However, you don’t have to worry if you are not living near Indali Lodge. You can still eat healthy Indian food in almost any Indian restaurant, if you order wisely.  In this article we will tell you some simple ways to choose tasty as well as healthy Indian food.

Pick Authentic Indian Restaurant
Most restaurant don’t serve authentic Indian curries as they change their recipe to suit the British taste buds.  But this really ruins it as a healthy dish.  Authentic Indian dishes are actually not so fattening as it uses lean meat of high quality and ingredients which are low on fat.

Choose Tandoori
In Tandoori the lean meat cooks in its own fat unlike in other fried dishes. Hence it is actually one of the healthiest.  So, always check out the tandoor section in  the menu for good choices.  The best choices are tandoori chicken, fish and prawns.

Choose a Healthy Curry
The best choice for a healthy curry is chicken and fish.  Lamb Rogan Josh is the healthiest dish in Indian curry houses as although it is high in calories, it is also high on antioxidants.  Antioxidants help to keep your heart strong and healthy.

Vegetarian Side dish
Indian cuisine has many side dishes which help stay healthy along with enjoying food.  Bharta (Vegetable puree) is a healthy choice.  It’s a very good side dish along with curry as it has healthy ingredients like ginger, aubergine, onion and tomato along with garlic, cumin and chillies.

Avoid crispy and Fried Food
Steer clear of crispy and friend food for starters and main courses.  These foods have spent quite a long time inside  the deep fryer and are an unhealthy choice.

With these simple tips you can enjoy the wide variety of healthy Indian dishes.

Technorati Tags: curry recipes, Indian food, authentic Indian curries, healthy curry, healthy Indian dishes

The Parsi Community is a thriving, prosperous and peace loving community in India. They settled in India about 1300 years ago when they migrated from Iran.  Parsi cuisine is a mix of vegetarian Gujarati cuisine and non-vegetarian Iranian cuisine, with a unique blend of spices that makes the food very appetizing, nutritious and wholesome.  Dhansak is one of the main Parsi dishes famous for its unique flavor and taste.

Dhansak preparation requires lot of time and so traditionally it is cooked in Parsi homes on Sundays.  Dhansak is made up of two main ingredients: the Dhan (the lentils) and the Sak (the greens and vegetables) along with chicken or lamb.  Dhansak is rarely made as a vegetarian version or with other meats among the Parsi community.  Parsis usually prefer mutton or chicken, along with the lentils and pumpkin or gourd. The basic recipe is medium hot but you can add the whole dried chillies if you want a hot curry.  Here is a recipe for Chicken Dhansak.

Ingredients:

• 4 tablespoons vegetable oil or ghee
• 1 cup mixed lentils
• 500 gms chicken pieces (skinned and cut into bite sized cubes)
• half litre chicken stock
• 1″ piece cinnamon
• 6 cloves
• Half tbsp cumin seeds
• Half tbsp coriander seeds
• 7 black peppercorns
• 3 large bay leaves
• 1 star anise
• Half tsp sesame seeds
• 1/4 tsp grated nutmeg
• One tsp turmeric powder
• 2 dry red chillies
• Half tsp fenugreek seeds
• Small bunch of mint leaves
• One large bunch of fresh coriander leaves
• One large bunch of fresh fenugreek leaves
• 1 tbsp of ginger paste
• 1 tbsp of tamarind paste
• 1 tbsp of garlic paste
• Salt to taste

Method :

