Easy To Make Recipes

Easy To Make Recipes quick and easy recipes from all around the world !! Anyone can cook ! But with these easy recipes you can be a pro in cooking.

All it takes is these recipes a little bit of passion & a GREAT deal of LOVE for food! I'm just someone who loves cooking and for whom sharing food is a form of expression, so is sharing the recipes to my favorite dishes from around the world ! :)
Be it Indian , Chinese , American , Continental , Italian ,, you can find the recipes here !! coming home after a long days work ...? want to make somet

hing thats quick , easy yet delicious ?? :D
well, we have the right solutions for that problem ;)


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SPINACH ,CORIANDER AND CURRY LEAVES DOSAHealthy and delicious green leafy vegetable pancake.Ingredients:Spinach or Amara...
25/08/2016

SPINACH ,CORIANDER AND CURRY LEAVES DOSA

Healthy and delicious green leafy vegetable pancake.

Ingredients:
Spinach or Amaranth leaves,chopped - 1 cup
Coriander leaves,chopped- 1/2 cup
Curry leaves,chopped - 1/4 cup
Ginger , chopped- 1/2 " piece
Green chilies, chopped - 2( or to taste)
Dosa batter - 2 cups
Cumin seeds- 1 tsp
Asafoetida (Hing)- 1/2 tsp
Salt- To taste
Oil - as required

Instructions:

In a blender combine together spinach,coriander leaves,curry leaves,ginger ,green chilies and 1 cup dosa batter.Grind to form a smooth paste.
Transfer this to a bowl,add cumin seeds,asafoetida ,remaining dosa batter and salt to taste.
Mix well until combined.
Heat a tawa/dosa pan.Lightly brush it with oil.Spread a ladle full of batter on the tawa to form a thin and large circle.When the top looks dry ,brush it with oil or ghee.
Cook until it turns golden and crisp.Serve hot with chutney.

SPECIAL CHICKEN FRYIngredientsChicken (medium sized pieces)- 500 gmsOilCurryleaves- 2 sprigsRice powder- 2 tspFor Marina...
25/08/2016

SPECIAL CHICKEN FRY

Ingredients

Chicken (medium sized pieces)- 500 gms
Oil
Curryleaves- 2 sprigs
Rice powder- 2 tsp

For Marination

Kashmiri chili powder-1 tbsp( or to taste)
Turmeric powder-1/2 tsp
Garam masala-1/2 tsp
Black peppecorns-1/4 to 1/2 tsp(or to taste)
Ginger-1" piece
Garlic-4 cloves
Mint leaves ( chopped)- 1 tbsp
Coriander leaves (chopped)-2 tbsp
Shallots- 4 nos
Tomato ( chopped)-1/4 cup
Salt to taste
Water-( as required)

Method

Combine all the ingredients for marination in a blender with sufficient quantity of water and grid to form a smooth paste.Rub this on to the chicken pieces and refrigerate for at least 1 hour.
Just before frying add rice powder to the marinated chicken pieces and mix well.
Heat oil in a non stick pan and shallow fry the chicken pieces over medium flame until browned on all the sides.( make sure you turn the pieces once in between for even cooking).
Now add curry leaves ,mix well and fry it for a few seconds more.Transfer it on to a kitchen paper.
Drizzle lemon juice on it just before serving ,if desired.
Serve with rice or chapathi.

MAMBAZHA (Mango) PULISSERY~Kerala Cuisine~ IngredientsSmall ripe mango-(nattu manga)-(peeled) 2 to 3 nosGreen chilies-cu...
25/08/2016

MAMBAZHA (Mango) PULISSERY
~Kerala Cuisine~

Ingredients

Small ripe mango-(nattu manga)-(peeled) 2 to 3 nos
Green chilies-cut vertically- 2 to 3 nos
Red chili powder- 1/4 tsp
Turmeric powder- 1/2 tsp
Salt- to taste
Water- 3/4 cup( or as required)
Yogurt- 1.5 cups
To grind together
Grated coconut- 1/2 cup
Cumin seeds- 1/2 tsp
Water- as required

For tempering

Mustard seeds- 1/2 tsp
Fenugreek seeds- 1/4 tsp
Curryleaves- 2 sprigs
Dry red chilies- 2 to 3 nos
Coconut oil- as requied

Directions

Whip yogurt and salt to taste in a mixing bowl and set aside.
Grind together coconut and cumin seeds to form a thick ,smooth paste ,adding sufficient quantity of water.Keep aside.
In a pan combine together mango,green chilies,red chili powder,turmeric powder and water.Cover and cook until it turns soft.Add the prepared coconut paste and cook for about 4 to 5 minutes on a medium low flame.Bring it to just under a boil.
Switch off the stove and slowly add yogurt ,stirring well as you do so.Add more salt,if required.
Heat oil in pan and add mustard seeds,let it splutter.Add fenugreek seeds and saute for few seconds.Add curry leaves and dry red chilies and saute for few more seconds.Add this to the prepared curry and mix well.
Serve with rice.

