Quick Low-fat Dahl

Ingredients: 500 g red Lentils, rinsed and drained 1 brown onion, finely chopped 1 clove garlic, crushed 1 vegetable stock cube sea salt 1-2 teas Madras curry 1,5 L water Method: Place all ingredients into a saucepan. Bring to boil, stiring offten. Simmer 20 minutes, or until dahl is thick and lentils cooked trough. Serve with some Indian bread (like one below), or any curry. 'Pire' od Leće - Dahl Potrebno: 500 gr lece 1 crveni luk, sitno sjeckan 1 ceno bijelog luka, protisnuto 1 k Vegete so 1-2 k kari praha (blagog) 1,5 l vode Nacin: Staviti sve sastojke u serpu, zaliti vodom. Dovesti do kljucanja uz mijesanje. Poklopiti i kuhati 20 minuta ili dok ne postane gusto, tj dok leca ne omeksa i raspadne se. Servirajte sa nekim Indijskim hljebom (kao u prethodnom postu) ili karijem.

Cumin and Chilli Puffs

This is one of many Indian breads.

Ingredients:
1 cup wholemeal flour
1/2 cup plain white flour
1/2 tes chilli powder
1 teas cumin seeds
1/2 teas salt
1/2(+,-) cup warm water
oil for frying
Method:
Mix chilli, salt and flours. Make well in the centre. Stir in water and make soft dough. Mix in cumin seeds. Knead for a minute, divide into 12-16 balls. Roll out each ball and fry in hot oil. Drain on paper towel. Serve warm!


Kim i Chili 'Uštipci'

Indijska vrsta hljeba / kruha...jedna od mnogih vrsta!

Potrebno:
1 solja brasna od punoga zrna
1/2 solje bijelog brasna
1/2 k chili praha
1 k kima u zrnu
1/2 k soli
1/2 solje (+,-) tople vode
Ulje za przenje
Nacin:
Pomijesajte brasna, so i chili. Umijesajte vodu, zamijesite tijesto. Ubacite kim pa mijesite jos 1 minutu. Podijelite tijesto na 12-16 loptica. Svaku razvaljajte na krug, pa przite u ulju. Ocijedite od suvisne masnoce, pa servirajte toplo.

Home made Pastrami

Ingredients:
1 piece of corned beef (around 1kg)
3 tbs coriander seeds
1,5 tbs black pepper
1 tbs smoked paprika
1-2 garlic cloves (optional)
Method:
Wash beef, wipe it with paper towel. Place it on a large AL sheet.
Grind all spices together (leave them coarse). Spoon spices all over the meat, pressing slightly with your palm. Wrap tightly into 3 layers of AL foil. Put in a ovenproof dish and bake 3,5-4 hours at 140-150*C. Let it cool before unwrapping and slicing.





Pastrami iz vase kuhinje

Potrebno:
1 komad govedine iz salamure / pajca
(kupite gotovo ili sami napravite)
3 kasike sjemena korijandera
1,5 kasika crnog bibera
1 kasika dimljene crvene (mljevene) paprike
1-2 cena bijelog luka (Nije neophodno)
Nacin:
Operite meso i obrisite ga. Postavite na Al foliju. Sameljite sve zacine na krupno, pa ih rasporedite po mesu, lagano pritiskujuci dlanovima. Zamotajte cvrsto u 3 sloja Al folije, postavite na posudu i pecite 3,5-4 sata na temp od 140-150*C. Ostavite ohladiti do kraja, prije nego odmotate i pocnete sjeci.

Pear and Almond Tart

This is my first attempt. I was delighted by taste and simplicity of making it.

Ingredients:
Crust-
1,5 cup flour
3 tbs sugar
pinch of salt
125 g butter, cold in pieces
1 egg, beaten
1 tbs ice cold water
Almond filling-
1 cup almonds
1/4 cup sugar
2 eggs
pinch of salt
4 tbs butter (60 g), softened
1 tbs flour
+ 3 pears (Williams), peeled, halved and cored
2 tbs honey mixed with 1 tbs water for brushing pears
Method:
Prepare a tart tin. Preheat oven to 180*C.
Put flour and butter into a food processor. Whiz until incorporated, add egg and water. Pulls until a ball starts to form. Take out and knead a bit. Roll out (floured surface)to a 28cm circle. Put it into a tart tin. Form 2 cm edges with your fingers. For almond filling, Process almonds and add all other ingredients. Pulse until paste forms. Pour it into crust. Slice prepared pears top it onto almond paste. Brush with honey/water mix, and bake for 30 minutes, or until slightly golden. Dust with icing sugar (optional).

