As a curry addicted Englishman living in the US, I have to drive over 50
miles to visit any Indian restaurant. Both myself and my wife and 18 year
old daughter ADORE Indian food. The eyes of the waiter in the first Indian
restaurant I took them to here in America opened wide when my daughter, then
8 years old asked the waiter to bring her a Chicken Tikka Masala. He had
expected her to order a cheese burger or some other piece of junk, I am by
no means an expert cook but can follow recipes fairly well and my wife,
(Pennsylvania Dutch, brought up on a diet of beef, French Fries and
Scrapple, and who spat out her first taste of a home made curry I made
(which wasn't that bad, really it wasn't) is, now, an extremely competent
cook and when she has the time, will make a wonderful Indian meal.

Now, with advancing age and having now found myself with diet controllable
Type 2 diabetes, I would be grateful if any knowledgeable person on this
list can direct me to somewhere I can find recipes for Indian food which
won't blow my blood sugar to the point where my quack goes ape.

Thanks for any suggestions and, on a personal note, I do hope this requested
subject doesn't degenerate by the 4th or 5th email into a personal slanging
match as so many seem wont to do.

Happy New Year.

In article >,
"Cuddly Duddly" > wrote:

> As a curry addicted Englishman living in the US, I have to drive over 50
> miles to visit any Indian restaurant. Both myself and my wife and 18 year
> old daughter ADORE Indian food. The eyes of the waiter in the first Indian
> restaurant I took them to here in America opened wide when my daughter, then
> 8 years old asked the waiter to bring her a Chicken Tikka Masala. He had
> expected her to order a cheese burger or some other piece of junk, I am by
> no means an expert cook but can follow recipes fairly well and my wife,
> (Pennsylvania Dutch, brought up on a diet of beef, French Fries and
> Scrapple, and who spat out her first taste of a home made curry I made
> (which wasn't that bad, really it wasn't) is, now, an extremely competent
> cook and when she has the time, will make a wonderful Indian meal.
>
> Now, with advancing age and having now found myself with diet controllable
> Type 2 diabetes, I would be grateful if any knowledgeable person on this
> list can direct me to somewhere I can find recipes for Indian food which
> won't blow my blood sugar to the point where my quack goes ape.
>
> Thanks for any suggestions and, on a personal note, I do hope this requested
> subject doesn't degenerate by the 4th or 5th email into a personal slanging
> match as so many seem wont to do.
>
> Happy New Year.

The main ingredients in Indian food that are likely to be problematic
for you are rice, bread, potatoes, milk. Sweet lassi would be a problem,
of course. But if you serve your curry over cauliflower instead of rice,
you'll be a lot of the way there. Get yourself a meter and experiment
with your favorite recipes. If your blood sugar's good, keep going; if
it's too high, modify the recipes (leave out peas, say) and try again.
Folks with more experience can give suggestions, but sometimes you'll
have a blood sugar response to something that's totally unexpected. For
instance, I get high bg from coconut milk that's all out of proportion
to the carb content. (I was stubborn enough to try multiple variants,
including a spicy Thai soup based on coconut milk.)

--
"[xxx] has very definite opinions, and does not suffer fools lightly.
This, apparently, upsets the fools."
---BB cuts to the pith of a flame-fest

Alice Faber > wrote:
: In article >,
: "Cuddly Duddly" > wrote:

: > As a curry addicted Englishman living in the US, I have to drive over 50
: > miles to visit any Indian restaurant. Both myself and my wife and 18 year
: > old daughter ADORE Indian food. The eyes of the waiter in the first Indian
: > restaurant I took them to here in America opened wide when my daughter, then
: > 8 years old asked the waiter to bring her a Chicken Tikka Masala. He had
: > expected her to order a cheese burger or some other piece of junk, I am by
: > no means an expert cook but can follow recipes fairly well and my wife,
: > (Pennsylvania Dutch, brought up on a diet of beef, French Fries and
: > Scrapple, and who spat out her first taste of a home made curry I made
: > (which wasn't that bad, really it wasn't) is, now, an extremely competent
: > cook and when she has the time, will make a wonderful Indian meal.
: >
: > Now, with advancing age and having now found myself with diet controllable
: > Type 2 diabetes, I would be grateful if any knowledgeable person on this
: > list can direct me to somewhere I can find recipes for Indian food which
: > won't blow my blood sugar to the point where my quack goes ape.
: >
: > Thanks for any suggestions and, on a personal note, I do hope this requested
: > subject doesn't degenerate by the 4th or 5th email into a personal slanging
: > match as so many seem wont to do.
: >
: > Happy New Year.

