Home-Brew Recipes

Archive for the ‘Fruits & Vegetables’ Category

Let us see about the preparation of multi-fruit juice. Synonymous to its name, the multi-fruit juice contains different fruits contained in it giving a tasty and nourishing drink for your kids. First, peel off the skin of one full pomegranate and take the fruit pellets separately. Cut one apple along with skin into pieces.

Peel off one orange and take the pieces separately away from the seeds. Take ten seedless grapes also for preparing the juice. Now, allow it to run in a mixer for half a minute and filter it well. Once filtered and all the unwanted particles are allowed to settle, add two teaspoons of sugar and beat it again in the mixer. Refrigerate it to have a cool health drink at hot summers!

In general, kids say a big NO to vegetables. So, why not make the same kids to ask for more of vegetables in the form of vegetable sandwich? Cut one onion, tomato and capsicum. Fry them with a little of oil in the pan, with carrot adding salt for taste. Now, fry mint leaves separately and grind it well in a mixer. Then mix the mint paste along with the ginger paste and butter. Apply this mixture to one bread piece.

Keep some vegetable pieces over it followed by the fried vegetables and garnish with coriander. Keep another slice of bread over it and toast it in a toaster. Vegetable Bread Sandwich serves as excellent tiffin in the morning or evening for your brisky kids!

Let us see the preparation of the delicious Green Apple Pulav. Cook one cup of basmati rice and keep it separately. Keep the frying pan in the stove, heat some ghee, fry a few cumin seeds, ginger-garlic paste, one cut tomato and onion, and fry it well. Grate two green apples completely and add the same to the above mixture along with salt for taste.

Once all the contents are perfectly mixed, add the cooked rice to it and mix it well so that all of the ingredients are equally blended. Finally, garnish the dish with coriander leaves and mint leaves and serve it hot! Green Apple Pulav is an easy dish to prepare that could serve as a first class Tiffin to fight against the hunger of your kids when they return exhausted from school.

Apricots: With their slightly sweet and sour flavor, soft texture and downy skin, apricots are delicious eaten raw or they can be poached made into desserts or converted into delicious preserves. Pick those with the strongest color.

Nectarines & Peaches: These fragrant, sweet fruits are the essence of the summer. They should be richly colored, heavy for their size and have a strong aroma. They are at their best when eaten raw, cut around the middle of the fruit through the crease that runs from the stem of the tip, then twist the two halves in opposite directions to separate and remove the stone with a knife.

Root vegetables and potatoes: Grown underground, these vegetables include carrots, parsnips, beetroot and turnips and many varieties of potato. They are available throughout the year but are at their best in the winter months. They are available throughout the year but are at their best in their winter months, when they are very good value for money. Choose firm specimens with unblemished skins. Store in a cool, dark place for up to 2 weeks.

Cabbage, Broccoli & Cauliflower: Members of the brassica family, these vegetables are packed with nutrients and good served in many ways.

Broccoli: Packed with antioxidants and with a delicious flavor and crisp texture, broccoli, steamed and stir-fried. Choose specimens with bright heads and no sign of yellowing. Store in the refrigerator and use within 4-5 days.

Cabbage: Regardless of variety, cabbage has a distinctive flavor can be steamed, stir-fried or boiled. The white and red varieties are tight-leafed and ideal for shredding, and can be enjoyed raw in salads such as coleslaw. Green cabbage can be loose or close-leafed, smooth or crinkly and is best cooked. Buy fresh-looking specimens and store in the refrigerator for up to 10 days.

Cauliflower: Good cuts into florets and served raw with dips, cauliflower can also be boiled or steamed, and is delicious in cheese sauce. To ensure even cooking, remove the hard central core, or cut into forests. Choose densely packed heads, avoiding specimens with any black spots or marks and store in the refrigerator for 5-10 days.

The Onion Family: This family includes onions, shallots, spring onions, leeks and garlic. Choose firm, unblemished specimens. Store onions in a cool, dry place for up to 2 weeks; store leeks and spring onions in the refrigerator for 2-3 days.

Squashes: These vegetables come in many different shapes and sizes and include courgettes and butternut, acorn and spaghetti squashes, and pumpkins and marrows. With the exception of courgettes, all need peeling and seeding before use. They can be cut up and boiled or baked whole. Select smooth, unblemished vegetables with unbroken skin. Most squashes can be stored in a cool place for 1 week although courgettes should be stored in the refrigerator for 4-5 days.