{"id":9228,"date":"2021-04-29T16:28:47","date_gmt":"2021-04-29T14:28:47","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=9228"},"modified":"2021-04-29T16:28:49","modified_gmt":"2021-04-29T14:28:49","slug":"pikantny-karfiol-s-prilohou-zo-sladkych-zemiakov","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=9228","title":{"rendered":"Pikantn\u00fd karfiol s pr\u00edlohou zo sladk\u00fdch zemiakov"},"content":{"rendered":"\n
\"\"<\/a><\/figure>\n\n\n\n


Indick\u00e9 jedl\u00e1 s\u00fa naozaj ve\u013emi jednoduch\u00e9.
\u010co ich rob\u00ed osobit\u00fdm, s\u00fa koreniny, ktor\u00fdm tie jedl\u00e1 dochucujeme.
A k\u00fdm v\u0161etky tie koreniny vyp\u00ed\u0161em, tak to vyzer\u00e1, \u017ee ten recept je zlo\u017eit\u00fd a odrad\u00ed z\u00e1ujemcov o ich varenie.
Jedna zn\u00e1ma, ktor\u00fa som spoznala na slovensk\u00fdch port\u00e1loch o varen\u00ed sa vydala do Indie.
A jej \u0161vagrin\u00e9 ju nau\u010dili, \u017ee si m\u00e1 jednoducho tak\u00fato zmes koren\u00edn namie\u0161a\u0165.
Nech je jedna korenina \u0161pecifick\u00e1, pre nejak\u00fd druh m\u00e4sa a k tomu nech si namie\u0161a hoci\u010do, \u010do jej vonia a chut\u00ed.
Je to obrovsk\u00e9 zjednodu\u0161enie pr\u00e1ce, ke\u010f na\u010driem do sklenen\u00e9ho poh\u00e1ra na zav\u00e1ranie, polievkovou ly\u017eicou.
Ja k\u00fdm pootv\u00e1ram v\u0161etky tie koreni\u010dky a s\u00e1\u010dky odzipujem.
Len\u017ee potom v kone\u010dnom d\u00f4sledku, aj tak mus\u00edm v\u0161etko vypisova\u0165 \u010do tam je, lebo ke\u010f nap\u00ed\u0161em do rozpisu , \u017ee potrebujeme dve polievkov\u00e9 ly\u017eice indick\u00fdch koren\u00edn, tak z toho \u010ditatelia nebud\u00fa vedie\u0165 ni\u010d.
In\u00e1 vec je t\u00e1, ke\u010f V\u00e1m tie koreniny nebud\u00fa chuti\u0165.Orient nechut\u00ed ka\u017ed\u00e9mu.
Do Seliec som uvarila kormu jeden jedin\u00fd raz a absol\u00fatne som s \u0148ou neuspela. Zjedla sa, ale len preto, \u017ee som im to nan\u00fatila. Dobr\u00e9mu Bratovi vyslovene nechutila.
Dobr\u00e1 Kamo\u0161ka Evka Dingov\u00e1 mala svojho \u010dasu anglick\u00e9ho bossa, ktor\u00fd sa rozhodol \u017ee jeho zamestnancov nau\u010d\u00ed , ako chut\u00ed indick\u00e9 jedlo.
Priniesol si z Lond\u00fdna, alebo z Viedne, to v\u00e1\u017ene neviem, kopu indick\u00fdch om\u00e1\u010dok, koren\u00edn a p\u00e1st.
K\u00fapil v BB m\u00e4so a uvaril chlapom, \u010do chodievali do Slovenskej re\u0161taur\u00e1cie v Lazovnej ulici, na halu\u0161ky, nejak\u00e9 indick\u00e9 jedl\u00e1.
Eva mi to popisovala, \u017ee ako predjedlo boli nejak\u00e9 chrumkav\u00e9 veci s troma om\u00e1\u010dkami. Jedna chutila obstojne, druh\u00e1 chutila ako zelen\u00e1 zubn\u00e1 pasta a tretia ako \u0161tip\u013eav\u00fd slivkov\u00fd lekv\u00e1r.
A ono je to fakt.
Fakt V\u00e1m v indickej re\u0161taur\u00e1cii na uv\u00edtanie, pod\u00e1vaj\u00fa indick\u00e9 chipsy, ktor\u00e9 mi v\u00f4bec nechutia , s troma om\u00e1\u010dkami
M\u00e4tov\u00e1 je tak jedovato zelen\u00e1, \u017ee z toho a\u017e o\u010di bolia, t\u00e1 kari je \u017elt\u00e1 \u017elt\u00e1 a t\u00e1 tretia chilli, je just ako ten slivkov\u00fd lekv\u00e1r.
Pre m\u0148a je po\u017e\u00edvate\u013en\u00fd, len ten slivkov\u00fd lekv\u00e1r.
Teda pred rokmi to tak bolo. Ja ako som sa nau\u010dila vari\u0165 indick\u00e9 jedl\u00e1, tak DM odmieta chodi\u0165 na jedlo k Indovi.
Ja by som aj i\u0161la, ke\u010f u\u017e pre ni\u010d in\u0161ie, tak minim\u00e1lne kv\u00f4li chlebu naan, ktor\u00fd nikdy nedok\u00e1\u017eem urobi\u0165 tak\u00fd, ako tam.
No \u010do u\u017e.
A e\u0161te jednu vec mohla Evka urobi\u0165, z d\u00f4vodu, \u017ee mala anglick\u00e9ho bossa.
Osobne im potriasol rukou Jeho V\u00fdsos\u0165, n\u00e1stupn\u00edk anglick\u00e9ho tr\u00f3nu, s\u00e1m Princ Charles.
Keby sa toto stalo mne, tak si t\u00fa ruku neumyjem do konca \u017eivota.

