tag:blogger.com,1999:blog-87853176836833325052024-03-17T12:57:15.984+01:00CupcakeluvMisbahhttp://www.blogger.com/profile/15917263973124127806noreply@blogger.comBlogger342125tag:blogger.com,1999:blog-8785317683683332505.post-40768646553265244622024-03-17T11:51:00.010+01:002024-03-17T11:54:25.309+01:00Mango Masala Fruit Chaat <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNqybLlfhSWzM4t7Doe4dtRvVMlzammeMG22XZAQHwP9Qva4aOkLv0Z5sbXzv8CJhEDDCQ-nszneEK3BSLWsdoQLd6uuFc65a9guQZDfOa8Ok55shllcL7cRELIt_KoZJQIu6FSf2YfJuhCpw9_bfKJKsnPFzk5Qn29MkxnjMuXwt6zoG34ozxOVeOzYLS/s1638/fuit%20chaat%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1545" data-original-width="1638" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNqybLlfhSWzM4t7Doe4dtRvVMlzammeMG22XZAQHwP9Qva4aOkLv0Z5sbXzv8CJhEDDCQ-nszneEK3BSLWsdoQLd6uuFc65a9guQZDfOa8Ok55shllcL7cRELIt_KoZJQIu6FSf2YfJuhCpw9_bfKJKsnPFzk5Qn29MkxnjMuXwt6zoG34ozxOVeOzYLS/w400-h378/fuit%20chaat%202.jpg" title="https://cupcakeluvs.blogspot.com/2024/03/mango-masala-fruit-chaat.html" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <span style="font-family: Merriweather;">scroll down for english translation</span><p></p><p><span style="font-family: Merriweather;"> </span></p><p><span style="font-family: Merriweather;"><a href="https://cupcakeluvs.blogspot.com/2013/10/fruit-chaat.html">Fruit chaat</a> er næsten blevet en obligatorisk forret til iftar (faste brydningen) i de pakistanske køkkener i denne velsignet Ramadan måned. Ligesådan er det også med <a href="https://cupcakeluvs.blogspot.com/2020/07/dehi-barey-2.html">Dehi Bareh/Balley</a>. </span></p><p><span style="font-family: Merriweather;">Fruit chaat er en sur, sød og spicy oplevelse, forskellige frugt smages til med syrligt, aromatisk krydderi blanding kaldet chaat masala. Se her: </span><a href="https://cupcakeluvs.blogspot.com/2024/03/chaat-masala.html" style="font-family: Merriweather;">https://cupcakeluvs.blogspot.com/2024/03/chaat-masala.html</a></p><div><br /></div><div class="separator" style="clear: both; text-align: left;"><u style="font-family: Merriweather;"><b>Mango Masala Fruit Chaat, til ca 2 personer</b></u></div><div><span style="font-family: Merriweather;">1 nasi pære<br />1 banan<br />4- 5 jordbær</span></div><div><span style="font-family: Merriweather;">1 guava</span></div><div><span style="font-family: Merriweather;">1 lille håndfuld blåbær</span></div><div><span style="font-family: Merriweather;">1 lille håndfuld sorte vindruer</span></div><div><span style="font-family: Merriweather;">1 lille håndfuld granat æblekerner</span></div><div><span style="font-family: Merriweather;">1 clementin</span></div><div><span style="font-family: Merriweather;">2 store Palæstinensiske Medjool dadler</span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">Få mynte blade</span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">Frugten vaskes, renses og skæres i passende størrelse. </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;"><b><u>Mango Masala</u></b></span></div><div><span style="font-family: Merriweather;">1½ spsk mango chutney (købt fra grønthandleren ) kan erstattes med 2 spsk mango sirup eller 2-3 spsk tsk mango juice.</span></div><div><span style="font-family: Merriweather;">Blandes op med 1 -2 spsk Dehi Barey Chaat Masala fra <a href="https://cupcakeluvs.blogspot.com/2024/03/chaat-masala.html"> https://cupcakeluvs.blogspot.com/2024/03/chaat-masala.html. </a> </span></div><div><span style="font-family: Merriweather;">Hvis man ønsker en mindre spicy chaat, så nøjes brug 1 tsk af ovenstående chaat masala.</span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">Frugten blandes op med Mango Masala og lægges i køleskabet nogle timer før Mango Masala chaat skal nydes. Tilsæt frisk skåret mynte.</span></div><div><span style="font-family: Merriweather;">Hvis man ønsker sprød frugt, så vent med at blande Mango Masala sammen med frugten indtil lige før den skal spises. </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmb5Tx9ymQsVrwCwiQ5wU6OjYTq-1UNS-HZX4H8wmBx2ez7LigzCNg9LxK0Wmfpl0FjZSK5eAK2l2UwecUkIT1V61cC1rFGwl_01j4SRxt9JKwjUUvGs048GMMsvDg8YHSCf6hoxw7u5CO3VLWuwmzfVpDMFNOKv-0tdo_T4-pZm0-8XMcsQdRBPePsPKq/s2048/fruit%20chaat%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="https://cupcakeluvs.blogspot.com/2024/03/mango-masala-fruit-chaat.html" border="0" data-original-height="2048" data-original-width="1304" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmb5Tx9ymQsVrwCwiQ5wU6OjYTq-1UNS-HZX4H8wmBx2ez7LigzCNg9LxK0Wmfpl0FjZSK5eAK2l2UwecUkIT1V61cC1rFGwl_01j4SRxt9JKwjUUvGs048GMMsvDg8YHSCf6hoxw7u5CO3VLWuwmzfVpDMFNOKv-0tdo_T4-pZm0-8XMcsQdRBPePsPKq/w255-h400/fruit%20chaat%203.jpg" width="255" /></a></div><br /><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><br /></div><span style="color: #783f04; font-family: Merriweather;">I think that Fruit chaat has almost become a mandatory starter for iftar in Pakistani kitchens during this blessed month of Ramadan, and it is the same with Dehi Bareh/Balley. </span><div><span style="color: #783f04; font-family: Merriweather;"><br /></span></div><div><span style="color: #783f04; font-family: Merriweather;">Fruit chaat is a sour, sweet and spicy experience, various fruits are flavored with a sour, aromatic spice mixture called chaat masala. See here: <a href="https://cupcakeluvs.blogspot.com/2024/03/chaat-masala.html">https://cupcakeluvs.blogspot.com/2024/03/chaat-masala.html</a> </span></div><div><span style="color: #783f04; font-family: Merriweather;"><b><u><br /></u></b></span></div><span style="color: #783f04; font-family: Merriweather;"><b><u>Mango Masala Fruit Chaat, for about 2 persons</u></b></span><div><span style="color: #783f04; font-family: Merriweather;">1 nasi pear</span></div><div><span style="color: #783f04; font-family: Merriweather;"> 1 banana</span></div><div><span style="color: #783f04; font-family: Merriweather;"> 4-5 strawberries </span></div><div><span style="color: #783f04; font-family: Merriweather;">1 guava </span></div><div><span style="color: #783f04; font-family: Merriweather;">1 small handful of blueberries </span></div><div><span style="color: #783f04; font-family: Merriweather;">1 small handful of black grapes </span></div><div><span style="color: #783f04; font-family: Merriweather;">1 small handful of pomegranate seeds </span></div><div><span style="color: #783f04; font-family: Merriweather;">1 clementine </span></div><div><span style="color: #783f04; font-family: Merriweather;">2 large Palestinian Medjool dates. </span></div><div><span style="color: #783f04; font-family: Merriweather;">Few mint leaves </span></div><div><span style="color: #783f04; font-family: Merriweather;"><br /></span></div><div><span style="color: #783f04; font-family: Merriweather;"> Wash and clean the fruit and cut into suitable size</span></div><div><span style="color: #783f04; font-family: Merriweather;"><br /></span></div><div><span style="color: #783f04; font-family: Merriweather;"><b><u>Mango Masala</u></b> </span></div><div><span style="color: #783f04; font-family: Merriweather;">1½ tablespoons of mango chutney (bought from the greengrocer) can be replaced with 2 tablespoons of mango syrup or 2-3 tablespoons of thick mango juice .Mix up with 1-2 tablespoons of Dehi Barey Chaat Masala from <a href="https://cupcakeluvs.blogspot.com/2024/03/chaat-masala.html">https://cupcakeluvs.blogspot.com/2024/03/chaat-masala.html. </a></span></div><div><br /></div><div><span style="color: #783f04; font-family: Merriweather;">If you want a less spicy chaat, just use 1 teaspoon of the above chaat masala.
The fruit is mixed with Mango Masala and put in the fridge a few hours before the Mango Masala chaat is to be enjoyed. Add fresh chopped mint. </span></div><div><span style="color: #783f04; font-family: Merriweather;"><br /></span></div><div><span style="color: #783f04; font-family: Merriweather;">If you want crisp fruit, wait to mix the Mango Masala with the fruit until just before eating<br /><br /><br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxSo9yQ5C-hPSdFPl1VdBARXRvqga3WsoyKsmp0XOxmuGVh1a03GGfRE5mrtlMifBvV9C0sjZSXphArLOLnEHWZM7h9J9N7zwcFKOWA0ZDOAaFGCKiZGISJ4bk3BThmjFwKDJ06aKuv0RhDVUat9WiFUuBF5U1tezWvVz51Wy3l9VNunPUcbFQUkidA1uj/s1956/fruit%20chaat%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1956" data-original-width="1638" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxSo9yQ5C-hPSdFPl1VdBARXRvqga3WsoyKsmp0XOxmuGVh1a03GGfRE5mrtlMifBvV9C0sjZSXphArLOLnEHWZM7h9J9N7zwcFKOWA0ZDOAaFGCKiZGISJ4bk3BThmjFwKDJ06aKuv0RhDVUat9WiFUuBF5U1tezWvVz51Wy3l9VNunPUcbFQUkidA1uj/w335-h400/fruit%20chaat%204.jpg" title="https://cupcakeluvs.blogspot.com/2024/03/mango-masala-fruit-chaat.html" width="335" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><span style="color: #783f04; font-family: Merriweather;"><br /><br /><br /><br /></span><br /></div></div>Misbahhttp://www.blogger.com/profile/15917263973124127806noreply@blogger.com0tag:blogger.com,1999:blog-8785317683683332505.post-1604161570392643522024-03-17T10:33:00.057+01:002024-03-17T11:20:39.893+01:00Chaat Masala <p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMBVlYxC0FK2UDZnzcSvTkIOoJe4rOgTrK6qxex0KmB9Fe6RnqLdJo7T0mrfynNPNGKBf4rOd-N6r8Xts1R6ZI_goToHDv4VQWcHwHzYvFhcJ1y0zDXRgQVtWkR19zSfpg-wD-U6pkKmL6dEwyQfY5XrZPP-4q1ziRh4vX5kEOFKB5gbh0t1uamoBARRQ/s1519/fruit%20chaat%205.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="https://cupcakeluvs.blogspot.com/2024/03/chaat-masala.html" border="0" data-original-height="1519" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMBVlYxC0FK2UDZnzcSvTkIOoJe4rOgTrK6qxex0KmB9Fe6RnqLdJo7T0mrfynNPNGKBf4rOd-N6r8Xts1R6ZI_goToHDv4VQWcHwHzYvFhcJ1y0zDXRgQVtWkR19zSfpg-wD-U6pkKmL6dEwyQfY5XrZPP-4q1ziRh4vX5kEOFKB5gbh0t1uamoBARRQ/w379-h400/fruit%20chaat%205.jpg" width="379" /></a></div><br /><p><span style="font-family: Merriweather;">Scroll down for english translation</span></p><p><span style="color: #783f04; font-family: Merriweather;"><b>Ramadan Mubarik,</b> må det blevet en velsignet måned også til alle ikke muslimer. Særlige tanker og bønner går til befolkningen i Gaza, må deres lidelser snart ende og Palæstina blive frit. Tanker og bønner til alle undertrykte og lidende i hele verden. </span></p><p><u style="color: #783f04; font-family: Merriweather;"><b>Hvad er Chaat Masala?</b></u></p><p><span style="color: #783f04; font-family: Merriweather;">Chaat Masala er en en sur, sød, aromatisk og til tider også lidt spicy krydderi blanding. Den bruges til overvejende i forskellige chaats eller dehi barey. Se længere ned for forskellige chaat.</span></p><p><span style="color: #783f04; font-family: Merriweather;"> Følgende er mine opskrifter på forskellige Chaat Masala opskrifter, mængden på de forskellige ingredienser kan variere fra gang til gang eller efter smag. Jeg tilsætter salt først til retten.</span></p><p><span style="color: #783f04; font-family: Merriweather;"> Det er ikke absolut nødvendig at riste pulver/stødte krydderier, men jeg synes at det giver en mere smag</span></p><div class="separator" style="clear: both;"><span style="color: #783f04; font-family: Merriweather;"><u><b>Den nemme (1 portion)</b></u></span></div><div class="separator" style="clear: both;"><span style="color: #783f04; font-family: Merriweather;">2 tsk tørrede mango pulver</span></div><div class="separator" style="clear: both;"><span style="color: #783f04; font-family: Merriweather;">1 tsk groft stødt spidskommen</span></div><div class="separator" style="clear: both;"><span style="color: #783f04; font-family: Merriweather;">1 tsk rød chili pulver</span></div><div><span style="color: #783f04; font-family: Merriweather;">1 tsk garam masala</span></div><div><span style="color: #783f04; font-family: Merriweather;">salt efter smag</span></div><div><span style="color: #783f04; font-family: Merriweather;">½ tsk sort peber</span></div><div><span style="color: #783f04; font-family: Merriweather;"><br /></span></div><div><span style="color: #783f04; font-family: Merriweather;">Alt blandes sammen.</span></div><div><span style="color: #783f04; font-family: Merriweather;"><br /></span></div><div><span style="color: #783f04; font-family: Merriweather;"><u><b>Semi -Hjemmelavet chaat masala/Dehi Barey Masala</b></u></span></div><div><span style="color: #783f04; font-family: Merriweather;">Den her er min favorit og den jeg har lavet og brugt gennem mange år, </span></div><div><span style="color: #783f04; font-family: Merriweather;">Man kan hos grønthandlerne købe forskellige chaat masala blandinger, jeg pepper dem op med mine egen krydderier. Den her er særdeles velegnet til Dehi Barey<br /><br />- 1 pose købt chaat masala 100 gr (jeg bruger Laziza chaat Masala)<br />- 3 -4 spsk chili flakes<br />- 2 spsk rød chili pulver<br />- 50 gr ristet spidskommen frø , groft knust ( frøene ristet på mellemvarm på en pande nogle 2-3 minuter )<br />- 1 spsk garam masala</span></div><div><span style="color: #783f04; font-family: Merriweather;"><br />- chili flakes, chili pulver, garam masala, ristet på mellem varme på en pande. Alt blandes sammen og afkøles, puttes i en tæt beholder.</span></div><div><span style="color: #783f04; font-family: Merriweather;"><br /></span></div><div><span style="color: #783f04; font-family: Merriweather;"><b><u>Hjemmelavet Chaat masala </u></b></span></div><div><span style="color: #783f04; font-family: Merriweather;">Chaat masala indeholder mange ingredienser, feks sonth som er tørrede ingefær, det har jeg aldrig brugt. Min forslag til helt hjemmelavet chaat masala er følgende :</span></div><div><div><span style="color: #783f04; font-family: Merriweather;">- 3-4 spsk chili flakes<br />- 1-2 spsk rød chili pulver<br />- 50 gr ristet spidskommen frø , groft knust ( frøene ristet på mellemvarm på en pande nogle 2-3 minuter (til fruit chaat kan man komme mindre spids kommen i )<br />- 1 spsk garam masala</span></div><div><span style="color: #783f04; font-family: Merriweather;">- 1 tsk sort peber stødt fint</span></div><div><span style="color: #783f04; font-family: Merriweather;">- ½ tsk pink salt , kala namak</span></div><div><span style="color: #783f04; font-family: Merriweather;">- 1 spsk amchoor</span></div><div><span style="color: #783f04; font-family: Merriweather;">-½ tsk stødt ajwain</span></div><div><span style="color: #783f04; font-family: Merriweather;"><br />- chili flakes, chili pulver, garam masala, sort peber ristet på mellem varme på en pande. Alt blandes sammen og afkøles, puttes i en tæt beholder.</span></div></div><div><span style="color: #783f04; font-family: Merriweather;"><u><b><br /></b></u></span></div><div><span style="color: #783f04; font-family: Merriweather;"><u><b>Den eksperimentelle Fruit Chaat Masala</b></u></span></div><div><span style="color: #783f04; font-family: Merriweather;">Så har jeg eksperimenteret med en særskilt Chaat masala til frugt chaats, jeg tilsatte lidt sukker inspireret af en kære veninde og prøvede lidt flere aromatisk krydderier og tænker at jeg ender med følgende:</span></div><div><span style="color: #783f04; font-family: Merriweather;"><br /></span></div><div><span style="color: #783f04; font-family: Merriweather;">- 1 pose købt chaat masala 100 gr (jeg bruger Laziza chaat Masala)</span><br style="color: #783f04; font-family: Merriweather;" /><span style="color: #783f04; font-family: Merriweather;">- 2 spsk rød chili pulver</span><br style="color: #783f04; font-family: Merriweather;" /><span style="color: #783f04; font-family: Merriweather;">- 50 gr ristet spidskommen frø , groft knust ( frøene ristet på mellemvarm på en pande nogle 2-3 minuter (til fruit chaat kan man komme mindre spids kommen i )</span><br style="color: #783f04; font-family: Merriweather;" /><span style="color: #783f04; font-family: Merriweather;">- 1 spsk garam masala</span></div><div><span style="color: #783f04; font-family: Merriweather;">- 1 spsk sukker</span></div><div><span style="color: #783f04; font-family: Merriweather;">- 1 -1 ½ tsk stødt fennikel frø</span><br style="color: #783f04; font-family: Merriweather;" /><span style="color: #783f04; font-family: Merriweather;">- chili flakes, chili pulver, garam masala, fennikelfrø og sukker ristet på mellem varme på en pande. Alt blandes sammen og afkøles, puttes i en tæt beholder.</span></div><div><span style="color: #783f04; font-family: Merriweather;"><br /></span></div><div><span style="color: #783f04; font-family: Merriweather;"><u>Scrolle ned ad for se inspiration/opskrifter til de forskellige chaat i min samling</u></span></div><div><span style="color: #783f04; font-family: Merriweather;"> </span></div><div><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx_uE0Oqx9QRCdxd2EGcHa-TlOMtS1_CJzzty4t48evkwiR93NKtiTl56L0rvE6GCmu4ujRZ1YD6hMs4ahkEO_CyuAvoWXsp1UF7TLGnsTUu2u90zKI5MLcyQB_ztGFMZzmv_nOGNsF-hAh2VZKEoX2ZiPeb7b2qltKWaBpva6l95hKs7eFGyrI3j49iq3/s800/IMG_3387.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx_uE0Oqx9QRCdxd2EGcHa-TlOMtS1_CJzzty4t48evkwiR93NKtiTl56L0rvE6GCmu4ujRZ1YD6hMs4ahkEO_CyuAvoWXsp1UF7TLGnsTUu2u90zKI5MLcyQB_ztGFMZzmv_nOGNsF-hAh2VZKEoX2ZiPeb7b2qltKWaBpva6l95hKs7eFGyrI3j49iq3/w400-h300/IMG_3387.JPG" title="https://cupcakeluvs.blogspot.com/2024/03/chaat-masala.html" width="400" /></a><a href="https://cupcakeluvs.blogspot.com/2012/08/dehi-baray.html" style="font-family: Merriweather; text-align: left;">Dehi Barey/ Dehi Balley </a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxS1-E2g0SSMHu6gIIwVp1xahcGtAohtNkeXvI3Tt7qcij2sgXwzMLORSynMjqFtVGC4vFxZTDTUiVuhYdW5cql9Kgi6816UlgV1qRKGhGCbNRelsVueXxAmi9VzsDreGjysHgslJmlYGldLgi22owyqNeQ7-hqOQZovuh6jJ1ALA0bu7J7712-NUwfQEE/s800/torsk%20med%20gr%C3%B8nsager%20015.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxS1-E2g0SSMHu6gIIwVp1xahcGtAohtNkeXvI3Tt7qcij2sgXwzMLORSynMjqFtVGC4vFxZTDTUiVuhYdW5cql9Kgi6816UlgV1qRKGhGCbNRelsVueXxAmi9VzsDreGjysHgslJmlYGldLgi22owyqNeQ7-hqOQZovuh6jJ1ALA0bu7J7712-NUwfQEE/w320-h240/torsk%20med%20gr%C3%B8nsager%20015.JPG" title="https://cupcakeluvs.blogspot.com/2024/03/chaat-masala.html" width="320" /></a><a href="https://cupcakeluvs.blogspot.com/2012/06/garam-masala-chaana-chaat.html" style="font-family: Merriweather; text-align: left;">Garam masala Channa Chaat</a><span style="font-family: Merriweather; text-align: left;"> </span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6zHsX32t7IwsKA4KG9XDN8MbhwFxI_gVBzBdW66zkI_MftPwBBOPXchcpYHJZ5Mw8t1wtMuCii9YBT0Fuhfm9tzujZeNa_TWR-wghuMrhyN7dE4qVM17_ODjTlbslg0hgu8GAtsc_T1OxLptrvJGCaYn-00dO00DC9CR2r7kC5dYkEPS_fw8HFCNG5Gh7/s2048/DSC04081.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1150" data-original-width="2048" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6zHsX32t7IwsKA4KG9XDN8MbhwFxI_gVBzBdW66zkI_MftPwBBOPXchcpYHJZ5Mw8t1wtMuCii9YBT0Fuhfm9tzujZeNa_TWR-wghuMrhyN7dE4qVM17_ODjTlbslg0hgu8GAtsc_T1OxLptrvJGCaYn-00dO00DC9CR2r7kC5dYkEPS_fw8HFCNG5Gh7/w400-h225/DSC04081.JPG" title="https://cupcakeluvs.blogspot.com/2024/03/chaat-masala.html" width="400" /></a><a href="https://cupcakeluvs.blogspot.com/2014/11/granatble-chaat-anar-chaat-pommegrante.html" style="font-family: Merriweather; text-align: left;">Anar Chaat </a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYbPiqmsnfl0iG5FvoynsZ26jd46TOhH7SjpA4SIzG21YGEaZLookDPlAngsEj7p3EfHJSUOMLled8H9B9ryEfvWtrwUFwhPYEV8R4Ku_fCDNbdZGrX-lX_sQ2ka-Lt4jGSEgxXQLKteSTjG-C4fbBq_MSDkLAWWLjqmvo1ScgzdxFM6gyF-L9wHQwE8Ru/s1911/DSC09921.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1782" data-original-width="1911" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYbPiqmsnfl0iG5FvoynsZ26jd46TOhH7SjpA4SIzG21YGEaZLookDPlAngsEj7p3EfHJSUOMLled8H9B9ryEfvWtrwUFwhPYEV8R4Ku_fCDNbdZGrX-lX_sQ2ka-Lt4jGSEgxXQLKteSTjG-C4fbBq_MSDkLAWWLjqmvo1ScgzdxFM6gyF-L9wHQwE8Ru/w400-h373/DSC09921.JPG" title="https://cupcakeluvs.blogspot.com/2024/03/chaat-masala.html" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://cupcakeluvs.blogspot.com/2015/10/aloo-tikki-chaat.html" style="font-family: Merriweather; text-align: left;">Aloo Tikki Chaat</a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7nfUODr-Aj29MfsQI931-823YpRjaGubQbd_EIw8Lxm5lf990O2cDJ84ORMPLkmUVFOC2RAiH7SdP-L1GtN0vFOgsWujKUekLLn4qQDe-XQdQP7q2bT7uwYDIN1FVA_yix_2DeJz2m4byPX2rXoRXnD7pGWzMQEZrtJUhoq6RTRxw_5MNlZfkInTAUcQ/s1981/gol%20tappas%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1981" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7nfUODr-Aj29MfsQI931-823YpRjaGubQbd_EIw8Lxm5lf990O2cDJ84ORMPLkmUVFOC2RAiH7SdP-L1GtN0vFOgsWujKUekLLn4qQDe-XQdQP7q2bT7uwYDIN1FVA_yix_2DeJz2m4byPX2rXoRXnD7pGWzMQEZrtJUhoq6RTRxw_5MNlZfkInTAUcQ/w265-h320/gol%20tappas%203.jpg" title="https://cupcakeluvs.blogspot.com/2024/03/chaat-masala.html" width="265" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://cupcakeluvs.blogspot.com/2023/09/gol-gappa-tappas.html" style="font-family: Merriweather; text-align: left;">Gol Gappa Tapas</a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Z4Xxq1xeaUGHCEjydbUbdyF6mIc9A7ZbWRwc0uBqKdHBZvqYTNVMZEG55hh-vBE1n-xqbijOddDpCCFm0luGhmaIB_EEb-SYWsvIOyxPJhqWSH760UGyrggso-WPebrYCSUyQ7r1KEP7QmI4xSq6pR7nhoT8aSJ_m_H5gU_bNRR_ivVYrxGYZjB3hkuq/s1519/fruit%20chaat%20masala%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1519" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Z4Xxq1xeaUGHCEjydbUbdyF6mIc9A7ZbWRwc0uBqKdHBZvqYTNVMZEG55hh-vBE1n-xqbijOddDpCCFm0luGhmaIB_EEb-SYWsvIOyxPJhqWSH760UGyrggso-WPebrYCSUyQ7r1KEP7QmI4xSq6pR7nhoT8aSJ_m_H5gU_bNRR_ivVYrxGYZjB3hkuq/w303-h320/fruit%20chaat%20masala%202.jpg" title="https://cupcakeluvs.blogspot.com/2024/03/chaat-masala.html" width="303" /></a></div><br /></div><div><b><br /></b></div><span style="font-family: Merriweather;"><b>Ramadan Mubarik</b>, may it be a blessed month also for all non-Muslims. Special thoughts and prayers go out to the people of Gaza, may their suffering soon end and Palestine be free. Thoughts and prayers to all oppressed and suffering throughout the world.</span><div><br /></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;"><b><u>What is Chaat Masala?</u></b></span></div><div><span style="font-family: Merriweather;"> Chaat Masala is a sour, sweet, aromatic and sometimes also slightly spicy spice blend. It is predominantly used in various chaats or dehi barey. See further down for different type of chaat. </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">The following are my recipes for different Chaat Masala recipes, the amount of the different ingredients may vary from time to time or according to taste. I add salt to the dish first.<br /><br /><b><u>The easy one </u></b></span><span style="font-family: Merriweather;">(1 portion) </span></div><div><span style="font-family: Merriweather;">1 tsp dried mango powder </span></div><div><span style="font-family: Merriweather;">1 tsp coarsely ground cumin 1</span></div><div><span style="font-family: Merriweather;"> 1 tsp red chili powder</span></div><div><span style="font-family: Merriweather;"> 1 tsp garam masala </span></div><div><span style="font-family: Merriweather;">salt to taste </span></div><div><span style="font-family: Merriweather;">½ tsp black pepper </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">Everything is mixed together. </span></div><div><span style="font-family: Merriweather;"><u><b><br /></b></u></span></div><div><span style="font-family: Merriweather;"><u><b>Semi -Homemade Chaat Masala /Dehi BareyMasala</b></u></span></div><div><span style="font-family: Merriweather;">T</span><span style="font-family: Merriweather;">his one is my favorite blend and the one I have made and used for many years. You can buy different chaat masala mixes at the greengrocers, I spice them up with my own spices. This one is very suitable for Dehi Barey</span></div><div><span style="font-family: Merriweather;"> </span></div><div><span style="font-family: Merriweather;">- 1 store bought chaat masala 100 gr (I use Laziza chaat masala) </span></div><div><span style="font-family: Merriweather;">- 3-4 t bl spoons chili flakes </span></div><div><span style="font-family: Merriweather;">- 2 tablespoons red chili powder </span></div><div><span style="font-family: Merriweather;">- 50 g roasted cumin seeds, coarsely crushed (the seeds are roasted on medium heat in a pan for 2-3 minutes </span></div><div><span style="font-family: Merriweather;">- 1 tablespoon garam masala </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">- chili flakes, chili powder, garam masala, roasted on medium heat in a pan. Mix everything together and cool, put in a airtight container.</span></div><div><span style="font-family: Merriweather;"><br /></span></div><span style="font-family: Merriweather;"><b><u>Homemade Chaat masala</u></b></span><div><span style="font-family: Merriweather;"> Chaat masala contains many ingredients, like sonth which is dried ginger and astofida, I have never used that. My suggestion homemade chaat masala is the following: </span></div><div><span style="font-family: Merriweather;">- 3-4 tbs chili flakes </span></div><div><span style="font-family: Merriweather;">- 1-2 tablespoons red chili powder </span></div><div><span style="font-family: Merriweather;">- 50 g roasted cumin seeds, coarsely crushed </span></div><div><span style="font-family: Merriweather;">- 1 tablespoon garam masala </span></div><div><span style="font-family: Merriweather;">- 1 teaspoon finely ground black pepper </span></div><div><span style="font-family: Merriweather;">- ½ teaspoon pink salt, kala namak </span></div><div><span style="font-family: Merriweather;">- 1 tbsp amchoor </span></div><div><span style="font-family: Merriweather;">-½ tsp ground ajwain </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;"> - chili flakes, chili powder, garam masala, black pepper roasted on medium heat in a pan. Mix everything together and cool, put in a tight container. </span></div><div><span style="font-family: Merriweather;"><b><u><br /></u></b></span></div><span style="font-family: Merriweather;"><b><u>The experimental Fruit Chaat Masala </u></b></span><div><span style="font-family: Merriweather;">I experimented with a separate Chaat masala for fruit chaats, I added a little sugar inspired by a dear friend and tried a little more aromatic spices and think I will end up with the following: '</span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">- 1 bag bought chaat masala 100 gr (I use Laziza chaat masala) </span></div><div><span style="font-family: Merriweather;">- 2 tablespoons red chili powder </span></div><div><span style="font-family: Merriweather;">- 50 g roasted cumin seeds, coarsely crushed </span></div><div><span style="font-family: Merriweather;">- 1 tablespoon garam masala </span></div><div><span style="font-family: Merriweather;">- 1 tablespoon of sugar </span></div><div><span style="font-family: Merriweather;">- 1 -1 ½ teaspoons ground fennel seeds </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">- chilli flakes, chilli powder, garam masala, fennel seeds and sugar roasted on medium heat in a pan. Mix everything together and cool, put in a tight container.</span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;"> <u>Scroll down to see inspiration/recipes for the various chaat in my collection</u></span></div><div><span style="font-family: Merriweather;"><u><br /></u></span></div><div><span style="font-family: Merriweather;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK8xtP-rAU8fJIGXh82uz2MZ9q-6dj2WBhzoBWQkiF2KzIbaU2fs4PnWdhw8IVGnmEuVo90az5jyUp1jQhqiS8riSi-e7D4LT6vTAvSwEwnzvSU63jOFLc4k-X6JJrDs4zp117OjPdxrrifP4eXHrpsOOmXRrodDyHDW_UiLhjIp_-5Pi9pdCY-f8h15Ku/s1600/aloo%20chaat%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK8xtP-rAU8fJIGXh82uz2MZ9q-6dj2WBhzoBWQkiF2KzIbaU2fs4PnWdhw8IVGnmEuVo90az5jyUp1jQhqiS8riSi-e7D4LT6vTAvSwEwnzvSU63jOFLc4k-X6JJrDs4zp117OjPdxrrifP4eXHrpsOOmXRrodDyHDW_UiLhjIp_-5Pi9pdCY-f8h15Ku/w400-h225/aloo%20chaat%201.jpg" title="https://cupcakeluvs.blogspot.com/2024/03/chaat-masala.html" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><u><a href="https://cupcakeluvs.blogspot.com/2020/07/dehi-barey-2.html">Dehi Barey 2</a></u></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div><span style="font-family: Merriweather;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk-L1bqeK5ohkKXNna0IBLUbxkgAjVgzKe-YYDX2TmhIrLwYwmyZsRUqJ02dFXI9Hm_P9F_fxamTSiBT405WGLGl_BbCzGIPWgbo-VFjuYL4Dk2lSrazpXUIUP99Jsh7IF3-9swIIBbAFcpSTSvL10iYW2LSlWRVvQE3z8D-SFP5A5DSb6u8hgo8PF5Wl7/s1600/DSC02210.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1140" data-original-width="1600" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk-L1bqeK5ohkKXNna0IBLUbxkgAjVgzKe-YYDX2TmhIrLwYwmyZsRUqJ02dFXI9Hm_P9F_fxamTSiBT405WGLGl_BbCzGIPWgbo-VFjuYL4Dk2lSrazpXUIUP99Jsh7IF3-9swIIBbAFcpSTSvL10iYW2LSlWRVvQE3z8D-SFP5A5DSb6u8hgo8PF5Wl7/w320-h228/DSC02210.JPG" title="https://cupcakeluvs.blogspot.com/2024/03/chaat-masala.html" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><u><a href="https://cupcakeluvs.blogspot.com/2016/06/mango-frugtsalat-mango-fruitsalad.html">Mango Fruit Chaat</a></u></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div><span style="font-family: Merriweather;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirm8pYZMhBZrxNwTkqfye2XJLo2DYEOELTJ4kKLXNFHrzKE1KtBAfnHkOfMPmfi4ZIyoIuV0HKikzmXC2unmw14FeWfzzX3OmfkGXnU7JGX_E_E_GD9NkUhICSSb9SPb6SZas8maBhMtrpQWdyeywkjNoMypa1pfus1fNQRD8pNepv3KlEiwFuTR7mFqvw/s754/chaat%205.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="754" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirm8pYZMhBZrxNwTkqfye2XJLo2DYEOELTJ4kKLXNFHrzKE1KtBAfnHkOfMPmfi4ZIyoIuV0HKikzmXC2unmw14FeWfzzX3OmfkGXnU7JGX_E_E_GD9NkUhICSSb9SPb6SZas8maBhMtrpQWdyeywkjNoMypa1pfus1fNQRD8pNepv3KlEiwFuTR7mFqvw/w255-h320/chaat%205.jpg" title="https://cupcakeluvs.blogspot.com/2024/03/chaat-masala.html" width="255" /></a></div><u><div style="text-align: center;"><u><a href="https://cupcakeluvs.blogspot.com/2016/09/chaat-bites.html">Chaat Bites</a></u></div><div style="text-align: center;"><br /></div></u><u><br /></u></span></div><div><span style="font-family: Merriweather;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2Cq2CMHvbnm7N2QbzV6LGnWbdSwMCdaR7SEo0iluH_2YE_6nypVaaYGdnTbWYVJeaGSkjG4MCuQIAc9uS8ti6MuebZZ4ElvIzI9tdNcO7l4GsFsgPHoWGbYbv5si-fBMETHGCI7zVHHosfIfu93JUNK19PKTnkbpp5i5EL8RJ6H9CDgIBxC40fKwqtKv/s2048/samosa%20chaat%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1128" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2Cq2CMHvbnm7N2QbzV6LGnWbdSwMCdaR7SEo0iluH_2YE_6nypVaaYGdnTbWYVJeaGSkjG4MCuQIAc9uS8ti6MuebZZ4ElvIzI9tdNcO7l4GsFsgPHoWGbYbv5si-fBMETHGCI7zVHHosfIfu93JUNK19PKTnkbpp5i5EL8RJ6H9CDgIBxC40fKwqtKv/w352-h640/samosa%20chaat%202.jpg" title="https://cupcakeluvs.blogspot.com/2024/03/chaat-masala.html" width="352" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><u><a href="https://cupcakeluvs.blogspot.com/2020/10/samosa-chaat-genbesgt-samosa-chaat.html">Samosa Chaat </a></u></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-R1lc9eoopD7C_8QtwNBYmZK2LSNbHEHl_64INlqZRRX3DbpTgiyE-Kt7vWGkkPaJjPIFAaUE9vwpKn-0xC9gf-jQZXRk2EZ3vi1nCwFb6dMuOwTJ_2wglKPCmARBxNKqplk6ADV66ZJMHORRD3brc6ubwjj6iGB_dPrQrUi2dMsty0_HnZY8FdYB5vnS/s1440/papri%20chaat%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1039" data-original-width="1440" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-R1lc9eoopD7C_8QtwNBYmZK2LSNbHEHl_64INlqZRRX3DbpTgiyE-Kt7vWGkkPaJjPIFAaUE9vwpKn-0xC9gf-jQZXRk2EZ3vi1nCwFb6dMuOwTJ_2wglKPCmARBxNKqplk6ADV66ZJMHORRD3brc6ubwjj6iGB_dPrQrUi2dMsty0_HnZY8FdYB5vnS/w400-h289/papri%20chaat%20(1).jpg" title="https://cupcakeluvs.blogspot.com/2024/03/chaat-masala.html" width="400" /></a></div><br /><div style="text-align: center;"><span style="text-decoration-line: underline;"><a href="https://cupcakeluvs.blogspot.com/2011/09/papari-cone-chaat-cone-pappadum-snack.html">Papari Cone Chaat</a></span></div></span></div>Misbahhttp://www.blogger.com/profile/15917263973124127806noreply@blogger.com0tag:blogger.com,1999:blog-8785317683683332505.post-65997105589914058922024-01-01T13:47:00.013+01:002024-01-01T13:58:49.626+01:00 Spicy spinach and potato scrambled eggs / Spicy spinat og kartoffel røræg<p> </p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh87obnCqgBRCpG3Foxp1_4vq99NFs6qmxC0CtSk2-lGWUk3_P6BI50x6gawtzO3yqD-0ogeZ8SHqK4t9iwGkhpFmIz-YDiresBmyiOd2MDZd1HWX3x3g4dTtIkB8I31Tcv9Xz_Sphdx-mQgH09tpQKMEeaFKnJiPu4-2PJjZEs2BrAYHf3dDtysknFvm7C/s876/morgen%20a.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="https://cupcakeluvs.blogspot.com/2024/01/spicy-spinach-and-potato-scrambled-eggs.html" border="0" data-original-height="876" data-original-width="476" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh87obnCqgBRCpG3Foxp1_4vq99NFs6qmxC0CtSk2-lGWUk3_P6BI50x6gawtzO3yqD-0ogeZ8SHqK4t9iwGkhpFmIz-YDiresBmyiOd2MDZd1HWX3x3g4dTtIkB8I31Tcv9Xz_Sphdx-mQgH09tpQKMEeaFKnJiPu4-2PJjZEs2BrAYHf3dDtysknFvm7C/w347-h640/morgen%20a.jpg" title="https://cupcakeluvs.blogspot.com/2024/01/spicy-spinach-and-potato-scrambled-eggs.html" width="347" /></a></div><br /><p><b style="font-family: verdana;"> </b></p><p><span style="font-family: verdana;"><b>Scroll down for english version</b></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><b>Lækker morgenmad : </b></span><span style="font-family: verdana;">Egentligt havde jeg planlagt at lave en palæstinensk morgenmad sammen med palæstinensk brød, de her taskeformet sesam brød og masser af tilbehør. Da jeg desværre ikke havde alle ingredienser er det blevet</span><span style="font-family: verdana;"> en palæstinensk - pakistansk morgenmad. Pakistanske røræg, palæstinensk brød og mm. Det er vegetarisk, man kan erstatte kartoflerne med kogt kylling i røræggene.</span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqh6qoR58ux6T1GLKVtGWgmCzQQGh9WPPQRr9Ig63x4sXQK09VgzPzUUJ30n1brBLK6pk98zB6zmjgH6FaT4SSVR_AwmeIdOsJEYDGjL1wu4GZk_OAHzVLIpAzs8gsttZLPip6mFx2gmYIvozQQdqZzofs6hPIU8Iu5J5hXQm-xhtHOpk-LZdfsTVExFvM/s2047/morgen%20%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2047" data-original-width="1638" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqh6qoR58ux6T1GLKVtGWgmCzQQGh9WPPQRr9Ig63x4sXQK09VgzPzUUJ30n1brBLK6pk98zB6zmjgH6FaT4SSVR_AwmeIdOsJEYDGjL1wu4GZk_OAHzVLIpAzs8gsttZLPip6mFx2gmYIvozQQdqZzofs6hPIU8Iu5J5hXQm-xhtHOpk-LZdfsTVExFvM/w320-h400/morgen%20%20b.jpg" title="https://cupcakeluvs.blogspot.com/2024/01/spicy-spinach-and-potato-scrambled-eggs.html" width="320" /></a></div><br /><br /><p></p><p><span style="font-family: verdana;"><b>Ka´ak, sesam brød:</b> de her taske formet sesam brød er meget lækker, blød </span><span style="font-family: verdana;">indvendig og med en "lille bid" udenpå. Opskriften jeg har brugt er fra kogebogen "Palestine on a Plate" af Joudie Kalla. Jeg har tænkt på at lave disse brød i et stykke tid, jeg ville lave på eller efter den korteste dag på året. For at symbolisere at der er lys efter mørket. Det er mit håb og mine bønner for Palæstina. Brødene er også særdeles velegnet til sandwich brød også. #freePalestine #slutfolkedrab. </span><span style="font-family: verdana;">Må det nye år bringe godt helbred og gode nyheder, Godt nytår.</span></p><p><span style="font-family: verdana;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIfVPDvpXVchUMFFex6XwpRkLTTJwy8LHQAgOeaa0bywDLWom7z3X-F4pQaNNrcXyOFml8bMR3ERNOQiS7yqpB1VLMSCrVkOPjnKCaoR4fApurzzjp9tOmG-VBTXmePqCBuIWR5nRGe2vnZTtVr5LitPccPP8ugCJvur6r_tzm_DfxTqEmQTCidjFafHC8/s1556/morgen%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1556" data-original-width="819" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIfVPDvpXVchUMFFex6XwpRkLTTJwy8LHQAgOeaa0bywDLWom7z3X-F4pQaNNrcXyOFml8bMR3ERNOQiS7yqpB1VLMSCrVkOPjnKCaoR4fApurzzjp9tOmG-VBTXmePqCBuIWR5nRGe2vnZTtVr5LitPccPP8ugCJvur6r_tzm_DfxTqEmQTCidjFafHC8/w336-h640/morgen%204.jpg" title="https://cupcakeluvs.blogspot.com/2024/01/spicy-spinach-and-potato-scrambled-eggs.html" width="336" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><span style="font-family: verdana;"><b>Labneh Korat: </b>blød ost, lavet af drænet yoghurt og formet som bolde. Opskrift her: </span><span style="font-family: verdana;"><a href="https://cupcakeluvs.blogspot.com/2012/05/yoghurt-bolde-yoghurt-balls.html">https://cupcakeluvs.blogspot.com/2012/05/yoghurt-bolde-yoghurt-balls.html</a></span></p><p><span style="font-family: verdana;">Jeg kom dem i palæstinensk oliven olie til at dybe brødet i, så godt. </span></p><p><b style="font-family: verdana;">Tomat og mynte salat : </b><span style="font-family: verdana;">300 gr cherry tomater, skåret i halv, lidt stødt sort peber, salt, lidt oliven oile og 2 spsk frisk skåret mynde blandes sammen. </span></p><p><span style="font-family: verdana;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyJAcReZJsNRmIctlTKGAlmHiU9QL9MW-iNsbY-SN6AanpASVkU15-x05fqFUWk7GNUkb4grOe0s5V8R63-PpT-fvdnMYnxbcc0JJeYVpsSSR1LKlkim4JSTaZGMZhhDHxKTqW72RoO6o87Xtg3hIuxSKvL2yTjJAu127xbmFfE8XWelfYuXqnLoxtk-qf/s1867/morgen%205.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1867" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyJAcReZJsNRmIctlTKGAlmHiU9QL9MW-iNsbY-SN6AanpASVkU15-x05fqFUWk7GNUkb4grOe0s5V8R63-PpT-fvdnMYnxbcc0JJeYVpsSSR1LKlkim4JSTaZGMZhhDHxKTqW72RoO6o87Xtg3hIuxSKvL2yTjJAu127xbmFfE8XWelfYuXqnLoxtk-qf/w281-h320/morgen%205.jpg" title="https://cupcakeluvs.blogspot.com/2024/01/spicy-spinach-and-potato-scrambled-eggs.html" width="281" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><b style="font-family: verdana;">Aloo - Saag Khagina (spinat og kartoffel røræg),</b><span style="font-family: verdana;"> til ca. 3. personer.</span></p><p><span style="font-family: verdana;">5 æg</span></p><p><span style="font-family: verdana;">1 spsk mælk</span></p><p><span style="font-family: verdana;">1 mellemstor løg, fint hakket</span></p><p><span style="font-family: verdana;">1 stor tomat, fint hakket</span></p><p><span style="font-family: verdana;">150 g frisk spinat blade, jeg brugte hele bladet</span></p><p><span style="font-family: verdana;">1 stor kartoffel (kogt eller stegt ) , skåret ii små skiver, man kan også bruge friske kartoffel, se tips</span></p><p><span style="font-family: verdana;">3 spsk raps eller oliven olie</span></p><p><span style="font-family: verdana;">frisk chili, hakket efter smag (kan udelades)</span></p><p><span style="font-family: verdana;">2 tsk salt, eller efter smag</span></p><p><span style="font-family: verdana;">½ tsk gurkemeje</span></p><p><span style="font-family: verdana;">1 tsk chili pulver</span></p><p><span style="font-family: verdana;">2 tsk stødt korianderfrø</span></p><p><span style="font-family: verdana;">tip: hvis man bruger frisk kartoffel, så skære den i små tynde skiver og steg den længere</span><span style="font-family: verdana;"> inden tomater og spinat sættes.</span></p><p><span style="font-family: verdana;">- I en stor pande varm olien let, steg løgene til de er bløde og transparente. Hvis man brug frisk kartoffel, så kommes det i nu og steges til de er næsten færdig stegt før tomaterne kommes i. Følg resten at trinene.