Thursday, April 17, 2014
Biscuits and gravy, or "shit" on a shingle- we have eaten a lot of various gravies on biscuits and bread. Why not curry on a biscuit?
Not exactly sure what inspired this particular fusion of flavors, but I think it was the Urad flour I toasted and ground in the WonderMill. If you have had raw urad flour you know it has a strong and memorable flavor and no matter how I have tried to like it(great nutrition and easy to digest) I have had to really tone it down each time I used it. That is until I toasted it. Like Chickpea flour you can toast the urad to mellow the flavor and transform it to a far more familiar flavor. It has nice nutty tones to it and can be versatile in both savory and sweet once toasted. I toasted the urad before I ground it as it is much smaller then chickpea's so can get it well toasted before it is ground into flour. Grinding in the WonderMill using the pastry grind option, the toasted urad becomes an incredibly fine and fluffy flour and it's soft texture really can help with textures in gluten free baking.
The downfall is these still aren't pretty like wheat based biscuits. Which lead me to think if no one saw them, they would love them. I guess that is where the curry idea came in.. Drench them in a rich, spicy chicken curry and who cares what they look like?
To your favorite gf biscuit recipe add:
1 finely diced sauteed onion
Toast and grind 1 tsp cumin seed, 1/2 tsp mustard seed and the seeds from 2 black cardamon pods.
Add toasted and ground spices to the flour blend. After cutting your shortening into your biscuits right before cutting your biscuits out, mix in the sauteed onions.
Follow your recipe for baking.
In my favorite recipe I also add 1/3 cup of the urad flour and remove 1/3 of the gf all purpose flour.
(I use all purpose gf flour, palm shortening,baking powder, salt, and coconut milk in my biscuits)
I used this recipe with a few substitutions: Kothiyavunu Blog.
I removed the coriander and cinnamon because of allergies
I removed the curry leave because I don't have any fresh.
I used coconut yogurt instead of thick coconut milk.
To make the gram marsala blend I used the recipe from this blog; Spicy Treats.
I removed the coriander and cinnamon due to allergies.
I removed the fenugreek seeds because we aren't quite sure we like them yet.
I removed the curry leaves because I don't have any.
I added fresh red pepper, had to have some color, plus flavor wise, the sweetness makes a nice contrast.
I added some fresh flat leaf parsley or chopped green onions.