Easy recipe online

Easy Carrot halwa

noreply@blogger.com (Easy Recipe Online) — Wed, 11 Aug 2010 15:11:00 +0000

Things you need:
1.   Carrot           : 1 kg
2.   Milk               : ½ ltr
3.   Evaporated milk       : 200ml
4.   Ghee               : 10 Table spoon
5.   Whole Cardamom   : 5 nos, crushed

6.   Sugar           : 8-10 Table spoon
7.   Sultana           : 4 Table spoon
8.   Pistachio           : 4 Table spoon, finely chopped

How to prepare:
1.   Grate the carrots. Heat the ghee in a large and heavy based pan over medium heat. Put grated carrots and stir fry for about 20 minutes or till evaporated the carrots and it comes to a dark colour.
2.   Add milk, evaporated milk, cardamoms, sultana and cook for another 35-40 minutes till the mixer comes to a brownish red colour.
3.   Add sugar and cook for another 10 minutes with very carefully, not to stick with bottom of the pan.
4.   Remove to another dish and decorate with pistachio.
5.   Serve hot or chilled.

Easy Liver curry

noreply@blogger.com (Easy Recipe Online) — Mon, 08 Mar 2010 03:25:00 +0000

                                          Things you need:
1.   Liver: 1kg
2.   Onion chopped: 4 table spoon
3.   Fresh ginger paste: 1 table spoon
4.   Fresh garlic paste: 1 tea spoon
5.   Green chilli: 5-6 sliced

6.   Turmeric powder: 1 tea spoon
7.   Red chilli powder: 1 tea spoon
8.   Coriander powder: 1 tea spoon
9.   Cumin powder: 1 tea spoon
10. Cardamom: 4
11. Cinnamon: 3 small stick
12. Cloves: 5
13. Bay leaf: 2
14. Salt: as your taste (apx. 1 table spoon)
15. Cooking oil: 100ml

How to prepare:
1.   Cut levers into small pieces and wash 3-4 times with lots of water
2.   Drain water from washed lever
3.   Put oil in a pan and cook onion, pinch of garlic, salt and bay leaf for 5 minutes
4.   Put all other spices with lever and stir well to mix every thing
5.   Cook for about half an hour
6.   When gravy will come to nearly dry and oil will float your lever curry is ready to serve.

(All the spices of this recipe will be available in your nearest Sub Continental grocery shop)

Easy Prawn cutlet

noreply@blogger.com (Dolphin Post) — Wed, 03 Mar 2010 20:59:00 +0000

Things you need:
1.   Prawn: 250gm(off the shell)
2.   Onion: 3 table spoon finely chopped
3.   Fresh ginger paste: ½ tea spoon
4.   Fresh garlic paste: ¼ tea spoon
5.   Green chilies chopped: +/- 1 table spoon

6.   Black pepper powder: ½ tea spoon
7.   Coriander leaves chopped: as you like (about 1 table spoon)
8.   Egg: 1
9.   Bread crumb: as require
10. Corn flour: 1 table spoon
11. Soya sauce: 1 tea spoon
12. Salt: 1 tea spoon
13. Tasting salt: a pinch
14. Lime juice: ½ tea spoon
15. Cooking oil for deep fry: as require

How to prepare:
1.   Chopped the prawn
2.   Mix chopped prawn with 2 table spoon bread crumb, egg and all other ingredients
3.   Make cake as you like and keep those on a oily plate
4.   Heat oil in a fry pan and put the cakes one by one coating with bread crumb
5.   Fry till brown color and keep on a dish topped with a tissue paper to soak the extra oil
6.   Serve piping hot with tomato ketchup or chili sauce

Easy Lacchi, an authentic drinks

noreply@blogger.com (Dolphin Post) — Tue, 02 Mar 2010 01:07:00 +0000

Things you need:
1.   Yogurt: 250ml
2.   Cold water: 250ml
3.   Rose water: 2 table spoon
4.   Sugar: 2 Table spoon
5.   Ice cube: as you like

6.   Touch of salt

How to prepare:
1.   Blend yogurt for a minute then mix all ingredients except ice cube blend again for a minute
2.   Pour in serving glass and serve with ice cube.

