picture, those are the beans. The picture is poor, because I was hungry you can not see ... The floor is the terrace house.
Many thanks to all of you who s worried about my health all week. Thanks.
I'm much better, although I can not work ... What to do ...
So I spend my days very pleasantly. And I have been able to stop taking diazepam, a drug of "hell", yet delicious and tempting. Satan! In only 4 days almost hooked me ...
As I pass the days sweet. I devote myself to writing for the new book, I'm a little rest, read books of Buddha, Dersu Uzala finished reading, watch movies, I am sensitive, visited old friends who had forgotten something, I start to lose a Sunday in La Latina ... Oh, and cook a little, but little else.
Yes, but this will change. Back to the kitchen! After the storm
Madrid now dawning sun so special that makes the sky on a clear blue plate, full of fat clouds y. .. uff, no, just look out the balcony and have a gray layer above our heads ... Let
another topic.
I always loved the kitchen before the discovery of America. A cupboard without tomatoes or peppers, chilies, corn, potatoes, beans ... Now of course it is inconceivable a ratatouille without tomato, some garlic soup without paprika, a hollow omelette, a des-bean stew, stuffed peppers or a few unwrapped ...
At least in the entire Mediterranean basin is known as a bean from time immemorial, the veneer. This humble little and white beans with a little eye black in its center. I like, but do not know why today are not very cool, have lost their place famous for other species.
The other day I saw on the market so cute in his burlap sack, I decided it was time to make them a little justice.
In India if they are popular and affordable, like other legumes, which are always combined with a cereal, boiled rice or wheat well as chappattis.
A Bhuna, in northern India, is a rather dry dish, which spices have been previously fried. In this case having to cook beans is more soupy.
As I said this is a return to the kitchen, opened today with a simple dish and very pedestrian. Something that you could you found in a simple "dhaba" in any dump of Punjab.
Enjoy! Ingredients
;
125 gr. facet beans soaked overnight (you can prepare any other vegetables)
1 teaspoon cumin 1 pinch
asofétida large 1 / 2
julienne onion 1 tablespoon garlic-ginger paste
1 / 2 teaspoon chile flakes or powder
1 / 2 tsp turmeric
2 ripe tomatoes, peeled and chopped 1 teaspoon
Garam Masala 1 / 2 teaspoon sugar Salt
fresh cilantro Preparation;
In a saucepan heat a couple of tablespoons of oil. Add the cumin and when to jump start the onion and asofétida. Sauté until beginning to brown. Incorporate
garlic-ginger paste and then the beans, turmeric and chile. After sauté 1 minute put the tomatoes, garam masala and sugar. Leave it all together another 3 minutes to go, forming a thick sauce. Put the salt. Moja
with water, cover and let simmer until tender veneers. If I had too much fluid or can crush was disjointed and incorporate some beans to thicken.
put out the fire before adding the chopped coriander, gives a couple of laps and served hot.
Many thanks to all of you who s worried about my health all week. Thanks.
I'm much better, although I can not work ... What to do ...
So I spend my days very pleasantly. And I have been able to stop taking diazepam, a drug of "hell", yet delicious and tempting. Satan! In only 4 days almost hooked me ...
As I pass the days sweet. I devote myself to writing for the new book, I'm a little rest, read books of Buddha, Dersu Uzala finished reading, watch movies, I am sensitive, visited old friends who had forgotten something, I start to lose a Sunday in La Latina ... Oh, and cook a little, but little else.
Yes, but this will change. Back to the kitchen! After the storm
Madrid now dawning sun so special that makes the sky on a clear blue plate, full of fat clouds y. .. uff, no, just look out the balcony and have a gray layer above our heads ... Let
another topic.
I always loved the kitchen before the discovery of America. A cupboard without tomatoes or peppers, chilies, corn, potatoes, beans ... Now of course it is inconceivable a ratatouille without tomato, some garlic soup without paprika, a hollow omelette, a des-bean stew, stuffed peppers or a few unwrapped ...
At least in the entire Mediterranean basin is known as a bean from time immemorial, the veneer. This humble little and white beans with a little eye black in its center. I like, but do not know why today are not very cool, have lost their place famous for other species.
The other day I saw on the market so cute in his burlap sack, I decided it was time to make them a little justice.
In India if they are popular and affordable, like other legumes, which are always combined with a cereal, boiled rice or wheat well as chappattis.
A Bhuna, in northern India, is a rather dry dish, which spices have been previously fried. In this case having to cook beans is more soupy.
As I said this is a return to the kitchen, opened today with a simple dish and very pedestrian. Something that you could you found in a simple "dhaba" in any dump of Punjab.
Enjoy! Ingredients
;
125 gr. facet beans soaked overnight (you can prepare any other vegetables)
1 teaspoon cumin 1 pinch
asofétida large 1 / 2
julienne onion 1 tablespoon garlic-ginger paste
1 / 2 teaspoon chile flakes or powder
1 / 2 tsp turmeric
2 ripe tomatoes, peeled and chopped 1 teaspoon
Garam Masala 1 / 2 teaspoon sugar Salt
fresh cilantro Preparation;
In a saucepan heat a couple of tablespoons of oil. Add the cumin and when to jump start the onion and asofétida. Sauté until beginning to brown. Incorporate
garlic-ginger paste and then the beans, turmeric and chile. After sauté 1 minute put the tomatoes, garam masala and sugar. Leave it all together another 3 minutes to go, forming a thick sauce. Put the salt. Moja
with water, cover and let simmer until tender veneers. If I had too much fluid or can crush was disjointed and incorporate some beans to thicken.
put out the fire before adding the chopped coriander, gives a couple of laps and served hot.
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