The Perfect Healthy Vegetable Samosa

Delicious Healthy Vegetable Samosa

Indians, festivals or no festivals, celebrations or happiness is celebrated with traditional Indian household snacks. 

And when one talks of Indian food it is hard to miss out on samosas - the irresistible deep fried maida crust filled with spicy, tangy channa dal and potato mixture. They come with tons of guilt, and yet we can't live without them. So, we thought why not have a healthy vegetable samosa recipe, prepared in a healthier manner without compromising on the taste front. This is what we have for you, a healthy homemade vegetable samosa with basil recipe.

Ingredients for the filling 
- Boiled and mashed 3 large potatoes
- ½ a cup of boiled peas
- ½ a cup of onions chopped finely
- 4 tablespoon of chopped coriander
- 2 tablespoon of fresh chopped basil leaves
- 2 tablespoon of red chilli powder
- 1 tablespoon of turmeric powder
- A pinch of garam masala (mixture of 5 spices)
- 1 tablespoon of turmeric powder
- 1 tablespoon garlic paste
- Salt to your taste
- 1 tablespoon of oil

Ingredients for the shell 
- 3 cups of flour
- 1 tbsp fine semolina
- Oven for baking or steamer for steaming
- Lukewarm water for the dough
- Salt to taste

Method 
Put a pan on medium heat and add 1 tablespoon of oil to it. Add garlic paste, onion and saute for a few seconds. Now one by one, add all other ingredients to it and your samosa filling is ready.

For the shell, mix the salt, semolina and all-purpose flour together. Knead it into soft dough. Now roll small size chapattis out of it, something which fits in the palm of your hand easily. Make sure that the small-sized chapattis are not too soft nor hard, just right in consistency and feel. Now add the mixture inside the chapattis and seal the rolls from outside. Once done, either steam them for 10-15 minutes or bake them at 300 degrees for 10 minutes and your healthy samosas are ready. Serve them immediately with green or red chutney. Go indulge! 

Top 5 healthy Indian curries

Top 5 healthy Indian curries 

Known for their wide variety, aromas, flavours,spices and gorgeous colours, Indian curries are loved across the globe. Unfortunately this global love for curries is marred by a common perception - most people consider them greasy and unhealthy.
 Healthy versions of much-loved, popular Indian curries. With the right balance of seasoning and aromas these recipes are perfect for healthy winter indulgences.


Dal Makhni. Ingredients: 800 grams Black Gram, 800 grams Butter, 50 grams Chilli Powder, 50 grams Cumin Powder, 20 grams Garam Masala, 50 grams Coriander Powder, 30 grams Garlic Paste, 30 grams Ginger Paste, 800 grams Tomato Puree.
Method: Wash the dal thoroughly with salt, vinegar and water. Boil for 10 to 12 hours till mashed thoroughly. Saute ginger-garlic paste, cumin powder, coriander powder, red chilli powder and add tomato puree. Cook for some time, add salt and cooked dal.


Parcha Paneer.Ingredients: 300 grams Paneer, 300 grams cream, a pinch of black pepper pd, 150 grams chopped onion, 10 grams chopped green chilli, 100 grams kaju paste, a pinch of salt, deghi mirch, turmeric powder, green cardamom, 0 grams of tomato chopped and 1 tablespoon of ghee. Method: Cut paneer cubes into small pieces and keep aside. Heat ghee and add chopped ginger, green chilli and crushed black pepper. Add the mixture of cream and kaju paste and cook until done. Add salt and black pepper powder. Now pour the gravy over the top of paneer cubes and serve.


Jheenga Curry. Ingredients: 400 grams Prawn grade, 300 grams fresh tomato puree, 50 grams ghee, 10 grams mustard seeds, 60 grams fresh coriander, 25 grams ginger, 90 grams yoghurt, 10 grams cooking salt, 50 grams lemon juice, 5 grams green chilli, 10 grams turmeric powder, 10 grams coriander powder and 10 grams red chilli powder.
Method: De-skin prawns and clean vein by giving cut on middle. Now, chop fresh coriander and chilly green separately. Apply salt, turmeric & lemon juice to the prawn leave it for 5 mins to marinade. Now, take a pan, put it on fire and add ghee to it. Put mustard seeds, chopped green chilli, add the fresh tomato puree and cook. Whisk yoghurt well and put it in the pan for the gravy to cook. Now, add salt and all the dry spices and cook well. Take another pan and sautee the prawns seperately, and add it to the gravy.


