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Thursday, July 15, 2010

Talaba shu'rva (Student's soup)

Actually there is no such a soup in Uzbek cuisine, but we used to make it when we were students and when we didn't have much time to cook:) I think many student's used to make this kind of soups and fries with sausages at that time. So today I decided to remember those times, as I didn't have time to cook anything else:) I like this soup because it will take no time to cook it and it's especially important when you have 2 mouth asking for a food:)besides, it it is very tasty! Try to use smoked sausages as they will give special flavor to this soup! This amount of ingredients will serve 3-4 people.
50 gr of butter
500 ml of chicken stock
1 onion, chopped
1 tomato, chopped well
1 capsicum chopped
150 gr of smoked sausages, cut in thin long strips
Some fresh greens
Salt to taste
Melt the butter and fry onion until golden, then add in capsicum and tomatoes. Fry until oil will separate out and then add in sausages, fry 5 min more, then add in chicken stock. Bring to boil, simmer for 10 min. Add in salt and take from the heat. Serve sprinkling over some greens. Hope you will enjoy this fast and delicious soup!
Yoqimli ishtaha!!!

Wednesday, July 14, 2010

Garmdori va pomidorli gazak (Salad with tomato and green chili)

This recipe is for those people who love hot salads. It is spicy and refreshing, useful and good looking salad. If you don't like hot, then replace green chili with green capsicum. But take into account that green chili will help you immune system to be stronger. Surely eat chilies in hot summer.
3 tomatoes
1 medium sized green chili or capsicum
Salt to taste
Some pepper
Cut tomatoes in cubes, clean green chilies from seeds and chop or slice well. Mix with tomatoes adding salt and pepper. Serve and enjoy!
Yoqimli ishtaha!!!

Qatiqli hu'rda (Rice soup with yogurt)

"Qatiqli hu'rda" is one of summer soups. It is easy to digest and refreshing, yet very nourishing soup. I like this soup, because it take less time to prepare it. Recipe is for 5 people.
50 ml of vegetable oil
250 gr of meat, (lamb or beef) cut in small cubes
1 big onion, chopped
2 big tomatoes, blended in food processor or 2 tbsp of tomato puree
1 capsicum, cut in small cubes
1 carrot, sliced thinly
100 gr of short grain rice
400 ml of yogurt
Salt to taste
1 tsp of ground coriander
Half a tsp of pepper
Heat the oil well and put in meat and spices all together. Fry on a high heat until meat is completely brown. Put in onions and fry until golden color, then add in capsicum, tomato and carrot. Fry until all vegetables are nicely fried and oil begins to separate. Now put in washed rice and fry for 2-3 min. Add in 1 liter of water, bring to boil and reduce the heat. Let it simmer under half covered lid until soup is thick enough, like this:

Add in salt and simmer 3 min more. Take from the heat and mix with yogurt. Or serve to separate bowls and add 3-4 tbsp of yogurt to each bowl, mix well. Sprinkle some greens and enjoy it:)
Yoqimli ishtaha!!!

Friday, July 9, 2010

Palov non (Bread with pilaf)

"Palov non" is usually made after or during weddings, as usually 100-200 kg of "Palov" is cooked for the guests (usually 1000-1500 guests are invited) and if any "Palov" is remained in kazan (very big crock pot, specially made for oven that is fired with wood) women made "Palov non". As for me, whenever I miss "Palov non", I save enough "Palov" specially for bread:) It is very delicious and nutritious bread. I just love the taste and flavor of it! You will get 2 medium breads from this recipe, but if you wish, you can double or triple the ingredients and get more bread.
250 ml of warm water
50 gr of melted butter
1.5 tbsp of dried yeast
1 tbsp of salt
Plain flour as needed
About 4 tbs of oil for greasing
About 400 grams of "Palov"
Add melted butter, salt and yeast in to the warm water, mix well. Gradually start adding flour, shaping the dough with your hands. When the dough is medium hard, stop adding flour. Knead the dough about 5 -8 min, cover and let it rise for 2 hours in warm place. After 2 hours, divide the dough in 2 equal parts and roll them thinly one by one. Slightly grease with oil.

Now spread half of the "Palov" evenly on top of the rolled dough and start rolling around itself shaping long log.

Slightly roll this log just to elongate it a bit and then roll it around itself.

Now put your bread onto baking sheet and gently press the top with your hands to slightly flatten it.

Put your breads in to the preheated oven and bake until golden in color. Grease with some butter and serve as hot. Enjoy!
Yoqimli ishtaha!!!

