phulauri

Ingrediënten phulauri van gele erwten (ongeveer 32 stuks):

• 250 gram gele spliterwten (gedroogd)
• 1 kleine ui
• 3 kleine tenen knoflook
• 3/4 eetlepel komijnpoeder
• 1 1/2 theelepel zout
• 3/4 madame Jeanettepeper (optioneel)
• 1 liter olie (ik gebruikte arachideolie)

1: Week de gele erwten minstens 4 uur in ruim water.

2: Gooi het weekwater weg en was de erwten goed.

3: Gooi erwten, ui, knoflook, komijnpoeder, zout en eventueel madame Jeanette in een foodprocessor/hakmolen.

4: Maal naar smaak totdat je alleen nog kleine stukje erwt ziet of helemaal tot puree.

5: Maak (met een lepel of natte handen) balletjes ter grootte van een bitterbal

6: Leg de phulauri in een diepe pan (geschikt om mee te frituren).

7: Schenk er daarna net zoveel olie overheen tot ze onder staan.

8: Doe het vuur aan op middelhoog tot hoog vuur. Je zal zien dat de olie gaat schuimen.

9: Beweeg na 5 minuten voorzichtig de phulauri heen en weer om te voorkomen dat ze vast blijven zitten aan de bodem van de pan.

10: Draai het vuur lager en keer ze om zodat beide kanten mooi bruin bakken.

11: Laat ze nu (ongeveer 5 minuten) mooi bruin bakken.

12: Haal ze met een schuimpaan uit de pan en laat ze uitlekken op een bord waar je papier op hebt gelegd.

13: Serveer meteen met peper, (zelfgemaakte) zoete chilisaus of chutney.

KABULI PULAO

This ethereal mixture of rice and lamb, redolent of sweet and warming spices, is the national dish of Afghanistan. Kabuli pulao takes its name from Kabul, the capital of that land-locked Central Asian nation.

Kabuli pulao is special occasion food in Afghanistan. "Pulao" is a type of rice dish made with a special, two-stepped cooking process for the rice that is unmatched in yielding separate, fluffy grains with excellent texture.

While each step in the recipe is not particularly difficult, the dish does require several steps to complete. First you simmer the meat, then you caramelize the carrots and parcook the rice. These steps can be completed ahead of time. Then you can just layer the three components together and finish the cooking on your stovetop.

Sometimes spelled qabuli palao or palaw.

8 to 10 servings

INGREDIENTS

• Basmati rice -- 3 cups
• Oil -- 1/2 cup
• Stewing lamb or beef, cubed -- 2 pounds
• Onions, thinly sliced -- 2
• Garlic, minced -- 3 or 4
• Cinnamon -- 1 stick
• Cardamom pods -- 8 to 10
• Cumin seeds -- 2 teaspoons
• Whole cloves -- 6 to 8
• Stock or water -- 2 or 3 cups
• Salt and pepper -- to taste
• Carrots, peeled and cut into matchsticks or shredded -- 3
• Sugar -- 1/4 cup
• Raisins, soaked in water and drained -- 1/2 cup
• Ground cardamom -- 1 teaspoon
• Salt -- to taste
• Sliced almonds, toasted -- 1/2 cup
• Garam masala -- 2 teaspoons

METHOD

1. In a large bowl, wash and drain the rice in 2 or 3 changes of water. Add more water to cover and set the rice aside to soak for 1 to 2 hours.
2. Heat 1/4 cup of the oil in a large, heavy-bottomed pot over medium flame and, working in batches, brown the meat on all sides. Remove the meat to a plate and set aside.
3. Add the onions to the hot oil and sauté until cooked through and softened, 4 to 5 minutes. Then add the garlic and whole spices and saute for another minute or so.
4. Return the meat to the pot and pour in the stock or water along with salt and pepper to taste. Bring to a boil, then reduce heat to low, cover and simmer for about 1 1/2 hours, or until the meat is fork tender.
5. Strain the meat, onions and spices from the simmering broth and set aside, reserving the broth.
6. Heat the remaining 1/4 cup of oil in a saute pan or large pot over medium flame. Add the carrots and saute for 1 to 2 minutes to soften. Stir in the sugar and continue to cook for 1 or 2 more minutes to lightly caramelize the sugar, taking care not to let it burn.
7. Remove from heat and carefully stir in 1 cup of the reserved broth. (Be careful. It may splatter a bit). Then stir in the raisins, cardamom and salt to taste and set aside.
8. Bring a large pot of salted water to a boil. Drain the soaked rice and stir it into the boiling water. Return to a boil and cook the rice for 3 or 4 minutes. Then drain the rice, discarding the water, and place it into a large bowl.
9. Lightly oil or grease the inside of an large ovenproof pot with a lid. Mix the remaining broth with the reserved rice. Spread half the rice smoothly over the bottom of the greased pot. Spread the reserved meat and onions evenly over the rice. Top the meat with the carrots and raisins. Finally, layer the remaining rice smoothly over the other ingredients in the pot.
10. Use the handle of a wooden spoon to poke four or five holes through to the bottom of the pot. These holes allow excess liquid to boil out of the rice so that it doesn't get soggy. Cover the top of the pot with a clean kitchen towel. This keeps condensed steam from dripping back onto the rice. Finally top the pot with a tight-fitting lid and fold the overhanging towel over the lid.
11. Set the pot over medium-high flame for 3 to 5 minutes. Next reduce heat to low and simmer gently for 15 to 20 minutes. Remove the pot from the heat and let it rest, covered, for another 10 minutes.
12. Gently stir the rice and meat together with a large fork. Mound the pulao on a large serving dish and garnish with the toasted almonds and a sprinkling of garam masala. Serve warm.