</span></p><p><span style="font-family: verdana;"> - Kom tomaterne i sammen med alle krydderierne og steg nogle få minutter, kom spinat bladene i og stege få minutter. Hvis man bruger kogt eller stegt kartoffel, så er det her det skal tilsættes, steg 1 minut.</span></p><p><span style="font-family: verdana;">- i en skål pisk æggene sammen med en spsk mælk indtil det er godt pisket og luftigt. Kom æggene i panden med grønsagerne og rør rundt, indtil æggene er færdigt. </span></p><p><span style="font-family: verdana;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihSLqmysobMH8coiegnUiwxA4yDeGJ6OT7L4jwyO-_nq1MhHV0psw45twTNGO1ScVg7i2_zJeVkyBE2s30HzKxtjYgTWypO6F4ECX_-SVp0D9oeTw13sP32DPN7-2wx5sQJIL5ZuFmO_ssbrZA1wSJVdervA8r24oKIBApWik1zHZk0buIiEyw27R5PUI1/s893/morgen%208.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="893" data-original-width="476" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihSLqmysobMH8coiegnUiwxA4yDeGJ6OT7L4jwyO-_nq1MhHV0psw45twTNGO1ScVg7i2_zJeVkyBE2s30HzKxtjYgTWypO6F4ECX_-SVp0D9oeTw13sP32DPN7-2wx5sQJIL5ZuFmO_ssbrZA1wSJVdervA8r24oKIBApWik1zHZk0buIiEyw27R5PUI1/w342-h640/morgen%208.jpg" title="https://cupcakeluvs.blogspot.com/2024/01/spicy-spinach-and-potato-scrambled-eggs.html" width="342" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><span style="font-family: verdana;"><b>English translation</b></span></p><span style="font-family: verdana;"><b>Delicious breakfast:</b> Actually, this was supposed to be a palestinian breakfast with palestinian bread, the bag-shaped sesame breads with lots of other palestinian breakfast items. But as I unfortunately did not have all the ingredients, it has become a palestinian - pakistani breakfast. Pakistani scrambled eggs, Palestinian bread and etc. This is all vegetarian, you can add boiled and shredded chicken to the scrambled eggs instead of potatoes. </span><div><span style="font-family: verdana;"><br /></span><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQihMA9qd315odyWR26curMTHqHr2vCJ2Fu69yEl8RRrHWmay6dszW3SAtiu9LB9OJjGj83nPuiSeEKSXDDFjJWFODQmFJm6orNsz1mCNzaScFkIcxbIPFbWcESAZGIx-fpO5x3bxIC7jFO56qWRpq_CkP8bjHRU13SRSuyB-7p6YfVeXnK6JmirDIUWhR/s2000/morgen%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="819" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQihMA9qd315odyWR26curMTHqHr2vCJ2Fu69yEl8RRrHWmay6dszW3SAtiu9LB9OJjGj83nPuiSeEKSXDDFjJWFODQmFJm6orNsz1mCNzaScFkIcxbIPFbWcESAZGIx-fpO5x3bxIC7jFO56qWRpq_CkP8bjHRU13SRSuyB-7p6YfVeXnK6JmirDIUWhR/w262-h640/morgen%202.jpg" title="https://cupcakeluvs.blogspot.com/2024/01/spicy-spinach-and-potato-scrambled-eggs.html" width="262" /></a></div><br /><span style="font-family: verdana;"><br /></span><div><span style="font-family: verdana;"><b><br /></b></span></div><span style="font-family: verdana;"><b>Ka´ak, sesame bread</b>: these bag-shaped sesame breads are very delicious, soft inside and with a "little bite" on the outside. The recipe I used is from the cookbook "Palestine on a Plate" by Joudie Kalla. I have been thinking of making these bread for a while, I wanted to make them on or after the shortest day in the year. A little gesture to symbolize that there is light after darkness and ease after pain. Thats my hope and prayers for Palestine. #freepalestine #endgenocide </span></div><div><span style="font-family: verdana;">May the new year bring good helth and good news, Happy new year.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvA_gwfjH33wb-G9u_-dbNw0ccut1xTsNmqL7W6DgeEMgTyRdLdgCXz3Dg1AkgnO9FbiiiZM-VXXHig6YzyJzVM5SwOMy-by0tZRb3qxkHNCTCqat2kC-vuGWmFiBTclw37jjiNtRPTY8gFngdA2bV1uEhR7N42lyVa-qFvoY-GX4_N_R6XN_0J4LEw3aA/s546/morgen%20c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="546" data-original-width="464" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvA_gwfjH33wb-G9u_-dbNw0ccut1xTsNmqL7W6DgeEMgTyRdLdgCXz3Dg1AkgnO9FbiiiZM-VXXHig6YzyJzVM5SwOMy-by0tZRb3qxkHNCTCqat2kC-vuGWmFiBTclw37jjiNtRPTY8gFngdA2bV1uEhR7N42lyVa-qFvoY-GX4_N_R6XN_0J4LEw3aA/w340-h400/morgen%20c.jpg" title="https://cupcakeluvs.blogspot.com/2024/01/spicy-spinach-and-potato-scrambled-eggs.html" width="340" /></a></div><br /><br /></div></div><div><span style="font-family: verdana;"><br /><b>Labneh Korat:</b> soft cheese, made from drained yogurt and shaped into balls. Recipe here: <a href="https://cupcakeluvs.blogspot.com/2012/05/yoghurt-bolde-yoghurt-balls.html">https://cupcakeluvs.blogspot.com/2012/05/yoghurt-bolde-yoghurt-balls.html</a> </span></div><div><span style="font-family: verdana;"> I placed them in palestinian olive oil to dip the bread in, so good. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>Tomato and mint salad:</b> mix 300 g cherry tomatoes, cut in half, a little ground black pepper, salt, a little olive oil and 2 tablespoons of freshly cut mint. Mix everting togeth</span></div><div><span style="font-family: verdana;"><br /><br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVg6ojCb2jcOZCurv4aW3OuH0y13cdHMJ6yqSDrD7yjUVfPa8Ii75-A8j7FRqCCyX1ae6Q7xGrmsC6_vzoSCVZ3QXShve3FVTIR9QnbfchmJAo6YNl3LbUD0frKS7xOWhlKHfSN692RHQn3gXvAVhS5zoIgq-dxnYdvDsZ4NSQqHcJUx5KvBeYOmnteyW/s1681/morgen%206.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1681" data-original-width="819" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVg6ojCb2jcOZCurv4aW3OuH0y13cdHMJ6yqSDrD7yjUVfPa8Ii75-A8j7FRqCCyX1ae6Q7xGrmsC6_vzoSCVZ3QXShve3FVTIR9QnbfchmJAo6YNl3LbUD0frKS7xOWhlKHfSN692RHQn3gXvAVhS5zoIgq-dxnYdvDsZ4NSQqHcJUx5KvBeYOmnteyW/w312-h640/morgen%206.jpg" title="https://cupcakeluvs.blogspot.com/2024/01/spicy-spinach-and-potato-scrambled-eggs.html" width="312" /></a></div><br /><span style="font-family: verdana;"><b>Aloo - Saag Khagina (spinach and potato scrambled eggs)</b>, for approx. 3 persons.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">5 eggs </span></div><div><span style="font-family: verdana;">1 tablespoon of milk </span></div><div><span style="font-family: verdana;">1 medium onion, finely chopped </span></div><div><span style="font-family: verdana;">1 large tomato, finely chopped </span></div><div><span style="font-family: verdana;">150 g fresh spinach leaves, I used the whole baby spinach leaves. </span></div><div><span style="font-family: verdana;">1 large potato (boiled or fried), cut into small slices. You can also use fresh, see tips </span></div><div><span style="font-family: verdana;">3 tablespoons rapeseed or olive oil </span></div><div><span style="font-family: verdana;">fresh chili, chopped (can be left out) </span></div><div><span style="font-family: verdana;">2 teaspoons salt, or to taste </span></div><div><span style="font-family: verdana;">½ tsp turmeric </span></div><div><span style="font-family: verdana;">1 teaspoon chili powder </span></div><div><span style="font-family: verdana;">2 tsp ground coriander seeds </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">tip: if you use fresh potato, cut it into thin slices and cook them with onions it longer before adding the tomatoes and spinach. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">- In a large pan, heat the oil slightly, fry the onions until they are soft and transparent. If you use fresh potatoes, add them in now and fry them until they are almost cooked before adding the tomatoes. Follow the rest of the steps. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">- Add the tomatoes together with all the spices and cook for a few minutes, add the spinach leaves and fry for a few minutes. If you use boiled or fried potato, then this is where they should be added, fry for 1 minute. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">- in a bowl, beat the eggs together with a tablespoon of milk until well beaten and fluffy. Add the eggs to the pan with the vegetables and stir until the eggs are done.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Ob44Us-UDfG2YSuXonbgzzjKfZcRr4ardgO11Ci68Qy7DhWGHvwW2vIOuxdfrodVU46lO4A5RS-rk7m7smZISgWFvACKwjM7rvXxFKCq4Mqp7CFHUTWO6Pt-Ed847y9EhPgphWIcRJ22Kq7RG9NumzOnu535rZ1NvbrYcrQSIL9DbBopUdAIpFN1eOyF/s1008/morgen%209.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1008" data-original-width="476" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Ob44Us-UDfG2YSuXonbgzzjKfZcRr4ardgO11Ci68Qy7DhWGHvwW2vIOuxdfrodVU46lO4A5RS-rk7m7smZISgWFvACKwjM7rvXxFKCq4Mqp7CFHUTWO6Pt-Ed847y9EhPgphWIcRJ22Kq7RG9NumzOnu535rZ1NvbrYcrQSIL9DbBopUdAIpFN1eOyF/w302-h640/morgen%209.jpg" title="https://cupcakeluvs.blogspot.com/2024/01/spicy-spinach-and-potato-scrambled-eggs.html" width="302" /></a></div><br /><span style="font-family: verdana;"><br /></span></div>Misbahhttp://www.blogger.com/profile/15917263973124127806noreply@blogger.com0tag:blogger.com,1999:blog-8785317683683332505.post-2466654403677097542023-12-24T15:27:00.012+01:002023-12-24T15:30:14.628+01:00Pakora Kadhi 2<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrBDb109nPBch8q1xE3xwRfkKx6ua15_6lEHbtPC4Ua-fndYS10yYIseLjXWA3KpwxqZK1q6aIpIBMJ8fCJZOYEmUPnQWvLaHse2B0ZqTDs9O2B-xrfEawkyG5DFtY2JTOhyphenhyphen9D-C7L3XFX9SImJ_ECQocVt9QhmyD_bKTSmnp8ZKrhr_36iHhD4w02V9xz/s1827/pakora%20kadhri%20d.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1827" data-original-width="1477" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrBDb109nPBch8q1xE3xwRfkKx6ua15_6lEHbtPC4Ua-fndYS10yYIseLjXWA3KpwxqZK1q6aIpIBMJ8fCJZOYEmUPnQWvLaHse2B0ZqTDs9O2B-xrfEawkyG5DFtY2JTOhyphenhyphen9D-C7L3XFX9SImJ_ECQocVt9QhmyD_bKTSmnp8ZKrhr_36iHhD4w02V9xz/w518-h640/pakora%20kadhri%20d.jpg" title="https://cupcakeluvs.blogspot.com/2023/12/pakora-kadhi-2.html" width="518" /></a></div><br /> <b style="font-family: verdana;">For english translation scroll down</b><span style="font-family: verdana;">.</span><p><span style="font-family: verdana;"><b>Pakora Kadhi. </b>Jeg tænkte jeg ville give lyd fra mig med en lækker "back to basic" punjabi Pakora Kadhi. </span></p><p><span style="font-family: verdana;">Her er opskriften med kærnemælk fra tidligere og lidt om hvad Kadhi er : </span><a href="https://cupcakeluvs.blogspot.com/2014/07/pakora-karri-pakora-kadhi.html" style="font-family: verdana;">Pakora Kadhi</a><span style="font-family: verdana;">. </span></p><p><span style="font-family: verdana;">Jeg laver altid Pakora Kadhi med kærnemælk i stedet for yoghurt, men for nogle dage siden havde jeg lyst til at vende "back to basic" til Kadhi med yoghurt, ghee (klaret smør) og tomater. Den her er opskrift er tidskrævende og skal kræses om. Kadhi (udtales karri ) tager tid at lave, det er det der giver Pakora Kadhi den varme jordlig smag og gør at den bliver lækkert cremet syrligt. </span></p><p><span style="font-family: verdana;">Pakora Kadhi spises som "karry ret" til kogt basmati ris og hvis der er rester til dagen efter, anbefales sammen med paratha.</span></p><span style="font-family: verdana;"><br /></span><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUM0fBF84Ds2PVLWildLqu58tDHv6DeNQbGozc6IS0FabXdwg8b8AFw-gG3HUGwTNoFn2aH_lHGXwcNwSmi6G6OSkY2-eviz2t2vfOU8Lpx0JaXBi5BC6kwLALLGy8Rji-LmXLg8iAiXVADQI8TYGFUxZNd-XFurHDEeBnIrSsGIjWYG5TMa0R80WhlsBa/s2048/pakora%20kadhri%20c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1258" data-original-width="2048" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUM0fBF84Ds2PVLWildLqu58tDHv6DeNQbGozc6IS0FabXdwg8b8AFw-gG3HUGwTNoFn2aH_lHGXwcNwSmi6G6OSkY2-eviz2t2vfOU8Lpx0JaXBi5BC6kwLALLGy8Rji-LmXLg8iAiXVADQI8TYGFUxZNd-XFurHDEeBnIrSsGIjWYG5TMa0R80WhlsBa/w400-h261/pakora%20kadhri%20c.jpg" title="https://cupcakeluvs.blogspot.com/2023/12/pakora-kadhi-2.html" width="400" /></a></div><br /><p><span style="font-family: verdana;"><b>Pakora Kadhi tilberedning</b> består af 4 processor : 1. yoghurt syrning, 2, tilberedning af saucen, 3 tilberedning og friture stegning af pakora, 4.</span><span style="font-family: verdana;"> "sammenlægning". </span></p><p><span style="font-family: verdana;"><b>Yoghurt syrning </b>er det det gøre at Pakora Kadhi får den lækker syrligt smag. Tag yoghurt ud af køleskabet og stil det på køkken disken ca 3 timer før brug.</span></p><p><span style="font-family: verdana;"><b>Tilberedning og friture stegning af pakora</b>. Man kan forbredde pakora´ne før saucen og lægge dem til side. Jeg lavede dem mens Kadhi saucen simrede. Jeg vil anbefale at man laver pakora før, hvis man er ny i kadhi verden. På bloggen er der flere opskrifter på pakora, man kan lave med de grønsager man har lyst, eller se nedstående opskrift som jeg har brugt til denne Kadhi. </span></p><p><span style="font-family: verdana;">For metode se her : <a href="https://cupcakeluvs.blogspot.com/2012/06/pakora.html">https://cupcakeluvs.blogspot.com/2012/06/pakora.html</a></span></p><p><b style="font-family: verdana;">Ingredienser til Pakora</b></p><span style="font-family: verdana;">250 gr kikærte- mel (besan)<br />2 mellem store løg , skåret i tynde strimler</span><div><span style="font-family: verdana;">2 mellem stor kartofler, skåret i tynde skiver <br />150 gr hel bladet spinat<br />2 tsk rød chili pulver </span></div><div><span style="font-family: verdana;">½ tsk gurkemeje<br />salt efter smag <br />2 frisk chili, fint hakket (frit valg)<br />2 spsk let knust koriander frø</span></div><div><span style="font-family: verdana;">½ tsk bagepulver <br />130 ml vand ca <br />2 spsk frisk hakket koriander blade</span></div><div><span style="font-family: verdana;"></span><span style="font-family: verdana;">evt 1 tsk tørrede granatæble kerner<br /></span><br /><p><span style="font-family: verdana;">olie til friture stegning</span></p><p><span style="font-family: verdana;">- Bland alle ingredienserne til pakora dej og friture stege pakora´erne i den varme olie, som beskrevet i linket. Læg dem til side. </span></p><p><span style="font-family: verdana;"><b>Tilberedning af saucen, </b>det er her man skal give god tid, være tålmodig og kræse om Kadhi saucen, Kadhi saucen skal simrer i rigtig lang tid ca. 1.45 time, dels for at blive cremet men særligt for at få de dybe smage frem. </span></p><span style="font-family: verdana;"><b>Ingredienser til Kadhi sauce</b><br />120 gr kikærtemel ( besan)<br />1 l. natural yogurt, (sødmælks) <br />3 l vand <br />2 tsk gurkemeje pulver<br />2 tsk rød chili pulver <br />1 tsk korianderfrø pulver <br />1 tsk garam masala <br />salt efter smag<br />1/4 tsk bukkehornsfrø, methi dana, kan undlades</span></div><div><span style="font-family: verdana;">1 spsk knust bukkehorns blade<br />2 tsk hel spidskommen <br />2 -3 frisk grønne chili (eller efter smag, kan undlades) skåret fint.<br />2 stor løg, fint hakket</span></div><div><span style="font-family: verdana;">2 store tomater, fint hakket<br />½ tsk hvidløg pure/ ½ tsp garlic puree<br />1 tsk frisk fint revet ingefær<br />6-8 karry blade (kadhi patta) <br />100 gr ghee eller 100 ml madlavnings olie<br /></span><br /><span style="font-family: verdana;">til tarka (temperering) :<br />1 tsk spidskommen frø eds<br />kadhi patta, karry blade<br />3 spsk madlavnings olie</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnH69G9tA8JH8D9zB6U4uLvnbC80SXgMsOEasYhmwg6i1OzXCUo9aNU5ZOT_dP106kcnF60HtmgT1l-drsvN6x0eGEbZ3kJcYXANXgZ6YfLlR6eRl4jPcXbvs3PBtgifKqHV7309g6FNahAPSWM1nW6dqpX3wOw9-AsdSh536fVr__4gTiYqCsledvki4-/s2000/pakora%20kadhi%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="819" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnH69G9tA8JH8D9zB6U4uLvnbC80SXgMsOEasYhmwg6i1OzXCUo9aNU5ZOT_dP106kcnF60HtmgT1l-drsvN6x0eGEbZ3kJcYXANXgZ6YfLlR6eRl4jPcXbvs3PBtgifKqHV7309g6FNahAPSWM1nW6dqpX3wOw9-AsdSh536fVr__4gTiYqCsledvki4-/w268-h400/pakora%20kadhi%201.jpg" title="https://cupcakeluvs.blogspot.com/2023/12/pakora-kadhi-2.html" width="268" /></a></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">- I en stor skål pisk yoghurten, tilsæt 2½ l. vand, pisk godt sammen og læg til side</span><span style="font-family: verdana;">.</span></div><div><span style="font-family: verdana;">- I en anden skål si kikærtemel og bland sammen til en dej med ½ liter vand, der må ikke være klumper. Begge blandinger blandes sammen og lægges til side.</span></div><div><span style="font-family: verdana;"><br /></span></div><br /><span style="font-family: verdana;">- I en stor gryde varm ghee/olie, kom spidskommen frø, bukkehorns frø og steg 1 minut, tilsæt karry bladene og efter få sekunder tilsæt løg og steg dem til de er bløde og transparente. </span></div><div><span style="font-family: verdana;">- Tilsæt salt, chili, chilipulver, gurkemeje, ingefær-hvidløgs puré, bukkehorns bladene, steg 2-3 minutter. Tilsæt 2-3 spsk vand i, hvis krydderierne sætter sig fast på gryden bunden.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAjObTCJmO0KnxY4xf-dSaYltXhIvM7vDxfT6Wvi5UTIYevvnpeKqv0dc5bs5Wn_V6c_4ASXL3S9sBANd7zA8t69y4i2-tSYnIATeyS_Tca4unF4IT8GBFvOHcHxcFxcJGQQ0aiRaONSqZ4VLWFFwYJFTFmJBzKlZdPlVs1V0trnhI-PNgrQqP38RIhg1D/s2000/pakora%20kadhi%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="819" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAjObTCJmO0KnxY4xf-dSaYltXhIvM7vDxfT6Wvi5UTIYevvnpeKqv0dc5bs5Wn_V6c_4ASXL3S9sBANd7zA8t69y4i2-tSYnIATeyS_Tca4unF4IT8GBFvOHcHxcFxcJGQQ0aiRaONSqZ4VLWFFwYJFTFmJBzKlZdPlVs1V0trnhI-PNgrQqP38RIhg1D/w239-h320/pakora%20kadhi%202.jpg" title="https://cupcakeluvs.blogspot.com/2023/12/pakora-kadhi-2.html" width="239" /></a></div><span style="font-family: verdana;">- Tilsæt fint hakket tomater og steg på mellem varme til tomaterne under omrøring. </span></div><div><span style="font-family: verdana;">- Når ghee/olien begynder komme frem og når tomaterne og løgene er et "masse" er det ved at være tid til at tilsætte kikærtemel - yoghurt væsken. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0QKUVz47Y1-wbSx6u8Kq6ZP-Ap_Lf67kI5OUjQReN8U8KQMt4EKq0qAS7eKgWidO283jezJ28fAWL7a6LGTMymUD1Mq-F4XcYdykqYObnyBHXbiTBR3OFSm9YW0DRu_qFehL-Q4v8qXA7LDVRyJN5clA8cEgGmiNqmVkpMLYfFQaaQ1pPAWyNrPCewrto/s1971/pakora%20kadhi%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1971" data-original-width="819" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0QKUVz47Y1-wbSx6u8Kq6ZP-Ap_Lf67kI5OUjQReN8U8KQMt4EKq0qAS7eKgWidO283jezJ28fAWL7a6LGTMymUD1Mq-F4XcYdykqYObnyBHXbiTBR3OFSm9YW0DRu_qFehL-Q4v8qXA7LDVRyJN5clA8cEgGmiNqmVkpMLYfFQaaQ1pPAWyNrPCewrto/w240-h320/pakora%20kadhi%203.jpg" title="https://cupcakeluvs.blogspot.com/2023/12/pakora-kadhi-2.html" width="240" /></a></div><br /><span style="font-family: verdana;">- Tilsæt kikærtemel- yoghurt blandingen. På høj varme under konstant omrøring gives kadhi saucen opkog. Man rør konstant fordi </span><span style="font-family: verdana;">yoghurten ikke skal skille og kikærtemelet ikke lægge sig fast på gryde bunden. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVmoVRI9b3h1wj2Q0IvTkygfXoZjeCpb5Wb2c6MfFNkYz-tmVbOa_PUBo4TnOZy7-4X4LmVnonn6y8kVOL6LkLe1eUrxmGGLWa0lY5ak1jE3puqM6DlNYi-brOgoHHlZ2RaHmV4enZCktHJPnX_aKR0AqV6uGE7Lata61SkN_fbF-MMkDCWNwgnrIzhLSS/s2000/pakora%20kadhi%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="819" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVmoVRI9b3h1wj2Q0IvTkygfXoZjeCpb5Wb2c6MfFNkYz-tmVbOa_PUBo4TnOZy7-4X4LmVnonn6y8kVOL6LkLe1eUrxmGGLWa0lY5ak1jE3puqM6DlNYi-brOgoHHlZ2RaHmV4enZCktHJPnX_aKR0AqV6uGE7Lata61SkN_fbF-MMkDCWNwgnrIzhLSS/w233-h320/pakora%20kadhi%204.jpg" title="https://cupcakeluvs.blogspot.com/2023/12/pakora-kadhi-2.html" width="233" /></a></div><br /><div><span style="font-family: verdana;">- Efter 8-10 minutter vil man kunne se at saucen begynder at tyknes, der vil også danne let skum på overfladen, så er kadhi saucen parat til simmering's fasen. </span></div><div><span style="font-family: verdana;">- Skrue varmen ned til mellem varme og lad Kadhi småkoge ca 1½ time til 1 time, 45 minutter, omrøres indimellem.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNyGduMUW_4-U-EHEDZa5YmT-0QXQbBi8AsHDdVbBCXUmE2M2Muh-R3xBF8i0rWv2kSOer-nRkjrlkvI4bsgP4bm-XgVtz6-04IhJMTOWMstSV-QZf6EQEnVjLOIm9mmgJSYMmOwj-tRXXKgk__AQhjkHHJu5H7cbokEEXwM62iXWxG95KoSk3GsHyUxh0/s1756/pakora%20kadhi%205.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1756" data-original-width="819" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNyGduMUW_4-U-EHEDZa5YmT-0QXQbBi8AsHDdVbBCXUmE2M2Muh-R3xBF8i0rWv2kSOer-nRkjrlkvI4bsgP4bm-XgVtz6-04IhJMTOWMstSV-QZf6EQEnVjLOIm9mmgJSYMmOwj-tRXXKgk__AQhjkHHJu5H7cbokEEXwM62iXWxG95KoSk3GsHyUxh0/w231-h320/pakora%20kadhi%205.jpg" title="https://cupcakeluvs.blogspot.com/2023/12/pakora-kadhi-2.html" width="231" /></a></div><br /><span style="font-family: verdana;"><b>Sammenlægning</b> - Tilsæt de færdig pakora, læge låg på gryden og skure ned til lav varme. Lad det hele små koge ca 15- minutter.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">- Til tarka/temperering varmes olie i en pande, tilsæt spidskommen, karry blade og steg i 1-2 minutter, hæld det over pakora kadhi i gryden og drys garam masala over. </span></div><div><span style="font-family: verdana;">- Spis det med lækker kogte ris, Alhamdulilla. God appetit.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWxxpOwZJaAsB181tC-T-c20w0RpkdWFmy6CukG96jIxTpcs7uy3iW3hZFEkaDn5_T3_NFsSIciCShR9sREUTHWvCAa9cHavHcM0QU40ki3-pmgwd0l-Ux0DefbfQN5JrxmPptyicyjJgY2qqiyt2Q0QFBvetvbx8Rk1Wlwz6zQB5KBvDX4-m4WZzxme7D/s2048/pakora%20kadhri%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1032" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWxxpOwZJaAsB181tC-T-c20w0RpkdWFmy6CukG96jIxTpcs7uy3iW3hZFEkaDn5_T3_NFsSIciCShR9sREUTHWvCAa9cHavHcM0QU40ki3-pmgwd0l-Ux0DefbfQN5JrxmPptyicyjJgY2qqiyt2Q0QFBvetvbx8Rk1Wlwz6zQB5KBvDX4-m4WZzxme7D/w322-h640/pakora%20kadhri%20b.jpg" title="https://cupcakeluvs.blogspot.com/2023/12/pakora-kadhi-2.html" width="322" /></a></div><br /><span style="font-family: verdana;"><b>English translation</b></span></div><div><span style="font-family: verdana;"><b><br /></b></span></div><div><span style="font-family: verdana;"><b>Pakora Kadhi</b>. I thought I would chime in with a delicious "back to basic" Punjabi Pakora Kadhi. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Here is the recipe with buttermilk from earlier and a little about what Kadhi is: <a href="https://cupcakeluvs.blogspot.com/2014/07/pakora-karri-pakora-kadhi.html">Pakora Kadhi. </a></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">I always make Pakora Kadhi with buttermilk instead of yogurt, but a few days ago I wanted to go "back to basic" making Kadhi with yogurt, ghee (clarified butter) and tomatoes. This recipe is time-consuming and need lot of love. Kadhi (pronounced karri ) takes time to make, this is what gives Pakora Kadhi its deep warmt, earthy taste and makes it deliciously creamy and sour. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Pakora Kadhi is eaten as a "curry dish" with boiled basmati rice and if there are leftovers for the next day, I recommend having it with paratha.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>Pakora Kadhi preparation</b> consists of 4 process : 1. yogurt souring, 2. preparation of the sauce, 3. preparation and deep frying of pakoras, 4. "merging".</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>Yogurt souring</b> is what gives Pakora Kadhi its delicious sour taste. Take the yogurt out of the fridge and put it on the kitchen counter about 3 hours before use. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>Preparation and deep frying of pakora</b>. You can prepare the pakoras before the sauce and put them aside. I made them while making the Kadhi sauce. I would recommend making pakoras first if you are new to the world of kadhi. On the blog there are several recipes for pakora, which you can make with whatever vegetables you like, or see the fallowing recipe that I have used for this Kadhi this time. Check how to mix the batter and fry the pakoras here <a href="https://cupcakeluvs.blogspot.com/2012/06/pakora.html">https://cupcakeluvs.blogspot.com/2012/06/pakora.html</a></span></div><div><span style="font-family: verdana;"><br /></span></div><div><b style="font-family: verdana;">Ingredients for the pakora</b></div><div><span style="font-family: verdana;">250 gr besan ( gram flour )<br />2 medium size onion, thin sliced<br />150 gr fresh spinach leaf<br />1 tsp chili powder<br />salt after taste<br />2 fresh chili, finely chopped (optional)<br />2 tbsp of crushed coriander seeds<br />130 ml water, add more if needed<br />2 tbsp fresh chopped coriander leafs</span></div><div><span style="font-family: verdana;">2 medium sized potatoes, cut into thin a small slices</span></div><div><span style="font-family: verdana;">½ teaspoon turmeric powder </span></div><div><span style="font-family: verdana;">½ teaspoon baking powder</span></div><div><span style="font-family: verdana;">2 tbs fresh coriander leafs chopped</span></div><div><span style="font-family: verdana;">1 tsp dried pomegranate seeds, optional</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">oil for deep frying</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Mix the ingredients for the pakora batter and deep fry them in oil. Put them aside. </span></div><div><span style="font-family: verdana;"><b><br /></b></span></div><span style="font-family: verdana;"><b>Preparation of the sauce</b>, this is where you have to give plenty of time, be patient and give it a lot of love, the Kadhi sauce must simmer for a very long time, about 1.45 hours, partly to become creamy but especially to get the deep flavors.</span><div><span style="font-family: verdana;"><br /></span><b style="font-family: verdana;">Ingredients for the Kadhi sauce</b><span style="font-family: verdana;"><br />120 gr chickpea flour ( besan)<br />1 l. yogurt, wholemilk<br />3 l water<br />1 tsp turmeric, haldi<br />2 tsp red chili powder<br />1 tsp coriander seed powder, dhaniya powder <br />1 tsp cumin powder / zeera powder<br />1 tsp garam masala<br />salt to taste<br />1/4 tsp fenugreek seeds, methi dana</span><div><span style="font-family: verdana;">1 tbsp dried fenugreek leafs<br />1 tbsp whole cumin seeds<br />2-3 chopped fresh green chili , optional<br />2 large onion, very fine chopped</span></div><div><span style="font-family: verdana;">2 medium sized tomatoes, chopped very fine<br />½ tsp garlic puree<br />1 tsp fresh finely grated ginger or ginger puree<br />6-8 karry blade (kadhi patta) / 6 - 8 curry leafs, kadhi patta<br />100 gr ghee or 100 ml cooking oil<br /><br />tarka ( tempering) <br />1 tsp cumin seeds </span></div><div><span style="font-family: verdana;">some curry leafs (kadhi patta )<br />4 tbs cooking oil<br /><br /></span><div class="separator" style="clear: both;"><br /></div><span style="font-family: verdana;"><b>How to make the Kadhi sauce, also check the step by step pics in the danish section above.</b></span></div></div><div><span style="font-family: verdana;"><b><br /></b></span></div><span style="font-family: verdana;"><b> 1</b></span><div><span style="font-family: verdana;">- In a large bowl, whisk the yoghurt, add 2½ l. water, whisk well and set aside. </span></div><div><span style="font-family: verdana;">- In another bowl, sift the chickpea flour and mix together with ½ liter of water, there must be no lumps. Both mixtures are mixed together and set aside.</span></div><div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;">- In a large pot heat ghee/oil, add the cumin seeds, fenugreek seeds and fry for 1 minute, add the curry leaves and after a few seconds add the onions and fry them until they are soft and transparent.</span><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">- Add salt, fresh chopped chili, chili powder, turmeric, ginger-garlic puree, fenugreek leaves, fry for 2-3 minutes. Add 2-3 tablespoons of water if the spices stick to the bottom of the pan.<br /></span><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>2</b></span></div><span style="font-family: verdana;">- Add finely chopped tomatoes and cook on medium heat while stirring. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">- When the ghee/oil starts to come out and when the tomatoes and onions are one "mass" it is about time to add the chickpea flour - yogurt liquid.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>3</b></span></div><span style="font-family: verdana;">- Add chickpea flour - yogurt mixture. Bring the Kadhi sauce t boil over high heat, while stirring constantly. You stir constantly because the yoghurt must not separate and the chickpea flour should not stick to the bottom of the pan.</span><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>4</b></span></div><span style="font-family: verdana;">- After 8-10 minutes you will be able to see that the sauce starts to thicken, a light foam will also form on the surface. Then theKkadhi sauce is ready for the simmering phase. </span><div><span style="font-family: verdana;">- Turn the heat down to medium heat and let the Kadhi simmer for about 1½ hours to 1 hour - 45 minutes, stirring occasionally. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>5</b></span></div><span style="font-family: verdana;"><b>Assembling </b>- Add the finished pakoras in the Kadhi sauce cover the pan and reduce to a low heat. Let it all boil for about 15 minutes under lid. </span><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">- For tarka/tempering, heat oil in a pan, add cumin, curry leaves and fry for 1-2 minutes, pour it over the pakora kadhi in the pan and sprinkle garam masala.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"> - Eat it with delicious boiled rice, Alhamdulillah. Good appetite.<br /><br /><br /><br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqr3-diqBuISJM1AtaXu_cx7lY5EJWADKJnrCODGKkJ4Da4h9hZa9Z6G49FtEtEbe0v5T6gVxxAf5cvYbMJiVaXLx-MqbLk6oa8fGNMLYlZ21tcjCd34pyWMt_nuqi5tPQcc3Lqto35TdSQxxLP2KEdcdtkio-cp__NcY4q2DrSoTNjdvo7RhhVZC7cSEZ/s1749/pakora%20kadhri%20e.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1749" data-original-width="1473" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqr3-diqBuISJM1AtaXu_cx7lY5EJWADKJnrCODGKkJ4Da4h9hZa9Z6G49FtEtEbe0v5T6gVxxAf5cvYbMJiVaXLx-MqbLk6oa8fGNMLYlZ21tcjCd34pyWMt_nuqi5tPQcc3Lqto35TdSQxxLP2KEdcdtkio-cp__NcY4q2DrSoTNjdvo7RhhVZC7cSEZ/w338-h400/pakora%20kadhri%20e.jpg" title="https://cupcakeluvs.blogspot.com/2023/12/pakora-kadhi-2.html" width="338" /></a></div><br /><br /></div>Misbahhttp://www.blogger.com/profile/15917263973124127806noreply@blogger.com0tag:blogger.com,1999:blog-8785317683683332505.post-46592619773911193232023-10-16T18:31:00.006+02:002023-10-16T18:33:36.572+02:00Hokkaido suppe 2 med krydderi olie / Hokkaido soup 2 with tempering <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYIq8FjUQ7D5QzihDkTtO96NZEqXrEDVZt7jICT_3nJvf7Q2DZjgoqhq7JsrjC70wSrYWWp39syFIcrE3yKYqQqhOAOJJseELjavgKF8SSwuR1jTjXj7jbjguhVuCS2PkESAUbhFDTY_UBquBT8WaOmsgNBt1qZA3dTVZ68kRUacYqHykLR4ZtjpHcnL-1/s1638/hokkaido%20suppe%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1402" data-original-width="1638" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYIq8FjUQ7D5QzihDkTtO96NZEqXrEDVZt7jICT_3nJvf7Q2DZjgoqhq7JsrjC70wSrYWWp39syFIcrE3yKYqQqhOAOJJseELjavgKF8SSwuR1jTjXj7jbjguhVuCS2PkESAUbhFDTY_UBquBT8WaOmsgNBt1qZA3dTVZ68kRUacYqHykLR4ZtjpHcnL-1/w400-h343/hokkaido%20suppe%201.jpg" title="https://cupcakeluvs.blogspot.com/2023/10/hokkaido-suppe-2-med-krydderi-olie.html" width="400" /></a></div><p></p><p> <span style="font-family: helvetica;">For english translation scroll down .</span></p><p><span style="font-family: helvetica;"><br /></span></p><p><span style="font-family: helvetica;"><b>Hokkaido suppe med krydderi olie (temperering)</b></span></p><p><span style="font-family: helvetica;">Jeg elsker farven på Hokkaido og denne suppe er ikke kun smuk at se på men er også lækker varmende og mættende. Forrige <a href="https://cupcakeluvs.blogspot.com/2022/10/hokkaido-og-kylling-suppe-hokkaido.html">Hokkaido suppe</a> opskrift var med bagt Hokkaido, i denne opskrift i dag skal græskarret koges med. Jeg har igen brugt kylling bouilion, man kan sagtens bruge grønsags bouillon eller koge græskarret i vand også. </span></p><p><span style="font-family: helvetica;">For at give en ekstra pift har jeg givet suppen en tarka (temperering) med krydderier og spidskommen frø</span></p><p><span style="font-family: helvetica;"><b> Nem kylling bullion</b></span></p><p><span style="font-family: helvetica;">4 </span><span style="font-family: helvetica;">kyllinge underlår med skind koges i ca 1500 ml vand, indtil kødet er mør og kogt. Kylling lårene tages fra. </span></p><p><br /><br /><span style="font-family: helvetica;"><b>Ingredienser til suppe ( ca 3 store portioner)<br /></b></span><br /><span style="font-family: helvetica;">1 stor Hokkaido græskar, ca 1500 gr til 1700 gr, med skræl<br />1,2 liter kylling bullion<br />½ tsk gurkemeje<br />1 tsk rød chili pulver<br />1 tsk salt, eller efter smag<br />½ tsk spidskommen pulver<br />1 tsk koriander frø pulver</span></p><p><b style="font-family: helvetica;">Temperering</b></p><span style="font-family: helvetica;">4 spsk raps eller andet mad olie<br />1 spsk spids kommen frø½ tsk garam masala<br />½ tsk gurkemeje<br />½ tsk rød chili pulver<br />½ tsk tørrede bukke horns blade ( kan undlades ) </span><div><span style="font-family: helvetica;"><br /></span></div><div><p><span style="font-family: helvetica;">Jeg har brugt græskarret med skræl, vask den grundigt, skære den i halv, fjern frøene og trådende. Skære Hokkaido græskkarret groft i store tern. Kom dem i en gryde med alle krydderierne og kylling bullion og kog ca 40 minutter indtil græskarret er meget mørt. </span><br /><span style="font-family: helvetica;">Blend suppen fint med en hånd blender eller i en foodprocesser. Kog suppen til den ønskede konsistens.</span></p><p><span style="font-family: helvetica;">Til temperering, varm olien i en lille pande, på mellem varme rist spids kommen frøene ca 1 minut, tilsæt krydderierne og efter 1 minut sluk for varmen og hæld det over suppen. </span></p><p><span style="font-family: helvetica;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCpOWjECEerDKqnb0z3cfLxEVMnuoCbHpq65o_9wNRjAJ7oHqxb1NGcbqgOCQV1uzW15eExgwGvOVFWVAHcmSsFdJYwl9D5dMDeOdDq3AECbxhd8QUDttwe9rcAvjbYhdr7tbL4VKGOrSgi5ICu-Xs39ENB4L5q04jhmBQi_RAQ99FKcPp7MmwBMrcNFq-/s2048/hokkaido%20suppe%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1113" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCpOWjECEerDKqnb0z3cfLxEVMnuoCbHpq65o_9wNRjAJ7oHqxb1NGcbqgOCQV1uzW15eExgwGvOVFWVAHcmSsFdJYwl9D5dMDeOdDq3AECbxhd8QUDttwe9rcAvjbYhdr7tbL4VKGOrSgi5ICu-Xs39ENB4L5q04jhmBQi_RAQ99FKcPp7MmwBMrcNFq-/w217-h400/hokkaido%20suppe%204.jpg" title="https://cupcakeluvs.blogspot.com/2023/10/hokkaido-suppe-2-med-krydderi-olie.html" width="217" /></a></div><br /><span style="font-family: helvetica;">Hvis I mangler ideer til hvad i skal bruge de kogte kyllingelår til, så gør som jeg fjern skindet og rist dem lidt på panden med lidt chili og salt. Server de ristet kyllingelår ved siden af suppen eller læg dem i suppen. Velbekomme.</span></div><div><span style="font-family: helvetica;"><br /></span><p></p><p><span style="font-family: helvetica;"><br /></span></p><p><span style="font-family: helvetica;"><b>English</b></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL23cWwUVFvAbmaAHzFDtqj-IuZ3S_JepMXqyV-gz7M0rC1d7_RMb4MSpE4KCE1HjAIqOa_eLO5SKAhqwr4jODLkcVdvtqmFVw7pvac6h7za_LScoiEdHlJYcBcs0ryznZ9kOVgFvyEEGgYaR102x6hyZmUuw2PgcTo3MNtKO69fszQ2rLoVAN-hmlXkJp/s1979/hokkaido%20suppe%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1979" data-original-width="1638" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL23cWwUVFvAbmaAHzFDtqj-IuZ3S_JepMXqyV-gz7M0rC1d7_RMb4MSpE4KCE1HjAIqOa_eLO5SKAhqwr4jODLkcVdvtqmFVw7pvac6h7za_LScoiEdHlJYcBcs0ryznZ9kOVgFvyEEGgYaR102x6hyZmUuw2PgcTo3MNtKO69fszQ2rLoVAN-hmlXkJp/w331-h400/hokkaido%20suppe%203.jpg" title="https://cupcakeluvs.blogspot.com/2023/10/hokkaido-suppe-2-med-krydderi-olie.html" width="331" /></a></div><br /><span style="font-family: helvetica;"><br /></span><p></p><p><b style="font-family: helvetica;">Hokkaido soup with tempering.</b></p><span style="font-family: helvetica;">I love the color of Hokkaido and this soup is not only beautiful to look at but also deliciously warming and filling. The previous <a href="https://cupcakeluvs.blogspot.com/2022/10/hokkaido-og-kylling-suppe-hokkaido.html">Hokkaido soup</a> recipe was with baked Hokkaido, in this recipe today the pumpkin is boiled in water og broth. I have again used chicken broth, you can easily use vegetable broth or boil the pumpkin in water as well. </span></div><div><span style="font-family: helvetica;"><br /></span></div><span style="font-family: helvetica;">To give the soup an extra kick, I have given the soup a tarka (tempering) with spices and cumin seeds. </span><div><span style="font-family: helvetica;"><br /></span></div><span style="font-family: helvetica;"><b>Easy Chicken Broth</b></span><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">4 chicken thighs with skin are boiled in approx. 1500 ml of water until the meat is tender and . Remove the chicken thighs from the broth. </span></div><div><span style="font-family: helvetica;"><br /></span></div><span style="font-family: helvetica;"><b>Ingredients for soup (about 3 large portions) </b></span><div><span style="font-family: helvetica;"><b><br /></b></span><div><span style="font-family: helvetica;">1 large Hokkaido pumpkin, approx. 1500 gr to 1700 gr, with peel
1</span></div><div><span style="font-family: helvetica;">.2 liters of chicken broth </span></div><div><span style="font-family: helvetica;">½ tsp turmeric </span></div><div><span style="font-family: helvetica;">1 teaspoon red chili powder </span></div><div><span style="font-family: helvetica;">1 teaspoon salt, or to taste </span></div><div><span style="font-family: helvetica;">½ tsp cumin powder </span></div><div><span style="font-family: helvetica;">1 tsp coriander seed powder </span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;"><b>Tempering</b> </span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">4 tablespoons rapeseed oil or other cooking oil </span></div><div><span style="font-family: helvetica;">1 tablespoon cumin seeds </span></div><div><span style="font-family: helvetica;">½ teaspoon garam masala </span></div><div><span style="font-family: helvetica;">½ tsp turmeric </span></div><div><span style="font-family: helvetica;">½ teaspoon red chili powder </span></div><div><span style="font-family: helvetica;">½ tsp dried fenugreek leaves , crushed , (optional ) </span></div><div><span style="font-family: helvetica;"><br /></span></div><span style="font-family: helvetica;"> I have used the pumpkin with peel, wash it thoroughly, cut it in half, remove the seeds. Roughly cut the Hokkaido pumpkin into large cubes. Put them in a pot with all the spices and chicken broth and cook for about 40 minutes until the pumpkin is very tender.
