The Village Stores

The Village Stores

Braised Kohlrabi with Garlic and Parmesan

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.

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Mexican Kidney Beans Rice

RecipesPosted by M Rahman Tue, December 18, 2012 13:07:34

Ingredients :

- 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

cup(cut into small pieces)

- Tomato paste : 2 tblsp. (for more colour and flavour)
- Onion : 1 (medium) - Garlic : 2-3 cloves
- Tomato : 2 (medium) - Salt to taste
- Chilli Powder : 2 tsp.(optional)
- Oil : 2 tblsp. - Vegetable Stock : 1 cup

Method :

1. Soak 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.

7. Serve hot.

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Black Bean Burgers

RecipesPosted by M Rahman Tue, December 18, 2012 13:06:12

Makes: 4 Servings

· 1 (16 ounce) can black beans, drained and rinsed

· 1/2 green bell pepper, cut into 2 inch pieces

· 1/2 onion, cut into wedges

· 3 cloves garlic, peeled

· 1 egg

· 1 tablespoon chili powder

· 1 tablespoon cumin

· 1 teaspoon Thai chili sauce or hot sauce

· 1/2 cup bread crumbs


1. If 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 mashed beans.

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.

6. If 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.

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Bengali Sweet Pulao

RecipesPosted by M Rahman Tue, December 18, 2012 13:03:40

Ingredients :

Basmati Rice : 500 gm.

Vegetables : 1 cup [Carrot & green beans(finely chopped), Green peas]

Raisins: 1/2 cup Cinnamon: 2(1") pieces

Cashews: 12-14 nos. Onion: 1 (medium)

Bay leaves: 2

Cardamom: 3-4 Cloves: 4-5

Salt to taste Sugar: 3 tbsp.

Ginger paste: 2 tsp.(teaspoon)

Black Pepper powder: 1 tsp.(optional)

Oil: 2 tablespoon [Olive oil or Vegetable oil]

Method :

1. Wash the rice and cook in enough water until 3/4

done. Do not overcook.

2. Heat oil & ghee in a heavy bottomed vessel.

Saute vegetables in there until they are tender.

Keep aside.

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 pepper powder.

5. Keep stirring in low flame for about 4-5 minutes.

Pulao is ready to serve.

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Spicy butternut squash soup

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 carrots, chopped

- 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 and cubed

- 1 medium butternut squash, peeled and cubed

  1. 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).
  2. Add all the remaining ingredients apart from the stock.
  3. Saute the vegetables for 2 minutes until they are fully coated in the spices.
  4. Add the stock, turn down the heat and allow the soup to simmer for about 45 mins.
  5. 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.
  6. Reheat when ready to serve and eat with a big hunk of crusty bread, delicious!

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A Creamy butternut squash soup

RecipesPosted by M Rahman Tue, December 18, 2012 12:50:42
  • 1kg butternut squash, cubed
  • 2 onions, chopped
  • good knob butter
  • 500ml vegetable stock
  • 100ml double cream
  • salt and freshly ground black pepper to taste
  • 1 dash ground nutmeg
  • 1 dash ground cloves
  • 1 dash ground cinnamon
Preparation method

Prep: 15 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.

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Roasted Butternut Squash Soup

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

Preparation method Prep: 15 mins | Cook: 1 hour

a. Firstly roughly chop the squash (disposing of the seeds) and onion into large chunks, and crush the garlic.

b. Put a small amount of oil into a roasting tin and throw in the squash, onions, garlic and thyme.

c. Roast 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.

d. Warm up the stock, and then put all of the roasted vegetables into a blender, with a couple of spoonfuls of the stock and blend.

e. Depending 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.

f. Now all you need to do is season with salt and pepper and serve. Enjoy with a nice wedge of crusty bread.

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Carrot, Spring Onion and Ginger Soup

RecipesPosted by M Rahman Fri, December 07, 2012 16:21:30

Carrots are 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.

vegetable oil
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

Fry the 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.

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Thai-style Vegetable Noodle Soup

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.

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Spicy Sweet Potato and Chipotle Chilli Soup

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.

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