Indian guests

Indian guests

Handa Indus -davny each magazine. It is in our cooking school master classes in Indian cooking. Indus often coming to Moscow and always brings us great recipes and ideas.

When the Indus arrived in Moscow for the first time after her husband, the yard was in 1990. The result was a real wife of the Decembrists. Counters pristine empty. Vodka coupons. Queues even for bread. Initially Indus confused, but not for long. Quickly organized a «humanitarian assistance.» All friends traveling from India to the Soviet Union, were taken with food: flour, lentils, sugar, rice, spices and even fresh vegetables. Was cracked peas, pour in packets of 5 kg, frozen and brought. The benefit of diplomatic status allowed.

Surprisingly, it is in Moscow Indus stopped eating meat. Born in the Punjab, and moved as a child in New Delhi, she grew up in a family, though a Hindu, but rather free views on the menu. Most likely this is due to the British School, where I studied everything in her family.

The British could not live a day without meat, and ate at home Indus even beef.

But in Russia, she realized that she could no longer have those who have eyes, «If it can look at me, the better we’ll be friends with him.» National traditions facilitates the task. Indus began to combine vegetables, dal, cereals, fruits, and different kinds of homemade cakes. Most of all she loves to bake corn cakes (as potatoes and spinach, they were originally from North India). No yeast — flour, salt, water and a little oil. By the way, and now that the Indus comes to Moscow, flour, she brings with him from Delhi. She says she’s different. Well, who would argue — in India almost do not use refined bleached flour, more tselnomolotuyu.

Saag Aloo Palak, potatoes with spinach — a favorite winter food daily Indus whole family, especially her daughters. Season spinach — winter. And while it can be literally nothing to buy on the green market next door to the trendy area where the family lives Handa, they cook it a few times a week. Neither the daughter nor her husband Indus, by the way, are not vegetarians, although the eldest daughter recently stopped eating red meat than-ordinary mom happy.

On the table at the same time a little dryish dish Indus usually puts given — boiled to a thick sauce, lentils with spices, corn or wheat tortillas and yogurt or necessarily Wright (yogurt mixed with cucumbers, onions, tomatoes and herbs). Yogurt generally is on the table in every home — it is intended to establish digestion and balance the sharpness and spiciness of Indian cuisine.

Aloo Palak Saag.

Makes 4 servings.

Cut 4 medium potatoes into small pieces, pour boiling water, add salt and 0.5 ch. L. ground coriander, cook until half. Peel and finely chop 1 onion, 1 green chili 2 cloves garlic and 2 cm ginger root. Fry in melted butter until soft, 5 minutes. Finely chop 1 large tomato. Add the tomatoes to the onions, 1 ch. L. of ground cumin and turmeric and hot red pepper to taste; 3 min. — Potatoes. Fry potatoes until tender, stirring occasionally. At the same time blanch 400 g of fresh spinach in boiling water, to shift into the icy water, wring out and add to the potatoes. Warm up and serve.

Corn tortillas.

Makes 4 servings.

Pour into a bowl 2 cups white cornmeal (for hominy), a little salt and begin to pour very hot water, kneading the dough with a spoon. When it has cooled down a little, start to knead, as if rubbing the base of the palm, the motion on the table from him. Knead 7-10 minutes. You should get a soft dough is uniform. Divide it into balls the size of a plum, place on parchment. Lubricating hand melted butter, turn balls into tortillas and poperekidyvayte with his hands on his hand, so that they become thinner. Fry on a dry frying pan until golden brown on both sides. Serve immediately, very hot.

About spices.

Indian food — be it in the north, the south or in the center — always lavishly spiced spices, sharp and not very much.

In the kitchen, each family is a round metal box with a tight lid, inside — jars with recent or grind whole spices. You will almost certainly find in jars cumin (ground or whole), coriander (usually ground), ground turmeric, hot red pepper, ground sweet paprika sometimes, seeds black or yellow mustard and fennel seeds. Grinds them in a special mill or a mortar — they rarely have to stand idle. Spice is used so much that long to keep them just does not work, and can not be — the flavor is gone.

In my parents’ house Indus in Punjab, a metal box of spices called «race». One such race presented Indus «deli.» Now we look at it and rejoice.

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