RecipesPosted by M Rahman Fri, February 15, 2013 14:32:19
Serves 2 as a side dish
- 1 teaspoon butter
- 1 kohlrabi, peeled and cut into thin strips
- 1 teaspoon minced garlic
- 200 ml chicken or vegetable stock
- Salt and pepper to taste
- Freshly grated Parmesan
Heat the butter in a frying pan over a medium heat. Add the Kohlrabi and garlic and sauté them for about 3 minutes. Add the stock, bring it to the boil. Cover the pan, turn down the heat and simmer for 15 minutes, or until the kohlrabi is tender. Season to taste with salt and pepper, and serve sprinkled with Parmesan.
RecipesPosted by M Rahman Tue, December 18, 2012 13:07:34
- Long grain
rice : 1 cup
- Red Kidney beans : 2/3 cup (Soaked in water overnight and cooked/canned)
- Mix vegetables(carrots, green pepper, corn) : 1
- Tomato paste : 2 tblsp. (for more colour and flavour)
- Onion : 1 (medium) - Garlic :
- Tomato : 2 (medium) - Salt to
- Chilli Powder : 2 tsp.(optional)
- Oil : 2 tblsp. -
Vegetable Stock : 1 cup
kidney beans overnight if possible, otherwise soak for 3-4 hours in hot water.
Then cook until done. Keep them aside.
2. Wash and
soak the rice in little water for 15 minutes. Then drain it.
3. In a
blender, take chopped onions, garlic, tomatoes, tomato paste and
vegetable/chicken stock and blend well.
4. Heat oil
in a non-stick pan. When oil is really hot, add the rice and salt. Stir until
rice changes its colour. Add chopped vegetables and cooked kidney beans. Stir
for few minutes.
5. Now add
blended mixture into the rice. Mix well with rice. Add little more water if
needed. The water level should be at least double the level of rice. Add salt
to taste and chilli powder and simmer once water starts boiling.
6. Stir in
between very lightly from all sides but do not stir too much. Do not let it
burn at the bottom. Wait till rice absorbs all the liquid. Check the seasoning
and stir fry the rice very gently till all the water disappears and gives a dry
fluffy rice dish.
RecipesPosted by M Rahman Tue, December 18, 2012 13:06:12
Makes: 4 Servings
(16 ounce) can black beans, drained and rinsed
bell pepper, cut into 2 inch pieces
cut into wedges
cloves garlic, peeled
tablespoon chili powder
teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of
aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and
lightly oil a baking sheet.
2. In a
medium bowl, mash black beans with a fork until thick and pasty.
3. In a
food processor, finely chop bell pepper, onion, and garlic. Then stir into
4. In a
small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the
egg mixture into the mashed beans. Mix in bread crumbs until the mixture is
sticky and holds together. Divide mixture into four patties.
grilling, place patties on foil, and grill about 8 minutes on each side. If
baking, place patties on baking sheet, and bake about 10 minutes on each side.
RecipesPosted by M Rahman Tue, December 18, 2012 13:03:40
Basmati Rice : 500 gm.
Vegetables : 1 cup [Carrot & green beans(finely
chopped), Green peas]
Raisins: 1/2 cup Cinnamon:
Cashews: 12-14 nos. Onion:
Bay leaves: 2
Cardamom: 3-4 Cloves:
Salt to taste Sugar:
Ginger paste: 2 tsp.(teaspoon)
Black Pepper powder: 1 tsp.(optional)
Oil: 2 tablespoon [Olive oil or Vegetable oil]
1. Wash the rice and cook in enough water until 3/4
done. Do not
2. Heat oil & ghee in a heavy bottomed vessel.
Saute vegetables in
there until they are tender.
3. In the same oil, add bay leaves, cloves, cinnamon,
cardamom. Wait till
they crackle, then add onions
and ginger paste.
Add cashews and raisins and fry
with onions for
about 2-3 minutes.
4. Now add the cooked rice, fried vegetables, green
peas, salt and
sugar. Mix everything together and
season with black
5. Keep stirring in low flame for about 4-5 minutes.
Pulao is ready to
RecipesPosted by M Rahman Tue, December 18, 2012 12:55:15
- 2 tbsp olive oil
sprig of rosemary
- 2 bay leaves
3 garlic cloves crushed
- 1/2 medium chilli
- 2 celery sticks
- 1 medium onion, chopped
- pinch cumin seeds
- 1/2 tsp chilli powder
- pinch smoked paprika
- 2 pints veg stock
- 1 large potato, peeled
- 1 medium butternut squash, peeled and cubed
- Heat oil in a large
saucepan and add garlic, chilli, paprika, bay, rosemary and cumin seeds
and heat for 30 seconds (do not color, you only want to release the flavors).
- Add all the remaining
ingredients apart from the stock.
- Saute the vegetables for 2
minutes until they are fully coated in the spices.
