tšilli

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/

Kung pao lillkapsas

1 head cauliflower (broken into florets, each about 1½-2 cm)
4 cloves garlic (finely chopped)
2 red chillies (seeds in, finely chopped)
2 centimeters ginger (piece of, peeled and finely chopped)
4 spring onions (sliced, including green parts)
50 grams unsalted peanuts (dry fried and roughly chopped)
2 tablespoons fresh coriander (chopped)
50 grams cornflour (organic)
125 milliliters peanut oil (roasted, use groundnut oil if not available)
2 star anise
1 teaspoon szechuan peppercorns
1 teaspoon dried chillies
1 tablespoon toasted sesame oil
100 milliliters organic soy sauce
50 milliliters chinese rice wine (use sake or dry sherry if not available)
1 tablespoon maple syrup

  1. First, make the ma-la cooking oil. Place a wok over a high heat. Add the oil and once it is hot enough to start shimmering add the star anise, the Szechuan peppercorns and the chilli flakes and stir to combine. Keep on a high heat for thirty seconds then remove from the heat. Sir in the sesame oil and leave to cool for a few minutes before straining the oil through a muslin cloth placed over a fine sieve.
  2. Next make the marinade. Mix together the soy sauce, rice wine and maple syrup. Add the cauliflower florets, mix to coat them in the marinade and set to one side for at least 30 minutes. Put the cornflour in a separate bowl next to the cauliflower.
  3. Place a wok over a high heat and pour in half of the ma-la oil. When the oil is hot, lift out the cauliflower florets individually from the marinade and roll them in in the cornflour until they are coated. Keep the remaining marinade to one side.
  4. Fry the florets in the ma-la oil , stirring continuously, until they are evenly browned and crisp. This will take about 3-4 minutes and you may need to do it in 2 or 3 batches to prevent overcrowding the pan which would also reduce the oil temperature. Add a little more ma-la oil between batches if necessary, but be sure to keep back 2 tablespoons for the next step. Drain the cauliflower on kitchen paper and set to one side.
  5. Wipe the wok clean and return to a high heat. Add the remaining ma-la oil. when the oil begins to smoke add the chilli, garlic and ginger and stir fry vigorously for 30 seconds before adding the spring onions. Continue to stir.
  6. After a further minute, add the cauliflower, peanuts and most of the coriander, reserving a little for garnish. Stir for 30 seconds then add the reserved marinade, which will quickly bubble up. Cook for one minute more, stirring or tossing the wok so that the cauliflower is coated with sauce. Remove the wok from the heat.
  7. Serve the Kung Pao cauliflower scattered with the remaining coriander, alongside plain steamed rice and, if you like, some simple steamed vegetables such as pak choi, broccoli or green beans.

Retsept siit: https://circusgardener.com/2015/08/15/kung-pao-cauliflower/

Mehhikopärased vürtsikad punased läätsed

192 grams red lentils
0.71 liters water
1 tablespoon olive oil
160 grams onions (chopped)
1 can diced tomatoes
1 1/2 teaspoons cumin
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon cayenne powder
1 teaspoon crushed garlic

Add your olive oil and onions to a pot and cook until they are starting to brown. In the meantime rinse your lentils and set aside. When the onions start to brown, add the rest of the ingredients and bring to boil. Once boiling, turn down the heat to a simmer. Cook for 10-15 minutes or until lentils are tender. Garnish with sour cream and cilantro if using.

Retsept siit: https://mylifecookbook.com/mexican-spice-red-lentils/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

Kreemjas-vürtsikas kõrvitsasupp salveiga

Vaja läheb:

  • 2-2,4 kg kõrvitsat (puhastatud kõrvitsa kaal)
  • peotäis või paar salveilehte
  • 2-3 (punast) sibulat
  • 2 porgandit
  • 2-3 sellerivart
  • 4-6 küüslauguküünt
  • 2 rosmariinioksa lehed (soovi korral)
  • 0,5 kuni 1 tšillipiprakaun
  • soola ja värskelt jahvatatud musta pipart
  • 1,5 – 2 l kanapuljongit
  • extra virgin oliiviõli

Koori ja puhasta kõrvits ning lõika tükkideks. Koori ja haki sibulad ja küüslauguküüned suhteliselt peenelt; puhasta ja lõika porgandid ja sellerivarred viiludeks. Eemalda tšillikauna seemned ja haki väikesteks tükkideks. 

Aseta suur pott tulele, vala põhja paar sortsu oliiviõli ja prae selles salveilehti u minut kuni need on tumerohelsied ja krõbedad. Tõsta lehed kiirelt vahukulbiga majapidamispaberile. 

Aseta hakitud sibul, küüslauk, porgand, seller, tšilli ja rosmariinilehed potti, lisa soola ja pipart ning küpseta salveimekiga oliiviõlis madalal kuumusel u 10-15 minutit kuni aedviljad on muutunud pehmeks ja magusaks. Lisa puljong ja kõrvistakuubikud ning lase madalal kuumusel u pool tundi kergelt keeda. Kui kõik aedviljad on pehmeks keenud, püreesta supp (saumiksriga, köögikombainis või blenderis). Maitsesta vajadusel veel soola ja pipraga. Serveerimisel nirista peale oliiviõli ja puista salveilehti. Juurde sobivad ka parmesanilaastud, röstitud kõrvitsaseemned jmt lisandid.

Mina ootasin püreesuppi, välja tuli tavalise supi konsistentsiga kõrvitsasupp. Lisasin veerand pakki toorjuustu supile juurde, sai paksem, kreemisem ja mõnusam. Kõrvale röstisin kõrvitsaseemneid. Nämmm.

Retsept siit: http://siljafoodparis.blogspot.com/2013/10/kreemjas-vurtsikas-korvitsasupp-salveiga.html