Mash, the recipes of which amaze with variety, has a high nutritional value and worthy taste characteristics. Bean groats are especially in demand during the fast, included in the menu of vegetarians and those who adhere to a healthy diet.
How to cook mash?
Dishes from masha, as a rule, are not intricate in preparation, but have their generally accepted features of technology execution.
- The groats must be washed and, if necessary, soaked or germinated before use.
- Delicious dishes from masha can be cooked for garnish or as an independent food, adding boiled or brawned cereals with vegetables or meat.
- Incredibly useful are also souvenir soups made from marsh, which even without the addition of meat manage to be nutritious.
How to make soup from masha?
Masha soup, the recipe of which will be presented next, can be prepared on a meat broth with the addition of meat or on a vegetable broth in a purely lean composition. If desired, the beans are supplemented with rice, wheat, other cereals, or vegetables, fresh or salted pre-vegetable oil.
Ingredients:
- mash - 100 g;
- potatoes - 3 pcs .;
- tomatoes - 2 pcs .;
- carrots and onions - 1 pc .;
- cabbage colored or broccoli - 150 g;
- greens - 1 bunch;
- vegetable oil - 50 ml;
- garlic - 1-2 teeth;
- salt, pepper, laurel.
Preparation
- The mash is soaked for several hours, after which it is cooked almost until ready.
- Add the potatoes, and after 10 minutes of cooking, the onion with carrots saved on oil, cabbage inflorescences and diced tomatoes.
- Season hot to taste with salt, pepper, garlic and herbs, boil for 5 minutes.
How to cook a mung bean?
Mash for garnish - the recipe is simple and affordable for anyone, even a beginner, culinary. Grains can be welded if necessary and without pre-soaking, while increasing the time of heat treatment. The composition of the fry is allowed to expand by adding other vegetable ingredients and seasonings.
Ingredients:
- mash - 200 g;
- tomato and onions - 1 pc .;
- vegetable oil - 40 ml;
- garlic - 1 tooth;
- salt, black pepper, red and fragrant.
Preparation
- Mash is soaked beforehand in cold water, after which it is boiled until ready, having salted at the end of cooking.
- Onions are fried onions, adding garlic, three kinds of pepper and a chopped tomato.
- Spread the fry to the ready croup, mix.
Porridge from masha - recipe
The following recommendations will help to understand how to make delicious mash in the form of porridge. In this case, legumes are combined with rice, instead of which you can take buckwheat, other cereals. A nutritious side dish can be turned into a tasty, satisfying independent second course, adding to the composition of any meat.
Ingredients:
- mash - 200 g;
- rice - 150 g;
- carrots and onions - 1 pc .;
- Corn oil - 40 ml;
- salt, pepper fragrant.
Preparation
- The mash is soaked for several hours, then poured into two glasses of water and boiled until soft.
- Add onions fried in oil with carrots and rice, add hot water to cover the centimeter, season with salt and pepper to taste.
- Like all the second dishes from the masha cook porridge before boiling the cereals and absorbing water.
Mint Salad - recipe
Especially useful is the mung bean, whose vegetarian recipes require pre-germination of the grains. The product is poured overnight to cover with clean cool water, after which it is washed and a thin layer is placed between the two sections of moistened cotton fabric until the shoots are 1 cm or more in length.
Ingredients:
- Sprouted mache - 350 g;
- garlic - 2 teeth;
- onion - 1 piece;
- vegetable oil - 100 ml;
- soy sauce - 40 ml;
- balsamic vinegar - 1 tbsp. a spoon;
- seasoning for Korean carrots - 1 teaspoon;
- salt.
Preparation
- The sprouted mung beans are blanched in boiling salted water for 1.5 minutes, allowed to drain and cool.
- In a hot oil, brown the onion, brown it, extract it, and pour oil onto the mash.
- Add the squeezed garlic, pepper, salt and vinegar, mix.
- Spilled mung beans in salads are cooking recipes that require an infusion of at least an hour followed by serving in a salad bowl.
Hummus from masha - recipe
Those who like mashed potatoes, the recipes for cooking hummus will be especially liked. Next is a version of the snacks from the germinated grains, instead of which you can take just crumb for 12 hours, or boiled it beforehand to softness in a container of water, having salted at the end of cooking to taste.
Ingredients:
- Sprouted mash - 300 g;
- pasta sesame - 50 g;
- garlic - 2 teeth;
- olive oil - 50 ml;
- greens - 50 g;
- lemon juice - 1 tbsp. a spoon;
- tomatoes, dried or pasta - 1-2 tsp.
- water 100 ml;
- salt, paprika.
Preparation
- The beans are germinated, washed, put into a blender container.
- Add alternately ingredients from the list, each time whipping the mass to homogeneity.
- Dilute pasta to the desired consistency of boiled and cooled water.
- Transfer the finished hummus into a bowl, pour it with olive oil and sprinkle with ground paprika.
Mash with vegetables - recipe
Suitable for a healthy diet, vegetarian and lean menus , recipes for cooking which involve a combination of the product with vegetables. The groats should be initially boiled with pre-soaking or without practically until ready, and then put out to softness with vegetable accompaniment.