: The main ingredients in Indian food that are likely to be problematic
: for you are rice, bread, potatoes, milk. Sweet lassi would be a problem,
: of course. But if you serve your curry over cauliflower instead of rice,
: you'll be a lot of the way there. Get yourself a meter and experiment
: with your favorite recipes. If your blood sugar's good, keep going; if
: it's too high, modify the recipes (leave out peas, say) and try again.
: Folks with more experience can give suggestions, but sometimes you'll
: have a blood sugar response to something that's totally unexpected. For
: instance, I get high bg from coconut milk that's all out of proportion
: to the carb content. (I was stubborn enough to try multiple variants,
: including a spicy Thai soup based on coconut milk.)

: --
: "[xxx] has very definite opinions, and does not suffer fools lightly.
: This, apparently, upsets the fools."
: ---BB cuts to the pith of a flame-fest

Good suggestions, Alice. In addition, if you have a favorite recipe, you
coul dtry posting it and asking advice for reducing its carbs. this might
give you a good idea of how to prodede.

Wendy

On Sat, 5 Jan 2008 15:04:49 -0500, "Cuddly Duddly"
> wrote:

>Now, with advancing age and having now found myself with diet controllable
>Type 2 diabetes, I would be grateful if any knowledgeable person on this
>list can direct me to somewhere I can find recipes for Indian food which
>won't blow my blood sugar to the point where my quack goes ape.

Start at the good old Beeb http://www.bbc.co.uk/food/recipes/ ; treat
carby ingredients with caution, and sub away. Anjum Anand is the
current new chef on the British scene: Madhur Jaffrey is wonderful: a
search on Programme Recipes by Saturday Kitchen and Indian would also
be profitable.

We eat curry 3 or 4 times a week. I use low-carb tortillas as
chapattis, or eat it over cauli, or some lentils are OK for me. I also
usually make too much, so I have a great leftover lunch the next day.

Have fun,

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6% BMI 25

jeremy > wrote:
: Buy whole seeds and grind them yourself for the curry powder and use less but
: heat it in the oil first. I make five wildly different spice mixes and three
: of them are variations on curry powders. However, the first time you taste
: fresh ground fenugreek/cumin/coriander/unwashed cinnamon/cardomon/Australian
: pepper berry in combination with fresh chile peppers, you will never feel
: happy in an Indian restaurant again.

ow in H--l do yu grind fenugreek? I have never b een able to find
anything that woudl do it. Also, on a different topic, I can't get into
black walnuts-even tried running them over with the car and it didn't
work! Maybe I need a tank:-)

Wendy

In article >,
"W. Baker" > wrote:

> jeremy > wrote:
> : Buy whole seeds and grind them yourself for the curry powder and use less
> : but
> : heat it in the oil first. I make five wildly different spice mixes and
> : three
> : of them are variations on curry powders. However, the first time you taste
> : fresh ground fenugreek/cumin/coriander/unwashed
> : cinnamon/cardomon/Australian
> : pepper berry in combination with fresh chile peppers, you will never feel
> : happy in an Indian restaurant again.
>
> ow in H--l do yu grind fenugreek? I have never b een able to find
> anything that woudl do it. Also, on a different topic, I can't get into
> black walnuts-even tried running them over with the car and it didn't
> work! Maybe I need a tank:-)

Many people keep one electric coffee grinder for spices.