Prosciutto and Egg PaniniINGREDIENTS8 large eggskosher salt and black pepper2tablespoons unsalted butter4 soft rolls, ha...
23/08/2016

Prosciutto and Egg Panini

INGREDIENTS

8 large eggs
kosher salt and black pepper
2tablespoons unsalted butter
4 soft rolls, halved lengthwise
8ounces prosciutto, thinly sliced
8ounces Swiss cheese, thinly sliced
DIRECTIONS

In a small bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper.
Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Pour in the eggs and scramble until cooked through.
Divide the eggs among the bottom halves of the rolls. Top with the prosciutto and cheese and sandwich with the tops of the rolls.
Melt the remaining tablespoon of butter in a grill pan or large nonstick skillet over medium heat. Place two sandwiches in the pan.
Cook, pressing often with a spatula or placing a pan on top to weigh down the sandwiches, until cheese has melted and bread is golden, 4 to 6 minutes.
Repeat with the remaining sandwiches.

English-Muffin Egg PizzasINGREDIENTS4 English muffinsolive oiltomato slices2 hard-cooked eggs, slicedgrated mozzarellaor...
23/08/2016

English-Muffin Egg Pizzas

INGREDIENTS

4 English muffins
olive oil
tomato slices
2 hard-cooked eggs, sliced
grated mozzarella
oregano
kosher salt

DIRECTIONS

Make Hard-Cooked Eggs.
Toast 8 English-muffin halves and place on a cookie sheet.
Drizzle each with olive oil, then layer on tomato slices, hard-cooked egg slices (½ an egg each), and a little grated mozzarella. Sprinkle with oregano and kosher salt.
Broil 5 minutes or until the cheese melts.

Linguine with Shrimp ScampiIngredientsVegetable oil1 tablespoon kosher salt plus 1 1/2 teaspoons3/4 pound linguine3 tabl...
08/08/2016

Linguine with Shrimp Scampi

Ingredients
Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Directions

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.

Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve

Italian Pasta SaladIngredients1/2 teaspoon salt, plus more for seasoning1 pound bow tie pasta1 cup store-bought balsamic...
08/08/2016

Italian Pasta Salad

Ingredients
1/2 teaspoon salt, plus more for seasoning
1 pound bow tie pasta
1 cup store-bought balsamic vinaigrette dressing
1/4 cup mayonnaise
1 tablespoon sugar
2 cups halved cherry tomatoes
1 (4-ounce) can sliced mushrooms, drained
2/3 cup pitted kalamata olives
1 brocoli
1/2 diced green bell pepper
1/2 teaspoon freshly ground black pepper
Grated Parmesan, for topping

Directions
Bring a large pot of salted water to a boil over medium heat. Add the pasta cook it according to package directions.

While the pasta is cooking, in a small bowl, whisk together the balsamic vinaigrette, mayonnaise, and sugar.

Drain the pasta well, transfer to a large serving bowl, and let cool.

Add the tomatoes, mushrooms, olives, green pepper, salt, to taste, and the black pepper.

Pour the dressing over the salad and toss to combine. Sprinkle with the cheese, toss lightly, and serve.

07/06/2016

6 Amazing Cooking Tricks
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MEAL 3 Ingredients for CrepesMaida:1/2 cupWater:1 Cup(To make a loose batter)SaltIngredients for Chicken Mixture Chicken...
07/06/2016

MEAL 3

Ingredients for Crepes
Maida:1/2 cup
Water:1 Cup(To make a loose batter)
Salt

Ingredients for Chicken Mixture
Chicken:few medium pieces.
Pepper powder:1/2 tsp
Turmeric powder:1/4 tsp
Salt to taste.
Cabbage:1/4 Cup,Sliced
Onion:1/4 Cup,Sliced
Tomato:1/4 Cup,Cut into small pieces
Carrot:1/4 Cup,grated
Bell Pepper/Capsicum:1/4 of 1 ,diced into small cubes(optional)
Pepper Powder: a pinch
Salt a pinch
Mayonnaise: 3-4 tsp

Preparation Method of Filling
1.Cook Chicken along with pepper powder,turmeric powder and salt.Shred the cooked chicken and keep aside.
2.In a bowl Combine Shredded Chicken,Sliced Cabbage,Onion,Tomato,Carrot and Capsicum
3.Add mayonnaise,pepper powder and salt and mix well with Chicken mixture.Keep this filling aside.

