i-recipes

Self cooking photograph

Sauce:
tomatoes	1 can, puree
onion	1 small, chopped
lemon	1
parsley	2tbsp
oregano	2tbsp
salt	to taste
red chili powder	1tsp
green chili	1, chopped
oil	2tbsp

Meatballs:

minced meat	1/2 kg/ lean lamb
bread crumbs	1/2 cup
gram flour	1 tbsp
egg	1
milk	1 tbsp
ginger garlic paste	1 tsp
black pepper	1 tsp, crushed
fresh mint	2 tbsp, chopped
fresh coriander	1 tbsp
salt	to taste
cheddar cheese	1 tbsp


Method:

Mix together all the meatball ingredients except the minced meat.

Now add the ground meat and just mix to combine.

Divide meat mixture into 12 portions and shape into balls.

Makes 12 balls.

In a pan, preheat the oil and light fry meatballs until light golden color; keep aside.

Method for Sauce:

Heat oil, add onion and fry until light golden.

Add tomato puree, a half cup of water and the rest of the ingredients except lemon; stir for 30 seconds.

Now add meatballs, cover and cook on low heat for 30 minutes on low heat.

Stir occasionally with a gentle hand not to break balls.

When meat is completely cooked and gravy is turning thicker, squeeze in lemon; stir.

Remove from heat and serve hot with cooked spaghetti.

Serves 4.

Self cooking photograph

chicken strips	250g
onion	1, small, chopped
green chili	2, chopped
garlic clove	3, minced
lemon juice	1 tsp
salt	1/4 tsp
black pepper	1 tsp, crushed
olive oil	1 tbsp
spaghetti	400 g
parmesan	1 tbsp, grated

For Sauce:
eggs	4
cream	4 tbsp
salt	a pinch
black pepper	a pinch
parmesan	1 cup
parsley	1 tsp, chopped

Method:

Sauce:

In a bowl whisk together the eggs, cream and parmesan.

Stir in salt, a generous amount of black pepper and parsley; mix well set aside.

Fill a large pot with water, add salt and bring it to a boil.

Add spaghetti and let it cook until al dente.

Drain it well, toss it with olive oil and set aside.

In a pan, heat the olive oil and add onions until soft.

Add chicken strips and cook for a few minutes until light golden.

Season with salt and black pepper; and cook for atleast 5 minutes.

Take the pan off the burner and add spaghetti and toss it well.

Very quickly add in sauce, stir and toss.

Do not scramble the eggs. Sauce has to remain silky and smooth.

Sprinkle remaining cheese on top and serve immediately.

Serves 4.
* Beef can be used instead of chicken.

Self cooking photograph

boneless fish	4 fillets
olive oil	1/2 cup

Sauce:
lemon juice	1/4 cup
vinegar	1 tbsp
cumin powder	1/2 tsp
red pepper	1/2 tsp
red chili flakes	1/2 tsp
black pepper	1/2 tsp, crushed
salt	to taste
garlic	3 cloves, chopped
mint	1 tsp, chopped
dried rosemary	a pinch (optional)

On the Side:

baby potatoes	4, steamed
tomatoes	2
green beans	5 - 6 steamed
sour cream	1 tbsp
lemon wedges

Method:

Combine all the ingredients (sauce) in a big container.

Add half of the oil in the sauce; mix well.

Marinate the fish for minimum 30 minutes.

Once the griller is ready, brush just a little oil on the cooking surface or grills.

Arrange fish fillets on the griller and now brush with the sauce.

Grill for 4 to 5 minutes on each side or as per your choice.

Now place tomatoes on the griller.

Remove once the fish is cooked.

Heat the remaining marinade to the boiling point and serve on the side along with the fish.

Garnish with lemon wedges and sour cream.

Serve with steamed vegetables and grilled tomatoes on the side

Serves 2.

