Thursday, 18 June 2009

Indian Dinner, Bittman Style

The Gift of a Recipe
I love it when I find a recipe in my inbox that has been chosen for me. Careful consideration given to my likes and cooking style and general personality. One such recipe appeared last week from my bread baking guru and fellow Babe, Tanna of My Kitchen in Half Cups.
This Curried Cauliflower Flatbread recipe comes from The New York Times and lends itself well to variation. I used a slightly smaller pan, 8 inches, to get a thicker result. My cast iron pan is well seasoned enough to be non-stick and gave a wonderfully crunchy crust to the fritter-like flatbread that I had created.
I baked the bread a couple of hours before dinner, and it heated up again nicely when it was time to eat.
Wanting to keep with the theme set out by the bread, I made Mark Bittman's Tandoori Chicken. (Tandoori in that it is the style of the BBQ marinade and sauce, we aren't going for authenticity here, I don't own a tandoor.... yet...)
A wonderful combo indeed, lovely on the deck with some seasoned rice and cucumber raita. Enjoy!

Curried Cauliflower Flatbread
Mark Bittman, New York Times

1 medium cauliflower (1 1/2 pounds), trimmed and finely chopped
(I added a half an onion, finely chopped, to the cauliflower)
4 tablespoons peanut oil, or grapeseed, corn or olive oil
Salt and ground black pepper
1 cup whole wheat flour
1 1/2 cups light coconut milk
1 tablespoon curry powder, or more to taste.

1. Heat oven to 400 degrees. Put cauliflower (and onion) in a roasting pan, drizzle with a tablespoon of oil, sprinkle with salt and pepper and toss. Spread into a single layer and roast until tender and nicely browned, tossing with a spatula halfway through, for a total of 15 to 20 minutes.

2. While cauliflower roasts, put flour into a bowl. Add one teaspoon of salt and coconut milk, whisking to eliminate lumps. Batter should be about the consistency of pancake batter. Set aside.

3. When cauliflower is finished roasting, sprinkle it with curry powder and toss; fold cauliflower into batter.

4. Pour remaining oil into a 10-inch nonstick ovenproof skillet and put in oven. Wait a couple of minutes for oil to get hot, then carefully remove pan, pour in batter, spread it into an even layer and return skillet to oven. Bake for about an hour, or until flatbread is well browned, firm and crisp around edges. (It will release easily from pan when it is done.) Let it rest for a couple of minutes before turning it out and cutting it into wedges.
Yield: 4 to 8 appetizer servings.

Tandoori-Style Chicken
Mark Bittman, The Best Recipes in the World
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1 chicken, 3 to 4 pounds, cut into serving pieces, of 2 1/2 to 3 pounds chicken parts, trimmed of excess fat
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Marinade
1 cup plain yogurt
1 tbsp garam masala or curry powder
1 tbsp paprika
1 tsp peeled and minced fresh ginger
1 tsp fresh garlic
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp cayenne, or to taste
Salt to taste
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1. Combine all the marinade ingredients in a large bowl or roasting pan (I use a freezer bag) and marinate the chicken in this mixture in the refrigerator for at least a couple of hours or as long as overnight.
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2. When you're ready to cook, start your grill. The heat should be only moderate. Grill the chicken, turning as it browns, until done, 20-30 minutes. Serve hot.