Sunday, March 31, 2019

Fragrant Coconut Rice, South Indian Original- Pilaf cu Fulgi de Nuca de Cocos


Fragrant coconut, toasted in coconut oil, simmered to perfection. Dressed with tempered curry leaves and chilies.

Reteta in romana:

Pilaf cu Nuca de Cocos

Ingrediente:
  • Ulei de cocos- 1 lingura
  • Seminte de mustar- ¼ lingurita
  • Ardei iute, uscat ( chili)- 2
  • Frunze curry- 5-7 (optional
  • Pasta de ghimbir- 1 lingurita
  • Linte alba, desecata (urad dhal)- ½ lingurita
  • Nuca de cocos proaspat risnita- 1/2 cana (125 ml)
  • Orez cu bob lung (Basmati e perfect)- 1 cana (250 ml capacitate)
  • Sare- 1 lingura
  • Apa- 1 1/5 cana, fierbinte
Modul de preparare:
  1. Se incinge uleiul in tava, se adauga semintele de mustar, se lasa sa se desfaca in ulei, sub capac. 
  2. Se adauga frunzele de curry si ardeiul, se rumenesc pentru cateva secunde si se scot din tava. Cu astea se drege pilaful la sfarsit.
  3.  Se da focul mic, se prajeste pasta de ghimbir  si lintea usor. Se adauga orezul si se prajeste pana devine translucid.
  4. Se adauga nuca de cocos si se soteaza 2-3 minute la foc mic
  5. Se adauga sarea si apa, se amesteca, se inabusa sub capac la foc mic pana orezul se desface. Se ia de pe foc, se tine sub capac vreo 10 minute, se serveste.

Saturday, March 23, 2019

Chiles Rellenos and Mushroom Bean Chili


Flavorful, beautiful, delicious!
Stewed kidney beans with mushrooms, flavored with chipotles in adobo sauce, oregano.
Green chiles, filled with a mix of potatoes and Mexican cheese.



Wednesday, March 20, 2019

Ramen Miso Soup


Delectable miso soup and ramen noodles. Topped with slightly sauteed pak choi and enokitake.
This soup has it all.





Friday, March 15, 2019

Scrambled Tofu Potstickers


Melt-in-your-mouth potstickers, filled with sauteed tofu and fermented bean paste.

Potstickers dough recipe:
  • 1 cup wheat starch
  • 1/2 cup cornstarch (or tapioca starch)
  • 1 1/4 cup boiling water (slightly less water if you are in humid climate)
  • 3 teaspoons oil
  1. Combine the starches together, slowly pour the boiling water. Mix to form a smooth dough. Add the oil and continue kneading for a minute or so.
  2. Roll the dough into a log, divide it into about 15- 17 pieces, cover the dough.
  3. Roll the dough into a flat circle, fill and pleat.
These can be fried, steamed or boiled.

Reteta in romana:
  • 1 cana (230ml capacitate) amidon de grau 
  • 1/2 cana amidon de porumb (sau tapioca )
  • 1 1/4 cana apa clocotinda (ceva mai putin daca clima e umeda) 
  • 3 lingurite ulei
  1. Se mixeaza amidonul de grau cu cel de porumb, incetul se adauga apa clocotinda si rapid se mixeaza pana aluatul se tine gramada. Se adauga uleiul, se framanta pentru 1 minuta pana obtinem un aluat elastic.
  2. Se lateste in forma de cilindru, se taie 15-17 bucatele egale. Bilutele se acopera cu un servetel umed.
  3. Se lateste fiecare biluta subtire si se umple la dorinta, se incheie coltunasul la dorinta.
  4. Coltunasii se pot praji, gati in aburi sau fierti.
  5. Aici am tofu sotat cu pasta de leguminoase fermentate.
  6. Coltunasii sunt intai prajiti, apoi se toarna apa fierbinte in tava si se inabusa: potstickers.




Sunday, March 10, 2019

Fragrant Rice Pilau and Spicy Eggplant Fry, the Indian Way


Fried whole spices and rice in ghee, simmered to a perfect grain pilau.
Spicy diced eggplant and bellpepper fry, the Indian way.



Tuesday, March 5, 2019

Rice Noodles in a Rich Red Coconut Curry.


Tantalizing flavors of lemongrass, galalgal, turmeric and Thai chilies. Creamy coconut and chewey rice noodles- perfection.
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