1. Wash the lentils and put them in a pan of cold water. Boil them with salt and turmeric for 10 minutes and while the lentils are getting cooked, take off any scum that comes on the top. Add chicken stock, salt to taste and boil till the lentils are soft approximately for further 20 minutes. Whisk the lentils to get a smooth soup-like consistency. If the pan runs dry, add a little water and set it aside.
2. As the lentils are being cooked, dry roast all the spices (except the turmeric and nutmeg) till they begin to release their aroma.  Grind to a fine powder and mix in the turmeric and nutmeg. Blend it well and keep aside. You can store this powder in air-tight containers for later use too.
3. Fry the chicken pieces over moderate heat in a large heavy frying pan.  Fry them until they are sealed and have turned white. Set aside after removing from pan.
4. Stir-fry the fresh coriander, fenugreek and mint leaves in a pan on a medium flame in a little oil. Fry till becomes soft and remove from the fire. Grind into a smooth paste after it is properly cool.
5. Heat a deep, heavy-bottomed pan. Add the whole chillies and fry until they start to swell. Add the dry spice powder, coriander-mint-fenugreek paste you made earlier and garlic-ginger-tamarind paste.  Add a cup of water, the lentils, the chicken pieces and salt if needed.  Simmer the curry until the chicken is done. It takes approximately 25- 30 minutes.
6. Take care not to burn the spices otherwise the dish will lack flavor and taste bitter. And stir it frequently to prevent from sticking.
7. Serve Chicken Dhansak hot with Brown Rice and cucumber salad.

Technorati Tags: Parsi cuisine, Dhansak, Parsi, Chicken Dhansak

Chai is a Hindi word for tea – which was originated from Cha – the Chinese word for tea. Masala is a Hindi word meaning spice.  Masala Chai is a hot spiced tea blended with aromatic herbs.  Masala Chai is a very popular drink not only in India, but also in western countries like the United States, UK and Australia.  Unlike in the western countries, tea is never served cold in India.

Tea or Chai is the most popular drink in India and it is served anywhere – from street-side vendors to luxurious restaurants. Traditionally, Indians welcome their guests with a cup of Chai. Recipes for making masala chai varies from state to state and from family to family. Howver, the most common ingredients (spices) for bringing out the flavors in Masala Chai are

Cardamon : Only green cardamon is used in making Masala Chai. Cardamon has a wonderful flavor which goes perfectly well with tea. It could be used in ground form or in the form of slightly crushed pods.

Cinnamon : Cinnamon is another fragrant spice commonly used in Masala Chai. It could be used in ground form or in the form of crushed cinnamon sticks.

Nutmeg : Nutmeg has a subtle cinnamon like flavor which is often used in Masala Chai. It is always used in powder form.

Ginger : Only fresh Ginger in crushed form is used in making Masala Chai. Its pungent taste bring out a warming effect. It also has medicinal properities in curing colds and cough. 

Cloves : Cloves are not very popular in making Masala chai, as they are very pungent. They are used only in whole form. Normally one or two cloves are enough for making 4 cups of Chai.

Black Pepper : Black pepper is freshly ground before using it for tea. Again it should be used sparingly.

Here’s a popular yet simple recipe for making Masala Chai.

Serves : 4

Ingredients :
2 cardamom pods
1 cinnamon stick, lighlty crushed
1/4 teaspoon ground ginger
1/8 teaspoon freshly ground black pepper (optional)
2 whole cloves (optional)
3 cups water
1/2 cup milk
2 tablespoons Black tea
3 tablespoons granulated sugar (or to taste)

Method :

Lightly crush Cardamon pods and Cinnamon in a mortar.

Put water in a pan. Add crushed Cardamon, Cinnamon, ground Ginger, black pepper and cloves to water. Bring the mixture to boil. Let it simmer for few minutes.

Remove the pan from fire and let the spices infuse their flavor for about 3-4 minutes.

Add the sugar and milk to the pan and bring to a boil.

Remove from heat and add tea leaves. Cover the pan, remove from hear and let it steep for 4-5 minutes.

Masala Chai is ready. Just strain it into a  teapot or directly into tea cups.

Note : In India, people prefer strong tea flavour and so they let the tea boil with tea leaves for few minutes to make the tea strong.

Technorati Tags: tea, Masala, Masala Chai, Recipe, cardamon, Cinnamon, India

Basic Madras curry sauce is prepared with a base of garlic, ginder,  fried onions and tomatoes.  Blending with coconut milk makes Madras curry more thicker and milder.  Ingredients like lemon juice or tamarind can be added to the curry to make it more sour and tart. Here we give a simple recipe for Prawn Madras Curry which you can try at home.

