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| I can't wait to try some of these
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GOING2BTHIN_CGE
1/24/07 10:08 A
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Thanks for all these great-sounding recipes. My sons and I love Indian food so I'm always on the search for good recipes. Can't wait to try these out. 
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Ohh I am glad I logged on today! I am revamping my entire diet to 1. Eat Intutively 2. Eat Ayurvedicly 3. Eat and Exercise to reduce Kapha! I am finally going to attend a pranakarma cleansing at the end of this month. I copied and pasted all your great looking recipes. I am going to try them this week.
Namaste
Jeanie
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| How did you lose all that weight? I am a new member an indian living in usa. My name is Rashmi, if you can tell me your diet and exercise routine that will be nice. I am right now at 172 pounds and feeling terrible about it, working out regularly but not seeing much results. You can e-mail me at nil.usa@gmail.com. Thanks,
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MINDCRUSHER1376
9/17/06 11:16 P
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Here's my version of Aloo Matar. If this is too dry you can add a little diced tomato to give it a bit more liquid.
http://www.sparkpeople.com/resource/recipes.asp?id=8257
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| How cool! I love Ayurveda; the stuff works. I have herbs I drink for diabetes that work about as well as the metformin (or better for making me cut down on my eating--they are bitter!), and there is this oil for my arthritis that works about as well as anything else. The emphasis on eating to heal oneself is the best thing I can think of.
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GOATLADY2
9/17/06 10:55 A
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Here's a Dal recipe we make a lot
from The Ayurvedic Cookbook
Tridoshic Dal
Preparation time: 1 hour Serves 6
1 cup split mung dal
8 cups water
2 cups summer squash, in 1/4 to 1/2 inch slices
1 cup carrots, in 1/4 to 1/2 inch slices
1/2 teaspoon hing
2 tablespoons sunflower oil or ghee
1 1/4 teaspoons turmeric
1 tbsp lime or lemon juice or 1 tbsp amchoor (dried mango powder)
1 tsp sea salt
1/2 tbsp fresh ginger root, minced
optional - 1 small hot green pepper or 1/4 cup prepared salsa
1 1/4 tbsp cumin seeds
1/2 tsp to 1 tbsp black mustard seeds
Garnish: fresh coriander leaves, chopped and unsweetened coconut
Directions:
Wash dal until rinse water is clear. Wash and chop vegetables.
Warm 1 tbsp oil or ghee in large heavy saucepan. Add hing, turmeric and lemon juice and saute for 30 seconds over low heat (be careful, it's easy for turmeric to burn). Stir in the dal beans and saute for another 1 to 2 minutes. Add the chopped vegetables and stir another minute or two. Add water, salt, ginger, and pepper (if you are using it); bring to a boil on high heat. Then cover and reduce heat to medium-low. Let soup simmer for 45 minutes or until beans have dissolved.
Warm remaining tbsp oil or ghee in a small skillet, add cumin and mustard seeds, heat until the mustard seeds begin to pop. Add to soup, which is now ready to serve. Garnish with fresh chopped coriander and coconut.
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LOVETOKISS79
9/15/06 11:26 A
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I love daal but I'm scared/intimidated to make it myself. Anyone have good/easy/healthy instructions and recipes?
Thank you!
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| yum. we love rice and dal and I can't wait to try some of these recipes
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SHELLS62682
9/9/06 5:16 P
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yum!
i love the indian food.
for a quick, healthy fix i make up an Amy's frozen Indian food tv dinner and a frozen naan. healthy meal generally around 400 calories (if that)!
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WRITERMOMMY99
9/9/06 1:59 P
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| Thanks for the recipes! My dh is Indian and our daughter half, and we all love the food. I have a great saag paneer recipe I'll try to post later.
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| These look really good. I love Indian food but get intimidated by some of the recipes.
