Tort cu ciocolata, cirese, frisca si bezea de migdale / Chocolate, cherries, whipped cream and almonds meringue cake

Pilaf de orez cu carne de pui (reteta indiana) / Chicken Pulao

Ingrediente / Ingredients

• 500 g orez basmati / 500 g  basmati rice  
• 2 linguri ulei / 2 tablespoons oil
• 2 cepe tocate / 2 onions, diced
• 4 catei de usutroi zdrobiti / 4 garlic cloves,  crushed
• 2.5 cm radacina de ghimbir tocata fin / 2.5 cm fresh ginger root, finely diced
• 2 lingurite seminte chimion / 2 teaspoons cumin seeds
• 750 g pui dezosat, cubulete / 750 g  boneless chicken, cubed
• cateva fire de sofran / a few strands of saffron
• 250 ml apa fiarta / 250 ml boiled water  
• 6 pastai de cardamom, batucite / 6 cardamom pods, bruised
• 4 linguri menta proaspata tocata / 4 tablespoons chopped fresh mint
• 2 lingurite garam masala / 2 teaspoons garam masala
• 1 bat scortisoara / 1 cinnamon stick
• 230 g rosii decojite si tocate / 230 g skinned and chopped tomatoes
• 60 g stafide aurii / 60 g  sultanas
• sare dupa gust / salt to taste
• piper dupa gust / pepper to taste
• 2 linguri de migdale albite, prajite / 2 teablespoons blanched almonds, toasted
• 1 lingura de nuci caju, prajite / 1 tablespoon cashew nuts, toasted

Mod de preparare /  Method of preparation

1. Orezul basmati se spala de mai multe ori in apa rece, se scurge intr-o strecuratoare si se lasa sa se usuce /  Rinse the basmati rice several times in cold water, drain in a colander and leave to dry.

2. Se incinge jumatate din ulei intr-o tigaie mare si se adauga jumatate din ceapa, usturoiul, ghimbirul si semintele de chimion. Se prajesc la temperature medie pentru aproximativ 5 minute / Heat half of the oil in a large pan and add half  the onion, the garlic, ginger and cumin seeds. Fry them over medium heat for about 5 minutes.

3. Se adauga bucatile de pui si se rumenesc – intorcandu-le regulat pentru a obtine o culoare buna peste tot / Add the chicken pieces and brown them - turning them regularly to achieve a good colour all over.

4. Se adauga sofranul, apa fiarta, pastaile de cardamom, menta, garam masala si batul de scortisoara. Se aduc toate la fierbere dupa care se acopera, se reduce focul si se fierbe inabusit pentru 25 – 30 de minute, pana puiul este moale / Add the saffron, boiling water, cardamom pods, mint, garam masala and cinnamon stick. Bring it all to the boil and then cover, reduce the heat and simmer for 25 - 30 minutes, until the chicken is tender.

5. Se transfera tot continutul intr-un castron si se clateste tigaia / Transfer all the contents to a bowl and rinse out the pan.

6. Se adauga in tigaie  uleiul si ceapa ramasa prajindu-se pana cand ceapa prinde usor culoare. Se adauga orezul si se amesteca bine, se prajeste aproximativ 2 – 3 minute pana cand orezul este opac / Add the remaining oil and onion to the pan and fry until the onion is lightly coloured. Add the rice and stir it well, cook for about 2 - 3 minutes until the rice is opaque.

7. Se adauga mixul de pui, rosiile, stafidele dupa care se condimenteaza cu sare si piper.  Se amesteca usor, dupa care se agita tigaia pentru a nivela ingredientele / Add the chicken mixture, tomatoes and sultanas - then season to taste with salt and pepper. Stir gently, then shake the pan to level the ingredients.

8. Se adauga suficienta apa fiarta pentru a ajunge aproximativ ¾ " peste amestecul de orez. Se acopera cu un capac si se fierbe la foc mic pentru 20 – 25 de minute, pana cand orezul este moale (fiert) si tot lichidul este absorbit. Add sufficient boiling water to come about ¾ " above the rice mixture. Cover with a  lid and cook gently over a low heat for 20 to 25 minutes, until the rice is tender and the liquid has all been absorbed.

9. Se scoate batul de scortisoara si se transfera intr-un vas cald se servire, se presara migdalele prajite, caju prajite si se serveste imediat / Discard the cinnamon stick and transfer to a warm serving dish, sprinkle with the toasted almonds, toasted cashew and serve immediately.

