I love your vindaloo loaf recipe — I think I may try it on my first dinner guests here in a couple of weeks. I haven’t been able to conjure up the spirit for a more conventional Indian meal. I suspect that’s because I’m just doing so much hard work and am having to really book it from dawn til well after dark — I need my meaty dishes right now!

But I also suspect it’s a dish my proposed dinner guests would really like. They would definitely appreciate the layerings of flavor.

In Puerto Rico, we use a combination of tannia and green banana ‘mash’ to produce a delicious fritter called an alcapurria. So…

You’ve discovered how I came up with the idea for the vindaloo ‘loaf’ recipe I posted!

Working in academia is anything but easy.

Still, thanks so much for posting this — and great timing. I’m hoping to have my first Indian food spectacular (well, such that it is) in my new home in a few weeks, and I can use all the help I can get.

By the way, I forgot to add that the oven should be preheated to 450 degrees F for the naan bread!

Ingredients:
1 tsp. fresh or dried yeast
4 TBS. warm water
1 tsp. sugar
1 lb. plain flour, plus extra for kneading
1/2 tsp. baking powder
1/2 tsp. salt
1/4 pint milk
5.29 oz. plain yogurt, beaten
1 egg
1 oz. butter melted plus extra for greasing

To glaze:
1 egg yolk
1 TBS. poppy or onion seeds

Procedure:
In a small bowl, sprinkle the yeast over the warm water, leave it for a few minutes to soften and then stir to dissolve. Add the sugar and leave aside until frothy, about 10 minutes. Sift the flour, baking powder and salt together. Heat the milk until lukewarm. Remove from the heat and add the yogurt, yeast, egg and melted butter. Make a well in the flour and gradually pour in the milk mixture; mix to combine it thoroughly until you have a smooth dough. Knead for about 10 minutes until springy. Sprinkle on a little dry flour if the dough is sticky to handle. Cover the bowl with cling film and leave it in a warm place until the dough doubles in bulk and a finger pushed into the dough leaves an impression. This may take 1 – 1 1/2 hours or longer depending on the warmth around the bowl. Preheat the oven with two ungreased baking trays in it. Divide the dough into eight portions and roll them into balls. Dip your palms in dry flour and flatten each ball into a teardrop shape by tossing it from one palm to another and gently pulling it on one side. Keep the center thinner than the rim. Brush them with egg yolk and sprinkle with seeds of your choice. Remove the hot trays from the oven and lightly grease them. Quickly place four naans on each tray and return them to the oven. Bake for 10 minutes or until golden and puffed. Serve hot. Keep them wrapped in a kitchen towel if there is a delay in serving and keep them warm in a low oven until you are ready to serve.

Good grief, just order the cocktail and leave the shrimp alone!

And we love non-original recipes! It’s just that we had some problems with someone copying and pasting entire articles from elsewhere and claiming them as his own. Now *that’s* a problem, especially since some of the people they copied from are furious about it. Now *THAT’S* a problem we’re still cleaning up.

I just woke up and need to sock down some more coffee. Give me a few.

And glad to see you! 90% certain I’ll be on my way to Puerto Rico this time next Sunday.