Dosas are a South Indian staple consisting of a rice and lentil crepe accompanied by sides, usually a couple of types of chutney. Masala dosa is a popular breakfast option in India, and it’s not hard to see why. The flavourful potato filling is just the thing to put a spring in your step first thing in the morning.
Start by making coconut chutney. In blender, combine coconut, cilantro, chili, ginger, chana dal (if using), salt, sugar, and water until a textured paste forms. Transfer to serving bowl.
In small frying pan, heat oil over medium heat. Add mustard seeds, taking care as they will crackle and pop. After about 5 seconds, remove pan from heat and stir in asafetida and curry leaves. Pour over chutney and stir well to incorporate. If not using right away, chutney may be refrigerated until ready to serve.
To make chickpea dosa, place flours, fenugreek or cumin, baking soda, water, and ghee in large bowl and whisk to thoroughly combine.
Heat large, well-seasoned cast iron pan over high heat. Brush hot pan with a little ghee and pour in 1/4 cup (60 mL) batter, swirling to evenly coat bottom of pan with batter. Cook until lightly golden brown and crisp on bottom side, about 1 to 2 minutes. Transfer dosa to plate and repeat with remaining batter. Set 4 dosas aside to use for this recipe and reserve the rest to enjoy another time.
To prepare curry potato filling, start by steaming potatoes. Set steamer basket in medium saucepan filled with about 2 in (5 cm) water. Set potatoes in steamer basket, cover saucepan with lid, and place over medium-high heat. Once water comes to a boil, steam potatoes until paring knife can go through a potato with only a little resistance, about 15 minutes. Keep an eye on water level in saucepan, and top it up as needed to ensure it doesnu2019t boil dry. Transfer potatoes to plate and let sit at room temperature until cool enough to handle. Peel and chop into bite-sized pieces.
In large frying pan, heat ghee over medium heat. Add mustard seeds and cumin seeds, taking care as they will crackle and pop. After 10 seconds, stir in shallots and sauteu0301 until softened, about 2 to 3 minutes. Stir in garlic, curry leaves, chilies, turmeric, and asafetida. Stir together mixture for 30 seconds before folding in chopped potatoes. Add water and peas and continue to cook, stirring often, until liquid has evaporated. Gently fold in chopped cilantro and remove frying pan from heat.
To serve, place dosa on serving plates. Divide curry potato filling on half of each plated dosa. Fold or roll dosas over filling. Serve with coconut chutney on the side.
This recipe is part of the Breakfast Around the World collection.
Yogurt completely transforms the texture of these chicken thighs, making them tender and flavourful with bright notes of lemon and cilantro. Ideal for a day trip, these can be marinated in the morning and cooked in the evening, but they also work well when cooked in advance and packed for a picnic to be eaten cold. Marinade mentions Marinate chicken thighs for anywhere between 4 and 24 hours. Discard excess marinade that has been in contact with raw chicken. It should not be consumed uncooked.
Citrusy and slightly sour sumac and a touch of maple syrup enliven pickled onions in a perfect complement to this salad. Kale and Napa cabbage stand up for hours to the sweet and puckery dressing, and hearty farro will keep you going while on the road. This salad is sure to be a favourite for picnics, backyard potlucks, or road trip lunch stops. Dressing for dinner This salad stands up well, even while dressed, for up to 4 hours. (Truth be told, I’ve often happily eaten it the next day.) In fact, time helps kale to soften up and become even more delicious. If you’re travelling for a longer period, make the pickled onion dressing as described above: let it stand for about 20 minutes, and then add all the oil and pack it into a separate container so you can finish the salad when you arrive at your destination. The pickled onions are also great with steaks or chicken.
These wraps are perfect for an overnight journey when you want to have something quick and satisfying the next day. Sweet smoked paprika adds just a hint of smoky flavour to sweet potatoes, which join with spinach and red pepper to dress up eggs in a pleasing way. Make these wraps anytime and stick them in the freezer for your next excursion. Pack them frozen and they’ll have time to thaw on the journey, or put them in the fridge the night before you travel so you have something convenient and tasty to eat before you set off. Leave the ketchup bottle behind, and serve them with your own smoky red pepper sauce. Freeze with ease While foil is convenient for freezing and reheating these wraps, to cut down on waste, freeze wraps in a single freezer-proof container. Insert a small piece of parchment between each wrap so they don’t stick together. This will allow you to remove individual wraps easily when you need them.
While sablefish’s texture and fat content stand up admirably to the heat of the grill, this firm fish is also delicious poached. For this recipe, sablefish’s luxurious taste is combined with a light fragrant broth of lemongrass and ginger punctuated with the heat of Thai chili. Sustainability status Sablefish, also known as butterfish or black cod, is a rich and satisfying fish, plentiful in omega-3s and sourced sustainably from the Pacific Northwest. Skin and bones Sablefish has large pin bones. Ideally, your fishmonger will remove them, but if not, before you begin, locate them along the fish’s centreline and, using a pair of needle nose pliers, grasp them firmly to remove. You can leave the skin on for this recipe, which may help the fish hold together a little better while cooking, but it can be tricky to peel the skin away from the cooked fish and discard before plating. I opted to remove the skin first and simply keep a close eye on the cooking time, being careful to remove the fish from the poaching liquid before it flakes apart.