Jump to content

Follow Us:  Twitter Facebook RSS Feed            




   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Celiac.com Sponsor:                                    


Photo
- - - - -

The Indian Food Thread


  • Please log in to reply

23 replies to this topic

#1 AlysounRI

 
AlysounRI

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 257 posts
 

Posted 04 May 2010 - 05:54 AM

In reply to A&Z, I am adding this thread to share and swap Indian cooking recpies.
I will add a recipe for lamb/chicken pasanda when I get home this evening.
It's very good for hot weather as it has a kind of pesto made out of spinach, cilantro and mint leaves.

Anyone who has any Indian recipes to share, please add them here.

~Allison
  • 1
Long history of IBS, and stomach/intestinal problems. Low on iron for all of my life.
Low on energy, with aches and pains in my joints and in my whole body for as long as I can remember.
Mostly lactose intolerant for all of my life (except for yoghurt)
Diagnosed in 2003 by naturapath as wheat intolerant. Tried it then fell of the wagon. In Feb. 2010 tried going gluten-free.
Went back to the poison in March, 2010.
Tested negative for celiac in April, 2010 (based on negative biopsy and normal tTG test). IgA tested 30-40 percent higher than normal.
Not going to fight the diagnosis because I refuse to go back to the poison. Happily gluten-free for health reasons as of April 2010, and not looking back.

Celiac.com Sponsor:

#2 kareng

 
kareng

    HO! HO! HO!

  • Moderators
  • PipPipPipPipPipPip
  • 14,312 posts
 

Posted 04 May 2010 - 07:48 AM

Oh boy! I have been wanting to try Indian food.
  • 0

santa-dance.gif

 

Once again, we come to the Holiday Season, a deeply religious time that each of us observes, in his own way, by going to the mall of his choice. - Dave Barry
 
“The main reason Santa is so jolly is because he knows where all the bad girls live.”  - George Carlin
 
“One can never have enough socks," said Dumbledore. "Another Christmas has come and gone and I didn't get a single pair. People will insist on giving me books.”  - J.K. Rowling, Harry Potter and The Sorcerer's Stone
 
 
 
 
 

 


#3 AlysounRI

 
AlysounRI

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 257 posts
 

Posted 04 May 2010 - 08:24 AM

Oh boy! I have been wanting to try Indian food.


90 percent, aside from most of the breads (dosas which are made of white rice and lentils soaked and then made into flour are perfectly safe), of Indian food is inherently gluten free. Just be aware that most everything starts with onions, so if you've got a problem with the alium family (I've got friends who just cannot do onions and garlic), then eating/cooking Indian will be hard for you.
It's amazingly good for you, chillis are full of antioxidants, ginger is good for your stomach, and turmeric is one of those wonder spices that seems to be healthy for positively everything!!

Cooking it at home is not difficult either, you only need a few things and you can very easily do it at home. It's labor intensive though! No such thing as a "quick" meal.

To cook at home you need:

a large, heavy bottom pan, a separate grinder for spices, a mortar and pestle, a steady supply of garlic, ginger root, onions, and cilantro, and then you need the spices themselves, and where things are seeds you need to keep them in airtight containers unground until you use them.
Then you really are ready to go!!

~Allison
  • 0
Long history of IBS, and stomach/intestinal problems. Low on iron for all of my life.
Low on energy, with aches and pains in my joints and in my whole body for as long as I can remember.
Mostly lactose intolerant for all of my life (except for yoghurt)
Diagnosed in 2003 by naturapath as wheat intolerant. Tried it then fell of the wagon. In Feb. 2010 tried going gluten-free.
Went back to the poison in March, 2010.
Tested negative for celiac in April, 2010 (based on negative biopsy and normal tTG test). IgA tested 30-40 percent higher than normal.
Not going to fight the diagnosis because I refuse to go back to the poison. Happily gluten-free for health reasons as of April 2010, and not looking back.

