TOTAL 9.996.668,02 13.155.175,34 RESULTADO PRESUPUESTARIO
3.5. Programación académica
Type: Dosa Serves: 4
Time to Prepare: 18 hours for the batter to sit plus 30 minutes to make the dosai
Ingredients The Batter
1 ½ cups of white basmati rice
½ cup of split urad daal (skinless black lentils) ½ tsp. of whole fenugreek seeds
1 tsp. of salt
½ cup (approximately) of warm water Oil for frying the batter
The Filling
3 potatoes, peeled, boiled, and mashed
2 tbsp. of melted margarine or oil
½ tsp. of turmeric
1 ½ tsp. of brown mustard seeds
1 tsp. of coriander seeds
¾ tsp. of garam masala
½ tsp. of salt
2 tbsp. of diced roasted green chiles
Instructions
Preparing the Batter
Wash the rice and urad daal 3‐4 times.
Combine them with the fenugreek.
Cover the mix with enough water that the water rises about 2” above the mix.
Soak the mix for 12 or so hours.
Drain the excess water.
Grind the mix, adding water if necessary, until you have a coarse paste.
Add in salt and just enough water to make a thick batter (about ½ cup).
Let this mix sit in a warm place for 6‐8 hours.
Preparing the Filling Peel the potatoes.
Boil the potatoes until they are soft.
Mash the potatoes.
Over a medium heat, toast the brown mustard seeds and coriander seeds until they pop.
Add the garam masala to the pan and immediately turn off the heat.
Add the potatoes, salt, and chiles to the pan and mash the potatoes.
Set the filling aside.
Cooking the Dosa
Add just enough oil to a sauté pan so that the oil barely coats it.
Turn the heat up to medium high.
Once the pan is heated, dip a ladle into the batter and fill it about ¾ of the way.
The Vegan Culinary Experience – Education, Inspiration, Quality * www.veganculinaryexperience.com Recipe by Chef Jason Wyrick
Add the batter to the pan and swirl the ladle through the batter, spreading it out (don’t worry if some holes form; that’s normal).
Once the top begins to cook and loses its raw color, flip the dosa.
Fill it with a thin layer of filling.
Cook for about 30 seconds, until golden.
Fold the dosa and set aside.
Repeat until you are out of batter or filling.
The Vegan Culinary Experience – Education, Inspiration, Quality * www.veganculinaryexperience.com Recipe by Chef Jason Wyrick
Low‐fat Version
Toast the seeds for 4 minutes instead of frying them. You will, however, need to fry the dosa batter.
Kitchen Equipment
Mixing Bowl 2 Sauté Pans Large Spatula Measuring Cup Measuring Spoon Peeler
Stirring Spoon Potato Masher Ladle
Blender or Small Food Processor
Presentation
Dosai are big! Serve them on a big platter side by side, or plated individually, so the bottom ones don’t collapse.
Time Management
These don’t actually take much work to make, but the batter does require quite awhile to sit. If you don’t want to wait that long, you can look for premade dosa mix.
Complementary Food and Drinks
Serve this with a tomato chutney or gunpowder chutney.
Where to Shop
Urad daal is usually only available in Indian markets and large Asian markets. The other ingredients, however, are very easy to find. Approximate cost per serving is $1.00.
How It Works
The batter is a two step process. First, the rice and daal are rinsed to remove any excess fiber and
The Vegan Culinary Experience – Education, Inspiration, Quality * www.veganculinaryexperience.com Recipe by Chef Jason Wyrick
then soaked so they can soften. It is easiest to grind into a coarse paste if the rice and daal are drained to compact the ingredients in the blender, with the batter subsequently being built back up with water. The next major part is allowing the batter to sit for several hours, giving it a minor fermentation and lending a sour note to the dosa. The dosa batter is then thinly layered in the pan, allowing it to thoroughly cook through and crisp. Rice is used in the batter so that the batter is sweet and crispy and daal is used to bind it all together. The filling is a simple curried mashed potato mix and is added to the dosa just before it fully finishes cooking so that the filling can set in the dosa.