                                                                                      Sursa retetei / Recipe source: www.food.com

Tort de cafea cu cirese / Coffee Cherry Cake

Ingrediente / Ingredients

Pentru blat / For cake base

• 5 oua / 5 eggs
• 150 g zahar pudra / 150 g sugar powder
• 160 g faina / 160 g flour
• ½ pachet praf de copt / ½ baking powder package
• 1 lingurita scortisoara / 1 tsp cinnamon
• 20 g cacao / 20 g cocoa powder
• 1 lingura cafea macinata / 1 tbps ground coffee

Pentru crema / For cream

• 200 ml lapte / 200 ml milk
• 60 g zahar pudra / 60 g sugar powder
• ½ pachet budinca de vanilie / ½ packet vanilla pudding
• 150 g unt / 150 g butter
• 1 lingura cafea macinata / 1 tbsp ground coffee
• 2 linguri rom / 2 tbsp rum

Pentru umplutura de cirese / For the cherry filling

• 250 ml suc de cirese / 250 ml cherry juice
• 50 g zahar / 50 g sugar
• 200 g cirese / 200 g cherries
• 1 pachet budinca de vanilie / 1 packet vanilla pudding

Pentru décor / For decoration

• 150 g glazura de ciocolata / 150 g chocolate frosting
• cirese / cherries
• 50 g fulgi de migdale (optional) / 50 g almond flakes (optional)

Mod de preparare / Method of preparation

Pentru blat / For cake base

• bati albusurile spuma tare cu zaharul / beat the egg whites with sugar

• adaugi galbenusurile treptat / gradually add the egg yolks

• la final pui faina cernuta, praful de copt, scortisoara, cafeaua si cacaua / finally add in the sifted flour, baking powder, cinnamon and cocoa powder

• amesteci usor de jos in sus / stir gently from bottom to top
• ungi si tapetezi o forma de tort  cu diametrul de 26 cm / grease and coat a 26 cm diameter cake tray
• torni aluatul si coci blatul in cuptorul preincalzit la 160 grade C 45 de minute / pour the cake batter and bake in preheated oven at 160 degrees C for 45 minutes

• il lasi sa se raceasca in forma / let it cool in form
• il tai in 3 parti pe orizontala / cut into 3 horizontal parts

 

Pentru crema / For cream

• amesteci laptele cu praful de budinca, zaharul si pui la foc mic pana se ingroasa, amestecand continuu / mix the milk, pudding powder and sugar on low heat and simmer until thick, stirring constantly

•  lasi sa se raceasca / let it cool

• incorporezi untul moale si aromezi cu romul si cafeaua / incorporate the butter and flavor with the rum and coffee

• opresti ¼ din crema pentru décor (optional) / keep aside ¼ of the cream for decoration (optional)
• intinzi crema pe primul blat, acoperi cu a doua parte de blat si dai la rece ca sa se intareasca / spread cream on the first part of cake base, cover with the second part and put it to cooler to harden

 

Pentru umplutura de cirese / For the cherry filling

• fierbi sucul de cirese cu zaharul si praful de budinca / boil the cherry juice with sugar and pudding powder

• adaugi ciresele fara samburi si le fierbi putin / add pitted cherries and boil it for a bit

• asezi imediat crema cu cirese pe al doilea blat si acoperi cu ultima parte /  immediately place the cherry cream on the second part of cake base and cover with the last part

• il dai din nou la frigider sa se intareasca / put it back to refrigerator to harden

 

Pentru décor / For decoration

• se imbraca tortul in glazura de ciocolata / dress the cake with chocolate frosting
• optional se imbraca marginile tortului cu fulgi de migdale / dress cake edges with almond flakes as an option
• deasupra se decoreaza cu cirese si crema / decorate with cherries and cream on top
• se da la rece inainte sa il servesti / put it to cooler before being served

Desert Indian de Gris si Migdale / Badam Ka Sheera (Indian Almond Delight)

Ingrediente / Ingredients

• 1 ¼ cana gris / 1 ¼ cup semolina
• 2 ¾ cani lapte integral / 2 ¾   cup whole milk
• ¾ cana zahar brun / ¾  cup brown sugar
• ½ can aunt clarificat / ½  cup clarified butter
• ½ lingurita pudra cardamom / ½  tsp cardamom powder
• 2 linguri mixdale, maruntite / 2 tbsp almonds, chopped
• 2 linguri stafide / 2 tbsp raisins

Mod de preparare / Method of preparation

1. Se incalzeste untul clarificat intr-o cratita de marime medie / Heat the clarified butter in a medium saucepan.

2. Adauga grisul, migdalele maruntite si stafidele / Add  the semolina, chopped almonds and raisins.

3.  Se prajeste acest amestec la foc mic amestecand constant pana cand grisu-si schimba culoarea intr-un maro foarte deschis / Fry this mixture on medium low heat stirring constantly until the semolina change color to a very pale brown.

 

4. Apoi se adauga zaharul si laptele amestecului de mai sus amestecand pana cand se incorporeaza, la foc mic /  Then add the sugar and milk to the mixture and keep stirring until they blend together, on low heat.

 

5. O data ce zaharul  a fost complet dizolvat si laptele evaporat, se opreste aragazul si se da cratita deoparte /Once the sugar is completely dissolved and milk evaporated, remove from the heat and keep aside

6. Se presara deasupra pudra de cardamom si cateva suvite de migdale / Sprinkle some cardamom powder and some almond slivers on top

7. Se lasa la racit dupa care se serveste / Let it cool and then serve.