Indian Beans Recipe - Fat Free

For things that need hours of boiling, why add fat? You can't taste it. You won't miss it. The stew will taste just as delicious with or without the oil. So try this recipe and see if you enjoy this lower calorie version.

1 cup black eyed peas, soaked for 4 hours
blended to a puree: 1 large tomato, 2 x 1inch pieces of ginger, 1/2 onion cut into big chunks
1 tsp cumin powder
2 tsp coriander powder
1/2 tsp red chilli powder or flakes
(Optional) MDH Chana masala powder
salt

1. Boil the soaked beans for 2 hours in 2-3 cups of water.
2. Throw out the dark boiling water. Add fresh water. 2 cups.
3. Add the rest of the ingredients. Boil for 2 more hours.

DONE!

Or if you want to slow cooker this, put all ingredients in a slow cooker. Cook on high for 6 hours.

DONE!
Because there is no added fat, I just count the calories/points of the beans.

Enjoy!

Baked Pakora Recipe Test Results

Baked Pakoras

I made my own recipe for Baked "Pakoras. These were very good. And a teeny tiny fraction of the calories.

Ingredients:
1 head of Cauliflower cut to bite-size pieces
1-2 Broccoli heads cut to bite-size pieces
2 green peppers cut to 1inch pieces
salt to taste
2 tsp. Garam Masala powder
1/2 cup ground chick pea flour
2 tsp turmeric powder
(optional) any other spices like chilli powder, amchur, etc. 
2 tbsps oil

Steps:
1.Preheat oven to 350 degrees.
2.Wash all the veges and coat evenly with the oil.
3. Sprinkle the remaining ingredients one-by-one and toss thoroughly and evenly.
4. Lay a sheet of parchment paper on a cookie sheet. Lay out all the vegetable pieces evenly on the cookie sheet. Bake for 35-45 minutes or until cooked.
5. You could flip the vegetables over mid-way through the cooking process.

Serve as is or with Ketchup, Indian Mustard, Hot sauce or anything you like.

Older Post:
I love pakoras but they are deep fried and don't serve my weight loss purposes well. Ergo the search for a healthy pakora recipe.

I found this online:

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=453708

The recipe writer says it's delicious. I believe the writer... I just need to test it for myself. I will let you know how it turns out.

Cheers!

Cabbage Bandha Kopir Chhenchki

Kalo Jeera phoron
Red chillies
Mustard oil
Shredded Cabbage
(Optional) Jeera powder for taste - very little
Cover and cook
Salt

Lau Ghonto

Lau/Zuchini/Squash - Shredded or sliced thin
Cumin seeds
Whole Gorom Moshla
Ginger
Green chillies
Red chillies
Turmeric
Tomato
Optional - Fish pieces/Shrimp pieces
Optional - Bori/Pokora
Salt

Meat pie

I watched a great meat pie recipe here:

http://www.youtube.com/watch?v=uKfhcQet-6M

I think I added some garlic for flavour. But kept the recipe mostly the same. I think I also thickened the meat with some flour. Here are the pictures of the wonderful pastry top.

The pie came out quite delicious!! Didn't last very long.

Delicious Breakfast

Just some nice photos of breakfast one morning.

 Croissant, fried eggs, and breakfast potatoes.

1 large baking potato, diced
1 large yam, diced
2 tsps of oil
1 tsp oregano
salt
pepper
Put it all together and cook on medium heat in a skillet or put in a 350degree oven for 40 minutes till it's all tender. :)

Summer Squash with Shrimp (Chinese inspired)

I got inspired by a delicious dish I had eaten at my friend's house. It's one of those unobtrusive, family, Chinese recipes that don't get served in restaurants. It was a bitter melon and ground pork dish. I had totally different ingredients: some farmer's market summer squash and some shrimp. Here's what I came up with... it was quite delicious! It was hearty, healthy and very filling with a cup of steamed rice.

2-3 medium summer squash sliced thin (about 4-5 cups)
6 medium shrimp, deveined, peeled,washed
2 tbsp black bean paste
2 tbsp soy sauce
2 tsp sesame seed oil
1 tbsp garlic minced
2 thin slices of ginger
salt, to tastepepper, a pinch
2-3 tsp vegetable oil

Take a nice big wok if you have one, easier to cook with.

1. Warm the oil on medium heat. Add the garlic and ginger till aromatic.
2. Add the shrimp. Cook till just pink. Add a tsp of soy sauce and a sprinkling of salt. Stir.
3. Add the squash, black bean paste, remaining soy sauce, some more salt, a little pepper, and the sesame seed oil. Mix well.
4. Cook for 20 minutes on medium heat till the squash is cooked.