Home-Brew Recipes

Archive for the ‘Wholesome Vegetarian Dishes’ Category

Speaking about some healthy and tasty dish, let us give a try for the baby corn fry! All you have to start with is get a packet of baby corn and slice it lengthwise. Boil some tow cups of water and put in the sliced baby corn pieces into it so that it gets cooked. After a minute, allow it to cool and then drain of the excess water. Then add two tablespoons of chili powder, one tablespoon of salt and garam masala each.

Allow the paste of corn to dry for a few minutes. Now take the masala baby corn little by little and mix it with corn flour. After five minutes, heat the oil in the frying pan and fry the mixed content until reddish brown. Serve hot!

Let us see the easy way of making Taro Root Bonda! Generally, Bondas are those specialty foods of the Indians. But still they are very easy to prepare. First, boil two Taro Roots and peel off its skin completely. Smash it completely, add two tablespoons of asafetida, one spoon of chili paste, ginger gratings and coriander leaves to the smashed content, and mix it well. Once the contents are all mixed well, make small balls out of them and keep it separately.

Now prepare a paste using half cup of rice flour, one cup of bread flour and quarter teaspoon of Bishop’s seeds. Once this paste is ready, dip the balls of the Taro Root into it and deep-fry them. This dish serves excellent on a chilly evening!

Here is an amazing dish of Green Peas Pulav! First cook one cup of basmati rice and keep it separately. Grind two green chilies, one tomato, onion, and one teaspoon of fennel seeds. Now, heat some oil in the frying pan and fry a little of biryani leaves cloves, cardamom, ginger garlic paste and the ground paste of the above.

When all the contents have got fried well, add one cup of grated radish and cooked green peas to the above and keep it frying in moderate heat. Once all of them has got cooked well, add the cooked basmati rice to them and stir well until the rice is perfectly mixed with the masala. Tasty Green Peas Pulav is ready and proves fine for a perfect lunch!

The recipe of Butter Mushroom Biryani might seem to be complex yet it is a simple one. Take two cups of basmati rice, clean it and soak in water. In the cooker, fry two tablespoons of butter along with little bay leaves, cloves, cardamom followed by the ginger-garlic paste, cut two onions and tomatoes, little of mint leaves and coriander leaves. Finally add on packet of button mushroom after cleaning and rice.

Fry the contents well and add ample amount of salt. Add sufficient quantity of water and all them to boil for some two to three minutes. Keep in moderate heat for ten minutes and serve the tasty biryani hot! The Butter Mushroom recipe is a perfect dish for the cool nights to bring a part mood for your family!

Wondering as what to do with capsicum as it is only the recipe of five-star hotel dishes? Try this simple Capsicum pulav! Take one cup of boiled rice and keep it separately. Add some oil to the frying pan and fry a little of bay leaves, cloves, followed by one cut onion and tomato. When they get fried well, next add one teaspoon of ginger-garlic paste, little of coriander leaves and quarter cup of mint leaves too. Fry it well so that the entire content is cooked well.

Now the cut pieces of capsicums two in number and do not forget to add salt for taste. When they get cooked well, take it out of the stove and add it to the rice. Mix the rice well so that the contents are equally spread and serve hot!

In general, the kids of your home might not love to eat greens especially the spinach. Here is an excellent way to make them relish this! It is the Spinach Pulav! Clean one bundle of Spinach and cook it along with a little of ginger, garlic, cumin seeds and four chilies. Once it is lightly cooked, add the contents to the mixer and grind it into paste.

Meanwhile, heat some ghee in the cooker and fry a little of bay leaves, aniseeds and one onion cut into pieces. Then add ample amount of salt followed by one cup of cooked basmati rice and the spinach paste and allow it to boil. Let the contents boil in the closed cooker for five to ten minutes. Serve it hot by garnishing with cashews for a change as it might be attracting for your kids!

No doubt, the red kidney beans are an excellent source of protein! Let us see the preparation of biryani with such beans! Soak a quarter cup of this red beans the previous night and the next day boil it until it gets cooked well. Fry ample amount of oil in the cooker along with bay leaves, cumin seeds, cloves and cardamom.

Then add the cut pieces of tomato, onion one each, and finally add ginger-garlic paste to the above mixture and fry it well. Then add quarter cup of groundnuts, and the boiled beans followed by the cooked two cups of basmati rice and add a little of mint leaves and coriander leaves mix the contents well and allow the cooker to steam well. After the first whistle, keep the biryani in moderate heat for nearly ten minutes and serve hot!

Let us see the tasty recipe of Paneer Pulav! Take one cup of basmati rice, clean and drain it well. Heat some oil in the pan and fry few bay leaves, cumin seeds and cloves. Then add one onion cut into pieces along with cut tomato, chilies each two. When they get fried well, add the ginger-garlic paste frying it to reddish brown.

Finally add one cup of cut paneer pieces. Meanwhile, boil the basmati rice until it gets cooked well. Then mix both of them in a single deep pan and simultaneously add a little of mint leaves and coriander leaves to get the ecstatic taste. Add salt for taste and heat the pulav for some five minutes under moderate heat. Tasty Paneer Pulav is ready to be eaten!

Basil and tomatoes are a match made in heaven, and in this dish they are combined with just pasta and olive oil, allowing their flavors to shine.

Ingredients:

5 – very ripe plum tomatoes, 1 – small bunch fresh basil, 500g – dried penne, 60ml – extra virgin olive oil, salt and ground black pepper to taste.

Preparation Method:

1. Cook the pasta n a large pan of lightly salted boiling water for 12 minutes or according to the packet instructions, until tender.
2. Meanwhile, roughly chop the plum tomatoes and tear up  the basil leaves.
3. Drain the pasta thoroughly in a colander and return it to the clean pan. Toss with the tomatoes, basil and olive oil.
4. Season to taste with salt and freshly ground black pepper and serve immediately.

This is a classic risotto with a subtle and complex to taste. It is very filling and quite rich, so it only requires a side salad as an accomplishment.

Ingredients:

1 – chopped onion, 2 – crushed garlic cloves, 60ml – mascarpone, 65g – freshly grated grano padano cheese, 5ml – chopped fresh rosemary, 400g – borlotti beans, 30ml – olive oil, 275g – risotto rice, 900ml – vegetable chicken stock, salt and pepper to taste.

Preparation Method:

1. Drain the beans, rinse by means of water and then drain it. Puree about two-thirds of the beans fairly coarsely in a food processor or blender. Set the remaining beans aside.
2. Heat the oil in a large pan and gently fry the onion and garlic for 6 minutes until very soft. Add the rice and cook over a medium heat for a few minutes, stirring, until the grains are thoroughly coated in oil and are slightly translucent.
3. Pour in the wine. Cook over a medium heat for 2 minutes stirring all the time, until the wine has been absorbed. Add the stock a ladleful at a time, waiting for each quantity to be absorbed before adding more and continuing to stir.
4. When the rice is three-quarters cooked, stir the bean puree. Continue to cook, adding the remaining stock, until it is creamy and rice is tender but still has a bit of “bite”. Add the reserved beans with the mascarprone, grano padano and rosemary, then season to taste. Stir, then cover and leave to stand for about 5 minutes. Serve with extra grano padona.