Free Online Recipes

Ingredients:

• 2 cups wheat flour
• Water for kneading the dough
• Salt to taste
• 2 tbsp. ghee
• 2 cups beetroot, grated fine
• 4 medium sized onions
• 4 green chillies
• 2.5 cm. ginger
• 4 flakes garlic
• 1 tsp. garam masala powder
• Salt to taste
• 3 tbsp. ghee

Directions:

• Add two tbsp. ghee to wheat flour.
• Mix well, add enough water to knead to a soft dough.
• Grind all the ingredients, except garam masala powder, to a paste.
• Heat ghee in a vessel and fry the beetroot paste on a low flame.
• Cook covered, till the mixture is almost dry.
• Remove from heat.
• Divide the paratha dough into small balls.
• Roll out each ball into a small puri, put a little beetroot filling in the centre and seal the edges.
• Roll out into parathas.
• Heat tawa, add some ghee and fry the parathas till light brown.

Ingredients:

• 1 kg beetroot
• 1 1/2 litre milk
• 400-500 gm sugar
• Elaichi powder (cardomon)
• Saffron few flakes
• 1 tbsp ghee

Directions:

• Peel and grate beetroot.
• Put milk and dudhi in a heavy saucepan.
• Boil till thick, stirring occassionally.
• Once it starts thickening, stir continuously.
• Add sugar and cook further till thickens.
• Add ghee, elaichi, saffron and colour.
• Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
• Serve hot, decorated with a chopped almond or pista.

Ingredients:

• 2 ltrs. milk
• 200 gms. sugar
• 25 gms. charoli seeds
• 1/2 tsp. green cardamom powder.

Directions:

• Heat milk in a thick bottomed pan.
• Bring it to a boil.
• Simmer and reduce it to get a thick consistency.
• Stir continuously to avoid milk sticking to the bottom of the pan.
• Add charoli seeds and sugar.
• Cook on a slow fire for 10 minutes.
• Add green cardamom powder.
• Pour into a serving dish and serve cold

Ingredients:

• 3 tablespoons vegetable oil or ghee (clarified butter)
• 1 medium onion – finely chopped
• 4 cloves garlic – peeled and sliced
• 1.5 inch piece root ginger – peeled and thinly sliced (it should look about the same volume as the garlic)
• 2 mild fleshy green chillies (optional) – de-seeded and veined then chopped
• Half teaspoon turmeric powder
• Half teaspoon ground cumin seed
• Half teaspoon ground coriander seed
• 5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = puree) or 1 tablespoon concentrated tomato puree (US = paste) mixed with 4 tablespoons water

Directions:

• Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
• Add the ginger, garlic and green chilli (if using).
• Stir for 30 seconds then put the heat down to very low.
• Cook for 15 minutes stirring from time to time making sure nothing browns or burns.
• Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes.
• Don’t burn the spices or the sauce will taste horrid – sprinkle on a few drops of water if you’re worried.
• Take off the heat and cool a little.
• Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth.
• Add the passata and stir.
• Put the pureed mixture back into the pan and cook for 20 – 30 minutes (the longer the better) over very low heat stirring occasionally.
• You can add a little hot water if it starts to catch on the pan but the idea is to gently “fry” the sauce which will darken in colour to an orangy brown.
• The final texture should be something like good tomato ketchup.
• Warning: It will gloop occasionally and splatter over your cooker.

Ingredients:

• 6 slices soft bread fresh
• 1 tbsp. butter softened
• 2 flakes garlic crushed
• 1/2 tsp. crushed red chilli
• Salt to taste
• 1 tbsp. grated cheese

Directions:

• Roll the bread flat with the help of a rolling pin.
• Mix the salt, chilli, garlic in the butter.
• Apply on all slices generously.
• Roll one slice tightly from end to end.
• Brush all over with a bit of butter.
• Coat the roll with grated cheese by rolling in it.
• Repeat for all slices.
• Cover rolls with a moist cloth.
• Place in the refrigerator for 30 minutes.
• Bake in a hot oven for 10-15 minutes or till golden brown and crisp.
• Serve hot with ketchup.
• Note: If you have trouble keep the rolls in place when raw, secure them with toothpicks before placing in the fridge. Remove toothpicks before baking.

