Novi recepti

Kadhi (kurkuma-jogurtova juha)

Kadhi (kurkuma-jogurtova juha)

Kadhi je po teksturi podoben smetani (napolni prazno) juho, vendar brez smetane in ... no ... bolje. Vse, kar potrebujete za pripravo, so jogurt, čičerikina moka in začimbe. Toda naj vas preprostost ne zavede: Kadhi je po svojem okusu globoko tolažilna in noro zapletena, kot prijetna odeja, prevlečena nad vročo skledo belega riža. Natančen recept se razlikuje od regije do regije v Indiji in včasih vključuje dodatke, kot so ocvrtki na osnovi čičerikove moke, imenovani pakoras, vendar nam je všeč debela, bogata in z začimbami na koncu s prijetno pikantnostjo na koncu. Če vam ni všeč okus poprovega zrnja, jih lahko zmešajte ali količino prepolovite.

Sestavine

  • 1 skodelica polnomastnega navadnega jogurta (ne grškega)
  • 1 žlica. plus 4½ žličke. ghee ali ekstra deviško oljčno olje, razdeljeno
  • ½ žličke. semena črne gorčice
  • 1½ žličke. semena kumine, razdeljena
  • 2 žlički. košer sol, po potrebi še več
  • Svež limetin sok (neobvezno)
  • ½ žličke. asafetida (neobvezno, a res odlično)
  • Kuhan riž (za serviranje)

Priprava receptov

  • Jogurt in čičerikino moko zmešajte v velikem merilnem kozarcu, dokler ni gladka in homogena. Vmešajte 1 skodelico vode, nato kurkumo - zmes mora biti bledo rumene barve; dati na stran.

  • Raztopite 1 žlico. ghee v srednji nizozemski pečici ali drugem težkem loncu na srednjem ognju. Dodajte nageljnove žbice, lovorjev list, poper, gorčična semena, semena piskavice in ½ žličke. kuminovo seme in kuhamo, mešamo, dokler gorčična semena ne začnejo popuščati, približno 1 minuto. Zmanjšajte toploto na nizko in dodajte rezervirano mešanico jogurta in 3 skodelice vode; dobro premešaj. Začinite z 2 žlički. sol. Okus - mešanica mora biti ostra, bogata in začimbe izrazito aromatizirane. Po okusu dodajte limetin sok in po potrebi še sol.

  • Ogenj povečamo in pri stalnem mešanju zavremo (če nehate mešati, se bo skordel). V lonec vstavite veliko žlico z dolgimi ročaji, da preprečite, da bi juha zavrela, in pustite kuhati 10 minut brez mešanja (če se vam kdaj zdi, da bi lahko zavrelo, za minuto zmanjšajte toploto na srednje visoko, preden jo obrnete nazaj ). Kadhi bi moral postati gostejši in svetlejše barve ter videti kot kremasta juha. Okusite še enkrat in po potrebi dodajte še limetin sok.

  • Približno 5 minut pred kuhanjem kadhija stopite preostale 4 ½ žličke. ghee v manjši ponvi ali maslu, segretem na srednje visokem. Preostalo 1 žlico skuhajte. semena kumine, dokler se ne začnejo škropiti in porjaviti, v nekaj sekundah. Takoj odstranite ponev z ognja in vmešajte čili, asafetido (če jo uporabljate) in čili v prahu.

  • Začinjen ghee premešajte v kadhi in postrezite v skledah nad rižem.

Sorodni video

Priya naredi Kadhi

Recenzije Odličen recept! Zelo sem vesel, ko vidim, da je nekdo prinesel to ljubljeno pandžabsko jed na svetovno platformo. Opomba- zdaj, ko je Priya zapisala v intervjuju za BA, da bi ji rekla Kadhi kot "juho" iz tumeric-jogurta bolj dostopen belemu občinstvu je bil neprijeten in je prikaz rasne pristranskosti in prevelike poenostavitve nebelih kuhinj v reviji BA in drugih revijah za hrano, morda bi ga morali odstraniti? v njej in enkrat s špinačo) in obakrat je bila slastna - drugič dobila kremasto teksturo in bila je tako tolažilna, a še vedno precej zdrava. Tudi zelo meditativno. Najlepša hvala za skupno rabo! AnonymousAustralia07/23/20Soooo slastno. To bi lahko jedel vedno znova. Ne bi dodala ingverja/čebule/česna ... Zame je ta recept popoln takšen, kot je! Če se vam zdi malce nerodno, vam priporočam, da pustite, da se Kadhi ohladi, preden se poglobite - želite, da je toplo, vendar ne vroče. To je bilo neverjetno! Kot Šved sem precej zmešan z izrazom "polnomastni mlečni jogurt", ker tukaj na Švedskem glede naših različnih jogurtov nimamo nobenih izrazov, ki bi pomenili kaj takega. Na koncu sem uporabil turški jogurt, saj je pisalo "ne grški". Delovalo je odlično! Prav tako nisem našel nobenega semena piskavice, zato sem kupil mleti piskavico in jo skupaj s kurkumo dal približno 1/2 čajne žličke. Oh, tudi črnih gorčičnih semen nisem našel, zato sem se odločil za rjavo. Vse je bilo okusno! Za naslednjič bom naročil nekaj semen piskavice in nekaj semen črne gorčice, da vidim razliko. Ampak iskreno- to je bilo zeloooooooooooooooooooooooooooooooo. To bom zagotovo naredil znova in znova! Hvala Priya! AnonymousStockholm05/21/20Nisem imel natančnih sestavin, vendar je bil še vedno tako dober! res zadovoljiv obrokAnonymousmontreal05/14/20Super okusno! Uporabil sem veganski sojin jogurt in dodal še malo, da sem nadomestil, da je tanjši (skupaj približno 375 g). Dodala sem tudi peščico curryjevih listov in počutila sem se lenobno, zato sem ghiju na začetku dodala vse začimbe, namesto da bi naredila tadko, najprej cele začimbe, nato mleto in na koncu dodala še malo sesekljanega ingverja in mlade čebule. Tako dobro! To je skleda tolažilne slastnosti. To zagotovo gre na moj seznam kroženja obrokov. Pravkar sem pojedel skledo in želim, da jo spet naredim! KimberozCanberra, Avstralija04.08.2008 Želim si, da bi noge dišale po sladko opečenih nageljnovih žbicah ... hrana ** 2 stvari; moj se ni zgostil in mu morda dodal čebulo/česen/ingver za več okusa, kot je predlagal en recenzent? Bom pa poskusil še enkrat. Mislim, da je to recept za pridobljen okus? Naredil sem tega vegana z evoo in sojinim jogurtom - o fant, komaj čakam, da ga spet naredim. Končal z uporabo trdne polovice apna. Naslednjič bi lahko dodal še malo semen piskavice in kajenskega čaja, a okus je čudovit. Prvič sem uporabil asafetido in čeprav sem bil previden glede njenega vonja, jed ni prevladala nad jedjo, ampak je močno spremenila okus (uporabila sem približno 1/3 žličke). Opomba: Presenetljivo dolgo je trajalo, da je zavrelo (na srečo nisem prehitro prenehal z mešanjem!) RhomcyColumbus, OH03/28/20To je bilo res dobro, kot res dobro. Nisem pričakoval, da bo tako masleno, ampak mislim, da je zaradi tega tako dobro ... In cele začimbe! Dodala sem eno drobno narezano čebulo tik pred prepražanjem začimb in bila je res dobra + uporabila sem limono (približno 2 žlici), ker sem to imela. Naslednjič mislim, da mi bo uspelo z manj gheeja in dodal nekaj špinače, če se mi zaželi pojesti kaj manj težkega. Nisem imel limete, zato je nisem uporabil, vsekakor pa mislim, da je potrebna. Vsekakor pojdi zdaj na recept.ashleyviragMontana03/14/20V videoposnetku Priya doda 2 lovorjeva lista, vendar ni vključen v sestavine ali recept. Dajte dober tek! Računamo na vas! Peggy SueReston, VA03/09/20 Čudovito! Toliko okusa. Def je potreboval nekaj pakoras :-P. Pravzaprav bi rad vedel vaš recept za pakoro! AffanSan Francisco03/09/20hug v skodelici (v skledi), narejeni vegansko s kultiviranim indijskim jogurtom in le nekaj dodatka limete, da bi bilo TANGY+ chhonku je dodal nekaj chaat masala, ki se vam je zahvalil Priya! To je tako okusno! Vsekakor se mi je zdelo precej slano, naslednjič bom samo posolila z eno žličko in na koncu po potrebi dodala drugo. Prav tako mislim, da bom k temu pripravila omako iz kumarice z jogurtovo meto in po nekaterih spodnjih predlogih morda dodala nekaj česna in čebule.AliceMayKirkerNova Zelandija 03/04/20 Udobno in okusno ter zabavno narediti. Ugotovil sem, da si želim pakoro in naslednjič dodam nekaj.rfadamSeattle, WA03/03/20To je bilo tako dobro! Olju smo pred začimbami dodali čebulo, česen in ingver, uporabili smo grški jogurt, ker smo ga imeli, čeprav vem, da recept ne pravi. Tako okusno in tolažilno. Uporabljen je bil tudi cvetačni riž in primešan v čičeriki in špinači. Ravno to, kar sem danes zvečer potreboval za večerjo! Ta recept mi ​​je bil zelo všeč. Všeč mi je, ko se nekaj sestavin združi in naredi nekaj neverjetnega. Žal se mi je zdelo, da je bil izdelek (vsaj moj poskus) nekoliko bolj masten iz gheeja. Mislim, da bom poskusil še enkrat, dvignil čičerikino moko in znižal ghee. Poglej, če dobim nekaj malce debelejšega in okusnejšega. To sem naredil 2 -krat in zadnjo serijo sem si kar precej prisvojil zase! Obožujem to juho! Bravo Priya! Tudi vaša kuharska knjiga je všeč! AnonymousMissouri 03/01/20To je fenomenalno. Ta teden mi je že uspelo dvakrat. Tako subtilno kot kompleksno. Enkrat sem uporabil grški jogurt in je delovalo. Enkrat sem uporabil ghee, drugi pa mešanico masla in oljčnega olja, oba sta bila dobra, a ghee boljši (obvs). AnonymousLondon, baby03/01/20To sem naredil in zelo užival. Okus je bil bolj subtilen, kot sem si predstavljal, dodal sem še nekaj soli in limetinega soka, kot je bilo predlagano v videu. Spet bom naredil, naslednjič bom morda začimbe počil, ne pa jih pustil cele - in čeprav sem dodal asafoetida se mi ni zdelo veliko, zato mislim, da bom čebulo na drobno narezala na kocke in jo prepražila do lepe zlate rjave barve, preden sem popražila začimbe. To je res fenomenalno. Eden od tistih receptov, ki jih ne morete razumeti, zakaj je tako dober, a tako dober. Izdelovalo se bo znova (in znova in znova in znova). Hvala Priya! AnonymousNatick, MA02/28/20

