Ingredients

*Olive oil for frying1 large onion, chopped
*4 garlic cloves, mince
*1 carrot, diced
*1 celery stalk, sliced
*2 tomatoes, sliced
*2 litres water
*2 potatoes, peeled and diced
*Salt and pepper
*A bit of vegetable stock
*A handful of Chickpeas
*A handful of macaroni pasta
*A handful of kidney beans-cooked
*4 Tablespoons tomato paste

Method:
Heat the olive oil in a large pot and fry the onion until golden. Add the garlic, carrots, tomatoes and celery and fry, tossing well, for 5 minutes. Add the tomato paste.Add potatoes, beans and pasta as well as a generous amount of salt and pepper and vegetable stock. Simmer for 20 mins.Simmer for a further 10 mins or until thick and soupy.

Ingredients:

200-300grams Rocking Fillets (skin off and de-boned).
2 tbls Chilli Oil (depending on how spicy you like it)
1 Onion (sliced)
3 Cloves Garlic (sliced)
1 tbls Sweet Chilli
1 tbls Tomato Sauce
1 tbls Oyster Sauce
Handful of Spring Onions (sliced thinly)
Any stir fry vegetables you like (I use capsicum, carrots, snow peas…)
Salt, pepper and some Vegeta (vegetable powder)
Cut red chillies (optional)

Method:

Cut rockling fish into small pieces then coat in Tempura Batter* and deep fry till golden brown.Heat chilli oil in wok.Throw in the sliced onions, fry for 1-2minutes then add garlic and spring onions.Put in all the sauces (sweet chilli, tomato and oyster) and fry for 1-2 minutes before adding your vegetables. (Don’t overcook the veges or they’ll come out soggy) Season well and then add the fish pieces and give it a good final stir.Serve with rice.

*I just used ready made tempura batter coz I had some left in the pantry otherwise its just easy, you can google it.P/s: Once the fillets are coated and fried, this stir fry literally takes 5 minutes to cook and is best served hot and crunchy…yummm.

Ingredients:

1 chicken- cut and leave skin
3 tablespoon garlic mince
1 Lemon squeeze
1 Cup Olive oil
Salt and Pepper
3 stalks Thyme
1 Medium Carrot
2 Medium potatoes

Method:

Marinate all ingredients in a large bowl for an hour.Preheat oven to 200°C.Separate potatoes and carrots and leave aside.In a baking tray, put the chicken pieces onto the foil and cover with an extra foil on top. Pour the juices from the bowl on top of the chicken to prevent chicken from burning.After half an hour, put the vegetables in and bake for another 30 minutes.Lastly, to brown the top, put the oven on grill and leave the door open. Grill for 5-7minutes.Serve with some yummy gravy.

Ingridients:

* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 3/4 cup butter, room temperature
* 3/4 cup peanut butter
* 3/4 cup granulated sugar
* 3/4 cup light brown sugar, firmly packed
* 2 large eggs
* 1 teaspoon vanilla
* 3/4 cup finely chopped peanuts, optional


Method:
In a bowl, stir together flour, baking soda, baking powder, and salt.Beat together the butter, peanut butter, and sugars until light and fluffy. Beat in eggs and vanilla. Gradually beat in the flour mixture. Stir in chopped peanuts, if using.Wrap dough in plastic wrap and refrigerate until chilled, or about 2 to 4 hours.Take tablespoonfuls of dough and roll into balls with hands. Place about 3 inches aparton greased baking sheets. Using a fork dipped in flour, lightly press cookies, flattening and forming a criss-cross pattern on each cookie with the tines.Bake at 375° until golden brown, or about 10 to 12 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.Makes about 4 dozen peanut butter cookies. Yummy !!!

INGREDIENTS:
* 1 (28 ounce) can baked beans
* 1/2 pound bacon, cut into small pieces
* 8 ounces brown sugar
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Pour beans into a 2 quart casserole dish.
3. Place bacon in a 9 inch skillet, completely covering bottom of pan. Spread brown sugar over bacon and cook on medium heat. When bacon grease starts to bubble up through the sugar, transfer to the casserole dish and mix with beans.
4. Bake in preheated oven for 45 minutes

Ingredients:

1/2 kg peas (shelled)
2 onion (chopped)
2tsp ginger garlic paste
1tsp green chilli paste
1tsp garam masala
1tsp lime juice
1tbsp cornflour
1tbsp oil
salt

Method:Boil peas till they are two-third done.
Grind it coarsely, add onion, ginger garlic paste.
Heat 1/2 tbsp of oil, saute peas with onion, ginger & garlic paste for a minute.Cool & then add cornflour, salt & garam masala.Make kababs with this batter & fry in a pan using oil until they are brown on both sides.

Ingredients:
500 gms - okra (bhindi)
2-3 tbsp oil ( or more for better frying and taste)
1 tsp mustard seeds
1 tsp urad dal
salt to taste
2 tsp yoghurt
1 tsp red chilli powder
1/4 tsp turmeric

Method:1. Wash okras well and allow them to dry for some time. Then cut them into small pieces after removing its head and the end.2. In a pan add oil. The more the quantity of oil , the better the taste. Add mustard seeds. Once they start to splutter add urad dal andallow them tu turn pinkish.3. Now add the pieced okras , turmeric, salt and yoghurt.4. Mix well. And keep turning every 2-3 minutes.5. There is no need to close the pan. Okras get done automatically though it might take a little longer. Don’t keep turning too very often too as they might break. Yoghurt is added so that they don’t stick to each other.6. After 5-10 minutes, when the okras are done add red chilli powder and sauté for a little while and serve. Can also be had with phulkas.

