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4/9/20 4:24 P

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thanks I am going to try some of these dishes

NEVER GIVE UP!! EASTERN TIME


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4/8/20 3:49 P
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Don't eat Chicken? Use firm Tofu in this dish, or Spam, or whatever trips your trigger. I've also listed some substitutes for items. Pssst... this is a thick sauced dish.

Kozhi Thokku aka Chicken Masala

delicious and healthy dishes even if made by first-timers.
https://simpleindianrecipes.com/More/Chi
cken-Thokku.aspx [copy and paste link]

Prep 15 -- Cook 45 -- Serves 4

3/4kg Chicken (about 1.75lbs) -- 2 sliced onions -- 1 tomato -- 2tsp ginger-garlic paste -- 2 green chiles, slit open -- 1/2tsp Turmeric pwdr -- 2tsp Red Chile -- 1Tbsp Coriander pwdr -- 1/2tsp Cumin -- 1/2tsp Fennel pwdr -- 1tsp Black pepper -- Salt to taste -- 1 sprig Curry leaves (if you have them) -- handful of Coriander leaves (if you have them)

Wash & dry chicken, coat with salt, turmeric and chile pwdr. In frying pan, fry pieces MED heat 5min. In another pan, heat oil and add fry onions til golden brown. Add ginger-garlic paste, fry for a minute. Pour pureed tomato then all the spices + 1/2Cup water. Cook 2 minutes. Add fried chicken, cover and cook until oil separates. Add leaves, turn off, serve with coriander garnish.

Goes well with white ghee rice, dal curry, naan, roti, couscous, cucumber pickle...

BAY LEAF LEMON BALM LIME ZEST LIME LEAVES are all good substitutes for curry leaves
Cumin, Parsley, Basil, Caraway Seeds, Celery, Garam Masala, Chervil, Eryngium Foetidum, Lovage, Mint, Dill, Oregano are substitutes for coriander.


Edited by: GRALAN at: 4/8/2020 (16:03)
I'm not even near perfect, but I know someone who is.


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6/28/19 10:41 P
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Patiala chicken hails from the streets of Punjab with a creamy, mild, delicious flavor and an exciting combination of chicken curry flavors and eggs. Oh, and cheese!

Recipe #13
Patiala Chicken
Serves: 2 | Cooking time: 40 minutes
Ingredients
2 eggs
1/3 cup, coriander leaves, chopped
Salt and freshly ground black pepper, to taste
Butter, approximately 1 stick
3 tbsp, vegetable oil
2 tsp, cumin seeds
1/4 cup, finely chopped onions
1 tbsp, ginger–garlic paste
1 tbsp garam masala
2 tsp turmeric powder (1 tsp for the eggs and 1 tsp for the gravy)
2 tsp chilli powder (same as above)
2 chicken breasts, diced
1 cup, tomato purée
2 tsp dried fenugreek leaves (kasuri methi)
1/2 cup, cream (with a bit for the eggs) (1)
1/4 cup, cheese
Method
In a skillet over medium heat, add the butter and eggs. (2)
Season the eggs with salt, pepper, turmeric, and chilli powder, and mix well.
Stir in the coriander and cream, and set aside once the eggs are cooked.
In the same pan, add the oil and let it heat up; then, add the cumin seeds.
Once the seeds start to pop, add the onions and ginger–garlic paste and fry until the onions are translucent.
Stir in the remaining chilli powder and turmeric, and add the garam masala to the mix.
Add the chicken and season with salt. Stir to coat the chicken with the spices.
Once the chicken starts to cook, add in the tomato purée and let it cook for 10 to 15 minutes, or until the chicken is cooked all the way through.
Add the dried fenugreek leaves (3) and the cream, stirring well to make sure everything melds together.
Finally, return the eggs to the pan, add some coriander to garnish, check to make sure the salt is okay (and add more if need be) and serve hot with rice or breads. (4)
More recipes: https://crazyrice.home.blog/

I'm not even near perfect, but I know someone who is.


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9/26/18 7:37 P
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Thank you for the link to foodandspice.blogspot.jp/

I found a great recipe on her site for small kalamata olive bread loaves even. I signed up for her email updates, and pinned recipes.

Here is another one from her website:

Keralan cashew chutney, or "kaju chatni", is one of the most delicious accompaniments I've ever come across for vegetables or Indian savory pastries, and a must-try for cashew lovers.

