Recipes R Simple Archive

Basic Recipes

Dill Pickles | Easy Homemade Refrigerator Pickles

dill pickles

Dill Pickles – Quick and Easy!

Dill Pickles | Easy Homemade Refrigerator Pickles (with slideshow)


These dill pickles are my favorite instant pickles..  They may be used just after 24 hours. It’s no doubt that home made products, usually beat the flavor and reliability of store bought.  Pickles are no exception!  And the dill pickles from the store usually contain too much sugar and artificial coloring!  Make your own fresh, crunchy dill pickles, that require no special pickling equipment and temperature control.  You will be surprised how easy they are to make.  First time I made these, I was amazed at how good they were.  Fresh and crunchy, retaining the nutrients of the fresh cucumber.

Obviously, Dill weed is essential in making the pickles.  Fresh is always preferred but the dried herb may be used if you can’t find it!  And when it comes to pickling cucumbers, they say the the kind of cucumber that make you burp, are best for making pickles, due to the higher lever of cucurbitacin.  You can use whole cucumbers, spears or slices.  I tried a few varieties and I found these snacking baby cucumbers to be the best for my pickles.  If I want to use them for burgers, I simply slice them up after pickling.  We use these pickles in salads on a regular basis.

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Delicious Green Chutney | Green Coriander Dressing

delicious green chutney

Delicious Green Chutney

Delicious Green Chutney | Green Coriander Dressing

This is my take on a Delicious Green Chutney or ‘Dahi Wala Hara Chutney’. My recipe is slightly different, but give you a perfect, creamy sauce like chutney that is perfect for all types of Tikkas and Kebabs. It is also great in sandwiched like my Chicken Tikka Baguette or a Bombay Sandwich.

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Mung Dal Tadka – Perfectly Cooked and Seasoned Lentils

mung dal tadka

Mung Dal Tadka

Mung Dal Tadka – Perfectly Cooked and Seasoned Lentils

What is it about the humble dal, that  makes it a comfort food that transcends cultures? Simple, healthy and just plain delicious.  Let’s take a look at the different elements to consider if you want to make that perfect Dal!

First and foremost, if you are new to preparing dal, here’s some things that might help. Dal is defined as being a split pulse, but generally the term is  used for any dried bean or peas. Tur Dal, Chana Dal, Maash Dal, Masoor Dal… there are around 5 dozen varieties…

The term Dal is also used for the dish prepared using these lentils. It might be on the drier side and it might be more curry like. Some dals require a long soaking period. Some dals require dry roasting to release the flavors, prior to cooking. In this recipe, we are using husked green bean, which is called Mung Dal. It can be cooked without soaking, although some may argue this point. It is often the first dal given to a toddler, since it is easily digested and can be very smooth. It is also very nutritious.

Next, is our mode of cooking. These days many will resort to pressure cookers to cook the dal quickly. I am a fan of pressure cooking. I find that many Indian Meat dishes particularly, are actually enhanced by using a pressure cooker. However, in the case of the humble dal, I would recommend taking that extra time to slow cook it, for the ultra smooth and luscious consistency. All the flavors get time to ‘get to know’ each other during the cooking process. Quick cooking can cause the flavors to turn frigid.. they just need time to ‘melt’ into the mix. Remember – Slow and Low. I also love cooking in heavy based pots or earthen ware, to prevent the dal from sticking to the bottom.

We also take into account the different additional ingredients. Dal is often mixed with other vegetables like cauliflower or various squash varieties. It is sometimes cooked with a ground coconut paste. Onions, Garlic, Ginger, Green Chillies and tomatoes… all of these are often used.

Salt is essential in the perfect dal, but too little or too much can make a drastic impact on the end result. I have found, the old wives tale of not adding salt at the beginning to be helpful. Salt is best added after the dal has softened. Always add a little at first, if unsure.

Then theres the ‘Tarka’ – the Tempering of the dal, with oil or ghee and spice.  Although ghee (clarified butter) makes a dal all the more delicious, groundnut oil, coconut oil or bran oil are other good options. The oil is heated and spices like cumin, black cumin, mustard seeds, dried chillies , curry leaves, and other whole spices are sometimes added. The spluttering mixture is poured over the cooked dal. After allowing the dal to rest briefly,  it can be served.

