Lose Weight, Diet, Calories & Recipes
Meal plans, Keto, Carb counts, Nutrition
In a large skillet or wok, heat the oil over medium heat Add the garlic and ginger and cook until fragrant, 30 seconds Add the carrot, bell pepper, broccoli, water and salt and black pepper to taste C Continue Reading →
In a large skillet, heat 1 tablespoon of the oil over medium heat Add the onion, cover and cook until softened, 5 minutes Stir in 1 teaspoon of the curry powder, salt and cayenne and remove from the h Continue Reading →
Crumble the tofu and place it in a large bowl Add the mayonnaise, chutney, mustard, curry powder, salt and cayenne and stir well until thoroughly mixed Add the carrots, celery and onion and stir to co Continue Reading →
In a small bowl, combine the yogurt, chutney, lime juice and curry powder and stir until well blended Set aside In a large bowl, combine the apple, peaches, plums, mango, grapes, coconut and almonds A Continue Reading →
In a pot of boiling salted water, cook the pasta, stirring occasionally, until al dente, about 10minutes About halfway through the cooking time, add the cauliflower Drain, rinse with cold water and tr Continue Reading →
In a large skillet, heat the oil over medium heat Add the seitan and cook until browned, about 7minutes Transfer to a large bowl Add the walnuts, celery, carrot, green onions and raisins In a small bo Continue Reading →
In a large skillet over medium heat, combine the margarine and oil, stirring until the margarine is melted Add the curry powder and salt and stir to blend Add the cashews and cook, stirring until the Continue Reading →
In the Instant Pot, combine the onions, tomatoes, ¼ cup of the water, the oil, ginger, garlic, turmeric, garam masala, and cayenne Stir well to combine Secure the lid on the pot Close the pressure-rel Continue Reading →
For the first cooking cycle In the Instant Pot, combine the toor dal, water, tomatoes, onion, sugar, salt, turmeric, cayenne, and spice mix Stir to combine Secure the lid on the pot Clos Continue Reading →
In food processor, process cheese, yogurt, lemon juice, and soy sauce until smooth. Stir in remaining ingredients. Use as a spread on crackers, whole wheat bread, or pita crisps, or stuffed into pita Continue Reading →
Wash lentils. Cook till tender but firm. Heat olive oil in large pot and when hot add garlic. Saute for 1 minute. Add spinach leaves and steam till they wilt. Add lentils and rest of ingredients. Cove Continue Reading →
Rinse lentils and drain. In a Dutch oven combine lentils, water, carrots, onions, celery, garlic, curry powder, ginger (or use 1/4 t ground ginger), and salt. Bring to boiling; reduce heat. Cover and Continue Reading →
Preheat the oven to 180°F (82°C) and line a rimmed baking sheet with parchment Prepare a small dish of water for sealing the nori sheets Cut the nori sheets into thirds using kitchen shears In a food Continue Reading →
In a large mixing bowl, mash together the tofu, mayo, celery, curry powder, and salt until uniformly mixed Scoop about 1 tablespoon of the tofu mixture on top of each cucumber slice Top with freshly g Continue Reading →
Melt the butter in a large, heavy skillet over lowest heat Stir in the curry powder and garlic and then add the shrimp in a single layer Cook for 3 to 5 minutes per side or until the shrimp are pink a Continue Reading →
In a large, shallow pan, combine the coconut milk, curry powder, garlic, and chili garlic paste Heat over medium low and let simmer 7 to 10 minutes Add shrimp, fish sauce, and Splenda Stir and let sim Continue Reading →
Spray a big skillet with nonstick cooking spray Melt the butter in it over low heat and add the curry powder Let it cook for just a minute and then add the cabbage, onion, and garlic Saute the vegetab Continue Reading →
Preheat oven to 350°F (180°C, or gas mark 4) Mix together everything but the sole fillets to make a sauce Pat your fish fillets dry Spray an 8 x 8-inch (20 x 20cm) baking dish with nonstick cooking sp Continue Reading →
Simply plunk the cheese, scallions, olives, mayonnaise, and curry powder in a mixing bowl and combine well Now, make 3 omelets according to Keto Easy Omelet Recipe Makes 3 servings Each Continue Reading →
