Indian vegetarian rice

Posted by EsyRecipes Sunday, March 21, 2010

Discription:This is very tasty veg rice.Try it and Enjoy!!!!!
  • 120g Basmati rice (long grained rice)
  • 240g water
  • 1 medium size onion (red, sliced thinly)
  • ¼ cup green peas (frozen)
  • ¼ cup french beans (chopped)
  • ¼ cup cauliflower (chopped into tiny florets)
  • ¼ cup carrot (chopped)
  • ½ cup golden raisins
  • ¼ cup halved cashew nuts
  • 2 cardamom pods
  • 2 cloves
  • 2 small ½ inch long cinnamon sticks
  • ½ tsp tumeric powder
  • 1 bay leaf
  • Oil for cooking (I used olive oil instead of ghee)
  • Salt to taste
  • Pinch of sugar
How to make:
  • Wash and drain rice on a kitchen towel. 
  • When it is slightly dry, heat 2 tbsp oils in a large pan and splutter cardamon, cinnamon sticks, cloves and bay leaf. 
  • Add in rice and tumeric powder and stir continuously for 2-3 mins in low heat and keep aside.
  • Heat 2 tbsp oil in the same pan and stir-fry the raisins until they turn plump or look like golden grapes and keep aside.
  • Fry the cashew nuts in the same oil until they turn into golden colour. 
  • Drain both the nuts and raisin in a kitchen towel.
  • With the remaining oil, saute all the veggies for 2-3 mins in low heat, add in salt, and stir-fry until they are well-coated with the oil and cooked slightly.
  • Remove the veggies and add more oils to the pan to fry the thinly sliced onions until they turn into golden brown. then add a pinch of sugar to the onion while frying so that it will give a taste of nice caramelised onions.
  • Remove the fried onions and drain them on kitchen tower.
  • Keep a spoonful of fried nuts, raisins and half of the fried onions for garnishing later.
  • As I used AMC cooking pot, I mixed everything together and add in water.
  • Cook with medium high heat. When the timer showed 2 o’clock, use a fork to gently separate the rice so as not to get stickly to the bottom of the pot. 
  • Cover the lid again and continue to cook with medium heat until the timer hit 3 o’clock. 
  • Off the heat and wait until the timer moved back to 12 o’clock (so that the rice will be fully cooked)
  • Garnish with the rest of the nuts, raisins and & onion and serve.

Coconut Turmeric Rice

Posted by EsyRecipes

Discription:The rice was not spicy and a little on the bland side.  Which makes it a perfect pair for a spicy dish like curry.You can probably add some nuts, too for added crunch.Try it and Enjoy!!!!
  • 1 can coconut milk (about 400 ml)
  • 1 cup basmati rice (long grain rice is fine)
  • 1 tsp turmeric
  • 1/2 tsp minced ginger
  • 1/4 tsp salt
  • 3 -4 kaffir lime leaves
How to make:
  • Wash basmati rice and drain.  
  • Combine all ingredients in a sauce pan or rice cooker until boiling.
  • Turn down heat to low and simmer until liquid is absorbed and rice is cooked(soft).
  • Remove from heat and fluff with a fork. Remove kaffir lime leaves before serving. 
  • You can add sweet green peas (use fresh or frozen) and/or nuts for added crunch.

Chicken Scallopini Recipe

Posted by EsyRecipes Friday, March 19, 2010

Discription:All of these ingredients can be adjusted to your taste. Another great option if you want to add more flavor is to add crumbled bacon of pancetta on top. This is a dish that is sure to impress almost anyone with your cooking skills. Enjoy.
  • 1lb linguini (cooked and drained)
  • 6 boneless skinless chicken breasts (pounded to an even thickness)
  • 1 1/2 cups flour
  • Salt and pepper (for seasoning)
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 12 ounces of fresh mushrooms (sliced)
  • Parmesan Cheese
  • ¼ cup butter
  • The juice of 1 lemon
  • ½ cup heavy cream
  • 1 cup dry white wine
  • 1 tablespoons capers
  • 3 tablespoons fresh parsley (chopped)
How to make:
Step 1: Season chicken breasts on both sides with salt and pepper. Dredge in flour on both sides. In a large skillet heat oil and 4 tablespoons of butter over medium heat. Fry chicken breasts on both sides until fully cooked golden brown. Transfer to a plate and keep warm in the oven.
Step 2: Melt butter in the same pan, add sliced mushrooms and stir fry for a few seconds. Pour in wine, lemon juice, and stir to combine. Bring to a boil and cook for about 1 minute until the sauce has reduced. Pour and stir in cream, add capers, and add salt and pepper to taste. Add parsley and remove from heat.
Step 3: Pour sauce over chicken and linguini and top with parmesan cheese.
(Makes 6 Servings)

