Curry

Lights Copyright (C) 2015 Pritika Dabla

All Rights Reserved

No part of this book may be reproduced in any form or by any electronical or mechanical means including information
storage and retrieval systems, without written permission from the author Pritika Dabla, except in the case of brief

quotations in a book review.

Acknowledgements

I want to thank my mother for encouraging me to create the book Curry Lights.

Introduction

Born in the UK and being a British Indian girl, I grew up on Indian food in my family. I learnt to cook dishes which
were less in fat than a conventional curry. The recipes in Curry Lights have all the taste and are a lighter way to enjoy
Indian cuisine. Try cooking the delectable delights in the book, they are quick, lower in fat and you won’t be
disappointed! Stay light with Curry Lights!

Aloo Tikkis (Potato Patties)

Ingredients

2 large boiled potatoes mashed
½ chopped onion
½ tsp red chilli powder
Pinch of garam masala powder
¼ tsp of roasted ground cumin powder (dry roast ground cumin powder in a pan till
dark brown and cool to achieve roasted flavour)
Pinch of amchoor powder (mango powder)
1 tsp coriander chopped/or dry coriander leaves
½ tsp salt
1 tsp oil to fry

Method

Mix onions, red chilli powder, garam masala, roasted cumin, amchoor, salt and
coriander into mash potato. Divide the mixture in 6 equal sized balls and then form
round patties 2cm thick.

Pour 1 tsp of oil in the pan and coat evenly before frying the tikkis. Place all the tikkis
in a pan and fry on a medium heat turning frequently so they are evenly browned on
both sides. Serve with coriander chutney or yoghurt (optional). Serves 3

Besan Chila (Green Chilli Gram Flour

Flatbread)

Ingredients

2 cups of besan (gram flour)
½ cup of water (add more as necessary to make a thin batter)
1 green chilli chopped
½ onion chopped
¼ tsp red chilli powder
Pinch of roasted cumin powder (dry roast ground cumin powder in a pan till
dark brown and cool to achieve roasted flavour)
½ tsp lemon
1 tsp coriander chopped
Oil spray or 1tsp oil






Method

Add water to gram flour and whisk until a batter like consistency. In the batter mixture add
green chilli, onions, red chilli powder, roasted cumin, lemon and coriander. In a small
frying pan, either use an oil spray or 1 tsp oil to ensure the pan is coated. Spread the
mixture in the whole pan and fry on a medium heat. As one side browns, flip over to cook
the other side. Press gently to cook evenly on all sides.

Once cooked repeat the same process to make the other 2 chilas. Cut into quarters and the
dish is ready. Condiments to eat with chilas are either ketchup or chutney of choice and
salad.

Serves 6












Spicy Rice with medley of vegetables

Ingredients

250g basmati rice cooked
1 small onion finely chopped
2 cloves of garlic chopped
1 tbs sweetcorn
1 tbs peas
1 tbs green pepper chopped
1 tbs carrots chopped
1 tsp red hot chilli powder
½ tsp turmeric
¼ tsp garam masala
¼ tsp roasted ground cumin powder (dry roast ground cumin powder in a pan till
dark brown and cool to achieve roasted flavour)
2 tsp oil to fry

Method

On a high heat add oil and fry onions and garlic till golden brown. Then add the medley of
vegetables and fry for another 5 mins. Lower to a medium heat and add red chilli powder,
coriander, turmeric, garam masala, roasted cumin powder and fry for 2-3mins then add the
cooked rice and mix. Continue to fry for another 5 mins and then the dish is complete.

Serves 3-4

Dahi Pakoras (Yoghurt Fritters)

Ingredients

2 cups of gram flour
½ tsp salt for mixture
Oil for deep frying
Large pan of boiled water
500g of low fat yoghurt
1 tbs of ground roasted cumin powder (dry roast ground cumin powder in a pan till
dark brown and cool to achieve roasted flavour)
4 tsp low fat sugar
½ tsp red chilli powder
½ tsp salt in yoghurt mixture

Method

Add water and salt to gram flour and whisk until a thick but runny batter like consistency.
Scoop the batter mixture into a spoon and place in the oil to form small to medium sized
pakoras. After frying, put the 15-20 pakoras aside on kitchen roll paper to absorb the oil.


Put pakoras into a large pan of boiled water, which should just be slightly above the
pakoras. Keep them in the boiled water until they soften slightly and drain. Add cool water
and ensure that the pakoras are still intact and not mashed in the process. Gently squeeze
the water of one pakora at a time and place in a large bowl. The oil would have been
drained out of the pakoras into the water.

In another large bowl mix yoghurt, sugar, roasted cumin powder, red chilli powder and
salt. Then add the pakoras in the yoghurt mixture and stir gently. Season on top with more
red chilli powder, roasted cumin powder. Refrigerate if left over and consume within 2
days.

Serves 6





































Tikka Masala Sauce

Ingredients

1 small onion finely chopped
2 cloves of garlic paste
1 tsp of concentrated tomato puree
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp ground coriander powder
2 tsp of tandoori masala powder
3 tsp sugar
1 tsp salt
2 cups of low fat yoghurt
1 small pot of low fat single cream
½ small pot low fat double cream
1 tsp coriander chopped
½ cup of water
Sprig of fresh coriander to decorate






Method

In a pan put 1 tsp of oil and fry the onion and garlic until light golden brown. Add tomato
puree and half cup of water and stir for 1 minute. Add chilli, ground coriander, turmeric,
tandoori masala and fry the mixture until it thickens, add a little water as necessary so it
does not stick to the pan. Take the pan off the heat and add the yoghurt and cream and stir.

