Anicient Chinese Recipes(5 book) E-Book For Free

Posted by EsyRecipes Monday, November 30, 2009

Discription: If you’re running out of ideas on what to prepare for your next meal, this site has a pretty good list of recipe ebooks for download. Some of the titles include:-
Collection of 5 fresh e-books
  •   Ancient Chinese secret recipes.
  •   Chinese cookbook
  •   Appetizer ecookbook
  •   Healthy cooking recipes
  •   Barbeque recipes
                                                                     For Free E-Book

The Mini Pizza Therapy Pizza Book:You can discover to make incredible pizza from scratch as making pizza is an incredibly fun family activity. You don’t even need to know how to make dough! You don’t even have to make dough. Includes links to videos on how to make pizza and dough.

                                                                    For Free E-Book

Indian Food Recipes :we present here – a small collection of Meat based Recipes (Non vegetarian) culled from the famed Chettinad in Tamil Nadu, South India. In India, Biryani – the aromatic rice is cooked along with equal portions of mutton spiced with exotic spices and cooked slowly – so that every morsel you eat has imbibed the flavor of all the ingredients.This recipe has been influenced greatly by the Moghalaya tradition and perfected over centuries.
                                                                    For Free E-Book                                                               

11 Free Recipe E-books

  •    Christmas cookies
  •    Christmas meals
  •     Pumpkin pie
  •    Holiday candy and fudge
  •     Banana recipes
  •     Cranberry recipes
  •     Orange recipes
  •     Peach recipes
  •     Pear recipes
  •    Persimmons recipes
  • Pineapple recipes
                                                                       For Free E-Book

Korean Cook E-book For Free

Posted by EsyRecipes

Korean Cook E-book:This cookbook is a collection of popular Korean recipes, each of which has its own full color picture, ingredient list, and directions for preparation. It is free to download and distribute in its unmodified entirety.

                                                                    For Free E-Book     

Discription of Recipes from Around the World Free E-book :
Wow what a huge list of recipes. With a whooping 505 page ebook, it’s an understatement to just say WOW to this free recipe ebook. The list of recipes alone are listed down in pages, ranging from recipes from Ghana, Sudan, Ethiopia, Morocco, Egypt, Portugal, East Africa, you name it you have it . Gathered from all over the world, this ebook is a great “adventuring” source of recipes for those who wish to try new taste and food both for themselves and for their love ones.
                                                                    for free E-Book

Paneer Paratha – Stuffed Bread

Posted by EsyRecipes Friday, November 27, 2009

Discription:Here’s another great way to use paneer – Paneer Paratha. This Indian unleavened and pan-fried bread is stuffed with spiced homemade cheese (paneer). It’s delicious and satisfying. Paneer Parathas served with yogurt or pickle can be a complete meal.
For the dough:
  • Chapati Flour – 1 1/2 cups
  • Salt – 1/4 tsp
  • Oil – 1 Tbsp
  • Dried Fenugreek Leaves (Kasoori Methi) – 1 Tbsp
  • Warm Water – 1/2 cup + 2 Tbsp
For the stuffing:
  • Paneer – 14 oz, grated
  • Salt – to taste
  • Chaat Masala – 1/2 tsp
  • Roasted Cumin Powder – 1/2 tsp
  • Red Chili Powder – to taste
  • Green Chilies – to taste, finely chopped
  • Cilantro/Coriander – 5 sprigs, finely chopped
  • Oil – for pan frying
How to make:Vedio Guide

How to make:
  • Mix Flour, Salt, Oil and Fenugreek Leaves until Oil is incorporated into the dry flour.
  •  Add warm water and form a firm dough.
  •  Coat the dough lightly with few drops of oil, cover and set aside for 15 minutes.
  •  To the grated Paneer, add Salt, Chaat Masala, Roasted Cumin Powder, Red Chili Powder, Green Chilies and Cilantro/Coriander. Mix well.
  •  Divide dough and paneer mixture into 8 portions.
  •  Using a little dry flour, roll out one dough ball into a small disc.
  •  Place one portion of the paneer mixture on the disc and pull up sides of the disc around the paneer.
  •  Pinch the dough at the top to seal the ball.
  •  Flatten the stuffed dough and dip into dry flour to coat all sides.
  •  Roll out into a larger disc – continuing to dip into dry flour to prevent sticking.
  •  Place paratha on a hot tava/skillet and cook until bubbles start to appear on the top.
  •  Flip the paratha over and cook for 30 secs.
  • Drizzle a little Oil on the paratha and spread to coat evenly.
  •  Flip the paratha over and press gently with a spatula.
  •  Lightly drizzle Oil on this side and spread to coat evenly.
  •  Flip paratha over and again press gently.
  •  Cook paratha until the appearance of raw dough is gone.
  •  Remove paratha from the tava and place in a covered/insulated container. Continue with remaining parathas.
  •  Serve hot with yogurt/curd, raita or pickle.

