Free and easy cooking recipes

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.

Ingredients

• 175 gms self-raising flour
• 150 gms butter
• 2 ripe bananas
• 150 gms sugar
• 100 gms milk
• 1 egg
• 125 gms chocolate chips

Chocolate Sauce

• 100 gms dark chocolate
• 100 gms fresh cream
• 25 gms sugar

Choco banana pudding Preparation:

1. Chocolate Sauce: boil all the ingredients together on low heat till smooth.
2. Pudding: Sift flour into a bowl & rub in butter until it has a breadcrumb-like texture.
3. In another bowl, mash bananas & mix it with butter-flour mixture.
4. Add sugar & mix well.
5. Whisk milk with egg & beat along with mixture.
6. Stir in chocolate chips. Pour the mixture into a prepared mould, cover lightly with foil & steam for an hour at 170 degress C.
7. Serve hot with chocolate sauce.

Ingredients

• 500 gms mutton with bone marrow
• 200 gms sliced onion
• 2 gms whole garam masala
• 300 gms ginger-garlic paste
• 150 ml oil
• 1.5 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 100 gms tomato puree
• 100 gms yoghurt
• Half tsp cumin powder
• Half tsp garam masala powder
• 500 ml water
• Salt to taste

Nalli Rogan josh Preparation:

1. Heat oil in a saucepan & splutter whole garam masala.
2. When it begins to brown Add onion.
3. Sauté till brown. Add ginger-garlic paste, sauté & than add mutton Pieces.
4. Mix well & add water. Simmer till onion dissolves.
5. Add all the coriander, Turmeric & chili powder.
6. Cook on high heat for ten minutes & then reduce the flame.
7. Add yogurt, mix & add tomato puree.
8. When the mutton is done add cumin & Garam masala powder.
9. Remove from heat & serve hot.

Ingredients

For Filling

• 250 gms meat, minecd
• Half head white cabbage, halved, cut into thin strips
• 1 small onion, finely chopped
• Pepper, freshly ground, Soya sauce

For Batter

• 125 ml egg white
• 400 ml water
• 300 gms flour
• Salt, to taste

For Coating

• 4 egg yolks
• 4 tbsp corn flour

Spring rolls Preparation:

1. Batter: Combine the egg white, water, flour & a pinch of salt. If the batter is too thick, add water.
2. Spread an even layer of a little batter into a heated, oiled pan.
3. Fry until the pancake’s surface begins to dry. Don’t turn over.
4. Remove from the pan.
5. Filling: Quickly cook the cabbage in lightly salted water.
6. Drain, plunge in cold water & drain again.
7. Fry the onion gently in oil, adding the minced meat & cabbage.
8. Season with salt, pepper & soya sauce. Leave to cool.
9. Coating: Mix the egg yolks with the corn flour.
10. Spread the filling on the uncooked
    side of the pancakes.
11. Fold in the ends slightly and then brush with the egg mixture.
12. Roll up & set aside for 10 minutes before deep frying.
13. (Drain the rolls well on kitchen paper.)
14. Serve with soya sauce.

Ingredients

• 750 gms mutton, cut into 1 inch cubes
• ½ cup dried lentils
• 1 tbsp olive oil
• 2 cups chopped onion
• 2 medium garlic cloves, crushed
• 1 medium tomato, cut into eight wedges
• 1 tsp ground cumin
• 10 hara dhanya sprigs
• 2 tbsp chopped leaves
• 4 cups wshed, ready-to-eat spinach
• Salt & pepper to taste

Mutton and Lentil tagine Preparation:

1. Heat oil in a medium-size non-stick skiller over high heat.
2. Add mutton cubes & brown for 2 minutes, ensuring they are browned all over.
3. Remove to a plate.
4. Add onion, garlic, tomato, cinnamon, cumin, salt & pepper.
5. Cook for a minute. Add 2.5 cups water, 10 springs hara dhanya & lentils.
6. Bring to a simmer, reduce heat to medium, cover with a lid & gently simmer for 20 minutes. (The water should be absorbed).
7. Remove hara dhanya springs, stir in mutton & spinch & cook for 2 minutes.
8. Divide between 2 dinner plates & sprinkle with chopped dhanya.

