SKINNY CHEF RECIPES

Curries

SKINNY CHICKEN BHUNA

Skinny Chef Rowdy
Chicken on the bones cooked in low fat rich and thick curry.
Prep Time 15 mins
Cook Time 25 mins
Resting time 2 mins
Total Time 42 mins
Course Main Course
Cuisine Indian, Pakistani
Servings 6 people
Calories 609 kcal

Ingredients
  

  • 60 ml Olive Oil Extra Virgin Organic
  • 100 gm Onion sliced
  • 6 pcs Chicken Thigh Skinless, Cut in 3 pieces (2kg total weight)
  • 1 cup Greek Yogurt Fat free
  • 100 gm Tomatoes Finely diced
  • 1 tbsp Garlic Paste
  • 1 tbsp Ginger Paste
  • 2 pcs Bullet Chilies Sliced
  • 1 tbsp Fresh Mint Chopped
  • 1 cup Fresh Coriander Chopped

Dry Spices

  • 2 tsp Dried Fenugreek
  • 1 tsp Pink Himalayan Salt or to taste
  • 1 tbsp Red Chili Powder
  • 1 tsp Turmeric Powder
  • 1 tbsp Garam Masala Powder
  • 1 tbsp Coriander powder
  • 2 tsp Crushed Black pepper

Garnish

  • Fresh Coriander Chopped
  • Bullet Chilies Sliced

Instructions
 

  • In a pan heat up Olive Oil.
  • Add sliced Onion . Fry on high heat until golden brown.
  • Add Chicken. Cook until chicken changes colour.
  • Add Greek Yogurt, Tomatoes and all dry spices and cook until tomato get soft and oil separates.
  • Add Garlic Paste, Ginger Paste, Sliced Bullet Chilies, Chopped Fresh Mint and Chopped Fresh Coriander.
  • Mix, cover and cook on medium heat until chicken is tender.
  • Cook on high heat until just 5% water remains and oil separates.
  • Garnish with Chopped Coriander and Sliced Bullet Chillies.
  • Let it rest for 2 minutes before serving

Video

Notes

Nutrition Values

Amount Per Serving:
calories 609
Total Fat 13 g                         20 % of Daily Value *
Saturated Fat 1 g                   7 % of Daily Value *
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 191 mg                64 % of Daily Value *
Sodium 694 mg                      29 % of Daily Value *
Potassium 1062 mg                30 % of Daily Value *
Total Carbohydrate 33 g        11 % of Daily Value *
Dietary Fiber 8 g                      34 % of Daily Value *
Sugars 4 g          
Protein 85 g                               169 % of Daily Value *
Vitamin A                                  155 % of Daily Value *
Vitamin C                                  68 % of Daily Value *
Calcium                                      149 % of Daily Value *
Iron                                             64 % of Daily Value *
* The Percent Daily Values are based on a 2,000-calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the values provided by different supplier may vary.
Keyword Bhuna, Chicken, Curry

PUNJABI ROYAL CHICKEN BHUNA

Skinny Chef Rowdy
Speciality from the Royal Kitchens of Punjab. Chicken on the bones cooked in low fat rich and thick creamy curry.
Prep Time 15 mins
Cook Time 25 mins
Resting time 2 mins
Total Time 42 mins
Course Main Course
Cuisine Indian, Pakistani, Punjabi
Servings 6 people
Calories 609 kcal

Ingredients
  

  • 60 ml Olive Oil Extra Virgin Organic
  • 130 gm Onion Finely sliced
  • 1.5 tbsp Garlic Paste
  • 1.5 tbsp Ginger Paste
  • 2 kg Chicken Thighs 6 thigs cut in 3 pieces each
  • 120 gm Tomatoes Finely diced

Dry Spices

  • 0.5 tbsp Pink Himalayan Salt or to taste
  • 0.5 tbsp Red Chilli Powder
  • 0.5 tbsp Kashmiri Chilli Powder
  • 0.5 tbsp Red Chilli Flakes
  • 0.5 tbsp Black Cumin
  • 1 tbsp Garam Masala Powder
  • 2 tbsp Dried Fenugreek Leaves
  • 0.25 tsp Mace Powder
  • 0.25 tsp Nutmeg Powder

Wet/Fresh Ingredients

  • 0.5 cup Fresh Coriander Leaves Chopped
  • 2 1-inch pcs Fresh Ginger Cut in juliennes
  • 150 gm Greek Yogurt Fat Free
  • 60 ml Lemon Juice From fresh lemon
  • 100 ml Skimmed Milk
  • 4 pcs Green Chillies Cut in halves

