Dosas in Amagansett

My work often takes me to the Hamptons, NY and when I am there I stay in Amagansett, a great town halfway between East Hampton and Montauk. I always find myself there on Wednesday mornings, when every shop in the town is closed, except the Hampton Chutney Company, where for breakfast we eat dosas with warm chai tea.

A dosa is basically a gigantic Indian sour dough crepe, made with rice, so its gluten free.

When the question of portion control rears its unwelcome head at my meal, I always look at my plate and think, okay all that has to fit in my stomach. What is the rule? Your stomach is the size of about a fistful of food. But stretchy? At easily a foot long, dosas are rule breakers, and when we opt not to share one to get it closer to that fistful, we justify it with, "but are really light." 

The warm crispy dosas are filled with anything from traditional spicy potato masala to calamata olives, tomatoes, onions, arugula and goat cheese. There are 14 dosa combos on the menu and each are served a choice of the following fresh chutneys: cilantro, curry, mango, tomato, peanut or pumpkin. Cilantro, my favorite, so fresh and mildly sweet is also sold in a to-go tub so I can take it home and put it on everything from rice to apples. 

Pictured above: Mike, Yui, Miguel and the "Charlies" enjoying some Breakfast Dosas, filled with scrambled eggs, spinach, roasted tomato, jack cheese and avocado.

If you're not out east, there are two in locations NY. Go to Hampton Chutney Company for more info.

Thanks, Miguel for letting me borrow your amazing Canon 5D to take these photos!

INDIAN POTATOES WITH AVOCADO

Nothing is easier and more energizer than a potato and avocado power breakfast or lunch. I already had some rosemary roasted potatoes on hand (recipe to follow), but you can do this with any potatoes you have, boiled baked or raw. You can even microwave raw potatoes for a minute or two to soften them up and quicken the cooking time. Serve with avocado and tomato chutney or if its for breakfast, oranges or sliced grapefruit drizzled with olive oil, salt and pepper is great. 

INDIAN POTATOES

1 TBSP olive oil

1/2 tsp black mustard seeds 

1/2 tsp black cumin seeds 

1/4 tsp tumeric 

1/4 tsp curry powder

1-2 cooked or raw potatoes sliced very thinly (I used Russet Gold but any will do)

1/4 to 1/2 an onion sliced finely

1 garlic clove sliced thinly

S&P

Sautee black mustard seeds and cumin in olive oil until the seeds start to pop. Add turmeric and curry along with onions and the garlic. Let the onions soften and caramelize. Then add the potatoes and salt and pepper. Sautee until the potatoes deepen to a golden brown. This will take only a few minutes if the potatoes are pre-cooked and maybe 10-15 minutes if they are raw. Serve with tomato chutney. 

AVOCADO

Scoop and slice an avocado. Drizzle with extra virgin olive oil, salt, pepper and paprika.

I used Trader Joe's Tomato Chutney. Its just right. 

ROSEMARY ROASTED POTATOES

2-3 potatoes

2 TBSP dried rosemary

2 TBSP olive oil

S & P

Preheat oven to 375 degrees. Half or quarter the potatoes (peel on or off) and season with rosemary, salt, pepper and olive oil. Bake for 30-40 minutes until fork tender. 

All of the ingredients in this recipe are on the World's Healthiest Foods List.