Yam (2)

Flatbread with sweet potato/pumpkin

Ingredients (10-12 pieces):

* 1 medium-sized sweet potato (about 2 cups of pulp). Sweet potatoes can be replaced with ordinary potatoes, but the taste will certainly be different, and it can also be replaced with pumpkin, or a mixture of pumpkin and potatoes, then the taste will be very close to sweet potatoes;)

2 cups whole wheat flour. It is this flour that you need exactly as much as the sweet potato occupies in volume. You will get 1 cup of pulp, so you will need 1 cup of flour. In addition, you can safely experiment with flour, replacing part of the wheat with barley, spelt, rye, etc.

* 1 tsp salt

* Optionally, you can add any spices to your taste (chili, turmeric, paprika, cumin, curry, etc.).

How to do:

1. bake sweet potatoes. First, carefully wash it, pierce it with a fork in several places so that it does not crack, wrap it in foil or spread it on parchment. Bake for 40-60 minutes at a temperature of 180C-200C in the standard mode “top-bottom”. The temperature and time depends on the oven. The readiness of sweet potatoes is determined by a knife, if it is easily pierced – everything is ready. Do not turn off the oven, but put it to warm up to the maximum.

2. let the fruit cool slightly, peel it, then chop it with a fork in a large bowl, adding salt and spices.

Important. Do not knead it for too long, grinding it into porridge. So the mass will be too starchy, like paste, and the cakes will turn out to be rubber, not soft.

3. in the crushed sweet potato, gradually add flour and mix the contents. I first put half of the flour, mix, and then add portions. Add until the dough stops sticking. It is important not to overdo it with flour, so that the cakes do not become too dry and hard in the end.

And again, do not knead too intensively, it is not necessary.

4. cover the dough hermetically and let it stand for 30 minutes, after proofing it will become tender and pliable to Rolling.

5. dust the surface with flour, spread the dough on it and roll it into a sausage. Cut in half, then each piece into 5-6 equal parts. The result is 10-12 identical pieces, well, or almost identical.

Roll each piece into a smooth ball, put it to rest for another 10-15 minutes under a towel. This item can be omitted if you are in a hurry.

6. each ball is first flattened by hand, then on the surface dusted with flour we roll out with a rolling pin about 3 mm thick. As thin as possible, as thick as you like.

We fold the cakes in a pile under the towel so that they do not zavetrel.

7. then spread a few tortillas on a baking sheet with parchment in 1 layer and bake until they are inflated and baked. It’s 5-10 minutes, depends on the oven. After each batch, peel the parchment from the fallen flour so that it does not burn and does not spoil the taste of the next tortillas. Or fry in a dry preheated frying pan on medium-high heat for 2-3 minutes on each side until brown.

Put the finished cakes in a sealed container in a towel. It will keep them warm and soft.

They can be eaten with any dishes instead of bread, used as pita/Pita Bread for snacks with any fillings. Bon Appetit!

Tomato-lentil curry soup with coconut cream and cilantro

The recipe for this soup was born spontaneously and immediately became one of my favorites. Incredibly fragrant, with an oversized multi-faceted taste. A bit similar to Indian dal, only more delicious;)

Ingredients:

• Tomatoes in own juice (cut pelati) or tomato passata – 400g 2 banks,

• Carrots – 2-3 pieces of medium size (basically a carrot can not put or replace a piece of pumpkin, the equivalent weight of carrots)

• 2 large onions,

• Red/yellow lentils – 500g,

• Chicken/vegetable broth 2-2. 5 liters (amount of broth depends on the degree of thickness of soup you like)

• 200 ml (half cans) coconut cream, or two-thirds of banks fat coconut milk,

• 5 cloves of garlic,

• 2 tbsp grated ginger,

• Yellow curry paste to taste (I have 5 tbsp Aroy-d),

• Sweetener – 2-3 tbsp (I have the Jerusalem artichoke syrup),

• Butter ghee or vegetable oil – 2 tbsp,

• 3 Bay leaves

• Ground cumin (Jeera) – 1 tsp or to taste

• Ground coriander – 1 tsp or to taste

• Ground red chili pepper – to taste (add gradually at the end of cooking),

• 2 tsp turmeric,

• 2 sticks of cinnamon,

• 3 gvozdichki,

• 4 cardamom pods,

• Salt and pepper to taste.

UPD. I recently tried to cook this soup with chickpeas and sweet potato. Put 2 cans of chickpeas (480g or boiled), plus 1 large sweet potato, cut into small cubes, and lentils used in 2 times less. Yam is put into the soup along with the lentils and the cooked chickpeas along with Try this option – very tasty!

For serving (every ingredient):

• Lemon juice or lime juice (1 bowl juice large slices)

• Cilantro (1 plate 2-3 tbsp coarsely chopped leaves or stems but don’t throw away, and then cook them in the broth),

• Flatbread (naan, chapatti, roti) or thick pita bread for serving.

Just want to mention that a huge set of spices makes the taste very interesting. If you are not at home a few spices, you can these ingredients do not use. If you have absent most of the spices I recommend all to acquire them and to make this crazy flavorful dish exactly according to my recipe;)

How to do:

1. Lentils, rinse and drain in a colander.

2. All vegetables should be washed. Finely chop the onion, carrot (pumpkin) to grate on a coarse grater, ginger RUB on a small grater, garlic skip through the press or chop with a knife. Banks with milk and tomatoes and rinse under running water and access to all the ingredients were ready.

3. A pan (preferably thick-walled) heat over medium heat, then medium heat and heat it in oil, then throw all the whole spices (cinnamon, cardamom, cloves and Bay leaf). Fry until bright flavor, stirring constantly with a spatula. Then add the spices to the onions and carrots.

4. When onions and carrots are Golden, put them ginger and curry paste, cook for another couple of minutes, then add the garlic, cook for another 30 seconds. Then immediately remove from AREVA cardamom and cloves, and add to the lentils, broth, cumin and coriander.

Now you only have to bring the soup to a boil, reduce the heat and simmer until lentils soft, about 25 minutes.

Important. Cardamom and cloves I clean, because they have enough to give its flavor, and so they then in the dish not interfere. Bay leaf and cinnamon leave, because they are very easy to notice and catch, for example, when pouring soup into a bowl.

5. When the lentils are cooked, add to the tomatoes and turmeric. Bring to a boil, stir, dalaam coconut milk/cream, again over low heat, bring to the state of the boil (the lid is not closed, otherwise the milk may curdle), and switch off immediately. Now that you have to balance the taste with salt, pepper, sweetener and chili pepper. The aroma should bring to mind and move to a warmer climate, the taste should be spicy and slightly burning with a pleasant sweetness.

6. Flow is no less important than the recipe of the soup. Pour it into a deep saucer, fill out a handful of chopped coriander, sprinkle generously with lime juice, a splash of cream can back splash of beauty and provides this splendor with fresh bread. Ideally, if it is hot. You’ll go crazy from the delicious guarantee!