Methi Murgh. Ingredients: 500 grams Chicken boneless, 100 grams Methi leaves , 10 grams salt, 10 grams Powder masala garam , 20 grams Ginger , 10 grams Chilly green , 150 grams Chopped onion, 100 grams Gravy tomato, 1tbs Ghee, 25 grams Ginger & garlic paste, 100 grams Tomato, 5 grams Turmeric powder, 3 grams Red chilly powder, 200 ml Chicken stock, 100 grams Coriander.
Method: Heat ghee in a heavy bottom pan. Add methi leaves and chopped onion and saute till light brown in colour. Now add the add ginger and garlic paste. Now throw in chicken piece and dry spices. Add chopped tomatoes & cook on very slow fire. Add chicken stock & cook again. Finished with chopped coriander.


Hari Mirch ke Mushrooms. Ingredients: 600 grams Mushroom button, 100 grams Chopped onion, 10 grams Garam masala powder, 1tbs Ghee, 50 grams Garlic, 20 grams salt, 200 ml Cream cooking, 2 grams Pickle chilli green, 20 grams Cumin powder, 15 grams Morrel, 10 grams Javitri ellaci powder, 5 grams Ginger, 10 grams Chopped mint, 10 grams Black pepper powder, 2 grams Green chilli pickle.
Method: Dice mushrooms and wash. Heat ghee in a pan and add chopped garlic. Then add chopped onion and saute it along with diced mushroom and salt. Then cook it on a slow fire. Soak the morels in hot water, cut them into roundels, once soft. Add morels (gucchi) to the sauteed mushroom mix. Add double cream, cumin powder and black powder. Finish the dish with some chopped mint, javitri ellachi powder and green chillies.

Indian Curry Spices Cut Stress

WE always Knew a Perfect Curry is Good for you.

Indian curry spices curb stress

ANI Aug 11, 2011, 12.58pm IST

Adding Indian curry spices like turmeric and cinnamon to a high-fat meal could help reduce   oxidative stress and thus thwart the risk of chroni    disease,according to a new study .                                                                           

Normally, when you eat a high-fat meal, you end up with high levels of triglycerides, a type of fat, in your blood, said Sheila West, associate professor of biobehavioral health, Penn State, who led the study.
Normally, when you eat a high-fat meal, you end up with high levels of triglycerides, a type of fat, in your blood, said Sheila West, associate professor of biobehavioral health, Penn State, who led the study.



INDIAN CURRY SPICES



If this happens too frequently, or if triglyceride levels are raised too much, your risk of heart disease is increased. We found that adding spices to a high-fat meal reduced triglyceride response by about 30 per cent, compared to a similar meal with no spices added.

If this happens too frequently, or if triglyceride levels are raised too much, your risk of heart disease is increased. We found that adding spices to a high-fat meal reduced triglyceride response by about 30 per cent, compared to a similar meal with no spices added.West and her colleagues prepared meals on two separate days for six men between the ages of 30 and 65 who were overweight, but otherwise healthy. The researchers added two tablespoons of culinary spices to each serving of the test meal, which consisted of chicken curry, Italian herb bread, and a cinnamon biscuit. The control meal was identical, except that spices were not included. The team drew blood from the participants every 30 minutes for three hours.
West and her colleagues prepared meals on two separate days for six men between the ages of 30 and 65 who were overweight, but otherwise healthy. The researchers added two tablespoons of culinary spices to each serving of the test meal, which consisted of chicken curry, Italian herb bread, and a cinnamon biscuit. The control meal was identical, except that spices were not included. The team drew blood from the participants every 30 minutes for three hours.In the spiced meal, we used rosemary, oregano, cinnamon, turmeric, black pepper, cloves, garlic powder and paprika, said Ann Skulas-Ray, postdoctoral fellow. We selected these spices because they had potent antioxidant activity previously under controlled conditions in the lab.
In the spiced meal, we used rosemary, oregano, cinnamon, turmeric, black pepper, cloves, garlic powder and paprika, said Ann Skulas-Ray, postdoctoral fellow. We selected these spices because they had potent antioxidant activity previously under controlled conditions in the lab.When the meal contained a blend of antioxidant spices, antioxidant activity in the blood was increased by 13 per cent and insulin response decreased by about 20 per cent.
When the meal contained a blend of antioxidant spices, antioxidant activity in the blood was increased by 13 per cent and insulin response decreased by about 20 per cent.

