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Lenses mung beans with dill - Shepu moong dal

is when I arrived in Europe, I learned that dill is used as a herb. Earlier, in India, I have always cooked with other vegetables, never alone. We made alliances with dill potatoes, spinach, radishes, lentils, as I did in this recipe or with many other vegetables.

I saw beautiful and big boots in the grocer and as I needed it for another recipe, I had taken two. I had already planned to make this recipe with remaining dill. My family loved it - dill goes well with lentils giving freshness to the dish and the green mango adds a touch of acidity (add tamarind or lemon juice as well). I also added canned tomatoes remained. There are several layers of flavor that follow one after another.

Lenses mung beans with dill

ingredients (1 cup = 250ml)

1 cup lentils, mung beans (moong dal)

1-2 cups of dill, chopped

1 shallot, chopped 1 clove

garlic, minced

3 cm ginger, grated 2 small

green mangoes, diced (or 1 tbsp tamarind soaked in 1 cup hot water to 15m)

1 tsp chilli powder ½ tsp

turmeric

Salt and freshly ground pepper 1 tsp

Ajwain 1 pinch asafetida

1 tbsp oil

½ cup of canned tomatoes (optional) Method

:

Soak lentils in water for 30m (if you have time, otherwise it will just take a little longer to cook).

Heat oil and add the asafoetida and ajwain. Y

brown the shallots, garlic and ginger.

Add tomatoes if you use it.

Put the remaining spices and stir for a few moments and then add the other ingredients.

Add a little water, if necessary, and cook covered for about twenty minutes.

Servir avec du riz ou en accompagnement avec un steak.

***

It’s only when I arrived in Europe that I learnt that dill is used as a herb. Earlier, in India, I always cooked it accompanied with other vegetables, never alone. We make alliances like dill with potatoes, spinach, radish, lentils like I did, and many more vegetables.

I saw these beautiful and huge bunches of dill and since I needed some for another recipe, I bought two of them. I had planned to make this recipe with the left over dill. My family loved it – dill goes very well with the lentils giving it a certain freshness and the green mango added a note of acidity (you could also use tamarind or lemon juice). I added some canned tomatoes since I had some on hand to use up. There were several layers of taste that came on one after the other.

Shepu moong dal

Ingredients (1 cup = 250ml)

1 cup of moong dal

1-2 cups of chopped dill

1 shallot

1 clove of garlic, chopped

3 cm of ginger, grated

2 small green mangoes, chopped (or 1tbps of tamarind soaked in 1 cup of hot water for 15m)

1 tsp chilli pd

½ tsp turmeric

Salt and freshly milled pepper

1 tps ajwain

A pinch of asafoetida

1 tbsp oil

½ cup tinned tomatoes (optional)

Method :

Soak the lentils for 30m (if you have the time or else it’ll just take a little longer to cook).

Heat oil and add the asafoetida and ajwain.

Put in the shallot, garlic and ginger and fry to golden then add in the tomatoes, if used.

Put in the remaining spices and a few seconds later, put in the other ingredients.

Add some water, if needed and cook covered for about 20 minutes.

Serve with rice or as to accompany a steak.

***

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Here, it's over.

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Destination Iran

I behind with my notes and then we did our monthly lunch, I have not yet made the ticket our monthly dinner last month, but we already made our meal this month it.

Go quickly what we ate in Marion last month for our Iranian meal, eaten on a mat on the floor ...

Aperitif by me : Kotelett (Small meatballs) and a cocktail of sandalwood syrup, grenadine, rose syrup with lemon juice and white rum to remind the Iranian Sherbet

Entries by Fanny : Various small "mezze" the one that best Other

Dish by Marion : Fensanjan (chicken with walnuts and pomegranate) and with chello TADIG (Traditional rice with the crust)

Dessert by Sylvain : Ranginak (helva a rich and delicious)!

I had taken with my camera and then mine are the ones j’ai faites de mon apéro à la maison le lendemain.

 

***

I’ running later with my posts and I realize that we’ve already had our monthly meal this month and I’ve not yet done my post on the last month’s meal!

