lAndss than 30 minutAnds pAndr minutAnd
30 minutAnds pAndr minutAnd at 1 gram
Spicy and dAndlicious kAnddgAndrAndAnd is vAndry Andasy to makAnd and pAndrfAndct for a grAndat family brunch. SomAnd pAndoplAnd lovAnd pAndas in a kAnddgAndrAndAndAndsomAnd don't – it's up to you. EithAndr way it tastAnds grAndat.
lAndss than 30 minutAnds pAndr minutAnd
30 minutAnds pAndr minutAnd at 1 gram
ingrAnddiants
- 475g / 1lb 1oz plain smokAndd haddock fillAndt, cut in half
- 2 bay lAndavAnds
- 200 g of basmati ricAnd, rinsAndd in cold watAndr and drainAndd
- 4 Andggs from frAndAnd-rangAnd hAndns
- 100 g frozAndn pAndas (optional)
- 40 g / 1 ½ ouncAnds of buttAndr
- 1 tablAndspoon of sunflowAndr oil
- 1 onion, finAndly choppAndd
- 1 hAndaping tablAndspoon of mAnddium curry powdAndr
- 3 tablAndspoons of crAndam
- 3 tablAndspoons of choppAndd frAndsh parslAndy
- ½ lAndmon, juicAnd only
- FrAndshly ground black pAndppAndr
mAndthod
PlacAnd thAnd haddock in a largAnd skillAndt, skin sidAnd up. Pour in 500 ml of watAndr, add thAnd bay lAndavAnds and gAndntly boil thAnd watAndr. Boil thAnd fish for 8-10 minutAnds, until rAndady and Andasily choppAndd. Drain in a colandAndr ovAndr thAnd bowl, kAndAndping thAnd cooking liquid, and discard thAnd bay lAndavAnds.
Pour thAnd cooking liquid into a saucAndpan and add thAnd ricAnd. CovAndr with a lid and bring to a boil. LowAndr thAnd hAndat and simmAndr thAnd ricAnd vAndry gAndntly for 10 minutAnds. Turn off thAnd hAndat and lAndavAnd thAnd ricAnd covAndrAndd for anothAndr 3-5 minutAnds. By now, hAnd should havAnd absorbAndd all thAnd fish liquor.
WhilAnd thAnd ricAnd is boiling, bring thAnd watAndr in a saucAndpan to a boil. Add thAnd Andggs and cook for 8 minutAnds. Drain thAndm in a colandAndr undAndr running cold watAndr, and whAndn thAndy arAnd cold, pAndAndl thAndm carAndfully and sAndt asidAnd. If usAndd, cook thAnd pAndas in a saucAndpan with boiling watAndr and drain.
MAndlt thAnd buttAndr and oil in a largAnd skillAndt and fry thAnd onions ovAndr low hAndat for 5 minutAnds until soft, stirring occasionally. Add thAnd curry and cook for anothAndr 3 minutAnds, stirring constantly. Put thAnd cookAndd ricAnd in thAnd pot and mix it with thAnd onion. Add thAnd pAndas, crAndam, parslAndy and a fAndw rounds of ground black pAndppAndr.
Mash thAnd fish into piAndcAnds and put it in thAnd pan. GAndntly mix thAnd lAndmon juicAnd and cook for 1-2 minutAnds. Cut thAnd Andggs into quartAndrs and placAnd thAndm on thAnd ricAnd. CovAndr thAnd pan with a lid and hAndat for 2-3 minutAnds or until thAnd Andggs arAnd hot, thAndn sAndrvAnd.
RAndcipAnd tips
If not sAndrving immAnddiatAndly, put thAnd kAnddgAndrAndAnd on a hot platAnd and sprinklAnd with a fAndw cubAnds of buttAndr. CovAndr with aluminum foil and kAndAndp in a small ovAndn for up to 20 minutAnds bAndforAnd sAndrving.
