Indian food was Bored and discouraged!

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All,Since I am in a recipe typing mood, here is my Savory Indian Muffin experiment. 3 cups Almond flour 2 eggs1/2 tsp salt (I used 3/4 tsp but thought it was too salty)3 TBSP + 1 tsp oil1 tsp soda2 TBSP coconut milk or yogurt1 clove garlic crushed/minced2 tsp grated fresh ginger1/2 med yellow onion chopped1 tsp black/brown mustard seed (Indian kind)1/2 tsp turmeric1/4 tsp cumin seed (advanced, could try ground instead)1 tsp ground coriander1/8 tsp red chili flakes (or fresh, deseeded, chopped green chili)1 TBSP Oil (I used coconut oil)Juice of 1/2 lime1 TBSP fresh chopped curry leaves (or soak some dried ones in warm water to soften)Heat the 1 TBSP oil in a small frying pan. When hot, add the

mustard seed and cover while the seeds pop (like popcorn). Add turmeric, chili, and cumin seed (if using ground cumin, add later with the coriander) and fry for a moment. Then add the onion, garlic, and ginger and fry a bit more until fragrant and the onion is soft. Next add the ground coriander (and ground cumin if didn't use seeds), and fry a little bit more. Remove from heat and stir in the juice and curry leaves. Leave cool while mixing the muffin batter. Combine the almond flour, soda, and salt until well mixed. Then mix together the eggs, 3TBSP + 1 tsp oil, coconut milk/yogurt until well combined. Combine the wet mixture into the dry mixture. Mix well and then stir in the cooled onion mixture. Divide into 12 lined muffin cups and bake at 300 F for about 40 minutes until an inserted toothpick comes out clean.I only made these once, but really liked them. I might

play with the spices a bit more--especially the chili! If you can find the curry leaves (I buy a bunch at an Indian/Asian spice shop, wash them and then freeze them for future use), it really enhances the flavor of the muffins.Amelia ----- Forwarded Message ----To: BTVC-SCD Sent: Thu, December 31, 2009 1:24:42 PMSubject: Indian food was Bored and discouraged!

> Andy,

>

> Thank you! You are way too kind. If you actually were my partner, I believe your opinion would be that I am more like a 'nag!' : )

>

> I haven't had inspiration for roti/naan yet. But since I am moving to India, the next important job I will have -- after finding a driver-- will be finding an awesome cook. In fact, that is one of the things I look most forward to -- someone that can help me bring to fruition my ideas in combining SCD and Indian! I adore Indian food, but my mother-in-law is very very heavy on the rice and starches. I want to be able to make lovely dishes for us that can leave that out, but let everyone feel satisfied too. When I make a new discovery, I will post and let you know!

>

> I have not tried this, but had inspiration the other night. If you are decent in the kitchen with spices, you might try popping some mustard seeds in oil, adding turmeric, chopped onion, and what other type of spice you like best -- cumin seed/ground, coriander, curry leaves, cinnamon, fresh ginger (use a micro plane and watch your fingers!), fresh garlic (a garlic press is great!), etc. to make a nice fragrant mix. Let this cool and add it to a plain muffin recipe without the honey or drastically reduced honey to make a savory muffin/dhokla type thing. I have soaked lentils and then re-dehydrated them and ground them to a flour, but have never tried using it to bake with. I am really hoping I can find a way to use it with coconut flour and I am not sure what else to make dosa/idli/etc.

>

> The above suggestion is pretty advanced because of the seeds, so adjust as you see fit, but I think you get the idea. If you don't have a good muffin recipe let me know I have a good one that we like and it is pretty easy and versatile.

That sounds good Amelia. If you get inspired and come up with any

Indian food, or satisfying naan substitution, please post.

Also, can you post the muffin recipe. I don't think it would work

that well with the recipes I tend to make.

Mara