The study was recently published in the Journal of Nutrition .

The study was recently published in the Journal of Nutriti

THE HEALTH BENEFITS OF USING GINGER AND GARLIC
There are many uses for ginger, very similar to garlic.
Ginger is one of the most cultivated spices in the world. It has been used for thousands of years from the Middle East to Asia, China, and Japan. Even the Greeks and Romans used ginger for good health and strength. There are countless books and papers promoting ginger as a medicinal and spiritual herb, which once was very expensive.

Of course ginger has digestive properties, helping to soothe an upset stomach. Here are some other ways ginger was, and is still, used back to this day:

• Aphrodisiac

• Alleviate menstrual symptoms associated with PMS (early 20th century)

• Strength and vitality

• Way to keep foods fresh (before the invention of refrigeration)

So you see, ginger has been used in many different ways for hundreds of thousands of years. Flash forward to today: New research on ginger which blew me away! Let me explain.

Components found in ginger can help burn fat and decrease the number of fat cells produced by the body. Those same properties have both anti-inflammatory and anti-obesity fighting effects.

Ginger can stop pre-adipocytes from becoming fat cells. How? Certain components in ginger, 6-shogaol and 6-gingerol, help inhibit TNF-α from downregulating adiponectin. This is important because the more adiponectin in the blood, the lower your body weight and fat becomes. In fact, obese individuals have lower levels of adiponectin than their lean counterparts. Ginger helps increase the production of adiponectin by inhibiting TNF-α production. Both properties act differently in the body though. First, 6-shogaol functions as a PPARγ agonist. I will get into PPARγ cells in a minute! The second, 6-gingerol, is the component which inhibits TNF-α, raising adiponectin levels.

Now what is a PPARγ, and why is it so valuable in the body?

PPARγ, shortened name for peroxisome proliferator-activated receptors, which are specialized cells, are found all over the body with the majority being found in adipose tissue, macrophages, and the large intestine. These cells make peripheral cells more sensitive to insulin, allowing for more glucose to move into the muscle. These specialized cells control when pre-adipocytes acquire specialized properties, making them into functioning adipocytes, or fat tissue. These cells prevent the production of more fat cells, make peripheral cells sensitive to insulin, and help with fatty acid and glucose breakdown.

Beside diabetes, insulin resistance, metabolic disease, and obesity, there is also a growing concern for fatty deposits found in the liver. There are two ways fat builds up in the liver, one is caused by alcoholism and the other is a buildup of fat in the blood, which gets deposited in the liver. This is called Non Alcoholic Fatty Liver Disease, or NAFLD. This disease is on the rise, with more and more cases occurring every day.

NAFLD is just as dangerous and serious as alcohol induced fatty livers. The reason: The build-up of fat leads to cirrhosis of the liver, if you do not take care of it. This means it stops the liver from doing its job, which is to filter blood and nutrients which are ingested by the body. When cirrhosis is present, there is a buildup of fat, which creates cross bridges in the liver. These cross bridges can be reversed in NAFLD before they bind together, which results in cirrhosis. The scariest thing by far about NAFLD: There is a growing population of youth with excessive fat build-up in the liver. Primary reason for it: the rise in youth obesity.

NAFLD is caused by insulin resistance, oxidative stress which leads to damage and pro-inflammatory cytokines released by fat, promoting disease and inflammation in other areas of the body. Ginger activates PPARγ, therefore increasing the production of adiponectin and decreasing toxic cytokines from being released by fat. This works positively in the body by raising good hormones related to energy and metabolism, and decreasing toxic cytokines. This can prevent metabolic disorders and other obesity-related complications from happening in the body.

