EsyRecipes

Discription:This makes an unusual and delicious lunch or brunch, or a great light supper. It’s even better when prepared a day ahead, so that the eggs have time to absorb the complex flavors of the sauce.
Ingredients Serves 4–6

• 6tablespoons
•  vegetable oil1
• smallonion, minced
• 11-inch piece
•  ginger, minced2
•  teaspoons
• crushed garlic1
•  tablespoon
•  ground coriander1/2
•  teaspoon
•  ground turmeric1/2
•  teaspoon chili powder2
•  whole black cardamon pods, lightly crushed2
•  small bay leaves 6–8
•  whole black peppercorns 8
•   whole cloves, lightly crushed 1
•   1-inch cinnamon stick
• 1/2 cup canned chopped tomatoes, drained*
• 1 teaspoon salt 1+
•  cups water6 hardcooked eggs, halved
• cilantro for decoration
• Use canned tomatoes from Modena, Italy or Pomi brand tomatoes found in fine grocery stores—Their flavor is superb!

•  Heat the oil in a heavy-bottomed saucepan set over medium-high heat until sizzling.
    Add the onions and cook until golden brown, adjusting the heat as needed to prevent burning.
    Add the ginger and cook for two minutes.
    Stir in the garlic and cook for one minute.
•  Add the coriander, turmeric, chili powder, black cardamom pods, bay leaves, peppercorns, cloves, and cinnamon stick and cook for 30 seconds.
•  Add half of the tomatoes to the mixture, stir well, and cook for one minute.
•  Add the remaining tomato and the salt and cook for another minute.
•  Pour in the water and stir to combine. Bring to a lively simmer, and then adjust the heat to medium-low. Cook for 15 minutes, stirring often to prevent sticking.
•  Thin the sauce with more water if required. Adjust the seasonings.
•  Pour half of the sauce on a deep-lipped platter, arrange the eggs, and cover with the remaining sauce. Decorate with the cilantro.

NOTE: If you make this dish ahead, handle it carefully during storage to ensure that the eggs remain intact. Bring to room temperature, then heat in the microwave before serving.

Discription:This is yummy!
Ingradient:

• Red chilli - 4
• Garlic - 3 to 5 cloves(medium-size)
  
• Tomato - 2
• Curry leaves - a sprig
• Coriander leaves - 2 to 3 sprigs
• Salt - to taste
• Oil - 3 to 4 tspn

• Mustard seeds and Urad dal - 1/2 tspn
• Curry leaves - a sprig

• Heat a tspn of Oil in a pan. Add Red chilies and fry for a minute. 
• Add Tomato pieces and saute for 3 to 4 minutes. 
• Add Garlic, Curry leaves, Coriander leaves and Salt, then remove from heat. 
• Let this mix cool for 5 minutes. Then grind this mix without adding water. 
• Heat 1 or 2 tspn of Oil in a pan. Add Mustard seeds and Urad dal, Once it splutters add Curry leaves and ground chutney, fry this for 3 to 4 minutes. 
• Remove from heat and serve this with 1/2 tspn of Oil on top.

Discription:This is very easy to make.Try it!!!
Ingredients:

•  Apple - 3 (Medium sized)
• Sugar - 1 ½ cups
• Lime juice(freshly squeezed) - 1 ½ tspn

• Cut Apple into small cubes.
  
• Boil water in a pan. Add Apple cubes and Cook for 15 minutes. Remove from heat and allow this to cool for 5 to 10 minutes.
  
• Drain the water and grind the cooked apple cubes in a blender nicely.
  
• Heat the ground apple mix in a pan. Add Sugar and Lemon juice to it. Keep the stove in medium heat.
• Stir this mix frequently to avoid spilling out and burning the bottom. Stir this mix till it becomes thick(like jam). This may take 20 to 25 minutes.
  
• Then remove from heat and let it cool completely. After that store the jam in sterilized jars and refrigerate.

 Discription:This is a perfect noodle salad to take to summer get-togethers instead of the same old boring potato salad. It's a great base to add your favorite vegetables to, or even some shredded chicken if you're a carnivore.

• 8 ounces of your favorite noodles (I used linguine)
• 2 tsp sesame oil
• 2 tsp soy sauce
• 2 tsp chili garlic sauce
• 1 tbsp lime juice
• zest and juice of 1 orange
• 2 tsp finely minced ginger
• 1 tbsp creamy peanut butter
• 1/4 c fresh cilantro, chopped

• Cook noodles in well-salted water until al dente.
• Drain, rinse, and place in large bowl. 
• In food processor, combine remaining ingredients. 
• Combine until well pureed.
• Pour over noodles and chill in the refridgerator for a bit. 
• Add cilantro just before serving.