Instructions
 

  • Heat up olive oil in a pan, add onions and fry until golden brown.
  • Add garlic/ginger paste and cook until starts to change colour.
  • Add Chicken and cook on until the meat changes colour.
  • Add tomatoes and pink salt. Cook for a minute, cover and cook on medium heat until tomatoes get soft.
  • Add all dry spices along with a little warm water to prevent spices from burning. Cook until oil separates.
  • Add chopped coriander and juliennes of ginger (save some for garnish). Cook for a minute.
  • Add yogurt and cook for 2 minutes on high heat, then bring the heat to low, cover and cook until chicken gets half cooked (approx. 6 to 8 minutes).
  • Add lemon juice, mix it in, cover and cook for another 5 minutes.
  • Add milk, mix it in, then raise the heat to high and cook until chicken is fully cooked and only around 5% liquid remains.
  • Garnish with green chillies, chopped coriander and juliennes of ginger. Cover and let it rest, off the heat for 5 minutes.
  • Serve with rice, naan or chapati. (Try my Gluten Free Naan and Oats Chapati recipes).

Notes

Nutrition Values

Amount Per Serving
calories 609
Total Fat 36 g                                  55 % of Daily Value *
Saturated Fat 8 g                            39 % of Daily Value *
Monounsaturated Fat 7 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 225 mg                        75 % of Daily Value *
Sodium 1347 mg                             56 % of Daily Value *
Potassium 611 mg                          17 % of Daily Value *
Total Carbohydrate 11 g                 4 % of Daily Value *
Dietary Fiber 4 g                             17 % of Daily Value *
Sugars 4 g          
Protein 59 g                                     118 % of Daily Value *
Vitamin A                                          153 % of Daily Value *
Vitamin C                                          68 % of Daily Value *
Calcium                                              18 % of Daily Value *
Iron                                                     26 % of Daily Value *
* The Percent Daily Values are based on a 2,000-calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the values provided by different supplier may vary.
Keyword Bhuna, Chicken, Curry

SKINNY CHICKEN RAAJMAH

Skinny Chef Rowdy
Chicken cooked with Kidney beans in low fat curry
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine Indian, Pakistani
Servings 8 people
Calories 648 kcal

Ingredients
  

  • 40 ml Olive Oil Extra Virgin Organic
  • 100 gm Onion Thinly sliced
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic Paste
  • 2 kg Skinless Chicken Thigh 6 thighs cut in 3 pieces each
  • 1.5 tbsp Green chili paste From fresh chillies
  • 125 gm Greek yogurt Fat Free
  • 800 gm Kidney Beans Boiled and canned
  • 50 gm Ginger root Sliced in juliennes
  • 2 Pcs Green chili Sliced in halves
  • 1/8 tsp Baking Soda One pinch

Dry Spices

  • 0.5 tbsp Pink Himalayan Salt or to taste
  • 1 tbsp Red chili powder
  • 1 tbsp Red crushed chili
  • 0.25 tbsp Ajinomoto (MSG) (OPTIONAL)
  • 0.5 tbsp Turmeric powder
  • 1 tbsp Roasted and crushed cumin
  • 1.5 tbsp Garam Masala Powder
  • 0.5 tbsp Crushed black pepper

Ingredients for Tadka/Baghar (low Heat Simmering)

  • 15 ml Olive Oil Extra Virgin
  • 2 pcs Garlic Cloves Sliced in coin shape
  • 1 tbsp Kashmiri Chilli Powder

Instructions
 

  • Heat up 30ml olive oil in a cooking pot and fry onions until golden brown.
  • Add ginger and garlic pastes and cook for a minute or until it gets to a brownish colour.
  • Add chicken and cook on high heat until the meat changes colour.
  • Add green chilli, pink salt and cook for one minute.
  • Add all dry spices and some water from kidney beans can to prevent spices from burning. Cook for 2 minutes.
  • Add yogurt and mix in well.
  • Add finely boiled and crushed kidney beans with remaining water from the can. Mix in well and cook until chicken is 80% cooked (approximately 10 minutes).
  • Add kidney beans and cook for 2 minutes.
  • Add sliced ginger, green chilli and baking soda. Cook until chicken is fully cooked (approximately 5 minutes).
  • In a separate pan heat up rest of 15ml olive oil and fry sliced garlic cloves until light brown (make sure not to burn them). Add Kashmiri chilli powder and fry for 30 second.
  • Add this to the cooked chicken, cover and simmer on very low heat for 5 minutes.
  • Serve with chapati or naan bread (Try my oats chapatis and gluten free naan).

