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.

Pancakes, Pupusas, Soup

Quick post:

Saturday morning, I made pancakes for breakfast. Whole wheat flour, brown rice flour, baking powder, soymilk, vanilla extract. Awesome! Angeline chopped up mango and banana for the topping.

Made pupusas using masa harina and loosely following this recipe. For the filling, I made refried black beans and mixed them with leftover cooked acorn squash. Again, I felt it was lacking something, although the bean/squash mixture is extremely tasty on its own. I think cheese was the missing ingredient, so maybe I will try again in a few weeks and make an interesting sounding uncheese.

Finally, I made some soup. I boiled asparagus, broccoli, and chives until soft in broth with thyme and marjoram. Pureed that and set it aside, and made a roux with brown rice flour and olive oil, added almond milk and then mixed the puree back in. I thought it was too sweet at this point, because of the almond milk, so I added a bit of salt, more spices, and some basil. It was nice, a sweetish soup with an herbal finish to it.