As you may already know, we're huge fans of Galway's foodie culture.Teaming up with some of the best restaurants and cafes in town, For Fork Sake is an online recipe series for you to try and recreate your favourite dishes at home.
Masala Dosabowl
Masala Dosa is a Southern Indian dish, traditionally served for breakfast, stuffed with spiced potato and served with sambar and chutneys. Dosa’s are also used as part of a Thali, a Southern smorgasbord of spiced delights.
At the Lighthouse, we serve this dish and have had some fantastic feedback although it is far from an authentic Masala Dosa.
Dosa pancake
(black gram and rice flour pancake)
This dosa mix goes a long way so only make up a small batch.
Ingredients
200g dosa mix (double horse brand)
300ml water
1/2 tsp ground fenugreek
1/4 tsp baking soda
Method
1. Blend using a small stick to get rid of lumps and leave to stand out of the fridge for 10-12 hours, to ferment.
2. Using a very good quality non-stick frying pan or Tawa (Indian frying plate), ladle a small amount of the batter on to the hot pan and then spread out gently with the back of a spoon.
Watch a Youtube video of the street food pros in Mumbai or Hyderabad. They tend to keep the batter reasonably thick and then spread it out thinly on the pan. Experiment as it’s all edible anyhow.
Chana Masala
A simple chickpea and spinach curry
Ingredients
1/4 tsp asafoetida
1-2 green chillis
30g knob ginger, grated
1 can chopped tomatoes or equivalent passata
1/2 tbsp cumin seeds
3/4 tbsp coriander seeds
1/2 tbsp paprika
1/2 tsp cayenne
1 tsp sugar
1 can chickpeas
500g frozen spinach, defrosted.
salt and pepper
fresh coriander
1 tsp. garam masala
Method
1. Blend ginger, coriander seed, chillis and asafoetida to a paste.
2. Fry paste and whole cumin seeds on medium heat for 5-7 minutes, until split.
3. Add tomatoes, paprika, sugar and cayenne
4. Cook out for 45mins to 1 hr
5. Add spinach and chickpeas before serving
6. Add coriander and garam masala, check seasoning
Tamarind sauce
Ingredients
1/2 teaspoon cumin seeds
1/4 teaspoon fennel seeds
250g ltr Water
100g caster sugar
40g tamarind paste
1/2 teaspoon salt
1/2 teaspoon ground ginger
a pinch teaspoon garam masala
a pinch teaspoon cayenne
Method
1. Toast and grind seeds
2. Boil everything until thickened
3. Blitz and cool
We served this with some spiced roasted baby potatoes, just sprinkle spuds with good quality curry powder and oil and crisp up in the oven.
It’s possible to make this from scratch, it involves soaking husked black gram (which is white), white rice and a few grains of fenugreek, grinding, leaving to ferment and then cooking. Although undoubtedly, a better finished product this takes about two days to achieve a pancake at the end.
The Indian shops in Westside or Terryland both stock good quality ready mixes. Note; not the instant dosa mix as this doesn’t work well. Check the back of the pack and it should say to leave the mix overnight to ferment, then you know it’s the real deal.
Ran by Kerry & Mark Legh, The Lighthouse Café is the perfect spot for a quiet catch up and wholesome food. Welcoming to all foodies, the Lighthouse Café caters for all vegans and vegetarians alike. Midweek, their bountiful breakfast menu includes homemade veg pudding with smoked tofu scramble, bowl-a-granola with fruit compote & plant-based yoghurt or overnight oats. Not stopping there, Lighthouse Café’s healthy and hearty lunches will keep you fueled all day long. From blue cheese and mushroom toasties to cauliflower pakora salads to their humble homemade soups, vegetarian food has never tasted so damn good! Not to mention their exquisite array of delightful vegan-friendly cakes and desserts. Everything is made from scratch by their amazing team, using ingredients from local producers including Marmalade & Coolfin bakeries, Fuinseog, Millhouse Farms, Galway Goat Farm Cheese & Organic/Vegan wines from Woodberry’s and the French market. And if you’re looking for the ultimate vegan brunch, pop in on Sundays from 12-4pm.
For more info on TGO's offering, click here.