Notes

Nutrition Values

Amount Per Serving
calories 648
Total Fat 20 g                                   31 % of Daily Value *
Saturated Fat 4 g                            22 % of Daily Value *
Monounsaturated Fat 5 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 209 mg                        70 % of Daily Value *
Sodium 1407 mg                             59 % of Daily Value *
Potassium 1535 mg                        44 % of Daily Value *
Total Carbohydrate 58 g               19 % of Daily Value *
Dietary Fibre 16 g                           63 % of Daily Value *
Sugars 3 g          
Protein 62 g                                      124 % of Daily Value *
Vitamin A                                          10 % of Daily Value *
Vitamin C                                          23 % of Daily Value *
Calcium                                              21 % of Daily Value *
Iron                                                     115 % of Daily Value *
* The Percent Daily Values are based on a 2,000-calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the values provided by different supplier may vary.
Keyword Chicken, Curry

SKINNY TAWA CHICKEN

Skinny Chef Rowdy
Famous street food of Lahore, Pakistan. Boneless chicken cooked on a hot plate with an assortment of spices.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine Pakistani
Servings 6 people
Calories 516 kcal

Ingredients
  

  • 2 kg Chicken Brest Skinless and Boneless
  • 60 ml Olive Oil Extra Virgin Organic
  • 1 tbsp Garlic Paste
  • 1 tbsp Ginger Paste
  • 1.5 tsp Red Chili Paste
  • 4 pcs Bullet Green Chili Sliced
  • 300 gm Tomatoes Finely Diced
  • 30 ml Greek Yogurt Fat Free
  • 3 tbsp Lemon Juice From Fresh Lemons
  • 4 tbsp Fresh Coriander Chopped
  • 5 gm Ginger Root Chopped in Juliennes
  • 3 pcs Green Chili Slit in halves

Dry Spices

  • 1.5 tsp Red Chili Powder
  • 1.5 tsp Kashmiri Chilli Powder
  • 1.5 tsp Garam Masala Powder
  • 0.5 tsp Turmeric Powder
  • 1 tsp Pink Himalayan Salt Or to taste
  • 1 tsp Coriander seeds Crushed & Roasted
  • 1 tsp Cumin seeds Crushed & Roasted
  • 1 tsp Crushed Black Pepper
  • 1.5 tbsp Dried Fenugreek
  • 0.25 tsp Mace Powder
  • 0.25 tsp Nutmeg Powder

Instructions
 

  • Add oil to the flat pan and then add ginger, garlic and red chilli pastes. Sauté for 30 sec.
  • Add sliced bullet chillies. Mix it in.
  • Add 200gm tomatoes (save 100gm for later). Mix, chop and crush tomatoes with a spatula or a scraper until they are pureed and mixed well.
  • Add all dry spices and cook for 2 minutes.
  • Add Chicken and cook until it changes colour.
  • Add yogurt and cook for 1 minute or until oil separates.
  • Add remaining 100gm tomatoes and 2 tbsp fresh coriander leaves (save the rest for garnish). Cover and cook for 10 to 15 minutes on low heat, or until chicken is tender.
  • With the help of spatula or ideally with 2 scrapers, mix, toss and chop tawa chicken so it becomes a bit shredded (do not chop it too thin so it becomes a paste)
  • Add lemon juice and give it another mix.
  • Garnish with ginger, coriander and halved green chillies.

Notes

Nutrition Values

Amount Per Serving
calories 516
Total Fat 15 g                                  23 % of Daily Value *
Saturated Fat 1 g                            7 % of Daily Value *
Monounsaturated Fat 7 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 206 mg                        69 % of Daily Value *
Sodium 1009 mg                             42 % of Daily Value *
Potassium 815 mg                          23 % of Daily Value *
Total Carbohydrate 15 g                5 % of Daily Value *
Dietary Fibre 6 g                             26 % of Daily Value *
Sugars 3 g          
Protein 80 g                                     161 % of Daily Value *
Vitamin A                                          190 % of Daily Value *
Vitamin C                                          64 % of Daily Value *
Calcium                                              15 % of Daily Value *
Iron                                                     14 % of Daily Value *
* The Percent Daily Values are based on a 2,000-calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the values provided by different supplier may vary.
Keyword Chicken, Street Food

FISH/PRAWN CURRY

Fish or Prawns cooked in a thick spicy curry.
Prep Time 10 mins
Cook Time 15 mins
Marinate Time 1 hr
Total Time 1 hr 25 mins
Course Main Course
Cuisine Indian, Pakistani, Punjabi
Servings 4 people
Calories 587 kcal

Ingredients
  

Ingredients for Marinate

  • 1 kg Fish Fillets or peeled and cooked prawns
  • 4 tbsp Lemon Juice From fresh lemon
  • 1 tbsp Red Chili Powder
  • 0.5 tbsp Turmeric Powder
  • 0.25 tbsp Pink Himalayan Salt

