Introduction - Zaheen Nanji

Introduction
Please watch this video for introduction:
Mission
My coaching program for behavioural
weightloss started as a 2-day workshop
called Release the Weight. However, over
time I realized I could not help people who
have struggled with weight in just 2 days!
Therefore, I decided to create a behavioural
weight loss and management course that is
self- directed and 6 weeks long.
With my background in Nutrition and Food
Sciences, and behaviour science, I also
interviewed individuals who had taken
up healthy eating and lifestyle changes, I
realized that most of them had eight things
in common which I turned into an e-book:
Attract Your Ideal Weight – 8 Secrets of
People Who Lose Weight and Keep it Off .
I invite you to take a peek at what I offer in my 6-week behavioural weight
management program:
www.AttractYourIdealWeight.com/homestudy
Enjoy these recipes!
Table of Contents
Page
Butter Chicken Chicken Biryani Cilantro Chutney
Coconut Chutney Coconut Ladoo Cumin Cauliflower Rice Curried Cauliflower Soup Coconut Wild Game Curry Stew with Butternut Squash Curried Chicken with Yam and Baby Bok Choy Gajar ka Halwa Jeera (Cumin) Butternut Squash Jeera Prawns Kari Kebabs Kofta Curry Masala Chicken Masala Fish Masala Fries Masala Nana Mayai Mani Murgi Kebabs Okra Curry Palakh Chicken Paleo Chevdo Tamarind Chutney Tandoori Chicken Pizza Tandoori Chicken Recipe Turkey Akhni Turkey Cutlets 1
2
3
4
5
6
7
8,9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26,27
28
29
30
Indian cooking is all about using spices and chutneys to flavor and savor
the food. Before you try any of these recipes here are a few spices you
want to have in the home and make sure they are ground or minced...
Clarified Butter (Indian name: Ghee)
Ginger
(Indian name: Adhrak)
Garlic (Indian name: Lasan)
Turmeric (Indian name: Hardar)
Coriander also known as cilantro
(Indian name: dhania or dhania powder)
Cumin
(Indian Name: jeera)
Cayenne Pepper (Indian name: lal marchi)
Mixed Indian spices (Indian name: garam masala)
Stock up cans of crushed tomato, tomato paste and onions!
Butter Chicken
3 chicken breasts cut into cubes
1 tsp ghee
1 onion chopped
3 tbsp crushed tomato
½ tsp cumin powder
1 tsp coriander powder
¼ tsp turmeric powder
¼ tsp cayenne pepper
½ tsp salt
½ tsp garam masala
400 ml can coconut milk
1 tbsp lemon juice
Melt ghee in a saucepan and sauté onions
Add chicken and stir occasionally until partially cooked
Add tomato and spices, except garam masala, lemon juice and coconut milk
Cook for 3 -5 minutes (add a 1-2 tbsp of water if necessary)
Add coconut milk and let simmer on medium heat for 15 minutes
Add lemon juice
Remove from heat and serve
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Page 1
Chicken Biryani
(Cauliflower Rice)
Biryani is a rice-based dish made with spices, rice, meat or eggs or vegetables. Biryani
comes from the Persian word beryā(n), which means “fried” or “roasted”. Biryani is
believed to have been invented by Muslim Mughal Emperors in North India.
1 tbsp coconut oil
1tsp cumin seeds
1 onion chopped
1 green pepper chopped or sliced
3 stalks of celery chopped
5 tbsp chicken broth divided
1 head of cauliflower
½ lb chicken breast, cut into small cubes
1 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
1 tsp Himalayan salt
½ tsp turmeric powder
1 tsp crushed ginger
1 tsp crushed garlic
½ tsp cayenne pepper
1 tbsp lemon juice
Remove core, stem, leaves from cauliflower and chop into small florets. Place in food
processor and pulse until the cauliflower is small enough like rice but not mushy. In a wok,
heat oil, add cumin seed and stir for 30 seconds.
Stir in onions, garlic and ginger and cook 5 minutes or until onions are tender, stirring
constantly.
