Free and easy cooking recipes

Ingredients

• 1 tbsp —— groundnut oil
• 1 —— onion, chopped
• 1 —— aubergine, cubed
• 5cm knob of ginger, grated
• 1 —— red chilli, sliced
• 80gm —— red curry paste
• 500g —— pumpkin, peeled & cut into chunks
• 1/2 Cup —— pink lentils (masoor ki daal)
• 200 ml —— coconut stock
• 1 —— lime leaf

To serve:

• Juice of 2 limes
• Rice, cooked

Pumpkin and Lentil Curry Preparation:

1. Heat oil in a wok or large pot & fry onion & aubergine until browned.
2. Add ginger, chilli & curry paste & cook for a few minutes.
3. Add pumpkin, lentils, coconut milk, stock & lime leaf.
4. Simmer gently until the vegetables are cooked, about 30 minutes.
5. Serve with rice and lime juice drizzled on top

ngredients

• Mutton mince 750 gm

Almonds 1 table spoon
Cardamom powder ½ tea spoon
Cashew nuts 1 table spoon
Cooking oil 4 table spoon
Garlic, chopped 1 table spoon
Green chilies, whole 4
Onions, chopped 1/3 cup
Poppy seeds (khus khus) 3 tea spoon
White pepper powder 1 tea spoon
Yogurt 1 cup

White keema curry Preparation:

1. Soak and peel almonds.

Soak cashew nuts and poppy seeds for an hour
Blend all above three with a little water to a fine paste.
Heat oil in a kadhai and sauté onions and garlic on low flame without letting them turn brown.
Add mince and sauté over gentle heat.
Whisk and add the yogurt, cardamom powder, white pepper powder and whole green chilies.
Simmer gently till mince is cooked and gravy is reduced by half.
Pick out and discard the green chilies.
Add the nut paste and stir well. Simmer for 2-3 minutes.
To Serve: Serve hot with paratha or chapati.

Ingredients

Marinade

• 8-10 chicken drumsticks
• lemon juice one table spoon
• 1 tsp. of salt

For Coating

• 1/2 cup plain dried bread crumbs
• 1/2 cup finely chopped corn flakes
• 2 tbsp. sesame seeds
• 1/2 teaspoon salt
• 1/2 tsp. freshly ground black pepper
• 1 tsp. garlic powder
• 1 tsp. red chili powder
• 1 large egg, lightly beaten
• 4 tbsp. milk
• 8 chicken drumsticks
• lemon juice one table spoon
• 1 tsp. of salt
• 3 tablespoons melted butter

Chicken drumsticks Preparation:

1. Put the drumsticks in a large bowl, add lemon juice and one teaspoon of salt and rub it all over the drumsticks.
2. Cover and marinate for at least 3 to 4 hours.
3. Beat the egg and milk in a bowl. Combine the bread crumbs, corn flakes,sesame seeds, salt, pepper, chili powder and garlic powder in a plastic bag.
4. Dip the drumsticks in the egg mixture, then shake in the bag to coat.
5. Preheat the oven to 450 degrees. Grease a baking sheet.
6. Arrange the coated drumsticks on a greased baking sheet and drizzle with the melted butter.
7. Bake for 25 to 30 minutes.
8. Serve immediately with chutney.

Ingredients

• 2 kg salmon or hammour, deboned & halved
• 2 potatoes, halved
• Lemon slices, for garnish
• Seasoning, to taste (for marinade, mix together)
• Quarter cup olive oil
• Quarter cup lemon juice
• 1 tsp cumin
• 2 tsp salt
• 1 tsp pepper (for stuffing)
• 2 cups chopped parsley
• 10 cloves garlic
• 2 red chilies
• 1 cup walnuts
• 1 tsp olive oil
• 1 tsp lemon juice
• Salt, to taste

Walnut Stuffed-Fish Preparation:

1. Marinate fish for about half an hour.
2. To prepare stuffing, blend ingredients in a food processor. Keep aside.
3. Preheat oven to 200 degrees C.
4. Place half of the fish on a tray, spread the prepared stuffing & place the other half of the fish on top. (You may tie the fish with thread).
5. Place potato around the fish, season & bake for 30 minutes.
6. Garnish with lemon slices.

