Dal - the dishes of legumes (peas and lentils)
Without gave no cost, no feast. Under dalom understood peas (chickpeas, mash or plain yellow peas), lentils, beans
The general principle of cooking gave this: zamachivatsya beans, packed in a pressure cooker. Meanwhile, preparing zazharka-tharka: masala + garlic, onions (optional), blanched tomatoes. When given boiled soft tharka adding a pressure cooker, and the dish is brought to readiness, dressed cream or butter, coriander leaves, etc.
Soup of mung - dala - super-counterirritant, it helps with broom. 1 cup masha (or regular yellow peas) soak (sometimes dry heated, but I'm usually lazy to do it ), rinsed, put in kstryulyu, pour water and add bay leaf and butter and salt, bring to a boil and cook. When given will be boiled soft, cook tharku: The hot oil or ghee to put mustard seeds, cover (if heated mustard seeds begin to jump) when they stop popping, add cumin, hot red pepper, ginger, asafoetida and turmeric, fry for about 20 seconds and add tomatoes, stir. Put zazharku in the soup, cover and cook until completely gave not boiled soft. In the end, add tamarind water or lemon juice and coriander, mix well. In principle, you understand, given one can use a different principle of cooking the soup will be the same.
My favorite has makhani is made from black lentils and red beans. Dal soaked, prepared in the pressure cooker (the first being cooked beans, then add lentils (it cook faster, should not stay too tenderized). Tharka being prepared, is added to give all this boil. Before serving, dressed with cream and ginger cut into strips.
The most famous after gave makhani dishes - kichri (rice, dal and vegetables), a dish called poor. I was not too fond of, because for me the rice and gave in one dish is not compatible, but then-boyfriend and his family are preparing kichri quite often.
Dal (peas) and rice washed and soaked. Vegetables (cauliflower, tomatoes, potatoes), rinsed and cut the cabbage buds, tomatoes oshkurit and squares, potato squares. Prepared tharka: In a saucepan tolstodonnoy melts heated ghee or oil, there are added cumin, ginger and hot pepper (seeds, sliced peppers and ginger, respectively), after a minute add asafoetida, in a few seconds as there are potatoes and cauliflower, stir fry vegetables and spices for 4-5 minutes, now add the drained rice and dal and stir 1 minute overcook. Then you add water, turmeric, tomatoes, brought to a boil and reduce heat camouflage kryshkyo Ivars 30-40 minutes before cooking provided. Thus it is necessary to mix a couple of times to figure not prisoh. When given seethe, squeeze in kichri lemon juice, add a little butter and cook until liquid is absorbed. Ready kichri spiced with black pepper and gently mixed. Kichri Eto'o just a little dry, but I saw kichri and fairly liquid.
Chapati - this is the collective name of food, bread and a kind of bread.
Chapati is simple: prepare the dough from flour milling gruogo, salt and water. The dough should be soft and moist. Leave him to rest under a damp cloth for up to 2 hours. Dough money had and dry. Next obmyat dough to form balls and roll out round cakes. Bake in preheated dry pan. When the surface is covered with cakes, chapatis bubbles on both sides, then take it with the tongs and bring it to the fire, turning, until cake does not swell like a balloon. When chapatis ready to release air with his hands and smear one side with melted butter.
This paratha bread is more characteristic of northern India, particularly Punjab. Parathi may be conventional plain, may be with butter - lacha paratha, or stuffed with stuffed parathas.
Dough for parathi prepared in the same way as for chapatis, sometimes mixed the flour with the flour milling grbogo more finely ground but, as I understand it is optional. Balls are formed and shaped into a fairly thin pancakes. Next pancake folded in half and roll again (at this stage, the surface of pellets can be lubricated - Lacha paratha, or put the filling - in this case chip to unroll cake and filling to the dough is not broke, filling for parathi can be crushed potatoes Artilerija with Herbs - aloo paratha, fried cauliflower - gobi paratha; obazharenny onion, and indeed Owono ragout - Sabzi, left with dinner) Procedure sheeting, lubrication / stuffed, folding and re-sheeting can be repeated not once but a couple of times (so the hostess Pont). Parathi baked on the hot, dry pan for baking parathi should move a bit, so that all karsya get baked evenly, when the party will zoltisto brown, the paratha turns, the upper side is smeared with butter or ghee, paratha with a little swelling - do not panic. Parathu overturned and smeared with oil the other side.
Vegetable dishes
The principle of cooking is quite simple - roast, followed by quenching with the addition of water.