Preliv za solato iz jogurta s kurkumo

Začimba je začimba, omaka ali kateri koli pripravek iz več sestavin, ki ga na splošno postrežemo z jedjo, da izboljšamo ali dopolnimo okus jedi ali priprave hrane. Na primer, različne omake ali omake so narejene za izboljšanje okusa zelenjave, mesa, rib, testenin itd. Ko naredimo dipe, prelive, čatneje, mešanice začimb, nam pomagajo pri popestritvi jedi, na primer, ko smo kuhali pod masalo riž, idlis, dosa itd. Začimbe so lahko tudi enostavne sestavine, kot so sol, poper v prahu, čili v prahu itd.

FoodieMonday/Bloghop Group

Moja današnja tema je začimbe, ker je ta teden tema skupine FoodieMonday skupine Creative Conditions. Renu je zahteval, da ustvarjalno naredimo začimbo iz sestavine. Kar je zame običajna sestavina, kot so svež koriander, meta itd., Morda ni tako pogosto za nekatere druge v drugem delu sveta. Renu vsebuje čokoladno maslo iz lešnikov, ki ga rada poskusim, ko dobim lešnike. Konec koncev je pri meni vse, kar je s čokolado, zmagovalka. Še ne bom preizkusil njene začinjene Vade Pav Chutney, pri kateri za pripravo tega nenavadnega chutneyja uporablja boondi (majhne ocvrte kroglice iz čičerike).

Začimbe, ki jih rada uporabljam:

Obloge za solate:

Večinoma jih pripravljam doma. Všeč mi je kremasta tekstura avokadovega preliva, preliv iz tahinijevega jogurta ali ostri osvežujoči okusi limete koriandra vinaigrette, zeliščni okus grškega solatnega preliva. Preliv iz limoninega zaatarja se odlično poda k kuskusu, kvinoji ali kateri koli drugi žitni solati.

Sladke omake:

Kadarkoli delam sladice, raje pripravim sadne omake kot doma. Sadne omake je zelo enostavno narediti kot češnjev kompot ali omako. Obožujem pasijonsko omako z vanilijevim sladoledom. Borovničeva omaka ali čokoladna omaka je tisto, kar obožujem pri palačinkah.

Slane omake:

Pomarančna omaka se odlično poda k ocvrti ali praženi zelenjavi. Zelo rada uporabljam pekočo omako iz pasijonke kot osnovo za sendviče. Moja najljubša omaka za testenine poleg marinare je gobova omaka.

Čatni:

Vsak indijski dom bo imel v hladilniku ali zamrzovalniku zeleni chutney, običajno narejen iz svežega koriandra ali mete ali oboje skupaj in Date Tamarind Chutney, saj se tako dobro poda skoraj vsem indijskim prigrizkom in čokoladam. Z dhoklo obožujem čatnij iz česna in rdečega popra. Nenavaden chutney, ki sem ga naredil nekaj mesecev nazaj in mi je bil všeč, je bil Archana ’s recept Ridge Gourd Chutney, ja, prav ste prebrali chutney iz grebenaste buče.

Nobena zabava ni popolna brez jedi, ki jo postrežejo s predjedmi ali predjedmi. Mango salso, kivi in ​​kumarsko salso ali običajno paradižnikovo salso je tako enostavno pripraviti za serviranje s tortiljami, pita čipsi ali celo krompirjevimi čipsi. V vroči sezoni naredim Tzatziki za uživanje z različnimi zelenjavnimi paličicami.

Kumarice:

Kisle kumarice običajno postrežemo s kruhki ali sendviči. Moj najljubši je Lemon Pickle s theplas, parathas in khichdi in chundo z masala puri.

Mešanice začimb:

Moj dom ima vedno s seboj kozarec domače Tea Masala. Moj začimbni kositer bo vedno imel sveže narejen koriandrov kumin v prahu. Bučna pita Spice je tisto, kar obožujem za svoje pecivo in Spice Latte.

Za trenutek zapustimo progo:

Po kratkem obisku, obilici objemov in poljubov, veselih pogovorov, smeha in nasmehov, je hči odšla v Dubaj. Tako žalosten dan za naju z možem. Po vsakem obisku otrok ali nas, ki nas obiščejo, se počutimo še bolj osamljene in tako daleč. Zakaj je življenje postalo tako zapleteno? Kam so izginili dnevi, ko smo vsi živeli pod isto streho kot velika skupna družina? Videoklici, telefonski klici naj bi nas zbližali, vendar osebnega dotika ni.

Moja glavna sestavina za temo:

Zimski meseci v Indiji pomenijo, da je na voljo sveža kurkuma. Svežo kurkumo sem uporabljala v curryjih, juhah, paratah, jih kisla v limoninem soku in se odločila, da jo uporabim za solatni preliv. Moja hči je vztrajala, da želi imeti veliko solat in nič ocvrte hrane. Tako sem dobil priložnost narediti preliv iz kurkume iz jogurta. Preden olupite, naribate ali narežete svežo kurkumo, obvezno nosite kuhinjske rokavice ali celo kirurške rokavice, sicer bodo vaše roke vse obarvane rumeno.

