Butter Chicken

Butter chicken was my introduction to Indian cuisine, some 17-18 years ago. I bought ready made sauce (jarred, from supermarket), and cooked it at home. I tried many brands and some recipes over the years; some of them good, some not so good. Here is one directly from India (slightly adapted) from a lady that I follow
 Original recipe on Vimitha's blog.

Ingredients:
Marinade-
500-600 g chicken meat , preferably with bones
1/4 cup yogurt
1/2 tsp garlic, crushed
1/2 tsp ginger, grated
1/2 tsp chilli powder
salt and pepper
Sauce-
1 tbs ghee
1 tbs butter (or oil)
1/2 tsp cumin seeds powder
1 onion, chopped or grated
1/2 tsp ginger, grated
1/2 tsp garlic, crushed
1/2 tsp Garam masala
1/2 tsp chilli powder
1 tsp coriander powder
1/2 tsp Fenugreek powder
3/4 cup tomato paste
1/4 cup water 
2-3 tbs cream
salt and pepper to taste
1-2 tbs coriander leaves, chopped
Method:
Mix all ingredients for marinade; set aside for 30 minutes +. Preheat your oven (or grill) and bake for 10 minutes on high.
Heat ghee and butter in a pan, add cumin seeds and fry for a few seconds, then add onion to saute. When translucent, add garlic and ginger and mix well. Place meat onto it, then add all other spices, water and tomato paste. Cook for 20 minutes then mix in cream. Season to taste and garnish with coriander leaves. Serve with rice or any Indian bread.

Butter Chicken

'Puter piletina' je bilo moje prvo Indijsko jelo koje sam probala, prije  nekih 17-18 godina. Kupila sam gotov umak (u tegli iz supermarketa) i skuhala ga kod kuce. Tokom godina sam isprobala mnoge verzije i recepte; neke od njih dobre, neke bas i ne. Evo jednog recepta (malo adaptiranog) direktno iz Indije , od gospodje koju slijedim.
Originalni recept sa Vimithinog bloga.

Potrebno:
Marinada-
500-600 gr piletine, najbolje sa nesto kostiju
1/4 solje jogurta
1/2 k bijelog luka, sjeckanog ili protisnutog
1/2 k djumbira, rendanog
1/2 k chili praha
so i biber
Sos-
1 crveni luk, sjeckan
1/2 k kima u prahu
1 K maslaca
1 K masla
1/2 k djumbira, rendanog
1/2 k bijelog luka, protisnutog
1/2 k Garam Masala zacina
1/2 k chili praha
1 k korijandera u prahu
1/2 k fenugrek praha
3/4 solje ukuhanog paradajza, gustog
1/4 solje vode
2-3 K slatkog vrhnja
so i biber prema ukusu
1-2 K lisca korijandera, za ukras

Nacin:
Pomijesajte meso sa sastojcima za marinadu. Ostavite po strani 30 minuta +. Zagrijte rernu na visoku temperaturu i pecite 10-ak minuta.
U vecoj posudi, zagrijte masla i maslo pa proprzite kim. Dodajte luk i dinstajte. Ubacite bijeli luk i djumbir. Promijesajte, dodajte meso i ostale zacine. zalijte vodom i ubacite paradjz sos. Pokrijte i kuhajte 20 minuta. Uspite vrhnje i zacinite prema ukusu. Pospite liscem korijandera i sluzite sa rizom ili nekim Indijskim hljebom.

Naan (from your oven)

Naan is Indian flat bread that is traditionally made in Tandoori oven (scroll down for photo), which means at very high temperature. Here is how you can make your own naan in an conventional oven.

Ingredients (for 4-6)

150 ml warm milk
2 teaspoons caster sugar
2 teaspoons dried active yeast
450 g plain flour
1/2 a teaspoon salt
1 teaspoon baking powder
2 tablespoon vegetable oil, plus a little extra
150 ml natural yogurt
1 large egg, lightly beaten
For spreading-
5 cloves crushed garlic  and chopped coriander leaves mixed with a bit of oil
extra butter for spreading baked bread

Method:
Mix milk, sugar, 1 tbs flour and yeast. Set aside until it starts frothing. Place it over flour (in a bowl) and add all other ingredients. Mix then knead into soft dough. Oil it lightly (spray OK), cover and let it rest (30+ min).
Preheat oven to highest temperature; place heavy baking sheet in the middle. Divide dough into 4, or 6. Roll out each piece into an 4-5 mm thick oval. Spread with garlic/ coriander/ oil mixture. When oven very hot , carefully place 2 breads on baking sheet. Bake for 5-6 minutes, or until puffed and starts getting colour. Take out and  spread with some butter. Cover with foil (to keep warm and soft) until others are done.

Naan (Indijski ravni kruh)

Naan je Indijski hljeb / kruh koji se pece u Tandori pecnici; to je glinena pec, koja izgleda kao velika vaza. Vatra je od drveta, na dnu. Tanki komadi tijesta se 'zalijepe' sa strane i peku (slika dolje).
Po ovoj verziji recepta, naan mozete peci u svojoj rerni.

