Tuesday, January 19, 2016

印巴美食(素)【鹰嘴豆酸奶咖喱】 Rajasthani Kadhi (Spiced Yogurt Curry)



这个鹰嘴豆糊是北印很受喜爱的一个家常菜,比较讲究的还会做一些炸豆糕加到豆糊里一起吃。
我家LD很爱这款咖喱豆糊,所以我经常给他做,很快捷方便,还营养。

This Kadhi is my husband N's favourite food, whenever I am not in the mood to cook elaborate meal. I just need to stir up some Kadhi and make some rice, that would make his day just fine!

材料:
3 大勺 鹰嘴豆粉 (Garbanzo bean/Chick pea flour)
1 杯 酸奶 (Plain Yogurt)
1/4 小勺 姜黄 (Turmeric)
1/2 小勺 盐 (或适量)
2 杯 水

红油材料:
2 大勺 油
1/2 小勺 芥末籽 (Mustard Seeds)
1/2 小勺 孜然 (Cummin Seeds)
2 个 干辣椒
1 撮 Asafoetida (阿魏胶)
1/2 小勺 辣椒粉

Ingredients:
3 tbsp Garbanzo bean/Chick pea flour (Besan)
1 cup Plain Yogurt
1/4 tsp Turmeric powder
1/2 tsp salt or to taste
2 cups water

For tempering:
2 tbsp oil
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
2 Dried Chilies
1 pinch of Asafoetida (Hing)
1/2 tsp chili powder




1. 把酸奶,鹰嘴豆粉,和水加盐一起搅拌均匀,放一边静置10分钟左右。

2. 十分钟后加入姜黄,中火煮至微滚,然后转小火,这个过程要不断的搅拌。

3. 等豆糊煮成浓汤状就可以开始准备红油。把红油的材料(除了辣椒粉)全部一起放到微波炉里微波1.5分钟,拿出来,搅拌,再加45秒。然后加入辣椒粉,搅拌,再微波30秒。就好了。

如果想要加炸洋葱丸子的话,这个时候可以加入。淋上红油,鹰嘴豆糊好啦!淋到米饭上吃。

炸洋葱做法 -- http://www.echoskitchen.com/2019/10/onion-pakora.html

1. Whisked together yogurt, garbanzo bean flour, water and salt, leave it aside for about 10 minutes.

2. Cook it at medium heat until it starts boiling, turn the heat to low, keep stirring to prevent overflow.

3. When the Kadhi thicken and become a consistency of cream soup, it is done.

4. For tempering, in a small ceramic bowl, add all the tempering ingredients but chili powder and microwave for 1.5 minutes. Take it out, and give it a stir, and microwave again for another 1 minute. Now add the chili powder, and microwave for another 30 seconds.

5. Pour the tempering over the curry and the Kadhi is ready! If you like having pakoras in your kadhi, you can add the pakoras before adding the tempering.

Recipe for Onion Pakoras -- http://www.echoskitchen.com/2019/10/onion-pakora.html



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