Self cooking photograph

split mung beans	175gram, soaked
split orange pea	3 tbsp, soaked
onion	1 large, sliced
tomato	1 medium, sliced
garlic/ ginger paste	1tsp
coriander powder	1tbsp
red chili powder	1-1/2tbsp
turmeric powder	1/4tsp
salt	to taste
green chilies	5 - 6, whole
fresh cream	1 tbsp - optional
oil	1/2 cup

For Tempering:
cumin seeds	1 tsp
round red chilies	5, whole
garlic cloves	5

For Garnishing:
fresh coriander	2 tbsp, chopped
ginger julienne	1 tbsp
fresh cream	1 tsp

Method:

Heat half oil in a pressure cooker and fry onions until golden.

Add garlic/ ginger paste; saute for 1 minute.

Add red chili powder, coriander powder, turmeric and salt; mix well.

Add daals, tomato, green chilies and 3 cups of water.

Boil on high heat for 5 minutes and then put on pressure for atleast 20 to 30 minutes.
Note: Daal should be very smooth and mashed.

Turn off heat, release the pressure and add fresh cream; mix well.
Note: Fresh cream can be skipped to make it simple daal.

Heat the remaining oil in a frying pan, fry all the ingredients for tempering together for about 1- 1/2 minute.

Pour it over the cooked lentil curry, cover and cook for 10 minutes on a very low flame.

Garnish before serving.

Serves hot with boiled rice.

Serves 4 to 6.

Self cooking photograph

Super moist and light!

all purpose flour	2 cup
sugar	1 cup
salt	1/4 tsp
baking soda	1/2 tsp
butter	1/2 cup
eggs	2
vanilla essence	1 tsp
lemon zest	1 lemon
yogurt	1 cup


Method:

Preheat oven on 180 degrees C.

Line a muffin tray with liners.

Combine flour, baking soda and salt in a bowl.

In another bowl whisk together butter and sugar until light and fluffy.

Add in lemon zest, vanilla essence and yogurt; mix well.

Now stir in the dry flour mixture and mix until well combined.
Note: Do not over mix.

Pour the batter evenly about 3/4 full into the lined muffin cups.

Bake for 20 minutes or until a thin skewer inserted in the center comes out dry.

Let the muffins cool completely before serving.

Makes 12 to 14.

Self cooking photo

all purpose flour	2 cups
sugar	1/4 cup
baking powder	1tsp
baking soda	1/2tsp
salt	1/4tsp
butter	1/2 cup - cold
vanilla essence	1tsp
buttermilk	2/3 cup

Method:

Whisk together the flour, sugar, baking powder and salt.

Cut the cold butter into small cubes and rub in the flour with hands.

Keep rubbing with hands till it resembles breadcrumbs.

Now stir in the cranberries without crushing.

Add the buttermilk and vanilla essence stir until just combined. Avoid over mixing.

Transfer to a lightly floured surface and knead the dough for half a minute.

Now roll the dough into a 7 inches circle and about 1-1/2 inches thick.

Use a biscuit cutter to cut into small circles.

Transfer to a prepared baking sheet and brush the top with a little milk.

Bake in a preheated oven at 200 C for 15 to 20 minutes or until a thin skewer inserted in the center comes out dry.

Remove from oven and let it cool completely.

Enjoy with jam or sour cream on the side.

Serves 10.

Self cooking photograph

large potatoes	5, cut into round slices
large onion	2, chopped
eggs	6
capsicum	1, cut into strips
salt	to taste
garlic	5 cloves
black pepper	1/2 tsp
oil	3/4 cup

Method:

Heat oil in a frying pan and fry onions for a few minutes until light pink.

Now add potatoes and cook them covered on a very low heat for 10 to 15 minutes until tender.
Stir occasionally.

In a separate bowl whisk eggs, season and pour over potatoes.

Sprinkle capsicum strips on top.

Cook uncovered on low heat until the sides start to cook and firm.

Flip the tortilla and let the other side cook for a few minutes until it gets firmed.

Turned off the heat and serve hot.

Serves 6.

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