Indian gastronomy inspires us. The spices, the aromas and their cooking techniques passionate to us so today we want to share with you 3 very easy recipes.
Lanzar yourself to the kitchen and serve these delicacies in our dishes, balls and cups of the Kala collection.
Masoor Dal: Lentil soup
For 2 persons:
500g of yellow lentils 2 tbsp. of oil 3-4 dried red chillies 1 small onion 4 garlic cloves 1cdta. and 1/2 of salt 1 cdta. of turmeric
For the temperate:
2cdas. of oil 2 dried red chinillas 1/2 of Cta. cumin seeds 1 clove garlic 4 curry leaves
1. Wash the lentils and let them soak 30min. 2. Heat 2 tablespoons of oil and add the chilli and onion and chopped garlic and let them cold until they begin to change color. 3. Add the lentils and season with salt and turmeric. 4. Pour 1.2L. of water and take it to boil. 5. Low the fire to a minimum and let cook for 30min. 6. When cooked, reserve them in a bowl. Let's go for the temperate! 1. Heat two tablespoons of oil over high heat and add the chilli, cumin seeds, garlic and curry leaves. Quick not to burn! 2. Let you trust for a moment and pour the oil above the lentils you had reserved. Immediately serve in our Bowl Kala.
Adrak Masala: spicy ginger tea.
250ml of whole milk 1 piece of fresh ginger 5mm long, cut into small pieces 50gr of clear brown sugar 1 piece of 2.5cm long casia bark 6 green cardamom pods 6 nails 2 tbsp. of strong black tea leaves
1. Put the milk and 1.5 liters of water to boil. 2. When it is boiling adds the ginger, the sugar and all the spices. Lower the fire and let it boil over low heat for 20min without lid. 3. Add the tea leaves, raise the fire and take it to an intense boil. 4. After 1 minute it reduces intensity and lets it boil over 2 minutes. 5. Remove the pot from the fire, strain tea and serve it. Ours Kala collection cups They are ideal to have a good warm tea.
Rogni Roti: enriched acid bread
225gr of integral flour 1/2 cdta. of salt 8 tbsp. of whole milk 50gr of melted butter 25gr of melted butter to fry
1. Mix the flour and salt in a large bowl. 2. Make a hole in the center and pour the milk and butter. Mix all the ingredients with your hands until a wet dough is. 3. Put flour on a work surface and knead until a firm consistency is achieved. If the dough is dry, add some milk. 4. Divide the dough into six equal parts and extend each piece with a roller until you get a 13cm disc. Click the album with a fork. 5. Heat an anti-adherent pan over medium-high heat. Add the melted butter and trust the rotis in batches on both sides. 6. With wrinkled paper, he presses each roti against the pan until it brown. The rotis can eat cold or hot. As you prefer! We recommend serving them at the table with our Kala collection plates in two colors.