Blend the soup finely with a hand blender or in a food processor. Cook the soup to the desired consistency.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">For tempering, heat the oil in a small pan, on a medium heat fry the cumin seeds for about 1 minute, add the spices and after 1 minute turn off the heat and pour the tarka it over the soup. </span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;"> </span></div><div><span style="font-family: helvetica;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4OZroVvK9KehA9mJyK11QVRzjbSuVNY0s93qBXkFQlNDq6v7aIFLWX85SYvtUas9zkvppiBIddYfMCVpVWUKXk5mRIp8gZC05uWk0cnckeWP6Xb5O_yZboj0N6-2C_ZwXE5LDluMbKyZZKbohFmLQSTdXDFlf-hy9y4iXoV5sqch6P93_PmTAhM_DXl2m/s1638/hokkaido%20suppe%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1605" data-original-width="1638" height="393" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4OZroVvK9KehA9mJyK11QVRzjbSuVNY0s93qBXkFQlNDq6v7aIFLWX85SYvtUas9zkvppiBIddYfMCVpVWUKXk5mRIp8gZC05uWk0cnckeWP6Xb5O_yZboj0N6-2C_ZwXE5LDluMbKyZZKbohFmLQSTdXDFlf-hy9y4iXoV5sqch6P93_PmTAhM_DXl2m/w400-h393/hokkaido%20suppe%202.jpg" title="https://cupcakeluvs.blogspot.com/2023/10/hokkaido-suppe-2-med-krydderi-olie.html" width="400" /></a></div><br /><span style="font-family: helvetica;">Tip : If you are lacking ideas for what to use the cooked chicken legs for, here is a tip : remove the skin and roast them a little on the pan with a little oil, chili and salt. Serve the roasted chicken thighs next to the soup or put them in the soup. Enjoy<br /><br /></span><br /></div>Misbahhttp://www.blogger.com/profile/15917263973124127806noreply@blogger.com0tag:blogger.com,1999:blog-8785317683683332505.post-10406807558505716882023-09-11T12:14:00.031+02:002023-09-11T13:06:15.256+02:00Gol Gappa Tapas<p><br /></p><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXRaTI5CpkqBoYLvZi6rwX1jZ6aWlMpgfG8m5XoY1d3aH0PjNs32cZyB1NVm0pXBb4iTIQsNltyII5eiUInfidnykUI92GwdH0xL58kk_cUM1HA40gf0CXCJvGlYey6lA6fSwW0vXYCxhXbavErFRNJpfm54S__OkUZ2WxH7pvC15Cen8xZIMfTR6JoZ62/s1057/gol%20tappas%2011.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="https://cupcakeluvs.blogspot.com/" border="0" data-original-height="982" data-original-width="1057" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXRaTI5CpkqBoYLvZi6rwX1jZ6aWlMpgfG8m5XoY1d3aH0PjNs32cZyB1NVm0pXBb4iTIQsNltyII5eiUInfidnykUI92GwdH0xL58kk_cUM1HA40gf0CXCJvGlYey6lA6fSwW0vXYCxhXbavErFRNJpfm54S__OkUZ2WxH7pvC15Cen8xZIMfTR6JoZ62/w400-h371/gol%20tappas%2011.jpg" title="https://cupcakeluvs.blogspot.com/2023/09/gol-gappa-tappas.html" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p><span style="font-family: verdana;">For english translation scroll down</span></p><span style="font-family: verdana;"><b><span style="color: #783f04; font-size: medium;">Gol gappey</span></b><br /><span style="color: #783f04;">Som jeg før har før har fortalt er gol gappey en favorit pakistansk snack. Det en crispy hul rund skal, lavet af hvedemel og semuljegryn. Gol gappa eller gol gappey (fleretal ) fyldes op med katta pani (syrlig vand) eller med forskellige chaat og tamarind chutney. Det spises i et bid, så alle smagene popper i munden på samme tid. I min barndom var gol gappa kun solgt med denne iskolde syrligt vand som kunne indholdte få kikærter. Det er først i de sener år at det er blevet mere almindeligt at gol gappey kan fyldes op med andet forskellige fyld. Nogle steder kaldes gol gappa også for pani puri. For mig vil de altid hedde gol gappey. </span></span><div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GIgdmKJDtfE7cMT9QXS1qryK3BkzExf402HXClw7s6OwRB8eMaMcSAU9yJ4Wza5xqwXwo32Su-M9TOhHrcAi02xzUPSxopbaKIVxDB_4X_y9Qfl5X-tHNSHrtwOSA4pTtje6iblQLlFAUjtyZuZNYsQdCSUCnT-T10GY0GRnr8q7AUvvrN-B5Aj3NJpr/s2016/gol%20tappas%2013.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="https://cupcakeluvs.blogspot.com/" border="0" data-original-height="954" data-original-width="2016" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GIgdmKJDtfE7cMT9QXS1qryK3BkzExf402HXClw7s6OwRB8eMaMcSAU9yJ4Wza5xqwXwo32Su-M9TOhHrcAi02xzUPSxopbaKIVxDB_4X_y9Qfl5X-tHNSHrtwOSA4pTtje6iblQLlFAUjtyZuZNYsQdCSUCnT-T10GY0GRnr8q7AUvvrN-B5Aj3NJpr/w400-h189/gol%20tappas%2013.jpg" title="https://cupcakeluvs.blogspot.com/2023/09/gol-gappa-tappas.html" width="400" /></a></div><span style="color: #783f04; font-family: verdana;"><div><span style="color: #783f04; font-family: verdana;"><br /></span></div>For 2 uger siden fik mine kollegaer lov til at smage gol gappey, hvilken de synes var sjovt og vi talte om at man også kunne bruge disse gol gappey med forskellige fyld som tapas. Jeg laver altid gol gappey med forskellige chaat fyld, f.eks som her med sorte kikærter </span></div><div><span style="color: #783f04; font-family: verdana;"><a href="https://cupcakeluvs.blogspot.com/2019/05/kale-channe-chaat-chaat-med-sorte.html">https://cupcakeluvs.blogspot.com/2019/05/kale-channe-chaat-chaat-med-sorte.html</a></span><span style="color: #783f04; font-family: verdana;"> </span></div><div><span style="color: #783f04; font-family: verdana;">Men jeg har aldrig fyldt dem med feks kød, jeg legede med ideen og det blev til nogle lækker Gol Gappa Tapas med 3 salgs fyld med katta pani shots. </span></div><div><span style="color: #783f04; font-family: verdana;">Gol gappa tapas kan også fyldes feks tun salat, lakse fyld, linser.</span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><b style="color: #783f04; font-family: verdana;">Hvor kan man købe gol gappey?</b></div><div><div><span style="font-family: verdana;"><span style="color: #783f04;">Man kan købe gol gappey i de pakistanske mad forretninger her i København. Der er forskellige pakker, nogle kommer med tilbehør f.eks mix til den syrlig vand og skal bare fyldes. Der findes også pakker med små falde pandekager som popper op til de her hule skaller under friture stegning. </span></span></div></div></div><div><span style="font-family: verdana;"><span style="color: #783f04;"><br /></span></span></div><span style="color: #783f04; font-family: verdana;"><br /><b><span style="font-size: medium;">Opskrift og ingredienser</span></b><br />Følgende opskrifter gav til sammen fyld til ca 23 gol gappa. De forskellige chutney ( dressinger/sauce ) jeg har brugt er færdig lavet og kan købes også hos de pakistanske grønthandler.</span><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;"><div>1. Anar chaat Gol Gappa, (granatæble chaat gol gappa)</div><div>2. Aloo saag paneer Gol Gappa (kartoffel, spinat, feta gol gappa)</div><div>3. Chicken badami Gol Gappa ( kylling og mandel gol gappa ) </div></span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;"> </span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEeoI8-sI2cgH16hmoc4YK_MLEReTDoDay6Cz84Ee5ISgJ0rl-wrriiODRKpo50t1Y4lMGn1KMyxYqxdXyX9ufUzStaR4isT03FSliSejEdJVN228hrPm_XziQmPCWCwK9f2OERMxPbi1R0x3Bac9iOjiZ8rqYMoHg45Pwjo6b7eLvdTkI9BCFeQXN5jMv/s2048/gol%20tappas%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="https://cupcakeluvs.blogspot.com/" border="0" data-original-height="1135" data-original-width="2048" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEeoI8-sI2cgH16hmoc4YK_MLEReTDoDay6Cz84Ee5ISgJ0rl-wrriiODRKpo50t1Y4lMGn1KMyxYqxdXyX9ufUzStaR4isT03FSliSejEdJVN228hrPm_XziQmPCWCwK9f2OERMxPbi1R0x3Bac9iOjiZ8rqYMoHg45Pwjo6b7eLvdTkI9BCFeQXN5jMv/w400-h221/gol%20tappas%201.jpg" title="https://cupcakeluvs.blogspot.com/2023/09/gol-gappa-tappas.html" width="400" /></a></div><br /><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;"><b>Amrood katta pani shots / guava katta pani shots</b></span></div><div><div><span style="color: #783f04; font-family: verdana;">250 ml guava juice</span></div><div><span style="color: #783f04; font-family: verdana;">500 ml afkølet kogt vand</span></div><div><span style="color: #783f04; font-family: verdana;">1 tsk tamarind paste , kan erstattes med frisk lime saft </span></div><div><span style="color: #783f04; font-family: verdana;">1 tsk kala namak / pink salt</span></div><div><span style="color: #783f04; font-family: verdana;">1 tsk frisk stødt sort peber.. </span></div><div><span style="color: #783f04; font-family: verdana;">Alt blandes og lægges i køleskabet. </span></div></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;"><b>Gol gappa</b></span></div><div><span style="color: #783f04; font-family: verdana;">23 -24 stks gol gappa </span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcTRHmjqEvCm3nT1tWoFZvAwvGSrRc0PMEywETp0LH_5w8FCQ3Jh6bBaAqgBsnLU1A_h4l826iwjVeUk8ankVjc14AMGGuB6omwYPrErcfGigzQPH9xSd5wTSDNy0ynx1-Fshu4AfJTG0-RxMl-qSqqElVDc2YOKWmibunYivNeRmkkc4RN-8I-R-lazvA/s1835/gol%20tappas%2014.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="https://cupcakeluvs.blogspot.com/" border="0" data-original-height="1835" data-original-width="1024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcTRHmjqEvCm3nT1tWoFZvAwvGSrRc0PMEywETp0LH_5w8FCQ3Jh6bBaAqgBsnLU1A_h4l826iwjVeUk8ankVjc14AMGGuB6omwYPrErcfGigzQPH9xSd5wTSDNy0ynx1-Fshu4AfJTG0-RxMl-qSqqElVDc2YOKWmibunYivNeRmkkc4RN-8I-R-lazvA/w224-h400/gol%20tappas%2014.jpg" title="https://cupcakeluvs.blogspot.com/2023/09/gol-gappa-tappas.html" width="224" /></a></div><span style="color: #783f04; font-family: verdana;"><div style="text-decoration-line: underline;"><u style="color: #783f04; font-family: verdana;"><br /></u></div><b>1. Anar Chaat Gol Gappa (granatæble chaat gol gappa)</b></span></div><div><span style="color: #783f04; font-family: verdana;">Jeg har brugt halv portion af følgende opskrift </span></div><div><span style="color: #783f04; font-family: verdana;"><a href="https://cupcakeluvs.blogspot.com/2014/11/granatble-chaat-anar-chaat-pommegrante.html">https://cupcakeluvs.blogspot.com/2014/11/granatble-chaat-anar-chaat-pommegrante.html</a> </span></div><div><span style="color: #783f04; font-family: verdana;">Jeg har tilsat 1 spsk rødbedespirer til fyldet og gemt nogle til pynt</span></div><div><span style="color: #783f04; font-family: verdana;">lidt natural yoghurt</span></div><div><span style="color: #783f04; font-family: verdana;">Fyldet (undtagen yoghurt ) blandes og lægges til side. </span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-c2QNhdxQErGBMQJOrzak5BEuJ3LFoJxHPMTn6JrDqAvRQbh6bSxzTF02x4pwxXYApobsQCr5lDj5oSGjvxM9FRyXH47JffENzyCDlYWqyh5C-o4IqkIIMpUpG0Tw78zJih8XeY_tFoKJMM1JvOs-CTbZSR-JjhqOPB6m40YQmuElTb9TSJ-jy1sGhD4x/s1435/gol%20tappas%2012.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="https://cupcakeluvs.blogspot.com/" border="0" data-original-height="1435" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-c2QNhdxQErGBMQJOrzak5BEuJ3LFoJxHPMTn6JrDqAvRQbh6bSxzTF02x4pwxXYApobsQCr5lDj5oSGjvxM9FRyXH47JffENzyCDlYWqyh5C-o4IqkIIMpUpG0Tw78zJih8XeY_tFoKJMM1JvOs-CTbZSR-JjhqOPB6m40YQmuElTb9TSJ-jy1sGhD4x/w241-h320/gol%20tappas%2012.jpg" title="https://cupcakeluvs.blogspot.com/2023/09/gol-gappa-tappas.html" width="241" /></a></div><b><span style="color: #783f04; font-family: verdana;"><div><b><span style="color: #783f04; font-family: verdana;"><br /></span></b></div>2. Aloo saag paneer Gol Gappa (kartoffel, spinat, feta gol gappa)</span></b></div><div><span style="color: #783f04; font-family: verdana;">4 kugler helbladet frossen spinat, koges let og drænes f.or vand</span></div><div><span style="color: #783f04; font-family: verdana;">1 kogt kartoffel, skåret i små skiver</span></div><div><span style="color: #783f04; font-family: verdana;">1 ½ spsk feta ost tern.</span></div><div><span style="color: #783f04; font-family: verdana;">1 tsk olie</span></div><div><span style="color: #783f04; font-family: verdana;">ristet spidskommen frø til drys</span></div><div><span style="color: #783f04; font-family: verdana;">krydderier : </span><span style="color: #783f04; font-family: verdana;">jeg har brugt 1½ spsk af en </span><span style="color: #783f04; font-family: verdana;">færdig krydderi blanding, som hedder Lazizza Sabzi masala, man kan bruge de krydderier man har lyst til feks salt efter smag, ½ tsk chili, 1/4 tsk gurkemeje, ½ tsk groft stødt koriander</span><span style="color: #783f04; font-family: verdana;"> frø, lidt </span></div><div><span style="color: #783f04; font-family: verdana;">frisk revet muskatnød, evt lidt knust kasoori methi ( tørrede bukke horns blade)</span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;">I en pande steg spinat i olie sammen med krydderierne 4-5 minutter, kom de de kogte kartoffel skiver i og steg 2 minutter. Sluk for varmen. Bland feta ost i når det hele er afkølet.</span></div><div><span style="color: #783f04; font-family: verdana;">Læg til side.</span></div><div><div class="separator" style="clear: both; text-align: center;"><span style="color: #783f04; font-family: verdana;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #783f04; font-family: verdana;"><b>3. Chicken badami Gol Gappa (kylling og mandel gol gappa)</b></span></div></div><div><span style="color: #783f04; font-family: verdana;">1 stk kylling bryst fillet ca. 225 gr, skæres i små strimler.</span></div><div><span style="color: #783f04; font-family: verdana;">1 spsk olie til stegning</span></div><div><span style="color: #783f04; font-family: verdana;">2 spsk ristet mandelsplitter + ekstra til pynt</span></div><div><span style="color: #783f04; font-family: verdana;">½ rød løg, fint hakket</span></div><div><span style="color: #783f04; font-family: verdana;">1 spsk yoghurt</span></div><div><span style="color: #783f04; font-family: verdana;">krydderier : ½ tsk chili pulver, salt efter smag, ½ tsk spidskommen pulver eller 1 spsk ovennævnte krydderi blanding.</span></div><div><span style="color: #783f04; font-family: verdana;">evt frisk mynte</span></div><div><span style="color: #783f04; font-family: verdana;">mango chutney /mango dressing.</span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;">Steg kylling kødet på en pande med olie og krydderierne indtil stegt og mør. Efter der er afkølet bland yoghurt, frisk skåret mynte og mandelsplitter i. Læg til side. </span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;"><b>Fyldning</b></span></div><div><div><span style="color: #783f04; font-family: verdana;">For at undgå at den sprøde skal bliver blødt, er det god ide at </span><span style="color: #783f04; font-family: verdana;">Gol gappa fyldes i sidste øjeblik. </span><span style="color: #783f04; font-family: verdana;">Slå et stor hul på skallerne med tommelfingerne. </span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div></div><div><b style="color: #783f04; font-family: verdana;">1. Anar chaat Gol Gappa, (granatæble chaat gol gappa)</b></div><div><span style="color: #783f04; font-family: verdana;">Slå hul på toppen af gol gappey skallerne og fyld op med Anar chaat, jeg presser fyldet let ned , så jeg kan fylde gol gappey godt op. Lav gerne en top med fyldet. Læg en ½ eller lille tsk yogurt oven på og pynt med rødbede spirer.</span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;"><b>2. Aloo saag paneer Gol Gappa (kartoffel, spinat, feta gol gappa)</b></span></div><div><span style="color: #783f04; font-family: verdana;">Fyld gerne op med top og drys med ristet spidskommen frø.</span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><b><span style="color: #783f04; font-family: verdana;">3. Chicken badami Gol Gappa (kylling og mandel gol gappa)</span></b></div><div><span style="color: #783f04; font-family: verdana;">Fyld op til kanten, top med ½ tsk mango chutney eller dressing, drys med mandelsplitter.</span><span style="color: #783f04; font-family: verdana; font-weight: bold;"> </span></div><div><br /></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgEwWI2Uhf6oCQdeYZTrE0rtGXDa_L3pe1BuMnC_dM-6E-S9ZoHaSHaURXNpByvVY0WlJEyaisES7MsS5DN5sp5Gx-UtwkMGEG2sFIIB8nydfbccDQK03WYt0g0d_dsbbkAIcu8Y_SjTWNMp0O-01OEQvYL-M4Whd7h5U_lCBPBhrNxvwTUCdxN54cOsOy/s1981/gol%20tappas%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="https://cupcakeluvs.blogspot.com/" border="0" data-original-height="1981" data-original-width="1638" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgEwWI2Uhf6oCQdeYZTrE0rtGXDa_L3pe1BuMnC_dM-6E-S9ZoHaSHaURXNpByvVY0WlJEyaisES7MsS5DN5sp5Gx-UtwkMGEG2sFIIB8nydfbccDQK03WYt0g0d_dsbbkAIcu8Y_SjTWNMp0O-01OEQvYL-M4Whd7h5U_lCBPBhrNxvwTUCdxN54cOsOy/w331-h400/gol%20tappas%203.jpg" title="https://cupcakeluvs.blogspot.com/2023/09/gol-gappa-tappas.html" width="331" /></a></div><div><br /></div><span style="color: #783f04; font-family: verdana;">Gol Gappa Tapas nydes straks med Guava katta pani shots, nyd det max og have det godt indtil næste gang. </span><br /><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><br /></div><div><span style="font-family: verdana;"><b>English translation</b></span></div><div><span style="font-family: verdana;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinffCTaHiBBgEQ_lkBGfZIh-XFpBzS1pFK-Pdxly3T9JTXJwBJ_MAy11RmYsC_LdG_bh32rvmFMc0qPuBHChPpDsbBMmtkJHL5CzloFEOEC1G_h5LS8q1ZlF0FqN0xvfj3enpjXE-BxNXxTfcFiGLQP7SYiG9LvfAF6J8Txd3KXJtZDlQvEwzVSA3_sRkj/s2000/gol%20tappas%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="https://cupcakeluvs.blogspot.com/" border="0" data-original-height="819" data-original-width="2000" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinffCTaHiBBgEQ_lkBGfZIh-XFpBzS1pFK-Pdxly3T9JTXJwBJ_MAy11RmYsC_LdG_bh32rvmFMc0qPuBHChPpDsbBMmtkJHL5CzloFEOEC1G_h5LS8q1ZlF0FqN0xvfj3enpjXE-BxNXxTfcFiGLQP7SYiG9LvfAF6J8Txd3KXJtZDlQvEwzVSA3_sRkj/w400-h164/gol%20tappas%204.jpg" title="https://cupcakeluvs.blogspot.com/2023/09/gol-gappa-tappas.html" width="400" /></a></div><br /><div><br /></div><span style="font-family: verdana; font-size: medium;"><b>Gol gappey</b></span><div><div><span style="font-family: verdana;">As I have mentioned before, gol gappey is a favorite Pakistani snack. a crispy hollow round shell made of wheat flour and semolina. Gol gappa is filled with katta pani (tangy flavoured water) or with various chaat and tamarind chutneys. It is eaten in one bite so that all the flavors pop in the mouth at the same time. In my childhood, gol gappa was only sold with this ice-cold tangy water that might. For many years now it has become more common for gol gappey to be filled with different fillings. In some places, gol gappa is also called pani puri. For me they will always be called gol gappey<br /><br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-p2hMPMZS_fGqluxms6M5BavaCfXc8dS3fGX5J2VSqlJ38Zn14yBK1uGy0N7A15qylGEBpD9IDQvwV3eZmr-cztuionsAYieFgrzR_fFhqKu8DgFFNLMAgQtXfssi6eth39MPg8b5hIcdQZ3Tr5JWF3SVXPc5mSeT7VGhgvwBLUleUP0eYHioGv5V6L9/s2016/gol%20tappas%2013.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="https://cupcakeluvs.blogspot.com/" border="0" data-original-height="954" data-original-width="2016" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-p2hMPMZS_fGqluxms6M5BavaCfXc8dS3fGX5J2VSqlJ38Zn14yBK1uGy0N7A15qylGEBpD9IDQvwV3eZmr-cztuionsAYieFgrzR_fFhqKu8DgFFNLMAgQtXfssi6eth39MPg8b5hIcdQZ3Tr5JWF3SVXPc5mSeT7VGhgvwBLUleUP0eYHioGv5V6L9/w400-h189/gol%20tappas%2013.jpg" title="https://cupcakeluvs.blogspot.com/2023/09/gol-gappa-tappas.html" width="400" /></a></div><br /><div><span style="font-family: verdana;"><span style="color: #783f04;"><br /></span></span></div><span style="font-family: verdana;">2 weeks ago, I treated my colleagues with gol gappey, which they thought was fun and we talked about how they also could be used with different fillings as tapas. I always make gol gappey with different chaat fillings, for example like here with black chickpeas <a href="https://cupcakeluvs.blogspot.com/2019/05/kale-channe-chaat-chaat-med-sorte.html">https://cupcakeluvs.blogspot.com/2019/05/kale-channe-chaat-chaat-med-sorte.html</a> </span></div><div><span style="font-family: verdana;">But I have never filled them with meat, I played with the idea and it turned into some delicious gol gappa tapas with 3 fillings and with katta pani shots. Ofcourse you can stuff the tapas as you like, like tuna salad, salmon or lentil.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>Where can you buy gol gappey?</b> </span></div><div><span style="font-family: verdana;">You can buy gol gappey in the Pakistani food stores here in Copenhagen. There are different packages, some come with mix for the tangy water, so you just make the filling and stuff the shells. There are also packages of small, flat pancakes that pop up into these hollow shells during deep-frying. </span></div></div><div><span style="font-family: verdana;"><b><br /></b></span></div><span style="font-family: verdana; font-size: medium;"><b>Recipe and ingredients.</b></span><div><span style="font-family: verdana;">The following 3 recipes gave a total of filling for 23 gol gappey. The various chutneys (dressings/sauces</span><span style="font-family: verdana;">) I have used are ready-made and can also be bought from the Pakistani greengrocers.</span></div><div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;">1. Anar chaat Gol Gappa, (pomegranate chaat gol gappa) </span><div><span style="font-family: verdana;">2. Aloo saag paneer Gol Gappa (potato, spinach, feta gol gappa) </span></div><div><span style="font-family: verdana;">3. Chicken badami Gol Gappa (chicken and almond gol gappa) </span></div><div><br /></div><span style="font-family: verdana;"><b>Amrood katta pani shots/ guava katta pani shots </b></span><div><span style="font-family: verdana;">250 ml guava juice </span></div><div><span style="font-family: verdana;">500 ml cooled boiled water </span></div><div><span style="font-family: verdana;">1 teaspoon tamarind paste, can be replaced with fresh lime juice </span></div><div><span style="font-family: verdana;">1 tsp kala namak / pink salt </span></div><div><span style="font-family: verdana;">1 teaspoon freshly ground black pepper. </span></div><div><span style="font-family: verdana;">Everything is mixed and places in the refrigerator to cool.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>Gol gappey</b><br />23- 25 ready Gol gappey shells.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-VqRorPF9NVUCzkj3Y5AIm0iwr8R5rOcWTds5nQgXbpKz1H3WVXDU96qZ3tgkTcnUCCmFrAbsvjknVdk0ze6lv5jAtsFHQ903Bf8EH6hLK8ZDL36Zj_Z-s6KkbhroT0elowXevd4qTICiruSYM-R1W0oRU0hdTEDYHUz1TvkfvzwanRLc7OYINQ9UGKON/s2000/gol%20tappas%205.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="https://cupcakeluvs.blogspot.com/" border="0" data-original-height="2000" data-original-width="819" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-VqRorPF9NVUCzkj3Y5AIm0iwr8R5rOcWTds5nQgXbpKz1H3WVXDU96qZ3tgkTcnUCCmFrAbsvjknVdk0ze6lv5jAtsFHQ903Bf8EH6hLK8ZDL36Zj_Z-s6KkbhroT0elowXevd4qTICiruSYM-R1W0oRU0hdTEDYHUz1TvkfvzwanRLc7OYINQ9UGKON/w262-h640/gol%20tappas%205.jpg" title="https://cupcakeluvs.blogspot.com/2023/09/gol-gappa-tappas.html" width="262" /></a></div><b style="font-family: verdana;"><div><b style="font-family: verdana;"><br /></b></div>1. Anar Chaat Gol Gappa (pomegranate chaat gol gappa) </b></div><div><span style="font-family: verdana;">I have used half a portion of the following recipe
<a href="https://cupcakeluvs.blogspot.com/2014/11/granatble-chaat-anar-chaat-pommegrante.html">https://cupcakeluvs.blogspot.com/2014/11/granatble-chaat-anar-chaat-pommegrante.html</a> </span></div><div><span style="font-family: verdana;">I have added 1 tablespoon of beetroot sprouts to the filling and saved some for topping</span></div><div><span style="font-family: verdana;">little plain yogurt for topping</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Mix the filling (except yogurt) and set aside. </span></div><div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><b>2. Aloo saag paneer Gol Gappa (potato, spinach, feta gol gappa) </b></span><div><span style="font-family: verdana;">4 balls of whole-leaf frozen spinach, boiled lightly and drained </span></div><div><span style="font-family: verdana;">1 boiled potato, cut into small slices </span></div><div><span style="font-family: verdana;">1 ½ tbsp feta cheese cubes.
1 tsp oil </span></div><div><span style="font-family: verdana;">toasted cumin seeds for sprinkling </span></div><div><span style="font-family: verdana;">spices: I have used 1½ tablespoons of a ready-made spice mixture called Lazizza Sabzi Masala, you can use the spices you want, for example: salt to taste, ½ teaspoon chili, 1/4 teaspoon turmeric, ½ teaspoon coarsely ground coriander seeds, little
freshly grated nutmeg, a little crushed kasoori methi (dried fenugreeks leaves) optionel.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">In a pan, fry the spinach in oil together with the spices for 4-5 minutes, add the boiled potato slices and fry for 2 minutes. Turn off the heat. Mix in feta cheese when everything has cooled.
Set aside. </span></div><div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><b>3. Chicken badami Gol Gappa (chicken and almond gol gappa) </b></span><div><span style="font-family: verdana;">1 chicken breast fillet approx. 225 gr, cut into small strips. </span></div><div><span style="font-family: verdana;">1 tablespoon oil for frying </span></div><div><span style="font-family: verdana;">2 tablespoons roasted almond slivers + extra for topping </span></div><div><span style="font-family: verdana;">½ red onion, finely chopped </span></div><div><span style="font-family: verdana;">1 tablespoon yogurt </span></div><div><span style="font-family: verdana;">spices: ½ teaspoon chili powder, salt to taste, ½ teaspoon cumin powder or 1 tablespoon of the above mentioned spice mixture. fresh chopped mint </span></div><div><span style="font-family: verdana;">mango chutney / mango dressing. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Fry the chicken meat in a pan with oil and the spices until fried and tender. After it has cooled, mix in the yoghurt, freshly cut mint and slivered almonds. Set aside.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><b style="font-family: verdana;">How to fill </b></div><div><span style="font-family: verdana;">You need to to fill Gol gappa at the last minute to avoid the crispy shells getting soggy. Punch a large hole in the shells and fill them to the top. </span></div><div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><b>1. Anar chaat Gol Gappa, (pomegranate chaat gol gappa) </b></span><div><span style="font-family: verdana;">Fill up some of the shells with the Anar Chaat filling, make a top with the filling. </span><span style="font-family: verdana;">I press the filling down a little so I can have more filling, thats up to you how much filling to want to stuff the Gol gappey tapas with,</span></div><div><span style="font-family: verdana;"> Put a ½ or small teaspoon of yogurt on top and topp with beetroot sprouts. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>2. Aloo saag paneer Gol Gappa (potato, spinach, feta gol gappa)</b></span></div><div><span style="font-family: verdana;"><b></b>Same ways as above, puch a hole in the gol gappa shells on the top and fill with Aloo saag paneer filling.Sprinkle with toasted cumin seeds on the top. </span></div><div> </div><div><span style="font-family: verdana;"><b>3. Chicken badami Gol Gappa (chicken and almond gol gappa)</b> </span></div><div><span style="font-family: verdana;">Fill to the brim, top with ½ tsp mango chutney/dressing and top with almonds.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxUGuiEeWZn_qwooymU76ZfFcTYncJvUbOU4vzcxt1RVuR8bXN_wfnohCNu7IGLsmufUePxwQPHz8yrGVz1gicIsd0S-QUWgcIwgtkJjp2i71FgP9Xn9IN7VfQV0c1H6GWOfL2NTfhztmK9KrYp-cMDC4Qni5N9xgv6cYSHCt391pHCljE2vzlHfv6jV8K/s2048/gol%20tappas%208.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="https://cupcakeluvs.blogspot.com/" border="0" data-original-height="2048" data-original-width="1152" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxUGuiEeWZn_qwooymU76ZfFcTYncJvUbOU4vzcxt1RVuR8bXN_wfnohCNu7IGLsmufUePxwQPHz8yrGVz1gicIsd0S-QUWgcIwgtkJjp2i71FgP9Xn9IN7VfQV0c1H6GWOfL2NTfhztmK9KrYp-cMDC4Qni5N9xgv6cYSHCt391pHCljE2vzlHfv6jV8K/w360-h640/gol%20tappas%208.jpg" title="https://cupcakeluvs.blogspot.com/2023/09/gol-gappa-tappas.html" width="360" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;">Enjoy Gol Gappa Tapas immediately with Guava katta pani shots. Enjoy max foodies and have a take care till next time.</span><br />Misbahhttp://www.blogger.com/profile/15917263973124127806noreply@blogger.com0tag:blogger.com,1999:blog-8785317683683332505.post-73604704333669651682023-07-30T20:17:00.007+02:002023-07-30T20:19:53.860+02:00Kofta Qorma<p><span style="color: #0c343d; font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpgiqdJkT5wPn0j0UejBSEEXWDxEyUzBst_r26Qjh_X6Fz6R-p2A28lzQyda4kLqkXzqV4XmrruHZoUxBANDevRUQuhH6I-g8fvXqX4NQh53er58y7WtaklvqaOvMEjSitoKA_DiiP7zuqJ3KWQx5zZmh-El6NMLzsK0imJAkp1cSUh_pARHUvOIu6uMC2/s1983/kofta%203,%20a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1983" data-original-width="1586" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpgiqdJkT5wPn0j0UejBSEEXWDxEyUzBst_r26Qjh_X6Fz6R-p2A28lzQyda4kLqkXzqV4XmrruHZoUxBANDevRUQuhH6I-g8fvXqX4NQh53er58y7WtaklvqaOvMEjSitoKA_DiiP7zuqJ3KWQx5zZmh-El6NMLzsK0imJAkp1cSUh_pARHUvOIu6uMC2/w512-h640/kofta%203,%20a.jpg" title="https://cupcakeluvs.blogspot.com/2023/07/kofta-qorma.html" width="512" /></a></div><br /><b><br /><br /></b><p></p><p><span style="font-family: verdana;"><b>Scroll down for English translation</b></span></p><p><span style="color: #0c343d; font-family: verdana;"><b><u>Kofta qorma</u></b></span></p><p><span style="color: #0c343d; font-family: verdana;">Der er mange variationer på kofta (kødboller) i både fremgang måden og typerne. På bloggen findes der allerede flere opskrifter, men jeg synes også at I skulle have denne</span><span style="color: #0c343d; font-family: verdana;"> opskrift. De smager god og kofta er så lækker bløde. </span></p><p><span style="color: #0c343d; font-family: verdana;">I det pakistansk køkken er forskellig metoder til hvad man kan tilsætte til hakket kød for kofterne bliver bløde og saftig, f.eks. birkes, malede stegte kikærter eller yoghurt. Denne gang har jeg brugt brød og jeg synes at kofterne blev lige så bløde og lækker som med de andre ingredienser. </span></p><div class="separator" style="clear: both; text-align: left;"> <span style="color: #0c343d; font-family: verdana;">Saucen i denne qorma er ikke en helt lind og cremet sauce, men let kornede. Denne qorma type hedder også danne-dar qorma på urdu, hvilet betyder kornet qorma. Det er blandt andet de stegte løg der giver denne konsistens.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #0c343d; font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #0c343d; font-family: verdana;">Jeg har selv stegt løgene, men jeg tænker at man også kan bruge færdig stegte løg</span></div><br /><p><b style="color: #0c343d; font-family: verdana;">Stegte løg</b></p><p><span style="color: #0c343d; font-family: verdana;">250 gr løg, skæres i tynde strimler og steges gyldent brunt i olie, drænes for olie og lægges på køkken serviet ind til de er kølet af og sprøde</span></p><p><span style="color: #0c343d; font-family: verdana;"> </span></p><p><b style="color: #0c343d; font-family: verdana;">Ingredienser for kofte</b></p><p><span style="color: #0c343d;"><span style="font-family: verdana;">500 gr hakket lamme og kalve kød <br />1 lille æg <br />½ tsk frisk fint revet ingefær <br />½ tsk fint revet hvidløg <br />1 tsk rød chili pulver <br />1 tsk salt<br />½ lille løg, fint pureret <br />1 tsk stødt spidskommen <br />1 tsk stødt koriander frø <br />2 grønne chili, fint hakket ( kan undlades) <br />1 spsk hakket frisk koriander blade </span><br /></span><span style="color: #0c343d; font-family: verdana;">2 skiver af toast brød. </span><br style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;" /><span style="background-color: white; color: #4e2800; font-family: georgia, "times new roman", serif; font-size: 13px;"><br /></span><span style="color: #0c343d; font-family: verdana;">Blødgøre de 2 skiver brød i lidt vand 2 minutter. Press væsken ud af brød skiverne og smuldre brød. Bland det smuldre brød og hakket kødet godt sammen. Bland resten af ingredienserne i og ælt godt sammen. </span></p><p><span style="color: #0c343d; font-family: verdana;">Bagefter blend farsen let i en blender. Dette trin kan godt undlades, men jeg synes at det giver en meget ens artet fars. </span></p><p><span style="color: #0c343d; font-family: verdana;">Lad farsen stå i køleskabet ½- 1 time . Bagefter trill 12 - 15 ens kugler af farsen. Stil dem til side i køleskabet mens det andet gøres klar. </span></p><p><span style="color: #0c343d; font-family: verdana;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Z7C_0TzpVe-S0YcNDG3wJMryJHbRuCKOqrTy8KPYbxI_ktWmPz_niaIzHpdzuetUbecB57ASAkOouiu7JGGkzfDbrWxIV4MSAupLZ7wUMAFMcsCrLlsgyxn4yAOLmSDsC5idA7dT8B0Sf3eixJVaW8FuomLaTPQ_3qnDjCORzH7jMgVbCeYzdMxtGd4F/s1516/kofta%20g%20a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="819" data-original-width="1516" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Z7C_0TzpVe-S0YcNDG3wJMryJHbRuCKOqrTy8KPYbxI_ktWmPz_niaIzHpdzuetUbecB57ASAkOouiu7JGGkzfDbrWxIV4MSAupLZ7wUMAFMcsCrLlsgyxn4yAOLmSDsC5idA7dT8B0Sf3eixJVaW8FuomLaTPQ_3qnDjCORzH7jMgVbCeYzdMxtGd4F/w640-h346/kofta%20g%20a.jpg" title="https://cupcakeluvs.blogspot.com/2023/07/kofta-qorma.html" width="640" /></a></div><br /><span style="color: #0c343d; font-family: verdana;"><br /></span><p></p><p><span style="color: #0c343d; font-family: verdana;"><br /></span></p><p><span style="color: #0c343d; font-family: verdana;"><b>Qorma sovs</b></span></p><span style="color: #0c343d; font-family: verdana;">80 ml plante olie (jeg bruger rasp olie og genbruger olien jeg har stegt løgene i)</span><div><span style="color: #0c343d; font-family: verdana;">lille kanel stang</span></div><div><span style="color: #0c343d; font-family: verdana;">1 tsk spidskommen frø</span></div><div><span style="color: #0c343d; font-family: verdana;">3 sorte kardemomme, knuses let</span></div><div><span style="color: #0c343d; font-family: verdana;">6 nelliker</span></div><div><span style="color: #0c343d; font-family: verdana;">1 lille anis blomst</span></div><div><span style="color: #0c343d; font-family: verdana;">2 laurbær blade<br />1 tsk ingefær puré <br />1 tsk hvidløg puré</span><div><span style="color: #0c343d; font-family: verdana;">½ tsk gurkemeje</span></div><div><span style="color: #0c343d; font-family: verdana;"> kniv spids let knust muskat blomme <br />1 tsk rød chilli pulver</span></div><div><span style="color: #0c343d; font-family: verdana;">1 tsk kashmiri chili pulver ( kan undlades )<br />1 tsk salt<br />½ tsk spidskommen pulver<br />1 tsk korianderfrø pulver</span></div><div><span style="color: #0c343d; font-family: verdana;"> </span></div><div><span style="color: #0c343d; font-family: verdana;">200 ml natural yoghurt</span></div><div><span style="color: #0c343d; font-family: verdana;">stegte løg.</span></div><div><br /></div><div><span style="color: #0c343d; font-family: verdana;">½ tsk garam masala pulver</span></div><div><span style="color: #0c343d; font-family: verdana;">frisk revet muskatnød, en kniv spids</span></div><div><span style="color: #0c343d; font-family: verdana;">frisk mynte eller koriander blade</span></div><div><span style="color: #0c343d; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjynV-rHCqyH_2vGwWL6UTdQWTphNkwaWHsiuLmWFk--DWSBJreZiIJ7OdQxUoBxp96iNGK-wiOCByK9jvBzeohe7gLAQMEDAd6c3zIF0P_XuctP-oNSHexHMMq6vwk9nNx91zywfwp-DsJphMqZdMlfGPbA5mscAw24jUH-sV0vx-YRy960mSmlPQx8GGh/s2000/kofta%20d.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="819" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjynV-rHCqyH_2vGwWL6UTdQWTphNkwaWHsiuLmWFk--DWSBJreZiIJ7OdQxUoBxp96iNGK-wiOCByK9jvBzeohe7gLAQMEDAd6c3zIF0P_XuctP-oNSHexHMMq6vwk9nNx91zywfwp-DsJphMqZdMlfGPbA5mscAw24jUH-sV0vx-YRy960mSmlPQx8GGh/w262-h640/kofta%20d.jpg" width="262" /></a></div><br /><span style="color: #0c343d; font-family: verdana;"><br /></span></div><div><span style="color: #0c343d; font-family: verdana;">- Fin knus de stegte løg og bland dem i yoghurten, evt blend dem sammen. </span></div><div><span style="color: #0c343d; font-family: verdana;">- Varm olien på mellem varme i en stor gryde, kom de hel krydderier i og steg 2 minutter. Tilsæt laurbærblade, ingefær og hvidløg, steg nogle minutter. </span></div><div><span style="color: #0c343d; font-family: verdana;"><br /></span></div><div><span style="color: #0c343d; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2IusOguY3SLI1bhnhUIC7TiZRTaSz8CocAK7Rlx8x89oevBZZv4JTn3GbIkaNKSunZnTNT0fZeFpzL4_G3oA5mIakuEpRyTX08ehIKtP-VZoMbeAEx-GmcxyINwu9vqcxXL0274LgXyoJfF9_E9esyXwqddp6bg81laKvablP2_1N7eXkW5pNn4TBi294/s2000/kofta%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="819" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2IusOguY3SLI1bhnhUIC7TiZRTaSz8CocAK7Rlx8x89oevBZZv4JTn3GbIkaNKSunZnTNT0fZeFpzL4_G3oA5mIakuEpRyTX08ehIKtP-VZoMbeAEx-GmcxyINwu9vqcxXL0274LgXyoJfF9_E9esyXwqddp6bg81laKvablP2_1N7eXkW5pNn4TBi294/w262-h640/kofta%20b.jpg" width="262" /></a></div><br /><span style="color: #0c343d; font-family: verdana;"><br /></span></div><div><span style="color: #0c343d; font-family: verdana;">- Kom de tørrede krydderier i undtagen garam masala og revet muskat nød. Steg forsat nogle minutter. Kom 100 ml vand i og rør rundt, når vandet koger lidt tilsæt kofterne i. Der skal ikke røres rundt nu, bruge gryden til trille kofterne rundt ved at ryste den let fra side til side.</span></div><div><span style="color: #0c343d; font-family: verdana;"> </span></div><div><span style="color: #0c343d; font-family: verdana;">- Skrue ned for varmen og læg låg på gryden. Kofterne vil blive faste i dampen. </span></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgflySfFpaCllfP2IM_4iTPcJozAowjLIGDLG1jxhpeyz9yjVY8MaAeTrd9mN22wntuCBgxGbI5jHhSbEIJoVRwMjJ4oLCMyiDLfhxGbbPNZNjr8h5TPPqy4MKydc1L1h26enNsxLndDpy0Qcwj2xNKsvQx_sxELpH-0rCM1HjBOfRPMNJ6gkBRR4ijbAW3/s2000/kofta%20a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="819" data-original-width="2000" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgflySfFpaCllfP2IM_4iTPcJozAowjLIGDLG1jxhpeyz9yjVY8MaAeTrd9mN22wntuCBgxGbI5jHhSbEIJoVRwMjJ4oLCMyiDLfhxGbbPNZNjr8h5TPPqy4MKydc1L1h26enNsxLndDpy0Qcwj2xNKsvQx_sxELpH-0rCM1HjBOfRPMNJ6gkBRR4ijbAW3/w640-h262/kofta%20a.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="color: #073763; font-family: verdana;">- Fjern låget og steg nogle få minutter, tilsæt forsigtig yoghurt - løg blanding i og rør forsigtig rundt. Tilsæt garam masala og en knips revet muskat nød.</span></div><div><span style="color: #073763; font-family: verdana;"><br /></span></div><div><span style="color: #073763; font-family: verdana;">- her kan man tilsætte lidt vand til, hvis der ikke er nok væske. Efter nogle minutter skrue op for varmen og giv det kofteren et opkog, skrue ned for varmen. Lad kofterne simrer nogle minutter indtil saucen får den konsistens i ønsker. </span></div><div><span style="color: #073763; font-family: verdana;"><br /></span></div><div><span style="color: #073763; font-family: verdana;">- Drys med frisk koriander eller mynte og spis med naan /roti. </span></div><div><span style="color: #073763; font-family: verdana;"><br /></span></div><div><span style="color: #073763; font-family: verdana;"><b>Naan opskrifter her </b></span></div><div><span style="color: #073763; font-family: verdana;"><a href="http://cupcakeluvs.blogspot.com/2017/04/bla-skimmel-oste-naan-blue-cheese-naan.html">http://cupcakeluvs.blogspot.com/2017/04/bla-skimmel-oste-naan-blue-cheese-naan.html</a></span></div><div><span style="color: #073763; font-family: verdana;"><br /></span></div><div><span style="color: #073763; font-family: verdana;"><a href="https://cupcakeluvs.blogspot.com/2015/10/tomat-naan-tomato-naan.html">https://cupcakeluvs.blogspot.com/2015/10/tomat-naan-tomato-naan.html</a> </span></div><div><span style="color: #073763; font-family: verdana;"><br /></span></div><div><span style="color: #073763; font-family: verdana;"><b>Andre kofta opskrifter </b></span></div><div><span style="color: #073763; font-family: verdana;"><a href="https://cupcakeluvs.blogspot.com/2014/04/palak-kofte-salan.html">https://cupcakeluvs.blogspot.com/2014/04/palak-kofte-salan.html</a> </span></div><div><span style="color: #073763; font-family: verdana;"><br /></span></div><div><span style="color: #073763; font-family: verdana;"><a href="https://cupcakeluvs.blogspot.com/2012/02/kylling-kofta-curry-chicken-kofta-curry.html">https://cupcakeluvs.blogspot.com/2012/02/kylling-kofta-curry-chicken-kofta-curry.html</a> </span></div><div><span style="color: #073763; font-family: verdana;"><br /></span></div><div><span style="color: #073763; font-family: verdana;"><a href="https://cupcakeluvs.blogspot.com/2015/07/kofte-biryani.html">https://cupcakeluvs.blogspot.com/2015/07/kofte-biryani.html</a></span></div><div><span style="color: #073763; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlQKTNaV62chkXMRMFCCuZ0pTj7IiDkqoFFaK4A2RDa0YfbbYDcsFck-MOmFO1mtNjlE8Z78jRrFRjz3ayMcym6tumdwwNi33jbCkx2y1RzRJcFxh246NAanzVgLBwY8QFdgd6zS8_uISi6oue-H3D4J3NH9MfId0XHSKHqxaV_ypWkbiDFpmEOXk3M7Zn/s2048/kofta%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlQKTNaV62chkXMRMFCCuZ0pTj7IiDkqoFFaK4A2RDa0YfbbYDcsFck-MOmFO1mtNjlE8Z78jRrFRjz3ayMcym6tumdwwNi33jbCkx2y1RzRJcFxh246NAanzVgLBwY8QFdgd6zS8_uISi6oue-H3D4J3NH9MfId0XHSKHqxaV_ypWkbiDFpmEOXk3M7Zn/w320-h400/kofta%202.jpg" title="https://cupcakeluvs.blogspot.com/2023/07/kofta-qorma.html" width="320" /></a></div><br /><span style="color: #073763; font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">English translation</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>Kofta Qorma</b></span></div><span style="font-family: verdana;">There are many variations on kofta (meatballs) in both method and types. There are already several recipes on the blog, but I thought you should also have this recipe. The qorma tastes good and the koftas are so delicious and soft.</span><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">In Pakistani cuisine, there are different methods of what can be added to minced meat to make the koftas soft and juicy, e.g. poppy seeds, ground fried chickpeas or yogurt. This time I used bread and I think the koftas turned out just as soft and delicious as with the other ingredients.
