Easy Perfectly Fluffy Microwaved Rice

Okay, put aside your skepticism and try this way of cooking rice, for perfect results every time!

No more soggy, mushy rice, or accidental congee - this recipe gives consistent results every single time.

Serves four.

Potato Masala filling for Masala Dosas

If you love a masala dosa, then here is how to make the delicious potato masala filling!

One of my absolute favourite Southern Indian foods is a masala dosa: A crispy pancake made from a fermented rice and lentil batter, with a delicious spiced potato filling, traditionally served with sambar (a light soupy dal made with lentils, spices, tomato and vegetables) and a creamy coconut chutney. There are many regional variations, and I've made my potato filling from traditional ingredients based on the flavours of the dosas from Southern Indian restaurants along the 'Golden Mile' in my home town of Leicester where some of the best authentic Indian food in the UK can be found.

It really is the kind of dish which has so many flavours and textures, and is so tasty that it wouldn't even enter your head that you were eating vegan food, or missing your meat and dairy! Making the potato filling and the sambar isn't at all difficult or time consuming, so if you love a dosa it's well worth having a go, and you can buy ready made dosa batter from Asian grocers if you find the idea of making that yourself daunting, and just fry the pancakes at home.

Makes enough potato masala for approximately 16 medium-sized dosas, or 8 large dosas if you have a large dosa pan! (i.e. serves 8 people one portion each - or in my case serves 4 and freeze the rest for another time!)

Crisp and Spicy Onion Bhajis (naturally gluten free)

These are hand-on-heart the best onion bhajis I've ever tasted!

Crispy, with a moist fluffy middle and absolutely packed full of flavour, they are absolutely unbeatable when home-made!

We're fortunate to live not too far from a very multicultural city where there are some excellent Indian restaurants, and delis that you can buy wonderful treats from, so trying to nail a tasty, crispy onion bhaji was actually quite fun after many years of eating all kinds!

I rarely cook deep fried foods - in fact, I seem to buy a deep fat fryer maybe once a decade for a special occasion, and then it languishes unused for many years in a cupboard. However, since my daughter was diagnosed with coeliac disease, I have a new reason to develop recipes for things which

are difficult to acquire gluten free and/or free from cross contamination (so for example, onion bhajis are naturally gluten free, being made from gram flour, however they sometimes contain wheat flour, or even trickier to spot, if you buy them, they're often a 'may contain', or more often than not may have been fried in oil that has had other things fried in it containing wheat - so a bit of a no-no when you can't risk even a crumb of something containing gluten!).

Makes 16 to 20 - easily doubled. Warning - VERY more-ish! And no, we're not mentioning calories for this recipe...!

Easy Sri Lankan Cauliflower Curry

This curry is so easy and quick to make, and it tastes that good you can eat it all by itself, or with the simplest of accompaniments!

I've been going a bit mad for Sri Lankan food at the moment (yes, it probably shows in my blog posts!), and I love to share the things that I love the most!

*** Post in progress, awaiting photos! ***

Squash, Sweet Potato and Spinach Dhansak

A delicious and healthy way to get your authentic curry fix using vegetables which just happen to be packed full of nutrients!

I always think there's nothing better than when you can eat a really tasty dinner, that you really enjoy, and BONUS - it's actually full of wonderfully healthy ingredients and good for you!

Even better if your children love it too and it's getting loads of healthy fresh vegetables down them and there are no complaints!

Well, what more can you ask? Well, I suppose you could want it to be vegetarian or vegan, gluten, dairy and nut free... well, it just so happens to be those things too - and good for a fast day as well, if you're looking for something low calorie...

,,,so what are you waiting for? Get in!!!

Serves four at 259 calories a portion. You could split into six more modest portions (e.g. as a side dish, or a lighter lunch, for 173 calories a portion). For a delicious fresh twist, why not serve with a helping of cachumber (Indian tomato, cucumber and onion salad with lime, spices and fresh coriander) for only 43 calories a portion - see here for my recipe. Serve with your choice of rice and/or flatbreads, or for a low calorie, low carb alternative, cauliflower 'rice'.

South Indian Red Lentil Dhal with Spinach - Parippu with Spinach

Parippu is a favourite lentil dish of mine, that I've been cooking for years, and I love to add fresh spinach to it for a healthy twist.

