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ALOO GOBI (Potatoes and Cauliflower) |
Preparation time:25 minutes
Cooking time: 20 minutes
Serves: 4-6
Ingredients:
Potatoes, medium sized = 3
Cauliflower- medium sized (around 500gm) = 1
Cooking oil = 4 tbsp
Black mustard seeds = ½ tsp
Cumin seeds = ½ tsp
Fenugreek seeds = 12-15
Dried red chilies- coarsely chopped = 1-2
Onion –medium sized, coarsely chopped = 1
Fresh green chili, coarsely chopped = 1
Turmeric powder = ½ tsp
Cumin powder = ½ tsp
Coriander powder = 1 tsp
Salt to taste
Fresh coriander leaves-chopped finely = 1 tbsp
Method:
1. Boil the potatoes in their jacket and allow to cool.
2. Peel the potatoes and cut them into 2-inch squares.
3. Blanch the cauliflower in boiling water for 2 minutes, do not over boil.
4. Allow the cauliflower to cool and cut it in floret into 1 inch pieces.
5. Heat the oil over medium heat in a wide and shallow non stick pan.
6. Add the mustard seeds and soon they start to pop, add the cumin and fenugreek seeds and then the red chilies.
7. Add the onions and green chilies, stir fry until the onions are golden brown.
8. Add the cauliflower pieces, reduce heat to low. Cover the pan and cook for 6-8 minutes.
9. Add potatoes, turmeric powdeer, cumin powder, coriander powder and salt. Stor gently until all the ingredients are mixed thoroughly. Cover the pan and cook until potatoes are heated through (6-8 minutes).
10. Stir the coriander leaves and remove from heat.
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Mezedar Bhindi - Fűszeres Bámia (Okra) |
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Dhania Khumb - Korianderes Gomba |
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Csirke-csevej /sült fűszeres csirkehús kockák/ |
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Zöld kardámomos basmati rizs |
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Dahi waale aloo - Burgonya currys joghurtban |
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Hedar - Gomba fehérszószban |
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Paneer Makhani - Vajas túró |
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Plain flour 450 grams
Salt 1 tsp
Onion seeds (optional) 1 tsp
Sugar 1 tsp
Easy to dissolve yeast 1 ½ sachets
Milk 50 ml
Natural yogurt 125 grams
Medium sized egg beaten 1
Butter 50 grams
Sesame seeds or white poppy seeds 2 tbsps
Method of preparation
1. Put the flour, salt, onion seeds, sugar, and yeast into a large bowl and mix well.
2. Warm the milk until it is lukewarm, reserve 1 tbsps yogurt and add the rest to the milk and blend thoroughly.
3. Beat the egg and keep aside.
4. Melt the butter.
5. Add the milk and yogurt mixture, egg and butter to the flour; knead with your hands or in the food processor or mixer until soft and springy dough is formed.
6. Place the dough in a large plastic food bag and tie up the uppermost part so that the dough has enough room for expansion.
7. Rinse a bowl (preferably steel, as this will retain heat better) with hot water and put the bag of dough in it. Put the bowl in a warm place, until risen to double the original quantity (½ to 1 hour).
8. Divide the dough into 8 balls, cover them and keep aside for 10-15 minutes.
9. Preheat over to 230 degree Celsius 8 and put an ungreased baking sheet into the over to preheat for about 10 minutes. Remove baking sheet from the oven and line with a greased greaseproof paper or baking parchment.
10. Take one of t he balls and stretch it gently with both hands to make a teardrop shape. Lay this on the baking sheet and press it gently to stretch it to about 6-7 inches in length, maintaining the teardrop shape at all times. Make 2-3 similar shapes at a time and brush with the reserved yogurt, them sprinkle with the sesame or poppy seeds. Bake on the top rung of the oven for 10-12 minutes, or until puffed and browned. |
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0,5 kg kicsontozott kis darabokra vágott csirkemell
10 dkg yoghurt
1 teáskanál őrőlt chilli
1-2 db babérlevél
1 teáskanál bors (nem őrőlt)
5-6 db szekfűszeg
1 teáskanál őrőlt szekfűszeg
5-6 db zöld kardámom
2 evőkanál gyömbér, fokhagyma krém
3-4 evőkanál paradicsom püré
4 evőkanál vaj
1 evőkanál olaj
1 db közepes méretű hagyma felvágva
4 evőkanál „double cream” (magas zsírtartalmú tejföl)
só ízlés szerint
Elkészítés
1. Keverjük össze a joghurtot a fűszerekkel (az őrőlt chillivel, gyömbér és fokhagyma krémmel,sóval stb.)
2. Pácoljuk be a csirkemell darabokat 2-4 órára.
3. Rakjunk olajat és vajat a serpenyőben, és aranysárgára pirítsunk meg a felvgott hagymát.
4. Rakjuk bele a bepácolt csirkét. Aztán a paradicsom pürét, mikor közepesen átsült a csirke.
5. Süssük porhanyósra a csirkét.
6. Forgassuk meg „double cream”-ben (magasabb zsírtartalmú tejföl/tejszínféle) és koriander levelekben. |
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Indian food receipe 