понедељак, 27. јун 2016.

Alu Methi ,Indijski recept, krompir i list peskavice * Alu Methi, Curried Potato and Fenugreek leaves




Scroll down for Recipe in English

Ako uspete da nadjete peskavicu , obavezno napravite ovo jednostavno ali veoma ukusno jelo!

Sastojci

3 do 4 šolje lista peskavice
2 velika krompira
1 kašićica karija u prahu
1 do 2 zelene čili papričice
1.5 do 2 Kašike Gi ( masla) ili putera
krupna morska so



Priprema

Prvo očistimo peteljke sa listova peskavice. Dobro ih operemo  i pazimo da nema nigde tragova budji
Sada iseckamo listove sitno.
Oljuštimo krompir i isečemo na kocke
U tiganju zagrejemo maslo, puter ili ulje
Prvo sipamo krompir
Propržimo dok malo porumene
Dodamo iseckani zeleni čili. Ako nemate svež dodajte 1/2 kašičice čilija u prahu
Sada dodamo iseckanu pleskavicu. Sve dobro promešamo.Dodamo kari i so
Ostavimo na srednjoj temperaturi da se neko vreme krčka
Peskavica će početi da aspušta vodu. Kuvamo još 5 do 6 minuta
Sva tečnost treba da ispari. Dinstamo posle toga još 2 do 3 minuta
Ako se voda isparila a krompir nije kuvan, dodate 2 do 3 Kašike vode pa skuvate dok se ispari
Na kraju u gotovo jelo možete dodati još malo masla ili putera

Služite sa nekim indijskim hlebom kao npr., Roti ili papadoms  (Recept OVDE) ili parata. I sa pirinčem.




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Alu Methi

Simple vegetable dish with touch of Indian kitchen. Quick and Tasty




Ingredients

3.5 to 4 cups of tightly packed fenugreek leaves
 2 big potatoes
1 tsp curry powder
1 or 2 green chilies
1.5 to 2 tbsp butter or Ghee
rock salt 




Create

  1. remove the leaves from the stems of the fenugreek . Rinse the leaves thoroughly in running water. see that the leaves are clean and have no muddy particles on them.
  2. now chop the fenugreek leaves. you could do this with a knife or chop them in a food processor. while chopping in the food processor, make sure you do not chop it to fine or make a paste of it.
  3. rinse, peel and chop the potatoes into small cubes or squares.
  4. in  pan, heat up the butter or oil. add the potatoes first.
  5. saute the potatoes for some minutes till they start looking crisp and are lightly browned from the edges.
  6. add the chopped green chilies and . if you don't have green chilies, then just add about ¼ to ½ tsp of red chili powder.
  7. now add the chopped fenugreek leaves. stir very well.
  8. add salt. give a nice stir and let the fenugreek leaves cook on a medium temperature, uncovered.
  9. the fenugreek  will start to leave water. lower the temperature and cook the leaves for 5-6 minutes more.
  10. you should see the leaves wilted and cooked completely. the liquids should dry up. continue to saute for 2 to 3 minutes more once all the water has dried up.  there should be no moisture in this dish.
  11. if you see that the potatoes are not cooked and the water has dried, then sprinkle 2-3 tbsp of water, so that the potatoes get cooked. when the veggies are done and if there is any water left, then dry the water. the end dish should be dry and not watery.
  12. when the aloo methi is done, you could add some more butter and mix it with the veggies. serve the alu methi with parathas, rotis or rice-papadomms


Recipe for homemade Popadomms  HERE
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