Low Fat/Healthy home style Asian Recipes. Do they really exist? Pakistan/Indian.

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Low Fat/Healthy home style Asian Recipes. Do they really exist? Pakistan/Indian.-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Low Fat/Healthy home style Asian Recipes. Do they really exist? Pakistan/Indian.),it will help you,my kids.

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I'm looking for cooks/authors who specialise in Asian Cuisine, basic home cooked food, which is low in fat and calories. I'm trying to reduce my fat intake without sacrificing the taste. My husband is from Pakistan and we cook and eat traditional halal food. Unfortunately, we both need to lose weight now but love our tasty food. Help! Many thanks!

Answers:
http://sify.com/downloads/pakistani_prn.pdf

http://sify.com/downloads/health_prn_s.pdf

Other Answers:
Try Biryani. It's healthy, here's the recipe!


INGREDIENTS:

* 4 tablespoons vegetable oil
* 4 small potatoes, peeled and halved
* 2 large onions, finely chopped
* 2 cloves garlic, minced
* 1 tablespoon minced fresh ginger root
* 1/2 teaspoon chili powder
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon ground turmeric
* 1 teaspoon ground cumin
* 1 teaspoon salt
* 2 medium tomatoes, peeled and chopped
* 2 tablespoons plain yogurt
* 2 tablespoons chopped fresh mint leaves
* 1/2 teaspoon ground cardamom
* 1 (2 inch) piece cinnamon stick
* 3 pounds boneless, skinless chicken pieces cut into chunks
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* 2 1/2 tablespoons vegetable oil
* 1 large onion, diced
* 1 pinch powdered saffron
* 5 pods cardamom
* 3 whole cloves
* 1 (1 inch) piece cinnamon stick
* 1/2 teaspoon ground ginger
* 1 pound basmati rice
* 4 cups chicken stock
* 1 1/2 teaspoons salt

DIRECTIONS:

1. In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
2. When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
3. Wash rice well and drain in colander for at least 30 minutes.
4. In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
5. In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish. well u can find out about more Arabic food (low fat) like the hummus, babaganoush, endemness, butter soup, etc.
remember the food from the same regions are almost the same.

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