Colorful Cocktail Idlis

Posted by EsyRecipes Thursday, November 26, 2009

Discription:To make it even simple one can even buy idli batter from the store, prepare chutney spicier than usual, mix it and prepare the idlis. As simple as it is. Any chutney should be fine. For different colors you could use tomatoes, coriander/mint, beets, carrots etc. The only thing is you have to make it spicier so that when mixed with the batter and steamed the spice is right.
  • Idli batter (homemade or store bought) as needed  
  • Any spicy chutney as needed
How to make:
  • If you are using more than one chutney divide the batter in two or three bowls according to the number of chutneys you are using.
  • Mix each chutney with the batter and combine it well. Taste the batter and check for salt and spice. If it’s not spicy enough add some chilli powder or ground green chilies. I added a spicy paruppu podi (dal powder which is mixed with rice) to increase the spiciness.
  •  Grease idli moulds with oil/ghee. I spray it with a non stick spray. You could choose to use either mini idli moulds or the regular ones. If you have only the regular size idli moulds, pour the batter, steam it as usual (for 10-15 minutes). After sometime remove the idlis from the moulds and cut each idli into 4 pieces. Mini idlis can be served as it is.
  • Use a toothpick to skewer idlis, one of each color or arrange it in a platter.

Grilled Lobster Tails with Tarragon-Lemon Vinaigrette

Posted by EsyRecipes Wednesday, November 25, 2009

Description :
This is grilled Lobster tail recipe . I hope you like this recipe.

Ingredients :

  •  8 (6 to 8-ounce) frozen lobster tails, defrosted
  •  2 plum tomatoes, peeled, seeded, and finely chopped, about 3/4 cup chopped
  •  1/2 cup plus 2 tablespoons extra-virgin olive oil
  •  3 tablespoons lemon juice
  •  1 & 1/2 teaspoons finely grated lemon zest (zest of 1 lemon)
  •  1 tablespoon minced fresh tarragon leaves
  •  2 teaspoons minced fresh chives
  •  1/2 teaspoon salt
  •   1/4 teaspoon freshly ground white pepper
How to make :
Using a sharp knife, cut each lobster tail lengthwise through the shell into 2 pieces. Cover with plastic wrap and refrigerate until ready to grill the lobsters.
Shortly before grilling the lobsters, in a non-reactive mixing bowl combine the tomatoes, 8 tablespoons of the olive oil, lemon juice, lemon zest, tarragon, chives, salt and pepper and stir to combine.
Preheat a grill to medium-high.
Lightly brush the lobster tails on the cut side with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper. Place the tails, cut side down, on the grill and cook for 3 minutes. Rotate the tails 45 degrees and cook the tails for 3 minutes longer. Rotate the tails 45 degrees again so that the tails are now cut side-up and cook until lobster is just cooked through, 1 to 3 minutes longer. During these last few minutes, spoon some of the vinaigrette over the cut tail meat so that it drizzles down into the lobster shells.
Serve the lobster tails with more of the vinaigrette drizzled over the meat.

Kadai Paneer Recipe

Posted by EsyRecipes Tuesday, November 24, 2009

Discription:Usually this curry is served hot in small kadai (Deep curved pan). Kadai are very common in India. You can serve it in a kadai to give a restaurant touch.


