Showing posts with label carne de pui (chicken). Show all posts
Showing posts with label carne de pui (chicken). Show all posts

Friday, June 15, 2012

Curry indian de pui cu unt (Indian Butter Chicken)


        Deci cu ce sa incep :))) probabil multi dintre voi asteapta niste motive serioase pentru pauza de pe blog, cert e ca nu am nici un motiv serios inafara de faptul ca am fost ocupata cu viata in general; mi-a fost teribil de dor sa bloggaresc, mi-a fost dor sa raspund frecvent la mesajele voastre, sa editez poze, sa fotografiez ce gatesc, vazut cum numarul de vizitatori devine impresionant in fiecare luna si nu am putut sa abandonez blogul, voi mi-ati dat energia necesara sa reiau activitatea, so I'm back! :)
        Pentru ca am vrut sa incep in forta am ales sa explorez putin si am ajuns la Butter Chicken sau Murgh Makhani, faimoasa reteta de curry indian cu pui si smantana care face ravagii peste tot in lume, inclusiv in Romania din cate am vazut. Noi am mancat prin Toronto acest preparat la diverse localuri cu specific indian, dar nu pot spune ca am ramas foarte impresionata de el, poate pentru ca e mereu super picant, iar eu nu obisnuiesc sa gatesc picant, chiar deloc :) insa pentru ca e un preparat extraordinar de aromat am zis ca merita sa-l incerc acasa intr-o varianta mai putin spicy si bine am facut, pentru ca e delicios, combinatia de arome e superba iar reteta e foarte simpla.
        Pentru ce a iesit mai jos m-am inspirat de la, la care am facut cateva modificari. Stiti ca eu mentionez mereu sursa de inspiratie, am vazut ca lumea se plange mult de faptul ca se copiaza fotografiile, si asta chiar e trist, stim cu totii cata munca e necesara sa intretii un blog. Am schimbat camera cu care fac pozele, deci imi va lua ceva timp pana voi face poze mai bune :) Asadar, sa ne apucam de treaba!
   Particip cu reteta aceasta si la Spicie Foodie YBR pentru luna iunie :)
        So, how should I start :))) many of you are probably waiting for some good reasons for my time off here, all I can say is that I really don't have a good reason for this besides life in general; I terribly missed blogging, I missed answering  your comments and editing photos, not to mention taking photos when I'm cooking, etc...I kept seeing how the number of visitors gets bigger every month and I couldn't just stop blogging, you gave me the energy to come back, so here I am :)
        Since I wanted to start with something good, I chose to explore a bit and I got to Butter Chicken or Murgh Makhani, the famous Indian curry recipe with chicken and cream that's getting very popular around the world, even in Romania as I could see. We had Butter Chicken in Toronto at some Indian places, but I can't say I was too impressed with it, probably because it's pretty spicy and I never cook too spicy at home. But since it's a very flavorful dish, I wanted to try it out at home using less spices, for a milder version and I wanna say that it's delicious, the flavor combination is brilliant and the recipe is very easy to follow.
         For my first try I used's recipe to which I've made some changes. You know I always mention what's the source for my recipes, I've seen people complaining about the fact that their photos are being stolen, and it's really sad, we all know how much work it's necessary to have a blog. I'm using a different camera for my photos now, and it's gonna take me some time until I get to take really good ones :) So, let's start cooking!
I'm participating with this recipe at June's YBR organised by Spicie Foodie :)

500 g piept de pui/500 g chicken breast
2 cepe/2 onions
4 catei usturoi/4 garlic cloves
1 ardei iute/1 jalapeno pepper
1 lingurita ghimbir ras/1 teaspoon with grated ginger
300 ml rosii pasate/300 ml mashed tomatoes
100 ml smantana pt gatit/100 ml half & half cream
100 g iaurt simplu/100 g plain yogurt
100 g unt/100 g butter
1/2 lingurita zahar brun/1/2 teaspoon w brown sugar
1 lingurita coriandru macinat/1 teaspoon with ground coriander
1/2 lingurita chilli pudra/1/2 teaspoon with chili powder
1/2 lingurita chimion macinat/1/2 teaspoon ground cumin
1,5 lingurite garam masala/1,5 teaspoons with garam masala
 piper cayenne/cayenne pepper

