March 5, 2009

Indian Night

I love Indian food. Growing up my mom used to make a fair amount of Indian food, so you could almost say I grew up on it. When I found out I was Celiac, I was overjoyed with relief that Indian food could still be a part of my diet. Obviously I wouldn't be able to indulge in the Naan like I used to do in my earlier days, but curry's, chutneys, and a big scoop or raita would suffice.

I am lucky that we do live so close to Austria, as I would not be able to find some of the "exotic" items I have used in my Indian cooking night if we lived farther south. Italians really only eat Italian food, which I don't blame them for only eating such a delicious cuisine!

Last night I decided to use up some spices and the can of mango chutney stored away in the cupboard. I also wanted to use up more of the plethra of flours that I have here, so I thought maybe I will undertake the task of creating the perfect gf Naan. I do admit that I did not think in any way that the Naan would turn out even similar to regular Naan. I am not very skilled at gluten free bread baking, but I figured it was worth a shot. And ladies and gentlemen I did the unthinkable. I baked Naan! It came out crisy with even the perfect Naan bubbles on it. My boyfriend claimed the bread was delicious, which coming from him who dislikes gf bread is a huge compliment. I paired up my Naan with some delicious Chicken Tikka Masala, Mango Chutney, and some cool Raita. It was the first time since I have been diagnosed that I was able to scoop up delicious Indian food onto a piping hot piece of Naan.

GF Naan
Recipe created by Arvinder Malhotra

~150 ml tepid milk
~275g (10 oz.) rice flour( I used 1/2 cup white, 1 1/2 cup brown)
~60 grams tapioca flour (I used 6 T)
~½ teaspoon salt
~1 teaspoon gluten free baking powder
~2 teaspoons sugar
~2 teaspoons dried active yeast
~2 teaspoons vegetable oil (I used olive oil)
~150 ml plain/natural yogurt
~1 egg, lightly beaten
~1 teaspoon xantham gum

In a bowl mix tepid milk with 1 teaspoon sugar and the yeast, then set bowl in warm place for about ten minutes or until mixture starts to foam on top. Mix xantham gum, baking powder, salt, tapioca flour, 1/2 cup white rice flour, 1 cup brown rice(save the last 1/2 cup for later). Then stir in yogurt, egg, sugar, yeast mixture, and oil. Add in the 1/2 cup of brown rice flour a little at a time until you get a dough consistency. This dough will be very delicate, but should not be overly sticky. Let the dough rest for 30 minutes in warm area, covered with a dish towel.
Preheat oven to the highest setting. After the dough has had time to rest, place it on brown rice floured surface. Divide the dough into 2 equal balls, and then take one of the balls of dough and divide it into 3 equal smaller balls. Repeat this with the other ball. Roll out the dough with your hand into almost an oval shape. To make sure the dough doesn't stick, have a pile of brown rice flour on hand to add to surface. You will want the dough to become so thin that if any thinner it would break. It should be about 1/4-1/8 inch thick. Preheat a baking sheet in oven for a couple minutes. Then place one of the pieces of Naan on the cookie sheet and cook until you see it start to bubble, this should take 3-5 minutes. Open oven and brush olive oil onto almost cooked Naan, then place back into oven. Cook for 1-2 more minutes, or until it becomes golden brown. This first Naan is your experimental Naan. If the dough did not bubble, your Naan was too thick. You want to make these very thin! Then repeat with the rest of the dough, placing only 2-3 on a cookie sheet, as you want to allow them room to cook. I also found this bread can be used as pita bread. It separates perfectly in the center to form the "pita pocket".

Chicken Tikka Masala
Recipe adapted from

~1 cup yogurt
~1 tablespoon lemon juice
~2 teaspoons ground cumin
~1 teaspoon ground cinnamon
~2 teaspoons cayenne pepper
~2 teaspoons freshly ground black pepper
~1 tablespoon minced fresh ginger
~4 teaspoons salt, or to taste
~3 boneless skinless chicken breasts, cut into bite-size pieces

~1 tablespoon butter
~1 clove garlic, minced
~1 jalapeno pepper, finely chopped (I used ground cayenne pepper)
~2 teaspoons ground cumin
~2 teaspoons paprika
~3 teaspoons salt, or to taste
~1 (8 ounce) can tomato sauce
~1 cup heavy cream (I used whole milk)
~1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat pan to medium heat. Lightly oil the pan. Place chicken onto heated pan and cook for 5-6 minutes. Remove from pan and place on plate. Melt butter in the same pan over medium heat. Saute garlic and jalapeno( if used) for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt(add cayenne if jalapeno not used). Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. Serve over rice.

Easy Raita
~1 cup plain yogurt
~1-2 Tbs onion, thinly chopped
~1/2 cup cucumber, thinly chopped
~1/4 tsp salt
~Cumin, to taste
~1 tsp mint leaves, thinly chopped(optional)
Combine all ingredients together and add cumin to taste. This is how I normally make raita. There are many other recipes out there, but I find this the easiest with a delicious taste.

1 comment:

cerebralbarbedwire said...

Sounds tasty.

Thanks for the recipes and for your participation in the Cerebral Barbedwire "All articles and topics daily blog carnival" -

Feel free to participate again