A once-vibrant nutrient used worldwide, ginger has tremendous health-promoting effects in the body. Acting as an aphrodisiac to aiding in digestion, ginger is used in different medicinal and spiritual ways. Certain properties naturally occurring in ginger are researched because of the positive effects with fat. These properties block specific receptors and they reduce the progression, or may even block the formation of fat from accumulating in the liver. Ginger, in combination with the other nutrients found garlic may help you lose weight and split and burn fat cells forever.

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How to Cook The Perfect Curry: The Perfect Spicy Chicken,Lamb or Beef Curry Recipe.

How to Cook The Perfect Curry: The Perfect Spicy Chicken,Lamb or Beef Curry Recipe.


PLEASE VISIT MY CURRY SITE AT ABOVE SITE FOR MORE RECIPES

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Easy Healthy Home Made Chappatti's



CHAPPATI IMAGE



Home made Chapatti's, a quick easy recipe for you to enjoy with all your home made curries. They can be made thin or if you prefer thick. Chapatti's are best made with wholemeal flour. The texture of the chappati can be changed to individual taste by mixing plain flour with the wholemeal flour.Try to use flour as fresh as possible for the best chapatti's.

Preparation Time - 20 minutes

Resting Time - 10-15 minutes

Cooking Time: 20 -30 minutes

Ingredients

200g Medium Wholemeal Flour
150ml Luke warm water
2 Tablespoons oil
Ghee or butter to spread
Plain flour to dust.

Method

Take a mixing bowl and add the flour and oil. Mix the two together with your hands and whilst kneading gradually pour in the water. The final amount of water required will be dependent on the absorbency of level of the flour so leave a little until you have mixed the flour well. Add remaining 50ml if you want a softer mix. A softer dough allows you to produce a much thinner and pliable chapatti that will not crack at the edges when cooked. However soft chappati dough is hard to roll without some skill so practise a few times before serving to friends !

Knead the dough for about 2-3 minutes. The dough should be smooth and pliable, cover and allow to relax for 10-15 minutes.

Apply a teaspoon of oil onto your palms and knead once more, very briefly. Divide the dough into 12-14 equal parts. Each portion should be about the size of a golf ball.

Before you start to roll, dust each flattened ball with plain flour and use a rolling pin to make a thin circle measuring about 14-15cm in diameter. The trick to a perfect chappati is to ensure that it rolled out evenly. Do not grip the rolling pin too tightly. Place the palms of your hands on the tapered edges of the rolling pin and let the chapatti almost roll itself. It does not matter how long it takes for you to roll the Chapatti the result should be smooth and even. A common failing when rolling is to press too hard at the centre giving a chapatti that is thin in the middle and thicker on the edges. This leads to uneven cooking.

Heat a non-stick pan over medium heat. Place your chapatti into it. As soon as you can see little bubbles appear on its surface - usually within 30 seconds - turn it over onto the other side. Cook the other side for 30 seconds. Then place it under a preheated grill or directly onto the fire to bloat (little brown specks will appear on the surface). Turn it over during bloating. The key is to get air into the chappati to make it soft and pliable.

Place your cooked chapatti on a plate and smear with a little melted ghee or butter.

Make all the chapatti's in the same way and stack them on top of each other. Keep them covered with a clean tea towel, NOT a container, as steam given off by hot chapatti's will dampen the rest. Serve hot with any curry!

PTITCHEF

I highly recommended that you take the time to visit PETITCHEF website if you enjoy cooking and eating conventional and exciting new recipe's. The recipe's are posted by people like you who love food and wish to pass on their love of their favourite recipe's they create and eat.
There are so many varied recipe's suitable for all taste's, whether European, Chineese, Asian, Mexican, etc. I'm sure you won't be disappointed finding what you are searching for.
The recipe's and food web and blog sites that are featured on PETITCHEF have been personally vetted and approved by PETITCHEF before publication.
PETITCHEF welcome you to share your own recipe's and food blogs and websites on to their website after being approved by them, where your recipe's and blog/website will be dispayed to hundreds of their site members and visitors thus increasing your own blog/web presence.
Visit PETITCHEF today and enjoy the experience of viewing the multitude of excitng recipe's awaiting you to cook.
I'm sure you will be pleased you have, as I was on my first visit,

Happy Cooking and Eating

Dave

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ome made Chapatti's, a quick easy recipe for you to enjoy with all your home made curries. They can be made thin or if you prefer thick. Chapatti's are best made with wholemeal flour. The texture of the chappati can be changed to individual taste by mixing plain flour with the wholemeal flour.Try to use flour as fresh as possible for the best chapatti's.