Adapted from Yamuna Devi's incomparable Indian cookbook, Lord Krishna's Cuisine, which also suggests that it makes a wonderful salad dressing when thinned, it only takes ten minutes at most to prepare and keeps well for several days. Make sure to use only fresh raw cashews.

Cashew Chutney (Kaju Chatni)
Recipe by Lisa Turner

Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Cuisine: Indian
Published on October 4, 2007

Simple, creamy, spicy and fragrant fresh cashew chutney

Ingredients:
1 cup raw cashews, bits or halves
1/2-inch piece fresh ginger, sliced
5 fresh green chillies, with seeds, chopped
1 teaspoon sea salt
pinch of cayenne
1/4 teaspoon lemon juice
1/3 cup water
2 tablespoons fresh coriander, chopped
Instructions:
Combine the cashews, ginger, chillies, salt, cayenne and lemon juice in a food processor or blender with a 1/4 cup of the water and blend until smooth, adding more of the water as necessary to produce a smooth purée. Transfer to a bowl and stir in the fresh coriander.

Serve fresh or refrigerate covered up to 3 days. If refrigerated, add a little more water when serving to thin the chutney as it tends to thicken when sitting.

Makes 1 cup


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ICECUB's Photo ICECUB Posts: 24,327
7/2/17 6:53 P

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THANK YOU FOR THE RECIPES. SOUNDS GREAT.

NEVER GIVE UP!! EASTERN TIME


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6/15/17 5:14 P
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This is from a great recipe site where one can end up making many curry recipes, and we are all grateful for the peoples of Indian to have spread curry throughout the known world with even the exporting of Buddhism and through the earlier Empire of Great Britain. I've been following her for a while, and even have her first cookbook. budgetbytes.com

Here is her version of :
THAI CURRY VEGETABLE SOUP

Prep time
10 mins
Cook time
20 mins
Total time
30 mins

Total Cost: $6.10
Cost Per Serving: $1.53
Serves: 4 (about 2 cups each)
INGREDIENTS
2 Tbsp neutral cooking oil* $0.04
2 cloves garlic $0.16
1 Tbsp grated fresh ginger $0.05
2 Tbsp Thai red curry paste $0.62
1 small sweet potato (about 1 lb.) $1.61
1 bunch baby bok choy $0.55
4 cups vegetable or chicken broth $0.52
13oz. can coconut milk $1.29
½ Tbsp fish sauce $0.07
½ Tbsp brown sugar $0.02
3.5oz. rice vermicelli noodles $0.39
GARNISHES (optional)
½ red onion $0.29
1 lime $0.17
Handful fresh cilantro $0.17
Sriracha to taste $0.15
INSTRUCTIONS
Prepare the vegetables for the soup and garnishes first, so they're ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro.
Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.
Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.
While the soup is simmering, bring a small pot of water to a boil for the vermicelli. Once boiling, add the vermicelli and boil for 2-3 minutes, or just until tender. Drain the rice noodles in a colander and set aside.
Once the sweet potatoes are tender, add the coconut milk, fish sauce, and brown sugar to the soup. Stir, taste, and adjust the fish sauce or brown sugar if needed. Finally, add the bok choy greens and let them wilt in the hot soup.
To serve, divide the rice vermicelli among four bowls. Ladle the soup and vegetables over the noodles, then top with red onion, cilantro, a wedge or two of lime, and a drizzle of sriracha.
NOTES
*Use any neutral (low flavor) cooking oil, like vegetable, corn, canola, sunflower, grapeseed, or peanut.

I'm not even near perfect, but I know someone who is.


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9/7/16 4:04 P
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Authentic Recipes - - emoticon

Here are 3 recipes from a local Restaurant we love, called Simi's India Cuisine. It is less than 1/3rd a mile from our apartment. They have these two main recipes posted on their website, and I've eaten them in the buffet. Both are beyond fantastic everytime. I have Indian relatives, been an avid fan of the cuisines of India (esp'ly Punjab and Kerala -- argueably the 2 great states of India). I also attended Assoc+Bach school in Kerala.)

