Free Online Recipes

Ingredients:

• 150 g sugar
• 100 g of ghee
• 100 g of maida
• baking soda
• salt

Directions:

• Make sugar syrup by mixing the sugar with equal amount of water and cooking for about 5 minutes.
• To ghee add a pinch of salt, a pinch of baking soda and mix until bubbles appear.
• Add maida to this and mix by sprinkling water in steps so that it becomes soft.
• Make this into uniform balls and flatten it lightly on both sides.
• Deep fry this in oil and when it it cooked, put it immediately into the sugar syrup for about 5 minutes and then remove it on to a plate.
• Repeat the procedure with all the balls.
• You can decorate it on top with grated coconut.

Ingredients:

• 200 g of aval
• 4 tsp of oil
• 1/2 tsp mustard seeds
• 1 tsp urud dal
• 1/2 tsp whole black peppers
• 1/2 tsp cumin seeds
• 1/4 tsp salt

Directions:

• Soak aval in water for 1/2 hour.
• Heat oil in a pan.
• Add mustard seeds.
• When it pops, add urud dal, black peppers, cumin seeds and salt.
• Drain the water from the aval and add it to the pan and fry.
• You can mix curd with soaked aval if you like.

Ingredients:

• 2 cups of cubed and boiled vegetables like:
  • beans
  • carrots
  • potatoes
  • drumsticks
  • raw bananas
  • cauliflower
• Roast in a little oil one by one and blend to a smooth paste:
  • 2 tsp cumin seeds
  • 2 tablespoons of coconut, shredded
  • 4-5 green chillies
• 3/4 packet buttermilk
• A pinch of turmeric
• Salt to taste
• 3 tsp cooking oil for seasoning
• 1 tablespoon fresh coriander leaves, chopped finely

Directions:

• Add the salt, turmeric and the coconut paste to the buttermilk.
• Add the boiled vegetables.
• Heat on a low flame till the buttermilk mixture reaches a thick texture.
• Keep stirring continously.
• Now add the chopped coriander leaves.
• Season with mustard, curry leaves, hing, cumin and red chillies in hot oil.
• Heat hot with plain rice.

Ingredients:

• Rice 2 cups
• Aval 3/4 cups
• Urad dhall 1/2 cup
• Salt 1.5 t.spoons
• Cooking Oil for making dosas

Directions:

• Rinse and soak rice, aval and urad dhall in water for 1 hour.
• Wet grind the above with salt into a nice batter.
• Keep at room temperature for 12 hours.
• Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 t.spoon of oil around it.
• Close the dosa with a cover and let it cook for a few minutes.
• Do not turn the dosa.
• Serve it hot with chutney.

Ingredients:

• 2 tbsp. wheat flour
• 2 1/2 tbsp. ghee
• 3/4 to 1 cup sugar or molasses (jaggery)
• Elaichi powder
• Chopped pista and almonds

Directions:

• Add flour and roast on slow fire, stirring continuously.
• Side by side add to sugar 2 1/2 cups water and keep to boil.
• When the atta becomes a golden brown, add the boiling sweet water.
• Stir gently and continuously till excess water evaporates and the ghee separates.
• Decorate with chopped nuts

Ingredients:

• Oil — 3 tbsp
• Black Mustard Seeds — 1/4 tsp
• Curry Leaves — 8
• Red Chili Powder — 1/2 tsp
• Turmeric — 1/4 tsp
• Salt to Taste
• Set 1:
  • Raw Bananas (different than unripe bananas we eat) — 4
  • Tamarind Paste — 1.5 tbsp
• Set 2:
  • Cumin Seeds — 1 tsp
  • Garlic — 4 cloves
  • Ginger — 1/2 inch piece
  • Cloves — 2
  • Uncooked Rice — 1 tsp

Directions:

• Make Set 2 into a paste (adding a few drops of water) and keep aside.
• Raw bananas should be cut into four pieces each.
• Remove the skin and keep aside.
• In a deep skillet heat oil, add mustard seeds and when seeds start popping add curry leaves and the above paste (of Set 2).
• Fry on moderate heat for one minute.
• Add 1.5 cups water, tamarind paste, and the banana pieces.
• Also add red chili powder, tumeric and salt.
• Let cook on low heat for 15 minutes or until the gravy thickens.
• Note: Some tamarind paste can be very sour, so you may need to adjust according to your taste.
• You can add a spoon of sugar just before removing from heat.