Fried cauliflower with potatoes and paneer: preparing tharka, after adding milled spices added couple glasses of water. While liquid is boiling oil, deep-fried fry potatoes, cabbage and paneer, and shift to liquid Masalit, boil for 2-3 minutes. Seasoned salt, and garam-Masalit, sprinkled with cilantro or parsley.
The same, but without the cheese and iogurte: masala is done without adding water, then there is added to potatoes, cauliflower kupusta,, fried under the lid for 2-3 minutes, then add water and all stewed over medium heat for 15 minutes, from time to time, shaking the pan. At the end add-iourt dahi and cook it for several minutes until the sauce thickens. Priparvlyaetsya garam-Masalit. Another is called a vegetable curry. There can also add green peas
Makai Malai Palak - sauteed spinach with corn: preparing tharka, then there is added blanched spinach, stirred, kneaded until paste-like state and is quenched, and then added in advance ovtarennaya corn (may be out of cans), stewed until thickening. At the end is loaded with butter or cream. You can add a tharku ozharenny cheese, but without the corn, then it is called Palak paneer. Similarly, the infamous is also preparing a similar dish of saag - think it is something vroed nettle.
Rice with vegetables (Pool)
Soak rice. Prepare Masalit to ignite the oil. Ms. Tudeh add diced potatoes, cauliflower and green peas and fry. Hatem add garam-Masalit and ground coriander. After a couple of minutes to add water + rice (water: rice = 2:1), salt to taste.
Non-vegetarian dishes
Butter chicken
Cooking Masalit: razgretoae in oil or ghee put pods of red pepper, cloves, koriadr, green and brown cardamom, nutmeg, broken into pieces; + garlic + ginger + onion (this is tharka)
In tharku add turmeric and garam-Masalit. In this mixture add the chicken pieces (understand that just as you can cook any meat), salt and cook, adding a little water. When the meat is ready, add the chopped tomatoes, and after 5 minutes to infuse the cream, mixed with grinded paneer. In the end, add 1-2 tablespoons lemon juice or iogurta (prepared separately, added salt, Zira and bhundi - balls of wheat flour).
Another popular dish - egg curry
Eggs boiled hard-boiled, then obdarivayutsya to grow. butter until golden brown.
For the sauce, curry: preparing masala: The hot oil catch large and small cardamom, cloves, bay leaf. Black pepper, cinnamon, garam masala and chili pepper. Then do tharku - in Masalit throw chopped garlic, hot peppers, ginger + add koriandr.yu onions. We would like to tharke onion until transparent, with stirring, salt. When onion is ready, add the chopped tomatoes and stew until done.
In the finished sauce Put the fried egg. If the sauce turned out very thick, you can dilute it with water. It is necessary that the sauce covered the eggs completely. Close the lid and give impregnated on a slow fire. In the end, add a few pieces of bread for the viscosity of the sauce, correct the salt.
methi chicken - chicken with Shambhala
Prepared tharka, pieces of chicken fried in tharke to solotistogo color, add chopped fenugreek, then filled with water and quenched. Fenugreek sometimes gives some bitterness, which is easily corrected by adding a piece of gur - a byproduct of the production of cane sugar, or just a small amount of brown sugar.
favorite recipes of Indian sweets:
Burfi, or sweet milk
am I doing out of 2 liters of whole milk, half cup sugar (sometimes substitute the sugar for honey) and 1 tablespoon butter without slides.
Milk boil down to 1 / 3 volume, thickens as it should be stirred with a spoon (I boil in a saucepan for a special dvudonnoy boiling milk, and therefore not particularly stirring, just take off the whistle and put on a very slow fire). When the milk thickens, add sugar and butter and continue cooking, stirring constantly. At the end of cooking (up to 1 / 3 volume) can add rahmolotye nuts, vnail, coconut, ground cardamom. Burfi is laid out on baking parchment lined or cooking paper, smeared with butter. When the mass has cooled slightly, roll out the layer 2 cm thick layer When finally cured, cut to the Diamonds.
Misthi Dahi
Boil milk for sweet burfi, when it boil for 1 / 3 (up to 2 / 3 pervonachalnog volume), strain through a sieve to remove lumps. Cool terpimmo-hot temperatures, nsyat foam, add sugar or honey, saffron (crumbled or ground stems) and iogurt (natural, it is used as a starter), all good knock whisk, cover and put the booze. Misthi dahi skvashivaetsya for about 5-6 hours (say, I've done in the afternoon were already prepared).
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