Chicken Vindaloo
Ingredients

(3 pound) chicken, skinned and chopped
into 8 pieces (deboned chicken pieces are
used at the restaurant, but you can keep the
bones on if preferred)

MARINADE:
1 cup plain yogurt
1/4 cup white vinegar
6 cloves garlic, mashed
1 piece fresh ginger, size of a walnut
(~ 1½ Tbsp), minc'd
2 tablespoons oil
2 onions, chopt fine
2 tomatoes, chopt fine

DRY MASALA:
1 teaspoon dried red pepper flakes, or to taste
¼ teaspoon turmeric
¼ teaspoon paprika

VEGETABLES:
1 large potato, peeled and cubed
1 tablespoon tomatoe paste
Salt and pepper to taste

1. Prepare chicken and set aside.
2. Mix together the yogurt, vinegar, garlic and ginger. Add the chicken
pieces. Mix ingredients well, cover and refrigerate at least 4 hours, preferably
overnight.
3. In a heavy skillet, heat the oil and saute onions until they are golden brown.
Add tomatoes and dry masala, cook over high heat, stirring constantly, for 5 minutes
Add the chicken with its marinade. Simmer 20 minutes.
4. Add the cubed potato, tomato paste and about ½ cup water ( more if you prefer
more gravy). Cover and simmer for 10 minutes or until chicken and potatoes are
tender.
5. Season generously with salt and pepper, and additional red pepper flakes if you
prefer a hot dish.

|'`=:;'`=:;'`=:;'`=:;'`=:;'`=:;'`|

Saag Paneer SPINACH WITH CHEESE

2 pounds fresh spinach

DRY MASALA:
cleaned well
½ teaspoon ground cumin
3Tbsp oil
½ teaspoon ground coriander
3 onions, chopped fine
½ teaspoon turmeric
3 tomatoes, chopped fine
½ teaspoon paprika
1Tbsp garlic/ginger paste
¼ teaspoon red chili powder
3 garlic cloves, mashed
1 piece fresh ginger, size of walnut, minced
½ cup yogurt
1 recipe paneer (see below)
¾ cup heavy cream

1. Boil the spinach 2 minutes. Drain, chop and set aside.
2. In a wok or heavy skillet heat 2Tbsp oil and saute onions until they turn golden.
Add the tomatoes, the garlic/ginger paste, and the dry masala.
3. Bhoona to make a thick paste, stirring constantly.
4. Add the spinach and stirfry until well mixed about 2 minutes.
5. Add the yogurt and simmer 2 minutes.
6. Add the paneer squares and bhoona 3 minutes.
7. Add the heavy cream and stir until sauce thickens, about 3 minutes. Serve hot.

Paneer INDIAN CHEESE
2 quarts milk
½ cup vinegar
1. In a wok or heavy saucepan, bring milk to boil over high heat. Add the vinegar around
the edge of the saucepan until milk curdles.
2. Strain through a piece of heavy cheesecloth, then fold the cheesecloth up to form a
bag. Tie the bag securely and flatten it under a heavy weight.
3. Set the cheese bag in a cool place for 3-4 hours, until the cheese is firm. It should
form a piece about 1/2-1 inch thick.
4. Open the cloth and cut the paneer into 1 inch squares.


I'm not even near perfect, but I know someone who is.


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GTKARLA's Photo GTKARLA Posts: 232
7/22/12 12:06 P

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I love this blog for recipes. So many ways to cook legumes I`ve tried dozens and all have been great. foodandspice.blogspot.jp/




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SKIPSIDE's Photo SKIPSIDE Posts: 2,788
7/11/11 1:07 A

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Sorry I missed that party - Yum!

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CD10442991 Posts: 43
7/10/11 8:24 P

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Indian Dinner Party Last Night!

* Grilled eggplant with yogurt sauce
* Curried chickpeas
* Whole chicken cooked in an almond and onion sauce
* Punjabi lamb kebabs
* Sambar, with green beans
* Potato Masala
* Saag Paneer (with home-made paneer)
* Tomato chutney
* Basmati rice

Yum!

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7/9/11 5:17 P

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All of Suvir Saran's recipes are amazing. I've loved every one I've made so far. His curries are to die for!

My name's Tina. I lost more than 90 pounds between March 2010 and March 2012 and have been keeping if off ever since. Had a baby at the end of April 2016 and am working to get back to my pre baby form, or at least as close to it as I realistically can!