No a toto jedlo je vlastne vypr\u00e1\u017ean\u00fd karfiol so zemiakov\u00fdm paprik\u00e1\u0161om na indick\u00fd sp\u00f4sob.
A v Indii to volaj\u00fa bat\u00e1tov\u00e9 curry s karfiolov\u00fdm bhaji.
To bhaji , je nie\u010do ako tepl\u00e9 vypr\u00e1\u017ean\u00e9 predjedlo, a pripravuje sa z r\u00f4znych druhov zeleniny.
Bhaji m\u00e1 r\u00f4zne druhy pomenovania a v Nemecku to volaj\u00fa Bahji.
Nesmierne, nesmierne sme si pochutili.
Dobr\u00fd Man\u017eel viac ocenil karfiol a ja zas viac tie zemiaky, ale v ka\u017edom pr\u00edpade toto jedlo zara\u010fujem do rodinn\u00e9ho jed\u00e1lni\u010dka.

<\/p>\n\n\n


Suroviny:<\/span><\/p>\n

Na 4 porcie budeme potrebova\u0165 :<\/p>\n

Na zemiakov\u00e9 kar\u00ed :
800 g sladk\u00e9 zemiaky
1 ve\u013ek\u00e1 plechovka o\u0161\u00fapan\u00e9 cel\u00e9 paradajky
4 ve\u013ek\u00e9 polievkov\u00e9 ly\u017eice ara\u0161idov\u00fd olej (ak nem\u00e1te, tak repkov\u00fd)
1 ve\u013ek\u00e1 polievkov\u00e1 ly\u017eica paradajkov\u00fd pretlak
1 ve\u013ek\u00e1 \u010derven\u00e1 cibu\u013ea
5 ve\u013ek\u00fdch cesnakov\u00fdch str\u00fa\u010dikov
1 ve\u013ek\u00e1 polievkov\u00e1 ly\u017eica nasekan\u00fd \u010fumbier (cca 20 g)
1 ve\u013ek\u00e1 \u010dajov\u00e1 ly\u017ei\u010dka cel\u00e9 semen\u00e1 r\u00edmskej rasce (kum\u00edn)
1 ve\u013ek\u00e1 \u010dajov\u00e1 ly\u017ei\u010dka mlet\u00e1 r\u00edmska rasca (kum\u00edn)
1 \u010dajov\u00e1 ly\u017ei\u010dka kajensk\u00e9 korenie ( cayennsk\u00e9)
1 \u010dajov\u00e1 ly\u017ei\u010dka kurkuma
1 \u010dajov\u00e1 ly\u017ei\u010dka mlet\u00fd koriander
2 chilli papri\u010dky

