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PERSISTENCEMIMI Posts: 11,245
6/1/14 10:06 P

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I met a very nice lady in the Asian/Indian store, and she shared with me the following recipe.
I just made it and it is a hit! I'll make it often.

EGGPLANT DISH

INGREDIENTS

8-10 MINI eggplants ( do not peel) diced large
1 large sweet onion, chopped coarse
6 garlic cloves, minced
4 mild (or hot) green peppers, taking the seeds out
Coriander power to taste ( I didn't have it, so I substitute it with Madras Curry powder (by golden chick)
It was a great spice in this dish
turmeric to taste
Salt and pepper to taste
NO water
Oil, canola (I used olive oil, about 2 tablespoons

DIRECTIONS

Sauté the onions in oil, add garlic and peppers, until onions are golden color.
Add the eggplant, and sauté them with the onions, always covered with a lid
Cook for about 20 minutes.
I stirred it from time to time and cooked it on low heat.

Delicious!




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PERSISTENCEMIMI Posts: 11,245
7/19/13 11:50 A

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emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

1. LENTIL PATTIES (only this recipe is Indian style)
2. ZUCCHINI PATTIES

This week I cooked two kinds of patties: Lentil and zucchini. I freeze them for guests that are coming to visit us this summer and fall.
I got these recipes from a friend who is a fabulous cook.
They do have lots of bread crumbs in them (Italian style) and are cooked with Canola oil (more oil than I usually cook with) , but they freeze so well and they are SO DELICIOUS.
I just eat one patty at a time.
* You can make your own whole-wheat bread crumbs and sauté them slower with very little oil, close and open lid every couple of minutes, but... they will not taste as fabulous as with the method I use here.

LENTIL-POTATO PATTIES

INGREDIENTS

1 cup lentils, soaked overnight in cold water (I soak it in the pot I'll cook them. I just drain the water in the morning and add fresh water to cover the lentils)
4 very large Idaho potatoes
About 8 oz. Italian Style bread crumbs, Progresso brand or other
Garam Masala to taste
Cumin to taste (I put extra Cumin. Love this spice)
Salt and freshly ground black pepper to taste
4 garlic cloves, minced

METHOD

1. Boil the potatoes in water until they can be mashed easily (soft). Mash them and let them cool completely.
2. Cook the lentils until they are soft (taste with a teaspoon). Let cool completely.
3. Combine together the lentils and potatoes and add the bread crumbs and spices.
* There are NO eggs in this recipe. The potatoes hold it all together.
4. Make small balls and then flatten them to a shape of a pattie.
Heat the oil ( about 1/4 inch deep or less) and drop carefully the patties in a large pan.
Start with medium-high heat (# 5 on my electric stove), until they get their round firm shape and the color on the bottom is golden).
When turning them to the other side, turn off the heat (only on electric top stove, not gas).
Continue cooking them on # 4 until they are golden color on the other side.
Put them on a cookie sheet, one layer. Let it cool completely and then freeze.
I put the already cool patties on a cookie sheet in the freezer. When they are frozen, I take out the cookie sheet, and put the frozen patties in freezer Zip log bags, label and date them.

****************************************
********


The same way I cook the zucchini patties. They require a little more canola oil, because they have eggs in them.

ZUCCHINI PATTIES
*** In the summer, I buy the zucchini from the local farmers. They taste incredible)

INGREDIENTS

2 extra large onions, chopped
6 extra large zucchini (mine were very large, from the farmer's market. DELICIOUS)
8-12 oz. Italian style, progresso bread crumbs
6 jumbo eggs (or 8 size large)
Fresh dill, chopped to taste (I use about 1/2 a cup)
6 garlic cloves, minced
Salt and freshly ground black pepper

METHOD

The same as the recipe above, with one addition.
In canola or olive oil, on high heat (stand by the stove, close and open lid every couple of minutes , sauté until they are golden color.
From here continue with the same method as above







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PERSISTENCEMIMI Posts: 11,245
6/5/12 5:26 P

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I'll check this link later. Sounds great!


healthygirlskitchen.blogspot.com/p/h
ea
lthy-recipes.html


Edited by: PERSISTENCEMIMI at: 2/26/2013 (22:29)
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PERSISTENCEMIMI Posts: 11,245
3/28/11 10:32 A

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APRILNYC

How about this recipe, using your low carb tortilla?


www.tarladalal.com/Paneer-Tikka-Kath
i-
Rolls-3559r


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APRILNYC's Photo APRILNYC Posts: 2,851
3/27/11 2:35 P

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Has anyone tried Indian street food Kati Rolls? It's a paratha roll/wrap with various savory fillings.
I know it would be easy to make at home, not sure I could replicate the exact spices, lots of fenugreek! I order aloo, chickpea or shrimp rolls as a take-out treat. I know they are not low point, but if I made my own I'd know the true points value. I'd use a low carb tortilla.

www.thekatirollcompany.com/about.htm
l


Edited by: APRILNYC at: 3/27/2011 (14:36)
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PERSISTENCEMIMI Posts: 11,245
2/27/11 1:20 P

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From the cooking Channel
Anjum Anandt cooks fabulously Indain made easy recipes.

here is her menu for today.

RECIPES FROM THIS EPISODE:
Kashmiri Pilaff
Kashmiri Rogan Josh
Kashmiri Tea
Paneer-Stuffed Peppers
Peshwari Bread Raita
Sweet Angel Hair Vermicelli

www.cookingchanneltv.com/cook/progra
md
aily/0,1001125,COOK_42042_02-27-2011R>_EST,00.html






Edited by: PERSISTENCEMIMI at: 2/27/2011 (13:22)
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PERSISTENCEMIMI Posts: 11,245
1/22/11 9:02 P

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Two healthy Indian recipes that sounds delicious!

