Food
QUINOA PANCAKES BY HELEN WESTWATER (LA OLA FRESCA)

##When I lived in London, some of my favourite places to eat were the South Indian restaurants around Camden where they served delicious crispy, almost cone-shaped pancakes called dosas with a spicy mashed potato dish, vegetables and coconut relish. Since then I have tried to master the dosa—which involved hours of fermenting different types of dahls (lentils) in airing cupboards, pulverizing them, then fermenting again and finally cooking them on a frying pan—and not coming up with anything that resembled these pancakes. So, we’re not going to attempt that…but instead create a dosa-like effect by using ground cooked quinoa and cumin seeds and serve it with spicy vegetables, tofu, mashed potato and coconut chutney.

Dosa/ Pancake
• 1 cup cooked quinoa per person
• 1 teaspoon cumin
• 1 egg
• 1 teaspoon baking powder
• Water to dilute

Preparation
Mix all the ingredients in a food processor. When ready to serve the meal, heat a small amount of oil in a frying pan. When the pan is hot, place a ladleful of the mixture in the pan. It should rise slightly. Cook for about 2 minutes and when lightly brown, flip over as you would with a crêpe and cook the other side.

Potato Chilli Coconut Mash
• 5 mashed potatoes
• 1 tablespoon olive oil
• 1/2 green chilli, finely chopped
• 1 tablespoon dried coconut
• 1 teaspoon sugar
• 1 tablespoon sesame seeds
• 1 teaspoon turmeric
• Juice of 1 lime
Preparation
Boil the potatoes until. Soft. Mash well. Add all the other ingredients and set aside.

Coconut Relish
• 4 tablespoons dried coconut
• 1 green chilli, finely chopped
• 1 small handful of mint
• 1 lime
• Water to dilute
Preparation
Grind all ingredients in a food processor and leave to chill.

Vegetable Sambar with Tofu
• 2 onions, chopped in slices
• 1/2 inch fresh ginger, grated
• 2 garlic cloves, finely chopped
• 1 tablespoon sambar paste or 1/2 tablespoon mild curry powder
• 1 teaspoon chilli paste
• 1 courgette, chopped
• 1 red pepper
• 1 aubergine, chopped
• 1/2 pumpkin, chopped
• 1 small tin whole tomatoes
• 2 slices tofu per person

Preparation
Fry the onions till lightly golden. Add red pepper, followed by the ginger, garlic and spices and continue to fry gently. Add the pumpkin and aubergine and allow to cook on gentle heat for 30 minutes, stirring from time to time. Add the chopped courgette, cook for 5 more minutes before adding the tomatoes. Cook for a further 20 minutes. When ready to serve, cut the tofu into strips. Dust in the spice mix and grill on a lightly oiled pan. Assemble all the ingredients together and enjoy.

LA OLA FRESCA
C/ Mùsico Magenti, 11
Tel: 610 026 305
(For reservations)
http://www.laolafresca.com
Zona Benimaclet
http://www.facebook.com/LAOLAFRESCA/

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