Soupe à la tomate, Biryani, Gâteau à la carotte//Tomato soup, Biryani, Carrot cake

Voici les recettes réalisées en fin de semaine !

- Soupe à la tomate : http://www.marmiton.org/recettes/recette_soupe-indienne-a-la-tomate-shorba_24249.aspx

Nous avons utilisé de la margarine à la place du ghee.

- Biryani : https://menu-vegetarien.com/recette-vegetarienne-biryani/

- Gâteau à la carotte : http://www.marmiton.org/recettes/recette_gateau-de-carottes-inde_14938.aspx

Nous avons utilisé de la margarine à la place du beurre et du lait de coco à la place du lait.

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Here are the recipes we made at the end of this week !

Tomato soup

Preparation Time : 30 minutes

Cooking Time : 30 minutes

For 4 people

Ingredients

Tomatoes : 800 g, cut in 4

Chopped shallot : 80 g

Cinnamon : 1 stick

Green cardamoms : 3

Clove : 2

Garlic powder : 3 g

Ginger powder : 2 g

Turmeric : 3 g

Red chilli powder : 2 g

Garlic : 1 clove

Thyme seeds : 2 g

Margarine (initially ghee) : 35 g

Salt

Preparation

Step 1

Heat up the margarine or oil. Add spices : cinnamon, cardamom, clove. Stir so that the spices infuse themselves in the fat during at least 5 minutes. Add the shallots and sauté them.

Step 2

Mix ginger and garlic with a little of water until it’s thin. Add the garlic and ginger paste you just made and sauté over low heat so that the aromas diffuse.

Step 3

Add the chilli powder and turmeric powder.

Step 4

It should smell good now…

Step 5

Add the tomatoes and some water (just enough to cover the tomatoes to cook).

Step 6

When they are almost cooked, you can add 20 g of grate coconut but you are not obliged to because in the northern part of India, people don’t use coconut but in the south they do.

Step 7

When the tomatoes are cooked, put everything in the strainer.

Step 8

In the oil, sauté the chopped garlic cloves with the thyme seeds.

Step 9

Pour in the soup, stir well.

Step 10

Serve warm in a small plate in which you can put some tomato cubes.

Biryani

For 6 people

Ingredients :

Olive oil : 2 tablespoons

Chopped onion : 1

Chopped garlic : 3 cloves

Fresh grated ginger : 2 cm

Mustard seeds : 2 teaspoons

Chopped red chilli : 1

Curry paste : 3 tablespoons

Cauliflower : 150 g

Carrots : 150 g

Paris mushrooms : 150 g

Diced potatoes : 150 g

Vegetables broth : 1 L

French beans : 150 g

Green peas : 150 g

Lemon juice from 2 lemons

Safran : 1 pinch

Basmati rice : 350 g

Cashews : 150 g

Dried grapes : 40 g

Preparation :

Step 1

In a pot, heat the oil and sauté the onion during 5 minutes on medium heat. Add the garlic, the ginger, the mustard seeds and the chilli. Mix well.

Step 2

As soon as the mustard seeds start exploding, add the curry paste and the vegetables. Mix well.

Step 3

Add the broth and make boil. Turn down the heat and let it stand 10 minutes.

Step 4

Add the French beans and the green peas, the lemon juice, the lemon and the rice. Add the spices.

Step 5

Cover the pot with parchment paper then put on the cover of the pot to close hermetically. Let it cook for 30 minutes.

Step 6

Add the cashews and the dried grapes.

Carrrot cake

Preparation Time : 15 minutes

Cooking Time : 45 minutes

Ingredients

Carrots : 1 kg

Soy/coconut/almond/… milk : 25 cL

Powdered sugar : 300 g

Margarine : 200 g

Powdered cardamom : 0,5 tablespoon

Grilled unsalted pistachios : 3 tablespoons

Grilled unsalted tapered almonds : 3 tablespoons

Preparation

Step 1

Wash, peel and grate the carrots.

Step 2

Sauté them in a thick bottom pan, in half of the margarine, during 20 to 30 minutes. Stir them from time to time.

Step 3

Add the other half of the margarine, the milk, sugar and cardamom.

Step 4

Let it cook over high heat, stir faster during around 15 minutes, until everything is thick enough to detach itself for the pan as a compact mass.

Step 5

Spread it on a tray, decorate the surface with pistachios and tapered almonds

Step 6

Let it cool, then cut in squares or rectangles.

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