From the cooking Channel, Spice goddess, Bal Amerson

Stuffed peppers


www.cookingchanneltv.com/recipes/stu
ff
ed-peppers-recipe/index.html


************************************

Papaya and soy bean salad

www.cookingchanneltv.com/recipes/pap
ay
a-and-soybean-salad-recipe/index.html






Edited by: PERSISTENCEMIMI at: 2/7/2011 (17:33)
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LOOSEINGIT's Photo LOOSEINGIT Posts: 4,076
1/8/11 9:17 P

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Just copied the recipe for the Cauiflower and sweet potatoes..sound delicious

Thank you

Cheryl Ky.

In Christ alone my hope is found





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PERSISTENCEMIMI Posts: 11,245
1/8/11 8:47 P

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From the Cooking Channel
Indian cooking made easy
The host is Anjum Anand

Bengali Butternut Squash emoticon

www.cookingchanneltv.com/recipes/anj
um
-anand/bengali-butternut-squash-reciR>pe/index.html


39 top recipes from Anjum Anand emoticon

www.cookingchanneltv.com/anjum-anand
/r
ecipes/index.html


Cooking videos with Anjum Anand emoticon

www.cookingchanneltv.com/cook/video/
pl
ayer/0,1001203,COOK_42654_7921_42381R>-54567,00.html





Edited by: PERSISTENCEMIMI at: 1/8/2011 (21:12)
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GOANNA2's Photo GOANNA2 Posts: 11,209
12/9/10 8:29 P

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Thank you, haven't checked in for ages but I am going to try the chickpea curry emoticon

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PERSISTENCEMIMI Posts: 11,245
12/6/10 5:39 P

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The cooking chanel
Indian made easy
The spice goddess

Sag and Paneer

www.cookingchanneltv.com/recipes/sag
-a
nd-paneer-recipe/index.html





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PERSISTENCEMIMI Posts: 11,245
12/6/10 5:35 P

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The cooking chanel
Indian made easy
The spice goddess

Papaya chicken

www.cookingchanneltv.com/recipes/pap
ay
a-chicken-recipe/index.html





Edited by: PERSISTENCEMIMI at: 12/6/2010 (17:36)
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PERSISTENCEMIMI Posts: 11,245
12/6/10 5:31 P

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Indian made easy
The spice goddess- the cooking chanel

Cauliflower with sweet potatoes


www.cookingchanneltv.com/recipes/cau
li
flower-with-sweet-potatoes-recipe/inR>dex.html





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PERSISTENCEMIMI Posts: 11,245
7/24/10 11:34 P

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Healthy Indian main dishes from eatingwell.com
Full nutrition information is provided.

www.eatingwell.com/recipes_menus/col
le
ctions/healthy_indian_recipes


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PERSISTENCEMIMI Posts: 11,245
7/24/10 8:16 P

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From the cookingchaneltv.com
Indian food made easy


www.cookingchanneltv.com/indian-food
-m
ade-easy/video/index.html


*******************



Chicken south Indian style recipe

www.cookingchanneltv.com/recipes/chi
ck
en-south-indian-style-recipe/index.html


********************

Dal soup

www.cookingchanneltv.com/recipes/dal
-s
oup-recipe/index.html





Edited by: PERSISTENCEMIMI at: 7/24/2010 (21:49)
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PERSISTENCEMIMI Posts: 11,245
1/27/10 5:56 A

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Vegetable and Chickpea Curry
Cooking Light, OCTOBER 2004

Aromatic Indian spices mingle with chickpeas, green beans, and potatoes. Coconut milk is stirred into the cooked curry for a creamy finish. Serve over quick-cooking couscous.

Yield: 6 servings (serving size: 1 1/3 cups vegetable mixture and 1 lemon wedge)


Ingredients
1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup (1/4-inch-thick) slices carrot
1 tablespoon curry powder
1 teaspoon brown sugar
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced
1 serrano chile, seeded and minced
3 cups cooked chickpeas (garbanzo beans)
1 1/2 cups cubed peeled baking potato
1 cup diced green bell pepper
1 cup (1-inch) cut green beans
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can vegetable broth
3 cups fresh baby spinach
1 cup light coconut milk
6 lemon wedges
Preparation
Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly.

Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on HIGH 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.

Nutritional Information
Calories:276 (23% from fat)
Fat:7.2g (sat 1.9g,mono 2.3g,poly 1.3g)
Protein:10.9g
Carbohydrate:44.7g
Fiber:10.6g
Cholesterol:0.0mg
Iron:4.3mg
Sodium:623mg
Calcium:107mg


Edited by: PERSISTENCEMIMI at: 3/10/2010 (18:42)
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PERSISTENCEMIMI Posts: 11,245
12/15/09 9:13 A

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This is delicious!

Cabbage Bake (Band Gobi Ke Tukde)
Posted by YARNGIRL1072
From "Secrets of Fat-Free Indian Cooking," by Priya Kulkarni & Anita Ranade (1998)

Yield: 16 squares

1 t canola oil
1/4 t yellow mustard seeds
1 small green chile, finely chopped
1/2 t turmeric
1 medium yellow onion, finely chopped
4 c. very finely shredded green cabbage (packed)
2 T water
1 1/3 c. yellow split pea flour
1 1/2 t allspice
1 T plain nonfat yogurt
1 T finely chopped, fresh cilantro
1/2 t salt (or to taste)
Pinch of baking soda

1. Preheat oven to 375 degrees. Spray an 8-inch square baking pan with vegetable cooking spray and set aside.

2. Spray a medium-sized saucepan with vegetable cooking spray. Add the oil and place over medium heat. When the oil is hot, add the mustard seeds. Cover the plan with a splatter guard and allow the seeds to pop. When they've finished popping (within 30 seconds), add the chile, turmeric, and onion. Cook covered, stirring often, for about 2 minutes, or until the onions begin to brown.

3. Add the cabbage and stir in the water. Cover and cook another 5 minutes, or until the cabbage is tender. Remove from heat.

4. Stir in the split pea flour, allspice, yogurt, cilantro, salt, and banking soda. Spoon into the baking pan and spread evenly.

5. Cover with foil and bake for 20 minutes. Remove the foil and continue to bake another 5 minutes until the cabbage is slightly browned.

6. Cut into 2-inch squares and transfer to a medium-sized serving dish. Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator up to 5 days.

