Daring Cooks September Challenge: Dosas

If you remember, I used to be a member of the Daring Bakers. I started out full of enthusiasm and excitement, but over time I became exhausted with how challenging (and daring!) the recipes were. Yes, I enjoyed Julia Child's baguettes fresh out of the oven, but I spent an entire (I mean from 10am to 10pm) Saturday making them! For someone with such a vague interest in baking, it wasn't worth the time commitment. After a few challenges, I quietly bowed out. Since then, the lovely ladies from the Daring Bakers created the Daring Cooks. I have been buzzing with excitement about this group and I finally joined in August. This month is my first challenge!

For this month's challenge, the lovely Debyi from Healthy Vegan Kitchen chose vegan, gluten-free Indian dosas. I haven't had the opportunity to try (cooking myself) many Indian dishes but am always pleased every time I try a new recipe. This one did NOT disappoint. I've never intentionally cooked gluten-free before, and I'll admit I was a little skeptical. Aside from the fact that I couldn't get my dosas as thin as I would like (and that was probably due to a number of reasons), I didn't notice any huge difference. The filling was incredibly thick, because of the amount of mashed chick peas that went into it, but I thought that gave it a nice, meaty feel. The best part though, was the coconut curry sauce. I would have added a little more curry powder, but after I photographed mine, I doused it in more sauce. What can I say? I'm a sucker for all things coconut. Anyways, I had a great time with this challenge and can't wait to see what's up next! Enjoy!

Dosa Pancakes

makes about 4 medium-sized dosas


1 cup (120gm/8oz) spelt flour

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp curry powder

1/2 cup (125ml/4oz) almond milk
3/4 cup (175ml/6oz) water
oil or 
cooking spray, as needed

Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth.

Heat a lightly-oiled nonstick 10″ skillet over medium-high heat. Ladle about 1/4 cup of batter into the pan and swirl to create a round, thin crepe. When bubbles appear on the surface and it no longer looks wet, flip it over and cook for a few seconds. Remove from heat and repeat with remaining batter. Makes between 6 to 8 pancakes.

Curried Chickpea Filling
Serves 4

5 cloves garlic, minced

1 onion, peeled and finely diced


1 largish carrot, peeled and finely diced

2 medium hot banana chilies, minced

2 tbsp cumin

1 tbsp oregano

1 tbsp kosher salt

1 tbsp turmeric

4 cups (850gm/30oz/2 cans) cooked or canned chickpeas
6 oz (1 can) tomato paste

Heat a large, deep saute- or saucepan over medium heat. Saute onion and carrot until lightly browned, add garlic and pepper, continue to saute until veggies are browned. Add spices, stirring to combine thoroughly and saute for 1 – 2 minutes. Add tomato paste and cook for another 2 minutes. Remove to a large bowl.

Mash the chickpeas very well by hand or in a food processor (but stop short of hummus). Add to the pan and again saute until browned. Stir in veggie mixture and heat through well.

Coconut Curry Sauce

Makes about 4 – 5 cups

1 onion, peeled and chopped

3 cloves garlic

1/2 tsp cumin
3/4 tsp kosher salt

3 tbsp curry powder

3 tbsp spelt flour

3 cups (750ml/24oz) vegetable broth

2 cups (500ml/24oz) coconut milk

3 large tomatoes, diced
olive oil

In a lightly-oiled 3qt saucepan, saute onion and garlic until browned. Stir in spices and flour and continue to cook for another minute. Add vegetable broth, coconut milk and tomatoes. Bring to a simmer and reduce for 30 minutes until thick.

