Indian Recipes (Most Popular)
this is the easiest recipe with no foreign ingredients that I've ever found, spiced perfectly, and eaten even easier! packed with fiber, and SO filling!! -- must give credit to saltandpaprika dot com -- this chef makes anything taste fantastic, and so easy. Enjoy
This recipe is my own adaptation of one from Anupy Singla's excellent "The Indian Slow Cooker." You can put anything in this curry--lamb, chicken, paneer (Indian fresh cheese), or even cooked black chickpeas (kala chana) to make something very like mustani palak. It's excellent and just ridiculously nutritious. By using the slow cooker you also avoid all the oil and cream that inhabits the usual restaurant version.
This recipe is adapted from food blogger Aimee at Simple Bites (here). I've changed this recipe a lot, but I think the early version that to this curried vegetables recipe warrants documenting. Aimee's slow cooker technique is great if you're looking to cook ahead of time, and her less seasoned version is great for people who don't love spicy foods or kids with discerning palates.
classic indo/pak recipe....delicious with flat bread(roti or naan) and or steamed rice. makes 4-5 servings
This is a thick stewlike curry that can be eaten alone or over rice. The spices include cinnamon, garam masala, cumin, and cayenne.
Keema (ground meat & potato curry). This is for a wetter version of keema....think risotto rather than paella!
Indian drink - not very low calorie, but a nice dessert if you have about 300 calories to spare
This is the final installment of kid-friendly Indian dishes. Obviously this dish was inspired by my insistence that people, and in particular kids, like to eat things off of sticks. I also wanted to experiment with BBQing seitan, operating on the rationale that baked seitan tastes pretty darn good so how much different would it be to BBQ it? So, can you BBQ seitan? The answer is yes, but with two caveats. First, you really have to keep the heat low. Seitan is not meat and thus does not ooze fat and blood and whatever else comes out of flesh when you cook it. Therefore, if you go firing up the BBQ like you are grilling a steak, then you, my friend, are going to end up with a dry, crunchy, and altogether unpleasant meal. Second, you need to regularly turn and baste the seitan to keep it hydrated. The end result was a very meat-like skewer. Maybe too meat like. They were a little chewy, but the kids absolutely loved them--especially because they could poke each other with the skewers when the meal was over.
Eaten with Indian food, it's a nice contrast to spicy entrees. I change the ingredients just about everytime I make it, but these are the consistent ingredients that I use.
This is a recipe similar to the one found here:
http://www.thekitchn.com/recipe-v
ery-simple-dal-palak-80763
I upped the spices and added some pancetta
Cut kale into rough mouth sized pieces. Mix dressing and pour over kale. Message kale until a bright green and not bitter to taste. Add mango.
Ayurvedic lifestyle counselor Aisha Bahrami created this delicious no-cook oatmeal by accident: “I put all my ingredients into a pot for breakfast, got a phone call, and totally forgot about it,” she says.
In Ayurvedic Medicine (a form of ancient alternative Indian medicine), they teach that all 6 tastes – sweet, bitter, salty, pungent, sour, and astringent, should be eaten at every meal for us to feel fully satisfied and to ensure that all major food groups and nutrients are represented.
A creamy, not-too-sweet East Indian dessert dish! Super easy & the perfect finish for any meal!