Potrebno (za 4-6 komada)
150 ml mlijeka, mlakog
2 k secera
2 k kvasca
450 gr brasna
1/2 k soli
1 k praska za pecivo
2 K ulja, + jos malo
150 ml yogurta
1 vece jaje, umuceno
Za premazivanje-
5 cena bijelog luka i 
sjeckano lisce korijandera, pomijesano sa malo ulja
Jos maslaca za premazivanje gotovih
Nacin:
Pomijesajte mlijeko, secer, kvasac i 1 K brasna. Ostavite da se aktivira. Umijesite sa ostalim sastojcima, blago nauljite i stavite 30 min +.
Zagrijte rernu na najvisu mogucu temperaturu; postavite tesku tepsiju u sredinu.
Podijelite tijesto na 4 ili 6. Razvaljajte na 4-5 mm ovale. Premazite svaki sa mjesavinom bijelog luka i korijanderovog lisca. Pecite po 2, nekih 5-6 minuta ili dok se ne napusu i pocnu mijenjati boju. Izvadite, premazite maslacem, pokrijte folijom kako bi ostali topli i mekani dok druge ne zavrsite.

Tandoori oven

Indian Flat Bread stuffed with Potato and Peas (Aloo Matar Paratha)

It is amassing to me that some of World's kitchens  (Asian, Indian) don't use oven at all. They still have breads on their menus; some of them are steamed and some of them baked on top of stove (pan). These breads are easy to make, tasty and filling. If they contain beautiful spices and aromas, like all Indian breads do, then you probably won't stop making them.  

Ingredients:

Dough-

2 cups wholewheat flour

1/2 tsp cumin powder

1/2 tsp salt

200 ml water

a few drops of oil (or spray)

Filling-

1 tbs oil

1 medium onion, finelly chopped

4 medium potatoes, cooked, peeled and mushed

2-4 green chilies (I didn't put them)

1/2 cup peas (microwaved or cooked)

1/2 tsp turmeric

1/2 tsp garam masala

salt and pepper to taste

1 tsp lime juice (optional)

a few coriander leaves, chopped

(butter for spreading - I used oil)

Method:

Make a soft dough, divide into 8 pieces, spray with oil, cover and let it rest.

Saute onion in oil, add chillies, and other spices. Mix in potatoes and peas; mix well adding other ingredients. Divide into 8. 

Dust working surface with flour, roll out each piece  of dough into a circle, leaving center thicker. Place portion of stuffing in the middle and put edges together, pressing slightly. Dust with flour and roll out into 5-6 mm circle. Repeat with others.

Heat a heavy bottomed non-stick pan to medium high. Place a paratha on pan and cook for 30 seconds (+,-) pressing top slightly and rotating; spread top with a bit of butter. Turn and repeat with other side. Keep warm while cooking others. Serve with raita, yogurt or some other sauce.

Indijski tanki kruh filovan sa krompirom i graškom

Zadivljujuce je da neke svjetske kuhinje (Azijska, Indijska) uopste ne upotrebljavaju rerne. Medjutim, jos uvijek imaju razne vrste kruha / hljeba na meniju; neki od njih su peceni na pari, drugi na tavi. Lako ih je napraviti i ako sadrze divne zacine i aromaticna bilja, kao sto to Indijski kruhovi cine, onda ih vjerovatno necete prestati praviti (jednom kada ih upoznate).

Potrebno:

Tijesto-

2 solje brasna od punog zrna (integralno, ali sitnije)

1/2 k kima u prahu

1/2 k soli 

200 ml vode

nekoliko kapi ulja (ili sprej)

Punjenje-

1 K ulja

1 srednji crveni luk, sitno sjeckan

4 srednja krompira, kuhana, oljustena i propasirana

2-4 zelene papricice (opciono, ja nisam stavljala)

1/2 solje graska, kuhanog

1/2 k turmerika

1/2 garam masala (nije neophodno ako nemate)

so i biber prema ukusu

1 k soka limete

malo sjeckanog lisca korijandera

(maslac za premazivanje; ja sam koristila ulje)

Nacin:

Umijesite tijesto, podijelite na 8 dijelova, blago nauljite, pokrijte i ostavite po strani.

Izdinstajte luk, dodajte papricice i ostale zacine. Umijesajte krompir i grasak; promijesajte i dodajte ostale sastojke. Podijelite na 8.

Pospite brasnom radnupovrsinu, razvaljajte jedan krug tijesta, pazeci da centar ostane nesto deblji. Stavite dio punjenja, skupite ivice tijesta i blago pritisnite. Razvaljajte na 5-6 mm krug. Ponovite sa ostalima. Zagrijte tavu sa debljim dnom i neprijanjajucu na srednje jaku vatru. Postavite parathu i pecite oko 30 sekundi, blago pritiskajuci i okrecuci. Namzite sa malo maslaca, okrenite i ponovite postupak. Drzite na toplomedok sve ne ispecete. Sluzite sa 'raitom', jogurtom ili nekim sosom (ketchap).

Chapati - Indian flat bread

I am so grateful to all those countries and individuals who helped during last floods in Balkan (and disappointed with Australian media for not giving it enough attention and appealing for help).
Situation is still difficult, but many risen rivers are slowly receding. Difficult period of cleaning and disposing dead animals is yet to come. I hope all those affected people will get enough financial help, as all crops are lost (which means whole year of hunger). If we all give just a little bit...

