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    December's Curry Club Curry of the Month is Oddbod's Slimline Dhansak (open to all members & guests):

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December 2018 - Oddbod's Slimline Dhansak

Group testing of selected forum recipes by forum members
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OddBod
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December 2018 - Oddbod's Slimline Dhansak

Post by OddBod » Fri Jan 12, 2018 10:30 am

This month's Curry Club "Curry of the Month" recipe is Oddbod's Slimline Dhansak kindly selected by DamienD.

Remember, the first member to try this recipe (anew) and report back, with photos, gets to select next month's recipe......CA



With New Year just gone and with what must surely be the most common time to start a diet (probably to start again if you're like me), I thought I'd do a bit of experimenting in the kitchen to try and come up with a 'diet' version of some of the more well known curries. To be honest I haven't got far having only trialled a Dhansak so far. I tried two versions, one cutting out some oil only and one cutting out some oil and sugar. Whilst I can't say either was as good as the full fat version, they were certainly 90 - 95% there (in mine and the other three dieters opinions) - that's good enough for me to get my curry fix and lose weight. In the end I stuck with the lower fat and no sugar version as it obviously provided the most benefit for my curry habit on a diet. Moving forward, as well as trying other recipes, I'm going to go more extreme and cut out even more oil from both the dish and the ingredients - one thing I won't be doing is reducing the amount of oil in the base gravy as IMO this is a 'no no'. If anyone's on Weight Watchers this recipe is 26 points if using Chicken Tikka and 20 Smart Points if using fish or plain chicken. For now, if you're trying to lose weight and need a curry fix why not try this recipe?

Posted in medium dishes as that's where the other Dhansaks are, but IMO this is a hot dish.

Remember, when cooking this you can always add more of the sweet and sour ingredients at the end after tasting. What you can't do is take them away!

Odd's Slimline Dhansak
Serves 1 as a large portion or 2 as a small portion

Ingredients
•1 TBSP Seasoned or vegetable oil
•1 TSP Garlic Paste
•½ TSP Salt (or to taste)
•1 TBSP Mixed Powder
•1 TSP Methi Leaves (dried)
•2 TSP Kashmiri Chilli Powder
•1½ TBSP (or to taste) Splenda (granulated)
•2 TBSP diluted Tomato Paste (2:1 ratio of water and tomato paste + very small pinch Tandoori Masala)
•2 TSP Lemon Juice
•1 TSP Worcester Sauce
•1 TSP Maggi Tamarind Sauce (or to taste)
•8 Pineapple Chunks (tinned)
•1½ TSP Pineapple Juice (from the tinned pineapple chunks)
•300—350ml Base Gravy
•6-8 pieces Pre-cooked Chicken Tikka (can use other meat / fish) -
•100g dried red lentils, pre-cooked with 600ml water and 1 TSP each of garlic paste, ginger paste, salt, granulated Splenda and mix powder
•3 TBSP Coriander (fresh)

Instructions
•Pre-heat the base gravy
•Heat oil in a pan on a medium heat.
•Add the garlic paste and slowly turn up the heat until the paste begin to sizzle. Fry for 30 seconds until the sizzle stops. Take care not to brown or it will taste bitter.
•Add about 50ml of Base gravy immediately followed by the Salt, Mixed Powder, Methi Leaves, Kashmiri Chilli and the Splenda. Mix well then cook for about 30 seconds stirring constantly.
•Add the Tomato Paste, Lemon Juice, Worcester Sauce, Maggi Tamarind Sauce and the Pineapple Juice. Mix well then turn up the heat to medium / hot and cook, stirring constantly, until the sauce starts to crater.
•Add 150ml of Base Gravy, the Pre-cooked Chicken Tikka and the Pre-cooked Dhal and mix well into the sauce. If using prawns (raw or cooked), wait until a later stage before adding them (see below).
•Add the Pineapple Chunks and 1 TBSP of the Coriander and mix well into the sauce.
•Reduce the sauce down until it’s quite thick stirring and scraping only occasionally as you want the sauce to stick to the bottom of the pan but not to burn.
•Add the remainder of the Base Gravy and reduce down until the sauce is at your desired consistency, again stirring and scraping only occasionally. If using raw prawns add them now, coating them well in the sauce - check they are cooked before proceeding to the next stage.
•Taste test and if desired add more Splenda to sweeten or Maggi Tamarind Sauce to sour. If anything is added ensure it is stirred in well before taste testing again.
•Add 1 TBSP of Coriander and mix well into the sauce. If using cooked prawns add them now and stir in well. Cook for 30 seconds, or if using cooked prawns until they are heated through.
•Serve and garnish with the remainder of the Coriander.