Nutrition info
Calories: 48 Carbs: 7.5 g Cholesterol: 0 mg Fat: 0.7 g Fiber: 1 g Protein: 2.7 g Sodium: 78 mg


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PERSISTENCEMIMI Posts: 11,245
11/3/09 5:39 P

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LAMB OR BEEF STEW WITh POTATOES IN INDIAN STYLE

I made this recipe a while ago and forgot to post it.
DELICIOUS! Lots of flavors!
Very easy to make!
Great for company!

Ingredients

1/2 cip oli (I used 2 TBS. olive oil)
3 onions, chopped thin
6 garlic cloves, minced
1 hot pepper, chopped (without the seeds)
2 pounds lamb or beef stew
3 tomatoes, peeled and chopped (in the food processor)
1 tsp. curry powder
1 TBS. cumin
2 TBS. dried coriander
1 tsp. turmerik
1 tsp. chili powder
salt to taste
4 potatoes, peeled and cubed

METHOD

1. In a heavy pot heat the oil. Add the onions, garlic, hot pepper and saute for about 10 minutes until golden.
2. Add the meat and brown on all sides (not burning).
Add the tomatoes and spices and saute for 10 more minutes.
3. Cover with water and bring to a boil. Lower the heat and simmer on low heat for about 2 hours.
4. Add the potatoes and cook one more hour until the meat is soft and the sauce is thick. Serve hot.



Edited by: PERSISTENCEMIMI at: 11/18/2009 (17:17)
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PERSISTENCEMIMI Posts: 11,245
9/10/09 2:21 P

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Indian Potatoes, Cauliflower, and Peas
From CrissyBear

"This is a very mild Indian recipe. You can serve it as a main course, on top of Basmati rice or as a side dish to
almost any meal." CrissyBear

1 Tablespoon vegetable oil
1 pound russet potatoes -- peeled and cut into 1/2-inch pieces
1 tablespoon minced fresh ginger
4 cups cauliflower flowerets -- cut into bite size pieces
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/2 cup water
1/2 cup frozen peas -- thawed

Heat oil in large nonstick skillet, medium heat. Add potatoes and ginger; saute until potatoes are lightly browned,
about 3 min. Mix in cauliflower, then salt, turmeric, chili powder, and paprika; saute 5 minutes. Add 1/2c. water;
cover and simmer until vegetables are tender, about 10 minutes. Add peas and simmer 2 minutes. Season with salt and
pepper.

Yields: 4 servings

Per Serving: 161 Calories; 4g Fat (20.2% calories from fat); 5g Protein; 29g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 326mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.



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PERSISTENCEMIMI Posts: 11,245
9/5/09 3:43 P

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Indian food kitchen


www.top-indian-recipes.com/index.htm
l


***********************************

Sanita's Indian recipe collection

www.geocities.com/napavalley/3925/




Edited by: PERSISTENCEMIMI at: 9/7/2009 (17:42)
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9/5/09 3:41 P

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Healthy Indian recipes from eatingwell

www.eatingwell.com/recipes_menus/col
le
ctions/healthy_indian_recipes


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PERSISTENCEMIMI Posts: 11,245
8/31/09 9:05 P

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Slow cooker yogurt and coriander chicken
Posted by christine2752

Serves:6 / NI: CALORIES 260.2, FAT 6.7 G, DIETARY FIBER 2.5 G

Ingredients
4 uncooked boneless, skinless chicken breasts
1 large onion, sliced
4 garlic cloves, minced
2 tablespoon(s) extra-virgin olive oil
1/2 cup(s) reduced-sodium, fat-free chicken broth
1 teaspoon(s) ground cardamom
1 teaspoon(s) ground cumin
2 teaspoon(s) black pepper
2 tablespoon(s) ground coriander
1 cup greek yogurt (non fat?)
1 1/2 tablespoon(s) cornstarch
3 cup(s) cooked brown rice

Directions
1. Cut chicken breasts into 1-inch cubes. 2. Place olive oil in frying pan and heat on medium. Add chicken, garlic, and onion. Saute for 10 minutes or until chicken is brown on all sides and onion is transparent. 3. Place chicken broth, cumin, coriander, parsley flakes, and 4. pepper in slow cooker. Carefully stir in cornstarch. 5. Add the browned chicken and onion mixture into the broth/spice mixture in slow cooker. Gently stir in the yogurt. Set crockpot on low and cook for 3 to 4 hours. 6. Spoon over brown rice (1/2 cup rice per serving).


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8/31/09 8:56 P

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Almost Tandoori chicken by Rachel Ray


www.foodnetwork.com/recipes/rachael-
ra
y/almost-tandoori-chicken-recipe/indR>ex.html


Edited by: PERSISTENCEMIMI at: 8/31/2009 (20:56)
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5/29/09 8:49 A

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Curried Tortellini Salad
Posted by MoxieCat

I just sort of made this up tonight - Wow, was it tasty. Even my curry-shy DH raved about it. Next time will add some raisins. I did measure the outcome and it makes 6 generous cups, and I ran it thru MasterCook for the NI:

1 package whole-wheat cheese Tortellini, Buitoni -- (9-10-oz.) cooked according to package directions and chilled
1 cup (green or red) grapes -- halved
1/2 cup celery -- diced
1/4 cup onion -- chopped
1/4 cup red bell pepper -- diced
1/4 cup broccoli flowerets -- coarsely chopped or broken up
1/2 cup light mayonnaise -- (use half nonfat plain yogurt for a lighter salad)
1/8 tsp curry powder
1/4 tsp green curry powder
3-4 drops coconut extract -- I just dripped them off a 1/4 teaspoon - DON'T over-do it with the coconut flavor
1/2 cup cooked chicken breast half

Stir together tortellini, grapes, celery and onion in a medium bowl.

Mix mayonnaise and curry together, then carefully fold into salad. Cover and
chill. (I chilled it for about 4 hours til dinner-time).

Makes 6 1-cup servings.