This is a recipe for a simple flat bread, Indian style. It's cooked in a pan and no yeast is used, so it's quick as well.

Ingredients:
1 cup plain flour
1 cup wholemeal (fine/stoneground) flour
1/2 tsp salt
1 tbs oil
3/4 cup - 1 cup water
oil or ghee for cooking

Method:
Mix flour, water, salt and 1tbs oil. Knead into a smooth dough; cover and let it rest for 25-30 minutes. Divide into 8-10 balls. Roll out each into a thin circle. Heat your pan, oil surface a bit and bake each side of bread for a minute or so (until slightly blackened and puffed). Keep warm until you finish all.


Čapati  - Indijski tanki (ravni) hljeb / kruh

Zahvalna sam svim onim zemljama i pojedincima, koji su pomogli tokom poplava u Balkanskim zemljama (i razocarana sa Australijskim medijima, koji nisu dali previse znacaja i apelirali na pomoc). Situacija je jos teska, ali mnoge podignute rijeke se povlace polako. Teski period ciscenja i uklanjanja uginulih zivotinja tek predstoji. Nadam se da su svi pogodjeni ovom katastrofom dobili (ili ce dobiti) dovoljno finansijske pomoci, posto su sve zitarice unistene (sto znaci glad za cijelu godinu). Kad bismo svi dali , bar malo...

Ovo je jedan od jednostavnih recepata. Chapati se pece u tavi i ne sadrzi kvasac, tako da ga dobijete veoma brzo.

Potrebno:
1 solja brasna (obicno, bijelo)
1 solja integralnog (crnog / od punog zrna), treba da je fino/sitno mljeveno
1/2 k soli
1 K ulja
3/4 solje - do 1 solja vode
ulje ili maslo za prziti  

Nacin:
Umijesite tijesto od brasna, soli, vode i 1K ulja. Pokrijte i ostavite 25-30 minuta odmarati. Podijelite na 8-10 loptica; razvaljajte svaku na tanki krug. Zagrijte tavu, blago nauljite i pecite svaki komad obje strane oko 1 minutu (ili dok lagano ne pocrni i dobije mjehurice). Drzite na toplome dok sve ne zavrsite.

Anđelina Džoli: $50.000 for victims

Andrej Pejić: Pomozite Srbiji i Bosni!

Spiced lentil salad, Indian style

Huh,...it's not easy surviving holidays. Days of eating heavy food, rich cakes and drinking...After that, I always feel I need a few days of light / vegetarian food and a lot of plain water in order to detoxify my body. Here is one suggestion - Indian style!

Ingredients:
2 tbs oil (olive)
1 large onion, diced
2 garlic cloves, crushed
2 tsp cumin powder
1 tsp coriander powder
1 tsp mustard powder
1 cup green lentils
1 1/2 cups chicken stock (or vegetable)
4 shallots, sliced
1 red chilly, sliced
1 green chilly, sliced (optional)
1 tbs pomegranate molasses
1 tsp salt
1/2 tsp black pepper powder
1/2 cup coriander leaves, chopped
1/4 cup Italian (flat leaf) parsley, chopped
Method:
Heat oil and saute onions for a minute; add garlic, all powders and lentils. Mix well, then pour stock, cover and cook for 40 minutes. When lentils cooked but still firm, transfer to a large bowl.
Mix in shallots, chilly, molasses and herbs. Add salt and pepper and mix well. Sprinkle with some coriander leaves and enjoy. (Taste develops better after a couple of hours.)

Pikantna salata od zelene lece / sociva na Indijski nacin

Sva sreca pa nije potrajalo duze... Dani svakodnevnog gozbovanja, neodoljivih slatkisa i alkohola... Poslije praznika uvijek pozelim nesto lagano ili vegetarijansko; osjecam da moje tijelo to trazi, kako bi se detoksificiralo. Ovo je jedan od takvih recepata - u Indijskom stilu!

Potrebno:
2 K ulja
1 veci crveni luk, sjeckan
2 cena bijelog luka, protisnutog
1 k koriandera u prahu
2 k kima u prahu
1 k senfa u prahu
1 solja zelene lece
1 1/2 solja pileceg / povrtnog bujona
4 mlada luka, sjeckana
1 ljuta papricica, sjeckana
1 K molase od nara / sipka
1k soli
1/2 k crnog bibera, mljevenog
1/2 solje lisca korijandera, sjeckanog
1/4 solje persunovog lisca, sjeckanog
Nacin:
Zagrijte ulje, proprzite crveni luk, zatim dodajte bijeli luk i sve zacine u prahu. Zalijte supom, poklopite i kuhajte 40 minuta. Leca treba da je kuhana, ali neraspadnuta.
Prebacite socivo u vecu posudu, dodajte mladi luk, molasu, i ostalo bilje. Promijesajte dobro. Pospite jos malo koriandera po povrsini i uzivajte. (Nakon par sati, salata postaje ukusnija, jer se svi sastojci bolje razviju.)

