Kuchnia Hinduska Vegetarianska part 2 @ SPOT

Indian Vegetarian Cooking @ SPOT 

 Menu

Zupa z czerwonej soczewicy i moreli

( Lentil soup with Apricots )

Dum aloo, saym z cashewnuts i rodzynkami- Młode ziemniaki wiosenne, fasola szparagowa gotowana w mleku kokosowym z przyprawami, orzechami i rodzynkami

(Slow cooked spring potatoes with beans and cashewnuts)

 

Mutter, gobhi, paneer  sabzi- Groch, kapusta, domowy twaróg indyjski gotowane z garam masala i pomidorami

( Cauliflower, peas and paneer sabzi ) 

 

 

Baingan  ka raita- Pieczony bakłażan, czosnek, kminek rzymski i granat z kremowym jogurtem

( Cold Salad of Eggplant with Pomegranate and spices )

Pudding z wermiszelu z wodą różaną i kardamonem ( vermicilli pudding )

 

Cooking Scrumptious Indian Menu 2 @ SPOT

Here we are folks cooking a superb menu with die-hard Indian cooking fans !

Menu being:

Dakshin Prawn with Coconut Cream

Mango Lassi

Cardamom Chicken

Channa Masala

Saffron Pulao

Sooji Kheer with crushed Walnuts

It was a delicious affair with the participants left asking for more !
Here is the menu in Polski.

Smażone krewetki w przyprawach 

CHENNA MASALA

CIECIORKA PO INDYJSKU

KURCZAK Z  KARDAMONEM

Ryż basmati gotowany z przyprawami i szafranem 

here is the recipe for  the Dessert :-)

Spices  Used  In this Recipe Cardamom Saffron strands

Sooji Halwa   serves 6

1 cup suji (semolina)
¾ cup sugar
1.5 cup whole milk
1.5 cup water
3 tablespoon ghee (or butter)
4 -6  cardamom pods
2 tablespoon raisin

2 tablespoons of almonds

½ gm. Of Saffron strands

1 tablespoon  of  Rose water

Heat ghee in a karahi, add semolina and heat for few minutes with constant stirring in low to medium heat. Add cardamom , sugar and half of  raisin, and almonds. Add  milk. Mix well and heat until you get desired consistency. (somewhat like a thick pudding) Garnish with remaining raisin and cashew nuts.Serve either hot (preferred) or cold.