Per Serving: 95 Calories; 5g Fat; 1g Dietary Fiber



Edited by: PERSISTENCEMIMI at: 7/30/2009 (12:31)
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5/25/09 9:10 A

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www.bestindiancuisines.com/index.sht
ml


Edited by: PERSISTENCEMIMI at: 7/21/2009 (08:20)
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DAFFODILS_FOR_U Posts: 294
5/12/09 10:18 P

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thanks for the websites

 
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4/22/09 12:30 P

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ttt

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PERSISTENCEMIMI Posts: 11,245
2/12/09 6:46 A

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Recipes for Chana Dal (scroll down)

www.mendosa.com/chanadal.html

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2/11/09 9:10 P

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Great Website
Includes cooking videos

showmethecurry.com/

Edited by: PERSISTENCEMIMI at: 2/12/2009 (07:05)
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23 member's cookbooks of Indian recipes

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e=%2Fcookbooks.php&q=Indian+recipes&R>Search=Search&Searcht=Search


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Fat free Indian recipes

www.fatfree.com/recipes/indian/

Vegetarian Indian recipes

www.sysindia.com/kitchen/

555 Indian and healthy recipes

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Healthy Indian vegetarian recipes

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Edited by: PERSISTENCEMIMI at: 9/29/2008 (08:02)
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9/29/08 7:06 A

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Red Lentil Dal with Charred Onions
Posted by TEXASGOLFER

Easy and delicious

Serve over brown rice with a side of broccoli.


1 tablespoon olive oil, divided
1 medium onion, cut into 1/4-inch-thick slices
1 teaspoon mustard seeds
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 whole clove
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1 dried hot red chile
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
4 cups organic vegetable broth (such as Swanson Certified Organic)
1 cup dried small red lentils
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice

Heat 1 teaspoon oil in a large heavy cast-iron skillet over medium-high heat. Add onion to pan; cook 2 minutes or until charred. Carefully turn over onion, and cook an additional 4 minutes or until blackened and charred. Remove from heat. Coarsely chop; set aside.

Combine mustard seeds, coriander seeds, cumin seeds, and clove in a small skillet over medium heat. Cook 1 1/2 minutes or until fragrant, stirring frequently. Remove from heat. Combine mustard mixture, cinnamon, cardamom, and chile in spice or coffee grinder. Pulse until ground.

Heat remaining 2 teaspoons oil in a small Dutch oven over medium-high heat. Add ginger and garlic to pan; sauté 1 minute. Stir in spices; sauté 1 minute. Add broth, lentils, and tomato to pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Uncover; add onion, and cook 10 minutes. Stir in cilantro and juice.



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8/10/08 2:49 P

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Tahiri - Indian vegetable pilaf

I've made this recipe yesterday and it was delicious.
it makes enough pilaf for the whole week.
I added to the dish diced chicken rotiserrie when the pilaf was done.
Turkey sausage can be added too, if desired, or any other meat, to get in the protein and make it a whole meal.

INGREDIENTS

2 cups basmati rice (I used brown basmati rice)
1/4 cup olive oil (I used 2 TBS.)
1 teaspoon whole cumin seeds
1 potato, peeled and diced
1 carrot, peeled and diced (I added 4 carrots)
2/3 cup frozen sweet peas, thawed
1 teaspoon salt (I added 1/2 teaspoon)
1 teaspoon turmerik
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon hot paprkika
1 teaspoon grated fresh ginger
1/2 cup chopped cilantro
1/2 hot pepper, seeded and chopped fine
2 garlic cloves, minced
3 cups chicken stock

METHOD

1. Rinse well the rice and let it dry for one hour
2. Heat oil in medium heavy pot and fry the cumin seeds for 5 seconds.
Add the potato, carrot and sweet peas and keep sauteing 3 more minutes while stirring.
3. Add the rice, spices, cilantro, hot pepper and garlic and ginger and saute for 3 minutes more.
4. Add the chicken stock, bring to a boil.
Simmer for 20 minutes.
5. Take off the heat and leave the lid on for 10 minues.
6. Add any cooked meat, if desired, stir and serve.


Edited by: PERSISTENCEMIMI at: 9/21/2008 (09:12)
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Spinach pakora
I got this recipe from a great cook

1-2 pounds spinach
Little water
1 1/2 TBS. Jeeara(roasted cumin seeds)
1/2 teaspoon black mustard seeds
1 cup garam flour

Mix all and saute in oil the spinach patties
Oil should be very hot.

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8/10/08 1:53 P

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Sabjie (Sabzi)
with peas or green beans or canned chickpeas
I got this recipe from a great cook
If using 5 pounds frozen green beans, boil first 4 mintes.
If using fresh cut green beans do not boil them.

2-3 large sweet onions, chopped
3-5 TBS. olive oil
1/2 teaspoon salt
2-4 red peppers, largely chopped

Chopp 2-3 chopped onions to large pieces. Suate with olive oil until soft on high heat, open and close lid method. Add salt.
When onions are sofr, add 2-4 red peppers, chopped to large pieces.
Cook on medium heat (# 3)for about 45 minutes.


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8/10/08 1:35 P

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Best Alo Gobi (cauliflower and potatoes)
I got this recipe from a great cook

6 potatoes, sliced or cubes (use only red potatoes)
1 cauliflower, sliced
Salt to taste
2 TBS. butter
2 bay leaves
1/4 - 1/2 teaspoon turmerik
6 whole cloves
1 teaspoon whole cumin dry seeds, not roasted
2 TBS. chopped fresh dill
1/2 teaspoon
4 cloves garlic, minced (garlic is added always last to prevent bitterness)

Boil 6 red potatoes, leave lid tiny open.Cook on high heat until almost soft. Turn off heat, cover and let stand for 15 minutes.
In the meantime, saute 2 huge sweet onions, chopped, in 2 TBS. butter. When soft, add salt and sliced cauliflower.
Cook on high heat until softer. Turn heat off, close lid and let it stand 5-10 minutes.
Peel the potatoes and slice them.
Add to the pot bay leaves, turmerik, cloves, cumin,dill, potatoes.
Add a little olive oil, salt, if needed, black pepper, garam masala and saute all in high heat.
Add garlic in the last 2-3 minutes.
Once garlic is in, mix well with a wooden spoon. Turn off heat.


