Posts

Posted on

Kutti Dosa – Little South Indian Rice & Lentil Pancakes

small indian dosa pancake

The last time we made lacto-plums on an impulse I threw some of the plum vinegar into a batter I was making for dosa. I usually keep my dosa pure, but in for a penny, in for a pound: in went some black cumin after which a pinch of hing felt obligatory. Then I waited until morning for the result.

The batter had a definite yeasty smell and was extra full of air. This batter wanted to make soft, fluffy kutti (small) dosa. The type you drop onto a skillet and let spread naturally while a thousand bubbles burst to adorn the top

You can make Kutti Dosa the traditional way: just omit the lacto plum vinegar. Even the spices are optional

Continue reading “Kutti Dosa – Little South Indian Rice & Lentil Pancakes”
Posted on

South Indian Dosa – Basic Recipe

south indian dosa with coconut chutney and sambhar

A flat pancake resembling a crepe, dosa are traditional to the South Indian and Sri Lankan Tamil cuisines but are popular all over India and beyond

Dosa are a staple in South Indian restaurants in the West. Plain or filled they come with coconut chutneys and often sambhar, a hot and sour South Indian vegetable dish which I’ll describe shortly. When in London we treat ourselves to dosa most weekends at our favourite Indian eaterie Sagar

Continue reading “South Indian Dosa – Basic Recipe”
Posted on

Soft Ewe’s Torta On Rye, Oat & Hemp Knackerbrood With Sun-Dried Lacto-Plums

knackerbrood with cheese and sour lacto-plum

If nine-tenths of taste is smell why is it that amazing tasting cheese can often smell so disgustingly bad? This year’s 34th National Cheese And Wine Fair hosted in our diminutive City Of Trujillo was no less odorous than usual. It was, however a day longer, starting mid-week to mark the May-Day holiday.

Conscious of the dairy industry’s damaging effects on the environment but being dedicated cheese lovers we opt for a middle way of goat and ewe’s cheeses from small independent producers, the cost and the caloires taking care of how much and often

Queijaria Monte Da Vinha – Portuguese ewe’s cheeses from Trujillo’s National cheese – and wine – fair

www.queijariamontedavinha.com
Continue reading “Soft Ewe’s Torta On Rye, Oat & Hemp Knackerbrood With Sun-Dried Lacto-Plums”
Posted on

Lacto Fermented Fruit- Yummy Umami & Pro-Biotic Goodness

salt fermented lacto-plums

What’s The Big Deal?

With so much positive research and publicity on the happy gut- happy brain connection it’s no wonder fermenting food has taken off big time.

Healthy gut bacteria are essential not only for our gut but also for a strong immune system and a happy nervous system. In fact, as well as love, health and just possibly money it’s essential for happiness in general. And it’s just the quantity of bacteria that’s imnportant but the range of different bacteria. The greater the variety of gut flora, the healthier we are.

Continue reading “Lacto Fermented Fruit- Yummy Umami & Pro-Biotic Goodness”
Posted on

Bibimbap – Korean Rice & Vegetables

korean dolsot bibimbap

When in Spain for the New Year celebrations we rarely venture out before 1am. Last time we had to run for cover for fear of falling shrapnel from guns fired into a firework-lit sky, conscious also of a custom of flinging old items out of the window after a glass or three of bubbly.

We enjoy this brief period of voluntary house-arrest with something festive for supper: something full of colour, bursting with flavour and screaming CELEBRATION.

This year’s choice dish was that veritable painting-on-a-plate from our Korean friends down east.

Continue reading “Bibimbap – Korean Rice & Vegetables”
Posted on

Potato & Onion Pakora – With Cumin, Fennel And Black Salt

onion and potato Indian pakora

Typical Christmas eve in Spain: meet frineds for drinks around eight, home for family dinner at ten, out again by two (am), breakfast in the town square, bed, then . . . that was last year.

This year we’re experiencing reduced staying-power and early nights, the effects of not drinking since before Easter. Even so, I set the alarm to be up in time to prepare Christmas brunch – just in case.

  • air-fried onion and purple potato pakora
  • sweet tomato and black mustard relish
  • salted cucumber with dehydrated fermented persamons
  • south Indian sambhar
  • two poached eggs on buttered rye sourdough toast
  • with alcohol-free lager
  • and chocloate brownies. It is Christmas

Continue reading “Potato & Onion Pakora – With Cumin, Fennel And Black Salt”

Posted on

Shukto – Bengali Mixed Vegetable Curry

bengali vegettarian curry - Shukto

It’s the custom in the Bengal region of north-east India to start a meal with a bitter dish. Shukto achieves this through the use of karela, a bitter gourd readily available from most Asian grocers. If bitter isn’t your thing you can simply omit this vegetable and use any of your favourite ones.

Two other flavours are common in Bengali dishes, mustard in the form of seed, the oil or kasundi and panch phoran or five spice. This dish combines all these flavours for a traditionally sweet dish with a mild bitterness – or leave out the bitter and keep it sweet. Continue reading “Shukto – Bengali Mixed Vegetable Curry”