Easy Vegetable korma

noreply@blogger.com (Dolphin Post) — Sun, 28 Feb 2010 20:22:00 +0000

Things you need:
1.    Potato: 200gm cut as your choice
2.    Carrot; 100gm cut as your choice
3.    Caulis flower: 250gm cut as your choice
4.    Cabbage: 100gm chopped
5.    Parsnip: 200gm cut as your choice

6.    Peas: 100gm
7.    Beet root: 100gm cut as your choice
8.    Onion: 4 table spoon chopped
9.    Garlic paste: 1 tea spoon
10.    Ginger paste: 2 table spoon
11.    Coriander powder: 1 table spoon
12.    Cardamom: 4
13.    Cinnamon: 3 small pieces
14.    Bay leaf: 1
15.    Green chilies: 5 or 6 sliced
16.    Yogurt: 125ml
17.    Sugar: 1 tea spoon
18.    Cooking oil: 100ml

How to prepare:
1.    Fry potato and caulis flower for 5 minutes, boil all other vegetable for 5 minutes and drain water
2.    Fry some onion till golden brown and keep aside
3.    Put cooking oil in pan, when oil will come to heat put onion, bay leaf, cardamom, cinnamon and salt cook till light brown, then mix all spices other then yogurt and green chilies
4.    Cook all spices till oil float, now mix all vegetables, yogurt and green chilies with spices cover the pan and cook with medium heat
5.    When vegetable will tender and oil will float sprinkle fried onion and keep covered for 10 minutes. Now your vegetable is ready to serve.

Easy Caulis potato/Aloo gobi

noreply@blogger.com (Dolphin Post) — Sun, 28 Feb 2010 20:17:00 +0000

Things you need:
1.   Potato: 500gm peel wash and cut as your choice
2.   Cauliflower: 500gm wash and cut as a bit bigger then potato
3.   Chopped onion: 3-4 table spoon
4.   Fresh garlic paste: ½ tea spoon
5.   Fresh ginger paste: 1 tea spoon
6.   Turmeric: ¼ tea spoon
7.   Red chili powder: 1 tea spoon
8.   Bay leaf: 1
9.   Cinnamon: 3
10.   Cardamom: 3 small pieces
11.   Cooking oil: 100ml
12.   Salt: 1½ tea spoon

How to prepare:
1.   Fry potato and caulis for 10 minutes and keep aside
2.   Cook onion with salt, bay leaf, cardamom and cinnamon till light brown
3.   Now mix all other spices till oil float if you need add some hot water
4.   Now add potato and caulis and mix well with cooked spices
5.   Cover the pan and cook medium heat till all your vegetable tender and oil float. If you need you may use ½ a cup of hot water.

Yogurt aubergine

noreply@blogger.com (Dolphin Post) — Tue, 23 Feb 2010 06:42:00 +0000

Things you need:
1.   Aubergine: 2 nos. wash and cut into 1cm thick slice
2.   Yogurt: 125ml
3.   Garlic paste: 1 tea spoon
4.   Turmeric powder: ¼ tea spoon
5.   Red chili powder: ½ tea spoon
6.   Coriander powder: ½ tea spoon
7.   Black powder: ¼ tea spoon
8.   Fried cumin powder:1 tea spoon
9.   Cooking oil: as required
10. Salt: 1 tea spoon

How to prepare:
1.   Take half of salt, cumin powder, black powder and keep aside.
2.   Take all other spices and marinade aubergine for at least half an hour
3.   Fry aubergine with medium heat and keep on a bowl side by side
4.   Mix left over spices with yogurt and spread over the fried aubergine and keep these for an hour. Now it is ready for serve