Shrimp Burritos Recipe

Posted by EsyRecipes

Discription:Shrimp burritos are great if you are looking for something a little different than your average burrito. These burritos use pretty standard ingredients such as rice, refried beans, cheese, and salsa, but what really makes them stand out is the sauce. The Mexican rice is also very good and adds a rice flavor to the burritos. The sauce is a combination of plain yogurt, mayonnaise, and chipotle peppers in adobo sauce. This requires a bit of work… cooking the shrimp, the rice, and wrapping the burritos, but its well worth it. This recipe is perfect for Lent. Enjoy.

  • 12 ounces cooked shrimp (with tails removed)
  • 2 tablespoons garlic (minced)
  • 2 tablespoons oil
  • ½ cup onion (chopped)
  • ¾ cup long-grain white rice
  • ¾ teaspoon cumin
  • ¾ teaspoon garlic salt
  • 1 ½ cups chicken broth
  • ½ cup canned diced tomatoes
Chipotle Sauce-
  • ½ cup plain yogurt
  • ½ cup mayonnaise
  • 2 teaspoon pureed chipotle peppers in adobo sauce
  • 1 (16 ounce) can refried beans
  • ¾ teaspoon garlic salt
  • ½ teaspoon ground black pepper
  • 6 (10 inch) flour tortillas
  • 3 cups shredded cheddar cheese
  • 1/3 cup salsa
How to make:
Step 1: Heat oil in a saucepan over medium heat. Add the onion and cook while stirring until tender. Stir in the rice, season with garlic salt and cumin. Cook until the rice is lightly toasted (about 5 minutes). Pour in the chicken broth and diced tomatoes. Bring to a boil, then reduce heat cover and simmer for 15-20 minutes, until all of the liquid has been absorbed. Set aside.
Step 2: In a small saucepan stir together refried beans, ¾ teaspoon of garlic salt, and ½ teaspoon black pepper. Cover and warm over low heat until heated through.
Step 3: Coat a skillet with cooking spray and heat over medium-high heat. Add shrimp and garlic, sauté shrimp until they are heated through and lightly browned.
Step 4: In a small bowl combine yogurt, mayonnaise, and chipotle peppers until smooth. Refrigerate until needed.
Step 5: To assemble each burrito. Warm tortillas in the Microwave so they are easy to fold. Place about ¼ cup of cheese on each warm tortilla. Top with about ½ cup of shrimp. Top with ¼ cup of refried beans, and then ¼ cup of rice. Spread on about a tablespoon of salsa and chipotle sauce, roll up and serve.

Fish Pickle

Posted by EsyRecipes Wednesday, March 17, 2010

Discription:When there is no fish some may feel difficulty to take rice, right? This is for such 'strict non vegetarians'! :).Try it and Enjoy!!!
Once you prepared , you can refrigerate this..
  • Mackerels - 3 nos
  • Ginger - 1/2 inch piece
  • Garlic pods - 8 nos
  • Green chillies - 4 nos
  • Curry leaves - A few
  • Chilly powder - 2 tsp
  • Coconut oil enough for frying
  • White vinegar - 4 tbsp
For marination:-
  • Chilly powder - 3 tsp
  • Ginger-garlic paste - 3 tsp
  • Fennel seed(Perinjeerakam) powder - 3/4 tsp
  • Turmeric powder - 1 tsp
How to make:
  • Cut and clean mackerels.
  • Cut into small pieces.
  • Marinate it with chilly powder, garlic- ginger paste, fennel seed powder and turmeric powder and keep it in fridge for 1 hour.
  • Fry the marinated fish pieces in coconut oil.
  • Chop garlic, ginger and green chillies and cut a few curry leaves.
  • After frying fish, take it out and put the chopped garlic, ginger, green chillies and curry leaves in the remaining oil.
  • Fry for few mins.
  • Add white vinegar and 2 tsp of chilly powder into this and let it boil.
  • Add the fried mackerel pieces into it.
  • Remove from fire.
  • Allow it to cool.
Mix before serving. :- We can also make pickle with kingfish, shark and prawns. bones donot make problems . Cut the fish into small pieces.