The sauce in this qorma is not a completely smooth and creamy sauce, but slightly grainy. This type of qorma is also called danne-dar qorma in Urdu, wich means grainy qorma. Among other things, it is the fried onions that give this consistency. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">I fried the onions myself, but I think you can also use pre-fried onions.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>Fried onions</b></span></div><div><span style="font-family: verdana;"><b></b>250 g onions, cut into thin strips and frie golden brown in oil, drain of the oil and spread them on a kitchen towel until they have cooled and become crisp.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>Ingredients for kofte</b> </span></div><div><span style="font-family: verdana;">500 g minced lamb and veal meat </span></div><div><span style="font-family: verdana;">1 small egg </span></div><div><span style="font-family: verdana;">½ tsp fresh finely grated ginger </span></div><div><span style="font-family: verdana;">½ tsp finely grated garlic </span></div><div><span style="font-family: verdana;">1 teaspoon red chili powder </span></div><div><span style="font-family: verdana;">1 teaspoon of salt </span></div><div><span style="font-family: verdana;">½ small onion, finely pureed </span></div><div><span style="font-family: verdana;">1 teaspoon ground cumin </span></div><div><span style="font-family: verdana;">1 tsp ground coriander seeds </span></div><div><span style="font-family: verdana;">2 green chilies, finely chopped (optional) </span></div><div><span style="font-family: verdana;">1 tablespoon chopped fresh coriander leaves.</span></div><div><span style="font-family: verdana;">2 slices of toasted bread. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Soften the 2 slices of bread soaked in a little water for 2 minutes. Press the liquid out of the bread slices and crumble the bread. Mix the breadcrumbs and minced meat well together. Mix in the rest of the ingredients and knead well.</span></div><div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;">Then lightly blend the meat mixture in a blender. This step is optional but I find it gives a very smooth-looking koftas.
Let the mixture rest in the fridge ½-1 time. Afterwards, roll 12 equal balls of the stuffing. Set them aside in the fridge while the gravy is being prepared.</span><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><b>Qorma gravy</b></span><div><span style="font-family: verdana;">80 ml vegetable oil (I use rasp oil and reuse the oil I fried the onions in) </span></div><div><span style="font-family: verdana;">small cinnamon stick </span></div><div><span style="font-family: verdana;">1 tsp cumin seeds </span></div><div><span style="font-family: verdana;">3 black cardamoms, crushed lightly </span></div><div><span style="font-family: verdana;">6 cloves </span></div><div><span style="font-family: verdana;">1 small anise flower </span></div><div><span style="font-family: verdana;">2 bay leaves </span></div><div><span style="font-family: verdana;">1 teaspoon ginger puree </span></div><div><span style="font-family: verdana;">1 teaspoon garlic puree </span></div><div><span style="font-family: verdana;">½ tsp turmeric </span></div><div><span style="font-family: verdana;">pinch of lightly crushed nutmeg mace </span></div><div><span style="font-family: verdana;">1 tsp red chilli powder </span></div><div><span style="font-family: verdana;">1 teaspoon Kashmiri chili powder (optional) </span></div><div><span style="font-family: verdana;">1 teaspoon of salt </span></div><div><span style="font-family: verdana;">½ tsp cumin powder </span></div><div><span style="font-family: verdana;">1 tsp coriander seed powder </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"> 200 ml natural yoghurt </span></div><div><span style="font-family: verdana;">fried onions. </span></div><div><span style="font-family: verdana;">½ tsp garam masala powder </span></div><div><span style="font-family: verdana;">freshly grated nutmeg, </span></div><div><span style="font-family: verdana;">little fresh mint or coriander leaves.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">check the step by step pics above</span></div><div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;">- crush the fried onions and mix them into the yoghurt, I blended both in a blender .</span><div><span style="font-family: verdana;">- Heat the oil on medium heat in a large pan, add the whole spices and fry for 2 minutes. Add bay leaves, ginger and garlic, fry for a few minutes more. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"> - Add the dry spices except garam masala and grated nutmeg. Continue to fry for a few minutes. Add 100 ml of water and stir, when the water boils a little add the koftas. Do not stir now, use the pan to roll the koftas around, by shaking it from side to side.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">- Turn down the heat and put a lid on the pot. The koftas will become firm in the steam.</span></div><div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;">- Remove the lid and fry for a few minutes, add yogurt - onion mixture and stir gently. Add garam masala and a pinch of grated nutmeg. </span><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"> - Here you can add a little water if there is not enough liquid. After a few minutes, turn up the heat and give the koftas a boil, turn down the heat. Let the koftes simmer for a few minutes until the sauce reaches the desired consistency. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"> - Sprinkle with fresh coriander or mint and eat with naan /roti.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><br /></div><div><span style="font-family: verdana;"><b>Naan recipes here </b></span></div><div><span style="font-family: verdana;"><a href="http://cupcakeluvs.blogspot.com/2017/04/bla-skimmel-oste-naan-blue-cheese-naan.html">http://cupcakeluvs.blogspot.com/2017/04/bla-skimmel-oste-naan-blue-cheese-naan.html </a></span></div><div><br /></div><div><span style="font-family: verdana;"><span style="color: #0000ee;"><u>https://cupcakeluvs.blogspot.com/2015/10/tomat-naan-tomato-naan.html </u></span></span></div><div><br /></div><div><span style="font-family: verdana;"><b>Other kofta recipe here</b></span></div><div><span style="font-family: verdana;"><a href="https://cupcakeluvs.blogspot.com/2014/04/palak-kofte-salan.html">https://cupcakeluvs.blogspot.com/2014/04/palak-kofte-salan.html </a></span></div><div><br /></div><div><a href="https://cupcakeluvs.blogspot.com/2012/02/kylling-kofta-curry-chicken-kofta-curry.html"><span style="font-family: verdana;">https://cupcakeluvs.blogspot.com/2012/02/kylling-kofta-curry-chicken-kofta-curry.html</span></a></div><div><br /></div><div><span style="font-family: verdana;"><a href="https://cupcakeluvs.blogspot.com/2015/07/kofte-biryani.html">https://cupcakeluvs.blogspot.com/2015/07/kofte-biryani.html</a></span></div><div><span style="font-family: verdana;"><a href="https://cupcakeluvs.blogspot.com/2014/04/palak-kofte-salan.html"><br /></a></span><div><div><span style="font-family: verdana;"><br /><br /><br /><br /></span><br /></div></div></div>Misbahhttp://www.blogger.com/profile/15917263973124127806noreply@blogger.com0tag:blogger.com,1999:blog-8785317683683332505.post-63181558718248966022023-05-27T12:55:00.013+02:002023-05-27T13:00:01.528+02:00Chicken Changezi<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkpwZtbH3G6B44R1K6mqf85Q9EmzzFA1UUdbwKms_yCaI4fS0lG7Fs02ecvGXUazT58WBKmkqwEvo2YJUcQ2vu0IMZA_iU3ndYe76jwPhOwgZtG3A-XQMo2G6IGripfg4d7gSNJIgKJ-I4SBLF6Dwn4EiR-zQIXTIyD8F_54F0SfE-lFYrhBc_zV6snw/s2048/chicken%20changezi%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="https://cupcakeluvs.blogspot.com/2023/05/chicken-changezi.html" border="0" data-original-height="1057" data-original-width="2048" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkpwZtbH3G6B44R1K6mqf85Q9EmzzFA1UUdbwKms_yCaI4fS0lG7Fs02ecvGXUazT58WBKmkqwEvo2YJUcQ2vu0IMZA_iU3ndYe76jwPhOwgZtG3A-XQMo2G6IGripfg4d7gSNJIgKJ-I4SBLF6Dwn4EiR-zQIXTIyD8F_54F0SfE-lFYrhBc_zV6snw/w400-h206/chicken%20changezi%201.jpg" title="https://cupcakeluvs.blogspot.com/2023/05/chicken-changezi.html" width="400" /></a></div><br /><p></p><p><br /></p><p><br /></p><p><span style="font-family: Merriweather; font-size: x-small;">For english translation, scroll down</span></p><p><b style="color: #783f04; font-family: Merriweather;">Chicken Changezi </b><span style="color: #783f04; font-family: Merriweather;"> </span></p><p><span style="color: #783f04; font-family: Merriweather;">Jeg blev inspireret til at prøve denne lækker ret, da søgte efter ideer til at bruge rester af ovnstegt kylling fra aften før. Jeg ved ikke så meget om Chicken Changezi andet end at den stammer fra Old Dehli, Indien og laves af grillede kylling med en tomat baseret sauce. Det er en mughlai ret men om den stammer fra (changez ) Ghenghis Khans tid, det ved jeg ikke. </span></p><p><span style="color: #783f04; font-family: Merriweather;">Opskrifterne minder meget om Butter Chicken/Murgh Makhani fordi de bruger fløde og smør, andre bruger nødder i opskriften, forskellen er at det i Changezi er mere syrligt end Butter chicken fordi der bruges Chaat masala og citronsaft. </span></p><p><span style="color: #783f04; font-family: Merriweather;">Spises til kogt ris eller roti</span></p><p><b style="color: #783f04; font-family: Merriweather;">Opskrift til 1 kg kylling lår</b></p><p><span style="color: #783f04; font-family: Merriweather;"><u>Kylling:</u></span></p><p><span style="color: #783f04; font-family: Merriweather;"> </span><span style="color: #783f04; font-family: Merriweather;">Vi havde rester af ovnstegt</span><span style="color: #783f04; font-family: Merriweather;"> kylling ( 4 overlår og 4 underlår svarende til ca 1,8 - 2 kg), Opskriften neden under er til ca 1 kg kylling. Man kan også bruge rester af tandoori masala kylling. </span></p><p><span style="color: #783f04; font-family: Merriweather;">Ellers marinere frisk 1 kg kylling med 1 tsk ingefær puré, 1 tsk hvidløg puré, 1 tsk rød chili pulver, 1 tsk salt og steg det i ovn til kylling næsten er færdig stegt og har fået farve eller steg det på panden på begge sider og læg til side.</span></p><p><u style="color: #783f04; font-family: Merriweather;">Tomat sauce:</u></p><span style="color: #783f04; font-family: Merriweather;">1 dåse flåede tomater, blendes til puré<br />2 mellem store løg, fint hakkede eller fint blendede.<br />2 spsk + 4 spsk olie (rasp eller oliven)<br />1 tsk rød chili pulver<br />1 spsk kashmiri chili pulver<br />1 tsk gurkemeje<br />1 spsk ingefær puré<br />1 spsk hvidløg puré<br />1 spsk spidskommen pulver <br />1 spsk koriander frø pulver<br />1 tsk salt<br />1 tsk garam masala<br />½ tsk chaat masala/ saften af en citron<br />1 tsk kasoori methi <br />evt 2-3 friske chili<br />mynte blade.</span><div><span style="color: #783f04; font-family: Merriweather;">100 ml yogurt</span></div><div><span style="color: #783f04; font-family: Merriweather;">300 ml vand<br /></span><div><span style="color: #783f04; font-family: Merriweather;"><u><br /></u></span></div><div><span style="color: #783f04; font-family: Merriweather;"><u>Fremgangsmåde</u></span></div><div><span style="color: #783f04; font-family: Merriweather;"><u><br /></u></span></div><div><span style="color: #783f04; font-family: Merriweather;">Varm 2 spsk olie en en gryde, tilsæt ingefær, hvidløg, begge chili pulver, gurkemeje, salt og løg og steg nogle minutter til løgene mister sin råhed. Tilsæt blendede flåede tomater og steg nogle minutter. Kom 300 ml vand i, giv det en kog. Kom låg på lad det simrer over mellem varme ca 15 minutter. </span></div><div><span style="color: #783f04; font-family: Merriweather;"><br /></span></div><div><span style="color: #783f04; font-family: Merriweather;">I næste trin bruges en stor gryde eller pande, stor nok til at kylling kan lægges i et lag. Varm resten af olien på panden, tilsæt tomat saucen sammen med </span><span style="color: #783f04; font-family: Merriweather;"> spidskommen og korianderfrø pulver </span><span style="color: #783f04; font-family: Merriweather;">og steg den saucen på høj varme mens det røres rundt, skrue ned for varmen og tilsæt yogurt sammen med chaat masala, kasoori methi og garam masala. Rør rundt nogle minutter. Hvis I ikke har bugt chaat masala er det hedder i kan tilføje citron saft. </span><span style="color: #783f04; font-family: Merriweather;"> </span><span style="color: #783f04; font-family: Merriweather;">Læg kylling stykkerne i et lag og lad den simre på mellem varme. Her kan I tilføje</span><span style="color: #783f04; font-family: Merriweather;"> frisk chili. Læg låg på lad simrer på lav varme ca 15 minutter. </span></div><div><span style="color: #783f04; font-family: Merriweather;"><br /></span></div><div><span style="color: #783f04; font-family: Merriweather;">Drys med frisk skåret mynte blade, spis med varm roti eller kogt ris.</span></div><div><div><span style="color: #783f04; font-family: Merriweather;"><br /></span><br /><p><span style="color: #783f04; font-family: Merriweather;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #783f04; font-family: Merriweather;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7X_bpq81JS3eusMxUmLTd3XZ8L8I7yV_efIXYTa0IzaFf7xNyDH9wQwzL7MrBNw9IUykdxpQW6pd8EGzzIe5WAoAD-RfOnSqTYUPlP7GTwx0aRTmnCBtJ1j-Fo7deA_m0hQPCv2Aqvhgg9-j0uVLgYEoRZ4mymbIqdcwnIn-rluGh2JomysDXxgfKIA/s1638/chicken%20%20changezi%202.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="1518" data-original-width="1638" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7X_bpq81JS3eusMxUmLTd3XZ8L8I7yV_efIXYTa0IzaFf7xNyDH9wQwzL7MrBNw9IUykdxpQW6pd8EGzzIe5WAoAD-RfOnSqTYUPlP7GTwx0aRTmnCBtJ1j-Fo7deA_m0hQPCv2Aqvhgg9-j0uVLgYEoRZ4mymbIqdcwnIn-rluGh2JomysDXxgfKIA/w400-h371/chicken%20%20changezi%202.jpg" title="https://cupcakeluvs.blogspot.com/2023/05/chicken-changezi.html" width="400" /></b></a></span></div><span style="color: #783f04; font-family: Merriweather;"><b><br /></b></span><p></p><p><b style="font-family: Merriweather;">Chicken Changezi</b></p></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">I was inspired to try this delicious dish when looking for ideas to use up leftover oven roasted chicken from the night before. I don't know much about Chicken Changezi other than that it originates from Old Dehli, India and is made from grilled/roasted chicken with a tomato based sauce. It is a Mughlai dish but whether it dates from (changez ) Ghenghis Khan's time, I don't know. </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">The recipes are very similar to Butter Chicken/Murgh Makhani because they use cream and butter, others use nuts in the recipe. I found the difference to be that Changezi Chicken is more tangy than Butter chicken because Chaat masala and lemon juice are used.</span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">Enjoy it with roti or boiled rice. </span></div><div><span style="font-family: Merriweather;"> </span></div><span style="font-family: Merriweather;"><b>Recipe for 1 kg of chicken thighs</b></span></div><div><span style="font-family: Merriweather;"><b><br /></b></span></div><div><span style="font-family: Merriweather;"><u>Chicken:</u></span></div><div><span style="font-family: Merriweather;"><u><br /></u></span></div><div><span style="font-family: Merriweather;">We had leftover oven-roasted chicken (4 upper thighs and 4 lower thighs, approx. 1.8 - 2 kg), I am giving you recipe for 1 kg. You can also use leftover tandoori masala chicken. </span></div><div><span style="font-family: Merriweather;">Otherwise marinate fresh 1 kg of chicken pieces with 1 teaspoon of ginger puree, 1 teaspoon of garlic puree, 1 teaspoon of red chili powder, 1 teaspoon of salt and fry it in the oven until almost done and it has good colour or fry it on the pan on both sides and set aside.</span></div><div><span style="font-family: Merriweather;"><br /></span></div><span style="font-family: Merriweather;"><u>Tomato sauce:</u> </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">1 can of skinned tomatoes, blend to puree </span></div><div><span style="font-family: Merriweather;">2 medium-sized onions, finely chopped or finely blended. </span></div><div><span style="font-family: Merriweather;">2 tbsp + 4 tbsp oil </span></div><div><span style="font-family: Merriweather;"> 1 teaspoon red chili powder </span></div><div><span style="font-family: Merriweather;">1 tbsp kashmiri chili powder </span></div><div><span style="font-family: Merriweather;">1 teaspoon turmeric </span></div><div><span style="font-family: Merriweather;">1 tablespoon ginger puree </span></div><div><span style="font-family: Merriweather;">1 tablespoon garlic puree </span></div><div><span style="font-family: Merriweather;">1 tablespoon cumin powder </span></div><div><span style="font-family: Merriweather;">1 tbsp coriander seed powder </span></div><div><span style="font-family: Merriweather;">1 teaspoon of salt </span></div><div><span style="font-family: Merriweather;">1 tsp garam masala </span></div><div><span style="font-family: Merriweather;">½ tsp chaat masala/ the juice of one lemon </span></div><div><span style="font-family: Merriweather;">1 tsp kasoori methi </span></div><div><span style="font-family: Merriweather;"> 2-3 fresh chilies, optional</span></div><div><span style="font-family: Merriweather;">100 ml yogurt </span></div><div><span style="font-family: Merriweather;">300 ml of water</span></div><div><span style="font-family: Merriweather;">fresh mint leaves</span></div><div><span style="font-family: Merriweather;"><br /></span></div><span style="font-family: Merriweather;"><u>How to make:</u></span><br /><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">Heat 2 tablespoons of oil in a pan, add ginger, garlic, both chili powders, turmeric, salt and onion and fry for a few minutes until the onions lose their rawness. Add the tomatoes and fry for a few minutes. Pour in 300 ml of water, give it a boil. Put the lid on and let it simmer over medium heat for about 15 minutes. </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">In the next step, use a large pot or pan, large enough to place chicken pieces in one layer. Heat the rest of the oil in the pan, add the tomato sauce together with cumin and coriander seed powder. Fry the sauce on a high heat while stirring, turn down the heat and mix in the yoghurt together with the chaat masala, kasoori methi and garam masala. Stir for a few minutes. If you haven't bought chaat masala, you can add lemon juice at this stage. Place the chicken pieces in one layer and let it simmer on medium heat. Here you can add fresh chili. Put the lid on and let it simmer on a low heat for about 15 minutes. </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">Sprinkle with freshly cut mint leaves and enjoy with hot roti or boiled rice.<br /><br /><br /><br /></span><br /><br /></div>Misbahhttp://www.blogger.com/profile/15917263973124127806noreply@blogger.com0tag:blogger.com,1999:blog-8785317683683332505.post-64917600309140357162023-05-07T16:29:00.007+02:002023-05-07T16:32:20.154+02:00Reshem kebab <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFeURh_c3YUJD4QBNpmaNH6nJV0xgZFYygF6DZJTbcS0p7CnMwAL7Jhg2qCGgfBB-e_4wqnSAYEoCDEFeZq8YuXizY6crkbYNX20boLVpE6PfEwnT4LjDSKplkGNc5B_Fr22KLMGbUEIKkgZfzxjwASCIl5-tO5EJHhHAzbpszrOzF5aqqmhJbttlv5Q/s260/reshem%20kebab%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="https://cupcakeluvs.blogspot.com/2023/05/reshem-kebab.html" border="0" data-original-height="260" data-original-width="195" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFeURh_c3YUJD4QBNpmaNH6nJV0xgZFYygF6DZJTbcS0p7CnMwAL7Jhg2qCGgfBB-e_4wqnSAYEoCDEFeZq8YuXizY6crkbYNX20boLVpE6PfEwnT4LjDSKplkGNc5B_Fr22KLMGbUEIKkgZfzxjwASCIl5-tO5EJHhHAzbpszrOzF5aqqmhJbttlv5Q/w300-h400/reshem%20kebab%203.jpg" title="https://cupcakeluvs.blogspot.com/2023/05/reshem-kebab.html" width="300" /></a></div><br /> <p></p><p><span style="font-family: Merriweather;">For english translation scroll down </span></p><p><span style="font-family: Merriweather;"><br /></span></p><p><span style="color: #783f04; font-family: Merriweather;"><b>Resham Kebab</b></span></p><p><span style="color: #783f04; font-family: Merriweather;">Jeg kender disse kebab som Reshem eller Reshemi kebab, de har har en meget blød fløjs-agtig konsistens, deraf navnet reshem som betyder silke og nogle gange silke tråde også. Jeg har fornyeligt lært at disse kebab kaldes også Jaali Kebab i Bengalen, fordi ved friturestegning dannes en net- agtig ydre hinde . </span></p><p><span style="color: #783f04; font-family: Merriweather;">Jeg har ladet mig inspirer af Jaali kebab og også dybt mine kebab i rasp først og bagefter i æg. Den opskrift jeg har brugt før, der steget man kebabene først uden rasp og bageefter steger "tynde tråde" af pisket æg og lægger dem på kebabene. </span></p><p><span style="color: #783f04; font-family: Merriweather;">Så nu har I fået tip til 3 metoder: 1. </span><span style="color: #783f04; font-family: Merriweather;">Man kan friture stege kebabene efter have dybt dem i rasp og pisket æg, 2. Gør som i nr 1 + bagefter lave ekstra tråde med pisket æg. 3. Steg dem på panden efter have dybt dem i rasp og æg og lave ekstra net/tråde af pisket æg. </span></p><p><span style="color: #783f04; font-family: Merriweather;">Denne gang har jeg brugt metode 3, mine tråde /net blev lidt grove og nok mere snorer end tråde denne gang. Smagen var lækker, der ikke noget at klage over der Reshem kebab var tilpas crispy udenpå og blød inden i.</span></p><p><span style="color: #783f04; font-family: Merriweather;"><b><u>I</u></b></span><b style="color: #783f04; font-family: Merriweather;"><u>deer til tilbehør</u> </b></p><span style="color: #783f04; font-family: Merriweather;"><b>Mynte, rødløg yoghurt chutney.</b><br />1 bundt mynte blade, halv bundt koriander blade, 1 stor hakket rødløg og en stor tomat. Blendes fint, blandes sammen med i ca 2 dl yoghurt. Tilsæt salt og chili pulver efter smag.</span><div><br /><div><span style="color: #783f04; font-family: Merriweather;"><b>Agurke salat</b></span></div><div><span style="color: #783f04; font-family: Merriweather;">1 agurk, 1 avocado, hjertesalat og evt ½ pære skær i tynde skiver og blandes sammen.</span></div><div><span style="color: #783f04; font-family: Merriweather;"> </span></div><div><span style="color: #783f04; font-family: Merriweather;"><div style="color: black; font-family: "Times New Roman";"><span style="color: #783f04; font-family: Merriweather;"><b>Stegte Padron Peber.</b></span></div><div style="color: black; font-family: "Times New Roman";"><span style="color: #783f04; font-family: Merriweather;">Stege hele Padron Peber i let olie på panden, drys med salt flager eller sort peber</span></div><div style="color: black; font-family: "Times New Roman";"><span style="color: #783f04; font-family: Merriweather;"><br /></span></div><div style="color: black; font-family: "Times New Roman";"><span style="color: #783f04; font-family: Merriweather;"><b>Naan.</b></span></div><div style="color: black; font-family: "Times New Roman";"><span style="color: #783f04; font-family: Merriweather;">Her er opskrift på tomat naan som vil passe rigtig godt til <a href="https://cupcakeluvs.blogspot.com/2015/10/tomat-naan-tomato-naan.html">https://cupcakeluvs.blogspot.com/2015/10/tomat-naan-tomato-naan.html</a></span></div></span></div><div><span style="color: #783f04; font-family: Merriweather;"><br /></span></div><div><span style="color: #783f04; font-family: Merriweather;"> Jeg lavede dehi pulki til. </span></div><div><span style="color: #783f04; font-family: Merriweather;"><br /></span></div><span style="color: #783f04; font-family: Merriweather;"><b><u>Ingredienser til Resham Kebab</u> (giver 12-14 kebab)</b></span><div><span style="color: #783f04; font-family: Merriweather;"><b><br /></b></span><span style="color: #783f04; font-family: Merriweather;"><b></b></span><div><span style="color: #783f04; font-family: Merriweather;">1 kg hakket (lamme og oksekøds blanding) kan også laves med kylling<br />1 ½ stor løg</span><div><span style="color: #783f04; font-family: Merriweather;">1 tsk hvidløg puré</span></div><div><span style="color: #783f04; font-family: Merriweather;">1½ tsk ingefær puré</span></div><div><span style="color: #783f04; font-family: Merriweather;">1 æg + 2 ekstra til stegning</span></div><div><span style="color: #783f04; font-family: Merriweather;">2-3 friske grønne chili (jeg har brugt chili puré )</span></div><div><span style="color: #783f04; font-family: Merriweather;">1½ tsk chili pulver</span></div><div><span style="color: #783f04; font-family: Merriweather;">1½ tsk spidskommen pulver</span></div><div><span style="color: #783f04; font-family: Merriweather;">1½ tsk coriander frø pulver</span></div><div><span style="color: #783f04; font-family: Merriweather;">1 tsk sort peber, fint stødt</span></div><div><span style="color: #783f04; font-family: Merriweather;">1 tsk garam masala</span></div><div><span style="color: #783f04; font-family: Merriweather;">1 tsk salt (eller efter smag)</span></div><div><span style="color: #783f04; font-family: Merriweather;">2½ spsk rasp + ekstra</span></div><div><span style="color: #783f04; font-family: Merriweather;">1½ spsk tomat puré </span></div><div><span style="color: #783f04; font-family: Merriweather;"><br /></span></div><div><span style="color: #783f04; font-family: Merriweather;">2 spsk fint hakket koriander og mynte blade.</span></div><div><span style="color: #783f04; font-family: Merriweather;">olie til stegning</span></div><div><br /></div><div><br /></div></div><div><span style="color: #783f04; font-family: Merriweather;"><br /></span></div><div><span style="color: #783f04; font-family: Merriweather;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvItftp99tIienbqsWv1ek3WneK0ZeKwm5jpcNwshh1NYAfDfX9Cc7NAdulRxITVrHO_wQMlb17lRedzX8Xs-nBsLGg-HTL7WcUTPJnbKOd_ZwHfVspxf41-E1PtfqDGfLMtdl2If-CN6PqlXd4ydIqc9-RGX_eoju9ktfEurgtbK87Rw5QgWd2p9SBg/s2048/reshem%20kebab%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="991" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvItftp99tIienbqsWv1ek3WneK0ZeKwm5jpcNwshh1NYAfDfX9Cc7NAdulRxITVrHO_wQMlb17lRedzX8Xs-nBsLGg-HTL7WcUTPJnbKOd_ZwHfVspxf41-E1PtfqDGfLMtdl2If-CN6PqlXd4ydIqc9-RGX_eoju9ktfEurgtbK87Rw5QgWd2p9SBg/w215-h320/reshem%20kebab%204.jpg" width="215" /></a></div><div><br /></div><span style="color: #783f04; font-family: Merriweather;"><b><u>Fremgangsmåde til Reshem Kebab</u></b></span></div><div><span style="color: #783f04; font-family: Merriweather;"><b><u><br /></u></b></span><span style="color: #783f04; font-family: Merriweather;">1. Fint hak løgene eller blend dem fint og press væsken ud. Bland hakketkød godt sammen med løg puré, hvidløg og ingefær puré.</span><span style="color: #783f04; font-family: Merriweather;"> Tilsæt alle krydderierne (undtagen de friske krydderurter) og bland godt, før 1 pisket æg blandes i. Tilsæt også tomat puré, bland godt igen inden 2½ tsk rasp tilsættes. </span></div><div><span style="color: #783f04; font-family: Merriweather;">Brug tid på at blande det godt, man skal masserer kødet ca 8-10 minutter. Dæk skålen med plast og lad farsen hvile i køleskabet ca 1 time. Tag farsen ud og bland de finthakkede krydderurter i.</span></div><div><span style="color: #783f04; font-family: Merriweather;"><br /></span></div><div><span style="color: #783f04; font-family: Merriweather;">2. Hvis der er tid lav en lille kebab til prøve smagening , form en mini kebab og steg den på panden i lidt olie. Det er en god ide så kan man tilpasse krydderierne.</span></div><div><span style="color: #783f04; font-family: Merriweather;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnn8-9qtYOzs5T2kTakE27T0_sQu_bA5DvI3tsf9mGH_v84f41J89ixlR2nWAOeSyLabk0BM0tUUG98_-UsmnGKICxPPj2K7Vf2IPMdORRReokBSFjdevvy_e8pdNxfDu2h31EbTB603jeA-6pc4j9ENmiHxlWaOr2ReTmQUUIHoK-99HQsqnv5gnbbw/s2048/reshem%20kebab%205.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="838" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnn8-9qtYOzs5T2kTakE27T0_sQu_bA5DvI3tsf9mGH_v84f41J89ixlR2nWAOeSyLabk0BM0tUUG98_-UsmnGKICxPPj2K7Vf2IPMdORRReokBSFjdevvy_e8pdNxfDu2h31EbTB603jeA-6pc4j9ENmiHxlWaOr2ReTmQUUIHoK-99HQsqnv5gnbbw/w177-h320/reshem%20kebab%205.jpg" width="177" /></a></div><br /><span style="color: #783f04; font-family: Merriweather;"><br /></span></div><div><span style="color: #783f04; font-family: Merriweather;">3. Del farsen i 12 -14 dele og form til let tynde bøffer. </span><span style="color: #783f04; font-family: Merriweather;">Dyp en kebab ad gang i rasp og læg til side.</span></div><div><span style="color: #783f04; font-family: Merriweather;"><br /></span></div><div><span style="color: #783f04; font-family: Merriweather;">4. Varm olie på en pande, der skal være lige nok olie til at det når kebab kanten. </span></div><div><span style="color: #783f04; font-family: Merriweather;">Pisk 2 æg i en dyb skål, dyb rasp dækket kebab i æggeblandingen på begge sider. Kom kebab på panden, olien skal være godt varm. Dyb en kebab ad gangen i æggeblandingen og læg dem på panden, steges til de er gyldne og stegte. </span></div><div><span style="color: #783f04; font-family: Merriweather;">Placer dem på en køkken serviette/papir så olien dyppes af. </span></div><div><span style="color: #783f04; font-family: Merriweather;"><br /></span></div><div><span style="color: #783f04; font-family: Merriweather;">5. Tag skålen med det resterende æggeblandingen tæt på panden , dyb en gaffel i æggeblandingen, ryst let og tag hurtig gaflen over olie lav nogle tynde tråde/spindel af æggeblandingen i olien. kom mere olie på pande hvis der behov for det. Steg disse tråde til de er gylden og crispy, læg dem også på et køkkent serviet, så overskydende olie dybes af. </span></div><div><span style="color: #783f04; font-family: Merriweather;"><br /></span></div><div><span style="color: #783f04; font-family: Merriweather;">6.Placer de crispy tråde på jeres kebab. Nyd dem varmt. </span></div><div><span style="color: #783f04; font-family: Merriweather;"><br /></span></div><div><span style="color: #783f04; font-family: Merriweather;"><br /></span></div><div><span style="color: #783f04; font-family: Merriweather;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeiwBNk7gEjfnMX6jDb5XmBWNNtfePE5fxrPQndQOzxqXyj7lM-CWhz5G0XkQjyjLClpczVcMO-7MZRYum9YWZJobFpuVrfSeqvZmxxSr4wY8YU7H--sLAVVNxLjNsl7PNqjfpRLH7hVoUf1ih7Vj5a1JaozA83T5bTI6t4lYMJ5QYT8rYvv-2btRCTQ/s2048/reshem%20kebab%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1172" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeiwBNk7gEjfnMX6jDb5XmBWNNtfePE5fxrPQndQOzxqXyj7lM-CWhz5G0XkQjyjLClpczVcMO-7MZRYum9YWZJobFpuVrfSeqvZmxxSr4wY8YU7H--sLAVVNxLjNsl7PNqjfpRLH7hVoUf1ih7Vj5a1JaozA83T5bTI6t4lYMJ5QYT8rYvv-2btRCTQ/w255-h400/reshem%20kebab%201.jpg" title="https://cupcakeluvs.blogspot.com/2023/05/reshem-kebab.html" width="255" /></a></div><br /> </div></span><b style="font-family: Merriweather;"><u>Reshem Kebab</u></b></div><div><b style="font-family: Merriweather;"><u><br /></u></b></div><div><span style="font-family: Merriweather;">I know these kebabs as Reshem or Reshemi kebabs, they have a very soft and smooth texture, hence the name reshem which means silk and sometimes silk threads too in urdu. I have recently learned that these kebabs are also called Jaali Kebab in the Bengal, because a net-like outer membrane is formed when deep-fried. </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">I have been inspired by Jaali kebabs and also dipped my kebabs in breadcrumbs first and then in egg wash. In the recipe I have used earlier you fry the kebabs first with out the breadcrumb coating and then fry "thin threads" of beaten egg and place them on the kebabs. </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">So now you have tips for 3 methods. 1. You can deep-fry the kebabs after dipping them in breadcrumbs and beaten egg, 2. Do as in no. 1 and afterwards make extra threads with beaten egg. 3. Fry them in the pan after dipping them in breadcrumbs and egg and making extra nets/threads of beaten egg. </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">This time I used method 3, my threads/net became a bit coarse and probably more cords than threads this time. The taste was super delicious, nothing to complain about there, They were crispy on the out side and soft and smooth inside.</span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;"><b><u>Ideas for side dishes</u></b></span></div><div><span style="font-family: Merriweather;"><b><u><br /></u></b></span><div><span style="font-family: Merriweather;"><b>Mint, red onion yogurt chutney</b>. </span></div><div><span style="font-family: Merriweather;">1 bunch of mint leaves, half a bunch of coriander leaves, 1 large chopped red onion and a large tomato. Blend well, mix together with approx. 2 dl of yoghurt. Add salt and chili powder to taste. </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;"><b>Cucumber salad</b> </span></div><div><span style="font-family: Merriweather;">Cut 1 cucumber, 1 avocado, courgette and ½ pear (optional ) into thin slices and mix together. </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;"><b>Fried Padron Pepper</b></span></div><div><span style="font-family: Merriweather;">Fry whole Pedron Pepper on very little oil, sprinkle with black pepper</span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;"><b>Naan</b> </span></div><div><span style="font-family: Merriweather;">Here is my recipe for tomato naan wich wil go well with the Reshem kebabs well. <a href="https://cupcakeluvs.blogspot.com/2015/10/tomat-naan-tomato-naan.html"> https://cupcakeluvs.blogspot.com/2015/10/tomat-naan-tomato-naan.html</a></span></div><div><br /></div><div><span style="font-family: Merriweather;">I made dehi pulki </span></div></div><div><span style="font-family: Merriweather;"><br /></span></div><span style="font-family: Merriweather;"><b><u>Ingredients For Reshem Kebab</u> </b>(makes 12-14 kebabs)</span></div><div><span style="font-family: Merriweather;"> </span><div><span style="font-family: Merriweather;">1 kg minced (lamb and beef mixture) can also be made with chicken minced meat. </span></div><div><span style="font-family: Merriweather;">1 ½ large onions </span></div><div><span style="font-family: Merriweather;">1 teaspoon garlic puree </span></div><div><span style="font-family: Merriweather;">1½ tsp ginger puree </span></div><div><span style="font-family: Merriweather;">1 egg + 2 extra for frying </span></div><div><span style="font-family: Merriweather;">2-3 fresh green chilies , optional (I used chili paste) </span></div><div><span style="font-family: Merriweather;">1½ teaspoons chili powder </span></div><div><span style="font-family: Merriweather;">1½ teaspoons cumin powder </span></div><div><span style="font-family: Merriweather;">1½ tsp coriander seed powder </span></div><div><span style="font-family: Merriweather;">1 teaspoon black pepper, finely ground </span></div><div><span style="font-family: Merriweather;">1 tsp garam masala </span></div><div><span style="font-family: Merriweather;">1 teaspoon salt (or to taste) </span></div><div><span style="font-family: Merriweather;">2½ tablespoons breadcrumbs + extra for coating</span></div><div><span style="font-family: Merriweather;">1½ </span><span style="font-family: Merriweather;">tablespoons tomato puree </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">2 tablespoons finely chopped coriander and mint leaves. </span></div><div><span style="font-family: Merriweather;">Oil for frying. </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><b style="font-family: Merriweather;"><u>How to make Resham kebab</u></b></div><div><b style="font-family: Merriweather;"><u><br /></u></b></div><div><span style="font-family: Merriweather;">(Check som of the pics above) </span></div><div><span style="font-family: Merriweather;"><br /></span></div><span style="font-family: Merriweather;">1. Chop the onions fine or blend them finely and squeeze out the liquid. </span><div><span style="font-family: Merriweather;">Mix minced meat well with onion purée, garlic and ginger purée. </span></div><div><span style="font-family: Merriweather;">Add all the spices (except the fresh herbs) and mix well before mixing in 1 beaten egg. Also add the tomato puree. mix well again before adding 2½ spoons of breadcrumbs. </span></div><div><span style="font-family: Merriweather;">Take time to mix it well, you have to massage the meat for about 8-10 minutes. Cover the bowl with film and let the kebab mixture rest in the fridge for about 1 hour. Take out the mixture and mix in the finely chopped herbs.</span></div><div><span style="font-family: Merriweather;"><br />2. If there is time, make a small kebab to test the taste, form a mini kebab and fry it on the pan in a little oil. It's a good idea so you can adjust the spices.</span></div><div><span style="font-family: Merriweather;"><br /></span></div><span style="font-family: Merriweather;">3. Divide the kebab mixture into 12 -14 parts and form into thin patties. </span><div><span style="font-family: Merriweather;">.Dip one kebab at a time in breadcrumbs and set aside. </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">4. (you can choose to deep fry them ) Heat oil in a pan, there must be just enough oil to reach the edge of the kebab.</span></div><div><span style="font-family: Merriweather;">Beat 2 eggs in a deep bowl, dip one the kebab in the egg mixture and place it in the pan. The oil should be hot. Dip one kebab at a time in the egg mixture and place them on the pan. Fry until they are golden and cooked.</span></div><div><span style="font-family: Merriweather;">Place them on a kitchen napkin/paper to soak up the extra oil. </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">5. Take the bowl with the remaining egg mixture close to the pan, dip a fork into the egg mixture, shake lightly and quickly take the fork over the oil, make some thin threads/web of the egg mixture in the oil. </span></div><div><span style="font-family: Merriweather;">Add more oil to the pan if needed. Fry these threads until they are golden and crispy, Also place them on a kitchen napkin so that excess oil soaks off. </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">6. Place the crispy threads on your kebab. Enjoy them your Resham kebab hot.<br /><br /><br /><br /><br /></span><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6yw3ET879Ic68XO0HqcoqBLL4X59i4JP4nplQOzPO7ARWLyBjzDzpyIWmLlrPdggasbpHO93dWMB2zgBj46F6g3gpjm4fvZxbVUDVJEJSOQcKOJ_lk9DXGZZG7UWUTXVHDLmPiYLDJs7iOCrvrcvdyKJqZveAUbs-pOi-c4nXdmRMTo1Zvuw3tTQyMQ/s2048/reshem%20kebab%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1397" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6yw3ET879Ic68XO0HqcoqBLL4X59i4JP4nplQOzPO7ARWLyBjzDzpyIWmLlrPdggasbpHO93dWMB2zgBj46F6g3gpjm4fvZxbVUDVJEJSOQcKOJ_lk9DXGZZG7UWUTXVHDLmPiYLDJs7iOCrvrcvdyKJqZveAUbs-pOi-c4nXdmRMTo1Zvuw3tTQyMQ/w436-h640/reshem%20kebab%202.jpg" title="https://cupcakeluvs.blogspot.com/2023/05/reshem-kebab.html" width="436" /></a></div><br /><span style="font-family: Merriweather;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></span><div><div><div><span style="font-family: Merriweather;"><br /></span></div></div></div></div></div></div></div>Misbahhttp://www.blogger.com/profile/15917263973124127806noreply@blogger.com0tag:blogger.com,1999:blog-8785317683683332505.post-22308971397948117482023-04-16T17:14:00.012+02:002023-04-16T17:21:39.141+02:00Dadel og Appelsin chokolade trøffel / Date and Orange chokolade truffle<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk16hWzCjHqv0W-pwGQkAfB2KhCiMy4uVzdFNxYBFi2zTVgRr8ntqTDJ4Myv1_PNLimUOw8lZk-81Imgp19GaKduf5myHIZe-f-oBXHoq2fj3i2TvHd9n296jqDaYGBA7hAjgMFCDcTdqVfvG6DOplokqCJUz5j65NyLPH1vVXKSL_U8OAibyzrnigfA/s2048/truffel%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="https://cupcakeluvs.blogspot.com/2023/04/dadel-og-appelsin-chokolade-trffel-date.html" border="0" data-original-height="2048" data-original-width="838" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk16hWzCjHqv0W-pwGQkAfB2KhCiMy4uVzdFNxYBFi2zTVgRr8ntqTDJ4Myv1_PNLimUOw8lZk-81Imgp19GaKduf5myHIZe-f-oBXHoq2fj3i2TvHd9n296jqDaYGBA7hAjgMFCDcTdqVfvG6DOplokqCJUz5j65NyLPH1vVXKSL_U8OAibyzrnigfA/w262-h640/truffel%204.jpg" width="262" /></a></div><p></p>Scroll down for english translation<br /><br /><span style="color: #7f6000; font-family: Merriweather;"><b>Ramadan og Eid special</b>.<br />Hver Ramadan prøver jeg at brug dadler i en anderledes opskrift end forrig år, denne gang lykkedes det med disse lækker dadel & appelsin chokolade trøfler</span><div><span style="color: #7f6000; font-family: Merriweather;">De blev rigtig gode og lækker cremede. De er også særdeles egnet til Eid dessert bord. Jeg har brugt 150-160 gr medjool dadler, men efter have smagt så synes jeg at opskriften godt kan tåle lidt mere dadler ca 200 gr, så dadel smagen kommer lidt mere frem. </span><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9y8J7VnYMPZLILpgo5G0-8qjJPX1o2K7MB0sXroeZUev6J7Z-h9Vjke8gAYwq6Mw9YKieapSs2xpwxt1yxVKqOr-k6gm_WW0OG1ehatcVg1Qmc125ciNi0t82-9qeYDljnp5Cw7JRW_kfwP0wM_78n5Hiyegm0uQmgNk56xWOSertYwc37kSsKVfyw/s2048/truffel%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="https://cupcakeluvs.blogspot.com/2023/04/dadel-og-appelsin-chokolade-trffel-date.html" border="0" data-original-height="2048" data-original-width="838" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9y8J7VnYMPZLILpgo5G0-8qjJPX1o2K7MB0sXroeZUev6J7Z-h9Vjke8gAYwq6Mw9YKieapSs2xpwxt1yxVKqOr-k6gm_WW0OG1ehatcVg1Qmc125ciNi0t82-9qeYDljnp5Cw7JRW_kfwP0wM_78n5Hiyegm0uQmgNk56xWOSertYwc37kSsKVfyw/w164-h400/truffel%202.jpg" width="164" /></a></div><br /><br /><span style="color: #7f6000; font-family: Merriweather;"><b>Ingredienser</b><br />200 gr mørk chokolade (med appelsin)<br />50 gr kandiseret appelsin ( købt)</span><div><span style="color: #7f6000; font-family: Merriweather;">200 gr medjool dadler, vægt uden sten<br />150 ml piskefløde + spsk ekstra<br />1 tsk smør</span></div><div><span style="color: #7f6000; font-family: Merriweather;"><br />kakao pulver til overtræk<br />spise guld blade, kandiseret appelsin stykker, dadler til pynt</span></div><div><span style="color: #7f6000; font-family: Merriweather;">lidt chokolade <br /></span><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0X_7z5vmOP0Jy6wqsXZc34xaX1b51cEp5YZAmugewuYQVrVxDfc-K4kse8MtBGTtIoTNb8cee4eCKRxHXx80WxgCZ7TDnVuj2FNcb5T3H4p0DnL7q_LUqJdIfOVgVIqoNFNj7HxZSXzfZgzwHW0x43oiame01WZIlhg64iaOlMrhet6_NPn9Iioduhg/s2048/truffel%205.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="https://cupcakeluvs.blogspot.com/2023/04/dadel-og-appelsin-chokolade-trffel-date.html" border="0" data-original-height="2048" data-original-width="838" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0X_7z5vmOP0Jy6wqsXZc34xaX1b51cEp5YZAmugewuYQVrVxDfc-K4kse8MtBGTtIoTNb8cee4eCKRxHXx80WxgCZ7TDnVuj2FNcb5T3H4p0DnL7q_LUqJdIfOVgVIqoNFNj7HxZSXzfZgzwHW0x43oiame01WZIlhg64iaOlMrhet6_NPn9Iioduhg/w262-h640/truffel%205.jpg" width="262" /></a></div><br /><span style="color: #7f6000; font-family: Merriweather;"><b>Fremgangsmåde </b></span></div><div><span style="color: #7f6000; font-family: Merriweather;">Blend dadler og kandiseret appelsin stykker til paste i ne blender, halvvejs kommes de to spiseske piskefløde i, blend til fint paste og læg til side.