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1. Beat the egg whites with salt then with a little poured sugar, incorporate the crushed yolk, essence and flour sifted and mixed with baking powder. Grease a tray with a little oil, line it with baking paper, pour the dough and bake at the right heat for about 20 minutes. Remove the baking tray and peel off the paper, leave to cool then cut into suitable discs with the mouth of a glass.

2. Prepare the pudding cream, pouring the hot and sweetened milk over the pudding powder, stirring continuously, on a low flame (or in a sea bath) until it hardens, set aside then incorporate, little by little, the butter. . Allow to cool.

Chocolate at room temperature, grate and then melt over low heat with a tablespoon of milk. Pour hot over the countertop disks, let it cool a bit then pour a thin layer of vanilla cream on top, a layer of whipped cream, put a disk of chocolate on top, sprinkle with coconut and let cool for approx. one hour

Good appetite!

2 canned recipes. Fish, how else ?!

We received, we pass them on. Stretched thread & # 8230 and good appetite!

Canned fish recipe like in Toplița


3 Kg of cleaned fish, without head, tail and fins
1.5 liters of oil
1.5 liters of water
200 ml of 9 degree vinegar


Black pepper, berries
Mustard seeds
1 bay leaf
Garlic to taste, chopped
Hot peppers & # 8211 2-3 pieces


1. The cleaned fish is salted and kept cold for 2-3 hours.
2. After, wash well in 2-3 waters
3. Boil all the composition and the fish in a deep pot over low heat
4. Boil until the thickest bone of the fish crumbles slightly between your fingers
5. Put hot in jars
6. Keep the jars at room temperature for one day
7. In the pantry with them.

Canned fish recipe in oil

1. Clean the fish and give up the head, tail and fins
2. Portion
3. Salt in abundance.
4. Leave in the fridge for three hours to work the salt.
5. Wash with salt.
6. Cover the fish with vinegar for half an hour.
7. Remove the fish from the vinegar and wash
8. Season with salt, peppercorns and bay leaves.
9. Put the whole mixture in a tray with 300-500 ml of oil
10. Bake on low heat for 5-6 hours.
11. Make up (only) with oil, if necessary
12. Place hot in jars
13. Keep at a temperature of 20 degrees Celsius for 24 hours.
14. The jars are placed in the pantry
15. It's just as good and simple, with lemon, and in salads.

Do a good deed yourself and pass it on. Maybe you get a jar instead of thanks!

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Indian food is loved all over the world and is appreciated for its special flavors. C & acircnd.

I discovered this recipe for & icircnt & acircmplare mushroom couscous. I was looking for a job last fall, and I had a craving.

The rice recipe with mushrooms I offer you is inspired by Asian cuisine. I love to make rice with curry, and if & icirci.

Eggplant making has a special taste, and can be a good preparation for the whole family on fasting days.

International studies show that 25% of a child's energy is given by a quality breakfast. I read these studies, but not in them.

Indian meatballs are easy to prepare and can be a delicious option for the whole family. Indian spices offer a flavor.

Kebab can refer to different recipes: meat skewers (diced or chopped), thin slices cut from the vertical spike.

Mattar paneer is a stew based on peas and sweet peasant cheese - homemade (paneer), with tomato sauce and curry, specific to India. Into the.

Curry is a very aromatic Asian dish, which actually involves the use of a mixture of specific spices.

Indian Shrimp Curry, also known as Prawn Masala Curry, is a recipe specific to India, especially in the south, where a.

Cooking lesson. Indian recipes from a professional

Chef Ashlie Dias, Indian get-beget, showed us how to cook in authentic Indian style. From the demonstration lesson to the plate at home, the differences are only about the presentation. The secret I stole from him is to have the courage to cook and be open to new tastes.

There is only one thing that makes me think of Indian cuisine: rice. Next to chicken, next to lamb, next to vegetables or everywhere, there is also room for rice. India soaks it in strong spice aromas and serves it as a delicacy. That he is an ordinary man, that he is rich, all Indians adore him. And, I must admit, it is also the most accessible and easy to cook type of Indian cuisine. Without the complicated marinades with meat yogurt, without the fried breads, it is an accessible, fragrant and healthy dish. It does not look like our pilaf, however, and it has the aromas of rice with milk that we ate when we were children.