Wednesday, July 7, 2010

Tugrama manti

The difference of "Tugrama manti" from ordinary "Manti" is in the shape of the meat. The meat is not grounded, but cut in small pieces. You surely must use fat of lamb's tail, as it gives special juice and flavor to "Manti". Use if possible fresh meat and not the frozen one. If it is a meat of young lamb, that would be perfect!
300 gr of meat cut in small pieces (I use lamb)
3 onions, peeled and sliced
1 tsp of ground pepper
1 tsp of cumin seeds
Salt to taste
60 gr of lamb's tail fat
1 egg
70 ml of water
1.5 tsp of salt
Plain flour as needed
First of all make the dough: slightly beat up water and egg and add in salt. Gradually start adding flour until you will form medium hard dough. Cover it and let it rest for 20 min.
Prepare the filling combine meat, onion and all the spices and salt. Mix well with hands until onions will give some juice.

Roll out the dough very thinly and cut the 3.5X3.5 inch squares. Put 1 tbsp of filling to each one and pinch the edges twice.

Place all of your "Tugrama manti"s on a steamers sheet(they should be greased with oil beforehand)and place the sheets on a boiling water. Cook for about 40-45 min.
Take from the heat and serve with a yogurt and sour cream, you can sprinkle some greens on top. Enjoy this juicy, delicious, gorgeous meal!
Yoqimli ishtaha!!!

"Roziya" salati (Salad "Roziya")

I named this salad after my mom as she invented it:) I love the taste and a beautiful look of this salad. It is also useful and nutritious, you can use it for your hot dog, sandwich or hamburger fillings.
50 ml of vegetable oil
250 gr grated or cut in long thin strips red carrot
200 gr fresh cucumbers
1 tbsp of vinegar (I used apple, my mom uses cider one)
2-3 cloves of garlic, mashed
1 tsp of ground pepper
half a tsp of red chili powder
Salt to taste
First of prepare all of your ingredients, just to be sure you have everything under your arm. Grate or cut carrots, cut cucumber. Cucumbers must be cut in this way: halve the cucumber and quarter each piece, then again cut every piece in two.

Now heat up the oil and fry carrots on a high heat for about 2 min, then add in cucumbers. Continue frying until cucumbers are slightly soft, for about 3-4 min.

Now add in vinegar, pepper, salt and chili powder and fry for 2 min more. Take from the heat and immediately take salad to the other dish to prevent further cooking. Add in garlic and mix well. Your salad is ready! You can serve it as hot and as cold, but I prefer it to be served as cool as you can feel every flavor. Enjoy!
Yoqimli ishtaha!!!

Tuesday, July 6, 2010

Grechka palov (Pilaf with buckwheat)

I remember that I see this meal for the first time in my in law's house. In our family we usually didn't use buckwheat for cooking pilaf. We use it just for complimentary meals. But then I see that it is very tasty and useful dish, which has it’s own specific flavor, I start cooking it with a great pleasure. “Grechka palov” is one of many varieties of Uzbek pilafs. The technique is similar to ordinary pilaf, just you will use buckwheat instead of rice. This recipe is enough for 5-6 people.
100 gr of vegetable oil
300 gr meat
150 gr sliced onion
200 gr peeled and cut in thin strips red carrot
300 gr of buckwheat
Salt to taste
1 tbsp of ground coriander
Heat the oil and begin to frying meat on a high heat with a ground coriander, until it is dark brown, make sure that meat is completely dark brown, as it will give great flavor to the meal. then add in all of the onions and carrots, lower the heat and add 200 ml of water. Let it cook for 40 min. Then add in salt. Wash buckwheat properly about three times, rinsing with a cold water. Now add buckwheat on top of the fried meat and vegetables and add enough water to cover the buckwheat. To check the right amount of water you're adding, run a spoon inside of your pot-if it runs freely, then stop adding water. Don't pour too much water, as buckwheat will become very soft. But if you like it to be soft then it's your choice. Bring to boil on a high heat, check the saltiness and lower the heat. Cover the pot and let it cook until all water will evaporate and buckwheat is soft and ready. If buckwheat is ready and the water still remains, then open up the lid, set the fire on a high level and let all the water evaporate.
Usually it is served in a flat big plate. We believe that it will help to make family closer to each other as you share the same dish:)
Enjoy with your loved ones!
Yoqimli ishtaha!!!

Sorry for such a long break!!!

My dear followers, first of all I am saying sorry for such a long break. I was on my vacation and there was no time for posting recipes. The second reason is, I didn't cook anything at all! I just helped to my sister and my mum:) So now I am back and from today I am starting to post recipes of Uzbek cuisine:) Hope you will enjoy them and share your opinions with me! I am waiting for your respond and questions about my recipes. See u then!!!