Ingredients:
- mash - 300 g;
- onion - 1 piece;
- carrots - 2 pieces;
- eggplant - 150 g;
- Bulgarian pepper - 200 g;
- tomatoes - 350 g;
- garlic - 4 teeth;
- vegetable oil - 50 ml;
- lemon juice - 1 teaspoon;
- salt pepper.
Preparation
- Mash is cooked almost until ready.
- Sauté the onions and carrots.
- Add the pepper slices and eggplant, fry for 5 minutes.
- Season the vegetable mass to taste, add the mung bean, prushivayut under the lid to the softness of the ingredients.
Falafel from masha - recipe
Help to prepare tasty mash simple recipes of falafel - eastern snack, for the preparation of which, in addition to this sort of legumes often use chickpeas. Instead of onions with garlic, you can add asafetida to the ground mass. Finished products must be laid out on napkins to absorb excess fat.
Ingredients:
- mash and chickpeas - 200 g each;
- onion - 1 piece;
- garlic - 4 teeth;
- flour - 5-6 tbsp. spoons;
- dill and parsley - 0.5 bunch each;
- cumin, coriander, pepper mixture, curry, cumin;
- salt, oil for deep-frying.
Preparation
- Soak, and then boil until cooked mash and chickpeas.
- Grind the legumes in a blender, adding greens, onions and garlic.
- Season the mass to taste with salt, cumin, coriander, curry, cumin and pepper mixture, mix, adding flour to the process.
- Roll the balls from the received mass and fry in the heated deep-fried until blush.
Mushrooms with mushrooms - recipe
Incredibly delicious mash, the recipes of which presuppose the addition of mushrooms in the composition of the dish. And always available champignons, and fragrant exquisite forest mushrooms will be here to the place and will transform the characteristics of the food only for the better. To obtain a lean version, eggs are excluded from the structure, if desired, replacing them with additional vegetable ingredients.
Ingredients:
- mash - 300 g;
- mushrooms - 600 g;
- eggs - 4 pieces;
- garlic - 4 teeth;
- vegetable oil - 50 ml;
- salt, pepper, spices.
Preparation
- Soak for several hours, washed, and then boil until the machine is ready.
- Rinse, shred plates or slices mushrooms, fry in vegetable oil, adding garlic at the end of frying. Forest mushrooms are pre-cooked.
- Add mung beans, seasonings, spices, mix and warm up a couple of minutes.
- Like other similar dishes with a mash, they serve the food themselves or as a garnish.
Mash Kichari - recipe
The following recipe is not suitable for those who are looking for dishes from masha with meat, but will please the adherents of healthy and healthy food. Kichari is the main food of Ayurvedic cuisine, it is prepared with the participation of rice and a variety of aromatic spicy additives, the composition of which can be selected based on individual taste preferences.
Ingredients:
- mash - 100 g;
- rice - 180 g;
- water - 1.5 liters;
- butter ghee - 3 tbsp. spoons;
- cloves - 2 buds;
- cinnamon - ¼ sticks;
- curry leaves - 3 pcs .;
- mustard black - 1 teaspoon;
- turmeric - 0,5 tsp.
- salt - 1 tbsp. a spoon.
Preparation
- In the preheated oil, lay cinnamon, cloves, mustard seeds.
- In a minute, add curry, turmeric.
- Put in the spicy oil washed mung beans and rice, fry for a minute, pour water, add salt.
- After boiling, cover the container with a lid, cook for moderate heat for 25-30 minutes.
- Serve a dish with lime and Indian bread .
How to cook mash-mash in Korean?
Mash-mash in Korean - a recipe for lovers of spicy dishes with ostrinka. As a basis for obtaining snacks are used sprouts obtained after germination of grains. They can be made with your own hands or purchased ready-made in a trade network. The amount of red hot pepper is adjusted to taste.
Ingredients:
- Sprouted mung - 500 g;
- onion - 1 piece;
- garlic - 5 teeth;
- sesame - 0.5 tsp.
- sugar - 0,5 tsp.
- oil - 2 tbsp. spoons;
- flakes of red hot pepper - 2-3 tsp or to taste;
- soy sauce - 1-3 st. spoons;
- salt pepper.
Preparation
- Masha sprouts are thrown into boiling water and boiled for a minute, thrown back to the colander.
- After cooling, add the squeezed garlic.
- In the oil fry sesame with onions, add chili, fry for a minute and pour into sprouts.
- Add to taste soy sauce, sugar, salt and pepper, mix, let stand for 15 minutes.
How to cook a mash in a multivariate?
They will help deliciously prepare mung beans in a multivark, recipes for the qualitative use of cereals in cooking and basic recommendations for improving the taste of dishes with this sort of legumes. Maximum harmoniously combines the product not only with vegetables, but also with meat: flesh of pork, veal or chicken fillet.
Ingredients:
- mash - 400 g;
- chicken fillet - 200 g;
- onions, carrots - 1 pc .;
- tomatoes and potatoes - 2 pcs .;
- garlic - 2 teeth;
- oil - 2 tbsp. spoons;
- salt, pepper, spices.
Preparation
- In oil on the "Bake" fry onions.
- Add the meat, fry 10 minutes.
- Lay carrots, tomatoes, potatoes, soaked mung beans, salt, pepper and spices in layers.
- Pour the contents until completely covered with water and cook on the "Quenching" for 1 hour.