Mirchi Ka salan

Ingredients:

1.Onion – 1 large (finely chopped)
2.Banana peppers – 4
3.Garlic – 3 pods
4.Ginger – I inch square
5.Green chili- 2-4
6.Tamarind concentrate – 2-3 tsp

To grind:

1.Peanuts – ½ cup
2.Grated Coconut  – ½ cup
3.Sesame seeds- 2 heaped tbsp
4.Khus Khus/White Poppy seeds – 1 tbsp (optional)

Other spices:

1.Mustard seeds – 1 tsp
2.Fenugreek seeds – 1/4 tsp
3.Cumin seeds – 1 tsp
4.Fennel seeds – 1 tsp
5.Curry leaves - 8-10
6.Cumin powder-1tsp
7.Corriander powder- 1tsp
8.Chili powder- ½ tsp
9.Turmeric powder - 1/2 teaspoon
10.Salt to taste

Paste 1: Dry roast peanuts, grated coconut and sesame seeds. Then add a cup of water and grind it smoothly to make a paste.

Paste 2: Grind ginger, garlic and green chili together to make a smooth paste.

1.Saute the peppers in a pan with 2 tsps of oil. Don’t let the peppers get roasted too much.

2.In a sauté pan add 3 tsps of oil. After the oil turns hot add mustard seeds, fenugreek, cumin and fennel seeds. Cook it till the mustard seeds start splattering. Once that’s done add curry leaves and add paste 2 (ginger, garlic and green chili paste).

3.Cook it for a minute and add chopped onion and sauté it till the onion turns golden brown. Then add cumin powder, coriander powder, red chili powder and salt.

4.Add 3 tsps of tamarind concentrate (if its homemade tamarind paste which is not so concentrated then you can add a little more) and cook it for another 5 minutes.

5.Add paste 1 (peanut, coconut and sesame) and cook it for another 5 minutes. Now add 2-3 cups of water and cook it for a few minutes.

6.Add banana peppers to the gravy and cook it for 15 minutes (low flame) just to let the gravy thicken.

Black Chickpea Biryani

Ingedients for the rice

- 1 and half cups (380ml) rice
- 1 cup milk
- 5 cardamoms
- 1 black cardamom
- 5 cloves
- 1 bay leaf
- 2.5cm cinamon
- mace (pinch)
- 2tsp salt

Ingedients for chickpeas

300ml dried black chickepas (soaked overnight,washed and cooked) or
2 cans of black chickpeas (washed)

5 cloves garlic (grated)
1 tablespoon ginger (grated)
1/2 tsp chilli powder
1/2 tsp turmeric pwd
100ml ghee
180ml yoghurt
3 medium potatoes (peeled and diced)
1 and half tamatoes (cubed)
1-3 green chilli (choped finely)

Ingredients for Garnish for Layering Biryani

- 1/2 cup chopped corrinader
- mint (handful)
- 2 thin slices of ginger (cut into thin julienes)
- 2-4 green chillies slit into center
- 1 tomato (cubed)
- 3  medium red onions (thinly sliced)
- 100ml yoghurt
- cardamom powder from 3 seeds of 3 pods
- 1 teaspoon garam masala
- 1 tsp saffron
- 60ml milk



-Dry on kitchen towel and saute the onion in 3 tablespoons oil until crsipy and golden, keep aside
-Wash and soak the rice in water for 30 minutes
-Whisk 100 ml yoghurt with garam masala powder and cardamom powder, keep aside.
-Dissolve 1tsp saffron in 60ml warm milk, keep aside

To prepare rice,boil 700ml water with milk, add spices,salt and rice and cook for about 10mins until almost done.Drain.

Mix ginger, garlic, 1/2 tsp chilli powder and 1/2 tsp turmeric pwd together with 3 tablespons water.
Heat ghee in a pan and add above mixture and saute on medium heat for 2 minutes.
Stir in 1 and half tomatoes.Whisk 180ml youghurt and add into the pot.Add potatoes and green chillies.
Stir constantly until the gravy becomes thick and fat leaves the mixture.
Then add chickpeas and simmer until the gravy coats the chickpeas and potatoes.Adjust salt.
Remove pot from the heat.Sprinkle the mixture with garnishing ingredients and pour the spiced up yoghurt on top.Spread rice evenly over the garnished chickpeas.Sprinkle the saffron milk.
Place a moist cloth or moist paper on top, cover with lid and seal with flour dough.
Cook in preheated oven (180C) for 20 minutes.
Open and slowly dig in the rice to reach the chickpeas at bottom and slowly mix with the rice.

