How To make Kasha

buckwheat with vegetables recipe

Ingredients:


85 g buckwheat
1 onion
1 carrot
1 bell pepper
1 tomato
50 g asparagus beans (or any other vegetables of your choice)
herbs
salt
3 tablespoons vegetable oil

How to COOK Buckwheat | an easy way BUCKWHEAT recipes | buckwheat kasha

In this video, I will show how to cook green and roasted buckwheat.
.
????They are both delicious, but the green buckwheat, of course, has all the necessary nutrients.
Buckwheat contains a variety of healthful nutrients. It is a good source of protein, fiber, and healthful complex carbohydrates.

????Buckwheat is a highly nutritious whole grain that many people consider to be a superfood. Among its health benefits, buckwheat may improve heart health, promote weight loss, and help manage diabetes.

✏️ Write a comment if you have any questions and thank you for watching!

Raw buckwheat ⬇️⬇️⬇️⬇️
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Roasted buckwheat:

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⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

Ingredients for the raw buckwheat:
►1 cup raw buckwheat
►2 cups of water

Ingredients for the raw buckwheat:
►1 cup raw buckwheat
►3 cups of water

???? Utensils and equipment

►medium pot

????????‍???? Preparation

1. Rinse thoroughly the buckwheat with cold water and remove all the water excess
2. Put the rinsed buckwheat and the water in a pot and bring it to a boil
3. Reduce the heat to medium-low and cover with a lid
4. For the raw buckwheat: let it simmer 20 minutes (or until all the water is absorbed)
For the roasted buckwheat: let it simmer 15 minutes (or until all the water is absorbed)
5. Serve it plain or add a little bit of butter
6. Enjoy!

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Jewish Food: Kasha: Kasha Recipes: Kupecheskaya Russian Jewish Kasha Recipe

I have been taking requests for about six months now and doing mostly Asian and Italian cuisines as they are my fave cuisines. The fact is that I LOVE all food and that is why I cook. Last week one of my subbers made a request that I cook some Jewish food. To tell the truth I was stumped by the request because I have never cooked Jewish food. I mean I have eaten matzo ball soup and I make and eat chopped liver and I have eaten at Jewish deli's but I have never made Jewish food/cuisine. So I did some research and I came up with a traditional Jewish comfort food called Kasha! This week I am going to make the Russian Jewish version of this traditional Jewish comfort food. It is usually called Kasha Varnishkes but in Russian it's called Kupecheskaya. It is a version of Kasha made with onions, garlic, mushrooms and bowtie pasta with the addition of scrambled or crumbled hard boiled eggs. I will be using scrambled eggs as they soak up the flavors of this dish quite well. You can find the recipe below. Enjoy!

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Ingredients

1 Cup of Kasha.
2 Cups of chicken broth or water.
Water if cooking this vegetarian/vegan and chicken brother if not cooking vegetarian/vegan.
2 Tbsp oil or rendered chicken fat. Oil of cooking vegetarian/vegan and chicken fat if not.
1 Egg beaten to coat the kasha.
3 Eggs beaten to add to kasha before serving
1 Brown onion diced medium.
8 Ounces mushrooms roughly chopped.
2 Cloves of garlic per serving minced.
The Gribenes of the rendered chicken skin to add back into the kasha.
Salt and black pepper to taste.

Instructions

Cook some chicken skin on a low to medium heat until 4 Tbsp. fat has been rendered.
Remove the rendered fat and set aside and keep cooking chicken skin unit fully reduced.
Take the crunchy little bits of chicken skin from the fat and set aside.
Discard the remainder of the fat unless you have another use for it.
Cook at 1 to 2 cups of egg bowtie pasta or semolina farfalle pasta and set aside.
Saute' your onions, mushrooms and garlic until soft and lightly browned then set aside.
scramble 2 to 3 eggs in a bowl with a for and set aside.
In another bowl scramble/whisk an egg.
Add kasha to the single scrambled.whisked egg.
Stir and coat all the kasha with the scrambled/whisked egg.
In a skillet add the egg/kasha mixture and cook over medium high heat for 2 to 3 minutes.
You want the egg to dry to the kasha kernels and make sure they are separarate.
Reduce heat in skillet to low.
Heat 2 cups of chicken stock and add 2 Tbsp. of rendered chicken fat. Bring to boil.
Add pinch of salt and black pepper to season.
Now add the boiling liquid to the skillet with the kasha mixture in it and stir constantly.
Cover and reduce heat and simmer for 7 to 10 minutes.
Remove cover and add your onions, garlic and mushrooms and mix in well.
Now add your scrambled eggs and mix in well.
season with some salt and black pepper to taste.
Put cover back on skillet and allow to stand for another 5 to 10 minutes.
Serve your guests separately of put kasha in large bowl and serve family style.

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How to cook Buckwheat (Kasha) | Жареная гречка

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I love buckwheat in any shape and form! I grew up on it, and today I want to show you my recipe of fried buckwheat! Its so quick, delicious and super tasty! Perfect as a side dish or main meal! Buckwheat grains/groats (sometimes called “kasha”, the word which in reality refers to “groats”. Buckwheat is very rich in protein, contain minerals, antioxydants, iron and are gluten free, so they can be consumed by people who don’t tolerate it or try to reduce it. Apart from all these healthy sides, buckwheat grows very quickly and easily.

Mutton Kosha Bengali Recipe | Kasha Mangsho | Bengali Slow Cooked Mutton Curry | Kali Pujo Special

Mutton Kosha is an iconic Bengali delicacy. The word kosha is similar in meaning to bhuna which means to slowly cook a gravy over low flame for a very long time leading to a rich, brown gravy and melt-in-the-mouth mutton pieces. It is worth pointing out that in Bengal, or India for that matter, mutton is commonly used to refer to a goat's meat. Mutton kosha (kosha mangsho) is served with Paratha or with Polao. It tastes great even with plain rice. One of the most famous shops selling this style of mutton kosha is Golbari in Shyambazar, Calcutta. While we are not certain that our version of mutton kosha is exactly the same as the Golbari's, but this certainly tastes very good.

View the FULL RECIPE at

00:00 to 01:27 Marinate the mutton
01:28 to 03:17 Prep
03:18 to 07:19 Making kosha mangsho!
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⏱ TIMELINE
00:00​ Introduction
00:13​ Ingredients and prep
03:17 Cooking
06:54 Serving