Egg Pickle

Posted by EsyRecipes

Discripiton:Pickled eggs are common in Western countries.They have many ways to make egg pickles and store it for long.
Ingredients :
  • hard boiled eggs 3
  • fenugreek powder 1/4 teaspoon
  • fennel seeds powder 1/2 teaspoon
  • asafoetida powder 1/4 teaspoon
  • cumin powder 1/4 teaspoon
  • chilli powder 3 teaspoons
  • turmeric powder 1 teaspoon
  • garlic cloves 6
  • ginger chopped 1/2 " piece
  • small onions 10
  • vinegar 3 tablespoons
  • sesame or coconut oil 2 tablespoons
  • mustard seeds 1 teaspoon
  • salt
How to make:
  • Boil eggs, remove shell and make small slits on it.
  • Grind garlic,pearl onions and ginger together to make a paste.
  • Heat oil. splutter mustard seeds. Saute ground paste in this..
  • Add all the powders , salt and stir.Pour vinegar into this mixture. 
  • Place eggs in this and stir slowly. Remove from fire. 
  • Keep eggs covered in the mixture for few hours. Then refrigerate. Use within two days.
  • Few things to remember-
  • You can see chopped garlic cloves, green chillies and small onions in the first picture. 
  • Dry roast the spices before you powder them. 
  • If you want to make the pickle little watery, add little more vinegar or boiled water. 
  • After few hours , if you find the masala in the pickle tastes salt less, check the eggs before adding salt again. 
  • Eggs soon absorb all the salt and if you add salt again it tastes too salty.

Lemon Pickle Recipe

Posted by EsyRecipes

Discripiton:This is tasty lemo pickle recipe.Try it and Enjoy!!!!!!!!!
  • 20 lemons (thinner the skin the better)
  • 1/2 - 3/4 cup salt
  • 2 cups dry red chillies
  • 1/4 cup mustard seeds
  • 1 tsp methi seeds
  • 1” stick turmeric or 1 tsp turmeric powder
  • 1/2 tsp asafetida
How to make:
  • wash and dry lemons.
  • Squeeze juice from 5 lemons.
  • Cut the remaining 15 lemons. (each lemon into 16 pieces). Place it in a bowl and keep aside.
  • Dry roast all the spices one by one. First dry roast dry red chillies till crisp over a low heat. Then dry roast mustard, methi, turmeric and asafetida together. Do not burn the spices, else the pickle will taste bitter.
  • Allow to cool down to room temperature.
  • Put all the spices in to the blender and grind to a fine powder along with salt.
  • Add the spices to the cut lemon pieces, add lemon juice and mix well.
  • Transfer the pickles into an airtight glass container/porcelain container. Mix once a day with clean spoon for about a month. Cover and keep. Your pickle will be ready in a month.
  • You can refrigerate the pickle after about a month if needed.
  • While making the pickle, make sure all the bowls, jars, blenders, knives, cutting boards and frying pans are dry. Even a single drop of water will ruin the pickle.
  • While serving the pickle, make sure to use clean spoons. The spoon should be very dry.
  • The best option is to transfer a small quantity of pickle in a separate small jar inorder to avoid accidentally using wet spoon and spoiling the whole preparation. It is easy for serving also.
  • The pickle will be salty initially but blends together gradually as time passes.