Serve with raita and sliced onions or Mirchi ka salan.

Spicy Cashews/Peanuts

• 2 cups raw cashew nuts or peanuts
• 2 tablespoons oil
• 1 teaspoon salt
• 1/4 teaspoon black salt
• 1/8 teaspoon black pepper
• 1/4 teaspoon red pepper
• 1 teaspoon roasted ground cumin seeds powder
• 1/2 teaspoon mango powder

Method

1. In a large skillet, roast the cashew nuts in oil over low-medium heat, stirring continuously, until cashews are golden brown. It will take about 7-8 minutes.
2. Transfer the cashews in a bowl, and let them cool off until they are warm. Cashews should be warm and not be at room temperature otherwise the spices will not coat cashews.
3. Mix all the spices in a small bowl.
4. Sprinkle over the warm cashews, and toss to coat them evenly.
5. Store the cashews in an air tight container after they cool off to the room temperature.
6. Enjoy! Note: These cashews can be stored up to a month.

Variation
Simply substitute peanuts for cashews in the above recipe.

Přehled chilli papricek+prehled lustenin (link)

Přehled Chilli papriček

Doporučená doba vaření luštěnin

Přehled luštěnin

Přehled koření

Chicken Vindaloo (Kureci Vindaloo)

(serves 3-4)

one kilo chicken thighs, cut into two pieces each (depending on how big they are)

Marinade Spice Mix

6 long red chillies
10 cm cinnamon stick
2 tsp whole cumin seeds
1/2 tsp whole peppercorns
1/4 tsp whole fenugreek seeds
2 dry bay leaf

Marinade

7 tbsp red wine vinegar or plain white vinegar
6 garlic cloves, grated to a paste
10 cm piece of ginger, grated to a paste
2 tbsp mild paprika
1 tsp turmeric
½ tsp hot chilli powder (optional, use only if you like your curries really hot!)


Rest of the dish

2 medium onion, diced fine
5 cm stick of cinnamon
6 whole cloves
5 pods of green cardamom, left whole
5 garlic cloves, grated to a paste
2 tsp sugar
5 cm piece of ginger, grated to a paste
2 tbsp vegetable oil
1 tbsp ghee (optional, if not using, increase oil to 2 tbsp)
Fresh coriander, to garnish

Method:

To make the spice mix - toast together the ingredients in a heavy pan, for about 1 minute, stirring constantly, until fragrant and the spices have darkened a little bit. Let cool, then grind to a fine powder using a spice ginder, and keep aside.

To make the marinade, place the above spice mix in a bowl. Add the grated ginger and garlic, vinegar, turmeric, paprika and salt. Taste and add a little more salt and/ or vinegar, if required.

Rub the marinade into the chicken pieces, and refrigerate for at least 4 hours (preferably overnight)

Once the chicken has been marinated, heat the oil and the ghee together in a heavy pot. Add the diced onion, along with the whole cinnamon, cloves and cardamom and a sprinkle with salt. Fry the onion for at least 10 minutes on a medium-high heat, until very soft and golden. Add the grated ginger and garlic, then cook for an additional minute. Turn down the heat to medium-low.

Add the chicken, marinade and all to the pot. Stir well until the chicken is well coated with the onion-ginger-garlic and the whole spices. Add the sugar and stir.

Cover the pot with a lid, and let the chicken cook for about 15 - 30 minutes (depending on the thickness of the pieces), stirring every so often, until the chicken is cooked all the way through and tender. During this slow cooking period, the chicken will release its juices to make a thick and rich sauce. Taste, and adjust the seasoning, if required.

Take the vindaloo off the heat, and stir in the fresh, chopped coriander. Serve hot with rice or naan or roti.

Copied from  Food, Football and a Baby for personal use only!!!