</span><p><span style="color: #7f6000; font-family: Merriweather;">Hak chokoladen og kom det i en ren tør skål. Varm piskefløden og hæld det over den hakkede chokolade, når chokolade begynder at smelte rør i den, tilsæt smør. </span></p><p><span style="color: #7f6000; font-family: Merriweather;">Til næste trin skal der bruges "vandbad" Sæt skålen med den smeltet chokolade over en skål med kogt vand. Når chokoladen er helt smeltet tilsættes daddel og appelsin pasten. Her kommer chokoladen til at gryne, bare blev ved med at rører godt i den indtil det er en glat masse. Hæld dadel og appelsin chokolade over i et fad, dæk det med film og stil det i køleskabet 3-4 timer.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgioxYOILJVSH-rohNuxYwZZWooixTWMDiD1drLkFYOAR3dNttnpMY0vRUm0eCUuGnIHdlK_vP7XyeiP5VprJzdBkbWHsksNtsUCAGZX6hrn7nLNfDKH3PQAbXYD0BgJl0P3e0OQqjMK0BTWbVHFIxj5IlE6-CXmrSSmk2HE5F3FnCDDplbEDzkq-yvGA/s2048/truffel%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="https://cupcakeluvs.blogspot.com/2023/04/dadel-og-appelsin-chokolade-trffel-date.html" border="0" data-original-height="2048" data-original-width="977" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgioxYOILJVSH-rohNuxYwZZWooixTWMDiD1drLkFYOAR3dNttnpMY0vRUm0eCUuGnIHdlK_vP7XyeiP5VprJzdBkbWHsksNtsUCAGZX6hrn7nLNfDKH3PQAbXYD0BgJl0P3e0OQqjMK0BTWbVHFIxj5IlE6-CXmrSSmk2HE5F3FnCDDplbEDzkq-yvGA/w191-h400/truffel%203.jpg" width="191" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;"><span style="color: #7f6000; font-family: Merriweather;">Del dadel og appelsin chokolade fudgen i lige 18 dele og tril dem i cocco pulver til kugler. Jeg stillede trøflerne i køleskabet of pyntede dem først senere når de igen var blevet lidt faste. Jeg brugte en lille smule smeltede chokolade til at sætte pynten fast på den enkelte trøffel. </span></div><div class="separator" style="clear: both;"><span style="color: #7f6000; font-family: Merriweather;"><br /></span></div><div class="separator" style="clear: both;"><span style="color: #7f6000; font-family: Merriweather;">Jeg håber at I vil nyde at lave disse mundgodter. Det er snart Eid, jeg ønsker jer en smuk og velsignet Eid.</span></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwvWOo5LRYuYjMqnfYEmP4bGidHeB-1pG8-PoDayfempnX7NRHvjPAnaD4jGfxj5CDPX7XN7SvTEyO75I7o18UcC_X-QxLGPnpUN-xqQfl1yICCeTGmDDNcggg0yuPk8arQzL92lpFo5RLf_3l5BEV8Lyv4Ivn5uk5KPNhVpF_sEZoXI0PLUHNxGnCYw/s2048/truffel%207.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="https://cupcakeluvs.blogspot.com/2023/04/dadel-og-appelsin-chokolade-trffel-date.html" border="0" data-original-height="2048" data-original-width="838" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwvWOo5LRYuYjMqnfYEmP4bGidHeB-1pG8-PoDayfempnX7NRHvjPAnaD4jGfxj5CDPX7XN7SvTEyO75I7o18UcC_X-QxLGPnpUN-xqQfl1yICCeTGmDDNcggg0yuPk8arQzL92lpFo5RLf_3l5BEV8Lyv4Ivn5uk5KPNhVpF_sEZoXI0PLUHNxGnCYw/w164-h400/truffel%207.jpg" width="164" /></a></div><br /><span style="color: #7f6000; font-family: Merriweather;"><br /></span><span style="font-family: Merriweather;">English translation</span></div></div><div class="separator" style="clear: both;"><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;"><b>Ramadan and Eid special. </b></span></div><div><span style="font-family: Merriweather;">Every Ramadan I try to use dates in a different recipe once then last year. This year I succeeded with these delicious date & orange chocolate truffles. They turned out really well and were deliciously creamy. They are also particularly suitable for the Eid dessert table. I have used 150-160 gr of Medjool dates, but after tasting it, I think that the recipe can tolerate a little more dates about 200 gr, so that the date flavor comes through.<br /><br /></span><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcLwMc4eaNdLDTqEkA-FpHicOJw1pGs9LuqFmORgtkcTQgCB2haThs27XY-hrtYyIF-TBEQFJCRt_E8imVNLB_vp4vZ96-o3WZwL2iBPzx_VfA1843MWkLR-Y1A3Z9k0Ldm9k9c36Nss-ZbtEj9wnJe9xHdJ0FlAee3vf9DzhptHDi7_Bk6jmpzcBN0g/s2048/truffel%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="https://cupcakeluvs.blogspot.com/2023/04/dadel-og-appelsin-chokolade-trffel-date.html" border="0" data-original-height="2048" data-original-width="838" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcLwMc4eaNdLDTqEkA-FpHicOJw1pGs9LuqFmORgtkcTQgCB2haThs27XY-hrtYyIF-TBEQFJCRt_E8imVNLB_vp4vZ96-o3WZwL2iBPzx_VfA1843MWkLR-Y1A3Z9k0Ldm9k9c36Nss-ZbtEj9wnJe9xHdJ0FlAee3vf9DzhptHDi7_Bk6jmpzcBN0g/w164-h400/truffel%201.jpg" width="164" /></a></div><span style="font-family: Merriweather;"><b>Ingrediens</b></span></div><div><span style="font-family: Merriweather;">200 gr dark chocolate (with orange) </span></div><div><span style="font-family: Merriweather;">50 gr candied orange (store bought) </span></div><div><span style="font-family: Merriweather;">200 gr Medjool dates, weight without stones </span></div><div><span style="font-family: Merriweather;">150 ml double cream + tbsp extra </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">1 teaspoon of butter cocoa powder for coating/dusting, edible gold leaves, candied orange pieces, dates for decoration, some chocolate.</span></div><div><span style="font-family: Merriweather;"><br /></span></div><span style="font-family: Merriweather;"><b>How to:</b></span><br /><div><span style="font-family: Merriweather;">Blend dates and candied orange pieces into a paste in a blender, halfway through add the two tablespoons of double cream, blend into a fine paste and set aside. </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">Chop the chocolate and put it in a clean, dry bowl. Heat the double cream and pour it over the chopped chocolate. When the chocolate starts to melt start to stir and add the butter. </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">For the next step, a "water bath" is needed. Place the bowl with the melted chocolate over a bowl with boiled water. When the chocolate is completely melted, add the date and orange paste. This is where the chocolate will curdle, just keep stirring it well until it's a smooth mass. Pour the date and orange chocolate into a dish, cover it with film and put it in the fridge for 3-4 hours. </span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiicTBwFBT-KUpvIIi0ObHF8n3CHZFf8LWfNIkaWUFjI6hirSrUKrfjeZKFlvm5PUgL17aLcD8FXezZifAvomp5gWMNDMrogatozeUys8i5F-Hm0k7_alPuvoFIoPoyCekiQlTMv-qG6_5hdlPtd_2YX_qvwYspz_T7tcpcyWPUKLq7VARLQ2-7jtaB_w/s2048/truffel%208.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="https://cupcakeluvs.blogspot.com/2023/04/dadel-og-appelsin-chokolade-trffel-date.html" border="0" data-original-height="2048" data-original-width="1129" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiicTBwFBT-KUpvIIi0ObHF8n3CHZFf8LWfNIkaWUFjI6hirSrUKrfjeZKFlvm5PUgL17aLcD8FXezZifAvomp5gWMNDMrogatozeUys8i5F-Hm0k7_alPuvoFIoPoyCekiQlTMv-qG6_5hdlPtd_2YX_qvwYspz_T7tcpcyWPUKLq7VARLQ2-7jtaB_w/w220-h400/truffel%208.jpg" width="220" /></a></div><span style="font-family: Merriweather;"><br /></span></div><span style="font-family: Merriweather;">Divide the date and orange chocolate fudge into 18 equal parts and roll them in cocoa powder into balls.</span><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4RdcJHxnC3t70IntM57-sbfB9rKxKsM99mmz-03_EO6MP_4aXodo45W97moMPtjYyPetUmMwWBQ61NSKO3_JHATkv9xRCQAQc3trgBJlgK33b3PasDTuZ3G49J0v2EFpeeEG9m-xE2y0W-Jna7v539Clh71sQ-wa6ySw6sVQ_glytQnXaiqMUP2L1Cw/s2048/truffel%206.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="https://cupcakeluvs.blogspot.com/2023/04/dadel-og-appelsin-chokolade-trffel-date.html" border="0" data-original-height="2048" data-original-width="838" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4RdcJHxnC3t70IntM57-sbfB9rKxKsM99mmz-03_EO6MP_4aXodo45W97moMPtjYyPetUmMwWBQ61NSKO3_JHATkv9xRCQAQc3trgBJlgK33b3PasDTuZ3G49J0v2EFpeeEG9m-xE2y0W-Jna7v539Clh71sQ-wa6ySw6sVQ_glytQnXaiqMUP2L1Cw/w262-h640/truffel%206.jpg" width="262" /></a></div><br /><span style="font-family: Merriweather;">Place the truffles in the fridge and decorated them later when they become a little firm again. I used a little bit of melted chocolate for attaching the decoration to the individual truffle. </span></div><div><span style="font-family: Merriweather;">I hope you enjoy making these melting in the mouth Date and Orange chocolate truffles. Eid is near, wishing you a beautiful Eid. </span><span style="font-family: Merriweather;"><br /></span><div><span style="font-family: Merriweather;"><br /></span><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><span style="font-family: Merriweather;"><br /><br /><br /></span><div><span style="font-family: Merriweather;"><br /></span><br /></div></div></div></div></div>Misbahhttp://www.blogger.com/profile/15917263973124127806noreply@blogger.com0tag:blogger.com,1999:blog-8785317683683332505.post-56410081856167125202023-04-09T14:18:00.664+02:002023-04-09T17:34:13.599+02:00Kylling fyldte aloo tikki / Chicken stuffed aloo tikki<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLKnGMqUHlv5NlPwQSD7WWsaqDIYF7JKGTTbUOp3IzCAi0ako3OAm_Matn7qyRV245AX-HYfXQ_wVevHzcndsPIP0siaXSc7zggzIaGbjpCANn4pi_8UU0gJPyiLAdBi1gyAWKaC-d8SYZFBPbs8etTN0gXKjv_K_d7-zUHyUqSRAjztXSnBWTJjesJw/s1541/aloo%20tikki%203%20a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1541" data-original-width="954" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLKnGMqUHlv5NlPwQSD7WWsaqDIYF7JKGTTbUOp3IzCAi0ako3OAm_Matn7qyRV245AX-HYfXQ_wVevHzcndsPIP0siaXSc7zggzIaGbjpCANn4pi_8UU0gJPyiLAdBi1gyAWKaC-d8SYZFBPbs8etTN0gXKjv_K_d7-zUHyUqSRAjztXSnBWTJjesJw/w303-h400/aloo%20tikki%203%20a.jpg" width="303" /></a></div><br /> <div><span style="font-family: Merriweather;">Scroll down for english translation</span><p><span style="color: #274e13; font-family: Merriweather;">Ramadan Mubarik til alle fastende derude,</span><span style="color: #274e13; font-family: Merriweather;"> vi er allerede halvvejs igennem Ramadan måned. </span><span style="color: #274e13; font-family: Merriweather;">Jeg håber I nyder måneden. </span><span style="color: #274e13; font-family: Merriweather;">God påske til resten</span></p><p><span style="color: #274e13; font-family: Merriweather;">Jeg har før delt 3-4 <a href="https://cupcakeluvs.blogspot.com/2015/10/aloo-tikki-chaat.html">aloo tikki</a> opskrifter her på bloggen, så det er ikke fordi det er et helt nyt opskrift. Det nye er at opskriften er på aloo tikki med en lækker fyld i midten. Det er første gang jeg har lavet denne opskrift og jeg synes at det var sjovt at lave dem. </span></p><span style="color: #274e13; font-family: Merriweather;"><b>Tip</b><br />Jeg har holdt chili styrken til det milde, jeg har undladt frisk chili i disse aloo tikki. Man kan tilsætte både frisk chili og pulver chili efter smag og behag. </span><div><span style="color: #274e13; font-family: Merriweather;"><br /></span></div><div><span style="color: #274e13; font-family: Merriweather;">Alle salgs chutney går godt til disse lækker fyldte aloo tikki, særlig mynte chutney. På bloggen findes forskellige opskrifter på grønne chutney. Vi spiste vores fyldte aloo tikki med en færdigkøbt sød-stærk mango chutney samt hjemmelavet Zeera Chutney, opskriften er længere ned på siden.</span></div><div><span style="color: #274e13; font-family: Merriweather;"><br /></span></div><div><span style="color: #274e13; font-family: Merriweather;">Jeg var udgået af rasp, derfor brugte jeg kikærtemel til at dyppe dem i. Rasp giver en mere crispy yder. </span></div><div><br /></div><div><span style="color: #274e13; font-family: Merriweather;">Isted for kylling kan man fylde med hakket oksekød, eller grønne ærter endda daal. Opskriften er inspireret at daal fyldte aloo tikki.</span></div><div><span style="color: #274e13; font-family: Merriweather;"><br /></span><div><span style="color: #274e13; font-family: Merriweather;"><br /></span><span style="color: #274e13; font-family: Merriweather;"><b>Ingredienser til fyldte aloo tikki</b></span></div><div><span style="color: #274e13; font-family: Merriweather;">ca 5 store fyldte aloo tikki<br /></span><br /><span style="color: #274e13;"><span style="font-family: Merriweather;"><b>Fyldet</b><br />150 gr kylling brystfilet, fint skåret i strimler eller små tern<br />2 spsk mad olie<br />1 tsk spidskommen frø<br />1 tsk ingefær puré<br />½ tsk hvidløg puré<br />evt 2 grøn chili finthakkede<br />1 tsk rød chili pulver<br />1 tsk salt<br />1½ tsk chaat masala, kan købes hos grønthandler. <br />2 spsk fint hakked frisk koriander blade.</span></span></div><div><span style="color: #274e13;"><span style="font-family: Merriweather;"><br /></span></span><div><span style="color: #274e13; font-family: Merriweather;"><b>Aloo tikki base</b><br />700 gr. kartofler, ca 650 kogte kartofler uden skræl </span><div><div><span style="color: #274e13; font-family: Merriweather;">1 tsk. spidskommen pulver <br />1 tsk. garam masala <br />salt efter smage<br />2 tsk koriander frø , knust groft<br />1 tsk. rød chili flager</span></div><div><span style="color: #274e13; font-family: Merriweather;">1 tsk knust bukkehornsblade (kasuri methi ) kan undlades </span></div><div><span style="color: #274e13; font-family: Merriweather;">3 spsk besan (kikærte mel) eller maizena mel</span></div><div><span style="color: #274e13; font-family: Merriweather;"><br /></span></div><div><span style="color: #274e13; font-family: Merriweather;">mad olie til stegning</span></div><div><span style="color: #274e13; font-family: Merriweather;"> 1 lime skåret i skiver <br /><br /><b>Dej til dyp</b> <br />1 æg, pisket godt<br />75 gr besan (kikærtemel ) eller rasp </span></div><div><span style="color: #274e13; font-family: Merriweather;"><br /></span></div><div><span style="color: #274e13; font-family: Merriweather;"><b>Zeera Chutney</b></span></div><div><span style="color: #274e13; font-family: Merriweather;">2 dl natural sødmælk yoghurt</span></div><div><span style="color: #274e13; font-family: Merriweather;">1 spsk spidskommen frø, let ristet og let knust</span></div><div><span style="color: #274e13; font-family: Merriweather;">1 tsk chili puré</span></div><div><span style="color: #274e13; font-family: Merriweather;">salt efter smag</span></div><div><span style="color: #274e13; font-family: Merriweather;">nogle blade fint skåret mynte</span></div><div><span style="color: #274e13; font-family: Merriweather;"><br /></span></div><div><span style="color: #274e13; font-family: Merriweather;"><b>Tilberedning </b></span></div><div><span style="color: #274e13; font-family: Merriweather;"><b><br /></b></span></div><div><span style="color: #274e13; font-family: Merriweather;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirA7Nlryr3zkID8AFm7d_oZddBBySGmJVhf5idRlrQ85M7x7t8RFWakzE1SF6dDfk162jwSyvstU5FL-JTLFvyI29Jb_to2BiwDQzdyn_KgDlNIqDu7Ei2Smkhx8V6r7zzP8G3os7bP0qhk5XfZMxQYG3-5tm9TlYrv7IGYR5J8Q2_VyYK0hWxkmGzEw/s2048/aloo%20tikki%203,%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="987" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirA7Nlryr3zkID8AFm7d_oZddBBySGmJVhf5idRlrQ85M7x7t8RFWakzE1SF6dDfk162jwSyvstU5FL-JTLFvyI29Jb_to2BiwDQzdyn_KgDlNIqDu7Ei2Smkhx8V6r7zzP8G3os7bP0qhk5XfZMxQYG3-5tm9TlYrv7IGYR5J8Q2_VyYK0hWxkmGzEw/w193-h400/aloo%20tikki%203,%202.jpg" width="193" /></a></div><br />Fyldet</span></div><div><span style="color: #274e13; font-family: Merriweather;">Varm olien i panden, tilsæt spidskommen frø, efter 1 minut tilsæt ingefær og hvidløgs puré og steg nogle minutter, tilsæt alle krydderier undtagen chaat masala og koriander blade, steg 2 minutter og tilsæt kylling. Steg kylling indtil det er mørt og alt kylling saft er fordampet. Sluk for varmen, tilsæt chaat masala. Afkøl kylling fyldet, mas det lidt med en gaffel og tilsæt koriander blade.</span></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="color: #274e13; font-family: Merriweather;">Basen</span></div><div><span style="color: #274e13; font-family: Merriweather;">Mos de afkølede og kogte kartofler godt, b</span><span style="color: #274e13; font-family: Merriweather;">land alle ingredienserne til aloo tikki sammen. </span></div><div><span style="color: #274e13; font-family: Merriweather;"><br /></span></div><div><span style="color: #274e13; font-family: Merriweather;">Samling af fyldte aloo tikki</span></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHfxNajb7uCZc3UYCbsvlR0w5VVySmiSm56dJ6zKr9aoqCiBe3xCYPBKkHg4uNDJZ-rfGBsk-Kog8Fd3S1gi74lNNLKz57MAZjBBNJfKhVs1118KD6tOhqVr5PmE-EpD-SBLc-wro_LZkSaegoTvI1GsO3cz6DdUZn9M_wjYYGKGUDTckzhGdpR-7bMQ/s2048/aloo%20tikki%203,%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="2048" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHfxNajb7uCZc3UYCbsvlR0w5VVySmiSm56dJ6zKr9aoqCiBe3xCYPBKkHg4uNDJZ-rfGBsk-Kog8Fd3S1gi74lNNLKz57MAZjBBNJfKhVs1118KD6tOhqVr5PmE-EpD-SBLc-wro_LZkSaegoTvI1GsO3cz6DdUZn9M_wjYYGKGUDTckzhGdpR-7bMQ/w400-h164/aloo%20tikki%203,%204.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #274e13; font-family: Merriweather;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #274e13; font-family: Merriweather;">Del kartoffel farsen i 5 lige stor dele og form 5 bøf. Tag en bøf i håndflade og kom 1½ spsk af fyldet i midten. Saml kanterne omkring fyldet, ligesom når man laver dumpling eller fyldte pratha. Press let og dan igen</span><span style="color: #274e13; font-family: Merriweather;"> en bøf som på billedet. Brug maizena mel/besan til at forme de fyldte aloo tikki, hvis farsen virker for vådt.</span></div></div><div><span style="color: #274e13; font-family: Merriweather;">Man kan sagtens lave mindre størrelser, så kommer man mindre fyld i. </span></div><div><span style="color: #274e13; font-family: Merriweather;"><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCwJG-g8QAQOZM01YQkdsswq5ll5gWvQiQJbU4pgHdfITfEvslSlh7zBe2lCypdaQNwSSxTcLXjLfYTg-C-LAQdnRAOljqv0jiR2JMpbr4yUZGpg2WSP4LlxVY8Og5GahryO0PELfeB9-hP0M5ud_MR9KBlWqqmPxB7RqOjuuI90Gx5V0dsFf9Vjp6NA/s2000/aloo%20tikki%203,%201.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="819" data-original-width="2000" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCwJG-g8QAQOZM01YQkdsswq5ll5gWvQiQJbU4pgHdfITfEvslSlh7zBe2lCypdaQNwSSxTcLXjLfYTg-C-LAQdnRAOljqv0jiR2JMpbr4yUZGpg2WSP4LlxVY8Og5GahryO0PELfeB9-hP0M5ud_MR9KBlWqqmPxB7RqOjuuI90Gx5V0dsFf9Vjp6NA/w400-h164/aloo%20tikki%203,%201.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><br /><span style="color: #274e13; font-family: Merriweather;"><br /></span></div><div><div class="separator" style="clear: both; text-align: left;"><span style="color: #274e13; font-family: Merriweather;">Stegning</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #274e13; font-family: Merriweather;">Dyb en fyldt aloo tikki adgangen i det piskede</span><span style="color: #274e13; font-family: Merriweather;"> æg og herefter dyb i besan eller rasp. Gentag processen med de resterende fyldte aloo tikki. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #274e13; font-family: Merriweather;">Steg aloo tikki i en pande i olie til de er gyldne og crispy. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #274e13; font-family: Merriweather;">Nyd de fyldte aloo tikki varm med chutney og lime. </span></div><span style="color: #274e13; font-family: Merriweather;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4yqN27-8CME0JfsEpvrs3b3YoLik3M6IVLsqY5MlXWG2jDSJpeMkvL88gcWPf7Buid6NmLU1x5IcQgLRxwVdJS5R92Q2MjEmUi0EUHbfJsFpU4fnkklGHtwln4Pv8F2mN1N9atzxnThqPJOn6RK9PJ7lAfrjTcexeEbhH0Rnsq5RREWnvE3FbUY8Ig/s1936/aloo%20tikki%202%20b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1936" data-original-width="1024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4yqN27-8CME0JfsEpvrs3b3YoLik3M6IVLsqY5MlXWG2jDSJpeMkvL88gcWPf7Buid6NmLU1x5IcQgLRxwVdJS5R92Q2MjEmUi0EUHbfJsFpU4fnkklGHtwln4Pv8F2mN1N9atzxnThqPJOn6RK9PJ7lAfrjTcexeEbhH0Rnsq5RREWnvE3FbUY8Ig/w338-h640/aloo%20tikki%202%20b.jpg" width="338" /></a></div><br /><span style="color: #274e13; font-family: Merriweather;"><br /></span><div class="separator" style="background-color: white; clear: both; font-size: 13px; line-height: 20px;"><span style="font-family: Merriweather;">English </span></div><span style="font-family: Merriweather;">Ramadan Mubarik to all the fasting people out there, we are already halfway through the month of Ramadan. I hope you enjoying the month. </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">I've shared 3-4 <a href="https://cupcakeluvs.blogspot.com/2015/10/aloo-tikki-chaat.html">aloo tikki</a> recipes here on the blog before, so it's not because it's a brand new recipe. The new thing is that the recipe is for aloo tikki with a delicious filling in the middle. This is the first time I have made this recipe and I it was fun making them. </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;"><b>Tip</b> </span></div><div><span style="font-family: Merriweather;">I have kept the chili strength to the mild side in my stuffed aloo tikki, I have left out fresh chili in these. You can add both fresh chili and powdered chili according to taste and preference. </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">All kinds of chutneys go well with these delicious stuffed aloo tikki, especially mint chutney. The blog contains various recipes for green chutneys. We enjoyed our stuffed aloo tikki with a pre-bought sweet-strong mango chutney and homemade Zeera Chutney, the recipe is further down the page.</span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">For the coating I was out of breadcrumbs, so I used chickpea flour to dip them in. Breadcrumbs wil give a more crispy outside.</span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">Instead of chicken to can also stuff with minced beef or green peas even daal. This recipe in inspired for daal stuffed aloo tikki</span></div><div><span style="font-family: Merriweather;"><br /></span></div><span style="font-family: Merriweather;"><b>Ingredients for stuffed aloo tikki</b></span></div><div><span style="font-family: Merriweather;">
about 5 large stuffed aloo tikki </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;"><b>Stuffing</b></span></div><div><span style="font-family: Merriweather;">150 g chicken breast fillet, finely cut into strips or small cubes </span></div><div><span style="font-family: Merriweather;">2 tablespoons cooking oil </span></div><div><span style="font-family: Merriweather;">1 tsp cumin seeds </span></div><div><span style="font-family: Merriweather;">1 teaspoon ginger puree </span></div><div><span style="font-family: Merriweather;">½ teaspoon garlic puree </span></div><div><span style="font-family: Merriweather;">2 green chillies, finely chopped , optional </span></div><div><span style="font-family: Merriweather;">1 teaspoon red chili powder </span></div><div><span style="font-family: Merriweather;">1 teaspoon of salt </span></div><div><span style="font-family: Merriweather;">1½ teaspoons chaat masala, can be bought from a greengrocer. </span></div><div><span style="font-family: Merriweather;">2 tablespoons finely chopped fresh coriander leaves. </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;"><b>Aloo tikki base</b> </span></div><div><span style="font-family: Merriweather;">700 g potatoes, approx 650 boiled potatoes without skin </span></div><div><span style="font-family: Merriweather;">1 tsp. cumin powder </span></div><div><span style="font-family: Merriweather;">1 tsp. garam masala </span></div><div><span style="font-family: Merriweather;">salt to taste </span></div><div><span style="font-family: Merriweather;">2 teaspoons coriander seeds, roughly crushed </span></div><div><span style="font-family: Merriweather;">1 tsp. red chili flakes </span></div><div><span style="font-family: Merriweather;">1 tsp crushed fenugreek leaves (kasuri methi) optional </span></div><div><span style="font-family: Merriweather;">3 tablespoons besan (chickpea flour) or maizena flour </span></div><div><span style="font-family: Merriweather;"> cooking oil for frying </span></div><div><span style="font-family: Merriweather;"> 1 lime cut into slices</span></div><div><b style="font-family: Merriweather;"><br /></b></div><div><b style="font-family: Merriweather;">Coating batter</b></div><div><span style="font-family: Merriweather;">1 egg, beaten well </span></div><div><span style="font-family: Merriweather;">75 gr besan (chickpea flour) or breadcrumbs </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;"><b>Zeera Chutney</b> </span></div><div><span style="font-family: Merriweather;">2 dl natural whole milk yoghurt </span></div><div><span style="font-family: Merriweather;">1 tablespoon cumin seeds, lightly toasted and lightly crushed </span></div><div><span style="font-family: Merriweather;">1 teaspoon chili puree </span></div><div><span style="font-family: Merriweather;">salt to taste </span></div><div><span style="font-family: Merriweather;">some finely chopped mint leaves</span></div><div><span style="font-family: Merriweather;">Mix everything and place in th fridge. </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;"><b>Preparation for the stuffed aloo tikki</b></span></div><div><span style="font-family: Merriweather;">Check the pic above in the danish translation </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">Stuffing </span></div><div><span style="font-family: Merriweather;">Heat oil in pan, add cumin seeds, after 1 minute add ginger and garlic puree and fry for few minutes, add all spices except chaat masala and coriander leaves, fry for 2 minutes and add chicken. Fry chicken until tender and all chicken juices have evaporated. Turn off the heat, add the chaat masala. Cool the chicken filling, mash it a little with a fork and add coriander leaves. </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">The aloo tikki base </span></div><div><span style="font-family: Merriweather;">Mash the boiled and cooled potatoes well, mix all the ingredients for the aloo tikki together. </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">Assembling</span><span style="font-family: Merriweather;"> of stuffed aloo tikki </span></div><div><span style="font-family: Merriweather;">Divide the potato base into 5 equal parts and form 5 patties. Take a pattine in the palm of your hand and put 1½ tablespoons of the stuffing in the middle. Gather the edges around the stuffinh, just like when making a dumpling or stuffed pratha. </span></div><div><span style="font-family: Merriweather;">Press lightly and again form a pattie as in the picture. Use maizena flour/besan to shape the stuffed aloo tikki if the potato base seems too wet. </span></div><div><span style="font-family: Merriweather;">You can easily make smaller sizes, use less filling then. </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">Frying </span></div><div><span style="font-family: Merriweather;">Dip a stuffed aloo tikki in the beaten egg and then dip in besan or breadcrumbs. Repeat the process with the remaining stuffed aloo tikki.
Fry aloo tikki in a pan in oil until golden and crispy. </span></div><div><span style="font-family: Merriweather;"><br /></span></div><div><span style="font-family: Merriweather;">Enjoy the stuffed aloo tikki hot with chutney and lime.</span></div><div><span style="font-family: Merriweather;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></span></div><div><span style="font-family: Merriweather;"><br /></span><div><span style="font-family: Merriweather;"><br /><br /><br /><br /><br /><br /></span><br /></div></div></div></div></div></div>Misbahhttp://www.blogger.com/profile/15917263973124127806noreply@blogger.com0tag:blogger.com,1999:blog-8785317683683332505.post-46292204862248878922023-02-04T13:45:00.000+01:002023-02-04T13:45:14.254+01:00Lalamusa Daal<p> </p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL90hWF0_VOlYo_GytDp_Mt2X7tXuX38-x9O5v6b9ui4SIa_hysmTq9RG6igXPl-r34up_NE3tEYmehBeidwUWUWKg0OzIHKtm4I4otEssVgfCsErc0O9OC7PnJS9zc4BjFvPe7uUBEF_rH7bhsBoAupy-cGI-LpYwaRX8rOSVkQ49r1eSNK7Cczqu_g/s1538/lalamusa%20daal%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1538" data-original-width="1538" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL90hWF0_VOlYo_GytDp_Mt2X7tXuX38-x9O5v6b9ui4SIa_hysmTq9RG6igXPl-r34up_NE3tEYmehBeidwUWUWKg0OzIHKtm4I4otEssVgfCsErc0O9OC7PnJS9zc4BjFvPe7uUBEF_rH7bhsBoAupy-cGI-LpYwaRX8rOSVkQ49r1eSNK7Cczqu_g/s320/lalamusa%20daal%201.jpg" width="320" /></a></div><br /><p><br /></p><p><span style="font-family: verdana;">For english translation scroll down </span></p><p><span style="color: #783f04; font-family: verdana;">Så er der endnu en lækker opskrift på daal, denne gang har jeg forsøgt mig med en daal opskrift som jeg ikke har smagt men kun læst om eller set på nettet. Lalamusa daal. </span></p><p><span style="color: #783f04; font-family: verdana;">Lalamusa daal er en berømt restaurant specialitet fra Mian Ji´s Restaurant i byen Lalamusa. Restauranten ligger på GT road (langt vej som køre igennem asian fra Afghanistan til Bangladesh )</span></p><p><span style="color: #783f04; font-family: verdana;">Jeg har læst at folk kommer langvejs fra for at smage denne daal som</span><span style="color: #783f04; font-family: verdana;"> Mian Ji har lavet siden 70érne. Jeg må indrømme at jeg har ikke har hørt om Mian Ji restaurant før, men jeg kender heller ikke så mange restauranter i Pakistan. Vi har sikkert kørt forbi restauranten på vej fra Islamabad eller Rawalpindi til Gujrat, når vi var på besøg i Pakistan, men jeg kan ikke mindes at vi stoppet der. </span></p><p><span style="color: #783f04; font-family: verdana;">Lalamusa daal er en tarka daal og det specielle er at den ikke indeholder så mange slags krydderier som <a href="https://cupcakeluvs.blogspot.com/2016/01/masoor-ki-daal-rde-linse-curry-lg.html">andre daal</a>, den er lavet på desi ghee (ren klaret smør) og tempereret til sidst kun med desi ghee, også anderledes end andre <a href="https://cupcakeluvs.blogspot.com/2012/11/tarka-daal.html">daal opskrifter</a>.</span></p><p><span style="color: #783f04; font-family: verdana;">Jeg har set flere opskrifter på nettet og har ladet mig blandt andet inspirere fra en pakistansk Youtube madkanel:Kun Tv. Jeg har brugt lidt mindre ghee og spædet op med olie. Jeg har brugt hjemmelavet ghee. Det blev til en lækker fyldig og rig daal og havde en god anderledes pga den sorte peber.</span></p><p><span style="color: #783f04; font-family: verdana;">Mian Ji´s Lalamusa daal er ikke kompliceret, der er 4 trin og hvis man er vant til at lave daal så den her opskrift meget nemt.</span></p><p><span style="color: #783f04; font-family: verdana;"><b>1. Blødgøring og kogning af daal</b></span></p><p><span style="color: #783f04; font-family: verdana;">150 gr gule linser (channa daal)<br />75 gr røde linser (daal masoor)<br />75 gr hvid linser (daal mash/urad)<br />½ tsk gurkemeje<br />½ tsk salt</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5iO9fOWqTafMZ0E8mfvF1jWI-tU5RuVyzDdGiYb1AzKKzQp-52TSK51PQo2tphdnkLtMYZ2vV1NBdQdGnlrP0WQBtq96SB8ZWPB5dvGiG07td83PE7KOuLltDDpfZOrWvA1K3oson1BxVQ0iXo00xY1h2AmWKvO63T1bpiLD-kT3mVz9Uj-_CNiijlA/s2048/lalamusa%20daal%201a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="2048" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5iO9fOWqTafMZ0E8mfvF1jWI-tU5RuVyzDdGiYb1AzKKzQp-52TSK51PQo2tphdnkLtMYZ2vV1NBdQdGnlrP0WQBtq96SB8ZWPB5dvGiG07td83PE7KOuLltDDpfZOrWvA1K3oson1BxVQ0iXo00xY1h2AmWKvO63T1bpiLD-kT3mVz9Uj-_CNiijlA/w399-h175/lalamusa%20daal%201a.jpg" width="399" /></a></div><p><span style="color: #783f04; font-family: verdana;">- Rens og vask linserne x flere, læg dem i blød mindst 2-3 timer. De gule linser kan godt tåle at lægge i blød længere tid evt natten over. Min mor tilsætter natron under blødgøring til de gule linser, det gør dem mere fluffy. </span></p><p><span style="color: #783f04; font-family: verdana;">- Kog linserne sammen i en gryde i ca 400 ml vand, tilsæt gurkemeje og salt. Husk at fjerne skum undervejs. Der dannes skum på overfladen under kogning. -Linserne skal koges indtil de er møre, de gule linser skal stadigvæk være hele. </span></p><p><b style="color: #783f04; font-family: verdana;"><br /></b></p><p><b style="color: #783f04; font-family: verdana;">2. Klargøring af løg, mens daal koger</b></p><span style="font-family: verdana;">1 mellemstore løg<br />olie til stegning</span><div><span style="font-family: verdana;">2 Spsk natural yoghurt</span><p><span style="color: #783f04; font-family: verdana;">- Skære løg i tynde strimler og steg dem i olie i en pande indtil de er gyldent brune. De gylden brune løg tages ud af olie, lægges på køkken serviet. </span></p><p><span style="color: #783f04; font-family: verdana;">- Når de brune løg er blevet kolde og sprøde, blendes de sammen med yoghurt indtil en fin pasta. Læg til side.</span></p><p><span style="color: #783f04; font-family: verdana;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF1kW83gl6zRCkJhYYZabWYw3BsO-sPUVgRuWv_sOii-3qKyCKXsb6KY5SFzK6agT2ivVvTNnClFPkB_OCblfPQo09PvoRx1g7el6oe4Xl-IE9i24N2CXYgCEHNOmLu73_38swxcWuiGbYEnlBL2aoAevhHtj76NPKn5SEgDN47R7OL3kDkLu7nbceFg/s2048/lalamusa%203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="2048" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF1kW83gl6zRCkJhYYZabWYw3BsO-sPUVgRuWv_sOii-3qKyCKXsb6KY5SFzK6agT2ivVvTNnClFPkB_OCblfPQo09PvoRx1g7el6oe4Xl-IE9i24N2CXYgCEHNOmLu73_38swxcWuiGbYEnlBL2aoAevhHtj76NPKn5SEgDN47R7OL3kDkLu7nbceFg/w445-h193/lalamusa%203.jpg" width="445" /></a></div><br /><span style="color: #783f04; font-family: verdana;"><br /></span><p></p><p><b style="color: #783f04; font-family: verdana;">3. Stegning af daal</b></p><span style="color: #783f04; font-family: verdana;">1 spsk (mellem fint) stødt sort peber <br />1 spsk (mellemfint) stødt spidskommen<br />2 grønne chili, fint skåret ( kan undlades )<br />½ tsk hvidløg puré<br />½ tsk ingefær puré<br />4 store spsk ghee<br />2 spsk olie ( den olie man har stegt løg i )<br />salt efter smag </span><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;">- Jeg har ristet groft stødt sort peber og hel spidskommen før let på panden ca 2 minutter, inden jeg har stødt begge krydderierne i en morter fint lige inden det bliver til pulver. Læg til side. Man kan godt undlade ristning.</span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;">- I en stor gryde kom ghee og olie, steg ingefær og hvidløg pasta ca 1 minut på mellem varme.</span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;">- Tilsæt de kogte linser med det resterende væske sammen med den grønne chili og steg nogle minutter 5-8 under omrøring.</span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;">- Hvis der brug for mere væske, kom lidt kogt vand i. Lalamusa daal er en tyk daal, så den skal ikke være væsket men heller ikke en tyk grød.</span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;">- Tilsæt løg og yoghurt pasta under omrøring så yoghurten ikke skiller ad.</span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;">- Efter få minutter tilsæt de stødte krydderier, salt og steg under omrøring indtil daal er samlet og ghee og olie begynder at skille ud i siderne. </span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;">Nogle af de gule linser vil stadigvæk</span><span style="color: #783f04; font-family: verdana;"> være hele, mens de røde og hvide linser vil være opløst og have gjort daal´en cremet. Skrue ned for varmen.</span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;"><b>4. Tarka, temperering af daal</b></span></div><div><span style="color: #783f04; font-family: verdana;">Frisk skåret koriander blade, (kan undlades )</span></div><div><span style="color: #783f04; font-family: verdana;">4-6 stor spsk ghee.</span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;">Tilsæt de skåret koriander blade til gryden. </span></div><div><span style="color: #783f04; font-family: verdana;">Varm ghee i en gryde for sig selv og hælde det over daal. </span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;"><b>5. At tilrette Lalamusa daal og nyde den.</b></span></div><div><span style="color: #783f04; font-family: verdana;"><b><br /></b></span></div><div><span style="color: #783f04; font-family: verdana;">Det fortælles at Mian Ji´s Lalamusa daal serveres på en tallerken,der laves en " dyb hul" i midten i daal´en og hullet fyldes op med ghee fra gryden. Jeg har bare hældt ghee over i en skål. </span></div><div><span style="color: #783f04; font-family: verdana;"> Nyd jeres daal med naan eller roti og en syrlig salat ved siden. Den her Lalamusa daal vil også være så lækker til Søndags brunch med </span><a href="https://cupcakeluvs.blogspot.com/2016/06/trekoun-pratha-trekant-pratha-triangle.html?m=0" style="font-family: verdana;">pratha</a>, </div><div><br /></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmYLaEoZNL6XZWfSb0rgKmPHZbYM6ETb92O4ihNchj5EhaH_g6y4ifEeMkeobeTc65A2vhlLVdPzq9cgCQp1QLUICp56hF3Sdl7WMreUvE_rwDrifF0FGnDz7X61OeE6MfEaE332yQXLJPJrvCEdZDR6MHStStZJ65NQLoDBHXSUehnKn-nM5U8FHvkg/s2048/lm%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1208" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmYLaEoZNL6XZWfSb0rgKmPHZbYM6ETb92O4ihNchj5EhaH_g6y4ifEeMkeobeTc65A2vhlLVdPzq9cgCQp1QLUICp56hF3Sdl7WMreUvE_rwDrifF0FGnDz7X61OeE6MfEaE332yQXLJPJrvCEdZDR6MHStStZJ65NQLoDBHXSUehnKn-nM5U8FHvkg/w241-h337/lm%201.jpg" width="241" /></a></div><br /><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><span style="font-family: verdana;">I am back with an another delicious daal recipe. This time I have tried a daal recipe that I have not tasted but only read about or seen online. Lalamusa Daal. Lalamusa daal is a famous restaurant specialty from Mian Ji's Restaurant in the town of Lalamusa. The restaurant is located on GT Road (a long road that runs through Asia from Afghanistan to Bangladesh).</span><div><span style="font-family: verdana;"><br /></span><div><span style="font-family: verdana;"> I have read that people come from far and wide to taste this daal that Mian Ji has been making since the 70s. I have to admit that I haven't heard of Mian Ji restaurant before, but I also don't know that many restaurants in Pakistan. We have probably driven past the restaurant on the way from Islamabad or Rawalpindi to Gujrat when we were visiting Pakistan. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Lalamusa daal is a tarka daal and the specialty is that it contains less spices then other <a href="https://cupcakeluvs.blogspot.com/2016/01/masoor-ki-daal-rde-linse-curry-lg.html">daal recipes</a>, it is made with desi ghee (pure clarified butter) and is finally tempered only with desi ghee, also bit different from other <a href="https://cupcakeluvs.blogspot.com/2012/11/tarka-daal.html">tarka daals</a> .</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">I have seen several recipes on the web and have been inspired, among other food channels by a Pakistani YouTube food channel "Kun TV". I have used a little less ghee in the beginning and added a bit oil. I have used homemade ghee. It turned out to be a delicious and rich daal and with a good different taste due to the black pepper.</span></div><div><span style="font-family: verdana;">Mian Ji's Lalamusa daal is not complicated, there are 4 steps and if you are used to making daal then this recipe is very easy.</span></div></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5iO9fOWqTafMZ0E8mfvF1jWI-tU5RuVyzDdGiYb1AzKKzQp-52TSK51PQo2tphdnkLtMYZ2vV1NBdQdGnlrP0WQBtq96SB8ZWPB5dvGiG07td83PE7KOuLltDDpfZOrWvA1K3oson1BxVQ0iXo00xY1h2AmWKvO63T1bpiLD-kT3mVz9Uj-_CNiijlA/s2048/lalamusa%20daal%201a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="838" data-original-width="2048" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5iO9fOWqTafMZ0E8mfvF1jWI-tU5RuVyzDdGiYb1AzKKzQp-52TSK51PQo2tphdnkLtMYZ2vV1NBdQdGnlrP0WQBtq96SB8ZWPB5dvGiG07td83PE7KOuLltDDpfZOrWvA1K3oson1BxVQ0iXo00xY1h2AmWKvO63T1bpiLD-kT3mVz9Uj-_CNiijlA/w399-h175/lalamusa%20daal%201a.jpg" width="399" /></a></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><b>1. Soaking and cooking daal</b></span><div><span style="font-family: verdana;">150 g yellow lentils (channa daal) </span></div><div><span style="font-family: verdana;">75 gr red lentils (masoor daal)</span></div><div><span style="font-family: verdana;">75 gr white lentils ( daal mash/urad)</span></div><div><span style="font-family: verdana;">½ tsp turmeric </span></div><div><span style="font-family: verdana;">½ tsp salt</span></div><div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;">- Clean and wash the lenses several times, soak them for at least 2-3 hours. The yellow lentils can withstand soaking for a longer time. If you have time soak them overnight. My mother adds baking soda while soaking the yellow lentils, it makes them more fluffy. </span><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">- Boil the lentils together in a pot in approx. 400 ml of water, add turmeric and salt. Remember to remove foam along the way. Foam forms on the surface during boiling. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">- Cook lentil until tender, the yellow lentils must still be whole.</span></div><div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><b>2. Preparing the onions while the daal is cooking</b></span><div><span style="font-family: verdana;">1 medium onion </span></div><div><span style="font-family: verdana;">oil for frying </span></div><div><span style="font-family: verdana;">2 tablespoons of plain yogurt </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">- Cut onions into thin strips and fry them in oil in a pan until golden brown. Remove the golden brown onions from the oil, place them on a kitchen napkin. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"> - When the brown onions have become cold and crisp, blend them together with yogurt until a fine paste. Set aside. </span></div><div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><b>3. Frying daal</b> </span><div><span style="font-family: verdana;">1 tablespoon (medium fine) ground black pepper </span></div><div><span style="font-family: verdana;">1 tablespoon (medium) ground cumin </span></div><div><span style="font-family: verdana;">2 green chilies, finely chopped (can be omitted) </span></div><div><span style="font-family: verdana;">½ teaspoon garlic puree </span></div><div><span style="font-family: verdana;">½ tsp ginger puree </span></div><div><span style="font-family: verdana;">4 large tablespoons of ghee </span></div><div><span style="font-family: verdana;">2 tablespoons of oil (the oil you fried the onions in) </span></div><div><span style="font-family: verdana;">salt to taste </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">- I have roasted coarsely ground black pepper and whole cumin before lightly on the pan for about 2 minutes, before I have ground both spices in a mortar finely just before they turn into powder. Set aside. You can leave the rosting out.</span></div><div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;">- In a large pot, add ghee and oil, fry ginger and garlic paste for about 1 minute on medium heat. </span><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"> - Add the cooked lentils with the remaining liquid together with the green chilli and cook for a few minutes 5-8 while stirring. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">- If more liquid is needed, add a little boiled water. Lalamusa daal is a thick creamy daal, so it should not be liquidy but also not a thick porridge either. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"> - Add onion and yogurt paste while stirring so that the yogurt does not separate.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"> - After a few minutes add the ground spices, salt and stir fry until the daal comes together and the ghee and oil start to separate from the sides.
