Re: Amelia's Savory Indian Muffin experiment

[Guest guest]

Mara,You can just leave them out. It just adds a really nice 'something' to it, but it isn't necessary. I just happen to think the smell is absolutely addicting! ; ) You might be able to find them dried at WholeFoods. Just soak them in warm water for a bit before using. If you do locate some in an Asian/Indian food store, just wash and pop the remainder in the freezer.AmeliaFrom: Mara Schiffren

To: BTVC-SCD Sent: Thu, April 15, 2010 2:35:15 AMSubject: Amelia's Savory Indian Muffin experiment

Amelia,So, if we can't get ahold of curry leaves easily, what is a good thing to substitute for them? From: Amelia Bhide <bhide_thehague@ yahoo.com>Date: January 22, 2010 3:22:33 PM ESTTo: BTVC-SCD <BTVC-SCD@yahoogroup s.com>Subject: Indian food was Bored and discouraged!Reply-To: BTVC-SCD@yahoogroup s.comAll,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