Tamarind Chutney (concentrate+block)

Ingredients:

Tamarind Concentrate – 2 tbsp

Water – 2 cups

Jaggery – 1/2 cup, powdered and packed

Salt – 1tsp or to taste

Red Chili Powder – 1 tsp or to taste

Cumin Seeds – 1 tsp

Fennel Seeds ( Sauf) – 1 tsp, optional

  

Method:

1. Heat 1 cup of water in the microwave, add in the Tamarind paste and mix well so that there are no lumps.
2. In a saucepan on medium to high heat, pour in the diluted Tamarind mixture and the balance of the water. Allow it to come to a boil.
3. Add in the powered Jaggery and reduce flame to Medium.
4. Let the Jaggery melt and the mixture reduce to half. Keep stirring occasionally.
5. While the above mixture is boiling, dry roast the Cumin and Fennel seeds and allow them to cool before you grind them to a powder.
6. Mix in Salt, Fennel and Cumin Powders and Red Chili Powder. Stir and then remove from Flame.
7. To get the correct consistency of the hot chutney, lift the stirring spoon out of the pan and make sure it lightly coats the spoon. Once the chutney cools, it will automatically thicken.
8. Allow it to cool and store in a clean dry container.
9. Makes about ½ cup of Chutney.

 Tips: 

1. Tamarind Chutney has a long shelf life and should be kept refrigerated. It also freezes very well.
2. You can also substitute Jaggery with about ½ cup of Brown Sugar or Regular Sugar.
3. If you do not have Fennel Seeds, use only Roasted Cumin Powder.

You can use 3 lime size balls of regular tamarind if you do not have the concentrate. Soak it in the 1 cup hot water and remove all the fiber and seeds from it.

RECIPE FROM FRESH TAMARIND
 

Garlic-Peanut Chutney

Ingredients:

Dry Shredded Coconut – 1 cup
Sesame Seeds – 1/4 cup
Dry Red Chilies – 4 or to taste, dry roasted
Roasted Salted Peanuts – 1 Tbsp
Garlic – 1 bulb (approx 15 cloves)
Tamarind Paste – 1 tsp or to taste
Salt – to taste

Method:

1. Roast Coconut on medium heat until it begins to turn golden. Remove from pan and keep aside to cool.
2. In the same pan, roast Sesame Seeds in the same manner. Remove from pan and keep aside to cool.
3. In a food processor, add Roasted Dry Red Chilies and Roasted Peanuts and lightly pulse.
4. Add in remaining ingredients: Garlic, Coconut, Sesame Seeds, Salt, Tamarind Paste. Grind until you get a uniform texture.
5. Adjust salt or tamarind and pulse the food processor until mixed.
6. Store in a tightly covered container in the refrigerator. Keeps fresh for up to 2 weeks.

Samosa filling (meat)

• 2 large potatoes, peeled
• 1 cup frozen peas, thawed
• 2 tablespoons vegetable oil
• 1/2 teaspoon cumin seeds
• 1 bay leaf, crushed
• 2 large onions, finely chopped
• 500 g ground meat (beef,chicken,lamb)
• 4 cloves garlic, crushed
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1 teaspoon chili powder
• 1 heaped teaspoon garam masala
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped green chile peppers

Spring Onion Chicken

chicken	grams	800
chilli powder	tsp	1
coconut powder	tbsp	1
coriader powder	tbsp	1
coriander leaves	bunch	1
cumin seeds	0	pinch
garamasala powder	tsp	1/2
ginger garlic paste	tbsp	1
lemon	number	1
oil	tbsp	1
salt		as per taste
spring onion	bunch	2
turmeric powder		pinch
First cut the green springs and chopp very finely, and the bulb parts into a blender or u can chop finely. In a pan add oil, cumin seeds, coconut powder, onion paste mix well then add gingergarlic paste,salt, mix well and cook till light golden brown colour, then add turmeric, chilli powder, coriander powder, mix well then add chicken mix well add spring onion leaves chopped, mix close it with a lid and cook till the chicken is tender. Once chicken is done add chopped coriander, garamasala powder mix well and serve if needed add lemon juice.