Taste & hellip is just a matter of taste

If someone had blindfolded me, I would have bet that chef Ashlie Dias, executive chef at La Veranda restaurant, is cooking me a dessert. In his cooking class, however, Basmati rice was the main garnish for makhanwala chicken & ndash a chicken breast cooked in a creamy sauce with tomatoes, fenugreek (molotru / traditional Asian spice), sour cream and butter.

He presented it as rice seasoned with cardamom and fresh peas (Matar Pullav), but it smelled strongly of sweet spices. It's just a matter of taste and courage to cook with Indian spices. After a few tries you start to like the new aroma in the kitchen: citrus, cinnamon, cloves & hellip

Secret of & ldquochef & rdquo

& ldquoEverything is in sight. I cook, I serve you and you eat & rdquo, explained chef Ashile Dias. She talks casually about her homeland, about her cuisine, about how she adapted Indian dishes to European tastes. Probably in India it would have cooked twice as spicy, but Europeans are not fans of spices.

Everything is visible, but I still feel like he hid something when he cooked. "I can show you how to cut onions, but I can't practice in your place," says Chef Dias. He cooked 6 dishes in less than 50 minutes, with a smile on his face, and he had time to let the curious try to imitate his movements in the dessert. But my favorite remained the rice, creamy, non-sticky, with the scent of anise and cardamom.

Recipe by Mattar Pullav

It doesn't look complicated in boiled rice, does it? I thought so too, but not even the plates look the same.

For chef Ashlie Dias' recipe, you need 1 cup of rice, left to soak for a few minutes, because this way it will take less minutes to cook. In two tablespoons of hot vegetable oil well put a cinnamon stick (2cm), a piece of star anise, 4 cardamom pods, 1 bay leaf (if summer), 4 peppercorns (personal contribution to the recipe) and fry them 1-2 minutes, to give the oil a strong aroma.

Drain the rice and slowly pour in the spiced oil, add 2 cups of hot water and simmer on low heat. When it boils, cover with a lid and leave it like this. According to my calculations, about 5 -10 minutes, after which I couldn't resist anymore and I insisted on seeing what's in my pot. The rice is practically steamed slowly and penetrates with the strong smells of spices. Now, when it's almost ready, you can add fresh peas.

When the rice is cooked, set it aside and loosen it with a fork. For the extra creamy taste, add 1-2 tablespoons of butter or clarified butter, as used by Dias.

You put the result on a plate. You analyze, you get drunk with smell and taste. For me, the surprise was to rediscover the flavors from the cooking class in my pot at home. It turned out, however, that I completely forgot to add salt immediately after I poured hot water into the pot and saw that an Indian rice is made with Basmati rice and not with any rice in the store. Mine looks more like pilaf.

If you are tempted to try Indian cuisine, Chef Ashlie Dias has made a list of the traditional Indian specialties you should try.

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Indians, cream cakes

Then turn the baking paper on the other side so that the marker ink does not reach the countertop.
In a large bowl put 4 eggs, 150 g sugar, a pinch of salt, a teaspoon of vanilla essence.

Mix well until it doubles in volume. The composition will whiten considerably.

Add 2 tablespoons of oil and 150 g of sifted flour.

Mix with a spatula with wide movements, until the flour is well incorporated.

Put the dough in a posh with a round tip. Pour dough into each circle so that you do not exceed the edges of the circles.

Put the tray in the preheated oven at 180 degrees for 10 minutes.
When ready, remove the tray and peel off the tops with a spatula.

Move them to a grid. Allow to cool.

Continue like this with the rest of the dough.
In a saucepan, boil 50 g of sugar, 100 ml of water and the peel of an orange. Boil 4-5 minutes on medium heat. Strain and allow the syrup to cool.

Using a kitchen brush, syrup all the countertops without exaggerating.