KABULI PULAO VARIATIONS

• Meats: Feel free to substitute stewing beef for the lamb. Or for a lighter dish, use cubed chicken breast or thigh meat. Chicken won't have to simmer as long to become tender.
• Dried Fruit: Use golden raisins (sultanas), a mix of golden and black raisins or some dried apricots.
• Nuts: Use pistachios or a mix of pistachios and almonds.
• Toasting the Nuts: Heat an ungreased saute pan or skillet over medium flame. Add the nuts, stirring occasionally until they are lightly browned and release their aroma. Remove immediately to a plate to avoid overbrowning and set aside to cool. You can also spread the nuts on a baking sheet and toast in a 400° oven.

Dan Chao Fan

Fried rice (蛋炒飯, dàn chǎofàn) is a great way to use up leftover rice from a Chinese or other Asian meal. Here is a basic recipe for fried rice, Taiwanese style, with a bit of egg. Feel free to vary it to your taste and to use up leftovers in the fridge. Suggestions for meats and vegetables are in the variations at the bottom of the recipe.

Note: It's important to use rice that has fully cooled to make fried rice. Cold rice breaks into individual grains much more easily and won't get sticky and clump together like hot rice would.

4 to 6 servings

INGREDIENTS

• Cooked white rice, cooled -- 4 cups
• Oil -- 3 or 4 tablespoons
• Onion, sliced thinly, or scallions, chopped -- 1 cup
• Chicken or vegetable stock -- 1/2 cup
• Soy sauce -- 3 tablespoons
• Salt and pepper -- to taste
• Eggs, beaten -- 3

METHOD

1. Add the rice to a large bowl. Wet your hands with fresh water and use them to break up the clumps of cold rice into individual grains.
2. Heat the oil in a wok or large pot over high heat. Add the onions or scallions and stir fry until the onions are translucent, 1 to 2 minutes, or until the scallions are cooked down, about 30 seconds.
3. Add the rice and toss to heat through, scraping the bottom of the wok or pot to keep the rice from sticking.
4. Reduce heat to medium-low and pour in the stock and soy sauce. Toss the rice to moisten evenly and cook until the rice soaks up all the liquid, 2 to 3 minutes. Season to taste with salt and pepper.
5. Pour the beaten eggs over the rice, and then cover the wok or pot with a lid and simmer until the egg is cooked through, 2 to 3 minutes.
6. Remove the lid and gently stir the eggs into the rice. Adjust seasoning to taste. Serve with a simple soup to make a full meal of it.

DAN CHAOFAN VARIATIONS

• Meats: Use cooked and diced chicken, ham, shrimp, beef, pork or Chinese sausages cut into rounds. Add the cooked meat or seafood to the wok or pot when you stir in the rice in step 3.
• Vegetables: Try adding peppers, peas, green beans, cabbage, sprouts, carrots, etc. Firmer vegetables should be cooked or parcooked before adding to the rice. Stir fry more tender, raw vegetables along with the onions or scallions. Add cooked or parcooked vegetables when you stir in the rice in step 3.
• Other Seasonings: Add minced ginger and/or garlic along with the onions or scallions. Substitute oyster sauce or hoisin sauce for the soy sauce. Add a splash of Chinese rice wine or sherry or sesame oil for extra flavor.

Yerba Mate Ice Tea (Tereré)

Yerba mate ice tea is the national beverage of Paraguay. Yes, Argentina, Uruguay, and Brazil (Southern), have also made it their national beverage of choice. (See how great this plant is?) However, Paraguay is the reigning champ when it comes to tereré, or what we’d simply call cold yerba mate. Paraguay is the Tony Soprano of yerba mate.
Traditionally, yerba mate ice tea is consumed from a mate gourd, or guampa. The raw herb (yerba) is added to the vessel—sometimes with the inclusion of additional herbs— and cold ice water and juice are poured into the gourd, then drunk with a traditional metal straw with a filter called a bombilla.
Brewing cold yerba mate is refreshing and restorative during the humid summer months. Charged with vitamins, minerals, and generous amounts of antioxidants, yerba mate is no second contender when it comes to healthy beverages. Even a cursory look into its myriad health benefits will have anyone convinced of its efficacy as a healing herb and social drink.
Step 1. Heat 1 Liter of water to about 160ºF (never boiling).
Step 2. Add 5 grams of yerba mate (1 heaping teaspoon) per 8oz (340 ml) of water to a frenchpress (i.e., add 4–5 teaspoons to a 32oz (1 l) frenchpress or tea infester).
Step 3. Brew your yerba mate for 5–10 minutes, then pour into a pitcher and allow to cool down (15 minutes min.).
You can now serve your cold yerba mate over ice or place in the fridge to get colder. Experiment by adding some natural sweeteners (agave, raw honey, etc.) or some fresh mint and lemon verbena leaves.
href="https://www.youtube.com/watch?v=EWPowa7EHFY&feature=youtu.be">