Sesame Chicken Satay

So I have a really terrible confession to make. Dear reader, I implore you: don't judge me. Surely I'm not the only one out there with this uncurable vice...Well anyway, I am addicted to the Food Network. There, I said it. It's true, I had no access to it while in France, but now that I'm back this addiction is raging hardcore. I find myself constantly checking the clock to see if it's time for Barefoot Contessa with the classy and fabulous Ina Garten or Boy Meets Grill with the adorable and inventive Bobby Flay. Even annoying Rachael Ray doesn't seem so bad when she's whipping up something with some semblance of interestingness. I mean look, this addiction hasn't been all bad. On some level, food TV can be educational and I know my culinary knowledge has (sort of?) expanded because of it. At the very least, I'm constantly seeing different, (mostly) new recipes. Because I see so many, the final product has to look really pretty darn good for me to make note of it and try it later. The one I'm sharing with you today is REALLY good, I promise.

Unfortunately though, the Food Network falls prey to the same system that runs the rest of the TV world: being slaves to ratings. New shows are constantly popping up and before you get a chance to make up your mind about them, they're already out the window. One that I actually enjoyed was Party Line with the Hearty Boys, a show in which two caterors shared some of their favorite recipes for big parties. I thought it was cool having two hosts (instead of the usual one) who actually managed to share the screen well instead of looking like a pair of bumbling idiots. One of my favorite recipes they shared which I have made many times since seeing the episode is their Sesame Chicken Satay. It seems annoying because it has so many ingredients, but all you have to do is dump them all in the food processor and you have a really delicious sauce.

When I saw that the ingredient of the month for Sunita's Think Spice event was sesame, I knew I had to submit this favorite. While the recipe recommends using the leftover sauce as a dipping sauce, I've found more creamy sauces add a refreshing touch (once I served it with plain labneh--delicious!). Find out more about this event at Sunita's World.

Sesame Chicken Satay

from Dan Smith and Steve McDonagh

makes 50 pieces

1 cup rice wine vinegar
1 cup creamy peanut butter
1 cup soy sauce
1/4 cup vegetable oil
Sesame oil
1/3 cup sugar
2 tablespoons freshly grated ginger
25 chicken tenders, halved on the bias
1/2 cup chopped scallions, plus 2 tablespoons for garnish
1/2 cup chopped cilantro leaves, plus 1 tablespoons for garnish
1/4 cup sesame seeds, for garnish
6-inch bamboo skewers

Preheat the oven to 350 degrees F.

Combine vinegar, peanut butter, soy sauce, vegetable oil, sesame oil, to taste, sugar and ginger in the bowl of a food processor fitted with a steel blade and process until smooth. Toss 1 1/2 cups of the peanut butter mixture with the chicken tenders in a bowl until the chicken is well coated. Spread the chicken out in a baking pan in a single layer. Bake until the tenders are firm to the touch, about 30 minutes. Let cool.

Thread a skewer into each tender. Arrange on a platter and garnish with sesame seeds and chopped herbs. Put the remaining sauce into a small bowl and serve.

Goodbye Nice Dinner: Roasted Red Pepper Dip with Pita Chips, Roasted Carrots, and Mushroom Risotto

I have less than a week left in Nice, ah! How did this 10 months go by so fast? I feel like I just posted the series of photos from my first month in France, and now I'm thinking about the best way to wrap up my time here. Last night, for what may be the last time in this appartment, my friends came over for a nice, big dinner. I wanted to create a meal that was chock-full of fresh vegetables and bold flavors. We ended up having a really nice dinner, made even nicer by the fantastic company, of course.

Dragon's Roasted Red Pepper, Garlic and White Bean Dip with Herb Toasted Pita Chips

This was so so so delicious, I will be definately be making it again. I served it with the pita chips below, but this afternoon enjoyed the leftover dip with leftover carrots--fantastic!

Herb Toasted Pita Chips

Oven-Roasted Carrots, sprinkled with (covered in?) parsley

Jess's Mushroom Risotto

The amount of flavor this packed was incredible! I am definately a lover of risotto in all shapes and forms, but this one is particularly good. The recipe uses one of my favorite tips for risotto: adding in a couple of spoons of marscarpone cheese at the end! The healthy dose of fresh parsley also made this particularly fantastic.