If adding raw chicken – add it here with peppers, celery, 3 tbsp chicken broth and all the
spices, except lemon juice. Cook and stir until chicken is almost cooked.
Add cauliflower and 2 tbsp chicken broth, and cook for another 5-7 minutes.
Stir in lemon juice and remove from heat.
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Page 2
Cilantro Chutney
1 bunch cilantro chopped
2 -3 Thai chilies
¼ tsp Himalayan salt
1.5 tbsp lime juice
1tbsp water (optional)
Add all ingredients in a blender and blend to a fine thick consistency. Makes about ½ to
¾ cup chutney.
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Page 3
Coconut Chutney
½ cup coriander chutney (see recipe)
1 cup shredded dry coconut
½ cup water
1 tbsp lime juice
½ tsp citric acid powder
Add all ingredients in a blender and blend to a thick consistency. Makes about 1.5 to 2
cups of chutney.
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Page 4
Coconut Ladoo (Coconut balls)
2 cups shredded/dessicated coconut
1 cup almond milk or coconut milk (I use almond)
¼ cup honey
1 tsp Cardamom powder
2 tbsp coconut flour
¼ cup chopped nuts
Optional: chopped dates
In a deep pan, roast coconut on slow to medium heat and keep stirring until it starts
turning brown.
Add milk, honey, coconut flour and cardamom and stir until it turns into a soft dough-like
texture.
Let cool and then form walnut-size balls.
Makes about 25.
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Page 5
Cumin Cauliflower Rice
1 tsp ghee
2 tbsp chopped onion
½ to ¾ tsp cumin seeds
½ tsp Himalayan salt
1 medium cauliflower
Chop up the cauliflower into florets and then place in food processor. Pulse until the
cauliflower has a rice like texture.
In a saucepan, melt ghee and sauté onions, cumin seeds and salt for 3 minutes.
Add in cauliflower and cook for 7 minutes or until cauliflower is cooked to your
satisfaction. Make sure it’s not mushy.
Serve with any curry.
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Page 6
Curried Cauliflower Soup
1 large head of cauliflower cut into florets
2 ¾ cups almond milk - divided
1 can (10 fl. Oz or 284 ml) condensed vegetable broth
3/4 cup water
2 tsp turmeric powder
½ tsp Himalayan Salt
¼ tsp cayenne pepper
¼ tsp garam masala
Dash of black pepper
In a saucepan, pour 2 cups of almond milk, vegetable broth, water, turmeric and add
cauliflower. Bring to a boil and simmer for about 25 minutes.
Let cool and puree in a blender.
Place puree back in saucepan.
Add ¾ cup almond milk, salt, cayenne pepper, garam masala and black pepper.
Simmer for 10 minutes and then serve
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Page 7
Coconut Wild Game Curry Stew
with Butternut Squash
My husband, loves to hunt and when November rolls around he finds every minute he
can get to hunt deer! If he gets a tag for a Moose – he is over the moon. I have pictures
of him with his catch for the day, but he refuses to share it over the internet. So if you
want see one of his pictures, contact me. SSHHH – don’t tell him I said so. We eat wild
game quite often but you can substitute beef or chicken for this recipe.
Part 1
1lb deer stew meat
1 tsp ground ginger
1tsp ground garlic
¼ cup vinegar
1 butternut squash
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Page 8
Pre-heat oven to 375F and bake squash for 60 to 75 minutes depending on size of
squash. Large squash takes longer.
At the same time fill a cooking pot with water, add deer stew meat, ginger, garlic and
vinegar. Bring to a boil and then let simmer for 45 minutes until meat is tender.
Drain water after 45 minutes.
Remove butternut squash from oven, cut lengthwise and remove seeds, peel skin and
cut into small cubes.
Part 2
1 tbsp ghee
1 small onion chopped
4 tbsp crushed tomato
1 tsp tomato paste
½ tsp crushed ginger
½ tsp crushed garlic
¼ tsp turmeric powder
Melt ghee and sauté onions
¼ tsp coriander powder
¼ tsp cumin powder
¼ tsp Himalayan Salt
¼ tsp cayenne pepper
¼ tsp garam masala
1 can coconut milk
1 tbsp lemon juice
Add all ingredients except coconut milk, garam masala and lemon juice. Cook for 1-2
minutes
Add cooked meat and garam masala and stir for 2 minutes
Add butternut squash, coconut milk and cook for 5 minutes
Remove from heat and add lemon juice.