Lamb Saag

My favourite Indian (lamb) dish...I first tried it in a local restaurant and I liked it very much;  I then  researched for a recipe on the internet. Tastes even better...

Ingredients:

1 tsp fenugreek seeds

1/2 tsp cumin seeds

1 cinnamon stick

6 cardamom pods

2 tbs oil

2 onions, diced

2 cm ginger, grated

3 garlic cloves, crushed

1 chilli, sliced

1 kg lamb, cubed

2 pst turmeric powder

1 tsp cumin powder

1/2-1 tsp chilli powderĝ

1 tsp coriander powder

2 bay leaves

1 1/2-2 cups beef broth

1 bunch spinach (frozen ok) - 250 gr

1/2 tsp salt

2 tbs fresh coriander

1/3 cup yogurt 

Method:

Roast first 4 ingredients on a dry pan (until heated trough and aromatic); set aside.

Heat oil, sautee onions for 3-4 minutes. Add meat, garlic, ginger and chilli. Stir until meat change colour, then add roasted spices and all other powdered spices, bay leaves and beef broth. Cover and cook for 1-1 1/2 hours (or until meat tender). Last 10-15 minutes add spinach and season to taste. Garnish with yogurt and coriander before serving (with rice).

Saag Jagnjetina 

 Jedno od najdrazih Indijskih jela sa jagnjetinom. Prvi put sam ga probala u jednom lokalnom restoranu, odusevila se i bacila na trazenjerecepta (na internetu). Moram priznati da je cak i bolje nego u restoranu.

Potrebno:

1 k fenugrek sjemenki

1/2 k kima

1 stapic cimeta

6 cijelih kardamoma

2 crvena luka, sjeckana

2 cm djumbira, sitno rendanog

3 cena bijelog luka, protisnutog / rendanog

1 ljuta papricica, cjeckana

1 kg jagnjetine, isjecene na kocke

2 k turmerika u prahu

1 k kima u prahu

1 k korijandera u prahu 

1/2 - 1 k chili praha

2 lista lovora

1 1/2 - 2 solje govedjeg temeljca / supe

1 veza spinata , moze i smrznuti - 250gr

1/2 k soli

2 K lisca korijandera

1/3 solje jogurta

Nacin:

Zagrijte tavu na na suho proprzite prva 4 sastojka (dok ne pocne mirisati); ostavite po strani.

Zagrijte ulje u serpi / loncu, proprzite luk, zatim dodajte meso, bijeli luk, djumbir i chili. Dinstajte dok meso ne promijeni boju. Ubacite sve zacine, ukljucujuci one u prahu, lovor i zalijte temeljcem. Pokrijte i kuhajte oko 1-1 1/2 sat ili dok meso ne omeksa. Zadnjih 15 minuta dodajte spinat i so. Prije serviranja (sa rizom) stavite jogurt i korijander na vrh.

Beef Buffad

It is cold and rainy outside...And the best way to warm up,  is to make a slow-cooked, hearty meal.
I love Indian curries, especially in winter time.

Ingredients:
2-3 tbs oil
2 onions, sliced
2 garlic cloves, chopped
2-3  red chillies, chopped (large, mild-ones)
3,5 cm ginger, grated
750-800 g chuck steak, cubed
1/2 tsp chilli powder (optional)
1 tsp turmeric
1/2 tsp pepper
1 tsp cumin seeds, powder
1 tbs coriander seeds, powder
1/2 tsp cinnamon
1/4 tsp ground cloves
1 1/2 cup coconut milk
salt to taste
1/4 cup vinegar
Method:
Heat oil, sautee onion, add garlic, chilli, ginger and meat. Brown them a bit, then add all aromatics, mix and cover with coconut milk. Cover and cook for 1 1/2 hours. Season with salt, add vinegar and cook for another 1/2 hour. Serve with rice.


Indijski Govedji Gulash (Buffad)

Vani je hladno i kisa pada uporno...Da bi se zagrijali, najbolje je konzumirati nesto toplo, zasitno i sto se dugo krckalo. Obozavam Indijske obroke (karije) u zimskom periodu!

Potrebno:
2-3 K ulja
2 crvena luka, sjeckana
2 cena bijelog luka, isjeckana
2-3 crvene papricice, blago ljute
3,5 cm djumbira, rendanog
750-800 gr govedine (od vrata, za kuhanje)
1/2 k praha ljute papricice (po zelji)
1 k turmerika
1/2 k bibera
1 k kima u prahu
1 K korijandera u prahu
1/2 k cimeta
1/4 k karanfilica
1 1/2 solja kokosovog mlijeka
so po ukusu
1/4 solje sirceta / octa
Nacin:
Zagrijati ulje, proprziti luk, dodati, bijeli luk, djumbir, papricicu i meso. Propirjati, zatim dodati aromaticne zacine, promijesati i zaliti kokosovim mlijekom. Pokriti i krckati 1 1/2 sat. Provjeriti ukus, naliti sirce i kuhati jos pola sata. Servirati s rizom.

Rice Flour Crisps

Make your own crisps; Fun to make and eat them!

