Изкушете се да опитате кухнята на родината на подправките - Индия

Рецепти от Благотворителния сладък базар 2016 г.

Капитан: Яни Дренчев
Преподавател: Кристина Анастасова

Fruit kesari recipe

Необходими продукти: Rava / Sooji/ Semolina - 1 cup; Sugar - 2 cups*; Apple, chopped finely - 1/2 cup; Pineapple chopped finely - 1/2 cup; Raisin - 1/4 cup; Cashew nuts - 1/8 cup;Ghee - 1/4 cup; oil - 1/4 cup; Pineapple essence (Optional) - 2 drops; Salt - A pinch; Water - 2 & 1/2 cups

Начин на приготвяне: Chop the fruits and keep it mixed with 3 tblsp of sugar for atleast 30 mins. Heat a pan with ghee and oil and add the cashewnuts. Just give it a stir. No need to make it golden. Add the raisins and stir in medium flame until it gets bloated fully. Add the rava and roast until the raw smell goes off. No need to wait until the rava turns colour. Boil water side by side and add it to the roasted rava. Carefully mix as it may overflow or spill as it boils. Add salt at this stage. Mix well until it gets thick in consistency. Cook covered for 4 minutes or until done in low flame. Mix well. Add sugar and colour. Mix until its watery. Add the fruits without the watery sugar at the bottom. Mix well. Keep mixing until the kesari starts leaving its sides and transfer to the serving bowl.

Агнешко с къри

Необходими продукти: 3 кг агнешко месо 20 глава лук 40 скилидки чесън 40 с.л. доматено пюре 40 с.л. олио сол къри

Начин на приготвяне:Ситно нарязаният кромид лук (20 глава) и чесънът (40 скилидки) се пържат до златисто в предварително загрятото олио (40 с.л.). Към лучената смес се добавя къри и тя се оставя още 3 минути на слаб огън. Прибавя се доматеното пюре (40 с.л.) и задушаването продължава още 1 минута, след което се слага и месото (3 кг), нарязано на средни парчета. Сипва се млякото, соли се и се задушава до готовност.

Рецепти от Благотворителния сладък базар 2015 г.

Капитан: Стилиян Шиваро
Преподавател: Laurie Ann Sample

Goan Nevri

Начин на приготвяне:Rub one-fourth cup ghee into the flour and knead into a stiff dough with water. Leave to rest for at least half an hour. For the filling, mix together the coconut, sugar, poppy seeds, cardamom and almonds. Make balls of the dough and roll out into 1 cm/1/8 in thick rounds. Take a round, wet the edges with water and place some filling over one half. Fold the other half over and press the edges together to seal. Either cut off the edge with a fancy cutter or make a design by pinching and twisting all along the sealed edges. Heat oil in a kadahi. To check if oil is hot enough put a piece of dough in it. If it comes up at once, add as many neoris as fit in comfortably. Turn them over and lower the heat to medium. Fry till golden brown on all sides. Lift out and leave to drain on absorbent paper. Fry the rest, increasing the heat for a few seconds before adding the next lot. These can be eaten hot or at room temperature and can be stored in air-tight containers.