Na karfiolov\u00e9 ru\u017ei\u010dky :
500 g mal\u00e9 karfiolov\u00e9 ru\u017ei\u010dky
160 g hladk\u00e1 m\u00faka + cca 180 a\u017e 200 ml vody
2 plytk\u00e9 \u010dajov\u00e9 ly\u017ei\u010dky pr\u00e1\u0161ok do pe\u010diva
1 ve\u013ek\u00e1 \u010dajov\u00e1 ly\u017ei\u010dka kar\u00ed korenie
1 \u010dajov\u00e1 ly\u017ei\u010dka jemn\u00e9 chilli vlo\u010dky
1 mal\u00e1 ly\u017ei\u010dka kajensk\u00e9 korenie
1 plytk\u00e1 \u010dajov\u00e1 ly\u017ei\u010dka so\u013e
olej


<\/p>\n

\u00a0<\/p>\n

Postup

<\/h2>\n

Varila som s polovi\u010dn\u00fdm rozpisom.<\/p>\n

Za\u010dneme karfiolom.
Ja ho nepredvarujem. Nikdy. Vypr\u00e1\u017eam ho surov\u00fd.
Nau\u010dila ma to tak Dobr\u00e1 Svokra.
Faktom je, \u017ee ja ho vypr\u00e1\u017eam v r\u00fare a tam ho takto pe\u010diem asi 45 min\u00fat a keby som ho predvarila, tak ho odtia\u013e vyberiem na ka\u0161u.
Ke\u010f\u017ee tu sa oba\u013euje v cest\u00ed\u010dku, do r\u00fary \u00eds\u0165 nemohol a mus\u00ed sa vypr\u00e1\u017ea\u0165 ponoren\u00fd do oleja a po 45 min\u00fatach by som ho vytiahla na uho\u013e.
Rozhodnite sa, \u010di si ho predvar\u00edte, alebo nie.
Ja som ho nepredvarila a vyhovoval n\u00e1m. Akur\u00e1t som ho vypr\u00e1\u017eala pomaly na n\u00edzkom stupni, aby som sa vyhla sp\u00e1leniu.
Ke\u010f\u017ee nem\u00e1m fritovac\u00ed hrniec, robila som to v takom malom hrn\u010deku a trvalo to dlho. Mne to nevadilo, m\u00e1m \u010das.
Rozhodnite sa pod\u013ea seba.
Priprav\u00edme si cest\u00ed\u010dko.
Do m\u00faky primie\u0161ame, pr\u00e1\u0161ok do pe\u010diva,\u00a0 so\u013e, chilli vlo\u010dky , kajensk\u00e9 korenie a oby\u010dajn\u00e9 kar\u00ed korenie.
Zalejeme vodou a pre\u0161\u013eah\u00e1me na hladk\u00e9 cest\u00ed\u010dko. Je celkom hust\u00e9 a ak treba domie\u0161ajte vodou, ale tak, aby z ru\u017ei\u010dky nestekalo.
Cest\u00ed\u010dko odlo\u017e\u00edme bokom aby post\u00e1lo.
Sladk\u00e9 zemiaky, cibu\u013eu, cesnak a \u010fumbier o\u010dist\u00edme od \u0161upky . Aby som nezabudla \u010fumbier sa najlep\u0161ie \u010dist\u00ed hranou ly\u017ei\u010dky.
Zemiaky nakr\u00e1jame na kocky , tak dva a\u017e tri centimetrov\u00e9.
Chilli papriky o\u010dist\u00edme a nakr\u00e1jame na pr\u00fa\u017eky.
Cibu\u013eu, \u010fumbier a cesnak nahrubo nasek\u00e1me a prelo\u017e\u00edme do u\u017e\u0161ieho hrn\u010deka.
Ponorn\u00fdm mix\u00e9rom t\u00fato zmes premixujeme. Aby to i\u0161lo lep\u0161ie, ja som k tomu dala aj ly\u017eicu pretlaku a p\u00e1r ly\u017e\u00edc vody. Nemus\u00ed to by\u0165 \u00faplne hladk\u00e9, ale m\u00e1 by\u0165 z toho skr\u00e1tka ka\u0161a.
\"\"<\/a>
Do woku, alebo hlbok\u00e9ho kastr\u00f3la s hrub\u00fdm dnom, d\u00e1me rozohria\u0165 ara\u0161idov\u00fd olej.
Ja som dala ara\u0161idov\u00fd, preto\u017ee \u00e1zijsk\u00e9 jedl\u00e1 varievam \u010dasto a tak ho m\u00e1m, ale Vy dajte ak\u00fd m\u00e1te. No, olivov\u00fd rad\u0161ej ani nie.
Do oleja vlo\u017e\u00edme v\u0161etky koreniny, r\u00edmsku rascu (kum\u00edn) aj semen\u00e1 aj mlet\u00fa, kajensk\u00e9 korenie, kurkumu a mlet\u00fd koriander.
Trochu orestujeme a d\u00e1me cibu\u013eov\u00fa ka\u0161u.\u00a0<\/p>\n

