Author: Sorting Last Post on Top ↓ Message:
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
1/8/10 9:56 A

My SparkPage
Send Private Message
Reply
Bhuna Hua Jhinga (Poached Shrimp in a Slow Cooked Onion Sauce)
Adapted from 660 Curries, Raghavan Iyer

2 T vegetable oil
1/3 cup minced ginger
8 cloves garlic, minced
1 lb red onions, thinly sliced and fried down in (additional) 2 T vegetable oil on medium heat (30 minutes or more)
2 T tomato paste
2 t amchur powder (mango)
2 t ground coriander
1 t ground cumin
1/2 - 1 t black salt
1/2 t turmeric
1/2 t cayenne or paprika, to heat tolerance
2 T brown sugar (omit for p1 and use splenda brown sugar for p2))
1 lb shrimp, peeled and deveined but tails left on
2 T chopped cilantro

First prepare the onions by slowly caramelizing them in a large, deep skillet over medium heat. Scrape out of pan and set aside when done. Re-use the same pan.

Heat the oil over medium heat. Add the ginger and garlic and fry until golden brown and fragrant, 1-3 minutes. Add it to the onions and transfer the entire mass to a blender. Add 3/4 cup water and the tomato paste. Puree to make a thick paste. Transfer the paste back into the skillet. Pour 1/4 cup water into the blender and swish it around--add this water to the pan.

Add the amchur powder, coriander, cumin, black salt, turmeric and cayenne/paprika. Bring the pan to a simmer over medium heat and cover it. Simmer, covered, for 7 minutes, stirring occasionally. After 7 minutes, add another 1/2 cup water into the pan and re-cover it. Simmer, covered, another 8-10 minutes, stirring occasionally.

Pour another 1/2 cup of water into the sauce and stir it in. Simmer, covered, again for 8-10 minutes. The sauce will thicken, and the oil in the sauce may separate, which is fine, desired even (mine never seemed to separate much by my standards, but it tasted fine). Add the brown sugar, if using, to taste.

Add the shrimp and stir. Cover the pan and poach the shrimp in the sauce, until curled and salmon-orange, 8-10 minutes. Stir occasionally. Sprinkle with cilantro. Serve with ww pita or brown rice.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
3/5/09 1:09 A

My SparkPage
Send Private Message
Reply
Lemon Chicken (Nimbu Wali Murgh)

2 tbsp butter
1 tbsp oil
4 skinless bone in chicken thighs (or any chicken cut)
juice of 2 lemons
1/4 cup water
2 - 4 tsp warm spice mix (garam masala)
table salt to taste

1. In a large nonstick skillet, heat the butter and oil. Add the chicken and cook for 3 - 4 minutes per side or until each side is well browned.

2. Add the lemon juice and water. Reduce heat to medium, cover, and cook until the chicken is done, about 7 minutes (depending on the thickness of the cut).

3. Remove the cover and increase the heat to high. Add the spice mix and salt. (If you like your dish milder, add only 2 tsp of garam masala). Mix well. Cook until all the water has dried off. Serve hot.

Serves 4. Serve warm, garnished with minced cilantro and thinly sliced lemons.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
3/5/09 1:04 A

My SparkPage
Send Private Message
Reply
Chili Garlic Sauce

2 tbsp vegetable oil or sesame oil
4 dried red chilies
6 fresh garlic cloves, minced
2 tbsp white vinegar
1/4 cup canned tomato sauce
pinch of sugar (splenda)

1. Heat the vegetable oil in a small skillet. Add the red chilies and saute for about 1 minute or until they begin to change color. Remove the chilies from the skillet and drain on a paper towel. Reserve the oil in the skillet.

2. Add the garlic to the skillet and saute for 30 seconds. Add the vinegar and tomato sauce and bring to a slow boil.

3. Remove from heat. Add the sugar and let cool for about 10 minutes.

4. In a spice grinder, grind the fried red chilies to a fine powder. Add to the tomato sauce; mix well. Refrigerate, covered, until ready to use.

Yields 1/4 cup. Keeps for a week in the refrigerator.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
3/5/09 12:54 A

My SparkPage
Send Private Message
Reply
Mint Chutney

2 packed cups fresh mint
1-inch piece fresh gingerroot, peeled and coarsely chopped
3 tbsp lemon juice
3 serrano green chilies, seeded and coarsely chopped
1 small red onion, peeled and coarsely chopped

Combine all the ingredients in a food processor. Blend to a fine paste. Transfer to a bowl. Refrigerate, covered, until ready to serve.

Yield 1 cup.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
3/5/09 12:50 A

My SparkPage
Send Private Message
Reply
Pineapple Chutney

1 (14 ounce) can pineapple chunks, drained
1 tbsp grated fresh gingerroot
4 tbsp sugar (use splenda)
1 tbsp vegetable oil
1/2 tsp fennel seeds
1/2 tsp cumin seeds
2 dried red chilies, roughly pounded
pinch of salt to taste

1. In a bowl, combine the pineapple, ginger, and sugar. Set aside.

2. In a small skillet, heat the vegetable oil. Add the fennel, cumin, and red chilies. Saute for about 1 minute or until the spices begin to sizzle.

3. Remove from heat. Pour over the pineapple-ginger mixture and mix well. Transfer to a food processor and grind to a coarse paste.

4. Transfer to a covered container and refrigerator until needed.

Yield 1 cup. Serve this with pork, turkey or as a topping for dessert. This chutney will keep for 3 - 4 days, refrigerated.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
3/5/09 12:42 A

My SparkPage
Send Private Message
Reply
Carrot Chutney (Gajar Ki Chutney)

1 1/2 cups shredded carrot
1 tsp grated gingerroot
water as needed
1 tsp red chili powder
table salt, to taste
1 tbsp liquid honey
2 tbsp fresh lemon juice

In a deep pan, bring the carrots, ginger, and 1 cup of water to boil. Reduce heat and cook until the carrots are tender, about 3 - 4 minutes. Drain and let cool for about 20 minutes. Add the red chili powder, salt, honey, and lemon juice; mix well. Refrigerate until needed.

Yields 1 cup. Serve this as an accompaniment to any meal for an added punch. Keeps for 2 - 3 days in the refrigerator.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
3/5/09 12:13 A

My SparkPage
Send Private Message
Reply
Green Chili and Coconut Chutney

1 cup shredded coconut
4 serrano green chilies
1-inch piece fresh gingerroot, peeled
1 tbsp fresh lemon juice
1 tbsp minced cilantro
1 tbsp plain yogurt (optional)
water as needed
1 tbsp vegetable oil
1/2 tsp mustard seeds
2 dried red chilies, roughly pounded
4 fresh curry leaves

1. In a blender, puree the coconut, green chilies, ginger, lemon juice, cilantro, yogurt, and 1/2 cup of water to a smooth paste. Transfer to a nonreactive container with a lid and set aside.

2. In a small skillet, heat the vegetable oil. Add the mustard seeds, red chilies, and curry leaves. In less than 1 minute the mustard seeds will start to sputter. Remove from heat and pour over the coconut chutney.

3. Mix well. Refrigerate, covered, until needed.

Makes 1 cup. Keep refrigerated up to 4 days. Serve as a topping for grilled fish.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
3/5/09 12:05 A

My SparkPage
Send Private Message
Reply
Mint Cilantro Chutney

1 packed cup cilantro
1/2 packed cup mint
2 serrano green chilies, roughly chopped
2 fresh garlic cloves
table salt to taste
2 tbsp fresh lemon juice

Blend all the ingredients in a food processor to a smooth paste. To aid in the blending process, you can add 1 tbsp of water if needed. Chill about 30 minutes. Serve as a dipping sauce, salad dressing or as a topping for grilled meats or seafood. This will keep for 4 days refrigerated.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
3/4/09 11:52 P

My SparkPage
Send Private Message
Reply
Stuffed Bread (Paratha)

2 cups whole wheat flour, plus extra for dusting
4 tbsp semolina
1 1/2 tsp table salt
6 tbsp melted clarified butter
1 batch of your choice of filling (recipes to follow)

1. In a bowl, combine the wheat flour, semolina, salt, and 2 tbsp of the butter. Slowly add the water, kneading the flour as you go. Make a dough, kneading for at least 10 minutes. The final dough should be soft and pliable. It should not be sticky; otherwise it will not roll out well.

2. Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes. While the dough is resting, prepare the filling of your choice.

3. Roll the dough into a log. Cut into 8 equal portions. Lightly dust a clean work surface with flour. Lightly grease your hands with oil (or dust with flour). Take 1 portion of dough and roll it into a ball between the palms of your hands, then flatten the ball. Place it on the prepared surface. Use the rolling pin to roll it out into a circle about 5 -6 inches in diameter.

4. Lightly brush the surface of the dough circle with the butter and add 1 tbsp of the filling to the center. Bring the sides together and pinch them together to seal, forming a ball. Flatten lightly and dust very lightly with flour.

5. Lightly dust the work surface with flour again, and roll out the flattened ball until it is about 5 - 6 inches in diameter.

6. Heat a griddle on medium heat. Brush it lightly with butter and add the paratha to the griddle. Cook for about 2 minutes or until the bottom of the paratha begins to blister. Brush the top lightly with butter and flip over. Cook for 2 minutes.

7. Remove the paratha from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the parathas are cooked. Serve hot.

Serves 4. Serve with plain yogurt.

Be careful when you roll the bread; be gentle so that the filling does not break out of the dough.

Fillings:

Cauliflower Stuffing (Gobi Ka Paratha)

Florets of 1 small cauliflower
water as needed
1 tbsp minced cilantro
1-inch piece fresh gingerroot, grated
1 tsp red chili powder
1 tsp carom seeds
vegetable oil for greasing

Using either the grater disk of a food processor or a box grater, grate the cauliflower. Squeeze handfuls of cauliflower over the sink to squeeze of any moisture. Place the cauliflower in a bowl. Add the cilantro, ginger, red chili powder, and carom seeds; mix well. Be sure to squeeze out all the excess water from the grated cauliflower.

Green Peas Stuffing (Hare Matar Ka Paratha)

1 cup peas (fresh or frozen and thawed)
water as needed
1 tbsp minced cilantro
1 tsp red chili powder
table salt to taste
vegetable oil for greasing

Boil the peas in water for 10 minutes or until tender. Drain well. Place the peas into a bowl along with cilantro, red chili powder, and salt; mash well.


***You can make parathas ahead of time to save some time later. Prepare the parathas as directed and fry them lightly until they are half cooked. Then refrigerate until you are ready to finish them. Fry them until done and serve.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
3/4/09 11:36 P

My SparkPage
Send Private Message
Reply
Spinach Bread (Palak Ka Paratha)

1 cup frozen, chopped spinach
2 cups whole wheat flour, plus extra for dusting
2 tbsp semolina
1 1/2 tsp table salt
6 tbsp melted clarified butter
water, as needed
vegetable oil for greasing

1. In a enough water to cover, boil the spinach until wilted. Drain. Set aside to cool.

2. In a bowl, combine the spinach, wheat flour, semolina, and salt; mix well. Add 2 tbsp of the butter. Add the water slowly, kneading the flour as you go. Make a soft dough, kneading for at least 10 minutes. The final dough should be soft and pliable. It should not be sticky; otherwise it will not roll out well.

