Tuesday, October 11, 2011

Gestoomde voorgeregte

Steamed Appetizers

Gisteraand het ek aandete geëet saam met my vriend Matt, 'n Amerikaner wat aan die Universiteit van Kaapstad gestudeer het. Baie Amerikaners is vertroud met Indiese voorgeregte, veral diepgebraaide kosse soos samoesas en pakoras. Dit mag as 'n verrassing kom dat Indiese kookkuns ook tradisionele gestoomde voorgeregte het. Ek het sooji dhokla gemaak, 'n spesialiteit van Gujarat. Terloops, my vriend Nikita wat my leer hoe om Indiese kos te kook is Gujarati :).

Ek het dié resep van "Manjula's Kitchen" gebruik, alhoewel ek kerrieblare in plaas van koljander gevoeg aangesien 'n ander dis alreeds die laasgenoemde gehad het.

Hier is die ander disse van die ete:

Aloo Dimer Dalna (eier en aartappel kerrie)
Matar Pulao (rys met soetertjies)
Lahsan Papad (knoffel-lensie skyfies)
Brinjal Chutney (eiervrug blatjang)
Amchur Chutney (mango blatjang)
Nimbu Chutney (lemmetjie blatjang)










Last night, I had dinner with my friend Matt, an American who studied at the University of Cape Town. Many Americans are familiar with Indian appetizers, especially deep-fried foods like samosas and pakoras. It may come as a surprise that Indian cuisine also has traditional steamed appetizers. I made sooji dhokla, a specialty from Gujarat. Incidentally, my friend Nikita who taught me how to cook Indian food, is Gujarati :).

I used this recipe from "Manjula's Kitchen", although I added curry leaves instead of cilantro since another dish already had the latter.

Here are the other dishes from the meal:

Aloo Dimer Dalna (egg and potato curry)
Matar Pulao (rice with sweetpeas)
Lahsan Papad (garlic-lentil crisps)
Brinjal Chutney (eggplant chutney)
Amchur Chutney (mango chutney)
Nimbu Chutney (lime chutney)