Free Online Recipes

Ingredients:

1 cauliflower: cut into small flowerets
1 cup : Bengal gram flour
1/2 cup : all purpose flour (maida)
1 tsp. : ginger garlic paste
1/2 tsp. : chili powder
A pinch of china salt
Salt : to taste
A pinch of red coloring (optional)
Oil for frying
2 green chilies : chopped
1 onion : chopped
Mustard and cumin seeds
curry leaves for seasoning

Directions:

Soak the cauliflower pieces in salt water for 10 minutes and cook in boiling water for 5 minutes. Remove and allow them to cool. Mix Bengal gram flour, maida flour, salt, ginger garlic paste, chili powder, china salt and make a fine batter by using water. Also add red coloring if required. Immerse the cauliflower pieces in the batter and deep fry in hot oil until they are golden brown. Heat 2 tbsp. of oil in another pan. Season with mustard seeds, cumin seeds, curry leaves. Also add chopped green chilies, onions and fry for a minute. Now add the fried cauliflower pieces to the seasoning mixture and mix well. Serve hot.

Ingredients:

Rice 2 cups
Cashewnuts, roasted and powdered 3 tbsps.
Salt to taste
Dry grated coconut 2 tbsps.
pinch of turmeric powder
pinch of asafoetida
Mustard seeds 1/4 tsp.
2 red chillies
Oil 2 tbsps.
few corriander leaves

Directions:

Heat oil. Add mustard seeds, red chillies and asafoetida. Next add the cooked rice and the remaining ingredients. Mix well. Sprinkle chopped corriander leaves. Serve with curd.

Ingredients:

200g baby eggplants.
2 onions, chopped.
3 green chilies, chopped.
Few pepper corns.
5g tamarind, soaked in hot water.
1 tsp. mustard seeds.
1 tsp. cumin seeds.
2 tsp. cumin-fenugreek powder.
1 tsp. turmeric.
3 tbsp. oil.
Salt to taste.

Directions:

Cut the eggplants into four, lengthwise, to three-fourths of their total length and soak in salted water. Heat oil in a pan, season with mustard and cumin seeds. Add chopped green chilies, onions and pepper corns. Fry for few minutes. Then add eggplants and fry for another 2 minutes. Now add tamarind water, salt, cumin-fenugreek powder and cook until the gravy thickens. Serve hot with vegetable pulao.

Ingredients:

Maida : 500 gms
Salt & Red chilly powder : to taste
Oil : 200 gms
Dhaniya powder : ½ tsp.
Chana dal : 250 gms
Garam masala : ½ tsp.

Directions:

Add salt and 2 tbsp oil to maida. Add water and make a soft dough. Soak chana dal for 6 hours. Boil it in a pressure cooker with a glassful of water. Wait for 1 whistle. Turn off the gas. Drain away the water and grind the dal. Heat 2 tbsp oil in a kadahi. Add dal paste and roast it for 3-4 minutes. Add all the masala powder. When it cools down stuff this paste into maida balls. The paranthas should be as thin as a papad. Make soft paranthas an hour before serving. Serve with Aloo Dum Masala, Raita and Chutney.

Ingredients:

1/2 kg potatoes,boiled, peeled and cut into small pieces
2 onions
chopped 4 green chilies
chopped 2 tomatoes
chopped 3 tbsp. oil Mustard and cumin seeds for seasoning
1 tsp. coriander powder
1 sprig curry leaves
Salt to taste
Coriander leaves for garnishing

Directions:

Heat oil in a pan, season with mustard and cumin seeds, curry leaves and fry for few minutes. Add green chilies, onions and fry for another 5 minutes. Now add tomatoes and cook until they become soft. Then add potato pieces and stir well. Add 1/2cup water and salt to taste and cook until the water evaporates. Finally, add coriander powder and remove from heat. Sprinkle coriander leaves and serve with any tiffin or rice.

Ingredients:

Boiled Potatoes (Big) : 4-5
Onion (finely chopped) : 2
Green Chilies (chopped): 2
Coriander Leaves (chopped): A few
Mustard Oil: 1 tsp
Salt : 1/2 tsp
Red Chilly Powder: 1/2 tsp
Jeera (roasted and powdered): 1/2 tsp

Directions:

Peel the potatoes and mash them coarsely. Add all the other ingredients and mix well.

Ingredients:

1/2 cup toor dal
1/2 cup moong dal
1 onion, chopped
1 tomato, chopped
2 green chillies, chopped
1/2 ” piece of ginger
2-3 cloves garlic, chopped
1/2 cup carrots, chopped
salt to taste
1/4 tsp. turmeric powder
1 cup spinach, chopped
1/4 cup greenpeas
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
A pinch of asafoetida

Directions:

Boil both the dals with turmeric in a pressure cooker. Separately boil the greenpeas and carrots for a few minutes till they are cooked. In a non-stick pan, saute the mustard seeds, cumin seeds and asafoetida.
Add in the onions, garlic, ginger and green chillies. Fry well. Add tomatoes. Fry for a minute or two. Next, add in the dals, spinach, greenpeas and carrots. Add some water if the mixture is too thick.
Then add salt to taste. Cook for 4-5 minutes or till the spinach is soft and cooked. This dish can also be made without spinach, in which case, garnishing can be done with chopped corriander leaves.