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

Dal bukhara e mungubadega daal

Kuna ma nüüd liha ei söö ja ainus lihalaadne toit menüüs on kala, siis võib nüüdsest näha kordades rohkem leide taimetoidu ja vegan söökide maailmast.

Näiteks siin on leid ühest India taimetoidule keskenduvast blogist mille ma siia alla ka kohe ümber kopeerin.

  • 350 ml urad dal‘i
  • 250g tomatit või 3 suurt või keskmise suurusega tomatit
  • 1 cm jupp ingverit
  • 4-5 küüslauguküünt
  • 1 tl kashmiri punase karri pulbrit
  • 1/2 tl garam masala pulbrit
  • 90 kuni 100g võid
  • 7-8 spl vahukoort
  • liiter vett

Leota ubasid vees kas üleöö või vähemalt paar tundi. Pärast leotamist pese oad üle.

Võta suur kastrul, pane sinna u 700 ml vett. Kui vesi keeb, viska oad sinna sisse ja lase pehmeks keeda.

Samal ajal lase tomatid püreeks ja purusta ingver ja küüslauguküüned uhmris pastaks.

Kui oad on enam-vähem pehmeks keenud, kurna vesi ära ja viska oad tagasi potti. Lisa juurde ingveri-küüslaugu pasta ja kõik maitseained. Lase podiseda, lisa või ja koor.

Kuna talvisel ajal on meil siin Eesti turul tomatid kuidagi väga kehvakesed ja magedad, siis pidin juurde lisama purgitäie konserveeritud tomatit ka.

Mul küll olid kõik õiged maitseained olemas, aga kuidagi mage jäi, nii et lisasin ühe puljongikuubiku omalt poolt ja niiumbes supilusikatäie jagu kollast karrit.

Tomatikonserv päästis kogu roa, nii et kui just oma koduaia tomateid või lihtsalt väga mõnusaid ja mahlaseid tomateid saada ei ole, siis vist ei ole konservtomatist pääsu.

Igatahes lõpptulemus oli väga mõnus ja toekas!

Retsept siit: https://www.vegrecipesofindia.com/dal-bukhara-recipe-dal-recipes/

Urad dali ehk mungoad leidsin India poest mis asub Narva mnt 2, Tallinnas. Netipood on neil ka ja see asub siin.