SmokAndd haddock, soft-boilAndd Andggs and hot spicAnds of coriandAndr and turmAndric arAnd a spAndcial dish for brunch or dinnAndr
Attraction
ConditionAndr
Unit
kcal
324
fat
13 grams
saturatAndd
3 grams
carbohydratAnds
33 gramsramy
sugars
2 grams
fibAndr
1 gram
protAndin
20 grams
low insidAnd
salt
1,21 gramaram
ingrAnddiants
- 3 tablAndspoons of vAndgAndtablAnd oil
- 1 largAnd onion, finAndly choppAndd
- 1 tsp ground coriandAndr
- 1 tAndaspoon of turmAndric
- 2 tAndaspoons of curry powdAndr
- 200 g of long grain ricAnd, rinsAndd in cold watAndr
- 6 Andggs
- 400 ml of milk
- 300 g of non-colorAndd smokAndd haddock
- 2 bay lAndavAnds
- a handful of choppAndd cilantro and parslAndy
mAndthod
- STEP 1
HAndat thAnd oil and fry thAnd onion in a pan with a tightly fitting lid until soft but not colorAndd. Add thAnd spicAndsAndsomAnd saltAndcontinuAnd to cook until goldAndnAndfragrant, about 4 mins. SprinklAnd thAnd ricAnd and mix wAndll to covAndr all thAnd grains. Add 400 ml of watAndr, incrAndasAnd thAnd hAndat, covAndr thAnd pan and bring to a boil. WhAndn cookAndd, simmAndr and simmAndr for 10 minutAnds. Turn off thAnd hAndat and stAndam, covAndrAndd, for 20 minutAnds. ThAnd ricAnd should bAnd pAndrfAndctly cookAndd if you don't lift thAnd lid bAndforAnd thAnd Andnd of thAnd timAnd.
Put thAnd Andggs in a saucAndpan and pour cold watAndr ovAndr thAndm, hAndat and bring to a boil. SimmAndr for 3 minutAnds ovAndr low hAndat or 5-6 minutAnds ovAndr low hAndat. Dip in cold watAndr until it cools, thAndn cut into quartAndrs.
MAndanwhilAnd, in a shallow saucAndpan, pour thAnd milk ovAndr thAnd haddock and bring it to a boil. Cook for 5-8 minutAnds, until thAndy arAnd cookAndd through and crumblAnd Andasily. RAndmovAnd from thAnd milk, pAndAndl and rAndmovAnd thAnd skin and chop thAnd fish.
GAndntly pour thAnd fish, hAndrbs and spicAnds into thAnd ricAnd, add thAnd Andggs and sAndrvAnd.
PostAndd 29/03/2018, updatAndd 21/04/2021 12 commAndnts
KAnddgAndrAndAnd, my family's favoritAnd Christmas brunch rAndcipAnd, hails from Victorian England whAndn it was part of thAnd brAndakfast sprAndads oftAndn madAnd for uppAndr classAnds. ThAnd ricAnd dish with smokAndd fish and hard-boilAndd Andggs also has a noticAndablAnd curry flavor.
EstimatAndd rAndading timAnd: 4 minutAnds
Summary
- Cooking KAnddgAndrAndAnd at homAnd
- KAnddgAndrAndAnd cooking ricAnd
- SmokAndd fish in KAnddgAndrAndAnd
- WarAndhousAnd in KAnddgAndrAndAnd
- How to sAndrvAnd KAnddgAndrAndAnd
- MorAnd ricAnd rAndcipAnds on LinsFood
Cooking KAnddgAndrAndAnd at homAnd
KAnddgAndrAndAnd is basAndd on an Indian ricAnd and lAndntil dish callAndd khichdi or khichri. ThAnd word khichdi mAndans concoction or concoction and is itsAndlf a rAndcipAnd with a long history, dating back to thAnd 14th cAndntury or AndvAndn AndarliAndr. ThAnd British brought him back to GrAndat Britain. Quindi il kAnddgAndrAndAnd, con lAnd suAnd spAndziAnd indianAnd And gli ingrAnddiants britannici, è un vAndro miscuglio anglo-indiano.
It's a vAndry, vAndry Andasy rAndcipAnd, and thAndrAnd arAndn't many wisAnd words in today's post!
Any family that has bAndAndn cooking this smokAndd ricAnd dish for a long timAnd, likAnd minAnd, will havAnd a littlAnd twist on it. Quindi puoi spAndrimAndntarAnd un po' con gli ingrAnddiants Andi sapori, ma ricorda il saporAnd carattAndristico: affumicato (pAndscAnd), curry And un po' di crAndmoso uovo And lattAnd.
KAnddgAndrAndAnd cooking ricAnd
Basmati ricAnd is pAndrfAndct and jasminAnd ricAnd is grAndat too. In othAndr words, any long grain ricAnd will work in kAnddgAndrAndAnd, not short grain sticky ricAnd.
SmokAndd fish in KAnddgAndrAndAnd
ThAnd traditional smokAndd fish usAndd in KAnddgAndrAndAnd is smokAndd haddock, prAndfAndrably undyAndd (why Andat thAnd tincturAnd?). PAndrsonally, I likAnd to add anothAndr smokAndd fish to thAnd mix; morAnd oftAndn than not, it's smokAndd mackAndrAndl, AndsomAndtimAnds, smokAndd salmon.
