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Indian food gone primal!

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  • Indian food gone primal!

    We have a serious addiction to indian food at our house! Though we hadn't been feeding that addiction since going primal due to not eating rice...until we discovered "cauliflower rice". Now as I start flipping thru my indian food books again, there is so much potential for delicious primal food, yay!

    However, here's my newest question: Is besan/gram flour primal approved? I know its gluten free, which is at least nice cuz I don't handle gluten well. I made some killer veggie pakoras, deep fried in coconut oil (YUMM!!) and after that success my mind is spinning with all the doors that opens up if besan is acceptable (as it is a different texture than almond or coconut flours).

    Anyone else on here into indian food? If not, I could suggest a few good cookbooks

  • #2
    I just eat all of the curries I've always eaten without the rice. Thoroughly primal. Charmaine Solomon's Indian Cookery for Pleasure is the most worn cookbook we have.

    As for besan, it is ground chickpeas so most would say its not primal. However, I still consume legumes so that doesn't worry me
    Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.

    Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine


    • #3
      Not primal. (Could be in your own personal 20% if you must have them though!)

      Hey, if you create a recipe for pakoras using coconut flour that comes out well, please share!! (I LOVE Indian food...)
      My Before/After Pics
      Are you new here? Be sure to check these links FIRST, before reading anything on the forum! Succeed & PB 101

      "I am a work in progress." -Ani DiFranco


      • #4
        hi there.
        yea besan wont be primal but the good thing is that it is gluten free it is recommended in ayurveda for skin and even diabetes, it still contains phytic acid which causes a lot a acidity in me personally. go for sprouted legumes i think they are just awsome
        as i am a Sikh, there is a ton of toondori,mughlai stuff which i eat, its all primal and dang delicious.
        sharing one of my fav recpies

        Salmon Tikka

        * 1 ounce ginger
        * 1 ounce garlic
        * 2 Tablespoons water
        * 1¾ pounds fresh salmon pieces
        * 1 Tablespoon lemon juice
        * 2 ounces fresh dill
        * 1 teaspoon honey

        * 1 ¾ ounces coconut creame
        * 2 tbs ghee
        * Salt to taste
        Pre-heat oven to 350°F.

        Scrape, peel, wash and roughly chop the ginger and garlic. Combine ginger and garlic in blender and add 2 Tablespoons of water to make a fine paste.

        Thoroughly wash salmon. Create a marinade by combining remaining ingredients. Marinate salmon for one hour.

        Skewer salmon and roast in oven until golden brown.

        Serve with sautéed leeks, onions and mint sauce.


        • #5
          No, it is not primal.

          The good thing about besan or anything made with the gram is that it is high in Zinc. This is why it is a must for a vegetarian.

          The best thing you can do to it, is to make a batter and ferment it. Then use it to make your pakoras.

          The fermentation will help kill the phytic acid and increase the bio-availability of the minerals.

          Do you like Dhokla? I could eat that all day long ;-). The good recipes get extra fermentation, by fermenting it in a dish with slightly sweetened water.

          Unfortunately all the recipes on the net are made with baking soda and an Indian product for the stomach acid "Eno".


          • #6
            I LOVE indian food and have also been making it with cauliflower "rice" as well.. just made some last night, actually. The sauce I make is kind of like a tikka masala.. it's somewhat my own creation, as I don't really measure out any of the ingredients or follow a certain recipe. And it doesn't really taste exactly like anything I've ever had at an indian restaurant. I basically just dump lots of garlic, onion, tomato paste, garam masala, clove, cardamom, cumin, cinnamon, salt... some cream + coconut milk into a pot and simmer some chicken in it, then serve over the "rice"... mmmm it's to die for!
            View all problems as challenges. Look upon negativities that arise as opportunities to learn and to grow. Don't run from them, condemn yourself, or bury your burden in saintly silence. You have a problem? Great. More grist for the mill. Rejoice, dive in, and investigate.
            - Bhante Henepola Gunaratana


            • #7
              Chicken 65 over mustard greens and steamed broccoli sauteed in lard with garam masala, cinnamon, and coconut flakes. Basic Chicken in Madras curry. Goat Ghosht. Lamb Vindaloo... Who needs even cauliflower rice?!
              Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
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              • #8
                If you are not averse to having a small amount of rice, every now and then.
                Look up Hyderabadi Katcchi Mutton Biryani. It is amazing.
                The Katchi means raw. The raw mutton is cooked very slowly with partially cooked rice for around an hour.

