We had dosa for breakfast today. And I was too lazy to make the accompaniments of Chutney, Sambar etc. So, we did what we usually do - use one of the leftover dishes that was bought from a restaurant.
We had been to a Thai place a couple of days ago and ordered a Coconut soup. Looked yummy when it was served, but the cook had had a free hand at the salt - so the dish was too salty. As usual, unless it is very unpalatable, we do not return the dishes, so we ate as much as we could and packed the rest. So, there it was - a salty coconut soup flavored with sliced ginger root and mushrooms, great accompaniment for the dosa but unedible all the same.
I told my son I would fix it but it was already too watery for the time-honored way to reduce salt in a dish - just add water and heat. So I added a teaspoonful of the organic brown rice flour I had bought some time ago and heated the dish in the microwave for about 2 minutes until it was boiling. Took it out, stirred and added more water and heated it for another minute. It was a perfectly fine - the salt had toned down, the consistency was just right and it was perfect with the crisp dosas.
organic brown rice flour - good choice. dosa with thai coconut soup, there is some fusion in cuisines...
ReplyDelete