Bring back the pan to the heat and add sugar and salt. Stir the sauce occasionally and
simmer for 15-20 mins, until it thickens slightly. Serve in dish and decorate with a sprig of
coriander. Optional: You can add grilled tandoori chicken pieces or cottage cheese cubes
in the dish 5 minutes before the sauce thickens, if desired.

Serves 4
















Khatti Palak (Tangy spinach curry)

Ingredients

240g fresh spinach (washed and chopped finely)
1 small onion
3 cloves garlic chopped
1 tsp ginger paste
3 tsp of concentrated tomato puree
1 tsp red hot chilli powder
1 tsp ground coriander powder
½ tsp turmeric powder
2 tsp oil
1 tsp salt
Water

Method

On a medium to high heat fry onions, garlic and ginger in oil until golden brown. Add
tomato puree, spices and salt then simmer. Now add a little water as necessary, so it does
not stick to the pan. When the oil appears on the surface of masala mixture after 5 mins,
then add the spinach and stir. Simmer on a medium heat for 10 mins or until the water is
absorbed in the spinach and cooked.

Serves 4







Aloo Ki Halki Sabji (Light Potato Curry)

Ingredients

2 large boiled potatoes (cut into chunks)
2 tsp oil
½ large onion finely chopped
3 cloves garlic paste
1 tsp ginger paste
3 tsp concentrated tomato puree
1 tsp red chilli powder
1 tsp ground coriander powder
½ tsp turmeric powder
1 tsp salt
1 tsp fresh coriander (finely chopped)
2 cups water
¼ tsp garam masala powder


Method

Fry the onions, garlic and ginger for 2 mins until light brown on a medium to high heat.
Add tomato puree and half a cup of water. Stir and continue to fry 5 mins until the mixture
is thicker. Place potatoes in the pan, mix and fry for a further 2 mins. Add one and a half
cups of water and simmer on a medium heat for 10-15 mins and cover. Make sure the
mixture does not dry and maintains a liquid consistency by adding a little boiled water.
Ensure that the potatoes do not mash.

Once cooked sprinkle with fresh coriander and garam masala.

Serves 2-3






















Chatpata Chana (Chilli Chickpeas)
Ingredients

130g chickpeas tinned (drain water)
½ onion finely chopped
1 garlic clove chopped
½ tsp concentrated tomato puree
¼ tsp turmeric powder
1 tsp red hot chilli powder
1 tsp ground coriander powder
¼ tsp ground roasted cumin
Pinch of chaat masala powder
Pinch of black salt
½ tsp salt to taste

Method

On a medium to high heat fry onions and garlic for 2 mins till golden brown. Add tomato
puree, spices and black salt. Fry for 5 mins and stir on occasion so it does not stick. Then
add 2 tbs of water and cover it. Simmer for 5 mins and the dish is ready.

Decorate with fresh coriander (cilantro). Serves 2








Seviyan Ki Kheer (Vermicelli pudding)

Ingredients

1½ cup of vermicelli
1 tsp of low fat butter
½ cup of sugar
3 cups of semi skimmed milk
Few pomegranate pieces to decorate
6 flaked almonds
6 pistachios grated
3 cashew nuts chopped

Method

Add butter in a wok and fry the vermicelli until golden brown on a medium heat. Then
add one cup of milk and simmer. Keep stirring until the mixture evaporates. Add a further
cup of milk, then add 4 flaked almonds and 3 chopped cashew nuts, cardamom and sugar.
Keep stirring the mixture until the vermicelli swells and cooks. Pour the remaining cup of
milk and simmer until it evaporates slightly. This leaves the cooked mixture with a milky
texture.

Decorate with grated pistachios, flaked almonds and pomegranate. Serves 2






























Sooji Halwa (Semolina Pudding)

Ingredients

1 cup semolina
1 tbs of low fat butter
¼ cup of sugar
1 tsp of desiccated coconut
½ tsp cardamom powder
2 cups of water
1 tsp cashew nuts chopped
1 tsp blanched almonds
½ tsp desiccated coconut to decorate
4 whole almonds to decorate

Method

Melt butter in pan on a medium heat and add semolina. Fry until golden brown and then
add water to the mixture and stir. Increase to a high heat and add desiccated coconut,
cashew nuts, almonds, cardamom powder and sugar. Stir until the water evaporates and
the mixture leaves the sides of the pan.

Decorate with whole almonds and desiccated coconut. Serves 5

Meethi choti roti (Small sweetbreads)

Ingredients

1 cup of plain flour
2 tsp oil
1 tbs mixed nuts (pistachios, cashew nuts, almonds) to decorate
1 tbs sugar
½ cup of water

Method

Mix flour, water and sugar to make a thick batter. Put 2 tsp oil in a pan on a medium heat
and place 6 tsps of the batter and flatten each like a small roti (flatbread). When one side
has brown flecks, turn over and cook until the other side is done.

Spread a little honey on each roti and sprinkle with nuts to decorate.

Serves 4