indian recipes pls

try making roti without oil and butter.
Or try eating bajri rotla

This is one of my favorites. I usually serve it with packaged palak paneer (because I am too lazy to make everything from scratch), and sometimes a half piece of naan. If you have leftovers, they heat up nicely (crispy) in the toaster oven. Enjoy!

ROASTED CAULIFLOWER WITH INDIAN SPICES
Oil spray or small amount of oil for coating baking sheet
2 tablespoons oil
1-2 tablespoons curry powder
1 teaspoon chili powder
1/4 teaspoon turmeric
Salt & pepper to taste
1-2 tablespoons corn starch
1 large cauliflower, cleaned, trimmed and cut into bite-size pieces
Preheat the oven to 425 degrees. Lightly coat a large baking sheet with oil; set aside. In a large bowl, whisk together 2 tablespoons oil, seasonings, and corn starch. Add cauliflower pieces and toss well to coat with seasoning mixture. Spread evenly on prepared baking sheet. Roast 15 minutes. Gently move the cauliflower pieces around on the baking sheet, then roast another 10 minutes. To get a crispy texture, switch the oven to broil. Allow cauliflower to broil with the oven door open (and an eye on your veggies!) 3-5 minutes, or until lightly browned and crisp on the edges. Makes about 4 servings.

Bump - Indian is my absolute favourite food. Ever. Fact.

Always open to trying new (healthier) recipies! Looking forward to seeing what comes up! xx

I think this originally came from a Weight Watchers or Slimming World recipe book but I like it. We make it it big batches and freeze in two person portions. Then we defrost and add grilled chicken, prawns, vegetables, mushrooms, spinach or whatever we have. It's about 100 cals per person for the sauce.

It is kind of like a Rogan Josh style curry.

Onions - Raw, 1 large
Fry Light - Sunflower Oil Spray*, 5 spray
Chopped Tomatoes (Tin), 1 tin
Spices - Chilli Powder, 1 teaspoon
Spices - Paprika, 1 tsp
Spice - Bay Leaves 1
Spices - Cinnamon, ground, 1 tsp
Spices - Cloves 4
Spices - Whole Green Cardamom, 3
Oxo - Vegetable Stock Cube, 1made up to about 350 mls
Canderel - Granular Low Calorie Sweetener*, 5 teaspoon (0.5g)

Fry onion in the fry light until soft
Add all powdered spices and fry for another min or so
Add tomatoes, stock bay leaf, cloves and cardamom pods and simmer for about 30 mins
Fish out all the cloves, pods and leaves and season to taste with the canderel (I sometimes add salt: If you are paranoid about sodium please feel free to have a heart attack about the sodium levels, if you are paranoid about artificial sweetners please feel free to substitute fully organic, made in your own back yard by a hive of bees you personally raised from lave, honey).

Going out on Thursady night to a wonderful Indian restaurant for a dear friend's birthday.... Afraid to eat anything.

@Jeneba Tandoori dishes (meat marinaded in spices) are usually good when watching the cals. Avoid creamy sauces (Passanda/Korma etc). If you're watching the carbs rice and Nann breads are difficult, but most places would substitute these with a salad.

Or you could just say "to hell with it... it's not everyday" and eat what you fancy.

Here is a recipe for "Saag Paneer" from Healthy Girl's Kitchen. FAVORITE!! I'm making some today

http://healthygirlskitchen.blogspot.com/2011/05/crock-pot-saag-spinach-paneer-and-hgks.html

I love Indian food! We have no Indian restaurants in our area, so I've learned to cook it at home.

Here's a link to a Cooking Light recipe: http://www.myrecipes.com/recipe/chickpea-spinach-curry-10000000354461/

It's very easy to make - one of those recipes where you get tons of flavor for very little effort. It's probably not the most authentic Indian dish ever, but it gives you that basic flavor profile.

I have the 660 Curries cookbook by Raghavan Iyer and it's fantastic. Not necessarily low-fat cooking, but you can cut the ghee and/or canola oil to your liking. A little ghee goes a long way, so I usually cut it in half and still get lots of flavor. The one drawback to this book is that unless you have a good Indian grocer nearby, there may be a lot of things you cannot find. I order things I can't find online through Kalustyan's in NYC.

Bump!!

