Butter Chicken Dip (Best Naan Bread Dip)

January 21, 2024 / Lyn Jones / 0 Comments

serves 4

INGREDIENTS
For The Butter Chicken Dip:
1/2 Tab Olive oil
1/4 cup onion, chopped
1/2 Tab fresh garlic minced.
1/2 tsp cumin
1/2 tsp Paprika
1 tsp Garam Masala
1/2 tsp Salt
3/4 cup Crushed tomatoes
1/2 cup Plain low fat Greek yogurt
1/2 cup Cilantro, diced
1 Cup Shredded Chicken (85g)

For The Naan: *
1/2 Cup + 2 Tbsp Cornstarch (88g) **
1/4 Cup Oat flour (GF if needed) (30g)
3 Tab White rice flour (28g)
1 tsp BP
1/2 tsp salt
1/4 tsp GF Xanthan gum
2 Tbsp Garlic infused olive oil
7 Tbsp Unsweetened almond milk

  • Mix the cornstarch, oat flour, rice flour, baking powder and salt in a medium bowl.
    Make a well in the centre and add in the oil and milk. Stir until it comes together.

  • Use your hands to knead the dough about 10 times in the bowl, until it forms a smooth ball. Set aside to rest while you make the dip.

  • Preheat the olive oil in a medium pan over medium heat.
  • Add in the onion and garlic and cook until they just begin to soften, about 2 minutes.
  • Add in the cumin, paprika, garam masala, and salt. Stir until well combined.
  • Sauté the onion & spice mixture til onions are soft & spices are fragrant: about 3 minutes.
  • Turn heat to low, add in crushed tomato, Greek yogurt, diced cilantro and the shredded chicken.
  • Stir until everything is well combined then transfer to a serving dish.
  • Divide the naan dough into 4 sections and roll each with a rolling pin until about 1/8 inch thick.
  • Lightly spray a large pan with cooking spray and heat over medium heat.
  • Place one or two naans in pan and cook until it darkens in spot on the underside, about 1 to 2 minutes. You can lightly press it down with a spatula so it cooks evenly.
  • Flip and cook for an additional 1 to 2 minutes.
  • Repeat with remaining sections and then serve with the butter chicken dip. DEVOUR!
TIPS & NOTES:
*This is a quick Naan, so it won’t be as fluffy and bubbly as the traditional kind!
**Please weigh all your flours to ensure accurate results

Vegan Mango Bundt Cake

December 2, 2023 / Lyn Jones / 0 Comments

This Vegan Mango bundt Cake with thick mango swirl and a mango drizzle on top and is soft, moist, and full of flavor! It’s a summer treat when served with fresh mango and whipped coconut cream. Gluten-free option included.

Ingredients

Wet ingredients for the cake:

  • 1 cup (240 ml) non-dairy milk, such as almond, oat, soy or light coconut milk
  • 1/4 cup (65 g) mango puree, See note *
  • 1 tsp apple cider vinegar or white vinegar
  • .33 c (65 g) sugar
  • .25 cup (60 ml) oil
  • 1 tsp vanilla extract

Dry ingredients:

  • 1.5 cups (190 g) plain flour use, more if needed
  • 2 tsp BP
  • .25 tsp bicarb
  • .5 tsp salt

* For the mango layer in between and drizzling

    • 1.5 cups (355 ml) mango puree/pulp , I use canned purée/pulp. see notes
    • 1 tsp cornstarch or tapioca starch 

      Instructions

      • Make the batter:
        In a bowl add all the wets and mix really well until the sugar is mixed in.
      • Add in flour, BP, bicarb and salt to the bowl in that order.
      • Mix the flour, BP & bicarb on top before starting to mix into the liquid in the bowl, then mix to a smooth batter. (if too stiff add more milk, one teaspoon at a time. If it is too flowy, then add flour one tablespoon at a time until it is smooth but thick batter. Set aside.
      • Make the mango layer: Add mango puree & cornstarch to a skillet over medium heat. Mix really well, continue cooking until thickened a bit. (2-8 mins). Cool completely or lukewarm.
      • Grease your bundt cake pan (7 inch or similar) or regular cake pan (7 to 9 inch) and then lightly flour it as well. Add half of batter to pan, tap to remove bubbles.
      • Drizzle half  the puree over the batter, then the rest of the batter then the rest of the mango.
      • Bake at (165ºC FF) for 27-35 mins, depending on bundt cake pan size. The cake is done when a toothpick inserted in the centre of the cake comes out clean.
      • Remove cake from oven and let cool at least 15 minutes before trying to take from pan.
      • then remove and flip it over if you are using the bundt cake pan.

      • Use the remaining thickened mango puree to drizzle all over the cake. You can just use a spoon or add the puree to a ziplock bag or piping bag. Decorate the cake as needed.

        Chill for 10 minutes, then slice and serve. You can serve this cake as is or with some whipped coconut cream or more mango purée.

      • Store in the fridge for up to 6 days

        Notes

        • Mango purée: This is a very moist cake. The moisture content depends on the mango you are using. My canned kesar mango pulp  is from an Indian store or online on Amazon. 
        • If you use bottled or purée fresh mango, that will have more water content. Cook the purée a few minutes longer so that it thickens a bit and is not too flowy. You can also add 1-3 Tab sugar to the mango purée if it isn’t sweet enough. Canned purée is sweetened.
        • For GF: use 3/4 cup almond flour, 3/4 cup oat flour and 1/3 cup potato starch. Mix tog. and add 1.5 cups of this mixture (and BP, bicarb and salt) to the batter to begin with. Add more as needed. Use 3/4 cup non dairy milk instead of 1 cup. Once you have a thick, just slightly stiff batter, fold in 1/3 cup club soda. Mix lightly, then add to pan and bake.
        • Oil free: omit the oil and use 2 tablespoons mango purée or applesauce instead
        • Cupcakes: check at 22 mins. Bake 22-25 mins depending on your pan and oven

          Can you freeze the leftover puree? Yes! I freeze it in ice cubes so I can use it in Lassi or smoothie etc. Or in vegan richa’s mango chickpea curry.

          from https://www.veganricha.com/vegan-mango-cake/

       

 

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