Edited by: PERSISTENCEMIMI at: 8/10/2008 (13:34)
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Alo Gobi recipe

Aloo Gobi Recipe

Ingredients :


Cauliflower 1
Potatoes 4
Onion 1 Not chopped lengthwise.
Ginger,Garlic paste 1 Tsp.
Salt According to taste.
Tumeric 1/2 Tsp.
Cumin Powder 2 Tsp.
Coriander Powder 2 Tsp.
Red Chilli Powder 2 tsp.
Garam Masala 1 Tsp.
Cilantro Few springs for Garnishing.
Oil 1 Tbsp.

Method :

Seperate the florets from Cauliflower. Wash & drain.
Cut Potatoes into Chunks.

Heat Oil in a Pan , add Onions & fry till translucent.
Add ginger, garlic Paste, stir, Mix in Potatoes , cover to cook.

When the Potatoes are half done , add the flowrets,
tumeric & salt. Cover to Cook. Open afer a few minutes,
add all the dry powders & mix. Garnish with Cilantro leaves
& Serve hot with Breads, Rice, Rotis or as a side dish.



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8/8/08 7:16 P

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Vegetables (and chicken sausages) in curry sauce

I've made this dish today, for the whole week, and it's so delicious.

Notes!
1. I added 5 fully cooked chicken sausages, sliced, to the dish
2. I doubled the original recipe
3. I'll add much less cayenne spice next time. It was really hot
4. The combination of all the spices is wonderful

3 TBS. olive oil (I used 2TBS.)
2 medium onions, chopped fine (I used 2 large onions)
4 oz. can tomato sauce
6 strings of parsley, chopped ine
1/2 teaspoon salt
1/2 teaspoon ground turmerik
1/2 teaspoon curry powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground hot paprika or cayenne (I'll use less next time. It was too hot)
1/2 teaspoon ground ginger
6 TBS, frozen or canned peas (I used frozen peas)
2 cups water
4 potatoes

1. Heat the oil in the pot and saute the onions until golden
2. Add tomato sauce and parsley and continue to saute 2-3 minutes
3. Add all the spices, peas and water
Bring to a boil, lower heat and simmer for 20 minutes
4. In the meantime, peel the potatoes and slice them.
Add to the pot and cook 20 minutes longer
I added the chicken sausages with the potatoes at the same time

Serve over rice (I didn't because this dish has potatoes in it)



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www.indiacurry.com/

Edited by: PERSISTENCEMIMI at: 7/30/2008 (18:34)
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6/13/08 3:47 P

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WW recipe board, posted by CrissyBear

Here's one of my favorites. It's a very mild Indian recipe so add more spices if you want more heat. Serve it as a main course over basmati rice or as a side dish to almost any meal.

Indian Potatoes, Cauliflower, and Peas

1 Tablespoon vegetable oil
1 pound russet potatoes -- peeled and cut into 1/2-inch pieces
1 tablespoon minced fresh ginger
4 cups cauliflower flowerets -- cut into bite size pieces
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/2 cup water
1/2 cup frozen peas -- thawed

Heat oil in large nonstick skillet, medium heat. Add potatoes and ginger; saute until potatoes are lightly browned, about 3 min. Mix in cauliflower, then salt, turmeric, chili powder, and paprika; saute 5 minutes. Add 1/2c. water; cover and simmer until vegetables are tender, about 10 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.

Yields: 4 servings

Per Serving: 161 Calories; 4g Fat (20.2% calories from fat); 5g Protein; 29g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 326mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.

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5/17/08 3:06 P

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Indian lamb shanks

4-6 lamb shanks
3 large onions, chopped into big pieces
2 lemons, with peel, sliced (the lemon makes the lamb tender and also take away the strong aroma of lamb)
3 bay leaves
1 tsp. salt
1/4 tsp. margoram
12 whole cloves
1/2 tsp. black pepper
1/2 tsp. paprika
1/2 tsp. crushed red pepper
Chopped cilantro or parsley when serving
5 garlic cloves, minced

Pre-heat oven to 375 degrees.
On a bottom of large glass pan lay the garlic, onions, lemons, bay leaves and salt.
Add spices over the lamb shanks.
Bake it for 1 1/2 hours. Take out the lamb and turn the pices over to the other side.
Continue cooking until lamb is done.

Total cooking time is about 3 1/2-4 hours



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5/17/08 8:04 A

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Vegie Karma (potatoes, peas and carrots)

6 RED potatoes
3 TBS. olive oil
1 chopped sweet onion
4 carrots, sliced
2 bags of frozen peas
1 teaspoon dried cumin seeds
4 whole cademon seeds
1 cup whole milk
3 TBS. flour
4 garlic cloves, chopped
1/2 tsp. ground black pepper
2 tsp. garam masala
One 6 oz. tomato paste (the other version is to make it with cream instead of the tomato paste)
1/4 cup water

Boil 6 potatoes on high heat until almost soft, still alittle firm (about 15 minutes of cooking).
Leave the lid a little open while boiling.
Turn off heat, close lid and set aside for 10 minutes.

Heat 3 TBS. olice oil on high heat, add 1 chopped onion and cook until onions are soft, but not brown.

Add the carrots, cook on high heat for couple of minutes. Turn off heat and close lid for 5 minutes.

Add 2 bags of frozen peas, 1 tep. cumin seeds, 4 whole cardemon seeds, and cook on high heat with the lid close for 5 minutes.

Mix together the milk and flour, until smooth.
Add it to the pot.

Add the cooked potatoes. Turn heat off, open lid, and let stay for 5-10 minutes, while stirring occationally with a wooden spoon.

Add the garlic, black pepper, garam masala, tomato paste and water. Mix well.
Blend nicely and add salt if needed.

Continue to cook, covered on LOW heat, mixing occationally, for about 10 minutes.
Turn off heat and let stay for about 15 minutes more.