Priscilla

In article >,
Nicky > wrote:

> Start at the good old Beeb http://www.bbc.co.uk/food/recipes/ ; treat
> carby ingredients with caution, and sub away. Anjum Anand is the
> current new chef on the British scene: Madhur Jaffrey is wonderful: a
> search on Programme Recipes by Saturday Kitchen and Indian would also
> be profitable.

Madhur Jaffrey rules! But you'll need to sub around some ingredients.

Priscilla

On Sat, 5 Jan 2008 15:04:49 -0500, "Cuddly Duddly"
> wrote:

>As a curry addicted Englishman living in the US, I have to drive over 50
>miles to visit any Indian restaurant. Both myself and my wife and 18 year
>old daughter ADORE Indian food. The eyes of the waiter in the first Indian
>restaurant I took them to here in America opened wide when my daughter, then
>8 years old asked the waiter to bring her a Chicken Tikka Masala. He had
>expected her to order a cheese burger or some other piece of junk, I am by
>no means an expert cook but can follow recipes fairly well and my wife,
>(Pennsylvania Dutch, brought up on a diet of beef, French Fries and
>Scrapple, and who spat out her first taste of a home made curry I made
>(which wasn't that bad, really it wasn't) is, now, an extremely competent
>cook and when she has the time, will make a wonderful Indian meal.
>
>Now, with advancing age and having now found myself with diet controllable
>Type 2 diabetes, I would be grateful if any knowledgeable person on this
>list can direct me to somewhere I can find recipes for Indian food which
>won't blow my blood sugar to the point where my quack goes ape.
>
>Thanks for any suggestions and, on a personal note, I do hope this requested
>subject doesn't degenerate by the 4th or 5th email into a personal slanging
>match as so many seem wont to do.
>
>Happy New Year.
>

Here's one to get you started:

-= Exported from BigOven =-

Sindhi Chicken Curry

This is the quintessential north Indian style chicken curry, with the
onion and tomato based gravy. It is a simple home-style version, but
the texture and bright appetizing color make it suitable for company
as well.

Recipe By: Suneeta Vaswani, Fiesta Culinary School, Jan. 2005
Serving Size: 12
Cuisine: Indian
Main Ingredient: Chicken
Categories: Diabetic, Low Carb, Low Fat, Slow cook, Simple - Easy,
Main Dish

-= Ingredients =-
1 cup plain yogurt ; - room temp, stirred to a creamy consistency
1 teaspoon cornstarch
2 tablespoons oil
2 cups finely chopped onions
1 tablespoon ginger root ; peeled & minced
1 tablespoon garlic ; - minced
4 teaspoons green chilies ; preferably serranos
12 large chicken thighs ; skinned, rinsed and wiped dry
1 tablespoon coriander powder
1 1/2 teaspoons cumin powder
3/4 teaspoon turmeric
3/4 teaspoon cayenne
28 ounces tomatoes ; chopped liquid (1 can/box)
1/2 cup cilantro ; chopped
2 teaspoons salt ; or to taste
1 1/2 teaspoons garam masala
1/4 cup cilantro ; chopped

-= Instructions =-
1. Stir yogurt and cornstarch together until smooth. Set aside.

2. In a large saucepan with a tight-fitting lid, heat oil over
medium-high heat. Add onions and sauté until beginning to color, 6 to
8 minutes. Reduce heat to medium and sauté onions until dark golden
brown, 10 to 12 minutes longer.

3. Stir in ginger, garlic and chilies. sauté for 2 minutes. Increase
heat to medium-high. Add chicken and brown well, 6 to 8 minutes.

4. Reduce heat to medium. Sprinkle coriander, cumin, turmeric and
cayenne pepper over top of chicken. Mix well and cook for 2 to 3
minutes.

5. Add tomatoes, yogurt mixture, 1/2 cup cilantro and salt. Mix well.
Cover and bring to a boil.

6. Reduce heat to low and simmer until chicken is no longer pink
inside, about 25 minutes.

7. Turn off heat. Stir in garam masala and 3 tbs. cilantro (or more
cilantro to taste).

8. Garnish with remaining cilantro before serving. Serve with rice or
any Indian bread.

Recipe by: Suneeta Vaswani, Fiesta Culinary School, Jan. 2005
www.suneetavaswani.com

Note - she uses a small amount of cooking oil and sometimes adds a
tbs. of water instead of additional oil. Unlike original Indian
cooking in which a lot of oil is used, she keeps it to a minimum.