Preliv iz kurkume iz jogurta:

Nisem bil prepričan, kakšen okus bo imel svež nariban ingver in kurkuma v prelivu iz jogurta, vendar je bilo okusno. Nekaj ​​preliva je ostalo in po dveh dneh sem ga jedel s solato. Do takrat se je sveža kurkuma in ingver popolnoma vlila v jogurt, zaradi česar je bil še bolj okusen. Ta preliv se odlično ujema s skoraj vsako vrsto solate. Odrežite nekaj zelenjavnih palčk in uživajte v tem, saj je preliv precej kremast in gost.


Kremasta indijska kurkuma juha z začinjenim česnovim oljem

To je preprosto najboljša, hranljiva juha, ko se ne morete preveč spopasti s svežo zelenjavo. Narejena iz sestavin v omari, mleka in jogurta, je res neverjetno, kako kompleksna in okusna je ta jed. Ključno je v resnici začinjeno olje, s katerim je polnjeno.

Torej, tukaj smo sredi svetovne pandemije. Moj namen je bil, da bi res prišel na vrh bloganja, vendar sem se s celo krizo, ko sem se kvalificiral za diplomo in dobil novo parcelo za pridelavo hrane, odločil, da se bom nekoliko odrezal. V zadnjih 6 mesecih je bilo veliko kupljenega hummusa, prepečenih sirov in žit!

Iskreno povedano, ko delam od doma, sem 'm v boljšem položaju kot večina. Toda imeli smo še nekaj težav. Ena glavnih stvari je pridobivanje sestavin. Ničesar nam ne primanjkuje - ni tako kot aprila nazaj, ko sem se moral eno uro sprehajati po našem lokalnem mestnem jedru, da sem našel eno vrečko moke in nekaj posušenih testenin. Večina krajev je imela takrat veliko praznih polic, zdaj pa so se stvari izenačile. Še več, da se ne poskušamo izogniti, da bi bili varni.

Vse skupaj je bilo malo strašljivo in postapokaliptično, vendar smo poskušali ostati pozitivni. Eden od načinov, kako bom 'm poskušal obdržati čipper, je priprava novih receptov in končno lansiranje tega bloga!

Prihaja ena mojih najljubših indijskih jedi - kadhi. Indijska vegetarijanska hrana je pogosto zelo ekonomična in uporablja veliko suhega blaga, kot nalašč za tiste, ki trenutno ne moremo pogosto ven. Jogurt, gramova moka in kurkuma juha se morda slišijo kot čuden koncept, a verjemite mi, ko rečem, da ta jed vsebuje vse. Slana, kisla, pikantna in tako gladka. Za zajtrk sem ga jedel s kupom basmati riža, lahko pa ga postrežete kadar koli v dnevu. Deluje kot predjed ali kot obrok sam z rižem in/ali kruhom. Če imate, lahko dodate praženo ali zamrznjeno zelenjavo ali pa jo postrežete kot del katere koli indijske večerje. To je tako dober recept, ki ga imate v zadnjem žepu in ste pripravljeni narediti vtis na prijatelje in družino, ko spremenite goli hladilnik in pomanjkanje shrambe v neverjetno okusen obrok!

POSTOPEK

Ena od stvari, zaradi katerih je ta jed posebna, je začinjeno olje, ki ga v Indiji med drugimi imenujejo tadka, tarka in košček. Kaljenje začimb v olju ali gheeju in polnjenje jedi z njimi do konca, doda toliko več vonja, teksture in kompleksnosti ter jih na začetku prepraži. Imajo čudovito toast okus, sproščajo svoje čudovite arome in hrustljavo dodajo nekaj zanimivih hrustljavih zalogajev. V tem receptu sem uporabil sončnično olje, vendar sem bil uspešen tudi z rastlinskim gheejem in kokosovim oljem. Vsaka maščoba z visoko dimno točko bo odlična.

Kadhi - kremasta jogurtova kurkuma juha Zdrava juha, ki prinese malo sonca v kateri koli letni čas. Sveži pridelki niso potrebni. čas priprave 5 minut čas kuhanja 30 minut skupni čas 35 minut obroke 4

1 skodelica naravnega jogurta ali ¾ skodelice grškega jogurta, pomešanega s ¼ skodelice mleka (uporabil sem sojin grški jogurt in sojino mleko)

¼ skodelice čičerikove moke (znane tudi kot besan ali gramova moka)

1 žlica nevtralnega olja ali gheeja

½ čajne žličke semen rumene gorčice

Za začinjeno česnovo olje:

1½ žlice nevtralnega olja ali gheeja

Ščepec asafoetide (znane tudi kot hing ali 'žut prah ')

Basmati riž, naan, chapatti, limeta

Za pripravo kadhija v skledi postopoma dodajajte jogurt (ali mešanico jogurtovega mleka) v čičerikino moko in neprestano mešajte. Še naprej mešajte in dodajte kurkumo ter 3 skodelice vode.

V ponvi na srednje močnem ognju stopite ghee. Dodamo zaliv, gorčico, kumino in cimet ter segrevamo, dokler semena ne začnejo popuščati.

Takoj vlijemo mešanico jogurta in sol, mešamo, da ostane gladka. Segrevajte, dokler ne zavre, nato pa zmanjšajte na majhnem ognju.

Zmes pustimo kuhati 20 minut brez mešanja na majhnem ognju.

Za pripravo začinjenega olja približno pet minut pred kadijem segrejte olje na srednje močnem ognju v ločeni majhni ponvi s kumino in česnom.

Ko česen porjavi, vendar ne zažge, odstavite z ognja in vmešajte čili in hing.

Za postrežbo juhe kadhi prelijemo v sklede in prelijemo z oljem. Uživajte ob rižu, kruhu ali žitih.


Sveža kurkuma Chaas

Sveža kurkuma Chaas je osvežujoč jogurtov napitek, ki mu je dodana naribana sveža kurkuma. Zdrava, krepitev imunitete in okusna, z možem se trudimo, da to pijačo pijemo vsaj petkrat na teden, če ne več.

Razlika med Lassi in Chaasom

Čeprav sta oba pogosto zamenjana, v bistvu nista enaka. Podobnost se konča pri jogurtu. Chaas je običajno narejen z dodano vodo in nima sladkorja. Lassi pa je debel kot smoothie, lahko ima malo dodanega mleka in mu lahko doda sladkor, med ali katero koli drugo sladilo. Včasih so lahko tudi lassi slane vrste, z dodano soljo, vendar je še vedno gosta kot smoothie. Te dni se lassiju dodaja raznoliko sveže sadje. Chaas ali chach je bolj voden, lažji in ga običajno uživajo ob obroku v večini delov indijske podceline. Medtem ko nekateri dodajajo samo sol, drugi lahko dodajo svež ingver, česen ali zeleni čili ali preprosto malo kumine v prahu.

Nekaj ​​Chaas receptov, ki jih boste morda želeli preveriti

Chaas je del našega vsakodnevnega kosila. Posledično poskušam narediti različne aromatične chaas, kadar koli je to mogoče. V tem času pandemije covida sva s hubbijem skoraj vsak dan jedla svežo kurkumo ali kurkumo v prahu in oba najraje imamo v svojem chaasu.

Česen koriandra- česen dodamo svež koriander ali koriander in česnovo pasto.

Vaghareli Chaas – temperiranje kuminovih semen, listov curryja, svežega koriandra in malo zelenega čilija, dodanega navadnemu chaasu, naredi tako okusen.

Kumarov koriander Chaas – v vroči sezoni zaradi mešanja kumar in svežega koriandra z jogurtom naredi ta chaas tako osvežujoč in hladen.

Zakaj uporabljati svežo kurkumo ali kurkumo v prahu?

Tu je nekaj zdravstvenih koristi kurkume. Skrivno orožje v kurkumi je kurkumin

  • Kurkumin naj bi zaviral encime, ki so lahko odgovorni za pretvorbo toksinov iz okolja v rakotvorne.
  • Kurkumin izboljša prebavo maščob in sladkorjev.
  • Kot močno protivnetno zdravilo pomaga pri boju proti vnetjem in tako pomaga telesu v boju proti mikroorganizmom, želodčnim boleznim, boleznim dlesni itd.
  • Pomaga pri lajšanju artritične bolečine.
  • Koristno za srce in ožilje
  • Pomaga pri nekaterih kožnih boleznih, kot sta srbenje in luskavica.
  • Pomaga pri pravilnem delovanju jeter.
  • Kurkuma pasta odpravlja mozolje in akne.
  • Izboljša polt in zdravje las.