Option: add water to make it a little juicier – your call.
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Page 9
Curried Chicken With Yam and
Baby Bok Choy
1 medium size yam
1 medium onion chopped
1/2 lb chicken breast cut into cubes
1/4 tsp turmeric powder
1 cup baby bok choy
1 tbsp Ghee
1 green bell pepper chopped
1/2 tsp Himalayan Salt
1/2 tsp garam masala
Preheat oven to 375F and bake whole yam until soft in the middle (about 45 minutes).
Remove from oven, peel off skin and cut into small cubes.
In a saucepan, melt ghee, add onion and peppers and sauté until onions are
translucent
Add chicken, salt and turmeric, and stir occasionally until chicken is cooked. Add baby
bok choy and garam masala, and cook for another 5 minutes on medium heat.
Add yam pieces and cook for another 3 minutes. Serve as is!
Optional: add 1/4 cup water or broth. Add cayenne pepper to add some spice and
hotness!
Optional: add 1 can of coconut milk and crushed tomato to make it saucy or stew-like.
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Page 10
Gajar ka Halwa (Carrot Dessert)
This dish is associated with India and Pakistan, but originated with the traders in South
Asia and Middle East during the Mughal Period. The word ‘halwa’ is Arabic for ‘sweet’
and is mainly associated with nuts, milk, sugar and ghee. However, it tastes just as great
in this paleo version.
5 carrots grated
1/3 cup almonds – divided
2 cups almond milk
1/3 cup shredded coconut
½ cup honey
1 tsp ground or crushed cardamom
1 tbsp coconut flour
Bring carrots and milk to a boil and then let simmer on medium heat for 20 minutes.
Stir in honey, almonds, shredded coconut and cook for an extra 10 minutes.
Stir in coconut flour and cardamom and cook for extra 5 to 7 minutes until it start to
thicken. Remove from heat and top with remaining almonds. Serve hot or at room
temperature.
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Page 11
Jeera (cumin) Butternut Squash
2 lbs cubed butternut squash (I purchase it already peeled and cubed from Costco)
1.5 tbsp melted ghee
1/3 tsp Himalayan salt
1 tsp crushed ginger
1 tsp crushed garlic
1/4 tsp cinnamon powder
¾ tsp cumin seeds
Pre-heat oven to 400F
In an oven-safe dish, add squash and all ingredients and mix well. Bake for 30 minutes.
Serve with animal protein.
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Page 12
Jeera Prawns (Cumin-flavored)
340 g raw deveined, shell-off, large shrimp
2 tsp crushed ginger
2 tbsp ghee
1 tsp cumin seeds
2 tbsp red onion
1/4 tsp Himalayan salt
¼ tsp ground hot chilli
2 tbsp lime juice
Melt ghee in wok, add chillies, ginger, cumin and salt. Saute for 30-seconds on medium
to high heat.
Add shrimp and onions, and cook until shrimp start to curl and turn pink. This is now
cooked.
Add lime juice and serve
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Page 13
Kari Kebabs (meatballs)
Growing up in Kenya, my mother used to make this for snacks, appetizers, school
lunches and I’ve always known as them as Kari Kebabs. Kari means black!
1 potato chopped into smaller pieces enough to blend
1 lb ground beef ( grass-fed preferable)
1 onion chopped divided
I tbsp crushed garlic
1 tsp garam masala
1 tsp Himalayan salt
2 tbsp coconut flour
1 egg
In a bowl add ground beef, ½ of chopped onion and the rest of the ingredients except
for potato.
In a blender, add the other half onion and chopped potato. Add a 1-2 tbsp water and
blend into a paste.
Add this paste to the bowl.
Mix it all in and fold into ground beef. Leave in refrigerator for a couple of hours.
