india köök

Spinati ja rohelise läätse dal

1 red onion (diced)
3 cloves garlic (minced)
1 knob ginger (minced, I use a large knob)
2 teaspoons cumin seeds
1 teaspoon turmeric powder
1 teaspoon Garam Masala
1 tablespoon curry powder
192 grams green lentils (rinsed)
96 grams red lentils (rinsed)
1 can chopped tomatoes
1 can coconut milk
3 handfuls spinach (roughly chopped)
237 milliliters water
salt
pepper

Sauté red onion in a pot in a dash of olive oil over medium heat for a few minutes until softened and then add garlic, ginger and spices and continue cooking for a couple of minutes.
Add lentils, tomato, coconut milk and water and bring a boil then lower heat and simmer, covered, for 25 minutes or until green lentils are soft. You may need to add more water if the mixture looks too thick.
Turn the heat off and add spinach and season with salt and pepper.
Serve with basmati rice, roasted potatoes or naan.

Retsept siit: https://www.yummly.com/recipe/Spinach-and-Green-Lentil-Dahl-2276093#directions

Kadai paneer

Koostisosad kadai masalale:

2 spl koriandriseemneid
4 kuivatatud tšillit
3/4 tl fenkoli seemneid

Koostisosad kadai masala kastmele:

2 suurt tükeldatud sibulat
2 suurt tükeldatud tomatit
8 india pähklit
1 tl ingveri- ja küüslaugupastat
0.5 tl punase tšilli pulbrit
0.5 kuni 0.75 tl garam masalat
0.75 tl kasuri methit või fenugreek’i lehtesid (põld-lambalääts)
soola
0.5 kuni 1 tl hakitud ingverit
2 spl hakitud koriandrit
õli

võib veel lisada:

1 sibul
64 g paprikat
250 g paneeri

1. Jahvata tšilli, fenkoli ja koriandriseemned. Õli pannile, lisa sibul ja india pähklid. Lisa tomat, prae kuni pudi. Jahuta ja püreesta saadud segu, aseta kõrvale.
2. Samale pannile lisa jälle õli. Prae jälle sibulat ja paprikat. Lisa paneer ja prae 1-2 minutit. Pane kõrvale.
3. Pannile õli, lisa ingveri ja küüslaugupasta, prae kuni toores lõhn läheb ära. Lisa eelnevalt tehtud maitseainesegu, prae 1 min kuni lõhnab.
4. Lisa püreestatud tomatipüree, prae 2 min.
5. Lisa garam masala ja punase tšilli pulber.
6. Lisa 118 kuni 180 ml vett. Natuke soola.
7. Purusta ja lisa kasuri methi. Lisa praetud paneer, paprika ja sibul.
8. Sega, viimasena lisa hakitud ingver ja koriandrilehed.

Retsept siit: https://www.indianhealthyrecipes.com/kadai-paneer-gravy-recipe/

Krõbe tšillikala

For Batter:
1 Egg
1 tbsp Soy Sauce
3 tbsp Corn Flour
3 tbsp All Purpose Flour
1/4 tsp Black Pepper Powder
1 tsp Garlic Paste
1 tsp Ginger Paste
250 gms Fish
Oil For Frying

For Cornflour Slurry:
-1 tbsp Cornflour & 1 tbsp Water

For Sauce:
-2 tbsp Soy Sauce
-1 tbsp Chilli Sauce
-1/2 tbsp Tomato Ketchup

Wok:
2-3 tbsp Oil
2 tbsp Garlic (minced)
1/2 tbsp Ginger (minced)
3 Green Chillies (slit)
2 Spring Onion White (chopped)
1 Green bell pepper (Chopped)
1/4 tsp Black Pepper Powder
Sauce
1/4 cup Water
Cornflour Slurry
Fried Fish
Vinegar

Tee taigen valmis. Lisa kalatükid, marineeri ja vaata, et tükid oleksid kõik ilusasti kaetud. Prae kala koos taignaga õlivannis.
Kui kala on praetud, tõsta see köögipaberi peale jahtuma ja nõrguma. Pärast tee valmis slurry ja kaste.
Hakka valmistama woki — kasuta sama õli mis kala frittimisel. Lisa küüslauk ja peenelt hakitud ingver. Prae kuni toores lõhn läheb ära. Lisa rohelised tšillid, 2 värske sibula valged osad. Prae korra, lisa 1 roheline paprika (niiumbes 2.5 cm kuubikud). Samal ajal kui praeb, lisa 1/4 tl musta pipart. Lisa eelnevalt valmistatud kaste. Vaata, et kõik pannil olevad ained oleksid ilusti kaetud. Lisa törts vett ja siis slurry.
Kui see on tehtud, lisa eelnevalt praetud kala. Vaata, et kõik oleks kastmega kaetud. Võta pann tulelt, lisa törts (1/4) tl äädikat. Ongi valmis 🙂