Kako uporabljati svežo kurkumo?

Svežo kurkumo lahko dodate curryjem, juham ali pa dodate v solatni preliv. Oglejte si moj preliv za solato s kurkumovim jogurtom. Ali pa ga dodajte v svoj kurkumski čaj Latte (haldi ka doodh)

Celo svežo kurkumo najraje namočim v običajni vodi iz pipe vsaj 30 minut. To pomaga olajšati luščenje. Namesto da bi koščke kurkume odrezali s kožo (skupni odpadki sveže kurkume), je najbolje, da olupimo. Preden to storite, nosite rokavice za odstranjevanje, sicer boste pristali z rumenimi rokami! Enega olupljenega lahko narežete na koščke in zmeljete v pasto v kuhinjskem predelovalcu. Če ne želite rumenega predelovalca hrane (ne pozabite, da ste ga enkrat oprali, ne daje barve ali okusa drugim sestavinam, ki jih lahko predelate), ga nato naribajte. Najraje ga naribam. Dodatno naribano kurkumo shranim v zamrzovalnik v vrečko z zadrgo. Naribano kurkumo dajte v vrečko z zadrgo, jo poravnajte in zamrznite. Ko je potrebno, samo odrežite kos ali kos.

Ali lahko naredite ta Chaas brez sveže kurkume?

Vsekakor lahko. Namesto 1 žličke sveže naribane kurkume uporabite le ½ žličke kurkume v prahu.

Kdaj lahko uživate v sveži kurkumi Chaas?

  • Privoščite si zajtrk
  • Uživajte skupaj z glavnim obrokom
  • Kaj pa zdrav prigrizek, kot njegovo polnilo
  • Summer Drink – idealna pijača za piknike, vrtne zabave.

Zabavna nedelja

Sunday Funday je skupina blogerjev o hrani, ki vsako nedeljo delijo nekaj zabavnih, tradicionalnih, krepkih ali enostavnih receptov, s katerimi bodo nedeljski družinski obroki nekoliko bolj razburljivi. Če se želite pridružiti tej zabavni skupini, obiščite Facebook stran Sunday Funday. Zahtevajte pridružitev. To nedeljo je tema Celebrate Dairy, ki jo je predlagala Rebekah. 11. januar je pravzaprav državni dan mleka za ZDA. Rebekah je predlagala, da za pripravo recepta Sunday Funday uporabimo kateri koli mlečni izdelek. Uporabil sem svoj najljubši jogurt.


Kako narediti recept Kadhi Pakora:

Za pripravo tega recepta najprej pripravite testo z besanom, listi špinače, soljo, kurkumo, čilijem v prahu, zelenim čilijem, kumino-koriandrom v prahu in nekaj vode za pakoro. drugič, naredite mešanico skute in besana za kadhi. Za to zmešajte besan, sol, skuto, čili, česnovo in ingverjevo pasto, kurkumo v prahu, čili v prahu in vodo. Tretjič, naredite kadhi in pakoro. Na koncu kadiju dodamo pakoro, po vrhu prelijemo poseg in postrežemo.

Več o sestavinah:

Pakora: To so ocvrti ocvrtki, narejeni z bezanom, soljo, špinačo, vodo in nekaj začimbami. V tem receptu sem naredila pakoro s špinačo. V bistvu lahko Pokora naredimo tudi s čebulo, krompirjem in zelenjavo. Za mehko pakoro besanu dodajte še malo vode. To je odličen prigrizek za čaj in ga lahko postrežete s paradižnikovim kečapom in zelenim chutneyjem.

Skuta/jogurt: To je glavna sestavina tega recepta. V bistvu je pakora Panjabi Kadhi kisla, saj bi morala biti kisla. Jogurt je zelo hranljiv in dober vir beljakovin, kalcija in vitaminov skupine B. Pred dodajanjem besana stepemo jogurt, da se izognemo grudicam.

Besan: To je glavna sestavina tega recepta. To se uporablja tudi v pakori in kadhiju. Besan presejte za gladko testo. Besan moka je osnovna sestavina, ki jo najdemo v osnovnih indijanskih gospodinjstvih. Ta je bogat z vitamini in minerali, kalorije pa so v leeju.

Začimbe: Začimbe, uporabljene v tem receptu, so čili v prahu, zeleni čili, zeleni čili, ingver in česnova pasta, garam masala ter kumina in koriander v prahu. Poleg začimb so v tem receptu tudi zelišča, kot je koriander. Kot veste, zeleni čili pospešuje metabolizem in skrivajo v čudovitem okusu kadhaja.


Potujte po svetu iz svoje dnevne sobe

Svet se je z nastopom COVID-19 nenadoma ustavil, vsi so imeli nalogo izvesti spremembe življenjskega sloga in preklicati načrte. Ti ukrepi so bili popolnoma logični in upravičeni (bivanje v času pandemije je vsekakor varnejše), toda za tiste, ki so imeli načrte potovanja, bi lahko odpoved leta na vašo sanjsko destinacijo nekoliko zbadalo. Čeprav je pandemija zagotovo povzročila nepotrebne stiske, se ni treba držati doma kot kazen. Obstaja veliko načinov, kako se zabavati, ne da bi zapustili dnevno sobo!

Ljudem, ki so bili prisiljeni na drugi strani postaviti načrte potovanja, se morda zdi nemogoče ponoviti te izkušnje. To je razumljivo - raziskovanje novega kraja in potopitev v drugačno kulturo je neverjetno dragocena in neprimerljiva izkušnja. Vendar pa obstaja nekaj odličnih načinov, kako preživeti čas in zadovoljiti svojo potepljivost, dokler potovanje ni spet varno - vse to iz udobja vašega doma.

Evropa je dom nekaterih najbolj neverjetnih, celovitih muzejev na planetu, po vsem svetu pa je na tone drugih pomembnih umetniških zbirk. Čeprav potovanje v te muzeje trenutno ni izvedljivo, so nekatere najbolj ugledne svetovne institucije ustvarile virtualne oglede. Še vedno se lahko sprehajate po Britanskem muzeju v Londonu, slinite po kosih v muzeju Van Gogh v Amsterdamu in z ustnicami gledate v Mona Lizo v Louvru. Spodaj si oglejte celoten seznam muzejev, ki ponujajo virtualne oglede:

Tudi znamenitosti na vašem seznamu vedra so še vedno na dosegu roke! Ne glede na to, ali gre za pohod na Machu Picchu ali obisk piramid v Gizi, lahko zdaj skoraj raziskujete številne znane znamenitosti in odkrijete, kaj jih dela tako izjemne. Vseeno niste želeli pritrditi rezervoarja s kisikom, da bi se povzpeli na Mount Everest, kajne? Spodaj si oglejte te znamenitosti:

Eden najbolj prijetnih delov potovanja je poskusiti kulinariko druge države. Testenine nikoli niso tako dobrega okusa kot v Italiji! Čeprav nič ni boljšega, če bi sedeli na trgu v Španiji in jedli paello, vam bo spodnji seznam receptov, upam, omogočil potovanje s svojimi okusi. Poleg tega se boste naučili nekaj novih kuharskih veščin!

Za okus indijske kuhinje poskusite nekaj zasukov Priye Krishne na tradicionalnih indijskih jedeh. Njeni najboljši recepti vključujejo kadhi (jogurtova juha iz kurkume), saag paneer (vendar s feto) in aloo gobi (krompir in cvetača).

Perzijsko-ameriški kuhar Andy Baraghani v svoje okusne recepte pogosto vključi koščke svojih najljubših otroških jedi. Oglejte si njegovo kateh gojeh farangi (riževa jed iz cimeta in paradižnika), sabzi polo (riž z zelišči) in slano čokoladno halvo.

Carla Lalli Music črpa navdih iz klasičnih italijanskih jedi. Njena karbonara, gobova rižota in testenine e fagioli nikoli ne razočarajo.

Če je Mehika vaša sanjska destinacija, se boste po receptih Ricka Martineza počutili, kot da ste v osrčju Mazatlana! Poskusite njegove gorditas con camarones, svinjske vulkane al pastor, piščančjo tinga tostadas in conchas de vainilla za sladico!

