200g Plain White Flour
2 Teaspoons of Baking Powder
1/2 Teaspoon of Salt
3 Teaspoons of Sugar
400mls of Coconut Milk
1 (precious) Egg
Sift the flour and baking powder into a large bowl.
Add the salt and sugar.
Crack in the egg.
Mix in the coconut milk.
Stir the lot together, adding water by dribbles until you have a smooth (though not runny) batter of dropping consistency.
Heat a drop of oil in shallow frying pan.
Drop a soupspoon-full (or dessertspoon-full) of batter on the pan and spread it slightly with the back of the spoon.
Cook over a medium-high heat until bubbles appear on the surface, then turn them over and cook for another minute or two.
There is so much you can serve these with – yogurt, berries, fruit, ice-cream, cream, sugar & lemon, honey….. 🙂
200g Red Lentils
1 Litre of Water (approximately)
1 Teaspoon of Turmeric
Pinch of salt
1 Tablespoon of Ghee
2 Teaspoons of Panch Phoran*
400g of Tinned Tomatoes
Rinse the lentils. Put them in a sieve and run cold water over them until the water runs clear – otherwise, the lentils will be scummy.
Put the lentils in a saucepan and cover them with cold water.
Leave them to steep for about half an hour.
Drain the lentils and add about 1 of fresh cold water – really, you just want enough water to cover them and come about another 2 cms over the lentils.
Add turmeric and salt.
Bring to the boil.
Turn the heat down and simmer the lentils, covered, for a half an hour or so – until they are soft, but not mushy.
If they are still too ‘soupy’, take the lid off the pot, raise the heat and boil rapidly for a few minutes. You’re looking for a more like ‘porridge’ than ‘soup’. A bit like this:
While the lentils are cooking, prepare your masala:
Peel and chop the onion.
Heat the ghee in a frying pan.
Add the onion and caramelise over a low heat.
Add the panch phoran and cook for another five minutes, until the spices release their fragrance.
Add the tomatoes and cook for 4-5 minutes.
For divilment – and so I can call it fusion (!) – I added a splash (about 1 teaspoon) of Balsamic vinegar.
Add the drained lentils and, stirring, cook for a further five minutes.
*There’s a recipe for this spice mix on Day Two of Austerity Bites