This dish is so versatile - it's excellent as a meal in itself, if you just want a bowlful with or without flatbreads on the side; and also makes the perfect accompaniment to other Indian dishes if you fancy a good old 'curry night'. 

Not only that, I think it's a pretty simple dish to make - you just throw the majority of the ingredients into a large pot and leave it to simmer away, and then just make a quick 'tarka' to add near the end, along with some wilted spinach.

This serves ten portions (of approximately 250g, depending on evaporation), so if you want to serve it as part of a selection of dishes, you can double that (or more!).

Calories: 273 calories per portion (if divided into ten) 2,729 calories for the whole batch (so if you're only having a ladleful in a ramekin sized dish with a selection of other things it would be nearer 150 calories).

Roasted Aubergine and Spinach Curry

A delicious vegetarian curry that's easy to make and tasty!

'Roasting' the aubergines until soft, and then scooping out the flesh means that you don't need to cook them in lots of oil, and that they take on a rich, toasty flavour from the slight char on the skin which permeates through to the flesh.

If made with two de-seeded large red chillies, this is a very mild curry, which makes a lovely vegetarian main on its own (you may want to add a tin of chickpeas to add more texture and protein to the curry, if you want to serve it as a main on its own), or a beautiful side dish to other curries, or part of a selection (e.g. a thali).

Makes seven portions (main sized) of approximately 250g, at 134 calories each; or eight servings if including chick peas (see 'variations'), at 157 calories a portion. Serves more as a side dish, and freezes well.

Muttar Paneer - Pea and Indian Cheese Curry

A classic vegetarian Indian curry that's not too hot and can be served as a main dish, or a side.

Muttar Paneer is one of my favourite vegetarian Indian dishes. I think it's maybe because it has cheese in it which makes it one of those vegetarian dishes where you really don't miss meat.

You can even make the paneer cheese yourself the night before, if you fancy (see the separate paneer cheese blog here - paneer is a very mild Indian cheese, which is easy to make yourself at home and no special equipment is needed). I think this dish is lovely as part of a variety of Indian dishes to share with friends.

Serves six (or more if served as a side dish), easily halved. Freezes well.

Calories per serving: 248 calories for a full portion (a sixth) of the 'skinny' version where you either grill the cheese, or just add it as it is without frying. If shallow frying the paneer first, you will need to add around 70-100 extra calories a portion.

How to Make Homemade Paneer Cheese (Indian Cheese)

Make your own paneer cheese - it's really easy!

You just need two ingredients (milk and lemon juice), it only needs to go into the fridge overnight and no special equipment necessary! 

So without further ado, here's how!

Courgette and Aubergine Curry (Zucchini and Eggplant)

Delicious on its own, or as an accompaniment to other curries.

This is a simple but tasty curry, delicately spiced and lovely as a main, or an accompaniment to other curries. You can play around and substitute whatever vegetables you have available ( it’s very versatile – peppers, cauliflower, squash, okra, sliced carrots, green beans are all good – or you could make it with just aubergine, or a mixture of vegetables.

I usually like to serve this as part of a selection of Indian dishes to cater for all palates, but it is excellent as a low calorie vegetarian main dish.

Serves 4-8 depending on whether served as a main dish, or a side dish.

Calories per serving: 120 calories if served between four people as a main, 60 calories if served between eight as a side.

Saag Paneer (Paneer Cheese and Spinach Curry)

A delicious Indian curry, not just for vegetarians!

This is a really comforting and tasty curry - fantastic on its own, or as part of a selections of Indian dishes.

Traditionally the paneer cheese is fried before adding to the curry, giving it a tasty golden crust on the outside and a soft, fluffy texture on the inside. A similar effect (with less calories, if you're counting) can be achieved by placing the cheese on some greaseproof paper on a tray, and placing under a hot grill to brown it a little on the outside, or if preferred you could just stir the cheese in at the end and heat it through to keep the calories down.

Serves three to four light portions (or more if served as a side dish), easily halved or doubled. Paneer is a very mild Indian cheese, which is easy to make yourself at home if you wish (although this needs to be done the day before), and no special equipment is needed.

Calories per serving if not frying paneer cheese: 204 for a quarter (if split into four portions), 272 per serving, if split between three portions.

Easy Indian Masala Omelette (includes Thermomix instructions)

A spiced omelette from India with tomatoes, onions coriander and spices - great for anytime from breakfast to supper!

