Dosa

INGREDIENTS

• 3 cups rice 
• 1 cup urad daal ( split, skinless black gram)

       3/4 teaspoon fenugreek seeds

      Salt (to tast,)

      Vegetable / canola / sunflower cooking           oil

Gather the ingredients.

Wash the rice and urad daal well. Add the fenugreek seeds to the mix and fill enough water in the rice-daal bowl to cover them about 2-inch deep. er. The consistency of the batter should be such that it thickly coats a spoon dipped in it.

The next morning, drain all the water from the rice and urad daal. Now put some in a food processor and grind - adding very little water if necessary - to a smooth yet slightly grainy paste.

When all the rice-daal mix is ground like this, put it into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats a spoon dipped in it.

Now add salt to taste and keep the dosa batter aside in a warm, dark spot, covered, for 6 to 8 hours. After this fermentation, stir the batter well. It is now ready to make dosas.

Put some cooking oil in a small bowl and keep ready. You will also need a bowl of ice cold water, a large, flat nonstick pan, 2 sheets of paper towel, a ladle, a spatula, and a basting brush.

Fold one sheet of paper towel into a wad and dip lightly into the bowl of cooking oil. Squeeze out any excess and then rub the paper towel all over the surface of the pan to grease. The correct amount of oil is such that it is barely visible in the pan. Now turn on the heat/ flame at medium high.

Fill the ladle up to the 3/4 level with dosa batter. Gently pour this batter onto the center of the pan - just as you would for a pancake - till the ladle is empty.

Now begin to spread the batter in sweeping circular motions to form a pancake of roughly 8-inch diameter. Do not be alarmed if the dosa develops tiny holes as you spread the batter. This is normal.

As soon as you have finished spreading the batter out on the pan, dip the basting brush in cooking oil and drizzle the oil all over the surface of the dosa and also around its edges. Now hold the pan by its handle, lift up and swirl it so as to make the drizzled oil spread all over the dosa.

When the upper surface begins to look cooked (it will no longer look soft or runny), flip the dosa. By this time, ideally, the surface that was underneath should be light golden in color. Cook for 1 minute after flipping.

The dosa is almost done. Fold it in half and allow to cook for 30 seconds more.

Before you start making the next dosa, fold another sheet of paper towel into a wad and dip it in ice cold water. Squeeze the wad to remove excess water and then rub it all over the surface of the pan to cool it slightly. This ensures your next dosa will spread evenly and not break because the pan is too hot. Now proceed as you did for the last dosa.

Healthy Popcorn Rocky Road

Ingredients

*4 cups plain unsalted popcorn

*¾ cup dried apricots

*½ cup cranberries

*½ cup desiccated coconut

*½ cup roasted Macro Organic almonds, finely chopped

*1 cup Macro Organic hulled tahini

*2 tbs Macro Organic hone

Method

*Line a 30 x 15cm slice tin with baking paper.

*Place popcorn in a food processor and pulse until roughly chopped. Remove and set aside.

*Place apricots and cranberries in a food processor and pulse until finely chopped. Transfer to a medium mixing bowl.

* Add chopped popcorn and remaining ingredients, and stir well until combined.

Green Power Muffins

INGREDIENTS

3/4 cup  Breeze Vanilla almondmilk

1 medium ripe banana

1 (5 ounce) package baby spinach

3/4 cup sugar

6 tablespoons butter, softened

1 egg

1 teaspoon almond extract

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

Directions
Preheat oven to 350 degrees F and line 12 muffin cups with paper liners.

Puree Almond Breeze almondmilk, banana, and spinach in a blender until very smooth. Mix sugar and butter in a large bowl until light and fluffy. Stir in egg and extract, then add Breeze mixture, stirring until incorporate.

Stir together flour, baking powder, and salt and add to the bowl, stirring very lightly. Spoon equal amounts of the batter into muffin cups

Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool, then store in a covered container with a loose fitting lid.

Footnotes
Cook's Notes:

Substitute buttery spread for the butter if desired.

Muffins may be frozen. To reheat, leave wrapped muffins on the counter overnight, or microwave a frozen muffin on 50% power for about 20 second

Nutritional analysis per serving: Calories 210 Total Fat 6g Cholesterol 35mg Sodium 210mg Potassium 76mg Total Carbohydrate 33g Dietary Fiber 1g Sugars 15g Protein 4g

cheeseburger and crispy wedges

cheeseburger and crispy wedges

INGREDIENTS

• 1kg washed potatoes, cut into wedges
• 1/4 cup (60ml) Crisco Vegetable Oil
• 3/4 cup (225g) Heinz Seriously Good Garlic Aioli
• 2 tbs tomato sauce or ketchup
• 50g quince paste
• 500g Coles Australian No Added Hormones Beef Mince
• 2 tbs dried breadcrumbs
• 1 tbs Heinz Seriously Good Garlic Aioli, extra
• 4 rashers streaky bacon
• 4 brioche burger buns, split
• 4 tasty cheddar slices
• 2 tomatoes, thinly sliced
• 100g drained canned beetroot slices
• 4 baby cos lettuce leaves
• 6 Fehlbergs Pickles (Pickled Sandwich Stackers)

• METHOD

  • Step 1
    Preheat oven to 220°C. Line a large baking tray with baking paper. Combine the potato and 2 tbs oil on the lined tray. Season with salt and toss to combine. Bake, turning once, for 35 mins or until golden and cooked through.
  • Step 2
    Meanwhile, finely chop one-third of the pickle. Place in a bowl. Stir in the aioli and tomato sauce or ketchup.
  • Step 3
    Use a fork to mash the quince paste in a large bowl. Add mince, breadcrumbs and extra aioli. Stir until well combined. Divide the mince mixture into 4 portions. Shape each portion into a patty.
  • Step 4
    Heat the remaining oil in a large frying pan over medium heat. Cook the patties for 2-3 mins each side or until cooked through. Transfer to a plate and cover to keep warm.
  • Step 5
    Wipe the pan clean and heat over medium heat. Add the bacon and cook for 1-2 mins each side or until crisp.
  • Step 6
    Preheat grill on medium-high. Place the bun halves, cut-side up, on a baking tray. Top the bun bases with the cheddar. Cook under the grill for 1 min or until cheddar melts.
  • Step 7
    Divide the bun bases among serving plates. Top with the patties, 1 tbs of the aioli mixture, bacon, tomato, remaining pickle, beetroot and lettuce. Top with the bun tops. Serve with the potato wedges and remaining aioli mixture.
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