Heat the oil in a pan and add cumin seeds. When they splutter, add red chilies, onions and fry for a while. When the onions turn golden brown in color, add chili powder, vinegar, ginger-garlic paste a Continue Reading →
Chop the onions & spring onions (with leaves), tomatoes, green chilies, ginger & coriander Separately heat Ghee(clarified butter) in a vessel & fry onions and chicken till golden brown Add tomatoes, c Continue Reading →
Cut vegetables into 1 inch pieces. Grate one onions and keep aside. Make thin slices of the second onion. Make paste of almonds and cashews. Make paste of ginger and garlic. Heat oil in a pan. Add cum Continue Reading →
Combine the whole spices and store in an airtight container Indian Chai Spice Continue Reading →
Combine all the ingredients in a spice grinder and grind to a powder Transfer to an airtight container and store for up to 6 months Continue Reading →
Tempering: Heat the oil in a small skillet over medium heat When the oil is hot, add the mustard seeds and let them start to pop Carefully add the red chile and curry leaves and cook for a few seconds Continue Reading →
Heat oil in a medium skillet over medium heat When the oil is hot, add the garlic and cook until golden and fragrant, about 2 minutes Add the cayenne and stir for a few seconds Add 1/4 cup water, then Continue Reading →
Combine all the ingredients and store in an airtight container for up to 1 year To grind: In a spice grinder, grind the cinnamon sticks and nutmeg first until well ground, then add the rest of the spi Continue Reading →
Combine all the ingredients in a spice grinder and grind well Transfer to an airtight container and store for up to 3 months Variation: add 1/2 teaspoon carom seeds or celery seeds Sambhar Powder Make Continue Reading →
Dryroast the coriander seeds in a skillet at medium heat until they change color slightly minute Remove the coriander seeds and dry roast the cumin, fennel seeds, and black peppercorns for 30 to 45 se Continue Reading →
Grind the dried poppy seeds and cashews into a coarse powder then soak them in 1/4 cup hot water for 15 minutes. Heat a large skillet over medium heat Add the coriander, cumin, fennel seeds, and red c Continue Reading →
Heat a small skillet over medium heat Dry roast the poppy seeds, fennel seeds, cumin seeds, cloves, cinnamon, and dried red chiles, until the fennel seeds change color, 2 minutes If using ground spice Continue Reading →
Vindaloo paste: Grind all the dry spices through dried chiles into a coarse powder Add the rest of the vindaloo ingredients and grind or blend into a smooth paste Set aside Curry: Heat the oil in a la Continue Reading →
Tofu: Heat the oil in a large skillet over medium heat Add the cubed tofu, stir to coat, and cook for 2 to 3 minutes Reduce the heat to medium-low Add salt, cumin, garlic, garam masala, kala namak, an Continue Reading →
Make the spice mix: Heat a small skillet over medium heat Dry roast the coriander, cumin, mustard, fenugreek, peppercorns, and chiles until the coriander changes color, 2 minutes Grind the roasted spi Continue Reading →
Quinoa: Heat 1/2 teaspoon oil in a saucepan over medium heat Add the quinoa, cardamom pod, cloves, cinnamon, and bay leaf Roast the quinoa and spices for 2 minutes Add the water and salt and mix well Continue Reading →
Tofu: Cut the tofu slab into 1/2-inch slices Place them on a clean kitchen towel Cover with another kitchen towel Place a 10-pound (approximate) weight on top and let sit for 10 minutes Alternatively, Continue Reading →
Grind the cumin and mustard seeds together into a coarse powder In a bowl, combine the ground cumin, mustard, cayenne, turmeric, paprika, salt, garlic, and 2 tablespoons vinegar and mix well Mix in th Continue Reading →
Seitan: Heat the oil in a large skillet over medium heat Add the seitan strips, salt, and garam masala. Cook for 5 minutes. Stir occasionally. Set aside. Sauce: Heat the oil in a separate large skille Continue Reading →
