[/B] neko da podeli dobar recept iz kuhinja istocnjackih kultura 
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ISTOCNJACKA KUHINJA
- Začetnik teme M-Joy
- Datum pokretanja
livija
Veoma poznat
- Poruka
- 12.265
dal - indijska kuhinja
sochivo:
1 sholja (oko 1/4L) zutog sochiva,
1 sholja roze sochiva (ovo je grubi prevod, zaista nemam predstavu kako drugachije da ih nazovem),
u sushtini mozhete koristiti i samo roze sochivo.... koje btw treba oprati i iscediti.
u sherpu sipati 6 sholja vode i sav lentil zayedno, ostaviti da se kuva. kad provri otklopiti, i kuvati najmanje 15 min... kazhu 15 ali treba mu vishe da se skuva.
u medjuvremenu sa strane sitno isecji oko 2 sholje crnog luka, 15-ak glavica belog luka i zaprziti to na vrelom ulju (povrtnom, ne maslinovom). kad luk potamni, dodati jednu kashiq soli, kashiq "senfa u zrnu" (ne znam ovo da prevedem: mustard seeds), 1-2 kashike karija i jednu konzervu seckanog paradajza (oko 400 g).
kad se sochivo skuva (kad omeksha) dosuti ovu zaprshq i promeshati, po potrebi dodati vode, treba da bude vodnjikavo.
pirinach:
1 sholja belog (mada mozhe i "zhutog") indijskog pirincha (on duguljast i ne lepi se kao kineski) i 2 sholje vode usuti u (maslinovim uljem) zauljenu sherpu.
dodati: kashichicu soli, 3 shtapicja cimeta, s prsta shafran, 3-4 lovorova lista, i 3-4 black cardamom (ni ovo ne umem da prevedem).
qvati na laganoj vatri. dok voda ne ispari. ako imash sherpu za pirinach mozhesh u njoj da quvash.
sluzhiti toplo, prvo sipati pirinach pa preko njega sochivo. sa strane mozhete staviti roti. prijatno! :-D
sochivo:
1 sholja (oko 1/4L) zutog sochiva,
1 sholja roze sochiva (ovo je grubi prevod, zaista nemam predstavu kako drugachije da ih nazovem),
u sushtini mozhete koristiti i samo roze sochivo.... koje btw treba oprati i iscediti.
u sherpu sipati 6 sholja vode i sav lentil zayedno, ostaviti da se kuva. kad provri otklopiti, i kuvati najmanje 15 min... kazhu 15 ali treba mu vishe da se skuva.
u medjuvremenu sa strane sitno isecji oko 2 sholje crnog luka, 15-ak glavica belog luka i zaprziti to na vrelom ulju (povrtnom, ne maslinovom). kad luk potamni, dodati jednu kashiq soli, kashiq "senfa u zrnu" (ne znam ovo da prevedem: mustard seeds), 1-2 kashike karija i jednu konzervu seckanog paradajza (oko 400 g).
kad se sochivo skuva (kad omeksha) dosuti ovu zaprshq i promeshati, po potrebi dodati vode, treba da bude vodnjikavo.
pirinach:
1 sholja belog (mada mozhe i "zhutog") indijskog pirincha (on duguljast i ne lepi se kao kineski) i 2 sholje vode usuti u (maslinovim uljem) zauljenu sherpu.
dodati: kashichicu soli, 3 shtapicja cimeta, s prsta shafran, 3-4 lovorova lista, i 3-4 black cardamom (ni ovo ne umem da prevedem).
qvati na laganoj vatri. dok voda ne ispari. ako imash sherpu za pirinach mozhesh u njoj da quvash.
sluzhiti toplo, prvo sipati pirinach pa preko njega sochivo. sa strane mozhete staviti roti. prijatno! :-D
livija
Veoma poznat
- Poruka
- 12.265
tacos
izdinstati crni luk, pa srazmerno przhiti mleveno meso, paradajz, polupasirani (predhodno obaren) pasulj. to posoliti, pozhelji zachiniti (biber, bosiljak, chili).
e sad bilo bi dobro ako imate gde da qpite tortille. ja ih nikada nisam pravila.... ako se ispravno secjam pravi se od malo mleka, vode i brashna. umuti se i peche kao palachinke....
u toplu tortillu sipati gore pomenuti mix, pavlaq, zelenu salatu, parmesan (bilo bi dobro ako imate neki mexichki mix sira). ovo se uvije kao vrap.