Discription:This is a fabulous dish, whether it's your main dish or your side dish. It combines two of my most favorite things to cook with, rice and potatoes, and is so amazingly spiced. Although the ingredient list seems long and fiddly, the entire recipe takes about 45 minutes from start to finish. Serve with fresh lime wedges, and enjoy the flavors.
 Ingredient:

• 2 medium potatoes, peeled and cut into sticks
• 3 tbsp yogurt
• 2 tbsp minced fresh cilantro
• 1 tsp ginger, peeled and minced
• 2 cloves garlic
• 1/2 tsp cayenne pepper
• 1/4 c dried coconut
• 6 whole cloves
• 1 cinnamon stick
• 1 bay leaf
• 1 1/2 tsp cumin seeds
• 3 tbsp oil
• 1 cup rice
• 3/4 tsp turmeric
• 1 tsp light brown sugar
• 1 tsp salt
• 1 tsp lime juice
• 2 cups water
• 1/2 c frozen peas
• 1 tbsp butte

• combine yogurt, cilantro, ginger, garlic, cayenne pepper, and coconut.
• Add potatoes, stir well, and allow to marinate for a few minutes. 
• Heat oil in large pan, and add cloves, cinnamon stick, bay leaf, and cumin seeds. 
• Cook for 1-2 minutes, until cumin turns brown. Add potato and yogurt mixture, and cook for 15 minutes, stirring occasionally.
• Once potatoes are nicely browned, add rice, and cook for another minute or two.
• Add turmeric, brown sugar, salt, lime juice, and water.
• Bring to a boil, cover with lid, and lower heat to a simmer. 
• Cook, undisturbed, for 15 minutes. Add peas to pot, and do not stir in.
• Cover with lid and cook an additional 5 minutes. Remove lid, and fluff with fork. 
• Remove from heat, and stir in butter. Serve and enjoy!

• 1 cup dried whole black gram beans (sabut urad dal or kali dal), about 1/2 pound
• 2 tablespoons dried red kidney beans
• 4 cups of water

For Cooking the Beans

• 1 cup onions, finely chopped
• 2 tablespoons ginger root, finely chopped
• 3/4 cup fresh tomatoes or 1/2 cup canned drained tomatoes, coarsely chopped
• 1 cup plain yogurt
• 1/2 teaspoon ground cardamom
• 1 tablespoon ground coriander
• 1/2 teaspoon ground red pepper
• 2 teaspoons kosher salt
• 6 tablespoons ghee or 8 tablespoons butter (1 stick)

For the Tarka (Perfumed Butter):

4 tablespoons ghee or light vegetable oil
1 1/2 teaspoons whole cumin seeds
1 cup onions, finely chopped

For Finishing:

• 1/2 cup heavy cream
• 1/4 cup fresh cilantro / coriander leaves, coarsely chopped

To Clean and Soak the Beans:

On a half-sheet pan or large serving platter, spread out the black gram beans and kidney beans. Pick out foreign objects such as small pebbles and sticks. In a strainer, wash under cold running water for a few minutes or until the water runs clear.
Place the black gram beans and red kidney beans in a heavy pan, preferably an enameled cast iron dutch oven. Add 4 cups of water and bring to a boil. Turn off the heat and let the beans soak while covered for about 2 hours.
The soaking liquid will be used to cook the beans so do not drain and discard it.

To Cook the Beans:

Add all of the ingredients for cooking the beans to the pot containing the soaking liquid and beans. Bring to a boil and reduce the heat to the lowest setting. Simmer with the lid slightly ajar for about 5 hours. If feasible, stir the beans gently every half hour.
Take about 2 to 3 cups of the cooked beans from the pan and puree in a blender or food processor. Return the pureed beans to the pot. This gives dal makhani a smoother and creamier consistency.
Keep the dal makhani simmering over low heat while you prepare the tarka (perfumed butter).
To Prepare the Tarka (Perfumed Butter):
Heat the ghee or oil over medium-high heat in a small skillet. When it is very hot, add the cumin seeds and cook until it turns dark brown, about 10 seconds. Add the onions and cook while stirring continuously until light brown, about 10 minutes. Pour the tarka over the warm cooked beans.

 

 Dal makhani with onion and cumin seed tarka.

To Serve:

Top with the heavy cream and cilantro. Taste and adjust the seasoning if necessary. Serve warm with rice or bread.

Storage and Reheating:

Dal makhani keeps in the refrigerator for up to 4 days and also freezes well. Defrost thoroughly before reheating over low heat.

Discription:It is very tasty!
Ingredients:

• serves: 2 – 4
• 1 cup (160 g) 5 oz Split Bengal gram (chana dal)
• 1/2 cup (75 g) 2 1/2 oz Split black gram (urad dal)
• 3 Black cardamom (badi elaichi)
• 1 tsp (2 g) Turmeric (haldi) powder
• 1/2 tsp (1 g) Asafoetida (hing)
• Salt to taste
• 1/2 cup (100 g) 3 1/2 oz Ghee
• 1/2 cup (60 g) 2 oz Onions, chopped
• 2 tsp (6 g) Garlic (lasan), chopped
• 200 g (7 oz) Tomatoes, chopped
• 2 tsp (4 g) Red chilli powder
• 2 tsp (3 g) Coriander (dhaniya) powder
• 3 tsp (18 g) Ginger (adrak), chopped
• 1 tsp (1 1/2 g) Cumin (jeera) powder
• 1 tsp (2 g) Garam masala
• 5 Green chillies, chopped
• 2 tbsp (8 g) Green coriander (hara dhaniya), chopped method

• Boil the split Bengal gram and black gram in 3 cups water with black cardamom, turmeric powder, asafoetida, and salt.
• Cook till tender.
• Keep aside.
• Heat the ghee in a wok (kadhai); add onions and garlic; fry till light brown.
• Add the remaining ingredients (except green coriander).
• Cook till the tomatoes turn soft. 
• Add this to the split Bengal gram mixture.
• Mix well.
• Serve hot, garnished with green coriander.