Pre-heat oven to 400F
Line a baking sheet with foil
Spray some olive oil
Mold mixture into little balls (makes around 28)
Bake for 35 minutes
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Page 14
Kofta Curry
Meatballs:
1 lb ground beef
1 tsp crushed ginger
1 tsp crushed garlic
¼ tsp cayenne pepper
¼ tsp cumin powder
¼ tsp garam masala
2 tbsp coconut flour
1 egg
Pinch of Himalayan salt
Combine these ingredients together and shape into small balls – size of ping pong ball.
Leave for 20 minutes.
Curry:
1 tbsp ghee
1 medium onion chopped
3 tbsp crushed tomato
1 tbsp tomato paste
1 tsp crushed ginger
1 tsp crushed garlic
¼ tsp cumin poweder
¼ tsp coriander powder
½ tsp Himalayan salt
¼ tsp cayenne pepper
2 cups water
In a saucepan, melt ghee and sauté onions. Remove onion and blend it with crushed
tomato then return to saucepan. Add the rest of the ingredients and cook for 2-3
minutes. Add water and bring to boil then gently add meatballs and cook for 15
minutes.
Reduce heat to a simmer and cook for further 10 minutes.
Serve with cumin rice or Paleo nan.
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Page 15
Masala Chicken
1 whole chicken (you can even use chicken pieces)
1 tsp coriander powder
2 tbsp crushed tomatoes
1 tsp cumin powder
1 tbsp crushed garlic
½ tsp turmeric
1 tbsp crushed ginger
1.5 tbsp lemon juice
1 tsp Himalayn salt
1 tbsp melted ghee (coconut oil)
In a bowl add all the ingredients, except chicken and mix well.
If using chicken pieces, add into bowl and coat pieces well. If using whole chicken,
spread marinade over the chicken.
Keep in refrigerator overnight or for minimum 2 hours.
Pre - heat oven to 375F
Bake pieces or whole chicken until it reaches an internal temperature of 82C or 180F.
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Page 16
Masala Fish
In Kenya, seafood hawkers would come to our door and sell fresh fish from the Indian
Ocean. After a hawker and my mother would compromise on a price, he would begin
cleaning it and de- scaling it right outside our back door! Nothing tastes as good as fresh
fish and this was one of my favorites growing up.
In this recipe I’ve used Cod fish, but I’ve also tried a whole Tilapia fish and tastes
wonderful.
4 pieces of Cod fish or 1 whole fish
1 tsp Himalayan salt
1 tsp ground coriander
1 tsp ground cumin
¼ tsp turmeric
¼ tsp or ½ tsp cayenne pepper
1 tbsp lemon juice
1 tbsp coconut oil melted
Pre-heat oven to 375F
In a big bowl, mix in all the spices, except fish.
Add in the pieces of fish or whole fish and coat fish with this spice mix.
Coat a baking sheet or oven-safe dish with some oil to prevent the fish from sticking.
Bake for 25 minutes or until fish starts to flake.
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Page 17
Masala Fries
3 potatoes (I prefer russet or yellow) cut into French fries
1 tbsp coconut oil - melted
Pre-heat oven to 450F.
In a oven safe dish, place the fries and mix in the melted coconut oil with a touch of
Himalayan salt. Bake for 30 minutes.
Ingredients for masala:
1 tsp coconut oil
2 tsp paprika powder
½ tsp garlic
½ tsp Himalayan salt
¼ tsp ground coriander
¼ tsp ground cumin
¼ tsp ground turmeric
1 heaping tablespoon crushed tomato
1 tbsp lemon juice
¼ tsp cayenne pepper. If you want to add more zing to it then add another ¼ tsp of
cayenne pepper.
Once the fries are baked, in a wok, melt coconut oil.
Remove from heat and add all the ingredients, except lemon juice.
Place back on heat and stir for 30 seconds.
Stir in the fries and cook for another 2 minutes.
Stir in lemon juice and remove from heat.
Enjoy!
