A Catalogue of Indian Recipes (Bhuna, Jalfrezi, Balti, Madras, Korma and many more)
- Thread starter Kay003
- Start date
felicity62
Silver Member
you star!!! i think this should be a sticky thread so it doesnt get lost x
Kay003
Gold Member
Your most welcomeWhat a lovely spread of recipes, thank you i will be trying some of thesexx
will try and put some more up soon. Kay xx
Kay003
Gold Member
Glad your liking them
wil be putting some more up very soon ! Kay xx
Fatty_no_more
Slimming for my children
subscribing.
purplephoenix
Member
Just popped by to subscribe! Enjoying the thread
Kay003
Gold Member
Glad to hear your enjoying the thread. Please let me know if you have any requests for a particular recipe, I will do my best to post it upJust popped by to subscribe! Enjoying the thread
. Kay xx
Kay003
Gold Member
Hi, Rogan Josh is on page 2 of this thread and its recipe no.23. I have done a Contents Page on the first page of this thread to make it easier to get to the recipes of your choice, and each recipe is numbered, hope that helps. Maybe I could add page numbers too, that might help furtherHi please can you repost the rogan josh one as I am not able to see it. These recipes look amazing and I'm sure will help a lot of us missing our take always! Thank you
. If you would like to see any of your other favourite indian recipes, let me know and I will do my best to post them up. Kay xx
ScarlettStar86
Gold Member
Hi Kay there must be something wrong with my account as it shows the title on page 2 but then just has a smiley face underneath it I'll have a look again tomorrow thanks again
I have the same but the recipe is posted under the smiley face
smartie831
Full Member
fabulous! ! I cannot wait to try!! subscribed!
Kay003
Gold Member
Oops ! Not sure why it's doing that.......anyway I am reposting for those of you who missed it . Kay xx
Some curries are richer in flavour and require a little butter. For this I have substituted with Flora Lighter than Light spread which is 1.5 syns per tbsp. I use this a lot in my cooking, it's a life saver! It gives the same rich taste but much lower on syns !
(click on pic to enlarge)
Serves 4-6
1/2 Syn per serving on Red and EE.
Ingredients
1 kg mutton cut into cube size pieces
1 tbsp ex v olive oil (HE b choice)
2 tbsp Flora Lighter than Light Spread (3 syns)
2 small sticks of cinnamon
5-6 cloves
2 black cardamoms
2 bay leaves
2 dried red chillies (whole)
1 large onion sliced
1 tbsp garlic paste
1 tbsp ginger paste
1 ½ cups ofwater
1 tsp salt(to taste)
2 tbsp of Kashmiri red chilli powder (mixed in 2 tbsp of water to form paste)
½ tsp fennel powder
½ tsp ginger powder
½ cup whipped fat free yogurt
Method
Wash and then cut the mutton into cube size pieces and set aside. Heat the olive oil and 2 tbsp of the flora lighter than lightspread in a saucepan. Add the cinnamon sticks, cloves, black cardamoms, whole dried red chillies and bay leaves and stir. Now add the sliced onions, ¼ tsp salt. Fry the onions until they turn golden brown. Now add the ginger and garlic paste, stir and mix. Now add the mutton , stir. Braise the mutton for about 2-3 minutes, until its evenly coloured . Now add 1 ½ cups of water, enough to cook the mutton, add ¾ tsp salt, give everything a gentle stir. Now cover and cook for about 20-25 minutes, stirring in between. Now the mutton should be almost cooked we will add some more spices. Add the Kashmiri red chilli paste, fennel powder, ginger powder, mix everything well. Now add in the whipped yogurt and stir. Keep the lid open and cook for another 10 minutes until the gravy is nice and thick. Turn off the heat. Your Rogan Josh is ready to eat !
Enjoy !!