Preparation Time - 20 minutes

Resting Time - 10-15 minutes

Cooking Time: 20 -30 minutes

Ingredients

200g Medium Wholemeal Flour
150ml Luke warm water
2 Tablespoons oil
Ghee or butter to spread
Plain flour to dust.

Method

Take a mixing bowl and add the flour and oil. Mix the two together with your hands and whilst kneading gradually pour in the water. The final amount of water required will be dependent on the absorbency of level of the flour so leave a little until you have mixed the flour well. Add remaining 50ml if you want a softer mix. A softer dough allows you to produce a much thinner and pliable chapatti that will not crack at the edges when cooked. However soft chappati dough is hard to roll without some skill so practise a few times before serving to friends !

Knead the dough for about 2-3 minutes. The dough should be smooth and pliable, cover and allow to relax for 10-15 minutes.

Apply a teaspoon of oil onto your palms and knead once more, very briefly. Divide the dough into 12-14 equal parts. Each portion should be about the size of a golf ball.

Before you start to roll, dust each flattened ball with plain flour and use a rolling pin to make a thin circle measuring about 14-15cm in diameter. The trick to a perfect chappati is to ensure that it rolled out evenly. Do not grip the rolling pin too tightly. Place the palms of your hands on the tapered edges of the rolling pin and let the chapatti almost roll itself. It does not matter how long it takes for you to roll the Chapatti the result should be smooth and even. A common failing when rolling is to press too hard at the centre giving a chapatti that is thin in the middle and thicker on the edges. This leads to uneven cooking.

Heat a non-stick pan over medium heat. Place your chapatti into it. As soon as you can see little bubbles appear on its surface - usually within 30 seconds - turn it over onto the other side. Cook the other side for 30 seconds. Then place it under a preheated grill or directly onto the fire to bloat (little brown specks will appear on the surface). Turn it over during bloating. The key is to get air into the chappati to make it soft and pliable.

Place your cooked chapatti on a plate and smear with a little melted ghee or butter.

Make all the chapatti's in the same way and stack them on top of each other. Keep them covered with a clean tea towel, NOT a container, as steam given off by hot chapatti's will dampen the rest. Serve hot with any curry!

PTITCHEF

I highly recommended that you take the time to visit PETITCHEF website if you enjoy cooking and eating conventional and exciting new recipe's. The recipe's are posted by people like you who love food and wish to pass on their love of their favourite recipe's they create and eat.
There are so many varied recipe's suitable for all taste's, whether European, Chineese, Asian, Mexican, etc. I'm sure you won't be disappointed finding what you are searching for.
The recipe's and food web and blog sites that are featured on PETITCHEF have been personally vetted and approved by PETITCHEF before publication.
PETITCHEF welcome you to share your own recipe's and food blogs and websites on to their website after being approved by them, where your recipe's and blog/website will be dispayed to hundreds of their site members and visitors thus increasing your own blog/web presence.
Visit PETITCHEF today and enjoy the experience of viewing the multitude of excitng recipe's awaiting you to cook.
I'm sure you will be pleased you have, as I was on my first visit,

Happy Cooking and Eating

Dave

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Easy Healthy Kerala Prawn Curry

An easy quick low fat,low calorie delicious prawn curry,served with naan bread or basmati rice.
                                                 


Kerala Prawn Curry

 Serves 2
To Prepare 10 minutes
To cook 30 minutes

Ingredients

2 tbsp olive oil
1/4 tsp mustard seeds
1 small onion,thinly sliced
2 garlic cloves,peeled and crushed
2.5cm(1inch)piece root ginger,peeled and minced
3 green chillies, halved lengthwise and de-seeded
1/4 tsp tumeric powder
1/4 tsp ground black pepper
1 tomato,diced
200g(7oz)king prawns,raw
200ml(7fl ounces)coconut milk
naan bread or basmati rice to serve
fresh coriander and squeezed llime juice to serve

1) Heat the oil in a saucepan.Add the mustard seeds.
Cook for 2 minutes over a medium heat.Stir in onion,
garlic,ginger and chillies and cook over a low heat until
the onions are translucent.
2) Stir in the powdered spices then add the tomato and
125ml(4fl oz)water.Mix well and raise the heat to medium.
Cover and simmer for about 10 minutes until the has
broken down.Season with salt to taste.Add the prawns
and cook for 5 minutes.
3) Stir the coconut milk into the sauce. Serve with naan
bread or basmati rice and squeezed fresh lime juice and fresh coriander.