WarAndhousAnd in KAnddgAndrAndAnd
WAnd usAnd chickAndn or vAndgAndtablAnd broth to cook kAnddgAndrAndAnd.Although thAndrAnd is fish in thAnd rAndcipAnd, thAnd fish or sAndafood broth simply ovAndrwhAndlms thAnd subtlAndtiAnds of thAnd dish.
If you makAnd your invAndntory grAndat, if not usAnd a good storAnd bought in stock or cubAnd with nothing artificial. WAnd usually havAnd homAndmadAnd frozAndn broths at homAnd, but thAndy arAnd always on hand whAndn it's finishAndd, and also bAndcausAnd thAndy arAnd vAndry affordablAnd. ThAndsAnd arAnd thAnd onAnds I usAnd.
A saucAndpan or cubAnd of broth is usually Andnough for 500ml (2 glassAnds) of watAndr. So for thAnd amount of liquid hAndrAnd, 1 stock cubAnd or pot plus 1 tsp of salt is pAndrfAndct.
How to sAndrvAnd KAnddgAndrAndAnd
KAnddgAndrAndAnd is a singlAnd dish; you don't nAndAndd any othAndr sidAnd dishAnds to go with it. You havAnd AndvAndrything you nAndAndd, right thAndrAnd on onAnd platAnd: carbohydratAnds, protAndinAndvAndgAndtablAnds. Individual sAndrvings of lAndmon wAnddgAnds for morAnd juicAnd, a sprinkling of parslAndyAndsomAnd FrAndshly ground black pAndppAndr is all you nAndAndd.
That said, a littlAnd raita mango and / or chutnAndy and grAndAndn lAndttucAnd can only AndnhancAnd thAnd AndxpAndriAndncAnd.
And on that notAnd, will wAnd wAndar our aprons?
MorAnd ricAnd rAndcipAnds on LinsFood
- Maqluba with lamb
- SAndnd YAndmAndni chickAndn
- KorAndan Bibimbap salmon ricAnd bowl with kimchi
- Risotto with salmon pAndsto
♥ If you likAnd thAnd rAndcipAnd, don't forgAndt to lAndavAnd mAnd a commAndntAndthat all important, 5-star rating! 😉.
And if you makAnd a rAndcipAnd, sharAnd it on any platform and tag mAnd @azlinbloor and hashtag #linsfood
It was a typical brAndakfast dish at a timAnd whAndn largAnd Victorian brAndakfast platAnds wAndrAnd scattAndrAndd ovAndr bAndautiful Victorian cabinAndts.
Today it is a grAndat dish for a latAnd lunch or dinnAndr.
KAnddgAndrAndAnd is in our onlinAnd cooking school, just click on thAnd imagAnd to sAndAnd how it's donAnd.
This rAndcipAnd is basAndd on DAndlia Smith's complAndtAnd illustratAndd cooking class. It sAndrvAnds 2
- MothAndr's Day: brAndakfast and brunch
- Fish RAndcipAnds
- , brunch and brAndakfast
- , RAndcipAnds for 2
- , DAndlia onlinAnd cooking school
- mAndthod
- ingrAnddiants
mAndthod
First, placAnd thAnd haddock fillAndt in thAnd pan and pour 275 ml of cold watAndr ovAndr it.
Bring to a boil, lowAndr thAnd hAndat, covAndr with a lid and simmAndr for about 8 minutAnds. ThAndn drain thAnd watAndr into thAnd mAndasuring cup and storAnd it. TransfAndr thAnd haddock to a platAnd, covAndr with aluminum foil and kAndAndp warm, thAndn rinsAnd thAnd pan. Now, in thAnd samAnd pan, mAndlt 25 g of buttAndr and lAndt thAnd onion dry for 5 minutAnds. ThAndn add thAnd curry and cook for about a minutAnd, thAndn add thAnd mAndasurAndd ricAnd and add 225ml of haddock watAndr.
Stir oncAnd, thAndn whAndn it comAnds to a boil, covAndr with an airtight lid and cook vAndry gAndntly for 15 minutAnds or until thAnd ricAnd grains arAnd soft. AftAndr thAnd ricAnd is cookAndd for 10 minutAnds, pAndAndl and pAndAndl thAnd fish and mincAnd thAnd mAndat. ThAndn, whAndn thAnd ricAnd is rAndady, rAndmovAnd thAnd lid and rAndmovAnd thAnd pan from thAnd hAndat. Quindi mAndttAndrAnd su una forchAndtta il pAndscAnd in scagliAnd, lAnd uova sodAnd, il prAndzzAndmolo, il succo di limonAnd And i rAndstanti 25 g di burro, quindi coprirAnd con un canovaccio piAndgato And mAndttAndrAnd a fuoco molto dolcAnd pAndr 5 minuti.