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


Vsypeme zemiakov\u00e9 kocky a sna\u017e\u00edme sa, aby sa mie\u0161an\u00edm, obalili v tej korenistej ka\u0161i\u010dke.<\/p>\n

\u00a0<\/p>\n

\"\"<\/a>
Prid\u00e1me chilli pr\u00fa\u017eky.
Paradajky z plechovky vyberieme a v ruke ich roztrh\u00e1me roztla\u010d\u00edme. Aj s n\u00e1levom prelejeme k zemiakom.
Podlejeme hor\u00facou vodou, privedieme k varu, vsypeme so\u013e, d\u00e1me pod pokrievkou a st\u00ed\u0161ime plame\u0148.
Dus\u00edme 20 min\u00fat.
Zemiaky s\u00fa uvaren\u00e9 a chutia b\u00e1je\u010dne, v\u00f4bec nepostrehnete ich sladkos\u0165.
Kar\u00ed ako tak\u00e9, by malo by\u0165 mokrej\u0161ie, ja som zvolila t\u00fato hustotu.\u00a0<\/p>\n

\"\"<\/a>
Kar\u00ed odlo\u017e\u00edme bokom.
Tu by sme mali zamie\u0161a\u0165 e\u0161te m\u00e4tov\u00e9 l\u00edstky, ale ja ich nem\u00e1m rada a tak ich ned\u00e1vam nikam do jedla.\u00a0
No a ideme na ten karfiol.
Ten vypr\u00e1\u017eame tradi\u010dne.<\/p>\n

\"\"<\/a>
Namo\u010d\u00edme do cest\u00ed\u010dka a ponor\u00edme do vriaceho oleja.
Ako som spom\u00ednala, pra\u017eila som ho dlho.\u00a0
Bol n\u00e1dherne chrumkav\u00fd, preto\u017ee cest\u00ed\u010dko bolo hustej\u0161ie a a karfiol nebol napit\u00fd vodou, v ktorej by sa varil, keby som ho varila.
Varila som toto jedlo v\u010dera a dnes som balila zvy\u0161ok DM do pr\u00e1ce a karfiol u\u017e tak\u00fd chrumkav\u00fd pochopite\u013ene nebol, ale to \u010do som potajomky ochutnala, bolo h\u00e1dam e\u0161te lep\u0161ie ako v\u010dera.
No a na z\u00e1ver.
Je to pikantn\u00e9 jedlo, my tak\u00e9 milujeme. Zv\u00e1\u017ete ako ve\u013emi ho chcete pikantn\u00e9 pod\u013ea Va\u0161ich chut\u00ed a zvyku.
\"\"<\/a>






<\/p>","protected":false},"excerpt":{"rendered":"

Indick\u00e9 jedl\u00e1 s\u00fa naozaj ve\u013emi jednoduch\u00e9.\u010co ich rob\u00ed osobit\u00fdm, s\u00fa koreniny, ktor\u00fdm tie jedl\u00e1 dochucujeme.A k\u00fdm v\u0161etky tie koreniny vyp\u00ed\u0161em, tak to vyzer\u00e1, \u017ee ten recept je zlo\u017eit\u00fd a odrad\u00ed z\u00e1ujemcov o ich varenie.Jedna zn\u00e1ma, ktor\u00fa som spoznala na slovensk\u00fdch port\u00e1loch o varen\u00ed sa vydala do Indie.A jej \u0161vagrin\u00e9 ju nau\u010dili, \u017ee si m\u00e1 jednoducho […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","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":[18],"tags":[],"class_list":["post-9228","post","type-post","status-publish","format-standard","hentry","category-indicka-kuchyna"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-2oQ","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/9228","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=9228"}],"version-history":[{"count":4,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/9228\/revisions"}],"predecessor-version":[{"id":9240,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/9228\/revisions\/9240"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9228"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9228"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}