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Healthy Vegetarian Curries and Mangoes in Anise-Chilli

THIS DELICIOUS CURRY IS LOW FAT AND DAIRY FREE



Vegetarian Curry



I am a dedicated meat lover but if any meal could convert me to be a Vegan, this is definitely it ! I could happily eat this healthy curry everyday.

Spicy and nourishing and the good news is it more than exceeds your 5 a day veg. target. The kids will love it too!

There is a quick cheats way to cook this curry, or by preparing all the spices from fresh ingrediants. The fresh spice route is obviously worth the time taken for improved intensity of flavour, but the quick route will give you a very tasty and enjoyable curry too.

The quick method is to buy a tin of ready cooked vegetable curry which has all the spices already in it, and most of the veg. The end result will vary depending on the make of tinned veg. curry used. I have used Asda brand here in the UK and found it delicious by adding some extra spices quite easily during cooking to the additional vegetables I also use. The tin of veg. curry is used as a quick base to final dish.

The Fresh Spice Preparation Method ( for 2 people )

Spices

1) 1 tablespoon of corriander seeds

2) 1 teaspoon of tumeric powder ( or 1 dessert spoon of fresh chopped tumeric )

3) a thumb size piece of chopped fresh ginger

4) 1/2 a cup of fresh corriander leaves ( amount depends on how much you like corriander )

5) 1 heaped teaspoon of cumin powder

6)1 Heaped teaspoon of paprika powder

7) 3 cardamom pods ( use seeds discard pods)

8) 1 heaped teaspoon of fennel seeds ( or chopped fresh fennel about a dessert spoon full )

9) 1 heaped teaspoon of dill ( or chopped fresh dill about a dessert spoon full

10) 1 heaped teaspoon of garam masala

11) 3 cloves

12) 1 heaped teaspoon of celery seeds

13) 1 teaspoon of chilli/ cayenne powder

14) 1 deseeded chopped red chilli ( leave out if you prefer milder heat curry )

15) 1 teaspoon of sugar

16) 1/2 teaspoon of black pepper

17) a pinch of salt

18) 2 chopped shallots

19) 1 star anise

20 1 teaspoon or 5 spice powder

Heat the above dry spices for about a minute in a pan to release the aroma, do not burn. Then add them along with the rest of the above ingredients into an electric food blender until a paste is formed. Add a little olive oil to form a paste if mixture is too dry to form a paste.

Rest Of Ingredients ( The amount of vegetables below is a guideline use more or less of each one to your taste )

1) 1 pint of cold water

2) 6 new potatoes chopped in half, if large quartered

3) 1 large carrot sliced or cubed

4) 1 stick of celery

5) 4 chopped tomatoes

6) 1/2 mug of sliced beans

7) 1/2 mug of frozen peas

8) 1/2 mug of cooked chick peas

9) a cup of rinsed red lentils

10) 2 tablespoons of tomato puree

11) 3 garlic cloves

12) 1 teaspoon of cornflour mixed with a little cold water

13) 1 medium sized sweet potato

14) 6 florets of cauliflower

17) add any other veg. you like the choice is yours

Start Cooking

In a large solid pan heat about 2 tablespoons of olive oil add curry paste and fry about 3 minutes over a medium heat stiring continuously to prevent burning, this cooks rawness out of curry paste, add tomato puree and fry for a further minute. Add chopped tomatoes ( 1/2 a tin of tomatoes can be used instead of fresh ones ) Add 1/2 cup of water if using fresh tomatoes and simmer sauce for 1/2 hour topping up sauce with water if required on frequent checks to prevent burning of sauce.

whilst curry sauce is cooking place a pint of cold water in a large pan, add rinsed red lentils, and all of the pepared veg. Add a pinch of salt

*( If using the quick spice method with the tinned cooked veg. curry, add 3

cardomom pods slightly crushed, 3 cloves, 1 tsp of cumin seeds,1 star anise,1 bay leaf, 1 tsp of cumin seeds,to the water )*

Simmer the veg. and lentils about 20 minutes until veg. and lentils are cooked.

