Easy Recipes

Malai Ladoo (Malai Ladu) Recipe

Ingredients

1/2 cup condensed milk
250 gms. paneer (cottage cheese)
2-3 drops kewra essence
1/4 tsp. yellow colour

Method

Mash paneer.
Add condensed milk and cook on slow flame, stirring continously.
Cook till thick and sides leave.
Add essence and remove from flame.
Mix well.
Pour on plate.
Cool. Make ladoos.
Sprinkle powdered elaichi and decorate

Ingredients

2 lbs. young carrots
2 lemons
2 oz. preserved ginger
2 lbs. sugar
2 oz. finely chopped walnuts

How to make Carrot Preserve:-

Wash and prepare the carrots.
Boil slowly in a little water until tender, cut into small pieces and add the grated rind and juice of the lemons, the ginger, chopped walnuts and sugar.
Stir until sugar is melted and boil slowly together until the preserve is done.

Ingredients

2 pounds chicken legs, thighs or breasts
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander seeds, roasted, ground
2 teaspoons garlic - minced
2 teaspoons ginger, fresh - grated
4 tablespoons plain yogurt (full fat)
2 tablespoons lemon juice or white wine vinegar
1/2 teaspoon black pepper - ground
vegetable oil
NOTE : You can add some red food coloring to the marinade paste for the traditional red color of this chicken dish.

Method

Remove the skin and make 2-3 deep cuts in each chicken piece.
Roast the corriander seeds in a hot cast iron skillet. After cooling, grind to powder.
Mix all dry ingredients with the lemon juice or vinegar and make a paste.
Put this paste onto chicken pieces and leave them for at least 4-5 hours to marinate. Better if left in refrigerator over night.

Grill method
Rub each piece of chicken with a few drops of vegetable oil.
Grill the chicken using indirect heat over hot coals.

Oven method
Put the chicken pieces (with the paste still on it) onto a broiler tray and cover them with aluminum foil.
Put the tray into a medium oven (350 F) for 30 minutes.
Then remove tray and pour off any liquid. Baste chicken with 2 tablespoons of oil and return to the oven for another 15 minutes until outside of chicken is crispy.

Ingredients

1 tablespoon cardamon seeds
1 stick cinnamon
1 teaspoon cumin seeds, roasted
1 teaspoon cloves
1 teaspoon black pepper
1/2 teaspoon nutmeg, freshly ground

Method

Into a hot cast iron frying pan, put the cumin seeds. Toss for about 30 seconds and remove seeds.
Mix spices together and put into grinder and grind to fine powder.

Put into glass container and let stand for at least 2 days before use.

Lemony Lentil Soup Recipe

Soup

Ingredients:

1 cup green or brown lentils
1 carton (32oz) veggie broth
2 cups water
1 medium yellow onion chopped very fine
1/2 teaspoon oregano
1/2 cup white rice (see note)
1 bay leaf
1/2 teaspoon fresh ground black pepper (or more to taste)
1/2 teaspoon pre-packaged curry powder (or more to taste)
1/2 teaspoon salt (less or more to taste)
2 lemons

Directions:

Rinse lentils in strainer until water runs through clear. Put in a soup pot along with the veggie broth and 2 cups water, bring to a boil. Lower heat to a medium high simmer (steady bubbling, but not boiling). Add bay leaf, oregano, pepper, curry powder, then cover and let cook for 25 minutes.

While the lentils are cooking, chop onion very fine, and saute in olive oil untill the onions are soft (about 5-6 minutes).

When the soup has cooked for 25 minutes, add the sauted onion, and the rice. Continue cooking covered for another 20 minutes. Remove bay leaf.

Ladle soup into four bowls, and serve each bowl with half of a lemon and fresh ground pepper to taste. (lemon juice is squeezed over soup according to taste) Excellent with hot vegan bread and argula salad

Notes: This recipe may also be processed in a food mill to produce a creamy texture, or left as is….
You may also use brown rice, in which case, add the rice at the same time as the lentils…..