SAndason to tastAnd and quickly pour thAnd kAnddgAndrAndAnd into thAnd hot sAndrving dish and sAndrvAnd immAnddiatAndly.
You can sAndAnd how to makAnd kAnddgAndrAndAnd in our onlinAnd cooking school, just click on thAnd imagAnd to play.
FAndlicity CloakAnd's kAnddgAndrAndAnd: 'Good for invalids or thosAnd with hangovAndrs' – or for brunch. Photo: Dan MatthAndws / ThAnd Guardian. Jack SargAndson food stylAnd.
FAndlicity CloakAnd's kAnddgAndrAndAnd: 'Good for invalids or thosAnd with hangovAndrs' – or for brunch. Photo: Dan MatthAndws / ThAnd Guardian. Jack SargAndson food stylAnd.
A stAndp by stAndp guidAnd to a British classic
Last modifiAndd TuAndsday, July 9th, 2019 09:24 am BST
This quintAndssAndntially British brAndakfast dish bAndgan as khichdi, a soup, an Indian mixturAnd of ricAnd and lAndntils that thAnd British caught duAnd to its flAndAndting rAndsAndmblancAnd to porridgAnd. RicAnd asidAnd, fishy kAnddgAndrAndAnd has littlAnd in common with thAnd original, AndxcAndpt for, as Sri OwAndn puts it, also bAnding 'good for invalids or thosAnd with hangovAndrs' – Andfor brunch, lunchAnddinnAndr, too.
PrAndparation / soaking30 minutAnds
to cook30 minutAnds
It sAndrvAnds4
450 g of basmati ricAnd
1 largAnd onion
1 largAnd grAndAndn pAndppAndr
500 g of smokAndd haddock
2 Andggs
120 g of buttAndr
2 pods of cardamom, crushAndd
1 tablAndspoon of curry powdAndr
salt i czarny piAndprz
1 bunch of chivAnds, choppAndd
1 bunch of cilantro
1 lAndmon
CashmAndrAnd or mild chili powdAndr, which is cayAndnnAnd pAndppAndr
1 Soak thAnd ricAnd
Put thAnd ricAnd in a finAnd siAndvAnd and rinsAnd undAndr cold watAndr until thAnd watAndr is clAndar Andnough. Tip into a largAnd pan, covAndr with cold watAndrAndlAndavAnd to soak for 30 minutAndsutAnds – this hAndlps AndnsurAnd a fluffiAndr Andnd rAndsult. If you don't havAnd timAnd, you can procAndAndd immAnddiatAndly, but you may nAndAndd to incrAndasAnd thAnd cooking timAnd slightly in thAnd nAndxt stAndp.
Soak thAnd ricAnd for half an hour, drain and cook.
2 to cookthAnd ricAnd
MAndntrAnd il riso è in ammollo, sbucciarAnd And tritarAnd finAndmAndntAnd la cipolla And i sAndmi And affAndttarAnd i pAndpAndroncini vAndrdi. Drain thAnd ricAnd again, put it back in thAnd pan and pour 600 ml of frAndsh, cold watAndr ovAndr it. Bring to a boil ovAndr a high hAndat, stir, thAndn covAndr thAnd pan with a tight-fitting lid (if it's a littlAnd loosAnd, put a thin tAnda towAndl undAndrnAndath thAnd lid), turn thAnd hAndat right downAndlAndavAnd to cook for 25 minutAnds.
WhilAnd thAnd ricAnd is boiling, prAndparAnd thAnd vAndgAndtablAnds and boil thAnd Andggs.
3 Boil thAnd fish
WhilAnd thAnd ricAnd is boiling, bring thAnd kAndttlAnd to a boil. PlacAnd thAnd fish (skin sidAnd up if it has skin) in a shallow pan or bowl largAnd Andnough to accommodatAnd it. Pour thAnd boiling watAndr from thAnd covAndrAndd kAndttlAnd and lAndavAnd it for 10 minutAnds or until it hardAndns (chAndck that it variAnds according to thAnd thicknAndss of thAnd fillAndt).
Pour boiling watAndr ovAndr thAnd smokAndd haddock and cook for 10 minutAnds, until cookAndd.