Ok, quickly here is a roundup of what we ate at Marion’s place last month for our Iranian meal eaten on a carpet on the floor.

Appetisers by me: Kotelet (cutlets) and a cocktail with sand, grenadine and rose syrups with lime juice and white wine to evoke their sherbets

Starters by Fanny : Various “mezzes”, each better than the other

Mains by Marion : Fensanjan (chicken with walnuts and pomegranate juice) and chello and tadig (rice with the traditional crust)

Dessert by Sylvain : Ranginak (a rich and delicious halva)!

I did not have my camera so my pictures are those that I made of my appetisers the next day at home.

***

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Tuk-Took

Took The Tuk or Sindhi is a dish (from the region Sindh now in Pakistan). It is usually made with potatoes (try to, it's a treat!) But I received in my cart AMAP artichokes and I immediately thought of adapting the recipe to accommodate them. It was delicious, served with duck breast and a salad of shallots!

Tuk-Took

Ingredients:

500g Jerusalem artichokes

A squeeze of lemon

Oil fry

1 tsp chilli powder

½ tsp coriander powder

½ tsp cumin powder

¾ teaspoon dried green mango powder (amchur)

½ tsp salt

Method

Mix all the spices.

Peel and quickly place the artichokes in a saucepan with water and a dash of lemon juice.

Bring to the boil and cook for 8-10 m until they are tender.

Drain artichokes and dry them.

Heat oil and brown the pieces well artichoke.

Make drain on paper towels.

Sprinkle artichokes with spices and serve immediately.

 

***

Tuk or Tood is a Sindhi dish (coming from the region of Sindh now in Pakistan. Usually it is made with potatoes (try it, it’s scrumptious) but I had some Jerusalem Artichokes in my CSA box and I immediately thought of adapting this produce to the recipe. It was delicious, served with duck breast and a shallot salad!

Tuk –Took

Ingredients

500g Jerusalem artichokes

A squirt of lemon juice

Oil for frying

1 tsp chilli pd

½ tsp coriander pd

½ tsp cumin pd

¾ tsp dried raw mango pd (amchur)

½ tsp salt

Method :

Mix together the spices.

Peel the Jerusalem artichokes quickly and put them in a pot with a squirt of lemon juice.

Boil for about 8-10m till tender.

Drain and dry.

Heat oil and fry till brown The Jerusalem Artichokes.

Drain on paper towels .

The Spice Sprinkle over-the fried Jerusalem Artichokes and serve as the director.

***

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Apple Strudel BIDONOV

February 23, Feast of the male sex requires ...

NB flyer to the restaurant where I work!!

And yes! He had to create the festival man ... and especially to ensure that it takes place before that of the woman (who I remember is March 8). I love RUSSIA!

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Right now, the rush ...!!!

last 2 weeks, I spend my days cooking for tastings! Their rationale: I'm becoming pastry chef in a restaurant in Moscow.
Here are recipes I subject to "judges"
- NY Cheesecake (loved)
- Chocolate Mousse (approved)
- Brownies (adored)
- Cake (really appreciated)
- Chocolate Truffles (adored)
- blinds (shock! They have taken three times!)
- Strawberry Tart (they wound)
- Tart Apricots (appreciated)
- Caramel Creams (not gone! "A sweet omelette," they told me ... oh those Russians!;))
- Tiramisu (unfortunately missing sponge ... I know !!!!)
- Tarte Tatin (adored, especially hot with a touch of smetana)
- Cake Chocofondant (mmmmmmm. .. .)
- Lemon Pie (they loved it ... but not me, I found it had too much butter taste !!!!) And
then I think that's all ...
So I start in a few days: the leap to Valerie!

To return to the strudel ... I requested this recipe, simply. Because the apple strudel is a classic maps of the Russian restaurants desserts. So one good thing done!
For the dough: more fear than harm: If the manip 'you seem a bit laborious, No Panic, the dough is very malleable, and ultimately, it is not difficult to get a superb result .
So do not hesitate to get started!