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5/14/08 6:27 P

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Curried Couscous Chicken Salad
Posted by CrissyBear, WW recipe board

Serves: 4
(Serving size: 1 cup -- 256 Calories 5g Fat 3g Fiber)

3/4 cup water
2/3 cup uncooked couscous
1/2 tsp salt
1/2 tsp curry powder
1 cup cubed cooked chicken breast
1/2 cup drained canned chickpeas
1/2 cup chopped red cabbage
1/4 cup sliced green onions
1/4 cup thinly sliced celery
1 tsp grated orange rind
1/3 cup fresh orange juice
2 tsp olive oil
1/4 tsp black pepper

Bring water to a boil in a medium saucepan; stir in couscous, salt, and curry powder. Remove from heat. Cover and let stand 5 minutes. Fluff with a fork. Add chicken, chickpeas, cabbage, green onions, and celery.

Combine orange rind, orange juice, oil and pepper, stirring well with a whisk. Pour over couscous mixture, and toss well. Serve immediately, or cover and chill.




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5/1/08 6:11 P

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Palak Paneer (with spinach and ricotta cheese)

I got this recipe from a great cook

Ingredients

Part-skim ricotta cheese, 30 ounces large container
2 large vidalia (sweet) onions, chopped coarsely
4 packages- 10 ounces each of frozen chopped spinach or 2 packages - 22 ounces bags of fresh spinach
2-4 TBS. canola oil
3 1/2 tsp. geera(ground roasted cumin seeds)
1 tsp. salt (or to taste)
1 1/2 tsp. garam masala
1/2 cup whole milk
2 Tbs. flour

Method

1. Cook on high, in the microwave, the riccota cheese and discard the liquids (about 7 minutes).
Let it cool. Cut it up to small pieces (dumpling size)
2. Roast cumin seeds on high heat, cool a little and grind them
3. Saute on high heat the onions (1-2 minutes), until a little soft, add the frozen spinach and cook for about 5 minutes. Stir occationally.
Add 2-4 TBS. canola oil (or 1/3 cup)
Cover with lid and cook on high for about 30 minutes, stirring occationally.
4. Add the geera, salt, garam masala. Mix well, lower the heat, cover with lid, and continue cooking for about 30 minutes more.
5. When the mix is creamy, 5 minutes before the end, mix together the milk and flour and add to the pot.
The flour mix shouldn't be cooked more than 5 minutes.

With either vegetable or canola oil (additional oil), fry the ricotta cheese only on one side. Put on paper towel to drain.

Mix the spinach with the cheese. Refrigirate.



Edited by: PERSISTENCEMIMI at: 5/1/2008 (18:10)
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4/25/08 10:46 A

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Indian rice pudding

This is a rich dessert, but once in a while I like to eat it.

I got this recipes from a great cook.
DELICIOUS!

1. The sugar can be replaced with half sugar, half splenda (Splenda new product).
2. I never tried it with fat free or 1% milk, but it will be a good to experiment it.
3. I cant believe it's butter will also works, instead of butter.

10 cups whole milk (see note above)
2 cups sugar (see note above)
1 1/2 cups white basmatti rice or Jasmine rice, or any rice
3 TBS. butter (see note above)
12 whole cardemons (green pods)
Pinch of saffron (18 fine threads)
1/2 cup silvered raw almonds (optional)

In a non stick large pot heat the milk on high heat until it boils, while stirring occationally.
Reduce the heat and simmer on low heat (make sure it does simmer).
Important!
Simmer with the lid open a little bit (about 1/2 " opening)

After 30 minutes of cooking, add the butter, saffron, cardemons and almonds(almonds are optional)

Total time of simmering on low heat is 1 1/2 hours!
Yes. That long!

After 1 1/2 hours (90 minutes) turn off the heat, close the lid tight, and leave on the stove for 1 more hour.

To avoid the skin on the top, cool it in plastic container for 5 minutes, and then COVER it.
Refrigirate when it's cool enough.



Edited by: PERSISTENCEMIMI at: 4/25/2008 (10:45)
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4/12/08 9:58 A

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Delicious carrots and peas

2 pounds carrots, peeled, washed and sliced
2 pkg. frozen peas (thawed)
1 TBS. garlic and herb seasoning spice
2 TBS. garam masala
2 TBS. olive oil

Put carrots in pan, covered, on high heat. Cook for 3-4 minutes.
Add oil, cook 2 minutes
Add garam masala and garlic. Cover.
Add frozen peas.Cover and cook on high 5 minutes.
Turn off heat. Leave it covered for 5-10 minutes.


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4/11/08 4:10 P

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Courtesy of Cecile

Lentil brown rice pilaf
One serving of original recipe = 1 cup = 3 points.

Pre heat oven to 350 degrees.

In a dutch oven spray with pam add a TBS. olive oil.
Saute 1 cup brown basmati rice for about 7 minutes.
Add 1 cup lentils, 4 garlic cloves, minced, 3 slices fresh peeled ginger (about 1/4 " thick), 1 cinnamon stick and 2 1/2 cups low sodium chicken (or vegetable) broth.
Add 1-2 tsp. of thai red curry paste.
Bring to a boil, stirring to dissolve curry paste.
Take off the heat, cover and bake about one hour in the oven.

Now comes the exciting part!
You can add all sorts of stuff to this recipe to increase the fiber: Chopped onions, vegetables, ademame, raisins, sliced apples,... just use your imagination.....


Edited by: PERSISTENCEMIMI at: 4/11/2008 (16:10)
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4/11/08 11:27 A

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Chicken Tandori

Absolutely delicious!

Marinade together for minimum of 30 minutes or overnight:
My recomendation over night. The chicken will have more moist.

6 thighs and 6 legs (12 pieces all together) chicken WITH the skin (Having the skin makes the chicken more moist. When eating, you can take off the skin)
11 oz. jar, taste of India, Pataks brand (or other) spicy ginger and garlic marinade sauce tandori, mild
About 20 oz. plain fat free or low fat yogurt
salt to taste

Pre-heat oven 375 degrees.
Add 3 garlic cloves, minced to chicken marinade and cook 45 minutes, COVERED.
Take out chicken and turn over all pieces.
Continue cooking 45 minutes more, COVERED.

