Free Cooking Food and Recipes and Recipes ideas

Lentil coconut curry free recipes

noreply@blogger.com (Unknown) — Wed, 28 Nov 2012 08:53:00 +0000

How to cook: In the below you will get the recipes ideas of vegetables dishes and pulse dishes. It is one kind of new recipes. Follow the instructions of recipe for Lentil coconut curry.

Lentil coconut curry

Preparation time: 20 minutes

Cooking time: 55 minutes

Serves 4

Calories 410 per portion

Cooking recipe you will need

40 g/ 1 and half oz butter

3 onions, finely chopped

2 garlic cloves, finely chopped

1 tablespoon grated root ginger

2-4 green chillies, finely chopped

1 teaspoon turmeric

225 g/ 8 oz moong dhal lentils, washed and drained

1.2 liters/ 2 pints water salt

50 g/ 2 oz creamed coconut juice of 1 lemon

Finely sliced green chilli rings to garnish

Recipe description of Lentil coconut curry

Melt the butter in a large pan, add the onions, garlic, ginger and chillies and fry gently, stirring until soft. Stir in the turmeric and immediately add the dhal. Fry, stirring for 1 minute. Pour in the water, add salt to taste and bring to the boil, then partially cover the apn and simmer gently for 40 minutes. Add the coconut and stir until dissolved, then stir in the lemon juice. Taste and adjust the seasoning if necessary, cover the apn and simmer for 10 minutes. Transfer to a warmed serving dish and garnish with the chilli rings.

Cooking tips of coconut lentil curry

Lentils are eaten every day at every meal by most Indian people. For vegetarians they provide valuable portion and are particularly nutritious eaten with rice or wheat. The recipe above is good with bread or rice, or served with an accompanying vegetable or meat dish. Enjoy free recipes and easy recipes for cooking.

Dishes of Tamatar aloo

noreply@blogger.com (Unknown) — Wed, 28 Nov 2012 08:45:00 +0000

How to cook: In the below you will get the recipes ideas of vegetables dishes and pulse dishes. It is one kind of new recipes. Follow the instructions of recipe for Tamatar aloo.

Tamatar aloo

Preparation time: 20 minutes

Cooking time: 15-20 minutes

Serves 4

Calories: 130 per portion

Cooking recipe you will need

2 tablespoons oil

Half teaspoon mustard seeds

225 g/8 oz potatoes, peeled and cut into small cubes

1 teaspoon turmeric

1 teaspoon chilli powder

2 teaspoons paprika juice of 1 lemon

1 teaspoon sugar salt

225 g/ 8 oz tomatoes, quartered 2 tablespoons finely chopped fresh coriander leaves

Recipe description of Tamatar aloo

Heat the oil in a pan, add the mustard seeds and fry until they pop – just a few seconds. Add the potatoes and fry for about 5 minutes. Add the spices, lemon juice, sugar and salt to taste, stir well and cook for 5 minutes. Add the tomatoes, stir well, then simmer for 5 to 10 minutes until the potatoes are tender. Sprinkle with chopped coriander leaves to serve.

Cooking tips of Tamatar aloo

Many Indian dishes use mustard seeds- they are small, round reddish-black seeds. When fried for a few seconds they splitter with the heat and give out a delicious smell. Enjoy free recipes and easy recipes for cooking.

Dishes Recipe of Dhai aloo

noreply@blogger.com (Unknown) — Wed, 28 Nov 2012 08:39:00 +0000

How to cook: In the below you will get the recipes ideas of vegetables dishes and pulse dishes. It is one kind of new recipes. Follow the instructions of recipe for Dhai aloo.

Preparation time: 15 minutes

Cooking time: about 25 to 30 minutes

Serves 4 to 6

Calories 400-270 per portion

Cooking recipe you will need

4 tablespoons oil

1 onion, chopped

2.5 cm/ 1 inch piece root ginger, peeled and finely chopped

1 tablespoon ground coriander

2 green chillies, finely chopped

675 g/ 1 and half ib small new potatoes

100 g/ 4 oz raisins salt

300 ml/ half pint natural yogurt

2 tablespoons chopped fresh coriander leaves to garnish

Recipe description of Dhai aloo


Dhai aloo

Heat the oil in a large pan, add the onion and ginger and fry until soft. Stir in the ground coriander and chillies and fry for 2 minutes. Add the potatoes, stir well, cover and cook very gently for 5 minutes, stirring occasionally so they colour evenly. Add the tomatoes with their juice, raisins and salt to taste and stir well. Increase the heat a little and cook, uncovered. As the liquid evaporates, add half the yogurt, a tablespoon at a time. When the potatoes have cooked for 20 minutes and are just about ready, add the remaining yogurt, a tablespoon at a time. Lower the heat and cook for 2 minutes. Sprinkle with the coriander leaves to serve.