Retsept siit: https://www.youtube.com/watch?v=bpGnhE4hMmc&list=PLcFbkjQAe9klm7ubVYo7lOnNJn7oNMrAs&index=2&t=0s

Meeletult hea, minu meelest isegi restorani tasemel toit. 🙂 Valmistamine võtab aega, aga on seda väärt.

Vegan paneer tikka masala

1 package extra firm tofu (cubed)
3 tomatoes (finely chopped)
1/2 red bell pepper (finely chopped)
1 yellow onion (medium, finely chopped)
1 green bell pepper (medium, cut into1-inchh pieces)
3 garlic cloves (minced)
1 piece ginger (minced)
1 tablespoon oil
237 milliliters water
1 tablespoon chopped cilantro (finely, for garnish)
1 teaspoon fenugreek (dried)
salt
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon fenugreek (ground)
1 teaspoon red chili powder
1 piece cinnamon
2 cloves
1/4 teaspoon ground nutmeg
2 green cardamom pods
59 milliliters plain soy yogurt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon Garam Masala
1/2 teaspoon turmeric powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/2 teaspoon red chili powder
1 tablespoon oil
1 teaspoon lemon juice

  1. Combine all the ingredients listed under marinade in a bowl and whisk until smooth.
  2. Add cubed tofu and green bell peppers and coat well with the marinade. Leave this at room temperature for about an hour. You can also make this ahead and refrigerate it for up to 8 hours.
  3. Place the marinated tofu and green bell peppers on a foil-lined baking tray and broil for 5minutes or until the edges start turning a little black. The yogurt will keep the tofu moist.
  4. Heat oil in a heavy bottomed pan and when oil is hot, add all the whole spices and powdered spices and cook for 5 minutes or until a nice aroma fills the kitchen. The spices may burn easily, so keep a close watch.
  5. Add onions and cook till they turn soft.
  6. Add ginger and garlic, cook for a minute.
  7. Add red bell peppers and cook till they turn soft.
  8. Add chopped tomatoes and a pinch of salt and cook till tomatoes turn mushy.
  9. Blend the contents of the pan until smooth and transfer it back to the pan.
  10. Add a cup of water and let it simmer for 10 minutes. Add more water depending on your preferred consistency.
  11. Add salt and broiled tofu/green pepper cubes and mix well.
  12. Garnish with finely chopped cilantro leaves.

Retsept siit: https://www.onegreenplanet.org/vegan-recipe/recipe-vegan-paneer-tikka-masala/

India vürtside ja tofuga briyani

185 grams basmati rice (uncooked & rinsed)
1 tablespoon canola oil
1/2 teaspoon cumin seed (whole)
1 onion (finely chopped)
1 red pepper (chopped)
134 grams frozen peas
2 tablespoons gingerroot (minced)
252 grams pressed tofu (or chopped extra firm, cut into 1/2 inch pieces)
118 milliliters reduced sodium vegetable broth
2 teaspoons Garam Masala
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (or dried chilies, optional)
2 bay leaves
2 tablespoons tomato paste
28 grams golden raisins (garnish)
unsalted cashews (garnish)
cilantro (chopped, garnish)
vegan yogurt (Plain, garnish)

Place the rinsed rice in a medium bowl. Add enough cold water to cover the rice. Let stand for 10 minutes.
Meanwhile, heat the oil in a large non-stick skillet on medium-high heat. Add the cumin seeds; cook and stir for 30 seconds to gently toast the seeds.
Stir in the onion and ginger, cooking for about two minutes and stirring constantly. Add in the red pepper and peas. Stir and cook for 5 minutes.
Add in the remaining spices (garam masala, cumin, turmeric, black pepper and cayenne pepper) followed by the cubed tofu. Stir.
Drain the rice and add it to the vegetable mixture. Pour in the vegetable broth and drop in 2 bay leaves into the pot. Add in the tomato paste and stir. Bring to a gentle boil and cover. Simmer on low heat for 20 to 30 minutes (or until the rice is tender and the liquid is absorbed). Remove from heat and let stand for 5 minutes.
Garnish with golden raisins, 1/2 cup of raw, unsalted cashews and cilantro. Serve with vegan yogurt.