Central European Time (CET), Venice, Italy


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CD10442991 Posts: 43
6/28/11 3:49 P

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Hi! I'm new, too. Just joined SP 10 days ago. I started cooking Indian food at home last summer. There's only one Indian restaurant in town and it's disappointing. Thanks for the ecurry.com link. It looks great. People have mentioned Madhur Jaffrey's books--which are awesome. My current favorite cookbook is Dakshin: Vegetarian Cuisine from South India. The link on amazon allows you to see the first couple of recipes. I've made the Original Sambar a number of times and it's easy to reduce the oil, which is just used to temper the spices. (I make it with a habanero pepper instead of green chiles b/c my husband and I like things spicy.)

www.amazon.com/Dakshin-Vegetarian-Cu
is
ine-South-India/dp/9625935274


LABEILLE's Photo LABEILLE Posts: 1,063
6/13/11 12:11 P

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Just made my first-ever tandoori chicken -- marinated 24 hr in yogurt and spices then barbecued. It was even better than I imagined; I don't know why I waited so long.

NHELENE's Photo NHELENE Posts: 1,505
6/13/11 9:25 A

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Hi! I'm new!

I wanted to share my favorite website for Indian cooking, www.ecurry.com. The owner has a great makhani base sauce recipe that I make several times a month with various proteins, just reducing the oil or butter.

I'm also a bit obsessed with my spice collection right now. My husband's entire family is obsessed with indian food, so I can buy spices in bulk and then divvy them up between everyone.

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EN-ZED's Photo EN-ZED Posts: 61
6/1/11 11:56 P

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Schenpossible, I always add a little sugar to tomatoes when I cook them - usually about 1/2 - 1 teaspoon will do it. It really helps cut the bitterness and the acidity and the calories are negligible.

EEOSKI's Photo EEOSKI Posts: 153
4/26/11 11:02 P

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What recipe did you use and what spices (and amounts) did you use? The amounts of spices (and freshness) will affect the taste. Also, lite coconut milk and fat free greek style yogurt (e.g., Fage Total 0%) will keep the calories low and the flavor high.

Let me know about the spices used in the original recipe and maybe I can give you some pointers!

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SKIPSIDE's Photo SKIPSIDE Posts: 2,788
4/26/11 10:57 P

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Try using a litlle nonfat plain greek yogurt rather than sour cream or cream. It will save you on the fat and add extra protein.

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CD6096849 Posts: 2,933
4/26/11 10:21 P

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I love Indian food, which is why I really want to learn how to prepare it well at home. I know it typically is served with a lot of yogurt and cream. and since I'm trying to lose weight, I need to control what goes into my food. Tonight I made chicken tikka masala and curry cauliflower. The masala was good, but I felt like I could've jacked it up a notch with the spices. And I used some pureed tomatoes, which were really bitter. Maybe coconut milk will cut down on some of the sharpness of the tomatoes. I don't want to use any more heavy cream than I'm already using, sparingly. Any ideas on extra spices to add to get that authentic taste?

EEOSKI's Photo EEOSKI Posts: 153
3/15/11 9:00 A

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I just ordered it used from Amazon.com for $15.00 and change (with shipping). I am looking forward to getting it.

My main interest is recipes from the Kerala region as most of my exposure was food from there. My favorites are sambar, wada, idli, puttu and chana marsala. Would love to find someone local that could give me some hands on lessons for the idli and puttu (I have the specialized pots). Just have to take the time and go to some of the local Indian Grocery Stores and post a notice or two on their bulletin boards...

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SKIPSIDE's Photo SKIPSIDE Posts: 2,788
1/30/11 1:24 A

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I concur about Madhur Jaffrey's "A Taste of India", its an awesome book if you can find it.


CELESTIALGIRL - Thanks for the strange curry recipe, I've saved it so I can give it a try when watermelon season rolls around.

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CELESTIALGIRL's Photo CELESTIALGIRL Posts: 149
1/29/11 4:12 P

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I make a few different Indian recipes but the most unusual one would be a watermelon curry. Yes, it sounds awful but it's soooo good! Everyone I've served it to has liked it, much to their surprise. :-)

1/2 small watermelon
1 tsp paprika
1.4 tsp tumeric
1/2 tsp mint
1/2 tsp masala
1 green chili, seeded (or, leave seeds in if you like it hot) and chopped
1 1/4 " ginger root, chopped
1 tsp oil
2 tsp fennel seeds
juice of 1/2 lime
1 TBSP fresh mint

Chop watermelon. Put half of waterelon in a blender and addpaprika, tumeric, dried mint, garam masala, green chili and ginger. Process until smooth.

