PERFECT! I did make a few changes based on reviewers and available ingredients: I added 1/4 cup plum sauce, I used Gluten-free tamari instead of soy sauce, and I soaked grated ginger and garlic in a mix of the allotted soy sauce (my gf tamari) and dry sherry overnight then strained it into the rest of the mix. Also, it may seem dumb but remember to cover it when you place it in the microwave as it likes to splatter. My family adored this sauce and my father, picky eater, reported that it was far better than any regular store bought ones and it was gluten-free to boot! Amazing recipe that I recommend everyone try! Thank you for this incredible recipe!
LOVE! I decided to try my hand at chicken katsu (a panko-breaded fried chicken), but I needed it to be gluten-free. This was perfect for my needs! It took a little more time in the oven (probably related to flour-type differences), but it made the most perfect Chicken Katsu I've had in a long time. Thank you for bringing Panko crumbs back into my life!
I would give this a 4.75 if I could. I loved the recipe, but I feel like using beef is a kick against Indians being that the vast majority are anti-beef and this is supposed to be an Indian dish. That said, we used the same amount of meat but used lamb (100 times better than beef anyways!). I also wanted to attempt a gluten-free version, but the dough was not capable of folding over nicely. Thus, I made a lamb samosa pie thanks to this recipe and it was amazing! Simmering all the excess liquid out as much as possible made all the difference. (I've posted the image for those interested.) This was a huge hit with my family, we're Indian, and I had a ton of people jealous, it looked and tasted so amazing. Loved it. Thank you!
Great start! Wish I could give a 4.5 stars since the only problem was a need for more spices. I followed the recipe and my mother kept adding things to make it a proper Indian dish. :) We added some ground cinnamon, ground nutmeg, cardamon, and anise seeds to the simmering chicken with a dash or two of cayenne pepper. Just remember not to bite into the anise seed or cardamon! We also used Himalayan salt (just nice for this dish). I used all lactose-free ingredients, too, and it turned out lovely. Thank you!
I was surprised how well this recipe turned out! Nice and chewy, but definitely dense. Like others said to do, I substituted a third each of brown, white, and powdered sugar for the white sugar. (Basically if you're supposed to use 1 cup of white, use 1/3 cup white plus 1/3 cup brown plus 1/3 cup powdered sugars.) I also added 1/4 cup of flour (gluten-free) per a batch to give a little more fluff/strength. Without these tune-ups, I don't think it would have been as successful. I made two batches like this for a party and they were gobbled up before the party was half-way through!
AMAZING! I loved this recipe. The only things I changed was using fresh instead of powdered ingredients. For the dried items, I used the equivalent in Italian Seasoning (found in stores) due to lack of ingredients on hand. I was great and everyone loved it!
Pretty good, but texture was off. I was unable to get dried garbanzo beans and used canned instead, so maybe that was a dif, or maybe I blended it wrong, so be wary. Changes: I used parsley instead of cilantro, doubled the cumin and salt, gluten-free flour, and baked it in the oven (375 degrees F, oil a baking sheet, then bake them for about 10-15 minutes on each side as other users recommended). Even with the texture (not staying firm enough), it was delish and a hit!
INCREDIBLE! I missed pita bread so much and now I have a recipe that works and satisfies! Thank you! I'm gluten-free (health-necessity) so using this recipe with a few tweaks allowed me so much happiness that I've missed! Here are my tweaks, thanks to users and my own gf experience: I substituted gluten-free bread flour (has xanthum in it already) for the all-purpose flour. I don't have a bread maker so I proofed dry yeast in warm water with a pinch of sugar until foamy, then added all the ingredients, let it rise for ~1.5 hours, and then followed the rest of the directions. Be extra patient with rolling out: I put each ball onto a floured (same flour) square piece of wax paper to roll it then transferred the rolled out bread to a baking sheet with wax paper on it. I transferred it by picking up the small square after rolling it out and flipping it onto he big sheet with the rest (fit about 4 per a sheet). I was so impressed that a few even got the pocket even though they were gluten-free! This is a miracle recipe! Wish I could give it more stars! Thank you for this life changing recipe!
Followed the recipe and it just wasn't proper teriyaki. I made 2 small changes: I used gluten-free, reduced sodium, soy sauce. I reduced sugar as recommended by other reviewers. It was still too sweet. Also the chicken didn't soak in the flavor, either. My recommendations would be: Add fresh garlic and ginger (minced) instead of the grounded or powdered. Only use 1/3 of recommended sugar if using gluten-free soy sauce. Lastly, double the sauce (without cornstarch) and use half to marinate the chicken the night before. Add cornstarch to the non-marinade half of the batch, if you'd like.
I adored this recipe! I made lemon meringue cups for a high tea party, but when I first used it, it was far too runny. I thought it failed, but refrigerated the cups anyways overnight. To my surprise, the refrigeration not only stabilized it but made it workable! After that, it turned out incredible and gorgeous (a hit from a kitchen torch helped, too)! Highly recommend it and if you want structure, refrigerate it for a while (in a piping or in the corner of a ziploc bag) so you can pipe it onto what you need. It needs cold for structure.