Mixed vegetable soup

noreply@blogger.com (Dolphin Post) — Fri, 19 Feb 2010 02:43:00 +0000

Things you need:
1.   Carrot: 1 medium size finely chopped
2.   Cabbage: 100gm finely chopped
3.   Beans: 100gm chopped
4.   Tomato:1 1 medium size cut into four pieces
5.   Onion: 2table spoon finely chopped
6.   Fresh garlic paste: 1 tea spoon
7.   Ginger: 1 tea spoon finely chopped
8.   Ground white pepper: ½
9.   Bay leaf: 1 number
10.   Meat/chicken stock: 2 liter
11.       Salt: +/-2 tea spoon
12.   Butter/cooking oil: 1 table spoon
13.   Lime juice: 2 tea spoon
14.   Plain noodles: 100gm
15.   Fried onion: 2 table spoon
16.   Fresh chopped coriander leaf: 2 table spoon

How to prepare:
1.   Put oil in a large pan, when oil will hot put onion, bay leaf and salt stir till onion softened
2.   Add ginger, garlic lime juice and pepper stir for few minutes
3.   Add meat/chicken stock cook till boiling
4.   Add vegetables and cook for 10/12 minutes
5.   Add noodles, boil till noodles tender.
6.   Serve piping hot with sprinkle fried onion and coriander leafs

King prawn butterfly

noreply@blogger.com (Dolphin Post) — Sun, 14 Feb 2010 21:16:00 +0000

Things you need:
1. Head less king prawn: 8 with the tail peel like butterfly wash and drain water
2. Fresh ginger paste: 1 tea spoon
3. Fresh garlic paste: ½ tea spoon
4. Egg: 2 beaten
5. All purpose white flour: 2 table spoon
6. Corn flour: 2 table spoon
7. Light soy sauce: 1 table spoon
8. Lime juice: 1 tea spoon
9. Salt: ½ tea spoon
10. Black pepper powder: ½ tea spoon
11. Tasting salt (flavour enhancer): ¼ tea spoon
12. Enough oil for frying

How to prepare:
1.    Mix half of the all spices with king prawn and keep for an hour.
2.    Mix another half of the spices with flour, corn flour and beaten egg and make smooth paste.
3.    Dip the king prawn in egg and flour paste and deep fry till golden brown
4.    Serve piping hot.

Chicken roast:

noreply@blogger.com (Dolphin Post) — Sat, 13 Feb 2010 00:28:00 +0000

Things you need:
1.    Chicken: 1 number of one kg size and cut it into four pieces, wash and drain water
2.    Chopped onion: 3 table spoon
3.    Fresh ginger paste: 2 tea spoon
4.    Fresh garlic paste: 1 tea spoon
5.    coriander powder: ½ tea spoon(optional)
6.    Cinnamon powder: a small pinch
7.    Cardamom: 3 crushed
8.    Cloves: 3
9.    Black pepper powder: ½ tea spoon
10.    Nutmeg powder: ¼ tea spoon
11.    Mace powder: half of nutmeg
12.    poppy seed paste: 2 tea spoon
13.    Cooking oil: 125ml
14.    Yogurt: 200ml
15.    Kewra essence: 1 table spoon
16.    Lime juice: ½ tea spoon
17.    Salt: as your taste (nearly 2 tea spoon)
18.    Sugar: a pinch

How to cook
1.    mix some salt and lime juice with chicken and fry till golden brown
2.    Fry some chopped onion till brown and keep aside
3.    Except kewra essence mix all spices in cooking pan and cook with reduced heat till chicken tender, if not add some hot water and cook again
4.    when chicken will tender and it will come nearly dry sprinkle the fried onion and put the lid, simmer for few minutes
5.    Your chicken roast is ready for serve with boiled rice/polao rice or biriyani