Vada Pav

For the vadas:

Potatoes – approx 1 kg, boiled, peeled and mashed
Ginger/Green Chili Paste – 1/2 Tbsp
Roasted Cumin Powder – 1 tsp
Sugar – 1 tsp
Salt – to taste
Lemon Juice – 1.5 Tbsp or to taste
Cilantro (Coriander Leaves) – 10 sprigs, finely chopped

For the batter:

Besan (Chickpea Flour) – 1 cup
Rice Flour – 2 Tbsp
Asafoetida – 1/8 tsp
Salt – to taste
Baking Soda – 1/4 tsp
Red Chili Powder – optional
Oil – 1 Tbsp
Water – 1/2 cup + 2 Tbsp

For the seasoning (for vadas):

Oil – 1 Tbsp
Mustard Seeds – 1/2 tsp
Curry Leaves – 1 sprig
Asafoetida – 1/8 tsp or 1/2 tsp turmeric
Oil for deep frying


1. Heat Oil in a pan on medium heat to deep fry batata vadas.
2. Mix all ingredients for the vadas in a mixing bowl and mix thoroughly with hand. In a small skillet, heat Oil. Add Mustard Seeds (let them pop), Curry Leaves & Asafoetida. Mix seasoning with potato mixture.
3. Form small balls and keep aside.
4. Mix all ingredients for the batter in a separate mixing bowl and mix until smooth and lump-free.The batter shouldnt be too thick! Put in the fridge for 1/2 hour
5. Drop a piece of batter to the oil, it should come up but not brown very fast, drop potato balls into the batter, completely coat them, shake off excess batter and place them in the oil, one by one. Do not overload the pan.
6. Fry on all sides until light brown.
7. Remove onto a paper towel lined plate.

To make Vada Pav:

1. Lightly warm dinner rolls, hamburger buns or pav.
2. Spread Tamarind Chutney on one side and Mint Chutney or Coriander Chutney on the other side.
3. Lighty flatten one Batata Vada and place on the bun.
4. Top with Garlic Chutney, Fried Chilies or chopped onions (optional).
5. Close the bun and enjoy!

Baba ghanoush

A great dip, or try just scooping it up with flatbreads. The aubergines are best cooked over naked flames, but a very hot electric grill will suffice. The skins need to blacken to give them that characteristic smoky flavour.



Serves 4 as part of a starter



2 medium aubergines

1 tbsp tahini (heaped)

2 cloves garlic

juice of half a lemon

pinch of ground cumin - optional
pinch of ground pepper - optional

2 tbsp extra virgin olive oil



Prick the aubergines several times with a fork. Either under a very hot grill, over the flame of a gas hob or on a barbeque, cook the aubergines until the skins have blackened and they are soft to the point of collapse. Leave to cool.



Split the aubergines and scrape out the flesh. Crush the garlic in a pestle and mortar with a little coarse salt and mash together with the aubergine flesh, tahini, lemon juice and olive oil. Grind over a little black pepper, taste and add more of any of the flavourings if necessary.

Domaci pasta za pomoci strojku

Příprava těsta:

Na jednu porci:
100 g hladke mouky + mouka na posypani
1 vejce
spetka soli

Postup pripravy testa:

Na 100 gramů hladké mouky jedno celé vejce (nebo dva žloutky, ale to pak rapidně stoupá spotřeba vajec), toť základní poměr. K tomu přidat špetku soli. Pořádně prohníst (možno si pomoct v mixéru), těsto nesmí být suché ani lepit, případně přidat malinko vody nebo v případě velké směsi jeden žloutek. Zabalit do fólie a nechat tak 30 minut odležet.

Postup se strojkem:

Nastavíme válečky co nejdále od sebe, vložíme asi čtvrtinu připraveného těsta, které rukou trochu zploštíme, a otáčením kličky lehce projedeme strojkem. Vznikne nám plát, který přeložíme natřikrát, pootočíme a znovu ho dáme do strojku. Toto opakujeme, dokud nezískáme hladké a elastické těsto. Pak snížíme rozchod válečků a znovu protlačujeme, dokud nebude těsto dokonale vyválené. Pomocí válečků se zoubky pak těsto rozkrájíme a rozložíme k usušení na utěrky.