Ingredients:

1 1/2 cup rice flour

1/3 cup chickpea flour (besan flour)

1 tbs cumin seeds

1/2 -1 tsp chilli powder

1/2 tsp salt

30 gr ghee (or butter)

1 cup coconut milk

-oil for deep frying

extra salt (optional) 

Method:

Combine all dry ingredients, rub in ghee. Add coconut milk and mix into a soft dough. Spoon into a piping bag, fitted with a star tube. Pipe 5 cm lengths into hot oil, fry until golden brown. Drain on absorbent paper. Sprinkle with salt, if desired.

Hrskavci od Rižinog Brašna

Napravite sami svoje grickalice; zabavno praviti ih i jesti.

Potrebno:
1 1/2 solja rizinog brasna
1/3 solje brasna od slanutka
1 K kima
1/2 - 1 k praha cilija
1/2 k soli
30 gr masla (ili maslaca)
1 solja kokosovog mlijeka
-ulje za przenje
jos soli (po zelji)
Nacin:
Pomijesajte sve suhe sastojke, utljajte maslo. Dodajte kokosovo mlijeko i umijesajte formirajuci mekano tijesto. Prebacite u poslasticarsku kesu sa zvjezdastim zavrsetkom. Istiskujte 5 cm dugacke stapice u vrelo ulje i przite dok ne postane zlatno-zuto. Ocijedite na upijajucem papiru. Dodatno posolite ako zelite.

Pakora

What I like about this kind of  frying is that  batter stays crisp and not oily at all. Good, popular Indian recipe.

Ingredients:

125 g chickpea flour (gram flour)

1 tsp salt

1/4 tsp (+,-) chilli powder

2/3 cup water

1 green chilli, finely chopped (optional)

1 tbs coriander leaves, chopped finely

1 tsp ghee (or butter), melted 

-selection of vegetables (spinach leaves, onion rings, boiled potatoes, thin slices of eggplant...)

(I used 2 sliced onions, sliced broccoli stems and boiled, sliced potatoes) 

-oil for frying

Method:

Mix first 3 ingredients with water into a smooth paste; let it rest for 30 minutes. Add all other ingredients, stir well. Heat oil in a heavy bottomed pan. Dip prepared vegetables into batter, coat well and place in hot oil. fry until golden brown, then take out and place onto absorbent paper. Repeat with the rest of veggies. Serve hot.

Pakora - Pohovano povrce na Indijski nacin

Ono sto mi se dopada u ovom receptu je to da masa za pohovanje nakon przenja ostane hrskava i uopste ne upije ulje. Dobar Indijski recept, koji je popularan sirom svijeta.

Potrebno:

125 gr brasna od slanutka / leblebije

1 k soli

1/4 k (+,-) praha ljute papricice

2/3 solje vode

1 zelena papricica (po zelji), sitno sjeckana

1 K lisca korijandera, sitno sjeckana

1 k masla (ili maslaca), otopljenog

- povrce za prziti (listovi spinata, krugovi luka, kuhani krompir, tanko rezani patlidzan...)

(ja sam koristila luk, krompir i rezane drske brokolija)

- ulje za prziti 

Nacin:

Pomijesajte prva 3 sastojka sa vodom, ostavite pola sata. Umijesajte ostale sastojke, dorbro promijesajte. Zagrijte ulje , umacite povrce u pripremljenu masu i przite dok ne postane zlatno zuto. Ponovite sa ostalim povrcem. Sluzite dok je vruce.

Tandoori Chicken

 Another Indian classic...

Ingredients:

1 whole chicken (or pieces, if you want it skewered)

2 tbs low fat yogurt

1 tsp grated ginger

1-3 garlic cloves, crushed or grated

1/4 tsp black pepper

1/4 tsp chilli powder

2 tsp paprika

1 tsp curry (Madras)

1 tsp oil

1 tsp lemon juice

(red food colouring if you like it red) 

Method:

Mix all ingredients and massage chicken with the mixture. Let it rest for 30 min. 

Preheat oven to 220*C, Place chicken on a dish, cook for 10 min , then lower temperature to  180*C and continue cooking for another 35-40 min. Serve with rice or naan and salad.

Jos jedno klasicno jelo Indije...

Tandori Pile

Potrebno:

1 cijelo pile (ili komadi )

2 K jogurta (cvrstog)

1 k djumbira, rendanog

1-3 cena bijelog luka, protisnuta ili sitno rendana

1/4 k crnog bibera

1/4 k chili praha

2 k paprike crvene

1 k kari praha (Madras)

1 k ulja

1 k soka limuna

(crvena boja za hranu - ako zelite crveniju boju) 

Nacin:

Pomijesajte sve sastojke i izmasirajte pile; ostavite marinirati 30 minuta.

Ukljucite rernu na 220*C, postavite pile na posudu za pecenje i pecite 10 minuta. Smanjite tenperaturu na 180*C i nastavite peci jos 35-40 minuta. Servirajte sa rizom ili naan hljebom / kruhom i salatom.

Chick Pea and Okra Curry

Okra (Lady fingers) is not very much used for cooking in many families, including mine. I think it's time to change that. This is a very nice tasting, easy, exotic, vegetarian dish. Perfect for meatless Mondays!