Drain excess water from cooked lentils and veg. through a strainer into a suitable container. it makes a great soup, or can be used to thin curry at end of cooking if required. Now add strained lentils and veg. to either tinned curry sauce if using quick spice method, or fresh cooked spice curry sauce. put back on to a low heat to heat through completely.

Whilst heating slice a large onion thinly, a red pepper, and 2 garlic cloves fry gently till onions are golden and caramelised.

Put 1/2 of onions and peppers on each plate and spoon cooked curry on top.

Sprinkle sea salt over if required.

Serve with Nan, or my Chapatti recipe, boiled rice,Pilau or Basmatti rice, bulgar wheat or couscous.

I hope you enjoy this curry as much as I do. Happy eating, Dave.

Nigell Lawson: South Indian Vegetable Curry Video



Simple Vegetable Curry Video



Mango Curry with Prawns



Perfect Mango curry



A delicious warming fruity curry - ideal for supper time.

Ingredients

• 3 meduim ripe mangoe's, peeled pit removed and flesh cut into 1cm/½in pieces
• 1 tsp ground turmeric
• 1 tsp cayenne pepper.
• 1-1½ tsp salt
• 55g/2oz jaggery or brown sugar, if needed
• 310g/11oz coconut, freshly grated
• 3-4 fresh hot green chillies, coarsley chopped
• ½ tbsp cumin seeds
• 290ml/½ pint natural yoghurt, lightly beaten
• 2 tbsp coconut oil or any other vegetable oil.
• ½ tsp brown mustard seeds.
• 3-4 dried hot red chillies, broken into halves
• ½ tsp fenugreek seeds
• 10-12 fresh curry leaves, if avaliable

Preparation method

1. 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 mangoes are not sweet enough, add the jaggery or brown sugar to make the dish sweeter.)
2. Meanwhile, put the coconut, green chillies and cumin seeds in to a blender. Add 250ml/9fl oz water and blend to a fine paste.
3. When the mangoes are cooked, mash them to a pulp. Add the coconut paste. Mix. Cover and simmer over a meduim heat, stirring occasionally, until the mixture becomes thick. This should take about 10-15 minutes. Add the yoghurt and heat, stirring, until just warmed through. Do not let the mixture come to the boil. Remove from the heat and put to one side. Check for seasoning.
4. Heat the oil in a small pan over a meduim-high heat. When hot, add the mustard seeds. When the mustard seeds begin to pop (a matter of a few seconds) add the chillies, fenugreek seeds and the curry leaves. Stir and fry for a few seconds until the chillies darken. Quickly add the contents of the small pan to the mangoes. Stir to mix. Chicken,prawns,shrimps can be added.

Perfect Chickpea curry



Chickpea Curry



Healthy, cheap and filling: this tasty chickpea curry is perfect for a weekday dinner.

Ingredients

• 1 tbsp oil
• 1 onion, chopped
• 1 garlic clove, crushed
• ¼ tsp salt
• ½ tsp cumin powder
• ¼ tsp coriander powder
• ¼ tsp turmeric powder
• ¼ tsp red chillie powder
• 1 fresh tomato, chopped
• 1 x 400g/14oz can chickpeas, drained and rinsed
• 5cm/2in piece root ginger, grated
• pinch of garam masala
• Pitta breads or plain basmati rice, to serve

Preparation method

1. Heat a deep saucepan or a medium sized wok and add the oil or butter followed by the onions and garlic.
2. Fry the mixture till the onions are caramelised. Then add the salt, cumin, coriander, turmeric and red chilli powders. Mix for a minute and tip in the tomato. Cook the sauce until it begins to thicken.
3. Add ¼ cup of water and stir. Then tip in the chickpeas and mix. Mash a few of the chickpeas while cooking. Cover and simmer for five minutes. Then add the ginger and the garam masala. Cook for another minute.
4. Serve with pitta breads or plain basmati rice, Pea Curry.