MIX # 1:
In a pan roast on high heat 2 TBS. cumin seeds. Watch not to burn them. It takes souple of minutes.

Add 1/2 cup marinade sauce (that was cooked with the chicken) and mix with roasted cumin seeds.
Move chicken pieces to baking cookie sheet. Put on the buttom aluminum foil.
Spread mix # 1 over the chicken pieces.

Now BROIL the chicken in oven for about 10 minutes. Check carefully it doesn't burn.

Yummy!

Edited by: PERSISTENCEMIMI at: 4/13/2008 (12:17)
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1/12/08 6:42 P

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Recipe submitted by Diana

Injudra

Ingredients (use vegan versions):

1/2 pound dry brown lentils
1 cup long grain rice (brown ok)
3 - 4 large onions
1/2 cup olive oil
salt, pepper and cumin to taste

Directions:

Use a four quart pan. Boil lentils in two quarts of filtered water. Chop onions and begin sauteing in the olive oil; saute until completely browned (really and truly brown, which will take until the lentils and rice are done). When the lentils begin to get soft, add the rice and spices; cook until the mixture is dry. Pour the onion mixture over the lentils and rice and let the oil seep down through the mixture. Try not to stuff yourself.

Serves: 4-10.

Preparation time: 1 1/2 hr.


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This recipe is my all-time favorite. My 84-year old sister makes this exact recipe for me at least once a week. I recommend it to the world. It is the healthiest and tastiest dish ever. It is especially great with pital vegan bread, or any othr kind of mid-east soft bread. One of my favorite ways to enjoy this delectable dish is to crunch taco chips into little pieces and spread them over the enjudra. Thanks, Diana for the recipe.



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11/12/07 3:33 P

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How to cook a chicken curry in TEN MINUTES

2 SERVINGS

3 tbs. olive oil (I'll used 1 TBS)
1 medium onion, finely chopped
2 cloves garlic, minced
1 green chili, chopped (seeds out for a milder taste, if you wish)
14 oz. (2 chicken breasts) chicken breast, cut to small pieces
1/4 tsp. cumin
1/4 tsp. turkerik
1/4 tsp. coriander
1/4 tsp. garam masala
1/4 tsp. salt
1 tsp. tomato puree
2 TBS. heavy cream

METHOD

Fry onion in olive oil for 1 minute.
Add chicken pieces and continue to fry 5-6 more minutes.
Add garlic and green chili, stir, and cook on medium heat for abour 2-3 miutes until golden-brown.
Add 4 spices and stir.
Add tomato puree garam masala and heavy cream and stir.
Check chicken for readiness by cutting one piece in half, making sure it's not pink. It should break up easily.

Serve over cooked brown basmati rice.


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8/30/07 6:38 P

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CAULIFLOWER WITH POTATOES AND PEAS/ Aloo Gobi Aur Mater

6 servings: 2 points each serving
4 servings: 3 points per serving (border line)


INGREDIENTS

1 tablespoon olive oil
2 medium onions -- finely chopped
1 pound potatoes -- diced into 3/4" pieces
1 1/2 pounds cauliflower, head -- cut into 3/4" pieces, about 1 small head
1/2 teaspoon ground turmeric
1/3 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon sugar
1/2 pound tomatoes -- chopped, about 2 medium
1 cup peas, frozen
1/2 teaspoon garam masala

METHOD

Heat oil in wok or deep frying pan over medium heat.

Add onions and fry 3-4 minutes until light brown.

Add potatoes and cauliflower and stir. Add turmeric, chili powder, cumin, salt and sugar. Stir and fry 2-3 minutes.

Add tomatoes and peas. Cover, lower heat to medium low, and cook about 20 minutes, until potatoes and cauliflower are soft, stirring occasionally.

Sprinkle with garam masala before serving.

Source: Adapted from _Indian Vegetarian Cooking_ by Sumana Ray

6 servings
Each Serving: 133 Calories; 3g Fat (17.8% calories from fat); 4g Protein; 24g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 406mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

4 servings
Each serving:
200 Calories; 4g Fat (17.8% calories from fat); 7g Protein; 37g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 609mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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PERSISTENCEMIMI Posts: 11,245
6/24/07 8:37 P

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SAUTEED CABAGE
1 WW point per serving

INGREDIENTS:

1 cup shredded cabbage
1/4 cup frozen peas
1/2 tsp vegetable oil
1 tsp cumin seeds
1/4 tsp turmeric powder
1/4 tsp chili powder
Dash of salt
Dash of sugar

DIRECTIONS:

Heat the oil in a pan or frying pan, splutter the cumin seeds in it.
Add ground turmeric and chili powder to the oil & immediately add the shredded cabbage.
Saute' on medium high flame until the cabbage is tender. Season with salt & a dash of sugar.
Stir in the frozen peas and saute' until warmed through.

Number of Servings: 1
NUTRITION INFORMATION:

Servings Per Recipe: 1
Amount Per Serving
Calories: 87.8
Total Fat: 3.4 g
Cholesterol: 0.0 mg
Sodium: 228.2 mg
Total Carbs: 12.8 g
Dietary Fiber: 4.3 g
Protein: 3.7 g


Recipe submitted by SparkPeople user GUDY2SHUZ.