Chef’s Notes
Making dosai requires practice. The cakes are fragile, but with time, you can get a perfect flip and a perfect meal.
Nutrition Facts (per serving)
Calories 468
Calories from Fat 72 Fat 8 g
Total Carbohydrates 85 g Dietary Fiber 10 g
Sugars 3 g Protein 14 g Salt 877 mg
Interesting Facts
Dosa and dosai are both proper spellings of this dish.
Dosai are eaten every day in some regions of South India.
Dosai are very popular at Udupi restaurants.
The Vegan Culinary Experience – Education, Inspiration, Quality * www.veganculinaryexperience.com Recipe by Chef Jason Wyrick
Idli
Type: Side Serves: 8 Time to Prepare: 30 minutes + 1 ½ days to sit
Ingredients
1 cup of long grain rice
½ cup of black or green lentils
1 cup of warm water
1 tsp. of salt
¼ tsp. of baking soda
Oil for brushing molds
Options: Diced green chilies, cumin seed, black pepper, coconut
Instructions
Wash the rice and lentils separately, soaking and rinsing each until the water is clear.
Cover each with water in separate bowls and let them sit overnight.
Drain the rice and lentils.
Blend the rice until it is coarsely ground.
Add in ½ cup of warm water and continue blending until the rice is smooth.
Set the rice aside.
Repeat the procedure with the lentils.
Combine the lentil puree with the rice puree and salt.
Cover this batter and let it sit for ½ a day.
Uncover it and mix in the baking soda.
Lightly brush with oil either idli molds or shallow muffin tins.
If you are using muffin tins, only fill them 2/3 of the way.
Pour the batter into molds.
Steam them for 15 minutes, or about 5 minutes longer if you make idli larger than 3” in diameter.
Option: If you use the optional ingredients, mix them in with the baking soda.
The Vegan Culinary Experience – Education, Inspiration, Quality * www.veganculinaryexperience.com Recipe by Chef Jason Wyrick
Kitchen Equipment
2 Mixing Bowls Plastic Wrap or Towel Blender
Measuring Cup Measuring Spoon Spatula
Idli Molds or Shallow Muffin Tins Steamer
Presentation
Make sure you keep these covered until serving and if they are going to be on the table for more than 15 minutes, cover them even then.
Time Management
This doesn’t take a lot of work, but it does take a long time for the batter to set. That means making idli takes a lot of planning, unless you use an idli mix. The taste and texture however, is noticeably inferior with the mix.
Complementary Food and Drinks
Serve this with a sweet chutney and a light soup, like sambar. You can also dip these in a mix of toasted, crushed spices.
Where to Shop
All of these ingredients are commonly available. Approximate cost per serving is $0.15.
How It Works
Washing the rice and lentils gets rid of as much hard bits as possible so you can make a smooth idli dough. Soaking them softens them so they can be turned into a puree, then the idli ferments to acquire a sour note. The baking soda causes the idli to become a cake as it steams.
The Vegan Culinary Experience – Education, Inspiration, Quality * www.veganculinaryexperience.com Recipe by Chef Jason Wyrick
Chef’s Notes
Whenever I have sambar or rasam, a brothy spicy soup, I absolutely have to dunk idli in it!
Nutrition Facts (per serving)
Calories 138
Calories from Fat 18 Fat 2 g
Total Carbohydrates 25 g Dietary Fiber 5 g
Sugars 1 g Protein 5 g Salt 131 mg
Interesting Facts
Idli was originally an Indonesian food and was prepared only with lentils, not the lentils and rice.
