Читать книгу Summer Kitchen - Bernhard Long - Страница 101

Serves 4 meals

3 small onions

1 piece (20 grams) ginger

1 ripe mango

1 tablespoon oil

2 tablespoons brown sugar

1 tablespoon mustard seeds

Pinch of salt

1/2 teaspoon turmeric

1/2 teaspoon tandoori masala

5 tablespoons white wine vinegar

175 grams of potatoes

120 grams of cauliflower

1 tablespoon ghee or clarified butter

1 teaspoon of turmeric

1 teaspoon gem. cumin

1/2 teaspoon garam masala

1 pinch of ground chili

120 grams Spelt Flour

150 grams + some flour

2 liters of oil for frying

The preparation sequence

For the mango chutney Peel 2 onions and chop finely. Ginger, peel and finely chop. Peel mango, shred the flesh from the stone and dice small. Heat oil in a saucepan, cooking kettle or other vessel. Onions sauté until soft. Ginger cook briefly. With sugar sprinkle, caramelize shortly bright. Mango and mustard greens Stir. Season with 1/2 teaspoon salt, turmeric and tandoori masala. Vinegar admit heat again and simmer 15-18 minutes, while stirring occasionally. let cool chutney.

For the filling, potatoes covered in water so the. cook for 20 minutes. Clean cauliflower, divide underwater washing and in very small florets. Covered in a little boiling salted water for 3-4 minutes simmer, cooking. Peel onion and chop finely. allow to dry cauliflower. deter, peel and let cool slightly potatoes. Fine dice.

Ghee heat in a frying pan. Sauté onion in it. Turmeric, cumin and garam masala stir. Potatoes, cauliflower and 2 tablespoons of water Add. Mix everything well. Season with chili. Let cool down.

Mix spelled flour, 150 grams of flour and 1/2 teaspoon salt. Add 150 milliliters of cold water and with hands vigorously knead until a smooth dough so the. let rest 15 minutes.

Dough into 6 equal share great meals and shapes with floured hands into balls. Dough balls on little flour around (so the. 18 centimeters in diameter) roll. Stack dough circles chop in half, Brush the edges with water.

Teighälften to bags fold and pour in 1-2 tablespoons of each potato filling. Opening squeeze.

Oil in a wide saucepan, cooking kettle or other vessel on the so. 180°C heat. samosas portion, in heißs eastl fry golden brown, turning once. Lifting, on Küchenpapier allow to dry. Mango chutney rich now.