Edited by: PERSISTENCEMIMI at: 6/24/2007 (20:47)
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PERSISTENCEMIMI Posts: 11,245
6/6/07 4:31 P

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INDIAN LAMB CURRY
from Indian recipes for a healthy heart by Mrs. Lakbani
4 servings

per serving:

308 calories
10.5 g fat
fiber: unknown

Ingredients for the spice mixture:
3 tsp. garlic minced
3 tsp. root ginger, minced
2 cups tomatoes, fresh or canned without salt, finely chopped
4 TBS. unsalted tomato paste
1/8 tsp. ground turmerik
4 tsp. ground coriander
2 tsp. cumin
1 tsp. garam masala
1/2 tsp. salt (optional)
1/4 tsp. red chili powder (optional)
****************************************
***
2 TBS. canola oil
1/2 cup onions, quartered and finely sliced
1 pound leg of lamb, visible fat removed & cut into 16 cubes, approx 4 ounces per serving
3 cups water
3/4 pound potaotes, peeled & cut into 16 pieces
1 TBS. lemon juice
1/4 cup cilantro

METHOD

1. In a bowl, assemble the spice mixture ingredients.
2. In a large saucepan, heat oil and saute onions until golden brown.
Discard 1 TBS. oil.
3. Add spice mixture from the bowl, mix well and cook for 5 minutes, storring occasionally.
4. Add lamb, mix, lower heat slightly, cover and cook for 15 minutes, stirring occasionally.
Add a little water if the mixture gets too dry.
5. Add 3 cups water, mix, cover, and bring to boil.
Lower heat and simmer for 15 minutes.
6. Add potatoes and cook for 15 minutes, or until the potatoes are done.
If the curry becomes too dry, add a little water.
7. Add lemon juice, mix, garnish with cilantro and serve.

Healthful Tips:
Cook this curry in advance, cool, and refrigirate for at least 3 hours or overnight.
Skim off any set fat, reheat and serve.


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CASHEWKITTY's Photo CASHEWKITTY Posts: 1,109
5/22/07 11:36 P

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INDIAN VEGETARIAN RICE AND VEGETABLES
A MEAL FOR THE WHOLE WEEK! Just add a salad and fresh fruit for dessert.

I went today to the new Indian grocery store, and the owner, who's vegetarian, gave me this recipe that she and her family love.

INGREDIENTS

Any vegetables that you have on hand as:
Cauliflower, Broccoli, Carrots, Celery, Red and green pepppers, onion, zucchini, tomato, potato, frozen peas.....etc.... You can make it with only 3 vegetables , if you wish.
I used a little from each vegetable I had at home, and chopped it fine in the food processor.
1 1/2 cups Basmati rice
2 1/2 cups water (or more, if necessary)
1 TBS. butter
1 TBS. olive oil (or other oil)
1 bay leaf
1 small cinnamon stick
3-4 whole-cloves
salt to taste
1 teaspoon Biryani Pulav Masala
1 teaspoon Ginger garlic Paste Puree (I bought Priya brand, 8.88 oz jar)

METHOD

1. Chop fine all vegetables in food processor

2. Heat butter and oil, add cinnamon stick, cloves, Bay leaf, and Garlic paste puree. and all vegetables.
Saute for couple of minutes on medium-high heat.

3. Add rice and Biryani Pulav Masala, and saute couple more minutes.

4. Add water and simmer about 25 minutes until rice is done.
If necessary, add more water.

NOTES!
1. It's BEST to make it in an electric RICE COOKER.
2. Next time I'll add more volume of vegetables.
3. I added to the recipe two cans (19 oz. each) of Cedar Chick Peas (Garbanzo beans), rinsed well to complete the protein We liked very much the addition of Garbanzo beans.

DELICIOUS!!!


PERSISTENCEMIMI Posts: 11,245
5/19/07 9:35 P

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Rachel Ray was on the TV while I exercised and she presented a great
INDIAN CHICK PEA SOUP. EASY AND VERY QUICK

Here it is:

In the food processor mix 2 cans of Chick peas (drained) with 2 garlic cloves, and one medium onion.
Add 1 tsp. Cardamon ( or cinnamon, if you don't have Cardamon), 1 tsp. turmeric, and 1 tsp. cumin). Chop all.

In a soup pot put a little olive oil ( I'll use 2 tsp. ) and saute a little the Chick pea mixture.

Add large can of low sodium Chicken broth. and large can of FIRE ROASTED diced tomatoes.
Add black pepper and salt to taste.
Mix together and simmer for about 5 minutes.
DONE!
How divine!



I'll celebrate 10 years of maintenance on July 2nd, 2014!

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PERSISTENCEMIMI Posts: 11,245
5/11/07 12:02 A

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INDIAN VEGETARIAN RICE AND VEGETABLES

A MEAL FOR THE WHOLE WEEK! Just add a salad and fresh fruit for dessert.

I went today to the new Indian grocery store, and the owner, who's vegetarian, gave me this recipe that she and her family love.

INGREDIENTS

Any vegetables that you have on hand as:
Cauliflower, Broccoli, Carrots, Celery, Red and green pepppers, onion, zucchini, tomato, potato, frozen peas.....etc.... You can make it with only 3 vegetables , if you wish.
I used a little from each vegetable I had at home, and chopped it fine in the food processor.
1 1/2 cups Basmati rice
2 1/2 cups water (or more, if necessary)
1 TBS. butter
1 TBS. Olive oil (or other oil)
1 bay leaf
1 small cinnamon stick
3-4 whole-cloves
Salt to taste
1 teaspoon Biryani Pulav Masala
1 teaspoon Ginger Garlic Paste Puree (I bought Priya brand, 8.88 oz jar)

METHOD

1. Chop fine all vegetables in food processor

2. Heat butter and oil, add cinnamon stick, cloves, Bay leaf, and Garlic paste puree.
Saute for couple of minutes on medium-high heat.

3. Add rice and Biryani Pulav Masala, and saute couple more minutes.

4. Add water and simmer about 25 minutes until rice is done.
If necessary, add more water.

NOTES!
1. It's BEST to make it in an electric RICE COOKER.
2. Next time I'll add more volume of vegetables.
3. I added to the recipe two cans (19 oz. each) of Cedar Chick Peas (Garbanzo beans), rinsed well to complete the protein. We liked very much the addition of Garbanzo beans.

DELICIOUS!!!



I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


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CASHEWKITTY's Photo CASHEWKITTY Posts: 1,109
5/10/07 5:53 P

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You're more than welcome to add your own healthy recipes

Number of servings
Size of one serving (example: 1 cup)
WW Flex points per serving
Core plan recipes
Or nutrition information
are appreciated !

TO HEALTH!

Bon Apetite

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