#4 bigbird16

 
bigbird16

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 169 posts
 

Posted 04 May 2010 - 08:52 AM

Hooray for Indian food!! In grad school, a friend and I would spend Fridays in the kitchen. We'd go to the variety market in Belfast first thing to pick up fresh veggies, seafood just hauled in that morning, fruit, or whatever tickled our fancy, stop by the Asian market for anything else we needed, and spend the rest of the day cooking a magnificent feast. It was almost always Indian, and we'd make enough to feed us through the weekend and part of the next week. There was always much laughter. Probably the best and most used cookbook I have--1,000 Indian Recipes or something along those lines--came from the bargain bin for 1. Only problem is that sometimes the ingredient lists were incomplete, and you'd realize you needed an unknown quantity of yoghurt or potato once you got into the directions. Loved those culinary adventures. Haven't made Indian in awhile due to lack of time. Mmmmm. Now I want some chicken korma and samosas with imli ki chutney!


  • 0
Migraines, ataxia, peripheral neuropathy, anxiety, paranoia, joint pain, vivid nightmares, exhaustion & lethargy, brain fog, bloat, GI issues--all gone or significantly reduced since dietary changes were made

Gluten-free (Nov. 2008), dairy-free (June 2009), soy-free (Aug. 2009), all-grains-and-grasses-but-rice-free (Nov. 2011); double HLA-DQ7

"'Always remember, Bilbo, when your heart wants lifting, think of pleasant things.' 'Eggs, bacon, a good full pipe, my garden at twilight....'" (The Hobbit, animated movie, 1977)

#5 A&Z'S MOM

 
A&Z'S MOM

    Community Member

  • Advanced Members
  • PipPipPip
  • 53 posts
 

Posted 04 May 2010 - 08:46 PM

i am delighted..when we started our gluten-free diet...this forum was a lifesaver and now with this thread..things can only get better..
i am an average cook and my kids love sweet indian desserts...their fav is Ras Malai..its milk based and is ready in a jiffy
a litre of fresh milk + half cup sugar + 2 cardamom pods opened and powdered + pinch of saffron, leave this in heavy based pan on a simmer till its about to boil.
take a dish..add a cup of sifted milk powder+tsp of cornstartch+tsp of gluten-free baking powder,take an egg,whisk and combine with milk powder.Shape in to tiny balls(u will get about 18 from a cup of milk powder)
when the milk is nice and hot..slip in the milk powder balls..make sure the milk is on a simmer..leave it for about ten minutes
then using a flat spoon turn them over and cook for another ten minutes...cool refrigerate and dish out with pistachio nuts..yum
  • 0

#6 lucia

 
lucia

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 497 posts
 

Posted 08 May 2010 - 06:10 PM

Allison,

You really cheered me up tonight! I had no idea that dosas were made from rice flour. My husband is second generation Indian American (he was born in the U.S., but his parents immigrated from India), and we have lots of relatives in India. I've been lamenting that I'll never be able to eat dosas again!

Here's our recipe for Chai Tea. Making it from scratch is really a treat. We use soy milk. You just need to buy 1) chai masala, and 2) black leaf tea at the Indian grocery.

1. Take 1 cup water put to heat. Add 1 1/2 tsp. sugar and 1/4 tsp. chai masala.
2. Add 2 pinches cardamom powder (optional), 1 full tsp. leaf tea. Allow to simmer till aroma exudes.
3. Add 1 cup milk, bring back to boil. Allow to simmer for 2 minutes.
4. Cover and take off heat. Keep aside for 2 minutes. Strain and serve piping hot.
  • 0

#7 AlysounRI

 
AlysounRI

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 257 posts
 

Posted 09 May 2010 - 05:11 AM

[quote name='lucia' date='08 May 2010 - 09:10 PM' timestamp='1273371025' post='609642']
You really cheered me up tonight! I had no idea that dosas were made from rice flour. My husband is second generation Indian American (he was born in the U.S./quote]

You're welcome Lucia :)
I *tried* to make dosas yesterday, after soaking the rice and the lentils overnight, and I failed miserably.
I can make gluten-free naan, you'd think I could make a rice and lentil pancake :(
I've even made chapatis with great success (these have wheat in them. I still need to try them gluten-free).
I'll try again some other time.

