EsyRecipes

Discription:Unless you’re a vegetarian you probably love to eat bacon. With good reason it has become one of the most popular foods on the planet. After all, what would breakfast be like without some delicious, crispy bacon? That brings us to a commonly asked question, how do I cook crispy bacon? Because of its thin cut and high fat content, making your bacon perfectly crispy can be a little bit tricky at times.
One thing you may be wondering before we get started, which of these methods would I consider the best? Well, let’s see… the frying pan is by far the hardest and it’s extremely messy. The microwave is by far the easiest but at times the bacon will stick horribly to the paper towel. That leaves us with the oven, the o-so glorious oven. The oven brings the total package by giving the bacon both great flavor and texture. With all that being said, if you want to impress someone with your cooking skills, use the fry pan. If you’re in a hurry, use the microwave but if you want the best results go with the oven! Alright then, let’s begin.

Method 1: Cooking Bacon in a Frying Pan
Step 1: Add 3-4 slices of bacon to a cold large frying pan and turn the heat to medium-low. What you want to do here is cook as much fat off the bacon as you can without it burning. In other words you want to use high enough heat that it cooks the bacon, but low enough that it doesn’t burn.
Step 2: As your bacon is cooking constantly turn it over so that it cooks evenly on both sides. If too much fat collects in the pan you’re going to want to drain it. During this process there shouldn’t be any black on the edges of the bacon at all. If there is that means it’s burning and you need to turn down the heat. Depending on how thick your slices are or how many are in the pan, your bacon should be done in about 10-15 minutes. You will know it’s done when it turns a deep brown color. When finished drain on paper towels. The bacon should not be fully crisp while it’s still in the pan. It will crisp after the paper towels soak up the fat.

Method 2: Cooking Bacon in the Microwave
Step 1: Place 2 plain white paper towels on a plate, and place 3-4 strips of bacon on top without overlapping them. Now place a paper towel on top of the bacon or else it will splatter all over your microwave! Just gently place the paper towel over the bacon without pressing down on it. If you do the bacon will stick to it badly while it cooks.
Step 2: Put your bacon into the microwave and microwave on high for 3 minutes. Check and see if your bacon is done. If it isn’t, microwave for an additional 30 seconds or until it’s crispy. 

Method 3: Cooking Bacon in the Oven
Step 1: With your oven rack in the middle position, pre-heat the oven to 375 degrees.
Step 2: Line your baking pan with aluminum foil. The one I use is about 1 ½ inches deep but you could use one that is about ¾ of an inch deep. Now separate your slices of bacon and place them side by side on the baking sheet.
Step 3: Place your baking pan into the oven. During the cooking process if fat becomes excessive you should take your pan out of the oven and drain it off.
Step 4: The bacon should be crisp into about 15-20 minutes. Remove from the oven and transfer bacon onto paper towels to soak up the fat.

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.
Ingredients:

•  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

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.

Discription :This is very tasty recipes.Try it and Enjoy!!
Ingredient:

• Ingredients:
• Large patra leaves (colocasia leaves)  
• 1/2 cup Tamarind extract (juice)  
• 1 cup Gram flour (besan) 
• 3 tsp Chilli powder  
• 1/2 tsp Turmeric powder  
• 3-4 pinches Asafoetida  
• 1 tsp Crushed cumin seeds  
• 3 tsp Powdered sugar 
• 1tbsp Oil  
• Salt to taste

For seasoning

• 1 tbsp Oil
• 1/2 tsp. each Cumin & musard seeds
• 1 tsp Sesame seeds
• 1 tbs Coriander leaves finely chopped
• 1 tbs Coconut grated fine

• Clean, wash and wipe leaves.
• Roll lightly with a rolling pin.
• Keep aside.
• Mix all ingredients except those for seasoning to a thick paste.
• Take a leaf and place it backside up on a flat surface.
• Take a little paste and apply thinly all over leaf surface.
• Place another leaf over it.
• Repeat the process on a set of 3-4 layered leaves, top layer being that of paste.
• Fold in the edges and roll the leaves, starting with their base towards tip.
• Make the roll tight and seal sides with some paste.
• Make more sets of 3-4 layered leaves until the paste is finished.
• Steam the rolls in a double boiler or steam cooker for 30-40 minutes.
• Cool and remove. Cut into 1/2" thick slices.