Chicken and pineapple curry

noreply@blogger.com (Dolphin Post) — Tue, 09 Feb 2010 04:21:00 +0000

Things you need:
1.    Chicken: one nearly 1 kg, cut as your choice, wash and drain water
2.    Pineapple: ¼ finely choped or roughly crushed by blender
3.    Onion: finely chopped 3 table spoon
4.    Fresh garlic paste: 1 tea spoon
5.    Fresh ginger paste: 2 tea spoon
6.    Bay leaf: 1 no.
7.    Chilli powder: 2 tea spoon or as you like
8.    Turmeric powder: a pinch(optional)
9.    Corriender powder: 2 tea spoon
10.    Cinnamon: 3 small peices
11.    Cloves: 3 to 4 nos.
12.    Salt: as your taste(nearly 2 tea spoon)
13.    Suger: 2 tea spoon
14.    Cooking oil: 100 ml

How to cook:
1.    Mix cooking oil and all spices except pineapple in a cooking pan
2.    Cook till nearly dry
3.    If chicken not tender mix a cup of hot water and cover the pan
4.    When chicken will tender put pineapple and cover the pan and simmer till oil float. Now pineapple is ready to serve.
(This post is published here as well)

Khichuri:(rice with lentils) a dilicious and mouth watering sub continental meal.

noreply@blogger.com (Dolphin Post) — Sat, 06 Feb 2010 03:27:00 +0000

Things you need:

1.   1kg Basmati rice
2.   250gm red lentil
3.   2 large chopped onion
4.   5+/- sliced green chilli
5.   2 table spoon fresh ginger paste
6.   1 table spoon fresh garlic paste
7.   2 tea spoon turmeric powder
8.   1 table spoon coriander powder
9.   1 table spoon cumin powder
10.   1 table spoon red chilli powder
11.   150 gm ghee/butter oil/cooking oil
12.   5 cardamom
13.   5 small stick of cinnamon
14.   5 cloves
15.   10 black paper
16.   2 bay leaf
17.   1 tea spoon nutmeg powder
18.   ½ tea spoon mace powder
19.   2 table spoon salt
20.   8+/-whole green chilli

How to prepare:

1.   Soak all spices in a large cup of hot water and keep aside for 15 minutes.
2.   Put ghee in a pan
3.   When ghee will come to full heat cook onion till brown adding bay leaf and salt
4.   Add all spices
5.   When ghee will hot put washed and drained rice and lentils, cook for 10-15 minutes and stir well, do not cover
6.   Add hot water nearly double of rice
7.   Come to full heat and cover the pan
8.   When it will come to boiling reduce heat and put green chilli
9.   When water come to level with rice Simmer for 10-15 minutes or you may put the pan in fully heated oven for 10-15 minutes.
10.   Take out the pan from oven. Stir gently
11.   Your khichuri is ready for serve. Serve with chicken or meat curry and salad.
You may add some cooked chicken or meat with rice. (you may reduce all spices as your taste).

Pakora with Noodles

noreply@blogger.com (Dolphin Post) — Fri, 29 Jan 2010 01:50:00 +0000

Things you need:

1.    200gm noodles
2.    1 finely chopped onion
3.    5+/- chopped green chili
4.    Some chopped coriander leaves/1tea spoon mint paste
5.    1 beaten egg
6.    ½ teaspoon cumin powder
7.    1+/- tea spoon crushed shallow fry red chili
8.    ½ tea spoon salt
9.    1 table spoon tomato ketchup
10.    ¼ tea spoon tasting salt
11.    Cooking oil for deep fry

How to prepare:

1.    boil all noodles and drain water
2.    mix all spices with beaten egg and boiled noodles
3.    Make small ball as you like and keep aside, if you found it is sticking with hand then take some oil
4.    Put oil in the fry pan and bring to full heat
5.    Reduce heat to medium level and put the balls in the pan one by one but not more then 7-8 at a time
6.    Turn gently and fry till golden brown and keep on a tissue paper to take off extra oil
7.   Your pakora is ready and now serve with chutney or sauce and serve hot with tea or any drinks

