Recipes for dishes that we like to eat!
Ingredients:
Cooking Method:
Warm some oil in a vessel, add little mustard seeds and dry red chilli as seasoning.
Add the musoor dal, some, turmeric, raw mango powder, salt and little sugar free. Add enough water, bring to a boil, partially cover and cook in low flame till the dal is cooked and has the right consistency.
Ingredients:
Cooking Method:
Cut potatoes in medium size cubes. Finely grate onion. Heat some oil in a vessel and fry the potatoes with little salt till light brown, then keep aside.
Then fry the onion till brown. Mix some raw mango and chilli powder with little water and pour in the vessel. Saute for a little while.
Add fried potatoes, salt and enough water to make a dry prep. When the mixture comes to a boil, cover and cook in low flame, till the potatoes are cooked. Dry off excess water to make a dry prep. Add some roasted jeera powder, mix and serve with bread.
Ingredients:
Cooking Method:
Cut potato and eggplant in cubes. Fry eggplant lightly in oil.
To a little oil add cumin seeds and hing as seasoning. Add little ginger paste, finely cut tomato, turmeric coriander and chilli powder. Sauté in low flame in little water. Add potato cubes and fried eggplant
Add salt and appropriate quantity of water. Bring to boil, cover and cook in low flame until potatoes are tender.
Open the lid and serve as a semi dry preparation.
Ingredients:
Cooking Method:
Boil the eggs for 10 minutes. Put them in bowl of ice water. After 5 minutes, de-shell the eggs slowly. Cut eggs in half and lightly fry them with a pinch of salt and keep aside.
Cut potatoes into cubes. To a little oil add grated onion and very finely cut ginger. Sauté, add turmeric, mirch, Garam masala powder and salt. Add potato cubes and a little water and sauté. Mix and bring to a boil. Cook until potatoes are tender.
Then add the eggs to the curry and cook for another 4-5 minutes so that the juices seep into the eggs. Make a semi dry preparation to have with bread or hot rice.
Ingredients:
Cooking Method:
Cut the vegetables in cubes. Heat some oil in a vessel, add few pieces of bori , fry them in low heat and keep aside.
Heat some more oil in the vessel, add a small piece of dry red chilli as seasoning, add the washed , cut vegetables and lightly fry them with salt. Add some water, bring to a boil, cover and cook for 10 mins.
Open the vessel, dry off excess water. Sprinkle appropriate amount of roasted masala, mix well in low flame. Squeeze a little lime juice to the preparation and serve with rice or roti.
Ingredients:
Cooking Method:
Cut the boneless chicken in cubes and marinate with approptiate quantity of the above ingredients for one hour or more.
Heat some oil in a vessel, add the marinated chicken and little water. Bring it to a boil, cover and cook in low flame for about 15 mins until the chicken is cooked. Open the lid, dry off excess water in low flame and make a semi dry preparation.
Ingredients:
Cooking Method:
Cut the potato in cubes. Fry them lightly in oil and leave aside.
To some oil in a vessel, add finely cut tomato, add some salt and water , bring it to a boil. Cover and cook in low flame for 5 to 7 min. Open the lid, mash the tomato in the vessel to a paste.
Add bay leaf as seasoning. Mix the powder ingredients with a little water and add to the vessel. Saute in low flame. Add the fried potato , enough salt and water, bring to a boil, cover and cook until potatoes are tender. Open the lid and make a semi gravy preparation.
Ingredients:
Cooking Method:
Cut potatoes in medium size cubes, boil them and keep aside.
Fry mushrooms and thinly cut garlic in some oil until tender. Then add prawn and green onions and stir for 2-3 mins. If the prawn is frozen, first thaw it in microwave.
Then add 3 tea spoons of tamarind paste, some chilli powder and roasted jeera or chat masala powder. Add appropriate quantity of salt and water. Also add in the boiled potatoes.
Stir corn starch in a bowl with water to ensure it is well dissolved. Bring the dish to a boil and then add in the corn starch stirring regularly. Cook for another 5 mins. Serve with bread or rice.
Ingredients:
Taco Seasoning
Salsa
Cooking Method:
To a pan add finely cut onion and sauce until slightly brown. Add garlic paste and sauce. Then add the ground beef or tofu. Stir and cook. Add a little water to help with the cooking. Then add all the spices listed above under Taco seasoning. Stir and cook until meat or tofu is tender and tastes good.
In a bowl containing steamed rice, add the cooked meat or tofu. Then add Mexican cheese, sliced lettuce, finely cut tomato, a little onion and coriander leaves. Squeeze lemon over the dish. Here is Chef Mami explaining the recipe: https://www.youtube.com/watch?v=qWImxBbFnZs&t=218s
Ingredients:
Cooking Method:
To a slightly heated pan add extra virgin olive oil. Make sure the pan is not too hot. Add the boneless chicken, thinly sliced. Cook and stir to make sure they do not stick to the pan.
When cooking the chicken separately in the pressure cooker, cook at most for 10 mins in reduced flame.
Then add the vegetables from the ingredient list above to the pan. Stir the vegetables in medium high heat. Add some Chinese white wine and 500ml chicken stock. Then add salt and pepper to taste. Bring the water to a boil.
Add some ginger and garlic paste. Increase the heat so that sauce is boiling and then add cornstarch mixed in water. Make sure to distribute evenly. Finish by adding sesame oil.
Perfect dish to serve with rice. Here is the youtube video from Chef Tom showing the recipe: https://www.youtube.com/watch?v=CBmihFL_0Fg&feature=youtu.be