This is a really delicious version of omelette, which is both full of fresh flavours, and surprisingly light. It's great if you fancy a quick savoury breakfast, light lunch or supper, Indian style. 

This is good on its own, or you can serve it with Indian flatbread (e.g. a roti or chapatti), or a bread roll or toasted bread (also served as accompaniments in some places in India, believe it or not!).

I like to serve scattered with some fresh chopped tomato, onion and fresh coriander - you could serve a little mango chutney on the side with it, if you wanted to, or your favourite raita.

This serves one, for those of us fending for ourselves and needing a quick and easy solution - but of course it is very easily doubled.

Calories per portion for those counting: 237 - 257 per serving. (Lower if you only use 1/2 tsp oil to fry the omelette in - or use oil spray). 

Pork Vindaloo Curry - Thermomix method

A fiery curry, popular in Goa which is packed full of flavour

Although it's not the hottest of all the curries, vindaloo is known as being notoriously hot - however, the chilli is just one dimension of the flavours of a vindaloo.

Some versions have cubed potato in them, although this is not traditional and I tend to think that if you're serving it with rice and/or flatbreads and potentially other dishes, potato is unecessary.

Serves a generous four or modest six (or more with other dishes) from 209 calories per serving. For the non-Thermomix version, click here.

Pork Vindaloo - with Skinny Suggestions

A fiery curry, popular in Goa which is packed full of flavour

Although it's not the hottest of all the curries, vindaloo is known as being notoriously hot - however, the chilli is just one small part of the flavours of a vindaloo.

Some versions have cubed potato in them, although this is not traditional and I tend to think that if you're serving it with rice and/or flatbreads and potentially other dishes, potato is unecessary.

Serves a generous four or modest six (or more with other dishes) from 209 calories per serving. All the flavours of the classic fiery Goan dish of pork with vinegar and garlic, with the option to cut the calories right down for fast days. If you’re confident handling meat, you could buy a whole leg of pork, de-bone and cube it, and add the bone to the curry along with the meat for extra flavour (removing before serving).

Beef Madras - Slow Cooked (with Thermomix instructions)

Without exaggerating, I can honestly say that I was gobsmacked by the success of this dish!

Unfortunately, I can't really take the credit for it either (I wish I could!), aside from offering tips gleaned from my own experience, and lots of warnings about what might happen to the meat in the Thermomix if it was cooked on the wrong setting etc.! Well I knew the flavours were going to be good, as we've been cooking our version(s) of beef madras for years, loosely based on an authentic recipe which has evolved over the years, but would probably originally have been cooked with hogget (sheep) or lamb; but this one is down to my lovely man, Mike. Don't worry, the non-Thermomix way of cooking it is included below, for once (rather than on top). But this is a bit of a breakthrough in Thermomix land, so it has to come first on this occasion!

I have resisted cooking anything which should be slow-cooked in the Thermomix ever since I've had one. Don't get me wrong, it's an absolutely amazing machine. It does things you can often only dream of doing without one. However, previously I wouldn't have dreamed of slow-cooking in it, much like I wouldn't dream of stir-frying in it either (although I do have ways around this for certain dishes which I think can work). I'm a bit anal about cooking (well, you might have noticed...!), to say the least and for me, slow cooking occurs in a large, earthenware, ceramic or cast iron vessel in a low oven (much like stir-frying generally occurs in a nice hot wok where I can toss the food around to my hearts content).

Ordinarily, I have great faith in Mike's cooking - which is well deserved as he is a fantastic cook (I don't think I could live with a 'can't cook, won't cook' type of person who didn't love good food!). But I was on tenterhooks for him, expecting at best tough meat that needed to go into the oven for an hour or so, and at worst, babyfood. Especially after the 'crime' caramels...

Anyway, it didn't happen. Fantastic curry happened, and without further ado, here is the recipe!

Serves six as a main meal on its own, or more with other dishes. 655 calories per portion - worst case scenario (for a sixth) - however this is based on full fat stewing steak, plus every tablespoon of oil you skim off at the end is about 145 calories, so if you're counting, you can get this down a fair amount! [Calories in square brackets]

Prawn and Coconut Curry (includes Thermomix method)

A quick and easy curry with minimal preparation - on the table in under half an hour.