Ingredients:
2-3 tbs oil
2 medium onions, sliced
2-3 garlic cloves, crushed
1 tsp turmeric
1,5 tbs Garam Masala
1 chilli, sliced
500 g Okra (small-ones) fresh, canned or frozen
1 can chick peas, drained
2-3 large tomatoes, diced
2-4 tbs thick yogurt, or sour cream salt to taste
coriander leaves to sprinkle (optional)
Method:
Heat oil, fry onion until translucent; add garlic, spices, chilli, okra and chick peas . Stir well, add tomatoes and yogurt. Bring to boil, cook for 15-20 minutes. Season according to your taste; sprinkle with coriander. Serve with rice.

Kari od Slanutka i Bamje

Bamja je zapostavljeno povrce u mnogim kuhinjama, ukljucujuci moju. Vrijeme je da se i to promijeni... Pocela sam otkrivati razne nacine za pripremu ove egzoticne namirnice. Sljedeci recept je pogodan za vegetarijance i veoma ukusan.

Potrebno:
2-3 K ulja
2 crvena luka, srednje velicine, sjeckana
1 k turmerik praha
1,5 K Garam Masala zacina (Indijska mjesavina)
1 ljuta papricica, sjeckana
500 gr bamje (sitne)svjeze, smrznute ili konzervirane
1 konzerva slanutka, ocijedjena
2-3 veca paradajza, isjecena
2-4 K jogurta (ili kajmak / pavlaka sa manje masnoce)
so prema ukusu
lisce korijandera (po zelji)
Nacin:
zagrijte ulje, proprzite luk dok ne postane staklast. Ubacite bijeli luk, zacine, bamju i slanutak. Promijesajte; dodajte jogurt i paradajz. Zargijte do vrenja i kuhajte 15-20 min. zacinite prema ukusu i pospite korijander liscem. Servirajte sa rizom.

Beetroot Curry

Beetroot is so good for detoxification and blood purification; I was amazed that my boys didn't complain about this meal.

Ingredients:
3 medium beetroots, peeled and sliced (like chips)
2 tbs oil
1/2 tsp black mustard seeds
1 large onion, chopped
2-3 garlic cloves, crushed
2 chillies, sliced
2 bay leaves
1/3 tsp turmeric
1 tsp cumin seeds
1 cinnamon stick
2-3 tomatoes, chopped (or 1/2 a can)
100 ml coconut milk
1 teas salt
1 lime, juice
Method:
Heat oil, add mustard seeds. When they start releasing aroma, add onion and garlic . Fry for 5 minutes, then add spices. Mix well; place beetroot, tomatoes and coconut milk inside; bring to boil, cover and cook for 20+ minutes. Stir in lime juice and salt. Serve with rice.




Varivo (Kari) od Cvekle

Za divno čudo, dečki se nisu bunili ;-)

Potrebno:
3 cvekle, srednje velicine, oguljene i sjecene (kao za pomfrit)
2 K ulja
1/2 k crnog sjemena gorusice / senfa
1 veci crveni luk, sjeckan
2-3 cena bijelog luka, protisnutog
2 male papricice, sjeckane
2 lista lovora
1/3 k turmerik praha
1 k sjemena kima
1 komad kore cimeta
2-3 paradajza, sjecaka (ili 1/2 konzerve)
100 ml kokosovog mlijeka
1 k soli
1 limeta, sok samo
Nacin:
Zagrijte ulje, proprzite sjeme gorusice. Dodajte luk i proprzite oko 5 minuta. Zatim dodajte sve zacine, promijesajte, pa ubacite cveklu, paradajz i kokosovo mlijeko. Kuhajte pokriveno oko 20+ minuta. Posolite, ubacite sok limete. Servirajte sa rizom.

Samosas (revised)

I don't have much time lately, so please excuse my absence from commenting;

Here is reminding of my first post!

Nemam mnogo vremena u posljednje vrijeme, pa vas molim da mi oprostite sto ne komentarisem na vasim postovima. Evo podsjecanja na moj prvi post - cisto da me ne zaboravite!



Dough:

450 g plain flour

100 g butter, softened

1 teas salt

150 ml water, warm

Filling:

2 tbs vegetable oil, or any other neutral

2 medium onions, chopped finally

250 g minced meat, your choice

3-4 garlic cloves, minced

1-1,5 cm ginger, grated - or 1/2 teas powder

1/2 teas turmeric powder

2 teas coriander powder

1 1/2 teas cumin powder

a pinch of chilli powder

1/2 teas salt

120 ml water

150 g peas

2 tbs coconut, grated

1 teas 'Garam Masala' powder

2 tbs coriander leaves, chopped

1 tbs lemon juice



-Make a stiff dough (food processor can help, divide in 6 balls, cover with Glad wrap and leave rest.

-Meanwhile, heat the oil and add onions. Fry for a couple of minutes, then add mince and the spices. When meat is ready (loses pink colour)add the rest of ingredients. Cook for a few minutes more, and then let it cool. Heat the oven to 200*C, if you want to bake the Samosas.

-Roll out the dough balls (one by one)into a 23-24 cm circle. Each circle divide in 6 pieces (like pizza slices). Wet the edges with a brush dipped into water.