                The recipe requires about 1 Kg of fairly large pieces of lamb. The meat must not be very tough, because we don't want to overcook the rice.

                The meat is first marinated with ginger garlic paste with some tenderizer for maybe two hours. The tenderizer is not absolutely required if the meat is not tough.

                Next cut 1/2Kg onions in slightly thin half circles, and fry it in butter or ghee, till crispy. You will need to add salt to it.

                Put half the fried onion along with assorted whole spices (necessary are black (large) cardamom, cloves, and black pepper, as these give a hot flavor. You can also add cinnamon, green cardamom, star anise, if you want a more subtle and softer taste) into the marinated meat. Also add two spoons of coriander seed powder, 1 spoon caraway seeds AND 1 spoon caraway powder in the mix.
                Add some green coriander, and green mint leaves.
                Also add 2 cups of hung yogurt.
                Lastly add some green hot chilli, depending on the sharpness you want.
                Also add some red chilli powder for colour.
                Also add salt to taste.
                Mix all the above in the meat and leave it for further marination for another couple of hours.

                Now take 300gms rice (the original recipe called for 1/2Kg, but I prefer the more oily biryani, and lower carb), and keep it in water for soaking. The rice should ideally be a good quality basmati. The basmati rice does not get sticky, it does not break easily, and has a unique smell of its own. It is also a long grain rice which gives a good texture to the biryani. Leave the rice for an hour for soaking, with adequate salt.

                Take some of the assorted whole spices used in the above mix fry them in ghee, and pour it over the rice. Don't use butter here, as it will heat to very high temperatures unlike frying onions. This step can be done before the frying of onions, so that the onions will take any extra cumin left in the ghee.

                Then boil the rice, till it starts to increase in size. Let it boil for another minute, while mixing it, so that the oil get coated over the rice. Drain out the water and cool the rice with fresh water. We don't want the rice to cook any further. The logic is that the rice cannot start to cook without boiling in water, so this step is important.

                Now take a very heavy bottom pan with a very heavy lid. Basically we want some pressure to build in the pan. A pressure cooker would be the ideal device. Put the meat at the bottom of the pan. You have to judge the fat content of the meat. If it is too lean add some butter or ghee to it, otherwise the biryani will come out too dry. You might have to experiment on this aspect. If you don't mind more fat like me then start with more ghee and reduce subsequently.

                Over the meat add the half boiled rice, with its own spices. Mix some Saffron in a small amount of milk and pour over it. You could also use turmeric in place or in addition. It makes some rice coloured and some white, giving a nice texture to the biryani.

                Now add some more green coriander leaves and mint leaves, and the remaining fried onions over it.

                Now cover the pan and cook on a slow heat. Some sort of insulation is required to avoid pressure escaping from the sides of the cover. Traditionally wheat dough is used.

                In the beginning the heat can be higher, but once the temperature is attained, the heat must be low.

                The temperature is easier to judge with a pressure cooker, just let it build some pressure but not enough that it comes even near to giving a whistle.

                After about an hour of cooking, the biryani is ready. The time also depends on whether you started with a high heat or whether the meat is tough. Don't exceed one hour, otherwise the rice will be overcooked.

                The Rice in biryani is cooked from the moisture in the meat and yogurt. There is no water added. You will find that the rice by itself tastes heavenly.

                If the meat is not tough and the temperature used is correct then the meat will come out very tender, and juicy.

                You will have to mix the meat, fat, and rice, as the rice will be sitting over the meat and fat, before you serve.
                Last edited by Anand Srivastava; 06-23-2010, 12:06 AM. Reason: added salt ;-)