Sweet Potato Dosa Masala…

Tags

chutney, coconut, coriander, dosa, fenugreek, gluten- free, lime, masala, mint, mustard seeds, onion, saag aloo, spinach, sweet potato, tumeric, vegan, vegetarian

… why have i only just met you Dosa? You beautiful, delicious wonderful thing you! Traditionally gluten- free and vegan these wonderful light pancakes can be filled with a whole range of delicacies. I aimed to go traditional with Sweet Potato Masala but i guess it turned out more like Saag Aloo in that i substituted the dhal for spinach (as i felt there was enough dhal from the batter). You are meant to let the batter ferment over night which i somehow managed to overlook whilst i was preparing this dish. So i can’t really say what the difference would be, what i can say it that our Dosa turned out perfectly- light, soft and delicate. I served these alongside a cool Coconut and Mint chutney and a hot Lime and Onion chutney, and of course, plenty of fresh, raw salad.

Dosa:
(Makes 5, Vegan, Gluten- free)

• 1/2 cup of Brown Rice
• 1/3 cup of Dhal
• 4 tablespoons of water + water for soaking
• 1 tablespoon of Oil + extra for cooking
• 1 small Chilli
• 1/2 Onion (1/4 for batter, 1/4 wedge for applying oil to pan)

1. Soak the rice and dhal separately for at least 6 hours, drain and rinse well
2. Add the rice, half the oil, chilli, onion and half the water to blender and pulse until very smooth (can take up to 6 minutes)
3. Repeat with the dhal, then combine both in a bowl
4. Add more water as you need to, one tablespoon at a time, until you have a runny batter
5. Cover and leave overnight to ferment
6. Heat a skillet until very hot, pour a small amount of oil on the onion wedge and smear onto your pan
7. Add two ladles of batter to the pan and use the ladle (or a crepe roller thing) to spread the batter into a large, thin circle
8. Cook until bubbles appear and you can see that batter is heating through (about 1 minute), flip and cook on the other side for 1 minute

Saag Aloo Masala:

• 2 Sweet Potatoes, peeled and chopped into cubes
• 4 handfuls of Spinach
• 1/2 Onion, sliced
• 2 cloves of Garlic, minced
• 1 small Chilli, finely chopped
• 1/3 bunch fresh Coriander
• 1 teaspoon of Mustard Seeds
• 1 1/2 teaspoons of Tumeric
• 1 tablespoon of Fenugreek Leaves
• 1/2 teaspoon of Sea Salt
• 1 tablespoon of Oil

1. Pop the potatoes in a small pan and cover with fresh water
2. Bring to the boil, reduce the heat slightly and cook for 12 minutes, or until soft, drain
3. Heat the oil in a skillet and add the spices, onion and chilli, cook for 4 minutes
4. Add the garlic, potatoes and salt and cook for 5 minutes, stirring carefully so you don’t mush the potatoes
5. Add the coriander and spinach and cook until just wilted, transfer to a bowl
6. Wipe your skillet and heat again, add two dosa at a time (half of each will hang over the edge) add two spoonfuls of masala and fold over the dosa, press down gently and heat for 1 minute, repeat until all dosa are cooked

Cool Coconut & Mint Chutney:

• 1/2 cup of Coconut cooked flesh
• handful of Mint leaves
• teaspoon of Nigella Seeds

1. Pop everything in a blender and pulse for 2 minutes
2. Transfer to a bowl

Hot Lime & Onion Chutney:

• 1 Red Onion, sliced
• zest and flesh of 1 Lime (save the skin also)
• 1 teaspoon of Oil
• 1 tablespoon of Balsamic Vinegar
• 1 tablespoon of unprocessed sugar

1. Heat the oil in a small, heavy based pan
2. Add the onion and lime and cook for 5 minutes until soft
3. Add the vinegar and sugar and cook until syrupy.

