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Indian chickpea curry – Yet another cooking blog – Gordon Ramsay’s version

Indian chickpea curry


This chickpea curry is a truly irresistible vegetarian main course, scented with Indian spices and coconut milk. To try in all seasons.

An authentic comfort food to be prepared in a few minutes, my chickpea curry is an easy and satisfying recipe suitable for those who want to dedicate themselves to a tasty, 100% vegetable dish.

It is in fact the classic base of these all my Indian curries, with seeds and spices, a fried garlic, onion and ginger, coconut oil (or seeds, peeled tomatoes and coconut milk. from pantry that I customize with various types of proteins. From animal (chicken, turkey, shrimp, cod) to vegetables (carrots, squash, sweet potatoes, beets).

Indian chickpea curry

ingredients for 2 people

WHAT

  • 1 400g can of canned chickpeas (with their holding liquid)
  • 1 tablespoon of seeds (black mustard, cumin, coriander and nigella)
  • 2 tablespoons of coconut (or seed) oil
  • 1 tablespoon of mixture of Madras curry*
  • 3 cm of fresh ginger
  • 1 red onion
  • 1 clove of garlic
  • 150 g of peeled cherry tomatoes
  • parsley to serve
  • 400 ml of coconut milk*
  • Salt to taste

HOW TO PREPARE THE CHICKPEAS CURRY

I toasted the seeds (black mustard, cumin, coriander and nigella) in a large pot for a couple of minutes, lowered the heat and added the coconut oil and curry powder, toasting for another couple of minutes.

Meanwhile, I blended the onion, ginger and garlic, peeled and cut into chunks. I added the mixture to the spices in the pot and sautéed for 5 minutes adding a few tablespoons of water to keep it from sticking. At this point I salted, combined the chickpeas with their standing water and dried over a high flame for 5 minutes. I also added the peeled tomatoes and coconut milk and continued cooking until the desired consistency was obtained (I like it rather dry, but there are those who love it very liquid).

I served with a sprinkling of pepper and parsley (or coriander) to taste, accompanying the curry with Basmati rice.

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Indian chickpea curry

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The 5 Fastest Gluten Free Carnival Sweets, Brewer's Yeast Free with Few Ingredients – Gordon Ramsay’s version

The 5 Fastest Gluten Free Carnival Sweets, Brewer's Yeast Free with Few Ingredients


Here are the 5 fastest fried carnival desserts you can make, gluten-free and yeast-free recipes of yummy sweets and without leavening. These fried foods are all with very few ingredients, to be brought to the table of celiacs, intolerant and non-intolerant!

alessia

Celiac, wife of a serial intolerant and mother of two small and excellent forks, in order not to succumb to the kitchen has tamed her and now commands her like a wand.
He invent new ways to cook easily, quickly and effortlessly … and he almost always succeeds!

Crumbled Pandoro with Cream and Nutella (Fast and delicious recipe!) – Gordon Ramsay’s version


There Crumbled Pandoro it's a delicious Christmas cake And rapid; reinterpretation of the classic version! In this case realized with leftovers of pandoro , are enough a few slices, first mashed in a pan to get a shell; then stuffed with cream and nutella in the end covered with pandoro "crumbled". A few minutes of baking in the oven and one is formed crispy crust it's a creamy heart irresistible! Poems for the taste buds! In less than half an hour on the table!

Crumbled pandoro

It's about a very easy preparation! for the realization you can use both Pandoro but also Panettone or a mix of both, what is left over. For the crumbled Pandoro cream and nutella I chose to fill with custard and tufts of Nutella a combination that I love! But you can also choose other fillings: such as Chocolate cream, Coffee cream, Spreadable pistachio cream, or white. To you the choice! The procedure does not change!

Perfect for recycle pandoro and panettone with taste and creativity just like the Rotolo di pandoro, Tartufi di pandoro and Tiramisu with pandoro; to make a luscious and effective last-minute desserts! for the Christmas holidays , New Year's, epiphany!

Crumbled pandoro recipe

PREPARATION TIMES

Preparation Cooking Total
10 minutes 15 minutes 25 minutes

Ingrediants

Quantity for 6 people – 1 mold of 20 cm

  • 350 grams of pandoro (or panettone)
  • 300 gr of custard
  • 7 – 8 teaspoons of Nutella
  • 1 cup of cold coffee
  • powdered sugar

Method

How to make the crumbled pandoro

First of all, cut the pandoro into slices, but pandoro scraps and leftovers are also good.

Then insert them as a base in an openable mold and press well on the bottom and sides making sure to make a shell with an edge of 3 – 4 cm

how to make the crumbled pandoro

Then wet the base with the coffee.

Finally, mash again well, the base must be very compact otherwise the slice will not be cut well.

Finally add the cream and the nutella tufts:

stuff the crumbled pandoro

Then cover everything with the crumbled pandoro. Crush well and compact.

close the crumbled pandoro

Bake in the oven at 190 degrees for about 15 – 20 minutes.

Finally, remove from the oven and let it cool completely for at least 1 – 2 hours before cutting the slice.

Sprinkle with sugar and serve!

Here is ready Crumbled pandoro

Crumbled pandoro

You can keep it at room temperature for 1 day and a half then better put it in the fridge. But before serving, leave it at room temperature to soften the Nutella.

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