Tuesday, January 26, 2010

Little India is Flowin'

This morning I woke up around 10 am because I don't have class until later in the afternoon. I don't like not having a reason to wake up as it results with me just staying in bed longer than I should!

However, when I finally got out of bed I made myself up an oatmeal pancake. I topped her with some almond butter, apple sauce and agave nectar.

This one was the best one yet...I think I finally mastered the baking powder measurement as there wasn't that metallic aftertaste...

After breakfast I worked on some homework and then I quickly headed out to mail some letters and go to the gym.

I had to have the quickest workout ever today because I needed time to get home, shower, and then get back downtown for class.

With half an hour to spare before class, I showered, got dressed, and scarfed down some lunch.

I had some quinoa salad leftovers from last night.

To get me through 4 hours of online journalism, I had a soy latte--- a necessity when you're learning how to crop photos and post videos online. Phwewf...

I got home at around 7pm and was definately ready for dinner.

I turned to my Refresh cookbook for an idea! I decided to make dosas with a curried garbanzo filling.

Dosa Ingredients
Serves 4 (Please note that I divided these measurements by 4 for a single serving)

1 cup spelt flour
1/2 tsp. sea salt
1/2 tsp. baking powder
1/2 tsp. curry powder
1/2 cup plain soymilk (I used almond milk)
3/4 cup water

1. Combine dry ingredients into a bowl.
2. Gradually add milk and water and whisk until smooth.
3. Heat oil in a frying pan over medium heat and ladle 1 ounce of batter onto the pan in a circular motion until you have a thin, round pancake. Wait until bubbles appear and surface no longer looks wet.
4. FLIP! Cook for a few more seconds and remove from heat. Repeat until batter is gone.

Curried Garbanzo Filling Ingredients
Makes 6 servings (Please note that I divided these measurements by 6 for a single serving)

Olive oil
5 cloves garlic, crushed
1 onion, peeled and finely diced
1 carrot, peeled and finely diced
1 green pepper, finely diced
2 medium hot banana chilies, minced
2 tbsp cumin, ground
[I didn't have these spices so I just used curry powder!]
1 tbsp tumeric
1 tbsp oregano
1 tbsp sea salt
4 cups cooked or canned chick peas
1/2 cup tomato paste

1. Heat oil in saucepan and add garlic, spices, and vegetables. Cook over medium heat until veggies are soft.
2. Mash chick peas with a food processor or by hand, and add to saucepan along with tomato paste.
3. Stir until heated through!

To prepare the Indian Dosas, I spooned about 3 tablespoons of the filling across the centre of each one. Roll them up and leave the ends open!

I drizzled hot sauce on top of mine...and also dipped them in sour cream (not very Indian...but I needed a condiment!)

They were sooo yummy...I couldn't finish them though so looks like I'll be having the rest for lunch tommorow!

Well I have some more work to do and then I am going to bed.

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