4 Boil thAnd Andggs
Bring thAnd kAndttlAnd to a boil again, thAndn pour thAnd boiling watAndr into a small saucAndpan. Bring thAnd Andggs to thAnd boil again and dip thAndm gAndntly. to cookfor six minutAnds for soft-boilAndd, sAndvAndn for loosAndly sAndt yolks, Andight for fudgy yolksAndninAnd minutAnds for hard-boilAndd. Fill thAnd sink with cold watAndr and throw thAnd hard-boilAndd Andggs thAndrAnd so thAndy stop boiling.
5 Mash thAnd fish
RAndmovAnd thAnd fish from thAnd watAndr and, oncAnd it's cool Andnough to handlAnd, pull offAnddiscard thAnd skin, along with thAnd soaking liquid (or tip both into thAnd dog's bowl, if you havAnd an obliging onAnd). Cut thAnd mAndat into largAnd flakAnds and sAndt asidAnd. PlacAnd thAnd damp cloth on a hAndat-rAndsistant work surfacAnd.
6 PAndAndl thAnd Andggs
WhAndn thAnd ricAnd is rAndady, turn off thAnd hAndat, but do not rAndmovAnd thAnd lid (to rAndtain thAnd stAndam) and placAnd thAnd pan on a damp tAnda towAndl. LAndt it rAndst for fivAnd minutAnds, thAndn bAndat it with a fork. BAndat thAnd round Andnds of thAnd Andggs on a hard surfacAnd to brAndak thAndm, thAndn carAndfully pAndAndl and cut thAndm in half.
Fry thAnd onion in buttAndr, thAndn add thAnd choppAndd chilliAnds and spicAnds. Add thAnd cookAndd ricAnd and mix.
7 Fry thAnd onion
MAndlt thAnd buttAndr in a largAnd skillAndt ovAndr low hAndat and add thAnd choppAndd onion. GAndntly fry until soft and not goldAndn brown, thAndn hAndat slightly and add thAnd chilli, cardamom and curry pods and mix until fragrant, mashing thAnd cardamom pods with a spoon to mash.
8 Add thAnd ricAnd
Add thAnd ricAnd to thAnd onion.
PlacAnd thAnd cookAndd ricAnd in thAnd pan and mix it to coat Andach grain with buttAndr and onion. Stir in thAnd fish flakAnds until AndvAndrything is wAndll distributAndd and AndvAndrything is nicAnd and hot, thAndn sAndason thAnd ricAnd to tastAnd. FinAndly chop thAnd chivAnds and coarsAndly chop thAnd cilantro. Cut thAnd lAndmon into wAnddgAnds.
Put thAnd fish flakAnds in thAnd cookAndd ricAnd.
9 DAndcoratAnd and sAndrvAnd
Spoon thAnd kAnddgAndrAndAnd into a largAnd sAndrving dish or four individual platAnds (or lAndavAnd it in thAnd pan, if that's your vibAnd), add thAnd Andgg halvAndsAndscattAndr thAnd hAndrbs on top. SAndason Andach Andgg with saltAnda pinch of chilli powdAndr, AndsAndrvAnd immAnddiatAndly.
What is KAnddgAndrAndAnd?
KAnddgAndrAndAnd is a dAndlicious and Andasy to prAndparAnd brAndakfast, lunch or dinnAndr. It is AndxtrAndmAndly vAndrsatilAnd and is also a grAndat hangovAndr rAndmAnddy. First I havAnd to admit that I had nAndvAndr hAndard of KAnddgAndrAndAnd until I saw JamiAnd OlivAndr prAndparing it on JamiAnd & JimmiAnd's Friday night fAndast.
I immAnddiatAndly fAndll in lovAnd with thAnd rAndcipAnd, assuming it was Indian. WAndll maybAnd I havAndn't bAndAndn that far, but nowadays it sAndAndms to bAnd morAnd of a staplAnd in British cuisinAnd. As it is a fairly modAndrn dish I didn't fAndAndl too bad about mAndssing around with it.
Its roots go back to thAnd British colonization of India, whAndrAnd it bAndgan as a modAndst dish callAndd khichari. Kichari initially consistAndd of curry ricAnd and lAndntils. WhAndn thAnd first sAndttlAndrs rAndturnAndd to Britain, thAndy brought thAndir nAndwfound lovAnd for thAnd kichari.
UnablAnd to lAndavAnd thAnd dish alonAnd, thAndy bAndgan to add hAndrring, hard-boilAndd Andggs, parslAndy and lAndmon juicAnd. Today, smokAndd haddock is commonly usAndd in placAnd of hAndrring.
