Simple, Delicious, Healthy & Easy Home Made Indian Food Recipes
Indian Recipes, Indian Vegetarian Recipes, Punjabi Recipes, South Indian, Gujurati Recipes
1 large head of cauliflower (about 5 to 6 heaping cups)
1/2 cup nutritional yeast
1/2 tsp garlic powder
1/4 tsp ground black pepper
3/4 tsp sea salt
1/4 cup extra-virgin olive oil
Parsley, for garnish, optional
Method :
Preheat oven to 400°F. Line large baking sheet with aluminum foil and lightly spray with cooking oil.
Cut cauliflower into bite-sized florets. In a medium bowl, combine nutritional yeast, garlic powder, pepper and salt.
Pour oil into a small bowl. Lightly dip each floret into oil* and then dip into nutritional yeast mixture to coat. Place on baking sheet and repeat with each floret.
Bake 55 to 65 minutes, until browned. Serve and top with a handful of chopped parsley
Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
Cut the fruit into the desired shape.
Position rack in upper third of oven and preheat broiler. Line a broiler pan with foil.
Arrange mango slices in a single layer in the prepared pan. Broil until browned in spots, 9 to 11 minutes. Squeeze lime wedges over the broiled mango and serve.
Melt a sizeable glob of butter (about 1 tbsp) in a small frying pan over a medium-high heat
When the butter has melted completely and started to bubble slightly, pop in the pineapple rings. I usually do 4 and save the rest
Sprinkle sugar over the tops of the rings and flip after a few minutes (when the hot side of the pineapple has whitened slightly)
Sprinkle sugar on the other side, wait, and flip again
Repeat steps 3 and 4 until the rings are considerably lighter than before and starting to brown slightly. The butter and sugar should be browned and bubbling but not burnt
Serve the pineapple rings with the excess syrup from the pan poured over the top
1 head cauliflower, cut into florets, washed, pat dried, sprinkled with salt and air dried for one day
To taste, peanut or safflower oil
To taste, yellow mustard seeds
To taste, turmeric
To taste, ground cumin
To taste, ground coriander (one part coriander to one part cumin)
2 serrano peppers, sliced down the middle up to the stem
To taste, fresh lime juice
Method :
Heat oil until hot. Pour in mustard seeds and cover immediately. After the seeds have stopped sputtering, add the spices and fry for a minute or so.
Add the cauliflower and fry for a minute or so. Pour the cauliflower with the oil and spices into a heavy jar or container. Pour in the lime juice. Throw in the serrano peppers. Heat more oil and pour on top.
Add enough hot oil so that no vegetables are exposed. Cover tightly. Allow the jar to sit in a sunny area if available. This helps in the pickling process. The cauflower will become sour and spicy but remain crunchy. Shake the jar once in a while to redistribute the spices.
Bake sweet potatoes for 45 minutes to an hour until soft (can be done ahead of time and re-heated)
Brown sausage in a large skillet.
When it is almost browned, dice onion and add.
When onions have started to soften, add the spinach.
Saute until all are cooked and spice to taste.
When sweet potatoes are soft, remove and cut in half lengthwise.
In a large baking dish or on a baking sheet, Flatten the sweet potato a little bit and add a big scoop of the stuffing mixture to the middle of the sweet potato, evenly dividing among them.
Top with cheese (if using)
Return to the oven for about 10 minutes to incorporate flavors and melt cheese.
Take a pan add oil and heat it, then add ginger garlic paste and saute it well until the raw flavor is gone
Then add green chili’s and onions, mix and saute it well, then add all the powder masala ingredients like red chili powder, curry masala powder, garam masala powder, fennel powder, coriander cumin powder, mix and saute them well for 1-2 minutes
Now add the sauce ingredients like chili garlic paste, tomato ketchup, soya sauce and salt, saute it for 1-2 minutes, then add the parotta / paratha pieces, mix well, then add corn flour water (ie., mix 1 Ts of corn flour in 1/4 cup of water and it is optional), cook for a minute and switch off the flame, Garnish with chopped greens of green onions,
Put oil in a pan, add gongura leaves and fry until it reduces in size, add water and let it cook until the water drains
Grind the gongura leaves along with red chili’s, salt, urad dhal, little sugar, tamarind, onion pieces till it becomes fine paste by adding water in between
Put oil in a pan add mustard, cumin seeds, small onions and fry, now add the gongura pachadi, mix well and the recipe is ready
Crushed Red Pepper Flakes And Minced Garlic (optional)
Method :
Preheat oven to 400ºF.