Discription: spicy tomatos with garlic flavour.

• Ingredients
• Ripe Tomatos - 4 (liced into small pieces)
• Onion(small) - 1 (finely cut)
• Tamarind paste - 1 spoon ( dissolve and add as per taste)
• Mustard seeds - 1 spoon
• asefetoda powder - 1 pinch
• Turmeric powder - 1/2 spoon
• Salt - as per taste
• Oil - 2 spoons
• For Soup Powder:
• Black peppercorns - 1 spoon
• Cumin seeds - 1 spoon
• garlic flake - 1
• Garnish:
• Curry leaves & Cilantro or coriander leaves.

Discription:This plain Dal is simple,quick and teaty dish.You will surely enjoy it.
Ingredients

• Toor dal - 3/4 cup,
•  Onion - 1 (finely chopped),
•  Tomato - 1 (Finely chopped),
•  Tamarind paste - 1/2 tsp,
•  Garlic Clove - 1,
•  Turmeric powder - 1 tsp,
•  Asefeotida powder - 1 tsp,
•  Green chilly - 2 (Slit lenghtwise),
•  Mustard seeds - 1 tsp,
•  Cumin seeds - 1 tsp,
•  Fenugreek seeds - 1/2 tsp,
•  Curry leaves - 1 string,
•  Salt - as per taste,
•  Oil - for frying,
•  Cilantro for garnish.

•  Steam cook the toor dal adding the fenugreek seeds, few cumin seeds, turmeric powder, asefeotida, garlic, onions and tomatoes for 3 whistles(or till cooked).
• After done, mash them and keep aside.
•  Heat oil in kadai, splutter the mustard and cumin seeds. Add the curry leaves and green chilly and saute a min.
•  Now add the mashed dal. Add little water if needed.
•  Adjust taste by adding salt and tamarind paste.
•  Leave for a boil, and cook till needed curry consisitency.
•  Garnish with cilantro and serve.
• Tastes great with plain white rice with ghee, roti, chappati. Enjoy!

Description :
This is Indian Recipes E-Book

• Beef Biryani

• Corn Masala Rice

• Dhan Saak Rice

• EggBiryani

• Fish Biryani

• Gatta Rice

• Hariyali Pulao

• Hyderabadi Mutton Biryani

• Kashmiri Pulao

• Kofta Biryani

• Mango Rice

• Methi Pulao

• Moghlai Biryani

• Mushroom Rice With Prawns

• Peas And Mushroom Pulao

• Pudhina Pulao

• Sofyani Biryani

• Spinach Cheese Rice

• Vegetable Biryani

• Yakhni Pulao

• Zafrani Kheer
  

Description :
This is north Indian Recipes E-Book

• Achari Mutton

• Bhatura

• Black Dal

• Black Eyes Beans Curry

• Butter Chicken

• Chicken Kofta With Paneer

• Corn Pakoda

• Fish Amritsari

• Hara Mutton

• Lehsuni Tikki

• Makai Di Roti

• Palak Gosht

• Paneer Bhurji

• Pindi Chana

• Sarson Da Saag

• Shahi Kofta

• Tandoori Masala Spring Lamb Chops

• Vegetable Jhalfrezi

• Vegetable Makhanwala

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Description :

• Aapam
• Chakkar Pongal
• Coconut Chutney
• Coconut Rice
• Dosa
• Fish Curry
• Kolmi Bhath
• Lemon Rice
• Masala Pesarattu
• Medu Wada
• Muruku
• Mysore Kadi
• Pongal
• Potata Stuffing
• Rasam
• Rava Idly
• Rava Maida Dosa
• Sambar
• TomatoOnion Aviyal
• Upma

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Discription:
This is Indian  Sweet Mithai E-Book.By using this E-Book you can make sweets easily.

• Apple Kheer
• Carrot Halwa
• Choorma Ladoo
• Fruit Shrikhand
• Fruit Vermicelli Pudding
• Instant Jalebi
• Instant Kalakand
• Kaju Puri
• Kesar Badam Pista Kulfi
• Kesaria Kheer
• Kesaria Rabri
• Mango Shrikhand
• Modak (Steamed Dessert Dumpling)
• Phirni
• Rosgolla
• Shahi Tukda
• Sooji Halwa
• Steamed Coconut Custard
• Sweet Coconut Pancakes
• Vermicelli Halwa