-On each little triangle put a spoonful of filling. Lift the corners of each triangle,and seal the edges with your fingers, applying pressure.

-Place Samosas on baking sheets, sprayed with oil, then spray all over again.Bake 10-12 min, or until slightly golden.

Samosas can be deep fried, if you're not concerned about the fat content.

Note: If you replace the meat with grated potatoes, you'll get Vegetarian Samosas.















Tijesto za Samose:

450 gr brasna

100 gr putera, omeksalog

1 kasicica soli

1.5 dl vode, mlake

Nadjev:

2 kasike ulja, po izboru

2 glavice crvenog luka, srednje velicine, sjeckanog

250 gr mljevenog mesa, po izboru

3-4 cena bijelog luka, protisnutog

1-1,5 cm djumbira (ginger),ribanog ili 1/2 kasicice prah

1/2 kasicice turmerik, prah

2 kasicice korijandera, prah

1 1/2 kasicica kima, prah

malo chilija (prah ili sjeckan svjez)

1/2 kasicice soli

120 ml vode

150 gr graska

2 kasike kokosa, ribanog

1 kasicica ‘garam masala’

2 kasike lista korijandera, sjeckanog

1 kasika limunovog soka

Postupak:

Umijesite tijesto (moze i u elekricnoj sjeckalici), koje ce izgledati poprilicno tvrdo. Podijelite na 6 loptica, pokrijte prozirnom folijom i ostavite odmarati dok kuhate nadjev. Za nadjev – zagrijte ulje, proprzite luk te dodajte meso (dinstajte dok ne promijeni boju), bijeli luk te sve ostale zacine i vodu. Kuhajte jos par minuta. Smaknite da se prohladi. Prvu lopticu tijesta razvucite u krug velicine 23-24 cm (malo vece od desertnog tanjira). Krug podijelite na 6 jednakih dijelova (trokuti kao za kiflice). Uglove premazite vodom, a u sredinu stavite po kasiku nadjeva.

Oblikovanje piramida:

Uglove trougla dignete, a stranice blago pritisnete prstima dok se ne zalijepe. Redajte na pleh. Pospricajte uljanim sprejom i pecite na 200* C 10 -12 min.

Mozete ih i prziti u dubokoj posudi sa dosta ulja, ukoliko ne brinete o masnoci.

Napomena:

Ukoliko zelite vegetarijansku verziju, umjesto mesa ubacite sitno sjeckani krompir.

Kheema with Sweet Potatoes and Green Beans

For those who love Indian spices!

Ingredients:
4 tbs oil
2 onions, chopped
2 teas coriander seeds, ground
1/2 teas cumin seeds, ground
1/2 teas ground turmeric
2,5 cm ginger, grated
1 chilli, chopped
1 teas Garam masala
500 g minced beef
250 g sweet potatoes, cubed
300-400 g beans, cut into 2,5 cm pieces
salt to taste
Method:
Heat oil in a sucepan, cook onions until soft. Add the spices and 1 tbs water, cook 5 min. Stir in beef and cook until it changes colour. Lower the heat, add potatoes and beans, cover with lid. Cook until vegetables are tender. Serve hot.

Mljeveno meso sa povrćem na Indijski način / 'Kima'

Sastojci:
4 K ulja
2 glavice crvenog luka, sjeckane
2 k korijandera u prahu
1/2 k kima u prahu
1/2 k turmerika u prahu
2,5 cm djumbira, rendanog
1 ljuta papricica, sjeckana
1 k 'Garam masala' zacina
500 gr mljevene govedine
250 gr slatkog krompira, rezanog na kocke
300-400 gr mahuna (okruglih), rezanih na 2,5 cm
so, prema ukusu
Nacin:
Zagrijte ulje, proprzite luk. Dodajte zacine i 1 K vode; kuhajte 5 min. Ubacite meso i pirjajte dok ne promijeni boju. Smanjite temp, pa ubacite povrce. Poklopite i kuhajte dok povrce ne omeksa. Servirajte toplo.

Chick Pea Rhogan Josh

I'm very busy organising 50-th Birthday party for my husband these days; cooking a lot. Many of my dishes will be served thanks to you, my friends. Next week I will show you what I prepared, and what I 'adopted' from your blogs.

A couple of years ago, I tried to introduce a meatless day every week to my family. My boys weren't delighted; exceptions were nights when we would have chick pea Rhogan Josh. It is very filling and tasty vegetarian dish. For those who can't find readily prepared Roghan Josh, here is the link for mixing your own blend:
http://www.jamieoliver.com/recipes/curry-recipes/easy-homemade-curry-pastes

Ingredients:
1-2 tbs oil
1 large onion, chopped
1 large clove garlic, crushed
2 cans chick pea
3-4 tbs Rhogan Josh curry
1 can diced tomatoes, or 4 fresh
1-2 tbs tomato paste
250 g spinach, fresh or frozen
1 small bunch coriander leaves
1/2 lime, zest and juice
Method:
Heat oil, fry onion until soft. Add garlic and chick peas, then Rhogan Josh, tomatoes and tomato paste. Mix well, cover and cook for 5-20 minutes. Stir trough spinach, lime juice and zest, and coriander leaves. Serve with rice or Dahl

'Rhogan Josh' sa Slanutkom (ili vecera bez mesa!)