Chicken curry

noreply@blogger.com (Dolphin Post) — Mon, 18 Jan 2010 01:16:00 +0000

Things you need:

1.   Chicken          : 1kg cut according to your choice
2.   Onion   (large)          : 2nos. finely chopped
3.   Fresh ginger paste   : 2 table spoon
4.   Fresh garlic paste   : 1 table spoon
5.   Green chilli               : 5 nos.
6.   Chilli powder           : 1 +/- table spoon
7.   Turmeric powder   : ½ table spoon
8.   Coriander powder   : 1 table spoon
9.   Cumin powder          : 1/2 table spoon
10.   Bay leaf                  : 1no.
11.   Cardamom             : 2 nos.
12.   Cinnamon                : 4 small piece
13.   Cloves                     : 5 nos.
14.   Black pepper      : 6 nos.
15.   Salt           : as your taste(apx ½ tea spoon)
16.   Cooking oil              : 50ml

How to prepare:
1.   Soak all powder spices with 100ml of hot water for at least 15 minutes
2.   Wash chicken properly with lots of fresh water and drain water
3.   Put oil in a pan and bring it to heat
4.   Add chopped onion, salt and bay leaf and cook till onion come to light brown
5.   Add all other spices without green chilli
6.   Cook with stirring till oil float
7.   Add chicken, mix all cooked spices
8.   Reduce heat and cover with a lead for 10 minutes
9.   Remove lead, stir and take care not to stick with bottom of the pan
10.   Add 250ml hot water, green chilli and simmer till tender and oil float.
11.   When chicken will tender your chicken curry is ready to serve
12.   Serve with chapatti/paratha/chapatti of rice flour/plain rice/pilau rice

Pakora:

noreply@blogger.com (Dolphin Post) — Mon, 11 Jan 2010 02:04:00 +0000

Things you need:

1.    200gm gram flour
2.    1 finely chopped onion
3.    5+/- finely chopped green chilli
4.    pinch of turmeric powder
5.    ¼ tea spoon cumin powder
6.    ½ tea spoon coriander powder
7.    ½ tea spoon chilli powder
8.    ½ tea spoon salt
9.    1 beaten egg
10.    Some chopped fresh coriander leaves
11.    Cup of water
12.    Cooking oil for deep fry

How to prepare:

1.    Mix all the ingredients and make smooth paste
2.    Put oil in a fry pan and bring to full heat
3.    Fry one as tester, if it is too thick mix more water, if it is too thin put more gram powder.
4.    Put mixed gram paste with a table spoon full one by one but not more then 6-7 at a time
5.    Turn gently and fry till golden brown and keep on a tissue paper to take off extra oil
6.    Have some cutney or sauce and serve hot with tea or any drinks

Note: if you like you can mix some prawn/chopped spinach/finely chopped potato/chopped aubergine or cabbage with this paste and then it will be delicious prawn or vegetable pakora.

Chicken curry

noreply@blogger.com (Dolphin Post) — Tue, 05 Jan 2010 22:49:00 +0000

Things you need:
1.   Chicken       : 1kg cut according to your choice
2.   Onion   (large)   : 2nos. finely chopped
3.   Fresh ginger paste    : 2 table spoon
4.   Fresh garlic paste   : 1 table spoon
5.   Green chilli          : 5 nos.
6.   Chilli powder   : 1 +/- table spoon
7.   Turmeric powder   : ½ table spoon
8.   Coriander powder   : 1 table spoon
9.   Cumin powder          : 1/2 table spoon
10.   Bay leaf          : 1no.
11.   Cardamom             : 2 nos.
12.   Cinnamon               : 4 small piece
13.   Cloves                    : 5 nos.
14.   Black pepper      : 6 nos.
15.   Salt                        : as your taste(apx ½ tea spoon)
16.   Cooking oil      : 50ml