Cooking tips of Dhai aloo

Ground coriander, not to be confused with green coriander leaves, is a spice with a flavor something like a mixture of sage and lemon peel. It is used extensively in curries and Indian dishes and to give a lift to rice dishes. Enjoy free recipes and easy recipes for cooking.

Food Recipes of Celery Sambar

noreply@blogger.com (Unknown) — Tue, 27 Nov 2012 11:29:00 +0000

How to cook: In the below you will get the recipes ideas of vegetables dishes and pulse dishes. It is one kind of new recipes. Follow the instructions of recipe for Celery Sambar.

Preparation time: 10 minutes

Cooking time: 1 and quarter hours

Serves 4

Calories: 280 per portion

Cooking recipe you will need

225 g/ 8 oz tur dhal (yeallow pigeon peas), washed and drained

1 teaspoon salt

1 teaspoon turmeric

1.2 liters/2 pints water

Half head celery, cut into 5-cm/ 2-inch lengths

2 tablespoons desiccated coconut

3 tablespoons boiling water

Half to one teaspoon small dried red chillies

1 teaspoon ground cumin

2 teaspoons ground coriander

50 g/ 2 oz tamarind, soaked in 150 ml/ quarter pint water

25 g/ 1 oz butter pinch of asafetida (heeng)

1 teaspoon mustard seeds

Recipe description of Celery Sambar

Put the dhal, salt, turmeric, water and celery in a pan and bring to the boil, then partially cover the pan and simmer for 1 hour. Put the coconut and boiling water in a food processor or liquidizer and work for 20 seconds. Add the chillies, cumin and coriander and work until smooth. Stir into the dhal with the tamarind water and simmer for 15 minutes.

Heat the butter in a small frying pan, add the asafetida, if using, and the mustard seeds. When the seeds begin to pop, tip the contents of the pan into the dhal mixture. Serve hot.

Cooking tips of Celery Sambar

To keep celery crisp, prepare it as soon as possible after purchase. Trim and wash the stricks, then store in the refrigerator in a jug of iced water. Enjoy free recipes and easy recipes for cooking.

Recepies of Kabli channa

noreply@blogger.com (Unknown) — Tue, 27 Nov 2012 11:23:00 +0000

How to cook: In the below you will get the recipes ideas of vegetables dishes and pulse dishes. It is one kind of new recipes. Follow the instructions of recipe for kabli channa.

Preparation time: 20 minutes, plus overnight soaking time

Cooking time: about 1 and three by four hours

Serves 4

Calories: 270 per portion

Cooking recipe you will need

225 g/ 8 oz chick peas or Bengal gram (see cooking tips)

750 ml/ 1 and quarter pints water

1 teaspoon salt

2 tablespoons oil or concentrated butter

1 onion, chopped

2.5 cm/ 1 inch cinnamon stick

4 cloves

2 garlic cloves, crushed

2.5 cm/ 1 inch piece root ginger, peeled and chopped

2 green chillies, finely chopped

2 teaspoons ground coriander

1 tablespoon garam masala

1 tablespoon chopped fresh coriander leaves


Kabuli chana

Recipe description of kabuli chana

Wash the chick peas or gram and soak in the water overnight. Add the salt and simmer until tender. Drain, reserving the water, and set aside. Heat the oil or butter in a pan, add the onion and fry until golden. Add the cinnamon and cloves and fry for a few seconds, then add the garlic, ginger, chillies and ground coriander and fry for 5 minutes. Add the tomatoes and fry until most of the liquid has evaporated. Add the cooked gram and cook gently for 5 minutes, then add the reserved water and simmer for 20-25 minutes. Add the garam masala and stir well. Sprinkle with the chopped coriander and serve at once.

