Indian Recipes (Most Popular)
I came up with this cool and creamy dressing for spicy sandwiches, like a curried couscous pita, gyro, etc. I made it when I didn't have yogurt or cucumber to make Tzaziki!
Spiced shrimp, butternut, lentils and chickpeas, in a red curry and coconut sauce. Delicious! Easily vegetarian by leaving out the shrimp, and vegan by swapping oil for the butter.
454 grams of lentils equal 1 pound. I also used a teaspoon of cumin powder...not seed and the garlic was pre chopped from a jar and I used a whole can of coconut milk. I took a lentil recipe that I liked and added the spices from another recipe that used curry powder and coconut milk. I'm very happy with the results. Plus lentils are very filling and make for a great grab and go lunch.
This is a pretty versatile soup, so you can make adjustments to quantities of additional ingredients to adjust for calories. The base is what gives it it's flavour and consistency.
There is a fair amount of chicken in this recipe, so you can adjust calories by only using 2 or 3 breasts. You can also use low fat coconut milk instead of the regular fat version. Instead of basamati rice (which would be the traditional option), use brown rice to add more fiber.
An American variation on an Indian favorite - served over 1/2 Cup of brown rice, this curry is on the thick side (just how we like it). I usually use leftover chicken; pork works just as well too. Additional vegetables and fruits can also be added - try raisins!
This soup tastes so good, you'd want to eat it even if you weren't dieting! Keep minced garlic and chopped onion in your freezer to save on prep time.
My favorite go to meal for active phase of HCG protocol. It's simple, filling, satisfying, and delicious. The calories are just a tad high for this phase, so it's best to make the other meal of the day be light (like haddock and greens). You're already satisfied, right?
This is adapted from the cookbook, The Indian Slow Cooker.I had to adapt it to fit what spices I had on hand. I'm not sure what lentils I actually used...the bag just said lentils. I hope the nutrition facts are correct, there is no entry for dried lentils, cooked. I estimated 1/2c dry lentils=1c cooked.
This is a re-make of a wonderful stove top recipe (http://recipes.sparkpeople.com/recipe-det
ail.asp?recipe=292988). I ended up substituting spices as I didn't have turmeric or cumin, but did have garam masala powder. Slow cooker/crock pot works well in my tiny kitchen.
This is my version of a mung daal recipe found on showmethecurry.com. I like to make the daal watery and eat it like a soup but if you want to make thicker daal, just use about 1/2 - 1 cup less water depending on how thick you want it.
Korma is a rich, creamy, North Indian cooking sauce seasoned with garlic, ginger, coriander, and coconut. A popular sauce from the Andhra region, its flavor is mild, aromatic, and naturally sweet. Serve over basmati rice, with Indian pickles and chutneys.
There are many ways of making Dum Aloo literally translated into pressure (Dum) and potataoes (Aloo). Tthe most popular basic way to make this Kashmiri favorite is to get small bite sized new baby potatoes. Prick them with fork, add spice (usually turmeric), deep fry and mix with curry sauce. Also spelled Dam Alu.
Aloo gobi is a classic Indian vegetable made from aloo (potatoes) and gobi (cauliflower). To get a personalized taste, customize the quantity of the spices.
pakora
[pah-KOOR-ah]
A deep-fried FRITTER popular in India. The batter is generally based on BESAN flour (ground CHICKPEAS) and can contain most anything including vegetables, fruit, rice, fish or meat. Usually small, the crisply fried pakoras are most often served as appetizers or snacks.