{"id":3737,"date":"2014-12-06T22:39:26","date_gmt":"2014-12-06T20:39:26","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=3737"},"modified":"2025-03-17T13:38:13","modified_gmt":"2025-03-17T11:38:13","slug":"zlta-sosovica-po-indicky-tarka-dal","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=3737","title":{"rendered":"\u017dlt\u00e1 \u0161o\u0161ovica po indicky – Tarka Dal"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Obcas si v Mnichove kupim casopis o jedle Lust auf Genuss, ked vidim na obalke nieco pekne co ma zaujme. Toto cislo som kupila cielene, pretoze cele\u00a0 je ciste na indicku notu. Ked nim listoval Dobry Manzel, tak som len pocula…toto ano, toto ano, toto ano, toto ano. Takze som zacala…….<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong><\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 2 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

(C) 2025 Milena Chalupn\u00edkov\u00e1<\/h3>\n
\n

Kop\u00edrovanie a roz\u0161irovanie textov, receptov a fotografi\u00ed z tejto dom\u00e9ny je mo\u017en\u00e9 jedine s v\u00fdslovn\u00fdm p\u00edsomn\u00fdm s\u00fahlasom majite\u013ea t\u00fdchto str\u00e1nok.<\/strong><\/p>\n

All rights reserved.<\/strong><\/p>\n<\/div>\n

230g zlta sosovica (alebo cervena…skratka lupana sosovica)
\n2 cervene cibule
\n3 velke cesnakove struciky
\n3 zrele letne paradajky (alebo 400 ml pasirovane paradajky)
\n5 cm kusok dumbiera
\n1 stiplava papricka
\n1 cl mlety koriander
\n1 cl rimska rasca (kumin, cumin)
\n2 CL garam masala
\nsol, cerstvo mlete korenie
\nstiplava paprika podla svojej chuti<\/p>\n

Postup<\/h2>\n

Premytu sosovicu<\/p>\n

\"\"<\/a><\/p>\n

zalejeme 1 litrom vriacej, osolenej vody a varime nejakych 10 minut. Ja som varila asi 20 a sosovica bola skoro rozvarena. Musite ju kontrolovat, aby sa Vam nestalo to co mne…sosovica musi byt uvarena tak, aby sa nerozpadala ked ju budete miesat.
\nOcistenu cibulu, cesnak, stiplavu papricku\u00a0 a dumbier nasekame na hrubo.<\/p>\n

\"\"<\/a>
\nDoporucujem pouzit naozaj len cervenu cibulu, alebo salotku….su menej vyrazne a menej stiplave.
\nDumbier sa najlepsie cisti opakom lyzicky….je to zaruceny sposob.<\/p>\n

\"\"<\/a>
\nAk mate zrele letne paradajky, tak ich rozrezte, vyberte mokre vnutro a masitu cast nakrajame na kocky. Je december a o zrelych slnecnych paradajkach mozeme len snivat, takze ja radsej pouzivam pasirovane paradajky. (dufam, ze tieto pretlaky a pasirovane stavy sa robia v case ked je paradajok prebytok a dostatok t.j. v lete, mozno to tak nie je, ale nechavam si tuto iluziu).
\nCibulu, cesnak, dumbier, stiplavu papricku a paradajky (resp. paradajkovu stavu) dame do vysokej uzkej nadoby a ponornym mixerom zmixujeme na hladke pyre.
\nNa panvici rozohrejeme dve lyzice oleja a vylejeme nan pyre.<\/p>\n

\"\"<\/a><\/p>\n

Pyre redukujeme cca 4 minuty. Ochutime ho masalou, koriandrom a rimskou rascou.
\nSosovicu zlejeme a zamiesavame do nej zeleninovu kasu. Na zaver osolime, okorenime a podla chuti pridame stiplavu mletu papriku.
\nPodavame s niektorym druhom indickych placiek, ja som konkretne urobila hrozienkovy naan<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Obcas si v Mnichove kupim casopis o jedle Lust auf Genuss, ked vidim na obalke nieco pekne co ma zaujme. Toto cislo som kupila cielene, pretoze cele\u00a0 je ciste na indicku notu. Ked nim listoval Dobry Manzel, tak som len pocula…toto ano, toto ano, toto ano, toto ano. Takze som zacala……. \u010cas pr\u00edpravy: Po\u010det porci\u00ed […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[2,18],"tags":[],"class_list":["post-3737","post","type-post","status-publish","format-standard","hentry","category-bezmasite_jedla","category-indicka-kuchyna"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-Yh","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3737","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3737"}],"version-history":[{"count":3,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3737\/revisions"}],"predecessor-version":[{"id":11084,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3737\/revisions\/11084"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3737"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3737"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3737"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}