Cooking tips of Kabli channa

Pulses from a very important part of the Indian diet- there are nearly 60 varieties in india, kabli channa or Bengal gram (or chick peas) being one of the most popular. They are stocked by most major supermarkets or can be purchased from specialist Indian shops. Enjoy free recipes and easy recipes for cooking.

Recepy of Dhal Sag

noreply@blogger.com (Unknown) — Tue, 27 Nov 2012 11:14:00 +0000

How to cook: In the below you will get the recipes ideas of vegetables and pulse dishes. It is one kind of new recipes. Follow the instructions of recipe for Dhal Sag.

Preparation time: 10 minutes

Cooking time: 1 hour 10 minutes

Serves 4

Calories: 370 per portion

Cooking recipe you will need:

225 g/ 8 oz moong dhal lentils, washed and drained

600 ml/ 1 pint water

3 onions, 1 sliced and 2 finely chopped

1 teaspoon chilli powder

Half teaspoon turmeric salt

3 tablespoons oil

1 garlic clove, finely chopped

2 green chillies, finely chopped

2 teaspoons finely grated root ginger

1 teaspoon fennel seed

1 kg/2 ib spinach, washed and chopped

Recipe description of Dhal Sag

Put the dhal, water, sliced onion, chilli powder, turmeric and 1 teaspoon salt in a pan and bring to the boil, then partially cover the pan and simmer for 1 hour. In another pan, heat the oil, add the chopped onions and garlic and fry until soft and golden. Stir in the chillies, ginger and fennel seeds and fry for 1 minute. Add the spinach and cook, stirring, for 10 minutes. Stir in the dhal and continue to cook for 5-10 minutes. Add more salt if necessary. Transfer to a warmed serving dish.

Cooking tips of Dhal Saag

Dhal sag, from northern india is usually served with Chapatis. For an even more filling dish add 225 g/8 oz cubed potatoes before the spinach. Serve with relishes, salads and chutneys. Enjoy free recipes and easy recipes for cooking.

Free Cooking Recipe Dhai Bhindi

noreply@blogger.com (Unknown) — Tue, 27 Nov 2012 11:01:00 +0000

How to cook: In the below you will get the recipes ideas of vegetables and pulse dishes. It is one kind of new recipes. Follow the instructions of recipe for Dhai Bhindi.

Preparation time: 15 minutes

Cooking time: 15-20 minutes

Serves 4

Calories: 70 per portion

Cooking recipe you will need:

225 g/8 oz okra

2 tablespoons oil

2.5 cm/1 inch piece root ginger, peeled and chopped

1 teaspoon turmeric Salt

2-3 tablespoons water

300 ml/ half pint natural yogurt

Half teaspoon chilli powder

2 tablespoons grated fresh coconut

1 tablespoon finely chopped fresh coriander leaves

Dhai Bhindi

Recipe description of Dhai Bhindi Cut the tops off the okra and halve lengthways. Heat the oil in a pan, add the okra and fry for 5 minutes. Add the ginger, turmeric and salt to taste, stir well. Add the water, cover and cook for 10 minutes until the okra is tender. Mix the remaining ingredients together. Add to the pan, stir well and serve.

Cooking tips of Dhai Bhindi If liked, the okra can be arranged in a radiating pattern on a serving plate. Enjoy free recipes and easy recipes for cooking.

Food recipes of Pork, Ham and Bamboo Shoot Soup

noreply@blogger.com (Unknown) — Sun, 25 Nov 2012 15:42:00 +0000

How to cook: In the below you will get the recipes ideas of soup. It is one kind of new recipes. Follow the instructions of recipe for pork, Ham and Bamboo shoot soup.

Preparation time: 20 minutes
Cooking time: About 10-15 minutes
Serves 4
Calories: 70 per portion

Cooking Recipes You will need:
50 g/2 oz pork fillet
2 teaspoons soy sauce
50 g/2 cooked ham
50 g/2 bamboo shoots
600 ml/1 pint clear broth (see Cook’s Tip recipe 10)
1 teaspoon salt
1 teaspoon sherry

Recipe description:
Thinly slice the pork and mix it with the soy sauce. Shred the ham and bamboo shoots. Bring the stock to the boil, put in the pork, ham and bamboo shoots. When the soup starts to boil again, add the salt and sherry and serve hot.

Cooking Tips of Pork soup, Ham soup and Bamboo Shoot Soup:
If you prefer a thicker soup simply mix 2 teaspoons corn flour to smooth paste with 1 tablespoon water and stir into the soup at the end. Cook for 1-2 minutes to thicken.