- Add the stock, turn down
the heat and allow the soup to simmer for about 45 mins.
- Allow the soup to cool and
then blend with a hand whisk, until free of lumps. If the soup is too
thick add a little more stock until you have the desired consistency.
- Reheat when ready to serve
and eat with a big hunk of crusty bread, delicious!
RecipesPosted by M Rahman Tue, December 18, 2012 12:50:42Ingredients
- 1kg butternut
- 2 onions,
- good knob
- 100ml double
- salt and
freshly ground black pepper to taste
- 1 dash ground
- 1 dash ground
- 1 dash ground
mins | Cook: 35 mins
1. In a large microwave safe dish combine squash, onions and
butter. Cover and microwave on high for 4 minutes. Peel squash. Stir in stock
and cook on high for another 20 to 25 minutes, or until squash is tender.
2. Puree squash, onions and stock in a food processor or
blender. Add cream, salt and pepper, and microwave on high for another 3 to 4
minutes, or until heated through. Flavor with nutmeg, cloves and cinnamon to taste.
RecipesPosted by M Rahman Tue, December 11, 2012 13:25:17
Roasted Butternut Squash Soup
2 medium sized butternut squash
2 medium size onions
2 cloves of garlic
a couple of sprigs of thyme
1 litre of chicken stock (your own or stock cubes)
salt and black pepper to taste
a splash of vegetable oil
mins | Cook: 1 hour
roughly chop the squash (disposing of the seeds) and onion into large chunks,
and crush the garlic.
a small amount of oil into a roasting tin and throw in the squash, onions,
garlic and thyme.
in a pre-heated oven for 30-40 minutes at 180 C / Gas 4, or until all the
ingredients have a nice caramelised colour on them, but not burnt.
up the stock, and then put all of the roasted vegetables
into a blender, with a couple of spoonfuls of the stock and blend.
on how thin or thick you like your soup, you can now add more stock, if you
find that you have put too much stock in, it isn't a problem, just place the
soup into a saucepan and slowly boil until the soup has reduced to the
consistency that you want.
all you need to do is season with salt and pepper and serve. Enjoy with a nice
wedge of crusty bread.
RecipesPosted by M Rahman Fri, December 07, 2012 16:21:30
rich in antioxidants and Vitamin A. Here, they're combined with fragrant spring
onions and ginger. Ginger has also been shown in some studies to boost the immune system.
6 spring onions, chopped
1 small clove of garlic, chopped
2cm size piece of fresh ginger, chopped
400g carrots, peeled and chopped into chunks
400ml vegetable or chicken stock
spring onions, garlic and ginger in a little vegetable oil until sizzling and aromatic.
Throw in the carrots and stir-fry for another minute. Pour in the stock, and
bring to a simmer. Leave to cook for about 20 minutes, or until the carrots are
tender. Blend with a stick blender until smooth and serve straight away.
RecipesPosted by M Rahman Fri, December 07, 2012 15:23:27
The flavours of chilli, lemongrass and coriander are refreshing
and reviving - perfect for when you come in from the cold. Tailor the
vegetables to suit what you have in the fridge.
1 tbsp vegetable oil
1 heaped teaspoon Red Thai Curry Paste
2 spring onions, chopped (including the green parts)
100ml coconut milk
400ml chicken or vegetable stock
handful baby spinach leaves
50g sugar snap peas
150g fresh rice noodles
coriander leaves, to serve
Heat the vegetable oil in a medium-sized saucepan and stir in the Red Thai
Curry paste. Throw in the spring onions and stir-fry for about 30 seconds. Pour
in the coconut milk and stock and bring to a simmer. Next, slice the spinach
leaves and add them, with the sugar snap peas, to the pan. Add the rice noodles
and continue to simmer for about 7 minutes, or until the noodles are soft and
the vegetables are tender but with some crunch. Season to taste. Lift out the
noodles and vegetables with tongs, and arrange in a bowl before pouring over
the scented broth. Scatter over fresh coriander leaves before serving.
RecipesPosted by M Rahman Tue, December 04, 2012 19:11:08
potatoes are a great source of vitamin C - vital for keeping our immune systems in top condition, as well as vitamin A, which is good for our skin. This soup is spiced up with chipotle chilli paste for extra warmth.
2 tbsp olive oil
quarter tsp of chipotle chilli paste
2 garlic cloves, chopped
1 medium onion, peeled and chopped
400g sweet potatoes, peeled and roughly diced
400ml vegetable stock
salt and pepper
single cream and chopped parsley, to serve
Heat the olive oil in a medium-sized saucepan and gently fry the onion and garlic with a pinch of sea salt, until softened. Stir in the chipotle chilli paste and the diced sweet potato. Fry gently for two more minutes. Next, pour in the stock and leave to bubble for about 10-15 minutes or until the sweet potato is tender. Blend until smooth and season with salt and black pepper. Serve hot, with a swirl of single cream and chopped parsley.