Home-Brew Recipes

Archive for the ‘Simple & Tasty Recipes’ Category

Let us see the simple recipe of potato finger chips. Finger chips, though are not advised to be taken as it is a reason for obesity, potato finger chips, made freshly at home in the best oil and fresh potatoes get digested easily and thus be eaten once in a blue moon! Take two potato and boil it well. Peel off the skin and smash it well.

Then add four cups of rice flour, two tablespoons of chili powder, two tablespoons of sesame seeds, salt for taste and mix it well with the smashed potato. Then roll this paste into long finger-like structures and cut them into optimal sizes. Heat some oil in the frying pan, and when the oil is heated, deep fry these potato fingers until they fry to golden brown.

Have your kids come home very tired after a busy Monday? Well then! Make them energetic and happy with your tasty instant pulav! Just as its name suggests, you could make this pulav in minutes and satiate their instant hunger! Heat some oil in the frying pan and fry a little of cinnamon, cloves, cardamom. Now add vegetables like, beans, carrot, green peas, turnip, potato, onion all of them finely chopped and finally ginger-garlic paste.

Once these contents are all completely cooked, add two teaspoons each of turmeric powder, chili powder and salt for taste along with green chilies. Now boil the vegetables in the cooker and mix it well with two cups of cooked basmati rice. Finally garnish with coriander and mint leaves and serve hot!

In the list of your kids’ favorite vegetable, the potato could be the first in the menu! When you try to make a variety of dishes with potato, here is Potato Biryani that could sound and taste different too! First boil one cup of rice. Boil one big potato and cut it into pieces. Take a little of mint leaves, three to four chilies, a pinch of ginger and salt for taste and grind it into paste.

Fry some oil in the pan and add a little of bay leave, cloves, the grounded paste followed by the cut potato pieces. Then finally add the cup of rice and mix it well until all the contents are evenly spread. Tasty Potato Biryani is already for you!

Let us see the preparation of the delicious Spring Onion Pulav. First boil well one cup of basmati rice and keep it separately. Add some oil to the frying pan on the stove and fry a little of bay leaves, one tomato cut into pieces, ginger-garlic paste and fry it until it gets cooked well. Add Spring Onion, which was already cut into fine pieces being seven to ten in numbers.

Add ample amount of salt for taste and keep on stirring the mixture until it gets cooked well. Finally add the cooked rice to it and stir it well so that the masala spreads evenly. Garnish the dish with a little amount of coriander leaves and mint leaves. Serve hot! The Spring Onion Pulav is an easy and tasty recipe to prepare that could earn you good name among your guests!

Are you bored of trying the same recipes over and over again? Here is yet another one! The green apple pulav! Take one cup of basmati rice and boil it well. Take two green apples and grate them. Heat some ghee in the frying pan and fry a little of bay leaves, cloves, ginger garlic paste, cut tomatoes and onions each two and when they turn reddish brown, add the grated green apple and some ample amount of salt for taste.

Finally add the cooked basmati rice to the above mixture and stir it well in moderate heat. Garnish the pulav with mint leaves and coriander leaves for smell and taste and serve it hot for your family members! Your kids will love them a lot as it would taste different!

In the list of healthy items, the corn occupies an essential part. When you could make a delicious recipe with this healthy corn, would it not be a great lunch? Let us see the preparation of Corn Pulav. First prepare the paste necessary for frying the ingredients. Add one onion, a little of clove, bay leaves, ginger, poppy seeds each two teaspoons, two red chilies and coconut grating two table spoons to the mixer, grind it into paste and keep it separately.

Wash one cup of basmati rice and allow it to soak for ten minutes. Add a little ghee to the cooker and fry two or three cloves, cardamom and bay leaves. Then add the soaked basmati rice along with ample amount of salt and water and allow it to boil until it gets cooked. Take a deep frying pan and fry the paste already prepared, then add the boiled one cup of corn and mix it well. When the mixture gets fried well, add the cooked rice and keep stirring until it becomes non-sticky. Garnish with mint leaves and coriander leaves and serve hot!

Vibrant and fresh, this stunning, crisp slaw combines red cabbage and pepper and red onion with a creamy mayonnaise sauce. It is particularly good served with rich meat, such as game or duck.

Ingredients:

½ – very thinly sliced red cabbage, 1 – very thinly sliced red pepper, 120ml – Greek yogurt, 120ml – mayonnaise, 2-3- handful raisins, 60ml – white wine vinegar or cider vinegar, 60ml – sugar, 1.5ml – curry powder, salt and ground black pepper to taste.

Preparation Method:

1. Put the sliced cabbage, pepper and red onion in a large bowl and toss to combine.
2. In a small pan, heat the vinegar and sugar until the sugar has dissolved, then pour over the vegetables. Leave to cool slightly.
3. Combine the yogurt and mayonnaise, then mix into the cabbage mixture. Season to taste with curry powder, salt and ground black pepper, and then mix in the rasins.
4. Chill in the salad in the refrigerator before serving if you have time. Just before serving, drain off any excess liquid and briefly stir the slaw again.

