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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Good food. A little work, but well worth it. Serve with a good basmati rice if desired. Ingredients:
1 tablespoon fennel seed |
6 teaspoons coriander seeds |
2 tablespoons poppy seeds |
2 tablespoons sesame seeds |
24 cardamom pods (seeds removed) |
1/3 cup sliced almonds |
8 eggs (beaten) |
1/2 cup canola oil |
2 cups evaporated milk |
40 curry leaves (minced) |
2 teaspoons salt |
3 cups flour |
1/4 cup canola oil |
2 large onions (sliced thin) |
1 inch gingerroot (peeled, grated) |
5 garlic cloves (minced) |
1 large potato (peeled, diced) |
4 serrano chilies (seeded, minced) |
1/2 lb mushroom (sliced thin) |
4 carrots (peeled, diced) |
salt & fresh ground pepper (to taste) |
1 1/2 cups evaporated milk |
1 (28 ounce) can whole tomatoes (drained, smashed) |
2 cups frozen peas (thawed) |
1/2 cup desiccated coconut |
Directions:
1. In a dry skillet toast all the seeds and almonds.
2. Grind in a coffe grinder. Set aside.
3. Beat together the eggs, oil, milk, curry, salt and flour until smooth.
4. Heat a non-stick (7 inch) skillet over medium heat.
5. Make 8 pancakes out of mix, stacking between wax paper to keep warm and soft.
6. Meanwhile, heat oil in a wok.
7. Add onions, ginger, garilc and potato. Saute 4 minutes.
8. Add chilies, mushrooms and carrots. Saute 5 minutes.
9. Add seed mix. Season to taste.
10. Stir in the milk and tomatoes. Bring to a boil.
11. Reduce. Simmer 3 minutes.
12. Add peas and coconut.
13. Serve mix rolled up in pancakes.
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