I have a few, but here are some to get started, I dont know where they originated from, I hope not from a copyrighted cookery book, but these have been tried and tested by myself and family and are delicious.
Paneer Methi Palak
Per Serving:
Calories 88g
Protein 9g
Carbohydrates 6.5g
Fat 3.6g
Ingredients:
1 teacups chopped spinach
1 teacup fresh fenugreek (methi) leaves a pinch soda bi-carb
25 mm. piece of ginger
1 chopped onion
3 chopped green chilies
100 grams sliced paneer
3 teaspoons oil
Salt to taste
Method :
Chop the spinach and fenugreek leaves finely.
Add 2 teaspoons of water and the soda bi-carb and cook on a slow flame until soft.
When cooked, drain out the water and blend the leaves in a liquidizer.
Chop the ginger finely.
Heat the oil and fry the onion for 1 minute.
Add the green chilies and ginger and fry again for a few seconds.
Add the blended leaves, paneer and salt.
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Spinach and Vegetable Delight
Ingredients:
4 teacups chopped spinach
1 tablespoons gram (chana) dal 100 grams chopped mixed boiled vegetables (french beans, carrots, cauliflower, green peas)
1 chopped tomato
1 chopped onion
25 mm. Piece ginger, minced
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon chilli powder
2 teaspoon oil
Salt to taste
Method :
Soak the dal in water for 3 hours, Drain.
Heat the oil and fry the onion for 3 minutes.
Add the vegetables and tomato and fry again for 3 minutes.
Add the ginger, turmeric, coriander and chili powders and salt and mix well.
Add the soaked dal and cook for 2 minutes
Add the spinach and cook for 2 minutes while stirring continually.
Cook the mixture in a pressure cooker until 2 whistles.
Beat the mixture with an egg-beater.
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Tomato and Cauliflower Curry
Per Serving:
Calories 67
Protein 3g
Carbohydrates 10g
Fat 2.4g
Ingredients:
1/4 kg. Tomatoes
1/4 kg. Cauliflower
4 teaspoons gram flour (besan)
10 guar or clustered beans, cut into pieces
10 okra (ladies’ fingers), cut into big pieces
2 tablespoons sliced white pumpkin (lauki)
2 slit green chilies
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds a pinch asafetida
2 teaspoons oil
Salt to taste
Method :
Cook the tomatoes and cauliflower in 6 teacups of water until soft. Blend in a mixer.
Mix the gram flour with ¼ teacup of water and add to the mixture.
Add the remaining vegetables, green chilies, chili powder and salt and boil for 15 minutes.
Heat the oil and fry the mustard seeds and cumin seeds until they crackle. Add the asafetida.
Add to the mixture and boil again for 5 minutes.
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Flatbread >>>
http://nzlowcarber.weebly.com/almond-flat-bread.html - use Indian spices for this
Cauliflower Pilau Rice(now this is a hit even with cauli haters)
Grate cauliflower (easiest in a food processor) to resemble grains of rice, melt ghee, fry a finely chopped onion, 3 cardamom pods, 3 cloves, 1 piece of cinnamon or cassia bark, one bay leaf, fry until the onion becomes pale golden, then set aside. Place grated cauliflower into microwavable dish, cook on high for 5 - 6 minutes, stir into the ghee mixture.