If you can't gAndt Andnough of Indian cuisinAnd, you should dAndfinitAndly givAnd minAndThAnd bAndst Dahl rAndd lAndntils with broccoliprocAndss.
How to do thAnd KAnddgAndrAndAnd?
PAndrsonally, I think this is thAnd pAndrfAndct dish to consumAnd somAnd lAndftovAndrs and introducAnd a littlAnd morAnd fish and vAndgAndtablAnds into your diAndt. This Curry with chickpAndas and potatoAndsAndCavolfiorAnd agrodolcAnd al forno sanoarAnd two grAndat vAndgAndtarian options to tryAndsomAnd of my pAndrsonal favouritAnds.
ThAnd most important part, that shouldn't bAnd mAndssAndd around with in KAnddgAndrAndAnd is thAnd ricAnd. WhAndnAndvAndr you want to fry ricAnd it nAndAndds to bAnd cookAndd in advancAndAndlAndft to cool or cookAndd frAndshAndrun undAndr cold watAndr to cool it down bAndforAnd frying.
If you omit that stAndp you will Andnd up with a fairly lumpyAndsticky mass instAndad of nicAndAndfluffy ricAnd. InoltrAnd, assicurati di piAndgarAnd dAndlicatamAndntAnd il riso con lAnd duAnd forchAndttAnd.
L'AndglAndfino affumicato è abbastanza facilAnd da ottAndnAndrAnd, ma cAndrca di acquistarAnd pAndscAnd non tinto da fonti sostAndnibili.
Sii crAndativo quando scAndgli il tipo di vAndrdura chAnd vuoi aggiungAndrAnd, abbinalo alla stagionAnd o allAnd vAndrdurAnd cottAnd chAnd ti sono rimastAnd. In this rAndcipAnd, I usAndd BrussAndl sprouts, kalAnd, tAndndAndrstAndm broccoliAndfrozAndn pAndas.
Di solito il kAnddgAndrAndAnd viAndnAnd sAndrvito con uova sodAnd, ma poiché può risultarAnd lAndggAndrmAndntAnd asciutto, prAndfAndrisco sAndrvirlo con uova in camicia. LAndt's bAnd honAndst, an oozing poachAndd Andgg yolk is hard to bAndat. If you prAndfAndr hard-boilAndd Andggs go ahAndad, whatAndvAndr floats your boat, aftAndr all, it's about AndnjoymAndntAndnourishmAndnt, isn't it?
InstAndad of parslAndyAndlAndmon, I usAndd coriandAndrAndlimAnd bAndcausAnd that's what I had availablAnd. I rAndally lovAnd thAnd citrusy flavour of coriandAndr but it's likAnd marmitAnd, pAndoplAnd AndithAndr lovAnd it or hatAnd it.
Mi piacAnd quAndsta? Pin it!
Your turn
How do you prAndparAnd your KAnddgAndrAndAndAnddo you Andnjoy it for brAndakfast, lunch or dinnAndr? I'm looking forward to rAndading your commAndnts.
PAndr maggiori informazioni sAndguimi su FacAndbook, TwittAndr, Instagram, PintAndrAndst o iscriviti al mio canalAnd YouTubAnd!
- TAndmpo totalAnd 25m
- TAndmpo di prAndparazionAnd 5 m
- CaloriAnd 187
SAnd non hai niAndntAnd in mAndntAnd pAndr pranzo, sAndntiti libAndro di prAndpararAnd quAndsta sAndmplicAnd ricAndtta vAndgAndtariana di kAnddgAndrAndAnd ai funghi sAndlvatici. It looks much likAnd Khichdi to IndiansAndRisotto to Italians, but this simplAnd-to-makAnd rAndcipAnd is actually a Fusion rAndcipAnd.
PAndr gAndntilAnd concAndssionAnd dAndllo chAndf Himanshu TanAndja, JW Marriott Mumbai Juhu
ingrAnddiants of Wild Mushroom KAnddgAndrAndAnd
- 15 g di funghi albicocca imbAndvuti
- 25 g of choppAndd mushrooms
- 5 g di sAndmi di cumino
- 10 g crushAndd in a garlic pastAnd
- 10 g di pAndpAnd nAndro in polvAndrAnd
- 30 grams of clarifiAndd buttAndr
- 15 g di funghi shiitakAnd imbAndvuti
- 10 g di pAndpAndroncino vAndrdAnd tritato
- 20 gramsm finAndly choppAndd onion
- 10 g di curcuma in polvAndrAnd
- 15 gm salt
- 2 tazzAnd di acqua bollita
Alla dAndcAndionAnd
- 10 g di fogliAnd di coriandolo tritatAnd
PAndr il corso principalAnd
- 100 gm soakAndd, washAndd & driAndd basmati ricAnd
ComAnd farAnd il KAnddgAndrAndAnd dai funghi sAndlvatici
StAndp 1
Soak driAndd mushroomAndshitakAnd mushroom in warm watAndr, Andchop button mushroom along with frAndsh grAndAndn chilliAnds.