Here is really good way to enliven your greens, excellent for crunchy cabbages but also good for kale or even Brussels sprout tops. It is a very good way of persuading children to try leafy green vegetables.

Ingredients:

1 – medium cabbage or the equivalent in quantity of your chosen green vegetable, 5ml – grated fresh root ginger, 2 – garlic cloves grated, 2 – finely chopped shallots, 2 – red chilies seeded and finely sliced, 15ml – groundnut oil, salt and ground black pepper to taste.

Preparation Method:

1. Remove any tough outer leaves from the cabbage then quarter it and remove the core. Shed the leaves.
2. Pour the groundnut oil into a large pan and as it heats stir in the ginger and garlic. Add the shallots and as the pan becomes hotter add the chilies.
3. Add the greens and toss to mix thoroughly. Cover the pan and reduce the heat to create some stem. Cook, shaking the pan occasionally, for about 3 minutes.
4. Remove the lid and increase the heat in order to dry off the steam, season to taste with salt and ground black pepper and serve immediately.

This tasty vegetarian dish combines egg noodles with plenty of fresh vegetables in a rich, nutty sauce, with just a hint of chili.

Ingredients:

½ – sliced cucumber which is seeded and diced, 4 – spring onions, a bunch of radishes, 225g – peeled mooli, 115g – beansprouts rinsed then left in iced water and drained, 2 – chopped garlic cloves, roasted peanuts or cashew nuts, 225g – dried egg noodles, 60ml – groundnut oil or sunflower oil, 15ml – light soy sauce, 10ml – chili sauce to taste, 15ml – rice vinegar, 120ml – chicken stock or water, 1 tsp – sugar, salt and ground black to taste.

Preparation Method:

1. Bring a large pan of water to the boil, add the noodles and cook according to the packet instruction. Drain and rinse them under the cold water. Drain again and set aside.
2. Sprinkle the cucumber with salt, leave for 15 minutes, rinse well, then drain and pat dry on kitchen paper. Place in a large salad bowl.
3. Cut the spring onions into fine sheds. Cut the radishes in half and slice finely. Coarsely grate the mooli, using a mandolin or a food processor. Add all the vegetable to the cucumber and toss gently.
4. Heat half the oil in a wok or large frying pan and stir-fry the noodles for about 1 minute. Using a slotted spoon, transfer the noodles to a large serving bowl and serve warm.
5. Heat the remaining oil in the wok or frying pan and add the garlic to flavor the oil. Stir in the sesame paste, sesame oil, soy and chilli sauces, vinegar and chicken stock or water. Add a ltlle sugar and season. Warm over a gentle heat.
6. Pour the sauce over the noodles and toss well. Garnish with peanuts or cashew nuts and serve with the vegetables.

This delicious summer dish is packed with seasonal vegetables. Serve with yogurt and bread for a stunning vegetarian dinner-party dish and follow with a simple lemon sorbet for dessert.

Ingredients:

3 – peeled and quartered red onions, 3 – courgettes which is halved lengthways and cut across into 3 pieces, 3 – red, green, yellow peppers which is seeded and quartered, 2 – aubergines which is cut into 6 segments, 3 – leeks trimmed and cut into long strips, 4 – tomatoes, 6 –garlic cloves, 25g – fresh roast and sliced ginger, a few large fresh rosemary sprigs, 600ml – warm water, 25g – diced butter, 2/3 cup – olive oil, 10ml – clear honey, 500g – medium couscous, 45ml – sunflower oil and salt and ground black pepper to taste.

Preparation Method:

1. Preheat the oven to 200⁰ C. Arrange all the vegetables in a roasting pan. Tuck the garlic, ginger and rosemary around the vegetables. Pour the olive oil over the vegetables, sprinkle with sugar or honey, and salt and pepper to taste, and roast, turning occasionally, for about 1 ½ hour until they are tender and slightly caramelized.
2. When the vegetables are nearly ready, put the couscous in a bowl. Stir a pencil of salt into the water, then pour it over the couscous, stirring it to make sure it, is absorbed evenly. Leave to stand for 10 minutes, then, using fingers, rub the sunflower oil into the grains and break up any lumps. Tip into an overproof dish, arrange the butter over the top, cover with foil and heat in the oven for about 20 minutes.
3. To serve, use your fingers to work the melted butter into the cousous and fluff it up, then pile it on a large dish and shape into a mound with a pit at the top. Spoon some vegetables into the pit and arrange the rest around the dish. Pour the oil from the pan over the couscous. Serve immediately with yogurt or harissa if you prefer, and bread for mopping up the juices.