Indian flair

If I had my way, there would be a kosher Indian restaurant on Devon Ave. Why not embrace what’s already there and boost an Indian’s business with some kosher diners? They’re vegetarian, after all–how hard can it be?

For now, though, my homemade dishes will have to do. To our Devon neighbors, my Indian food is probably about as authentic as Pizza Hut is Italian. But to my unsophisticated American palate, it’s delicious.

And if these recipes appeal to you, want to help me introduce a fine Indian restauranteur to the CRC?

INDIAN STEW (adapted from the Daily Garnish)
1 diced onion
3 cloves garlic
1/2 diced and seeded jalapeno pepper
1/2 cup diced celery
3 diced sweet potatoes
1 can chick peas
1/2 cup red lentils
1 can diced tomatoes
1 package tempeh (optional)
4 cups water
1T chili powder
3T curry powder
1t tumeric
1/2t garam masala
1T salt or more to taste

Saute the onion, garlic and jalapeno until soft. Add the celery and sweet potatoes and saute a few more minutes. Add the remaining ingredients (except the tempeh) and bring to a boil. Simmer at least one hour. Add the tempeh, if you’re using it before serving and simmer for a few more minutes.

HOMEMADE NAAN
1 package active dry yeast (1T)
1 cup warm water
2T sugar
3T milk
2t salt
3.5 cups whole wheat flour
2T olive oil

In a large bowl, dissolve the yeast in warm water. Let stand about 10 minutes, until frothy. Add sugar, milk, salt, and flour. Knead on a lightly floured surface until smooth. Place in a well-oiled bowl, cover with a warm, damp cloth and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume. Punch down the dough then roll into golf ball-size pieces and place on a baking sheet. Cover with a towel and allow to rise until doubled in size, about 30 minutes.

Preheat a pan to high heat and lightly coat in butter or olive oil. Flatten each ball of dough into a thin circle then add to pan one at a time. Cook for 2 to 3 minutes, or until bubbles begin to brown and brush the top side with additional oil. Flip the bread and cook for 2 to 3 minutes on the other side. Continue until all the bread is cooked.