Lentils: Combine the lentils in a saucepan with 3 cups of water Cover and cook over medium heat for 30 minutes If the water threatens to boil over, open the cover a crack Add the cooked kidney beans, Continue Reading →
Heat the oil in a saucepan over medium heat When the oil is hot, add the mustard seeds and curry leaves Cook for 30 seconds Add the asafetida and garlic, and cook until the garlic is golden, about 1 m Continue Reading →
In a blender, combine the cumin seeds, coconut, tomatoes and 1/2 cup cooked chickpeas and blend into a smooth puree Add a few tablespoon of water, if needed Set aside Heat the oil in a skillet over me Continue Reading →
Combine the lentils in a saucepan with 3 cups of water over medium heat Add the ginger, green chiles, salt, and turmeric, and mix well. Partially cover, and cook until the lentils are tender, 25 to 30 Continue Reading →
Heat the oil in a skillet over medium heat When hot, add the mustard seeds and cook until they begin to pop Add the curry leaves carefully and mix Add the onion, mix well, and cook until golden, 6 to Continue Reading →
If sprouting beans: Wash the mung beans and soak in double the water for 6 hours or overnight. Drain, rinse, and cover with a damp towel. Rinse the beans every 8 hours. Depending on the ambient temper Continue Reading →
Combine the lentils in a saucepan with 2 1/2 cups water and the salt, over medium heat Bring to a boil, reduce heat to medium-low, and cook until lentils are tender, 12 to 15 minutes total Reduce heat Continue Reading →
Heat 1 teaspoon of the oil in a large skillet over medium heat Add the onions and cook until translucent, about 6 minutes Add the peanuts and cook for 2 minutes, stirring frequently. Add the sesame se Continue Reading →
Heat the oil in a large skillet over medium heat When hot, add the mustard seeds and let them start to pop, about 1 minute Add the chile, onion, and curry leaves Cook, stirring, until golden, about 6 Continue Reading →
In a blender, combine the tomatoes, garlic, ginger, chiles, and cilantro Blend into a smooth puree and set aside Heat the oil in a large saucepan over medium heat When hot, add the mustard, cumin and Continue Reading →
Heat the oil in a large skillet over medium heat Add the cumin seeds and bay leaf, and cook until fragrant, about 2 minutes Add the onion and cook until golden, 6 to 7 minutes In a blender, combine th Continue Reading →
Wash the oats and soak in 2 cups of water for 7 to 8 minutes Steps 2 through 4 take about the same time, so the oats do not have to be soaked in advance Steps 2 through 4 take about the same time, so Continue Reading →
Preheat the oven to 425°F Blend all the ingredients for the batter in a blender and blend until smooth and pasty Transfer to a large bowl If the batter is too thin, add 1 tablespoon flour, or more, an Continue Reading →
In a large bowl, combine the cooked potatoes and quinoa Mash well to mix Add the onion, chile, cilantro, ginger, carom seeds, cayenne, coriander, Indian black salt, salt, and oil Mix well, taste, and Continue Reading →
Heat the oil in a skillet over medium heat Once the oil is hot, add the mustard seeds and let them start to pop Add the curry leaves and cook until the leaves are mostly crisp, 1 minute Add the asafet Continue Reading →
Cover the chillies with plenty of hot water and leave them to soak overnight. The next day, preheat the oven to 230C/450F/Gas 8. Place the unpeeled onion on the middle rack of the oven and roast for 1 Continue Reading →
Pre-heat a heavy frying pan, and dry cook all the spices except turmeric for a couple of minutes, shaking the pan so they don’t burn. Let cool to one side. Grind cooled spices with turmeric in pestle Continue Reading →
Pulverize to a fine powder. Store airtight. Makes 1/4 cup. Continue Reading →
In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container. Continue Reading →
Roast the coconut and set aside. Roast the coriander, cumin, 6 red chillies, 1 sprig curry leaves, pepper, asoefetida, 1 tsp mustard, 2 tsp sesame seeds, 1/2 tsp channa dal,1 tsp urad dal and 2 tsp pe Continue Reading →
Roast each of the above till they turn aromatic. Powder to a fine powder using a coffee grinder and use as required. This will keep well for months in a airtight container. You can make a larger quant Continue Reading →