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LADYBUG0503
9/8/06 8:58 P
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Indian Rice Curry
Serves 6 (5 points)
2 tsp. olive oil
1 small onion\cooked, minced
1/4 cup tart apples\cooked, chopped
2 tsp. curry powder
1/8 tsp. cayenne pepper
4 cups cooked white or brown rice
2 cups canned chickpeas, drained
1 Tbs. fresh lemon juice
fresh ground pepper
In a heavy skillet over medium heat, heat the oil. Add the onion and sauté for 3 minutes. Add the apple and sauté for 3 more minutes. Add the curry powder and cayenne to coat the apple and onion. Add the cooked rice and chickpeas. Cook through until rice and beans are hot. Sprinkle with lemon juice and serve.
Per serving: calories 268, fat 3.7g, 12% calories from fat, cholesterol 0mg, protein 7.0g, carbohydrates 51.4g, fiber 5.8g, sugar 2.2g, sodium 49mg, diet points 5.0.
Dietary Exchanges: Milk: 0.0, Vegetable: 0.3, Fruit: 0.1, Bread: 2.9, Lean meat: 0.0, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 0.0
Posted on Mealsforyou.com (from Diabetic Meals in 30 minutes)
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LADYBUG0503
9/8/06 8:56 P
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Indian Potatoes, Cauliflower, and Peas
Yields: 4 servings | Points per serving: 3
This is a very mild Indian recipe containing potatoes, cauliflower, peas, and spices. You can serve it as a main course; it is excellent served on top of Basmati rice. Also, this works very well as a side dish to almost any meal.
Ingredients:
2 Tb vegetable oil
1 lb. russet potatoes, peeled and cut into 1/2-inch pieces
1 Tb minced fresh ginger
4 c. cauliflower florets, cut into bite size pieces
1/2 tsp. salt
1/2 tsp. ground turmeric
1/4 tsp. chili powder
1/4 tsp. paprika
1/2 c. water
1/2 c. frozen peas, thawed
Directions:
Heat oil in large nonstick skillet, medium heat. Add potatoes and ginger; saute until potatoes are lightly browned, about 3 min. Mix in cauliflower, then salt, turmeric, chili powder, and paprika; sauté 5 minutes. Add 1/2c. water; cover and simmer until vegetables are tender, about 10 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.
Yields: 4 servings
Nutritional Info: 3 pts per serving
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| Heather, your Aloo Matar sounds so good, and easy! I love Indian food - I'm going to try this one!
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RANDOM_NAME
8/5/06 7:37 A
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Thanks for the recipes. I loved the curried chickpea dish in the restaurant, but couldn't help but notice that it was swimming it butter. Thanks for a healthier version. I have tried to get one of the Indian guys in my office to share some recipes, but he's been traveling. This should tide me over until he returns :)
Thanks again.
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Hey all... I like to imagine that alot of indian food is so vegetable, protein, and essential oil packed that it's worth the fat... and Palak Paneer is my favorite lately. I got a recipe off google (searched "easy palak paneer") and just reduce the amount of oil and ghee... and then instead of garnishing with heavy whipping cream, I just use half and half. It's still as good and creamy, but half (haha, and half) the fat.
Or at least that's what I tell myself... :D
I'm a HUGE fan of this book by Jennifer Workman called "The Balanced Approach". It's about Ayurvedic approaches to eating and dieting, and how to compliment your individual body type, chemistry and constitution. That has some GREAT and very healthy recipes in Indian, Mediterranean, Middle Eastern, Thai, Authentic Mexican (not cheese laden taco hell stuff), and Japanese styles.
Please include me in any Indian Food discussions... my hubby is from India and I'm a big fan :)
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| Anyone have a healthy version of Palak Paneer or something similar?
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| JENNDOVER, thanks for posting your recipe. I love Karahi Chicken, but have never tried to make it.
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SQUIRRELLYPOO
5/9/06 8:44 A
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| On Sunday night I made Saag Aloo (my boyfriend's favourite curry dish) from scratch using sweet potatoes and fresh spinach and it was really good and only about 250 calories a serving.
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indian food is to hot for me .but like chinese food
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| Mmmm, these recipes sound fabulous!
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| We had the Karahi Chicken for dinner tonight. It was very good. I am Indian so its hard to make me happy. Definitely give this one a try, its so easy to make compared to other indian recipes.
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| The Aloo Matar looks so easy to make. I'm going to try it.