For your information I used the following pre-made ingredients:
Mix Powder: 5 TBSP Mild Madras powder, 3 TBSP Coriander powder, 3 TBSP Cumin powder, 3 TBSP Tumeric Powder, 1 TBSP Garam Masala (Spices of India own brand)
Base Gravy: Adey Paynes Fusion recipe

For your information the following changes were made from my normal Dhansak recipe (try it if you're not dieting!):
Used 1 TBSP oil instead of 3 TBSP oil
Used 1½ TBSP granulated Splenda instead of 2 TBSP Caster sugar
Omiited 1 TSP Mango Chutney (normally added at the very end)
Omitted 2 TBSP oil from the pre-cooked Dhal

If you do try either the diet or full fat version please let me know what you think.

Odd

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Cory Ander
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Re: Slimline Dhansak

Post by Cory Ander » Sun Jan 14, 2018 10:03 am

Thanks for sharing, Oddbod 8-)
Please make an effort to make at least 1 meaningful post each time you visit the forum

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CA (aka Admin) :)

Damocles
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Re: Slimline Dhansak

Post by Damocles » Mon Mar 12, 2018 9:44 am

This sounds good and I am going to try it. Mrs D likes a bit of sweetness in her curry and this should fit the bill.

I'll probably add back in the mango chutney and use the castor sugar whilst keeping the oil reduced.

Marktheshark
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Re: Slimline Dhansak

Post by Marktheshark » Mon Mar 12, 2018 5:11 pm

Sounds nice oddbod, thanks for posting, always good if you can cut down on the oil and sugar without compromising the end result, can't beat a tasty dhansak

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Cory Ander
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Re: December 2018 - Oddbod's Slimline Dhansak

Post by Cory Ander » Sat Dec 01, 2018 2:46 am

This month's Curry Club "Curry of the Month" recipe is Oddbod's Slimline Dhansak kindly selected by DamienD.

Remember, the first member to try this recipe (anew) and report back, with photos, gets to select next month's recipe......CA
Please make an effort to make at least 1 meaningful post each time you visit the forum

Regards

CA (aka Admin) :)

rdu
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Favourite Curries: Dhansak, Pistanda, Kashmir, Korma, Dopiaza

Re: December 2018 - Oddbod's Slimline Dhansak

Post by rdu » Mon Dec 03, 2018 11:33 am

Looks nice. I love Dhansak. You can always make it as hot or medium to your own taste. I am afraid if I put this in front of my wife she will find it too hot.
Will definitely try it with less chilli to please her.

holmdene
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Re: December 2018 - Oddbod's Slimline Dhansak

Post by holmdene » Mon Dec 03, 2018 3:23 pm

Nice looking recipe...My son likes Pathias so will be looking out for those too. I just joined

Jenk
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Re: December 2018 - Oddbod's Slimline Dhansak

Post by Jenk » Tue Dec 04, 2018 7:36 am

This will give this one a go over the holiday period as my hubby likes dhansak :)

I'm not a fan of pineapple though, is really added for natural sweetness or flavour?

Thanks

Emma

OddBod
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Re: December 2018 - Oddbod's Slimline Dhansak

Post by OddBod » Tue Dec 04, 2018 8:47 am

It’s ok to leave the chunks out. The juice does add a touch of sweetness so just try it without. You can always add a tiny bit more of sweetener. Just remember you can always add more but you can’t take away 😀

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Re: December 2018 - Oddbod's Slimline Dhansak

Post by Greybeard » Wed Dec 12, 2018 6:02 pm

Good recipe this, although Mrs GB and myself have little need of watching our respective waistlines as we both disappear when standing sideways. As a consequence, Splenda is not an item we have in our store cupboard, nor would we ever use. This was duly substituted with some toasted dark Muscovado sugar (highlighted).

The pre-cooked Dhal on its own was in grave danger of being consumed and never actually reaching the Dhansak as it was just the right consistency and very moreish. The final dish had a good helping of King Prawns added, as these would work well with the pineapple and we didn't have any chicken to hand.

Overall, this was quite a hot Dhansak, but this could have been down to the use of my own mix powder and base which leans towards the spicy side or possibly the different method used to fry off the spices. I couldn't resist the temptation to up the oil level a bit, "low calorie food" being an anathema in our household. Mrs GB gave it a 9, which is a compliment indeed for any prawn dish as she is not a huge fan. Needless to say, there wasn't much left on my plate either.
Attachments
IMG_7095.JPG
Splenda substitute
IMG_7098.JPG
The final dish
The definition of insanity is doing the same thing over and over and expecting a different result.

DamienD
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Re: December 2018 - Oddbod's Slimline Dhansak

Post by DamienD » Thu Dec 13, 2018 9:02 pm

I made this tonight, I don't think I have made a Dhansak in quite a while. This was highly rated by the 4 of us although the youngest wasn't keen on the inclusion of pineapple.

Thanks for the recipe Oddbod and here's a picture!
Attachments
Lamb Dhansak.jpeg
Lamb Dhansak.jpeg (71.33 KiB) Viewed 13 times

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