Aloo Saag Recipe
4 tbsp oil
1 each onion, chopped
4 each curry leaves
6 each fenugreek seeds
1/4 tsp kalonji
2 each tomatoes, sliced
1 tsp garlic pulp
1 tsp chili powder
1 1/2 tsp coriander
1 tsp salt
1 1/2 tsp mango powder
6 each potatoes
9 oz frozen spinach
1/4 pt water
2 each red chiles, sliced
2 tbsp cilantro, chopped
10 each pieces ginger, shredded
Heat oil & saute the onion, curry leaves, fenugreek & kalonji until
they hae changed colour. Reduce teh heat to medium & add the
tomatoes, garlic, chili powder, coriander, salt & mango powder.
Stir-fry for 3 to 5 minutes before adding the spinach and the
potatoes. Continue to stir-fry for 5 minutes.
Add water, cover & cook over a low heat for 10 to 15 minutes. When the
potatoes are cooked through, add the red chiles & the cilantro. Mix
thoroughly & transfer to a serving dish. Garnish with the shredded
ginger & serve with chapatis.
Shehzad Husain, "Vegetarian Indian Cookery"
to Indian Recipes
Food Tips of the Week
Drink more water. At times during a hectic day, you guess you are peckish but in truth you might only want a restorative glass of water or cranberry juice. The sensations of needing food and needing a drink are close, but one can result in a fat tummy and the alternative is ok.
Some lower carb diet pointers:
* Replace sugar with splenda.
Many recipes that need sugar can be changed to make use of splenda instead. It has a different density so you will need to do a bit of trial and error and it might not work for every recipe, but it does bake up nice once you get the measurements right.
* Make low carb bread crumbs for deep fried or oven baked foods.
Although you can probably buy low carbohydrate breadcrumbs, you can make them yourself by using low carbohydrate bread. All you have to do is toast the reduced carb bread in the oven on a sheet of baking paper. Once it is quite hard and crispy, whizz it in the food processor using a coarse blade. Store in an airtight container.
Lycopene rich foods
(includes grapefruit, red bell peppers and baby jackfruit)
Lycopene is a naturally occurring coloring agent and part of the same family of phytochemicals as carotene. Lycopene is the agent responsible for the deep red colour of a good number of natural foods.
Usefully, unlike numerous vitamins, lycopene is not damaged during the cooking process, but is observably made more effective by going through the cooking process.
Its most valuable advantage is that it serves as an antioxidant and appears to be of use in the battle to reduce the probabilty of contracting cancer.
This useful phytochemical is the most efficacious eliminator of singlet oxygen, which is connected with aging of the skin. It's also thought by many researchers to prevent the development of diseases affecting arterial blood vessels.
Aloo Saag Recipe Category
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