* 2 tomater, og / eller andre skærte grøntsager (gulerødder, broccoli, peber, ærter osv.)
* 1 tsk salt.
* 1 spsk ghee (afklaret smør) eller alm. smør
* 1 tsk spidskommen, 1 tsk revet ingefær, 3 hele nelliker, 1 / 2 tsk Hing og 1 toppet teskefuld tumeric pulver (alle disse ingredienser kan findes i en lokal indisk butik)
Vask risen. Tilsæt vand, salt og bring i kog i en tung bund pot. Make chaunce - Varm smør i en gryde og steg spidskommen, nelliker, den revne ingefær og Hing. Steg indtil spidskommen tur mørkebrun. Når kogningen, tilføjer skære grøntsager og chaunce. Tilføj gurkemeje pulver og røre. Dæk potten og reducere varme, lad det simre ca 10-20 minutter.
Kombiner det vand, sukker og gennemblødt safran i en 2-litre/kvart gryde. Sted over moderat varme, omrøring til at opløse sukkeret. Bring det i kog, derefter ned for varmen til meget lav, og dæk med et tætsluttende låg.
Smelt smørret i en 2 - eller 3-litre gryde over svag varme, idet kolben rystes. Tilsæt semulje, og langsomt og rytmisk røre-Steg korn i ca 20 minutter, eller indtil de mørkere til en let brun farve
Tilsæt flager mandler til korn hen imod slutningen af riste processen.
Hæv varmen under sirup, tilsæt kardemomme og sultanas, og bringe det til en rullende kog. Hæv varmen under semulje i 1 minut under stadig omrøring. Fjern gryden af semulje fra varme, og langsomt hæld den varme sukkerlage i semulje, omrøring støt. Kernerne kan ved første sprette, men vil hurtigt ophøre, så væsken er absorberet.
Returnér halava til komfuret og rør støt over meget svag varme, indtil kerner fuldt ud har absorberet væsken, begynde at danne sig ind i en budding-konsistens, og trække væk fra siderne af gryden. Læg et tætsluttende låg på gryden og kog den lavest mulige varme i 5 minutter. Fjern låget fra gryden sluk for varmen og lad halavaen dampe i yderligere 5 minutter. Serveres varm.
Papadam (savory)
Køb papadams i indisk butik og steg i ghee til de er gyldne brune.
(ENGLISH VERSION)
Kichari (main meal)
Ingredients:
1 cup rice
1 cup dal (preferably yellow split mung dal)
5 cups water
2 tomatoes, and / or other cut vegetables (carrots, broccoli, peppers, peas etc.)
1 Teaspoon salt.
1 Tablespoon ghee (clarified butter) or regular butter
1 teaspoon cumin seeds, 1 teaspoon grated ginger, 3 whole cloves, 1 / 2 teaspoon hing and 1 topped teaspoon tumeric powder (all these ingredients can be found in a local Indian store)
Wash the rice. Add water, salt and bring to boil in a heavy bottomed pot. Make chaunce - Heat butter in a pan and fry cumin seeds, cloves, the grated ginger and hing. Fry until cumin seeds turn dark brown. When boiling, add cut vegetables and chaunce. Add turmeric powder and stir. Cover the pot and reduce heat, leave to simmer approximately 10-20 minutes.
Halava (desert)
Preparation and cooking time: about 30 minutes. Makes enough for 6-8 persons
Ingredients: 2 3/4 cups water 1 1/4 cups sugar 1/2 teaspoon saffron strands, soaked in 1 tablespoon boiling hot milk 140g unsalted butter 1 1/4 cups coarse grained semolina 1/3 cup flaked almonds 1 teaspoon ground cardamom 1/3 cup sultanas (raisins)
Combine the water, sugar and the soaked saffron in a 2-litre/quart saucepan. Place over moderate heat, stirring to dissolve the sugar. Bring to the boil, then reduce the heat to very low and cover with a tight-fitting lid.
Melt the butter in a 2- or 3-litre/quart saucepan over low heat, stirring occasionally. Add the semolina, and slowly and rhythmically stir-fry the grains for about 20 minutes, or until they darken to a tan colour and become aromatic. Add the flaked almonds to the grains towards the end of the toasting process.
Raise the heat under the syrup, add the cardamom and the sultanas, and bring it to a rolling boil. Raise the heat under the semolina for 1 minute, stirring continuously. Remove the saucepan of semolina from the heat, and slowly pour the hot syrup into the semolina, stirring steadily. The grains may at first splutter, but will quickly cease as the liquid is absorbed.
Return the halava to the stove and stir steadily over very low heat until the grains fully absorb the liquid, start to form into a pudding-like consistency, and pull away from the sides of the pan. Place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 5 minutes. Removed the covered saucepan from the heat and allow the halava to steam for an additional 5 minutes. Serve hot.
Papadam (savory)
Buy papadams in Indian store and fry in ghee until golden brown.