  •  250 grams Paneer
  •  2 medium sized onions (Finely chopped)
  •  2 tomatoes (Chopped)
  •  1 Green pepper
  •  3 tbsp oil
  •  1 tbsp coriander powder
  •  1/2 tsp garam masala powder
  •  1 tsp red chilli powder
  •  1/2 tsp kasoori methi(Dry fenugreek leaves)
  •  1 tsp ginger paste
  •  1/4 tsp cumin seeds
  •  1" piece cinnamon
  •  2 cloves
  •  1 green cardamom
  •  1 bay leaf
  •  Few cilantro for garnishing

How to make:
  • Cut paneer and green peppar into cubes. 
  •  Heat oil in a kadai and add cinnamon, cardamom, bayleaf, cloves and cumin. Saute for about 5 seconds.
  •  Now add the chopped onion and fry till translucent. 
  •  Now add the ginger paste and saute for a while.
  •  Add green pepper, tomatoes and salt and cook till the tomatoes are mushy. Lower the heat completely.
  •  Now add the red chilli powder, coriander powder, kasoori methi and garam masala powder, mix well and  cook for about 30 seconds. If you find the masala very dry just sprinkle a bit of water.
  •  Finally add the paneer cubes and mix it well. Cover and cook on a low flame for about 3-4 minutes.
  •  Garnish with chopped cilantro.
  •  Serve hot with any Indian bread.

Mutton Badshai Recipe

Posted by EsyRecipes

Discription:This is a traditional recipe from Mughlai Cuisine. Mutton Badsahi is the most delicious non-vegetarian Indian dish . It is also a very popular marriage party dish in India. It is included as a main dish in Indian lunch and dinner . Mutton Badsahi goes well with pulao , but it can also be eaten with plain rice or nan.You should try this Mutton Badsahi Recipe.


  •  Mutton - 1/2 Kg
  •  Curds - 1/2 cup
  •  Chopped cashew nuts - 2 tbsp
  •  Grated coconut - 1 cup
  •  Garlic - 6 flakes
  •  Ginger - 3 cm
  •  Cumin - 1/2 tsp
  •  Poppy seeds - 1 tbsp
  •  Cardamoms - 5
  •  Cloves - 7
  •  Chilli powder - 1 tsp
  •  Turmeric powder - 1/2 tsp
  •  Grated coconut - 1/2 cup
  • Cinnamon - 2 pieces
  •  Ghee - 4 tbsp
  •  Onion - ½ cup, chopped
  •  Bay leaves - 2
  •  Green chillies - 4, chopped
  •  Salt - to taste
  •  Fresh cream - 1/4 cup
How to make:

  • Wash the mutton, squeeze dry. Marinate with the curd and 1/2 tsp salt for 1-2 hrs.
  • Soak cashew nuts in hot water for 1 hr.
  • Extract 1/2 cup thick milk and ½ cup thin milk from the coconut.
  • Grind garlic with ginger. Grind all the ingredients from cumin to cinnamon together.
  • Heat ghee in a pressure cooker. Fry onions till brown. Add ginger garlic paste and fry. Add the masala paste and fry well. Add mutton and fry till almost dry. Add bay leaves and thin coconut milk. Pressure cook till mutton is tender.
  • Add green chillies, coriander leaves, cashew nuts and thick coconut milk. Simmer for 2-3 minutes. Add cream, give one boil and remove from fire. Garnish with coriander leaves and serve with naan or rotis.

Dal Dhokli Recipe

Posted by EsyRecipes

Dicription:My friends love this Dal Dhokli recipe. Dal Dhokli is a popular Gujrati dish. It is generally eaten during lunch. It goes well with plain rice. It is a good option for holiday cooking. Cook, share and enjoy this Dal Dhokli recipe.
For Dhokli
  • Wheat flour - 1 cup
  • Chick peas (Besan) flour - 1/4 cup
  • Oil - 2 Tbsp
  • Chilli powder - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Salt - To taste
For Dal
  • Red gram (Tuvar) dal - 1 cup
  • Oil or ghee - 2 Tbsp
  • Mustard - 1 tsp
  • Cumin - 1 tsp
  • Peanuts - 2 Tbsp
  • Green chillies - 3
  • Curry leaves - few
  • Chilli powder - 1 tsp
  • Coriander powder - 2 tsp
  • Cumin powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Asafetida powder - 1/4 tsp
  • Salt - To taste
  • Ghee - 1 Tbsp, optional
  • Coriander leaves - 2 Tbsp
How to make:
  • Roll out the dhokli dough into thin rounds and cut into diamond shapes.
  • When the dal begins to boil, add the dhoklis , stirring well to prevent the dhoklis from sticking to each other.
  • Lower the flame and simmer covered for 8-10 minutes.
  • Transfer to a serving dish and pour melted ghee ( optional) and sprinkle coriander leaves on top. . Serve hot.

