A Catalogue of Indian Recipes (Bhuna, Jalfrezi, Balti, Madras, Korma and many more)

[Kay003]

you star!!! i think this should be a sticky thread so it doesnt get lost x

Congratulations on your magical stickiness!!!

Sorry I've been offline for a few days. Thank you sooooooooo much . I am truly happy now that I can share my recipes with so many others ! I will be posting up some new ones shortly. Hope you enjoy them all !

Kay xx

 

[Kay003]

Cannot wait to try some of these

Glad your liking them. I will be posting some new ones up soon. If you have any requests, let me know and I will try my best to get them up.

Kay xx

 

[Kay003]

Any chance of a recipe for ceylon curry? Think its Sri Lankan with coconut milk but with a nice kick x

Hi , yes I am posting the Ceylon Curry up shortly.

Kay xx

 

[Kay003]

Brilliant recipes to try keep them coming. Would you have the recipe for ' don't know what it's called'. A family friend used to give us this when we dropped in, a small bowl which contained tiny cubes of potatoes, frozen peas and minced meat cleverly spiced and we ate it with bread. I would imagine it would have been an Indian recipe. Thanks

Hi , yes I know exactly which one you are talking about. I will be posting it up shortly.

Kay xx

 

[Kay003]

wow fantastic thread! i will certainly be trying out some of these recipes

thanks for the effort you put into this!

Your welcome ! I hope you enjoy making and eating these curries as much as I do, and just watch the weight drop off !

Kay xx

 

[Kay003]

I have just come across this thread. Havent been on mini mins for a while. thanks so much x

Your welcome . Hope you enjoy making them !

Kay xx

 

[Kay003]

Need to make some soon.... So miss a curry !!!!

It's Friday ! Good time to start for the weekend ! There is a wide variety to choose from, you will be spoilt for choice ! Check out my contents page at the beginning of the thread for a list of all my recipes that are all SW friendly !

Kay xx

 

[Kay003]

Hi Kay,
Can i just check - with the curry leaves, dried or fresh - do you chop them up and mix it in or put them in whole and take out at the end? many thanks Sinead

Hi, sorry it's taken me a few days to get back online. Depending on the size of the leaves, if they are big, I would half them, if they are small, leave them whole. After the cooking is done, I tend to leave mine in the curry (in the saucepan) because they continue to release their aroma in the curry, but when I am plating up I leave the leaves in the pan. Hope this helps . (Some people don't mind eating them, but they have a slight bitter taste if you do).

Kay xx

 

[Kay003]

What a great thread thank you!

Your welcome hun . Hope you enjoy making them ! Many more coming up soon..............................

Kay xx

 

[Kay003]

You are the Queen of curry!!!!

LOL I'm loving it ! Time for a name change I think .

Kay xx

 

[Kay003]

47) Ceylon Curry​

Any chance of a recipe for ceylon curry? Think its Sri Lankan with coconut milk but with a nice kick x

This recipe originates from Sri Lanka. I have managed to source it for. I hope you like the recipe . It is extremely delicious and very rich in flavour, using butter and coconut, so it is high in syns, but wonderful for a night when you want to treat yourself !

(click on pic to enlarge)

Serves 4

6.5 Syns per serving on Red and EE and (Green using Quorn style chicken pieces)

Ingredients:

1 kg of diced chicken breast
300ml of chicken stock
2 small onions finely chopped
2 tsp ginger puree
2 tsp garlic puree
150g Flora lighter than light spread = 16 syns
1 tsp turmeric powder
½ tsp garam masala
4 tsp mild curry powder
2 tsp red chilli powder
salt to taste
1 tsp whole kalonji seeds (also known as nigella seeds/black onion seeds)
2 star Anise
165ml Blue Dragon Coconut Milk Light canned = 8.5 syns
1 tin of chopped tomatoes
2 tbsp tomato puree
Freshly chopped coriander to garnish

Method :

Heat up the flora lighter than light spread in a pan on medium heat. Now add the kalonji seeds until they sizzle and crackle now add your chopped onions and 2 star anise (which help bring out the sweetness of the onions and release a subtle aniseed flavour but remove them once the onions are cooked). Cook the onions gently and slowly until they turn golden brown in colour.

Make a paste of the ginger puree, garlic puree, curry powder, turmeric powder, chilli powder, with a little water. Add the paste to the saucepan and stir and mix well. Continue frying for a couple of minutes.

Now add your 1kg of diced chicken breast and stir in well. Now add in the Blue Dragon coconut milk and stir. Mix the chopped tomatoes, tomato puree, together in a jug with the chicken stock and pour into the saucepan and mix. Turn up the heat until the sauce begins to simmer and leave to simmer for 15-20 Minutes. Stirring occasionally. Adjust salt to taste.

Finally sprinkle ½ tsp of garam masala and stir in well for the final 2 minutes of cooking. Turn off the heat. Garnish with the roughly chopped fresh coriander leaves and serve with steaming hot basmati rice.