Final Assembling
1.Blend all the ingredients listed for crepes to make a smooth batter.(The batter should be loose).
2.Heat a nonstick pan apply little oil and pour some batter,spread nicely with the ladle. Allow to cook few seconds and transfer to a plate.
3.Place the chicken filling on the crepes and roll to get a cylinder shape.
4.Repeat the process until filling is finished.
5.Serve with tomato ketchup.

Tip:
1.Adding 1 egg in the batter will make it a smooth pouring consistency.
2.You can add other veggies of your choice in the filling(like salad cucumber,cooked potato etc)

MEAL 2IngredientsCrispy Basil1 teaspoon olive oil12 fresh basil leavessalt + pepperPizzas1 loaf of whole grain french br...
07/06/2016

MEAL 2

Ingredients

Crispy Basil
1 teaspoon olive oil
12 fresh basil leaves
salt + pepper
Pizzas
1 loaf of whole grain french bread, cut in half
2 tablespoon olive oil
2 teaspoons honey
1 ear corn, kernels removed
1 small zucchini
1 small pepper
1/2 cup grape tomatoes, halved
1 clove garlic, minced or grated
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh basil, chopped
1/2 lemon, juiced
8 ounces fontina cheese, shredded
balsamic glaze, for drizzling (optional)

Instructions

Preheat the oven to 325°F.Make sure the basil leaves are really dry so they crisp instead of wilt in the oven. Arrange the basil leaves on a baking sheet and sprinkle with olive oil, salt and pepper. Toss the leaves with your hands to make sure they’re well-covered.

Place the baking sheet in the oven and roast for 5-10 minutes or until leaves turn dark green and become crispy (WATCH CLOSELY). Remove from the oven and turn the oven onto broil.While the basil leaves are cooking heat a a skillet over medium high heat.

Add 2 tablespoon of olive to pan. Add the corn, red pepper and honey. Saute five minutes and then add the zucchini. Saute until the veggies are soft and begin to caramelize on the edges, about 5 minutes longer.

Once the veggies are soft and caramelized turn off the heat and stir in the 1/4 cup fresh basil, lemon juice and the tomatoes. Set aside.Place the french bread on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toast under a broiler until edges are golden brown, about 1-2 minutes (watch closely).

Remove from the oven and place a few of the crispy basil leaves on each of the cut sides of the french bread. Sprinkle on equal amounts of the fontina cheese and then top each half with equal amounts of the caramelized garden vegetables. Finish with a sprinkle more of fontina cheese if desired.Broil on high in the middle of the oven for 5-6 minutes, watching closely and rotating the pan once or twice during broiling. Please, please watch them closely!

Everyone's broilers are different so check on the pizzas constantly!Remove and top with the remaining crispy basil leaves and if desired drizzle with balsamic glaze (highly recommended). EAT

20-MINUTE CHEESY CHICKEN ENCHILADA SOUPThis delicious chicken enchilada soup is thick, cheesy, and ready to go (once you...
07/06/2016

20-MINUTE CHEESY CHICKEN ENCHILADA SOUP

This delicious chicken enchilada soup is thick, cheesy, and ready to go (once your ingredients are prepped!) in just 20 minutes!

PREP TIME: 5 MIN COOK TIME: 15 MIN TOTAL TIME: 20 MIN

INGREDIENTS:

2 tablespoons vegetable oil
1 cup diced white onion (about 1 small white onion)
2 cloves garlic, minced
1/2 cup corn flour
3 cups chicken stock
2 cups cooked, shredded chicken
1 1/4 cups (or 1 10-ounce can) red enchilada sauce, homemade or store-bought*
1 (14-ounce) can black beans, rinsed and drained
1 (14-ounce) can diced tomatoes, with juices (I prefer fire-roasted)
1 (4-ounce) can chopped green chiles
1/2 teaspoon ground cumin
8 ounces sharp cheddar cheese, freshly grated
1 teaspoon salt, or more/less to taste
optional toppings: tortilla chips/strips, diced/sliced avocado, grated cheese, sour cream, chopped fresh cilantro

DIRECTIONS:

Heat the oil in a large stock over medium-high heat. (To save time, peel and dice the onion for the minute or so that the oil heats.) Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garilc and saute for an additional minute until fragrant. Stir in the masa harina and cook for an additional minute.
Pour in half of the chicken stock, and stir until completely combined. Add in the remainder of the chicken stock, and stir to combine. Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt and cumin, and stir until combined. Continue stirring occasionally until the mixture reaches a simmer. Reduce heat to medium-low and let it simmer for 3 minutes, stirring occasionally so that the soup does not stick to the bottom of the pan. Then stir in the cheese, one handful at a time, until combined. Taste, and season the soup to taste with salt.
Serve the soup warm with desired toppings.

Coming up !! :D
07/06/2016

Coming up !! :D

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