In Episode 57, we bring you some delicious Thermomix Indian recipes that we think you’re going to love. We also talk about an awesome community on Facebook, the Skinnymixers.
Have you seen the Skinnymixers group on Facebook? An incredible community of supportive Thermomix users, looking for healthy ways to use their Thermomix. It was started by Nikalene Riddle and is supported by a great team of admins to help keep the page ticking along. The Skinnymixers website recently came to fruition, which is where two of the delicious Thermomix Indian recipes for this podcast came from.
Here are the recipes we chose this week:
Recipe 1 – Beef Madras (from Skinnymixers)
We were both so impressed at how authentic this recipe tasted – just like Indian takeout! It was truly delicious. It’s not as budget friendly because there are no extras that boost the volume (extra veggies, for example) and you reduce the mixture (note: in Step 7 of the recipe we cooked on Varoma for an additional 10 minutes to reduce to the right consistency for us – 30 minutes in total). BUT, still cheaper than ordering Indian takeaway… and truly, so delicious!
Recipe 2 – Aloo Gobi (from Thermomixer)
We decided to try this vegetarian Indian side dish as an alternative to Mock Rice (AKA Cauliflower Rice), which is one of our favourites! It was quite good, and really went a long way in terms of volume. It utilises potato, cauliflower, tomato and spices. We used a small pie dish on the top tray of the Varoma, which fit perfectly.
If we make this recipe again in the future, we’ll replace the cumin seeds for ground cumin, which is simply just a personal preference. We actually froze this for lunches with the Chicken Tikka Masala and Joe wouldn’t have known it was frozen!
Recipe 3 – Chicken Tikka Masala (from Skinnymixers)
This is potentially a front runner for Joe’s ‘Recipe of the Year’. He absolutely loved it! (It’s not that Bec didn’t like it… she just doesn’t eat chicken, so didn’t try this one). The method is excellent, the flavours are sublime. It makes a whole lot, so it goes a long way. Highly highly recommended! Note: we used coconut cream to make this dairy-free.
Recipe 4 – Malaysian Meat Curry Powder (from The 4 Blades)
The Chicken Tikka Masala recipe (above) requires a ‘Malaysian Meat Curry Powder’. After doing some research on what goes into Malaysian Meat Curry Powder (and some algebraic equations!), it was easier for us to make our own (as we have a TONNE of individual spices) rather than sourcing a pre-made one. We thought some of you may be interested, and therefore have shared our combination with you. As mentioned above, Joe absolutely loved the Chicken Tikka Masala, so hopefully we were on the money!
Here is a cool tip from this podcast…
– As an example of the great Skinnymixers community, here is a suggestion from Robyn Brown… if you are making curries and your TM lid goes green, just pop it out in the sun for it to return it to black again!
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