Seasoning:

• Heat oil, add cumin and mustard seeds, allow to splutter.
• Add sesame, coriander, and coconut. 
• Add salt, chilli and sugar if needed.
• Mix well, serve hot or cold.

Discription:This is very tasty recipes. Try it and Enjoy!!
Ingredients:

• Chickpeas - ? cups (soak 2 cups of dry chickpeas overnight)
• Onions - 1 large,sliced
• Garlic - 3 to 4 pods, crushed
• Green Chillies - 1 or 2
• Chana masala - 1 tbls
• Red chilly powder - 1 tsp.
• Cumin seeds- 1 tsp.
• Salt to taste
• Cilantro - 1 small bunch, chopped
• Oil - to deep fry.

• In a pan, add 1 tbls of oil, then add the jeera, onions and garlic and cook till softened.
• Drain the chickpeas and wash well and keep aside.
• Add the sauteed onion-garlic mixture to the above drained chickpeas and pulse in ur food processor or blender till it is all well combined. Do not add too much of water, 1 or 2 tbls will help if you are using a blender. I have Kitchen Aid and i was able to make it to a rough paste - used the pulse function.
• Now put the above in a bowl, then add salt, red chilly powder, chana masala and cilantro and combine well.
• Now refrigerate the above mixture for 3-4 hours, to let the flavors combine well.

To fry the falafels:

• Take the mixture out of the refrigertor about half an hour before.
• Heat the oil, but make sure the oil does not smoke.
• Make small falafel balls, and deep fry this in medium flame.

Note: Do make the falafel balls small, resist to make them big, trust me the small ones fry evenly and taste better. Also, fry them in medium flame, this ensures the inside gets cooked well.

Discription:This coffee smoothie is available at many coffee shops, now you can make it at home in just few minutes as instant coffee is used to make this delicious smoothie. You may adjust flavors according to your taste.
Ingredients:

• 1 tsp instant coffee
• 3/4 cup milk
• 1 tsp vanilla extract
• 2 tsp sugar
• Ice cubes
• 2 tsp chocolate syrup

• Add all the ingredients to the blender including instant coffee, milk, vanilla extract, sugar, ice, and chocolate syrup in a blender.
•  Blend them all until become smooth and creamy.
•  Serve in beautiful serving glasses and add some whipped cream on top.

Discription:If you enjoyed my recipe for chicken bruschetta, you will love this. Tomato bruschetta uses no meat and is absolutely delicious. This recipe doesn’t just use roma tomatoes but also uses sun dried tomatoes as well. It gets most of its flavor from seasonings such as fresh basil, fresh garlic and balsamic vinegar. It is of course important to allow the mixture to set so the flavors blend. If you don’t have any fresh basil or just don’t care to use it, dried basil will work as well. For the sliced French baguette, this recipe calls for use of the broiler but I brushed the slices with olive oil and grilled them instead. Tomato bruschetta is a very tasty appetizer that is quick and easy to prepare. Enjoy.

Ingredients:

• 6 roma tomatoes (chopped or diced)
• ½ cup sun-dried tomatoes (packed in oil)
• 3 garlic cloves (minced)
• ¼ cup olive oil
• 2 tablespoons balsamic vinegar
• ¼ cup fresh basil (chopped with steams removed)
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 French baguette
• 2 cups shredded mozzarella cheese

