{"id":35502,"date":"2020-03-23T20:06:29","date_gmt":"2020-03-23T19:06:29","guid":{"rendered":"https:\/\/getindya.com\/?p=35502"},"modified":"2026-11-03T17:06:28","modified_gmt":"2026-11-03T16:06:28","slug":"9-homemade-recipes","status":"publish","type":"post","link":"https:\/\/getindya.com\/en\/9-homemade-recipes\/","title":{"rendered":"9 homemade recipes to practise your cooking"},"content":{"rendered":"

During the COVID-19 lockdown, many of you used the time to organise, change habits, reflect, read and learn. We thought it was also a good opportunity to spend more time in the kitchen. Learning new homemade recipes<\/strong> is a skill for life, and cooking with children can be a chance to enjoy time together and introduce positive food habits.<\/p>\n

\"Homemade<\/p>\n

Homemade wholemeal bread<\/b><\/h2>\n

If you struggle to find the wholemeal bread you want, try making your own. Here is a high-fibre family recipe without added sugar.<\/span><\/p>\n

    \n
  • Wholemeal wheat flour – 100g (one cup)<\/em><\/li>\n
  • Fresh yeast – 10g (dessertspoon)<\/em><\/li>\n
  • Salt – 2g (one pinch)<\/em><\/li>\n
  • Water – 65g (half cup)<\/em><\/li>\n
  • Seeds – 20 g (a handful)<\/em><\/li>\n<\/ul>\n
      \n
    1. Put the flour in a large bowl, add the salt, crumbled yeast and lukewarm water. Mix and knead until smooth, neither too soft nor too firm.<\/span><\/li>\n
    2. Cover with a damp cloth and leave until doubled in volume, approximately an hour.<\/span><\/li>\n
    3. Preheat the oven to 220\u00b0C.<\/span><\/li>\n
    4. Flour a baking tray and work surface. Carefully turn out the dough, divide into two balls and place on the tray.<\/span><\/li>\n
    5. Brush with water and coat with the seeds.<\/span><\/li>\n
    6. Cover and leave until doubled in size, approximately 30 minutes.<\/span><\/li>\n
    7. Score the tops carefully with scissors or a knife and bake for around 40 minutes, until cooked.<\/span><\/li>\n
    8. Remove and cool on a wire rack.<\/span><\/li>\n<\/ol>\n

      Calories<\/strong>: 150kcal\u00a0(with these quantities)<\/span>
      \n<\/span><\/i>Protein:<\/strong> 8g (21% of calories)<\/span>
      \nCarbohydrates:<\/strong> 25g (67% of calories)<\/span>
      \n<\/span><\/i>Fat:<\/strong> 2g (12% of calories)<\/span><\/span><\/i><\/p>\n

      \"Courgette<\/h2>\n

      Courgette noodles with poached egg, cheese and softened cherry tomatoes<\/b><\/h2>\n

      Courgette adds volume with relatively few calories, while fresh tomatoes contribute vitamin C and minerals. A poached egg provides complete protein and a chance to practise your cooking skills. Try this lighter dinner for two.<\/span><\/p>\n

        \n
      • Courgette – 200g (piece)<\/em><\/li>\n
      • Cherry tomatoes – 80 g (1 cup)<\/em><\/li>\n
      • Egg – 60 g (one egg)<\/em><\/li>\n
      • Grated Parmesan – 20 g (2 spoonfuls)<\/em><\/li>\n
      • Extra virgin olive oil – 5g (1 spoonful)<\/em><\/li>\n
      • Garlic – 1g (one pinch)<\/em><\/li>\n
      • Salt – 1g (one pinch)<\/em><\/li>\n<\/ul>\n
          \n
        1. Spiralise the courgette, or cut into fine noodle-like strips with a knife.<\/span><\/li>\n
        2. Saut\u00e9 the chopped garlic and add the cherry tomatoes.<\/span><\/li>\n
        3. Add the courgette for the final minute, just heating it through so it does not release too much water.<\/span><\/li>\n
        4. For the poached egg, line a cup with film specifically suitable for poaching, add a few drops of extra virgin olive oil and crack in the egg. Alternatively, poach directly in simmering water.<\/span><\/li>\n
        5. If using suitable film, carefully gather it into a pouch, secure with kitchen string and lower into hot water.<\/span><\/li>\n
        6. Cook for around 5 minutes, adjusting to the egg and preferred safe doneness.<\/span><\/li>\n
        7. Plate the courgette noodles and top with the poached egg.<\/span><\/li>\n
        8. Grate over Parmesan and serve.<\/span><\/li>\n<\/ol>\n

          Calories<\/strong>: 269kcal\u00a0(with these quantities)<\/span>
          \n<\/span><\/i>Protein:<\/strong> 17g (25% of calories)<\/span>
          \nCarbohydrates:<\/strong> 12g (18% of calories)<\/span>
          \n<\/span><\/i>Fat:<\/strong>\u00a017g (57% of calories)<\/span><\/span><\/i><\/p>\n