Ingredients:

a few tablespoons of oil or butter, or a mixture of both
1 1/2 teaspoons of cumin seeds
1/2 teaspoon of black mustard seeds
1 medium onion, finely chopped
3 hot green chillies or jalapenos, finely minced
1 clove of garlic, crushed
1 inch piece of ginger, grated or finely minced
1 generous teaspoon of ground coriander
1/2 teaspoon of cayenne
1/2 teaspoon of paprika
1 teaspoon of turmeric
2 teaspoons of water
2 cups of tomatoes, finely chopped
1 - 2 teaspoons of sea salt
250 grams of paneer cheese, cubed
1 1/2 cups of frozen peas, defrosted
1/2 - 1 cup of yogurt
2 teaspoons of garam masala
1 1/2 teaspoons of kasoori methi (dried fenugreek leaves)
3 tablespoons of fresh parsley or coriander, chopped

METHOD:In a mortar and pestle, make a paste of the garlic, ginger, cayenne, coriander, paprika, turmeric and water. Set aside.In a large pot, heat the oil and butter over medium heat. When hot, add the cumin and black mustard seeds and stir and fry until the mustard seeds turn gray and begin to pop. Now add the onion and cook until it is translucent, stirring frequently. Add the chillies, stir and then add the ginger, garlic spice paste. Stir and fry for a minute.Add the tomatoes and salt to the pot, increase the heat slightly and cook for about 5 - 10 minutes, stirring occasionally, until the mixture is thickened. Reduce the heat, and add the peas, paneer, yogurt, garam masala, kasoori methi and parsley. Stir to combine and gently cook for another 5 minutes.

Ingredients :

1 whole chicken cut up
1 tbsp tandoori masala
1/2 tbsp garam masala (cloves, cinnamon and cardamom powdered)
2 tbsp lime juice
1/2 tsp cummin powder (zeera)
5 tbsp of yoghurt
Salt
Curry:
2 tomatoes puree in a blender
2 onions chopped
1 tbsp ginger-garlic paste
1 1/2 tbsp butter
3 tbsp cream
1 tsp chilli powder
Kisan Oil

Method :Marinate the chicken in the marinade for 1 whole hour. Heat Kisan oil in a non-stick pan and fry the chicken for 10 minutes. Remove the chicken and keep it aside. In the remaining Kisan oil fry the chopped onions till golden, then add the ginger-garlic paste and fry ,sprinkle little water now and then ,till the oil separates. Add the chilli powder, tomato paste and cook for 10 minutes. Add the butter, cream and the chicken. Mix well and cook till done.

INGRDIENTS
GOOD BASMATI RICE=IGLASS
2)WATER=1GLASS
3)CARROTCHOPED=1RICE SPOON
4)CAULI FLOWER CHOPED= 1SPOON
5)POTATOCHOPED=1RICE SPOON
SIMLA MIRCH CHOPED=1 SPOON
6)CABBEGE CHOPED=1SPOON
7)SKIMMED THICK WELLBEATED=1CUP
8)CORIANDER AND GINGER PASTE=1RICE SPOON
9)LONG(COLVES)2
10)TEJ PATTA=1
11)SALT TO TASTE
12)CINNAMON POWDER=1/2 SPOON
13)CARDAMONS BROWN AND GREEN=1+1
14)BLACK PEPPER=4

METHOD:COOK RICE AND KEEP ASIDE
MIX CORIANDER AND GINGER PASTE INTO THE CURD AND KEEP ASIDE
STEAM ALL THE REMANING INGRDIENTS TILL COOKTHEN IN ASERVING HANDI PUT 1 LAYER OF VEGITABLE AND THEN PUT 1RICE LAYER THEN PUT MIX CURD LAYER REPEAT THIS AND THEN SERVE HOTNOTE= THESE ARE WITHOUT ANY OIL RECIPES VERY TASTY TO EAT AND GOOD IN HEALTHI HAVE ONLY USE1SPOON OF OIL IN SAMBER

I AM GOING TO TELL You EASY WAY TO PREPARE DHOKLA
INGRDIENTS

1)SUJI=1 CUP
2)BASAN=1 CUP
3)CURD=2 CUP
4)ENO=2SPOON
5BAKING SODA=1/2 SPOON
6)HALDI=1 SPOON
7)SALT TO TASTE
8)MIRCH=1 SPOON OR AS U WANT
9)GARLIC PASTE=I TEA SPOON(IF U WANT)
10)SUGAR=1SPOON
FOR GARNISH
CURRY PATTA,RAI AND GREEN SLIT MIRCH

METHOD:UT ALL THE INGRDIENTS IN THE BOWL MIX IT WELL AND PUT IN TO GRESED MICROW DISH AND COOK IN THE MICROWAVE OVEN FOR FIVE TO EIGTHT MINUTES. IN BETWEEN U CAN CHEK WITH THE KNIFECUT INTO THE SEQUARE PIECIES AND PUT TADRKA ON ITSERVE WITH GREEN CHUTNY