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Recepi of prawn and Squid Hot Soup

noreply@blogger.com (Unknown) — Sun, 25 Nov 2012 15:33:00 +0000

How to cook: In the below you will get the recipes ideas of soup. It is one kind of new recipes. Follow the instructions of recipe for prawn hot Soup and squid hot soup.

Preparation time: 20 minutes

Cooking time: About 10 minutes

Serves 4

Calories: 100 per portion

Cooking Recipes You will need:

225 g/8 oz squid

1.8 liters/3 pints stock

3 lime leaves

1 stem lemon grass, crushed

225 g/8 oz prawns, peeled nam pla (fish sauce) to taste 9see Cook’s Tip)

2-4 fresh chilies, sliced into rounds

2 cloves garlic, crushed Juice of 1 lime or lemon Chopped fresh coriander leaves, to garnish.

Recipe description for Prawn hot soup and Squid hot soup: Clean the squid, cut off and chop the tentacles; cut the body into rings. Put the stock, lime leaves and lemon grass in pan, bring to the boil, lower the heat and simmer for 5 minutes. Add the prawns, squid and nam pla. Cook until the prawns turn pink, and then add the chilies. Pour the soup into 45 warmed individual bowls. Mix together the garlic and lime or lemon juice to taste, then stir into the soup. Sprinkle with the coriander and serve hot.

Cooking Tips of Soup

Nam pla or Indonesian dish sauce is prepared from fresh anchovies and salt which are layered in wooden barrels and left to ferment. The liquid that is drained off is the fish sauce Indonesian cuisine. It is available from oriental stores and specialist shops.

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Recipe of Fish Soup with Coconut

noreply@blogger.com (Unknown) — Sun, 25 Nov 2012 15:22:00 +0000

How to cook: In the below you will get the recipes ideas of soup. It is one kind of new recipes. Follow the instructions of recipe for Fish Soup with Coconut.

Preparation time: 25 minutes

Cooking time: About 15-20 minutes

Serves 4

Calories: 430 per portion

Cooking Recipes You will need:

550 g/1 ¼ ib monkfish or halibut fillet, skinned and cubed salt

25 g/1 oz desiccated coconut

6 shallots

6 almonds, blanched

2-3 cm/1 inch piece root ginger, peeled and sliced

2 stem lemon grass, trimmed And root discarded

2-3 teaspoons oil

1 recipe coconut cream and milk (See Cool’s Tip)

1-2 fresh chilies, seeded and finely sliced

Fresh coriander to garnish

Recipe description for Fish Coconut Soup:
Sprinkle the fish with salt. Place the coconut in a wok and heat until golden and crisp. Remove and pound until oily. Puree the shallots, almonds, garlic, ginger and 6 cm/2 ½ inches from the root end of the lemon grass (reserve the remainder) in a blender. Add the turmeric. Heat the oil and fry the pureed mixture for a few minutes. Add the coconut milk and bring to the boil, stirring constantly. Add the fish, chilies, remaining lemon grass and cook for 3-4 minutes. Stir in the pounded coconut and cook for 2-3 minutes. Remove the stems of lemon grass, stir in the coconut cream, transfer to a serving tureen and garnish with fresh coriander.

Cooking Tips of Fish Coconut Soup

To make the coconut cream and milk for the recipe above, put 300 g/11 oz desiccated coconut and 750 ml/1 ¼ pints boiling water in a blender and work for 20 seconds. Pour into a bowl and cool to blood heat. Strain the milk into a bowl; this is the coconut milk. The squeezed out flesh is the pounded coconut for adding latter. When the cream rises to the top of the coconut milk skim off about 50 ml/2 fl oz and add to the soup just before serving.

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Recepies of Corn and Fish Soup

noreply@blogger.com (Unknown) — Sun, 25 Nov 2012 15:01:00 +0000

How to cook: In the below you will get the recipes ideas of soup. It is one kind of new recipes. Follow the instructions of recipe for Corn Fish Soup.