Hawa Hassan deli tradicionalne somalijske recepte, ki jih pogosto jedo z banano. Oglejte si njene slastne digaag qumbe (piščanec iz kokosovega jogurta), lahoh (fermentirane palačinke) in suugo suqaar (somalijske testenine).

Obstaja veliko načinov, kako preizkusiti nove stvari, medtem ko ostanete varni doma na virtualnih ogledih in ustvarjanje novih receptov lahko pomaga ponoviti avanturo potapljanja v zgodovino in raziskovanje nove kulture. Znamenitosti bodo čakale - nekatere od njih obstajajo že več sto ali tisoč let, zato ne bodo kmalu odšle. Čakanje se lahko zdi neskončno, a potrpežljivost in nošenje mask vam bosta omogočila, da pridete prej. Medtem vam bodo te ideje, upajmo, pomagale pri medkulturnem povezovanju in širjenju pogleda na svet. Na tem svetu je veliko za videti, zato raziščite nekaj novih krajev!

Pisatelj: Faith Matson / Urednik: Lexi Fernandez / Grafika: Sophia Villiers-Furze

Hvala Centru za globalno sodelovanje Univerze Florida State, ki je delil številne izkušnje, navedene v tem članku.


Recepti za dobro apetitno juho

Objavljeno: (pred 6 dnevi) 24. november 1999 · Dodajte riž v juho in nadaljujte s kuhanjem 15 minut. Ko je piščanec dovolj hladen za rokovanje, meso narežite na koščke velikosti ugriza in zavrzite kožo in kosti. Vrni piščanca v juho ...

10 najbolj priljubljenih receptov za juhe leta 2020 - prijeten apetit

Objavljeno: (pred 2 dnevi) I-Can't-Believe-It's-Vegetarian Ramen. Cilj tukaj je bil doseči tonkotsu ... Juha iz francoskih čebulnih govejih rezancev. Ta super slana jed črpa navdih iz… Klasične juhe iz piščančjih rezancev. Obstaja veliko bližnjic za piščančjo juho z rezanci,… kremasto juho iz gob. V redu, do zdaj smo čakali, da omenimo, da je to… Juha iz čedarja iz brokolija s sirastimi krutoni. Naš boljši kot kdajkoli prej ... pomladna vroče-kisla juha. Vroča in kisla juha je navdihnila to zelo netradicionalno… Vegetarijanski čili z veliko fritov. Hiter, začinjen, nasiten in večinoma iz shrambe ... Mlečni sadeži. Kaj to juho v slogu Nove Anglije loči od vseh… kokosovih tort z začinjenimi krekerji iz ostrig. Prevečkrat je ribja juha… Brothy paradižnikova in ribja juha z apnom. Ta kislo-slana juha je bila narejena za tiste ...

Recepti za juhe in jedilniki | dober tek

Objavljeno: (pred 5 dnevi) Poiščite ideje za juhe, recepte in menije za vse ravni iz Bon Appétita, kjer se srečujeta hrana in kultura.

Teh 14 receptov za hladno juho je trenutno tako vročih - prijeten apetit

Objavljeno: (pred 6 dnevi) Poletni Gazpacho. Oglejte si recept. Ramen ohlajen s sojinim mlekom in čilijevim oljem. Ker nam nič ne bo preprečilo, da bi jedli ... Green Gazpacho. Ker se okusi v hladnih jedeh utišajo, začinite to juho ... Sippin ’Green Gazpacho. Ta živahna, zelnata pitna juha je kot izlet v… Kumarico-Tomatillo Gazpacho. Hladno zeleno zingy juho pakirajte v termo na… Lubenici Gazpacho s Feta Cremo. Super sočna lubenica je ključnega pomena ... Avokadova in rakova juha. Ta juha spominja na dve naši najljubši poletni… Ohlajena kumarina juha s Soba rezanci. Lahka in osvežilna, ta hladna juha je… Cantaloupe Gazpacho. Ja, gazpacho je narejen iz sadja. In okusno je. Poglej… Ajo Blanco. Ta različica belega gazpacha, tradicionalno narejenega iz zelenega grozdja, je… Oglejte si celoten seznam na bonappetit.com

Enostavni recepti za juho, ko juho potrebujete in. - Dober tek

Objavljeno: (pred 2 dnevi) Kokosova juha iz lososa. Napolnjena s toploto čistih sinusov, ta tolažilna in… Juha iz rezancev iz paradižnika in jajc. Kombinacija paradižnika, jajc in rezancev ... Lemony Tortellini juha s špinačo in koprom. Pomladna in lahka, a prijetna in… kokosova juha iz katere koli zelenjave. Zelenjava je prožna-paradižnik (celo… Rustikalna por in krompirjeva juha s ocvrtim zeliščem Gremolata. Razvijalec receptov ... Enostavna juha iz jajčnih kapljic. ​​Juha iz jajčnih kapljic je vrhunska izkušnja: svetla… Juha iz brokolijevega čedra s sirastimi krutoni. Naši boljši od -Če koli brokolija ... Porotos Con Riendas. "Morda mi je med vsemi udobnimi živili najbolj všeč porotos con ... Madžarska gobova juha. Madžarska gobova juha ali gomba leves je ... korejska ribje enolončnice. Ko je Paul Wang odraščal v Seulu, se spominja njegov ... Oglejte si celoten seznam na bonappetit.com

ideje leta 2021 | soup recipes .

Posted: (2 days ago) Mar 27, 2021 - Explore Jo Loria's board "

" on Pinterest. See more ideas about soup recipes, cooking recipes, recipes.

Bon Appétit, Marcus Samuelsson Soup Controversy, Explained

Posted: (3 days ago) Dec 02, 2020 · Where authentic soup joumou is stewed with beef, plantain, and potatoes, the Bon Appétit version opts for coconut milk, cinnamon sticks, and candied nuts. So, don’t let the 1.1 star rating .

Cold Weather Is No Match for These Soup Recipes - Bon Appetit

Posted: (6 days ago) Kadhi (Turmeric-Yogurt Soup) This deeply comforting, spice-forward Indian soup is … Chicken-Lentil Soup With Jammy Onions. This soup coaxes big flavors from a short … Spring Hot-and-Sour Soup. Hot-and-sour soup inspired this highly nontraditional … Classic Chicken Noodle Soup. This chicken noodle soup recipe is about as … Farro and Escarole Soup. This delicate, brothy grain soup manages to be … Creamy-ish of Mushroom Soup. Okay, we waited until now to mention that this … Smoky Green Chicken Pozole. A dash of smoky mezcal adds an unexpected layer … Spicy and Tangy Broth With Crispy Rice. This pungent, spicy, and garlicky broth is … Broccoli Cheddar Soup With Cheesy Croutons. Our better-than-ever broccoli … Instant Pot Red Bean and Quinoa Soup With Taco Fixins. When 5:15 p.m. hits and … See full list on bonappetit.com

Salmon Coconut Soup Recipe | Dober tek

Posted: (2 days ago) Mar 21, 2021 · Heat 1 Tbsp. virgin coconut oil in a large Dutch oven or other heavy pot over medium heat. Add onion, garlic, and ginger and cook, stirring occasionally, until …

73 Healthy Soup Recipes That Make Any Day Cozier - Bon Appetit

Posted: (5 days ago) Creamy-ish of Mushroom Soup. Okay, we waited until now to mention that this … Brothy Tomato and Fish Soup With Lime. This sour-salty soup was made for using … Posole Verde with Chicken. We like toasting the canned hominy to concentrate and … Fridge Clean-Out Nabe With Mushroom Dashi. Christina Chaey’s mushroom dashi … Turkey and Bean Chili. Yes, turkey is a relatively lean protein, but when you pair it … Chickpeas and Dumplings. This recipe gives off major chicken-soup vibes but is … Chicken Meatballs and Green Beans in Tomato Broth. My grandma used to make a … Brothy Seafood Chowder. The homemade stock makes all the difference in this … Spring Hot-and-Sour Soup. Hot-and-sour soup inspired this highly nontraditional … Coconut Cod Chowder With Seasoned Oyster Crackers. Coconut milk and lots of … See full list on bonappetit.com

44-clove garlic soup – smitten kitchen

Posted: (4 days ago) Aug 31, 2006 · 44-Clove Garlic Soup with Parmesan Cheese From Bon Appetit, February 1999. Serves 4. 26 garlic cloves (unpeeled) 2 tablespoons olive oil 2 tablespoons (1/4 stick) butter 2 1/4 cups sliced onions 1 1/2 teaspoons chopped fresh thyme 18 garlic cloves, peeled 3 1/2 cups chicken stock or canned low-salt chicken broth 1/2 cup whipping cream

Molly Makes Chicken Noodle Soup | From the Test Kitchen .

