Home-Brew Recipes

Posts Tagged ‘spices’

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!

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.

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!

Let us see the preparation of tasty Mint Chicken Pulav! First clean the chicken, cut it into pieces and soak it in curd. Now wash three cups of basmati rice and soak it well. Heat some oil in the cooker and fry one cut onion, ginger-garlic paste and adequate amount of mint leaves. Then add one teaspoon of turmeric powder, chili powder and garam masala.

Now add the soaked pieces of chicken to the above content and mix well. Add adequate amount of water for the meat to get cooked. When it begins to boil, add the soaked basmati rice and close the cooker allowing the content to get cooked well for nearly fifteen minutes. Then heat it in mild flame for ten minutes and check whether the rice and meat have got cooked well. Serve hot!

Let us see the preparation of tasty mutton chops biryani! First boil two cups of basmati rice and keep it separately. Now add a little of turmeric powder to one cup of mutton chops and boil it in cooker for ten minutes. Keep a frying pan in the stove, add one teaspoon ghee, oil and fry a little of curry leaves, cloves and biryani leaves.

When they are fried well, add tomato and ginger garlic paste to the above content and stir well until it gets cooked. Now add two teaspoons of garam masala, boiled mutton chops. Add salt for taste. When the water gets evaporated, add basmati rice, mint leaves and coriander leaves and heat it in low flame for ten minutes. When all are perfectly cooked, take it off the stove and serve hot!

It is now the high time to make tasty Mint Chicken Pulav! Clean three cups of basmati rice and boil it. Heat some oil in the cooker and fry one onion, ginger-garlic paste, and mint leaves. Add a little of turmeric powder and garam masala then the chicken pieces that has been so long soaked in curd.

Add adequate amount of salt and water for taste and mix the contents well. When this mixture gets cooked well and boils, add the cooked basmati rice to it and close the cooker for some ten minutes, allowing it to get cooked for some ten minutes. When the pressure reduces in the cooker, take the lid off with constant stirring, serve hot for your kids with the yummy Mint Chicken Pulav!

These flavorings play a very important role when cooking with relatively inexpensive ingredients, adding warmth and roundness of flavor to simple dishes. It is difficult to have every spice to hand, but a few key spices will be enough to create culinary magic.

Black pepper is an essential seasoning in every storecupboard; cumin seeds, coriander seeds, chili flakes and turmeric are also good basics. Store spices in airtight containers in a cool, dark place. Buy small quanitites that will be used up quickly, because flavors diminish with all age. For spicy recipes, spices are added to add flavor as well as color.

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.

This is the perfect main-course lasagna for vegetarians. Adding dried porcini to fresh chestnut mushroom intensifies the flavor. The dish can be made in advance and then simplify reheated in the oven when you want to eat it. Serve with warm bread to mop up the delicious juices.

Ingredients:

15g – porcini mushroom, ½ cup – hot water, 1- chopped onion, 1 – chopped carrot, 1 – chopped celery stick, ¼ cup – butter, 450g – thinly sliced courgettes, 1 – finely chopped onion, 2 – crushed garlic cloves, 50g – freshly grated grano padano cheese, oregano leaves to garnish, 40g – butter, 900ml – milk, 60ml – olive oil, salt and ground black pepper to taste, 14oz cans chopped tomatoes, 15ml – tomato puree, 1 tsp – sugar, 1 tsp – dried basil, 40 g – plain flour and 8 – non-pre-cook lasagna sheets.

Preparation Method:

1. Take the fried porcini mushrooms in a basin. Pour over the hot water and leave to marinate for half an hour.
2.  On the other hand, cut the mushrooms into small pieces.
3. To make the tomato sauce, heat 30ml olive oil in a pan, add the vegetable and fry until softened. Place in a food processor with the tomatoes, tomato puree, sugar, dried basil, porcini and soaking liquid and blend to a puree. Preheat the oven to 190^o C.
4. For the lasagna, heat the remaining olive oil and half the butter in a pan. Add half the courgette slices and cook over a medium heat for 8 minutes, until lightly colored on both sides. Remove from the pan with a slotted spoon and transfer to a bowl. Repeat with the remaining courgettes.
5. Allow the remaining butter to melt in heat and cook the onions for few minutes, stirring. Add the chestnut mushrooms, chopped porcini and garlic and cook for 8 minutes. Add to the courgettes.
6. For the white sauce, butter should be melted in a saucepan, then add flour and cook, stirring for only 1 minute. Gradually whisk in the milk, the bring to the boil and cook, stirring until the sauce is smooth and thick. Also, add salt and pepper for more taste.
7. Ladle half of the tomato sauce into a shallow ovenproof dish and spread out to cover the base. Add half the vegetable mixture, spreading it evenly. Top with about one-third of the white sauce, then about half the lasagna sheets, breaking them to fit the dish. Repeat these layers, then top with the remaining white sauce and sprinkle with grated grano padano cheese.
8. Bake in the oven for half an hour, until the top is bubbling and golden and the lasagne is tender. Garnish with the sprinkling of fresh oregano leaves.

This noodle dish combines soft, boiled noodles with crisp deep-fried ones and add a range of Thai sweet, hot and sour flavors.

Ingredients:

250ml – coconut cream, 15ml – magic paste, 1 tsp – Thai red curry paste, 450g – chicken thigh meat chopped into small pieces, 2 – red peppers seeded and finely diced, 2 – pickled garlic cloves, small bunch of fresh coriander, 2 – limes cut into wedges, 30ml – dark soy sauce, 400ml – chicken or vegetable stock, vegetable oil for deep-frying, 90g – fine dried rice noodles and 90g – fresh or dried rice noodles.

Preparation Method:

1. Pour the coconut cream into a large frying pan, bring to the boil and boil, stirring frequently, for 8minutes, until the milk separates and an oily sheen appears on the surface, Add the magic paste and red curry paste and cook, stirring constantly, for 3 seconds until fragrant.
2. Add the chicken and toss over the heat until sealed on all sides. Stir in the soy sauce and peppers and stir-fry for 3 minutes. Pour in the stock. Bring to the boil, then lower the heat and simmer for 15 minutes, until the chicken is fully cooked.
3. Meanwhile, make the garnish. Heat the oil in a pan to 180^o C or until the cube of breed, added to the oil, brown in 15 seconds. Break all the fine dried noodles in half, then divide them into 4 portions. Add one portion at a time to the hot oil. They will puff up on contact. As soon as they are crisp, lift the noodles out with a slotted spoon and drain on kitchen paper.
4. Bring a large pan of water to the boil and cook the fresh or dried noodles until tender, following the instructions on the packet. Drain well; divide among 4 warmed individual dishes, then spoon the curry sauce over them.
5. Tp each portion with fried noodles. Sprinkle with the pickled garlic and coriander and serve with lime wedges for squeezing.