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TOPIC: Indian food

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October 5, 2012 6:25 PM
Let me start with a simple one:

Mutter palavo:

Basamati Rice - 1 cup
Peas - 1 cup
Kala Jeera (Black cumin) - 1 tsp
Bay leaf - 2 or 3
Chopped Onions - 1 (big)
Oil - 2 tbsp
Salt to taste
Black pepper powder - 1 tsp
Ghee - 2 tsp (optional)

Procedure: Soak rice in water for 30 minutes. Drain the water. Cook the rice adding 2 cups of water. Make sure the rice is not mushy and the grains are well separated.
Heat the oil. Add Kala Jeera. Add Bay leaf. Add onions. Fry for couple of minutes until onions are translucent. Add Peas. Add salt. Once the peas are tender, add cooked rice and Black pepper powder and mix it well. Leave it on the stove for couple of minutes and serve hot.
October 5, 2012 7:31 PM
bump! and thanks!
October 6, 2012 12:30 AM
Bump :)
October 6, 2012 12:38 AM
Some good websites
October 6, 2012 12:39 AM
I love Indian food too. One of the things I learned from a fat free indian recipe book by someone who is Indian is to fry the onions in water and add the salt to them then. Yes it's much more fat free that way, and sometimes I don't even use oil in my Indian recipes.
October 6, 2012 12:46 AM
Bump for very happy days xxxx thank you all you kind people x
October 6, 2012 12:57 AM
Here are 2 recipes. The first can take a bit of effort but is really delicious. It is based on a BBC Food recipe altered to lower fat. The second one is a basic sauce recipe and is really simple to make but totally awesome.

Low-Fat Malay Korma

For the Malaysian curry powder
10 cloves
10 black peppercorns
4 cardamom pods
1 cinnamon stick
4 dried red chillies
4 tbsp coriander seeds
2 tbsp cumin seeds
1 tsp fennel seeds
1 star anise
1 tsp turmeric powder
For the Malay korma
1 tbsp vegetable oil.
340g turkey breast, cut into 5cm/2in cubes
2 onions, peeled, thinly sliced
1cm/½in root ginger, peeled, grated
1 clove garlic, peeled, crushed
1½ tbsp Malaysian curry powder (see above)
1 tsp chilli powder
½ tsp saffron strands, soaked in 50ml/2fl oz warm water
40g cashew nuts, blended to a paste with 2 tbsp water
1 cinnamon stick
150ml low fat yoghurt
2 tomatoes, cut into quarters
To serve
2 tbsp chopped fresh coriander leaves

For the Malaysian curry powder, toast all of the spices, except the turmeric, in a dry frying pan, for 30 seconds-1 minute, or until they become fragrant. Set aside to cool slightly.

Grind the toasted spices (not the stick or star anise) and turmeric to a powder using a pestle and mortar.

For the Malay korma, heat one tablespoon of oil in a lidded wok, add the turkey, in batches if necessary, and stir-fry for 2-3 minutes, or until browned all over. Add the onion, ginger, garlic, 1 ½ tablespoons of the Malaysian curry powder and all of the chilli powder for 1-2 minutes, or until fragrant (NB: Do not let the mixture burn).

Stir in the saffron strands and soaking water, cashew nut paste, cinnamon stick, then pour in 250ml of water. Bring the mixture to the boil, then reduce the heat, cover the wok with the lid and simmer, stirring occasionally, for 20 mins. (You may need to add more water if the mixture begins to dry out.)

Stir in the yoghurt and tomatoes and return the mixture to a simmer for 1-2 minutes. Season well with salt.

Serves 4.

299 calories/serving.

I had it with 40g (dry weight) of brown basmati bringing it to around 450 calories.

Madras Sauce (add veg or meat as required).

1 tbsp Veg Oil
2 Large Onions
1 tsp Garlic
1 tsp Ginger
1 tsp Ground Turmeric
1 tsp Ground Coriander
2 tsp Ground Cumin
1tsp garam masala
5 large on the vine Tomatoes

Fry the onion over a medium heat until lightly browned, then lower the heat and add the ginger and garlic and fry for a couple on mins. Add the ground coriander, turmeric and cumin and fry for a minute. Put the spicy onion mixture in a blender along with the chopped tomatoes and chillies and blend until smooth. Return it back to the pan and add any meat or veg and simmer uncovered. Add water if it becomes too dry. Add the garam masal and chopped coriander 5 mins from the end of cooking. Season well and enjoy!

