MEŠAVINA ZAČINA ZA KARI

KOJI JE VAŠ FAVORIT MEĐU ZAČINIMA? JA NE ZNAM DA LI BIH MOGLA DA DAM JEDAN ODGOVOR NA TO PITANJE A OVDE ŽELIM DA VAM PRESTAVIM JEDNU POZNATU MEŠAVINU ZAČINA KOJI ZAJEDNO ČINE KARI

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Dakle, kari je ništa drugo nego dobro izmiksana/istucana u avanu mešavina puno mirisnih začina. kao i kod svakog začina, najbolje ga je koristiti u zrnu, ukoliko postoji, jer mlevenjem i naravno kada odstoji na policama prodavnica pa dok ga vi upotrebljavate, svaki začin gubi na mirisu i kvalitetu (rekla bih sem soli )

 

Elem, kari je začin koji je dosta poznat u načim krajevima, ali mnogi ne znaju da to nije biljka, niti plod, niti koren, već mešavina začina od koje kari dobije onaj poseban poznati ukus. naravno da postoje mnogobrojne verzije, tj koji se začini upotrebljavaju kako bi se spravio ovaj začin a ja vam danas donosim recept za ovu jednu mešavinu koju sam upotrebila pri pravljenju karija od crvenog sočiva.

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Da napravite svežu i najmirisniju verziju začina kari, treba vam avan i tučak i ovi začini:

·         2 kašičice korijandera u zrnu

·         2 kašičice kumina

·         1 kašičica slačice u zrnu

·         ½ kašičice crnog bibera u zrnu

·         1/2 tsp kašičice kardamona (možete da kombinujete zeleni i crni)

·         1 zvezdasti anis

·         Iseckano parčence đumbira

·         1 1/2 kašičica kurkume u prahu

·         1 kašičica cimeta

·         1/2 kašičice ljute tucane paprike

 

 

Začine usitnite u avanu i čuvajte mešavinu u zatvorenoj teglici, tj.upotrebljavajte ga. Naravno i ako nemate ove začine u zrnu, možete iskombinovati začine u prahu a treća verzija je da u prodavnici kupite gotovu smešu. 

Et voila!

Uzivajte u začinima!

MIRISI INDIJE – DAL MAKHANI

Začini, začini, baš dobro začini! Ako volite začine i dobro začinjenu hranu, uživaćete u ovom jelu indijske kuhinje!

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work in progress

 

srpsi tekst je u fazi prevodjenja…

recept se nalazi dole na engleskom jeziku!

 

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Since i am a big fan of spices, I also enjoy Indian cuisine. A lot of spices find their perfect place in every meal and in just tastes so goood! Recently I purchased a book by vegan Richa, called Vegan Richa’s Indian cuisine and this was the first one recipe I tested from the book. It’s called Vegan Dal Makhani – Black lentils and Beans in creamy buttery gravy and I loved it!

 

In order not to rewrite smt that has already been written, here’s a link to her website and the recipe and I’ll just do copy – paste down below.

 

https://www.veganricha.com/2013/08/dal-makhani-beans-in-creamy-buttery.html

 

Ingredients

For the Lentils:

  • 1 cup (200 g) whole black gram , Urad Whole or use black lentils(see first paragraph for sub options)
  • 1/2 cup (88.5 g) kidney beans , Rajma
  • 3.5 cups (875 ml) water
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon (0.5 teaspoon) red chili powder or cayenne or to taste

For the Tempering:

  • 2 tsp oil
  • 1 teaspoon cumin seeds
  • 2-3 (2 ) green chilis finely chopped I use Serrano chili pepper
  • 1 inch ginger finely chopped
  • 5-6 (5 ) garlic cloves finely chopped
  • 1 medium size onion chopped
  • 1/8 teaspoon (0.13 teaspoon) asafoetida hing
  • 1/2 teaspoon (0.5 teaspoon) turmeric powder
  • 2 medium size tomatoes chopped
  • 1 teaspoon garam masala regular or punjabi
  • 1 Tablespoon dried fenugreek leaves Kasoori methi, or Use a 1/2 teaspoon fenugreek/methi seeds-Optional
  • 2 Tablespoons Almond milk
  • 1/3 cup (78.9 ml) Cashew milk Blend 3 tbsp cashews in 1/3 cup water until smooth.
  • Vegan butter such as Earth Balance as needed

Instructions

  • Soak the lentils and beans overnight.
  • Pressure cook black gram and Kidney beans in 3.5 cups of water with salt and chili powder for 3-4 whistles (25 minutes at high pressure once pressure has reached).
  • Or use a slow cooker to cook urad beans and keep ready. Kidney beans cannot be cooked in a slow cooker from raw state, so use 1 cup cooked canned beans.
  • In a large pan, add oil and heat on medium-high heat.
  • Add cumin seeds and cook till they start to change color.
  • Add ginger, garlic and green chili and saute until golden.
  • Add onion, asafetida and cook until translucent.
  • Add the tomato and turmeric and cook until tomatoes are mushy. (13-15 minutes till this step).
  • Add the cooked black gram, kidney beans and the water they were cooked in.
  • Add garam masala, fenugreek and the milks. Mix, taste and adjust salt.
  • Add more water if the mixture is too thick.
  • Simmer on low heat till the dals/beans are totally soft. Mash some of the lentils with the spatula. 30 minutes.
  • Or Pressure cook for 5 minutes at high pressure once the pressure has reached. (1 whistle + simmer for 5)
  • Top with a small dollop of vegan butter or olive oil and cilantro.
  • Serve with Roti/Naan flatbread or Rice Pilaf or other cooked grains like Quinoa, millet.
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