Indian Recipes (Most Popular)
I often get vegetarian takeout, and there are 3 dishes plus basmati rice or nan to make up a meal. By making my own food I know what the calorie count is. You can use commercial curry powder or make your own fresh spice masala. I'd serve this with curried cabbage and brown basmati rice. Add salt to taste.
This was just the right amount of spicy and sweet. I let it sit at least overnight and the chicken comes out oh so tender! I got this from Cooking Pleasures magazine.
My personal version... 4 pts with clover leaf skipjack, 2.5 pts w Star Tuna.
These are a great, protein- packed, low fat lunch for Indian and Middle Eastern food lovers everywhere. Phyllo dough keeps them flaky and crisp without the deep-fat bath in the fryer! Freeze what you don’t need immediately before you bake them off, allow to thaw before you bake them out of the freezer
Kasundi is a rich, thick and decadently spiced tomato relish of sorts hailing from India. If you have tomatoes in their peak season (bonus for super-flavourful heirlooms) this is a great way to preserve them! Stir it into eggs and rice, spread onto sandwiches, or use as a killer sauce on steak or roasted meats.
Not really samosas as the filling isn't encased in pastry and deep fried, but this recipe encompasses the best part of the spicy snack - the filling - and presents itself as a delicious meal in a bowl. Adapted from Fatfree Vegan.
Brown rice is one of the finest, healthiest ingredients for a soup, wonderful for providing body, and works especially well with lentils. Adding in the fresh spinach brings a burst of colour, flavour and more nutrition.
A mosaic of Indian spice perfumes this rich broth, filled with vegetables, brown Basmati rice and black Beluga lentils. Finishing the pot with fresh ginger and tamari keeps the flavours bright and punchy, perfect for a Winter warm-up.
Adapted slightly from Bob's Red Mill Everyday Gluten-Free, this split pea soup is simplicity at it's finest. A basically spiced puree of carrots, onions and split peas forms the perfect base for a ginger and cilantro pesto, which I swirled in instead of using as a topper because I was freezing portions for the week.
My mom and stepdad came home from a weekend away raving about the vegan curry served at the resort's pub. A quick perusal of the menu, plus their description of the contents, pointed me in the right direction and with an online recipe as my starting point I created this dish (which apparently tasted spot on, if not better!)
My mom loves mulligatawny - a thick curry soup with the unusual addition of apple. I used leftover turkey instead of chicken, and thickened the works with lentils and rice too. A finishing dash of cilantro and lemon juice lightens up the flavours.