Suneeta's Quotes & Notes:

"You can't make Curry in a Hurry". Indians are part of the "Slow
Foods Movement". http://www.slowfood.com/

Add cornstarch to yogurt and bring it to room temperature before
adding to any dish. This prevents curdling.

Powdered spices are very fragile. Use them right away and keep the
heat down or you'll lose the flavor.

"Never double the tumeric" when doubling a recipe. It will be too
bitter.

Nutrition: per serving (1 thigh & sauce) Rice not included
Cal: 205 Cal from fat: 83
Total Fat 9g, Saturated fat: 2g, Chol: 64mg
Sodium: 630mg, Potassium: 498mg
Total Carbs: 11g, Fiber 1g
Protein: 20g


** recipe, with photo, at: www.bigoven.com/recipe158614 **




------
Pete Romfh, telecom geek and amateur gourmet.
Houston, TX, USA

On Sat, 5 Jan 2008 15:04:49 -0500, "Cuddly Duddly"
> wrote:

>As a curry addicted Englishman living in the US, I have to drive over 50
>miles to visit any Indian restaurant. Both myself and my wife and 18 year
>old daughter ADORE Indian food. The eyes of the waiter in the first Indian
>restaurant I took them to here in America opened wide when my daughter, then
>8 years old asked the waiter to bring her a Chicken Tikka Masala. He had
>expected her to order a cheese burger or some other piece of junk, I am by
>no means an expert cook but can follow recipes fairly well and my wife,
>(Pennsylvania Dutch, brought up on a diet of beef, French Fries and
>Scrapple, and who spat out her first taste of a home made curry I made
>(which wasn't that bad, really it wasn't) is, now, an extremely competent
>cook and when she has the time, will make a wonderful Indian meal.
>
>Now, with advancing age and having now found myself with diet controllable
>Type 2 diabetes, I would be grateful if any knowledgeable person on this
>list can direct me to somewhere I can find recipes for Indian food which
>won't blow my blood sugar to the point where my quack goes ape.
>
>Thanks for any suggestions and, on a personal note, I do hope this requested
>subject doesn't degenerate by the 4th or 5th email into a personal slanging
>match as so many seem wont to do.
>
>Happy New Year.
>

Here's another of our favorites.
-= Exported from BigOven =-

Low Carb Curry Wraps

Spicy and filling but still low carb. These won't wreck your diabetic
meal plan.

Recipe By: Pete & Peggy Romfh
Serving Size: 8
Cuisine: Indian
Main Ingredient: Turkey
Categories: Low Sugar, Diabetic, Low Carb, Low Fat, Saute, Snacks,
Main Dish, Brunch

-= Ingredients =-
1 pound ground turkey ; - Browned and crumbled
1 tablespoon Olive oil
2 cloves Garlic ; - minced
1/4 cup Onion ; - chopped
1/4 cup Raisins ; - chopped fine
1/2 cup Celery ; - chopped fine
1/4 cup Carrot ; - shredded
1/2 cup Broccoli Slaw ; chopped
1 tablespoon Curry Powder ; - Hot, to taste
1/4 teaspoon Kosher Salt
1 teaspoon Olive oil
1 teaspoon Flour
1/4 cup Lemon juice
8 6 inch Low Carb Tortillas
1/2 cup Low Carb Fruit Chutney
1/4 cup Unsweetened coconut ; - for garnish
1/2 teaspoon Black pepper ; - coarse ground

-= Instructions =-
Brown, crumble and drain the turkey. Set aside.

In a large pan heat 1 tbs oil then saute the garlic, onion, raisins,
and celery until quite tender. Then add the carrot and broccoli. While
that is cooking, prepare the sauce.

