September's Daring Cook was hosted by Debyi of The Healthy Vegan Kitchen! She decided on Indian Dosas from the refresh cookbook by Ruth Tal. It had to be completely vegan, I followed the recipe, made all the parts. But I like my dosas plain with chutney and no fillings. So I just kept them on the side and made some coconut chutney along with it. I loved the Spelt Dosa's, did not expect it to taste this good. I also sprinkled some onions on one, like we do for Onion Uttapam.

Dosa Pancakes
Ingredients
1 cup (120gm/8oz) spelt flour (or all-purpose, gluten free flour)
½ tsp (2½ gm) salt
½ tsp (2½ gm) baking powder
½ tsp (2½ gm) curry powder
½ cup (125ml/4oz) almond milk (or soy, or rice, etc.)
¾ cup (175ml/6oz) water
cooking spray, if needed
Method

1. Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth.
   
2. Heat a nonstick skillet over medium heat. Spray your pan with a thin layer of cooking spray, if needed.
   
3. Ladle 2 tablespoons of batter into the center of your pan in a circular motion until it is a thin, round pancake. When bubbles appear on the surface and it no longer looks wet, flip it over and cook for a few seconds. Remove from heat and repeat with remaining batter. Makes 8 pancakes.
   

Curried Garbanzo Filling
This filling works great as a rice bowl topping or as a wrap too, so don't be afraid to make a full batch.
Ingredients
5 cloves garlic
1 onion, peeled and finely diced
1 carrot, peeled and finely diced
1 green pepper, finely diced (red, yellow or orange are fine too)
2 medium hot banana chilies, minced
2 TBSP (16gm) cumin, ground
1 TBSP (8gm) oregano
1 TBSP (8gm) sea salt (coarse)
1 TBSP (8gm) turmeric
4 cups (850gm/30oz) cooked or canned chick peas (about 2 cans)
½ cup (125gm/4oz) tomato paste
Method

1. Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.
   
2. Mash the chickpeas by hand, or in a food processor. Add the chickpeas and tomato paste to the saucepan, stirring until heated through.
   

Coconut Curry Sauce
This makes a great sauce to just pour over rice as well. This does freeze well, but the texture will be a little different. The flavor is still the same though. My picture of this sauce is one that I had made, had to freeze, then thaw to use. It tastes great, but the texture is a little runnier, not quite as thick as it was before freezing.
Ingredients
1 onion, peeled and chopped
2 cloves garlic
½ (2½ gm) tsp cumin, ground
¾ (3¾ gm) tsp sea salt (coarse)
3 TBSP (30gm) curry powder
3 TBSP (30gm) spelt flour (or all-purpose GF flour)
3 cups (750ml/24oz) vegetable broth
2 cups (500ml/24oz) coconut milk
3 large tomatoes, diced
Method

1. Heat a saucepan over medium heat, add the onion and garlic, cooking for 5 minutes, or until soft.
   
2. Add the spices, cooking for 1 minutes more. Add the flour and cook for 1 additional minute.
   
3. Gradually stir in the vegetable broth to prevent lumps. Once the flour has been incorporated, add the coconut milk and tomatoes, stirring occasionally.
   
4. Let it simmer for half an hour.
   

This month Daring Cooks Challenge was hosted by Olga from Las Cosas de Olga and Olga’s Recipes . She has chosen a delicious Spanish recipe, Rice with mushrooms, cuttlefish and artichokes by José Andrés, one of the most important Spanish Chefs at the moment.

Though this recipe asks for fish, it is so versatile. I used a medley of vegetables, artichokes and paneer (Cottage Cheese). Once you have the Sofregit ready its easy to cook this and a nice meal in itself. The rice I used was Sona Masoori and did not get to make the allioli, I will try to make it and post about it soon. Thanks Olga was this lovely recipe.

Rice with mushrooms, cuttlefish and artichokes
Cooking time: 45 minutes
Equipment:
1 Chopping Board
1 knife
1 medium saucepan
1 Paella pan (30 cm/11” is enough for 4 people. If not available, you may use a simple pan that size)
1 Saucepan

Ingredients (serves 4):
4 Artichokes (you can use jarred or freezed if fresh are not available)
12 Mushrooms (button or Portobello)
1 or 2 Bay leaves (optional but highly recommended)
1 glass of white wine
2 Cuttlefish (you can use freezed cuttlefish or squid if you don’t find it fresh)
“Sofregit” (see recipe below)
300 gr (2 cups) Short grain rice (Spanish types Calasparra or Montsant are preferred, but you can choose any other short grain. This kind of rice absorbs flavor very well) – about 75 gr per person ( ½ cup per person) Please read this for more info on suitable rices.
Water or Fish Stock (use 1 ½ cup of liquid per ½ cup of rice)
Saffron threads (if you can’t find it or afford to buy it, you can substitute it for turmeric or yellow coloring powder)
Allioli (olive oil and garlic sauce, similar to mayonnaise sauce) - optional

