This is how it turned out mashkichiri without meat. And by the way, maybe someone knows how to do it right? I mean, what kind of food is it? In the sense of the rules of the Russian language.
I got the recipe from Marat Abdullaev (dunduk_culinar), so let me quote it from time to time.
Mash and rice should be washed very well. In relation to rice, as for pilaf, to clear water, and mung ... too. Then soak. Warm, slightly salted water. At least three or four hours.
Then sort out the mash.
"... Weed out petrified grain (" petrified "mung bean is much smaller and darker than a living mung) ... ©"
Of course, the food is oriental, so it would be good to cook it in something like a cauldron. A wok, as a last resort, is fine.
The first to go into the cauldron is carrots. Again, based on the recommendations of Marat.
“… This sequence, uncharacteristic for meat mashkichiri - to lay carrots before onions, and not vice versa - is caused by the peculiarities of the lean orientation of the dish itself. Carrots in it are perhaps the only component that requires roasting - both for aromatizing the oil, giving it a deep saffron hue, and for preserving the shape of the selected cut…. © "
How to cut the carrots does not really matter, I cut them into small cubes.
Warm up the oil, but without fanaticism. It is important to catch the temperature of the oil so that the carrots do not burn. And stirring constantly, fry ... until about this state.
Onion. “… The amount of onion is three times less in“ meat versions ”, if we bear in mind our proportions of mung bean and rice. And this is a fundamental point .... © "We cut into thin half rings and, again, constantly, but gently stirring, we pass the onion to the state of" almost transparent ".
“… Its unhurried, on the verge of languishing, browning is extremely important in this method of preparing vegetarian dishes. In fact, the onion and its quantity form the future richness of the taste of this dish (hello to French onion soups), although there will be no trace of onion (visually and tactilely) in the finished mashkichiri .... © "
Tomatoes. We need, of course, good tomatoes, but, alas, they were not found in the bins. So I took such canned Italian food that with slices of tomato and herbs and a tablespoon of tomato paste. Stir gently and lightly salt.
“… The task of tomatoes in cooking lean mashkichiri, though trivial, is necessary. A shock amount of onions, which is indispensable here, requires a correction of sweet sour, which tomatoes do well if they are sautéed, like onions, having at first achieved vigorous evaporation of the moisture introduced by the tomatoes ... © "
The temperature under the cauldron can be slightly increased.
Evaporate - fry the mixture right now is not worth it at all.
In principle, it is already possible to start cooking the zirvak, but first we send the mung bean to the cauldron. We mix. I will repeat myself. Mix very delicately. Porridge is porridge, but still, it is not worth allowing to crush the contents of the cauldron into "smoke".
Pour water into the cauldron. Approximately 1 cm above the content level. Water, of course, is better to take hot.
After signs of boiling appear, turn down the heat and rather not cook, but simmer. Well, maybe a little more active.
Here you can add a head of garlic to the cauldron. Straight whole, like in pilaf.
“… The main task at this stage of cooking is to cook the mung bean correctly and evenly, which requires special attention.Of course, if it boils down before the rice is laid, nothing terrible will happen - the finished dish will take on a pronounced mushy state, nothing more. If there is a desire to give the dish friability, the degree of readiness of the mung bean should be constantly monitored. The ideal “condition” of mung bean, when you can already lay rice, - the beans are soft, but not yet burst ... "
And even at this stage, it is necessary to balance the taste for “salty-sweet-sour”. Tomatoes are like that.
And then rice. Before laying the rice, you must remove the head of garlic from the cauldron.
And we act according to the rules of pilaf. First, cover the contents of the cauldron with a rice blanket.
And as soon as the excess water goes into the rice, one should not even stir, but delicately turn over the contents of the cauldron.
Here again we should remember the rules of pilaf. As soon as the rice reaches the "almost ready" state, collect the mashkichiri up the hill, return the garlic to the cauldron and cover the resulting slide, for example, with a bowl.
And leave it under the bowl to blame. Minutes 20. In general, according to the rules of pilaf.
Now the conclusions. It turned out delicious and, excuse me, too fat.
Maybe because mashkichiri was cooked without meat, but, to be honest, no one experienced much delight.
Do you know what it reminds me of? Army combined porridge. Who served - knows. Not the most tasteless dish in the army's diet, by the way. True, they cooked it from peas with millet, but it was really tasty.