In a small pan mix together the curry powder, 1 tsp olive oil, salt,
pepper, and flour. Stir over low heat until a paste is formed. Then
add the lemon juice, stirring constantly. Continue stirring over heat
until mixture thickens and forms a smooth, brown sauce. Allow sauce to
simmer for 2 minutes while you mix the turkey with the sauteed
vegetables. Finally add the sauce to the meat/vegetable mixture and
stir to evenly coat everything. The mixture should be dry with all the
sauce being absorbed or coating the other ingredients.

Allow mixture to simmer a few minutes while you warm the tortillas and
prepare the plates.

For each wrap place a tortilla on a plate. Spoon in the curry filling
and roll up the tortilla. Place about a teaspoon of Low Carb Chutney
on top and sprinkle lightly with coconut. Garnish with a few chopped
cilantro or parsley leaves.

Serve on a bed of broccoli slaw or shredded cabbage.

Adapted from a recipe by Uncle Enrico, posted on the Alt.Food.Diabetic
newsgroup.

Each (148g) wrap contains an estimated:
Cals: 229, FatCals: 98, Tot Fat: 10g
SatFat: 3g, PolyFat: 2g, MonoFat: 5g
Chol: 40mg, Na: 290mg, K: 409mg
TotCarbs: 22g, Fiber: 10g, Sugars: 5g
NetCarbs: 12g, Protein: 15g



-= Exported from BigOven =-

Low Carb Fruit Chutney

Very similar to the Mango Chutney enjoyed with British style meat
curries. But this one won't wreck your diabetic meal plan.

Recipe By: Pete Romfh
Serving Size: 8
Cuisine: Indian
Main Ingredient: Apricot
Categories: Low Sugar, Diabetic, Vegetarian, Low Carb, Slow cook,
Sauces, Condiments

-= Ingredients =-
1/4 cup Sugar-free apricot preserves ; - I used Polaner brand
2 teaspoons Cider Vinegar ; - to taste
1/4 teaspoon Chili powder ; - to taste
1/4 teaspoon cinnamon ; - ground
1/8 teaspoon garlic powder ; - or 1 small clove fresh, mashed
1/8 teaspoon ginger ; - or fresh, minced
1 ounce Fresh mango ; - optional, fine diced

-= Instructions =-
Over low heat (or in a double boiler) combine all ingredients. Allow
to cook for at least 5 minutes, stirring frequently. Allow to cool a
bit then taste and adjust spices as desired.

I added a slice of mango that I had on hand so the batch was Mango
chutney. Other fruits and preserve flavors may be used to suit your
tastes and availability.

Each (1 tsp) serving contains an estimated:
Cals: 8, FatCals: 0, TotFat: 0g
SatFat: 0g, PolyFat: 0g, MonoFat: 0g
Chol: 0g, Na: 1mg, K: 23mg
TotCarbs: 3g, Fiber: 1g, Sugars: 0g
NetCarbs: 2g, Protein: 0g

Adapted from recipe by Uncle Enrico on the Alt.Food.Diabetic newsgroup







------
Pete Romfh, telecom geek and amateur gourmet.
Houston, TX, USA

On Sat, 5 Jan 2008 15:04:49 -0500, "Cuddly Duddly"
> wrote:

>
>Now, with advancing age and having now found myself with diet controllable
>Type 2 diabetes, I would be grateful if any knowledgeable person on this
>list can direct me to somewhere I can find recipes for Indian food which
>won't blow my blood sugar to the point where my quack goes ape.
>

>

-= Exported from BigOven =-

Bhajia (Indian Vegetable Fritters)

A low carb, diabetic-friendly, spicy treat

Recipe By: Pete & Peggy Romfh
Serving Size: 4
Cuisine: Indian
Main Ingredient: Vegetables
Categories: Low Sugar, Diabetic, Vegetarian, Low Carb, Meatless,
Vegetables, Snacks, Side Dish, Appetizers

