Dhal and dyuksel to lean table

Dhal and dyuksel to lean table

With the onset of Lent, even people who do not adhere to lean menu, begin to look for in their cookbooks something lean. Surprisingly? Far from it! Meatless dishes are really just there are not only delicious, but also elegant and exotic. More than once it has been observed that those who did not fast, and strive to look at the plate to fasting, it was too tempting and appetizing look lean dish. Here and now we will add a few new knowledge about delicious meatless dishes.

Do you know what dyuksel? You know, but … I do not guess! Here we were surprised by that, it turns out, are very fond of this dish, not even knowing about his noble origin!

Dyuksel (duxelles) — mushroom pasta (or fried) with shallots onions recipe authorship is attributed to the legendary French chef of the 17th century, François Pierre de la jam. Recipe dyukselya is universal, it is based on all three products and a variety of options of additional ingredients. This appetizer and filling, and filling soup, and garnish.

Dyuksel (duxelles) to lean table

The classic version is dyukselya mushrooms, onion, salt, pepper, cream and a drop of white wine. Meatless dishes option excludes dairy products, but can be supplemented with tomatoes or tomato paste and other meatless products.

Classic dyuksel

Necessary!

500 g mushrooms
2-3 tbsp. l. white wine
¼ cup heavy cream
nutmeg pinch
salt pepper
butter and vegetable oil

Cooking!

Finely chop the onion and mushrooms (fungi can be ground in a blender). Sauté onions in oil and butter mixture (a tablespoon), put on a paper towel to remove excess fat. Mushrooms fry only in butter, pour in the wine and add the nutmeg, pour in the cream. Mix the onions and mushrooms, add the spices. For vegetable options dyukselya instead of cream to take a spoonful of tomato paste and exclude butter.

Serve with toast, toast as a garnish, sauce and potatoes as a stuffing for dumplings, pies and pancakes. The latter option is particularly good use dyukselya!

dhal

Dhal to lean table

Of the first dishes to the table, try to lean Indian dhal! This soup is like no other can diversify Lenten menu, because to cook it with the addition to the basic recipe of a variety of vegetables and spices, varying the composition to your taste. What is this magical soup?

Dhal (dal) — Traditional vegetarian Indian spicy soup of boiled beans (bean, x, lentils, chickpeas, mung beans) with the addition of curry spices and garam masala, as well as coconut milk, fried onion and garlic. Every Indian family eat it at least once a day, at least, so says the proverb. But we need to understand at once that this is not a simple soup, and a work of art and its creation should be well prepared, not only in terms of the list of products!

First you need to choose the main ingredient, to determine the variety of legumes, pick up a bouquet of spices garam masala and cook oil Ki.

Oil Guy (per cooking dhal): 4 tablespoons Melt butter over low heat and remove the foam. You can just take ghee.

Garam masala: You can find ready-mix, and you can go the hard way, and cook it yourself. Standard mandatory set of spices: turmeric, coriander, pepper powder, garlic, ginger. Optional: white pepper, cardamom, anise, nutmeg, cumin, cinnamon and other at will. Having defined the «bouquet of flavors», you need all the spices fry gently, stirring constantly and adding them one by one. Now you are ready to religious rite cooking dhal!

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Necessary!

1 tbsp. red lentils
1 large onion
200 ml coconut milk with fat-free or regular 2 tablespoons coconut
30 ml of vegetable refined oil
200 ml water
2 cloves garlic
1 tablespoon pickled ginger
pepper, salt, sugar to taste
coriander (low beam)
ground coriander and cinnamon, if desired
1 tsp garam oil
Cooking!

Rinse lentils (can be soaked), onion, garlic and ginger finely chopped. Greens wash and chop with milk.

Good warm up the pan, pour vegetable oil and put chopped onion, garlic, and pickled ginger. Add pepper, ground coriander, cinnamon (if you use) and sugar (1-2 teaspoons) and mix well. Fry the mixture on low heat, stirring until onion is transparent (not browning!). In a saucepan put the lentils, fried and coconut mixture, pour the milk and water, stir and cook for about 20 -25 minutes (after boiling) over medium heat.

Then dhal remove from heat, add the garam masala, stir, to shift into a deep bowl and sprinkle with coriander.

Taste dishes may seem peculiar, for an amateur, well on it and exotic! Picking your own composition condiments, you might love this dish, adapting it to your taste and you will cook it in its own way, but always tasty and with love!

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