In a saucepan put 75 g of chocolate and 100 ml of liquid cream for whipped cream. Simmer, stirring constantly with a spatula.

When it has turned into a shiny and homogeneous cream, remove from the heat.
With a teaspoon cover half of the tops with chocolate icing.

In a large bowl put 500 ml liquid cream for cream and 50 g powdered sugar. Stir at high speed until the cream hardens and becomes firm.

Put the cream in a posh with a large starry tip. Form a thick layer of whipped cream on tops that do not have chocolate icing.

Cover the tops with chocolate icing.

Refrigerate 2-3 hours or overnight before serving.

Grate the nutmeg. Crush the cardamom pods and cinnamon roll. Roast the peppercorns, cardamom, cumin, cloves, coriander, bay leaf and cinnamon in a Teflon pan for 1-2 minutes. Take the pan off the heat and add the nutmeg. Stir for another minute. Grind all the spices. You can keep the spice mixture for rice, garam masala, in an airtight container in a dry and dark place.

Here's how you can take advantage of Indian rice spices:

Tikka Masala with chicken

I have to admit that I didn't cook many recipes from Asian cuisine, but Indian cuisine attracts me the most and that's why I chose to present you Tikka Masala with chicken & # 8211 a very fragrant dish, like all Indian dishes.

I like India and I would like to visit it one day, I like that it is a colorful country from all points of view, from the languages ​​spoken (about 40 in number) to the clothes worn, and the cuisine, it is also very colorful both literally and figuratively, by using the multitude of spices.

Initially I wanted to prepare a curry, but I wanted to approach a lesser known dish. It is very difficult to find an original recipe and especially to cook it like a book in Romania, but we liked this version and we will try other oriental dishes.

To marinate the meat we need: 500 g chicken breast or boneless legs, 200 g yogurt, ½ teaspoon garlic powder, ½ teaspoon turmeric, ½ teaspoon grated cumin, ½ teaspoon coriander, ½ teaspoon paprika, 1 teaspoon salt.

Cut the boned chicken breast / thighs into cubes and place in a bowl, then add all the spices and yogurt, mix well and cover with cling film. Let the chicken marinate for a few hours or overnight.

After marinating, we can put the meat, including the sauce in which it was marinated, in a tray and put it in the oven until it browns well, or fry the meat in a pan.

For the sauce we need: 2 tomatoes, 1 cup broth, 2 tablespoons oil, 2 onions, 2 cm grated ginger, 3 cloves garlic, 1 teaspoon salt, ½ teaspoon cardamom powder, 1 bay leaf, ½ teaspoon turmeric, 1 tablespoon cream, 1 teaspoon garam masala mixture, fresh coriander.

In a deep frying pan put the oil and all the spices, less garnish the masala and leave for a few seconds, until the flavors begin to release, then put the finely chopped onion and garlic, mix. When the onion becomes translucent, add the diced tomatoes, the tomato broth and 1 cup of water, cover with a lid and simmer until the sauce decreases. After the sauce has dropped, blend the mixture to obtain a fine sauce, then add the browned meat, garnish the masala and cream, mix well and leave on the fire for 5 minutes. Turn off the heat, put the chopped coriander and cover with a lid.

For Naan bread we need: 300 g flour, 200 g yogurt, 50 ml water, 1 teaspoon salt, ½ teaspoon baking soda and baking powder (mixed), 1 tablespoon oil.

Knead a dough that does not stick to your hands, let it rest for 10 minutes, then divide the dough into 7-8 balls and spread each ball in the shape of a tear (specific, elongated shape) and bake them in a hot pan. I greased them with a mixture of butter, garlic and coriander.


Another recipe taken from Bucatarese Vesele (I become their fan no1 :))) that actually won me over!

Indian & # 8211 one of the best cakes ever eaten !!

No sense in telling you now - I don't wanna ruin the suprise.