          \"Aubergine<\/h2>\n

          Aubergine stuffed with rice, minced beef, peppers and mushrooms<\/h2>\n

          If children are reluctant to eat vegetables, try different ways of preparing and presenting them. Involving them in cooking can help too. Enjoy experimenting together with homemade recipes.<\/span><\/p>\n

            \n
          • Aubergine – 200 g (one aubergine)<\/li>\n
          • Minced beef – 60 g (half a steak\u2019s weight in the source)<\/li>\n
          • Red and green pepper – 100 g (one pepper)<\/li>\n
          • Mushrooms – 50g\u00a0(5-6 pieces)<\/em><\/li>\n
          • White rice – 40 g (\u00bd cup in the source; use the stated weight)<\/em><\/li>\n
          • Extra virgin olive oil – 5g\u00a0(one spoonful)<\/em><\/li>\n
          • Garlic – 1g (one pinch)<\/em><\/li>\n
          • Salt – 1g (one pinch)<\/em><\/li>\n
          • Black pepper – 1g\u00a0(one pinch)<\/em><\/li>\n<\/ul>\n
              \n
            1. Wash the aubergine and cut off the top. Score the flesh without piercing the skin to help it cook and make scooping easier. Salt, rest for 30 minutes and rinse before baking.<\/span><\/li>\n
            2. Roast at 200\u00b0C for 40\u201345 minutes, until tender.<\/span><\/li>\n
            3. With 15 minutes remaining, boil the rice for around 15 minutes, or according to the packet, then drain.<\/span><\/li>\n
            4. Chop the garlic and vegetables and saut\u00e9 in a little extra virgin olive oil.<\/span><\/li>\n
            5. Add the seasoned minced beef and cook thoroughly.<\/span><\/li>\n
            6. Scoop out the aubergine flesh, chop it and add to the pan.<\/span><\/li>\n
            7. Stir in the rice to absorb the flavours.<\/span><\/li>\n
            8. Fill the aubergines with the beef, vegetable and rice mixture and enjoy!<\/span><\/li>\n<\/ol>\n

              Calories<\/strong>: 418kcal\u00a0(with these quantities)<\/span>
              \n<\/span><\/i>Protein:<\/strong> 19g (18% of calories)<\/span>
              \nCarbohydrates:<\/strong> 54g (52% of calories)<\/span>
              \n<\/span><\/i>Fat:<\/strong> 14g (30% of calories)<\/span><\/span><\/i><\/p>\n

              \"Red<\/h2>\n

              Red lentil, rice, pumpkin and pine nut burgers<\/h2>\n

              Homemade recipes can make good use of safely stored leftovers. Lentils and rice provide complementary proteins, useful even when you are training less. Here is a practical burger recipe with fibre and plant-based protein.<\/span><\/p>\n

                \n
              • Red lentils – 40 g (\u00bd cup in the source; use the stated weight)<\/em><\/li>\n
              • White rice – 30 g (\u00bd cup in the source; use the stated weight)<\/em><\/li>\n
              • Pumpkin – 40g (1\/2 cup)<\/li>\n
              • Extra virgin olive oil – 5g\u00a0(1\/2 cup)<\/em><\/li>\n
              • Pine nuts – 5 g (a pinch)<\/em><\/li>\n
              • Table salt – 1g (one pinch)<\/em><\/li>\n
              • Curry powder – 1g (to taste)<\/em><\/li>\n
              • Black pepper – 1g (to taste)<\/em><\/li>\n<\/ul>\n
                  \n
                1. Cook the rice in boiling salted water for around 15\u201320 minutes, following the packet instructions, and drain.<\/span><\/li>\n
                2. Boil the red lentils in a separate pan for around 15 minutes, until tender, then drain and blend. Ready-cooked lentils are another option.<\/span><\/li>\n
                3. Saut\u00e9 chopped garlic with pine nuts, curry powder and olive oil. Add diced roasted pumpkin.<\/span><\/li>\n
                4. Mix everything in a bowl, shape into evenly sized balls and flatten into burgers.<\/span><\/li>\n
                5. Cook on a griddle with a little extra virgin olive oil.<\/span><\/li>\n<\/ol>\n

                  Calories<\/strong>: 345kcal\u00a0(with these quantities)<\/span>
                  \n<\/span><\/i>Protein:<\/strong> 13g (15% of calories)<\/span>
                  \nCarbohydrates:<\/strong> 53g (61% of calories)<\/span>
                  \n<\/span><\/i>Fat:<\/strong> 9g (23% of calories)<\/span><\/span><\/i><\/p>\n

                  \"Chicken<\/h2>\n

                  Pan-cooked chicken meatballs<\/b><\/h2>\n

                  Traditional homemade dishes can be straightforward. If a stew feels ambitious, try these simple meatballs with a short ingredient list.<\/span><\/p>\n