Ingredients:

• 3 cups chopped spinach
• 2 large onoins chopped fine
• 2 large potatoes boiled and peeled
• 1 tomato grated
• 2 green chillies
• 1″ piece ginger
• 1 tsp. lemon juice
• 1/2 tsp. wheat or other flour
• 1 tsp. red chilli powder
• 1 tsp. cinnamon-clove powder
• 1/4 tsp. turmeric powder
• 1/2 tsp cumin seeds
• 2 pinches asafoetida
• 1/2 tsp. garam masala
• 1/2 tbsp. butter
• 4 tbsp. ghee
• salt to taste

Directions:

• Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
• Cover and boil over a high flame for 2 minutes.
• Cool quickly, or hold under running water in a colander.
• Put in a mixie, add green chilli and run for a minute.
• Keep slightly coarse, do not make very smooth.
• Keep aside.
• Cut the potatoes into big pieces.
• Heat ghee and fry potatoes till light brown.
• Drain the potatoes, keep aside.
• In the same hot ghee add the cumin seeds.
• Add the ginger, onions and fry till very tender.
• Add the tomato and further fry for two minutes.
• Add all the dry masalas and fry till ghee separates.
• Add spinach and potatoes.
• When it resumes a boil sprinkle the flour and stir well.
• Boil for 2-3 minutes.
• Add lemon juice.
• Just before serving heat butter in a tiny saucepan and add the asafoetida.
• Pour over the vegetable and mix gently.
• Serve hot with naan or parathas or even rice.

Ingredients:

• 1 cup green peas
• 2 medium size potatoes
• 2 medium size tomatoes
• 1 Pod Garlic (about 15-20 Pieces)
• 1/2 cup Green Coriander leaves
• 2 Green chilies
• 1 small onion
• Salt to taste
• Pinch of Turmeric

Directions:

• Grind Garlic, Coriander, tomatoes, green Chillies, onion, salt, turmeric.
• Heat oil in cooker.
• Add ground Masala and roast till oil separates.
• Add potatoes pieces, and green peas and mix properly.
• Add water and pressure cook.
• Serve with chappaties.

Ingredients:

• 4 (500 g) large potatoes with skin
• 200 g fenugreek
• Salt to taste
• 5 tbs (75 ml) oil
• 2 g mustard seeds
• 24 curry leaves
• 20 g ginger paste, strained
• 10 g garlic paste, strained
• 800 g cauliflower, cut into medium sized flowerettes
• 1 tsp (9 g) yellow chilli powder
• 1 tsp (9 g) amchur powder
• 1/2 tsp (2 g) cummin powder
• 1/2 tsp (1.5 g) fresh black pepper powder, coarsely ground
• A generous pinch of kasuri methi
• For the garnishing: 30 g fresh pomegranate seeds

Directions:

• Quarter the potatoes and then halve each quarter lengthwise.
• Blanch in salted boiling water until al dente (almost cooked, but not soft and squishy).
• Drain and keep aside.
• Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness.
• Wash in running water, drain and keep aside.
• Heat oil in a kadai or wok and season with mustard seeds.
• When they crackle, add curry leaves.
• Stir for some time.
• Add the ginger paste and garlic paste.
• Stir-fry until the moisture evaporates.
• Then add fenugreek and stir for a few seconds.
• Add cauliflower, yellow chilli powder and salt.
• Stir well.
• Lower the heat.
• Cover and cook (for about six minutes) until al dente.
• Uncover and increase to medium heat.
• Add potatoes and stir-fry for five minutes.
• Sprinkle amchur powder, cummin powder, pepper powder and kasuri methi.
• Stir well.
• Check the seasoning and remove from heat.
• To serve: Remove to a serving dish, garnish with pomegranate and serve with tandoori paratha, bidari paratha or puri.

Ingredients:

• 10 small potatoes
• 3 medium sized onions
• 2-3 tbsp shredded coconut
• A small piece of ginger
• 4-5 green chilles
• 2-3 cardammom pods
• 1/2 cup yoghurt
• 1 tsp garam masala powder
• 1 tbsp poppy seeds
• 2 1/2 tsp dhania (coriander) powder
• 1/2 tsp cumin powder
• 1 tsp red chilli powder
• 1 tablespoon chopped coriander leaves
• Salt to taste
• Oil for deep frying the potatoes
• 2 tbsp cooking oil/ghee (clarified butter)

Directions:

• Boil the potatoes. Peel them and prick the potatoes with a fork.
• Fry the potatoes in hot oil till they turn slightly brown.
• Drain and set aside.
• Heat oil in a shallow pan and fry the onions to light brown.
• Grind the coconut, poppy seeds, cardamon, ginger and green chillies to a paste.
• Add the paste to the onions. Fry till the oil seperates.
• Add chilli powder,cumin powder and dhania powder and stir for 5 mins.
• Add the yoghurt , salt and the fried potatoes.
• Add enough water to cover the potatoes and simmer till the gravy is thick for about 10 minutes.
• Now add the garam masala powder and mix well.
• Garnish with the chopped coriander leaves.
• Eat with chapathi/nan.