Harissa

Harissa este o pasta de chili care se gaseste on bucataria nord africana, marocana, algeriana si tunisiana.

Harissa is a chili paste that is found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine.

Harissa se adauga la couscous, supe, paste si alte retete.

Add harissa to couscous, soups, pastas and other recipes.

Ingrediente / Ingredients

• 24 ardei iuti (chili) uscati / 24 dried red chili peppers
• 5-6 catei de usturoi / 5-6 cloves garlic
• 1 lingurita sare / 1 teaspoon salt
• 4 linguri ulei de masline / 4 tablespoons olive oil
• 2 lingurite seminte de coriandru  / 2 teaspoons coriander seeds
• 2 lingurite seminte de chimen  /  2 teaspoons caraway seeds
• 1 lingurita de chimion / 1 teaspoon cumin

 

Mod de preparare / Method of preparation

1. Ardeii iuti se inmoaie in apa fierbinte timp de 30  minute. Se scurg. Se inlatura coditele si semintele  / Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.

2. Se macina coriandrul si semintele de chimen / Ground coriander and caraway seeds.

3. Intr-un blender se amesteca chilli, usturoiul, sarea si uleiul de masline / In a blender combine chilli peppers, garlic, salt and olive oil.

4. Se adauga condimentele ramase si se amesteca pana cand se obtine o pasta omogena /  Add remaining spices and blend to form a smooth paste.

Rogan Josh

Ingrediente / Ingredients

• 3 linguri zeama de lamaie / 3 tbsp lemon juice
• 250 ml iaurt simplu natural / 250 ml natural (plain) yogurt
• 1 lingurita sare / 1 tsp salt
• 2 catei de usturoi, zdrobiti / 2 garlic cloves, crushed
• 2.5 cm radacina de ghimbir proaspata, rasa fin / 2.5 cm fresh root ginger, finely grated
• 900 g carne de miel file macra, cubulete / 900 g lean lamb fillet, cubed
• 60 ml ulei vegetal / 60 ml vegetable oil
• ½ lingurita seminte de ghimion / ½ tsp cumin seeds
• 2 foi de dafin / 2 bay leaves
• 4 pastai de cardamom verde / 4 green cardamom pods
• 1 ceapa, tocata fin / 1 onion, finely chopped
• 2 lingurite coriandru macinat / 2 tsp ground coriander
• 2 lingurite chimion macinat / 2 tsp ground cumin
• 1 lingurita pudra de chilli / 1 tsp chilli powder
• 400 g rosii tocate la conserva / 400 g can chopped tomatoes
• 2 linguri pasta de rosii / 2 tbsp tomato puree (paste)
• 150 ml apa / 150 ml water
• seminte de chimion si foi de dafin prajite, pentru garnisit /  toasted cumin seeds and bay leaves, to garnish
• orez fiert simplu, pentru servit / plain boiled rice, to serve

Mod de preparare / Method of preparation

1. Intr-un castron mare, se amesteca zeama de lamaie, iaurtul, sarea, jumate din usturoiul zdrobit si ghimbirul. Se adauga carnea de miel, se acopera si se tine la marinat in frigider peste noapte.

In a large bowl, mix together the lemon juice, yogurt, salt, half crushed garlic and the ginger. Add the lamb, cover and marinate in the refrigerator overnight.

2. Intr-o karahi sau wok sau o tigaie mare  se prajesc semintele de chimion pentru 2 minute. Se adauga foile de dafin si pastaile de cardamom si se prajesc pentru 2 minute.

Heat the oil in a karahi or wok or large pan and fry the cumin seeds for 2 minutes. Add the bay leaves and cardamom pods and fry for 2 minutes.

3. Se adauga ceapa si usturoiul ramas si se prajeste pentru 5 minute. Se adauga coriandrul macinat, chimionul macinat si pudra de chilli. Se prajeste 2 minute.

Add the onion and remaining garlic and fry for 5 minutes. Add the ground coriander, ground cumin  and chilli powder. Fry for 2 minutes.

4. Se adauga in tigaie carnea de miel si se gateste mai departe timp de 5 minute, amstecand ocazional pentru a preveni sa nu se lipeasca de fundul tigaii si sa nu se arda.

Add the marinated lamb to the pan and cook for further 5 minutes, stirring occasionally to prevent the mixture from sticking to the base of the pan and starting to burn.