Andhra Chicken Pickle

Posted by EsyRecipes Tuesday, March 16, 2010

Discription:This is very tasty chicken pickle.Try it and Enjoy!!!
Ingredients :-
  • Chicken : 1 lb ( boneless)
  • Coriander seeds : 2 Tbspn
  • Cloves : 8
  • Cinnamon : 2" piece
  • Cardamom : 3
  • Poppy seeds ( dry fried) : 1 tspn
  • Garlic : 10 pods
  • Ginger : equal quantity of garlic
  • Water : 1 small glass
  • Turmeric : 1/4 tspn
  • Salt : 1/4 tspn
  • Oil : 100ml
  • Salt : 5 tspn
  • Paprika : 12 tspn
  • Mustard Powder : 2 tspn
  • Fenugreek powder : 1/2 tspn
  • Lemon : 5
  • Ingredients for tadka :-
  • Oil : 100 ml
  • Dry red chillies : 4
  • Cumin seeds : 1 tspn
  • Mustard or vaminta seeds : 1/2 tspn
  • Curry leaves : 1 sprig
  • Asafoetida : 1/8 tspn
How to make:
  • Clean and cut chicken into small pieces.
  • Heat a glass of water and bring it to boil . When it comes to boiling point add 1/4 tspn salt and 1/4 tspn turmeric . Add chicken pieces slowly and cook it till done and strain it.
  • Dry the chicken pieces on a paper towel for 15 mins.
  • In mean time grind coriander seeds , cloves , cardamom , cinnamon and dry fried poppy seeds to a fine powder.
  • In second round add ginger and garlic pieces and grind again.
  • Now heat a pan add 100 ml of oil and fry boiled chicken pieces till golden brown.
  • Now to the fried chicken add grinded paste and fry for 3 mins and switch off stove.
  • Take a dry bowl and add salt , paprika , mustard powder and fenugreek powder and mix nicely. Pour these spices on top of chicken and mix nicely.
  • Take a bowl and squeeze juice of 5 lemon .
  • Once the chicken is cooled add this lemon juice and mix nicely.
  • Now heat a sauce pan add 100ml of oil and make tadka by adding dry red chillies , cumin , mustard and asafoetida. Switch off stove and carefully add curry leaves . let this tadka cool completely.
  • Add this tadka to chicken and mix nicely.
  • Transfer it to a dry storage container. You can sere after a day .
  • Serve it with hot rice.

Cauliflower Pickle

Posted by EsyRecipes

Discription:This is very tasty pickle.Try it and Enjoy!!!!!!!!
  • Cauliflower : 1 small
  • oil : 4 tbspn
  • cumin seeds : 1/2 tspn
  • mustard seeds : 1/2 tspn
  • garlic pods : 10 -15 (optional)
  • curry leaves : 5 strigs
  • lemon : 1 & 1/2 big
  • Mustard seeds : 1 tbspn
  • Fenugreek seeds : 1/2 tbspn
  • salt : 5 tspns
  • chillypowder : 5 tbspns
  • turmeric : 1/2 tspn
How to make:
  • Take cauliflower and make it into small pieces.
  • Wash this cauliflower pieces and dry them perfectly. (u can use cloth for drying )
  • Heat a pan and dry fry mustard seeds litely and grind them in a dry container.
  • In the same pan dry fry fenugreek seeds and grind them .
  • Now heat a kadai add oil , when it is heated add cumin seeds and mustard seeds .
  • Next add garlic pods , asafoetida little , curry leaves.
  • Now add chopped & dried cauliflower pieces and fry for 5 mins (till half done ) and switchoff the stove.
  • When it is cooled add salt , chillypowder , turmeric , mustard powder and fenugreek powder.
  • Mix well .
  • Now squeeze lime juice of 1 & 1/2 big lemon . mix well and put pickle in a dry box.
  • Tasty cauliflower pickle is ready to serve with rice and a dollop of ghee.
  • If u want cauliflower to be crunchy dont fry them.this is not compulsory.
  • store this pickle in fridge .
  • Serve pickle only after 1 complete day.
  • This pickle will be good for 1 week.
  • U can do this pickle with or without using garlic pods . Both give different taste. so try both the versions.

French Fries Recipe

Posted by EsyRecipes Thursday, March 11, 2010

Discription:French fries are popular in many countries and go by a bunch of different names. These are cut more like what you would consider potato wedges.These fries are baked in the oven and not deep fried. Enjoy.
  •  1 large potato
  • 1 tablespoon olive oil
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
How to make:
Step 1: Pre-heat the oven to  400 degrees. Cut potato into wedges.
Step 2: In a large bowl mix olive oil, paprika, garlic powder, chili powder, onion powder and salt. Coat fries with the spice/oil mixture and place on a greased baking sheet.
Step 3: Bake for 30-35 minutes. Flip wedges on their other side half way through cooking.