Ingredients

• 4 medium-sized potatoes, boiled in salted water
• 2 large eggs, boiled & chopped
  (For dressing, mix together)
• Half cup mayonnaise
• Half cup sour cream
• 1 cup mustard paste
• 1 small onion, chopped
• Half cup parsley, chopped
• 1 tbsp lemon juice
• Half tsp lemon peel, grated
• 1 tsp salt
• Pepper, a pinch

Potato Salad with Parsley Preparation:

1. Peel and dice potato when warm.
2. Add chopped egg, dressing & mix well.
3. Cool & serve.

Ingredients

• 135 gm fresh shelled large cooked prawns
• Half tsp fresh ginger, finely chopped
• 1 clove garlic, finely chopped
• Half cup frozen peas
• 4 spring onions
• 1 chilli, finely sliced
• 1 tbsp soy sauce
• 1 tsp corn flour solution (water with corn flour)
• 2 tbsp vegetable oil
• 3 tbsp water
• Sesame seeds, for garnish
• 100 g water chestnuts sliced

Stir-Fried Prawns Preparation:

1. Heat a wok with oil till it is almost smoking then add prawns, ginger, chilli & garlic & cook for 2-3 minutes.
2. Add water chestnuts, soy sauce, water & cook for 2 minutes.
3. Add corn flour solution. Peas & spring onions.
4. Cook for a further 2 minutes or till the sauce thickens.
5. Garnish with sesame seeds & serve on a bed of egg noodles.

Ingredients:-

• 1 litre full cream milk
• 100 gms rice flour
• 100 gms khoya crumbled
• 50 gms nuts
• 150 gms sugar
• 3 gms ilaichi powder
• Zafran, a few strands

Phirni preparation:

1. Reduce milk in a heavy-bottomed pan on low heat until thick.
2. Add sugar, safran & ilaichi powder.
3. Cook for two minutes & add rice flour.
4. Cook for further few minutes.
5. Add khoya and cook until it dissolves.
6. Pour the mixture into individual bowl, sprinkle nuts over & refrigerate until cold & set.

Ingredients:-

• 2.5 kg —- leg of lamb, bone (for the jerk seasoning)
• 6 —- sabz piyaz
• 2 red —- peppers
• 1 tsp —- ground all spice
• 1 tbsp —- thyme, chopped
• 2 tsp —- ground dal chini
• 1 tsp —- jaiphal, grated
• 1tsp —- brown sugar
• 1.5 tsp —- salt
• 1 tsp —- freshly ground black pepper
• 75 ml —- vinegar
• 1 tbsp —- oil

For the guava dipping sauce

• 175 gm —- guava jelly
• 1 —- head lehsan
• 1 tsp —- olive oil
• 2 tbsp —- vinegar
• 1 tsp —- hot pepper sauce

Food preparation:

1. Place the ingredients for the jerk seasoning into a blender and whiz to a thick paste.
2. Rub the jerk seasoning and salt thoroughly into the lamb.
3. Cover and marinate into the fridge over night.
4. Set the oven to 180 C. rub the crushed garlic on the inside of the lamb leg.
5. Roll up the leg and tie in three places to secure.
6. Roast for 45 minutes for medium/ rare (add about 15 minutes for well/ done).
7. To make the dipping sauce, cut of the top of a whole head of garlic.
8. Pour over the olive oil, wrap it in foil and roast for about 15/ 20 minute, until soft.
9. Squeezed the garlic cloves out of their skins and crush them ion a sauce pan.
10. Add the guava jelly and vinegar. Stir until the guava jelly has dissolved, add the hot pepper sauce and bring to a simmer.
11. Cook for 5 minutes.
12. Allow the lamb to rest for 10 minutes before carving.
13. Just before serving, stir the parsley and coriander into the sauce.
14. Slice the lamb and serve immediately with the warm sauce.

Ingredients

For the meatballs

• 250 g cooked beef mince
• 1 egg, whisked
• 60 ml each, plain flour & soft breadcrumbs
• 1 tbsp finely chopped fresh parsley

For the coating

• 125 ml plain flour
• 1 egg, whisked
• 125ml dry breadcrumbs
• Oil, for shallow-frying

Mini Meatballs Preparation:

1. Mix all the ingredients for the meatballs & divide them into lemon-size portions.
2. Coat each ball in flour first, then in the egg & finally in the breadcrumbs.
3. Refrigerate for at least 15 minutes, allowing the balls to set well.
4. Deep-fry in medium oil till golden brown.
5. Drain on paper towels.
6. serve with salad & mashed potatoes.

Ingredients

• 1 potato finely diced
• 1 carrot finely diced
• 2 cloves of crushed garlic
• 1 onion finely chopped
• 1 cup of frozen peas
• 1 tbsp vegetable oil
• 2 tsps curry powder
• Salt, pepper to taste
• 100ml vegetable stock
• few Ready-made Samosa Patti

Vegetable Samosa Preparation:

1. Heat the oil in frying pan, add the onion & garlic mix in the spices & fry until soft.
2. Add the vegetables, seasoning & stir well until coated.
3. Add the stock, cover and simmer for 30 minutes until cooked.
4. You can simply buy some ready-made samosa patti from the shop.
5. Warp & deep fry.