Heat oil in a frying pan. Add fennel seeds for just a few seconds, until they darken. Add spiced pureed watermelon mixture. Bring to a boil and cook for 10 min. Once thickened, add in remaining watermelon chunks, warm through and add the lime juice and fresh mint.

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EEOSKI's Photo EEOSKI Posts: 153
8/22/10 8:10 P

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I have Madhur Jaffrey's "World Vegetarian" which really does cover meatless recipes from around the world. But she also has a number from India as well. I also like the way she threads cultural and historical information throughout the book. I am going to try to find the one you mentioned that is out of print. I REALLY love Indian food.

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M3CFLVI Posts: 50
1/4/10 9:43 P

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I love Indian food and try to make it once a week at least. A few things I like to add is chopped spinach, green beans and a touch of coconut milk or yogurt. I also make my own garam masala, which is typically added to the dish at the end. One trick I've learned to create a variety of flavors is to add whole cumin seeds and roast them until they begin to toast lightly but not burn.

If anyone is serious about learning how to cook Indian cuisine, you must get any cookbook by Madhur Jaffrey. Her best book is A Taste of India - which is out of print but wonderful. She talks about the food and culture, which makes me turn to it time and time again.

Edited by: M3CFLVI at: 1/4/2010 (21:43)
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BOTECCHIA Posts: 385
12/11/09 2:12 P

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My Dad and granfather had very ecletic palates and refined tastes regarding food, they both loved to cook and dine out consequently I came to love many cuisines and Indian is one of my favorites. I try the recipe thanks, it's differnt from many of the curries I make.

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TOSHIKO120's Photo TOSHIKO120 Posts: 2,302
11/8/09 12:49 P

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I didn't grow up with Indian food, but it's one of my faves now! Just made a simple curry this weekend! so yumm!

Blooming in healthier soil...
- Traci
Newport News, VA
EST


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MRSMARIAB Posts: 3
11/1/09 12:48 P

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I'm not Indian, but I love any ethnic food. I will try that recipe. Thank you for posting it.

ARDIAMURLI Posts: 47
10/25/09 10:31 P

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I would love to see your indian recipe!!

It is so nice to find some other indian food lovers. The closest indian food restaurant is almost an hour away so I make do with the ethnic gourmet frozen indian meals. they are really quite good!!!

Misty, your recipe sounds fabulous. What is your favorite commercial brand of curry? Yellow curries are my fave.

Thanks!! You guys rock!!

ardia/deb

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MISTYLUV79 Posts: 43
10/22/09 8:49 A

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I've found curries to be one of the easiest and most versatile methods for cooking just about any meat or veggie... Oh, and did I mention healthy?

My "recipe" doesn't really change much from the following:

1. Sauté some chopped onions in olive oil with a bit of salt and pepper. Once softened, add some diced garlic and/or jalapeño peppers if desired.

2. Sprinkle in a tbsp or two (or three) of my favorite curry powder mix (I find Shan at my local Indian grocery stores). Cook for a minute, while stirring.

3. Add either fresh or a small can of diced tomatoes and bring to a boil.

4. Add whatever veggies you want: potatoes, cauliflower, zucchini, chick peas, green peas, etc.

5. Cook until the olive oil starts to separate a bit and the veggies are done, whichever comes last.

For a curry with meat, I usually cut the chicken/lamb/beef into bite sized pieces and brown in a pan. Then, add it to the curry when adding veggies. Sometimes I add some water with the meat to give more moisture as the meat cooks.

Serve over some rice or with naan or warmed whole wheat pita.

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BETHANY6's Photo BETHANY6 Posts: 469
9/25/09 12:50 P

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fall is THE season for indian. (actually, all seasons are good for indian) i have a killer curry recipe if you're interested.

"don't let's be silly..."

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JUDITHBEAST's Photo JUDITHBEAST Posts: 1,941
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I made my first Indian dish: sweet potato and chick pea curry about 3 weeks ago. It is very delicious and so healthy. I can't wait to try something else out.

"Whether you think you can or think you can't, you're right."



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