Ingredients:

• 1 Large Baigan (Eggplant)
• 2 tbsp Besan (Gram flour)
• 3 tbsp red chilli powder
• Pinch of turmeric powder
• Salt to taste
• 1/4 cup Peanut oil

Directions:

• Cut the baigan into thin round slices.
• Mix chilli powder, turmeric powder and salt thoroughly.
• Heat the frying pan with the peanut oil.
• Take one slice of baigan at a time apply the mixture to both the sides and fry it.
• Serve it hot with chapatis.

Ingredients:

• 2 cups bisquick
• Sour cream
• 2 cups sugar
• 1 cup water

Directions:

• Make one thread consistency syrup with sugar and water.
• Make a dough with bisquick and sour cream.
• Roll it into balls and flatten slightly.
• Score a circle on the patty with a knife or small cap.
• Deep fry in crisco or oil on low fire till a med brown.
• Dip in syrup by pushing it deep down, remove and set aside.
• Can place a walnut or pecan in the center immediately after dipping.

Ingredients:

• 300 g. brinjals
• 1 cup curd
• 2 large onions, chopped
• 2 tomatoes, chopped
• 2 tsp. chilli powder
• 2 tsp. ginger-garlic paste
• 1 tsp. coriander powder
• 1 tsp. garam masala powder
• 1 tsp.coriander leaves, chopped
• 1/4 tsp. turmeric powder
• 1/4 tsp. cummin powder
• Salt to taste
• 1/4 cup ghee
• For the garnish:
  • 1 onion – sliced
  • 1 tbsp. cashewnuts
  • 1 tbsp. raisins

Directions:

• Cut brinjals into 2.5 cm. thick slices.
• Smear with salt and keep aside for 10 minutes.
• Wash and squeeze dry.
• Heat ghee, fry cashewnuts, raisins and sliced onion till golden brown.
• Remove from ghee and keep aside.
• Fry the brinjals in the same ghee till tender. Remove.
• In the remaining ghee fry the chopped onions till transparent.
• Add all the dry spices, ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top.
• Add curd, coriander leaves and salt.
• Stir well.
• Cook till the gravy thickens.
• Add fried brinjals to the gravy and simmer for two minutes.
• Sprinkle the garnish on top.
• Serve hot with rice or parathas.

Ingredients:

• Almonds (Badam) 1 cup
• Milk 4-6 cups
• Sugar same amount as almond paste (about 1 cup)
• Saffron 1/2 t.spoon
• Kesari powder (color) a small pinch (optional)

Directions:

• Soak saffron in little cold milk, and keep it aside.
• Soak almonds in hot water for 1 hour.
• Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.
• Measure the amount of almond paste, and keep the same amount of sugar aside.
• Cook the almond paste for 5-10 while stirring it constantly, till the flavour comes out.
• Now add sugar and keep stirring.
• Add the remaining milk, and boil for 10-15 minutes.
• Add the soaked saffron and serve it cold.

INGREDIENTS:

• 1 1/2 cup almonds soaked overnight
• 3 cups hot milk
• 250 gm ghee
• 1/2 to 1/3 cup sugar

Direction:

• Peel the almonds, wash and grind to fine paste.
• Heat ghee in a heavy pan.
• Add paste and cook on first high then slow flame, stirring continuosly.
• After a while it should turn a light brown and aromatic.
• Carefully pour hot milk and stir.
• Use a long-handled spatula as the mixture tends to splatter.
• When thickens, add the sugar and cook, stirring continously and gently till ghee begins to separate.
• Decorate with chopped nuts and serve hot.