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Indian food  This thread currently has 857 views. Print Print Thread
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Lisalea
Sunday, September 9, 2007, 12:37pm Report to Moderator Report to Moderator

Ee Dan
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I just love it !!
Any other B's enjoy this type pf cooking ??
and in general is it ok for B's ??
It's quite spicy; however that seems to be ok for B's ... I love the sauces ...example: tamarind or coriander or even the yogurt ones ... the other day I ate this goat meat in a white sauce with spinach ... so delicious ... problem is when eating out,  u never know how authentic it is ...

I don't eat out more than a couple times per week though and I always take an enzyme with those types of meal ...

Oh and is the nann bread ok for B's ?

Thank-u  


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mikeo
Sunday, September 9, 2007, 1:48pm Report to Moderator Report to Moderator

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lentils are avoids for b's and nann I believe is made from lentil flour


RHN MIfHI

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Lisalea
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Quoted from mikeo
lentils are avoids for b's and nann I believe is made from lentil flour






Thank-u mikeo  


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Luana
Sunday, September 9, 2007, 3:40pm Report to Moderator Report to Moderator

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I have an Indian cookbook and have learned how to use some of the spices that are good for B's.  I never use to use cumin and tumeric that much and also have learned to use ginger more in my cooking.  I baked hubbard squash and mixed sea salt and cumin after it was done.  It was quite good.

My husband who is an A type loves the Naan bread.  Too bad for me eh?  


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Lisalea
Sunday, September 9, 2007, 3:52pm Report to Moderator Report to Moderator

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Quoted from luanaflacco
I have an Indian cookbook and have learned how to use some of the spices that are good for B's.  I never use to use cumin and tumeric that much and also have learned to use ginger more in my cooking.  I baked hubbard squash and mixed sea salt and cumin after it was done.  It was quite good.

My husband who is an A type loves the Naan bread.  Too bad for me eh?  


I also love nann bread !!! ... sigh ...  

Oh yes I do use cumin, ginger and turmeric actually and alot of other spices on a daily basis; ESPECIALLY cayenne pepper, my favorite all time spice   Thanks


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jayneeo
Sunday, September 9, 2007, 4:32pm Report to Moderator Report to Moderator

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OMG you make me miss the hippie food I used to eat when I was a vegetarian  ...rice, beans, lots of cayenne,(brewers yeast) on everything! I loved it! (that's not indian food, I know) but hippies had to have cayenne, brewers yeast and tamari on everything!

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mikeo  -  Sunday, September 9, 2007, 4:33pm
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Victoria
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LisaLea,
I also love Indian cooking!  

If you are willing to carry your B food list with you when you shop and eat out, you can find a way to eat most of what you love.  Asking what is in the food is essential when you eat in a restaurant, and reading the labels is necessary if you are shopping at the grocery.  

Keep a bottle of Deflect around for those times that you are eating something on your avoid list.



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accidental_chef
Monday, September 10, 2007, 6:00am Report to Moderator Report to Moderator

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Quoted from mikeo
lentils are avoids for b's and nann I believe is made from lentil flour


naan is made from fermented wheat and maida (refined flour).


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Henriette Bsec
Monday, September 10, 2007, 7:44am Report to Moderator Report to Moderator

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I love indian food
- but I tend to eat mainly north indian food- less avoids like coconut, tomatoes, prawns etc.
more lamb, mutton, yoghurt and ghee

I love Naan bread and makes one from speltflour, yoghurt, ghee and ( sour dough or yeast)

I tend to avoid bean/lentil dishes when I eat indian food


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Lisalea
Monday, September 10, 2007, 12:04pm Report to Moderator Report to Moderator

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Thank-u so much everybody
I guess I'm NOT the only one that thinks that Indian food rocks !!

however, I'm afraid that the restaurant cook isn't 100% honest about e-v-e-r-y  s-i-n-g-l-e  
ingredient that's in his dishes ... sigh ... hence we can NOT know for sure, right ??

I just have to tell myself that there's probably avoids lurking around; even though most of it is ok for us B's ...

Anyways like I said,  2-3 X per week I'll indulge in a restaurant BUT the rest of the time it's HOME COOKED and AVOID FREE dishes for me 'cause that's when I feel my BEST !!


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Drea
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Or...you can learn to make the dishes at home with the substitutions for your type!


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Drea
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Quoted from accidental_chef


naan is made from fermented wheat and maida (refined flour).


I've never heard of fermented wheat...is it something that can be done at home with another grain besides wheat, I wonder?


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Brighid45
Monday, September 10, 2007, 2:37pm Report to Moderator Report to Moderator

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I love Indian food too, especially the northern dishes that Henriette mentioned--they're delicious! I agree with Victoria--take Deflect with you for after the meal. That should greatly reduce any lectin damage that might occur from hidden avoid ingredients.


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Lola
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Quoted Text
fermented wheat...is it something that can be done at home with another grain besides wheat,


check Brighid s latest blog on sourdough starters.


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Drea
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Aha! So fermented wheat and sourdough starters are synonymous?


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Lola
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to my understanding, yes.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Drea
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Quoted from lola
to my understanding, yes.


thanks for the info!


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Lola
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''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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cindyt
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I looked for naan recipes on the Internet because I had never heard of the fermented wheat part.  I thought it was just regular wheat.  Here's a recipe that could be modified for blood type  http://allrecipes.com/Recipe/Naan/Detail.aspx
It uses regular yeast.
I make Indian food all the time at home, and just modify for my blood type.  I don't make the bread or lentils now.  Garlic naan is really good though....
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Drea
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Henriette B-Sec has a good recipe for spelt naan. Perhaps she'll run across this thread and post her recipe.