Preparation time: 10 minutes plus 10 minutes marinating time

Cooking time: About 10 minutes

Calories: 130 per portion

Cooking Recipes You will need:

450 g/1 ib filleted white fish (cod or sea bass for example)

1 teaspoon ginger juice (see cook’s Tip)

1 teaspoon sherry salt

900 ml/1 ½ pints water

1 (225-g/8-oz) can sweet corn, drained

1 teaspoon oil

1 ½ teaspoons corn flour mixed with 1 tablespoon water

1 spring onion, chopped

Recipe description for corn fish soup: Place the fish in a shallow heatproof dish with the ginger juice, sherry and a generous pinch of salt. Leave to marinate for 10 minutes.
Place in a steamer and steam for 5-6 minutes. Remove from the heat and mash the fish with a fork. Set aside. Pour the water into a large saucepan and bring to the boil. Add the sweet corn, oil and 1 teaspoon salt. Simmer for 2 minutes. Add the corn flour mixture and cook, stirring, until the soup thickens. Add the fish and cook for 1 minute. Pour into soup bowls and serve hot sprinkled with the spring onion.

Cooking Tips of corn soup and fish soup

Root ginger is used extensively in oriental cooking. To extract ginger juice from the root, place small peeled slices of root ginger in a garlic crusher and squeeze firmly.

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Delicious mulligatawny Soup Cooking Tips

noreply@blogger.com (Unknown) — Sun, 25 Nov 2012 14:30:00 +0000

How to cook: In the below you will get the recipes ideas of soup. It is one kind of new recipes. Follow the instructions of recipe for mulligatawny soup.

Preparation time: 30 minutes
Cooking time: About 3 hours
Serves 6
Calories: 410 per portion

Cooking Recipes

450 g/1 ib shin of beef, cubed 1 kg/2 ib beef bones

About 2.25 liters /4 pints water 1 tablespoon coriander seeds

½ teaspoon black peppercorns

2 teaspoons cumin seeds

1 teaspoon turmeric

6 green cardamom pods

2-3 cloves

4 cloves garlic, crushed salt

2 potatoes, peeled and diced

1 tablespoon oil

1 large onion, finely sliced

1 teaspoon garam masala

600 ml/1 pint coconut milk (see Cooking Tips)

Juice of 1 lemon

Recipe description for soup: Place the beef and bones and water in a pan add the coriander seeds. Peppercorns, cumin, turmeric, cardamoms, cloves and garlic with salt to taste. Bring to the boil. Skim, then cover and simmer for 2 hours. Cool slightly. Discard the bines and shred the meat finely. Strain the soup and remove the spices. Return 1.75 cook for 20 minutes. Stir in the reserved meat and set aside.

Heat the oil and fry the onion until golden. Add the garam masala, remove from the heat and stir in the coconut milk. Stir into the soup, add the lemon juice and reheat without boiling to serve.

Cooking tips of Mulligatawny

Make the coconut milk by placing 225 g/8 oz desiccated coconut and 750 ml/1¼ pints boiling water in a food processor or liquidizer. Blend for 20 seconds then pour into a bowl and cool to blood heat. Strain the mild into a clean bowl. Squeeze the coconut firmly over the sieve to obtain the coconut milk.

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Fish and Watercress Soup Recipe

noreply@blogger.com (Unknown) — Sat, 24 Nov 2012 11:44:00 +0000

How to cook: In the below you will get the recipes ideas of soup. It is one kind of new recipes. Follow the instructions of recipe for fish soup.

Preparation Time: 15 minutes

Cooking time: about 5 to 10 minutes

Serves 4

Calories: 80 per portion

Cooking Recipes

225 g/8 oz white fish fillets (plaice, sole or cod, for example)

1 tablespoon cornflour

1 egg white, lightly beaten

600 ml/ 1 pint clear stock

1 teaspoon finely chopped fresh root ginger

1 bunch watercress, washed and trimmed

Salt and pepper

1 teaspoon finely shredded spring onion

1 teaspoon sesame oil

Recipe description: Cut the fish into large slices. Dust with the cornflour, then coat with the egg white. Pour the stock into a saucepan, add the ginger and bring to a rolling boil. Add the fish, a slice at a time. As soon as the slices float to the surface, add the watercress and seasoning to taste. Reduce the heat and simmer for 1 minute. Pour the soup into warmed serving bowls and sprinkle the tops with the shredded spring onion and sesame oil. Serve hot.

Cooking tips

It is not necessary to skin the fish fillets; the skin helps to keep the fish intact during cooking. Try to cook watercress soup.