Guest guest Posted December 19, 2005 Report Share Posted December 19, 2005 You can easily adapt indian recipes to BFL. The spices are what make it so distinctive. It's easy to hold back on oil and ghee and still get really flavorful food. I love Madhur Jaffrey. I have her book, Illustrated Indian Cookery, but looks like it's out of print on amazon. I am sure one of her other highly rated books would do just fine like Quick and Easy Indian Cooking. I really like to take a paste, like Patak's vindaloo or curry paste, smear it on some chicken and grill it. It's so flavorful and hardly any fat. Patak's makes all kinds of delicious ready made pastes to make sauces from. If you use them as marinades, you save lots of calories without sacraficing flavor. Serve with some basmati rice with yogurt mixed with mint and cucumber - delish! I also use the same paste on tofu, fry it up and make a curried tofu melt samdwich with carmelized onions and cheese. So good it makes you wanna slap a vegetarian. Ha ha ha! ;-) > > I had some Indian food for my free day today. I really enjoyed it and > am craving more, so I was wondering if anyone has modified it to fit > BFL. I know very little about cooking it, but do know that butter is > used in some dishes, but I am not sure about what I had. But the > veggies, lentils, lean meats would be authorized. > > Anyone have any cookbooks on this cuisine that they would recommend? > > Thanks and have a good week, > Candace > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2005 Report Share Posted December 19, 2005 Candace > I had some Indian food for my free day today. I really enjoyed it and > am craving more, so I was wondering if anyone has modified it to fit BFL 1. Here's my WONDERFUL trick with Indian (and aslo Thai) food: " TRADER JOE'S " ... Is that store in your neighborhood yet? Or even in a large city not too far from you. They have sauces in jars with no preservatives. It seems expensive at first glance, but I 1. steam 1/2 head cauliflower or more in microwave 2. put it in a pan or pot. 3. Then I dump 1 jar of some Indian sauce sambar, kurma, etc, on the cauliflower (which is 4-5 servings, under 100 cal, low fat, delicious.) 4. I add tofu, or 2-3oz chicken per serving. It usually makes dinner for me and my partner and then lunch for me for the next 2 days. Vary the vegie: brocolli, etc. I eat a lot of these low fat sauces poured over 2 cups of vegie, with a few oz of chicken. An alternative is the grocery store, Indian section. They have cardboard boxes and jars of Indian sauces. As long as you pour it over vegies, and use only 1 serving of the sauce it is MUCH less oily than in the restaurant, and just as flavorful I now can eat my favorite international foods without worring about the huge fat/oil content: Thai, Indian, Moroccan, Spanish, all from Trader Joe's supermarket, or the supermarket Int'l section. hope this helps, Etana p.s. thanks and others, about the dumbbells info. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2005 Report Share Posted December 19, 2005 You can eat pretty clean at Indian restaurants if you avoid the rice and the bread items(very hard to resist). The chicken tandoori with a side of lentils or " dal " is totally BFL. A lot of their dishes are made with yogurt so there will be some hidden carbs but not bad ones. I love their vegetable korma, and also the garbanzo beans, and even that spinach stuff that looks like baby food. The chicken curry is ok to eat too. The main thing to do is watch your portions. I use the Indian buffet(and don't go back) for this reason because sometimes ordering off the menu will bring you unnecessarily large portions. Stasia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2006 Report Share Posted December 12, 2006 A good Indian is actually a good bet. I have some good Indian friends, and they have introduced me to the most wonderful breads and recipes - all gluten-free. I can thoroughly recommend Turmeric's in Sunnyvale. The chef will take any extra allergies into account as well. Considering all my veggie/nut allergies, he made me the most delightful yogurt-based shrimp korma with spiced rice that I have ever had! The prices are good, too. Steph Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2006 Report Share Posted December 12, 2006 I am a celiac married to an Indian. Just wanted to tell others to watch out for South Indian places.......some of them add a small amount of white flour to their dosa batter. Also, someone recently posted his finding that some Indian restaurants use a pre-made spice mix that has gluten in it. Honestly, in the 2 and 1/2 years since I've been diagnosed, I feel slightly glutened almost every time I've tried an Indian restaurant. I don't feel that way with Indian food we make at home. I'm not trying to discourage everyone....just posting my experience! If you find a great Indian place, please let us know and I'll give it a try. I haven't tried Turmeric yet. Right now my in-laws are visiting from India, so I get all the Indian food I want and more! Happy eating! Amy ----- Original Message ----- From: seamaiden399 Sent: Monday, December 11, 2006 9:36 PM Subject: [ ] Re: Indian Food What kinds of bread? South Indian dosas, idli and uppatham (sp) or...?I have made both dosas and idli from the batter, and love them... Amespecially a big fan of masala dosas. I'm always looking to expand myrepertoire, though, if you have any recipes (or even titles of thedishes) you'd like to share. -PS Sign me up for some shrimp korma! YUM!>> A good Indian is actually a good bet. I have some good Indian friends, > and they have introduced me to the most wonderful breads and recipes - > all gluten-free.