SIRENE PO ŠOPSKI

1 střední rajské jablíčko, slabší plátek balkánského sýra, směs koření „Čubrica“, olej, 1 vajíčko, malá čerstvá feferonka (nebo sladká paprika)
přílohy :
bílé pečivo, brambory či hranolky


Rajské jablíčko nakrájíme na plátky a vložíme na dno suché zapékací misky (nejlépe skleněné s pokličkou). Přikryjeme slabším plátkem balkánského sýra, hustě posypeme směsí koření „Čubrica“ a po okrajích misky zakapeme olejem. Na sýr rozklepneme 1 vajíčko a vše ozdobíme malou čerstvou feferonkou (nebo paprikou). Nesolíme!

Troubu předehřejeme na 200 °C , misku přikryjeme pokličkou a zapékáme cca 20 minut.

Podáváme s bílým pečivem (jako předkrm) nebo s brambory či hranolky jako hlavní chod.


http://www.gurmanka.cz/2010/08/plnene-papriky-mletym-masem

Keralan Dal

(south-Indian style lentil curry)

INGREDIENTS:

For the lentils:

1 cup (250g) red lentils
1/2 medium  red onion (chopped)
1/2 tsp turmeric
1 level tsp salt or to taste
1-2 green chillies
50g creamed coconut or half a can of coconut milk

For the tarka:

3 cloves garlic (smashed and thinly sliced)
1/2 medium  red onion (thinly sliced)
1/2 tsp ginger  (finely chopped)
8 fresh curry leaves
1/2 tsp black mustard seeds
1 level tsp cumin seeds
2 green chillies (finely chopped)
2 dried red chillies or 1/4 teaspoon red chilly flakes (OPTIONAL)



For the lentils:

Wash red lentils few times and drain.
Add enough boiling water to cover the lentils by about an inch.
Once boiling skim off the frothy scum.
Add half a chopped onion, 1/2 teaspoon of ground turmeric. ,2 green chillies split lengthways (don't take the seeds out this is proper food, add more if you like).
Simmer until soft (add more hot water if needed).
Once soft crush it up a bit if you want to and add salt.
Add coconut cream or half a can of coconut milk.
Simmer for a few minutes until it starts to thicken (be careful, if you don't watch it, it will go very thick).
Add 1/2 teaspoon of crushed cumin seeds (don't use cumin powder it doesn't work).

Turn the heat down to the lowest setting or remove from the hob.

For the tarka : (get all ingerdients ready before you start, it goes very quick!)


Heat two tablespoons of oil until very hot.
Add mustard seeds,cumin seeds and a few curry leaves.  They should be popping so watch your hands.
Add the other half of the chopped onion, fry for a minute then add a few more chillies (green or red), a couple of chopped cloves of garlic and 1/2 teaspoon of freshly grated ginger if you like it.
Brown up the lot then pour over the lentils, cover and let it stand on hot stove for 5 minutes.

This works with most types of lentils.

Lemon Lentils (Nimbu Masoor Dal)

INGREDIENTS

6 tablespoons oil
1 medium onion, halved and thinly sliced
2 cinnamon sticks
400g masoor dal (orange split lentils) picked over and rinsed
1 1/2 teaspoons chopped ginger
2 1/2 cups vege broth
1/2 teaspoon ground red pepper
salt
1/2 lemon
1/2 small onion, chopped
1 clove garlic, chopped
1 green/red chilli chopped
2 bay leaves



METHOD:

Heat 6 tablespoons oil in a large, deep saucepan over medium-low heat. Add the sliced onion and cook, stirring, until tender. Add the cinnamon sticks, dal, and ginger. Cook, stirring often, 10 minutes.

Add the stock, 2 cups water, red pepper, and salt to taste. Bring to a boil, reduce heat, and simmer 10 minutes. Squeeze juice from the lemon halve, straining the seeds. Add the lemon juice and the lemon halve to the lentils. Cook 50 minutes, stirring often. Add up to 1 cup more water, if dal dries out too much.

Heat vegetable oil in a small pan. Add chopped onion, garlic, chili and bay leaves. Cook, stirring, until onion is browned. Add mixture to lentils and stir. Serve hot.

