Free Online Recipes

Ingredients:

4 boiled eggs
1 tbsp black pepper
salt to taste

For Tomato Sauce:

1 tomato juice
chilly powder to taste
salt to taste
tomato ketchup 1tbsp
Fresh Coriander Leaves

Directions:

Shell the eggs and then remove the yolk by just cutting the top of the eggs white. To the yolk add black pepper salt to taste and then refill the yolk back inside the white covering seal the top of it by a toothpick.

Now prepare the sauce by adding the tomato juice, chilly powder, salt and tomato ketchup and the Fresh Coriander Leaves. Heat it in a vessel.

Then in the dish keep the eggs and add the sauce from above Garnish it with Coriander leaves. Serve hot.

Ingredients:

21 lb Lamb shoulder chops
1/2 Inch cube ginger root
1/2 ts Ground nutget
-peeled and chopped
1/2 ts Ground black pepper
2/3 c Thick set plain yogurt
1/2 ts Ground cinnamon
1/2 ts Salt or to taste
1/2 ts Cayenne or chili powder
1 tb Cooking oil
1/2 ts Turmeric
1 ts Ground cumin
2 Garlic cloves, peeled
1 tb Sesame seeds
2 tb Onions, chopped coarse

Directions:

Trim off excess fat from chops and flatten each chop with a meat malle a rolling pin. Wipe clean with a dramp cloth. Put all ingredients except chops, oil, cumin and seeds, into a blender food processor and puree. Put chops into a larege bowl and pour the blended ingredients over them. Using your fingers, rub the marinade w into each chop. Cover the container with plastic wrap and leave to marinate at least 8 hours or overnight. Preheat oven to 425 F. Line a roasting pan with aluminum foil, this w help reflect heat and keep your roasting pan clean. Arrange the chops the roasting pan in a single layer ( reserve the remaining marinade) a cook in the center of the oven for 10 minutes - turning the chops over once. Reduce heat to 400 F. Mix the remaining marinade with the oil and cumin. Brush the chops wi this and sprinkle half the seeds on top. Return the pan to the upper of the oven for 10 minutes. turn the chops over and brush this side w the remaining marinade mixture and sprinkle the rest of the seeds as before. Cook for 10 to 15 minutes.

Ingredients:

3 very young broiling chickens (about 2 to 2-1/4 pounds each)
2-1/2 teaspoons unseasoned natural meat tenderizer
1/3 cup lemon juice
For Marinade:

2 large cloves garlic
1 tablespoon chopped fresh ginger root
1 teaspoon ground roasted cumin seeds
1/2 teaspoon ground cardamom
1/2 teaspoon red pepper
1 teaspoon tandoori coloring, or 1 tablespoon paprika
1/3 cup plain yogurt
Usli ghee or light vegetable oil for basting

Directions:

Cut the wings off the chickens. Remove the neckbone carefully. Place the chickens on a cutting board and quarter them neatly. Then pull away the skin, using kitchen towels for a better grip if necessary. (Reserve the wings, neck, and skin for the stockpot.) Prick the chicken all over with fork or a thin skewer. Make diagonal slashes, + inch deep, 1 inch apart on the meat. Put the meat in a large bowl. Add meat tenderizer and lemon juice to the chicken, and rub them into the slashes and all over for 2 minutes. Cover and marinate for + hour. Put all the ingredients of the marinade into the container of an electric blender or food processor, and blend until reduced to a smooth sauce. (Alternatively, garlic and ginger may be crushed to a paste and blended with the remaining ingredients.) Pour this marinade over the chicken pieces and mix, turning and tossing, to coat all the pieces well. (A note of caution: Since certain brands of Tandoori coloring tend to stain the fingers, it is advisable either to use a fork to turn the chicken pieces in the marinade or use a pastry brush to spread it over the chicken.) Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times. Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which, with prolonged marinating, alters the texture of the chicken meat to very soft and doughy. Take the chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature. The chicken is now ready to be either roasted in the oven or broiled over an electric or charcoal grill.

