Rava Dosas with Potato Chickpea Masala

Gourmet | November 2009

by Melissa Roberts

Rava dosas—savory, crisp-edged crêpes popular in South India—are typically made from semolina and rice flours. Stuff them with hearty vegetables cooked in a blend of spices, chile, garlic, and ginger.
Yield: Makes 4 servings
Active Time: 40 min
Total Time: 1 hour
ingredients
For masala filling:
1 1/2 pounds Yukon Gold potatoes
1/3 cup dried grated unsweetened coconut
2 teaspoons cumin seeds
1 (3-inch) fresh jalapeño, coarsely chopped, including seeds
1 (2 1/2-inch) piece peeled ginger, coarsely chopped
3 garlic cloves, smashed
1 tablespoon curry powder
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/3 cup vegetable oil
1 3/4 cups water, divided
1 large onion, chopped (about 3 cups)
1 (15-to 19-ounces) can chickpeas, rinsed and drained
1/2 cup frozen peas (do not thaw)
1/2 cup chopped cilantro

For rava dosas:
1/2 cup semolina flour
1/2 cup rice flour
1/2 cup all-purpose flour
1/2 teaspoon cumin seeds
1/2 teaspoon salt
2 cups water
Vegetable oil for brushing
preparation
Make Masala filling:

Peel potatoes and cut into 1 1/2-inch pieces. Transfer to a bowl and cover with cold water.

Toast coconut in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden, about 3 minutes. Transfer to a small bowl and wipe out skillet. Toast cumin seeds in skillet over medium heat, shaking skillet frequently, until fragrant and just a shade darker, about 30 seconds. Transfer to another small bowl. Reserve skillet.

Purée jalapeño, ginger, and garlic in a blender with curry powder, cinnamon, turmeric, oil, 1/4 cup water, and 1 teaspoon salt until smooth. Transfer purée to skillet and cook over medium-high heat, stirring, until thickened slightly, about 1 minute. Add onion and cook, stirring occasionally, until it begins to soften, about 8 minutes.

Drain potatoes, then add to onion mixture with cumin seeds and cook over medium heat, stirring occasionally, until potatoes are barely tender, about 10 minutes.

Add chickpeas and remaining 1 1/2 cups water, scraping up any brown bits, then briskly simmer, covered, until potatoes are tender, 16 to 20 minutes more. Add peas and cook, covered, until just tender, about 3 minutes. Remove from heat and stir in toasted coconut and cilantro.

Make dosas while potatoes cook:

Whisk flours, cumin seeds, salt, and water in a bowl.

Generously brush a 12-inch nonstick skillet with oil and heat over medium-high heat until it shimmers. Pour 1/2 cup batter into skillet, swirling until bottom is coated. Cook, undisturbed, until dosa is set and edges are golden, about 2 minutes. Flip using a rubber spatula and cook dosa until underside is golden in spots, about 1 minute more. Transfer to a plate. Make more dosas with remaining batter, stacking and covering loosely with foil to keep warm. To serve, spoon masala filling into dosas.

Cooks' note:
Masala filling, without coconut and cilantro, can be made 6 hours ahead and chilled. Reheat before stirring in coconut and cilantro.◊


Read More http://www.epicurious.com/recipes/food/printerfriendly/Rava-Dosas-with-Potato-Chickpea-Masala-356035#ixzz0yyKLe9c7

Chickpea soup

Easily made vegan with the omission of the chicken and the use of veggie broth.

-2 medium or 1 large potato, diced
-1 medium onion, chopped
-1 large carrot, chopped
-1 T olive oil
-2/3 cup cilantro, chopped
-2 cans chickpeas
-1 large can (20 oz I think) diced tomatoes
-1 cinnamon stick
-1 t freshly ground pepper
-1 t ground turmeric
-0.5 t celery seed
-6 cups chicken broth or veggie broth
-chopped leftover chicken meat (optional)
-salt to taste

Saute carrot, onion and potato in olive oil in a soup pot over medium heat till softened. Add remaining ingredients except for salt and turn heat up to high. Bring to a boil and cook till vegetables are tender. Serves 8.

African Sweet Potato-Peanut Stew

-Good Housekeeping

3 clove(s) garlic
2 cup(s) (loosely packed) fresh cilantro leaves and stems
1 can(s) (28 ounces) diced tomatoes
1/2 cup(s) creamy or chunky peanut butter
2 teaspoon(s) ground cumin
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground red pepper (cayenne)
Salt
1 cup(s) water
3 pound(s) sweet potatoes, peeled and cut into 2-inch chunks
1 can(s) (15 to 19 ounces) garbanzo beans, rinsed and drained
1 package(s) (16 ounces) frozen whole or cut green beans
DIRECTIONS

1. In blender or food processor with knife blade attached, blend garlic, cilantro, tomatoes with their juice, peanut butter, cumin, cinnamon, ground red pepper, and 3/4 teaspoon salt until pureed.
2. Into 4 1/2- to 6-quart slow-cooker bowl, pour peanut-butter mixture; stir in water. Add sweet potatoes and garbanzo beans; stir to combine. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours or until potatoes are very tender.
3. About 10 minutes before sweet potato mixture is done, cook green beans as label directs. Gently stir green beans into stew.

Chickpea Millet burgers

2 cups cooked millet
3 cups cooked chickpeas
1/3 cup shelled roasted peanuts
1/3 cup chopped onion
1 medium bell pepper, chopped
3 T corn meal
1 cup chopped carrot
parsley or cilantro
salt and pepper
olive oil

Combine first 8 ingredients in food processor and chop together. If burger is not sticking together, add warm water 1 tsp at a time till it does. Season to taste, shape into patties, and fry in a little olive oil till browned.

Mediterranean Chickpea Salad

-NYT 13 Aug 2008

2 (15-ounce) cans chick peas, drained and rinsed

1/4 cup chopped flat-leaf parsley, or a combination of parsley and other herbs, such as chives, tarragon, marjoram, basil, or mint

1 small red bell pepper, chopped

2 medium tomatoes, diced

4 scallions, white and light green parts only, sliced (optional)

6 kalamata olives, pitted and quartered lengthwise

1 ounce feta cheese, crumbled

To make the dressing:

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar, champagne vinegar, or sherry vinegar

1 small garlic clove, minced or put through a press

1/4 teaspoon cumin seeds, lightly toasted and crushed or coarsely ground

Salt and freshly ground pepper

4 tablespoons extra virgin olive oil

2 tablespoons plain low-fat or nonfat yogurt

1. Toss together the salad ingredients. Whisk together the lemon juice, vinegar, garlic, cumin seeds, salt, pepper, olive oil and garlic. Toss with the chick peas.

Advance preparation: The salad can be assembled several hours before you wish to serve it. Keep in the refrigerator. Leftovers are good the next day.

Yield: Serves four as a main dish, six as a side

spicy chickpea and spinach curry

2 cups dried chickpeas, picked over
-Epicurious, Feb 2007

8 cups baby spinach leaves
2 (15-ounce) cans diced tomatoes
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garam masala*
1/2 teaspoon ground turmeric
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh cilantro, chopped

In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight.

Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on high, stirring occasionally, until just tender, 3 to 4 hours. Add spinach, tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1 1/2 teaspoons salt, and pepper. Reduce heat to low and cook 1 hour more. Sprinkle in remaining 1/2 teaspoon salt, stir in cilantro and serve.