Some of the yellow lentils will still be whole, but the red and white lentils will have dissolved and made the daal creamy. Turn down the heat. </span></div><div><span style="font-family: verdana;"><b><br /></b></span></div><div><span style="font-family: verdana;"><b> 4. Tarka, tempering of daal</b> </span></div><div><span style="font-family: verdana;">Fresh chopped coriander leaves, (optional) </span></div><div><span style="font-family: verdana;">4-6 large tablespoons of ghee. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Add the chopped coriander leaves to the daal pot. </span></div><div><span style="font-family: verdana;">Heat ghee in a pan by itself and pour it over the daal. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>5. To plate Lalamusa daal and enjoying it</b> </span></div><div><span style="font-family: verdana;">It is said that Mian Ji's Lalamusa is served on a plate, a "deep dent" is made in the middle of the daal and the dent is filled with ghee from the pan. I just poured ghee over the daal in a bowl. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">- Enjoy your daal with naan or roti. This Lalamusa daal wil be so delicious for a sunday brunch with <a href="https://cupcakeluvs.blogspot.com/2016/06/trekoun-pratha-trekant-pratha-triangle.html?m=0">pratha</a>. Do try and Enjoy. <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></span><br /></div></div>Misbahhttp://www.blogger.com/profile/15917263973124127806noreply@blogger.com0tag:blogger.com,1999:blog-8785317683683332505.post-59068129517258034162022-12-26T12:28:00.000+01:002022-12-26T12:28:42.585+01:00Appelsin - Gurkemeje kage / Orange - Turmeric cake<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguqG-AxDYLOsnrx5nwkdY6siuEQ54_eD-occq9nCfmgYo8cGVDrekilMNXSqBx1St-TrjBX6bsX6ouAGtZBtigNMqc6vY1usgT3nhIHcNYWlwNnxppJc4xFQE-qou6nVAaqtcfFEmtAh4_teYigsM7fU1ZDcsHvmVTUFLmr8iP7flCP3LswLf72DwByg/s2048/Ap%20-%20gurkemeje%20kage%20A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="838" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguqG-AxDYLOsnrx5nwkdY6siuEQ54_eD-occq9nCfmgYo8cGVDrekilMNXSqBx1St-TrjBX6bsX6ouAGtZBtigNMqc6vY1usgT3nhIHcNYWlwNnxppJc4xFQE-qou6nVAaqtcfFEmtAh4_teYigsM7fU1ZDcsHvmVTUFLmr8iP7flCP3LswLf72DwByg/s320/Ap%20-%20gurkemeje%20kage%20A.jpg" width="131" /></a></div><br /><p><span style="font-family: helvetica;"><br /></span></p><p><span style="font-family: helvetica;">Scroll down for english translation.</span></p><p><span style="color: #b45f06; font-family: helvetica; font-size: medium;"><br /><br /> I det pakistanske køkken er gurkemeje ikke kun hverdags krydderi og brugt i gryderetter men også blandt andet brugt som farvestof og som medicin. Gurkemeje er sund og bliver set som helende og helbredende. Min mors foretrukne remedie for forstuvet fødder/ankler er stadigvæk en gurkemeje forbinding. Som børn fik vi også nogle gange Haldi dhood, gurkemeje mælk, som vi kunne ikke kunne lide dengang. Jeg griner og mindes det når jeg ser Golden latte eller gurkemeje latte på cafeer.<br /><br />Jeg har dog aldrig brugt gurkemeje i kage og blev inspireret af den flotte gyldne libanesiske kage Sfouf som er tilsat gurkemeje. Det blev til denne lækker kage med sød syrligt appelsin smag med en hint af gurkemeje som giver kagen varm smag. Nyd den med te eller kaffe.</span><span style="color: #b45f06; font-family: helvetica; font-size: large;"> </span></p><br /><div><span style="color: #b45f06; font-family: helvetica; font-size: medium;"><b>Ingredienser</b><br />250 gr mel<br />170 gr sukker<br />2 tsk bagepulver<br />180 gr smør, smeltet og afkølet let<br />3 æg<br />100 gr tyrkisk yoghurt<br />revet skal af 2 store økologisk appelsiner<br />1oo ml friskpressede appelsin saft<br />1 tsk gurkemeje<br />80 gr mandel snitter / hakkede mandler <br /><br /><b>Sirup</b><br />250 ml saft<br />200 ml vand<br />100 gr sukker</span><span style="color: #b45f06;"><br /></span><div><div style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;"><span style="color: #b45f06;"><br /></span></div><span style="color: #b45f06; font-family: helvetica; font-size: medium;">- Forvarm ovn til 180 grader C.</span></div><div><span style="color: #b45f06; font-family: helvetica; font-size: medium;">- Gør en brødform (ca mellemlang 25 cm ), belæg bunden med bagepapir og smør siderne med smør</span><span style="color: #b45f06; font-family: helvetica; font-size: large;">.</span></div><div><span style="color: #b45f06; font-family: helvetica; font-size: medium;">- Bland mel, sukker, gurkemeje og bagepulver sammen i en stor skål.<br />- I en anden skål rør æggene sammen med yoghurt.<br />- Tilsæt æggeblandingen og det smeltet smør sammen med de tørre ingredienser. Bland godt til der ikke er klumper mere. Bland appelsin skal og saft i. Bland 60 mandel snitterne i.</span><div style="background-color: white;"><span style="color: #b45f06; font-family: helvetica; font-size: medium;"><br /></span></div><div style="background-color: white;"><span style="color: #b45f06;"><br /></span></div><div style="background-color: white;"><span style="color: #b45f06;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9o_Lulwe0BWbXmM8ZbacIxQOHsA3L9WhC1gULEX5ojsM2mJbamFben3ukjYSt0jvK2XIcwfr3f_CgqpY7P8HRVFBwJmkKamt0MGTvl8QYE45lM1-2qNDcnn4r6a7xwp0_v81fXa_Xb1O0MXYO1zPzm2XfQHoNrzl4BrpfBBlOBJHg1N66fhMi0tA4uQ/s2048/ap%20-%20gurkemeje%20kage%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #b45f06;"><img border="0" data-original-height="838" data-original-width="2048" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9o_Lulwe0BWbXmM8ZbacIxQOHsA3L9WhC1gULEX5ojsM2mJbamFben3ukjYSt0jvK2XIcwfr3f_CgqpY7P8HRVFBwJmkKamt0MGTvl8QYE45lM1-2qNDcnn4r6a7xwp0_v81fXa_Xb1O0MXYO1zPzm2XfQHoNrzl4BrpfBBlOBJHg1N66fhMi0tA4uQ/s320/ap%20-%20gurkemeje%20kage%201.jpg" width="320" /></span></a></div><span style="color: #b45f06;"><br /></span><span style="color: #b45f06; font-family: helvetica; font-size: medium;">- Kom dejen i den klargjorte bageform. Drys med resten af gemte mandler. Bag i ca 30- 40 minutter. I min ovn tog det ca 40 minutter. Lav en check med en tandstik for se om de er færdig. <br /><br /><br />- mens kagen bager gør siruppen klar. Kom sukker, saft og vand i en gryde og bring det i kog, lad det småkoge over lav varme ind det bliver let tyk.<br /><br /><br />- læg kagen blive i formen, prik kagen med en tandstik og hæld siruppen over i 3 omgange. Lad kagen trække ca 1 time.</span></div><div><span style="color: #b45f06; font-family: helvetica; font-size: medium;"><br /></span></div><div><span style="color: #b45f06; font-family: helvetica; font-size: medium;"><br /> </span><div style="background-color: white;"><span style="color: #b45f06; font-family: helvetica; font-size: medium;"><br /></span></div><div style="background-color: white;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7cbg3Mv-eOB5P7bQq4aU_LJZKIt5uUpRnVL92h04kP2HxWpDDCcufw99y8BkFQZQnCVfE0zNbEVPIBWRbDdSLf0w7GoecAn_PUQriVjerTSQ74BpyPPrRn6m8fIpAzB2v4tjjaB5nWjIuA1iGz4thiNQEHW-VLtLa_UYL9DTmoiUdN1IFkPiPb5q-7Q/s2048/ap%20-%20gurkemeje%20kage%203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="838" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7cbg3Mv-eOB5P7bQq4aU_LJZKIt5uUpRnVL92h04kP2HxWpDDCcufw99y8BkFQZQnCVfE0zNbEVPIBWRbDdSLf0w7GoecAn_PUQriVjerTSQ74BpyPPrRn6m8fIpAzB2v4tjjaB5nWjIuA1iGz4thiNQEHW-VLtLa_UYL9DTmoiUdN1IFkPiPb5q-7Q/s320/ap%20-%20gurkemeje%20kage%203.jpg" width="131" /></a></div><br /><span style="font-family: helvetica; font-size: medium;"><b>(english)</b></span></div><span style="font-family: helvetica; font-size: medium;">In Pakistani cuisine not only turmeric is an everyday spice and is used in stews and, but also among other things used as as a dye and as medicine. Turmeric is healthy and is seen as healing and curative. My mother's favorite remedy for sprained feet/ankles is still turmeric patches. As children we were also sometimes given Haldi dhood (turmeric milk) then we didn't like it. Today I laugh and remember old days when I see Golden latte or Turmeric latte in cafes. </span></div><div><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div><span style="font-family: helvetica; font-size: medium;">However, I have never used turmeric in a cake and was inspired by the beautiful golden Lebanese cake Sfouf, which has turmeric added to it. This beautiful golden cake turned out to be a delicious cake with a sweet and sour orange flavor and a hint of turmeric which gives the cake a warm taste. Enjoy it with tea or coffee.</span><div style="background-color: white;"><span style="color: #b45f06; font-family: helvetica; font-size: medium;"><br /></span></div><div><div style="background-color: white; color: #4e2800;"><div><div><div><b><span style="font-family: helvetica; font-size: medium;">Ingredients</span></b></div><div><span style="font-family: helvetica; font-size: medium;">250 gr flour<br />170 gr sugar<br />2 tsp baking powder<br />180 gr butter melted and cooled<br />3 eggs<br />100 gr turkish of greek yoghurt</span></div><div><span style="font-family: helvetica; font-size: medium;">zest of 2 large organic oranges<br />100 ml fresh orangejuice </span></div><div><span style="font-family: helvetica; font-size: medium;">1 tsp turmeric</span></div><div><span style="font-family: helvetica; font-size: medium;">80 gr almond slits or chopped almonds</span></div><div><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div><b style="font-family: helvetica; font-size: large;">Syrup</b><span style="font-family: helvetica; font-size: large;"> </span></div></div><div><span style="font-family: helvetica; font-size: large;">250 ml clementine juice </span></div><div><span style="font-family: helvetica; font-size: medium;">200 ml water </span></div><div><span style="font-family: helvetica; font-size: medium;">100 gr sugar </span></div><div><br /></div></div></div><div style="background-color: white; color: #4e2800;"><div><span style="font-family: helvetica; font-size: medium;">- Preheat oven to 180 degrees C. </span></div><div><span style="font-family: helvetica; font-size: medium;">- Prepare a bread tin ( about 25 cm long )</span><span style="font-family: helvetica; font-size: large;">coat the bottom with baking paper and grease the sides with butter. </span></div><div><span style="font-family: helvetica; font-size: medium;">- Mix flour, sugar, baking powder and turmeric powder together in a large bowl. </span></div><div><span style="font-family: helvetica; font-size: medium;">- In another bowl, whip the eggs together with the yoghurt. </span></div><div><span style="font-family: helvetica; font-size: medium;">- Add the egg mixture and the melted butter together with the dry ingredients. Mix well until there are no more lumps. Mix the orange zest, orange juice ang 60 gr of the almonds in. </span></div><div><span style="font-family: helvetica; font-size: medium;">- </span></div><div><span style="font-family: helvetica; font-size: medium;">- Put the batter in the prepared baking tin. Bake for about 30- 40 minutes. In my oven it took 40 minutes. Make a check with a toothpick to see if it is done.</span></div><div><span style="font-family: helvetica; font-size: medium;"><br /></span></div><span style="font-family: helvetica; font-size: medium;">- while the cake is baking, prepare the syrup. Pour sugar, juice and water in a saucepan and bring to a boil, let it simmer over low heat until it becomes slightly thick.</span></div><div style="background-color: white; color: #4e2800;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div><div class="separator" style="background-color: white; clear: both; color: #4e2800; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhah-Xf5e7AsfZMlFb06yc93KoujRn2Z9P8LL5PRn60Pe-6jd3vv75vOJ-lzcMnopRlaDvkj7ajf8FCQ5aVL08mYMiUeSOCJpz20g3rmS_K5NpL9Wlj0lc5mCexrarxqFsuE4EmRnHku-SH60bSnaXF9ekYjXTY71_q-addL07e-fx_ANPeHiJeFHXyAQ/s2048/ap%20-gurkmeje%20kage%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="2048" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhah-Xf5e7AsfZMlFb06yc93KoujRn2Z9P8LL5PRn60Pe-6jd3vv75vOJ-lzcMnopRlaDvkj7ajf8FCQ5aVL08mYMiUeSOCJpz20g3rmS_K5NpL9Wlj0lc5mCexrarxqFsuE4EmRnHku-SH60bSnaXF9ekYjXTY71_q-addL07e-fx_ANPeHiJeFHXyAQ/s320/ap%20-gurkmeje%20kage%202.jpg" width="320" /></a></div><span style="font-family: helvetica; font-size: medium;">- let the cake stay in the tin and prick the cake with a toothpick and pour the syrup over in 3 rounds. Let the cake soak for about 1 hour .</span></div><div style="background-color: white; color: #4e2800;"><span style="font-family: helvetica; font-size: large;"><br /></span></div><div style="background-color: white; color: #4e2800;"><span style="font-family: helvetica; font-size: large;"><br /></span></div><div style="background-color: white; color: #4e2800;"><span style="font-family: helvetica; font-size: large;"><br /></span></div><div style="background-color: white; color: #4e2800;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU4shNwe2inAB0IE_36CvDG9KFZmw0RCODcK2PxAK3LqKnzT6jz2sf05GT0-MP9v_QpVfFZ6Rf1EwrB1fEXD_LL7hoXk8OeLFX9B9tjKWv_Fqy_GNRaInDScOBT5hSrw9V9FCyYeqCQ4-V9q19KIMB_G73BfZOrqkfZG2yhha6cl0QbvycqQWE_wxK6g/s2048/ap%20-%20gurkemeje%20kage%20b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="838" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU4shNwe2inAB0IE_36CvDG9KFZmw0RCODcK2PxAK3LqKnzT6jz2sf05GT0-MP9v_QpVfFZ6Rf1EwrB1fEXD_LL7hoXk8OeLFX9B9tjKWv_Fqy_GNRaInDScOBT5hSrw9V9FCyYeqCQ4-V9q19KIMB_G73BfZOrqkfZG2yhha6cl0QbvycqQWE_wxK6g/s320/ap%20-%20gurkemeje%20kage%20b.jpg" width="131" /></a></div><br /><span style="font-family: helvetica; font-size: large;"><br /></span></div><div style="background-color: white; color: #4e2800;"><span style="font-family: helvetica; font-size: large;"><br /></span></div></div><div style="background-color: white;"><span style="color: #b45f06; font-family: helvetica; font-size: medium;"><br /></span></div><div style="background-color: white;"><span style="color: #b45f06; font-family: helvetica; font-size: medium;"><br /></span></div><div style="background-color: white;"><span style="color: #b45f06; font-family: helvetica; font-size: medium;"><br /></span></div><div style="background-color: white;"><span style="color: #b45f06; font-family: helvetica; font-size: medium;"><br /></span></div><div style="background-color: white;"><span style="color: #b45f06; font-family: helvetica; font-size: medium;"><br /></span></div><div style="background-color: white;"><br /></div></div></div>Misbahhttp://www.blogger.com/profile/15917263973124127806noreply@blogger.com0tag:blogger.com,1999:blog-8785317683683332505.post-7783589067074456722022-10-30T12:09:00.003+01:002022-10-30T12:12:34.937+01:00Hokkaido og Kylling suppe / Hokkaido & Chicken soup<p> </p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmnJNgyz5gpRb1Hkzlip8HxJMuHduT1P62GNEPzU2Vt_PYhOPybVrz19aaiuHsTwadSGZvWUfHk-CwOuU1w1R4w1DrtB9wU2rfbYz1R7bThWZSuyA1ZioTshcSyJDx-kq-rphaM5UgB5SfbddXUoI1IRl_24gjssfDs5W34fLz_1dzkSVJ6GpEi1Nn2g/s2048/received_435126531916528.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1152" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmnJNgyz5gpRb1Hkzlip8HxJMuHduT1P62GNEPzU2Vt_PYhOPybVrz19aaiuHsTwadSGZvWUfHk-CwOuU1w1R4w1DrtB9wU2rfbYz1R7bThWZSuyA1ZioTshcSyJDx-kq-rphaM5UgB5SfbddXUoI1IRl_24gjssfDs5W34fLz_1dzkSVJ6GpEi1Nn2g/w360-h640/received_435126531916528.jpeg" width="360" /></a></div><br /><span style="font-family: georgia;"><br /></span><p></p><p><span style="font-family: georgia;">Scroll down for english translation</span></p><p><span style="color: #b45f06; font-family: georgia; font-size: medium;">Så er det suppe vejr. Selv om det har været en mild efterår indtil vider så er der ikke noget der er så lækkert og mættende som en god suppe i efteråret.</span></p><p><span style="color: #b45f06; font-family: georgia; font-size: medium;"> Jeg har brugt hokkaido i flere opskrifter men har ikke brugt det i suppe før. Nogle af min favorit opskrifter med hokkaido er blandt andet med <a href="https://cupcakeluvs.blogspot.com/2018/11/hokkaido-feta-valnd-pizza-hokkaido-feta.html">pizza</a>, <a href="https://cupcakeluvs.blogspot.com/2020/10/fyldt-bagte-hokkaido-stuffed-hokkaido.html">fyldt og bagte hokkaido</a> og <a href="https://cupcakeluvs.blogspot.com/2016/10/hakkaido-grskar-lam-curry-hakkaido.html">hokkaido og lamb curry</a> </span></p><p><span style="color: #b45f06; font-family: georgia; font-size: medium;">Suppen er krydret med de varme krydderier, ingefær og gurkemeje, spidskommen og chili dels for at balancer græskarets sødme og dels for fremhæve den nødagtige smag. Den er ikke tyk i konsistens, men man kan jo koge den ned til den konsistens man vil have. </span></p><p><span style="color: #b45f06; font-family: georgia; font-size: medium;"><br /></span></p><p><span style="color: #b45f06; font-family: georgia; font-size: medium;"><b>Ingredienser til ca 4 portioner</b></span></p><p><span style="color: #b45f06; font-family: georgia; font-size: medium;">1,2 liter kylling boullion (se tip længere nede) </span></p><p><span style="color: #b45f06; font-family: georgia; font-size: medium;">400 gr kyllingekød (kogt eller stegt og skåret i mundbider, se længere nede) </span></p><p><span style="color: #b45f06; font-family: georgia; font-size: large;">1 stor hokkaido græskar, ca 1500 gr</span></p><p><span style="color: #b45f06; font-family: georgia; font-size: large;">1 spsk oliven oile</span></p><p><span style="color: #b45f06; font-family: georgia; font-size: large;">½ tsk gurkemeje</span></p><p><span style="color: #b45f06; font-family: georgia; font-size: large;">½ -1 tsk rød chili pulv</span><span style="color: #b45f06; font-family: georgia; font-size: large;">er</span></p><p><span style="color: #b45f06; font-family: georgia; font-size: medium;">evt en lille frisk chili, fint skåret</span></p><p><span style="color: #b45f06; font-family: georgia; font-size: large;">1 tsk salt</span></p><p><span style="color: #b45f06; font-family: georgia; font-size: large;">½ tsk frisk revet ingefær</span></p><p><span style="color: #b45f06; font-family: georgia; font-size: large;">1 spsk ristet </span><span style="color: #b45f06; font-family: georgia; font-size: large;">spidskommen</span><span style="color: #b45f06; font-family: georgia; font-size: large;"> frø</span></p><p><span style="color: #b45f06; font-family: georgia; font-size: large;"><br /></span></p><p><span style="color: #b45f06; font-family: georgia; font-size: large;"><b>Kylling boullion</b></span></p><p><span style="color: #b45f06; font-family: georgia; font-size: medium;">Ca. 650 gr kyllingelår med ben</span></p><p><span style="color: #b45f06; font-family: georgia; font-size: medium;">½ tsk stødt sort peber</span></p><p><span style="color: #b45f06; font-family: georgia; font-size: medium;">en lille laurbær blad</span></p><p><span style="color: #b45f06; font-family: georgia; font-size: large;">Kog kyllingelårene</span><span style="color: #b45f06; font-family: georgia; font-size: large;"> sammen med sort peber laurbær sammen med ca 1400 ml vand. bring det i kog og lad det herefter simrer, indtil boullion er kogt ned til ca 1200 ml.</span></p><p><span style="color: #b45f06; font-family: georgia; font-size: medium;">Fjern laurbærbladet læg de kogte kyllingelår tilside. Si bouillonen og læg til side. Fjern ben fra kyllingelårene og skære kødet i mundbidder</span></p><p><span style="color: #b45f06; font-family: georgia; font-size: medium;"><br /></span></p><p><span style="color: #b45f06; font-family: georgia; font-size: medium;"><b>Hokkaido og Kylling suppe</b></span></p><p><span style="color: #b45f06; font-family: georgia; font-size: medium;">1. Vask og rens hokkaidoen godt, skær den i 2 halve, fjern indmaden og kernerne. Skære græskkaret kvarte. Bag dem i ovnen ca 15 minutter i 250 grader forvarmet ovn. Afkøl den bagte hokkaido. Her kan man vælge at fjerne skallen eller beholde den. Jeg fjernede det meste af skallen, beholdt kun lidt for farven skyld. </span></p><p><span style="color: #b45f06; font-family: georgia; font-size: medium;">2. Opvarm olien lidt i en stor gryde, tilsæt ingefær, gurkemeje, salt og chilipulver og evt frisk chili, steg ½ minut kom græskaret kødet i og steg 1 minut. Kom kylling bouillonen i og blend med en håndblender eller i en hæld det op i en blender og blend det fint. </span></p><p><span style="color: #b45f06; font-family: georgia; font-size: medium;">3. Bring den blendede suppe i kog og herefter skure ned for varmen og lad den langsom simrer og kog ind til den ønskede konsistens. </span></p><p><span style="color: #b45f06; font-family: georgia; font-size: medium;">4. Tilsæt kyllingekødet lige inden suppen tages, så det bliver opvarmet med. Kom suppen i skåle og drys med ristet spidskommen, evt friskkåret chili og krydderurter.</span></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTLuzrsUV6_4b0oRhfFvoC3dBnbDQH43jx4sS8fFDdDFQG03FIVapNA7jyWgFAMa2onBq2TVxhBEC_XinNB1F0V6M6xWd-z1xEe_V1DK_GCc3Vf8-0FDljqQv0i8wpBgXwLYgukxhnzAEX4BqAiKXL1Lg8HVoKU46Ttpgb48VMRJS3aF0evPQlFLg55A/s2048/received_1171453503719206.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1152" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTLuzrsUV6_4b0oRhfFvoC3dBnbDQH43jx4sS8fFDdDFQG03FIVapNA7jyWgFAMa2onBq2TVxhBEC_XinNB1F0V6M6xWd-z1xEe_V1DK_GCc3Vf8-0FDljqQv0i8wpBgXwLYgukxhnzAEX4BqAiKXL1Lg8HVoKU46Ttpgb48VMRJS3aF0evPQlFLg55A/s320/received_1171453503719206.jpeg" width="180" /></a></div><br /><span style="color: #b45f06; font-family: georgia; font-size: medium;"><br /></span><p></p><p><span style="font-family: georgia; font-size: large;">English</span></p><span style="font-family: georgia; font-size: medium;"> Now it's soup weather. Although it has been a mild autumn so far, Autumn always call for a deliciously warming and filling soups. </span><div><span style="font-family: georgia; font-size: medium;"><br /></span><div><span style="font-family: georgia; font-size: medium;">I have used hokkaido in several recipes but I have not used it in soup before. Some of my favorite recipes with Hokkaido include a </span><a href="https://cupcakeluvs.blogspot.com/2018/11/hokkaido-feta-valnd-pizza-hokkaido-feta.html">pizza</a><span style="font-family: georgia; font-size: medium;">, <a href="https://cupcakeluvs.blogspot.com/2020/10/fyldt-bagte-hokkaido-stuffed-hokkaido.html">stuffed and baked Hokkaido</a> and<a href="https://cupcakeluvs.blogspot.com/2016/10/hakkaido-grskar-lam-curry-hakkaido.html"> Hokkaido and lamb curry</a> </span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">The soup is seasoned with the warm spices like ginger and turmeric, cumin and chilli partly to balance the sweetness of the pumpkin and partly to highlight the nutty flavour. It is not thick in consistency, but you can boil it down to the consistency you want.</span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;"><b>Ingredients for about 4 servings</b></span></div><div><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div><span style="font-family: georgia; font-size: medium;">1.2 liters of chicken broth (see tip further down)</span></div><div><span style="font-family: georgia; font-size: medium;"> </span></div><div><span style="font-family: georgia; font-size: medium;">400 g chicken meat (boiled or fried and cut into bite-sized pieces, see below) </span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">1 large Hokkaido pumpkin, approx. 1500 gr </span></div><div><span style="font-family: georgia; font-size: medium;">'</span></div><div><span style="font-family: georgia; font-size: medium;">1 tablespoon olive oil </span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">½ tsp turmeric </span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">½ -1 teaspoon red chili powder </span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">a small fresh chilli, finely chopped, optional </span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><span style="font-family: georgia; font-size: medium;"><b>Chicken broth</b></span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">Approx. 650 gr chicken thighs with bones </span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">½ teaspoon ground black pepper </span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">a small bay leaf </span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">Boil the chicken thighs together with black pepper and bay leaf with approx. 1400 ml of water. Bring it to the boil and then let it simmer until the broth has boiled down to approx. 1200 ml. </span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><span style="font-family: georgia; font-size: medium;">Remove the bay leaf, set the boiled chicken thighs aside. </span><div><span style="font-family: georgia; font-size: medium;">Strain the broth and set aside. Remove the bones from the chicken thighs and cut the meat into bite-size pieces</span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><b><span style="font-family: georgia; font-size: medium;">Hokkaido and</span><span style="font-family: georgia; font-size: large;"> </span><span style="font-family: georgia; font-size: large;">Chicken soup</span></b></div><div><span style="font-family: georgia; font-size: large;"> </span></div><div><span style="font-family: georgia; font-size: medium;">1. Wash and clean the hokkaido well, cut it into 2 halves, remove the seeds. Cut the pumpkin into quarters. Bake them in the oven for about 15 minutes in a preheated oven at 250 degrees celsius. Cool the baked hokkaido. Here you can choose to remove the shell or keep it. I removed most of the peel, keeping just a little for color. </span></div><div><span style="font-family: georgia; font-size: medium;">2. Heat the oil a little in a large pan, add ginger, turmeric, salt and chili powder. Add fresh chili too if you like fry for ½ minute, add the pumpkin meat and fry for 1 minute. Add the chicken broth and blend with a hand blender or pour it into a blender and blend well.</span></div><div><span style="font-family: georgia; font-size: medium;"> </span></div><div><span style="font-family: georgia; font-size: medium;">3. Bring the blended soup to the boil in the large pan and then turn down the heat and let it slowly simmer and cook to the desired consistency. </span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">4. Add the chicken just before the soup is taken, so that it is also heated. Ladle the soup into bowls and sprinkle with toasted cumin, possibly freshly chopped chilli and herbs.</span></div><div><div><span style="font-family: georgia; font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXt4ST8ifLprD_MroDURm0KgJ539Jak5bkTzlfizBi9S3hMh5Veb-u3Otlhpf8CJ_7VomGw0AL4_BYbsXGZLrpzyG9fMfGpo5LQbXEhsvCAY6ducz3g8QnR8yydEzkqu99lPh4_Q-_125reW2lZpHiJ0UA_U2gbq8DMWeuB0mTfFuYmE3o53HSYFL0rQ/s2048/received_1976163082583334.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1146" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXt4ST8ifLprD_MroDURm0KgJ539Jak5bkTzlfizBi9S3hMh5Veb-u3Otlhpf8CJ_7VomGw0AL4_BYbsXGZLrpzyG9fMfGpo5LQbXEhsvCAY6ducz3g8QnR8yydEzkqu99lPh4_Q-_125reW2lZpHiJ0UA_U2gbq8DMWeuB0mTfFuYmE3o53HSYFL0rQ/w358-h640/received_1976163082583334.jpeg" width="358" /></a></div><br /><div><p><span style="color: #b45f06; font-family: georgia; font-size: medium;"> </span></p><p><br /></p><p><span style="color: #b45f06; font-family: georgia; font-size: large;"><b><br /></b></span></p><p><br /></p><p><span style="color: #b45f06; font-family: georgia; font-size: medium;"><br /></span></p><p><span style="color: #b45f06; font-family: georgia; font-size: large;"><br /></span></p><p><span style="color: #b45f06; font-family: georgia; font-size: medium;"><br /></span></p><p><span style="color: #b45f06; font-family: georgia; font-size: medium;"><br /></span></p><p><span style="color: #b45f06; font-family: georgia; font-size: medium;"><br /></span></p><p><span style="color: #b45f06; font-family: georgia; font-size: medium;"><br /></span></p><p><span style="color: #b45f06; font-family: georgia; font-size: medium;"><br /></span></p><p><span style="color: #b45f06; font-family: georgia; font-size: medium;"><br /></span></p></div></div></div>Misbahhttp://www.blogger.com/profile/15917263973124127806noreply@blogger.com0tag:blogger.com,1999:blog-8785317683683332505.post-61921491035305718582022-07-08T19:00:00.003+02:002022-07-08T19:07:25.910+02:00Green masala veal tenderlion / Grøn masala klave inderfilet <div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBesu4q73PSz1K6QpkFbWyBBdED63fYdBkrWqbnMBR_IN_ey3byGoiyf-yClvSpKqA6Y-e44UpUFCJiUwt79jjM5LJjBSxYjYu6Vcjbzbueg_wlS5fqYN7erMrHPVeg4YpJYSiWzRpGHPgitgbgkC_NttOJLE45nNbF6f_Clp66paKgJNE3OrJ1yACgQ/s3641/taco%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3641" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBesu4q73PSz1K6QpkFbWyBBdED63fYdBkrWqbnMBR_IN_ey3byGoiyf-yClvSpKqA6Y-e44UpUFCJiUwt79jjM5LJjBSxYjYu6Vcjbzbueg_wlS5fqYN7erMrHPVeg4YpJYSiWzRpGHPgitgbgkC_NttOJLE45nNbF6f_Clp66paKgJNE3OrJ1yACgQ/s320/taco%204.jpg" width="180" /></a></div><br /><div><br /></div><div><br /></div><div><span style="font-family: verdana;"><b>Scroll down the page for english translation</b></span></div><div> </div><div><span style="color: #783f04; font-family: verdana;">Green masala er en af mine favoritte marinade til at bruge til næsten al slags kød. Jeg varierer nogle gange de andre krydderier, men krydderurterne og yoghurten er must. Tidligere har delt min grøn masala kylling tikka og lammekoteletter, denne gang er det kalvekød. Jeg har brugt kødet som fyld i tortilla, men ellers vil det også samge godt med naan</span></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><span style="color: #783f04; font-family: verdana;">til ca 4 personer</span></div><span style="color: #783f04; font-family: verdana;">
2 dl frisk koriander, blade + stilke</span><div><span style="color: #783f04; font-family: verdana;">2 dl
mynteblade </span></div><div><span style="color: #783f04; font-family: verdana;">1½ dl yoghurt yoghurt </span></div><div><span style="color: #783f04; font-family: verdana;">3- 6 grønne chili</span></div><div><span style="color: #783f04; font-family: verdana;">1 lille løg, hakket</span></div><div><span style="color: #783f04; font-family: verdana;">1 tsk salt </span></div><div><span style="color: #783f04; font-family: verdana;">1 tsk rød chili
pulver </span></div><div><span style="color: #783f04; font-family: verdana;">1 tsk garam masala</span></div><div><br /></div><div><span style="color: #783f04; font-family: verdana;">1 kg kalve inderfilet , skåret i tynde strimler. </span></div><div><br /></div><div><span style="color: #783f04; font-family: verdana;">tortilla brød, mellem størrelse 8 stks</span></div><div><span style="color: #783f04; font-family: verdana;">salat</span></div><div><span style="color: #783f04; font-family: verdana;">granatæble kerner</span></div><div><span style="color: #783f04; font-family: verdana;">salsa</span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;">Blend krydderurterne, chili og løget meget fint i blender. Tilsæt evt 2 spsk yoghurt til blender, det gør nemmer at blende. </span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;">Bland de blendet krydderurter, yoghurt og kryderierne godt sammen i en stor skål, tilsæt kød strimleren i og masser dem godt med marinaden. Dæk skålen og læg det i køleskab mindst en time.</span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;">Forvarm ovn 250 grader, i et stor fad læg kødstrimleren i et lag eller også tag en stor bageplade beklædt med bagepapir i stedet for et fad. Steg kød strimlerne ca 20 - 30 minutter. Vend dem indimellem, de skal være møre og saftig. </span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;">Fyld jeres tortilla efter jeres smag. </span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqF08-1m9fvI1y9I6ybtJFmCP-tDIBd1ZcMx1BTc4fNUSPEPZT2_o07hiLCMSfM7g1tXajSnMIUyPuAVNQkhM-ffIJy6P6SR6bKhuAVYzv9u5lKvFbyisM2aoAJuR7dlufOas1RoOvmfNUDYSMXqxAHF0yNpKKHKHB5YZosdPQE-REjxT0Gddh8dWliA/s3641/taco%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3641" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqF08-1m9fvI1y9I6ybtJFmCP-tDIBd1ZcMx1BTc4fNUSPEPZT2_o07hiLCMSfM7g1tXajSnMIUyPuAVNQkhM-ffIJy6P6SR6bKhuAVYzv9u5lKvFbyisM2aoAJuR7dlufOas1RoOvmfNUDYSMXqxAHF0yNpKKHKHB5YZosdPQE-REjxT0Gddh8dWliA/s320/taco%203.jpg" width="180" /></a></div><br /><span style="color: #783f04; font-family: verdana;"><br /></span></div><div><span style="color: #783f04; font-family: verdana;"><br /></span></div><span style="font-family: verdana;">Green masala is one of my favorite marinades to use for almost any kind of meat. I sometimes vary the other spices, but the herbs and yogurt are must. In the past, I have shared my green masala chicken tikka and lamb chops. This time I am trying with veal.</span><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">for about 4 people<br />2 dl fresh coriander, leaves + stems</span></div><div><span style="font-family: verdana;">2 dl mint leaves
1½ dl yoghurt</span></div><div><span style="font-family: verdana;">3- 6 green chilies </span></div><div><span style="font-family: verdana;">1 small onion, chopped </span></div><div><span style="font-family: verdana;">1 teaspoon salt </span></div><div><span style="font-family: verdana;">teaspoon red chili powder </span></div><div><span style="font-family: verdana;">1 teaspoon garam masala </span></div><div><span style="font-family: verdana;">1 kg veal tenderloin, cut into thin strips. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">tortilla bread, medium size 8 pcs </span></div><div><span style="font-family: verdana;">salad</span></div><div><span style="font-family: verdana;">pomegranate seeds</span></div><div><span style="font-family: verdana;">salsa </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;">Blend the herbs, chili and onion very finely in the blender. If necessary, add 2 tablespoons of yoghurt to the blender, it makes it easier to blend. </span><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Mix the blended herbs, yogurt and spices well together in a large bowl, add the meat stripes in and massage them well with the marinade. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Cover the bowl and refrigerate for at least an hour. </span></div><div><span style="font-family: verdana;">Preheat oven to 250 degrees Celsius, in a large dish, place the meat stripes in one layer or use a large baking tray lined with baking paper instead of a dish. Cook the meat strips for about 20-30 minutes. Turn them occasionally, they should be tender and juicy.
