Sunday, August 26, 2012

Spicy Semolina Crepe - a.k.a Rava Dosai

Rava Dosai a typical South Indian favourite was not my favourite dish for a long long time. As a kid, I've always tried every other dosa variety BUT Rava dosai. For some reason the thin crispy crepe never caught my attention until very recently. It is one of those restaurant specialities and definitely not a staple dish that one would eat on a daily basis. The reasons became obvious once you start cooking (and eating) them. It is a painstakingly slow process to cook the dosa (not the batter). The outcome of course is definitely well worth the efforts. This recipe is for those living far away from home and not able to get a decent one at your local desi joint.

Ingredients:
Ingredients

1) Rava (Semolina powder)
2) All purpose flour (Maida)
3) Rice flour
4) Yogurt
5) Ginger
6) Green Chillies
7) Coriander leaves (Cilantro)
8) Curry leaves
9) Cumin seeds 
10) Freshly ground black pepper

You can have some chopped / diced onions for an extra kick, but completely optional.

The Process

Batter
1) Prepare the batter by adding all the dry ingredients in an almost equal ratio. You might want to reduce a bit on the Maida (3/4ths measure of Rava) if you are looking for a crispier outcome. The batter looks so watery, but do not get misled by that consistency. Of course, please add some salt to the batter.





2) Heat a skillet / tava / dosai kal and "pour" the watery mixture once the skillet sizzles on liquid contact. The difference here between a regular dosai and rava dosai is you do not spread the batter on the skillet using a spoon (or a cup as the professionals do). You pour the watery liquid and maybe rotate the skillet so the batter goes around evenly and makes an almost round version.

3) If you are using onions, you need to scatter the chopped onions on the skillet first before pouring the batter.

4) Wait PATIENTLY until the surface turns brown and then flip them over.

As mentioned earlier, if you want it crispier, reduce the maida content and of course a generous amount of oil.

Rava dosai - ready  - to be served with chutney (any variety goes).

Happy Cooking!!

C

Friday, August 10, 2012

Gaeng Daeng Goong -Thai Red Curry with Prawns

Gaeng Daeng Goong or Red Curry with Prawns is yet another staple of Thai curries. When I was first introduced to Thai cuisine I was told that it was the closest I can get to Indian curry (apart from an Indian restaurant). Of course sometimes even Indian restaurants (outside India) don't get close to what actual curries are meant to taste like. If you look at the ingredients used to make the Red Curry, it is no surprise that it tastes like an Indian (South Indian to be precise) curry. Especially the ones such as coriander seeds, cumin seeds, black pepper, garlic. Of course there are a few ingredients that can make any dish Thai - lemon grass, galangal and kaffir lime leaves. You sure can buy the  paste in a store, as with any packaged food, it's just not the same if not made at home. Once done the curry paste can be stored frozen for months and used for a variety of dishes.

Ingredients:

Red Curry Paste

  1. Dry Red Chillies - 20 chillies
  2. Lemon Grass - just the bottom white section finely chopped. - 8 stalks
  3. Coriander stems - 15-20 stems finely diced
  4. Kaffir Lime leaves - 1/2 cup - ensure the middle stalk is removed
  5. Galanga - 200 gms - remove the skin and finely chopped
  6. Garlic - 1 bulb
  7. Ground Coriander, Cumin and Pepper seeds - 1 tablespoon each

Curry

  1. Prawn (or Shrimp if you are in the USA) - 500 gms
  2. Baby corn - 200 gms
  3. Bamboo shoots - 1 can
  4. Curry paste - 4-5 tablespoons
  5. Coconut cream - 1 can
  6. Sugar - 2-3 tea spoons
  7. Fish sauce - 4-5 tablespoons (vegetarians might replace this with salt)
  8. Thai basil leaves - 1/2 cup



The Method

Curry Paste


  1. Soak the dry red chillies in hot water for about 30 minutes. Once soaked  remove the seeds and stalks from the chillies. Make sure you wear gloves for this step.
  2. Blend the ingredients above for the curry paste. I first smashed them in a mortar before transferring the content to a blender. Use minimum water just enough to get the blender going.
  3. Once blended heat a wide sauce pan and pour about 1/4 cup of vegetable oil and sautee the blended paste for about 20-30 minutes until the paste is cooked and oil separates.
  4. You can then freeze the paste (once it has cooled down to room temperature) and store it for a few months.

Prawn Curry

  1. If the curry paste is frozen - first thaw it to room temperature.
  2. Wash the bamboo shoots (from the can) with cold running water to remove the salt content in the can.
  3. In a large wok heat about 4-5 tablespoons  of vegetable oil and saute the curry paste until oil separates.
  4. Add about half of the coconut cream and mix well and bring the mixture to a boil.
  5. Add the baby corn and bamboo shoots and cook for about 5 minutes until the bamboo shoots become tender.
  6. Add the prawns and cook for a few minutes until they curl up and turn pink.
  7. Add the sugar, fish sauce and basil leaves, mix well and simmer for a few minutes.
  8.  Serve hot with steamed jasmine rice.



Happy Cooking !!

C