How to prepare:
1.   Soak all powder spices with 100ml of hot water for at least 15 minutes
2.   Wash chicken properly with lots of fresh water and drain water
3.   Put oil in a pan and bring it to heat
4.   Add chopped onion, salt and bay leaf and cook till onion come to light brown
5.   Add all other spices without green chilli
6.   Cook with stirring till oil float
7.   Add chicken, mix all cooked spices
8.   Reduce heat and cover with a lead for 10 minutes
9.   Remove lead, stir and take care not to stick with bottom of the pan
10.   Add 250ml hot water, green chilli and simmer till tender and oil float.
11.   When chicken will tender your chicken curry is ready to serve
12.   Serve with chapatti/paratha/chapatti of rice flour/plain rice/pilau rice

Sweet and sour prawn:

noreply@blogger.com (Easy Recipe Online) — Sat, 02 Jan 2010 00:08:00 +0000

Cooking Chinese Over 50 fresh and innovative recipes for modern Chinese cuisine

Things you need:

1. 250gm clean prawn
2. 2 chopped onion
3. 1 cup chicken stock
4. 2+ sliced green chilli
5. 2 crushed red chilli
6. 4 table spoon light soy sauce
7. 3 table spoon vinegar
8. 1 table spoon tomato ketchup
9. 1 table spoon sugar
10. 1 table spoon corn flour
11. 2 table spoon cooking oil
12. 1 table spoon fresh ginger paste
13. 2 table spoon milk
14. 1 table spoon garlic paste
15. 2 table spoon almond flakes(optional)

How to prepare:
1. Mix chicken stock, soy sauce, vinegar, tomato ketchup and sugar.
2. Put oil in a pan on medium heat burner
3. When oil will hot put ginger, garlic, onion and almond flakes and stir for 4/5 minutes
4. Put prawn and stir for 4/5 minutes
5. Put green and red chilli and stir for ¾ minutes
6. Add mixed stock with sauces and stir well to mix with all properly
7. Mix corn flour with milk.
8. When your pan will start boiling, add this corn flour and stir properly for ¾ minutes or till the gravy comes thick.
9. When gravy will thick it is done, now you can serve with pilau rice or fried rice.

Happy new year-2010

noreply@blogger.com (Easy Recipe Online) — Wed, 30 Dec 2009 21:37:00 +0000

Beef curry

noreply@blogger.com (Easy Recipe Online) — Tue, 29 Dec 2009 04:15:00 +0000

Picture-1: Beef curry
Picture-2: Beef curry and rice chapati

Things you need:
1. Beef : 1 kg one loaf size cut
2. Onion(large) : 2nos. finely chopped
3. Fresh ginger paste : 2 table spoon
4. Fresh garlic paste : 1 table spoon
5. Chilli powder : 1 and half +/- table spoon
6. Turmeric powder : ½ table spoon
7. Coriander powder : 1 table spoon
8. Cumin powder : 1 table spoon
9. Bay leaf : 2nos.
10. Cardamom : 4nos.
11. Cinnamon : 4 small piece
12. Cloves : 5nos.
13. Black pepper : 6nos.
14. Salt : as your taste(apx 2 tea spoon)
15. Cooking oil : 50ml
16. Yogurt : 3 table spoon

How to prepare:

1. Wash beef properly with lots of fresh water and drain water
2. Mix all spices, yogurt, oil with meat and marinate for ½ an hour
3. Put in a large pan and bring it to heat
4. Cover the pan and wait till boiling
5. Reduce heat stir well and simmer
6. When gravy will come to nearly dry add ½ litre hot water
7. Cover the pan and simmer again till tender
8. When meat will tender and oil will float your beef curry is ready to serve
9. Serve with chapatti/ paratha/chapatti of rice flour /plain rice/pilau rice

Mutton Korma

noreply@blogger.com (Easy Recipe Online) — Fri, 09 Oct 2009 23:02:00 +0000

Things you need:

