used a potatoes for a topping. The tomato was flavored with roast garlic, olive oil and fresh basil.

Four types of veggie pizza in one bake. That was delicious !

Tofu-lasagna ranchero

A very quick and easy Winter dinner.

The tofu is too soft and full of water. It has to be “dried” and made firmer. One way, which I used, is to place the block of tofu it between to plates, and top the second plate with a sauce pan. Wait 30 minutes, get rid of water. Quicker way, but not so good in this case is to put it on a plate, nuke (slow strength) 2 minutes, get read of water, repeat twice. Then you can slice it.

Tomato, shishito peppers, rosemary, garlic, olive oil…

Alternate 2 layers of tofu and 3 of sauce, keeping the bits for inside. Top with sweet corn and cheese. Bake 20 minutes.
Top with raw shishito, ground black pepper and olive oil. Pass 3~5 minutes under the broiler.

Enjoy very hot ! With hot chili Louisiana sauce or Tabasco if you like.