Retsept siit: https://thefigtreeblog.com/2015/01/indian-spiced-briyani-tofu.html

Vegan saag paneer tofuga

1 block firm tofu
1 teaspoon miso paste (white/yellow)
2 tablespoons soy sauce
2 tablespoons nutritional yeast
1 1/2 tablespoons lemon juice
1 tablespoon turmeric
1 white onion
2 large garlic cloves
2 inches ginger (piece)
1/2 green chili (medium sized)
1 tablespoon coriander seeds
1 1/2 teaspoons cumin seeds
2 teaspoons Garam Masala
450 grams frozen chopped spinach
1 tablespoon fresh coriander (chopped)
250 milliliters soy cream
1 tomato (medium sized)
3/4 teaspoon salt
oil (Splash)

Mix together the miso paste, soy sauce, nutritional yeast, lemon juice and turmeric in the marinating dish, then slice the tofu length ways, prick the surface with a fork and place in the dish to marinate for up to a day before making the curry, turn over half way through the marinating time. When you are ready to make the curry, transfer the tofu to a waffle iron, panini press or baking tray and cook until firm and golden brown, then chop into pieces, ready to add to the curry
To make the curry, finely chop the onion and fry in a large pan with a splash of oil for 5 minutes, then crush the garlic, finely chop the chili, grate the ginger and add this to the pan, fry on a low heat for a further 5 minutes.
Meanwhile, add the coriander and cumin seeds to a dry frying pan and toast until fragrant and golden brown, transfer to the pestle and mortar and grind until smooth. Then add the spices to the pan along with the garam masala and fry for a further 2 minutes. Add the spinach and 200ml of the soy cream to the pan and simmer for 20 minutes, the curry should be creamy but also quite dry by the end of the cooking time, add the rest of the cream if needed. Then chop the tomato into 8 and add to the pan along with the fresh coriander, and cooked tofu pieces and salt, simmer for a further 5 minutes, then serve up with your choice of sides and enjoy!

Retsept siit: https://www.euphoricvegan.com/2016/02/vegan-saag-paneer-tofu.html

Taimetoitlase punane kookosekarri

Antud kogustest piisab 2-le inimesele.

91 grams broccoli florets
1 handful spinach
4 tablespoons coconut oil
1/4 onion (medium)
1 teaspoon minced garlic
1 teaspoon minced ginger
2 teaspoons sauce (Fysh)
2 teaspoons soy sauce
1 tablespoon red curry paste
118 milliliters coconut cream (or coconut milk)

  1. Add 2 tbsp. coconut oil to a pan and bring to medium-high heat.
  2. Chop onions and mince garlic while you wait. When the oil is hot, add the onion to the pan and let it sizzle. Allow it to cook for 3-4 minutes to caramelize and become semi-translucent. Once this happens, add the garlic to the pan and let it brown slightly. About 30 seconds.
  3. Turn the heat to medium-low and add broccoli florets to the pan. aStir everything together well. Let the broccoli take on the flavors of the onion and garlic. This should take about 1-2 minutes.
  4. Move everything in your pan to the side and add 1 tbsp. red curry paste. You want this hitting the bottom of the pan so that all of the flavors can be released from the spices.
  5. Once your red curry paste starts to smell pungent, mix everything together again and add a large handful of spinach over the top.
  6. Once the spinach begins to wilt, add coconut cream and mix together.
  7. Stir everything together and then add 2 tbsp. more coconut oil, 2 tsp. fysh sauce, 2 tsp. soy sauce, and 1 tsp. minced ginger. Let this simmer for 5-10 minutes, depending on how thick you want the sauce.
  8. Dish out and serve! Feel free to garnish with a few slices of red cabbage and black sesame seeds for color.

Retsept siit: https://www.ruled.me/vegetarian-red-coconut-curry/.