3. Cover the dough with plastic wrap and let it sit for 30 minutes.

4. Roll the dough into a log and cut it into 10 equal portions. Lightly dust a clean work surface and rolling pin with flour.

5. Lightly grease your hands with oil. Take 1 portion and roll it into a ball between the palms of your hands, then flatten the ball. Place it on the prepared surface. Use the rolling pin to roll it out into a circle about 5 - 6 inches in diameter.

6. Lightly brush the surface of the dough circle with the butter and fold the circle in half. Brush again with the butter and fold in half again to form a triangle.

7. Lightly dust the work surface with flour again, and roll out the triangle of dough until the base of the triangle is about 5 - 6 inches wide.

8. Heat a griddle on medium heat. Brush it lightly with butter and add the paratha to the griddle. Cook for about 2 minutes or until the bottom of the paratha begins to blister. Brush the top lightly with butter and flip over. Cook for 2 minutes.

9. Remove the paratha from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the parathas are rolled out and cooked. Serve hot.

Serves 4.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
3/4/09 10:22 P

My SparkPage
Send Private Message
Reply
Mint Flavored Bread (Pudina Paratha)

2 cups whole wheat flour, plus extra for dusting
4 tbsp semolina
2 tbsp dried mint
1 1/2 tsp (or to taste) table salt
8 tbsp melted clarified butter
water as needed
vegetable oil for greasing

1. In a bowl, combine the wheat flour, semolina, mint, salt, and 4 tbsp of the butter. Add the water slowly, kneading the flour as you go. Make a soft dough, kneading for at least 10 minutes. The final dough should be soft and pliable. It should not be sticky; otherwise it will not roll out well.

2. Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes.

3. Roll the dough into a log and cut it into 10 equal portions. Lightly dust a clean work surface with flour.

4. Lightly grease your hands with oil. Take 1 portion of the dough and roll it into a ball between the palms of your hands, then flatten the ball. Place it on the prepared surface. Use a rolling pin to roll it out into a disk about 5 -6 inches in diameter.

5. Lightly brush the disk with the butter and fold it in half. Brush again with the butter and fold in half again to form a triangle.

6. Lightly flour the work surface again, and roll out the triangle into a triangle about 5 -6 inches in diameter at the base.

7. Heat a griddle on medium. Brush it lightly with butter and add the paratha to the griddle. Cook for about 2 minutes or until the bottom of the paratha begins to blister. Brush the top surface lightly with butter and flip over. Cook for 2 minutes.

8. Remove the paratha from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the parathas are rolled out and cooked. Serve hot.

Serves 4.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
3/4/09 10:14 P

My SparkPage
Send Private Message
Reply
Chickpea Flour Flatbread (Missi Roti)

1 cup chickpea flour
1 cup whole wheat flour, plus extra for dusting
1 1/2 tsp (or to taste) table salt
1 tsp carom seeds
1/2 tsp red chili powder (optional)
water, as needed
vegetable oil for greasing
4 tbsp melted clarified butter

1. In a bowl, combine the chickpea flour, wheat flour, salt, carom seeds, and red chili powder; mix well. Add water, a little bit at a time, kneading constantly. Continue kneading for at least 10 minutes or until you get a soft and pliable dough. The dough should not be sticky.

2. Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes.

3. Lightly dust a clean surface with flour. Roll the dough into a log. Cut into 12 equal portions.

4. Lightly dust the rolling surface and rolling pin with a bit more flour. Lightly grease your hands with oil (or dust with flour). Take 1 portion of dough and roll it into a ball between the palms of your hands, then flatten the ball. Place it on the prepared surface. Use the rolling pin to roll it into a circle about 5 -6 inches in diameter. Cover with a damp cloth or plastic wrap until ready to fry. Continue until all the portions are rolled out.

5. Heat a dry griddle on medium heat. Pick up the circle of dough (keeping the remaining circles covered), shake off any extra flour, and place on the griddle. Small blisters will begin to appear on the surface in about 1 minute. Flip the dough over and cook on the other side for 1 more minute. Brush lightly with butter and flip over once more.

6. Remove the flatbread from the heat and place in a paper towel or a cloth napkin and keep covered until ready to serve. Continue until all the rotis are cooked. When you are ready to serve, brush with a little bit more of the butter. Serve hot.

Serves 4.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
3/4/09 10:06 P

My SparkPage
Send Private Message
Reply
Simple Indian Bread (Chapati)

2 cups whole wheat flour, plus extra for dusting
1 tsp table salt
3/4 cup warm water
vegetable oil for greasing
2 tsp melted clarified butter

1. In a bowl, combine the flour and salt. Add the water slowly, kneading as you go. Make a soft dough, kneading for at least 10 minutes. The final dough should be soft and pliable. It should not be sticky, otherwise it will not roll out well.

2. Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes.

3. Lightly dust a clean work surface with flour. Roll the dough into a log about 8 inches long. Cut into 12 equal portions and cover again with a damp cloth or plastic wrap.

4. Lightly dust the rolling surface with a bit more flour. Lightly grease your hands with oil. Take 1 portion and roll it into a ball between the palms of your hands, then flatten the ball. Place it on the prepared surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter. Cover with a damp cloth or plastic wrap until ready to fry. Continue until all the portions are rolled out.

5. Heat a dry griddle on medium heat. Pick up a dough circle (keeping the remaining circles covered) and shake off any excess flour. Place it on the griddle. In about 1 minute, small blisters will begin to appear on the surface. Flip it over and cook on the other side for 1 minute.

6. Using a folded cloth to protect your fingers, press down the outer edges of the bread. This will encourage it to puff up. (If this does not happen, do not worry. It takes a good amount of practice to make the chapaties puff up). Remove the chapati from the griddle and place in a paper towel or a cloth napkin and keep covered until ready to serve. Continue until all the chapaties are cooked.

7. When you are ready to serve the chapaties, brush with a little bit of butter. Serve hot.

Serves 4

The chapati dough can be prepared up to a day in advance. Refrigerate the dough, and then let it come to room temperature before proceeding.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/23/09 8:11 P

My SparkPage
Send Private Message
Reply
Mint-Cilantro Chutney (use for dipping sauce, salad dressing, or topping for grilled meats/seafood)

1 packed cup cilantro
1/2 packed cup mint
2 serrano green chilies, roughly chopped
2 fresh garlic cloves
table salt to taste
2 tbsp fresh lemon juice

Blend all the ingredients in a food processor to a smooth paste. To add in the blending process, you can add 1 tbsp of water if needed. Chill for about 30 minutes. Serve as a dipping sauce. This chutney will keep, refrigerated for 4 days.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/23/09 8:04 P

My SparkPage
Send Private Message
Reply
Split Pea and Cheese Curry

1 cup chana dal or yellow split peas, well rinsed
1/2 tsp turmeric powder
1 tsp red chili powder
3 tbsp vegetable oil, divided
1 cup fried Indian Cheese (paneer)
4 cups water
table salt to taste
1 tsp minced garlic
1 small red onion, minced

1. Soak the chana dal in enough water to cover, for 1 hour. Drain and set aside.

2. In a deep pan, combine the turmeric powder, red chili powder, 1 tbsp oil, the paneer, and water. Bring to a boil. Add the chana dal and cook, stirring occasionally. Reduce heat to medium, cover partially, and continue to cook for about 30 minutes or until the dals are very soft. Reduce the heat and simmer for about 8 minutes.

3. Remove from heat and add the salt; mix well with a wooden spoon. Set aside.

4. In a medium sized pan, heat the remaining oil. Ad the garlic and saute for 30 seconds.

5. Add the onions and saute for 7 minutes or until the onions are browned. Remove from heat and add to the dal; mix well. Serve hot.

Serves 4.

For paneer - you can substitute tofu. Or you can use baked ricotta. To bake ricotta: place ricotta cheese in a ovenproof dish. Bake at 350 degrees for 45 minutes. Cut into small pieces.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/23/09 7:53 P

My SparkPage
Send Private Message
Reply
Indian Red Kidney Beans

2 (14 ounce) cans red kidney beans
4 tbsp vegetable oil
2 tsp ginger garlic paste
1 large red onion, minced
2 medium tomatoes, finely chopped
1/2 tsp turmeric powder
1 tsp red chili powder
table salt to taste
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp warm spice mix
water as needed

1. Rinse the kidney beans well and set aside.

2. In a deep pan, heat the oil on medium heat. Add the ginger garlic paste and saute for about 20 seconds.

3. Add the onion and saute for about 5 minutes or until well browned.

4. Add the tomatoes and saute for about 8 minutes our until the oil begins to separate from the mixture.

5. Add the turmeric, red chili, salt, coriander, cumin, and spice mix; mix well. Add the red kidney beans and about 1/2 cup of water. Simmer for about 7 minutes. Remove from heat and serve hot.

Serves 4.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/23/09 7:47 P

My SparkPage
Send Private Message
Reply
Creamy Split Peas

1 cup chana dal or yellow split peas, well rinsed
water as needed
1/2 tsp turmeric powder
3 tbsp vegetable oil, divided
1 tsp minced garlic
1 small red onion, minced
1 tsp cumin seeds
table salt, to taste
1/4 cup heavy cream (sub in evap ff milk or ff half&half)

1. Soak the chana dal in 4 cups of water for 1 hour. Drain and set aside.

2. In a deep pan, combine the turmeric powder, 1 tbsp of the oil, the garlic, and 4 cups of water. Bring to a boil. Add the chana dal and cook for 20 minutes, stirring occasionally. Reduce heat to medium, cover partially, and continue to cook for about 30 minutes or until the peas are very soft. Reduce the heat to a simmer for about 8 minutes or until most of the liquid has dried up. Remove from heat and use a wooden spoon to mix well. Set aside.

3. Heat the remaining oil in a medium sized skillet. Add the cumin seeds. When they begin to sizzle (about 30 seconds), add the onions and saute for 7 - 8 minutes or until the onions are brown.

4. Add this mixture to the chana dal and mix well. Add salt and mix. Add the heavy cream and mix well. Serve hot

Serves 4.

**No matter what type of dahl you are cooking, rinse it well in 4 - 5 changes of water. This will get rid of any husks that might be in the dahl.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/18/09 9:31 P

My SparkPage
Send Private Message
Reply
Tomato Rice (Tamatar Ka Pulao)

1 cup basmati rice
2 medium tomatoes
3 tbsp vegetable oil
1 small red onion, roughly chopped
1 inch piece ginger root, peeled and julienned
1 1/2 tsp warm spice mix
2 cups water
table salt to taste
minced cilantro, for garnish

1. Rinse the rice at least 3 -4 times with water. Drain and set aside.

2. Boil water and plunge the tomatoes into the pot for 30 seconds, then pull them out and run them under cold water. Peel off the tomato skins. In a bowl, roughly mash the blanched tomatoes. Set aside.

