2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Indian cuisine, which is known around the world for its aromas and exotic flavors, can already be tried in many places in Bulgaria. However, if you want to save your walk or expenses by ordering an Indian menu, you can try to prepare Indian cuisine at home.
That is why here we will offer you 3 top specialties from India, which are easy and quick to prepare and quite compete with the native melts and snacks. Whether you pour a brandy while enjoying them is up to you.
Bombay Salad
Necessary products: 200 g white cabbage, 200 g red cabbage, half a head of Chinese cabbage, 2 carrots, 2 tomatoes, 1 cucumber, 4 tbsp. canned corn, a pinch of hot red pepper, oil, lemon juice and salt to taste
Method of preparation: Cabbage, cucumber and carrots are cut into thin strips, and tomatoes - into cubes. All products are mixed in a bowl, add the corn and other spices. Taste and, if necessary, add more salt and oil.
Chutney of tomatoes
Necessary products: 1 kg tomatoes, 800 g apples, 300 g sugar, 250 g raisins, 2 onions, 1 green and 1 red pepper, 350 ml vinegar, a pinch of ginger, salt to taste
Method of preparation: Tomatoes are scalded, peeled and cut into cubes. Apples and onions are also peeled and cut into cubes, peppers are peeled, washed and cut into strips.
Pour the vinegar, tomatoes, onions and peppers into the pan and add all the other products and ingredients without the raisins. After the dish boils, simmer over low heat until it thickens and add the raisins shortly before it is ready. It is consumed chilled.
Bhurta
Necessary products: 2 eggplants, 1 onion, 1 peeled tomato, 2 cloves garlic, a pinch of cumin seeds, a pinch of fresh ginger, a pinch of hot red pepper, salt and pepper to taste, a few sprigs of fresh parsley, 5 tbsp. oil
Method of preparation: Wash the aubergines, pierce them with a fork and bake them in the oven until fully cooked. Then carve them and pour the grated inside into a bowl.
Heat the oil and put the cumin seeds in the pan until they crack. Add the finely chopped onion and garlic until fried, then the diced tomatoes and all other spices. When everything is almost ready, put in the pan and the inside of the eggplant and simmer for another 30 minutes. Serve the bhurta with finely chopped parsley.
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