Indian Recipes (Most Popular)
Classic marinade for Indian chicken. Serve with sauce (see my recipes for Butter Chicken and Chicken Tikka Masala). You can also cut the chicken into 2" cubes before marinating; great for skewers. ***Note: calorie count includes only one cup of yogurt, as I find there's always about 1/2 cup of marinade leftover, if not more. If you find that you end up cooking all the marinade, add 1oz of yogurt per serving in the nutrition tracker.***
Classic Indian eggplant dish with a kick. I often have this over shredded cabbage (raw or dry-sauteed), roasted vegetables (especially cauliflower), or baby spinach...though it is delicious served with the traditional naan or basmati rice.
A fabulous make-ahead healthy dish, since the subtle flavors blend together even more beautifully after several days. Freezes well in single portions for quick microwave meals.
Oooh this is tasty, Was originally a soup but I like it thicker for serving over rice. I play with this receipe every time I make it.
Cut the onion/fennel thinner than you would for a slaw - extra thin, but not quite whisper thin. You can buy garam masala spice blends, or make your own from spices like cardamom, cloves, cumin, and cinnamon.
From "Desperation Dinners" column by Beverly Mills and Alicia Ross, in the Charlotte Observer Sept. 23, 2009
Really yummy! To make nutritional info work out correctly, 1 serving of shrimp = 3 oz. (approx. 5 shrimp)
IMPORTANT: This is calculated so that nutrition facts are per ounce.
What it says on the label. :) I'm likely to mix in whatever other leftover vegetables I have on hand.