1 serving of sauce is around 120 calories, so with a chicken thigh, some peppers, and some brown rice you are probably looking at around 400 calories tops.
Edited by EPortJake On October 6, 2012 1:00 AM
October 6, 2012 1:03 AM
bump for good recipies
October 6, 2012 1:03 AM Indian food
October 6, 2012 1:07 AM
Heyy i am indian too but i guess there are more than enough yummy recipe's here already so i will let u try them out first...gonna go get a samosa now from a nearby shop..anyone want some ? :P
October 6, 2012 1:15 AM

going to try all these!
October 6, 2012 1:21 AM
340 Calories
Serves 4
Chicken and potato curry

Image not displayed

1 onion, peeled and finely chopped
794g (1lb 12oz) skinless and boneless chicken breasts or thighs, cut into bite-sized pieces
4 large potatoes, peeled and cut into large bite-sized pieces
170g (6oz) baby leaf spinach, roughly chopped
2tbsp medium or hot curry powder
400g can chopped tomatoes
Salt and freshly ground black pepper
A large handful of chopped coriander and mint leaves

Place a large, non-stick frying pan over a medium heat. When hot add the onion, chicken, potatoes, spinach and curry powder, stir to mix well. Stir-fry for 2-3 mins.
Add the chopped tomatoes and 397ml (14fl oz) of water and bring to the boil. Cover, reduce the heat to low and cook gently for 25-30 mins, or until the chicken and potatoes are cooked through and tender.
Remove from the heat and season well with salt and black pepper. Stir in the chopped herbs and serve immediately.
Edited by KrisThomas1964 On October 6, 2012 1:23 AM
October 6, 2012 1:24 AM
Bump - these sound great!
October 6, 2012 1:32 AM
Indian Fare Hits That Satisfy Note in me! flowerforyou
October 6, 2012 5:11 AM
October 6, 2012 10:09 AM
I have a few fat free Indian cookbooks on my kindle. I am always looking for Indian recipes. Anything by Sandeev Kapoor is great. He is a master Indian chef imho.
October 6, 2012 10:15 AM
bump - I love Indian food
October 6, 2012 10:17 AM
This is really good:

I substitute about two thirds of a cup of non-fat yogurt for the cup of half and half and it's still amazing. :)
October 6, 2012 10:20 AM
October 6, 2012 10:30 AM
This is one of my all-time favourite Indian recipes - made for the slow cooker:


2 tbsp butter
1 tbsp ground cumin
2-3 tbsp yellow or red curry paste
1 tbsp fresh ginger, minced
1 cup tomato sauce
3/4 cup coconut milk
8 skinless, bone-in chicken drumsticks and thighs (approx. 3 lbs)


1. Melt butter and pour in slow cooker. Stir in all ingredients except chicken.
2. Season chicken with salt and pepper and add to sauce. Turn chicken to coat.
3. Cook on high setting for 2 1/2 hours or low for 5 hours.
4. Serve over rice or with naan.

NUTRIENTS PER SERVING (2 PIECES OF CHICKEN): 343 calories, 23 g fat, 42 mg calcium, 493 mg sodium, 8 g carbohydrates, 1 g fibre, 22 g protein. Good source of niacin.

TO REDUCE FAT: use light coconut milk instead of regular

TO MAKE VEGETARIAN: substitute 2 cans of chickpeas for the chicken (which will also reduce the fat)

TO MAKE VEGAN: substitute 2 cans of chickpeas for the chicken and vegan margarine/butter for the butter (I've used Earth Balance and it's awesome)
Edited by jrbb03092 On October 6, 2012 10:31 AM
October 6, 2012 10:33 AM
Here's another one:


Serves 4

This recipe always turns out rich, spicy and satisfying. Using curry paste (sold by the jar) makes it fast and simple to prepare.


1 cup red lentils
1 large onion, chopped
1 tablespoon oil for frying
3 cups water
1-2 tomatoes, chopped (optional)
Cinnamon stick (optional)
1 tablespoon Indian curry paste
Salt to taste


1. Carefully sift through the dry lentils and remove any tiny rocks.
2. In a large pot, sauté onion with oil and curry paste until softened.
3. Add rinsed lentils, water and optional tomato and cinnamon stick.
4. Bring to a boil then simmer covered at a low boil for up to an hour until the lentils become creamy.
5. Salt to taste.
6. Serve as a soup or over rice.
October 6, 2012 11:05 AM

Thanks for the the curry dishes made the chicken today.......yum!!!!!!!!

sha ( How13)
October 6, 2012 5:00 PM
So I went to play in a pool (billiard) tournament in Kitchener, Ontario and right beside was "Rainbow Caribbean Cuisine" restaurant. I ordered the Curry Chicken which had potatoes in there as well. This was the best curry I have had since my friends Aunt use to make some for me 20 years ago.

I would love to know how to make this type of Curry that is served over a bed of rice(with kidney beans) with the sauce and potatoes and maybe i would put peas in the curry as well.

Rainbow Caribbean Cuisine restaurant is a bit of a hike at an hour away but so yummy that I may have to go back if I can't perfect this recipe.

Anyone??? I really hope so.
October 6, 2012 6:02 PM
Not sure if Caribbean Cuisine is the same as Indian, I think it's different. You might try to find it in a Caribbean cookbook?

Maybe this?
Edited by janesmith1 On October 6, 2012 6:04 PM
October 6, 2012 8:16 PM


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