Dosa Dinner at Home

Yesterday was such a great day! It was a gorgeous Saturday and after spending a few hours at the Ferry Plaza Farmers Market, where we sampled and bought some yummy Indian bread from Sukhi's Gourmet Indian Foods (all were delicious, but we eventually decided on the Vegetable Delight Indian Stuffed Bread), Stephen and I headed over to Bloomingdale's for a free cooking demo with Indian restaurant DOSA owner and chef Anjan Mitro.

Now, Ive only been to Dosa once before, but that one time was enough for me to know how truly amazing this restaurant is, so when i found out about a FREE cooking demo, obviously I was pretty stoked!! Other than the fact that the dish they prepared was Mangalorean Prawn Masala and sadly we couldn't sample it, the demo was very interesting and informative, as well as the inspiration for our dinner last night. Plus, we had Sukhi's bread!

Other than the prawns, the Masala dish is totally vegan, so I decided to sub Cauliflower. I also had to make quite a few other adjustments, as I did not have all of the spices on hand - let's just say mine is the simplified version:

Mangalorean Cauliflower Masala

2-4 servings

2 tbsp. coconut oil

1/2 large brown onion (or one small), chopped

4 cloves of garlic, chopped

1 tsp. fresh ginger, grated or chopped

1 tomato, chopped

1 cup water, as needed

2 tbsp. curry powder

extra pinch of cinnamon and cumin, to taste

salt and pepper, to taste

1 tspn. red pepper flakes

6-8 oz. lite coconut milk

1/2 head of cauliflower, cut in bite size pieces

1/3 cup chopped fresh cilantro

1/4 cup chopped fresh mint

1/3 cup raw cashews with 1/2 cup hot water, blended into a paste

1. Melt the oil and saute onions and garlic until brown, adding water as needed (about 10 minutes).

2. Add grated ginger and tomatoes. Continue stirring until tomatoes reduce and begin to brown. A paste will start to form.

3. Add all seasoning, salt, pepper, and pepper flakes.

4. Continue to stir, adding water, to create a paste.

5. Meanwhile, steam or boil cauliflower until tender.

6. Add cashew paste and coconut milk to onion/tomato mixture.

7. Stir in cauliflower and top with cilantro and mint.

I also cooked up some green lentils (using basically the same flavors) as well as some basamati rice. Check out the photos below:

Green lentils simmering away!

Cauliflower Masala on the stove top!

And dinner is served.... Mmmmm!!