Free Online Recipes

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.

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

METHOD
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.

TO ROAST IN THE 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.

TO BROIL 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.

TO GRILL OUTDOORS:
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.

Ingredients:

• 1 can (450 grams) cream-style corn
• 2 level tablespoones cornflour
• 1 teacup finely chopped mixed vegetables (cauliflower, carrots, cabbage, onions, french beans)
• 1/2 teaspoon Ajinomoto powder
• 3 tablespoons butter
• 2 tablespoons cheese
• 25 mm. (1″) piece ginger
• 4 cloves garlic
• 4 green chillies
• Chillies in vinegar and chilli sauce grated cheese

Directions:

• Mix the cornflour with 6 teacups of water.
• Add the paste, corn and Ajinomoto powder and cook in a pressure cooker until done.
• Add the vegetables, butter and cheese and boil for a few minutes.
• Serve hot with chillies in vinegar and chilli sauce or with grated cheese.

Ingredients:

• 1 bunch coriander leaves
• 2-3 tbsp coconut
• 2 green chillies
• 2-3 dry red chillies, roasted
• A small piece ginger
• 2-3 garlic flakes
• 1 small onion
• Juice of 1/2 a lemon
• Salt to taste

Directions:

• Blend all the above to a smooth paste adding a little water.
• Can be refrigerated for about 1-2 days.

Ingredients:

• For Masala:
  • Ginger – 1″ piece
  • Garlic gloves – 6 to 8
  • Green chillies – 14 to 15
• Coconut Milk (15 oz. Can) – 1
• Basmati Rice – 2 cups
• Carrots medium sized – 2
• Beans – 10 to 15
• Grean Peas – 1/4 cup
• Cinnamon sticks – 1 or 2
• Cloves – 2
• Coriander leaves – 7 to 8 stems
• Salt to taste
• Veg. Oil or butter – 10 tea spoons

Directions:

• Cut the ingredients for masala into small pieces and grind finely.
• Clean and Soak the rice in hot water for 10 to 15 mints.
• First put the cooking oil.
• When oil heats add the cinnamon sticks and cloves.
• Add the Vegetables (except peas) and fry for some time.
• Then add the masala paste, salt and fry for some more time.
• Also add green peas and Coriander leaves and fry.
• Now pour the Coconut milk and add water for the rest. (Rice and Water should be in 1 : 11/2 proportion).
• Let this mixture boil nicely.
• Finally add the rice and cover it.
• Make the flame low and keep for 20 mints.
• Open it and mix the cooked pulav gently.
• Garnish with few fresh coriander leaves.

Ingredients:

• 1 can condensed milk
• 2 cups of dessicated coconut
• 1 tablespoon sugar

Directions:

• Mix the condensed milk and the coconut in a bowl.
• Add the sugar and stir on a low flame for about 4 minutes.
• Set aside till the mixture has slightly cooled down.
• Shape into laddoos (small round balls).
• Roll each laddoo in a little dessicated coconut.
• Store in airtight jars.