Posted: (4 days ago) Presented by Method | Join Molly Baz in the Bon Appétit Test Kitchen as she makes classic chicken noodle soup. There are tons of shortcuts for chicken noodle.

Soup Joumou recipe? : bon_appetit

Posted: (3 days ago) Yewande Komolafe was credited on the recipe, and she posted on her Instagram saying she’s asked to have her name removed as she didn’t write it or submit any recipe for Soup Joumou to Bon Appetit. Not a good look for BA.

Roasted Garlic Soup with Parmesan Cheese recipe .

Posted: (3 days ago) Feb 01, 1999 · Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic …

Leek and Potato Soup recipe | Epicurious.com

Posted: (7 days ago) May 01, 1996 · Ingredients. 3 tablespoons butter 3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups) 2 large russet potatoes …

110 Bon Appetit: Soups ideas in 2021 | soup recipes .

Posted: (1 days ago) Mar 11, 2021 - Explore Julie Eggenberger's board "Bon Appetit: Soups", followed by 423 people on Pinterest. See more ideas about soup recipes, cooking recipes, recipes.

12 Soup Recipes That Will Please a Crowd | Kitchn

Posted: (3 days ago) Slow Cooker Pasta e Fagioli. Heads up: This soup recipe will feed your whole family and leave … Gingery Poached Egg Soup. This simple but stunning soup is all about that gingery broth. It’s a … Tomato Soup with Stuffed Gnocchi. Three ingredients is all it takes to make this weeknight soup, … Weeknight-Friendly Chicken Tortilla Soup. Start with a rotisserie chicken and some canned kitchen … Easy Slow Cooker Lasagna Soup. You know those lasagna noodles lingering in your pantry? This … 20-Minute Pumpkin Soup. Pumpkin soup is universally loved for being both a little sweet and a little … Gingery Tofu Slow Cooker Soup. Cook this gingery vegetarian soup in the slow cooker and it will … Tomato Tortellini Soup. Here’s another easy weeknight soup that uses staples you probably … The Best Chicken Zoodle Soup. Don’t sleep on this delicious zoodle soup: While zoodles are often … Easy Cabbage & White Bean Soup. This cabbage soup is especially great if you love cabbage rolls … See full list on thekitchn.com

Mexican Meatball Soup with Rice and Cilantro recipe .

Posted: (7 days ago) Dec 01, 2000 · Add broth, tomatoes with juices, salsa and 1/4 cup cilantro bring to boil. Cover and simmer 15 minutes. Meanwhile, combine ground beef, pork sausage, …

Help Finding a Bon Appetit Soup recipe published 1990-2000 .

Posted: (5 days ago) Dec 09, 2020 · Bon Appetit November 1993 - Pg. 114. Curried Squash Soup. 12 Servings. 4 pounds butternut squash (about 2 large), halved, seeded 1/4 cup (1/2 stick) unsalted butter

Bon Appétit is facing internet backlash and hundreds of .

Posted: (5 days ago) Dec 02, 2020 · The internet is after Bon Appétit again for a recipe of soup joumou, a traditional Haitian dish, that many say is inaccurate. The food magazine updated its recipe after hundreds of one-star .

Butternut Squash Soup with Ginger recipe | Epicurious.com

Posted: (6 days ago) Oct 01, 1998 · Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 …

17 Quick Soup Recipes That Are Ready in 30 Minutes

Posted: (7 days ago) Turkey Taco Soup. Try taco night in a bowl with this hearty Mexican-style soup brimming with … Quick Pumpkin Soup. Rich and creamy pumpkin soup makes a wonderfully warming lunch or … Quick Shoyu Ramen. Here is proof that you don't have to cook ramen broth for hours on your stove … Easy Tomato Rice Soup. Tomato rice soup makes a great thermos lunch for kids, or a quick and … Canadian Cheese Soup with Vegetables. Cheese soup is a great idea anytime you're craving a … Vegetarian Pasta E Fagioli With White Beans and Basil. Pasta e fagioli is a fabulous main course … Copycat Chicken Gnocchi Soup. With all the flavor found in Olive Garden's version, this chicken … Instant Pot Minestrone. Traditional minestrone combines carrots, celery, beans, spinach, and pasta … Curried Cauliflower Soup. Curried cauliflower soup is creamy, nutritious, smooth, and full of flavor. … Mexican Black Bean Soup. Low in fat, high in fiber, vegetarian-friendly, easy on the budget, and … See full list on thespruceeats.com

French Onion Soup recipe | Epicurious.com

Posted: (4 days ago) May 01, 1991 · Melt butter in heavy large saucepan over medium heat. Add onions and garlic and sauté until very tender and brown, about 45 minutes. Add wine and simmer until reduced to glaze, about 3 …

Carrot Soup recipe | Epicurious.com

Posted: (4 days ago) May 01, 1996 · Heat oil in heavy large saucepan over medium heat. Add carrots, onion, garlic, and cloves and sauté until onion is translucent, about 8 minutes. Add 3 …

Bon Appetit's Mulligatawny Soup Recipe | CDKitchen.com

Posted: (6 days ago) Taste the soup as it cooks, adding lemon juice, cayenne pepper and curry powder as necessary. Recipe Source: Bon Appetit's now out of print cookbook series, "Cooking with Bon Appetit…

Dober tek! 7 Vegetarian Crock Pot Soup Recipes - Coupons

Posted: (3 days ago) Oct 17, 2015 · Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas Source: Two Peas & Their Pod Maple-sweet chickpeas are the perfect topping for butternut squash in this delicious recipe. A combo of butternut squash, carrots, and apple make the soup a sweet treat with nutrients buried inside!

290 Bon Appétit! - Soups, bisques, chowders ideas | soup .

Posted: (7 days ago) Dec 31, 2020 - Explore Kate Dickerson's board "Bon Appétit! - Soups, bisques, chowders", followed by 3841 people on Pinterest. See more ideas about soup recipes, recipes, food.

Carla Makes Beans | From the Test Kitchen | Bon Appétit .

Posted: (7 days ago) Join Carla Lalli Music in the Bon Appétit Test Kitchen as she makes the perfect pot of beans. After enjoying some of the best ones she'd ever had at Marlow &.

Corn and Wild Rice Soup with Smoked Sausage recipe .

Posted: (5 days ago) Nov 01, 1995 · Heat vegetable oil in heavy large Dutch oven over medium-high heat. Add sausage and sauté until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups.

Soup joumou: The Haitian dish enjoyed on New Year's Day

Posted: (2 days ago) Jan 01, 2021 · The soup recipe has since been updated on Bon Appétit's website with a new title, "Pumpkin Soup With Spiced Nuts." An accompanying editor's …

Molly Makes Chicken Noodle Soup | From the Test Kitchen .

Posted: (3 days ago) Feb 17, 2020 · May 18, 2020 keithr135 alex delany, andy baraghani, bon appetit, bon appetit dessert, brad leone, brad leone dessert, brad makes dessert, carla lalli music, carla makes dessert, chris makes dessert, chris morocco, christina chaey, claire makes dessert, claire saffitz, dessert, dessert bon appetit, dessert recipe, dessert recipes, molly baz .

Top Sites About bon appetit soup recipes - Petworld-online.com

Posted: (1 days ago) Bon Appetit's Mulligatawny Soup ( Chicken ) Recipe - Food.com. Posted: (9 days ago) Nov 24, 1999 · Add rice to soup and continue cooking 15 minutes. When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones.

French Onion Soup - Bon Appétit - SBCanning.com - homemade .

