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:-
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Ingredients:
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
- 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
- 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.
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.
Ingredients
- Idli batter (homemade or store bought) as needed
- Any spicy chutney as needed
- 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.
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
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.
Ingredients
- 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
- 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.
Ingredients
- 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
- 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.
Ingredients
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
- 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.
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.
Ingredients:
- 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
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.
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.
- 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
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.
Ingredients:
- 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
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.
Step 3: Bake in the oven at 350 degrees for 12-15 minutes. Remove from oven and let cool.
