Elena Tim
Good job! And for how long did you put it?
Elena Tim
Quote: mowgli
Nahathurak wanted
I will do the same tomorrow. Sisteraaa!
mowgli
I put it on for the night, I'll look in the morning, maybe I'll go to work, I'll leave it until I come. I LEFT BEANS FOR 1.5 DAYS
mowgli
Len, what should it be? softer than peas? otherwise I am like hard peas
Elena Tim
Nuuuu ... it finally should be easy to chew, I would say that it can be crushed with your tongue against the palate. But in appearance - whole.
mowgli
then I will still cook, and not digest?
Elena Tim
Natus, I'm sorry, my internet was terribly buggy, I just couldn't answer!
But now it's probably too late ...
mowgli
I, can you imagine it a little overdried, I had to pour it again, in structure it is like a bean for me, nevertheless, I can try another manufacturer
Elena Tim
I mean, overdried? In oil, or what?
mowgli
fell asleep and he slowly dried up, but I did, we sharpened him with my daughter-in-law with a rabbit
Elena Tim
And you don't cook it at all next time. It cooks normally on the stove after 4 hours of soaking. An hour is the maximum. In general, I know that I noticed that nohat should boil at least a little when cooking. If the temperature is below 100C, then it is cooked for hell. We cooked like a stone in the summer at the dacha with Manka - about six hours - until I threw it into a cauldron with a shurpa, where it began to cook as expected.
mowgli
How about in a pressure cooker?
Elena Tim
Natus, I have no idea. I only cook on the stove. Well, probably on "beans", if there is such a program ...
Some of the girls have already written about how to cook in a pressure cooker, but looking among so many pages is easier.
Olga VB
Girls, I ask you a question. I hope I am addressing the correct address.
I found a sedan in my bins (black cumin seeds).
And what is he to me - I just can not remember.
Sniffed, chewed - no associations.
Does anyone use this in your village?
Elena Tim
Ol, this is nigella, chtola? Such black "triangular" seeds, right?
Olga VB
And God knows what shape they are. Something small, much less dill, but more poppy
Nohathurak (three options)
Rada-dms
Olga VB, they sprinkle Uzbek flat cakes!
Olga VB
And FSE?
It seems that I never baked them ... Why then do I have this thing
Rada-dms
Olga VB, I add to the bread for picntality! These are very healthy seeds, just super! especially the oil of them.
Elena Tim
They sprinkle them on Uzbek samsa and flat cakes. It turns out awesome! Better than sesame!
Olga VB
Will they go to rye bread? I don't bake buns often.
Or is it better with white?
Elena Tim
Oh, Ol, I don't even know. But I don't think it will be bad. I would add, if I had a love-in.
I have to buy, I always forget about it, and I remember only when I bake samsa.
Olga VB
Okay, I'll try with some thread of focaccia.
Thank you girls for the consultation
Elena Tim
Yes, wellness, hospad!
mowgli
Flax, and this time I added pickled onions to ready-made Nohatu, I generally liked the taste - stupid!
Elena Tim
Well, pralna, this is the most authentic nohatkhurak for cha turned out!
And I alternate, then I will do this, then that. The other day, guests from Tashkent came to us, as one says: "Oh, how long have I not eaten nohat! I missed you!" And this is even considering that for the last few years he practically did not get out of Samarkand, he worked there!
I gru: "Of course, where else can Uzbeks nokhatu eat, if not in Moscow!"
mowgli
and for some reason I thought all the time that something was missing
Elena Tim
Well, yes, you just lacked sourness and spice. It is sprinkled with hot red pepper.
mowgli
sprinkled with pepper ...now I know that it is delicious so delicious
Elena Tim
Aha!
Tumanchik
Lenulya, take the report! Rada-dms passed this miracle to me through Masha ShuMasha - chickpeas - and advised me to cook it according to your recipe (third) with fried onions. Thus, you girls have opened this dish for me! I am not at all an expert on oriental cuisine and I am discovering it with your help. I was already preparing funcheza according to the recipe Chuchundrus (also given by Olya) and now chickpeas. My husband especially liked it, as he was able to appreciate the dish in full measure of the bright taste of spices - my pharyngitis does not allow me. Thanks Lenochka for the recipe! Mashulya for delivery and Olga for such a wonderful gift!
Elena Tim
Well, laaana, so be it, I forgive you Mankino's seduction ... with fat and pancakes.
Irishkin, I am very glad that you liked these peas! Thank you dear for sharing your impressions! I am very pleased!
I would even say - damn nice!
Tumanchik
Quote: Elena Tim
I forgive you Mankino seduction
Well, glory .... but believe me - we protected ourselves!
Elena Tim
Aaaaaaaaaaaaaaaaaaaa!
Tumanchik
Quote: Elena Tim
Irishkin, I am very glad that you liked these peas!
I really didn't expect it to be that tasty. It can really be cracked like seeds! I frankly rubbed it off the plate without chewing anything! Perhaps now I will look askance at him in hypers.
Elena Tim
Quote: Tumanchik
Perhaps now I will look askance at him in hypers.
Oh, Irk, and how delicious he is with meat, um ... A-BAL-CHILD !!!
Tumanchik
Quote: Elena Tim
Oh, Irk, and how delicious he is with meat, um ... A-BAL-CHILD !!!
No doubt! Now I have big plans for it (: secret: half the package is still left)! Maybe he comes from a pea family, but his taste is more noble or something. I managed to cook it (sooo tried) - soft puree in a hard package! SUPER! I remembered and drooling!
Elena Tim
Oh, I'll buy chickpeas the other day and post a recipe with meat (unless, of course, there is no such recipe on the website)
Tumanchik
Quote: Elena Tim
Oh, I'll buy chickpeas the other day and lay out a recipe with meat
Do it please! And another request - please tell us in more detail what spices you use. I would like to try the eastern version. Thank you!
Rada-dms
Yeah, and me for advertising nohaturak ...
Summer
Quote: Tumanchik