Ingredients for Curry

  • 30 ml Olive Oil Extra Virgin
  • 200 gm Onions Thinly sliced

Dry Spices

  • 2 pcs Bay Leaves
  • 0.5 tbsp Dried Fenugreek
  • 0.25 tbsp Pink Himalayan Salt Or to taste
  • 1 tbsp Coriander Powder
  • 0.5 tbsp Chili Powder (skip this for mild heat)

Wet/Fresh Ingredients

  • 150 gm Tomatoes Pureed
  • 30 gm Greek Yogurt Fat Free
  • 1 tbsp Garlic Paste
  • 1 tbsp Ginger Paste
  • 1 tsp Green Chili Paste or Finely Chopped (use half a chilli for mild heat)
  • 0.5 cup Fresh Coriander Finely Chopped

Instructions
 

Marinate

  • Mix all marinate ingredients and marinate for 1 hour.

Curry

  • Heat up 15ml Olive Oil in a pan and shallow fry marinated prawns or fish from both sides, take out and keep aside.
  • Add rest of the 15ml Olive Oil, sliced Onions, Bay Leaves and fry until onions get soft and light brown.
  • Add remaining dry spices and mix them in.
  • Add Pureed Tomatoes, Garlic Paste, Ginger Paste, Green Chili Paste or Finely Chopped Green Chilli, Greek Yogurt and cook on high heat for 5 minutes or until oil separates.
  • Add fried prawn/fish, half cup water and cook on low heat until fish is cooked (approximately 8 minutes).
  • Stir from the sides after 5 minutes making sure not to break the fish.
  • At this stage the gravy is too thin for your liking then reduce it on high heat.
  • Add Chopped Coriander, cover and Let it rest for a few minutes before serving.
  • Best served with boiled brown rice.

Notes

Nutrition Values

Amount Per Serving
calories 587
Total Fat 19 g                                 30 % of Daily Value *
Saturated Fat 3 g                           13 % of Daily Value *
Monounsaturated Fat 1 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 132 mg                       44 % of Daily Value *
Sodium 1916 mg                            80 % of Daily Value *
Potassium 2019 mg                       58 % of Daily Value *
Total Carbohydrate 69 g               23 % of Daily Value *
Dietary Fiber 17 g                           70 % of Daily Value *
Sugars 4 g          
Protein 42 g                                     84 % of Daily Value *
Vitamin A                                          27 % of Daily Value *
Vitamin C                                          49 % of Daily Value *
Calcium                                              205 % of Daily Value *
Iron                                                     187 % of Daily Value *
* The Percent Daily Values are based on a 2,000-calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the values provided by different supplier may vary.
Keyword Curry, Fish, Sea Food

CHICKEN PASANDAY

Skinny Chef Rowdy
Chicken escallops cooked in thick rich blend of assorted spices. A perfect low carbs, low fat and protein rich meal.
Prep Time 20 mins
Cook Time 20 mins
Marinate Time 30 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Indian, Pakistani
Servings 4 people
Calories 567 kcal

Ingredients
  

  • 1 kg Boneless Chicken Sliced in escallops and flattened with a mallet
  • 50 gm Roasted Chickpeas Can be replaced by roasted gram flour
  • 1 tbsp White Poppy Seeds
  • 60 gm Fired Onion 1 Large if frying from fresh
  • 100 gm Greek Yogurt Fat Free
  • 2 tbsp Ginger Paste
  • 2 tbsp Garlic Paste
  • 4 tbsp Onion Paste
  • 30 ml Olive Oil Organic Extra Virgin
  • 1 Bay leaves
  • 4 Cloves
  • 3 Green Cardamom
  • 1 tsp Orris water

Powdered Spices

  • 4 tsp Coriander Powder
  • 2 tsp Red Chilli Powder
  • 1 tsp Turmeric Powder
  • 0.5 tsp Cumin Powder
  • 0.5 tsp Garam Masala Powder
  • 1 tsp Pink Himalayan Salt Or to taste
  • 1.5 tsp Kashmiri Chilli Powder

Instructions
 

  • Grind roasted chickpeas and poppy seeds to a powder and keep aside.
  • Mix fried onions and Greek yogurt and grind into a paste.
  • Take half of yogurt and onion paste, add half of all powdered spices, chickpeas/poppy seeds mix and stir well to make a thick paste.
  • Marinate flattened chicken escallops in the paste for half an hour.
  • Add 1 tbsp olive oil to a frying pan and fry marinated chicken on both sides until it changes colour and keep aside.
  • Add remainder of ¼ cup olive oil to the frying pan and add bay leaves, cloves and green cardamom. Stir in well.
  • Add remaining yogurt, ginger paste, garlic paste, powdered spices and remaining paste from the marinate. Mix well and add some water to prevent spices from burning.
  • Cook on high heat until oil separates.
  • Add marinated/fried chicken, water and mix well.
  • Cover and cook on medium heat until chicken is cooked.
  • Take the lid off and cook on high heat to get a thick gravy.
  • Sprinkle orris water, cover and leave to settle for a few minutes before serving.