Fill your tortilla to your liking.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></span><div><pre class="tw-data-text tw-text-large tw-ta" data-placeholder="Oversættelse" dir="ltr" id="tw-target-text" style="border: none; line-height: 36px; margin-bottom: -2px; margin-top: -2px; overflow-wrap: break-word; overflow: hidden; padding: 2px 0.14em 2px 0px; position: relative; resize: none; unicode-bidi: isolate; width: 270px;"><span style="font-family: verdana;"><br /><br /><br /><br /><br /></span><span style="color: #202124; font-family: inherit;"><span style="background-color: #f8f9fa; font-size: 28px; white-space: pre-wrap;"><br /></span></span></pre></div></div>Misbahhttp://www.blogger.com/profile/15917263973124127806noreply@blogger.com0tag:blogger.com,1999:blog-8785317683683332505.post-21459811829035749562022-04-18T17:20:00.147+02:002022-04-18T18:22:37.240+02:00Kylling Seekh Kebab / Chicken Seekh Kebab<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6kivLjk8bfSPj6owaPNIKvgj-chXijyBzwsirzMERH46-sZSlPSmk3CiCDJLaGcfwkebKGm4aKSmNwXugLXnzYG29I0JTNuZr_IfgcyQyGAVwzl9UQjYPDPIc_7oEluXnAB62zu-2eseMWpQzlokjUH6VSm-4XakpcZkKTBKVXLEbtTExLIxyNbDlAw/s2048/seekh%20%20kebab%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1152" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6kivLjk8bfSPj6owaPNIKvgj-chXijyBzwsirzMERH46-sZSlPSmk3CiCDJLaGcfwkebKGm4aKSmNwXugLXnzYG29I0JTNuZr_IfgcyQyGAVwzl9UQjYPDPIc_7oEluXnAB62zu-2eseMWpQzlokjUH6VSm-4XakpcZkKTBKVXLEbtTExLIxyNbDlAw/s320/seekh%20%20kebab%202.jpg" width="180" /></a></div><br /><p><br /></p><span style="font-family: georgia;">For english translation, scroll down.</span><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><span style="color: #b45f06; font-size: medium;">Disse smagfulde seekh kebab er lækker til al slags tilbehør. Peberfrugterne og oliven giver det en ekstra smags dimension. De kan laves både som seekh kebab eller som flade runde kebabs</span><br /></span><h2 style="text-align: left;"><span style="font-family: georgia;"><span style="color: #b45f06; font-size: medium; font-weight: normal;">11 - 15 stks kebab</span></span></h2><span style="font-family: georgia;"><span style="color: #b45f06; font-size: medium;">1 kg kylling brystfilet</span></span><div><span style="font-family: georgia;"><span style="color: #b45f06; font-size: medium;">1½ stor rød peberfrugt<br />1 mellemstore løg</span></span></div><div><span style="font-family: georgia;"><span style="color: #b45f06; font-size: medium;">11-15 små sort oliven uden sten<br />1 tsk ingefær puré<br />1 tsk hvidløg puré</span></span></div><div><span style="font-family: georgia;"><span style="color: #b45f06; font-size: medium;">2 spsk mel<br /><br />4 frisk grøn chili, fint hakket<br />2 tsk rød chili pulver <br />1½ tsk koriander frø pulver</span></span></div><div><span style="font-family: georgia;"><span style="color: #b45f06; font-size: medium;">1 tsk gurkemeje<br />2 tsk salt <br />1½ tsk spidskommen pulver</span></span><div><span style="font-family: georgia;"><span style="color: #b45f06; font-size: medium;"> ½ tsp garam masala<br />1 lille æg pisket <br />3 spsk frisk hakket koriander blade </span></span></div></div><div><span style="font-family: georgia;"><span style="color: #b45f06; font-size: medium;"><br /></span></span></div><div><span style="font-family: georgia;"><span style="color: #b45f06; font-size: medium;">mad olie</span></span></div><div><span style="font-family: georgia;"><span style="color: #b45f06; font-size: medium;"><br /></span></span></div><div><span style="font-family: georgia;"><span style="color: #b45f06; font-size: medium;"><br /></span></span></div><div><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01vdGBDdzFsYj7u7aboDkamGEGM-00BaUT7QpyMu-oTJFhUddhTF7BApapvtxZP465YsL3CX6De6mExTKV7xpv5fr-pLXzfUBZPk2IafilSOhW4sVDrJOxxNV8Ur2QBPVHn0RRt0L4AjZg5YiPqnaDgzWXsRveqS_-ovLo3iQs4VtrNUZDAVerj9fzQ/s2048/seekh%20kebab%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01vdGBDdzFsYj7u7aboDkamGEGM-00BaUT7QpyMu-oTJFhUddhTF7BApapvtxZP465YsL3CX6De6mExTKV7xpv5fr-pLXzfUBZPk2IafilSOhW4sVDrJOxxNV8Ur2QBPVHn0RRt0L4AjZg5YiPqnaDgzWXsRveqS_-ovLo3iQs4VtrNUZDAVerj9fzQ/s320/seekh%20kebab%204.jpg" width="320" /></a></div></span></div><div><span style="color: #b45f06; font-family: georgia; font-size: medium;">- Skære løg og peberfrugt i skiver. Blend dem fint i foodblender, kom grønsagerne i en si og press saften ud. Saften kan gemmes og bruges i sovs/bagning. Fint hak oliven og den friske chili. <br /><br />- Vask og dup tør kylling brystfilet, skær dem i skiver og fint hak dem i food blende</span><span style="color: #b45f06; font-family: georgia; font-size: medium;">r. </span></div><div><span style="color: #b45f06; font-family: georgia; font-size: medium;"><br /></span></div><div><span style="color: #b45f06; font-family: georgia; font-size: medium;">- Bland hakket kylling kød med grønsagerne, oliven, hvidløg og ingefær puré. Bland den pisket æg i. Tilsæt melet og bland godt</span></div><div><span style="color: #b45f06; font-family: georgia; font-size: medium;"><br /></span></div><div><span style="color: #b45f06; font-family: georgia; font-size: medium;">- Tilsæt alle krydderier undtagen den friske koriander, bland godt. Kom film over skålen og lad kødet hvile i køleskabet mindst en time.</span></div><div><span style="color: #b45f06; font-family: georgia; font-size: medium;"><br /></span></div><div><span style="color: #b45f06; font-family: georgia; font-size: medium;">- Hvis I bruger træ spyd til at lave seekh kebab, så læg træ spydene i blød i vand også mindst en time.</span></div><div><span style="color: #b45f06; font-family: georgia; font-size: medium;"><br /></span></div><div><span style="color: #b45f06; font-family: georgia; font-size: medium;">- Her kan man se hvordan man laver seekh kebab uden træ spyd og rist</span></div><div><span style="color: #b45f06; font-family: georgia; font-size: medium;"> <a href="http://cupcakeluvs.blogspot.com/2012/07/seekh-kebab.html">http://cupcakeluvs.blogspot.com/2012/07/seekh-kebab.html</a></span></div><div><span style="color: #b45f06; font-family: georgia; font-size: medium;"><br /></span></div><div><span style="color: #b45f06; font-family: georgia; font-size: medium;"><br /></span></div><div><span style="color: #b45f06; font-family: georgia; font-size: medium;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1gHnxPmQ44o3DYOQNV3l8DPy5I01y2f5KbjHawN6wabjE1bqR9iVB-wmuI7QqjgDHBER1D-Z1TDCQtV9Tuy5tavcA_s6Sm5cnR4IaQogHZ9B54g0CFDDW3M03K8ksLdNygpxQ98YgBJ4v61VoImwEkDdf6EtoM8bOjre13dkUsCMyhFtDmoAD_QJ78w/s2048/seekh%20kebab%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1146" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1gHnxPmQ44o3DYOQNV3l8DPy5I01y2f5KbjHawN6wabjE1bqR9iVB-wmuI7QqjgDHBER1D-Z1TDCQtV9Tuy5tavcA_s6Sm5cnR4IaQogHZ9B54g0CFDDW3M03K8ksLdNygpxQ98YgBJ4v61VoImwEkDdf6EtoM8bOjre13dkUsCMyhFtDmoAD_QJ78w/s320/seekh%20kebab%203.jpg" width="179" /></a></div><br /><span style="color: #b45f06; font-family: georgia; font-size: medium;"><br /></span></div><div><span style="color: #b45f06; font-family: georgia; font-size: medium;"><br /></span></div><div><span style="color: #b45f06; font-family: georgia; font-size: medium;">- Tag kødblanding ud af køleskabet, bland den med det frisk hakket koriander.</span></div><div><span style="color: #b45f06; font-family: georgia; font-size: medium;"><br /></span></div><div><span style="color: #b45f06; font-family: georgia; font-size: medium;">- Del kødet i 11- 15 dele alt efter hvilken størrelse i vil have . Jeg lavede 5 runde aflange kebab (billedet) og 6 af stor affladet og aflange seekh kebab. </span></div><div><span style="color: #b45f06; font-family: georgia; font-size: medium;"><br /></span></div><div><span style="color: #b45f06; font-family: georgia; font-size: medium;"> - Beklæd en ovn plade/stor fad med bagepapir, læg bagerist oven på. Pensel lidt madolie på risten. </span></div><div><br /></div><div><span style="color: #b45f06; font-family: georgia; font-size: medium;">- Kom olie på hænderne. Tril en aflang kugle ad gangen og kom det på spydet, press let med fingerne til en aflang form. Placer spydet på risten, pensel dem med lidt oilie. Steg kebabne ca 11- 15 minutter 225 grader i forvarmet ovn. Vend dem halvvejs og pensel den side også. </span></div><div><span style="color: #b45f06; font-family: georgia; font-size: medium;"><br /></span></div><div><span style="color: #b45f06; font-family: georgia; font-size: medium;">- Kylling Seekh kebab kan spises sammen med naan, salat og chutney, eller aloo chaat som tilbehør. Der er flere opskrifter på chutney på bloggen, feks check her. </span></div><div><span style="color: #b45f06; font-family: georgia; font-size: medium;"><a href="https://cupcakeluvs.blogspot.com/2020/10/samosa-chaat-genbesgt-samosa-chaat.html">https://cupcakeluvs.blogspot.com/2020/10/samosa-chaat-genbesgt-samosa-chaat.html</a> </span></div><div><br /></div><div><span style="color: #b45f06; font-family: georgia; font-size: medium;">Opskrift på aloo chaat her : <a href="https://cupcakeluvs.blogspot.com/2018/07/aloo-chaat-kartoffel-salat-med-kikrter.html">https://cupcakeluvs.blogspot.com/2018/07/aloo-chaat-kartoffel-salat-med-kikrter.html</a> </span></div><div><span style="color: #b45f06; font-family: georgia; font-size: medium;"><br /></span></div><div><span style="color: #b45f06; font-family: georgia; font-size: medium;"> Her er der flere opskrifter på forskellige kebab : <a href="https://cupcakeluvs.blogspot.com/search?q=kylling+kebab">https://cupcakeluvs.blogspot.com/search?q=kylling+kebab</a></span></div><div><br /></div><div><br /></div><div><br /></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLVdYtoGrH-15YyZE99I3S6PXlcW53D5LnXcshMaj1ogZZXC09lRbT4Sxlat2O0OeCAw_s7HhYh5F5kcI6LcKhUsek1j5OSke6HWE5eHhw-8YgHlEI189tk_3X7eMZvHL4B1Oq8ZVhs4Qmulpx7v4ZULJQhxBQDD0JoYYmbdMSjnMwYjvy-dcd3gy8DQ/s2048/seekh%20kebab%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1138" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLVdYtoGrH-15YyZE99I3S6PXlcW53D5LnXcshMaj1ogZZXC09lRbT4Sxlat2O0OeCAw_s7HhYh5F5kcI6LcKhUsek1j5OSke6HWE5eHhw-8YgHlEI189tk_3X7eMZvHL4B1Oq8ZVhs4Qmulpx7v4ZULJQhxBQDD0JoYYmbdMSjnMwYjvy-dcd3gy8DQ/s320/seekh%20kebab%201.jpg" width="178" /></a></div><br /><div>English</div><div><br /></div><span style="font-family: georgia; font-size: medium;">These tasty seekh kebabs are delicious with all kinds of condiments. Pepper and olives adds an extra flavor dimension. They can be made both as seekh kebabs or as patties </span><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">For 11 - 15 pcs kebab </span></div><div><span style="font-family: georgia; font-size: medium;">1 kg chicken breast fillet </span></div><div><span style="font-family: georgia; font-size: medium;">1½ large red bell pepper </span></div><div><span style="font-family: georgia; font-size: medium;">1 medium onion </span></div><div><span style="font-family: georgia; font-size: medium;">11-15 small black olives without stones</span></div><div><span style="font-family: georgia; font-size: medium;">1 teaspoon ginger puree </span></div><div><span style="font-family: georgia; font-size: medium;">1 teaspoon garlic puree </span></div><div><span style="font-family: georgia; font-size: medium;">2 tablespoons flour </span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">4 fresh green chilies, finely chopped </span></div><div><span style="font-family: georgia; font-size: medium;">2 teaspoons red chili powder 1 teaspoon coriander seed powder </span></div><div><span style="font-family: georgia; font-size: medium;">1 teaspoon turmeric </span></div><div><span style="font-family: georgia; font-size: medium;">2 teaspoons salt </span></div><div><span style="font-family: georgia; font-size: medium;">1 teaspoon cumin powder </span></div><div><span style="font-family: georgia; font-size: medium;">½ tsp garam masala </span></div><div><span style="font-family: georgia; font-size: medium;">1 small egg beaten </span></div><div><span style="font-family: georgia; font-size: medium;">3 tablespoons freshly chopped coriander leaves </span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">cooking oil </span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><span style="font-family: georgia; font-size: medium;">- Cut onions and peppers into slices. Blend them finely in food blender, put the vegetables in a sieve and squeeze the juice out. The juice can be stored and used in sauce / baking. Finely chop the olives and the fresh chili. </span><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">- Wash and pat dry chicken breast fillet, cut them into slices and finely chop them in food blender.</span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;"> - Mix minced chicken meat with the vegetables, olives, garlic and ginger puree. Mix in the beaten egg. </span></div><div><span style="font-family: georgia; font-size: medium;">Mix in the flour. </span></div><div><span style="font-family: georgia; font-size: medium;">- Add all spices except the fresh coriander, mix well. Put film over the bowl and let the meat rest in the fridge for at least an hour. </span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;"> - If you use wooden skewers to make seekh kebabs, soak the wooden skewers in water for at least an hour. </span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-family: georgia; font-size: large;"> - Here you can see how to make seekh kebab without wooden skewers and rack <a href="http://cupcakeluvs.blogspot.com/2012/07/seekh-kebab.html">http://cupcakeluvs.blogspot.com/2012/07/seekh-kebab.html</a> </span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><span style="font-family: georgia; font-size: medium;">- Take the meat mixture out of the fridge, mix it with the fresh chopped coriander. Divide the meat into 11-15 parts depending on what size you would like the kebabs tobe, I made 5 round oblong kebabs (check piture above) and 6 of large flatten and oblong seekh kebabs. </span><div><span style="font-family: georgia; font-size: medium;"><br /></span><div><span style="font-family: georgia; font-size: medium;"> - Line an oven plate / large dish with baking paper, place the baking rack on top. Brush a little cooking oil on the rack. </span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">- Oil your hands. Roll one oblong ball at a time and place it on the skewer, pressing lightly with your fingers to an oblong shape. Place the skewer on the grill, brush them with a little oil. Cook the kebabs for about 11-15 minutes at 225 degrees Celcius preheated oven. Turn them halfway and brush that side as well. </span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;"> - Chicken Seekh can be eaten with naan, salad and chutney, or aloo chaat as an accompaniment. There are more recipes for chutney on the blog eg check here : <a href="https://cupcakeluvs.blogspot.com/2020/10/samosa-chaat-genbesgt-samosa-chaat.html">https://cupcakeluvs.blogspot.com/2020/10/samosa-chaat-genbesgt-samosa-chaat.html</a></span></div><div><br /></div><div><span style="font-family: georgia; font-size: medium;"> Recipe for aloo chaat here: <a href="https://cupcakeluvs.blogspot.com/2018/07/aloo-chaat-kartoffel-salat-med-kikrter.html">https://cupcakeluvs.blogspot.com/2018/07/aloo-chaat-kartoffel-salat-med-kikrter.html</a></span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;"> Here are more recipes for different kebabs: <a href="https://cupcakeluvs.blogspot.com/search?q=kylling+kebab">https://cupcakeluvs.blogspot.com/search?q=kylling+kebab<br /><br /></a><br /></span><div><span style="font-family: georgia; font-size: medium;"><br /><br /><br /><br /></span><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span><div><br /></div></div></div></div></div>Misbahhttp://www.blogger.com/profile/15917263973124127806noreply@blogger.com0tag:blogger.com,1999:blog-8785317683683332505.post-92111122521643058992022-04-14T18:04:00.003+02:002022-04-14T18:05:04.944+02:00Guava Shikanji<p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLwzkt0YYCunWzrNNiL1-PTthkzc7R37Ek4y5PS7LfaQnEfo-s9hXuJvlNt7D3zlPFc4qPrtCF0gAS7m1_aKcYavaKicZG8R0mpyW6XKkdI5upLAPAcMPlyI3zgJHN9MnWpdCsWTTAJX76H3E0k8pAdg0ZdosqAd0fWO0Kada8OhFILYF3cBFMcmMOCg/s2048/guava%20shikanjwi.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLwzkt0YYCunWzrNNiL1-PTthkzc7R37Ek4y5PS7LfaQnEfo-s9hXuJvlNt7D3zlPFc4qPrtCF0gAS7m1_aKcYavaKicZG8R0mpyW6XKkdI5upLAPAcMPlyI3zgJHN9MnWpdCsWTTAJX76H3E0k8pAdg0ZdosqAd0fWO0Kada8OhFILYF3cBFMcmMOCg/s320/guava%20shikanjwi.jpg" width="256" /></a></div><br /><span style="color: #990000; font-family: georgia; font-size: medium;"><br /></span><p></p><p><span style="font-family: georgia; font-size: medium;">For english translation scroll down</span></p><br /><br /><span style="color: #cc0000; font-family: georgia;">Guava Shikanji<br /><br />Hold da op det er næsten et år siden jeg har været på bloggen. Det var en tiltrængt pause, focus har været mere på andet liv end mad. Men nu er jeg tilbage I det små og håber I er med mig.<br /><br />Det er jo Ramadan i øjeblikket. Vi starter med lidt afkølende og forfriskende, Guava Shikanji. Shikanji er en slags lemonade. Under vores sidste tur i London fik jeg inspiration til denne Guava Shikanji.<br /><br /> 2-3 glas<br />200 ml vand<br />2 spsk sukker<br />400 ml guava juice<br />2 stor lime + en ekstra lime skiver til pynt<br />6 mynte blade, fint skåret<br /><br /><br />evt<br />kniv spids pink salt ( kala namak)<br />knust is</span><br /><br /><span style="color: #cc0000; font-family: georgia;">Opløs sukker i vandet, tilsæt gauva juice. Press saften af lbegge lime. Tilsæt saften og ink salt og bland godt. I afkølet glas kom knust is i bunden og lime skiver. Fyld glassene med Guava Shikanji. Enjoy. </span><div><span style="font-family: georgia;"><b><br /></b></span></div><div><span style="font-family: georgia;"><b>English</b></span></div><div><span style="font-family: georgia;"><b><br /></b></span></div><span style="font-family: georgia;">WOW!! it's almost a year since I've been on the blog. It was a much needed break, focus has been more on life stuf than food. But now I'm back in the small and hope you are with me. </span><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"> It's Ramadan at the moment. We start with a slightly cooling and refreshing Guava Shikanji. Shikanji is a kind of lemonade. During our last trip to London, I fou ndinspiration for this Guava Shikanji</span></div><div><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia;">2-3 glasses</span><div><span style="font-family: georgia;">200 ml of water </span></div><div><span style="font-family: georgia;">2 tablespoons sugar </span></div><div><span style="font-family: georgia;">400 ml guava juice </span></div><div><span style="font-family: georgia;">2 large lime + an extra lime slices for decoration </span></div><div><span style="font-family: georgia;">6 mint leaves, finely chopped </span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">Optional </span></div><div><span style="font-family: georgia;">a pinch of pink salt (kala namak)</span></div><div><span style="font-family: georgia;"> crushed ice</span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">Dissolve sugar in the water, add guava juice. Squeeze the juice of both limes. Add the juice and pink salt and mix well. In chilled glass pour the crushed ice and lime slices. Fill the glasses with Guava Shikanji. Enjoy.<br /><br /><br /><br /><br /><br /></span><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></div>Misbahhttp://www.blogger.com/profile/15917263973124127806noreply@blogger.com0tag:blogger.com,1999:blog-8785317683683332505.post-27171175669500034092021-04-25T16:48:00.000+02:002021-04-25T16:48:06.508+02:00lakse kebab (2) / salmon kebab (2)<p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA-p51JFQ27U78tyglFpWAj5EVezssGU6Z6SdfgKJccLCvsja-_34zu9cAaNlv6lbuCAbEC2pcaL_VW5HYpwgyOwhU7hbE2LTMt74Whts9BeDxmVOSbur_qocjGQQDo-CUfHrd-CIwWcmP/s2048/lakse+kebab+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1152" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA-p51JFQ27U78tyglFpWAj5EVezssGU6Z6SdfgKJccLCvsja-_34zu9cAaNlv6lbuCAbEC2pcaL_VW5HYpwgyOwhU7hbE2LTMt74Whts9BeDxmVOSbur_qocjGQQDo-CUfHrd-CIwWcmP/s320/lakse+kebab+2.jpg" /></a></div><br /><span style="font-family: verdana;"><br /><br /><br />Scroll down for english translation</span><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><span style="color: #b45f06;">Stegte løg i disse lakse kebab giver tilføjer en let nøddet og dyb smag. Prøv disse lækker kebab med en syrlig chutney og en lækker salat</span></span></div><div><span style="font-family: verdana;"><span style="color: #b45f06;"><br />700 gr frisk laks / 700 gr fresh salmon</span></span><div><span style="color: #b45f06; font-family: verdana;">1 løg finthakket</span></div><div><span style="color: #b45f06; font-family: verdana;">2 spsk stegte løg</span></div><div><span style="color: #b45f06; font-family: verdana;">2 tomater, fint skåret</span></div><div><div><span style="color: #b45f06; font-family: verdana;">1 tsk ingefær puré / 1 tsp ginger paste<br />½ tsk hvidløg puré / ½ tsp garlic paste<br />1 tsk rød chili pulver / 1 tsp red chili powder<br />1 tsk salt / 1 tsp salt<br />1 spsk korianderfrø stødt groft/ 1 tbs coriander seed , coarsely grinded<br />1 tsk garam masala / 1 garam masala<br />1 æg, let pisket /1 egg, beaten<br />2 spsk kikærtemel / 2 tbs gramsflour (besan)<br /> evt 2- 3 grøn chili, finthakket / 2-3 chopped fresh chili, optional<br />2 spsk koriander, groft hakket/ 2 tbs chopped fresh coriander. </span></div></div></div><div><span style="color: #b45f06; font-family: verdana;"><br /></span></div><div><span style="color: #b45f06; font-family: verdana;">olie til stegning</span></div><div><span style="color: #b45f06; font-family: verdana;"><br /></span></div><div><span style="color: #b45f06; font-family: verdana;"><b>Tilbehør</b></span></div><div><span style="color: #b45f06; font-family: verdana;">tomat & tamarind chutney, opskrift her <a href="http://cupcakeluvs.blogspot.com/2019/01/kylling-pinjekerne-crispy-samosa.html">http://cupcakeluvs.blogspot.com/2019/01/kylling-pinjekerne-crispy-samosa.html</a> </span></div><div><span style="color: #b45f06; font-family: verdana;"><br /></span></div><div><span style="color: #b45f06; font-family: verdana;"><br /></span></div><div><span style="color: #b45f06; font-family: verdana;">- </span><span style="font-family: verdana;"><span style="color: #b45f06;">Groft blend laksen i en blender. Bland alt sammen godt, Stil i køleskabet ½ time. Form til 7 bøffer og steg dem i olie på en panden, ca 4 minutter på hver side. </span></span></div><div><span style="font-family: verdana;"><span style="color: #b45f06;"><br /></span></span></div><div><span style="font-family: verdana;"><span style="color: #b45f06;"><br /></span></span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvOlGcC5Z-6Orvje5uGlPEgkyk-dIEwkuLIqTDRLNJRhO5rKmClDgUKeSMJ4uSUm2C6yBthj1ld7S79rUjMsHePpDOsz5ek5aROh2DxXKoyVaa5XtkBkd6dpfL9qShYjn5kZZQbzpri5o8/s2016/lakse+kebab+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="944" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvOlGcC5Z-6Orvje5uGlPEgkyk-dIEwkuLIqTDRLNJRhO5rKmClDgUKeSMJ4uSUm2C6yBthj1ld7S79rUjMsHePpDOsz5ek5aROh2DxXKoyVaa5XtkBkd6dpfL9qShYjn5kZZQbzpri5o8/s320/lakse+kebab+1.jpg" /></a></div><br /><span style="color: #b45f06;"><br /></span></span></div><div><span style="font-family: verdana;"><span style="color: #b45f06;"><br /></span></span></div><div><br /></div><div><span style="font-family: verdana;">English</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">The fried onions in these salmon kebab adds a depth and a delicious nutty flavour, do try these scrumptious kebabs with a tangy chutney and a delicious salad.</span></div><div><span style="font-family: verdana;"><span style="color: #b45f06;"><br /></span></span></div><div><div><span style="font-family: verdana;">700 gr fresh salmon</span><div><span style="font-family: verdana;">1 onion chopped</span></div><div><span style="font-family: verdana;">2 tbs fried onions</span></div><div><span style="font-family: verdana;">2 tomatoes, chopped finnely</span></div><div><span style="font-family: verdana;">1 tsp ginger paste</span></div><div><span style="font-family: verdana;">½ tsp garlic paste<br />1 tsp red chili powder<br />1 tsp salt<br />1 tbs coriander seed , coarsely grinded<br />1 garam masala<br />1 egg, beaten<br />2 tbs gramsflour (besan)</span></div><div><span style="font-family: verdana;">2-3 chopped fresh chili, optional</span></div><div><span style="font-family: verdana;">2 tbs chopped fresh coriander. </span></div></div></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">oil for frying</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">tomato and tamarind chutney, recipe here</span></div><div><span style="font-family: verdana;">http://cupcakeluvs.blogspot.com/2019/01/kylling-pinjekerne-crispy-samosa.html</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">- Chop the salmon in a blender. Mix everything together, mix all well. let the mixture rest in fridge ½ hour. Shape the mixture into 7 thick patties and fry them in oil in a pan for about 4 minutes on both sides.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><span style="color: #b45f06;"><br /></span></span></div><div><br /></div>Misbahhttp://www.blogger.com/profile/15917263973124127806noreply@blogger.com0tag:blogger.com,1999:blog-8785317683683332505.post-7592959091316795112021-04-16T12:36:00.001+02:002021-04-16T12:39:27.230+02:00Pulki chaat<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3q-vqywkDgxnr4nNLX7heUBy232sk2BsHKIlk3we2bVFBCrUEBxHq9D7mGSyC2SEcIuTBJcp5H4ofLnm3X2SoRPiIwQXvotazKZHwgIx0oy_yRZe6TYETIbLOU-Xcn-TyVCqBkCLO98lk/s2048/pulki+chaat+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1207" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3q-vqywkDgxnr4nNLX7heUBy232sk2BsHKIlk3we2bVFBCrUEBxHq9D7mGSyC2SEcIuTBJcp5H4ofLnm3X2SoRPiIwQXvotazKZHwgIx0oy_yRZe6TYETIbLOU-Xcn-TyVCqBkCLO98lk/s320/pulki+chaat+2.jpg" /></a></div><br /><p><br /></p><p><span style="color: #b45f06;"> </span>scroll for english translation</p><p><span style="color: #b45f06;">Det</span><span style="color: #b45f06;"> </span><span style="color: #b45f06;"> har været længe siden sidst, det har været nogle andre ting der har krævet opmærksomheden men nu er jeg her og vil prøve at blogge en opskrift om måneden mindst. Vi genstarter med chaat med en lille fornyelse, pulki chaat. Pulki er puffede ris som man kan købe i forretningerne, de er rigtig god til snack og en lækker crispy tilføjelse til chaat</span><span style="color: #b45f06;"> </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-G02WMHy7sxj-yMwMhZEWt_XHVhyphenhyphenbhfjgnFEytBIjCsf0S8HxKAOAVsuWCvQ5emaTzkTj0ERSNtP6HjJDJlu4Dh3kz5uRWbGw-oOhsLYXXJmPx81qOoUS24aQaCpeprcG4lTv8HgEMw43/s2048/pulki+chaat+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1152" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-G02WMHy7sxj-yMwMhZEWt_XHVhyphenhyphenbhfjgnFEytBIjCsf0S8HxKAOAVsuWCvQ5emaTzkTj0ERSNtP6HjJDJlu4Dh3kz5uRWbGw-oOhsLYXXJmPx81qOoUS24aQaCpeprcG4lTv8HgEMw43/s320/pulki+chaat+1.jpg" /></a></div><p></p><p style="text-align: center;"><span style="color: #b45f06;">puffede ris/ </span>puffed rice</p><p>English:</p><p>It's been a long time since last, there have been some other things that have required attention but now I'm here and will try to blog a recipe a month at least. We are restarting with chaat with a little renewal, pulki chaat. Pulki are puffed rice that you can buy in the shops, they are really good for snacks and a delicious crispy addition to chaats</p> <br /><br /><span style="color: #b45f06;">Granatæble kerner af en granatæble</span> / pommegranate seed from one pomegranate<br /><span style="color: #b45f06;">4 mellemstørrelse kartofler kogte</span> / 4 medium size boiled potatoes<br /><span style="color: #b45f06;">200 gr kogte kikærter</span> / 200 gr boiled chickpeas<br /><span style="color: #b45f06;">50 gr puff ris</span> / 50 gr puffed rice<div><span style="color: #b45f06;">100 gr ristet cashew nødder/mandler, groft hakket</span> / 100 gr roasted cashew or almonds chopped coarsely<br /><span style="color: #b45f06;">1 store rødløg,</span> / 1 large red onion, <br /><span style="color: #b45f06;">3 spsk frisk hakket mynte </span>/ 3 tbsp fresh chopped mint leaves<br /><span style="color: #b45f06;">1 grøn chili, finthakket</span> / 1 green chili, chopped finely<br /><span style="color: #b45f06;">1 spsk citronsaft</span> / 1 tbs lemon juice<br /><span style="color: #b45f06;">1 tsk chaat masala</span> / 1 tsp chaat masala<br /><span style="color: #b45f06;">1 tsk rød chili pulver</span> / 1 tsp red chili powder<br /><span style="color: #b45f06;">salt efter smag</span> / salt to taste<br /><span style="color: #b45f06;">1-2 spsk tamarind sauce</span> / 1-2 tbs tamarind sauce, imli<br /><br /><br /><br /><span style="color: #b45f06;">Rist de puffede ris 2 minutter på en mellemvarm pande. Skær kartoflerne i tern eller mundbide stykker. Fint hak rødløget. Bland alting sammen undtagen de puffed, smag til med krydderierne, citronsaft og tamarind sauce. Kom de puffede ris i i sidste øjeblik, ellers bliver de bløde<br /><br />Tamarind sauce of de puffede ris kan købes hos de flest arabisk / pakistanske grønthandler og hvis man gerne vil lave selv, er der opskrift på tamarind sauce her : <a href="https://www.blogger.com/blog/post/edit/8785317683683332505/4970099010681366126#">http://cupcakeluvs.blogspot.dk/2013/07/ramadan-platter-samosa-chaat.html</a><br /><br />Chaat Masala, krydderi blandingen, kan også købes færdiglavet. Der er også en opskrift her : <a href="https://www.blogger.com/blog/post/edit/8785317683683332505/4970099010681366126#">http://cupcakeluvs.blogspot.dk/2013/10/fruit-chaat.html</a>. </span><br /><br /><br /><br />English :<br />Cut the potatoes in bite size, finely chop the red onion and mix everything except the puffed rice. season with the spices and lemon juice and tamarind sauce. Add the puffed rice just before serving or they will become soggy.<br /><br />Tamarind sauce : can be bought , or you can make it your self. Here is a recipe ; <a href="https://www.blogger.com/blog/post/edit/8785317683683332505/4970099010681366126#">http://cupcakeluvs.blogspot.dk/2013/07/ramadan-platter-samosa-chaat.html</a><br /><br />Chaat Masala, a hot and tangt spice mix can also be bought or make this easy one , recipe here : <a href="https://www.blogger.com/blog/post/edit/8785317683683332505/4970099010681366126#">http://cupcakeluvs.blogspot.dk/2013/10/fruit-chaat.html</a><br /><p><br /></p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fsXpnnOW9TLbeKl37QfT2x12NivuxxCf68tLRdavqCIXbX0lU5N5TYhPayJYO7cgMxXXuZGCms9AWYEuS0RVdvihLrpfvOTU7TUCSgC9LqKGbZqw6eNJKONPSTXCmgJqOv4YtEnjP1yh/s2048/pulki+chaat+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1152" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fsXpnnOW9TLbeKl37QfT2x12NivuxxCf68tLRdavqCIXbX0lU5N5TYhPayJYO7cgMxXXuZGCms9AWYEuS0RVdvihLrpfvOTU7TUCSgC9LqKGbZqw6eNJKONPSTXCmgJqOv4YtEnjP1yh/s320/pulki+chaat+3.jpg" /></a></div><br />Misbahhttp://www.blogger.com/profile/15917263973124127806noreply@blogger.com0tag:blogger.com,1999:blog-8785317683683332505.post-44635033108540163362021-01-30T14:52:00.005+01:002021-01-30T15:03:05.991+01:00Gulerods, appelsin og chili boller / Carrot, orange and chili buns<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5gAuCeFnFGDU6wFlb4D2jGiU_DSPSPeDpqbLSgZWnu3PEuGCY6gmRHsNhl_iBMr6kTjrZXg_X_hD7E4JF9ezzMqrO43lTV5E3m2mh1PSlnb5qpIPvcWJFvEDQnouaTWVgnPnDc2dY0NZ1/s2048/appelsin+boller+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1722" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5gAuCeFnFGDU6wFlb4D2jGiU_DSPSPeDpqbLSgZWnu3PEuGCY6gmRHsNhl_iBMr6kTjrZXg_X_hD7E4JF9ezzMqrO43lTV5E3m2mh1PSlnb5qpIPvcWJFvEDQnouaTWVgnPnDc2dY0NZ1/s320/appelsin+boller+2.jpg" /></a></div><div><br /></div><div><br /></div>Scroll down for english translation<br /><p><span style="color: #bf9000; font-family: verdana;">De her lækker saftig boller er blevet til efter vi er begyndte at slow juice ca 2 gange om ugen. Min kollega havde fortalte at hun tilsatte frugt pulpen til boller. Det giver saftig boller med mere smag og man undgå madspild. Så da forleden lavede slow juice med appelsin, gulerødder og chili, frys jeg frugtpulpen som man får tilovers når man juicer og brugte den forleden i bagening. </span></p><p><span style="color: #bf9000; font-family: verdana;">Men frygt ej hvis I ikke presser juice, man bruger bare revet grøntsager eller fint hakket frugt, se opskriften. </span></p><p><span style="color: #bf9000; font-family: verdana;">Disse boller er også lækker som sandwich boller.</span></p><u><span style="color: #bf9000; font-family: verdana;">Til ca 19- 20 store boller</span><br /></u><span style="color: #bf9000; font-family: verdana;"><br /></span><div><span style="color: #bf9000; font-family: verdana;">800 gr hvedemel mel + ekstra<br />200 gr grahamsmel</span></div><div><span style="color: #bf9000; font-family: verdana;">2 små æg<br />5 dl sødmælk<br />180 gr smør<br />50 gr gær<br />½ tsk salt <br />300 gr revet gulerødder<br />frisk revet skal af 1 store appelsin<br />100 gr appelsinkød, finthakket<br />100 gr græskarkerner + ekstra til pynt<br />1 mild chili fint skåret</span><p style="background-color: white; font-size: 13px;"><span style="background-color: transparent; color: #bf9000; font-family: verdana;"><br /></span></p><span style="color: #bf9000; font-family: verdana;">Smelt smørret og læg til side, til afkøling. </span><span style="font-family: verdana;"><span style="color: #bf9000;">Lun mælken til håndvarmt og opløs gæret i mælken.<br /><br />Bland det sammen med salt, kom gær- mælken, pisket æg, de revet gulerødder, finthakket chili, appelsin kødet og revet appelsinskal. Tilsæt også græskarkerner. Bland det lidt løst sammen før smeltet smør kommes i. Ælt til en blød dej, kom ekstra mel i hvis det behøves. Dejen skal være let klistret og blød.<br /><br />Dejen kommes i en ren skål, smurt med lidt olie. dækkes og hæves 1 time lunt sted.<br /><br />Dæk 2 bageplader med bagepapir. Slå forsigtig luften ud af dejen og form til 20 boller. Efterhæv bollerne dækket 20 minutter. </span></span><div><span style="font-family: verdana;"><span style="color: #bf9000;"><br /></span></span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVshJgKmdvwed14pLgVp3mRCAP22OMhLxmej9CUbyOQqwbvZeHz3DdtC72WDTSmPGo1vaqwWTRR-q8Jiw6yEMpNWnyzVCmEPtGuQfgU_jJvBPiMBSQLmpUHIoaUN_4EHS130mzfIKNiHH/s2048/appelsin+boller+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1146" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVshJgKmdvwed14pLgVp3mRCAP22OMhLxmej9CUbyOQqwbvZeHz3DdtC72WDTSmPGo1vaqwWTRR-q8Jiw6yEMpNWnyzVCmEPtGuQfgU_jJvBPiMBSQLmpUHIoaUN_4EHS130mzfIKNiHH/s320/appelsin+boller+1.jpg" /></a></div></span><span style="color: #bf9000; font-family: verdana;"><div><span style="color: #bf9000; font-family: verdana;"><br /></span></div>Pensl med vand og drys med græskarkerner efter smag og behag og bag ca 10- 12 minutter i 220 grader forvarm oven. </span></div><div><span style="color: #bf9000; font-family: verdana;"><br /></span></div><div><br /></div><div><span style="color: #bf9000; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6M3MhH9MC0xfg1VzYlzSdb7XS0bWZqQvZLH_hd8WuJ99OTolyPgWUwuG69sPum11WSCbX2leRjVifab1rB8TnCEnRqI8v67aRYWycNaHNo9pJq9YJ_3tEaro5u3izBmLFEf3Re9HHoXaO/s2048/appelsin+boller+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1722" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6M3MhH9MC0xfg1VzYlzSdb7XS0bWZqQvZLH_hd8WuJ99OTolyPgWUwuG69sPum11WSCbX2leRjVifab1rB8TnCEnRqI8v67aRYWycNaHNo9pJq9YJ_3tEaro5u3izBmLFEf3Re9HHoXaO/s320/appelsin+boller+2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="color: #bf9000; font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>English</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">These delicious juicy buns are the result of us slow juicing twice a week. My colleague had told that she added the leftover fruit pulp in buns. It gives juicy buns with more flavor and one avoids food waste. So the last time I made slow juice with orange, carrots and chili I froze the pulp and used it for baking these juicy buns few days ago </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">No problem if you dont slow juice, you just use grated vegetables or finely chopped fruit, see the recipe. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">These buns are also delicious as sandwich buns.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><u>For about 20 large buns</u></span></div><div><span style="font-family: verdana;"><u><br /></u></span></div><div><span style="font-family: verdana;">800 gr all purpose flour + extra</span></div><div><span style="font-family: verdana;">200 gr grahams flour </span></div><div><span style="font-family: verdana;">2 small eggs </span></div><div><span style="font-family: verdana;">5oo ml whole milk </span></div><div><span style="font-family: verdana;">180 gr butter </span></div><div><span style="font-family: verdana;">50 g fresh yeast </span></div><div><span style="font-family: verdana;">½ teaspoon salt </span><br /></div></div><div><span style="font-family: verdana;">300 gr grated carrots</span></div><div><span style="font-family: verdana;">zest of 1 large orange</span></div><div><span style="font-family: verdana;">100 gr fine chopped orangepulp</span></div><div><span style="font-family: verdana;">1 mild chili, fine chopped</span></div><div><span style="font-family: verdana;">100 gr pumpkin seed, optional + extra for garnishing </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;">Melt the butter and set aside to cool. </span><div><span style="font-family: verdana;">Heat the milk to luke-warm and dissolve the yeast in the milk.</span></div><div><span style="font-family: verdana;">Mix the flour and salt, add the yeast milk, beaten egg, carrots, orange pulp, zest, chili and pumpkin seed. Mix it a little loosely together before adding the melted butter. Knead into a soft dough, add extra flour if needed. The dough should be lightly sticky and soft. Place the dough in a clean bowl, greased with a little oil. Covered the bowl and proof for 1 hour. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Cover 2 baking sheets with parchment paper. <br />Carefully knead the air out of the dough and shape into 20 buns. Proof the buns again covered for 20 minutes. Brush with water and drizzle pumpkin seed, bake for about 8-12 minutes.in 220 degree preheated oven. <br /><br /><br /><br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVLmzLOIzGI9Tb8qO58jrlzsx28PUTDN-jNP8lLT8G8lE4tmWZzI1Lg-dVBp8TxLfpNOsM3PoC94o6DofdVxiNsEisHjg8LZbqTo1qp-OcejOH_Mq24_ufzI7rFkutq2dna-kxAlXOlMB2/s2048/appelsin+boller+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVLmzLOIzGI9Tb8qO58jrlzsx28PUTDN-jNP8lLT8G8lE4tmWZzI1Lg-dVBp8TxLfpNOsM3PoC94o6DofdVxiNsEisHjg8LZbqTo1qp-OcejOH_Mq24_ufzI7rFkutq2dna-kxAlXOlMB2/s320/appelsin+boller+4.jpg" /></a></div><br /><div><span style="font-family: verdana;"><br /></span></div></div>Misbahhttp://www.blogger.com/profile/15917263973124127806noreply@blogger.com0tag:blogger.com,1999:blog-8785317683683332505.post-90082159424044958182021-01-09T17:13:00.000+01:002021-01-09T17:13:37.632+01:00Laal lobia, kidney bønner curry / Laal lobia, kidney bean curry<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEienxXspFdf0n_YhOsQ8QTinYlaPAixk7hwLpkC-CaD_MdsHJUfXzncbF02tK2KDTecvjBz3TdO8OqGVCaKvJHcWCofuX5oWxYQxkfdKNp0RDQew8Fa5Szj4i4udU_TXh98L5XQIPqlmnjY/s2048/laal+lobia+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEienxXspFdf0n_YhOsQ8QTinYlaPAixk7hwLpkC-CaD_MdsHJUfXzncbF02tK2KDTecvjBz3TdO8OqGVCaKvJHcWCofuX5oWxYQxkfdKNp0RDQew8Fa5Szj4i4udU_TXh98L5XQIPqlmnjY/s320/laal+lobia+6.jpg" /></a></div><div><br /></div><div><br /></div><div><br /></div><span style="font-family: verdana;">Scroll down for english translation</span><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><span style="color: #b45f06;"><u>Laal lobia/ Rajmaa</u></span><br /></span><p><span style="color: #b45f06; font-family: verdana;">Laal lobia også kaldet Rajmaa er en lækker bønne curry fra punjaben. Den er nem at lave, smager godt og er dejlig mættende med en skål kogt ris. Jeg har brugt kogte kidney bean som kan købes i dåse de fleste steder, </span></p><p><span style="color: #b45f06; font-family: verdana;">Tip: koge bønner</span><span style="color: #b45f06; font-family: verdana;"> ved at bløde gør dem natten over og koge dem dagen efter med masser af vand, gem det vand som I har kogt bønnerne i.</span></p><p><u style="color: #b45f06; font-family: verdana;">Ingredienser</u></p><span style="color: #b45f06; font-family: verdana;">til ca. 4 personer<br /><br />ca 660 gr kogte kidneybønner<br />2 mellemstore løg, finthakket eller pureret<br />250 gr flåde tomater, pureres. Friske tomater kan bruges.<br />100 ml olie<br />½ tsk hvidløg puré<br />1 tsk frisk revet ingefær<br />1 tsk chili pulver<br />1 tsk salt eller efter smag<br />½ tsk gurkemeje ( pulver)<br />1 tsk koriander frø pulver<br />1 tsk spidskommen pulver<br />1 tsk garam masala<br />2 laurbær</span><div><span style="color: #b45f06; font-family: verdana;">2 chili , fint skåret + lidt ekstra til garnering</span></div><div><span style="color: #b45f06; font-family: verdana;">evt 1 spsk frisk hakket koriander blade til garnering.<br /><br /><u>Tilbehør </u><br />kogte ris / roti (chapati)</span></div><div><span style="color: #b45f06; font-family: verdana;"><a href="https://cupcakeluvs.blogspot.com/2019/01/kylling-pinjekerne-crispy-samosa.html">chutney</a><br /><a href="https://cupcakeluvs.blogspot.com/2014/05/ingefr-hvidlg-naan-agurke-mynte-raita.html">raita</a></span></div><div><span style="color: #b45f06; font-family: verdana;"><br /></span></div><span style="color: #b45f06; font-family: verdana;">- Steg de fin hakkede løg i 80 ml olie på mellem varme indtil de er bløde og gennemsigtige. Tilsæt </span><span style="color: #b45f06; font-family: verdana;">frisk revet ingefær og hvidløgs puré. Steg 2 minutter. </span><div><span style="color: #b45f06; font-family: verdana;"><br /></span><div><span style="color: #b45f06; font-family: verdana;">- </span><b style="background-color: white; color: #783f04; font-family: georgia, "times new roman", serif; font-size: 13px;"> </b><span style="color: #b45f06; font-family: verdana;">Tilsæt de pureret tomater og steg dem på mellem varme under omrøring, tilsæt også alle krydderier undtagen garam masala. Tilsæt 1 spsk vand ad gangen hvis løg-tomat mixturen er ved sætte sig fast i bunden.</span></div><div><span style="color: #b45f06; font-family: verdana;"><br /></span></div><div><span style="background-color: white;"><span style="color: #b45f06; font-family: verdana;">- </span></span><span style="color: #b45f06; font-family: verdana;">Når olien begynder at skille ud og tomaterne er et masse med løgene tilsæt de kogte bønner og 500 ml vand. Hvis i har selv kogt bønnerne, tilsæt bønnerne sammen med ca 500 ml af det vand i kogt bønnerne i. </span><br /></div><div><br /></div><div><span style="color: #b45f06; font-family: verdana;">- </span><span style="background-color: white; color: #783f04; font-family: georgia, "times new roman", serif; font-size: 13px;"> </span><span style="color: #b45f06; font-family: verdana;">lad det kog op nogle få minutter. Herefter skrue ned for varmen. Tilsæt ½ tsk garam masala - Læg låg på gryden og lad det simrer ca 12-15 minutter på lav varme, eller indtil saucen har den ønskede konsistens. Jeg vil gerne have en mellem tyk fyldig sauce til de kogte ris. </span></div><div><span style="color: #b45f06; font-family: verdana;"><br /></span></div><div><span style="color: #b45f06; font-family: verdana;">- garnerer med friskhakket koriander blade og chili, drys med resten af garam masala.</span></div><div><br /></div><div><span style="color: #b45f06; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipam2Eiz3cG22aoHPa3JU2tm5puVR6OT8h55_2NLgkQDsJ8T8gZy6VxJgEVPbsvZuaYd8wlRozX2CwSf6eJR06dJ_dGtnfiwSpx104UtpgfSk9dKvNUVgZOijLu6Tv7TkESN8kZou17jRO/s2048/laal+lobia+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1639" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipam2Eiz3cG22aoHPa3JU2tm5puVR6OT8h55_2NLgkQDsJ8T8gZy6VxJgEVPbsvZuaYd8wlRozX2CwSf6eJR06dJ_dGtnfiwSpx104UtpgfSk9dKvNUVgZOijLu6Tv7TkESN8kZou17jRO/s320/laal+lobia+4.jpg" /></a></div><span style="font-family: verdana;"><br /> English translation</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><u>Laal lobia/Rajmaa</u><br /></span><span style="font-family: verdana;">Laal lobia also called Rajmaa is a delicious bean curry from the Punjab. The curry is easy to make and is so fulfilling with a bowl of boiled rice. I have used boiled kidney bean which can be bought canned in most places.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Tip: boil beans by soaking them overnight and boil them the next day with plenty of water, save the water in which you boiled the beans. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><u><br /></u></span></div><span style="font-family: verdana;"><u>Ingredients</u><br />4 portions<br /><br /><br />660 gr boiled kidney beans<br />2 medium sized onion, chopped finely or pure them<br />200 ml canned chopped tomatoes, blend them to puree, you can also use fresh tomatoes.<br />100 ml cooking oil<br />½ tsp garlic paste<br />1 tsp fresh grated ginger<br />1 tsp red chli powder<br />1 tsp salt or to taste<br />½ tsp turmeric powder<br />1 tsp coriander seed powder<br />1 tsp cumin powder'<br />1 tsp garam masala powder<br />2 small bay leafs</span></div><div><span style="font-family: verdana;">2 fresh chili chopped, + extra for garnish</span></div><div><span style="font-family: verdana;">1 tbs fresh chopped coriander for garnishing</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /><u>To serve with</u><br />Boiled rice /roti ( chapati)<br /><a href="https://cupcakeluvs.blogspot.com/2014/05/ingefr-hvidlg-naan-agurke-mynte-raita.htmlhttps://cupcakeluvs.blogspot.com/2014/05/ingefr-hvidlg-naan-agurke-mynte-raita.html">raita</a><br /><a href="https://cupcakeluvs.blogspot.com/2019/01/kylling-pinjekerne-crispy-samosa.html">chutney</a> I made a tomato chutney. </span></div></div><div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;">- cook the finely chopped onions in oil on medium heat until soft and translucent. Add freshly grated ginger and garlic puree, cook 2 minutes. </span><div><span style="font-family: verdana;"><br /></span><div><span style="font-family: verdana;"> - Add the pureed tomatoes and fry them on medium heat while stirring, also add all spices except garam masala. Add 1 tablespoon water at a time if the onion-tomato mixture is about to stick to the bottom. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"> - When the oil begins to separate and the tomatoes and onions are one mass. add the boiled beans and 500 ml of water. If you have cooked the beans yourself, add the beans together with about 500 ml of the water you boiled the boiled beans in. Bring to boil for a few minutes. Then turn down the heat. Add ½ teaspoon garam masala.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">- Put the lid on the pan and let it simmer for about 12-15 minutes on low heat, or until the sauce has the desired consistency. I wanted a medium thick sauce for the cooked rice. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">- Garnish with freshly chopped coriander leaves and chili, sprinkle with the rest of the garam masala. Enjoy your laal lobial with boiled rice, raita and yummy chutney.<br /><br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMSK5P_bRrohzfvSpuTd4v4rExUoS8iMw17qwF648IzpnTLSMJB6Ms40skug4SKJoD3tygMYTFj9W32vAY5Q-9V1o-8T6OmES0KTPh6otEbWwOkU9Dx-EZFrPdx-Fduy2wMeAoy_3uq5xU/s2048/laal+lobia+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1673" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMSK5P_bRrohzfvSpuTd4v4rExUoS8iMw17qwF648IzpnTLSMJB6Ms40skug4SKJoD3tygMYTFj9W32vAY5Q-9V1o-8T6OmES0KTPh6otEbWwOkU9Dx-EZFrPdx-Fduy2wMeAoy_3uq5xU/s320/laal+lobia+1.jpg" /></a></div><br /><br /></div></div>Misbahhttp://www.blogger.com/profile/15917263973124127806noreply@blogger.com3tag:blogger.com,1999:blog-8785317683683332505.post-36574019240251010992021-01-03T12:25:00.000+01:002021-01-03T12:25:33.096+01:00Tilapia med appelsin, safran og chili sauce<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSd_WqPOlQM7VAuY2JQdyPzrHohJQC0uxgF6sWtu86bXmQ_mv-Xr7p_5BKB4AdAz0eseBhYODJBByzBuENgBZ-sS-cMo7Ecxu8v4V7PcYNEUYWLt1ljaPqg2iRH53sjsJlTzBqitw33pn0/s2048/safran+fisk+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSd_WqPOlQM7VAuY2JQdyPzrHohJQC0uxgF6sWtu86bXmQ_mv-Xr7p_5BKB4AdAz0eseBhYODJBByzBuENgBZ-sS-cMo7Ecxu8v4V7PcYNEUYWLt1ljaPqg2iRH53sjsJlTzBqitw33pn0/w400-h400/safran+fisk+1.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><span style="font-family: verdana;">scroll down for english translation</span><div><span style="font-family: verdana;"><br /><span style="color: #bf9000;">Denne her ret kan også laves med torsk. Fisken bliver så lækker og </span><br /><span style="color: #bf9000;">flaget, den har sødme fra appelsinerne, kick fra chili og lækker dyb smage fra safran og ghee. Jeg stegte den nogle få minutter i ovnen før jeg hældte noget af saucen over fileterne så den de sidste minutter blev dampet i disse lækker smage.</span></span><div><span style="color: #bf9000; font-family: verdana;"><br /></span><div style="font-family: "Times New Roman";"><span style="color: #bf9000; font-family: verdana;"><u>Tilbehør:</u></span></div><span style="font-family: verdana;"><div style="font-family: "Times New Roman";"><span style="color: #bf9000; font-family: verdana;">appelsin, safran chili sauce. </span></div><div style="font-family: "Times New Roman";"><span style="color: #bf9000; font-family: verdana;">stegte asparges og kartofler</span></div><div style="font-family: "Times New Roman";"><span style="color: #bf9000; font-family: verdana;">eller kogte ris og salat </span></div><br /><span style="color: #bf9000;"><br /></span></span><div><span style="font-family: verdana;"><span style="color: #bf9000;"><u>Fisken:</u></span></span></div><div><span style="font-family: verdana;"><span style="color: #bf9000;">4 stks tilapia filet eller torsk filet, ca 200 gr pr fillet</span></span><div><span style="font-family: verdana;"><span style="color: #bf9000;"><br /><u>Marinade:</u></span></span></div><div><span style="font-family: verdana;"><span style="color: #bf9000;">1 tsk ingefær puré<br />½ tsk hvidløgs puré</span></span><div><span style="font-family: verdana;"><span style="color: #bf9000;">1 tsk </span></span><span style="color: #bf9000; font-family: verdana;">chiliflager</span></div><div><span style="font-family: verdana;"><span style="color: #bf9000;">1 tsk salt </span></span></div><div><span style="font-family: verdana;"><span style="color: #bf9000;"><br /></span></span></div><div><span style="color: #bf9000; font-family: verdana;">- vask og dup tør fiskefileterne, bland marinaden og kom den på fileter. Marinere fileterne ca 1 time i køleskabet.</span></div><div><span style="color: #bf9000; font-family: verdana;"><br /></span></div><div><span style="color: #bf9000; font-family: verdana;"><u>Appelsin og safransauce:</u> </span></div><div><span style="color: #bf9000; font-family: verdana;">200 ml friskpresset appelsinsaft</span></div><div><span style="color: #bf9000; font-family: verdana;">200 ml vand</span></div><div><span style="color: #bf9000; font-family: verdana;">2 rød chili, fint skåret</span></div><div><span style="color: #bf9000; font-family: verdana;">1 tsk salt</span></div><div><span style="color: #bf9000; font-family: verdana;">saft af en lime</span></div><div><span style="color: #bf9000; font-family: verdana;">1 tsk maizena mel</span></div><div><span style="color: #bf9000; font-family: verdana;">1 spsk ghee/smør </span></div><div><span style="color: #bf9000; font-family: verdana;">½ tsk knust safrantråde</span></div><div><span style="color: #bf9000; font-family: verdana;"><br /></span></div><div><span style="color: #bf9000; font-family: verdana;">- Kog vand, appelsinsaft, salt, chili, knust safrantråde 7-8 minutter i en gryde, kom ghee og kog igen 2 minutter. Læg til side.</span></div><div><span style="color: #bf9000; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgphB1LB1zt-HjnrJEWjM07BcsvikTpawwBGsrlIY173u0EyMiw9OO6fnkbIzTgQLoGTh6ziCA5t6M6NAGoq-tOPGWEpp2_1ES1WQirSH4vYCQc6ulAfU64CXvGLneO5aautkiSLJpoZdTu/s2048/safran+fisk+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgphB1LB1zt-HjnrJEWjM07BcsvikTpawwBGsrlIY173u0EyMiw9OO6fnkbIzTgQLoGTh6ziCA5t6M6NAGoq-tOPGWEpp2_1ES1WQirSH4vYCQc6ulAfU64CXvGLneO5aautkiSLJpoZdTu/s320/safran+fisk+6.jpg" width="320" /></a></div><span style="color: #bf9000; font-family: verdana;"><div><span style="color: #bf9000; font-family: verdana;"><br /></span></div>- forvarm ovn 225 grader, læg fiskefileterne i en ovnfast fad og steg dem ca 5 minutter, hæld herefter ca 100 ml af appelsin -safran saucen over. Dæk fadet tæt med folie og giv fisken ca 5-7 minutter mere i oven. Tiden er afhængige hvor tykke fileterne er. </span></div><div><span style="color: #bf9000; font-family: verdana;">- resten af saucen varmes igen, opløs maizena mel med 1 tsk vand og tilsæt det i saucen under omrøring. Tag gryden af når saucen tyknes.</span></div><div><br /></div><div><span style="color: #bf9000; font-family: verdana;"><br /></span></div><div><span style="color: #bf9000; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDXrEGUdEnB88q1_65-IIXIKj-fuuhiiEk8YE8UdsZJkdhFauqNzcpHjoJE_bNYJxc2BBQ59VhkuOwTtcFcnGDeR5kY_9YDb-DSzAUo-isAIM23Iz718I4n4rjSRpj3zXnQtvzgK9U58zr/s2048/safran+fisk+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDXrEGUdEnB88q1_65-IIXIKj-fuuhiiEk8YE8UdsZJkdhFauqNzcpHjoJE_bNYJxc2BBQ59VhkuOwTtcFcnGDeR5kY_9YDb-DSzAUo-isAIM23Iz718I4n4rjSRpj3zXnQtvzgK9U58zr/s320/safran+fisk+2.jpg" /></a></div><br /></div><div><span style="color: #bf9000; font-family: verdana;"><u><br /></u></span></div><div><span style="color: #bf9000; font-family: verdana;"><u>Stegte kartofler og asparges</u></span></div><div><span style="color: #bf9000; font-family: verdana;">400 gr kartofler, skåret i tynde skiver</span></div><div><span style="color: #bf9000; font-family: verdana;">200 gr asparges skåret i tilpas</span></div><div><span style="color: #bf9000; font-family: verdana;">3 spsk olie</span></div><div><span style="color: #bf9000; font-family: verdana;">1 tsk salt</span></div><div><span style="color: #bf9000; font-family: verdana;">½ tsk gurkemeje</span></div><div><span style="color: #bf9000; font-family: verdana;">1 tsk stødt koriander frø</span></div><div><span style="color: #bf9000; font-family: verdana;"><br /></span></div><div><span style="color: #bf9000; font-family: verdana;">I en pande steg kartoffelskiverne med krydderierne indtil de er halvfærdig, kom asparges i og steg til kartoflerne er helt mør. </span></div><div><span style="color: #bf9000; font-family: verdana;"><br /></span></div><div><span style="color: #bf9000; font-family: verdana;"><br /></span></div><div><span style="color: #bf9000; font-family: verdana;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQevI9N20uTHwutIzpFQbaQunMnTC8U1uEpFGh7Zykb_n1z4-O6ipWgwNjq-MlTglh6DAA3yRAspHzzgs8mU_Hl2ZcbXPJo2EsxUA01cQlw3go_URVjCHI2LX4jmj-XZu2JasRuxefqxo/s2048/safran+fisk+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQevI9N20uTHwutIzpFQbaQunMnTC8U1uEpFGh7Zykb_n1z4-O6ipWgwNjq-MlTglh6DAA3yRAspHzzgs8mU_Hl2ZcbXPJo2EsxUA01cQlw3go_URVjCHI2LX4jmj-XZu2JasRuxefqxo/s320/safran+fisk+7.jpg" /></a></div><br /><div><br /></div><div><span style="color: #bf9000; font-family: verdana;">Nyd den lækker fisk med smagsfulde sauce og tilbehør. </span></div><div><span style="color: #bf9000; font-family: verdana;"><br /></span></div><br /><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe8abahg9Xs3hzt64ttdGi7hIE3qMmtd08_4grZkmapo2bfr_-gTnw0JslvmZgbTH-nL0AHHqAFH_Kvw7mJ2_7SCHmj45c3eiMxiFSLSB_bKFo8RxSDLm3bNbJIoMtKFaYPGa1ED6_RVgd/s2048/safran+fisk+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe8abahg9Xs3hzt64ttdGi7hIE3qMmtd08_4grZkmapo2bfr_-gTnw0JslvmZgbTH-nL0AHHqAFH_Kvw7mJ2_7SCHmj45c3eiMxiFSLSB_bKFo8RxSDLm3bNbJIoMtKFaYPGa1ED6_RVgd/s320/safran+fisk+1.jpg" /></a></div><div><br /></div><div><br /></div><div><br /></div><span style="font-family: verdana;">This dish can be made with cod too. The fish is so delicious, flacky and packed with flavours. It has sweetness from the oranges, kick from the chili and delicious deep flavors from the saffron and ghee. I cooked it in the oven for a few minutes before pouring some of the sauce over the fillets so that it was steamed for the last few minutes in these delicious flavors.</span><br /><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><u>Condiments</u>: <br />orange, saffron chili sauce</span></div><div><span style="font-family: verdana;">fried asparagus and potatoes </span></div><div><span style="font-family: verdana;">or boiled rice and salad</span></div><div><span style="font-family: verdana;"><br /><u>The fish</u>: 4 pcs tilapia fillet or cod fillet, about 200 gr per fillet</span></div><div><span style="font-family: verdana;"><br /><u>Marinade:</u> 1 teaspoon ginger puree </span></div><div><span style="font-family: verdana;">½ teaspoon garlic puree </span></div><div><span style="font-family: verdana;">1 teaspoon chili flakes </span></div><div><span style="font-family: verdana;">1 teaspoon salt</span></div><div><span style="font-family: verdana;"><br /> - wash and pat dry the fish fillets, mix the marinade and apply it on fillets. Marinate the fillets for about 1 hour in the refrigerator.</span></div><div><span style="font-family: verdana;"><u><br />Orange, saffron & chili sauce</u>: </span></div><div><span style="font-family: verdana;">200 ml freshly squeezed orange juice </span></div><div><span style="font-family: verdana;">200 ml of water </span></div><div><span style="font-family: verdana;">2 red chillies, finely chopped </span></div><div><span style="font-family: verdana;">1 teaspoon salt </span></div><div><span style="font-family: verdana;">juice of a lime </span></div><div><span style="font-family: verdana;">1 teaspoon cornflour </span></div><div><span style="font-family: verdana;">1 tablespoon ghee / butter </span></div><div><span style="font-family: verdana;">½ tsp crushed saffron threads</span></div><div><span style="font-family: verdana;"><br />- Boil water, orange juice, salt, chili, crushed saffron threads 7-8 minutes in a saucepan, add ghee and cook again for 2 minutes.</span></div><div><span style="font-family: verdana;"><br />- Preheat oven to 225 degrees C., place the fish fillets in an ovenproof dish and cook them for about 5 minutes, then pour about 100 ml of the orange-saffron sauce over. Cover the dish tightly with foil and give the fish about 5-7 minutes more in the oven. The time depends on how thick the fillets are. </span></div><div><span style="font-family: verdana;"><br />- Heat the rest of the sauce again, dissolve the maizena flour with 1 teaspoon of water and add it to the sauce while stirring. Remove the pan when the sauce thickens. </span></div><div><span style="font-family: verdana;"> </span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP067-2ZhGjWYtq5I4g0Ez4nlAPvQM2FSikVjWM63Kjm-OhNOhXuAJ9IS8ldjutd12gZQjSv0uYNWFNPRqbjB1hlOw0rDtNNOVk1WIKj8GBTjHEJ-rDGIGNq5yEgh0yQHh-oYSAGWNJu3A/s2048/safran+fisk+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP067-2ZhGjWYtq5I4g0Ez4nlAPvQM2FSikVjWM63Kjm-OhNOhXuAJ9IS8ldjutd12gZQjSv0uYNWFNPRqbjB1hlOw0rDtNNOVk1WIKj8GBTjHEJ-rDGIGNq5yEgh0yQHh-oYSAGWNJu3A/s320/safran+fisk+7.jpg" /></a></div><br />Enjoy the fish with the sauce and the side dishes ad per taste.<br /><br /><br /><br /><br /></span><br /><br /><br /><br /><div><span style="color: #bf9000; font-family: verdana;"><br /></span></div><div><span style="color: #bf9000; font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><span style="color: #bf9000;"><br /></span></span></div><div><span style="font-family: verdana;"><span style="color: #bf9000;"><br /></span></span><br /></div></div></div></div></div>Misbahhttp://www.blogger.com/profile/15917263973124127806noreply@blogger.com2tag:blogger.com,1999:blog-8785317683683332505.post-74325824124261868852021-01-01T20:39:00.001+01:002021-01-03T09:39:31.173+01:00Klementin sirups kage / Clementine syrup cake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PEsty-ohQ7TS78RKtXihpm7JNo8pH0D-paEJZ2_Lvp5nTZNP0DrY3vgg8zrxkEZ0lBnEF-URsAEA8XIK5iNgEaWoBvbqS63ZbQlH8wQuxic_S5isxZWx1sIyjrY6uo04xLbWZABB3cRH/s2048/sirup+kage+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PEsty-ohQ7TS78RKtXihpm7JNo8pH0D-paEJZ2_Lvp5nTZNP0DrY3vgg8zrxkEZ0lBnEF-URsAEA8XIK5iNgEaWoBvbqS63ZbQlH8wQuxic_S5isxZWx1sIyjrY6uo04xLbWZABB3cRH/w320-h400/sirup+kage+2.jpg" width="320" /></a></div><br /><p><br /></p><p><b>Scroll down for english text</b></p><span style="font-family: verdana;"><span style="color: #bf9000;">Jeg har cravede en citrus sirups kage lige siden appelsin og klementin sæson startede. </span><span style="color: #bf9000;">Det skulle være en mellemøstlig inspireret sirups kage. </span><span style="color: #bf9000;">Jeg omdannede min <a href="https://cupcakeluvs.blogspot.com/2013/04/appelsin-mandel-birkes-cupcakes-orange.html">appelsin -mandel cupcake</a> opskrift lidt til nedenstående opskrift og tilføjede semolina. Det er første gang jeg bager med suji/semolina,</span><span style="color: #bf9000;"> jeg bruger det i halwa og andre desserter men har ikke brugt det i bagværk. Men jeg har bagt med mandelmel og tænker at </span><span style="color: #bf9000;">det er nogenlunde samme princip. Jeg kunne tilsætte mere kraft og smag i form af mere saft, da semolina kræver lidt mere væske end mel. Igår fik jeg endligt bagt. Det blev en lækker kage med masser af klementin smag og en hint af saffran. Man kan godt undlade safran men det tilføjer en flot gul farve til kagen.</span></span><div><span style="font-family: verdana;"><span style="color: #bf9000;"><br /></span></span></div><div><span style="font-family: verdana;"><span style="color: #bf9000;">Gå bare igang med at bage, der er en nem kage at bage, det er ikke noget der skal piskes, alt skal bare blandes.</span></span><div><span style="color: #bf9000; font-family: verdana;"><br /></span></div><div><span style="color: #bf9000; font-family: verdana;"><br /></span><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-dL3b0qsQVtUSi0gPBEVK6X_-XBJ15SZ2Fyh7d-0J2CDrUITjh7r4G6WfgvdIwgOU7AY8Eoao_DMKJs7TNdfwFcP2s2Zc5PYAkKrSU-GUH-8IooILKV-yIPL-tGGQN9rq18ADxZocBo4_/s2048/sirup+kage+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1152" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-dL3b0qsQVtUSi0gPBEVK6X_-XBJ15SZ2Fyh7d-0J2CDrUITjh7r4G6WfgvdIwgOU7AY8Eoao_DMKJs7TNdfwFcP2s2Zc5PYAkKrSU-GUH-8IooILKV-yIPL-tGGQN9rq18ADxZocBo4_/w225-h400/sirup+kage+3.jpg" width="225" /></a></div><br /><span style="color: #bf9000;"><br /></span><br /><span style="color: #bf9000;"><b>Ingredienser</b><br /><br />150 gr mel <br />100 gr fin semolina <br />170 gr sukker <br />2 tsk bagepulver <br />180 gr smør, smeltet og afkølet let <br />3 æg <br />100 gr tyrkisk yoghurt <br />revet skal af 3 store økologisk klementiner<br />1oo ml friskpressede klementin saft <br /><br /> evt lidt knust safran tråde </span></span><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><span style="font-family: verdana;"><span style="color: #bf9000;"><br /></span></span></div><div><span style="font-family: verdana;"><span style="color: #bf9000;"><b>Klementin sirup</b></span></span></div><div><span style="font-family: verdana;"><span style="color: #bf9000;"><b><br /></b></span></span></div><div><span style="color: #bf9000; font-family: verdana;">250 ml klementinsaft</span></div><div><span style="color: #bf9000; font-family: verdana;">250 ml vand</span></div><div><span style="color: #bf9000; font-family: verdana;">125 gr sukker</span></div><div><span style="color: #bf9000; font-family: verdana;"><br /></span></div><div><span style="color: #bf9000; font-family: verdana;"><b>Til topping </b>( kan undlades )</span></div><div><span style="color: #bf9000; font-family: verdana;"><b><br /></b></span></div><div><span style="color: #bf9000; font-family: verdana;">fint hakkede pistacie, ca3 -4 spsk</span></div><div><span style="color: #bf9000; font-family: verdana;">spiselig tør- rosenblade, knuste </span></div><div><span style="color: #bf9000; font-family: verdana;">kan også pyntes med friske klementin skiver</span></div><div><span style="color: #bf9000; font-family: verdana;"><br /></span></div><div><span style="color: #bf9000; font-family: verdana;"><br /></span></div><div><span style="color: #bf9000; font-family: verdana;">cremefraiche eller tyrkisk yoghurt til servering </span></div><div><br /></div><div><span style="font-family: verdana;"><span style="color: #bf9000;"><b><br /></b></span><br /><span style="color: #bf9000;">- Forvarm ovn til 180 grader C. <br />- Gør en 20 cm rund bage orm klar, belæg bunden med bagepapir og smør siderne med smør. <br />- Bland mel, semolina, sukker og bagepulver sammen i en stor skål.<br />- I en anden skål rør æggene sammen med yoghurt.<br />- Tilsæt æggeblandingen og det smeltet smør sammen med de tørre ingredienser. Bland godt til der ikke er klumper mere. Bland klementin skal og saft i. </span></span></div><div><span style="font-family: verdana;"><span style="color: #bf9000;">- Hvis safran bruges , knus tråde og opbløde det i en tsk kogt vand og tilsæt det hele til dejen. </span></span></div><div><span style="font-family: verdana;"><span style="color: #bf9000;">- Kom dejen i den klargjorte bageform.Bag i ca 30- 35 minutter. I min ovn tog det 35 minutter. Lav en check med en tandstik for se om de er færdig. </span></span></div><div><span style="font-family: verdana;"><span style="color: #bf9000;"><br /></span></span></div><div><span style="font-family: verdana;">- <span style="color: #bf9000;">gør siruppen klar. Kom sukker, saft og vand i en gryde og bring det i kog, lad det småkoge ind det bliver let tyk, ca 8-10 minutter, man ender med ca 400 ml sirup. læg ca 100 ml af siruppen til side, resten skal hældes over kagen</span></span></div><div><span style="font-family: verdana;"><span style="color: #bf9000;"><br /></span></span></div><div><span style="color: #bf9000; font-family: verdana;">- læg kagen på en bagerist med en tallerken under, prik kagen med en tandstik og hæld siruppen over i 3 omgange. Lad kagen trække ca ½-1 time og pynt med pistacie nødder og rosenblade. </span></div><div><span style="color: #bf9000; font-family: verdana;"><br /></span></div><div><span style="color: #bf9000; font-family: verdana;">- server kagen med cremefraiche/yogurt og klementine sirup.</span></div><div><span style="font-family: verdana;"><span style="color: #bf9000;"><br /></span></span><p><span style="background-color: white; color: #990000; font-family: georgia, "times new roman", serif; font-size: 13px; line-height: 18px;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://cupcakeluvs.blogspot.com/2013/04/appelsin-mandel-birkes-cupcakes-orange.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1419" data-original-width="1419" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_6VSycbODgFjTX1JOKGTnEx3X8qB-pkQTDea09Ii3g1hFD525AYtqPbdn1nCBc_LsNBto8mN-Gh2Ks1pMSpkfm7eV6_tyMtHKUJerjtTKgeY4koo6pm2n6yHiE3tgXSDDnm7ZOu4eb5z/s320/sirup+kage+5.jpg" /></a></div><br /><span style="background-color: white; color: #990000; font-family: georgia, "times new roman", serif; font-size: 13px; line-height: 18px;"><br /></span><p></p><p><span style="background-color: white; font-family: verdana; font-size: 13px; line-height: 18px;"><b>English</b></span></p><span style="font-family: verdana;">I have been craving a citrus syrup cake for a while. since the orange and clementine season started. I wanted it to be a Middle Eastern inspired syrup cake, so I changed my <a href="https://cupcakeluvs.blogspot.com/2013/04/appelsin-mandel-birkes-cupcakes-orange.html">orange-almond cupcake recipe</a> a bit into the recipe below and added semolina. This is the first time I bake with suji/semolina. I use it in halwa and other desserts but have baked with it. I have used almond flour and think it is roughly the same principle. I could add more power and flavor in the form of more juice as semolina requires more moisture than flour. Finley yesterday I baked the cake. It turned out to be a delicious cake with lots of clementine flavor and a hint of saffron. You can leave saffron out but it gives a lovely colour to the cake.</span></div><div><span style="font-family: verdana;"> </span></div><div><span style="font-family: verdana;">Go ahead start baking, this is an easy cake to bake, everything just needs to be mixed. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXAjDzKxz4ENfBHDr4cGCAeEFJl_98tE0Gs2gqO502ScGt8g0jh9W6d7XaTvyyAwv_qzcTZv8ociQxHBI2j_znzVFDf6nPbCr6bQA7kszRiC3VjqqqPxBKqWSm_PRggMMN-lQ2f2VbvcI3/s2048/sirup+kage+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXAjDzKxz4ENfBHDr4cGCAeEFJl_98tE0Gs2gqO502ScGt8g0jh9W6d7XaTvyyAwv_qzcTZv8ociQxHBI2j_znzVFDf6nPbCr6bQA7kszRiC3VjqqqPxBKqWSm_PRggMMN-lQ2f2VbvcI3/s320/sirup+kage+1.jpg" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><b style="font-family: verdana;">Ingredients</b></div><div><span style="font-family: verdana;"><b><br /></b> 150 gr flour<br />100 gr semolina <br />170 gr sugar<br />2 tsp baking powder<br />180 gr butter melted and cooled<br />3 eggs<br />100 gr turkish of greek yoghurt</span></div><div><span style="font-family: verdana;">zest of 3 large organic clementines<br />100 ml fresh clementine juice </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">crushed saffron threads, optional</span></div></div><div><span style="font-family: verdana;"> </span></div><div><span style="font-family: verdana;"><b>Clementine syrup</b> </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">250 ml clementine juice </span></div><div><span style="font-family: verdana;">250 ml water </span></div><div><span style="font-family: verdana;">125 gr sugar </span></div><div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><b>For topping</b> (optional) </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">finely chopped pistachios, ca3 - 4 tbsp </span></div><div><span style="font-family: verdana;">edible dry rose petals, crushed can </span></div><div><span style="font-family: verdana;">the cake also be garnished with fresh clementine slices.</span></div></div><div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;">sour cream or Turkish yogurt for serving.</span><div><span style="font-family: verdana;"> </span><div><span style="font-family: verdana;">- Preheat oven to 180 degrees C. </span></div><div><span style="font-family: verdana;">- Prepare a 20 cm round baking worm, coat the bottom with baking paper and grease the sides with butter. </span></div><div><span style="font-family: verdana;">- Mix flour, semolina, sugar and baking powder together in a large bowl. </span></div><div><span style="font-family: verdana;">- In another bowl, whip the eggs together with the yoghurt. </span></div><div><span style="font-family: verdana;">- Add the egg mixture and the melted butter together with the dry ingredients. Mix well until there are no more lumps. Mix the clementine zest and juice in. </span></div><div><span style="font-family: verdana;">- If saffron is used, crush the saffron threads and soak them in a teaspoon of boiled water and add it all to the batter. </span></div><div><span style="font-family: verdana;">- Put the batter in the prepared baking tin. Bake for about 30- 35 minutes. In my oven it took 35 minutes. Make a check with a toothpick to see if it is done.</span></div><div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;">- prepare the syrup. Pour sugar, juice and water in a saucepan and bring to a boil, let it simmer until it becomes slightly thick, about 8-10 minutes. You should end up with about 400 ml of syrup. Set about 100 ml of the syrup aside, the rest is for soaking the cake.</span></div><div><span style="font-family: verdana;">- place the cake on a baking rist, prick the cake with a toothpick and pour the syrup over in 3 rounds. Let the cake soak for about 1-2 hour and garnish with pistachio nuts and rose petals. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">- Serve the cake with sour cream / yogurt and clementine syrup.<br /><br /></span><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipWeNtC5dMw_zkr2STw64cIQ0mbVyn5dmpeyn5hx1NU9j5YeyhbIVHFr4FfAmQ3n1tnnFT0JAlY-wRlkd3IPoj48LxG7owN6sPVgR45GUn6QgEXqCxouKVdG_JoBGQOyFH-z5tMxtpCKN1/s1180/sirup+kage+6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1180" data-original-width="944" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipWeNtC5dMw_zkr2STw64cIQ0mbVyn5dmpeyn5hx1NU9j5YeyhbIVHFr4FfAmQ3n1tnnFT0JAlY-wRlkd3IPoj48LxG7owN6sPVgR45GUn6QgEXqCxouKVdG_JoBGQOyFH-z5tMxtpCKN1/w320-h400/sirup+kage+6.jpg" width="320" /></a></div><br />Misbahhttp://www.blogger.com/profile/15917263973124127806noreply@blogger.com1tag:blogger.com,1999:blog-8785317683683332505.post-49573270009996384722020-12-26T14:51:00.001+01:002020-12-26T14:57:12.403+01:00Safran boller / Saffron buns<p> </p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0KgSOnILG__ixbS9uas7yKry4JdYPMLP_kn8vgo2WgRLspfAKbEB3tPIjYGwfuFcpr_gVrRYEjCLJDOyFxVeKbBCx53vEl7Ns91hJozjOakiiKV8wYd21SSY4kK4YOCD3-vyxuI0HvYql/s2048/saffron+boller+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1177" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0KgSOnILG__ixbS9uas7yKry4JdYPMLP_kn8vgo2WgRLspfAKbEB3tPIjYGwfuFcpr_gVrRYEjCLJDOyFxVeKbBCx53vEl7Ns91hJozjOakiiKV8wYd21SSY4kK4YOCD3-vyxuI0HvYql/s320/saffron+boller+4.jpg" width="320" /></a></div><div><br /></div><div><br /></div><span style="font-family: verdana;">Scroll down for english translation.</span><div><span style="font-family: verdana;"><br /></span><p><span style="color: #bf9000; font-family: verdana;">Kære foodies længe siden sidst, håber I har det godt. Vi har herhjemme været ramt af sygdom men har det godt nu. </span></p><p><span style="color: #bf9000; font-family: verdana;">Jeg håber I får bagt masse</span><span style="color: #bf9000; font-family: verdana;"> her i juleferien. Jeg har en lækker bageopskrift med til jer, de mest bløde saftig safran boller</span><span style="color: #bf9000; font-family: verdana;">. De smager skønt og dufter vidunderligt. Jeg bagte en stor portion i forgårs til deling med mine forældre, bollerne holdt sig bløde saftig også dagen efter.</span></p><p><span style="color: #bf9000; font-family: verdana;"><u>Til ca 20 store boller</u></span></p><p><span style="color: #bf9000; font-family: verdana;">1100 gr mel + ekstra</span></p><p><span style="color: #bf9000; font-family: verdana;">2 små æg</span></p><p><span style="color: #bf9000; font-family: verdana;">5 dl sødmælk</span></p><p><span style="color: #bf9000; font-family: verdana;">180 gr smør</span></p><p><span style="color: #bf9000; font-family: verdana;">50 gr gær</span></p><p><span style="color: #bf9000; font-family: verdana;">1 tsk knust safrantråde ( ca 1 gr)</span></p><p><span style="color: #bf9000; font-family: verdana;">150 gr sukker</span></p><p><span style="color: #bf9000; font-family: verdana;">1 tsk salt </span></p><p><span style="color: #bf9000; font-family: verdana;">1 æg til pensling</span></p><p><span style="color: #bf9000; font-family: verdana;"><br /></span></p><p><span style="color: #bf9000; font-family: verdana;">Smelt smørret og læg til side, til afkøling.</span></p><p><span style="color: #bf9000; font-family: verdana;">Bland de knuste safran tråde med 2 spsk kogende vand i en lille glas, læg til side.</span></p><p><span style="color: #bf9000; font-family: verdana;">Lun mælken til håndvarmt og opløs gæret i mælken.</span></p><p><span style="color: #bf9000; font-family: verdana;">Si melet og bland det sammen med sukker og salt, kom gær- mælken, pisket æg og safran. Bland det lidt løst sammen før smeltet smør kommes i. Ælt til en blød dej, kom ekstra mel i hvis det behøves .Dejen skal være let klistreret og blød.</span></p><p><span style="color: #bf9000; font-family: verdana;">Dejen kommes i ren skål, smurt med lidt olie. dækkes og hæves 1 time lunt sted.</span></p><p><span style="color: #bf9000; font-family: verdana;">Dæk 2 bageplader med bagepapir. Slå forsigtig luften ud af dejen og form til 20 boller. Efterhæv bollerne dækket 20 minutter. Pensl med pisket æg og bag ca 8 minutter i 220 grader forvarm oven. </span></p><p><span style="color: #bf9000; font-family: verdana;">Nyd dem varmt med smør.</span></p><p><span style="color: #bf9000; font-family: verdana;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYMq7NJ50cyaIjT41dSQ-bjChZBX_9Y_uk0FSyMxd4Ioui2SsGhiuY_hwiaOKKWKTn4NuKhHZzEBJKYg0DJGRKSTLcrUom3Vad1ufg5q_QH4PaXB5wUREA7fXJoHd3rNDvKxlDknb49_Yb/s1800/saffron+boller+5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYMq7NJ50cyaIjT41dSQ-bjChZBX_9Y_uk0FSyMxd4Ioui2SsGhiuY_hwiaOKKWKTn4NuKhHZzEBJKYg0DJGRKSTLcrUom3Vad1ufg5q_QH4PaXB5wUREA7fXJoHd3rNDvKxlDknb49_Yb/s320/saffron+boller+5.jpg" /></a></div><br /><span style="color: #bf9000; font-family: verdana;"><br /></span><p></p><p><span style="color: #bf9000; font-family: verdana;">Der er også disse lækker lucia boller som også smager skønt.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwxVeiK9h7YoGpdHEfxPhK4R4vwbv96NxQ8HL_sCBRPezWfw04hi6-BuwHdd3QAwOzsYLVrQExg2095olHJVrzuvNmN9cUlb0tERYQHUhAtJjKI-RJPTCzc4ZIEgRyxzkT3s9VGo47zvtM/s2048/saffron+boller+6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1152" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwxVeiK9h7YoGpdHEfxPhK4R4vwbv96NxQ8HL_sCBRPezWfw04hi6-BuwHdd3QAwOzsYLVrQExg2095olHJVrzuvNmN9cUlb0tERYQHUhAtJjKI-RJPTCzc4ZIEgRyxzkT3s9VGo47zvtM/s320/saffron+boller+6.jpg" /></a></div><br /><span style="color: #bf9000; font-family: verdana;">opskrift her : <a href="https://cupcakeluvs.blogspot.com/2014/12/lucia-brd-lucia-bread.html">https://cupcakeluvs.blogspot.com/2014/12/lucia-brd-lucia-bread.html</a></span><p></p><p><br /></p><p><span style="font-family: verdana;">English</span></p><span style="font-family: verdana;">Dear foodies long since last, hope you are well. We at home have been affected by illness but are doing well now. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">I hope you baking a lot here during these Christmas holidays. I have a delicious baking recipe for you, the softest fluffy saffron buns. They taste great and smell wonderful. I baked a large portion the day before yesterday to share with my parents, the buns stayed soft even the next day. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><div class="jhH5U" jsaction="uQxhTd:d4hecb;lWUBqb:TO5MWb;IcWBXe:hLaFAe;KFlBO:UuREqb;M2HAEc:eNrnOd;rcuQ6b:npT2md" jscontroller="geqCid" jsdata="SANFE;;Be9BGw" style="padding: 0px 16px;"><div class="tw-src-ltr" id="tw-ob" style="display: flex; min-height: 140px; position: relative;"><div class="oSioSc" style="-webkit-box-flex: 1; display: flex; flex: 1 1 0%; width: 0px;"><div id="tw-target" style="-webkit-box-flex: 1; display: flex; flex-direction: column; flex: 1 1 0%; margin: 0px -16px; min-width: 0px; position: relative; width: 0px;"><span style="font-family: verdana;"><u>For about 20 large buns</u></span><span style="font-family: verdana;">1100 gr flour + extra </span><span style="font-family: verdana;">2 small eggs </span><span style="font-family: verdana;">5 dl whole milk </span><span style="font-family: verdana;">180 gr butter </span><span style="font-family: verdana;">50 g yeast </span><span style="font-family: verdana;">1 teaspoon crushed saffron thread (approx. 1 gr) </span><span style="font-family: verdana;">150 gr sugar </span><span style="font-family: verdana;">1 teaspoon salt </span><span style="font-family: verdana;">1 egg for brushing</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><br />Melt the butter and set aside to cool. </span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Mix the crushed saffron threads with 2 tablespoons boiling water in a small glass, set aside. </span><span style="font-family: verdana;">Warm the milk to luke-warm and dissolve the yeast in the milk.</span><span style="font-family: verdana;"> </span><span style="font-family: verdana;">Sift the flour and mix it with the sugar and salt, add the yeast milk, beaten egg and saffron. Mix it a little loosely together before adding the melted butter. Knead into a soft dough, add extra flour if needed. The dough should be lightly sticky and soft.</span><span style="font-family: verdana;"> </span><span style="font-family: verdana;">Place the dough in a clean bowl, greased with a little oil. Covered the bowl agn proof for 1 hour.</span><span style="font-family: verdana;"> </span><span style="font-family: verdana;">Cover 2 baking sheets with parchment paper. </span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Carefully knead the air out of the dough and shape into 20 buns. Raise the buns covered for 20 minutes. Brush with beaten egg and bake for about 8 minutes.in 220 degree preheated oven. </span><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqXvV_86okGSHZz0p857vza2mCRayGtq603S-7TPO7CTGh_64qraAENqT7otzln4TzB1c2tnqYvJMS5qT8El_BpNynV2hXwlXTQ6F8W5w1xHrQCKBJGkfgimbblHWM8pNsqbXWe-oYplZW/s2048/saffron+boller+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqXvV_86okGSHZz0p857vza2mCRayGtq603S-7TPO7CTGh_64qraAENqT7otzln4TzB1c2tnqYvJMS5qT8El_BpNynV2hXwlXTQ6F8W5w1xHrQCKBJGkfgimbblHWM8pNsqbXWe-oYplZW/s320/saffron+boller+3.jpg" /></a></div><br /><span style="font-family: verdana;"><br />Enjoy them hot with butter.</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">If you like saffron buns, then you also have to try these Lucia buns <a href="https://cupcakeluvs.blogspot.com/2014/12/lucia-brd-lucia-bread.html">https://cupcakeluvs.blogspot.com/2014/12/lucia-brd-lucia-bread.html </a></span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwxVeiK9h7YoGpdHEfxPhK4R4vwbv96NxQ8HL_sCBRPezWfw04hi6-BuwHdd3QAwOzsYLVrQExg2095olHJVrzuvNmN9cUlb0tERYQHUhAtJjKI-RJPTCzc4ZIEgRyxzkT3s9VGo47zvtM/s2048/saffron+boller+6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1152" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwxVeiK9h7YoGpdHEfxPhK4R4vwbv96NxQ8HL_sCBRPezWfw04hi6-BuwHdd3QAwOzsYLVrQExg2095olHJVrzuvNmN9cUlb0tERYQHUhAtJjKI-RJPTCzc4ZIEgRyxzkT3s9VGo47zvtM/s320/saffron+boller+6.jpg" /></a></div><br /><a href="https://cupcakeluvs.blogspot.com/2014/12/lucia-brd-lucia-bread.html"><br /><br /></a><br /><br /></span><img src="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAQAAAAngNWGAAAA/0lEQVR4AYXNMSiEcRyA4cfmGHQbCZIipkuxnJgMStlMNmeyD2dwmc8+sZgxYJd9ErIZFHUyYYD7fkr6l4/rnvmtl7+KitrqV/fq2Y5eLY3Z9S48eRLe7BmVZ9qhTLhQ0algzZWQOVKSsCF8OjAnwbxDTWFDUhPK/jMr1H6HE/IqRky2DyvCefuwItwZzodVoYRiLqMkVCXrwpJ9twZ+sgfDYEFYl8wIWxZ9uFf7zkallxlJh4YrLGsKjZRx7VGHhLqwgFUN45DGdb8MeXGpgB4ABZdeDcpZEY51A+hyLKz4S1W4MQWm3AibWtgWmk6dyISa1pSdyWTOlLXVp0+eL9D/ZPfBTNanAAAAAElFTkSuQmCC" /><span style="font-family: verdana;"><br /><br /><br /><br /><br /></span><br /></div></div></div></div></div><div><span style="font-family: verdana;"><br /></span></div>Misbahhttp://www.blogger.com/profile/15917263973124127806noreply@blogger.com0tag:blogger.com,1999:blog-8785317683683332505.post-23352800971118531292020-10-17T12:09:00.005+02:002020-10-17T12:14:29.238+02:00Gajer Halwa<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://cupcakeluvs.blogspot.com/2020/10/gajer-halwa.html"><img border="0" data-original-height="2048" data-original-width="1252" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvRYSDkYgXJ9WJaHdsAiCQ5HNX_ZrrL0oq6ZrpE1vxNEwU3awTbgCTFIiHarsbBxxvBk92SXhOo-oFcWEVasFvF7oOrZ5Rk-7JTvCSs737pf2EBkgSYVFM2ShJlunXkhT_7kw_SaquEhbv/s320/gajer+halwa+1.jpg" /></a></div><br /><p><br /></p><p><span style="font-family: verdana;">For english translation scroll down</span></p><p><span style="color: #bf9000; font-family: verdana;">Gajer Halwa er en lækker frisk varmende dessert, desserten er en traditionel dessert fra punjaben, der menes at have mughal oprindelse. Gajer halwa laves med gulerødder, ghee, mælk og nødder. </span><span style="color: #bf9000; font-family: verdana;">Her i Danmark i det pakistankse køkken laver vi denne halwa som vi lyster, men den er associeret med efterår og vinter, fordi</span><span style="color: #bf9000; font-family: verdana;"> desserten nydes varmt og f</span><span style="color: #bf9000; font-family: verdana;">ordi de lækker søde gulerødder er i sæson om vinteren i Pakistan.</span><span style="color: #bf9000; font-family: verdana;"> </span></p><p><span style="color: #bf9000; font-family: verdana;">Jeg laver desserten enten med vand og mælk eller fløde. Opskriften er idag med mælk. Jeg har også tilsat khoya både lidt i desserten samt til topping.</span></p><span style="font-family: verdana;"><span style="color: #bf9000;"><b>Khoya</b><br />Man kalde khoya en fast pakistansk clotted creme eller en mælke fudge. Khoya laves enten af mælk nedkogt over lang tid eller af tør mælk. Jeg har aldrig lavet khoya selv, men havde en ide om at man kunne lave det af en blanding af ricotta ost og tør mælk, da det er sådan jeg laver barfi. Jeg fandt <a href="https://www.google.com/search?q=ricotta+khoya&sa=X&ved=2ahUKEwjOo6b_2LnsAhXyh4sKHfU9CEYQ7xYoAHoECAsQLQ&biw=1536&bih=754">forskellige metoder</a> på nettet </span></span><div><div><span style="color: #bf9000; font-family: verdana;">Man kan købe khoya hos nogle af de pakistanske mitahi (dessert) butikker, men man kan godt undlade koya, da desserten også er lækkert uden. </span></div><div><br /></div><div><u style="color: #bf9000; font-family: verdana;">til ca 3-4 personer</u></div><div><p><span style="color: #bf9000; font-family: verdana;">500 gr fint revet </span><span style="color: #bf9000; font-family: verdana;">gulerødder. (uden skræl)</span></p><p><span style="color: #bf9000; font-family: verdana;">300 ml sødmælk</span></p><p><span style="color: #bf9000; font-family: verdana;">125 gr ghee/smør</span></p><p><span style="color: #bf9000; font-family: verdana;">125 gr sukker</span></p><p><span style="color: #bf9000; font-family: verdana;">6 kardemomme</span></p><p><span style="color: #bf9000; font-family: verdana;">40 gr mandelsplitter</span></p><p><span style="color: #bf9000; font-family: verdana;">lidt hakket pistacie</span></p><p><span style="color: #bf9000; font-family: verdana;">koya (mælke fudge) kan undlades.</span></p><p><span style="color: #bf9000; font-family: verdana;">evt spiselig guld blade til pynt.</span></p><span style="color: #bf9000; font-family: verdana;"><br /><br /><b>Fremgang</b><br />1. kog de revet gulerødder sammen med mælken i en dyb gryde, skrue ned for varmen og lad det simrer under omrøring. <br /><br /> </span><p></p><div class="separator" style="clear: both;"><a href="https://cupcakeluvs.blogspot.com/2020/10/gajer-halwa.html"><img border="0" data-original-height="2048" data-original-width="1152" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQhuTPMW9SmPPIkKgMVngIDvf370PoeeDC8mu5IZAiwVMJCvC-2QQCQ3PRj7vbJj7V8mDRlIPTbXUBWRZB03tykXg0HaeVCRpCG9BX8l6A9Cz-f4NFOQU2QjpUO_Fd9VURP92Ok5SSvZAZ/s320/gajer+halwa+2.jpg" /></a></div><p><span style="color: #bf9000; font-family: verdana;">2. Når al mælken er kogt ind og gulerødderne mør, så tag gr</span><span style="color: #bf9000; font-family: verdana;">yden af varmen. </span><span style="color: #bf9000; font-family: verdana;">I en anden gryde varm ghee/smørret, kom kardemomme i, sauter dem 2 minutter. Tilsæt gulerødderne og sukker og sauter under omrøring på mellem varme. Gulerødderne vil opsuge fedtstoffet.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://cupcakeluvs.blogspot.com/2020/10/gajer-halwa.html"><img border="0" data-original-height="2048" data-original-width="1152" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj78h6mbGazWeTnv2s_AKfYYuhsnA9qcAnjpH4OMkFRXs5Hh67ujAxTgq6RCqMT7syX5vKrQISFqF9MMFfa8GxoaiXcrmbuzybHy7EM5RUIiWeESNhLayrYRchIkzkbswu6mOBex0TK82Ts/s320/gajer+halwa+2+b.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><span style="color: #bf9000; font-family: verdana;">3. Forsæt med at sauter indtil at fedtstoffet igen bliver synligt. Kom mandlerne i og sauter 3 minutter. Tag gryden af varmen.</span></div><p></p><p><span style="color: #bf9000; font-family: verdana;">4. Bland lidt ca 2 spsk khoya krummer i, gem resten til topping. Kom gajer halwa i servering glas, top med khoya krummer, hakket pistacie og evt guld blade. Nydes varmt.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://cupcakeluvs.blogspot.com/2020/10/gajer-halwa.html"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghIg43hmSy-67DTgDX2RMEiKhpPUDG1MA5y3nekmZ65TTDJlV33FRnE9MRXUTFMlPkX_Qx3Hc-m8oxEH8HsZH79SWVBwKcoq-fEo8dbslQtQumdJwokhGxyLnxMXPEhnmp3OTsd0xaWaaX/s320/gajer+halwa+5.jpg" /></a></div><br /><span style="color: #bf9000; font-family: verdana;"></span><p></p><span style="font-family: verdana;">Gajer Halwa is a traditional dessert from the Punjab believed to have mughal origins. The dessert is a kind of pudding made with carrots, ghee, milk and nuts. Here in Denmark in pakistani cuisine we make this halwa as we like, but it is associated with autumn and winter as it enjoyed hot. And also because the delicious sweet carrots are in season in the winter in Pakistan.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">I make the dessert either with water and milk or cream. The recipe today is with milk. I have also added koya both a little in the dessert as well as for topping. </span></div></div><div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><b>Khoya</b></span><div><span style="font-family: verdana;">One can call khoya kind of thick Pakistani clotted cream or a milk fudge. Khoya is made either from milk boiled over a long period of time or from dry milk. I have never made khoya myself, but had an idea that you could make it from a mixture of ricotta cheese and dry milk, as that's how I make barfi. I found <a href="https://www.google.com/search?q=ricotta+khoya&sa=X&ved=2ahUKEwjOo6b_2LnsAhXyh4sKHfU9CEYQ7xYoAHoECAsQLQ&biw=1536&bih=754">various methods</a> online. </span></div><div><span style="font-family: verdana;">Yo</span><span style="font-family: verdana;">u can buy khoya at some of the Pakistani mitahi (dessert) stores, but you can skip koya, as the dessert is also delicious without. </span></div><div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><u>for 3-4 portions</u></span><div><span style="font-family: verdana;"><br /></span><div><span style="font-family: verdana;">500 gr finely grated carrots. (without peel)</span></div><div><span style="font-family: verdana;"> </span></div><div><span style="font-family: verdana;">300 ml whole milk </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">125 gr ghee / butter</span></div><div><span style="font-family: verdana;"> </span></div><div><span style="font-family: verdana;">125 gr sugar </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">6 cardamoms, crushed slightly </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">40 gr almond splits</span></div><div><span style="font-family: verdana;"> </span></div><div><span style="font-family: verdana;">some chopped pistachio for topping</span></div><div><span style="font-family: verdana;"> </span></div><div><span style="font-family: verdana;">koya (milk fudge), optional</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">edible gold leaves for decoration, optional </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>How to </b></span></div><span style="font-family: verdana;">1. Cook the grated carrots together with the milk in a deep pan, bring to a boil, then turn down the heat and let it simmer while stirring.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://cupcakeluvs.blogspot.com/2020/10/gajer-halwa.html"><img border="0" data-original-height="2048" data-original-width="1152" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh95sUWgIxEaLz__GYYvXdVf2OGR4-mvKWqWU99yoXqAQmEstG3i2e3WUF2scAVEsWgo4Th6DhxyBCdh6UAaELe3bpviyC9MXJ4kK055Aw8sF0y-N-luOYgim60ncy1ccRDdxILftqs9joD/s320/gajer+halwa+2.jpg" /></a></div><span style="font-family: verdana;"><div><span style="font-family: verdana;"><br /></span></div>2. When all the milk has boiled in and the carrots are soft, remove the pan from the heat. In another pan hest ghee / butter, add cardamoms, sauté them for 2 minutes. Add the carrots and sugar and sauté while stirring over medium heat. The carrots will absorb the fat.</span><br /><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://cupcakeluvs.blogspot.com/2020/10/gajer-halwa.html"><img border="0" data-original-height="2048" data-original-width="1152" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj78h6mbGazWeTnv2s_AKfYYuhsnA9qcAnjpH4OMkFRXs5Hh67ujAxTgq6RCqMT7syX5vKrQISFqF9MMFfa8GxoaiXcrmbuzybHy7EM5RUIiWeESNhLayrYRchIkzkbswu6mOBex0TK82Ts/s320/gajer+halwa+2+b.jpg" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;">3. Continue sautéing until the fat is visible again. Add the almonds and sauté for 3 minutes. Remove the pan from the heat. </span><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">4. If you are using khoya, Mix in 2 tablespoons khoya crumbs, save the rest for topping. Devide gajer halwa in serving dishes/jars, top with khoya crumbs, chopped pistachios and gold leaves. Enjoy hot. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://cupcakeluvs.blogspot.com/2020/10/gajer-halwa.html"><img border="0" data-original-height="1920" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCduZtUhKt48Sa9D9oMrkOYNhnl4r8iGZirmcKclDkBUaxs7YypDQv4swoKdEs7h6F55HOHl2bY1ctqM8gZ89yILzYVhAfXjkz_I_vDS8H5AX9bRS2o55xXG52YT5bqp90OfJYO8G0HYDL/s320/gajer+halwa+3+bb.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="font-family: verdana;"><br /></span></div>Misbahhttp://www.blogger.com/profile/15917263973124127806noreply@blogger.com4