This week I made carrot-beetroot fry (top left), lassoni dal raspalak (chard; top right), bendakaya pulusu (okra; bottom right) and green beans patoi (bottom left).
Monthly Archives: September 2014
Once again I found myself with some leftover dosa batter. I had some friends over on Sunday and we ate masala dosa with sambar; the sambar was finished but the rest wasn’t. So I made masala dosa on Monday and paired it with bottle gourd in milk gravy, an aubergine curry, and the Gujarati-style ridge gourd I also made last week (it was that good).
I started out with a broonie recipe and adapted it to be a little healthier.
- 1 cup boiling water
- 1/2 cup rolled oats
- 1/4 cup softened butter
- 1/4 cup unsweetened applesauce
- 1/2 cup agave syrup
- 1/2 cup date syrup
- 2 eggs
- 1 teaspoon baking soda
- a pinch of salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 2 cups whole grain rye flour
Preheat the oven to 350° F/180° C. Lightly grease a baking pan.
In a bowl, pour the boiling water over the oats and set it aside.
In another bowl, cream together the butter and syrups. Mix in the applesauce and eggs.
Sift together the flour, baking soda, salt, cinnamon and ginger. Blend the dry ingredients in with the wet ingredients. When it is mixed, add in the oats, which should have absorbed the water.
Pour the batter into the greased pan and bake until a toothpick inserted in the center comes out clean (about 1 hour).
Let the gingerbread cool slightly before cutting it into pieces. Or just cut in like I did,which will result in ragged edges and fresh hot gingerbread on your plate.
This is chili with chickpeas, kidney beans, green bell pepper and chocolate, served with ginger-orange carrots.
Earlier I used chard/mangold leaves to make a side dish, which left some stems to use. Both the leaves and stems are nice, but I don’t like to use them in the same dish as they cook rather differently. I decided to bake the chard stems with Parmesan for lunch.