Notes

Nutrition Values

Amount Per Serving
calories 567
Total Fat 20 g                                  31 % of Daily Value *
Saturated Fat 4 g                            21 % of Daily Value *
Monounsaturated Fat 7 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 3 mg                             1 % of Daily Value *
Sodium 775 mg 32 %
Potassium 1296 mg                        37 % of Daily Value *
Total Carbohydrate 36 g               12 % of Daily Value *
Dietary Fibre 9 g                             35 % of Daily Value *
Sugars 5 g          
Protein 61 g                                     123 % of Daily Value *
Vitamin A                                          1 % of Daily Value *
Vitamin C                                          17 % of Daily Value *
Calcium                                              7 % of Daily Value *
Iron                                                     59 % of Daily Value *
* The Percent Daily Values are based on a 2,000-calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the values provided by different supplier may vary.
Keyword Chicken, Curry

CHICKEN POTATO CURRY (ALOO GOSHT)

Skinny Chef Rowdy
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Indian, Pakistani
Servings 8 people
Calories 338 kcal

Ingredients
  

  • 60 ml Olive Oil Extra Virgin
  • 250 gm Yellow Onion Thinly Sliced
  • 1 tbsp Cumin
  • 1.5 tbsp Ginger Paste
  • 1 tbsp Garlic Paste
  • 2 kg Chicken Thighs 6 thighs Skinless, cut in 3 pieces each
  • 100 gm Fat Free Greek Yogurt

Dry Spices

  • 0.5 tsp Pink Himalayan or to taste
  • 1 tbsp Red Chili Powder
  • 1 tbsp Kashmiri Chili Powder
  • 1 tbsp Garam Masala Powder
  • 0.5 tsp Turmeric Powder
  • 0.25 tsp Nutmeg Powder
  • 0.25 tsp Mace Powder

Ingredients with Potatoes

  • 500 gm Potatoes medium sized, peeled and cut in quarters
  • 3 tbsp Dried Fenugreek
  • 0.5 tsp Ajinomoto (MSG) OPTIONAL
  • 6 Curry Leaves Fresh

Simmer (Dum)

  • 3 Green Chilies Sliced in halves

Garnish

  • 0.5 cup Fresh Coriander Chopped

Instructions
 

  • Heat up Olive Oil in a pan and fry Onions until light brown then take out and keep aside to cool.
  • In the same oil add Whole cumin, stir for 30sec, add Ginger Paste, Garlic Paste and cook until brownish in colour (Be aware of splashes as the paste goes in hot oil).
  • Add Chicken Thighs and cook on high heat until meat changes colour.
  • Add Fat Free Greek Yogurt, mix it in and add light brown onions back in.
  • Add all dry spices and cook until oil separates from the gravy.
  • Add ½ Cup of Water, mix, cover and cook on medium heat for 5 minutes.
  • Add another 2 ½ Cups Water, Curry Leaves. Cover and cook on medium heat for another 5 minutes.
  • Add Potatoes, Dried Fenugreek, Ajinomoto (MSG) (OPTIONAL). Cover and cook on low/medium heat for another 10 minutes or until both potatoes and chicken are cooked. (add more Water if gravy seems too thick).
  • Add Green Chili. Cover and Simmer it on very low heat for 2 minutes.
  • Garnish with Chopped Fresh Coriander.
  • Cover and let it rest for 5 minutes
  • Serve with Brown Rice, Chapati or Naan bread. Try my gluten free Oats Chapati or gluten free naan bread.

Notes

Nutrition Values

Amount Per Serving
Total Fat 15 g                                   23 % of Daily Value *
Saturated Fat 4 g                            18 % of Daily Value *
Monounsaturated Fat 6 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 55 mg                          18 % of Daily Value *
Sodium 597 mg                               25 % of Daily Value *
Potassium 1059 mg                        30 % of Daily Value *
Total Carbohydrate 32 g               11 % of Daily Value *
Dietary Fibre 9 g                             34 % of Daily Value *
Sugars 2 g          
Protein 21 g                                      42 % of Daily Value *
Vitamin A                                          8 % of Daily Value *
Vitamin C                                          30 % of Daily Value *
Calcium                                              26 % of Daily Value *
Iron                                                     70 % of Daily Value *
* The Percent Daily Values are based on a 2,000-calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the values provided by different supplier may vary.
Keyword Chicken, Curry, Potatoes

Breads

GLUTEN FREE TAWA NAAN BREAD

Skinny Chef Rowdy
Naan bread made with gluten free flour
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Indian, Pakistani
Servings 6 people
Calories 221 kcal