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KEEGANDLILY
5/1/06 12:28 P
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| Bumped as a new similar thread was posted :)
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KEEGANDLILY
4/30/06 8:55 P
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Again, this is my own spin....
Heather's Aloo Matar (Dry Potato and Pea Curry)
2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tsp cumin seeds
1 tsp curry powder
A pound or so of red potatoes, cubed and parboiled until almost soft.
1 cup frozen green peas.
Heat oil, cook onions, garlic, add spices and cook about a minute. Add potatoes and peas and stir fry until all is coated in spice and the potatoes are soft.
(If you cut up the potatoes even more, this makes a great samosa filling as well)
Again, great with Mango Chutney :)
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REDERICA1980
4/30/06 8:52 P
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| Thanks again! I'm looking forward to trying this!
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KEEGANDLILY
4/30/06 8:52 P
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I make my own version of Channa Masala (Curried Chickpeas), in regard to nutritional info, I vary the recipe each time I make it so I put it in as a grouping...
Heather's Channa Masala (approximate)
1 tbsp olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 tsp cumin seeds
1 tsp curry powder or garam masala (or both, hey)
1/2 tsp tumeric
1/4 tsp cayenne
1/4 tsp cinnamon
1 28oz can low sodium diced tomatoes
1 19oz can chickpeas, drained and rinced
1/4 cup raisins
Heat oil and cook onions and garlic...add spices and cook about a minute till seeds 'pop'. Add tomatoes, chickpeas and raisins and cook uncovered until Tomatoes simmer down and it's quite thick, about 15 minutes or so.
Serve over brown basmati rice and mango chutney :)
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| Oh, and I forgot to get any dried mint, so I just used the mint from one of my organic peppermint tea bags. They're 100% peppermint, and I had them on hand.
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| I got everything except for the garam masala (which is curry powder) and the tamarind paste at the regular grocery store. Those things I got at "The Olive Market," which isn't really an Indian market per se, but does stock a lot of specialty ethnic foods.
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REDERICA1980
4/30/06 7:17 P
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| JENN - Sounds delicious! can you find these products at your local grocery store, or did you have to go to an Indian grocery store?
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I made this meal tonight for dinner. I was really tasty!!
Karahi Chicken
2 T ghee or olive oil
3 garlic cloves, crushed
1 onion finely chopped
2 T garahm masala
1 t coriander seeds, crushed
1/2 t dried mint
1 bay leaf
1 lb 10 oz boneless chicken breast, cut into bite size pieces
3/4 C chicken stock
1 T chopped cilantro
salt (omit if desired)
Heat ghee or oil in preheated large skillet or karahi. Add onion and garlic, cook until onion is golden, about 4 minutes.
Stir in garam masala, coriander, mint and bay leaf.
Add chicken, and cook over high heat for 5 minutes stirring occasionally. Reduce heat and simmer for 10 minutes or until sauce thickens and chicken is cooked through.
Stir in cilantro and serve immediately.
Serves 4
calories 270
protein 41 grams
carbohydrate 1 gram
sugars 1 gram
fat 11 grams
Saturated fat 2 grams
Chickpea Salad
14 oz can chickpeas, rinsed and drained
2 potatoes, diced, boiled and cooled
1 onion, diced
2 T tamarind paste
6 T water
1 t chili powder
2 t sugar
1 t salt
to garnish
tomatoes, cilantro, and one fresh green chili, diced finely
Mix chickpeas, onion, and potatoes.
In another bowl mix all other ingredients except for the garnish.
Toss salad with dressing, transfer to serving bowl and garnish.
Serves 4
Calories 190
protein 9 grams
carbohydrate 34 grams
sugars 4 grams
fat 3 grams
saturated fat .3 grams
I served these two dishes with a salad of nice mixed greens and tomato and cucumber. I made a little ginger vinegrette for the dressing. I completely skipped the bread and rice, but those would make nice additions too, if you have room for the calories. The calorie counts are from the book the recipes were in. I didn't figure out the information for myself.
Also, the servings of chicken are HUGE, This recipe could easily serve 6 with leftovers.
Hope you like it!!
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