Roasting In An Oven:

Start heating the oven to 500-550 degrees. Take the chickens out of the marinade. Brush them with the ghee or vegetable oil, and place them on an extra-large shallow roasting pan, preferably on a wire rack. Set the pan in the middle level of the oven, and roast for 25 to 30 minutes, or until the meat is cooked through. There is no need to baste while the chicken pieces are roasting, because the enclosed environment keeps the chickens from drying excessively.

Barbeque

Fire the coal well in advance (about 1-1/2 hours before you are ready to begin cooking), so that a white ash forms over the surface of the coal. This is when the coal is at its hottest. Place the grill at least 5 inches away from the heat, and rub generously with oil. Place the chicken pieces, slashed side up, over the grill and brush them with ghee or vegetable oil. Let chicken cook without turning for 10 minutes. Turn, baste the other side, and cook for 10 minutes. Continue to cook, turning and basting the chicken every 10 minutes, until it is done. The cooking time for broiling and grilling usually varies widely. Much depends upon the intensity of the heat and its distance from the chicken. The point to remember is that the chicken pieces have been marinating in a very strong tenderizing solution for two days and therefore will cook much faster than standard broiled or barbecued chicken.
Serve the chicken immediately, lightly brushed with ghee or oil.

Broiling Indoors:

Preheat the broiler. Brush the grill with a little oil to prevent the meat’s sticking. Place the chicken pieces, slashed side up, on the grill, and brush the slashed side with ghee or vegetable oil. Cook 2 to 3 inches away from the heat for 20 minutes. Turn and cook the other side for another 10 minutes, or until the chicken pieces are cooked through. Brush often with ghee or vegetable oil during cooking.

Ingredients:

1 md Onion — chopped
2 tablespoons Ghee
1 each Red chili — whole
1 pinch Cayenne pepper
1 teaspoon Turmeric
1 tablespoon Coriander
4 cups Stock
1 each Salt to taste
1 md Caroot — chopped
1 lg Potato — cubed
1 each Green bell pepper — chopped
1 each Tomato — chopped
1/2 cup Grated coconut
1 cup Coconut milk
2 tablespoons Lemon juice
2 teaspoons Cilantro/parsley

Directions:

Soak, rinse & cook chick peas. Cook for 45-60 minutes till soft, depending on age of the peas. In a soup pot, saute the onions in the ghee for 5 minutes. Add chili, cayenne, turmeric & coriander. Saute for 2 to 3 minutes, stirring. Add the stock & the vegetables. Simmer for 10 to 15 minutes. Add the coconut, coconut milk, chick peas & cook for a further 5 minutes. Remove from heat & let cool for a few minutes. Blend well. Return to pot & add lemon juice & cilantro. The longer this soup sits, the better its flavour. Re-heat gently & serve.

Ingredients:

Wheat flour : 200 gm
Ghee : 400 gm
Khoya / Mawa : 100 gm
Sugar (grounded) : 200 gm
Soaked almond (finely chopped) : 50 gm
Cardamom (small) : 4
Dalchini: 1″

Directions:

Melt 150 gms. of ghee and mix it in wheat flour. Make a stiff dough using very little water. Heat the rest of the ghee in a kadahi. Make about 15-20 balls with the dough. Fry it on low flame till it becomes golden brown. Churn it in grinder after it cools down. Mix khoya. Heat 1 tbsp. ghee in kadahi. Add cardamom seeds and dalchini. Add the above mixture of wheat flour and khoya. Fry it for one minute. When it cools down, add sugar and chopped almonds. Mix well. Serve in a plate. You can enjoy the taste of churma for 8-10 days if you keep it in an airtight box.

Ingredients:

Wheat flour : 500 gm
Ghee : 300 gm
Salt : 1 tsp.

For Stuffing:

Potato (boiled) : 250 gm
Roasted jeera : ½ tsp.
Green chilly and ginger( paste) : 1 tsp.
Kala namak : ½ tsp.
Dalchini : 1″
Salt : ½ tsp.
Javitri : 1″
Garam masala : ½ tsp.
Cardamom (big) : 1
Dhaniya : ½ tsp.
Tejpatta : 1″
Red chilly powder : ½ tsp.
Jeera : ½ tsp.
Coriander (finely chopped) : For flavour
Oil : 2 tbsp.
Kaju and Kishmish : 10-15 each

Directions:

For Stuffing:

Peal the potatoes and mash them. Heat oil in a kadahi. Add dalchini, javitri, cardamom (big), kaju and kishmish, tejpatta, jeera, green chilly and ginger paste. Now add the potatoes. Add roasted jeera, kala namak, salt, garam masala, dhaniya, red chilly powder and chopped coriander. Fry for 4-5 minutes. Keep aside till it cools down.