-= Ingredients =-
~~ -- Fritters -- ~~
1 cup Cauliflower ; - shredded
1 cup Carrot ; - finely shredded
1 cup Broccoli stems ; - finely shredded
1 medium Jalapeno pepper ; - finely diced (optional)
2 tablespoons Chickpea flour ; - Besan
1 tablespoon Curry powder ; - as hot as you like
1/4 teaspoon Salt
2 tablespoons Water ; - as required
~~ -- Batter -- ~~
1/4 cup Chickpea flour
1 teaspoon Curry powder
3 tablespoons Water ; - as required
~~ -- Dipping Sauce -- ~~
1/2 cup Yogurt ; - plain, low fat if desired
1/4 teaspoon garlic powder
1/4 cup Cucumber ; - seeded & shredded
~~ -- Oil for Frying -- ~~

-= Instructions =-
Mix the fritter ingredients together, adding enough Besan to make the
mixture sticky. Taste the mixture and adjust spices or salt as
desired. Allow to sit for 5-10 minutes while you make the batter and
dipping sauce.

Heat the oil in a saucepan or deep fryer to medium hot. A small bit of
fritter mix should sizzle right away but not burn in less than a
minute. Scoop spoonfuls of fritter mix and form into walnut sized
balls. I use a small ice cream scoop and it's about the right size.
Drop the balls into the hot oil and fry them to a golden brown. Drain
them and set aside until the batch is done.

Now take the fried fritters and roll them in the batter to coat each
one. Allow them to drain briefly then fry again until deep golden
brown. This "second cooking" yields a crispy outside and tender
vegetables inside. Remove and drain thoroughly on paper.

Serve these hot, presented with the cold yogurt dip or the chutney of
your choice.
Make about 12 fritters and 1/2 cup of sauce.

Each (3 fritters & 2 tbs sauce) contains an estimated:
Cals: 81, FatCals: 18, TotFat: 2g
SatFat: 0g, PolyFat: 1g, MonoFat: 1g
Chol: 2mg, Na: 190mg, K: 382mg
TotCarbs: 13g, Fiber: 3g, Sugars: 6g
NetCarbs: 10g, Protein 5g

NOTE: There's nothing sacred about this choice of vegetables. If you
have other ingredients in your crisper (onions, sweet potato,
rutabaga, etc.) give them a try. We cooked what we had on hand.



-= Exported from BigOven =-

Dry Spiced Cauliflower (Sukhi Gobi)

Cauliflower in the Indian (Hindu) traditional manner

Recipe By: Pete Romfh
Serving Size: 6
Cuisine: Indian
Main Ingredient: Cauliflower
Categories: Side Dish, Simple - Easy, Saute, Low Fat, Meatless, Low
Carb, Vegan, Vegetarian, Atkins-Friendly, Diabetic, Low Sugar

-= Ingredients =-
1 pound cauliflower
1 clove garlic
5 large green onions
1 tablespoon vegetable oil
1 teaspoon mustard seeds
1 teaspoon salt
1 teaspoon Curry powder ; - to taste
1 teaspoon ground almonds

-= Instructions =-
Cut cauliflower into florets. Steam or boil about 4 minutes or until
tender-crisp, then drain (do not overcook).

Finely chop garlic and cut green onions into 1/4-inch pieces. Heat
oil in wok (karahi) or skillet over heat. Add mustard seeds. When they
start popping (spluttering), add garlic, salt and curry. Mix and
cover. Cook for 2 minutes.

Add green onions and ground almonds. Add cauliflower and cook for 3
minutes, stirring constantly, until cauliflower is heated through. Do
not add extra liquid at this point as the coating is supposed to be
dry.

Remove from heat and serve as a side dish.
Serves 6. Each (90g - 3/4 cup) serving contains an estimated:
Cals: 52, FatCals: 26, TotFat: 3g
SatFat: 0g, PolyFat: 2g, MonoFat: 1g
Chol: 68mg, Na: 418mg, K: 280mg
TotalCarbs: 4g, Fiber: 2g, Sugars: 2g
NetCarbs: 2g, Protein: 2g




------
Pete Romfh, telecom geek and amateur gourmet.
Houston, TX, USA

Thank you everyone who replied with advice and recipes for Indian food. I
have printed them all out and shall try them over the next few weeks and
report on BG.

