•  

New Recipes

1 Dice apricots 2 Peel, rinse and mince ginger.


Plain Pancake-atta Thosai

Ingredients :

225g wheat flour, 450ml thick coconut milk, 250ml water, 2 eggs, some Ghee, 1kg pitted dates, 500g spring onions, 375g raisins, 8g ginger, 3 stalks of coriander, 4 green chili peppers, 2 onions, 2T oil, 1t mustard seeds.

SEASONINGS:
(1) 1/2t sugar.
(2) 125g caster sugar, 2T salt, 1T garam masala, 1.5t chili powder, 1T coarsely pounded mustard seeds, 1L white vinegar.
(3) 4T coconut, 80g unsalted roasted peanuts, 125ml water.
(4) 1 sprig curry leaves, 1/4t asafoetida powder, 1/4t salt.

Preparation :

1. Strain wheat flour through a sieve to a stainless steel bowl; Add 450ml coconut milk, 250ml water, seasoning (1) and 2 eggs; Blend till lump free.
2. Chop pitted dates; Rinse and chop spring onions.
3. Add the dates, spring onions, raisins and seasoning (2) to a thick-bottomed pan; Cook over a medium heat about 30 minutes; Turn off the heat; Cool to be the date chutney.
4. Peel, rinse and mince ginger; Rinse and mince coriander; Rinse, seed and mince green chili peppers.
5. Peel, rinse and chop onions finely.
6. Add seasoning (3), the ginger, the coriander, the chillies and onions to a blender and blend till smooth.
7. Heat a pan with 2T oil over a medium heat; Stir-fry 1t mustard seeds over a low heat till they splutters; Add seasoning (4); Stir-fry over a low heat till fragrant; Turn off the heat; Pour into the mixture from the step 6; Mix well to be the peanut chutney.
8. Heat a pan with some ghee over a medium heat; Turn to a low heat; Add 1 ladleful of the mixture from the step 1; Quickly spread it evenly into a thin pancake with the back of the ladle; Pan-fry over a low heat about 2 minutes; Flip over and pan-fry over a low heat for about 2 minutes; Remove and fold into two (repeat this step till all the mixture's used up).
9. Arrange the pancake on a serving plate with some date chutney and peanut chutney on the side.