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Any Indian food recipes out there?

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Does anyone have any good Indian food recipes? I love Indian food and would love to have a point-friendly recipe to make something.


Things I'm Most Looking Forward To:

No more back fat!

More E-N-E-R-G-Y!

Buying stylish, not oversized clothes

Packing smaller clothes

Living long enough to see my grandchildren grow up

Having a stable wardrobe

Ability to handle cravings

The END of binging!

A healthier me!

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You might try a BCB search in the Recipe forums for threads started by suzie_lightning. I know she posted a few.


Joanne

SW 252.6/WWG 157/2013 Restart 192.6:bcb_huh:/CW189

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Thanks, Joanne - I'll check for those!


Things I'm Most Looking Forward To:

No more back fat!

More E-N-E-R-G-Y!

Buying stylish, not oversized clothes

Packing smaller clothes

Living long enough to see my grandchildren grow up

Having a stable wardrobe

Ability to handle cravings

The END of binging!

A healthier me!

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Ok if you like meat, try this.

 

Take any sort of meat, boneless and cut into 1 inch pieces.

 

In a pan, spray some 1 cal spray, and fry chopped onions. Put in about a tsp of ground fresh ginger and garlic and fry a little more with another spray of oil. Then add the spices, chillies, salt, 1/2 tsp cumin power and 1/2 of corriander power (or if you have the mix curry powder, it works too). Add a little water as the spices will stick. Put in the meat and fry it till it changes colour and there is no redness to be seen. Then put in 2 cans of chopped tomatoes and 2 glasses of water (less if it's chicken or turkey). Cook on low heat till meat is tender and the curry colour is nice and deep red. Try it with boiled rice.

 

The only points in this recipie will be from the meat (according to the amount you use) and rice. Enjoy and if you want any specific one PM me.


"Don't worry about the world coming to an end today. It's already tomorrow in Australia."

SW Tue 21st Feb ---196 lb :ugh: 5'8"

 

CW 169 lb

 

weightwg0.png

 

Flex...WI Monday

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Lamb Rogan josh

I wwear this is the best curry I have ever eatern. Its quite spicey, so adapt to your taste using less of the chillies. I calculated this at 9.5 points per portion (but I used with different meat), which is quite a bit because of the butter. If you can use an alternative fat, then this will too reduce the points values. Do let me know if you can suggest anything else, or if you get different points values.

 

Serves 4 BIG portions

- A 3 inch piece of fresh ginger, peeled and grated

- 8 Cloves of garlis, peeled and chopped

- 1 kg lamb shoulder cut into big cubes, fat removed

- 1 tsp turmeric

- 4 tbsp low fat soya yoghurt

- 1 tsp crushed black pepercorns

- 4 medium sized red onions, peeled and halved

- 4 red chillies, deseded

- 2 red peppers halved and deseeded

- 50g butter (or low fat alternative)

- 2 tbsp garam masala

- 4 tsp paprika

- 1 1/2 tins good quality chopped tomatoes

- Salt and freshly ground peppers

 

1. Preheat your oven to 170 C/325 F/Gas Mark 3

 

2. Mix the ginger and garlic together and put in a bowl with the lamb, turmeric, yoghurt and black pepper. Mix and leave to marinate in the fridge for an hour.

 

3. Roughly chop 2 of the onions and one of the peppers and whizz them in a food processor with the chillies. Cut the remaining two onions and the pepper into thin slices.

 

4. Put a pan large enough to hold all of the ingredients on the heat and add the butter, sliced onion, pepper and garam masala. Fry until light brown before adding the whizzed paste from the food processor. Cook over a gentle heat for 10 mins (by now, lots of delicious curry smells will be coming out of the pot).

 

5. Add the tomatoes, marinated lamb and half a pint of water and stir well. When the curry comes to the boil, add half a tablespoon of salt, cover tightly with a lid and place in your preheated oven.

 

6. Bake for 2 hours, then taste and season with salt and pepper. Sprinkle with the coriander and mint, and serve with steamed rice!


SW 186

CW 175

GW I'm not sure yet!

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    Jhinga Kari
     
     
     
    1T Canola oil
    2 lbs. fresh mushrooms, sliced
    6 tomatoes, peeled and cut in wedges
    4 med. onions, chopped
    small piece of ginger
    4 t. dried sage
    2 t. tumeric
    2 t. salt
    1/2 t. chili powder
    2 lbs. shrimp, shelled and deveined
    1 cup fresh peas
    12 oz. frozen crab meat
    2 T lemon juice
    2 t. garam masala
     

    Heat oil pan.
    Fry onions with ginger and sage gently for 5 min.
    Add tumeric, salt and chili powder.
    Allow to sizzle for a minute or two.
    Add mushrooms and tomatoes and cook over medium heat. for 5 min.
    Stir in peas, crab meat, shrimp, garam-masala and lemon juice and simmer covered for 10 min. Serve on rice
     
    Serves 5
     
    5 points (without rice)
     
    This won a blue ribbon at NYS Fair. I find Indian foods to be delicious and low in fat and WW points if you avoid the ghee. This recipe can be even lower if Pam is used in place of oil, but you need good oils anyway!

marge

there s a dance in the old dame yet toujours gai toujours gai

 

SW: 206

CW: 162.5

40# 2/5

HW: 146

weight.png

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Mardee~ For Quick And Easy try this one...I know you have Cream Of Wheat! :bcb_bigsm

 

"Suzie's Core Upma

 

1 tsp. healthy oil

1/4-1/2 tsp. black mustard seed

2-4 small curry leaves (try and find these; they really make the dish)

1/2 small dried red chili pepper

3 T. cream of wheat

1/4 cup + 2 T. boiling water

1/4-1/2 tsp. salt

 

1. Heat oil in a small frying pan until fairly hot.

2. Add mustard seeds.

3. When mustard seeds begin to "pop," add curry leaves and red chili pepper.

4. After about 30 seconds, add cream of wheat. Fry until just golden brown.

5. Add 1/4 cup + 2 T. boiling or very hot water. Stir rapidly until the upma forms clumps.

6. Reduce heat, add salt, stir for a minute more, and serve.

 

Serve with lime juice, roasted cashewnuts, and/or plain yogurt.

 

Points: 3

Totally Core

 

**Variations

There are TONS of variations on this recipe. This is just my version. Instead of cream of wheat, semolina, rice flakes, or even bulgar can be used.

 

When adding the mustard seeds, add urad daal, cumin seed, and/or diced onion as desired.

 

Use fresh green chili instead of dried red chili, add some turmeric when frying curry leaves, and garnish with fresh cilantro.

 

Add veggies such as tomatoes, peas, and carrots."

 

And Joanne~ I thought you wrote "SUZIE_LIGHTENING" and I thought "Wow! Lightening...like the verb!" :bcb_happy :bcb_wink3 But then I saw that it is "lightning".

 

Anyway, Mardee...I found 3 pages of her recipes under Advanced Search. :salut


May you be happy. May you be well. May you be free from suffering.

 

Check out my website! Plant-Powered.com :bcb_smile

 

 

 

 

 

 

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