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Dosa -pour Gerard Mouille

for the uninitiated this is the south Indian version of a crepe which is bloody delicious.its made from a fermented batter comprising rice and split and de husked black lentils, which have an off white centre which is called urad dal in Hindi.it was a long standing thing, for me to have made some for my friend Gerard Mouille who was owner /operator of La bastille, one of my favourite french restaurants in Trinidad.

now the method.

1 part by volume of urad dal
3 to 4 parts by volume of cheapest rice. since you are going to be grinding it to a paste, you dont need specifically some extra special one.
1-2 gms of fenugreek seeds-called methi in Hindi.
15-20 gms of split peas/chana dal
Salt and sugar to taste

Soak every thing together , execpt the seasoning ingredients for about half an hour. grind to a coarse paste, add salt and sugar and leave overnight to ferment and rise naturally.

How to cook them is another thing altogether and needs much practice. the idea is to spread the batter thin over a cast iron/ cast aluminium griddle plate called a tawa and cook it on one side only really. there are many important factors, the batter should be the right consistency , the griddle plate the right temperature.and should start to separate from the griddle really before you sprinkle a few drops of oil or butter or ghee and can be eaten with coconut chutney or tomato chutney or sambar , which are a few different lessons altogether.

For practical lessons pls contact me !!

maa bahen sauce- name inspired by Chris francis

Adapted from the Trini hot pepper sauce, which was more important than the salt and pepper for every dinner function that we did , when in trinidad, this sauce has the potential to blow the top of your mouth off. learned how to make tonnes of it by watching Wendy forde, Heston morreira and Sophia ghany, each one  had a slightly different version to it.

the english name for this sauce has been inspired because of the fiery heat of this sauce, which im sure when you taste for the first time , is like one step closer to suicide.

For the hindi name , i must owe homage to my good friend Christopher Francis, De bloody bugger from Bandra..that and the fact that there was a silly sounding sona chandi chywanprash at some point in the indian market. we transmogrified the name to maa bahen chywanprash and from there onwards, a few years later, when i was struck by a bizzarre idea to call it by this name.

there is no fixed recipe really, because every time in the name of creative spirit, or inspired genius.. i make new version. so far i have not decide to market the product for commercial gain,but instead give away free samples to friends.

 

the purpose of this is to add heat,  zest..life to all things which are duller..

Please wash hands after making and before  visiting the toilet or rubbing your eyes.

Too much will cause acidity/ heartburn/ reflux..and the need to call the fire service the next morning.

Update on this, i did sell quite a bit of this on neighbourly.co.nz…

coming back

back after almost closing down for a few months due to huge ammt of rubbish and spam, and will be rocking again with new and old recipes and random reflections  on life as i see it

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