Indian Recipes (Most Popular)
One of my favourite curries, chock full of vegetables. This can be frozen, but omit the potatoes. Add pre-boiled, diced potatoes during reheating. Frozen vegetables can be used during prep, but be sure to adjust cooking times accordingly. Garam masala is an Indian spice blend available in ethnic stores.
Indian flavor Soup to assist with a jump start. Eat two bowls of soupd for two meals each day with one additional sensible meal and two snacks. You may eat as much soup during your meal as you wish.
This salad is quick, easy and delicious. Perfect to have on hand for snacking or a quick meal.
A favorite everyday dal. Kamla allowed me to follow her in the kitchen one summer and I now have several Indian recipes to enjoy. Yum! I love cooking in bulk and freezing in individual servings. This is spicy hot for my tastes . . . please cut the chili pepper in half or even a third if you prefer less heat.
This recipe is really yummy as is, but more coconut milk would be creamier, alas also higher in fat and calories. You can adjust the coconut milk to your tastes, the liquid should always add up to 5 cups, so for example if you increase coconut milk to 1 cup, reduce water to 4 cups.
This was a great favourite in my childhood---and this Masala is made according to the specifications handed down to me fromI make and keep this ready---the more it matures the better it tastes!!Earlier I used to sterilise the Glass Jar with Asafoetida smoke---these days I dry these upside down in the Sunshine--works as well!!I use this to stuff Vegetables like small Okra Pods,tiny Egg Plants,Gherkins(Parmal/Parwal),Ivy Gourds, small Apple/Round Indian Gourds(Tindaas) and even Brussels Sprouts with this Masala!!The only thing I add extra is 2 fistfuls of deep fried crisp Shallots(Red Onions) ground to a Paste to 1 cup of this Masala---it's enough to stuff 750 gms. of any Vegetable!!
This is from the Moosewood Cooks at Home Recipe book - so tasty and sweet!!
A lovely filling soup that can be served hot or cold, making this a year round offering. I've set it at 6 servings for using it as a full meal. It will be less (obviously) if you're having it as a starter. Also, I used Blue Dragon Coconut Milk Light, but the recipe analyser isn't recognising the decreased calories for some reason. This means that there's a 525 calorie difference, which, if you divide it by the number of servings (6) means that each serving is 87.5 calories LESS per serving than is shown here.
Savory pancake made from sprouted mung beans and red lentils. May be served sliced with chutneys/yogurt, or stuffed like a tortilla.