. Kay xx 23) Rogan Josh
Some curries are richer in flavour and require a little butter. For this I have substituted with Flora Lighter than Light spread which is 1.5 syns per tbsp. I use this a lot in my cooking, it's a life saver! It gives the same rich taste but much lower on syns !
(click on pic to enlarge)Serves 4-6
1/2 Syn per serving on Red and EE.
Ingredients
1 kg mutton cut into cube size pieces
1 tbsp ex v olive oil (HE b choice)
2 tbsp Flora Lighter than Light Spread (3 syns)
2 small sticks of cinnamon
5-6 cloves
2 black cardamoms
2 bay leaves
2 dried red chillies (whole)
1 large onion sliced
1 tbsp garlic paste
1 tbsp ginger paste
1 ½ cups ofwater
1 tsp salt(to taste)
2 tbsp of Kashmiri red chilli powder (mixed in 2 tbsp of water to form paste)
½ tsp fennel powder
½ tsp ginger powder
½ cup whipped fat free yogurt
Method
Wash and then cut the mutton into cube size pieces and set aside. Heat the olive oil and 2 tbsp of the flora lighter than lightspread in a saucepan. Add the cinnamon sticks, cloves, black cardamoms, whole dried red chillies and bay leaves and stir. Now add the sliced onions, ¼ tsp salt. Fry the onions until they turn golden brown. Now add the ginger and garlic paste, stir and mix. Now add the mutton , stir. Braise the mutton for about 2-3 minutes, until its evenly coloured . Now add 1 ½ cups of water, enough to cook the mutton, add ¾ tsp salt, give everything a gentle stir. Now cover and cook for about 20-25 minutes, stirring in between. Now the mutton should be almost cooked we will add some more spices. Add the Kashmiri red chilli paste, fennel powder, ginger powder, mix everything well. Now add in the whipped yogurt and stir. Keep the lid open and cook for another 10 minutes until the gravy is nice and thick. Turn off the heat. Your Rogan Josh is ready to eat !
Enjoy !!
Last edited:
kirsty_baird_26
Gold Member
Omg i love these recipes iv just copied down a lot of them and will try make one this week Thanks
ThanksHi Kay,
Thanks for all the the lovely looking recipes.
Im planning on making the madras but I've only been able to get fenugreek powder, do you think I can use a teaspoon of this instead of the seeds?
Also I've been unable to get any curry leaves. Is there anything I can substitute it with please? Unfortunately were a bit thin on the ground for shops selling world foods around here :-(
Kay003
Gold Member
Hi Stacey
. The Madras is a wonderful recipe, glad your trying it out. You can substitute the fenugreek seeds for 1/2 tsp of crushed fenugreek leaves. If you are unable to find fenugreek leaves, then you can add 1/2 tsp of mustard seeds instead. If you are unable to find fresh curry leaves, you can use dried ones which come in a pack and can be bought from most supermarkets. If it is still not available then there is no real substitute for curry leaves, however another option would be to use 2/3 bay leaves. This will change the flavour slightly but the dish will still come out scrumptious ! I hope this answers all your queries. Please post up some pics when it's done, would love to see them ! Kay xxThanks for coming back to me so quickly Kay
I've ordered some dry curry leaves off the Internet. I can't believe they are so hard to find round here. I was sure I'd be able to get them Kar night but never mind!
I'm hoping to make it over the weekend (if they arrive!) I will take pictures. There's so many of the recipes in this thread I want to make but my spice cupboard needs some work first!
I've ordered some dry curry leaves off the Internet. I can't believe they are so hard to find round here. I was sure I'd be able to get them Kar night but never mind!
I'm hoping to make it over the weekend (if they arrive!) I will take pictures. There's so many of the recipes in this thread I want to make but my spice cupboard needs some work first!
Allimack
Silver Member
I'v got the madras bubblin away on the stove at the mo! Hope it looks as nice as yer's when it's done! lol! I'l try 2 post a pic if I can take 1 wifout Hubby eattin it 1st!