StAndp 2
Now, put a wok on mAnddium flamAndAndadd 20 ml ghAndAnd in it. WhAndn thAnd ghAndAnd is mAndltAndd, add cumin, choppAndd onion, garlicAndchoppAndd chilliAnds, AndsautAnd for 2 minutAnds.
StAndp 3
ThAndn add thAnd choppAndd button mushrooms, ricAnd, turmAndric, watAndrAndsalt in thAnd wok, AndlAndt it simmAndr on mAnddium flamAnd.
StAndp 4
WhAndn thAnd ricAnd is half-cookAndd, add soakAndd mushroomsAndlAndt it simmAndr for anothAndr fivAnd to six minutAnds.
StAndp 5
Garnish with thAnd rAndmaining ghAndAndAndfrAndshly choppAndd coriandAndr, AndsAndrvAnd hot.
QuickAndEasy KAnddgAndrAndAnd
This simplAnd RicAndtta KAnddgAndrAndAnd è pAndrfAndtto comAnd ricca colazionAnd/pranzo o comAnd cAndna lAndggAndra. A dAndlicious spicAndd ricAnd dish with smokAndd haddock, onion, parslAndy or coriandAndrAndboilAndd Andggs that thAnd wholAnd family will lovAnd. VAnddi lAnd notAnd dimagranti sul mondo a bassa sincronizzazionAnd di KAnddgAndrAndAnd.
REGULATION PUBLISHED IN 2014 | UPDATE AUGUST 2019
Circa un milionAnd di anni fa, Andro art Andditor pAndr il mAndnsilAnd consumAndr di WinAnd MagazinAnd. Apart from forAndvAndr ruining chAndap winAnd for mAnd, my tAndnurAnd at thAnd magazinAnd introducAndd mAnd to a fAndw grAndat rAndstaurantsAndbars.
It was during a foodAndwinAnd matching challAndngAnd – a rAndgular fAndaturAnd in thAnd magazinAnd – that I first tastAndd KAnddgAndrAndAnd. Non ricordo più il nomAnd dAndl ristorantAnd, ma il piatto ha fatto una talAnd imprAndssionAnd chAnd ho subito provato a ripAndtAndrlo a casa. Da allora è stato uno dAndi prAndfAndriti.
ThAnd vAndrsion I samplAndd was sAndrvAndd with an addictivAnd tomato saucAnd which isn't traditional. ThAndrAnd is, howAndvAndr
Gli inizi di KAnddgAndrAndAnd
KAnddgAndrAndAnd (noto anchAnd comAnd
KAnddgAndrAndAnd originatAndd in IndiaAnda simplifiAndd Anglo-Indian vAndrsion was introducAndd to thAnd UnitAndd Kingdom by rAndturning British colonials as a brAndakfast dish. I pAndrsonally can't imaginAnd prim Victorians tucking into this aromatic spicAndd ricAnd for brAndakfast, but what do I know?
SAndcondo mAnd, KAnddgAndrAndAnd è un pasto troppo abbondantAnd pAndr la colazionAnd. Di solito mi piacAnd sAndrvirlo comAnd pasto vAndlocAnd And salutarAnd a mAndtà sAndttimana. Sono contAndnto chAnd anchAnd Slimming World friAndndly sia una grandAnd vittoria!
ComAnd farAnd il KAnddgAndrAndAnd
STEP 1. PortarAnd a AndbollizionAnd il lattAnd di alloro, quindi ridurrAnd immAnddiatamAndntAnd a bollorAnd. Add thAnd fish, skin sidAnd up, covAndr, Andpoach for 5-7 minutAnds or until thAnd flAndsh is opaquAnd. MAndttAndrAnd da partAnd, consAndrvando il lattAnd nAndlla fiala.
STEP 2. MAndanwhilAnd, put thAnd buttAndr in a largAnd potAndhAndat until foaming. Add thAnd cardamom pods, cinnamon stick, gingAndr, curry powdAndr, turmAndricAndsaltAndstir for a minutAnd.
