Dhosas are those fantastic huge, crispy pancake things that you wrap around curry. So good and naturally vegan and gluten free too! The batter is very lightly fermented – I like to think of them as a sort of Indian equivalent of sourdough bread. I do admit they take a bit of preparation and you do need a good blender but they’re totally worth it, trust me.
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For this curry you’re going to have to find some curry leaves. You can usually get them at fruit and veg markets and some super markets. We’ve found the dried variety is pretty bland but if you can get them fresh you’ll thank yourself later. Curry leaf trees are pretty easy to grow too – head down to your local nursery and see if you can get one to pop in the herb garden. They grow like made during spring, summer and autumn, and if you prune it well you’ll end up with huge harvests once it’s a year or so old (and plenty before then too)! It’s not a Mexican feast if you don’t have some guacamole, salsa or sour-cream involved! Here are our favourite, and simple, recipes. Salsa You really don’t need to get too complicated when it comes to salsa! It’s ok to substitute ingredients or leave some out depending on what you’ve got in your fridge. I am not claiming that there is anything even slightly authentic about this recipe or that it is in any way true to it’s Mexican roots. However, as I’m not sure there were many coeliac, vegan Mexicans back in the day, I think we can just call it the product of culinary evolution. A delicious, healthy product of evolution. To make proper tortillas you need special lime treated corn flour and a tortilla press. This recipe is a fair bit more simple. If you don’t have chickpea or millet flour, don’t worry, just use the full 2 cups of plain flour – the other flours just add a bit of extra chewiness and depth. Sushi is one of those things that can tend to divide people. It’s fishy, and even if it’s not fishy (in the case of vegetarian or chicken filled sushi), the seaweed wrapping has its very own fishy taste. While we quite like our vegan sushi (especially when doused in enough pickled ginger and soy sauce!) but we’ve also found a way around the fishy taste for those days when we’re in a not-so fishy mood. Sushi essentials: Sushi rice – it’s nice and sticky. We have made sushi with our favourite brown basimati rice in the past and it works, it just won’t made quite as firm a roll. Sushi seasoning – for seasoning the rice. If you can’t get any you can just dissolve a little sugar in hot water and add some vinegar and salt. Soy sauce – gluten free in our case. Pickled ginger – it just isn’t sushi without pickled ginger! Wasabi – again, it’s not sushi without some wasabi. Yaki Nori, or for our not-so-fishy (and not-so-authentic) sushi, vietnamese rice paper. |
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