Equipment

  • Hot Plate

Ingredients
  

  • 300 gm Gluten Free Self-Rising Flour
  • 300 gm Greek Yogurt Fat Free
  • 1 pinch Pink Himalayan Salt
  • 0.5 tsp Baking Powder
  • 1 tbsp Olive Oil Extra Virgin

Instructions
 

  • Mix all ingredients to form a dough.
  • Take it out on a flat surface and knead (wet your hand for stopping it to stick) into a uniform dough that is not sticky neither dry.
  • Let the dough settle for 10 minutes.
  • Knead it once more a few times and divide it into 6 portions.
  • Take one portion, dust the surface with dry flour and roll it in the shape of naan.
  • Heat up a flat pan and cook naan on it for a minute and flip it over.
  • Cook other side for a minute. (make sure naan has a light brownish tint to it)
  • Brush with ghee or garlic oil to give it a nice glaze (optional).
  • Repeat with other 5 portions.

Video

Notes

Nutrition Values

Amount Per Serving
calories 221
Total Fat 2 g                                     4 % of Daily Value *
Saturated Fat 0 g                            2 % of Daily Value *
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg                             0 % of Daily Value *
Sodium 38 mg    2 %
Potassium 84 mg                            2 % of Daily Value *
Total Carbohydrate 44 g               15 % of Daily Value *
Dietary fibre 0 g                              1 % of Daily Value *
Sugars 2 g          
Protein 5 g                                        9 % of Daily Value *
Vitamin A                                          0 % of Daily Value *
Vitamin C                                          0 % of Daily Value *
Calcium                                              5 % of Daily Value *
Iron                                                     0 % of Daily Value *
* The Percent Daily Values are based on a 2,000-calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the values provided by different supplier may vary.
Keyword Bread, Gluten Free

OATS CHAPATI

Gluten free chapati bread made with oats flour.
Prep Time 15 mins
Cook Time 5 mins
Resting Time 15 mins
Total Time 35 mins
Course Side Dish
Cuisine Indian, Pakistani
Servings 10 Servings
Calories 48 kcal

Equipment

  • Hot Plate

Ingredients
  

  • 3 cups Oats Flour
  • 1 tsp Lemon Juice
  • 1 tsp Ghee or any oil
  • 3 cups Boiling Water

Instructions
 

Dough

  • Run oats flour through a sieve to get very fine flour and keep aside.
  • Take a mixing bowl and add lemon juice, ghee and mix well.
  • Add flour and mix very well, and as quickly as you can, making sure no lumps are formed.
  • Let this mixture to cool for a few minutes and then kneed it into a dough.
  • Cover and let it rest for 15 minutes.

Chapati

  • Dust your hands with dry four, take a hand full of dough and make it in golf ball size shape.
  • Dust a clean and hard surface and press this ball, flattening it.
  • Roll it out into about a 2 to 3mm thick chapati (watch the video for exact technique).
  • Place it on to a hot plate and once the bubbles start to appear, flip it.
  • Using a spatula, press the chapati gently on the sides and it should rise.
  • You may have to flip it a few times but make sure it gets coked evenly from both sides and once it has risen its cooked from inside too.

Video

Notes

Nutrition Values

Amount Per Serving
calories 48
Total Fat 1 g                                     1 % of Daily Value *
Saturated Fat 0 g                            2 % of Daily Value *
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg                             0 % of Daily Value *
Sodium 0 mg      0 %
Potassium 0 mg 0 %
Total Carbohydrate 8 g                 3 % of Daily Value *
Dietary Fibre 0 g                             0 % of Daily Value *
Sugars 0 g          
Protein 1 g                                        3 % of Daily Value *
Vitamin A                                          0 % of Daily Value *
Vitamin C                                          0 % of Daily Value *
Calcium                                              6 % of Daily Value *
Iron                                                     0 % of Daily Value *
* The Percent Daily Values are based on a 2,000-calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the values provided by different supplier may vary.
Keyword Bread, Vegitarian

Breakfast

AROMATIC, NUTTY OATMEAL

Skinny Chef Rowdy
Delicious, healthy breakfast oatmeal with an heavenly aroma and nutty flavour.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Cuisine Healthy, Indian, Pakistani
Servings 2 people
Calories 324 kcal

Ingredients
  

  • 1 cup Rolled Oats
  • 2 cup Water
  • 1 cup Skimmed Milk
  • 5 tbsp Greek Yogurt Fat Free
  • 0.5 tsp Cinnamon Powder
  • 0.25 tsp Cardamom Powder
  • 1 tbsp Ground Almond Flakes Heap Full
  • 1 tbsp Ground Cashews Heap Full
  • 1 tbsp Ground Pistachios Heap Full
  • 3 tbsp Organic Honey Add 1 tbsp for sweeter taste
  • Dressing Anything you like (desiccated coconut, cocoa powder, chocolate, any fruit etc)