postoji i tvrda tortilja ona je hrskava i pravi se u fritezi, od qqruznog brashna.... ali ja nemam predstavu o srazmeri sastojaka tu.....
izdinstati crni luk, pa srazmerno przhiti mleveno meso, paradajz, polupasirani (predhodno obaren) pasulj. to posoliti, pozhelji zachiniti (biber, bosiljak, chili).
e sad bilo bi dobro ako imate gde da qpite tortille. ja ih nikada nisam pravila.... ako se ispravno secjam pravi se od malo mleka, vode i brashna. umuti se i peche kao palachinke....
u toplu tortillu sipati gore pomenuti mix, pavlaq, zelenu salatu, parmesan (bilo bi dobro ako imate neki mexichki mix sira). ovo se uvije kao vrap.
postoji i tvrda tortilja ona je hrskava i pravi se u fritezi, od qqruznog brashna.... ali ja nemam predstavu o srazmeri sastojaka tu.....
- Poruka
- 1.720
e jesam ja biser... tacco je bash istochnjachka stvar...
- Poruka
- 1.720
evo ja sam malochas napravila samosas.....
ingredients:
4 large white potatoes, boiled, peeled and mashed
1/2 cup boiled and drained green peas
1 1/2 tsp cumin seeds
1 tsp amchoor(mango powder)
1 tsp red chilli powder
1/2 tsp saunf(fennel)powder
1/2 tsp garam masala powder
1 tablespoon chopped cashewnuts
salt to taste
3 cups maida(all purpose flour)
1/2 cup maida, for rolling out
1 tablespoon heated ghee or oil
oil for deep frying the samosas
1 tablespoon ghee(clarified butter) for the stuffing
1 small bowl of cold water
method:
heat the ghee for the stuffing and add the cumin seeds and cashewnuts. when the seeds splutter add the dry powders and fry for 10 seconds. add the mashed potatoes and green peas and mix well. mix in salt to taste. fry on a low flame for about 10 minutes. set aside. prepare the cover for the samosa by combining the maida, hot ghee or oil and salt to taste. add enough water and knead the dough. set aside for about 10 minutes. divide the dough into round portions. take each portion and coat it with some maida so that it does not stick to your hands. roll it into a not too thin perfect round. with a pizza cutter, make 2 semi circles with the round. take one half circle. dip your index finger into the cold water
and apply it to the straight edge of the semi circle. now hold the semicircle in your hand. fold the straight edge , bringing together the watered edges. seal the watered edges. you should now have a small triangular maida pocket. stuff it with the potato mixture and now water-seal the upper edges. repeat for the rest of the dough. deep fry in oil till golden brown and serve with mint chutney. do not overheat the oil, since this will cook only the outer maida covering and the inner layer will remain ncooked even if the samosa has turned dark brown on the outside.
ingredients:
4 large white potatoes, boiled, peeled and mashed
1/2 cup boiled and drained green peas
1 1/2 tsp cumin seeds
1 tsp amchoor(mango powder)
1 tsp red chilli powder
1/2 tsp saunf(fennel)powder
1/2 tsp garam masala powder
1 tablespoon chopped cashewnuts
salt to taste
3 cups maida(all purpose flour)
1/2 cup maida, for rolling out
1 tablespoon heated ghee or oil
oil for deep frying the samosas
1 tablespoon ghee(clarified butter) for the stuffing
1 small bowl of cold water
method:
heat the ghee for the stuffing and add the cumin seeds and cashewnuts. when the seeds splutter add the dry powders and fry for 10 seconds. add the mashed potatoes and green peas and mix well. mix in salt to taste. fry on a low flame for about 10 minutes. set aside. prepare the cover for the samosa by combining the maida, hot ghee or oil and salt to taste. add enough water and knead the dough. set aside for about 10 minutes. divide the dough into round portions. take each portion and coat it with some maida so that it does not stick to your hands. roll it into a not too thin perfect round. with a pizza cutter, make 2 semi circles with the round. take one half circle. dip your index finger into the cold water
and apply it to the straight edge of the semi circle. now hold the semicircle in your hand. fold the straight edge , bringing together the watered edges. seal the watered edges. you should now have a small triangular maida pocket. stuff it with the potato mixture and now water-seal the upper edges. repeat for the rest of the dough. deep fry in oil till golden brown and serve with mint chutney. do not overheat the oil, since this will cook only the outer maida covering and the inner layer will remain ncooked even if the samosa has turned dark brown on the outside.