Mussaman beef curry

Less than 30 mins preparation time
Over 2 hours cooking time
Serves 6-8


Ingredients

For the tamarind water

60g tamarind pulp (available at Asian grocers)

150ml warm water

For the curry paste

10 dried red kashmiri chillies, seeds removed, roughly chopped

2 tbsp coriander seeds

1 tbsp cumin seeds

1 tsp green cardamom seeds (from about 20 green cardamom pods)

16 cloves

1 x 5cm piece cinnamon stick

2 large pieces blade mace (muskatovy kvet)

3 tbsp vegetable oil

200g shallots or onions, roughly chopped

25g garlic cloves, peeled, roughly chopped

1 tsp shrimp paste (available at Asian grocers)

25g fresh root ginger, roughly chopped

2 lemongrass stalks, tough outer leaves removed, soft inner core chopped

120ml coconut milk

For the curry

1.5kg/3lb blade or chuck steak, cut into 5cm/2in chunks

600ml/1 pint coconut milk

6 black cardamom pods (available at Asian grocers or online)

1 x 10cm cinnamon stick

1 tsp salt

300g waxy new potatoes, such as Charlotte

8 shallots, peeled, halved

2 tbsp fish sauce

1 quantity tamarind water (see recipe above)

1 tbsp palm sugar (available at Asian grocers; substitute golden caster sugar if unavailable)

75g peanuts, shells removed, roasted

1 handful fresh Thai sweet basil leaves (optional), to garnish

Preparation method

For the tamarind water
Place the tamarind pulp into a bowl and cover with the warm water. Work the pulp between your fingers to break it down, and so that the seeds are released. Strain the mixture through a fine sieve, reserving the liquid and discarding the fibrous material that is left behind.

For the curry paste
Heat a dry, heavy-based frying pan over a medium heat. Add the dried chillies and fry for 1-2 minutes, shaking the pan frequently to prevent the chillies from burning, until the chillies are lightly toasted. Transfer the chillies to a spice grinder or mortar.

Return the pan to the heat and add the coriander, cumin and cardamom seeds, cloves, cinnamon and blade mace and fry for a few seconds, shaking the pan frequently, until the spices darken slightly and release their aromatics. Add the toasted spices to the spice grinder or mortar and grind or pound to a fine powder.

Heat the oil in a frying pan, add the onion and garlic and fry slowly over a medium heat, stirring occasionally, for 20 minutes or until caramelised. Add the shrimp paste and spice mixture and fry for a further 2-3 minutes.

Transfer the mixture into a food processor, add all of the remaining curry paste ingredients and blend to a smooth paste. Set aside.

For the curry
Place the beef into a heavy-based pan with 350ml of the coconut milk and an equal amount of water. Add the black cardamom pods, cinnamon stick and salt, then bring to a simmer and partially cover the pan with a lid, leaving just a small gap for the steam to escape. Cook for two hours, stirring occasionally, until the beef is just tender.

Meanwhile, peel the potatoes and cut into 2.5 x 2.5 x 1cm pieces.

Remove the lid from the curry and discard the black cardamom pods and cinnamon stick. Stir in the rest of the coconut milk, the potatoes, shallots, the curry paste, fish sauce, tamarind water and sugar and simmer gently, uncovered, for a further 25-30 minutes, or until the potatoes, shallots and beef are tender. Stir in the peanuts.

To serve, spoon the curry into serving bowls and scatter over the basil, if using.

Pasta a la norma

(4 porce)

400 g těstovin rigatoni
0,5 kg rajčatového protlaku
1 cibule
1 stroužek česneku
2 lilky
slunečnicový olej na smažení
120 g solené tvrdé ricotty
pár lístků bazalky
olej extra virgin
sůl, pepřhttp://www.blogger.com/img/blank.gif

Těstoviny uvaříme v osolené vodě.
Lilek nakrájíme na centimetrové plátky, osolíme a necháme stranou, až se vysráží přebytečná voda. Poté plátky lehce obalíme v mouce a osmažíme na slunečnicovém oleji do zlatova. Zvlášť v pánvi orestujeme na olivovém oleji zmáčknutý česnek a cibulku nakrájenou na jemno. Česnek odstraníme, do pánve přidáme rajčatový protlak a nakrájený osmažený lilek. Necháme chvilku povařit a smícháme s uvařenými těstovinami. Na závěr pastu posypeme strouhaným sýrem, zakápneme olivovým olejem 
a ozdobíme lístky bazalky.