Instructions
 

  • Heat up a not stick pan on medium to high flame and dry roast rolled oats until a biscuity aroma is released (don’t brown or burn).
  • Add water and milk and stir making sure no lumps are formed.
  • Add yogurt and stir making sure it doesn’t stick at the bottom.
  • Add all 3 ground nuts and stir them in.
  • Add honey, stir for 30 seconds.
  • By now oats should be very creamy. Cook until its more on a thicker side and not too watery.
    Set aside for a minute to settle.
  • Transfer in two serving bowls and dress with your choice of dressing.

Notes

Nutrition Values

Amount Per Serving
calories 324
Total Fat 5 g                                     7 % of Daily Value *
Saturated Fat 1 g                            6 % of Daily Value *
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg                             0 % of Daily Value *
Sodium 15 mg                                  1 % of Daily Value *
Potassium 14 mg                            0 % of Daily Value *
Total Carbohydrate 64 g               21 % of Daily Value *
Dietary Fiber 6 g                             22 % of Daily Value *
Sugars 28 g        
Protein 10 g                                     20 % of Daily Value *
Vitamin A                                          0 % of Daily Value *
Vitamin C                                          0 % of Daily Value *
Calcium                                              6 % of Daily Value *
Iron                                                     12 % of Daily Value *
* The Percent Daily Values are based on a 2,000-calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the values provided by different supplier may vary.
Keyword Gluten Free

EGGS IN TOMATOES

Skinny Chef Rowdy
Eggs cooked in rich tomato puree with assortment of spices
Prep Time 5 mins
Cook Time 8 mins
Total Time 13 mins
Course Breakfast
Cuisine Indian, Pakistani
Servings 2 people
Calories 290 kcal

Ingredients
  

  • 1 tbsp Olive Oil Extra Virgin
  • 1 Onion Medium sized, Finely chopped
  • 1 tbsp Garlic & Ginger Paste
  • 2 Tomatoes Large sized, Pureed
  • 4 Eggs Large, Beaten
  • 0.25 tsp Pink Himalayan Salt Or to taste
  • 0.25 tsp Crushed Black Pepper
  • 0.25 tsp Red Chilli Powder
  • 0.25 tsp Chilli Flakes
  • 0.5 tsp Coriander Powder
  • 0.25 tsp Garam Masala Powder Plus a few pinches for garnish
  • 1 pinch Mace Powder
  • 1 pinch Nutmeg Powder
  • 1 Bullet or Small Green Chillies Finely Chopped (Small Chilli will be more hot)
  • 1 tbsp Fresh Coriander Leaves Finely Chopped

Instructions
 

  • Heat up olive oil in a non-stick pan and add onion. Fry until golden brown.
  • Add pureed tomatoes, all dry spices, garlic/ginger paste and cook until oil separates.
  • Add chilli and fresh coriander. Mix it in.
  • Add beaten eggs and cook until oil separates again.
  • Take it off heat, garnish with a few pinches of garam masala, cover and let it rest for a few minutes.
  • Serve with toast, chapati or paratha.

Notes

Nutrition Values

Amount Per Serving
calories 290
Total Fat 19 g                                   28 % of Daily Value *
Saturated Fat 3 g                            16 % of Daily Value *
Monounsaturated Fat 5 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 370 mg                        123 % of Daily Value *
Sodium 482 mg                               20 % of Daily Value *
Potassium 504 mg                          14 % of Daily Value *
Total Carbohydrate 14 g                 5 % of Daily Value *
Dietary Fibre 5 g                              22 % of Daily Value *
Sugars 6 g          
Protein 15 g                                        31 % of Daily Value *
Vitamin A                                           138 % of Daily Value *
Vitamin C                                           53 % of Daily Value *
Calcium                                               13 % of Daily Value *
Iron                                                      19 % of Daily Value *
* The Percent Daily Values are based on a 2,000-calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the values provided by different supplier may vary.
Keyword Breakfast, Eggs

MUSHROOM AND SPINACH OMELETTE

Skinny Chef Rowdy
My take on classic Cheese and mushroom omelette.
Prep Time 8 mins
Cook Time 10 mins
Total Time 18 mins
Course Breakfast
Cuisine American, British, Indian
Servings 2 people
Calories 164 kcal

Ingredients
  

  • 2 tsp Olive Oil Extra Virgin
  • 4 Closed Cup Mushrooms Diced
  • 1 cup Baby Spinach Chopped
  • 3 Eggs Large
  • 0.5 tsp Chilli Flakes
  • 0.25 tsp Pink Himalayan Salt Or to taste
  • 0.5 tsp Ground Black Pepper
  • 20 gm Cheddar Cheese 50% fat, Grated
  • 1 tsp Fresh Parsley Finely Chopped
  • 1 Green Chilli Finely Chopped, (Optional for extra spicy)

