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!
Another one of my quick put together meals tonight, still had some chicken leftover and bagels from weekend so decided to give the pulled chicken idea a go. This was really tasty also low in fat and calories as I used the skinny bagels at 120 calories. A real Asian infused Spice dish with the fresh coriander makes a perfect Monday night dish!
Serves 2 or makes 4 bagels.
2 small chicken breasts (I cut into thick strips so that it would cook quicker)
2 tbsp of extra light philadelphia (spread for bagels)
1 Beef tomato – chopped into small chunks
1 onion – chopped into small chunks
1 red pepper – chopped into small chunks
1 tbsp olive oil
1 tsp ginger
1 tsp garlic powder
2 tsp Cumin powder
1 tsp Turmeric
1 tsp Gram Masala
1 tsp chilli flakes
Salt & pepper to taste
100g Creme Fraiche
300ml Vegetable stock
1 tbsp tomato puree
1 tsp cinnamon
1 tsp caster sugar
1 tbsp chopped coriander
- Firstly heat the olive oil in a shallow pan.
- Add in the chopped onion, red pepper, garlic and ginger cook on medium heat until onion and peppers are softened.
- Now add in the tomato puree, cumin, gram masala, turmeric, cinnamon, chilli, sugar and mix through for a few minutes.
- Pour in the chopped tomatoes and vegetable stock, bring to the boil then reduce to a low simmer.
- Place the chicken into the sauce, cover the pan with a lid and simmer for approx 1 hour.
- Remove the lid, mix in the Creme Fraiche and gently with 2 forks pull the chicken apart. Turn up the heat to medium and continue to cook for about 10 minutes until the sauce thickens up.
- Spread the bagels with the philly cheese and top with the pulled chicken mix……..so yummy!
After collecting my Goat Joint from the amazing Harris Farm Meats https://harrisfarmmeats.scot/ at the Glasgow Food Assembly https://thefoodassembly.com/en/assemblies/7907 this week I then had to decided what I was going to do with it, I came across this amazing recipe and totally fell in love with the ingredients, so here is my creation which deliveries the most amazing flavours in your mouth.
Goat is a new taste for me and my partner and I would thoroughly recommend it.
1 x Goat Joint (this was 1.1kg) was enough for about 4 people.
2 x onions – red or white (I used 1 of each)
2 cloves of garlic or 1 tbsp granules
1″ ginger root or 1 tbsp ginger paste or granules
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp turmeric
1 tbsp gram masala
Juice of 1/2 lemon
2 Green Chillies
Salt & pepper to taste
1 tbsp ground almonds (optional)
4 -6 cloves
- Put all ingredients (apart from cloves and goat joint) into a food processor and blend into a paste.
- Preheat oven to 160 deg.
- Remove any fat from the Goat Meat. Use a sharp knife and make deep pockets above the bone at each side and then small cuts all over the meat.
- Push the cloves into some of the pockets and also push some of the spice mixture into the rest then cover the meat with remaining mixture.
- Place into a lightly oiled baking tin and cover with tin foil loosely.
- Bake for approx 3-4 hours and remove foil 10 minutes before end to brown. Allow to rest for 5 minutes before serving. Oh so Yummy!
- I served with some vegetable couscous which went perfectly. Oh…and a wee glass of Pinot Noir! Delicious.