Gettingthinnerbytheday
Gold Member
Amazing!! I am defiantly trying this
A Typical Indians Indian Recipe Book
- Thread starter MissPeriPeri
- Start date
Amazing!! I am defiantly trying this
susieb33
Full Member
me too... might have this for lunch
Geordiehelen
Full Member
Hi peri ur recipes sound amazing! Just a question wen i make a curry and use curry powder it sometimes tastes powdery if that makes sense do u think i could be using too much as sometimes i will mix it with water to make a paste but its still powdery. Should i just be using a tsp of powder? Thanks
susieb33
Full Member
made this for lunch,... hubby had it with jacket spud and I had it with rice... loads left for tomorrow too... Hubby said it would be nice with chicken in too. I said he could cook that himself!!!
MissPeriPeri
Silver Member
Unfortunately I never use curry powder unless its something specific like a tandori mix marinade! So im not entirely sure what curry powder even tastes like or how it effects a curry! Maybe try using the seperates that I mentioned in my first post! Using these shouldnt make any curry taste powdery.. if it is, it probably is because ur using too much! Try adding more liquid or lessening the amount of powder you use
SweatyBetty
Full Member
Hello all!
My name is Peri. Some of you may know me, some may not. I am a Hindu, and more specifically a Gujarati. That may not mean a lot to most of you, but as a Gujarati, my family originate from a part of India called..no points for guessing..Gujarat. Most Gujaraties are vegetarians, however I eat meat too.. couldn't live without it. Being an Indian, I have been brought up to know how to cook pretty much most (Hindu popular) curries.
I recently posted a recipe on how to make authentic lamb/mutton curry (you can find it here: http://www.minimins.com/slimming-world-recipes/305782-homemade-authentic-lamb-mutton-curry.html) - a favourite in our house - and then it struck me, why not just make a recipe book on here with a whole bunch of my family's curry recipes, because we all know curry is loved by most people!
So here goes
My e-book of practically syn free curries, both vegetarian and non veg!
P.s I will try and post recipes as and when possible
Hi Peri,
Here's my curry made with beef. I also made a dhal with spinach. I used Chana Dal as I didn't have any red lentils, but it turned out lovely. This curry is a keeper, keep the curry recipes coming!
SB
Attachments
Hi peri.. I made the dhansak on page 1 and also made a saag bhagi and pilau rice.. The dhansak was lovely and my OH loved it. It's been hard to cook curries and make them right when ive had to tweak them to make them SW friendly. So we will plod our way thro all your recipes - keep them coming! Thank you
Kefalonian at heart
thinking about food
Last night I made the lentil dahl plus some 'Indian-Style Roasted vegetables' (from Vegetarian Cookery Without), they were really tasty and different to the usual roasted veg. The recipe for the veg is:
2-3inches of fresh ginger finely grated (I used a spoon of minced from a jar)
2-3 cloves of garlic crushed
1tsp ground corriander
1/2 tsp chilli powder (I used a fresh chilli)
1/4 tsp ground cardamom
1/4 tsp garam masala
fry light
your choice of veg I used:
aubergine
onion
carrot
red peppers
2tsp cumin seeds
1.Mix the dry spices (except the cumin seeds) with the ginger and garlic, add a dash of water to create a very thick paste. Season with salt and pepper.
2.Cut the veg up into sizes that correspond with their cooking time (smaller carrots pieces than onion for example)
3. Add the veg to the paste and mix well with your hands until well coated.
4. Spray a large tray with fry light and add the veg to the tray, then spray the veg lightly, sprinkle with the cumin seeds
5. Bake in a pre-heated oven (200oc/gas 6) for about 30-45 mins
I served a plate of boiled rice, topped with the dahl and piled the veg on top. I served it with a bit of yoghurt/cucumber/onion/tomato/mint. Delish! My OH had his with chicken.
Today I am mixing the remaining veg with the left over dahl and blitzing into soup.