3. In a deep pan, heat the oil. Add the onion and saute for 5 minutes or until soft. Add the ginger root and the spice mix; mix well. Add the rice and salt; saute for 1 minute.

4. Add the water and stir for 1 minute to remove any rice lumps. Bring the water to a boil, then reduce the heat. Loosely cover with a lid and cook for about 12 - 15 minutes or until most of the water has evaporated. You will see small craters forming on top of the rice.

5. Cover tightly and reduce the heat to the lowest setting; simmer for another 5-6 minutes.

6. Remove from heat and let stand, covered, for about 5 minutes. Fluff with a fork and garnish with minced cilantro. Serve hot.

Serves 4.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/18/09 9:25 P

My SparkPage
Send Private Message
Reply
Tumeric Rice (Peele Chawal)

1 cup basmati rice
2 tbsp vegetable oil
2 serrano green chilies, seeded and minced
1 small red onion, peeled and finely chopped
table salt to taste
1 tsp turmeric powder
2 cups water

1. Rinse the rice at least 3 - 4 times with water. Drain and set aside.

2. In a deep pan, heat the oil. Ad the green chilies and onions, saute for 3 - 5 minutes or until the onions are soft.

3. Add the salt, turmeric, and rice; saute for 1 minute.

4. Add the water and stir for 1 minute. Bring to boil, then reduce the heat. Loosely cover with a lid and cook for about 12 - 15 minutes or until most of the water has evaporated. You will see small craters forming on top of the rice.

5. Cover tightly and reduce the heat to the lower setting; simmer for another 5 - 6 minutes.

6. Remove from heat and let stand, covered, for about 5 minutes. Fluff with a fork before serving.

Serves 4.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/18/09 9:19 P

My SparkPage
Send Private Message
Reply
Minty Rice (Pudine Wale Chawai)

1 cup basmati rice
2 tbsp vegetable oil
2 serrano green chilies, seeded and minced
1 small red onion, peeled and finely chopped
table salt to taste
1/4 cup minced mint
1/2 cup plain yogurt, whipped
1 3/4 cups water

1. Rinse the rice at least 3 - 4 times with water. Drain and set aside.

2. In a deep pan, heat the vegetable oil. Add the green chilies and onions, saute for 3 -5 minutes or until the onions are soft.

3. Add the salt and the mint, saute for 1 minute. Add the yogurt and mix well; cook for about 2 minutes.

4. Add the rice and mix well; saute for about 2 minutes.

5. Add the water and stir for 1 minute. Bring the water to a boil, then reduce the heat. Loosely cover with a lid and cover for about 12 - 15 minutes or until most of the water has evaporated. You will see small craters forming on top of the rice.

6. Cover tightly and reduce the heat to the lowest setting; simmer for another 5 -6 minutes.

7. Remove from heat and let stand, covered, for about 5 minutes. Serve hot. Fluff with a fork before serving.

Serves 4.



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/18/09 9:12 P

My SparkPage
Send Private Message
Reply
Green Chili Fish (Hari Mirch Ki Macchi)

1 1/2 pounds whitefish (tilapia, catfish, cod) cut into 1 - 1 1/2 inch chunks
3/4 tsp turmeric powder
6 serrano green chilies
1 packed cup cilantro
2 tbsp unsweetened desiccated coconut
table salt to taste
juice of 1 lemon
1/4 tsp red chili powder
2 tsp ginger garlic paste
4 tbsp hung yogurt
vegetable oil for frying
1 tsp chaat spice mix for garnish

1. Place the fish in a bowl. Rub well with the turmeric and set aside for about 10 minutes. Rinse and pat dry.

2. In a blender or food processor, puree the green chilies, cilantro, coconut, salt, lemon juice, red chili powder, ginger paste, and yogurt to form a paste.

3. In a bowl, combine the green chili paste with the fish. Mix well to ensure that the fish is well coated with the paste.

4. Heat the oil in a deep pan to 350 degrees. Fry the fish, a few pieces at a time, until it is crispy on all sides and cooked through. Using a slotted spoon, remove the fish from the oil and drain on paper towels. Let the oil return to temperature between batches. Continue until all the fish is fried.

5. Serve immediately, sprinkled with the Chaat Spice mix.

Serve 4.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/18/09 9:01 P

My SparkPage
Send Private Message
Reply
Malabari Chili Fish (Malabari Mirchi Wali Macchi)

1 pound whitefish, cut into 1 - 1 1/2 inch chunks
3/4 tsp turmeric powder
juice of 1/2 lemon
1 tsp coriander powder
1 tsp cumin powder
1/4 tsp black peppercorns, roughly pounded
4 dried red chilies, roughly pounded
table salt, to taste
vegetable oil for deep frying
Chaat spice mix, optional

1. Place the fish cubes in a bowl. Rub them well with the turmeric and set aside for about 10 mintues. Rinse the fish and pat dry.

2. In a bowl, combine the lemon juice, coriander powder, cumin powder, black pepper, red chilies, and salt; mix well. Add the fish and mix to ensure that all the pieces are well coated. Refrigerate, covered, for 2 hours.

3. Heat the oil in a deep pan to 350 degrees. Fry a few pieces of fish at a time. Remove from the oil with a slotted spoon and drain on a paper towel. Continue until all the fish is fried. Discard any remaining marinade. Serve immediately. Sprinkle Chaat Spice Mix on the fish prior to serving if desired.

Serves 4.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/18/09 8:56 P

My SparkPage
Send Private Message
Reply
Chili Scallops (Mirchi Wale Scallops)

1 pound sea scallops (or cubed whitefish of your choice)
1 tbsp red chili Sambal (or grind a few dried red chilies w/ water)
3 tbsp vegetable oil
1/2 tsp mustard seeds
8 fresh curry leaves
2 tsp ginger garlic paste
2 small tomatoes, chopped
1/2 tsp turmeric powder
table salt to taste
water as needed
lt coconut milk, for garnish

1. In a bowl, combine the scallops and the sambal. (If you use the dried red chilies versus sambal, add 2 tsp of oil as well). Set aside for 15 minutes.

2. While the scallops are marinating, heat the oil in a medium sized skillet. Add the mustard seeds; when they begin to sputter, add the curry leaves, ginger paste, and tomatoes. Saute for about 8 minutes or until the oil begins to separate from the sides of the mixture.

3. Add the turmeric and salt and stir well.

4. Add about 1 cup of water and cook, uncovered, for 10 minutes. Add the scallops (along with all the red chili sambal) and cook on medium heat until the scallops are cooked through, about 5 minutes.
5. Garnish with the coconut milk and serve hot.

Serves 4.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/18/09 8:50 P

My SparkPage
Send Private Message
Reply
Kerala Fish Curry (meen Moilee)

4 - 5 whitefish filets (cod, catfish, tilapia)
1 tsp turmeric powder
6 tbsp vegetable oil
1/2 tsp black mustard seeds
2 green cardamom pods, braised
2 cloves
8 fresh curry leaves
1 large red onion, finely chopped
1 tsp grated fresh ginger root
table salt to taste
1 tsp red chili powder
1/4 tsp turmeric powder
1 tsp coriander powder
1 (14 ounce) can light coconut milk

1. Place the fish filets in a bowl. Rub the filets well with the turmeric and set aside for about 10 minutes. Rinse the filets and pat dry.

2. Inn a medium sized nonstick skillet, heat 4 tbsp of oil. Add 1 filet at a time and shallow fry until brown on both sides. Remove from the skillet with a slotted spoon and drain on a paper towel. Continue until all the filets are fried. Set aside.

3. In a large skillet, heat the remaining oil. Ad the mustard seeds, cardamom, and cloves. As soon as they begin so sputter, add the curry leaves, onions, and ginger; saute for 7-8 minutes or until the onions are well browned.

4. Reduce heat. Add the salt, red chili, turmeric, and coriander powder; saute for 1 minute. Add the coconut milk and simmer for about 10 minutes. Don't let the coconut milk boil.

5. Add the fried fish to the coconut curry and spoon the sauce over the fish. Simmer for 5 - 7 minutes or until the fish is completely heated through. Serve hot.

Serves 4.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/18/09 8:42 P

My SparkPage
Send Private Message
Reply
Shrimp Jalfrezi Style (Jhinga Jalfrezi)

3 tbsp vegetable oil
1/2 tsp cumin seeds
3 dried red chilies, broken
3 serrano green chilies, slit down the sides and seeded
1 large red onion, peeled and diced
1 large tomato, deseeded and diced
2 medium bell peppers, deseeded and diced
2 inch piece fresh ginger root, julienned
1/2 cup tomato puree
1 pound medium shrimp, peeled and deveined
1/2 tsp turmeric powder
table salt to taste

1. In a medium sized skillet, heat the oil. Add the cumin seeds, when they begin to sizzle, add the red and green chilies, onion, diced tomato, ginger, and bell peppers in quick succession. Saute on high heat for about 2 minutes.

2. Add the tomato puree and cook for 3 - 4 minutes.

3. Add the shrimp, turmeric and salt; saute for 3 - 4 minutes or until the shrimp are cooked through. The vegetables will still have a slight crunch to them. Serve hot.

serves 4

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/18/09 8:37 P

My SparkPage
Send Private Message
Reply
Creamy Shrimp

1 pound shrimp, peeled and deveined
1 tsp turmeric powder, divided
3 tbsp vegetable oil
2 tsp ginger garlic paste
2 medium tomatoes, chopped
water as needed
1 tsp red chili powder
2 tsp coriander powder
table salt to taste
4 tbsp light cream (sub lf/ff milk or evap ff milk)

1. Place the shrimp in a bowl. Rub abour 3/4 tsp of the turmeric on the shrimp and set aside for about 10 minutes. Rinse them well and pat dry.

2. In a large skillet, heat the vegetable oil. Add the ginger garlic paste and saute for about 30 seconds. Add the tomatoes and saute for 7 - 8 minutes or until the oil begins to separate from the tomatoes. Add 1 tbsp of water if the mixture appears to be sticking.

3. Add the remaining turmeric, the red chili powder, coriander powder and salt; mix well. Saute for 1 minute.

4. Add 1 cup of water and bring to a boil. Reduce the heat and simmer , covered, for about 5 minutes. Add the shrimp. Cook for about 5 -6 minutes or until the shrimp are cooked through.