Posted: (3 days ago) Jul 10, 2019 · French Onion Soup – Bon Appétit. In Santa Barbara we have an incredible french restaurant which is nothing to look at inside but the food was really delicious. The one thing that stood out at the meal we had was their French Onion Soup…

Tortellini Soup – Bon Appetit Hon

Posted: (7 days ago) Jan 09, 2012 · I’m not naive, I know cookies are more fun than soup. But a hearty bowl of tortellini soup comforts me on a cold, dark winter day. I’ve yet to the meet the cookie that can do that. Tortellini Soup. Adapted from Pan Anderson’s Meatless Meals. 1 quart vegetable broth (I used chicken broth) 1 (14.5 ounce) can diced tomatoes 1 cup water

Slow Cooker Chicken Enchilada Soup – Bon Appetit Baby!

Posted: (5 days ago) Jan 29, 2018 · Check it out for some great recipes from a veteran blogger and much better pictures than ours! We tweaked her recipe just a tiny bit, adding a little extra vegetables & spices, because the entire world (or the 467 commenters on her post at least…) seems to love the original just as is!

20 Bon Appetit Magazine-Receipes ideas | bon appetit .

Posted: (4 days ago) Sep 25, 2012 - Explore Gina Broadbent's board "Bon Appetit Magazine-Receipes", followed by 230 people on Pinterest. See more ideas about bon appetit, recipes, stuffed peppers.

Bon Appetit's Mulligatawny Soup ( Chicken ) Recipe .

Posted: (5 days ago) Get full Bon Appetit's Mulligatawny Soup ( Chicken ) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Bon Appetit's Mulligatawny Soup ( Chicken ) recipe …

Soup – Bon Appetit Mom

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Comfort French Onion Soup Recipe - Food.com

Posted: (6 days ago) Oct 25, 2002 · Bon Appetit. Mother Martin's restaurant in Montreal, Canada makes the best onion soup ever - more savoury than sweet! This recipe is the closest to it that I've ever tasted & came …

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Posted: (7 days ago) May 11, 2021 · 4 servings 4 garlic cloves, thinly sliced 3 Tbsp. capers 1/4 cup extra-virgin olive oil 1 medium onion, finely chopped 1 cup unhulled farro or spelt

Mushroom Barley Soup – Bon Appetit Hon

Posted: (4 days ago) Jun 01, 2011 · I’ve got mixed feelings about this soup. I want to like it more than I did. But the recipe I used called for way too much barley. It was fine the first day, straight from the pot. But as it sat in my refrigerator, the barley absorbed nearly all the liquid. I also didn’t like the texture of the dried mushrooms I …

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Posted: (3 days ago) Recipe by Bon Appetit Magazine. 1. 5 ingredients. Produce. 1 2-inch piece Ginger, fresh. 2 Green onions. 6 Shiitake mushrooms, stemmed, thinly sliced (about 4 cups), large. Condiments. 3/4 tsp Tamari soy sauce. 7 tbsp White miso. Recipes With Soy Sauce Kneading Dough Healthy Soup Recipes Healthy Food Fermented Foods Soups And Stews Have Time .

390 Bon appetit ideas | cooking recipes, recipes, food

Posted: (1 days ago) Feb 22, 2019 - Explore Gabriena Wurmb's board "bon appetit" on Pinterest. See more ideas about cooking recipes, recipes, food.

Feel-Better Chicken and Rice Soup with Sweet Potato - Bon .

Posted: (2 days ago) Jan 16, 2019 · Bon Appetit's Feel-Better Chicken and Rice Soup with Sweet Potatoes It's been cold. It's be raining. And it's time for soup! I was down a YouTube rabbit hole recently and started watching a bunch of Bon Appetit videos. I love them - filmed in the test kitchen, these short videos have chefs with great personalities.


New Article by Priya Krishna and Yewande Komolafe about whitewashed recipes

The BA website is just straight garbage so it’s most likely just because of that and not a purposeful thing.

I found it on google through their AMP cache feature, but I couldn’t get to it through the BA website. Great article though!

Torej. writing down recipes, including measurements, is colonialism. but didn't writing down these recipes preserve them and help them in many cases find a global audience? If the tone and thought process on display in this article are representative of the kind of activism that has been going on behind the scenes, at BA, it puts the recent controversy in a new light. Because in my opinion this article is straight bullshit.

”this article is straight bullshit”

There were apparently some real issues with the treatment of minorities by Condé Nast. It also appears as though corrective action was taken.

Following on that however, has been a truly bizarre phase where the editorial philosophy of Condé Nast has been subjected to a deconstruction in the critical theory model. The list of complaints arising from this exercise is long and tiresome. Here’s a list I’ve noted since the whole Condé Nast meltdown occurred.

I’m a minority freelance food journalist. You rejected an article I pitched to you, therefore you’re racist.

Our food isn’t represented often enough in food journalism

People from other cultures write about our food in food journalism

People from other cultures don’t write about our food in food journalism

Because I’m from a minority culture, I don’t get asked to write about mainstream American food

I’m from a minority culture, how dare they ask me to write about mainstream American food

Because I’m from a minority culture, people automatically think I should write about my culture’s cuisine

I’m from a minority culture, how dare they not ask me to write write about my culture’s cuisine

We have to work extra hard to explain our food

We have to name and source substitute ingredients for things not found in the neighborhood grocery store

People from other cultures don’t use our ingredients

People from other cultures use our ingredients in non-traditional ways

People from other cultures change our dishes to suit their tastes

People from other cultures make more money than we do when they write about our food

People from other cultures make more money than we do when they sell our food in restaurants

Our food isn’t typically scripted in recipes, but we’re forced to create recipes for an American food magazine. That’s cultural imperialism

Enough already!

Food journalism is NE an emotional support group. Publishers don’t publish a food magazine so chefs and food journalists feel happy, loved, validated, fulfilled, or self-actualized.

Food journalism IS a business. Publishers publish a magazine that appeals to the demographic group that reads the magazine so that there is enough circulation that advertisers will purchase ads.

Food doesn’t have to be politicized. You CAN politicize it, but it really makes it less enjoyable.

and finally,

if Snowflakes can’t stand the heat, they should stay out of the kitchen.

I find it extremely difficult to not get the impression that the overall direction these writers (and possibly other people) want to take this discussion is that "every race should just stick to their own recipes". I'm not okay with that. Food is, at least to me, the bridge between cultures and most of us wouldnt have the appreciation we have for food if we didn't cross it.

Cooking, as far as I'm concerned, is an art to begin with and while the overall foundation of a recipe may stay intact, it's the expression of each individual's taste and idea that truly make cooking enjoyable. In fact, we wouldn't even have some of the awesome dishes we have if there wasn't any sort of crossover between cultures (banh mi, anyone?).

from including additional explanations of dishes in the hed note to finding imperfect substitutions for ingredients

I don't know if it is politically Ok for me as an immigrant in America to criticize some other immigrant in America. But here we go.

How the f. are you supposed to introduce people to your cuisine brez extra explanations about things?

Do you ne want to write for white (actually also Latin and every other kind of American who's not South Asian) Americans? Super! The cook book my family has been carrying around the world, the cook book I work from, is not written in English. It was never aimed to be sold to Americans.

I think too often the expectation is that if you as a home cook follow a recipe exactly, then it's going to look like the picture. And that's not true. I don't cook like that. I don't think that most people cook like that. A recipe should be more like a set of guidelines.

Old recipes are like that. Maybe because a lot of more people cooked a lot more often back in the day, old recipes typically skip common techniques. And reproducing the recipe accurately today can be very frustrating. To suggest the idea of exact and detailed written instructions is white, strikes me as horrifically racist.

At first, the power came from being able to read, write, and have access to the resources to actually record and publish their process—all things that require privilege.

I am not familiar with Indian immigrants in America, but was there any time when they were less educated than white Americans? One of the most racist things I've experienced was when a friends asked me if my parents had the jobs they did, because they were some of the people who can read and write in my country. I had to take a breath and explain to him my country has a higher literacy rate than America.

It kind of just blows apart the notion that you need a written recipe for a food culture to exist.

Who has that notion? Literally every culture has an oral history predating the written one. The oldest written recipes we have were based on un-written ones.

When you throw spices in oil, it's called blooming. But do you bloom onions, too? Do you bloom dried fish?