1. Mutton : 1kg cut according to your choice

2. Onion (large) : 1no. finely chopped

3. Onion (large) : paste of 1no.

4. Fresh ginger paste : 1 table spoon

5. Fresh garlic paste : 2 tea spoon

6. Cardamom : 4 nos.

7. Cinnamon : 3 small stick

8. Bay leaf : 1no.

9. Yogurt : 100ml

10. Ghee/butter oil : 100ml

11. Salt : as your taste(apx 2 tea spoon)

12. Sugar : 2 tea spoon

13. Kewra water : 2 table spoon

How to prepare:
1. Wash mutton properly with lots of fresh water and drain water

2. Put ¾ of ghee on a pan and bring it to heat

3. Fry ½ of chopped onion till brown colour and take off from the pan and keep aside

4. Mix onion paste, ginger paste, garlic paste, cardamom, cinnamon, bay leaf, yogurt, salt, sugar and remaining ¼ of ghee with mutton

5. Cook in a separate pan till mutton tender but do not forget to stir

6. If mutton is not tender add some hot water till tender

7. Bring to heat the pan you fried onion and put remaining chopped onion till light brown

8. Add cooked mutton with 500 ml of hot water and mix well

9. Add kewra water, cover with a lead and simmer for 10-15 minutes

10. Remove lead, stir and spread fried onion

11. Your mutton korma is ready to serve

12. Serve with plain or pilau rice

Hot pancake

noreply@blogger.com (Easy Recipe Online) — Wed, 07 Oct 2009 23:31:00 +0000

Today I am introducing delicious snacks widely favourite within country side of Bangladesh especially in rainy day. It is known as ‘Chapri’.

Things you need:

1. 250gm red lentil

2. 125gm rice flour

3. 1 finely chopped large onion

4. 5+/- finely chopped green chilli

5. 1 table spoon green chilli paste

6. Some chopped coriander leaf

7. 1 tea spoon fresh ginger paste

8. 1 table spoon fresh garlic paste

9. Pinch of turmeric powder

10. Salt as your taste

11. 1 tea spoon cooking oil

How to prepare:

1. Soak lentils with enough water for over night

2. Make a thick paste of lentils by a blender

3. Mix all ingredients and make a smooth paste(follow picture left)

4. Wipe fry pan with cooking oil and bring it to full heat

5. Make 5 portion of mixed lentils

6. Put 1 portion of mixed paste on fry pan(follow picture right) and spread over the pan thinly

7. Let it fry for 4-5 minutes

8. Serve hot with chutney or sauce at tea time

Bombay aloo or aloor dam:

noreply@blogger.com (Easy Recipe Online) — Tue, 06 Oct 2009 17:52:00 +0000

Things you need:

1. 500gm potato cut into two halves

2. ½ finely chopped onion

3. 3+/- sliced green chilli

4. 5 table spoon cooking oil

5. 1 tea spoon salt

6. ½ tea spoon sugar

7. 1 tea spoon mustard seed

8. 4 table spoon grated coconut or coconut milk

9. 200 ml yogurt

10. 1 table spoon fresh ginger paste

11. ½ tea spoon fresh garlic paste

12. 1 tea spoon red chilli powder

13. 1 bay leaf

How to prepare:

1. Boil potato and peel off skin

2. Beat yogurt with salt and sugar

3. Put oil in pan and heat and fry potato till light brown

4. Take off potato and keep aside

5. fry onion till light brown

6. Put coconut, ginger, garlic, chilli powder, bay leaf, mustard and bay leaf

7. Cook and stir properly till oil float

8. Now add beaten yogurt and cook for 5 minutes

9. Put fried potato halves, stir carefully and mix with all cooked spices

10. Spread green chilli slices over potatoes , cover and simmer for 5 minutes

Your delicious Bombay aloo is ready for your table. Serve with, chapatti, nan or boiled rice.