5. Remove from heat and add the light cream; mix well. Serve hot.

Serves 4.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/18/09 12:34 A

My SparkPage
Send Private Message
Reply
Tandoori Fish (Tandoori Macchi)

3 tsp ginger garlic paste
4 tbsp heavy cream (sub evap ff milk)
1 tsp cumin seeds
1 tsp red chili powder
1/2 tsp tandoori spice mix
1/2 tsp carom seeds
1 egg
table salt of taste
4 whitefish filets (such as tilapia, catfish, cod)
oil for basting
fresh lemon juice

1. In a bowl, combine the ginger paste, cream, cumin seeds, red chili powder, turmeric, spice mix, carom seeds, egg, and salt; mix well.

2. Pour the marinade over the fish filets, turning them to ensure that they are well coated. Refrigerate, covered, for about 1 hour.

3. Preheat oven to 350 degrees

4. Bake for about 7 minutes on each side, basting once with oil. Serve hot, sprinkled with lemon juice.

Serve 4.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/18/09 12:22 A

My SparkPage
Send Private Message
Reply
Shrimp in Coconut Milk (Chingri Maacher Malai Curry)

1 bay leaf
1 tsp cumin seeds
1 (1 inch) cinnamon stick
2 cloves
4 black peppercorns
1 inch piece fresh ginger root, peeled and sliced
4 garlic cloves
water as needed
3 tbsp vegetable oil
1 large red onion, minced
1/2 tsp turmeric powder
1 pound shrimp, peeled and deveined
1 (14 ounce)can light coconut milk
table salt to taste

1. In a spice grinder, roughly grind the bay leaf, cumin seeds, cinnamon stick, cloves, peppercorns, ginger and garlic. Add 1 tbsp of water if needed.

2. In a medium sized skillet, heat the vegetable oil. Add the ground spice mixture and saute for about 1 minute. Add the onions and saute for 7 - 8 minutes or until the onions are well browned.

3. Add the turmeric and mix well. Add the shrimp and saute for about 2 - 3 minutes, until no longer pink.

4. Add the coconut milk and salt. Simmer for about 10 minutes or until the gravy starts to thicken. Remove from heat and serve hot.

Serves 4

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/18/09 12:13 A

My SparkPage
Send Private Message
Reply
Fish in a Velvety Sauce (Bengali Doi Maach)

4 - 5 catfish fillets (or tilapia)
3/4 tsp turmeric powder
8 tbsp vegetable oil, divided
1 bay leaf
1/2 tsp cumin seeds
2 tsp ginger garlic paste
1 large red onion, minced
1 tsp red chili powder
2 serrano green chilies, seeded and minced
1/2 cup plain yogurt, whipped
table salt to taste
water as needed

1. Place the catfish filets in a bowl. Rub the filets well with the turmeric and set aside for about 10 minutes. Rinse the filets and pat dry.

2. In a medium sized skillet, heat 6 tbsp oil. Add 1 filet at a time and fry until brown on both sides. Remove from heat with a slotted spoon and drain on a paper towel. Continue until all the filets are fried. Set aside.

3. In a large skillet, heat the remaining 2 tbsp of oil. Add the bay leaf and cumin seeds. When the spices begin to sizzle, add the ginger garlic paste and onions; saute for about 7 - 8 minutes or until the onions are well browned.

4. Add the red chili powder and green chilies; mix well. Add the yogurt and salt, and mix well. Add about 1/2 cup of water. Simmer, uncovered, on low heat for about 10 minutes, stirring constantly.

5. Add the fish filets and simmer for another 5 minutes. Be careful not to break the filets when you stir. Serve hot.

Serves 4.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/17/09 11:52 P

My SparkPage
Send Private Message
Reply
Fiery Pork (Pork Balchao)

1/2 tsp black peppercorns
5 cloves
1/2 tsp cumin seeds
6 dried red chilies
1 tbsp ginger garlic paste
1/2 cup malt vinegar
4 tbsp vegetable oil
1 pound lean pork, cut into chunks
1 large red onion, finely chopped
2 small tomatoes, finely chopped
1 tbsp sugar (sub in splenda)
table salt to taste

1. In a spice grinder, grind the black peppercorns, cloves, cumin, and red chilies. Put the spice mixture into a food processor or blender and add the ginger garlic paste and malt vinegar; process until smooth. Set aside.

2. Heat the oil in a large skillet, add the pork, and sear it until brown on all sides. Remove the pork with a slotted spoon and place on paper towels to drain. Do not discard the oil from the skillet.

3. Reheat the oil and add the onions. Saute for about 7 - 8 minutes or until the onions are well browned. Add the tomatoes and fry, stirring constantly, until the oil starts to separate from the mixture.

4. Add the pork and mix well; stirring constantly, fry for about 6 minutes.

5. Add the sugar and salt; mix well. Fry for about 5 minutes, stirring constantly. Serve hot.

Serves 4.

This tangy dish will taste better a couple of days after it is prepared, once the spices are allowed to work their magic.



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/17/09 11:44 P

My SparkPage
Send Private Message
Reply
Spicy Minced Lamb Kebabs (Shammi Kebab)

1/2 cup chana dal or yellow split peas
1 pound minced lamb
3 tbsp ginger garlic paste
1 medium sized red onion, sliced
1 tsp cumin seeds
2 cloves
2 green cardamom pods
table salt to taste
1 tsp red chili powder
2 tbsp chickpea flour
vegetable oil for frying
chaat spice mix

1. Soak the chana dal in hot water for about 30 minutes. Drain.

2. In a deep pan, combine the chana dal, lamb, ginger garlic paste, onions, cumin, cloves, cardamom, red chili powder, chickpea flour, and salt. Add enough water to cover the mixture and bring to a full boil. Cover, lower heat, and cook until the lamb is cooked through, about 30 minutes.. Remove the cover and cook on high heat until the liquid dries out.

3. Remove from heat and cool to room temperature.

4. In a food processor, grind the lamb mixture to a fine paste. Divide the mixture into 8 small patties, flattening them between the palm of your hands.

5. In a medium sized skillet, heat about 5 tbsp of oil. Add the patties and pay fry until golden brown on all sides. Remove with a slotted spatula and drain on paper towels. Serve hot, sprinkled with Chaat Spice Mix.

Serves 4.

You can also freeze these just prior to the frying step. Let them thaw to room temperature just before you are ready to fry.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/17/09 11:25 P

My SparkPage
Send Private Message
Reply
Hot Spiced Lamb (Andhra Gosht Pittu)

1 1/4 pounds lean minced lamb
1 tsp grated fresh ginger root
1/2 tsp red chili powder
1 tsp minced garlic
2 tbsp plain yogurt, whipped
1/4 tsp turmeric powder
1 serrano green chili, seeded and minced
1/2 cup water
3 tbsp vegetable oil
1 large red onion, minced
1/4 cup unsweetened desiccated coconut
table salt to taste
1/2 tsp warm spice mix

1. In a deep pan, combine the lamb, ginger, red chili powder, garlic, yogurt, turmeric, and green chili. Add the water and bring to a boil. Cover and simmer over low heat for about 45 minutes or until the lamb is cooked through. Set aside.

2. In a large skillet, heat the oil. Add the onion and fry, stirring constantly, until well browned, about 8 minutes. Add the lamb and fry for another 4-5 minutes. Add the coconut and salt; saute for another 5 minutes.

Serve hot, garnished with warm spice mix.

Serves 4.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/17/09 11:20 P

My SparkPage
Send Private Message
Reply
Peas and Minced Meat Curry (Kheema Mattar)

4 tbsp vegetable oil
2 bay leaves
1 (1 inch) cinnamon stick
4 cloves
4 black peppercorns
2 black cardamom pods
2 medium sized red onions, peeled and finely chopped
2 tsp ginger garlic paste
1 1/4 pounds minced lamb
2 small tomatoes, pureed
1 tsp warm spice mix
1/2 tsp red chili powder
1/4 tsp turmeric powder
table salt to taste
1 cup frozen peas, thawed

1. In a large skillet, heat the oil. Add the bay leaves, cinnamon stick, cloves, black peppercorns and cardamom. When the spices begin to sizzle, add the onions. Stirring constantly, fry until the onions are golden brown, about 7 - 8 minutes. Add the ginger garlic paste and saute for 1 minute.

2. Add the lamb and saute for about 10 - 12 minutes. Break up any lumps with the back of your spoon. Add the tomatoes and fry, stirring constantly, for 15 minutes or until the oil starts to separate from the sides of the mixture.

3. Add the spice mix, red chili powder, turmeric powder, and salt; mix well. Cook for about 2 minutes.

4. Add the peas and cook, covered, for another 15 minutes or until the peas and lamb are cooked through. Remove the cinnamon and black cardamoms. Serve hot.

Serves 4.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/17/09 11:13 P

My SparkPage
Send Private Message
Reply
Spinach Lamb Curry (Saag Gosht)

1/2 pound frozen chopped spinach
4 tbsp vegetable oil
2 bay leaves
1 (1 inch) cinnamon stick
4 cloves
4 black peppercorns
2 black cardamom pods
2 medium sized red onions, peeled and finely chopped
2 tsp ginger garlic paste
1 1/4 pounds boneless, lean lamb, cut into chunks
2 small tomatoes, finely chopped
1 tsp warm spice mix
1/2 tsp red chili powder
1/4 tsp turmeric powder
table salt to taste
1/2 cup plain yogurt, whipped
1/2 cup water

1. Cook the spinach in boiling water until just wilted; drain. Puree in a food processor. Set aside.

2. In a large skillet, heat the oil. Add the bay leaves, cinnamon stick, cloves, black peppercorns, and caramom pods. When the spices begin to sizzle, add the onions. Stirring constantly, fry until the onions are golden brown, about 7 - 8 minutes. Add the ginger garlic paste and saute for 1 minute.

3. Add the lamb and fry for about 10 - 15 minutes, stirring constantly. Add the tomatoes and gry, stirring constantly, for 10 minutes or until the oil starts to separate from the mixture.

4. Add the spice mix, red chili powder, turmeric powder, and salt; mix well. Add the yogurt and cook for about 4 minutes.

5. Add the water and bring to a boil. Reduce heat to low, cover, and simmer for about 45 minutes or until the lamg is cooked through.

6. Add the spinach and cook for another 5 minutes. Serve hot.

Serves 4.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/17/09 11:06 P

My SparkPage
Send Private Message
Reply
Kebabs from Peshawar (Gosht Peshawari)

1 cup plain yogurt, whipped
1 tbsp ginger garlic paste
1 tsp warm spice mix
1/2 tsp red chili powder
Juice of 1/2 lemon
1 1/2 pounds boneless lamb chunks
table salt to taste
vegetable oil for basting

In a bowl or resealable plastic bag, combine the yogurt, ginger garlic paste, spice mix, red chili powder, and lemon juice; mix well. Add the lamb and mix well. Refrigerate, covered, for about 2 hours. Preheat oven to 350 degrees. Place the lamb in a single layer on a foil lined baking sheet. Discard the remaining marinade. Roast in the oven for 15 minutes or until the lamb is cooked through. Baste and turn at least once. Salt to taste.

