{"id":3961,"date":"2015-01-07T18:13:26","date_gmt":"2015-01-07T16:13:26","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=3961"},"modified":"2025-03-17T13:54:14","modified_gmt":"2025-03-17T11:54:14","slug":"zeleninove-kari-s-tekvicou-hokkaido-a-cicerom","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=3961","title":{"rendered":"Zeleninov\u00e9 kari s tekvicou hokkaido a c\u00edcerom."},"content":{"rendered":"

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Jamie Oliver ma na Youtube kanal, kde prezentuje roznych\u00a0 neprofesionalnych kucharov. Tento recept varil nejaky mlady chalan. Indicku kuchynu zboznujeme a stale hladam chut kari, ktore varili u nas na rohu v indickej restike. Stale som lamala mladeho, sikovneho,\u00a0 indickeho casnika, nech mi prezradi recept…neprezradil a jedneho dna, bez slova… zmizol mlady ind aj s celou kuchynou a\u00a0 vyvesnou tabulou a aj s receptom. Teraz\u00a0 putujem internetom a skusam a skusam, aby som nasla to co hladam.
\nHned ako som videla chalana, ako vari toto kari, som vedela, ze to nie je to,\u00a0 co hladam, ale vyzeralo strasne dobre.\u00a0 Ja viem, ze indicka kuchyna nepatri k tym, co sa hlada u mna na blogu a viem aj v com je pricina…nikomu sa nechcu zhanat koreniny. Raz….len raz, staci nakupit zasobu korenin v nejakom online obchode a mate vystarane\u00a0 na par receptov. Indicka kuchyna , ako vsetky azijske , je velmi rychla a setri velmi cas, dajte jej sancu.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0 50 min + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 4 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

1 mensia tekvica hokkaido (alebo na aku mate chut)
\nkorenie na marinadu :
\n2\u00a0 cl kumin (cumin, rimska rasca)<\/a>
\n2 cl mlety koriandrovy prasok
\n4 cl kari Madras<\/a>
\n1 cl drvena chilli papricka
\n1\u00a0 naozaj velka PL orechovy olej (alebo aky mate, ale v ziadnom pripade nie olivovy!!!!!)
\n1 cl sol
\n1 cl cerstvo mlete korenie<\/p>\n

<\/div>\n

2 velke cervene cibule
\n1 zvazok koriandrovej vnate
\n1 cerstva stiplava papricka
\n3 struciky cesnaku
\n3 cm kusok dumbiera
\n6 velkych paradajok
\n400g plechovka sterilizovaneho ciceru<\/a> (alebo si uvarte suseny)
\n100g cerstvy baby spenat
\nlyzica ghee (alebo lyzica masla + lyzica oleja)<\/p>\n

Postup<\/h2>\n

Neznasam tekvicu…okrem hokkaido, tu naopak milujem a preto som si vybrala prave hokkaido na toto kari. Malu hlavku dobre umyjeme pod tecucou vodou, rozrezeme a lyzicou vyskrabeme pavucinovy stred so semiankami….Ja tento stred nevyhadzujem a varim z neho falosny hovadzi vyvar<\/a>, ozaj fajna polievka.
\nTekvicu nakrajame na mensie kusy,<\/p>\n

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vlozime do pekaca a zasypeme koreninam, uvedenymi v rozpise.\u00a0 (ked som zacala, tak som zistila, ze som minula kumin, tak som ho nahradila, garama masalou). Pofrkame olejom a dobre premiesame.<\/p>\n

\"\"<\/a>
\nPolozime do vyhriatej rury\u00a0 na 190 stupnov. Piekla som asi 20 minut. Hokkaido zmakne velmi rychle, v ziadnom pripade ju nepecte, dlho, pretoze Vam z nej ostane len supka. Ak budete pouzivat iny druh tekvice, tak prisposobte dlzku pecenia, podla potreby.
\nKym pecieme tekvicu, osupeme cibulu, cesnak, dumbier a zalejeme horucou vodou paradajky.
\nParadajky scedime, zalejeme studenou vodou a stiahneme supku.\u00a0 Odstranime mokry stred a masitu cast paradajok,\u00a0 nakrajame na kocky.
\nCibulu nakrajame na tenke rebra, cesnak naplatkujeme, papricku nakruzkujeme (ja stiplave semienka nechavam…Vy si upravte podla seba)
\nZ koriandrovej vnate skrajame stopky na drobno…cast s listkami nechame zatial bokom.\u00a0 Dumbier nasekame.<\/p>\n

\"\"<\/a>
\nVo woku rozohrejeme ghee (alebo maslo + olej), vhodime cibulu, cesnak, koriandrove stopky,\u00a0 chilli, dumbier. Zlahka posolime,\u00a0 opekame 5 minut, stisime ohen , prikryjeme pokrievkou a dusime dalsich 10 minut.
\nPridame paradajkove kocky a scedeny cicer s trochou tekutiny<\/p>\n

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

vsetko vymiesame, privedieme do varu, hned stisime ohen, prikryjeme pokrievkou a dusime 20 minut.
\nPo tejto dobe pridame do kari upecenu tekvicu aj s koreninami, premiesame, vhodime listy baby spenatu (ja som bohuzial nedostala samotny, len miesany s mangoldom a nicomu to nevadilo).<\/p>\n

\"\"<\/a>
\nZamiesame, prehrejeme na 5 minut a mame hotovo.
\nHotove porcie posypeme nasekanymi koriandrovymi listkami.
\nPodavame s plackami alebo ryzou, ja som urobila podla tohto receptu<\/a>, akurat som tam nedavala hrasok..<\/p>\n","protected":false},"excerpt":{"rendered":"

Jamie Oliver ma na Youtube kanal, kde prezentuje roznych\u00a0 neprofesionalnych kucharov. Tento recept varil nejaky mlady chalan. Indicku kuchynu zboznujeme a stale hladam chut kari, ktore varili u nas na rohu v indickej restike. Stale som lamala mladeho, sikovneho,\u00a0 indickeho casnika, nech mi prezradi recept…neprezradil a jedneho dna, bez slova… zmizol mlady ind aj s […]<\/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-3961","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-11T","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3961","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=3961"}],"version-history":[{"count":2,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3961\/revisions"}],"predecessor-version":[{"id":11101,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3961\/revisions\/11101"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3961"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3961"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3961"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}