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Page 18
Masala Nan (flat bread)
1 cup coconut flour
½ cup almond flour
½ cup golden flax seed flour
½ tsp baking powder
¼ tsp turmeric
¼ tsp cumin powder
¼ tsp coriander powder
½ tsp Himalayan salt
2 eggs
6 tbsp ghee
1-1/2 cups warm water
Pre-heat oven to 400F
Combine the flours, baking powder and spices and mix well.
Add ghee, eggs and water and mix into pliable dough.
Dust the surface with some coconut flour and roll the dough with a rolling pin to 1/8 inch
thickness
Using a dough shaper or a jar lid, cut out little circles and grease both sides with ghee or
coconut oil and place on a baking sheet.
Place in middle of oven and turn nan after 6 minutes. Bake for another 6 minutes.
Serve with various curries.
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Page 19
Mayai Mani
(Beef casserole)
1lb ground beef
1 tbsp ghee
1 medium onion – chopped
3 tbsp crushed tomato
1 tbsp tomato paste
1 tsp crushed ginger
1 tsp crushed garlic
¼ tsp turmeric powder
¼ tsp cayenne pepper
½ tsp cumin powder
½ tsp coriander powder
½ tsp Himlayan Salt
¼ tsp garam masala
4 eggs – 1 whisked
1 tbsp lime juice
Chopped cilantro leaves to garnish. Cook meat and drain out any excess oil from
meat. In a separate sauce pan, melt ghee and sauté onions.
Add crushed tomato, tomato paste, garlic, ginger, cayenne peeper, turmeric, cumin,
coriander and salt.
Cook for 2-3 minutes. Add meat and cook for another 10 minutes (add water if
necessary in tbsp’s). Add garam masala, lime juice and cook for another 5 minutes.
In a baking dish, spread ½ whisked egg and spread meat mixture and the other i/2
whisked egg on top
Make 3 holes and break an egg in each
Garnish with cilantro leaves
Bake at 350F until egg sets (around 20 minutes)
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Page 20
Murgi Kebabs
(Chicken Balls)
1 onion (chopped into medium pieces, pureed in a blender)
1 medium sweet potato (chopped into medium pieces, pureed in a blender)
2 eggs
2 cups cooked chicken, minced or ground in a food processor
1 tsp Himalayan salt
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
½ tsp turmeric powder
1 tbsp crushed garlic
1 tsp crushed ginger
2 tbsp coconut flour
1 cup almond flour
In a blender, add onion and sweet potato to form a puree. You could a few
tablespoons of water to the blending process.
Pour puree in a big bowl and add 1 egg, minced chicken, coconut flour and all the
spices, except almond flour.
Fold in the mixture making sure all the spices are nicely mixed in. Place in refrigerator for
30 minutes.
In a small bowl whisk 1 egg and pour the almond flour on a flat plate.
Pre-heat oven to 400F
Take a lined baking sheet and spread with some olive oil. Form little balls with the
chicken/sweet potato mix and dip each ball into egg and coat with almond flour.
Place on lined baking sheet and bake for 25 minutes. They will be soft on the inside.
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Page 21
Okra Curry
Growing up, we would eat this curry at least once a week for lunch with roti or nan.
Now my daughter loves it and it’s a household favourite. I usually eat it as a side dish
with animal protein.
1lb okra
¼ cup ghee
1 small onion chopped
2 medium tomatoes chopped
2 tsp tomato paste
½ tsp coriander powder
½ tsp cumin powder
½ tsp Himalayan salt
1/4 tsp turmeric powder
2 tbsp water
Wipe down okra with wet cloth and cut off the tail end. Cut up the remainder okra into
1 cm (1/3”) thick slices.
Cook okra over medium heat and keep shaking the saucepan to avoid okra from
sticking or breaking. Avoid using a spoon.
Okra should be crispy – usually 15 – 20 minutes. Set okra aside on a plate
Take a separate sauce pan and use 1 tsp ghee from the saucepan that was used to
cook okra.
Saute onion
Add tomatoes and spices and cook for 2-3 minutes. Add water and okra and cook for
another 5 minutes.