I absolutely love indian food and use cayenne pepper like normal pepper! Saving this thread for sure :happy:

I'm Indian and I find that many of our dishes take a long time to cook. You can't just add a few things together and make an Indian dish successfully unless you buy pre-packaged sauces which are full of calories and preservatives. I try to make it as healthy as possible so I can eat in large amounts. I can't snack in small quantities or stop before I'm very full. This recipe freezes well and makes many servings. This is my own healthy and surprisingly tasty recipe for Pav Bhaji, a very popular (somewhat unhealthy) Mumbai street food. It is eaten with a small glob of butter added to the plate, finely diced raw onions and lime juice sprinkled on top and soft white bread. I eat it with a 45 calorie per slice bread...

makes about 6-8 servings of 50 calories each

2 tomatoes diced
1 cauliflower cut up into small pieces
1 small potato diced
1 small green pepper diced
1 small onion diced
1 tbsp Pav bhaji masala (can be found in any Indian grocery store)
5-6 cloves of garlic and ginger (about the size of 2 cloves of garlic) crushed together
cilantro
salt to taste
cayenne pepper (as much as can be tolerated)
Juice of 1/2 a lime
1-2 cups water to boil in

Ideally, you would saute the onions in about a tbsp of oil or butter and then add the tomatoes and the masala and cook it for a bit and THEN add the veggies. I cook it the way I do to completely avoid using oil or butter. It makes it super healthy!

-Simply put all the ingredients in a big pot and boil till very soft. Mash everything in the pot with a potato masher. If you don't have one, make sure all the veggies are diced very small before you put them in the pot.
-Add more of the masala if needed and adjust the amount according to your tastes. Let it boil with the added masala for a bit before you add some more. The masala taste is more apparent after it cooks for a minute.
-You can top it off with a little butter right before you eat it with any kind of bread.

I cook a lot of made-from-scratch Indian food on a daily basis and usually make it super healthy. If anyone wants any more Indian recipes, I'd be glad to provide them.

bump

I make what I call "Indian hobo stew" (and other times just "hobo stew" if it does not have Indian spices in it) out of whatever organic vegetables are on sale, with either paneer, which can be higher in calories, or quorn vegetarian roast cut up in it as good protein, and sometimes Seeds of change organic simmer sauces or even Amy's brand soup which is called something like curried lentil, which might be considered cheating: if so, use whatever your favourite Indian spices are. I enjoy making enough for a few meals during the week, and it runs out before I get sick of it, and is easy to just reheat in the pan.

Check out: www.showmethecurry.com

Great website! Only thing is, the Indian food recipes on most websites are for restaurant versions of the dish which can screw my daily calorie limits. The same thing made at home would taste almost totally different and about a 100 times healthier. Big problem with Indian food recipes online! I have to keep calling my mum for oil-free versions of recipes... Also, they are usually Punjabi dishes which tend to be too heavy for me since I'm south Indian and eat very different food.

Curry Base it will serve 4-6 (recipe taken from the River Cottage TV Series)
2 tsp. cumin seeds,
1 tsp. fennel seeds
2 tsp. coriander seeds
Toast in a frying pan to release the fragrance and until lightly brown
Then add to
1 onion,
1 tsp. fenugreek seeds
1 tsp. turmeric
3 cloves of garlic or less if you don’t like it
1-3 small red birds eye chillies (depending on hotness and taste)
Blend all of the above in a mixer to a coarse paste

If you like it really hot then you can also add Patak's - Vindaloo Curry Paste, 30 ml

Now you have your base dry fry or fry with a little olive oil whatever you want to go into your curry.
I usually fry onion; mushrooms red peppers and chicken then add the paste.

Add a can of chopped tomatoes (400g size) and a can of Light coconut milk/cream (400g) and top one of the cans with water add this and leave to reduce for 1-2 hours.

Indian rice I use Basmati, serves 4
Basmati White Rice, 1 1/2 cup dry
2 tsp. Turmeric
1 tsp. Ground Cumin
1 tsp. Ground Coriander
DO NOT rinse the rice, put in the largest pan you have along with the spices above, add boiling water, to cover the rice and nearly to the top of the pan, bring up to the boil, for 7 minutes, turn the heat off and cover with the pan lid, for a further 8 minutes, then drain and serve.


I have a wholemeal pitta pocket with mine lower in cals and the whole meal works out at 545 cals, (including all of the above and the Patak's paste) but I do this for 4 people and they have 2 spoons of curry to my 1, so if you have more don't forget to adjust the calories