The Vegan Culinary Experience – Education, Inspiration, Quality * www.veganculinaryexperience.com Recipe by Chef Jason Wyrick
Naan
Type: Bread Serves: 3 Time to Prepare: 25 minutes + 1 hour to rise
Ingredients
¼ cup of warm water
½ tsp. yeast
¼ tsp. sugar
¾ cup of flour
¼ tsp. of salt
2 tbsp. vegetable oil 1 tsp. of oil to oil a bowl
½ cup of flour to flour the rolling surface 1 tsp. of oil for brushing
Instructions
Mix the sugar and yeast into the warm water and let it sit for five minutes.
If the yeast bubbles, it’s active and you can use this mixture.
If it does not, you will have to start over.
In a metal bowl, mix together the flour and salt.
Make a well in the middle.
Pour in the water, yeast, and sugar mixture as well as the oil.
Gently knead the dough with your fingers until it becomes smooth.
Form the dough into a ball.
Lightly oil a metal bowl.
Place the dough in the metal bowl, cover it with a towel, and let it sit for about 1 hour.
Preheat the oven to 400 degrees.
Option: Cook these for three minutes on a very hot grill.
Once it has risen, divide the dough into 3 pieces.
Gently roll the pieces out into oblong shapes on a lightly floured surface.
On a lightly oiled baking sheet, bake them for about 12 minutes or until they become golden and puffy.
Option: Cook them for about 8 minutes and then hold them over a gas burner until they puff up.
The Vegan Culinary Experience – Education, Inspiration, Quality * www.veganculinaryexperience.com Recipe by Chef Jason Wyrick
Kitchen Equipment
Measuring Cups Measuring Spoons 2 Metal Bowls Baking Sheet Oven
Presentation
Lightly brush these with oil or melted margarine to give them a nice sheen. You can also dress them with fresh herbs and spices. Also, if you can do these on the grill or over the gas burner, you’ll get the nice charred spots that you see in many Indian restaurants.
Time Management
The actual labor time with this recipe is very little. However, it takes a long time to make because the dough needs to rise. While the dough is rising, work on the recipe or recipes with which you plan to serve the naan. If you make this ahead of time, wrap it in cellophane once it cools and place it in the refrigerator. It should keep for several days.
Complementary Food and Drinks
This goes well with any sort of food that is soft like saag paneer or channa daal. Spices that go well cooked either in the naan or brushed on it are rosemary, cumin seed, fennel seed, cayenne pepper, and garlic.
Where to Shop
These ingredients can be found in the baking aisle at your local grocery market.
How It Works
Placing the yeast in the warm water and sugar proofs the yeast to make sure it will work as an active yeast will feed off of the sugar and begin to bubble. An inert one will do nothing and will have to be discarded. The yeast also helps the naan become puffy as it cooks. The oil in the recipe helps make the naan tender and brushing on the oil at the end adds a little bit extra flavor.
The Vegan Culinary Experience – Education, Inspiration, Quality * www.veganculinaryexperience.com Recipe by Chef Jason Wyrick
Chef’s Notes
Some traditional naan recipes call for a couple tablespoons of yogurt and milk instead of the water, but not all of them do. If you want to add those, make sure to get plain soy yogurt and plain soymilk and add ¼ cup of flour to make up for the extra moisture of the yogurt. My favorite way to serve this, is, of course, with garlic! If you want the thinner versions that are served in some restaurants, just roll the naan out more until the dough is about the thickness of a nickel.
Nutrition Facts (per serving)
Calories 229
Calories from Fat 90 Fat 10 g
Total Carbohydrates 29 g Dietary Fiber 5 g
Sugars n/a Protein 5 g Salt 166 mg
Interesting Facts
The first recorded history of naan is in 1300 A.D. by Amir Khusrau.
Traditional naan is cooked in a tandoor (clay oven).
Naan is not just a staple food in India, it is also served all over Central and Southern Asia.
The Vegan Culinary Experience – Education, Inspiration, Quality * www.veganculinaryexperience.com Recipe by Chef Jason Wyrick