My partner always orders a Dhansak from our local Indian Takeaway, so I thought I would try a homemade version! He thought it was delicious! Result! Not only was it so tasty it was also less calories and more protein. A much healthier version of his favourite takeaway. I made my homemade Chapati’s to serve with it too. Perfect Fakeaway dish.
Makes 2 Servings
1 red onion – chopped
2 garlic cloves – crushed
1 tsp ginger
1 tbsp light brown sugar
1 red chilli – finely diced
1 tsp mustard seeds
4 cardamon pods – crushed
2 tsp mild curry powder
1 tsp turmeric
1 tsp ground cinnamon
100 g red lentils rinsed
2 chicken breasts
4 tomatoes – chopped
1 tsp tomato paste
300ml vegetable stock
Juice 1/2 lemon or lime
fresh coriander to garnish
salt & pepper to season
- Heat a little oil in a deep pan, fry the spices, ginger and chillies for a minute or until mustard seeds start to pop.
- Lower the heat and add in the onions and garlic, cook for about 5 minutes until soft.
- Add the red lentils and mix.
- Then add the stock, tomatoes, tomato paste and sugar, bring to the boil. Gently lower the chicken breasts into the sauce. Lower the heat and simmer covered for about 1 hour.
- Add the juice of the lemon or lime. Take 2 forks and shred the chicken breasts, stir and cook uncovered on a higher heat for a further few minutes. If the sauce is too runny just bring to the boil to thicken for a few minutes or add cornflour to thicken.
- Remove the cardamon pods and serve onto plates. Garnish with coriander. Serve with the Chapati’s.
- This recipe also tastes even better the day after. Yummy!
Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton or goat meat traditionally with a mixture of lentils and vegetables.
You could try this recipe also with prawns or lamb. Yummy too!
Oh……I do love a good curry on a Friday! Years ago it was always a takeaway or always had to have meat in it, not anymore. This little curry is a taste sensation, full of flavour and full of vitamins, more importantly nice n healthy too.
I served with my homemade Chapati’s too…..who says a curry can’t be healthy?
80g Green Split peas (soaked overnight)
80g Pearl Barley
100 g spinach – fresh
200g chopped tomatoes
1 red onion – finely chopped
1 clove garlic – finely chopped
1 tbsp Masala Paste
150ml veg stock
tbsp oil/spray oil
- Heat oil in a wok and add in onions and garlic, cook for about 1 – 2 mins until onions are soft.
- Stir in masala paste and cook for further 1 min.
- Stir in tomatoes, stock, split peas and barley, mix through and bring to boil then simmer for about 30 mins.
- Stir in spinach and simmer for further 1 min
- Serve with some chapati or which ever you like. Yum!
I visited the Springfest Food & Drink Festival at Loch Lomond Shores last week and was blown away by all the different flavours from different countries. More importantly it was great to see some new flavours and ideas being created.
One of the items I picked up was Curry Rock Salt by flavour magic something different. I decided to try it with my kedgeree recipe but adding the curry salt in and seasoning the eggs with the curry salt and WOW, what a taste sensation, it was delicious. I bought other flavours too so I’m now excited to try them out too.
Having some left over Masala Paste from the other nights curry, I wanted to try something different and a bit more healthier but filling, which means only 1 thing to me Lentils!
Lentils are so healthy and include all these beneficial nutrients like fibre, protein, minerals and vitamins, they are still low in calories and contain virtually no fat. One cup of cooked lentils only contains about 230 calories, but still leaves you feeling full and satisfied.
Makes for 2 large portions or 4 smaller portions if having with an accompaniment.
3 tbsp Masala Paste
1 tbsp olive oil
1 red onion – finely chopped
1 garlic glove – chopped
400g tin of chopped tomatoes
1 tin of coconut milk – I use the lighter option to make it healthier
160g Red lentils, in my house it has to be Great Scot!
1 bag of fresh spinach (about 300g)
100ml vegetable stock
- Heat the oil in a pan and fry the onion for a few minutes.
- Add in the masala paste and cook for another minute
- Add in the tomatoes and coconut milk then bring to the boil
- Pour in the lentils and reduce heat to a simmer, cook for about 25 mins until lentils are soft.
- Add in the stock, mix through then add in the spinach and allow to wilt for a minute.
- Remove and Serve…Yum!
I do amaze myself sometimes, first try at chapti’s and they turned out perfect first time! Again as I have said in a previous post this year, I’m going to try all those things I said I would and didn’t in 2016 and this is one of them.
300g plain flour (plus extra for dusting)
1 tsp salt
50g butter melted
oil for cooking
- First melt the butter with the milk either in a pan on a hob or in a microwave for about 1 minute
- Sift flour into a bowl add salt then add the milk and butter, mix until you get a soft smooth dough, if its too sticky just add more flour.
- Roll into a ball and wrap in cling film for about 1 hour at room temperature.
- When ready, tear into about 6 balls (about the size of a tennis ball)
- Flour your work surface and roll out each ball into a circle or best you can circle shape about 2-3mm thick.
- Preheat some oil in a fry pan to a medium to high heat then drop in the bread.
- Cook on each side for about 1 minute, you shouldn’t need more than that if you have the right temperature.
Remove and allow to cool slightly before serving.
If you want more of a wrap just turn the temperature down so it cooks slowly and softly, same time on each side.
So much more healthier than shop bought ones or ones from your local take out and I personally think tastier too. Was definitely a hit with my partner.
One of my favourites from my Chicken Cookbook.
4 Chicken Breasts – chopped into 2-3cm cubes
2 garlic cloves – roughly chopped
2.5cm ginger – chopped
400g can tin tomatoes
4 tbsp natural yoghurt
1 onion – finely chopped
2 tbsp veg oil
2 tbsp masala curry paste
salt & pepper to season
1 tbsp plain flour to thicken sauce
coriander chopped to garnish
- Heat oil in a pan and fry onions until browned, then add in the masala paste and heat through for a minute.
- Add in the chicken and brown, season with salt & pepper
- Add in the garlic, ginger, yoghurt and tomatoes, stir and bring to the boil.
- Mix the flour with a little water and add to the mixture to help thicken sauce.
- Cover and simmer for about 15 minutes, uncover and cook for a further 5-10 mins to thicken sauce.
- Sprinkle over coriander leaves and serve immediately. So Yummy!
Yet again I amaze myself with an absolutely delicious curry, another one for my favourites list. So healthy too and filling.
2 Chicken Breasts
1 tsp curry powder
1 tsp gram masala
1 tsp Cumin
1/2 tsp turmeric
1 tsp salt
1 chopped onion
1 chopped chilli
2 tsp ginger
1 yellow and 1 red pepper – diced
1 tsp garlic powder or 1 fresh clove
250ml beef stock
1 cup lentils
200ml coconut milk
salt & pepper
- Put spices into a tub, turmeric, gram masala, cumin, salt, pepper, cloves and garlic. Dice the chicken and rub in the spice mix to coat.
- Heat a tbsp of oil in a pan and add the chicken to brown.
- Add in the chilli, onion and peppers and cook for a few minutes.
- Pour in the beef stock and lentils bring to boil then simmer and cook for about 1.5 hrs.
- Pour in the coconut milk and simmer further for another 1.5 hrs. If too watery, remove lid and simmer uncovered until sauce has thickened (about 15 mins).
- Serve and top with some fresh parsley. Yum!