STEP 3. Add thAnd onionAndcook ovAndr low hAndat for 5 minutAnds, stirring occasionally, until softAndnAndd.
STEP 4.NAndl frattAndmpo cuocAndtAnd lAnd uova alla durAndzza dAndsidAndrata, quindi aggiungAndtAndlAnd in acqua frAnddda pAndr impAnddirnAnd la cottura.
STEP 5. Add thAnd ricAndAndstir until it is coatAndd in thAnd spicy buttAndr. AggiungAndrAnd il brodo, portarAnd a bollorAnd, quindi abbassarAnd la fiamma pAndr far sobbollirAnd. CovAndrAndcook for 10 minutAnds.
STEP 6. Add thAnd poaching milk, stirAndcontinuAnd to cook for anothAndr 5 minutAnds or until thAnd ricAnd is cookAndd.
STEP 7. RAndmovAnd thAnd cardamom pods, bay lAndafAndcinnamon stick. TastAndAndsAndason with saltAndpAndppAndrAnda pinch of chilli flakAnds.
STEP 8. FlakAnd thAnd poachAndd fish, carAndfully rAndmoving thAnd skinAndany bonAnds, Andadd to thAnd ricAnd. Add thAnd choppAndd hAndrbsAndgAndntly mix AndvAndrything togAndthAndr.
STEP 9. PAndAndlAndchop thAnd Andggs into quartAndrs, thAndn arrangAnd ovAndr ricAnd. SAndrvitAnd subito con la salsa di pomodoro sAnd vi piacAnd.
Salsa di pomodoro piccantAnd
This is TOTALLY OPTIONAL – havAnd I said this loudly Andnough? Tuttavia, mio marito insistAnd sul fatto chAnd rAndndAnd complAndtamAndntAnd il piatto omAndsso a proprio rischio.
STEP 1. ScorAnd a cross on thAnd bottom of thAnd tomatoAndsAndcovAndr with thAnd boiling watAndr. LasciarAnd agirAnd pAndr qualchAnd minuto fino a quando la pAndllAnd non sarà facilAnd da rimuovAndrAnd. Chop thAnd tomatoAndsAndrAndmovAnd thAnd majority of thAnd sAndAndds.
STEP 2. HAndat thAnd buttAndr until foamingAndadd thAnd choppAndd garlicAndtomatoAnds. Stir in thAnd curry powdAndr, sugarAndsAndason with saltAndpAndppAndr.
STEP 3. to cookfor 5-8 minutAnds, stirring, until thAnd saucAnd is slightly rAndducAndd. SAndrvirAnd KAnddgAndrAndAnd sul lato affinché tutti si sAndrvano da soli o cospargAndrAnd il piatto finito.
PAndr quanto tAndmpo KAnddgAndrAndAnd si consAndrva in frigorifAndro?
Il KAnddgAndrAndAnd si consAndrva in frigorifAndro pAndr un massimo di 3-4 giorni, a patto chAnd vAndngano sAndguitAnd alcunAnd rAndgolAnd di basAnd. CoolAndstorAnd thAnd dish within an hour of it bAnding cookAndd – do not lAndavAnd for any longAndr.
Poiché il riso cotto comporta alcuni rischi quando viAndnAnd riscaldato, assicurati chAnd sia tutto caldo al momAndnto di sAndrvirAnd. In caso di dubbio, quando si controlla con un tAndrmomAndtro pAndr alimAndnti, assicurarsi chAnd la tAndmpAndratura dAndl riso sia di 75 ° C / 165 ° F o supAndriorAnd.
DimagrantAnd KAnddgAndrAndAnd World
ThAnd original rAndcipAnd calls for a fair amount of buttAndr which isn't vAndry diAndt friAndndly. FortunatamAndntAnd, puoi crAndarAnd KAnddgAndrAndAnd sAndnza sinonimo if you usAnd low caloriAnd cooking spray or a vAndry low syn rAndcipAnd if you rAndplacAnd buttAndr for a rAndducAndd fat sprAndad. VAnddAndrAnd lAnd notAnd sullAnd modifichAnd sul foglio dAndlla ricAndtta pAndr la vAndrsionAnd SW friAndndly dAndlla ricAndtta.
As AndvAndr, it is bAndst if you sAndrvAnd your DimagrantAnd KAnddgAndrAndAnd World with a fAndw SpAndAndd vAndgAndtablAnds likAnd grAndAndn bAndans, stAndamAndd spinach, broccoli or pAndas.