Serves 4.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/17/09 11:00 P

My SparkPage
Send Private Message
Reply
Meat Belli Ram (Belli Ram Ka Gosht)

2 cups plain yogurt, whipped
2 medium sized red onions, peeled and thinly sliced
3 tbsp ginger garlic paste
2 cloves
2 green cardamom pods, roughly pounded
1 (1 inch) cinnamon stick
1 tsp red chili powder
table salt to taste
1 1/2 pounds lean boneless lamb, cut in 1 inch cubes
2 tbsp vegetable oil
1 tbsp coriander seeds, roughly pounded
1 cup water

1. In a bowl or resealable bag, combine the yogurt, onions, ginger garlic paste, cloves, cardamom, cinnamon, red chili powder and salt; mix well. Add the lamb and coat evenly with the marinade. Refrigerate, covered for at least 4 hours or overnight.

2. In a deep pan, heat the butter. Add the coriander seeds. When they begin to sizzle, add the lamb and any remaining marinade.

3. Cook for about 15 minutes. Add the water and bring to a boil. Reduce heat and simmer, covered for 1 hour or until the lamb is tender.

4. Uncover and increase heat to high. Cook until the fat begins to leave the sides of the lamb. This will take about 5 - 8 minutes, depending on the leanness of your meat. Remove from heat. Serve hot.

Serves 4.

Most of the curries taste even more awesom if you allow the spices to do their magic overnight. Cook the dish according to the directions. Cool to room temperature. Cover and refrigerate overnight. The next day, heat the dish on high and serve.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/17/09 10:50 P

My SparkPage
Send Private Message
Reply
Fiery Lamb Vindaloo recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=531004


Ingredients

2 pounds boneless lean lamb, cubed
1 1/2 cup rice vinegar
1/2 cup water
2 tsp black peppercorns, roughly pounded
2 tbsp minced garlic
4 tsp red chili powder (cayenne)
4 serrano green chilies, minced
4 tbsp canola oil
2 tbsp grated ginger root
2 large red onions, peeled and finely chopped
12 whole dried red chilies, roughly pounded
2 (1-inch) cinnamon stick
1 tsp turmeric powder


Directions

In a nonreactive bowl, combine the rice vinegar, water, black pepper, garlic, red chili powder, and green chilies. Add the lamb and coat evenly with the marinade. Refrigerate, covered for 1 hour.
In a deep pan, heat the oil. Add the ginger root and saute for about 10 seconds. Add the onion and saute for abotu 7 - 8 minutes or until golden brown.
Add the red chilies, cinnamon stick, and turmeric powder; saute for 20 seconds.
Remove the lamb pieces from the marinade and set the marinade aside. Add the lamb and saute on high heat for about 10 minutes or until the lamb is browned and the oil starts to separate from the mixture. Add the marinade and bring to a boil. Reduce heat and simmer, covered for about 30 to 45 minutes or until the lamb is tender. Serve hot.
Makes 5 (1 cup) servings

Number of Servings: 5

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/17/09 10:44 P

My SparkPage
Send Private Message
Reply
Chili Coconut Chicken (Mangalorian Murgh Gassi)

1/2 tsp black mustard seeds
1/2 tsp cumin seeds
1/2 tsp coriander seeds
3 tbsp vegetable oil
8 curry leaves
2 medium sized red onions, finely chopped
2 tsp ginger garlic paste
3 dried red chilies, roughly pounded
1/2 tsp turmeric powder
table salt to taste
1 1/2 pounds boneless, skinless, chicken, cubed
water as needed
1 cup light coconut milk

1. In a small skillet on medium heat, dry roast the mustard seeds, cumin seeds and coriander seeds. When the spices release their aroma, remove from heat and let coal. In a spice grinder, grind to a coarse powder. Set aside.

2. In a large skillet, heat the oil on medium. Add the curry leaves and the onions; saute for about 1 minute.

3. Add the ginger garlic paste and red chilies. Saute on medium heat until the onions are well browned and the oil begins to separate from the sides of the onion mixture, about 8 minutes.

4. Add the ground spices, turmeric powder, and salt; saute for 1 minute.

5. Add the chicken pieces and saute for about 10 minutes. Add about 1/2 cup of water, cover, and simmer for about 15 minutes or until the chicken is cooked through.

6. Add the coconut milk and simmer on low heat for about 5 minutes. Serve hot.

Serves 4.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/17/09 10:38 P

My SparkPage
Send Private Message
Reply
Velvety Chicken Kebab (Murgh Reshmi Kebab)

2 tbsp cashews, roughly pounded
1 egg, whisked
1/2 tsp cumin seeds, roasted and roughly pounded
1/2 tsp warm spice mix
1 1/2 pounds minced chicken
2 tsp vegetable oil
1/2 small red onion, minced
1-inch piece fresh ginger root, grated
table salt to taste
butter for basting

1. In a bowl, combine all the ingredients, except the butter, and mix well, using your hands.

2. Preheat oven to 350 degrees.

3. Divide the chicken mixture into 8 portions and make equal size small patties, flattening them between the palms of your hands.

4. Place the chicken patties on a baking sheet and roast for about 10 minutes. Turn once and baste with any remaining butter. Roast for another 10 minutes or until golden brown and the juices run clear. Serve hot.

Serves 4 - 5.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/17/09 10:31 P

My SparkPage
Send Private Message
Reply
Dill Chicken (Soa Wali Murgh)

2 tbsp fresh lemon juice
4 tbsp vegetable oil
1 tbsp Warm Spice Mix
table salt to taste
a few sprigs of dill
2 garlic cloves
4 skinless chicken breasts
butter for basting (SB approved)

1. In a bowl or resealable plastic bag, combine all the ingredients, except the chicken and butter, and mix well. Add the chicken to the marinade. Make sure the breasts are well coated. Cover and refrigerate overnight.

2. Preheat oven to 350 degrees.

3. Place the chicken in a single layer in a roasting pan. Discard any remaining marinade and springs of dill. Bake for about 30 minutes or until the chicken is cooked through and the juices run clear. Baste as needed with the melted butter. Serve hot.

Serves 4.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/17/09 10:25 P

My SparkPage
Send Private Message
Reply
Chicken Chettinad (Kozi Chettinad)

3 tsp black peppercorns, roughly pounded
2 tsp ginger garlic paste
1 dried red chili, roughly pounded
3/4 cup Hung yogurt
8 skinless chicken thighs (or equivalent in breasts)
4 tbsp vegetable oil
8 fresh curry leaves
1 large red onion, chopped
1 1/2 medium tomatoes, chopped
1/4 tsp turmeric powder
table salt to taste
1/2 cup water

1. In a bowl, combine the peppercorns, ginger garlic paste, red chili, and yogurt; mix well. Add the chicken thighs, making sure that the chicken is well covered in the marinade. Set aside.

2. In a pan, heat the oil on medium. Add the curry leaves; when they begin to sizzle, add the onions. Saute until the onions are well browned, about 7 - 8 minutes.

3. Add the tomatoes and cook for about 6 - 8 minutes or until the tomatoes are cooked and the oil begins to separate from the sides of the mixture. Add the turmeric and salt; cook for 1 minute.

4. Add the chicken along with all the marinade; cook for about 6 - 8 minutes. Add the water and bring to a boil. Cover and simmer until the chicken is done, about 15 - 20 minutes. Serve hot.

Serves 4-5.

If you like your food milder, reduce the number of peppercorns in this dish.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/17/09 10:16 P

My SparkPage
Send Private Message
Reply
Cardamom Chicken (Eliachi Murgh)

3 tbsp vegetable oil
6 green cardamon pods, roughly pounded
1 medium sized red onion, minced
2 tsp ginger garlic paste
1 1/2 pounds skinless, boneless chicken chunks
table salt to taste
1/2 tsp red chili powder
1/4 tsp turmeric powder
1 cup Hung yogurt
water as needed

1. In a pan, heat the oil on medium. Add the cardamom pods and saute for 10 seconds. Add the onions and saute until well browned, about 7 - 8 minutes. Add the ginger garlic paste and saute for 1 minutes.

2. Add the chicken cubes and saute until well browned, about 7 - 8 minutes.

3. Add the salt, red chili powder, and turmeric powder; mix well. Saute for 1 minute.

4. Add the yogurt and mix well. Fry for another 5 minutes, stirring constantly.

5. Add about 1/2 cup of water, cover and cook on low heat until the chicken is cooked through, about 10 to 15 minutes.

Serves 4 - 5

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/15/09 1:00 A

My SparkPage
Send Private Message
Reply
Spiced Chicken in Green Curry (Murgh Hariyali)

3 tbsp vegetable oil
1 large onion, minced
2 tsp ginger garlic paste
2 green chilis, seeded and minced (optional)
4 tbsp minced cilantro
4 tbsp minced mint
5 tbsp minced spinach
1 1/2 pounds skinless boneless chicken chunks
table salt to taste
1/4 tsp red chili powder
water as needed
1/2 cup heavy cream (ff half and half or ff evap milk)

1. In a large pan, heat the vegetable oil on medium. Add the onions and saute until well browned, about 7 - 8 minutes. Add the ginger garlic paste and saute for 1 minute.

2. Add the green chilies, cilantro leaves, mint leaves, and spinach leaves; fry for about 4 -5 minutes.

3. Add the chicken, salt, and red chili powder; fry for about 5 minutes. Add 1/2 cup of water, cover and cook the chicken until done, about 10 - 15 minutes. Stir occasionally to ensure that the chicken is not sticking to the pan. Add more water if needed.

4. Add the cream and cook for 1 minute. Serve hot.

Serves 4.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/15/09 12:54 A

My SparkPage
Send Private Message
Reply
Coriander Chicken (Dhaniye Wala Murgh)

4 tbsp vegetable oil
2 cloves
2 green cardamom pods
1 (1 inch) cinnamon stick
2 tsp ginger garlic paste
1 1/2 medium tomatoes, finely chopped
1/2 tsp red chili powder
table salt to taste
2 tbsp coriander powder
1/2 cup plain yogurt, whipped
8 skinless chicken thighs (sub in breasts)
water as needed
1 cup minced cilantro

1. In a large pan, heat the vegetable oil. Add the cloves, cardamon, and cinnamon. When they begin to sizzle, add the ginger garlic paste and saute for about 15 seconds.

2. Add the tomatoes and cook for 6 - 8 minutes or until the tomatoes are cooked and the oil begins to separate from the sides of the mixture.

3. Add the red chili powder, salt and coriander powder, fry for 1 minute.

4. Add the yogurt and mix well. Cook for about 2 minutes.

5. Add the chicken and fry, stirring constantly, for about 15 minutes. Add about 1/2 cup of water. Bring back to a boil, cover, and simmer until the chicken is tender and cooked through, about 15 minutes. Stir occasionally, adding a few tbsp of water if the dish dries up too much.