Step 1: In a large bowl combine diced roma tomatoes, sun-dried tomatoes, fresh garlic, olive oil, balsamic vinegar, basil, salt and pepper. Mix well and allow the mixture to sit for at least 10 minutes.
Step 2: Slice the French baguette into ¾” thick slices. Arrange the slices on a baking sheet in a single layer. Using the broiler setting on your oven, broil for 1-2 minutes turning half way through or until slices are lightly browned on both sides.
Step 3: Divide the tomato mixture evenly onto all the baguette slices. Top with mozzarella cheese. Broil until the cheese is melted (about 5 minutes or less.)
(Makes 12 Servings)

Discription:
These burgers are great with a thick slice of tomato and for the cheese- you can either use slices of Monterey jack or cheddar. This will make 2 large burgers or you could get more depending on the size of your patties. Enjoy.


Ingredients:

• 1lb ground beef chuck
• 1 tomato (sliced)
• 2 slices Monterey jack or cheddar cheese
• lettuce (torn)
• salt and pepper (to taste)
• canola oil (for brushing)
• Hamburger buns
• Avocado relish-
• 2 avocados (chopped)
• ½ of a small onion (diced)
• 1 jalapeño pepper (minced)
• 3 tablespoons cilantro (chopped)
• The juice of 1 lime
• Salt and pepper (to taste)

Step 1: Shape ground chuck into patties (no more than ¾” thick). Make a depression in the center of each patty with your thumb so the burgers won’t bulge. Heat an outdoor grill or indoor grill pan to high heat. Brush each patty with canola oil and season with salt and pepper. Place patties on the grill and grill burgers until they are fully cooked. Right before the burgers are done top each patty with a slice of cheese and allow it to melt. Remove patties from grill.

Step 2: To make avocado relish – in a medium bowl combine avocados, onion, jalapeño pepper, cilantro. Squeeze the juice of 1 lime onto the mixture tossing to coat. Season with salt and pepper.
Step 3: To assemble burgers- place a patty on the bottom of a hamburger bun. Top with a slice of tomato, lettuce and avocado relish. Cover with the top half of the bun. 

Discription:Winter has already started here and temperatures are below zero degrees and days are getting dark and darker each day. Just feels like sitting home and eating spicy food.
Ingredients

• Fine rava/fine soji/chiroti rava  -1 cup
• Yogrut/curd -             about 3/4 to 1 cup
• Red onion finely chopped    -1/4 cup
• Green chillies-         3 or more
• Corriender leaves   – choppped 2 tsp
• Corriander leaves   2 tbsp
• Salt  according to taste.
  

• Heat a tsp of oil or ghee and fry fine rava till light brown or the raw smell is gone. 
• When the rava is cool enough,take a bowl mix everthing together add curd little by little. Batter should be of thick consistancy(like we make for channadal vada). 
• Meanwhile heat peanut oil on medium high heat. 
• When hot enough  make small round balls and flatten it with palm of you hand and deep fry till golden brown. Its ready to eat .Enjoy!!!

Discription:This dosa can be really so crisy and tasty that it will take nothing less than eating one to believe it
 Ingredients

• Chopped fresh tender Lady’s Finger – 1 cup
• Sona masoori rice (raw) – 2 cups
•  Blackgram Dal – 4 teaspoons
•  Green chillis – 1-2 (optional)
•  Ginger – 1″ piece(optional)
  

• Wash, chop tender lady’s finger into small pieces and soak the same with raw rice and Blackgram dal in water for about 3-4 hours as usual .
• Grind it in the mixer to a fine consistency adding water in steps to a fine consistency. The ground batter is as shown in the image below.(Use the same water for grinding the batter and also one may need additional water as well.)

• Add required quantity of salt and allow it to ferment overnight and the batter is as below.

.

• Place a dosa griddle on medium flame and apply a little oil to it. When heated rub it throughout the griddle and sprinkle a little water on the griddle. When dried pour a laddle of the batter on the tawa.
  

• Spread it to the required thickness with the help of the laddle and sprinkle cooking oil on the sides as well as in the middle.

• When crispy, serve hot with the chutney of your choice (See list of possible chutneys here). Yummmm !