> I can thoroughly recommend Turmeric's in Sunnyvale. The chef will take > any extra allergies into account as well. Considering all my > veggie/nut allergies, he made me the most delightful yogurt-based > shrimp korma with spiced rice that I have ever had! The prices are > good, too.> > Steph> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2006 Report Share Posted December 12, 2006 Also to repeat a warning re papadum. The labels on the papadum available at Bombay Bazaar in SF state that they're made in facilities that use flour. Be sure to check your labels. Sharon Wood --- Amy Bhatnagar <amy.bhatnagar@...> wrote: > I am a celiac married to an Indian. Just wanted to > tell others to watch out for South Indian > places.......some of them add a small amount of > white flour to their dosa batter. Also, someone > recently posted his finding that some Indian > restaurants use a pre-made spice mix that has gluten > in it. Honestly, in the 2 and 1/2 years since I've > been diagnosed, I feel slightly glutened almost > every time I've tried an Indian restaurant. I don't > feel that way with Indian food we make at home. > > I'm not trying to discourage everyone....just > posting my experience! If you find a great Indian > place, please let us know and I'll give it a try. I > haven't tried Turmeric yet. Right now my in-laws > are visiting from India, so I get all the Indian > food I want and more! > > Happy eating! > Amy > ----- Original Message ----- > From: seamaiden399 > > Sent: Monday, December 11, 2006 9:36 PM > Subject: [ ] Re: Indian Food > > > What kinds of bread? South Indian dosas, idli and > uppatham (sp) or...? > I have made both dosas and idli from the batter, > and love them... Am > especially a big fan of masala dosas. I'm always > looking to expand my > repertoire, though, if you have any recipes (or > even titles of the > dishes) you'd like to share. > - > > PS Sign me up for some shrimp korma! YUM! > > > > > > A good Indian is actually a good bet. I have > some good Indian friends, > > and they have introduced me to the most > wonderful breads and recipes - > > all gluten-free. > > I can thoroughly recommend Turmeric's in > Sunnyvale. The chef will take > > any extra allergies into account as well. > Considering all my > > veggie/nut allergies, he made me the most > delightful yogurt-based > > shrimp korma with spiced rice that I have ever > had! The prices are > > good, too. > > > > Steph > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2006 Report Share Posted December 12, 2006 The papadum at Priya in Berkeley are made with wheat flour, btw, but the ones at Ajanta on Solano are not. It's worth checking.BTW, you can buy GF ones at the grocery store - I'm forgetting the name of the brand but there's a British brand I bought at Piedmont Grocery that says Gluten-Free quite clearly on the package. -- Come visit my food blog...Gluten-Free By The Bayhttp://glutenfreebay.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2006 Report Share Posted December 12, 2006 Yes, and I usually avoid any that are seasoned with asafoetida, as more than half of the asafoetida available on the market is mixed with wheat flour. With labelling laws these things SHOULD show up, but since many of them are imported, I'm guessing it is likely to slip by the FDA... Say, how do you guys prepare your pappadam? I usually never eat them at restaurants to be safe, but I do have a GF package on my fridge right now. I tried heating them with a little oil and somehow they didn't seem to get done... I have a recipe to bake them from one of my Indian cookbooks that I plan to try, but how do you guys regularly prepare them? BTW, Amy, you'd make my day if you shared some of the menus you are enjoying with your in-laws. (the names of dishes, not necessarily recipes, cause that would be a lot of effort). I'm such a foodie I enjoy just reading the dish names (and imagining my own menus). Also, speaking of Indian food, I have heard many Indian kitchens have pressure cookers- do you know how these are used and what dishes they are used for? I usually steam my idli in a regular saucepan, but am wondering if there is a better way. I see a South Indian meal in my future... I also have not been going to Indian restaurants lately, as due to either flour added or CC I was not feeling great after having my favorite foods... But I feel fine when I make it at home, and DH seems to be even more a fan of what i make than about what he has in restaurants anyway. It helps that I tailor the dishes to his tastes- less spiciness and more peas goes a long way with him! (I love it spicy, but he doesn't- so I add heat afterwards sometimes to my individual plate) > > The papadum at Priya in Berkeley are made with wheat flour, btw, but the > ones at Ajanta on Solano are not. It's worth checking. > > BTW, you can buy GF ones at the grocery store - I'm forgetting the name of > the brand but there's a British brand I bought at Piedmont Grocery that says > Gluten-Free quite clearly on the package. > > -- > Come visit my food blog... > Gluten-Free By The Bay > http://glutenfreebay.blogspot.com > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2006 Report Share Posted December 12, 2006 I haven't made them at home yet but you're supposed to deep fry them according to the package I have. However, I've heard if you hold them with tongs over an open flame (if you have a gas stove) that is another way to prepare them. BTW I just found out Whole Foods' asafoetida is GF.I can't wait to check out Dosa on Mission since it sounds like their food is almost all GF and they are GF-aware. Also, their menu looks INCREDIBLE! Isaiah (who cooked Indian food last night at home)-- Come visit my food blog...Gluten-Free By The Bayhttp://glutenfreebay.blogspot.com Quote Link to comment Share on other sites More sharing options...
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