I am among those people who judiciously chart out goals at the beginning of every year. At times, I ace through every one of them while few year’s lists have fallen flat on its face. I pace through every aspect of my life, trying to improve so that the next years looks better than last. So, this year’s cooking goals have been on the lines of how our ancestors possibly cooked; minimizing wastages and utilizing every edible aspect of the fruit/vegetable. Like this Watermelon Rind Kootu (Dal). It’s been a refreshingly tasty journey that I am glad I took.
One of my previous yearly goals made a farmer out of me which I am blessed to be continuing as of date. This year we grew some Okra plants and these have been happy with us with sufficient produce. My father, especially, is ecstatic to put it mildly. He has always been a “straight from farm to kitchen” advocate and if life had been of his choice, he would have become a farmer. Only recently I learnt that my paternal grandfather thought likewise as well!
This dosa happened ‘due to my father’s comment about using discarded Okra ends (the tail and head of the vegetable) to make dosa batter. I was intrigued and a quick help from google proved to be a wise decision. This recipe especially caught my eye since it used the whole vegetable. The first time I made it, I literally hopped out into our garden, plucked few Okra and after washing used it to make the batter. Once fermented, that spongy dosa, trust me, was pure bliss. This recipe could also be a blessing in disguise for parents whose kids are against Okra. You don’t taste it in the batter though the nutrition comes through.(...)
Read the rest of Vendakkai Dosa (Okra/Lady’s Finger Crepes) at Chef In You
© DK for Chef In You, 2015. |
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