Chocolate Bundt Cake Recipe

Posted by EsyRecipes Monday, November 23, 2009

Discription:Chocolate, chocolate, chocolate Bundt cake… Yes, that is indeed a lot of chocolate. This is the perfect cake for chocolate lovers; it’s nearly an overdose of itJ. This recipe uses 3 different ingredients to incorporate chocolate into this cake – chocolate cake mix, chocolate pudding mix, and chocolate chips. To top it off, I even added a chocolate glaze on top of the cake. I confess, I did give into using a box mix for this recipe. I am normally not into using box mixes because I consider it somewhat ‘cheating’ but I thought I would give it a try for once and it did save a lot of time. The end result was a very moist, rich and delicious Bundt cake that will keep you coming back for more. This cake is very rich, I would recommend taking small slices or you might not be able to finish it. If you are looking for a quick and easy Bundt cake recipe, give this a try. Enjoy.
  • 1 (18.25 ounce) package devils food cake mix
  • 1 (5.9 ounce) package instantly chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • ½ cup warm water
  • 2 cups semi sweet chocolate chips

How to make :

Step 1: Preheat oven to 350 degrees. In a large bowl mix together devils food cake mix, chocolate pudding mix, sour cream, oil, eggs and water. Mix until smooth. Fold in chocolate chips.
Step 2: Pour batter into a greased 12 cup Bundt cake pan.
Step 3: Bake for 50-55 minutes until the top is springy to touch and until a toothpick comes out clean. Remove from oven and allow to cool.

Black Pepper Chicken Recipe

Posted by EsyRecipes Sunday, November 22, 2009

Discription:And the moment you’ve all been waiting for – a recipe for black pepper chicken.  If it’s well seasoned black pepper chicken is probably one of the best things you can find at any Chinese buffet. If you enjoy dark meat chicken be sure to use boneless skinless chicken thighs! The sauce is truly outstanding, both black and white pepper and a little sake give it just the right amount of kick. There are also a few vegetables added to this recipe such as white onions, peas and carrots. You might want a little extra sauce to go with your rice, if so make sure to double or even triple the sauce depending on how much you want. Let me know how it turns out.
  • 1lb boneless skinless chicken breasts (or thighs)
  • 6 tablespoons cornstarch (for dusting)
  • 1 white onion (diced)
  • 1 cup frozen peas and carrots
  • oil (for drying)
  • Sauce-
  • ¼ cup oyster sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon black pepper
  • ½ teaspoon white pepper
  • 1 teaspoon sake or rice wine

How to make:

Step 1:  Mix together all of the sauce ingredients in a bowl and set aside.
Step 2: Cut chicken into ½“cubes and dust chicken pieces with corn starch until fully coated.
Step 3: Deep fry (or fry in a wok) chicken in batches until golden brown. Drain on paper towels.

Step 4: Heat about 1 tablespoon of oil in the wok and stir fry diced onion for a minute or two. Add peas and carrots and stir fry for another minute. Add sauce mixture to the wok and heat until bubbling. Add chicken stirring to fully coat with the sauce. Serve with white rice

Butterscotch cookies Recipes

Posted by EsyRecipes

Disceiption: This is a simple and very easy recipe that uses butterscotch chips, butter and sugar to give the cookies great flavor. They were so good that as I am writing this article there is none left! This recipe uses crispy rice cereal to make the cookies perfectly crispy with a little crunch but yet still slightly chewy making the texture great. Be sure not to over bake them because they will get kind of hard if you do. There are so many great ways to make cookies and if you haven’t tried butterscotch chip yet give this recipe a try! Enjoy.

  • ½ cup butter (softened)
  • 1 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 2 cups crisp rice cereal
  • 1 cup butterscotch chips
How to make:

Step 1: In a large bowl cream butter and sugar until the mixture is fluffy. Add in vanilla and egg and mix well. Add salt, flour, and baking soda. Mix well. Stir in the crisp rice cereal and butterscotch chips. Step 2: Drop dough by the rounded teaspoon onto a greased cookie sheet.
Step 3: Bake in the oven at 350 degrees for 12-15 minutes. Remove from oven and let cool.


Enter your email address:

Delivered by FeedBurner

Twitter Delicious Facebook Digg Stumbleupon Favorites More


EsyRecipes this blog only points out to various Recipes on the Internet that already exist and are posted by other websites or users there.This blog is only for making large collection of Recipes form Internet so that u can get all the recipes at one blog.

Geo Counter

Home Cooking Blogs - BlogCatalog Blog Directory hit counter dreamweaver


Recent Comments