Do it please! And another request - please tell us in more detail what spices you use. I would like to try the eastern version. Thank you!
Irish, we have a very popular spice for meat, this is zira. Tashkent girls will not let you lie, at the bazaar when you buy spices, everything is on the counter, but about the cumin they will definitely say "there is a good spice for you, sestrakhon", and they will pull it out from under the counter
Rada-dms
Quote: Elena Tim
Oh, I'll buy chickpeas the other day and post a recipe with meat (unless, of course, there is no such recipe on the website)
Come on, put it out as soon as possible, before Tumanchik and I make potato pancakes out of it!
Elena Tim
Oh, girls, we at HP, it turns out, have a lot of recipes for chickpeas with meat. But the one that I wanted to do is called here "Gusht-nut". Type in a search engine, Ildar cooked. But only now I wouldn't soak the chickpeas, like he (with soda and salt), brrr ...
vedmacck
Flax, why do they soak with soda?
Regarding salt, I heard that it, on the contrary, makes beans and peas hard. Is this some kind of common superstition or is it really so? And I don't know anything about soda and legumes.
Elena Tim
Nuuuu ... it is believed that soaking with soda speeds up the process - the chickpeas seem to soften faster. But no matter how they washed the chickpeas before cooking, I still feel an unpleasant soda aftertaste. Therefore, I never use it. And at the expense of salt, you're right, you can’t add it to legumes when cooking, only at the end. Well, what do you want, the man cooked zhezh! What does he understand ?!
kil
I didn't want these peas of yours ... now soda is not relevant, since almost all multicooker-pressure cookers
vedmacck
We must try to soak the peas (it's a pity - it's a pity - expensive, contagion) in soda and clean water and compare
Elena Tim
Quote: kil

I wanted these peas of yours ...now soda is not relevant, since almost all multicooker-pressure cookers
Aha, Irk, try it, a delicious thing!
Elena Tim
Quote: vedmacck

We must try to soak peas (it's a pity - it's a pity - expensive, infection) in soda and clean water and compare
Why, Tan? If the chickpea is Mistral, then it only takes 4 hours for soaking, and 60 minutes for cooking. So the soda is not needed.
vedmacck
I'm just curious.
I do not soak chickpeas for long. I tried to put it at night - the effect is the same as for 4 hours.

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