Ingredients

750 gms  small  peeled prawns
8 tbsp coconut cream
2 tsp tamarind concentrate
3 tbsp tomato puree
1 tsp  coriander seeds
5-6 fenugreek seeds
2 tsp cumin seeds
1 tsp mustard seeds
2 dried red chilies
5 cloves
1 tsp turmeric
3-4 tbsp vegetable oil
1 large thinly sliced onion
½ spoon garlic paste
½ spoon ginger paste
2 tbsp chopped fresh coriander leaves 
salt
3 tbsp lemon juice

Method

• Mix turmeric powder, ginger paste, garlic paste, salt and lemon juice well and apply to the prawns, keep aside the prawns for 15 to 20 minutes for marinating.
• Grind the coconut cream along with cumin seeds, coriander seeds, fenugreek seeds to a paste.
  Prepare tamarind concentrate by adding 4 to 5 tbsp of water to it.
• Pour the oil into a large saucepan bring up to a high heat. Add the mustard seeds when they sizzle and crackle stir in the cloves and dried red chilies.
• Then add the chopped onions, gingler-garlic paste and reduce the heat to low and cook until the onion is browned. Add tomato puree and 1/2 cup water and let it simmer for few minutes till the onion becomes soft.
• Add the coconut paste, tamarind concentrate  and cook this  until the mixture bubbles.  Stir in the prawns and simmer for 10 minutes or until the prawns are pink and cooked through.
• Garnish with fresh coriander leaves and serve the prawn curry with naan or steamed rice.

To make the recipe simpler, you can use the readymade Madras curry powder or paste.

Technorati Tags: South India, Indian curry, Madras Curry Powder, Prawn Madras Curry

Biryani or Biriyani is a rice based dish made usually with basmati rice, aromatic spices and meat. It was brought to India by Persian merchants, travellers, and Mughal rulers. There are many popular variants of Biryani such as Awadhi or Lucknow Biryani, Hyderabadi Biryani, Lahori Biryani and Kerala Biryani – each one of them is influenced by the local style of cooking. 

Hyderabadi Biryani is a popular dish from Hyderabad in India. This delicious dish originated in the royal kitchens of Nizam,  a Mughal ruler of Hyderabad in the 18th century.  This dish is influenced by Mughal as well as Telagana style of cooking.  Goat meat or mutton is the natural choice for Hyderabadi Biryani recipe, but it can be substituted by other meats such as chicken or beef.  Making Biryani is an art which has been trasferred from generations to generations. In many famous restaurants serving Hyderabadi Mutton Biryani, their recipe is a top secret.  Here you will find instructions to make a delicious Biryani at home, with easy to follow steps.

Ingredients
500 gms Basmati Rice (pre-soaked in water for 1 hour).
1kg. of Mutton (lamb) chopped in 1 inch chunks
2 tsp Garam Masala.
5 nos  Red chilies
3 tbsp of  Turmeric powder
6 nos. Green chilies
A handful of cashew nuts
5 nos fine sliced Onions
3 nos. Cardamoms
2 nos. Cloves
2 Cinnamon sticks
4 tsp. Ginger Garlic paste
1 small bunch of chopped Coriander leaves
1 small bunch of chopped Pudina (Mint) Leaves
2 pinches Saffron (dissolved in ¾ cup milk)
1 cup beaten Yoghurt
8 tbsp of Lime juice
4 nos boiled Eggs
6 tbsp. Ghee (clarified butter)/Butter /Oil
Salt to taste