Instructions
 

  • Heat up 1Tsp Olive Oil in a non-sticking frying pan and add Baby Spinach, Mushrooms, half of the Pink Salt, Chilli Flakes and cook until mushrooms are soft. Take it out in another dish and set aside.
  • Beat all 3 Eggs adding rest of the Pink Salt.
  • Add another ½ Tsp Olive Oil to the pan and once hot, add half of the beaten eggs and spread it across the pan, making sure no holes are formed in the egg mix.
  • Once eggs are cooked from the bottom, lower the heat and spread half of the cooked mushrooms and spinach in the middle of the egg (imagine the omelette divided in 3 segments like in the diagram).
  • Spread half of the Cheddar over mushrooms and spinach.
  • Fold right side over the middle section and do the same with the left side creating layers.
  • Sprinkle some black pepper and flip the omelette to the other side.
  • Cover and let it cook in steam for a few minutes until omelette gets cooked from inside and cheese melts.
  • Garnish with Black Pepper, Chopped Parsley, optional Chopped Green Chilli for extra spicy and serve hot.
  • Repeat with rest half of the ingredients.

Notes

Nutrition Values

Amount Per Serving
calories 164
Total Fat 6 g                                    9 % of Daily Value *
Saturated Fat 1 g                            6 % of Daily Value *
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 93 mg                         31 % of Daily Value *
Sodium 507 mg 21 %
Potassium 1241 mg                        35 % of Daily Value *
Total Carbohydrate 16 g                5 % of Daily Value *
Dietary Fibre 8 g                             34 % of Daily Value *
Sugars 1 g          
Protein 8 g                                        17 % of Daily Value *
Vitamin A                                          346 % of Daily Value *
Vitamin C                                          198 % of Daily Value *
Calcium                                              29 % of Daily Value *
Iron                                                     65 % of Daily Value *
* The Percent Daily Values are based on a 2,000-calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the values provided by different supplier may vary.
Keyword Breakfast, Eggs

Vegetarian

BHINDI (OKRA)

One of the simplest and delicious home recipes.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Indian, Pakistani, Punjabi
Servings 3 people
Calories 592 kcal

Ingredients
  

  • 30 ml Olive Oil Extra Virgin
  • 200 gm Onion Thinly Sliced
  • 4 Whole red Chilies
  • 1 tbsp Cumin Seeds
  • 1 Green Chili Chopped
  • 500 gm Okra Fresh or Frozen
  • 300 gm Tomatoes Finely Diced or Pureed
  • 0.5 tbsp Red Chili Powder
  • 0.5 tbsp Turmeric Powder
  • 0.5 tsp Pink Himalayan Salt or to taste
  • 30 gm Fresh coriander Chopped

Instructions
 

PREP (for fresh okra only)

  • Wash and wipe every single okra and let it dry out for a few hours. This will prevent them to become soggy during cooking and won’t release sticky glue.
  • Cut in roughly 20-30mm coin shape.

PROCEDURE

  • Heat up Olive Oil in a cooking pot or wok, add Onions and cook until soft and light brown.
  • Push the fried onions to a side of the pot and add Whole Red Chilies and Cumin seeds. Cook for a minute.
  • Add chopped Green Chili and mix.
  • Add cut Fresh Okra, or Frozen Cut-Okra (will not be washed). Cook for 5 minutes or until white gluey substance dries out.
  • Add diced or pureed Tomato and mix well.
  • Add Red chili powder, Turmeric Powder, Pink Salt, mix cover and cook on low heat for 10 minutes.
  • Cook for another 2 minutes or until all water evaporates.
  • Garnish with Fresh coriander, cover and take off heat.

Notes

Nutrition Values

Amount Per Serving
calories 592
Total Fat 20 g                                  31 % of Daily Value *
Saturated Fat 5 g                            23 % of Daily Value *
Monounsaturated Fat 9 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg                             0 % of Daily Value *
Sodium 495 mg 21 %
Potassium 3760 mg                        107 % of Daily Value *
Total Carbohydrate 96 g                32 % of Daily Value *
Dietary Fibre 34 g                           135 % of Daily Value *
Sugars 12 g        
Protein 16 g                                     31 % of Daily Value *
Vitamin A                                          170 % of Daily Value *
Vitamin C                                          158 % of Daily Value *
Calcium                                              62 % of Daily Value *
Iron                                                     248 % of Daily Value *
* The Percent Daily Values are based on a 2,000-calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the values provided by different supplier may vary.
Keyword Vegitarian