Chive pancakes with smoked salmonIngredients For the pancakes 110g plain flour 2 large free range eggs 200ml milk For the filling 2 tbsp chives, chopped A pinch of salt A dollop of spreadable butter 25g cream cheese 125g pack smoked salmon 2 tomatoes, deseeded, chopped Method 1. For the pancakes, sift the flour into a bowl. Add the eggs and whisk to combine. Add the chopped chives and drizzle in the milk and water, whisking until it has the consistency of single cream. Melt a dollop of butter in a large non-stick frying pan. Carefully use a piece of kitchen roll to cover the pan in the butter. Dollop in a ladle full of batter, turning the pan to cover the base. Flip when the underside begins to bubble. 2. As soon as the pancake is ready, slide onto a plate. Then with the back of a teaspoon roughly smear a dollop of cream cheese on one half of the pancake, then flip the other half over to warm the cheese. 3. Lay on some smoked salmon and scatter some chopped tomato on top. Repeat with the other pancakes.
Uttapam (rice flour pancakes) with geen coconut chutney and sambhar Ensure that the Uttapam mixture is not too thinly spread when cooking in the pan Ingredients 200g / 7oz packet of dosa mix (available from Asian shops) A little vegetable or corn oil 1/2 red onion, finely chopped 1/3 red pepper, finely diced 1/3 yellow pepper, finely diced 1 tomato, skinned, deseeded and finely diced 2 tablespoons finely chopped fresh coriander For green coconut chutney 1 coconut, grated 50g/2oz fresh coriander leaves 20g 3/4oz fresh mint leaves
4 green chillies, chopped 2 tablespoons roasted chana dal 1 tablespoon salt For tempering 1 tablespoon vegetable or corn oil ¼ teaspoon mustard seeds 10 fresh curry leaves
For Sambhar 150g/5oz/7/8 cup toor dal ½ teaspoon ground turmeric 2 teaspoons salt 1 tablespoon vegetable or corn oil 1 sprig of fresh curry leaves 1 red onion, sliced 10 small shallots roughly chopped 50g/2oz/1/4 cup green beans cut into 2.5cm/1 inch lengths 2 carrots, cut into 2.5cm/1 inch chunks 2 baby aubergines, quartered (otherwise use ordinary aubergines) 2 tablespoons Sambar Masala 3 tablespoons tamarind paste
1/2 teaspoon red chilli powder 1 teaspoon sugar For tempering 1 tablespoon vegetable or corn oil 1 ½ teaspoons mustard seeds 1 dried red chilli ¼ teaspoon asafoetida 1 sprig of fresh curry leaves Method Uttapam Make up the dosa mix according to the instructions on the packet. Spread a little oil over a large, heavy based frying pan or a flat griddle and place over a medium heat. Pour about 2-3 table-spoons of the batter into the centre of the pan and, using the back of the ladle, spread it out quickly with an outward circular motion to form a pancake about 10cm/4 inches in diameter. Dot the edges of the pancake with a little oil and sprinkle with some of the chopped vegetables and coriander to form a colourful topping. Cook over a low heat for about 4 minutes, until golden underneath. Turn over and cook the other side for another 3-4 minutes. Repeat with the remaining batter to make 8 pancakes altogether. Serve with the green coconut chutney, sambhar. Green coconut chutney Put the coconut, coriander, mint, chillies, chana dal and salt in a blender or food processor and blend to a soft, spoonable consistency. To temper the chutney, heat the oil to smoking point and add curry leaves and mustard seeds. As soon as they start to crackle, add the chutney and remove the pan from the heat. Sambhar Wash the lentils in cold running water, then leave to soak for 15 minutes. Drain well and put them in a heavy based pan with 600ml/1 pint /2 and a half cups of water. Bring to the boil, skim off any scum from the surface, then add the turmeric and half the salt and simmer for 30 minutes. Meanwhile, heat the oil in a separate pan, add the curry leaves and onion and sauté until the onion is soft. Add the shallots, green beans, carrots and aubergine and sauté for 5 minutes. Now add the Sambar Masala, tamarind and chilli powder and cook for another 5 minutes. Add this mixture to the simmering lentils and stir well, adding a little water if the mixture is too thick. Simmer until the vegetables are soft then add the sugar and the remaining salt. To temper the mixture, heat the oil in a small pan and add the mustard seeds. When the seeds start to crackle, add the dried chilli, asafoetida and curry leaves, give them a stir and pour the mixture over the broth. Mix well and then serve.