[quote name='lucia' date='08 May 2010 - 09:10 PM' timestamp='1273371025' post='609642']
Here's our recipe for Chai Tea. Making it from scratch is really a treat. We use soy milk. You just need to buy 1) chai masala, and 2) black leaf tea at the Indian grocery.
1. Take 1 cup water put to heat. Add 1 1/2 tsp. sugar and 1/4 tsp. chai masala.
2. Add 2 pinches cardamom powder (optional), 1 full tsp. leaf tea. Allow to simmer till aroma exudes.
3. Add 1 cup milk, bring back to boil. Allow to simmer for 2 minutes.
4. Cover and take off heat. Keep aside for 2 minutes. Strain and serve piping hot.
[/quote]

I usually get my chai tea from a tea bag or loose already mixed but I will try that too.
I drink decaf chai and mint teas pretty much, as my stomach can't handle coffee anymore.

Thank you for typing that out!
I was at the Indian grocery near me just the other day - restocking such things as sorghum flour and I finally tried carrot halva, which I have a recipe for and want to make now. But I want to put whole pistachios in there when I do.

~Allison
  • 0
Long history of IBS, and stomach/intestinal problems. Low on iron for all of my life.
Low on energy, with aches and pains in my joints and in my whole body for as long as I can remember.
Mostly lactose intolerant for all of my life (except for yoghurt)
Diagnosed in 2003 by naturapath as wheat intolerant. Tried it then fell of the wagon. In Feb. 2010 tried going gluten-free.
Went back to the poison in March, 2010.
Tested negative for celiac in April, 2010 (based on negative biopsy and normal tTG test). IgA tested 30-40 percent higher than normal.
Not going to fight the diagnosis because I refuse to go back to the poison. Happily gluten-free for health reasons as of April 2010, and not looking back.

#8 lucia

 
lucia

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 497 posts
 

Posted 09 May 2010 - 12:42 PM

I usually get my chai tea from a tea bag or loose already mixed but I will try that too.
I drink decaf chai and mint teas pretty much, as my stomach can't handle coffee anymore.

Thank you for typing that out!
I was at the Indian grocery near me just the other day - restocking such things as sorghum flour and I finally tried carrot halva, which I have a recipe for and want to make now. But I want to put whole pistachios in there when I do.

~Allison


Allison,

Chai the way I described it is definitely not for everyday, with all of the sugar. It's like a desert in a cup! You could easily use decaf black tea, if you wanted to try it.

I'm impressed actually that you cook Indian food. I was okay about cooking most cuisines, but always intimidated by Indian food (so many spices!) until I met my husband. We cook together using his Mom's recipes. I didn't post any of those though because they're kind of hard to follow. Indian women learn to cook in the kitchen from their Moms and Aunts, so the recipes say things like "a handful of" or "two handfuls of" or "to taste". They don't always come out great, but we like using them and get better each time we use the same one.

You've come up with such a great solution to the problem of gluten-free deserts! I like sesame halva the best. Once I feel better, I'll venture out and stock up on gluten-free flours.

I was thinking about trying to make cashew burfi. No flour needed. My indian relatives always buy sweets, so I've been looking for recipes online. Where do you find recipes?

Best
  • 0

#9 A&Z'S MOM

 
A&Z'S MOM

    Community Member

  • Advanced Members
  • PipPipPip
  • 53 posts
 

Posted 21 May 2010 - 09:57 AM

i usually google the recipe and go for which seems most authentic..i am looking for a good recipe for cashew barfi too but am able to make almond barfi..
soak 250 gms alomnds overnight
discard the water,skin n grind to a coarse paste them in the morning(i keep the skins for the fiber)
heat 125 gms ghee
add almond n roast on slow for 15-20 minutes
add 150 gms sugar n stir for another 15 minutes
add milk n stir for another 15 minutes
till the mix seems to leave sides of pan
spread out on greased tray
refrigerate then cut into shapes
its really yummy when its cold my kids like it

if u find any low dairy gluten-free recipes pls share...always keen to try out good indian foods
  • 0