Roast each of the above till they turn aromatic. Powder to a fine powder using a coffee grinder and use as required. This will keep well for months in a airtight container. You can make a larger quant Continue Reading →
Mix well (use your spice grinder) and store in the dark in an airtight spice jar. Continue Reading →
Roast spices in small, heavy saucepan over medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. Remove spices from pan and grind to a fine powde Continue Reading →
Preheat oven to 225 degree F. In a small pan, combine fenugreek, cardamom, coriander, cumin and mustard seeds, cloves, and broken cinnamon stick. Bake for 15 minutes, shaking the pan a few times. Let Continue Reading →
Firstly you’ll need to find a container which can hold around 300ml ( about a 2/3rd of the size of a large Baked Beans can ), which can be fitted with an air-tight top -An old jam jar or bolognese sau Continue Reading →
Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high. Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down Continue Reading →
Stage One Peel and rinse the onions, ginger, and garlic. Slice the onions and roughly chop the ginger and garlic. Put the ginger and garlic into a blender with about 1/2 pint of the water and blend un Continue Reading →
Place all of the ingredients in a food processor and blitz to a paste Use straight away or store in a jar in the fridge for up to 3 weeks This quantity is enough for a curry for 8 people Continue Reading →
Heat some oil and add the dhals, curry leaves, hing, methi and red chillies. Fry till done. Add this to the coconut and tomato and blend into a smooth paste. Add salt to taste. Goes well with dosas, i Continue Reading →
Blend together the coconut, tamarind, peppercorns, dalia, green chillies and the ginger. When it’s almost smooth in texture, add the garlic, salt to taste and the grated radish. Run the blender for ab Continue Reading →
Roast the first 7 ingredients one by one and blend to get a smooth paste, using a little water. Blend the tomato with the tamarind to a smooth paste. Add the crushed garlic to the tomato. In a vessel, Continue Reading →
Pressure cook the dhal with the spinach and salt till done. Blend to a smooth paste the red chillies, tamarind and coconut. Add the blended mixture to the dhal-spinach. Mix well. Add the required amou Continue Reading →
Preheat the oven to 190C/375F/Gas 5. Fry the onions over a low to medium heat in a little oil and butter until they are transparent but not brown. It should take 5-10 minutes. Put the macadamia nuts a Continue Reading →
Cut all the vegetables into small pieces and keep aside. Take 3-4 glasses of water in a pan and bring to a boil by adding salt to it. Add all the vegetables to this water and boil until vegetables are Continue Reading →
Stir-fry the onion, courgette, carrot, cauliflower and chilli in oil with the ground turmeric, coriander, cumin and curry paste, until soft. Add the chickpeas, crIme fra che, vegetable stock and seaso Continue Reading →
Powder the peppercorns in a peppermill or coffee grinder to get a very coarse powder. Mix together the water, tomato, pepper,salt sugar(jaggery) and tamarind juice. Bring it to a boil on a low flame. Continue Reading →
Peel the plaintains and cut them into tiny cubes. Heat the oil and add the mustard, curry leaves, red chillies and green chillies. When the seasoning is ready, add the plaintain and salt to taste. Spr Continue Reading →
Fry the besan in a little oil till it turns light brown. Set aside. Heat some oil and add the mustard and curry leaves. When they crackle, add the onions and fry till they turn brown. Add the cumin-dh Continue Reading →
Heat 2 1/2 tablespoon oil, fry the thondekai till they turn crisp and brown, drain and set aside. Fry ingrdients 2 to 5 in oil and blend to a smooth paste along with the tamarind. Heat remaining oil, Continue Reading →
Pressure cook the dal, onions, green beans and tomato till done. The dal should be soft and mushy. Set aside. Add the sambhar powder, sugar(jaggery), coriander leaves, tamarind juice and salt to taste Continue Reading →
