Dosa

I felt really inspired tonight; I had some leftover squash and I wanted to make a dosa to have with it. I used a recipe from Madhur Jaffrey's book as a guide and it turned out pretty well, although not flawlessly, as I attemped to flip it too soon and it sortof fell apart... But it wasn't yet cooked enough that I couldn't stick it back together!

I combined equal parts all purpose flour, brown rice flour, yogurt, grated coconut, and water with a bit of salt in the food processor, toasted some mustard seeds and then blended it all again. I spread it around in my cast iron skillet and (should have) let it cook about 5-7 minutes over a medium flame, flip it and cook probably 3 or 4 more minutes.

When it was done, I folded it in half over the squash and ate it with some yogurt on the side. That's it! This one was a knockout success in the flavor department, and I'm anxious to make it again.

Rice pudding

We're going away for a week, and I decided to try to use up the leftovers & whatnot in the fridge. On Monday night, I made rice pudding from some leftover brown rice. I put 2:1 rice-to-soymilk or so on the stove with a little bit of buttery stuff, cinnamon, nutmeg, and cardamom, and let it simmer for for a while. A little brown sugar is nice, too.

I don't have exact proportions for this; I just cook it longer or add more liquid until the consistency comes out more or less like you'd find at an Indian restaurant.