A 34-year-old Redditch mum who helped her husband reverse his Type 2 diabetes by cooking him healthier meals, is back with more top recipes.
Poonam Chaudhary’s wonderful cooked dinners helped her husband Manish lose more than three stone without him even realising he was on a diet.
Last week we shared her chilli con carne and indo-Chinese style chicken recipes.
Below, Poonam has kindly agreed to share two more of her favorite dishes:
Left over daal/lentil chapatis/naan bread
Whole Wheat Chapati Flour or plain flour – 1 1/2 cups
Leftover Daal (any kind) – 1 cup
Salt – to taste
Red Chili Powder – optional
Onion – 1/2 medium, finely chopped (optional)
Spray Dry Flour – for rolling
Add daal to a medium size bowl and add in onions and mix.
Add chapati flour to the daal a little at a time and start to mix until a medium firm dough is formed and let it rest for at least 15 minutes.
Knead the dough and divide it into golf ball size balls.
Dip each dough ball into some dry flour to coat and roll it out into a tortilla size and shape disc.
You may have to re-dip the roti in the dry flour if it sticks to the rolling surface.
Place the roti onto a hot tawa or skillet and cook from both sides Spray a little oil on top of the roti and flip it over.
Press the roti with a spatula to cook evenly
– Serve with plain yogurt
1 tsp oil * half a 400g tin chopped tomatoes
1tbsp curry powder * 1 tsp ground ginger garlic
400g/14oz boneless skinless chicken breast, cut into 2.5cm/1in pieces * 100ml/3½fl oz Greek-style natural fat free yoghurt, plus extra to serve
Salt and pepper
To serve * 75g long grain Basmati rice Recipe tips
Thinly slice the onions, reserving a handful of the sliced green parts for garnish. Heat the oil in a large saucepan over a medium heat and cook the onions and ginger-garlic for a few minutes. Add the tomatoes, curry powder and cook for 3-4 minutes. If the pan gets dry add a splash of water and make sure the spices don’t burn.
Add the chicken and cook for 5 minutes. Make sure all the chicken is coated and is beginning to brown on the sides.
Add 250ml/9fl oz water and bring to the boil. Reduce to a medium to low heat and cook for 10-15 minutes, or until the chicken is cooked through with no sign of pink juices in the middle of the pieces.
Take the curry off the heat, stir in the yoghurt then season with salt and pepper. Serve the curry with the rice and garnish with a drizzle of yoghurt.