BTW there is an excellent site which was brought to my attention in another
news group. Here is the link. May be of interest to anyone who likes good
spicy food!

http://www.indiacurry.com/ Diabetic? Ho, hum.

Still wishing you all a Happy New Year despite Google searches,Usenet
conventions, rules etc., etc..


"Pete Romfh" > wrote in message
...
> On Sat, 5 Jan 2008 15:04:49 -0500, "Cuddly Duddly"
> > wrote:
>
>>
>>Now, with advancing age and having now found myself with diet controllable
>>Type 2 diabetes, I would be grateful if any knowledgeable person on this
>>list can direct me to somewhere I can find recipes for Indian food which
>>won't blow my blood sugar to the point where my quack goes ape.
>>
>
>>
>
> -= Exported from BigOven =-
>
> Bhajia (Indian Vegetable Fritters)
>
> A low carb, diabetic-friendly, spicy treat
>
> Recipe By: Pete & Peggy Romfh
> Serving Size: 4
> Cuisine: Indian
> Main Ingredient: Vegetables
> Categories: Low Sugar, Diabetic, Vegetarian, Low Carb, Meatless,
> Vegetables, Snacks, Side Dish, Appetizers
>
> -= Ingredients =-
> ~~ -- Fritters -- ~~
> 1 cup Cauliflower ; - shredded
> 1 cup Carrot ; - finely shredded
> 1 cup Broccoli stems ; - finely shredded
> 1 medium Jalapeno pepper ; - finely diced (optional)
> 2 tablespoons Chickpea flour ; - Besan
> 1 tablespoon Curry powder ; - as hot as you like
> 1/4 teaspoon Salt
> 2 tablespoons Water ; - as required
> ~~ -- Batter -- ~~
> 1/4 cup Chickpea flour
> 1 teaspoon Curry powder
> 3 tablespoons Water ; - as required
> ~~ -- Dipping Sauce -- ~~
> 1/2 cup Yogurt ; - plain, low fat if desired
> 1/4 teaspoon garlic powder
> 1/4 cup Cucumber ; - seeded & shredded
> ~~ -- Oil for Frying -- ~~
>
> -= Instructions =-
> Mix the fritter ingredients together, adding enough Besan to make the
> mixture sticky. Taste the mixture and adjust spices or salt as
> desired. Allow to sit for 5-10 minutes while you make the batter and
> dipping sauce.
>
> Heat the oil in a saucepan or deep fryer to medium hot. A small bit of
> fritter mix should sizzle right away but not burn in less than a
> minute. Scoop spoonfuls of fritter mix and form into walnut sized
> balls. I use a small ice cream scoop and it's about the right size.
> Drop the balls into the hot oil and fry them to a golden brown. Drain
> them and set aside until the batch is done.
>
> Now take the fried fritters and roll them in the batter to coat each
> one. Allow them to drain briefly then fry again until deep golden
> brown. This "second cooking" yields a crispy outside and tender
> vegetables inside. Remove and drain thoroughly on paper.
>
> Serve these hot, presented with the cold yogurt dip or the chutney of
> your choice.
> Make about 12 fritters and 1/2 cup of sauce.
>
> Each (3 fritters & 2 tbs sauce) contains an estimated:
> Cals: 81, FatCals: 18, TotFat: 2g
> SatFat: 0g, PolyFat: 1g, MonoFat: 1g
> Chol: 2mg, Na: 190mg, K: 382mg
> TotCarbs: 13g, Fiber: 3g, Sugars: 6g
> NetCarbs: 10g, Protein 5g
>
> NOTE: There's nothing sacred about this choice of vegetables. If you
> have other ingredients in your crisper (onions, sweet potato,
> rutabaga, etc.) give them a try. We cooked what we had on hand.
>
>
>
> -= Exported from BigOven =-
>
> Dry Spiced Cauliflower (Sukhi Gobi)
>
> Cauliflower in the Indian (Hindu) traditional manner
>
> Recipe By: Pete Romfh
> Serving Size: 6
> Cuisine: Indian
> Main Ingredient: Cauliflower
> Categories: Side Dish, Simple - Easy, Saute, Low Fat, Meatless, Low
> Carb, Vegan, Vegetarian, Atkins-Friendly, Diabetic, Low Sugar
>
> -= Ingredients =-
> 1 pound cauliflower
> 1 clove garlic
> 5 large green onions
> 1 tablespoon vegetable oil
> 1 teaspoon mustard seeds
> 1 teaspoon salt
> 1 teaspoon Curry powder ; - to taste
> 1 teaspoon ground almonds
>
> -= Instructions =-
> Cut cauliflower into florets. Steam or boil about 4 minutes or until
> tender-crisp, then drain (do not overcook).
>
> Finely chop garlic and cut green onions into 1/4-inch pieces. Heat
> oil in wok (karahi) or skillet over heat. Add mustard seeds. When they
> start popping (spluttering), add garlic, salt and curry. Mix and
> cover. Cook for 2 minutes.
>
> Add green onions and ground almonds. Add cauliflower and cook for 3
> minutes, stirring constantly, until cauliflower is heated through. Do
> not add extra liquid at this point as the coating is supposed to be
> dry.
>
> Remove from heat and serve as a side dish.
> Serves 6. Each (90g - 3/4 cup) serving contains an estimated:
> Cals: 52, FatCals: 26, TotFat: 3g
> SatFat: 0g, PolyFat: 2g, MonoFat: 1g
> Chol: 68mg, Na: 418mg, K: 280mg
> TotalCarbs: 4g, Fiber: 2g, Sugars: 2g
> NetCarbs: 2g, Protein: 2g
>
>
>
>
> ------
> Pete Romfh, telecom geek and amateur gourmet.
> Houston, TX, USA