Roast the first 5 ingredients in a little oil and grind in a coffee grinder to a smooth powder. Set aside. This is the rasam powder. Boil the dal in a pressure cooker till soft and set aside. Add the Continue Reading →
Heat the oil and add the mustard, sesame, urad dal, channa dal, curry leaves, green chillies, red chilli and fry till the seasoning is done. Add the methi leaves and fry for about 2-3 minutes. Add all Continue Reading →
Add 1/2 tsp of turmeric to the buttermilk and mix well. Add water if the buttermilk is too thick. Add salt and heat on a low flame till the buttermilk reaches room temperature. Take it from the fire a Continue Reading →
Cut the beans into longish pieces. Boil in a little water till done. Drain and set aside. Blend together the coconut and green chillies. Add this paste to the buttermilk and mix well. Add the beans an Continue Reading →
Boil the potatoes, peel the skin and cut into halves. Mix ginger, garlic, green chilies and grind to a fine paste. Mix the potato pieces with the green chili paste, curd, chili powder, turmeric powder Continue Reading →
Boil the dahl and the peanuts in a pressure cooker till soft and keep aside. Heat 1 tbsp ghee in a pan and add cumin seeds, garlic, asafoetida and finally, the boiled dahl. Add cocum, turmeric powder, Continue Reading →
Wash the Bengal gram and soak in water for few hours. Add coriander seeds, green chilies, ginger, cumin seeds, onions, salt to the Bengal gram and blend to a fine paste. Heat oil in a wide pan and fry Continue Reading →
Remove the stalks of the vegetable, wash and make small slits on them. Blend together the coconut, tamarind and red chillies without adding much water. When it’s almost done, add the fenugreek, methi Continue Reading →
Cut the beans into longish pieces. Cook the beans with the green chillies and enough water till tender. Remove the green chillies and set aside. Add salt to the beans. Blend together the cooked green Continue Reading →
Wash the okra and pat dry. Top and tail the pods and cut into 3/4 inch (2cm) lengths. Heat the oil for deep frying and fry the okra for 7-8 minutes. Drain. Heat the three tablespoons of oil in a deep Continue Reading →
Cut the eggplant into quarters and fry them in oil till well browned. Drain and set aside. Blend into a smooth paste the onions,garlic, ginger and coconut. Heat the oil and fry the mixture till browne Continue Reading →
Remove the skin of beerakaayalu and cut into 3 pieces. Cut the 3 pieces into four, lengthwise to three fourthas of their total length and keep aside. Mix Bengal gram, Black gram, peanuts, cumin seeds, Continue Reading →
Marinate the potato and zucchini cubes in salt and turmeric for 5 minutes. Heat oil in a pan, and fry the marinated cubes for 5-6 minutes or until golden. Remove from heat and keep aside. In the remai Continue Reading →
If you are using the potatoes, start boiling them in a saucepan. Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the water. While the potatoes are c Continue Reading →
Boil the spinach in water, drain the water and then make puree of the spinach leaves. Grind 1 onion and the garlic flakes to a fine paste. Heat oil in a pan, saute the onions till transparent. Then ad Continue Reading →
Make the milk into curd cheese cubes as shown on page 96 for Mattar Panir. Heat the four tablespoons of oil in a deep frying pan. When hot add the curry sauce and cook rapidly for about five minutes u Continue Reading →
Bring the milk to the boil in a saucepan. Immediately add the lemon juice and stir until the milk appears to curdle. The solids should be visibly separated from the whey. Strain though muslin or a cle Continue Reading →
Boil the dal and tomatoes with a pinch of turmeric powder and 1 cup water till the dal is soft. Add salt to taste. Set aside. In a saucepan, prepare the seasoning by heating the butter. Add the cumin Continue Reading →
Mix all the kofta ingredients together and make a batter, Pour small round lumps of the batter in hot oil, deep fry and set aside. Heat oil in a pan and fry the sliced onion till it turns translucent. Continue Reading →