For Dough:

Melt 200 gms of the ghee. Add ghee and salt to the wheat flour. Make a stiff dough by using water. Now make 15-16 balls of equal size. Stuff the stuffing in the balls. Grill it in gas tandoor. Heat the rest of the ghee, dip the baatis and serve

Ingredients

Mungdal : 100 gm
Salt : 1 1/2 tsp.
Curd : 200 gm
Red chilly powder : 1 tsp.
Red chilly (sabut and dry) : 2
Dhaniya : 1 tsp.
Kari patta : 3-4
Haldi : 1 pinch
Soda : a pinch
Oil for frying pakories : 2 cup
Mustard seeds (motti) : 1/2 tsp.
Oil (for tadka) : 2 tbsp.

Directions:

Soak the dal for 5-6 hours. Strain it and grind in a grinder. Strain the curd through a strainer. Add 1tsp salt, 1/2 tsp. red chilly powder, 1/2 tsp. dhaniya, 2 tsp. mungdal paste and haldi. Mix well and keep aside. Now take the dal and add 1/2 tsp salt, 1/2 tsp. red chilly powder, 1/2 tsp. dhaniya and soda. Mix well. Heat oil in a kadahi and fry pakories of small size to a golden brown color. Now heat oil in a kadahi and put the tadka of mustard seeds, hing and kari patta. Add the mixture of curd. Cook it for 10-15 minutes. Add the pakories and cook for3-4 minutes. Finally put the tadka of red chilly powder.

Ingredients:

Wheat flour : 150 gm
Red chilly powder : 1 tsp.
Besan : 250 gm
Dhaniya : 1 tsp.
Ghee : 3 tbsp.
Jeera and Kaala Jeera : tsp. each
Salt : 1 tsp.
Ajwain : 1/2 tsp.

Directions:

Mix the wheat flour and besan together. Add oil, salt, red chilly powder, dhaniya, jeera, kala jeera and ajwain. Mix well. Make a stiff dough. Roll into small and thick rotis and roast. Brush slightly with melted ghee.

Ingredients:

Bread slices-12 Slices
Amul butter-3 tablespoon
1 tomato chopped finely
1 onion chopped finely
1 boiled potato chopped finely
1-2 green chillies chopped
boiled corn-1 cup
salt and pepper to taste
tomato sauce-2tablespoon
chilli sauce-2tablespoon
white sauce-1 cup.
1 cup grated cheese

For the sauce:

1 cup milk
1 tablespoon amul butter
1 tablespoon maida

Directions:

Prepare white sauce by heating 1 tablespoon butter in a pan. Add maida, fry lightly, and then slowly add the milk. Stir so that it becomes like sauce. Add chopped onions, tomato, potato, chillies, boiled corn, half of the grated cheese, salt and pepper to taste.

Lightly toast the bread slices. Apply butter on one side only. Spread white sauce-vegetable mixture on the buttered side. Put the remaining grated cheese on top. Sprinkle tomato and chilli sauce. Bake at 350 degree F or 160 degree C for 10 minutes or till cheese melts. Serve hot.

Ingredients:

Squeezed mangoes or mango pulp (available in International/Indian stores) — 1/4 of total quantity desired
Milk (preferably not Skimmed) — 1/2 of total quantity desired
Vanilla ice cream or frozen yogurt — 1/4 of total quantity desired
Cardamom — about 1 piece per cup

Directions:

Peel the Cardamom and powder the grains; throw away the peels. Alternatively you can use half a spoon of readily available powdered Cardamom. Add ice cream/frozen yogurt, milk, and mango pulp to the blender and blend them for about 2 minutes. Add Cardamom to the milk shake and blend it again for a few seconds. Refrigerate the milk shake and serve with or without ice.