A simple, tasty curry that you've probably got most if not all of the ingredients for already! If you want something quick and mild but still delicious, just leave out the chilli and ginger and other optional items (in italics), leaving you just an onion and a couple of garlic cloves to peel and chop in the preparation.

 

You can use any prawns you like - they don't have to be raw tiger prawns or anything fancy, they can be a packet of ready-cooked and peeled little prawns, or some de-frosted cooked and peeled jumbo prawns. Just reduce the cooking time to heat them through for a minute or so, so you don't over-cook them. If you've got them with head, shell and everything else intact, the lovely Gordon will show you how to deal with them here.

This recipe serves two, and it's easily doubled. Calories from 243 per serving (using light coconut milk - 265 calories including all the options. Serve with 200g cauliflower rice for an extra 70 calories). [Calories in square brackets]

Bengali-Style Salmon with Steamed Vegetables and a Spicy Yoghurt Sauce

A delicious and healthy way to cook salmon, packed with flavours

I've made this many times over the years, since I first discovered it - it's such a great way to cook salmon and keep it moist.

It has evolved a little over time, with technology and to my tastes, so I now cook it in my Thermomix as an all-in-one meal with vegetables and rice or cauliflower rice to boot, but you can steam it conventionally together with the vegetables, or bake it in the oven in parcels - whichever is your preference! (I'll include instructions to cover all bases, of course!).

If you're counting calories, they are as follows per portion:

Bengali salmon - 286 calories
Steamed green vegetables - 32 calories
Cauliflower rice - 76 calories
Total - 394 calories

Cachumber (Indian Tomato, Onion and Cucumber Salad) and Chaat Masala (Spice Mix)

Simple, quick, fresh and delicious...

A healthy North Indian snack, which can be served as an appetiser or starter, with poppadoms and pickles, and also great as an accompaniment to Indian dishes, such as my tandoori chicken, or chicken tikka.

There really is nothing to it, other than a bit of chopping and a quick stir!

Serves 4-8 depending on course.

Calories per serving: 43 calories if served between four people, 21 calories if served between eight.

Chicken Tikka and Tandoori Chicken (includes Thermomix method)

I've included these in the same post, as essentially one is historically derived from the other...

...and I see no reason in complicating things (as sometimes life can be complicated enough!) Basically, chicken tikka (usually boneless pieces of chicken marinated in yoghurt, ginger, garlic and spices cooked on skewers in a tandoor - or over hot coals, sometimes on the bone in Punjabi cuisine) is the boneless version (and derivative) of tandoori chicken (whole chicken, or sometimes portions on the bone, again cooked in a tandoor, or sometimes on a barbeque grill).

Serves eight - don't panic, easily halved! Plus you can freeze it raw or cooked for future use, or keep it in the fridge for a couple of days after cooking for easy lunchboxe fillers, to go on salads including my Indian cachumber salad (tomato, cucumber and onion with coriander and spices), even as a filler for wraps and sandwiches etc. and especially use it in my healthy Chicken Tikka Masala (which starts from only 281 calories per serving). It's so good it's worth making up at least the marinade in bulk, if not the chicken - a great recipe for barbeques, having friends over, the whole family, or to cook and use up in all kinds of ways over a few days.

I’ve used pre-ground spices in this recipe, for ease of use – but if you prefer, roast the coriander and cumin seeds whole (used heaped spoon measures, then toss in a dry pan and keep moving so they don’t burn, until fragrant), then grind them for a fresher flavour in a spice grinder, or pestle and mortar (or thermomix!).

Calories per serving: 160 if using chicken breasts, 218 if using chicken thighs (without skin).

Chicken Tikka Masala with a Twist (and some cheats!)

So, the British-Indian curry gets a healthy makeover...

In my defence, I'd like to put forward that this was a pre-meditated crime planned by my dearly beloved, and I was egged on by people from another place in the murky ether of the internet, who wanted a healthy recipe for it. Well, that's fair enough, because lots of people love this dish - so many, that it's become one of the country's favourite dishes!

This quantity serves four people, and is from 281 (YES, 281!!!) calories per serving - or 323 calories with the optional onions and peppers (see recipe below re. chicken tikka calories). The single large fresh chilli (de-seeded) and 1/2 tsp chilli powder make for what I would term a 'medium' hot curry - adjust this to suit your tastes!