Wednesday, January 28, 2009

"Indian" Food

For the past three days I have been making "Indian" food (I use quotes because some of it is not even close to authentic but it taste very yummy and really that is al that matters).

Enjoy,

Lucas Franklin



Naan Bread

Ingredients
  • 3/4 Cup Lukewarm Water
  • 1 Teaspoon Yeast
  • 1 Teaspoon salt
  • 1/2 Teaspoon Sugar
  • 2 Cups All Purpose Flour
  • Pinch of Baking Soda
  • 2 Tablespoons of Oil
  • 2-1/2 tablespoons soy yogurt (use plain soy yogurt)
  • Additional flour for dusting
  • Soy Butter for brushing (Earth Balance)

    Method
  • Dissolve yeast, sugar and salt in lukewarm water and allow to sit for 10 minutes (until the mixture becomes frothy)
  • In a separate bowl add flour, baking soda, oil and soy yogurt together until it becomes crumbly dough.
  • Add the yeast mixture to the flour mixture and kneed for 3 minutes.
  • Cover dough and allow it to rise in a warm place for 3-4 hours
  • Heat oven to 500 degrees with a pizza stone in the oven.
  • Knead the dough again and divide into 6 parts
  • Take the balls of dough and dip in additional flour
  • Roll dough out dough into 8-inch oval
  • Place oven on broil before placing in first Naan
  • Place 3-4 prepared Naan on the pizza stone
  • Bake for 2-3 minutes
  • Brush Naan with soy butter after removing from the oven.




    Original Recipe






    Chickpea Curry

    Ingredients
  • 2 Cans Diced Tomatoes
  • 2 Cups Cooked Chickpeas (or about 2 cans if you don't use dry beans)
  • 1 teaspoon Cumin
  • 2 teaspoons Garlic Powder
  • 1/2 teaspoon Mild Curry
  • Salt to taste (about 1/2 teaspoon here)
  • Pepper to taste
  • 1/2 teaspoon Ground Chili Pepper
  • 1 teaspoon Turmeric
  • 1/2 teaspoon cinnamon

    Method
  • Prepare dry beans according to package and add two black tea bags to water (to add color and flavor.
  • Puree the tomatoes in a blender or food processor
  • Add chickpeas tomatoes and spices to a heavy bottom pot and cook on low to medium low heat for 20-30 minutes.
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