Ingredients for 2 large strudels:

For the dough - 400 g flour type 00
- 1 tablespoon white wine vinegar
- 3 tablespoons olive oil
- 1 / 2 tsp salt
-
2 eggs - 150 g of warm water
- 100 g butter, melted For the Apples

- 6-7 apples (1.8 kg of apples actually ... yes, it takes!)
- 200 g raisins
- 6-7 tablespoons sugar
- 4 tablespoons breadcrumbs

Place flour in large bowl.
Dig a hole and break eggs, add oil, vinegar and salt.
Mela, ger and work with hands slowly adding warm water. Knead the dough 15 to 20 minutes so that it becomes very elastic and glue it over the hands.
Divide the dough into 8 balls of equal size. Coat with melted butter, and mash with the palm of the hand. Append these "cakes" of dough 2 to 2, to obtain 4 discs of dough. Coat with melted butter again.
Place on a greased dish, film them and put them in the fridge for 2 hours.
Meanwhile, prepare the apples. Peel, seed and dice a regular basis. Place in a bowl with sugar, bread crumbs, raisins, and mix. Book.
Nightlife Fresh pasta. The new coat of melted butter, and append 2-2 only to obtain more than 2 disks of dough. Spread
the first disc begins with a roller, then continue by stretching them with your fingers until dough is as thin as possible (transparent). The butter regularly during this operation. Fill the center half of the prepared apples in advance, and roll the strudel, always buttering the dough occasionally. Remove the excess dough ... too bad ... Although
welded.
Repeat the same steps for the second disk of dough.
Place the 2 strudels on a sheet of parchment paper and bake for 40 minutes at 180 ° C, butter them regularly, then 20 to 30 minutes at 130 ° C.
Here, they are beautiful, they are ready!

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Salon Du Chocolat, Lille 4 to 6 March / March 2011

This ticket is for chocolate lovers!

From 4 to 6 March 2011, the Salon du Chocolat installed at the Grand Palais in Lille !

the program, a parade on a circus theme, chocolate demonstrations (Peanuts Pie, Chocolate brown sugar cookies, gingerbread ch'tiramisu on crunchy, Crousty Mint in glasses and other revenues dedicated to chocolate delights without sugar are a few examples of demonstrations), lectures and tastings, parades in robes of chocolates, workshop for children, plus a wide range of chocolate exhibitors are expected for the Salon du Chocolat.

You're tempted by the Salon du Chocolat ? I have four seats to win. How? Just tell me what is your association Chocolate / Spice preferred. Leave me a comment on this post and send me an e-mail to bombaybruxelles (AT) gmail (DOT) com with your answer and Salon du Chocolat in the subject.

Curious about my favorite chocolate-spice? That chocolate-ginger confit.

soon, in Lille on March 4 to 6, 2011 for the Salon du Chocolat!

More information, visit the Salon du Chocolat .

***

This post is for Chocoholics!

From 4th to 6th March 2011, The Salon du Chocolat (Chocolate Fair) Will take place at the Grand Palais in Lille.

On the program was There Will catwalk With A circus theme, chocolatey demonstrations (Peanut tart, chocolate and brown sugar cookies, ch’tirmisu with crunchy speculoos (in the North of France, the habitants call themselves “Chti” and they tend to “chti” all their language), crunchy mint in verrines and other recipes dedicated to sugar-free chocolate are some examples), tasting conferences, fashion parades with chocolate dresses, workshops for kids and a large range of participants’ chocolates will be shown at this Salon du Chocolat.

Does the Salon du Chocolat tempt you? I have four places to win. What should you do? Simply tell me your favourite chocolate/spice association. Leave me a comment and send me an e-mail at bombaybruxelles(AT)gmail(DOT) with your reply and Salon du Chocolat in the subject line.

You want to know my favourite chocolate/spices association? Dark chocolate and candied ginger.

Hope to see you soon at the Salon Du Chocolat in Lille from 4 to 6 March.

For more information, consult the Salon du Chocolat website.

***

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Brownies Caramel Creams


More fudgy, you die ... (More calories for that matter ...)!

