i made this a while ago, the dāl can be seen in the background. it’s delicious! ingredients: 1 tsp ghee 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/4 tsp ground cardamom 1/4 tsp chili flakes 2 curry leaves 1 onion 3 cm ginger 1 clove of garlic 1/ tsp sugar 125 g red lentils [...]
this flat bread recipe is adapted from here. ingredients: 375 g flour (type 550) 20 g fresh yeast 250 ml lukewarm water 1 tsp salt 1 tsp sugar 3 tbsp olive oil 1 egg, beaten (for glazing) sesame seeds for sprinkling crumble yeast in a large bowl, sprinkle with sugar. add water and stir a [...]
here is another recipe inspired by chili and ciabatta. i made the vegetable soup with courgettes, with minor modifications. being warned that the amount of lentils in the original recipe was not enough to qualify for a lentil soup, i more than doubled the amount. i also added chick peas, baby peas and lemon juice. [...]
i made this peanut sauce already twice this week, it is just so good. ingredients: 4 tbsp crunchy peanut butter 100 ml coconut milk 100 – 150 ml hot water 3 cm ginger, minced 1 tbsp brown sugar 2 tbsp fresh lemon juice 2 tbsp soy sauce 2 tsp mustard (dijon) chili flakes or fresh [...]
i always get a bit confused by the many variants of indian bread. chapati, puri, nan, roti,… i’m making this version for a while now, and i think it is close to chapati (but the dough was originally for the paratha in jaffreys book) ingredients: 100g flour (type 405) 100 g flour (type 1050) 1/4 [...]
red lentils are great if there is not much time to cook – they need only about 15 minutes until tender. ingredients: 1 tbsp ghee (or butter oil) 1 bunch of green onions 2 cloves of garlic, minced 4 pieces of celery stalks 2 carrots 200 g red lentils 1/4 tsp chili flakes 1 l [...]
i like parsley, but i am not a big fan of parsley dominating an entire dish. therefore i was a bit reluctant about the chimmichurri sauce as a dip for the empanadas and made it primarily because i thought it would look nice, together with the tomato dip i was planning to make. (shifting of [...]
the mango chutney was definitive a highlight of our dinner. i never made chutney before (actually i barely ever tasted it), and so i was at first a bit sceptical how it would turn out. a combination between several internet recipes and again jaffrey’s book yielded this: Ingredients: 1 green mango (about 500g) 100-150ml water [...]
we do eat muesli a lot, almost every morning. still i had never thought about making it on my own until i stumbled upon the toasted nutty cranberry granola from shutterbean. it’s very easy to make and the crunchy flakes are great. i will need to tweak it a bit though as i find it [...]
English
tofu mit fenchel, paprika und nektarinen