5. Add the cilantro leaves and mix well. Serve hot.

makes 4 - 5 servings.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/15/09 12:47 A

My SparkPage
Send Private Message
Reply
Chicken Tikka Masala (Murgh Tikka Masala)

3 tbsp vegetable oil
1 medium sized red onion, finely chopped
1 tbsp ginger garlic paste
2 medium tomatoes, finely chopped
1/2 tsp red chili powder
1/4 tsp turmeric powder
table salt to taste
1/2 tsp Warm Spice Mix
3/4 cup heavy cream (sub ff half and half or ff evap milk)
1 recipe of chicken tikka

1. In a large pan, heat the vegetable oil on medium. Add the onions and saute until well browned, about 7-8 minutes. Add the ginger garlic paste and saute for another minute.

2. Add the tomatoes and cook for about 8 minutes or until the tomatoes are cooked and the oil begins to separate from the sides of the mixture.

3. Add the red chili, turmeric, salt and the spice mix; saute for 1 minute.

4. Add the cream and cook for about 2 minutes. Add the chicken tikka and mix well. Cook for 2 minutes or until the chicken is heated through. Serve hot.

Serves 4.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/15/09 12:42 A

My SparkPage
Send Private Message
Reply
Almond Flavored Chicken (Badaami Murgh)

1/4 cup blanched almonds
water as needed
4 tbsp vegetable oil
1 bay leaf
2 cloves
5 peppercorns
1 green chili, seeded and minced
1 tbsp ginger garlic paste
8 pieces skinless bone in chicken thighs (sub in chicken breasts)
1/2 tsp red chili powder
1/4 tsp turmeric powder
1 tsp coriander powder
1/2 tsp Warm spice mix
table salt to taste
1/4 plain yogurt, whipped
1/4 cup heavy cream (sub ff Half and half or evap condensed milk)

1. In a blender or food processor, blend the almonds with a few tablespoons of water to make a thick, smooth paste. Set aside.

2. In a large pan, heat the oil on medium. Add the bay leaf, cloves, peppercorns, green chili, and ginger garlic paste; saute for about 10 seconds. Add the chicken and saute until well browned on both sides, about 5 - 10 minutes.

3. Add the red chili, turmeric, coriander, the spice mix, and salt; cook for about 5 minutes.

4. Add the yogurt and saute until the fat begins to separate. Add about 1/2 cup of water. Cover and simmer until the chicken is tender and cooked through, about 10 - 15 minutes. Stir occasionally, adding a few tbsp of water if the dish seems too dry.

5. Add the almond paste and the cream. Cook uncovered, on medium heat for about 8 minutes. Serve hot.

Makes 4 -5 servings.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/15/09 12:34 A

My SparkPage
Send Private Message
Reply
Ginger Chicken Bites (Adraki Murgh Tikka)

1 cup Hung Yogurt
2 tbsp grated gingerroot
1 tsp fresh lemon juice
1 tbsp vegetable oil
1/2 tsp (or to taste) red chili powder
table salt to taste
1 1/2 pounds skinless, boneless chicken breasts, cubed
2 tbsp melted butter (beachy)
lemon wedges for garnish

1. In a bowl or plastic bag, combine the yogurt, ginger, lemon juice, oil, red chili powder, and salt; mix well. Add the chicken cubes. Marinate, covered and refrigerated for 5-6 hours or preferably overnight.

2. Preheat oven to 425.

3. Thread the chicken onto skewers and baste with the melted butter. Place the chicken on a foil lined baking sheet and bake for about 7 minutes or until golden brown and the juices run clear. Serve hot, garnished with lemon juices.

Serves 4.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/15/09 12:28 A

My SparkPage
Send Private Message
Reply
Chicken Curry (Murgh Tariwala)

3 tbsp vegetable oil
1 black cardamon pod
2 green cardamon pods, bruised
2 cloves
1 (1 inch) cinnamon stick
1 bay leaf
1 large red onion, finely chopped
1 tbsp ginger garlic paste
2 medium tomatoes, finely chopped
1/2 tsp red chili powder
1 tsp warm spice mix
1/4 tsp turmeric powder
2 tsp coriander powder
table salt to taste
1/2 cup plain yogurt, whipped
2 1/2 pounds skinless chicken breast
water as needed
2 tbsp minced cilantro

1. In a large skillet, heat the oil on medium. Add the cardamon, cloves, cinnamon stick, and bay leaf. When the spices begin to sizzle, add the onion and the ginger garlic paste. Saute for about 5 -7 minutes or until the onion is well browned.

2. Add the tomatoes and cook for about 8 minutes or until the tomatoes are soft and the oil begins to separate from the sides of the mixture.

3. Add the red chili powder, the spice mix, turmeric powder, coriander powder, and salt; cook for 1 minute. Add the yogurt and mix well. Cook, stirring constantly for 1 more minute.

4. Add the chicken and cook, stirring constantly for 5 to 7 minutes or until brown on all sides. Add 1 cup of water, cover and simmer for 20 mintues or until the chicken is cooked through. Stir occasionally and add more water if the sauce dries up or if you want a thinner gravy. Add the minced cilantro and cook for 1 minute. Serve hot, sprinkled with Warm spice mix.

Serves 4 - 5.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/15/09 12:12 A

My SparkPage
Send Private Message
Reply
Ginger Flavored Chicken Curry (Murgh Adraki)

2 tbsp grated gingerroot
1 tsp coriander powder
1 tsp warm spice mix
1/2 tsp red chili powder
3/4 cup plain yogurt, whipped
4 tbsp vegetable oil
8 skinless chicken thighs
1/2 tsp cumin seeds
1 black cardamon pod
1 bay leaf
2 medium sized fresh tomatoes, pureed
table salt to taste
water as needed

1. In a large bowl or plastic bag, combine the ginger, coriander powder, spice mix, red chili powder, yogurt, and 2 tbsp of oil; mix well. Add the chicken and coat all pieces evenly with the marinade. Cover and refrigerate for 3 - 4 hours.

2. In a large skillet, heat the remaining 2 tbsp oil. Add the cumin seeds, cardamon, and bay leaf. When the seeds begin to sizzle, add the tomato puree.

3. Saute over medium heat until the tomatoes are cooked and the oil begins to separate from the tomato mixture, about 3 -4 minutes.

4. Add the chicken and the marinade to the tomato mixture, along with the salt. Mix well and cook for about 4 - 5 minutes. Add about 1/2 cup of water, cover and cook for 20 mintues or until the chicken is completely cooked and the juices run clear, stirring occasionally. If you like a thinner gravy, add some more water. Remove the black cardamon pod and bay leaf before serving. Serve hot.

Serves 4 - 5.

***Substitute in chicken breast

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/14/09 11:57 P

My SparkPage
Send Private Message
Reply
Cauliflower Takatak (Gobi Takatak)

Vegetable oil for frying
1 small head cauliflower, broken into florets
1 tsp cumin seeds
1 small red onion, finely chopped
1 tbsp grated gingerroot
table salt to taste
1/4 tsp red chili powder
1 tsp dried fenugreek leaves
1/2 cup plain yogurt, whipped
1 small tomato, finely chopped

1. Heat the oil in a deep pan to 375 degrees. Fry a few cauliflower florets at a time until golden brown. Remove from the oil with a slotted spoon and transfer to a paper towel to drain. Let Oil return to temperature and continue until all the florets are fried. Set aside.

2. In a large skillet, heat 2 tbsp oil on medium. Add the cumin seeds. When they begin to sizzle, add the onions and ginger; saute for 2 - 3 minutes, until the onions are transparent.

3. Add the salt, red chili powder, dried fenugreek leaves, and yogurt. Mix well and saute for about 1 minute.

4. Add the tomatoes and fried cauliflower. Mix well and saute for 1 -2 minutes or until the cauliflower is heated through. Serve hot.

Serves 4

Serve immediately so the cauliflower does not lose its crispness.


*** You can get away with "pan frying" versus deep frying

Edited by: KIERAE at: 2/14/2009 (23:57)
I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/14/09 11:49 P

My SparkPage
Send Private Message
Reply
Stir Fried Cauliflower (Gobi Ki Subzi)

1 1/2 pounds cauliflower
3 tbsp vegetable oil
1 inch piece fresh gingerroot, julienned
2 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
table salt to taste
water as needed

1. Break the cauliflower into small florets. Set aside.

2. In a large skillet, heat the oil on high. Add the ginger and saute for about 10 seconds. Add the cauliflower and saute for about 3-4 minutes. Add the coriander, red chili, and turmeric powder; saute for 1 minutes.

3. Reduce the heat to low. Add the salt and 2 - 3 tsp of water. Cover and cook until the cauliflower is done, about 5 - 10 minutes. Serve hot.

Serves 4

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/14/09 11:46 P

My SparkPage
Send Private Message
Reply
Dry Spiced Carrot and Peas (Gajar Mattar Ki Subzi)

2 tbsp vegetable oil
1 tsp cumin seeds
2 medium carrots (fresh or frozen), peeled and diced
2 cups peas (fresh or frozen)
1/2 tsp red chili powder
1/4 tsp turmeric powder
1 tsp coriander powder
table salt to taste
water as needed

1. In a medium sized skillet, heat the vegetable oil over high heat. Add the cumin seeds. When the seeds begin to sizzle, add the carrots and peas; saute for about 2 minutes.

2. Add the dry spices and salt, and mix well; saute for about 2 minutes (if the dry spices begin to stick, add a few tbsp of water).

3. Reduce the heat and add 2-3 tbsp of water to the skillet. Cover and cook for about 15 minutes or until the carrots and peas are cooked. Serve hot.

Serves 4.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/14/09 11:41 P

My SparkPage
Send Private Message
Reply
Fried Okra (Bharwan Bhindi)

1 1/2 pounds okra
1 tbsp coriander powder
2 tsp turmeric powder
1 1/2 tsp (or to taste) red chili powder
2 tsp Warm Spice Mix
2 tsp cumin powder
1 tsp dried mango powder
4 tbsp vegetable oil
1 medium sized red onion, peeled and chopped
1 tbsp ginger garlic paste
2 serrano green chilis, slit lengthwise
table salt to taste
water as needed

1. Wash the okra and dry it well. Cut the stalk off each piece and make a lengthwise slit. Be careful not to cut all the way through.

2. In a bowl, combine the coriander powder, turmeric powder, red chili powder, spice mix, cumin powder, and dried mango powder. Mix well and set aside.

3. Using the pointed end of the knife or a tiny spoon, stuff a little bit of the dry spice mixture into each piece of okra.

4. In a large skillet, heat the oil on medium. Add the onions and the ginger garlic paste; saute for about 3 minutes, until the onions are transparent. Add the okra and green chilies, and saute for about transparent. Add the salt and any dry spice mixture. Reduce the heat to medium low.