Ingredients for 15-20 brownies:
- 200 g flour
- 1 teaspoon salt
- 2 tablespoons cocoa
- 315 g chocolate
- 225 g butter
- 1 teaspoon instant coffee
- 300 g sugar
- 100 g brown sugar
- 5 eggs caliber
- 2 teaspoons vanilla extract
- 130 g pecan butter and

flour a rectangular mold of dimensions app. 20X30X5 cm.
In a bowl, mix together flour, cocoa and salt.
Place butter, chocolate chips and instant coffee in a water bath. Melt, stirring occasionally. When the ingredients have melted off the heat but leave the bowl over hot water. Add the 2 sugars and mix well until well incorporated. Remove the bowl from the WB, and slowly lower the temperature of the mixture at room temperature.
Add 3 eggs and then mix well. Then add the other 2, then the vanilla extract without much work on everything either.
then quickly stir the flour mixed with cocoa, and pecans.
Pour into the buttered and floured loaf pan, and bake for 30 minutes at 180 ° C.
Remove the pan from the oven then let cool. Do
cut brownies until the "cake" has completely cooled.

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Since the time I wanted to make my little caramel cream to me! Like truffles, a fantasy finally sated!
Okay, I admit it's the caramel that made me afraid, and cooking in a bain-marie that bothers me. But ultimately, not very complicated! A range of everyone, this little recipe!

Ingredients for Caramel Creams 10
For the caramel
- 200 g sugar
- juice of half lemon

For the vanilla cream
- 1
the whole milk - 1 vanilla bean
- 175 g sugar
- 8 eggs

Prepare the caramel: Bring sugar and lemon juice to a boil over medium heat.
Monitor cooking, especially when the sugar begins to brown.
Remove from heat once it has got a beautiful color and immediately pour into the ramekins repent on the merits and edges.
Book.
Place a large baking dish with water at 170 deg C. We'll cook the caramel cream in a bain-marie.
Heat the milk with sugar and vanilla bean, split and scraped in 2. At the first sign of boiling, remove from heat and let infuse for a while.
Beat eggs and pour over the hot milk.
Mix well.
Pour the cream to the eggs in ramekins, the hardened caramel.
Bake for 25-30 minutes then WB, always at 170 ° C.
Remove custard from oven and let cool completely before putting them in the fridge.

Enjoy it!

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Fried Egg - Egg cutlets

We all have recipes that are memories of childhood that we continue long into our adult lives. I ate those donuts egg with a friend of my mother when we had gone to visit him. We had both thought it was very good and I remembered the recipe that the lady had said to my mother. I was about 6 or 7 years. The other day, for lunch, I made these donuts egg from my memories. They were as good as in my memories.

Fried egg

Ingredients

2 boiled eggs, cut in half lengthwise

2 tsp chutney or pickles (I used pickled rhubarb )

4 slices of bread sandwich

Oil for frying

Method

Brush ½ teaspoon of chutney on the yolk.

Place a slice of bread on a board.

Dip your hands in a bowl of water and dab the slice of bread soften.

Place half the bread in egg and fold the edges toward the center of the bread.

Squeeze donut hands to give an oval shape to the egg.

Prepare all other egg "surprises."

Glaze them in the frying oil.

Serve with chutney.

***

We All Have That Are recipes and childhood memories That Haunt Us for long time during our adult life. I ate these egg cutlets at one of mother’s pals place when we went for a visit. Both of us loved this snack and I remember the lady telling us the recipe of this snack. I must have been 6 or 7. The other day, I prepared these cutlets from memory. They were just as good as I remembered.

Egg cutlets

Ingredients

2 hard-boiled, cut in two lengthwise

2 tsp chutney or pickle (I used my rhubarb pickle )

4 slices of bread

Oil for deep frying

Method:

Spread half a tsp of chutney on the egg yolk.

Place the slices of bread on a board.

Dip your fingers in a bowl of water and dab them on the bread.

Put an egg piece on a slice of bread and bring the edges together.

Press the cutlet between your fingers to give it an oval form.

Deep fry till golden.

Serve with a chutney.

 

***