Summary: These open omelette rolls were inspired by Vietnamese bank khoai, which are pancakes made with rice flour, soda water and turmeric, and filled with a variety of fillings usually including eggs, and other non vegetarian fillings.
To make them more protein based than carbs based, I leave out the rice flour altogether and beat the eggs like for an omelette, with some turmeric. To make them more similar to the traditional Vietnamese pancakes, just add a little rice flour. I serve them on a salad leaf, filled with cooked onions and protein-rich portobello mushrooms, cucumber and lots of fresh coriander.
Serves 4 as a starter or a snack, or 2 as a main.
Great with kids, as they enjoy assembling their own. Would also work a treat in a lunchbox or for a picnic, if you pack the salad, the omelette and the fillings separately until ready to eat.
Summary: This is the Indian cousin of your favourite spicy chilli : red kidney beans are stewed in fresh or canned tomatoes, seasoned with onion, garlic, fresh ginger, fresh chillies and Indian spices.
Asafoetida, also known as Hing, is an extremely pungent spice extracted from a sort of giant fennel, frequently used in Indian cuisine. Asafoetida's strong, off-putting, rotting garlic smell disappears during cooking to deliver a delicious savouriness. I truly believe it is the secret ingredient here : I had made many decent rajma masalas over the years, but it is not until I started adding a pinch of asafoetida, that I found rajma masala perfection. So although optional, do include asafoetida if you can get hold of it.