2-3inches of fresh ginger finely grated (I used a spoon of minced from a jar)
2-3 cloves of garlic crushed
1tsp ground corriander
1/2 tsp chilli powder (I used a fresh chilli)
1/4 tsp ground cardamom
1/4 tsp garam masala
fry light
your choice of veg I used:
aubergine
onion
carrot
red peppers
2tsp cumin seeds
1.Mix the dry spices (except the cumin seeds) with the ginger and garlic, add a dash of water to create a very thick paste. Season with salt and pepper.
2.Cut the veg up into sizes that correspond with their cooking time (smaller carrots pieces than onion for example)
3. Add the veg to the paste and mix well with your hands until well coated.
4. Spray a large tray with fry light and add the veg to the tray, then spray the veg lightly, sprinkle with the cumin seeds
5. Bake in a pre-heated oven (200oc/gas 6) for about 30-45 mins
I served a plate of boiled rice, topped with the dahl and piled the veg on top. I served it with a bit of yoghurt/cucumber/onion/tomato/mint. Delish! My OH had his with chicken.
Today I am mixing the remaining veg with the left over dahl and blitzing into soup.
Shellbell46
Full Member
Hi Peri
Your recipes are amazing....
Thankyou
Your recipes are amazing....
Thankyou
MissPeriPeri
Silver Member
Hiya laura!
Yes i will be putting it up iv just been super busy at work but this week im going to try and update with about 10 recipes!! Prawn one included!
Yes i will be putting it up iv just been super busy at work but this week im going to try and update with about 10 recipes!! Prawn one included!
I'm subbing too I love the SW curry book a good fav of mine and I made a dhansak for the first time on the weekend, which was amazing! I following "the curry Guy" blog who has a load of fab curries, and I've downloaded his book via amazon for £2.50 ish! It's well worth it even though he uses ghee and other fats I simply leave them out you really don't need them! His idea of making a curry sauce base in a big batch then freezing really does cut the curry cooking time in half. So thanks for this thread and I can't wait for the updates to add to my curry collection ;-)) x
MissPeriPeri
Silver Member
Syn Free Prawn Curry
Ingredients
Frylight
1 blended onion
salt
passata/tinned tomatoes
Turmeric
Coriander and cumin powder
red chilli powder
garlic and ginger paste
blended green chillis (see first post)
prawns - raw or precooked
garam masala
fresh coriander
water
1. In a pan, add some frylight and cook off 1 blended onion until golden brown
2. Add 1/2 box of passata or tinned chopped tomatoes and 1/2 teaspoon of salt
3. Add 1 teaspoon of coriander and cumin powder
4. Add 1/2 teaspoon of turmeric
5. Add 1/2 teaspoon of red chilli powder
6. Add 1/2 teaspoon of garlic and ginger paste
7. Add 1/2 teaspoon of blended chillis
8. Let this cook on a medium heat for 5 minutes before you add the prawns
9. Add 1/2 cup of water (dependant on how much sauce you want)
10. Cook for approx 15 minutes or until the prawns are fully cooked
11. Garnish with some fresh coriander and 1/2 teaspoon of garam masala sprinkled on top
Ingredients
Frylight
1 blended onion
salt
passata/tinned tomatoes
Turmeric
Coriander and cumin powder
red chilli powder
garlic and ginger paste
blended green chillis (see first post)
prawns - raw or precooked
garam masala
fresh coriander
water
1. In a pan, add some frylight and cook off 1 blended onion until golden brown
2. Add 1/2 box of passata or tinned chopped tomatoes and 1/2 teaspoon of salt
3. Add 1 teaspoon of coriander and cumin powder
4. Add 1/2 teaspoon of turmeric
5. Add 1/2 teaspoon of red chilli powder
6. Add 1/2 teaspoon of garlic and ginger paste
7. Add 1/2 teaspoon of blended chillis
8. Let this cook on a medium heat for 5 minutes before you add the prawns
9. Add 1/2 cup of water (dependant on how much sauce you want)
10. Cook for approx 15 minutes or until the prawns are fully cooked
11. Garnish with some fresh coriander and 1/2 teaspoon of garam masala sprinkled on top
