piatok 22. augusta 2014

Natierka zo zltych paprik a kesu orechov / Bread spread made of yellow capsicum and cashewnuts


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CO POTREBUJETE:

2 zlte papriky / 2 yellow capsicums
hrst kesu orechov / handful of cashewnuts
olivovy olej na pecenie paprik a potom 1 lyzica na mixovanie natierky / olive oil
trocha koriandrovej vnate / little bit of fresh coriander leaves
stava z polovice baby citrona / lemon juice from half of baby lemon
sol podla chuti / salt
2 struciky cesnaku / 2 garlic cloves


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AKO POSTUPOVAT:

Papriky ocistime od "srdiecka" a semienok, prekrojime a polozime do pekaca, supkou nahore. Pokvapkame olivovym olejom a na 15 minut dame do rury pod gril na 200st. Supka by mala za tu dobu zhnednut. Upecenu papriku nechame trocha vychladnut a supku olupeme. / Clean the capsicums, cut them in half and place on baking tray, skin up. Sprinkle some olive oil and grill them on 200deg. for 15 minutes. They need to brown well. Let them cool down and peel.

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Kesu orechy opecieme dohnedkava na suchej panvici. / Roast the cashewnuts on dry pan.

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Do mixera dame olupane papriky, opecene kesu orechy, koriandrovu vnat, cesnak, stavu z citrona a lyzicu olivoveho oleja (alebo tolko postupne, aby ste dostali konzistenciu hladkej natierky). Vsetko to dohladka rozmixujeme. / Put peeled capsicum, cashewnuts, coriander leaves, garlic, lemon juice and 1tbsp of olive oil into the blender. Blend it until you get smooth consistency.

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Natierku prelozime do misky, dochutime solou, poriadne premiesame a mozeme podavat. Ak mate radsej vychladene natierky, ulozte ju na pol hodinky do chladnicky. / Remove the spread into the bowl, add some salt to taste and stir well. If you like your spread cool, you can store it in the fridge for 30 minutes and serve with breads or cracers.

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Sosovicovo - paradajkova polievka s cicerom / Lentil - tomato soup with chickpeas


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CO POTREBUJETE:

150ml (1/2 hrnceka) oranzovej lupanej sosovice / 1/2 cup of red lentils
olivovy olej / olive oil
1/3 lyzicky rimskej rasce tmavej / 1/3tsp of black cumin (shah jeera)
1 susena cervena chilli papricka / 1 dry red chilli
4 stonky jarnej cibulky (cibulkovita cast) / 4 stalks of spring onions (onion part)
1 velka paradajka / 1 big tomato
2 hrnceky vody (alebo zeleninovy vyvar; hrncek pouzite ten isty pri merani mnozstva sosovice) / 2 cups of water (or veg stock)
2 lyzice kokosoveho mlieka / 2tbsp of coconut milk
sol / salt
hrst cerstvej koriandrovej vnate / handful of coriander leaves
hrst uvareneho cicera (ten sa neoplati varit len kvoli tejto polievke, kedze je to len hrst; okrem polievky som mala v plane tiez cicerove kari) / handful of cooked chickpeas



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AKO POSTUPOVAT:

Cicer si na noc namacame a rano uvarime v tlakovom hrnci domakka. Trva to maximalne 20 minut. / Soak the chickpeas overnigh. Cook them in the morning in pressure cooker for 20 minutes.

V hrnci zohrejeme trocha oleja. Pridame rimsku rascu a nechame ju rozvonat. Potom pridame chilli papricku a nadrobno nakrajanu cibulkovu cast jarnych cibuliek. 2 minuty restujeme na miernom ohni. / Heat the oil in the pot. Add cumin and let it release the aroma. Then add dry chilli and chopped spring onions. Fry for 2 minutes on low heat.

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Potom pridame nadrobno nakrajanu paradajku, sosovicu a premiesame. / Add chopped tomato, lentils and stir well.

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Vsetko to zalejeme vodou (alebo vyvarom), osolime a privedieme do varu. Ohen zmiernime a polievku varime asi 15 minut, kym sosovica nie je makka. Potom paradajky aj sosovicu trocha roztlacime. Ak chcete pouzit mixer, mozete si ju vymixovat dohladka. / Add water, salt and stir. Bring water to boil, reduce the heat and cook the soup for 15 minutes, until lentils are tender. Then press lentils and tomato to get smoother consistency (you can use blender if you desire).

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Pridame kokosove mlieko a koriandrovu vnat, prejdeme varom a hrniec dstavime z ohna. / Add coconut milk, chopped coriander leaves, boil for a minute and remove pot from the heat.

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Do hotovej polievky vhodime za hrst uvareneho cicera a mozeme ihned podavat. / When soup is done, add cooked chickpeas and you are all set to serve.

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štvrtok 14. augusta 2014

Krishna Jayanthi 2014

Oslava narodenia Boha Krishnu sa v skole presunula o par dni skor, pretoze sviatok vychadza na nedelu a zajtra sa oslavuje Den nezavislosti Indie. Takze sme sa rano nastrojili a isli do skoly. Rano sa zacalo modlitbou, konala sa pooja a potom deti predviedli kratky program.


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Aima robi stopy, akoze tadial kracal maly Krishna.



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Pooja.


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