Okay, enough of that, let me tell you how a make a simple, humble and delicious dal.

mung dal tadka recipe


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Baharat Spice Mix | Recipes are Simple

Baharat Spice Mix recipe

Baharat Spice Mix

Baharat Spice Mix | A must have for Middle Eastern Cooking

An absolute essential to the Middle Eastern Pantry. Baharat spice Mix is used in most  Arab rice dishes as well as in Marinades and even as seasoning. Great to have a jar in your pantry. I have been using this recipe for 2 decades and love it! I always make a small amount to keep its aromas fresh. I use this for rice dishes, such as Kabsa or Mandi.. In Roasts and in wraps and also on skewers.

Baharat Spice Mix

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Thai Green Curry Paste for Authentic Thai Curries

thai green curry paste

Thai Green Curry Paste for Authentic Thai Curries

Thai Green Curry Paste is the base for all Thai Green Curries, be it Seafood, Meat, Poultry or Vegetarian. A lovely aromatic, fresh herb and spice blend makes for a perfect and authentic Thai Green Curry. This quantity makes enough for one large bowl that serves four.  Double the quantity to store in airtight jars  and use as needed for smaller or larger quantitiies. Check out the Thai Green Curry Chicken Recipe too.


Thai Green Curry Paste for Authentic Thai Curries

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Za’atar Spice Recipe (Zaatar – Middle Eastern Spice)

za'atar spice recipe za'atar spice recipe 1

Za’atar Spice Recipe

Za’atar is the generic name given to the set of herbs that belong to the Genera Origanum. These are Oregano, Thyme, Basil Thyme and Savory. Za’atar is also the name for the spice/ condiment made from a mixture of these herbs with sumac and sesame seeds. It is very popular in Arab Cuisine. I love it on flatbreads and in dips like Labneh Dip. Here’s the Za’atar Spice Recipe so that you can prepare this handy spice mix at home!

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Ras el Hanout – Spice Mix


Ras el Hanout – Spice Mix

Ras el Hanout is  North African Cuisines alternative to The Indian Garam Masala. It is a regular ingredient in Moroccan Food. Ras el Hanout is translated as  ‘Head of the Shop’ and it implies that it is the best blend of all the crowned spices.

I absolutely love the stuff! It can be used for meats, fish, couscous, rice and many other dishes. It has a lovely aroma  and a little sprinkle helps to bring out the best in many dishes.

Thank you to my Lovely friend Riham for sharing her families Moroccan Recipe.

ras el hanout recipe

You are here: Home > Basics > Ras el Hanout - Spice Mix

Recipe Name: Ras el Hanout – Spice Mix
Recipe Type: Spice Mixes 
Author: Shana c/o Recipes ‘R’ Simple
Prep time: 10
Total time: 10 min
Yield: 1 small Jar

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French Toast Recipes – in a few different styles

french toast recipes

French Toast Recipes

There’s quite a bit of fun history regarding the origin of the ‘French Toast’ as we know it today. Other names include German toast, American toast, Spanish toast etc.

The concept came into being when medieval European cooks who found it essential  to use up every bit of food to feed their families. It was found that old/ stale bread (or  ‘Pain Perdu’ in French which translates as *Lost Bread’ ) could be re used.  Dipping old bread in  a batter  prior to cooking on the stove top, brought a new lease of life to it. The result being quite tasty and satisfying.

Although the basic recipe was born out of poverty and necessity, Medieval recipes for “french toast” also suggest this meal was enjoyed by the wealthy as cook books for the wealthy mentioned such recipes using the finest, moistest white breads which were expensive at the time.  They also had crusts cut off – something the hungry would never think of doing.

Here I share  some  of our favorite French Toast Recipes. From a classic, to a simplified version, to some fun variations like my favorite KERALA STYLE FRENCH TOAST!!