MissPeriPeri
Silver Member
Syn free Cauliflower, peas and potato curry
Ingredients
1 small cauliflower
2 cups of garden peas
3 small potatoes
poppy seeds
cumin seeds
coriander and cumin powder
red chilli powder
turmeric
garlic and ginger paste
blended chillis
fresh coriander
tomatoes
salt
1. Cut cauliflower into small pieces and the potatoes into small even cubes
2. In a pan on a medium heat, add 1/2 teaspoon of poppy seeds and 1/2 teaspoon of cumin seeds
3. Let this roast for a while until you can hear the poppy seeds begin to pop
4. Add the cauliflower, peas and potatoes
5. Add 1/2 teaspoon of salt, 1/2 teaspoon of turmeric, 1/2 teaspoon of coriander and cumin powder, 1/2 teaspoon of red chilli powder
6. Add 1/2 teaspoon of garlic and ginger paste and 1/2 teaspoon of blended chillis and then add a few chopped fresh tomatoes
7. Cover the pan and let this cook on a really low heat for about 15-20 minutes until the cauliflower and potatoes are fully cooked
8. Garnish with some freshly chopped coriander
Ingredients
1 small cauliflower
2 cups of garden peas
3 small potatoes
poppy seeds
cumin seeds
coriander and cumin powder
red chilli powder
turmeric
garlic and ginger paste
blended chillis
fresh coriander
tomatoes
salt
1. Cut cauliflower into small pieces and the potatoes into small even cubes
2. In a pan on a medium heat, add 1/2 teaspoon of poppy seeds and 1/2 teaspoon of cumin seeds
3. Let this roast for a while until you can hear the poppy seeds begin to pop
4. Add the cauliflower, peas and potatoes
5. Add 1/2 teaspoon of salt, 1/2 teaspoon of turmeric, 1/2 teaspoon of coriander and cumin powder, 1/2 teaspoon of red chilli powder
6. Add 1/2 teaspoon of garlic and ginger paste and 1/2 teaspoon of blended chillis and then add a few chopped fresh tomatoes
7. Cover the pan and let this cook on a really low heat for about 15-20 minutes until the cauliflower and potatoes are fully cooked
8. Garnish with some freshly chopped coriander
Last edited:
MissPeriPeri
Silver Member
Syn free green beans and potato curry
Ingredients
green beans
3 small potatoes
poppy seeds
cumin seeds
coriander and cumin powder
red chilli powder
turmeric
garlic and ginger paste
blended chillis
fresh coriander
salt
1. Cut the green beans into small pieces approx 1inch long and the potatoes into small even cubes
2. In a pan on a medium heat, add 1/2 teaspoon of poppy seeds and 1/2 teaspoon of cumin seeds
3. Let this roast for a while until you can hear the poppy seeds begin to pop
4. Add the green beans and potatoes
5. Add 1/2 teaspoon of salt, 1/2 teaspoon of turmeric, 1/2 teaspoon of coriander and cumin powder, 1/2 teaspoon of red chilli powder
6. Add 1/2 teaspoon of garlic and ginger paste and 1/2 teaspoon of blended chillis
7. Cover the pan and let this cook on a really low heat for about 15-20 minutes until the cauliflower and potatoes are fully cooked
8. Garnish with some freshly chopped coriander
Ingredients
green beans
3 small potatoes
poppy seeds
cumin seeds
coriander and cumin powder
red chilli powder
turmeric
garlic and ginger paste
blended chillis
fresh coriander
salt
1. Cut the green beans into small pieces approx 1inch long and the potatoes into small even cubes
2. In a pan on a medium heat, add 1/2 teaspoon of poppy seeds and 1/2 teaspoon of cumin seeds
3. Let this roast for a while until you can hear the poppy seeds begin to pop
4. Add the green beans and potatoes
5. Add 1/2 teaspoon of salt, 1/2 teaspoon of turmeric, 1/2 teaspoon of coriander and cumin powder, 1/2 teaspoon of red chilli powder
6. Add 1/2 teaspoon of garlic and ginger paste and 1/2 teaspoon of blended chillis
7. Cover the pan and let this cook on a really low heat for about 15-20 minutes until the cauliflower and potatoes are fully cooked
8. Garnish with some freshly chopped coriander
need 2 diet
Full Member
Great thread Peri, Thanks for all the fab recipes, do you have a biryani recipe?
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