Mango Chutney

Yields about 340 g

Ingredients

1 ripe but firm green mango (450 -500 g)
1 sticks cinnamon (about 2 inch)
2 whole cloves
1 tsp cumin seeds
1 tsp coriander seeds
2 cardamom pods, cracked
1 tsp ginger, grated
2-3 whole dry red chilies
1 clove garlic, crushed
3/4 cup demerara sugar (if you have access to Indian jaggery use 3/4 cup- 1 cup powdered jaggery depending on the sweetness)
1/2 cup vinegar
3/4 cup water
1 tsp salt

Method:

Cut the mango into 1 inch cubes and for chunky chutney, keep some pieces about 2 inch. If you are looking for smooth, cut them all in same size.

Using a piece of thin muslin cloth, tie up the spices into a bundle. Cook the mango, spices (in the muslin cloth), water, ginger and garlic until the mango is tender. Some pieces will disintegrate into the water. Takes about 10 minutes.

Add the vinegar, sugar, salt and dry chilies. I like to break 1 red chilly into flakes and keep 1 whole. If you want and are feeling adventurous you can go up on the chilies. The sugar requirement may also vary depending on the sweetness of your mango and personal preference. Feel free to reduce or add as per your liking.

Cook for about 30 -35 minutes until the chutney is thickened. Squeeze every bit you can from the cloth and discard it. Transfer to sterilized jars while still hot. Don’t put the lid, until the chutney cools. It keeps well for 4 weeks in the refrigerator.

Fresh Mango Chutney

Ingredients:

• 1/2 cup pineapple juice
• 1/4 cup red onion, chopped
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon Chat masala
• 1/4 teaspoon salt
• 1 cup (approx.) mango, cubed

Instructions:

1. Place all ingredients, except the mango, into a food processor and blend until the consistency of a paste
2. Add mango; process until coarsely chopped
3. Chill well before serving

Note: this will keep three to five days in an air-tight container in the fridge

Thai cucumber salad

2 cucumbers peeled, halved lengthways and de-seeded

35g caster sugar

50ml rice vinegar

(2 hot chillies, finely diced)

2 shallots, finely diced

2 tbsp chopped coriander leaves

40g roasted peanuts, chopped

½ tbsp fish sauce


Cut the cucumber in to 5mm slices

Dissolve the sugar in the vinegar and toss the cucumber slices in it. Fold in the chilli, shallot and coriander.

Sprinkle with the peanuts and fish sauce just before serving.

Puri Bhaji

SUROVINY:

6 stredne velkych zemiakov
2 velke cibule
2 zelene chilli papricky
(hrst mrazeneho hrasku)
1/2 lzicky nastruhaneho zazvoru
1/2 lzicky nastruhaneho cesnaku
1/3 lzicky kurkumy
1 lyzicka citronovej stavy
olej
1 lyzica nasekanej koriandrovej vnate
1/2 lzicky rimskeho kminu
4 listky curry
1/2 lzicky horcicnych semien
voda podla potreby

POSTUP:

Zohrejeme olej v hrnci, pridame rimsky kmin a horcicne semienka a nechame ich prasknut. Pridame zazvor, cesnak, chilli a cibulu a restujeme, kym cibula nezmakne.

Pridame nakrajane zemiaky, sol, kurkumu a citronovu stavu, premiesame. Podlejeme vodou a varime na slabom ohni, kym sa zemiaky nerozzvaria. Jedlo zostane vlhke, ale bez prebytocnej tekutiny.

Naservirujeme a posypeme cerstvou koriandrovou vnatou. Podavame s plackami Puri.

Pokud chceme testo uchovat na pozdeji (napr. na rano), pouzijeme alobalovou nebo prusvitnou folii, potreme ji lehce olejem a schovame do lednice.