Dal makhani

  • 140 g urad dali
  • 40 g rajmat ehk kidney ube
  • 750 ml vett
  • keskmise suurusega sibuk
  • 1 või 2 rohelist tšillikauna
  • 2 tl ingveri- ja küüslaugupastat või 6-7 küüslauguküünt ja 2.5 cm jagu ingverit mis on püreeks ehtud
  • 2 suurt tomatit või 200g tomatipüreed
  • 0.5 tl vürtsköömneid
  • 2-3 tk nelki
  • 2-3 rohelise kardemoni kauna
  • 1 must kardemonikaun
  • 2.5 cm kaneelikoort
  • 1 loorberileht
  • 0.5 tl punase tšilli pulbrit
  • 2-3 näpuotsa jagu jahvatatud muskaatpähklit
  • 80 ml madala rasvasisaldusega koort
  • 0.25 tl kuivatatud lambaläätse pulbrit
  • 3 spl võid
  • soola

Valmistamine:

  1. Leota mungoad ja kidney oad üleöö vees. Pärast leotamist loputa nad üle.
  2. Pane vesi potis keema ja lisa mungoad koos teiste ubadega. Keeda pehmeks.
  3. Blenderis või köögikombainis tee puruks tomatit. Pane kõrvale.
  4. Võta eraldi pann, viska sinna 3 spl võid.
  5. Lisa vürtsid (vürtsköömned, nelk, kardemonid, kaneel, loorberileht.
  6. Prae kuni vürtsid lõhnavad tugevalt
  7. Siis lisa peeneks hakitud sibul
  8. Prae ja sega sibulaid madalal kuumusel kuni nad on helekuldsed
  9. Siis lisa ingveri-küüslaugupasta.
  10. Lisa hakitud rohelised tšillikaunad, lisa tomatipüree.
  11. Lisa 0.5 tl punase tšilli pulbrit ja 2-3 näpuotsatäit jahvatatud muskaatpähklit
  12. Sega hästi läbi ja lase sellel segul madalal kuumusel praadida kuni näed, et võirasv hakkab äärtest välja tulema.
  13. Siis lisa keedetud oad koos veega. Võid veel puljongikuubiku juurde panna kui vajadus on.
  14. Lase podiseda madalal kuumusel. Kui see segu on piisavalt paksenenud, lisa koor.
  15. Valmis! Head isu.

Retsept siit: https://www.vegrecipesofindia.com/dal-makhani-restaurant-style-recipe/

Vegetarian korma

Toodud kogustest piisab neljale.

  • 20 ml tablespoons vegetable oil
  • 1 small onion, diced
  • 2 g teaspoon minced fresh ginger root
  • 4 cloves garlic, minced
  • 2 potatoes, cubed
  • 4 carrots, cubed
  • 1 fresh jalapeno pepper, seeded and sliced
  • 25 g ground unsalted cashews
  • 1 (4 ounce) can tomato sauce
  • 10 g salt
  • 9 g curry powder
  • 150 g frozen green peas
  • 0.5 green bell pepper, chopped
  • 0.5 red bell pepper, chopped
  • 235 ml heavy cream
  • 1 bunch fresh cilantro for garnish
  1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
  2. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.

Retsept siit: http://allrecipes.com/Recipe/Vegetarian-Korma/Detail.aspx?evt19=1

Maguskartuli, kookospiima ja kardemoni supp

Portsjonid: 4-6

Koostisosad:

  • 3 rohelist kardemonikauna
  • 1 sibul
  • 600g bataati e maguskartulit
  • 4 cm-ne jupp ingverit
  • 2 küüslauguküünt
  • 2 tl maapähkliõli
  • 1 x 400ml madala rasvasisaldusega kookospiima
  • 600ml juurvilja- või kanapuljongit
  • 1 sidrun
  • 100g beebispinatit

Purusta kardemonikaunad ja raputa seemned välja. Purusta seemned uhmris.

Puhasta ja haki sibul ja maguskartul, koori ja riivi peenelt ingver, puhasta ja purusta küüslauguküüned.

Kuumuta õli pannil madalal kuumusel, lisa sibul ja sõrmeotsa jagu meresoola. Prae kuni sibul on pehme ja klaasjas. Sega hulka maguskartul, ingver, küüslauguküüned ja purustatud kardemoniseemned. Prae 2 minutit, enne kui lisad kookospiima ja spinatilehed.

Lase 1-2 minutit kaane all podiseda, siis sega hulka puljong. Kata kaanega ja jäta uuesti 15 minutiks podisema. Tee supp saumikseriga püreeks, maitsesta soola, pipra ja sidrunimahlaga.