Method

1. In a large bowl mix the mutton chunks with yoghurt, one tbsp garam masala, turmeric, garlic- ginger paste and salt.  Marinate this mixture for at least 3-4 hours in refrigerator.
2. Make a fine paste of red chilies and cashew nuts.
3. Heat 3 tb.sp. of ghee and pour it on the red chili masala, fry it for 3 minutes and keep aside.
4. Fry ¼ of the  onion slices to golden brown and add the marinated mutton to it.
5. Fry this mixture on medium flame till ghee separates. Then add 1½ cups of warm water to it and cook on a low flame till tender.
6. Fry the remaining onion to golden brown and keep aside.
7. Heat 1 tbsp ghee in a wok and immediately add Cardamoms, Cloves, Cinnamon sticks to it, fry for a while and add the pre-soaked rice to it.
8. Fry the rice a little then add the fried green chilies  masala and some salt to it.
   Add enough boiled water in wok and cook till the rice is half done.
9. Drain any excess water and Sspread the rice on a plate.
10. In a small bowl, mix  1 tbsp. garam masala , fried onion the chopped coriander leaves and mint leaves and keep this mixture aside.
11. Take a heavy wok and add 3 tb.sp. ghee .Make  a layer of rice at bottom and above that ¼ of the mutton. Sprinkle half of mixture of coriander leaves and 1 tb.sp. lime juice.
12. Make such 2-3 layers of  rice followed by a mutton mixture. Top layer should be of  a rice .
    Sprinkle saffron milk on the top of it.
13. Cover the wok  tightly and cook on a low flame it for 20 to 30 minutes tll the rice is done.
14. Garnish  the Hydrabadi mutton biryani with boiled egg cuts, fried onions and serve it hot.

Technorati Tags: India, Hyderabadi Biryani, Hydrabadi mutton biryani

Ingredients

• 1 kg diced chicken ( mutton (lamb) beef, or even seafood can be used)
• 200 gm chopped vegetables (cauliflower, carrots, French beans, mushrooms etc)
• 1 large onion, finely chopped
• 1 cup chopped fresh coriander
• 2 medium diced tomatoes
• Readymade Balti stir fry sauce (from Penzey or Curry Creation)
• 2 cups water
• 1 tbsp juice of lemon
• 2 tbsp vegetable oil

Method

• Lightly cook the vegetables and keep them aside
• Heat oil in a large, deep wok, or karahi over medium heat,
• Add onions and fry them till they become pink in color. Add meat and fry it until the meat is well browned.
• Add the cooked vegetables and further fry for five more minutes.
• Add balti stir fry sauce and water to this mixture and mix well.
• Continue cooking on medium flame until the meat is tender.  Chicken cooks in about 15 minutes, whereas it may take 30 minutes for lamb or beef.
• Add chopped coriander and tomatoes and simmer for five more
minutes.
• Garnish with lemon juice, coriander leaves and serve with naan or roti (flat leavened bread).

Technorati Tags: Balti Stir Fry, Indian dish, Balti dishes

In these days of recession, most people are sacrificing the desire of their taste buds and going for inexpensive dishes like the Applebees Menu which suit their pockets. However, a top notch curry house in London – named Bombay Brasserie – has come up with an exotic seafood curry that costs over $4,000 (£2,000). The Seafood curry, named “Samundari Khazana” meaning Treasure of the Sea, contains ingredients like a whole lobster, devon crab, caviar, sea snails, cherry tomatoes and even edible gold – apart from rich spices.

As per report by Yahoo News, in spite of the recession, there are still curry connoisseurs out there in London who are willing to spend their money to try out this exotic curry. The curry recipe was based on the recipe of the owner’s mom, but this special curry has $800 worth of caviar, $175 worth lobster and edible gold worth more than $2,000 pressed onto the cherry tomatoes. It is these finest and expensive ingredients that contribute to the premium price for the curry.

The curry has been created to celebrate the DVD launch of Slumdog Millionaire, the Oscar winning movie which was set in India.

Technorati Tags: India, Indian curry, curry, seafood curry, curry recipe, Slumdog Millionaire

Ingredients

1 kg. diced chicken

1 tbsp coriander seeds
1 tsp. cardamom seeds
1 tsp. whole black peppercorns
12 nos. whole cloves
1tbsp. chilli powder
4 cinnamon sticks
2 tsp. fenugreek seeds
2 tsp. ginger, fresh, minced
2 tsp. cumin seeds

2 tsp. mustard powder
2 tsp. turmeric powder
2 tsp. salt
2 tsp. garlic, minced
1 cup vinegar, or cooking wine

4-6 tblsp vegetable oil
2 onions medium chopped
4 bay leaves
300 ml. water

Method

Gently roast the dry spices from coriander seeds through to cumin seeds for about 5 minutes in a fry-pan on low heat.

