My wife and I love Navratan Korma (mild cashew curry with vegetables, raisins and cilantro). I decided to put some similar flavors to work in ciabatta to use for tofu sandwiches. I didn't have time to deal with the dough yesterday so I just used Jim Lahey's No Knead Bread recipe with AP flour plus some curry powder, raisins, cashews and cilantro. The dough was 80% hydration but that wasn't really enough with the extra curry powder and the raisins using up moisture so the crumb was a bit tight. It was very, very tasty though.
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see cashews in bread much - a forgotten nut like pistachios. Nice baking as the crust it thick and the crumb is open. I would be tempted to use some durum atta, maybe 20%,in this bread to give it a more Indian flavor. Then a higher hydration would really be required. You have come up with a very interesting bread concoction that inspires!
Thanks! It would definitely be interesting to try it with some durum atta. Also as I was eating it I thought next time it might be better to try coriander seeds instead of the fresh cilantro which didn't come through as strongly as I had hoped.
very nice too but be wary. Cumin and especially coriander can take over quickly. Seems like every Indian food I make starts with garlic, ginger, cumin, coriander and mustard seeds with some garam masala! I put some fresh cilantro in some gas grill baked Indian flat bread once. The color was very nice. The flavor was there but muted. The garam masala really shined though.