#10 A&Z'S MOM

 
A&Z'S MOM

    Community Member

  • Advanced Members
  • PipPipPip
  • 53 posts
 

Posted 21 May 2010 - 09:59 AM

we luv chai n have it everyday for breakfast..its sweet n compliments a good savoury breakfast...we r absolute foodies...
  • 0

#11 ChemistMama

 
ChemistMama

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 220 posts
 

Posted 21 May 2010 - 10:54 AM

Channa Dal (I use this recipe but substitute 2 cans of chickpeas instead of cooking them from dry beans):
http://www.indiasnac...Chick-Peas).php

Mattar Paneer (or Mattar Mushrooms if you can't find cheese)adapted from Time Life's Recipes: the Cooking of India
5T ghee
2T scraped or finely chopped ginger root
1T finely chopped garlic
1C finely choppped onions
1t salt (optional)
1c milk
2T tomato paste
1t turmeric
1/4 t ground hot red pepper (opt)
1t ground coriander
1T Garam Masala
2C chopped fresh tomatoes (or one 14 oz can petite dice tomatoes)
1 small bag frozen peas (12 oz? I forget)
1t sugar (optional)
3T chopped fresh cilantro
1 small package frozen fried paneer, defrosted, or 1C sliced mushrooms, sauteed lightly (not mushy!)


Heat ghee in large skillet on med-high. Add garlic and ginger and fry for 30 seconds Add onions and salt and fry for 7-8 minutes until onions are soft and golden brown. Add milk and dry spices, stir to combine, Then add tomatoes and tomato paste and bring to a boil. Turn down heat and simmer for 10 minutes uncovered. Watch to make sure the sauce does not reduce too much. Add peas, sugar, and defrosted paneer/mushrooms, and simmer for 10-20 minutes or until you like the consistency of the sauce and the doneness of the peas. Garnish with cilantro.
  • 0

#12 ChemistMama

 
ChemistMama

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 220 posts
 

Posted 21 May 2010 - 10:57 AM

Asafoetida, DON'T DO IT!!! Most come with added wheat flour.
  • 0

#13 ChemistMama

 
ChemistMama

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 220 posts
 

Posted 21 May 2010 - 11:00 AM

I was going to write up a few more, but then I realized they're all from Madhur Jaffrey's Indian Cooking cookbook. This is a great book for those learning how to cook Indian (it was mu first!). Her dry potatoes and spiced pork chops are great.
  • 0

#14 A&Z'S MOM

 
A&Z'S MOM

    Community Member

  • Advanced Members
  • PipPipPip
  • 53 posts
 

Posted 22 May 2010 - 09:21 AM

Asafoetida, DON'T DO IT!!! Most come with added wheat flour.


absolutely its usely processed with wheat there fore not gluten free...its also called hing in hindi..watch out..its not essential and can be omitted...looking for savory snack recipes pls...if u have any
  • 0

#15 munchkinette

 
munchkinette

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 443 posts
 

Posted 31 May 2010 - 10:34 AM

Asafoetida, DON'T DO IT!!! Most come with added wheat flour.


I was just going to post the same thing. This is the number one hidden gluten containing ingredient in Indian cooking. Frontier brand uses rice flour. http://www.frontierc....php?item=18302


You also need to watch out for certain kinds of Dosa mixes. Rava dosa means wheat dosa. Most other Indian cooking is pretty obvious, in terms of what is gluten free.
  • 0
Gluten free since Feb 2006, Dairy and Soy free since 2009

Anemic off and on since 2003
Negative tTG Ab, IgA, Gliadin Ab IgA, wheat allergy (IgE) blood tests (Feb 2006)
Positive wheat allergy skin test(Apr 2006)and dietary response (Feb 2006)
Celiac grandmother (Dx in 1940s, "grew out of it")

Training for my first triathlon to support the Crohn's and Colitis Foundation of America.

~Amy




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

Celiac.com Sponsors: