Curry de miel aromat cu orez condimentat / Fragrant Lamb Curry with spiced Rice

Ingrediente / Ingredients

• 1 ceapa mare, taiata in sferturi / 1 large onion, quartered
• 2 catei de usturoi / 2 garlic cloves
• 1 ardei iute verde, injumatatit si cu semintele indepartate / 1 fresh green chilly, halved and seeded
• 5 cm bucata radacina de ghimbir proaspat / 5 cm piece fresh root ginger
• 1 lingura unt clarificat / 1 tbsp ghee
• 1 lingura ulei vegetal / 1 tbsp vegetable oil
• 675 g umar sau pulpa de miel dezosata, taiata in bucati /  675 g  boned shoulder or leg of lamb, cut into chunks
• 1 lingura coriandru macinat / 1 tbsp ground coriander
• 2 lingurite chimion macinat (atentie!!!chimion NU chimen) / 2 tsp ground cumin
• 1 bat de scortisoara, rupt in 3 bucati / 1 cinnamon stick, broken into 3 pieces
• 150 ml iaurt gros natural (simplu) / 150 ml thick natural (plain) yogurt
• 150 ml apa / 150 ml water
• 75 g caise uscate, taiate in bucati / 75 g ready-to-eat dried apricots, cut into chunks
• sare si piper negru / salt and black pepper

Pentru orez / For the rice

• 250 g orez basmati / 250 g basmati rice
• 6 pastai de cardamom, despicate / 6 cardamom pods, split open
• 25 g unt, taiat in bucati mici / 25 g butter, cut into small pieces
• 45 g nuci caju prajite sau fulgi de migdale / 45 g toasted cashew nuts or flaked (sliced) almonds 

Pentru decor / For the garnish

• 1 ceapa, feliata si prajita pana devine aurie / 1 onion, sliced and fried until golden 

Mod de preparare / Method of preparation

1. Se inmoaie un vas de lut mare in apa rece timp de 20 de minute dupa care se scurge. Se pune ceapa, usturoiul, ardeiul iute si ghimbirul intr-un robot de bucatarie sau blender si se blenduieste impreuna cu  15 ml de apa pana se obtine o pasta omogena.

Soak a large clay pot in cold water for 20 minutes, then drain. Place the onion, garlic, chilli and ginger in a food processor or blender and process with 15 ml water, to a smooth paste.

2. Se incalzeste untul clarificat si uleiul vegetal intr-o tigaie mare. Se prajesc bucatile de miel pe rand la foc mare pana se rumenesc. Se scot din tigaie folosind o spumiera si se pun deoparte.

Heat the ghee and vegetable oil in a heavy frying pan. Fry the lamb chunks in batches over high heat until golden brown. Remove from the pan using a slotted spoon and set aside.

3. Se razuieste pasta de ceapa in uleiul ramas din tigaie, la care se adauga coriandrul si chimionul macinat, bucatile de scortisoara si se prajeste timp de 1-2 minute amestecand constant cu a lingura de lemn.

Scrape the onion paste into the remaining oil left in the frying pan, stir in the ground coriander and cumin, add the cinnamon stick pieces and fry for 1-2 minutes, stirring constantly with a wooden spoon.

4. Se adauga din nou carnea in tigaie dupa care treptat se adauga cate o lingura iaurtul amestecand cu o lingura de lemn dupa fiecare lingura de iaurt adaugata. Carnea se condimenteaza bine cu sare si piper si se adauga apa.

Return the meat to the frying pan, then gradually add the yogurt, a spoonful at the the time, stirring well between each addition with a wooden spoon. Season the meat well with plenty of salt and pepper and stir in the water.

5. Continutul tigaii se transfera in vasul de lut pregatit, se acopera cu capacul si se pune in cuptorul neincalzit. Se seteaza cuptorul de 180 ̊ C / cuptor nivelul 4 si se gateste 45 de minute.

Transfer the contents of the frying pan to the prepared clay pot, cover with the lid and place in the unheated oven. Set the oven to 180 ̊ C/Gas 4 and cook for 45 minutes.

 

6. Intre timp se prepara orezul basmati. Orezul se pune intr-un castron, se acopera cu apa rece si se lasa la inmuiat timp de 20 de minute. Se scurge si se pune intr-o oala mare de apa clocotita cu sare, se readuce la fierbere si se fierbe timp de 10 minute. Se strecoara si se amesteca cu pastaile de cardamom despicate.

Meanwhile prepare the basmati rice. Place it in a bowl, cover with cold water and leave to soak for 20 minutes. Drain the rice and place it in a large pan of boiling salted water, bring back to the boil and cook for 10 minutes. Drain and stir in the split cardamom pods.

7. Vasul de lut se scoate din cuptor si se amesteca cu bucatile de caise uscate. Se ingramadeste orezul fiert deasupra carnii de miel si se puncteaza cu unt (vezi foto).  Deasupra se presara nucile caju sau fulgii de migdale. Vasul de acopera, se reduce temperatura cuptorului la 150 ̊ C/ cuptor nivelul 2 si se gateste carnea si orezul inca 30 de minute.