Chop stems off Brussels sprouts. Pull apart individual layers from each sprout. Place in a colander and rinse with water. Use a paper towel to dry sprout leaves.
Place sprout leaves on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper, and red pepper flakes and garlic, if using. Using your hands, massage each sprout leaf until evenly coated with oil and seasonings. Spread sprout leaves out evenly on the baking sheet.
Place in the oven and roast for 10–20 minutes, until browned and crispy, turning the sprout leaves halfway through roasting.
1 lb. boneless skinless chicken breasts, cut into 1" chunks
8 oz. penne
1 1/2 c. shredded Parmesan
1/2 c. shredded mozzarella
Coarse salt
Method :
In a large pot, heat oil over medium heat. Add onion and cook until tender and golden, 6 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and crushed red pepper flakes.
Add diced tomatoes and chicken broth and bring to a simmer. Add chicken and cook until cooked through, 10 to 12 minutes.
Add pasta and cook until al dente, 6 to 8 minutes.
Right before serving, mix in Parmesan and mozzarella until just melted and season generously with salt and pepper.
Soak the dhal for 30 mins. Drain water and grind into a coarse paste. Grind pepper & cumin seeds into a coarse powder.
Mix grinded paste, powder, rice flour, salt and hing. You can sprinkle some water but the batter should be thick.
Heat oil in a frying pan. Take one small lemon size of batter and keep it on the plastic sheet/cloth and flatten it with fingers like thattai and make a hole on the centre. And gently take out and slip into the hot oil.
Turn the vada to cook other side. Take out once the vada becomes crispy golden brown color. You can fry more vadai depending on your pan size.
After 30 minute,drain the water and fry the rice with little oil in kadai.
Chop methi leaves and keep it in a bowl adding little salt.
In cooker,add some oil,add jeelylra,onion and ginger garlic paste.Once
the raw smell of ginger garlic paste goes,add chopped tomato.Now add all
the powder one by one and fry till oil seperates.
Add methi leaves and fry for some time.
Finally add basmathi rice and add enough water.Add some coriander
leaves od top and close the cooker.Allow for one whistle and after that
slim the fire and keep it for some time and switch off.Now yummy methi
pulav ready.
Mix all the ingredients with little water and kneat into a dough like chapathi dough.
Grease the side of the press and use the desired pattern to make murruku.
I usually make raw murukku in a flat spatula and then drop it into the hot oil.(we cannot withstand the level of heat coming out when murruku is dopped and makes it difficult to drop the next one)
The oil should be hot at first and then reduce the flame to medium heat and allow to cook for a while until oil becomes clear with no bubbles.
Take it out and drain the oil to store it in a air tight container
Put kadai pour oil add onion and ginger garlic paste, mint, corriander leaves cut all these finely saute well then add tomatoes, fry well add chicken, green chilies, red chilli powder, turmeric powder, daniya powder, salt and saute well for few minutes.
Then take one glass of coconut milk, pour and let it boil in sim finally add garammasala powder, keep stove in sim. no need to add water. Now kadai chicken is ready.
Marinade
by mixing together turmeric powder, curd, chilli powder,pepper powder,
coriander powder, garam masala powder, cumin powder and salt.
Marinate liver into the mixture for 1/2 an hour.
Now heat oil in a pan, add onions and fry till golden brown
Then
add ginger, garlic and curry leaves and stir for few minutes, Add
marinated liver. Pour 1/4 glass of water and close the lid.Liver Fry
will be ready in 15 minutes.
Preheat the oven to 200C, 400F, Gas Mark 6 and lightly oil a shallow oven
tin. Clean and de-scale the fish and wash in cold water. Dry on kitchen paper
and set aside
Melt butter in frying pan add the onions and sauté gently for 5 minutes.
Add the remaining ingredients plus enough water to moisten and mix well.
Stuff the cavity of the fish with the breadcrumb mixture then tie with string
at intervals of about 5cm/2-inches.
Place the fish on the oiled baking tin, lay the strips of bacon evenly over
the top and bake for about 1 hour, or until flesh flakes easily.