Enjoy !! xx

 

[Kay003]

48) Potato Mince Beef and Pea Curry

(Aloo Keema Mattar Curry)

Brilliant recipes to try keep them coming. Would you have the recipe for ' don't know what it's called'. A family friend used to give us this when we dropped in, a small bowl which contained tiny cubes of potatoes, frozen peas and minced meat cleverly spiced and we ate it with bread. I would imagine it would have been an Indian recipe. Thanks

​

(click on pic to enlarge)

Serves 4

Syn Free on EE and Red and (Green using Quorn Mince)

Ingredients:

½ kg minced beef
200g new potatoes peeled and cubed (Red HEb choice)
1 cup of frozen peas
2 tomatoes diced
1 large onion diced
2 glasses of water
1 tbsp ex volive oil (HE-B)
4 whole black peppercorns
4 cloves
1 ¼ tsp cumin seeds
1 tsp coriander powder
1 tsp salt(or to taste)
¼ tsp turmeric powder
¾ tsp chilli powder
1 tsp ginger paste
1 tsp garlic paste
½ tsp garam masala powder
Freshly chopped coriander leaves
Juice of ½ lemon
Juliennes of ginger to garnish

Method:

Heat a pan on medium heat with the oil, add the onions and sauté until brown. Now add all the spices and the finely chopped tomatoes. Cook on medium heat until the water has almost dried. Now add the mince meat and dry the water again. Now add 2 glasses of water, cover and cook until the meat has tenderized and the water dries.

Now add the potatoes, cover and cook until the potatoes are nearly done. Now add 1 cup of frozen peas, cover and cook for a further 5 mins. Turn off the heat . Sprinkle with ½ tsp garam masala powder and garnish with freshly chopped coriander leaves, a squeeze of ½ lemon and juliennes of ginger.

Serve with weight watchers mini naan breads (pack of 4) 5.5 syns each / and salad and raita.

Enjoy !! xx

 

[Kay003]

49) Ready Made Poppadom’s​

I will be adding this section on `Ready Made’ Indian products that not only taste good but are time efficient and compliment the curries listed in my thread and are moderate in syns .

Poppadom’s don’t need an introduction. They are extremely popular as an appetiser, and get your taste buds going before any Indian meal. They are lovely served with chutneys and raita dips. (I will be adding some more recipes on Indian chutneys and dips very soon).

They are normally deep fried in Indian restaurants, but a healthier way to prepare them is in the microwave with frylight. Take out the poppadom from the pack, spray each side with frylight and place in the microwave on medium/high for 1 minute. Now allow the poppadom to rest for a further 1 minute so it turns nice and crispy. Now you are ready to eat your poppadom !

There are many varieties of poppadom’s out there in the shops. But below I have listed my personal favourites with the syn vales :-

Sharwoods Crushed Garlic and Coriander Poppadoms 2 syns each = on all 3 plans



Sharwoods Red Chilli & Cumin Poppadoms 2 syns each = on all 3 plans

 

[Kay003]

50) Ready Made Naan Breads

​

Naan breads are extremely calorific! That’s why it’s always better to opt for the mini’s rather than the large sized one’s you get at the restaurants. I do have my own recipe for Naan bread but you won’t be surprised to know that a traditional homemade naan bread comes in well over 10 syns each, so it’s really not worth posting, unless you want to spend the rest of the week living at the gym ! lol

Not to worry, there are some low syn alternatives in the mini varieties to complement the curries I have posted on my thread.

Here are my personal 3 favourites:-
(I shop at Asda most of the time, but I’m sure other supermarkets have their own mini naan bread versions).


Asda Plain Bite Size Naan Breads (8 x pack) = 4 ½ syns each on all 3 plans

Asda Garlic and Coriander Bite Size Naan Breads (8 x pack) = 4½ syns each on all 3 plans

Weight Watchers Mini Garlic and Coriander Naan Breads (4 x pack) = 5 ½ syns each on all 3 plans

 

[Kay003]

51) Ready Made Chapattis


​

Chapattis are a wonderful round shaped Indian bread. Not as calorific as Naan bread but still high in syns. Chapattis are great for wraps and rolls, like chicken tikka rolls or kebab rolls, you can be as creative as you like with the ingredients, they are very filling and satisfying.

I will be posting a lot more recipes for Indian wraps and rolls using chapattis, they are quick to make and great for lunches.

Below is my favourite brand :-

Shana Wholemeal Chapatti (8 x pack)

(Found in the frozen world food section - Asda. I'm sure other supermarkets stock them too. They are a popular Indian brand).

7 ½ syns each on all 3 plans (great to go with any of my syn free curries !)




Preparation – Take out one chapatti from frozen. Heat a frying pan on low/medium heat and spray with frylight. Now place the chapatti in the pan. Allow to cook for 3-4 mins until you see it change colour, then flip to the other side and spray some more frylight on that side. Allow both sides to cook for 3-4 minutes each. Turn off the heat, your chapatti is ready to eat. (It is better to undercook than overcook because you can still put it on the fry pan for a few secs more if needed, but never leave the chapatti unattended, or it may overcook and you will end up with a hard crunchy chapatti, more like a poppadom !