Remove the clay pot from the oven and stir in the chopped ready-to-eat apricots. Pile the cooked rice on top of the lamb and dot with the butter (see picture). Sprinkle  the cashew nuts or flaked almonds on top. Cover the pot, reduce the oven temperature to 150 ̊ C/ Gas 2 and cook the meat and rice for 30 minutes.

8. Capacul vasului se indeparteaza si cu o furculita se separa boabele de orez.

Remove the lid from the pot and fluff up the rice with a fork. 

  

9. Se scoate in boluri sau farfurii individuale, incalzite, apoi peste se presara feliile de ceapa prajita. Se serveste cu raita de iaurt si chutney de fructe proaspete.

Spoon into warmed individual bowls or plates, then sprinkle over the fried onion slices. Serve with a yogurt raita and a fresh fruit chutney.

 

Reteta inspirata din cartea Complete Indian Cooking de Mridula Baljekar, Rafi Fernandez, Shehzad Husain si Manisha Kanani

      Recipe inspired  from the book  Complete Indian Cooking by Mridula Baljekar, Rafi Fernandez, Shehzad Husain and Manisha Kanani

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

Gulab Jamun

Pentru 18 bucati / For 18 piece

Ingrediente / Ingredients

Pentru Gulab Jamuns / For the Gulab Jamuns

• 1 ½  cana lapte praf / 1 ½ cup whole milk powder
• 6 linguri faina / 6 tbsp all purpose flour
• 3 linguri iaurt / 3 tbsp yogurt
• 2 linguri unt clarificat (topit) / 2 tbsp  clarified butter (melted)
• ½ lingurita bicarbonate de sodiu / ½  tsp baking soda
• un praf de sare / a pinch of salt
• apa/ lapte in functie de cat este necesar pentru a face un aluat (daca este necesar) / water/milk - as needed to make a dough (if needed)
• ulei pentru prajit cat sa acopere / oil for deep frying

Pentru sirop / For the syrup

• 2 ½ cani zahar / 2 ½  cups sugar
• 1 cana apa / 1 cup water
• 3 pastai de cardamom usor crapate / 3 cardamom pods slightly cracked
• 2/4 fire de sofran / 2-4 saffron threads

Mod de preparare / Method of preparation

Pentru sirop / For the syrup

1. Se adauga toate ingredientele pentru sirop intr-o cratita de marime medie / Add all the ingredients of the syrup in a medium sized saucepan

2. Se aduce compozitia la fierbere si se lasa sa fiarba pana cand siropul  ajunge la o consistenta mai groasa / Bring the composition to a boil and let it cook until the syrup gets a slightly thick consistency.

3. Cand ajunge la consistenta dorita se reduce focul si se pastreaza caldut / When the desired consistency is achieved, lower the flame and keep it warm

Pentru Gulab Jamun / For the Gulab Jamun

1. Intr-un bol mediu se adauga laptele praf, faina, praful de sare, bicarbonatul de sodium si se amesteca bine/ In a medium mixing bowl, add the milk powder, all purpose flour, a pinch of salt and baking soda and mix well.

2. La amestecul uscat se adauga untul clarificat, iaurtul si se framanta pentru a forma un aluat / Next add the clarified butter and yogurt to the dry mix and knead to form a dough.

3. Daca este necesar folositi putin lapte sau apa pentru a forma un aluat, la mine nu a fost necesar / If needed use some milk or water to form the dough, for me wasn’t necessary.

4. Folosind unt clarificat pe palme se scoate aproximativ jumatate de lingura de aluat si se formeaza o bila rotunda de marime mica (dimensiunea depinde de fiecare in parte) dar fara crapaturi sau fisuri / Using some clarified butter on your palms, scoop up about half a tbsp of dough and make a small sized round ball (the size depends upon you) but without any cracks or splits in them.

5. Intre timp se incinge ulei in friteuza adanca la foc mediu / Meanwhile heat some oil in a deep fryer on medium heat.

6. Se prajesc bilele mutandu-le in permanenta dintr-o parte in alta in ulei pentru a se rumeni uniform / Fry the balls and continiously move them around in the oil so that they are browned evenly.

7. Se prajesc pana  prind o culoare maronie-aurie / Fry them till they are golden-brown in colour.

 

8. Cand sunt gata se scot din priteuza, se scurg pe o hartie absorbanta si se pun imediat in siropul caldut / Remove them from the fryer when done, drain on and absorbent paper and immediately put them in the warm syrup. 

9. Se stinge focul care a fost folosit pentru a tine siropul cald /  Switch off the flame that was used to kept the syrup warm.

10. Repeta aceeasi procedura cu restul de aluat / Repeat the same with the rest of the dough. 

11. Se misca prin sirop astfel incat toate partile sa fie inmuiate in sirop / Move them around in the syrup so that all sides are soaked in the syrup. 

12. Se lasa la insiropat in jur de 2 ore / Let them soak for atleast 2 hours.

13. Se pot servi caldute sau reci / You can serve them warm or cold.

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.