Soak soya granules in lukewarm water for about 15 minutes. Squeeze to remove excess water. Mix soya granules, mashed potato, green chilies, nutmeg powder and salt. Add besan to this mixture mix well a Continue Reading →
Combine together ingredients 3 to 15 and mix well. Add the vegetables to it and let it marinate for about 1/2 hr. Heat the ghee in a pan and add the cashewnuts, cinnammon, cardamom and cloves. Fry for Continue Reading →
Boil the eggs and potatoes in a saucepan. When the potatoes are cooked (do not overcook), put the saucepan under a cold water tap for a minute and peel the eggs and potatoes. Prick the hard boiled egg Continue Reading →
Grind ginger and garlic together to make a paste. Fry onions in ghii until golden. Add ginger/garlic paste and tomatoes and let simmer until tomatoes are pulpy. Add coriander, chiles, salt, and coconu Continue Reading →
Put the mangoes in a meduim-sized pan. Add 250ml/9fl oz water. Cover and stew for 8-10 minutes over a meduim-low heat. Stir occasionally. Add the turmeric, cayenne pepper and salt. Stir well. If the m Continue Reading →
Heat the oil in a pan, and when hot add the mustard seeds. Wait for them to pop, then add the fenugreek seeds, fresh green chillies, curry leaves and ginger, Stir and fry for a few minutes. Using a fo Continue Reading →
Heat the ghee and add the sliced onion. When the onion starts browning, add the blended paste and fry, stirring continously for about 3-4 minutes. Now add the tomato sauce and the powders. Fry for one Continue Reading →
Cook the potatoes for 20 minutes, steam the spinach for a couple of minutes and cook the carrots and courgettes for 12 minutes in salted water. Drain thoroughly. Heat 1 tbsp of cooking oil in a large Continue Reading →
Grind the coconut, sliced onion, red chili powder, 1 pinch turmeric powder & cumin seeds together well. Slice the tomatoes into small pieces & the green chilies (long pieces). Add the paste to the cut Continue Reading →
Pressure cook the tomatoes with 1 cup of water and drain juice into a vessel. Boil the juice and add cumin, red chili and turmeric powders. Bring to a boil. Add coconut milk and boil the mixture until Continue Reading →
Peel and cube the potatoes. Mash them slightly and keep aside. Heat 4 tbsp oil. Add asafoetida and cumin seeds. When they pop, add the mashed potatoes, turmeric, ginger, dry mango powder, sugar and sa Continue Reading →
Preheat a sturdy frying pan and get a bigger pan with a lid ready. Add oil to the pan and allow to pre-heat on medium heat. Peel and chop the onions as finely as you can Add to the hot oil and spinkle Continue Reading →
Mix the garlic, coriander and the chili powder along with salt and place it aside. Pour about 2 tablespoons of oil in a pan and heat. Add mustard seeds and urad dal. The mustard seeds will split and t Continue Reading →
To make the green curry paste, grind all the ingredients together in a pestle and mortar until you have a paste. Store in the refrigerator in a screw top jar for up to 2 weeks. For the skewers, Continue Reading →
Heat oil in a pan, add mustard seeds, red chili, curry leaves and fry for 2 minutes. Grind the coconut, green chili and spring onions to a paste and add to the above. Fry for 2 more minutes. Add the c Continue Reading →
Mix all the ingredients for the masala paste and blend into a fine paste. Heat ghee, add masala paste, curry leaves and fry till the oil separates from them. Add tomatoes, onions, turmeric, salt and c Continue Reading →
Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. Alternatively, buy a tin of pre soaked lentils. Drain. Heat the oil in a large saucepan and fry Continue Reading →
Heat ghee in large skillet, fry the garlic & spices for 3 to 4 minutes, stirring frequently. Blanch eggplants in boiling water for 4 to 5 minutes. Drain & dice them. Add all the vegetables, including Continue Reading →
Cook the rice according to the instructions on the packet. Drain well, stir in the lime zest and keep warm. Meanwhile, blend the lemon grass, garlic, basil, coriander, chillies, water and black pepper Continue Reading →