Try this Delicious Refreshing 'MANGOES IN ANISE-CHILLI' sweet after any hot curry.



MANGOES IN ANISE-CHILLI SYRUP



Serves 4

Cooking time 15 minutes

Marinade time 30 minutes

2 fat,ripe mangoes

60g agave nectar

Zest and juice of 2 limes

1 star anise

1 red chilli, de-seeded and finely

chopped

2 tbsp good quality tequila

Good quality vanilla ice cream

Small handfulmint leaves

COOKING-Method

Skin and dice the mangoes. Put the agave necar,zest and juice of the limes, star anise, chilli and tequila in a small pan and bring to simmering point.

Simmer for 5 minutes and then turn off the heat, allowing the mixture to cool anf infuse with all the flavours.

When the syrup is cool pour over the mango flesh and allow to marinade for 30 minutes in the fridge.

Serve with scoops of vanilla ice cream and torn mint leaves scattered over the mango.

Healthy Spicy Chicken and Sweet Potato Wedges

Ingredients and Preperation

1) a whole skinned chicken
2) a large pan of cold water
3) 1 teaspoon of cumin seeds
4) 1/2 teaspoon of tumeric powder
5) 1/2 teaspoon of paprika powder
6) 1/2 inch of chopped fresh ginger root
7) 1 bay leaf
8) 1 small onion peeled and cut in half
9) 2 crushed garlic cloves
10) 4 cloves
11) 2 inch piece of cinamon bark
12) 1 red chilli split length wise and de-seeded

To cook


Bring large pan of water to the boil and add all the spices. Add the chicken after making shallow slits across the breast and thighs to allow spices to penartrate meat. Turn heat low place lid on pan and gently simmer till chicken is cooked, about 1 hour.

Sweet Potato Wedges

Put washed sweet potato's on a shallow baking tray after cutting into wedges, sprinkle with olive oil and season. Red or green peppers can be added to tray and red onion quaters, and whole garlic bulbs if required.

Cook in an oven until cooked at around 350 degrees f. about 20 minutes.

Serve drained chicken with wedges,peppers and onions, squeeze garlic out of garlic bulb, can be spread on crusty bread of choice.



Butterflyed Whole Spicy Chicken

Ingredients

All of above spices of Healthy Spicy Chicken recipe.Split a whole chicken by cutting on underside nose to tail, and pull apart to splay chicken.

To cook

Put spices in the bottom of a roasting pan with sliced onions, peppers ,Chilli and garlic. Put a wire tray over above and place butterfyed chicken on top. Sprinkle with olive oil and season with salt and black pepper.
Place in a pre-heated oven at 350 degrees f. and cook for about 1hour 20 minutes depending on size of chicken.
When cooked place chicken on a large serving dish. Pour some of fat away from roasting tin and pour remaining juices into a solid pan and reduce until sauce is thicker and pour over chicken.
Healthy
Serve with rice, french fries, wedges etc.                                                                                                                                          


THE PERFECT PUNJABI AUBERGINE CURRY

Aubergine curry

This traditional Punjabi curry is delicious on it's own,as an accompanying dish to a lamb curry or even as a toppping for a jacket potato.Baking the aubergine gives it a lovely nutty flavour. Serves 4

INGREDIENTS
1 large aubergine                                          
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion,sliced thinly
1/2 tablespoon ginger root, minced
1/2 tablespoon garlic,minced
1 tablespoon curry powder
1 tomato diced
110g low- fat plain yoghurt/greek 0% fat
1 green chilli,finely chopped
1 teaspoon salt
Half a bunch of fresh coriander,chopped finely

METHOD
1) Heat oven to 230c/210c fan/gas 8
2) On a baking tray,bake the aubergine whole in the oven,allow to cool,then peel and chop into chunks.
3) In a pan,heat the oil then add the cumin seeds and onion.Fry over a medium heat until the onion is tender.
4) Add the ginger,garlic,curry powder and diced tomato.Cook for 1 minute before stirring in the yoghurt,aubergine and chopped chilli.Add salt to taste,then cover and cook on high for heat 10 minutes.
5) Remove the cover and reduce the heat to low.Cook for a further 5 minutes,serve and garnish with fresh  coriander..

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