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Lola
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thanks!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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The harder you are on yourself, the easier life will be on you!
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Henriette Bsec
Monday, September 10, 2007, 5:24pm Report to Moderator Report to Moderator

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Here it comes:

Nan bread or Nhan
not for the O´s I´m afraid

makes 5 bread

30 gram fresh yeast or 15 gram dry yeast
250 ml lukewarm water
2 tsp honey or other sweetner
100 ml  yoghurt- the tart runny version is better than a thick mild one
1 egg
100 ml melthed ghee
650 grams white or mixed white / whole grain spelt flour
1-2 tsp seas salt

200 ml yoghurt + 50 ml melthed ghee to paint the bread with
nigella seeds

dilute the yeast in luke warm water, add salt, honey, add yoghurt, egg and 500 gr of flour - add melted ghee and knead untill smoth and not stick- only add as much of the last 100 gram of flour as necessary.
Let dough raise untill double size under a wet tea towel
Turn the oven on 230 c/445 F let the baking trays get really hot white the oven heats up!

divide dough into 5-6  depending on the size you like - let them stand for a while and roll out to nan breads
tear shaped  should be rather thin -max finger thick
Put breads on the hot trays - paint with the mixture of yoghurt/ghee and sprinkcle with nigella seeds if you care for them
Bake aprox 10 min- they should puff up and be golden brown when finished



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Drea
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Thanks again, Henriette!  I'll save the recipe this time.


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Lola
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would nahn be the equivalent of chapati anyone?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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cindyt
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There's no yeast in chapatis.
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Mrs. Rodgers
Monday, September 10, 2007, 6:55pm Report to Moderator Report to Moderator

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Can't find any lentils in Naan recipes.  This U-Tube video makes it look easy.  I would just use spelt instead of regular flour.     http://www.youtube.com/watch?v=ZXOSO6nU_Z8

What are those crispy flat tortilla like breads made from lentils called?  

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mikeo  -  Monday, September 10, 2007, 6:58pm
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Henriette Bsec
Monday, September 10, 2007, 7:03pm Report to Moderator Report to Moderator

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Pretty good info
on
http://en.wikipedia.org/wiki/Indian_cuisine

But it is important to remember that every housewife has her own recipe
- my adapted recipe on Nhan is from an 1/2 indian /pakistani family
- lots of the north indian meat dishes/food is really pakistani in origin
.... but please don´t tell them that or they "$45zx" you


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mikeo  -  Monday, September 10, 2007, 7:07pm
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Drea
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Thanks for the link to the video. It does indeed look easy to make.


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accidental_chef
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Quoted from lola
would nahn be the equivalent of chapati anyone?


there is no fermentation process for chapati

chapati is thin, flat & circular, like a cousin of tortillas. it's purely unrefined wheat flour and cooked by rapidly turning it on a tava (indian hot plate).

naan, on the other hand has yeast added to the flour to help it ferment and rise. and it's not a flat circular bread, instead thickish and oval. it's usually cooked by putting the fermented dough on a hot stone inside a tanddor (indian oven). the flour used is refined wheat flour.



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accidental_chef
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Quoted from Mrs._Rodgers
Can't find any lentils in Naan recipes.  This U-Tube video makes it look easy.  I would just use spelt instead of regular flour.     http://www.youtube.com/watch?v=ZXOSO6nU_Z8

What are those crispy flat tortilla like breads made from lentils called?  


would those be paappads/pappadam?

they are made from urad dal, black gram. but there are ones made from rice flour too.



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mikeo  -  Wednesday, September 12, 2007, 2:49am
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accidental_chef
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Quoted from Henriette_Bsec
Here it comes:

Nan bread or Nhan
not for the O´s I´m afraid

makes 5 bread

30 gram fresh yeast or 15 gram dry yeast
250 ml lukewarm water
2 tsp honey or other sweetner
100 ml  yoghurt- the tart runny version is better than a thick mild one
1 egg
100 ml melthed ghee
650 grams white or mixed white / whole grain spelt flour
1-2 tsp seas salt

200 ml yoghurt + 50 ml melthed ghee to paint the bread with
nigella seeds

dilute the yeast in luke warm water, add salt, honey, add yoghurt, egg and 500 gr of flour - add melted ghee and knead untill smoth and not stick- only add as much of the last 100 gram of flour as necessary.
Let dough raise untill double size under a wet tea towel
Turn the oven on 230 c/445 F let the baking trays get really hot white the oven heats up!

divide dough into 5-6  depending on the size you like - let them stand for a while and roll out to nan breads
tear shaped  should be rather thin -max finger thick
Put breads on the hot trays - paint with the mixture of yoghurt/ghee and sprinkcle with nigella seeds if you care for them
Bake aprox 10 min- they should puff up and be golden brown when finished



egg is usually not added. but then again, there are variations and variations...


BTD compliance means: Definition of "Compliance"

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Lola
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thanks for the explanation AC!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Henriette Bsec
Tuesday, September 11, 2007, 6:34am Report to Moderator Report to Moderator

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Thanks AC

Yes the egg
- I think is the pakistani girl´s invention
something about the danish flour not having enough protein ....
I have made it without and it is good as well.
I have even made it in an old clay oven with an italian stoneplate and real woodfire - tasted much more like the real stuff made in an tanddor...


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