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Page 22
Palakh Chicken
(chicken with spinach)
1 package frozen spinach (chopped) – leave to thaw
1 chicken cut into pieces
1 tbsp ghee
1 medium onion chopped
3 tbsp crushed tomato
2 tsp tomato paste
1 tsp ginger
½ tsp crushed garlic
1 tsp crushed ginger
½ tsp coriander powder
½ tsp cumin powder
¼ tsp turmeric powder
½ tsp Himalayan salt
¼ tsp cayenne pepper
¼ tsp garam masala
1 tbsp lemon juice
Melt ghee in a saucepan. Add onions and sauté.
Add chicken and stir occasionally until half cooked.
Add tomato, tomato paste, ginger, garlic, coriander, cumin, turmeric, salt, pepper and
mix in really well. Cook on medium heat for 5 minutes.
Add spinach and garam masala and cook until spinach and chicken is fully cooked.
Add water if needed. The sauce needs to have a thicker consistency.
Add lemon juice and remove from heat. Serve with cauliflower rice, nan or salad.
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Page 23
Paleo Chevdo
(spicy trail mix)
5 cups mixed nuts (almonds, walnuts, cashews, brazil nuts)
1 tsp mustard seeds
1 cup pumpkin seeds
1 tsp cumin seeds
1 cup sunflower seeds10 curry leaves
1 cup dried cranberries5 whole cloves
½ cup chopped dates1 tsp turmeric divided
5 tbsp coconut oil1 tsp Himalayan salt divided
½ tsp cayenne pepper1 tsp paprika powder
Heat coconut oil on low to medium heat. Add cumin, mustard seeds, curry leaves,
cloves, 1/2 tsp turmeric and ½ tsp cayenne pepper. Let mustard seeds pop (cover
saucepan) and cook spices for another 3 minutes. Turn off heat, add all the nuts, seeds,
cranberries and dates and mix really well. Add the remainder ½ tsp of turmeric and salt.
Add cayenne and paprika and mix really well. Make sure all nuts and seeds are coated
well.
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Page 24
Tamarind Chutney
Tamarind Chutney is a common condiment used for East Indian snacks and tandoori
meals! It has a mixture of sweet, spicy and tangy taste to it. The paste, usually sold as a
block, can be found in Oriental or East Indian grocery stores.
14 oz tamarind block (as shown in picture)
4 cups of water
1 tsp Himalayan salt
1 tsp cayenne pepper
½ tsp cumin powder
1 tbsp vinegar
1/3 to ¼ cup honey depending on how spicy or you want it
Place the block and 4 cups of water in a pot and heat to a boil.
Turn heat down to medium and let boil for another 10 minutes
Add the rest of the ingredients and let it simmer for 10 more minutes
Let chutney cool down and then strain out the seeds.
Store in containers.
The chutney can be frozen and used when needed.
Makes about 4 to 5 cups.
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Page 25
Tandoori Chicken Pizza
Base/ Crust
I cup golden flaxseed meal1 tbsp honey
½ cup almond flour3 eggs
½ cup coconut flour3 tbsp ghee melted
1 tsp salt2 tsp baking powder
½ cup water
This pizza crust recipe is from Heather Connell of www.multiplydelicious.com
Pre-heat oven to 400F. Combine all the dry ingredients in one mixing bowl and all the wet
ingredients in another. Pour wet ingredients to dry to make soft dough. Spread dough
onto large pizza pan about ¼ inch thick or onto individual size pans. Bake at 400F for 15
minutes.
Sauce
5 tbsp crushed tomato¼ tsp coriander powder
1 tbsp tomato paste¼ tsp cumin powder
½ tsp oregano1 tsp crushed garlic
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¼ tsp Himalayan salt¼ tsp turmeric
1tsp crushed ginger
Add all ingredients in a saucepan and heat to a boiling. Remove from heat and let
cool down.
Tandoori Chicken
In a big bowl, add:
1 tbsp tomato paste
2 cups diced cooked chicken
1 tsp ginger
1 tsp garlic
½ tsp cumin powder
½ tsp coriander powder
¼ tsp cayenne pepper
¼ tsp garam masala
¼ tsp Himalayan salt
1 tbsp melted ghee
Mix all these ingredients and make sure chicken is coated.
