http___metro-portal.hr_poboljsajte-okus-jela-uz-ovih-6-zacinskih-mjesavina_60313_1.xml
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Source: bonedancer Chana Masala (spicy chickpeas) is one of those ten dishes you will find at pretty much every Indian restaurant in America. You can understand why: it is inexpensive to prepare, delicious, healthy and satisfying. The mass prepared versions are usually pretty good, but you can make a similar dish at home and enjoy fresher, more vibrant flavors. If you have the ingredients on hand and use canned chickpeas, you can make this chana masala in just 20 minutes. I find that canned chickpeas are often undercooked and a little crunchy, so if I go that route, the first thing I do is put them on to simmer while I prepare everything else. The mushrooms add a little textural counterpoint without being a main focus of the dish. You can certainly omit them or use a different vegetable to suit your needs. Chana Masala with Mushrooms Vegan and Gluten-free Serves 2 as a main course with basmati rice or 4 as part of a larger Indian meal - 1 1/2 cups cooked chickpeas (15 oz. can, drained and rinsed, or better, home-cooked) - 2 tablespoons vegetable oil - 2 teaspoons black mustard seeds - 1 teaspoon fennel seeds - 1 teaspoon cumin seeds - 1 teaspoon coriander seeds - 2 cloves garlic, minced - 1/2 medium onion, small dice - 1 medium tomato, cored, small dice (canned is an option) - 2/3 cups white mushrooms, quartered or thickly sliced - 1 small, hot red chili pepper, thinly sliced - 1 tablespoon fresh grated turmeric, or 2 teaspoons dry - 1/4 teaspoon cinnamon - 1 pinch ground cloves - 1/4 teaspoon cayenne pepper - 2 tablespoons lemon juice - 1 teaspoon salt - for tempering: 1 tablespoon oil, 1 teaspoon black mustard seeds - for garnish: cilantro - If using canned chickpeas and, drain and rinse them, and put them in a saucepan with water to cover, then bring to a boil and simmer while you get everything else going. This will improve their texture. You can do this in the microwave too. Or skip this step completely if your chickpeas are already pleasantly soft. - In a large skillet, heat the vegetable oil over a medium-high flame. Add the mustard, fennel, cumin and coriander seeds. Cook for about 10-20 seconds until the mustard seeds begin to pop. Immediately add the garlic, onion and tomato. - Cook, stirring occasionally, for about 5 minutes until the liquid is mostly gone and everything is browning. - Add the mushrooms and the drained chickpeas, the hot pepper, turmeric, cinnamon, cloves and cayenne pepper, lemon juice, a teaspoon of salt, and a cup or so of water, so it is kind of soupy. - Cook uncovered over a medium-low flame for about 15 minutes, until the sauce begins to thicken. Taste and adjust seasoning. Does it need more salt? More lemon juice? A bit more cayenne? - Finish for the texture you want – you can see how I like it in the picture above. Then in a separate skillet, heat the last tablespoon of oil over a high flame and fry the mustard seeds until they pop, just a few seconds. This is called tempering, and it is a great way to add a final layer of flavor. Toss the contents of that skillet over the chickpeas and serve, with the cilantro for garnish. (via notofuforme) Source: herbivoracious.com Sweet potato, carrot, apple, and red lentil soup Serves 6 - 1/4 cup earth balance or other vegan margarine - 2 large sweet potatoes, chopped - 3 large carrots, chopped - 2 apples, cored and chopped - 1 onion, chopped - 1/2 cup red lentils - 1/2 teaspoon minced fresh ginger - 1/2 teaspoon ground black pepper - 1 teaspoon salt - 1/2 teaspoon ground cumin - 1/2 teaspoon chili powder - 1/2 teaspoon paprika - 4 cups vegetable broth - 2 cups fresh kale, torn into pieces - Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes. - Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes. - 5 minutes before serving, mix kale into pot. Remove from heat. - Serve with a crusty or rustic bread. Sourdough is great with this. Source: allrecipes.com How good of an idea is this?! Make big pots of soups and freeze in silicone muffin pan. Pop them out and store in freezer… reheat in a mug for a quick delicious meal :) Source: honestaesthetics
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Poboljšajte okus jela uz ovih 6 začinskih mješavina Ako nemate volje baviti se pripremom začina, uvijek ih možete kupiti u gotovim oblicima, ali to zaista nije nužno jer kod kuće najčešće već imate sve što vam je potrebno Kad jedete kod kuće, to je bolje i za vašu liniju, za planet i za vašu lisnicu. Međutim, da bi jela bila istinski ukusna ne mogu se pripremati bez začina. Nije važno kakav vam je raspored jedenja kod kuće; jednostavno je pametno začine imati uvijek pri ruci kad ste u kuhinji. Razlog je jednostavan - začinjena jela su bolja. Nerijetko ćete u receptima vidjeti sastojke koji su u kombinaciji u biti pravi pravcati začini. Ako nemate volje baviti se pripremom začina, uvijek ih možete kupiti u gotovim oblicima, ali za to zaista nema potrebe jer kod kuće najčešće već imate sve što vam je nužno. Pravilnim omjerima i čuvanjem, začini koje sami napravite valjaju tri do četiri mjeseca (u smislu arome i okusa) pa ih zato koristite slobodno i po želji. Napomena: Obratite pozornost na razliku između žlice (14,7 mililitara) i žličice (4,9 mililitara). Garam Masala - 2 žlice sjemenki kumina - 2 žlice sjemenki korijandra - 2 žlice kardamom sjemenki - 2 žlice zrna crnog papra - 1 žličica klinčića (u komadu) - Pola žličice mljevenog cimeta - 1 žličica ribanog muškatnog oraščića Pomiješajte sve sastojke osim cimeta i muškatnog oraščića i stavite ih u tavu i pržite na laganoj vatri nekoliko minuta. Nemojte da pregore. Zatim pomiješajte sve sastojke, stavite ih u mužar, mlin za kavu ili neki drugi aparat za mljevenje usitno sve dok ne dobijete fini prah. Čuvajte u hermetički zatvorenoj posudi. Začin je sjajan uz piletinu. Kineski začin - 2 žlice sjemenki anisa - 2 žlice sjemenki komorača - 2 žlice mljevenog cimeta - 2 žlice klinčića - 2 žlice zrna crnog papra Sve pomiješajte i sameljite u prah Curry prah - 8 žlica kumina u prahu - 7 žlica korijandera u prahu - 2 žlice đumbira u prahu - 4 žlice kurkuma (indijski šafran) - Pola žlice cayenne papra Pomiješajte sve sastojke i čuvajte ih u hermetički zatvorenoj posudi. Jamajčanski miks - 2 žličice mljevenog timijana - 1 žličica sušenog peršina - 1 žličica pimenta (najgvirc, jamajkanski papar) - ¼ žličice mljevenog cimeta - ¼ žličice crvene paprike - 1 žličica klasičnog papra - ¼ žličice mljevenog kumina - 2 žličice soli - ¼ žličice mljevenog muškatnog oraščića - 2 žličice šećera - 2 žličice sušenog vlasca Pomiješajte sve sastojke Herbes de Provence - 1 žlica timijana - 1 žlica krasuljice - 1 žlica ružmarina - 1 žlica čubra - 1 žličica lavande - 1 žličica zmijine trave - 1 žličica mažurana - Pola žličice origana - Pola žličice mente - 2 isjeckana lovorova lista Pomiješajte sve sastojke i čuvajte u hermetički zatvorenoj posudi. Cajun - 75 grama kuhinjske soli - 2 žlice cayenne papra - 2 žlice crvene paprike - 1 ½ žlice luka u prahu - 2 žlice svježe mljevenog crnog papra - 1 žlica češnjaka u prahu - ¼ žličice sušenog timijana - 1 žličica origana - ¼ žličice mljevene slačice - 1/8 žličice mljevenih klinčića Pomiješajte sve sastojke