5. Add about 3 tbsp of water, cover, and cook for about 10 minutes or until the okra is fork tender. Serve hot.

Serves 4.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/14/09 11:34 P

My SparkPage
Send Private Message
Reply
Royal Mushrooms with Cashew Nut Sauce (Nawabi Guchhi)

2 tbsp unsalted cashew nuts
4 tbsp vegetable oil
2 green cardamon pods
1 black cardamon pod
2 cloves
1 (1 inch) cinnamon stick
1 bay leaf
1 tsp minced garlic
1/2 tsp red chili powder
1 tsp coriander powder
1 small red onion, minced
water, as needed
1/2 cup plain yogurt, whipped
1/2 cup milk
1 pound white button mushrooms, cleaned
table salt to taste

1. Soak the cashews in a cup of water for about 20 minutes. Drain and grind to a paste in a food processor. Set aside.

2. In a medium skillet, heat the vegetable oil on medium. Quickly add the green cardamom, black cardamom, cloves, cinnamon stick, bay leaf and minced garlic; saute for about 30 seconds.

3. Add the red chili powder, coriander powder, and minced onion; saute for about 2 minutes. If the spice mixture sticks to the pan, add a few tbsp of water. Continue to saute until the onions are golden brown, about 7 minutes. Add the cashew nut paste, and stir for 1 more minute.

4. Add the yogurt and milk; mix well. Simmer on low heat until the oil starts to separate from the spice mixture. If you prefer a thinner consistency, add water.

5. Add the mushrooms and salt, and cook for about 5 to 8 minutes or until the mushrooms are cooked completely. Serve hot.

Serves 4

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/14/09 11:26 P

My SparkPage
Send Private Message
Reply
Cheese and Spinach Curry (Paalak Paneer)

2 tbsp vegetable oil
1 medium sized red onion, peeled and minced
2 1/2 tsp ginger garlic paste
1/4 cup tomato puree (fresh or canned)
2 serrano green chilies, seeded and minced (optional)
1/4 tsp turmeric powder
1/2 tsp warm spice mix
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp red chili powder
table salt to taste
1 (10 ounce) package chopped frozen spinach, thawed
1/2 cup water, at room temperature
1 cup Paneer cheese (indian cheese)fried (pan fry until golden brown)
1 tbsp heavy cream, for garnish (use evaporated fat free milk or fat free half and half)

1. In a medium sized pan, heat the vegetable oil on medium. Add the onion, and fry, stirring continuously until the onions are golden brown in color, about 5 minutes.

2. Add the ginger garlic paste and saute for 1 minute. Add the tomato puree and cook for 2 minutes.

3. Quickly add the green chilies, turmeric powder, spice mix, cumin powder, coriander powder, red chili powder, and salt; saute for 30 seconds.

4. Add the spinach and fry for about 3 minutes, stirring constantly. Add the water and cook, uncovered, on low heat for about 20 minutes. If the mixture starts to dry out, add more water. Cook until the spinach is soft.

5. Add the Paneer to the spinach mixture; saute, uncovered, for 5 minutes. Garnish with the cream and serve hot.

Serves 4.

You can puree the spinach before you begin if you like the sauce creamy.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/14/09 10:35 P

My SparkPage
Send Private Message
Reply
Shredded Carrot Salad (Gajar Ka Salaad)

2 cups shredded carrots
2 tbsp roasted peanuts, roughly pounded
1 serrano green chili, minced
2 tbsp fresh lemon juice
1 tbsp vegetable oil
1/2 tsp black mustard seeds
table salt to taste

1. In a bowl, combine the carrots, peanuts, green chili, and lemon juice; mix well. Set aside.

2. In a small skillet, heat the oil. Add the mustard sees. When the seeds begin to crackle, remove from heat and pour over the carrots.

3. Add salt to taste and mix well. Serve immediately.

Serves 4.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/14/09 10:32 P

My SparkPage
Send Private Message
Reply
Grape Salad (Angoor Ka Raita)

1 cup seedless green grapes
1 cup seedless black grapes
1/4 cup red raspberries
1/4 cup blackberries
2 tbsp fresh shredded coconut (or 2 tbsp unsweetened coconut)
1 tsp sugar (use splenda)
table salt to taste
1/4 twp black pepper
1/2 cup light coconut milk

1. In a large bowl, combine the fruit and coconut. Add the sugar, salt, and black pepper; mix well.

2. Pour the coconut milk onto the salad. Cover and chill for at least 1 hour. Serve cold.

Serves 4. Eat as a side dish to a spicy main dish.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/14/09 10:28 P

My SparkPage
Send Private Message
Reply
Maharastrian Cabbage Salad (Bundh Gobi Ka Salaad)

2 cups finely shredded cabbage
1/4 cup finely shredded red bell pepper
1/4 cup shredded baby spinach
1/2 cup unsweetened desiccated coconut
1/4 cup salted, roasted peanuts, roughly pounded
2 tbsp fresh lemon juice
table salt to taste
finely chopped cilantro, for garnish
crushed black pepper, to taste, for garnish

In a bowl, combine the cabbage, red bell peppers, spinach leaves, coconut, peanuts, lemon juice, and salt; mix well. Cover and chill in the refrigerator for at least 1 hour. Sprinkle with cilantro and black pepper to garnish before serving.

Serves 4

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/14/09 10:12 P

My SparkPage
Send Private Message
Reply
Red Radish Salad (Mooli Ka Salaad)

10 small red radishes
1 small seedless cucumber
1 tbsp finely chopped cilantro
2 tbsp fresh lemon juice
1 garlic clove, peeled and crushed
table salt, to taste

1. Cut off the tops of the radishes and julienne the radishes as finely as you can. Peel the cucumber, cut it into small pieces and julienne.

2. In a bowl, combine all the ingredients; toss to mix well. Serve immediately.

Serves 4.

Serve this with a curry dish.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/14/09 10:02 P

My SparkPage
Send Private Message
Reply
Chicken Tikka Salad (Murgh Tikke Ka Salaad)

1 small head lettuce
8 cherry tomatoes
1 small seedless cucumber
1 small red onion, peeled
2 tbsp fresh lemon juice
4 cups Chicken Tikka (see recipe on thread)
1 tbsp Chaat Spice Mix

1. Wash the lettuce thoroughly. Drain well. Tear the lettuce leaves into bite sized pieces and place in a bowl; set aside.

2. Cut the tomatoes, cucumber and red onion into 1/2 inch dice. Place in a bowl, add the lemon juice and toss well.

3. Add the chicken tikka to the cucumber mixture; mix well. Divide the mixture into 4 equal portions.

4.Place a few lettuce leaves in 4 salad bowls. Add 1 portion of the chicken tikka mixture to each. Sprinkle each salad bowl with 1/4 tsp of chaat spice mix, and serve.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/14/09 8:36 P

My SparkPage
Send Private Message
Reply
Smoked Eggplant in Yogurt (Baigan Ka Raita)

1 small eggplant
1 tbsp vegetable oil
2 cups plain yogurt
1 small red onion, peeled and chopped
1/2inch piece fresh gingerroot, grated
1 serrano green chili, seeded and minced
1 tbsp minced cilantro
table salt to taste
1/2 tsp warm spice mix
ground red pepper (ie cayenne pepper) for garnish

1. Heat the broiler. Brush the eggplant with vegetable oil. Place the eggplant under the broiler and cook until the eggplant is soft and the skin is charred - almost black. Remove from the broiler. Let cool, then peel off and discard the skin. Mash the eggplant into a smooth pulp. Set aside.

2. In a bowl, whip the yogurt. Add the onion, ginger, chili, cilantro, salt and spice mix; mix well.

3. Add the eggplant pulp to the yogurt mixture and mix well. Chill, covered, for about 20 minutes. Serve garnished with the ground red pepper.

Serves 4.

You can also add some grated fresh coconut for variaiton.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/14/09 8:30 P

My SparkPage
Send Private Message
Reply
Creamy Walnut Salad (Akhrot Ka Raita)

2 cups plain yogurt, whipped
1 tsp cumin seeds, toasted
1/4 tsp red chili powder
1/2 tsp sugar (splenda)
table salt to taste
3/4 cup coarsely chopped walnuts

In a bowl, combine the yogurt, cumin seeds, red chili powder, sugar and salt; mix well. Add the walnuts and mix well. Add more walnuts if you prefer a nuttier taste. Chill, covered, for about 20 minutes, before serving.

Serves 4. Serve alongside whole wheat pita or naam.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/14/09 8:13 P

My SparkPage
Send Private Message
Reply
Indian Style Coleslaw (Kachumbars)

1 1/2 tbsp fresh lemon juice
1 1/2 tbsp finely chopped peanutes
1/4 tsp red chili powder
table salt to taste
1 small red onion, peeled and diced
1 small tomato, diced
1 medium cucumber, peeled and diced
1 tbsp finely chopped cilantro

In a bowl, combine the lemon juice, peanuts, red chili powder, and salt - mix well. Add the red onion, tomato, and cucumber; toss well. Chill for about 20 minutes. Serve chilled, topped with cilantro.

Serves 4

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/14/09 8:11 P

My SparkPage
Send Private Message
Reply
Sprouted Mung Bean Salad (Moong Dal Ka Salaad)

1 clove garlic, crushed
1/2 english cucumber, finely diced
1 tsp grated fresh gingerroot
2 serrano green chilies, finely chopped (optional)
table salt, to taste
2 tsp fresh lemon juice
1/4 tsp sugar (use splenda)
1 cup sprouted mung beans (bean sprouts)
finely chopped cilantro, for garnish

In a salad bowl, combine all ingredients except the garnish. Chill for 20 minutes. Garnish with cilantro.

Serves 4.

Tip: if you don't like raw bean sprouts, you can either saute them lightly or boil them in lightly salted water for about 2 minutes.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/14/09 8:07 P

My SparkPage
Send Private Message
Reply
Coconut and Tomato Soup (tamatar ka shorba)

4 large tomatoes, peeled
1/2 tsp cumin seeds, roasted
table salt to taste
1 cup water
1 (14 ounce) can light coconut milk
1 tbsp vegetable oil
2 sprigs curry leaves, stemmed
1/2 tsp black mustard seeds
1 dried red chili, roughly pounded.

1. Combine the tomatoes, cumin, and salt in a blender; blend well.

2. In a deep stockpot, combine the blended tomatoes and the water. Heat on medium heat for about 20 minutes, stirring occasionally. Add the coconut milk and simmer for another 5 mintues.

3. While the soup is cooking, heat the oil in a skillet on medium. Add the curry leaves, mustard seeds, and the red chili. When the mustard seeds pop, remove the skillet from the heat and add the mixture to the soup; mix well.