On Sun, 6 Jan 2008 01:48:37 +0000 (UTC), "W. Baker" >
wrote:

>ow in H--l do yu grind fenugreek?

It's amazing, isn't it! Dry-roast it first, then try.

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6% BMI 25

On Sun, 6 Jan 2008 12:55:50 -0500, "Cuddly Duddly"
> wrote:

>Thank you everyone who replied with advice and recipes for Indian food. I
>have printed them all out and shall try them over the next few weeks and
>report on BG.
>
>BTW there is an excellent site which was brought to my attention in another
>news group. Here is the link. May be of interest to anyone who likes good
>spicy food!
>
>http://www.indiacurry.com/ Diabetic? Ho, hum.
>

Go to this site and do a search for Diabetic:

http://www.tarladalal.com/recipesearch.asp

I've got two of her cookbooks and they've given me some good ideas.

------
Pete Romfh, telecom geek and amateur gourmet.
Houston, TX, USA

On Sun, 06 Jan 2008 07:58:01 -0600, jeremy >
wrote:

>Pete Romfh wrote:
>
>Nice recipe Pete, but you should up the ginger, cut the salt, lose the corn
>starch and toast the spices first. I have never been in a Northern Indian
>house without watching the spices being toasted in oil before the rest of the
>ingredients are added. Punjabi cooking is usually swift and cooked over really
>hot charcoal in a single pot.
>I also would substitute bitter melon or tomatillos for the tomatoes just for
>nutritive reasons and add a cup of Madeira for taste.
>You know me, I grew up on Vindaloo but 3/4 of a teaspoon of my cayenne in a
>recipe would clear the neighborhood. Just one single pepper in a gallon of
>soup is close to intolerable.
>
>BTW, thanks for the leaves, the last of them are soaking in vodka as we speak.
>
>JJ
>
Good ideas, we'll give it a try. We always splutter our spices and I
should have included that in the directions.

We've got plenty more leaves on the tree. Stop by any time and grab a
few.

------
Pete Romfh, telecom geek and amateur gourmet.
Houston, TX, USA

Hi,
thank you very much for the recipe.