Directions:

1. Cut the cuttlefish in little strips.
   
2. Add 1 or 2 tablespoon of olive oil in a frying pan and put the cuttlefish in the pan.
   
3. If you use fresh artichokes, clean them as shown in the video in tip #7. Cut artichokes in eights.
   
4. Clean the mushrooms and cut them in fourths.
   
5. Add a bay leaf to the cuttlefish and add also the artichokes and the mushrooms.
   
6. Sauté until we get a golden color in the artichokes. (I added the vegetables after browning the artichokes and cooked for another few monutes.)
   
7. Put a touch of white wine so all the solids in the bottom of the get mixed, getting a more flavorful dish.
   
8. Add a couple or three tablespoons of sofregit and mix to make sure everything gets impregnated with the sofregit.
   
9. Add all the liquid and bring it to boil.
   
10. Add all the rice. Let boil for about 5 minutes in heavy heat.
    
11. Add some saffron thread to enrich the dish with its flavor and color. Stir a little bit so the rice and the other ingredients get the entire flavor. If you’re using turmeric or yellow coloring, use only 1/4 teaspoon.
    
12. Turn to low heat and boil for another 8 minutes (or until rice is a little softer than “al dente”)
    
13. Put the pan away from heat and let the rice stand a couple of minutes.
    

Sofregit (a well cooked and fragrant sauce made of olive oil, tomatoes, garlic and onions, and may at times different vegetables such as peppers or mushrooms)

Cooking time: aprox. 1 hour
Ingredients:
2 tablespoons of olive oil
5 big red ripe tomatoes, chopped
2 small onions, chopped
1 green pepper, chopped (optional)
4 or 5 garlic cloves, chopped
1 cup of button or Portobello mushrooms, chopped (optional)
1 Bay leaf
Salt
Touch of ground cumin
Touch of dried oregano

Directions:

1. Put all the ingredients together in a frying pan and sauté slowly until all vegetables are soft.
   
2. Taste and salt if necessary (maybe it’s not!)
   

Allioli is the optional part of the recipe. You must choose one of the two recipes given, even though I highly recommend you to try traditional one. Allioli is served together with the rice and it gives a very nice taste

Allioli (Traditional recipe)
Cooking time: 20 min aprox.
Ingredients:
4 garlic cloves, peeled
Pinch of salt
Fresh lemon juice (some drops)
Extra-virgin olive oil (Spanish preferred but not essential)

Directions:

1. Place the garlic in a mortar along with the salt.
   
2. Using a pestle, smash the garlic cloves to a smooth paste. (The salt stops the garlic from slipping at the bottom of the mortar as you pound it down.)
   
3. Add the lemon juice to the garlic.
   
4. Drop by drop; pour the olive oil into the mortar slowly as you continue to crush the paste with your pestle.
   
5. Keep turning your pestle in a slow, continuous circular motion in the mortar.
6. The drip needs to be slow and steady. Make sure the paste soaks up the olive oil as you go.
   
7. Keep adding the oil, drop by drop, until you have the consistency of a very thick mayonnaise. If your allioli gets too dense, add water to thin it out. This takes time—around 20 minutes of slow motion around the mortar—to create a dense, rich sauce.
   

Allioli a la moderna (Modern recipe)
Cooking time: 3-4 minutes
Ingredients:
1 small egg
1 cup extra-virgin olive oil (as above, Spanish oil is highly recommended)
1 garlic clove, peeled
1 Tbs. Spanish Sherry vinegar or lemon juice (if Sherry vinegar is not available, use can use cider or white vinegar)
Salt to taste

Directions:

1. Break the egg into a mixing bowl.
   
2. Add 2 tablespoons of the olive oil and the garlic cloves, along with the vinegar or lemon juice.
   
3. Using a hand blender, start mixing at high speed until the garlic is fully pureed into a loose paste.
   
4. Little by little, add what's left of the olive oil as you continue blending.
   
5. If the mixture appears too thick as you begin pouring the oil, add 1 teaspoon of water to loosen the sauce.
   
6. Continue adding the oil and blending until you have a rich, creamy allioli.
   
7. The sauce will be a lovely yellow color.
   
8. Add salt to taste.
   

I have been away from my blog for a long time and even though I completed this challenge on time I could not get to post it. Its taking me a while to get back to the swing of things. I am so very late in posting this.

I made a veggie version, just sauted some onions, carrot, beans, cabbage, capsicum and green onions with some garlic salt and pepper. I liked the pan fried version more than the steamed ones, though my husband liked the steamed ones better.

Thank you for this lovely challenge.

Click here for the recipe