Put these roasted spices in a  blender along with  mustard, turmeric, salt, garlic and the vinegar to form vindaloo sauce. Add little water if necessary.

Marinate the chicken in this vindaloo sauce for over 8 hours in a non-metallic bowl.

Heat oil and saute bay leaves and onions until soft.  Remove and set aside.

Now fry the marinated chicken for a few minutes, adding more oil if necessary
Add the remaining vindaloo sauce, sauted onion, and water.

Simmer till the chicken is tender (stirring well) and the curry is thick. Add salt and chilli to suit your taste if necessary. 

Garnish with fresh coriander leaves and serve with steamed Basmati rice.  I hope you will enjoy this delicious curry recipe.

Technorati Tags: Vindaloo, cooking, Goa, curry, Chicken Vindaloo, delicious curry recipe

Ingredients:

Boneless Chicken : 750 gms

3-4 onions finely chopped

2-3  chopped tomatoes

2-3 Green chillies slit

1 tsp mustard seeds

1 tsp Garlic paste

1 tsp Ginger paste

1 tsp Chilly powder

1.5 tsp Coriander powder

1 tsp Garam masala powder

0.5 tsp Turmeric powder

3-4 tsp coconut oil

2 nos cloves

1 cup coconut milk

1 Stalk curry leaves

Salt – As required

Preparation Method

1. Heat  coconut oil in a pan.

2. Splutter mustard seeds.

3. Add ginger and garlic paste till the raw smell disappears

4. Add Green chilly, chopped onion, curry leaves and sauté for some time till the onions turn golden brown

5. Add chopped tomatoes and salt and sauté few minutes till the tomatoes are crushed into a paste

6. Add red chilly powder, turmeric powder, coriander powder, Garam masala powder, cloves and stir fry few minutes.

7. Add chicken pieces , mix well and stir for few minutes.

8. Add water as required and salt to taste.

9. After about 15 minutes, when chicken fully cooked  add coconut milk and boil for 1 or 2 minutes.

10. Garnish with curry leaves and chopped coriander leaves – serve with rice or Parathas.

Technorati Tags: Kerala, India, Malabar chicken, recipe, Chicken Curry

The chance of developing this disease after  the age of 60 in India is just one percent!  What made Indians so different, is it their lifestyle, or their Indian eating habits? And the various researches proved that Indian spices such as turmeric used in Indian curry may be a cure for Alzheimer’s disease.  It has been scientifically proven by research backed by the University of California that turmeric = an unavoidable ingredient of the Indian Curry Sauce – counters the Alzheimer’s disease.

Turmeric is found in every Indian curry dish from mild Kormas to the hot and spicy sambars. The important chemical is curcumin, a compound found in the turmeric root. Alzheimer’s disease is associated with  the build up of knots in the brain termed as amyloid plaques.  Curcumin in Turmeric  is believed to reduce the number of these amyloid plaques by a half.

Turmeric Turmeric is one of the spices used in Indian curry which helps the cells to mend themselves, and keep the cells associated with each other and thus brain cells stay strong. It also has the ability to decrease, avoid and stop inflammation..Chronicle inflammation may cause harm to tissues. Turmeric helps the body to avoid cancer-causing toxins and stops spreading new blood vessels. Turmeric had other benefits such as it is helpful in digestion, it fights against heart attacks, it works as an anticeptic.  Some of the turmeric supplements used in Indian curries are superior to other nutritional supplements.

Various researches proved that Indian curries are not only tasty but are healthy.  We can say that by including Indian curry in your daily diet program would prove to be beneficial for staying away from diseases such as Alzheimer’s and Cancer.

Technorati Tags: Alzheimer’s, India, Indian spices, turmeric, Indian curry, Curry Sauce, curcumin