Egg halwa

noreply@blogger.com (Easy Recipe Online) — Mon, 05 Oct 2009 19:16:00 +0000

Things you need:

1. 4 egg

2. 1 table spoon sugar per egg

3. 250ml milk(evaporated preferred)

4. 50ml ghee/butter

5. 2 crushed cardamom

6. 2 cloves/optional

7. 1 table spoon kewra water

8. 2 table spoon sultana

9. Some pistachio and almond

How to prepare:

1. Beat the eggs in a pan with sugar

2. Add milk , beat again, add all other ingredients

3. Boil with repeatedly stirring, do not leave the pan till egg come to a position like picture

4. Remove and let it cool, egg halwa is ready for serve

Chicken Biriyani/Morog pilau

noreply@blogger.com (Easy Recipe Online) — Sun, 04 Oct 2009 23:54:00 +0000

Things you need:

1. 8 pieces of 2 chicken washed and drained water

2. 1 kg basmati rice

3. 3-4 chopped onion

4. 150 gm ghee/butter oil

5. 4 table spoon fresh ginger paste

6. 2 table spoon fresh garlic paste

7. 5 cardamom

8. 5 small stick of cinnamon

9. 5 cloves

10. 10 black paper/1 tea spoon ground black paper

11. 2 bay leaf

12. 1 tea spoon nutmeg powder

13. ½ tea spoon mass powder

14. 2 tea spoon sultana

15. 8-10 saffron flake

16. 15-20 crushed pistachio and almond

17. 2 table spoon salt

18. 2 table spoon sugar

19. 100ml yogurt

20. 250ml milk

21. 8+/-whole green chilli

22. 1 lime juice

23. 2 table spoon kewra water

How to prepare:

1. Soak the saffron in ½ cup of warm milk and kewra water

2. Marinate chicken with some salt and some lime juice

3. Put ghee in a pan

4. When ghee will come to full heat cook onion till brown adding bay leaf and salt

5. Fry marinated chicken for 15 minutes

6. Add all spices with yogurt

7. Cover the pan and cook chicken with medium heat till tender

8. When chicken will tender and ghee will float, take off ghee and keep chicken separate aside

9. Take another large pan and put all ghee

10. When ghee will hot put washed and drained rice, cook for 10-15 minutes and stir well, do not cover

11. Add gravy from cooked chicken, remaining milk and mix water: all these should not be more than 2 litre

12. Come to full heat and cover the pan

13. When it will come to boiling reduce heat and put green chilli

14. When water come to level spread chicken over rice and spread milk with saffron

15. Simmer for 10-15 minutes or you may put the pan in fully heated oven for 10-15 minutes.

16. Take out the pan from oven. Stir gently

17. Your Chicken biriyani is ready for serve. Serve with Sami kebab, korma and salad or any of your choice.

Chiken Jalfrezi:

noreply@blogger.com (Easy Recipe Online) — Sun, 04 Oct 2009 23:47:00 +0000

Things you need:

1. 1 one kg size chicken cut in to one loves size, clean and wash

2. 2 thickly chopped onion

3. 1 capsicum 1 inch square size cut

4. 2 tomato cut as capsicum

5. 1 table spoon fresh ginger paste

6. 1 tea spoon fresh garlic paste

7. 1 +/- table spoon chili powder

8. 7 +/- green chili cut into long halves

9. 50gm cooking oil

10. 1 bay leaf

11. 3 cardamom

12. 3 small stick of cinnamon

13. 3 cloves

14. 1 and half tea spoon salt

How to prepare:

1. Put oil in pan and let it hot

2. Put onion, salt and bay leaf

3. Fry the onion till light brown

4. Put all spices other then capsicum, tomato and green chili

5. Cook for 5 -10 minutes and stir frequently

6. Now put all chicken, stir properly to mix all spices and chicken

7. Reduce heat, cover the pan, keep for 10-15 minutes

8. Put tomato, capsicum and green chili, stir, if gravy is nearly dry put a cup of hot water, stir again and cover

9. Now you can taste salt

10. Simmer for another 10-15 minutes or till tender the chicken, if the chicken is tendered and oil floats your chicken Jalfrezi is ready to serve.