Free and easy cooking recipes

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.

Ingredients

• 1 Kg potatoes, peeled & cut into 2-inch chunks
• Half cup whole milk
• Half cup heavy cream or buttermilk
• 4 tbsp butter, softened
• Freshly ground pepper
• Snipped fresh chives (optional)
• Salt, to taste

Mashed Potatoes Preparation:

1. Put potatoes in a pan with half tsp salt & just enough cold water to cover them.
2. Bring to a boil & cook at a moderate boil for 15-20 minutes, until potatoes are easily pieced with a fork but not falling apart.
3. Meanwhile, warm milk & cream together an a saucepan until steaming hot (do not boil).
4. Drain potatoes & return to pan.
5. Turn heat to high, shake pan for about 30 seconds, until water evaporate. Mash.
6. Beat or mash milk mixture into the potatoes quarter cup at a time & the butter a table spoon at a time.
7. Check after adding three-fourth cup of the liquid to see if you have the consistency & richness you want.
8. Add more liquid, if desired & season to taste with salt & pepper.
9. Garnish with snipped chives, if desired.

Ingredients

• 2 cups milk
• 1 packet falooda sev
• 2 tsp rose water
• ½ tsp soaked tukmuri seeds
• 2 scoop vanila icecream

Falooda Preparation:

1. Boil the sev in water for 20 minutes.
2. Drain the excess water.
3. Boil it in little milk over medium heat for 15 minutes.
4. Add ice to cool the boiled sev.
5. Put the sev in glasses. Add rose water.
6. Also add soaked tukmuri seeds.
7. Pour in milk & add ice.
8. Top it with a scoop of vanilla ice cream.

Ingredients

• 1 Cup —- wheat flour
• 1 Tbsp —- Saunf (crushed)
• 1 —- Banana
• 1 Cup —- sugar
• 3-4 —- Ilaichi
• Enough water to make dough

Susa Sweet Preparation:

1. Mix sugar & water to make thick syrup.
2. Mix flour & water to make dough, add saunf, illaichi & banana.
3. Leave for 15 minutes.
4. Heat oil. Deep fry spoonful of dough till light golden.
5. Remove & dip in sugar syrup.
6. Serve chilled.

Ingredients

• 1 litre milk
• ½ tin condensed milk
• 2 tbsp sugar
• 4 eggs
• ½ tsp nutmeg
• ½ tsp cardamom powder
• ½ tsp vanilla essence
• 4 tbsp almonds, blanched, slivered

Custard Preparation:

1. Bring the milk to a boil & continue to cook till it is about three quarter of its original quantity.
2. Stir in the condensed milk & sugar; continue to cook for five minutes.
3. Remove from heat & cool.
4. Whisk the eggs, add the nutmeg, cardamom, half the almonds & vanilla, then combine with milk.
5. Pour into a buttered baking dish, bake in a preheated oven at moderate temperature for an hour or till set.
6. Sprinkle remaining almonds when almost done.
7. Refrigerate and serve