Ingredients

• 120 gms fresh (yellow fin) tuna
• 50 gms Baingun, thinly sliced
• 50 gms potato, 15 gms beetroot
• 5 gms butter, Salt & pepper, to taste (for mojo) 100 gms (cilantro) hara dhanya
  1 egg hard boiled
• 20 gms almonds, 1 tbsp lemon juice
• Quarter cup olive oil (for cilantro foam)
• 40 gms cilantro, 15 ml cream, 1 cup
• water (aingun salsa)
• 15 gms Baingun, finely chopped
• 5 gms red shimla mirch, finely chopped
• 5 gms black olive, chopped
• 2 cloves garlic, roasted
• 4 onions, roasted, 5 gms butter
• 1 tbsp olive oil, 3 gms chopped parsley
• Salt & pepper, to taste

Atun Con Berenjenas Preparation:

1. Mojo: blend all the ingredients together to make a fine paste. Season with salt & pepper.
2. Season tuna & marinate with mojo.
3. Wrap it wit Baingun slices & pan sear for 5 minutes on each side.
4. In a heavy pot, boil potato & beetroot. When the Baingun is soft, remove from heat & drain.
5. Puree the mixture, add butter, salt & pepper to taste. (To make cilantro foam) simmer cilantro in water & blend it with cream, pass through a fine sieve.
6. (To make Baingun salsa) Heat olive oil in a saucepan & sauté all the ingredients together, except butter & parsley & season to taste.
7. (To serve) place beetroot & potato mixture in the centre of a plate with tuna on top.
8. Garnish with cilantro foam & serve with Baingun salsa.

Ingredients

• 2 peaches peeled & cubed
• 4 Cups water
• 1 Cup sugar
• Three quarters Cup Fresh Lemon Juice

Lemonade Preparation:

1. Bring the peaches, sugar, & water to a boil.
2. Then simmer until the sugar is dissolved, about 10 minutes.
3. Allow the mixture to cool, then strain through a sieve, pressing to extract as much juice as possible.
4. Stir in the lemon juice.

Ingredients

• 115 gm plain flour
• 115 gm freshly grated parmesan cheese
• 55 gm chilled butter, diced
• Grated zest of unwaxed lemon
• Half a red chili
• 1 tsp salt
• 1 tsp coarsely ground black pepper

Parmesan crackers Preparation:

1. Put all the ingredients in a food processor & mix.
2. Add water enough to make firm dough.
3. Shape into a couple of rolls, wrap in Clingfilm & chill overnight.
4. Cover a couple of baking sheets & bake at 190 degree C for about 10 minutes or until golden brown.

Ingredients

• 400 gm penne pasta
• 20 gm white onion
• 100 gm tomatoes, diced
• 2 cloves garlic
• 500 ml tomato sauce
• 3 red chilies, chopped
• 25 ml olive oil
• Fresh basil, parsley, salt & pepper, to taste

Creamy Risotto Preparation:

1. Boil pasta for 10 minutes. When cooked, drain & rinse under cold water.
2. Sauté onion & garlic in olive oil add chili, tomato & simmer for about 3 minutes.
3. Add tomato sauce, season with salt, pepper, basil & parsley.
4. Pour it over the pasta & serve.

Ingredients

• 2 cup Semolina
• ½ tsp Vanilla Essence
• 1 tbsp Almond Slivers
• 1 tbsp Pistachio Slivers
• 2 cup Milk
• 2 tbsp Butter or ghee
• 2 tbsp Sugar
• 1/3 tsp mixed cardamom
• 1/3 tsp nutmeg powder

Ravo Preparation:

1. Melt ghee or butter in a karhai kept on low flame.
2. Add semolina & fry till it becomes pale gold.
3. Add milk & sugar.
4. Stir till the mixture gets thickened.
5. Transfer the mixture into a pie plate & leave to cool.
6. Sprinkle cardamom, nutmeg, almonds, vanilla essence & pistachios over the mixture & serve.