By Agnes Jekyll
Even if extolling the advantages of a contented breakfast tray, conjuring up a wintry weather picnic of figs and mulled wine, sharing scrumptious Tuscan recipes, or suggesting a last-minute pre-theatre dinner, the gleaming writings of the society hostess and philanthropist Agnes Jekyll describe nutrients for each that you can imagine party and mood.
Originally released in The Times within the early Nineteen Twenties, those divinely witty and brilliantly saw items are nonetheless enjoyed this present day for his or her heat and pleasant suggestion and, with their emphasis on clean, easy, trendy dishes, have been years prior to their time.
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Extra resources for A Little Dinner Before the Play (Penguin Great Food, Book 4)
Put some oil. Put the onion, fry until it is transparent. Mix it to the dosa batter. Make dosas as usual. Serve with Sambhar, Chutney. Adai (Dhal Dosa) Ingredients 1 cup chana dhal 1 cup tuvar dhal 1/4 cup urad dhal 1/4 cup moong dhal 1/4 cup rice 2 green chilli 4 red chilli (dry) 1" piece finely cut ginger a pinch or two hing salt to taste 1/2 cup (finely cut) onion 1/2 cup (finely cut) coriander 10-12 curry leaves 1/4 cup grated coconut oil for frying dosa Method Soak the dhals together &rice separately for 1 hour.
When crispy, fold over. Repeat with the remaining batter to make 3 more dosas. Serve hot with low calorie green chutney. Nachini (Kezhvaraghu) Dosa Ingredients nachini flour 3 cup urad dal 1 cup salt to taste onion 1 (optional) Method Soak the Nachini for 2 to 3 hours. Drain the water. Dry it thoroughly. Dry grind the Nachini to fine flour. Keep it aside. Soak the urad dal in water for sometime. Grind the urad dal in to a fine paste. Mix the urad dal flour with 3 cups nachini flour, salt. Keep it aside for fermenting.
Add little water if necessary. Grind the contents along with mirchi to good consistency. Add salt to taste. Keep the batter for 6 - 8 hours. Place 1 1/2 spoon batter on the pan do not spread much.. fry till red and serve with chutney. It can be eaten even without chutney. Palak Dosa Ingredients 2 and 1/2 cups of rice (soaked for 1 hour) 1 lemon-sized ball of tamarind 8-9 red chillies (vary according to how hot it is) 2 and 1/2 tbsp of kothmir (coriander seeds) 1 heaped tsp jeera (cumin seeds) 2 and 1/2 tsp of salt 1/4 tsp of turmeric 1 piece of jaggery (2 and 1/2 times that of tamarind, or to taste)- pounded to powder 1/4 of a small coconut - grated Method Mix all the above ingredients - except the salt and the jaggery - in the mixie till they are a fine paste.