Taco Salad Recipe

Posted by EsyRecipes

Discription:Here you have a very delicious, simple and easy recipe for taco salad. Many of you probably have a taco salad recipe very similar to this one. It’s perfect for parties.f you’re looking for a fantastic recipe to bring to a party or event – give this a try!
  • 2lbs ground beef
  • 2 packages of taco seasoning mix
  • 2 cups shredded cheddar cheese
  • 1 red onion
  • 1 yellow onion
  • 2 heads lettuce (chopped)
  • 4 tomatoes (diced)
  • 2 avocado’s (peeled and chopped)
  • 1 ½ cups block olives (sliced)
  • 1 bag nacho chips
  • 1 bottle Catalina salad dressing
How to make:
Step 1: In a pan brown ground beef along with yellow onions. Add in one package of taco seasoning mix and water as directed on the seasoning package. Set aside.
Step 2: In a large bowl mix together tomatoes, lettuce, avocados, cheddar cheese, red onion, olives, and the other package of taco seasoning mix. Add beef mixture and toss until well combined.
Step 3: Right before serving – Toss with Catalina salad dressing and add chips.

Quesadilla Burger Recipe

Posted by EsyRecipes

Discripiton:The Quesadilla burger has recently become pretty popular. If you are not familiar with this rather unique burger; the quesadilla burger is a grilled burger topped with cheese, Pico de gallo salsa, and a delicious sauce. The burger is placed between 2 lightly fried tortillas. This is a great switch up from your normal hamburgers. Be aware this does take some work but its well worth it. If you want to save time you can buy premade Pico de gallo from the store. The highlight of this recipe is the cilantro mayo sauce that goes onto these burgers, it really is dominant. You can use an indoor grill pan or just a regular skillet to cook these burgers if you choose. Enjoy.
  • 1 lb ground beef
  • 1lb ground pork
  • 1 egg
  • ¼ cup milk
  • ¼ cup ketchup
  • 1 teaspoon yellow mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Italian breadcrumbs
Pico de Gallo-
  • 4 roma tomatoes (seeded and chopped)
  • ½ cup onion (finely chopped)
  • 2 jalapeño peppers (seeded and finely chopped)
  • 2 tablespoons green bell pepper (chopped)
  • 2 teaspoon cilantro (finely chopped)
  • 1 teaspoon lime juice
  • Salt and pepper (to taste)
Cilantro Mayo-
  • 1 cup mayonnaise
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 tablespoon Worcestershire sauce
  • 1 garlic clove (minced)
  • ¼ teaspoon cumin
  • 2 tablespoons cilantro (chopped)
  • 1 jalapeño pepper (minced)
  • 1 pinch salt
  • 1 pinch pepper
Additional Ingredients-
  • 12 (6 inch) flour tortillas
  • Shredded lettuce
  • Pepper jack cheese slices
  • 1/2lb bacon (cooked until crispy, and crumbled)
How to make:
Step 1: To prepare Pico de Gallo salsa- In a medium bowl combine tomatoes, onion, jalapeno peppers, green pepper, and cilantro. Add lime juice, salt and pepper. Put into the refrigerator.
Step 2: To prepare Cilantro Mayo- In a small bowl combine mayonnaise, lime juice, honey, Worcestershire sauce, garlic, cumin, cilantro, jalapeño pepper, salt and pepper. Place into the refrigerator.
Step 3: In a large bowl combine hamburger, pork, egg, milk, ketchup, mustard, onion powder, and garlic powder. Add breadcrumbs until the meat mixture no longer sticks to the bowl. Form into about 6” patties. With your finger make a depression in the middle of each burger. Grease and heat an outdoor or indoor grill and fry burgers until they are done. Within the last few minutes of cooking top with pepper jack cheese slices and grill until the cheese has melted. Remove from the grill.
Step 4: For each burger – In a small skillet, heat and lightly brown 2 flour tortillas. Assemble burgers by spreading some Cilantro mayo onto one side of the 2 flour tortillas. Lay out one flour tortillas and put lettuce and crumbled bacon on top, Add the burger on top of that, and add some Pico de Gallo on top of the burger. Place the other flour tortilla on top. Slice in half.


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