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.
- 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.
