Recipes
Brown Rice Porridge ▼Ingredients
2 to 3 cups brown rice (organic if possible) 1 ½ cups mixture sunflower and pumpkin seed 6 cups water Coldpressed flaxseed oil (optional)
Instructions
Grind brown rice till fine (not quite the consistency of flour). Empty the contents of grinder into a dry heavy-bottomed saucepan (big enough to handle the extra water plus extra room to allow for the spluttering of hot mixture). Heat up the 6 cups of water in a separate saucepan, allowing it to come to the boil while you are finishing the rest of the preparation.
Grind the seeds and keep aside. Start heating up the brown rice, stirring constantly to keep it from burning with a flat edged wooden spatula (the shape of the spatula stops little bits of rice from burning in hard to reach spots). The ground rice will start darkening, and in the process you might find patches start to darken quickly, so adjust the speed of your stirring. This is where having everything ready is helpful since you don’t have to leave your position in front of the cooking rice. Add the ground seeds and toast lightly (the temperature in the pot will drop and pick up). When the seeds are heated up (about a minute), then take the container and rest it in the sink. Have the lid of the pot nearby. Get the boiling or near boiling water from the stove, pour quickly into rice and seed mixture and if you can, stir quickly before putting lid on top. If the spluttering is too fierce, slam the lid on top! Then lift lid and stir when you can. The porridge should be cooked instantly but I usually put it back on the warm element of the stove for about a minute before serving with rice milk and flaxseed oil.
Put the rice milk in first so the flaxseed oil doesn’t get too hot and lose it’s beneficial properties.
You can also use chopped bananas, dates or even use honey if you are not avoiding fruit and sugars.
Feast of Apricot Tea Cake ▼
Ingredients
2 ½ cups almond meal 1 ½ cups buckwheat flour 1/3 cup tapioca flour 1 cup grated palm sugar 1/3 cup virgin olive oil 1 tsp baking soda 2 cups cooked sultanas 3 cups cooked apricots 1 2/3 cup orange juice 2 tbps apple cider vinegar ½ tsp cinnamon ½ tsp almond essence
Instructions
Mix dry ingredients. Rub in oil. Beat orange juice, add sultanas, add vinegar and almond essence. Mix together. Spread apricots evenly on baking tin lined with baking paper. Fill tin with mix. Place in preheated oven—165 degrees celsius. Cook until light golden brown (~ 40 mins) and the middle of cake springs to touch. Invert and serve.
Dosai (Sth Indian fermented rice pancake) ▼
Ingredients
3 cups long grain rice (not Basmati) 1/3 cup black gram dal (washed urd dal) 1/3 cup Bengal gram dal(yellow split peas, channa dal) 1/3 cup red gram dal(pigeon peas, toor dal) salt to taste ghee for shallow frying water for soaking and for making up the mix
Instructions
Wash rice in several changes of water and drain. Add enough water to cover by about 4cm and soak overnight. At the same time, soak the dals in 2 cups water overnight as well. Drain the rice and put into a blender.*
Add 1 ¾ cups of water and blend to a fine paste. Put this paste in a bowl (large) as the batter doubles in volume. Drain and blend, slowly adding ½ cup water. Place this paste in the bowl as well.
Salt and set mixture aside for about 10 to 15 hrs till the batter ferments and becomes bubbly. We usually get the batter ready on a warm morning, place the bowl outside, and when the mix is ready, we either have dosais for dinner or place the mix in the refridgerator till the following day.
Heat a heavy cast iron frying pan or a griddle and put a dob of ghee to melt. When it starts to smoke, measure out a ladleful of batter and spread as you pour. Then use a butter knife to push out the dosai pancake till it is as thin as you can manage. The traditional way to do this is to pour the batter in and then quickly spread it out with a circling spiralling motion of the bottom of the ladle. Cook till the dosai is golden. Turn over and cook the second side till golden as well.
Serve with the potato curry (recipe below) folded inside.
*It isn’t easy to blend soaked grains and dals. But if you blend in short bursts and use a plastic spatula often and have a robust blender this does work. Just be careful not to burn out the motor. You can get a special blender from Indian food stores (the Sumeet brand) made specially for grinding soaked grains, dals, spices and heavy duty wet mixes. This kind of labor intensive recipe is hopefully something you would like to try during these holidays.
Dosai - potato curry filling ▼
Ingredients
5 potatoes 2 tbsp ghee 2 cloves garlic (opt) ½ cm piece ginger level tsp cummin seed level tsp fennel seed 1 tsp mustard seed leaves from one stalk of curry leaf black pepper freshly ground (opt) 1 level tsp turmeric salt to taste
Instructions
Steam potato till it is done (potato can be whole or chopped in cubes depending on how much time is available). Chop ginger fine, and garlic if used. Fry mustard seeds in hot ghee till they pop and then throw in the curry leaves and rest of seeds plus the turmeric and pepper. When the ginger garlic mixture is well cooked, then put in the potatoes and salt to taste. Serve inside individual dosais or to the side.
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