Jako sam zauzeta ovih dana, jer sam pocela kuhati i organizovati proslavu 50-og rodjendana moga dragog. Kasnije cu vam pokazati sta sam sve odabrala, i koji od vasih recepata sam 'prisvojila'.
Ovaj recept je iz 'Drafta'. Pokusavala sam uvesti jedan dan u sedmici bez mesa; Moji decki nisu bas bili odusevljeni! ;-)

Potrebno:
1-2 K ulja
1 veci crveni luk, sjeckan
1 vece ceno bijelog luka, sitno sjeckan
2 konzerve slanutka (ili skuhajte sami)
3-4 K Rhogan Josh karija (vidi link gore)
1 konzerva sjeckanog paradajza, ili 4 svjeza
1-2 K Gustog paradajza
250 gr spinata
1 manji svezanj korijanera
1/2 limete, kora i sok
Nacin:
Zagrijte ulje, proprzite luk. Ubacite bijeli luk, 'Rhoga Josh',slanutak, paradajz i pire. Poklopite i kuhajte 5-10 minuta. Ubacite ostale sastojke, promijesajte i ponovo prokuhajte. Servirajte sa rizom ili sa Dahl.

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.

Indian Beef Koftas

Quick, tasty, aromatic and satisfying!

Ingredients:
750 g minced beef
1,5-2 tbsp curry powder (Madras preferably)
2 gloves garlic, crushed
2 teas grated ginger
2/3 cup yogurt
2 tbsp coriander leaves, chopped
2 tbsp ghee, or oil
1 large onion, chopped
1/2 cup coconut milk
1 cup water (or less)
1 tbsp tomato paste
1/2-1 teas salt
extra yogurt to serve
Method:
Combine mince, 1/2 curry garlic, ginger and 1 tbsp of yogurt. Mix well, and shape into balls, dusting hands with flour. Set aside.
Heat ghee or oil, fry onion, add curry and mix. Stir in the rest of ingredients, and cook for 5 minutes. Add kofta balls,cover and simmer for 15 minutes. Uncover and simmer for another 5 minutes. Serve with rice, garnished with some yogurt and coriander.


Indijski cuftici sa karijem

Potrebno:
750 gr mljevene govedine
1,5-2 kasike kari praha
2 cena bijelog luka
2 kasicice ribanog djumbira
2/3 solje jogurta (gustog)
2 kasike masla, ili ulja
1 veliki crveni luk, sjeckan
1/2 solje kokosovog mlijeka (*vidi objasnjenje)
1 solja vode (ili manje)
1 kasika gusto ukuhanog paradajza
1/2-1 kasicica soli
jos jogurta za servirati
Nacin:
Umijesite meso, pola karija, bijeli luk, djumbir i 1 kasiku jogurta. Oblikujte loptice, sa nabrasnjenim rukama. Ostavite na stranu.
Zagrijte maslo, proprzite luk, dodajte curry. Promijesajte, pa ubacite i ostale sastojke. Prokuhajte 5 minuta, ubacite cuftice. Kuhajte 15 minuta poklopljeno, skinite poklopac pa kuhajte jos 5 minuta.
Servirajte sa rizom, ukraseno sa jogurtom i korijanderom.

Indian Spiced Beans

Versatile dish - served as entree, salad, side dish or main.

Ingredients:
2 tbs sesame seeds, dry roasted
1 tbs grated coconut
1/2 teas black mustard seeds
3 tbs oil
1 chili, chopped
1/2 teas turmeric, powder
1 teas coriander powder
500 g green beans, fresh or frozen
4 cloves garlic, finely chopped
Salt

Method:
Roast sesame in a pan or in the oven;cool and grind - set aside with coconut.
Heat the oil in a deep pan, fry mustard seeds until fragrant.
Add chili, spice powders, beans and garlic. Stir fry for a few minutes, or until beans are soft.
Top with sesame-coconut mix, add salt to the taste and mix well. Enjoy!




Mahune/Boranija sa Indijskim zacinima

Potrebno:
2 kasike sezamovog sjemena, propecenog
1 kasika kokosa, ribanog
1/2 kasicice sjemena senfa/gorusice, crno po mogucnosti
3 kasike ulja
1 cili (mala 'feferonka' crvena)
1/2 kasicice turmerik praha
1 kasicica korijander praha
500 gr mahuna/boranije, svjeze ili smrznute
4 cena bijelog luka, sitno sjeckana

Nacin:
Propecite sezam na tavi ili u rerni.Sameljite ili istucajte, sastavite sa kokosom i ostavite po strani.
Zagrijte ulje pa proprzite sjeme senfa, dok ne pocne pustati miris i pucketati.
Dodajte zacine, papricicu, mahune i bijeli luk.
Przite i mijesajte stalno na jakoj vatri, dok mahune ne omeksaju.
Pospite sezam-kokos mjesavinu i posolite prema ukusu.
Dobro promijesajte prije sluzenja.