  

5. Se adauga rosiile, pasta de rosii si apa. Se acopera si se fierbe timp de o ora- o ora jumate. Se garniseste cu chimion si foi de dafin prajite, se serveste cu orez.

Stir in the tomatoes, tomato paste and water. Cover and simmer for 1-1 ½ hours. Garnish with toasted cumin seeds and bay leaves, and serve with the rice.

Carne de porc Balchao / Pork Balchao

Balchao este o mancare picanta în bucătăria indiană goana. Balchao este o metodă de a găti, fie peşte, creveţi sau carne de porc, într-un sos condimentat si picant de rosii si ardei iuti.

Balchao is a spicy dish in Indian Goan cuisine. Balchao is a method of cooking either fish, prawns or pork, in a spicy and tangy tomato-chili sauce.

Ingrediente / Ingredients:

• 60 ml ulei vegetal / 60 ml vegetable oil
• 1 lingura radacina de ghimbir proaspata rasa / 1 tablespoon grated fresh root ginger
• 1 lingura usturoi zdrobit / 1 tablespoon crushed garlic
• 2.5 cm bat de scortisoara, rupt in bucatele / 2.5 cm piece cinnamon stick, broken up
• 3 ardei iuti rosii uscati, tocati sau rupti / 3 dried red chillies, chopped or torn
• 4 cuisoare / 4 cloves
• 2 lingurite seminte de chimion / 2 teaspoons cumin seeds
• 10 boabe de piper negru / 10 black peppercorns
• 675 g pulpa de porc fara grasime taiata cubulete / 675 g cubed leg of pork without fat
• 1 lingurita curcuma macinata / 1 teaspoon ground turmeric
• 200 ml apa calduta / 200 ml warm water
• 1 ½ lingura pasta de tomate / 1 ½ tablespoon tomato paste
• ½  lingurita praf de chilli (optional) / ½ teaspoon chilli powder (optional)
• 1 ceapa mare tocata / 1 large chopped onion
• 1 lingurita sare / 1 teaspoon salt
• 1 lingurita zahar granulat / 1 teaspoon granulated sugar
• 2 linguri otet de cidru de mere / 2 tablespoons cider vinegar
• ardei proaspeti pentru ornat / fresh chillies, to garnish

Metoda de preparare / Method of preparation:

1. Se incalzeste 30 ml din ulei intr-o karahi, wok sau o tigaie mare si se adauga ghimbirul si usturoiul. Se prajeste timp de 30 de secunde / Heat 30 ml of the oil in a karahi, wok or a large pan, and add the ginger and garlic. Fry for 30 seconds.

2. Se macina cat mai fin batul de scortisoara, ardeii uscati, cuisoarele, semintele de chimion si boabele de piper  / Grind the cinnamon stick, dried chillies, cloves, cumin seeds and peppercorns to a fine powder.

 3. Se adauga mixul de condimente in tigaie si se prajeste pentru inca 30 de secunde, amestecand / Add the spice mix to the pan and fry for a futher 30 seconds, stirring.

4. Se adauga carnea de porc si curcuma si se mareste usor focul. Se prajeste timp de 5-6 minute amestecand regulat / Add the pork and turmeric and increase the heat slightly. Fry for 5-6 minutes, stirring regularly.

 

5. Se adauga apa, pasta de rosii si praful de chilli aducandu-se la fierbere. Se acopera tigaia si se fierbe usor timp de 35-40 de minute / Add the water, tomato paste and chilli powder, and bring to the boil. Cover the pan and simmer gently for 35-40 minutes.

6. Se incalzeste uleiul ramas si se prajeste ceapa timp de 8-9 minute, pana cand se rumeneste, amestecand regulat / Heat the remaining oil and fry the onion 8-9 minutes until browned, stirring regularly.

 

7. Se adauga la carnea de porc ceapa prajita impreuna cu sarea, zaharul si otetul. Se amesteca, se acopera si se fierbe 30-35 de minute sau pana cand, carnea de porc este frageda  / Add the fried onion to the pork along with the salt, sugar and vinegar. Stir, cover and simmer for 30-35 minutes or until the pork in tender. 

8. Se ia de pe foc si se scoate intr-un vas de servire. Se decoreaza cu ardei si se serveste / Remove from the heat and spoon into a serving dish. Garnish with chillies and serve.