  • Ingredients for 12 pieces
  • For shells
  • 3 eggs
  • 3 tablespoons sugar
  • 3 tablespoons flour
  • grated lemon peel
  • salt
  • For the syrup
  • 150 gr water
  • 100 gr sugar
  • o lingurita esenta rom
  • candied orange peel
  • For the cream
  • 250 ml sweetened liquid cream
  • 3 yolks
  • 4 tablespoons sugar
  • 5 gr gelatin
  • a sachet of vanilla sugar
  • 40 ml water
  • For the glaze
  • 100 gr dark chocolate
  • 50 ml liquid cream
  • a teaspoon of butter

We prepare the shells first

Whisk the egg whites with a little salt. Add sifted flour, egg yolks, grated lemon peel and mix gently, lightly.

With the help of a posh we sprinkle in a tray lined with baking paper circles with a diameter of 5 cm.

I had 25 pieces, I ate one :)).

Put the tray in the oven (I baked twice) over medium heat, until the circles take on color on the sole and are cooked. I burned & # 8221, be so careful too :)). Leave them for a few moments then gently detach them with a fork.

If you don't feel like following the steps, stop here :)), eat the spindles and you're done :))

For syrup boil the water with the sugar for a few minutes. Add the orange essence and peel and leave to cool.

Put hydrated gelatin in 40 ml of water.

Mix the yolks with the sugar and place them in a double-bottomed bowl over low heat, stirring vigorously until the sugar is melted and the mixture is frothy. I think about 5-6 minutes from the time it starts to boil. Don't stop smoking because it smokes!

Turn off the heat, add the gelatin and mix until it melts. Add candied orange.

I added 3 tablespoons of candied orange syrup from Bunatati din natura.

Put the pot in another with cold water and cool. When it has reached room temperature, pour it over the whipped cream and mix for 3 minutes.

So & # 8230cream is & # 8230 without words! Absolutely wonderful, fixed to my taste, I will make a cake to fill it with cream prepared like this.

Take half the amount of peels and pass each cookie through syrup. So fast, don't forget it there :)).

With the help of a posh, spread the cream on each one. Lightly syrup the rest of the shells and put on top and then sprinkle the cream.

Let the plate cool for 5 minutes and prepare glaze putting the ingredients in a kettle and melting them over low heat. Homogenize.

Remove the tray from the cold and place a tablespoon of the cooled icing on each cake.

1.First time prepare a dough from all the ingredients and leave it to rise for at least half an hour

2. Meanwhile, in a large pan or dish that you can put, then, in the oven, prepare the sauce over low heat.

3. Chop the minced garlic and put it in the bowl, in 2 tablespoons of olive oil together with the anchovies. Allow to soften, but be careful not to burn.

4. Add the tomato sauce over the garlic and anchovies, and let it simmer over very low heat. Season it with thyme, basil, salt, pepper, a teaspoon of sugar if you find it too sour and possibly if you want it more spicy with a few chilli flakes. Turn off the heat and take care of the dough

5. Break the ball of dough in half and make each one a string suitable for thickness. With a knife, cut the dough into slices of about 3-4 cm.

4. Spread each slice of dough until you get some thin dumplings. Put a cube of cheese in the middle of them and close the pancakes, turning them into a ball. Repeat the operation until you have enough balls to fill the bowl with sauce

5. Cut the dried salami into thin slices

6. Put the balls of cheese dough in the bowl that you will then put in the oven, but leave space between them because they will grow in the oven.

7. Place a slice of salami between the dough balls, grease the balls with olive oil, then place the grated cheese all over them.

8. Place the pizza pan in the oven at 190 degrees (low heat in the gas ovens) for about 30 minutes until the dough is cooked and the cheese is browned.

  • a mango fruit (500 g, after cleaning about 280 g remain)
  • 125 g plain unsweetened yogurt
  • 125 ml milk (or plain water)
  • 2 teaspoons of honey
  • ground cardamom (a teaspoon tip)

  • if you use sweetened yogurt, do not add honey or other sweetener
  • you can also use rice milk, soy milk, coconut milk or plain water
  • if you don't like cardamom you can replace it with cinnamon, ginger powder

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