Cheap and easy recipes for Indian food question.?

Recipe Ingredients:

Tomatoes (boiled) – 4 to 5

Veg Oil – 1 tbsp

Cumin seeds – 1 tsp

Red Chilli – 1/ 2 tsp

Salt to taste

Tomato Curry

Preparation :

Boil 4 to 5 big size tomatoes. Mash these boiled tomatoes and keep them aside along with its water.

Take a Pan and heat Veg Oil in it. Once it is hot add hing, cumin seeds and red chilli to it. Now add mashed tomatoes(along with the water) to this masala. Bring it to boil again. Serve hot with chapattis.

Chicken jalfrezi

Recipe Ingredients

* Chicken Breast(boneless)- 750g

* Oil - 6 tbsp

* Onions (finely chopped) - 1

* Ginger Garlic Paste - 3 tbsp

* Red Chili Powder - 1 tsp

* Lime Juice - 2 tsp

* Tomato Puree - 1/2 cup

* Tomatoes (cut) - 2

* Garam Masala - 1 tsp

* Capsicums (cut) - 2

* Salt to taste

Preparation

First cut chicken into pieces. Take a Kadai(wok) and put 2 tbsp of oil in it. Once it is hot sauté onions in it. Once they turn little golden and form a paste add tomato puree and cook for 10 minutes. Remove from heat and set aside.

Make a marinade by mixing ginger garlic paste, red chili powder, salt and lime juice in a bowl. Apply this marinade on chicken pieces and keep them aside for 2 hours.

After 2 hours, in a separate kadai, heat oil (4 tbsp) and add tomato puree and onion paste in it. Add marinated chicken pieces, capsicums, salt(1/2 tsp) and stir fry till the chicken is cooked.

Garnish with cut tomato pieces and serve hot along with Chapatis.

This is my favorite pot-luck dish. People love it, even the warehouse guys at work don't miss the meat. It looks like a sort of long recipe but it only takes 20 min or so to get it ready for the oven and then 20-30 min in the oven. Pull it from the oven and put it straight into a cooler packed with towels to wrap it in. This will keep it hot for 3-4 hrs. Stuffed Shells 1 Tbls olive oil ½ med onion 1 green pepper, chopped 1 zucchini, chopped 2 cp mushrooms, sliced 1 can diced Italian tomatoes 1 bottle Prego Three Cheese spaghetti sauce 3 cps shredded mozzarella cheese 1 container cottage cheese ½ tsp each parsley, basil, oregano 12-15 large shell pasta (you may want to cook a couple extra) Get a large pan of water on to boil. In a large skillet heat the olive oil over med heat. Add the onion and green pepper and fry 3-4 min or until onions are opaque. Stir in the spaghetti sauce. Add the tomatoes, juice and all. Cover and simmer 15 min. Stir in the zucchini and mushrooms. As soon as the water starts boiling add the shell pasta and cover. While they’re cooking, mix the cottage cheese and 1 cp of the mozzarella cheese in a bowl. Add the herbs and stir till blended. When the pasta is done, drain it and run cold water over the pasta to cool it enough to handle. Pick up each shell and fill it with a spoonful of the cheese blend, place it in a baking dish. Pour the meat/vegi sauce over the noodles, make sure each shell is covered in sauce. Sprinkle with the other 2 cps of mozzerella. Bake 15-20 min or until bubbly and heated through.

On the plant it is just a fruit, off the grow it is just a vegetable