Once pizza crust is removed from oven, spread sauce and top with tandoori
chicken, chopped green peppers and chopped cilantro. Bake at 400F for 10
minutes.
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Page 27
Tandoori Chicken Recipe
2 lbs skinned chicken1/2 tsp cumin powder
1 tbsp tomato paste1/2 tsp Himalayan salt
1 tsp crushed ginger1/2 tsp garam masala
1 tsp crushed garlic1/4 tsp cayenne pepper
1/2 tsp coriander powder1/4 cup full fat yoghurt
1 tbsp oil
In a large mixing bowl, add all the ingredients, except chicken, and mix
well.
Make several incisions in each piece of chicken and marinate in above mix
overnight or all day in refrigerator.
Broil for 20 minutes or BBQ
Enjoy with salad and tamarind chutney
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Page 28
Turkey Akhni
1 head cauliflower processed into rice-like consistency
2 cups cooked turkey and chopped into small pieces or even pulled (substitute with
chicken or beef)
1 tsp ghee
1 medium onion chopped
5 small cinnamon sticks
5 cardamom pods
5 black peppercorns
3/4 tsp cumin seeds
¼ tsp garam masala
¼ tsp turmeric
¼ tsp coriander powder
Pinch of salt
1 tsp crushed ginger
1 tsp crushed garlic
3 tbsp crushed tomato
1 tbsp almond butter
½ can chicken broth
½ cup water
3 thai chillies
1 tbsp lime juice
5 whole cloves Cilantro leaves
Melt ghee in a saucepan, sauté onions with whole spices and cumin seeds.
Add tomato, ginger, garlic, turmeric, salt, coriander powder and cook for 2 minutes.
Add cauliflower and stir occasionally for 7-10 minutes on medium heat.
Add cooked turkey, almond butter, broth, water, chillies and cook for another 5 minutes.
Add lime juice and cilantro leaves, remove from heat and serve.
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Turkey Cutlets
4 potatoes boiled, peeled and mashed
2 cups cooked and diced turkey (can also use chicken)
3 tbsp chopped red onion
½ tsp Himalayan salt
¼ tsp garam masala
2 tbsp chopped cilantro leaves
½ tsp crushed red pepper
1 tbsp lemon juice
½ cup waterchestnut flour
2 eggs
Ghee for shallow frying
In a big bowl, combine potatoes, turkey, spices, cilantro, and lemon juice.
Whisk the eggs and pour in a shallow dish.
Pour flour in a plate
Form the mixture into patties and as you do that spread some flour on your hands and
mold the patties in the palm of your hands with the help of the flour.
Once the patties are done, melt ghee in shallow pan, dip the patties in eggs and fry
both sides.
Serve with tamarind chutney
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Page 30
Attract Your Ideal Weight
One afternoon as I was getting dressed for a dinner party, something so disturbing
happened that it changed my life. The house wasn’t on fire, nobody was injured and
I wasn’t kidnapped. I simply tried to put on my black cocktail dress. The zipper made
it halfway up and stopped. I sucked in my belly, held my breath and tried again.
Nope. That zipper was not going up. I was already running late, and I frantically tried
on every dress in my closet. Within five minutes, the bedroom floor was littered with
dresses that didn’t fit. I was angry and frustrated and wished there were someone or
something I could blame. But I knew that the forty pounds I’d gained were nobody’s
fault but my own.
I had grown up eating Indian food and that’s all I knew! But I had lost my father
to liver disease and he was overweight and my mother suffers from diabetes. I
had always struggled with my weight
since I hit puberty and I knew I had to do
something to change the way I eat so I
started searching for ways to incorporate
healthy eating and I found Paleo. I started
to incorporate my culture into the paleo
lifestyle and found out it is very doable and
easy. I have maintained my weight at 120
pounds with this approach and feel great.
Visit my websites:
www.AttractYourIdealWeight.com
www.ZaheenNanji.com
Attract Your Ideal Weight: 8 Secrets of People Who Lose Weight and Keep It Off
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