Free and easy cooking recipes

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.

Ingredients

• 500g minced Chicken
• 1 onion
• 2 cloves of garlic crushed
• 1tsp curry powder
• Half tsp chilli powder
• 1 tsp ground turmeric
• Half tsp ground roasted cumin seeds
• 1 fresh chilli finely diced
• 1 tsp chopped mint or coriander
• Half tsp fresh grated ginger
• Salt & ground pepper to taste
• Juice of half a lemon
• ready-made samosa patti 

Chicken Samosa Preparation:

1. Heat oil in a frying pan.
2. Add onion & garlic mix in the spices & seasoning, fry until soft.
3. Add the mince, stirring until cooked.
4. Remove from heat, stir in the mint & lemon juice.
5. You can simply buy some ready-made samosa patti from the shop.
6. Warp & deep fry.

Ingredients

• 1 cup besan
• 2 tsp oil
• 1 tsp ground cumin
• 1.5 tsp Salt
• 1-2 chopped green chillies (Jalapeno)
• Half cup water
• 1 potato
• 1 small cauliflower
• 2 cabbage
• 5 leaves spinach sliced
• 1.5 cup sliced onion

Vegetable Pakora Preparation:

1. Boil the potato until just tender, peel and chop finely.
2. Finely chop cauliflower and onion.
3. Shred the cabbage and spinach. Mix first set of ingredients well.
4. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
5. Let batter rest half an hour in a warm place.
6. Add the vegetables and mix in evenly.
7. Deep fry in oil.
8. Drain pakora on paper towels and serve immediately.
9. Serve vegetable pakora with coriander or mint chutney or tomato ketchup.

Ingredients

• 4 mutton chops, pan-fried
• 1 each Baingun & fresh tomato
• 100 ml tomato sauce
• 1 gm cinnamon powder
• 100 gms rice
• 250 ml chicken stock
• 10 gms garlic chopped
• 30 gms onion, chopped
• 5 gms dried coriander
• 100 ml yoghurt sauce with mint
• Oil, for deep fry

Baingan with Mutton chops Preparation:

1. Deep-fry Baingun in oil. Heat oil, sauté onion & garlic.
2. Add rice & enough chicken stock to cook the rice.
3. Add half the deep fried Baingun.
4. Add mutton chops.
5. Sprinle cinnamon powder.
6. To make Baingun chops, cut the remaining lengthwise & dry it in the oven.
7. Serve rice wit mutton & Baingun chops with tomato & yoghurt sauce.

• Meat (chicken / beef / mutton) ——– 2 cups, diced and cooked
• Oil ——– 1tbsp
• Onion ——– 1/4 cup, chopped
• Celery ——– 3 tbsp, minced
• Capsicum ——– 1tbsp, minced
• Parsley ——– 1tbsp, minced
• Paprika ——– 1tsps
• Salt ——– To taste
• Black pepper Powder ——– 1/4 tbsp
• Lemon juice ——– 2tbsps
• Bread crumbs ——– 2tbsps
• Fresh bread crumbs ——– 2 cups
• Eggs ——– 2
• Oil ——– For frying

• 200 gms ——- maida
• 60 gms ——- ghee
• 1tbsp ——- ajwain
• 1tsp ——- cumin (zeera) seeds
• 1tbsp ——- crushed coriander seeds
• 2 ——- green chilies, chopped
• 5 gms ——- ginger, chopped
• 20 gms ——- green peas, chopped
• 1 tbsp ——- chili powder
• 2 tbsp ——- turmeric powder
• 100 gms ——- potato, boiled, peeled and mustard
• Chopped coriander for garnishing
• OIL for deep frying
• Salt ——- to taste.

Ingredients

• 200 gms beef fine mince
• 100 gms chickpea flour
• 100 gms pomegranate seeds
• 1 tbsp curry powder
• Half tsp chili powder
• 2 tomatoes, diced
• 4 spring onion, chopped
• 1 sprig coriander
• 1 cup water
• Salt, to taste
• Oil, for deep frying
• 2 eggs

Chapli Kebab Preparation:

1. Mix chickpea, flour, tomato, onion, coriander, spices, pomegranate seeds with the ground meat.
2. Add some water to make the mixture smooth.
3. Beat eggs & add to the meat mixture.
4. Add salt to taste.
5. Shape into patties of the size of an egg.
6. Fry on low heat until golden brown.
7. Serve with tandoori roti.

Ingredients

• 1 cup Baingan, diced & cooked until tender
• Three-quarters cup cooked rice
• 1 egg
• 3 tbsp flour
• Half tsp salt
• Pinch black pepper
• Dash red pepper sauce
• 2 tbsp grated onion
• Half cup Cheddar cheese, shredded

Eggplant patties recipe Preparation:

1. Drain & measure 1 cup of the cooked Baingan into a bowl.
2. Mix with remaining ingredients.
3. Cover & chill thoroughly.
4. Medium heat oil in a heavy skillet over, drop mixture by tablespoonfuls & fry until nicely browned on both sides.
5. Serve immediately as a side dish with sliced tomatoes or salsa.