FORAGED Saag Aloo & Chargrilled Coconut, Cashew Curry…

Tags

cashew, chilli, coconut, curry, foraging, garam masala, ginger, gluten- free, saag aloo, turmeric, vegan, wild, wild garlic

I’ve done so well. Its been over a week since i foraged more Wild Garlic but yesterday it was just calling me. Armed with a small pair of scissors and a large plastic bag, i made my way down a bank on the Water of Leith river and boy did i hit the jack pot! Masses of beautiful green garlic poking their heads out of snow. 20 minutes later i had more than enough to make a mean take on Saag Aloo with plenty leftover for more vegan Wild Garlic & Almond Pistou.

I can’t encourage you to go out and forage some Wild Garlic of your own enough- its free, its delicious, it makes you feel so alive after you’ve eaten it (Callum even has a just- eaten- Wild Garlic dance). It’s just a wonderful way to spend 20 minutes, alone or with friends, calmly and quietly enjoying the beauty of nature. (NB, when foraging please be respectful and thankful to both nature and other foragers- only take what you will use and never too much from the same area. Thanks)

Back home i soaked my garlic in fresh, cold water, to clean it of any dirt that may have joined the party. I wanted to do a healthier, Green & Leithy take on Saag Aloo, replacing the Spinach with Garlic and the Potatoes with Sweet Potatoes. For the Coconut, Cashew Curry i marinated some Aubergine and Courgette in Lemon juice, sea salt and olive oil for about an hour before i chargrilled them good and proper on a hot hot griddle pan. The sweetness and creaminess of the Coconut milk/ Cashew combination was offset by roasting a whole large red chilli, plenty of Cayenne Pepper, Ginger and Lemon Zest. So we ended up with two very different curries, both extremely fragrant but where the Saag Aloo had a subtle, deep, earthy taste, the Coconut curry was sweet, sour and unctuous. I served mine with loads of Rocket and Callum’s with simple Brown Rice.

(Serves 2, Vegan, Gluten- free)

Saag Aloo:

• 6/8 handfuls of Wild Garlic (it reduces a lot, just like spinach)
• 1 Sweet Potato, cubed
• 1 teaspoon of Cumin Seeds
• 1/2 teaspoon of: Garam Masala, Tumeric, Paprika, Sea Salt
• 1 1/2 tablespoons of Coconut Oil
• small thumb of Fresh Ginger, minced
• small handful of Fresh Coriander

1. Pop your potatoes in a small pan, cover with boiling water and cook for 8 minutes, drain and allow to dry
2. In another pan, heat the oil, ginger and the spices
3. Add the potatoes and stir until they’re all coated
4. Add your garlic, handfuls at a time, until wilted
5. Garnish with fresh Coriander

Chargrilled Coconut, Cashew Curry:
(Serves 2, Vegan, Gluten- Free)

• 1/2 an Aubergine, sliced
• 1 Courgette, sliced
• juice of 1/2 a Lemon
• tablespoon of Olive Oil
• pinch of Salt

1. Combine all these ingredients in a bowl and secure with a lid, leave to marinate for an hour or overnight, shaking everything around now and then
2. Heat a griddle pan until very hot, add the vegetables, leaving the marinade juices in the bowl
3. Cook until smokey and scorched, remove from heat and allow to cool slightly

• 2 Red Onions, finely sliced
• 1 large Red Chilli
• 3 cloves of Garlic, minced
• 1 thumb of fresh Ginger, minced
• zest of 1/2 a Lemon
• 1 tin of Coconut Milk
• large handful of Cashew Nuts
• 1 teaspoon of Caraway Seeds
• 1/2 teaspoon of Nigella Seeds
• 1/2 teaspoon of Garam Masala
• 1/2 teaspoon of Salt
• 1 tablespoon of Coconut Oil and Olive Oil

1. Roast the Chilli whole for 15/ 20 minutes, until its started to blacken, remove and allow to cool
2. In a medium sized pan, heat the oils, onion,cashews and spices, cook for 5 minutes until the onion has stated to soften
3. Add the garlic, ginger and mince the chilli into the pan, cook for 4 minutes
4. Add the coconut milk and bring to the boil, reduce the heat and cook for 5 minutes at a simmer
5. Add the courgettes, aubergine and lemon zest and cook for a further 15/ 20 minutes, until the sauce has reduced and thickened.