4. Serve hot or cold, or poured over rice.

Serves 4

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/14/09 8:04 P

My SparkPage
Send Private Message
Reply
Tangy Ginger Soup (Adrak Ka Shorba)

2 inch piece fresh gingerroot, peeled
2 tbsp butter
1 tsp vegetable oil
1 tsp cumin seeds, roasted
1/4 tsp turmeric powder
1 small tomato, chopped
2 dried red chilies, roughly pounded
1 serrano green chili, minced
2 cups milk
1 cup plain yogurt, whipped
table salt to taste
1/2 tsp dried mint

1. In a blender or with hand grater, grind the ginger to a fine paste. If using a blender, you may add up to 1 tbsp of water.

2. In a deep pan, heat the butter and the oil on medium. Ad the ginger and saute until well browned. Add the cumin and turmeric; saute for about 20 seconds, then add the tomatoes. Cook for another 7 - 8 minutes or until the tomatoes are soft. Add the red and green chilies, then add the milk. Bring to a boil.

3. Reduce heat and add the yogurt. Simmer for about 20 minutes, stirring occasionally. Remove from heat. Add the salt. You can serve the soup as is or strained. Garnish with dried mint.

Serves 4.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/14/09 7:59 P

My SparkPage
Send Private Message
Reply
Chilled Soup (Thanda Shorba)

1 large cucumber, peeled and grated
1 small garlic clove, crushed
2 cups plain yogurt
2 cups water
table salt to taste
1 tbsp vegetable oil
1/4 tsp cumin seeds
1 tsp finely chopped fresh mint for garnish

1. Place the cucumber in a bowl and chill for about 30 minutes. Pour off the cucumber juice that collects in the bowl. Press down on the cucumber to get out as much juice as possible.

2. Combine the cucumber and garlic, then stir in the yogurt and water. Combine thoroughly. Add salt to taste. Set aside.

3. Heat the oil in a small skillet on medium. Add the cumin seeds and saute for about 1 minute or until the seeds start to crackle and you can smell the aroma. Remove from heat.

4. Stir the cumin into the yogurt soup. Cover and refrigerate for 2 hours.

5. When ready to serve, pour equal portions into 6 shallow bowls and garnish with mint.



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/14/09 7:46 P

My SparkPage
Send Private Message
Reply
Minty Yogurt Drink (Pudine Ki Lassi)

1/2 inch piece ginger, grated
1/4 tsp cumin seeds, roasted and roughly pounded
2 tsp minced fresh mint
1/4 tsp black salt
2 tsp sugar (sub in splenda)
3 cups plain yogurt
6-8 ice cubes

Combine all the ingredients in a blender; blend well. Add more water if you like a thinner consistency. Serve immediately.

Using low fat or nonfat yogurt may require less water than the 1 cup.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/14/09 7:12 P

My SparkPage
Send Private Message
Reply
Curried Mixed Nuts (Masala Nuts)

1 tsp cumin seeds
1 tsp coriander seeds
1/4 tsp black peppercorns
2 cloves
1 dried red chili, roughly pounded
3 tbsp vegetable oil
1/4 tsp ground ginger
3 cups raw mixed nuts
1 tsp table salt

1. Heat in a small skillet on medium. Add the cumin seeds, coriander, black peppercorns, cloves, and dried red chili. Toast the spices, stirring constantly, for about 3 - 5 minutes. They will darken and release a wonderful aroma. Remove from the heat and transfer them to a bowl to cool. Using a spice grinder or coffee grinder, grind the spices.

2. In a large skillet, heat the oil on low. Add the ground spice mixture, the ground ginger, and the nuts. Cook gently, stirring occasionally for about 3 minutes. Cover and cook for an additional 5 minutes, shaking the pan occasionally.

3. Remove from heat, uncover, and sprinkle with salt. Cool to room temp and then serve.

Yields 3 cups.

Tip: Sometimes adding powdered sppics to an already hot pan can scorch them. Try adding 1 tbsp of water to the spices before you saute them. The water will evaporate and the spices will saute without burning.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/14/09 7:06 P

My SparkPage
Send Private Message
Reply
Spiced Broccoli (Chatpati Broccoli)

1 cup broccoli florets
1 tbsp ginger garlic paste
1 tbsp chickpea flour
1/4 tsp dried mango powder
1/2 tsp coriander powder
1/4 tsp, or to taste, red chili powder
table salt to taste
vegetable oil for frying.

1. In a bowl, toss the broccoli florets with the ginger garlic paste and chickpea flour. Ensure that the florets are evenly coated. Let the florets marinate for 15 minutes.

2. In a small bowl, mix the dried mango powder, the coriander powder, red chili powder, and salt. Set aside.

3. In a deep pan, heat about 1 inch of the oil to 350 degress. Add a few pieces of broccoli at a time. Fry until the florets are pale brown in color - about 3 minutes. Remove and place on paper towel to absorb oil.

4. Place all the florets on a serving platter and sprinkle with the prepared spice mixture. Serve immediately.

Serves 4.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/14/09 7:02 P

My SparkPage
Send Private Message
Reply
Pork Tikkas (Pork Ke Tikke)

1 cup Hung Yogurt
1 small onion, peeled and minced
1 tbsp ginger garlic paste
1 tsp warm spice mix
1/4 tsp red chili powder
1/4 tsp turmeric powder
table salt to taste
1 pound lean boneless pork, cubed
1 tbsp oil

1. In a bowl (or resealable plastic bag), mix together all the ingredients except the oil. Cover and refrigerate overnight.

2. Thread the pork onto skewers (if using wooden skewers, soak them in water for 30 minutes so they don't burn). Discard any remaining marinade.

3. Cook on a hot gril to desired doneness (about 12 minutes for well done). Turn once during the cooking process and baste with oil. Serve hot.

Serves 4

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/14/09 6:57 P

My SparkPage
Send Private Message
Reply
Chicken Tikka (Murgh Ka Tikka)

3/4 cup Hung Yogurt
1 tbsp Ginger Garlic paste
1 tsp fresh lemon juice
1 tbsp vegetable oil
1/2 tsp, or to taste, red chili powder
Table salt, to taste
1/2 tsp Tandoori Spice Mix
1/4 tsp Warm Spice Mix
1 pound skinless, boneless chicken breasts, cubed
2 tbsp melted butter, for basting (use beachy)
lemon wedges for garnish

1. To make the marinade, combine the Hung Yogurt, ginger garlic paste, lemon juice, oil, red chili powder, salt, and the spice mixes in a mixing bowl; mix well. Add the chicken cubes. Cover and let marinate in the refrigerator for 5 -6 hours or overnight.

2. Heat oven to 400 degrees.

3. Thread the chicken onto skewers and baste with the melted butter. Place the chicken on a baking sheet and roast in the hot oven for about 5 minutes. Turn once and baste with any remaining butter. Roast for another 10 minutes or until golden brown and the juices run clear.

4. Serve hot, garnished with lemon wedges.

Serves 4. Prep time: 5 minutes plus 5-6 hours to marinate. Cook time 15 minutes.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
2/14/09 6:43 P

My SparkPage
Send Private Message
Reply
THE BASICS:

Substitutions for spices you may not be able to find locally:

www.foodsubs.com/SpiceInd.html

--------------------------

Tandoori Spice Mix (Tandoori Masala)

1/2 tsp carom seeds
1 tbsp Warm Spice Mix
1/2 tsp ginger powder
1/4 tsp black salt
1/2 tsp dried fenugreek leaves
1/4 tsp dried mango powder

1. Place the carom seeds in a resealable plastic bag and pound with a rolling pin.

2. Combine all the ingredients in a bowl and mix thoroughly. Transfer to an airtight jar and store.

**Can also add red chili to it

Yields 4 tbsp.

------------------------------

Warm Spice Mix (Garam Masala Powder)

8 cloves
4 tsp cumin seeds
3 green cardamon pods (whole)
2 black cardamon pods (whole
1 (2 inch) cinnamon stick
2 tsp coriander seeds
1 tsp black peppercorns
1 bay leaf
pinch of grated nutmeg (optional)

1. Heat a small skillet on medium. Add all the spices except the nutmeg and dry roast the spices, stirring constantly. After about 5 minutes, the spices will darken and begin to release a unique aroma.

2. Remove the skillet from the heat, then add the nutmeg. Transfer spice mix to a bowl and allow to cool for about 5 minutes.

3. Using a spice grinder, grind the spices to a fine powder. Store in an airtight jar. The spice mixture will keep for up to 3 months.

Yields 2 tbsp

---------------

Chaat Spice Mix (Chaat Masala)

1 tbsp cumin seeds
1 1/2 tesp dried mint leaves
1/4 tsp black peppercorns
1/4 tsp carom seeds
Pinch of asafetida
1 tsp ginger powder
1 tsp dried mango powder
1 tsp black salt.

1. Heat a small skillet on medium heat; dry roast the cumin seeds, mint leaves, black peppercorns, and carom seeds for about 2 minutes, until fragrant. Remove from heat and mix in the asafetida, ginger powder, dried mango powder, and black salt.

2. Grind all the ingredients using a mortar and pestle of a spice grinder.

3. Store in an airtight jar for up to 3 months. Sprinkle over salads or cooked dishes.

Makes 3 tbsp

--------------------------

Hung Yogurt (Dahi)

2 cups plain yogurt

1. Line a sieve with several layers of cheesecloth. Place the yogurt in the sieve and suspend over a bowl.

2. Let any liquid drain into the bowl, then discard the liquid. Tie the ends of the cheesecloth to form a pouch. Weigh it down using a few cans in a plastic bag as weight. Let it sit for about 2 hours to allow any remaining liquid to drain out.

3. Remove the cheesecloth. Transfer the yogurt to a container. Cover and refrigerate for up to 2 weeks.

Makes 1 1/2 cups.

---------------------

Ginger Garlic Paste (Adrak Lasan Ka Paste)

2 serrano green chiles (optional)
1/2 cup fresh gingerroot, peeled
1/2 cup garlic cloves, peeled
1 tbsp cold water

1. Remove the stems from the green chilies.

2. Place all the ingredients in a food processor and puree to form a smooth paste. Add no more than 1 tbsp of water to help form a smooth consistency.

3. Store the paste in an airtight jar in the refrigerator. The paste will keep for up to 2 weeks in the refrigerator.

Yields 1 cup.

Edited by: KIERAE at: 2/18/2009 (20:30)
I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
Page: 1 of (1)   1

Report Innappropriate Post

Other South Beach Diet (Lifestyle!) South Beach Recipes Posts

Topics: Last Post:
Fish/Seafood Recipes 1/27/2014 3:39:54 PM
Butter 9/19/2013 4:51:29 PM
Pasta type recipes 12/29/2013 2:54:43 PM
My new favorite smoothie! 8/11/2014 7:33:24 PM
Weekly Veggie Thread: Summer Squash 6/24/2013 12:59:35 PM

Thread URL: http://www.sparkpeople.com/myspark/team_messageboard_thread.asp?board=2362x318x22909555

Review our Community Guidelines