You are here: Home > Bread and Breakfast  > French Toast Recipes

Recipe Name: French Toast Recipes
Recipe Type: Breakfast / Snack / Bread
Author: Shana c/o Recipes ‘R’ Simple
Prep time: 5
Cook time: 5
Total time: 10 min
Yield: Each recipe yields 3-4 slices of french toast (depending on arty of bread used)

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Mushroom Pepper Omelette

mushroom pepper omelette

Mushroom Pepper Omelette

I make a variety of omelettes. However, when I’m in the mood for a hearty and filling omelette, I would say this Mushroom Pepper Omelette is a winner. What’s your favorite omelette?

You are here: Home > Bread & Breakfast  > Mushroom Pepper Omelette
Recipe Name: Mushroom Pepper Omelette
Recipe Type: Basics / Eggs / Breakfast
Author: Shana c/o Recipes ‘R’ Simple
Prep time: 5
Cook time: 5
Total time: 10 min
Yield: 1 Omelette 

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Tomato Ketchup Recipe – How to make Tomato Ketchup

tomato ketchup 1

Tomato Ketchup Recipe


Are you someone who likes a lot of ketchup with just about anything?

My daughter Loves Ketchup. She will ask for it with her Pasta, Fried Rice, Fries  and she likes a LOT if it. I wasn’t sure about giving her the bottled stuff regularly so I made my own. And I must say – Its just like Real Ketchup. Try this Ketchup Recipe if you love the stuff, need to make LOTS of it or just have a Lot of Tomatoes or Puree laying around.

tomato ketchup


Tomato Ketchup Recipe

tomato ketchup recipe

  • (for 5 cups of Ketchup )
  • 2 kg Tomatoes – use only Ripe & Firm Bright RED Tomatoes
  • 1 cup sugar (adjustable)
  • ½ cup of vinegar (adjustable)
  • 1 tsp ginger paste
  • 2 tsp garlic paste
  • ½ tsp onion powder – optional
  • ¼ tsp cinnamon powder – optional
  • 1 tsp salt
  • 2 tsp paprika powder or mild chilli powder – use a bright red chili powder that smells good.
  • Boil a large saucepan of water.
  • Add the washed tomatoes.
  • Boil for 10 minutes, no more. Drain.
  • Peel the tomatoes under running water.
  • Blend the tomatoes to a puree. Strain if possible.
  • Pour the Blended Puree into a heavy bottomed saucepan.
  • Add the ginger paste, garlic paste and heat.
  • Add sugar , a little at a time. Bring to a simmer.
  • Once the sugar is dissolved, add the salt and vinegar.
  • Simmer on VERY LOW heat for about 1 hour, stirring every now and then.
  • Half way through, add the paprika or chill powder. (It must not be too hot and it must have a good aroma and bright color, or it will effect the look and aroma of the ketchup)
  • Also add onion powder and cinnamon powder, if using.
  • When the ketchup is thick and smooth and coating the saucepan, remove from heat.
  • Allow to cool and stir in a large (sterilized) jar/ bottle.
  • Refrigerate for 1-2 weeks, using a sterile spoon to use each time. Or store in a squeezable bottle with nozzle.
  • If you would like to make a smaller batch of Tomato Ketchup, use 1 ½ cups of tomato puree, 1 large clove of garlic – crushed to paste, 1 pc of ginger – crushed to paste, 1 ½ or more Tbsp of Sugar, 1 Tbsp Vinegar and ¼ tsp salt. Method is the same, cooking time will be about 15 minutes. 

Tomato Ketchup Recipe

Did you enjoy our Home Made Tomato Ketchup Recipe  Let us know.


  • You can make different types of ketchup, by adding some spices like bay leaves and chillies to make it spicier.
  • Instead of boiling the tomatoes first, you can blend fresh tomatoes to a puree, strain and then continue with the simmering. I can’t decide yet which is better.

Serve with:

Best Home Made Chicken Burger

Best & EASIEST Chicken Burger in 30 minutes

steps for home made fries

Homemade French Fries

home made chicken nuggets recipe

Home Made Chicken Nuggets

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