Rinse and thickly slice the mushrooms. Rinse the frozen peas well in hot water and drain. Heat the oil in a deep frying pan. When hot, put in the mushrooms and cook on a gentle heat for 3-4 minutes. A Continue Reading →
Cook the vegetables in boiling salted water for 10-15 minutes until just tender. Drain. Heat the oil in a large frying pan, pour in the curry sauce and bring it to the boil. Cook for about five minute Continue Reading →
Boil both the mustard greens and spinach leaves till soft. Remove excess water and mash the leafy vegetables well and reserve. Heat 4 tbsp ghee and add ginger, garlic, green chilies and broken red chi Continue Reading →
Heat oil in a pan, fry the mustard and cumin seeds until they splutter. Add vegetables, salt, turmeric and cook on high heat for a couple of minutes. Add coriander powder, chili powder, cumin powder a Continue Reading →
Cut the capsicums into four, lengthwise, to three-fourthas of their total length. Mix the peanuts, grated coconut, few garlic cloves and blend them into a fine powder. Mix coriander and cumin seeds, g Continue Reading →
Cook. Time: Cholesterol per serving: 138 Cut bananas in half crosswise, then lengthwise to make 12 pieces. Saute in non-stick skillet with 2 tsp margarine until lightly browned Remove to plate Add 1 t Continue Reading →
Heat a heavy pot (non-stick or sprayed with cooking spray) until medium-hot. Add onions, garlic and ginger, stir til slightly brown and sticking, then add a splash of water and stir to unstick the oni Continue Reading →
Boil or microwave potatoes in their skins. Cool slightly, peel, and cut into one inch 2. 3cm dice. Drain and rinse the chickpeas in a colander. Heat the oil in a heavy pan, add the curry sauce, and bo Continue Reading →
Heat the oil with half of the mustard seeds in a large saucepan. Add remaining mustard seeds when the cooked seeds begin to pop. Add the garlic and saute until tender. Add the spinach, a small amount Continue Reading →
Heat the oil with half of the mustard seeds in a large saucepan. Add remaining mustard seeds when the cooked seeds begin to pop. Add the garlic and saute until tender. Add the spinach, a small amount Continue Reading →
Cut the green peppers, onion and tomatoes lengthwise. Grind chili-powder, turmeric, dhania powder, coconut and poppy seeds. Heat oil and add vadium. When vadium turns brown, add onions and fry for 4 m Continue Reading →
Heat oil in a pan, season with mustard and cumin seeds, curry leaves and fry for few minutes. Add green chilies, onions and fry for another 5 minutes. Now add tomatoes and cook until they become soft. Continue Reading →
Boil or microwave the potatoes in their jackets and leave until cool enough to handle. Break up the cauliflower into florets. Rinse and drain. Heat the oil in a heavy based pan. When hot put in the gr Continue Reading →
Boil spinach with garlic, ginger, onions, green chilies. Blend them to a fine puree and keep aside. Cut potatoes into cubes and boil with salt and turmeric. When boiled, keep aside. Heat ghee in a pan Continue Reading →
Bring a large pan of water to the boil. Add the rice to the pan along with the stock cube, bay leaf, cinnamon, cumin seeds and curry powder. Simmer gently for 10-12 minutes or until the rice is tender Continue Reading →
Heat the oil and add mustard, red chillies and the curry leaves. When the mustard starts to crackle, add the beetroot and salt to taste. Cook covered till the beetroot is done. Add the buttermilk, wat Continue Reading →
Heat the oil with half of the mustard seeds in a large saucepan. Add remaining mustard seeds when the cooked seeds begin to pop. Add the garlic and saute until tender. Add the spinach, a small amount Continue Reading →
Browse our Vegetarian Curry Recipes including exciting dishes like Eggplant Spinach Curry Indian Recipe, Popular Recipes in the Category VEGETARIAN-CURRY: Manjus Curry Powder Indian Recipe, Easy Curry Sauce Indian Recipe, Vegetable Curry with Cashews Indian Recipe, Some Curry Powder Indian Recipe, Chicken and Vegetable Jalfrezi Indian Recipe, Vegetable Biriyani Indian Recipe, Continue Reading →