Have these people ever had to translate something that's not a recipe? Because those frustration sound to me like the fundamental frustrations of translation. Any kind of translation. English just does not have words for many of the words my language has. And vice versa. Translating non-trivial things is hard.

For my cookbook, I felt like I was constantly self-conscious about the fact that someone might not be able to find chaat masala or curry leaves: how do I accommodate that person?

I mostly cook food from my cuisine but I have become interested in Indian cuisine, and thanks to VahChef on youtube have gone looking for all kinds of ingredients I hadn't heard of before. And finding curry leaves is damn hard around here. So it looks like curry leaves are not easy to find in a lot of places.

If I heard a cook book writer was conscious of that, then Iɽ be more interested in their book.

They don’t want to go to Harlem to get palm oil

those same ingredients we grew up with are Columbused by white people.

I suppose that is a real problem. I've learned not to trust ethnic recipes from people who are not form the same ethnicity. That's due to seeing what happens when recipes I grew up are translated for a foreign audience.

But I can't blame Americans for not having learned that. Especially if they have no traveled abroad to taste authentic versions of foreign foods, and see what other countries do to American foods. If you think pineapple on pizza is bad, just travel around the world a bit.

It’s also true that those compromises will often put people of color in a really awkward position with the rest of their community. I was so excited to publish my mom's recipe for kadhi, a wonderful dish I grew up eating. The recipe title reads "Kadhi," and then in parentheses "Turmeric Yogurt Soup." Of course, people in the South Asian community were like, "What are you doing calling it a soup?"

That's why the cook book I use was not written for anyone other than my people. I have no interest in compromised versions of the recipes I grew up on.

And thus I assume if Pryia wrote exclusively for her people, there would no push to change the recipes.

I think the future of recipe writing is about empowering recipe writers of color to own their full selves.

As an non-Indian following VahChef's recipes exactly is damn near impossible. I don't think I've made a single one exactly as he did, because I just can not find all the ingredients. But I like the challenge. Surely a "I like the challenge" market exists. But I have no idea how big it is. And I don't know if BA or any publication's hesitance to cater to it is based on real data, or racist bias.


16 Essential Indian Spices

Layering spices is one of the best-known features of Indian cuisine. Buy whole spices to maximize flavor ground spices oxidize and lose their flavor. Use a mortar and pestle or a small electric coffee grinder to grind spices as you need them.

  1. Kumina: Cumin seeds are tiny, crescent moon-shaped brown seeds. They're an important flavor in North Indian vegetable dishes such as aloo gobi (potatoes and cauliflower) and papadum, crispy flatbreads made with chickpea flour.
  2. Cardamom: There are two types of cardamom: large green cardamom pods and small, smoky black cardamom pods. Green cardamom is more common, but both types can be used interchangeably in savory and sweet dishes such as masala chai, biryani, and marinades for meats.
  3. Garam masala: Literally "warming spices," garam masala is a spice mix of cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamon pods. You can buy garam masala pre-ground from the store, but it's easy to make a more flavorful spice blend at home if you have whole spices. Garam masala is used in Punjabi chana masala, Anglo-Indian chicken tikka masala, and Old Delhi-style butter chicken.
  4. Turmeric: Turmeric is a rhizome that looks like ginger, but it has bright orange flesh and an earthy flavor. You can grate fresh turmeric, but it's more often sold ground into a golden powder that serves as the main ingredient in most commercial curry powders. Use it in khadi (turmeric yogurt soup) and chicken dishes.
  5. Coriander: Coriander seeds are the dried seeds of cilantro. Coriander seeds have a citrusy flavor essential to Punjabi saag paneer. Cilantro, the green, herbaceous part of the plant, is useful as a garnish for many Indian dishes. The stems have just as much flavor as the leaves, so chop them up and add them to the mix.
  6. Mustard seeds: There are three colors of mustard seeds: yellow, black, and brown. Each contains sulphur compounds that give mustard its sharp flavor. Tempering mustard seeds by heating them in ghee or oil will mellow their flavor and add a slight nuttiness. Black mustard seeds and fresh curry leaves are perfect for flavoring potatoes or chickpeas. Both black mustard seeds and mustard oil are used in Gujarati-style methia keri (mango pickle).
  7. Fresh curry leaves: Curry leaves are fragrant, shiny leaves from a tree in the citrus family. Like bay laurel, they are sold both fresh and dried and add subtle floral flavor to stews and soups. Tempered in oil or ghee with black mustard seeds and cumin, they are lovely spooned over dal or potatoes. You can also use them in chutneys.
  8. Tamarind: Tamarind, often sold as a paste, comes from the seedpods of the tamarind tree, a member of the legume family. Tamarind has a distinctive sour flavor used in chutneys and sambar, a South Indian lentil and vegetable stew often served with vada (doughnuts) or idli (rice cakes).
  9. Chaat masala: Chaat masala is an umami-filled, tangy spice blend that always includes amchoor (dried unripe mango) and may also include asafoetida, mint, ginger, ajwain, cayenne, black salt, black pepper, cumin, coriander, and dried pomegranate seeds. It’s used as a seasoning for chaat, street food snacks like dahi vada, aloo tikki, and samosa chaat.
  10. Ajwain: Ajwain, also known as carom, is a tiny seed-like fruit that tastes like a combination of oregano, anise, and black pepper. Ajwain is used to flavor parathas, naan, and bhindi (fried okra).
  11. Fennel seeds: Fennel seeds, known as saunf, are the dried seeds of the fennel plant, whose bulbs and fronds are eaten as a vegetable. The seeds have a licorice-like flavor and are small and delicate enough to enjoy whole in dishes featuring okra or in a marinade for meats.
  12. Fenugreek: Fenugreek seeds, also known as methi, have a musky, celery-like flavor and are yellow-brown in color. To bring out the flavor, heat fenugreek seeds slowly—they burn easily, becoming bitter. Dried fenugreek leaves are used in dishes such as Delhi tandoori chicken.
  13. Indian bay leaves: Indian bay leaves, also known as tejpat leaves, come from the Indian cassia tree (Cinnamomum tamala). They taste like a mixture of clove and black pepper—quite different from bay laurel, which is sometimes used as a substitute. In Kerala, Indian bay leaves are used as the wrapper for chakka appam, which are jackfruit and rice flour dumplings sweetened with jaggery.
  14. Asafetida: Also known as hing, Asafetida is the dried sap of the ferula plant. It has an onion-like flavor that works well in a variety of dishes, from dal to aloo gobhi and matar paneer. Tempering asafetida in ghee or oil brings out its flavor.
  15. Dried chiles: Dried chiles such as Kashmiri chiles can be used a variety of ways but are often toasted in ghee or oil with other spices, then spooned over a finished dish. Chile powders made from cayenne or Kashmiri chiles are another easy way to add heat to Indian dishes.
  16. Star anise: Star anise is a star-shaped seedpod from a tree in the magnolia family. Like anise, it has a licorice flavor, but the two plants are not related. Star anise can be used in both sweet and savory applications.

A witty and irresistible celebration of one very cool and boundary-breaking mom’s “Indian-ish” cooking—with accessible and innovative Indian-American recipes

Indian food is everyday food! This colorful, lively book is food writer Priya Krishna’s loving tribute to her mom’s “Indian-ish” cooking—a trove of one-of-a-kind Indian-American hybrids that are easy to make, clever, practical, and packed with flavor. Think Roti Pizza, Tomato Rice with Crispy Cheddar, Whole Roasted Cauliflower with Green Pea Chutney, and Malaysian Ramen.

Priya’s mom, Ritu, taught herself to cook after moving to the U.S. while also working as a software programmer—her unique creations merging the Indian flavors of her childhood with her global travels and inspiration from cooking shows as well as her kids’ requests for American favorites like spaghetti and PB&Js. The results are approachable and unfailingly delightful, like spiced, yogurt-filled sandwiches crusted with curry leaves, or “Indian Gatorade” (a thirst-quenching salty-sweet limeade)—including plenty of simple dinners you can whip up in minutes at the end of a long work day.

Throughout, Priya’s funny and relatable stories—punctuated with candid portraits and original illustrations by acclaimed Desi pop artist Maria Qamar (also known as Hatecopy)—will bring you up close and personal with the Krishna family and its many quirks.