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

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.

Indo-Triniadian Curried Chicken

-from Boston Globe, 9 May 2007, Latchmin Nannan

Serves 4

1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
3 sprigs fresh thyme, leaves removed
1 tablespoon lime juice
1 teaspoon hot sauce
2 1/2 pounds bone-in chicken legs and thighs
2 tablespoons vegetable oil
2 tablespoons curry powder
2 green cayenne chili peppers, cored, seeded, and finely chopped
3 shallots, thinly sliced
2 pounds boiling potatoes, cut into 1-inch pieces
3 cups water

1. In a medium bowl, combine the salt, black pepper, garlic powder, onion powder, thyme, lime juice, and hot sauce. Stir well. Add the chicken pieces and turn them in the marinade. Cover and refrigerate for at least 2 hours or for as long as overnight.
2. In a large flameproof casserole over medium heat, heat the vegetable oil. Add the curry powder and cook, stirring, for 3 minutes or until it is fragrant. Add the chilies and shallots. Cook, stirring, for 2 minutes more.
3. Turn the heat to medium high. Add the chicken pieces, potatoes, and water to the pot. Bring to a boil, then lower the heat, cover, and simmer for 40 minutes or until the chicken is cooked through and the potatoes are tender. Turn the chicken occasionally and check the pot to make sure it isn't dry. Add more water, if necessary. Taste for seasoning and add more salt, if you like.