Tart sa Kruškama i Bademima

Potrebno:
Podloga-
1,5 solja brasna
3 K secera
prstohvat soli
125 gr maslaca, iz frizidera, isjecenog
1 jaje
1 K hladne vode
Punjenje-
1 solja badema, mljevenih
1/4 solje secera
prstohvat soli
4 K maslaca (60 gr), omeksalog
2 jaja
1 K brasna
+ 3 kruske, oguljene, prepolovljene
2 K meda pomijesane sa 1 K vode
Nacin:
Pripremite posudu za pecenje. Ukljucite rernu na 180*C.
U elektricnoj sjeckalici, mijesajte brasno sa maslacem; dodajte sve ostale sastojke i mijesajte dok se ne pretvori u tijesto. Izvadite, mijesite jos malo. Razvaljajte na 28 cm krug. Prebacite ga u posudu, oblikujte prstima ivice 2 cm visoke.
Pomijesajte sve sastojke za za punjenje u jednolicnu 'pastu'. Uspite preko tijesta.
Kruske isijecite na snite pa ih rasporedite po badem masi, premazite medenom tecnoscu. Pecite oko 30 min ili dok blago ne porumeni. Pospite secerom u prahu (po zelji).

'Coxinha' - Portuguese Little Drumsticks

Very popular snack in Portugal and Brazil. Take some time for making, but very economical. Makes around 50.

Ingredients:
3 boneless skinless chicken breasts
1 onion, chopped
2 garlic cloves, minced
85 g butter
2 beef cubes
salt & freshly ground black pepper
2 green onions, finely chopped
2 tbs chopped fresh parsley
700 g flour
200 g cream cheese
1 egg + 1 egg white, beaten lightly
breadcrumbs
oil for deep frying
Method:
Cut chicken breasts into 2 inch cubes, and place in a saucepan with onion, garlic, margarine, stock cubes, salt and pepper and 3 cups of water. Cook over medium heat for 30 minutes or until done. Strain solids from broth, retaining broth and solids.
Finely chop the chicken to make the filling. Add the parsley and chopped green onion to the chicken.
Measure the remaining broth into a saucepan-you will need 3 cups, so make it up with extra water, if needed. Add all the flour, and stir vigorously with a wooden spoon for 1 minute until it becomes stiff. Turn out on a working surface. Allow to cool a little, but while it is still warm, knead dough until it is smooth and no lumps of flour remain. Roll out dough to about 5mm thick and cut medium sized circles.
Place the dough in the palm of your hand, place a small cube of cream cheese and a teaspoon of the prepared filling; Fold and close the dough in the shape of a drumstick (the word Coxinha means "little drumstick" in Portuguese).
Knead scraps and re-roll, and continue cutting until all the dough is used.
Dip pastries in beaten eggs and roll in breadcrumbs.
Deep-fry for 8 minutes, or until golden and crispy. Serve hot.




Coxinha (Košinja) ili Batkići

Potrebno:
3 pilece grudi
1 crveni luk, sjeckan
2 cena bijelog luka
85 gr putera
2 govedje kocke za supu
so i svjeze mljeven biber
2 mlada luka
2 K sjeckanog lisca persuna
700 gr brasna
200 gr krem sira
1 jaje + 1 bjelance, umuceno
suhe mrvice kruha / hljeba (prezla)
ulje za duboko przenje
Nacin:
Isjecite pilece grudi na kocke, stavite kuhati sa 3 solje vode, oba luka, puterom, i kockama za supu. Zacinite sa solju i biberom.
Kada je kuhano ocijedite. Sacuvajte tecnost, a ostale sastojke sitno isjeckajte, pa im dodajte mladi luk i persun. Promijesajte.
U brasno umijesajte 3 solje tecnosti (ako nemate dovoljno dodajte vode)i snazno izmijesajte. Ostavite malo prohladiti, ali dok je jos toplo, istresite na radnu povrsinu pa umijesite glatko tijesto. Razvaljajte na 5 mm, sjecite krugove (8cm), zatim u svaki stavite 1 kasicicu pilece mjesavine i kockicu sira. Stisnite krajeve i oblikujte 'batak' (Coxinha - košinja- na Portugalskom znaci mali batak). Uvaljajte u jaja, zatim u mrvice pa przite u dubokom ulju, dok ne dobije zlatno-zutu boju. Servirajte vruce.