 

[Kay003]

re-posting​

 

[Kay003]

52) Ready Made Samosas

​

Samosas need no introduction. They are one of India’s most loved snacks! Great as a starter before an Indian meal, or even great for lunch with some salad and chutney on the side.

Samosas are normally deep fried but can be shallow fried but take slightly longer to cook. To make them the SW way, we can use frylight and we will need 1 tbsp of ex v olive oil as a HE-B choice. First decide on the quantities you want to make – they normally come prepacked in bags of 20 or 50. So for eg, if you want to make 6, defrost them over night in the fridge and put the rest back in the freezer.

Heat your frying pan on low/medium heat and add the oil, place the samosas in the frying pan and leave for 7-8 mins. The colour will slowly start to change on one side, check and then turn them over to cook the other side for another 5-6 mins. If the oil has dried up, spray the pan with some frylight, so that the samosas cook properly. Test one samosa by piercing a fork through the centre to check if the ingredient has cooked through inside. If it is still a bit cold, put it back on the frying pan and cook for a further 2-3 minutes. The samosa should be golden brown on both sides and the filling should be nice and hot inside. Turn off the heat. Your samosas are ready to serve !

My favourite ready made samosas are Shazans which come in 3 varieties:- (Available in Asda frozen world food section - Shazans is also available in other supermarkets too, it is a popular brand).

Shazans Vegetable Samosas = 3 syns each on all plans

Shazans Chicken Samosas = 3 syns each on all plans

Shazans Meat Samosas = 3 ½ syns each on all plans

 

[Kay003]

Hi Everyone ,

I am reposting my 5 different Raita recipes that are all syn free and wonderful to accompany any Indian starter or main course. I think they have got lost quite earlier on in the thread so am re-posting so they stay at the front if anyone needs them .

53) Raita – Yogurt Dips

5 Different Varieties to choose from

​

Raita is the perfect accompaniment with any Indian Curry. It has the cooling factor against all the spices. There are many different variations of Raita Dip. Below I have shared the most popular ones :-

(click on pic to enlarge)

Syn Free on all plans.

1) Cumin Raita

½ cup fat free yogurt
Salt to taste
¼ tsp ground black pepper
½ tsp toasted cumin seeds (toast in a pan without oil until they turn slightly brown,add to yogurt)
¼ tsp cumin powder
handful of freshly chopped coriander

2) Garlic Raita

½ cup fatfree yogurt
½ tsp garlic paste
¼ tsp cumin seeds
salt to taste
1 green chilli de-seeded and diced
handful of freshly chopped coriander

3) Mint Raita

½ cup fatfree yogurt
1 green chilli de-seeded and diced
handful of fresh mint finely chopped
¼ tsp cumin powder
zest of ½ lime
salt to taste

4) Cucumber Raita – My Favorite !

Follow the same procedure for the Mint Raita plus add ½ shredded cucumber (remove the skin before shredding the cucumber).

5) Courgette Raita

Follow the same procedure for the Mint Raita plus add ½ shredded courgette (remove the skin before shredding the courgette).

 

[Kay003]

54) Ready Made Rice

​

I have posted some rice dishes of my own on this thread and will be posting some more soon. But sometimes when you’re in a hurry and need a quick fix then, Tildas readymade rice pouches are just the thing. They are widely available in most supermarkets and very easy to prepare. Just slit the top of the pouch and place in the microwave for 2 mins and that’s it. Your rice are ready to eat ! Each pouch serves 2 people. They come in a variety of flavours. Below I have listed most of the flavours that complement Indian curries :-

Syns for Green and Extra Easy only

Steamed PureBasmati Rice, ambient, 250g pouch 3

PilauSteamed Basmati Rice, ambient, 250gpouch 2½

SteamedBrown Basmati Rice, ambient, 250g pouch 2½

Mushroom Steamed Basmati Rice, ambient, 250g pouch 3

Egg Fried Steamed Basmati Rice, ambient, 250g pouch 3½

Lime &Coriander Steamed Basmati Rice, ambient, 250g pouch 2

Sun-dried Tomato Steamed Basmati Rice, ambient, 250g pouch 2½

VegetableBiriyani Steamed Basmati Rice, ambient, 250g pouch 3½

ButternutSquash Steamed Brown Basmati Rice, ambient, 250g pouch 5

RoastedPepper & Courgette Steamed Basmati Rice, ambient, 250g pouch 5

SteamedCoconut, Chilli & Lemongrass Basmati Rice, ambient, 250g pouch 5½

 

[emmag3662]

Hi , yes I am posting the Ceylon Curry up shortly.

Kay xx

Yay! Thanks can't wait not even on slimmin world at th min but still like comin on here for recipes and goin back soon so pleased I can enjoy all sorts of lovely curries never made one from scratch so fingers crossed x

Just saw recipe and 6.5 is fab thought it would be much higher thank you!