Cum se face/How it's made:

Taiem puiul cubulete si-l amestecam bine cu 2 catei de usturoi zdrobiti, jumatate de lingurita ghimbir razuit, un sfert de lingurita chili pudra (daca va place mai picant, puneti 1 /2 de lingurita), jumatate lingurita de coriandru, jumatate de lingurita garam masala, sare si piper dupa gust. Il prajim in 2 linguri de ulei, timp de cateva minute pana se rumeneste si il scoatem pe o farfurie.
We cut the chicken into bite-size pieces and we toss to coat with 2 garlic cloves crushed, half teaspoon with grated ginger, a quarter of a teaspoon with chili powder (if you like it spicy, you can put half teaspoon), half teaspoon ground coriander, half teaspoon  garam masala, salt and pepper to taste. We cook the chicken in a large skillet until lightly browned and we take it out on a plate.

In aceeasi tigaie prajim ceapa tocata, adaugam chimionul, 2 catei de usturoi zdrobiti si cealalta jumatate de lingurita de ghimbir si amestecam pana ceapa se inmoaie putin. Adaugam apoi jumatate de lingurita coriandru, un sfert de lingurita de chili pudra, ardeiul iute tocat si rosiile pasate. Lasam sa fiarba 2-3 minute.
In the same skillet we fry the chopped onion, we add the cumin, 2 garlic cloves crushed and the other half of teaspoon with ginger. We stir until the onion has softened a bit. We add half teaspoon with coriander, the rest of chili powder, the chopped jalapeno pepper and the mashed tomatoes. We let it cook for 2-3 minutes.

Cu un blender transformam totul intr-un sos fin. Intr-o tigaie incingem untul, adaugam sosul obtinut, zaharul brun, smantana pt gatit si iaurtul. Amestecam bine, punem puiul si lasam sa mai fiarba pt 2 minute, adaugam 1 lingurita de garam masala si sare dupa gust.
Using a blender we turn everything into a smooth sauce. In a skillet we heat the butter, we add the sauce, the brown sugar, half & half cream and the yogurt. We stir very well, we add the chicken and we let it cook for another 2 minutes, we add one teaspoon with garam masala and salt to taste.

Nu e foarte rosiatic sosul pentru ca am pus iaurt si mai putin chili dar e grozav de bun. Noi am servit cu orez basmati fiert in apa sarata. Bon appetit si sper sa-l incercati curand!
It's not very reddish since I used yogurt and less chili powder but it's terrific. We served the Butter Chicken with basmati rice cooked in salted water. Bon appetit and I hope you'll try it soon!

Mai de aproape/Closer...Yummylicious :)

Thursday, May 5, 2011

Pui in stil Thai si taitei de orez cu legume (Thai Chicken and Rice Noodles with Vegetables)


           Nu stiu daca voua vi se intampla, dar eu dezvolt obsesii pentru anumite mancaruri, adica imi plac o perioada de timp exagerat de mult, de nu as manca nimic altceva decat respectiva mancare :)) ei, asa mi s-a intamplat cu preparatele thailandeze...cand am venit in Canada si eram newcomeri inca, eram foarte reticenti cand venea vorba sa incercam preparate din alte bucatarii. Se stie ca Toronto e renumit pentru diversitatea preparatelor culinare din toate bucatariile lumii, fapt pentru care treptat am inceput sa incercam si altceva decat bucataria mediteraneana, foarte apropiata de cea romaneasca. Trebuie sa recunosc ca gusturile mi s-au schimbat treptat si am ajuns sa-mi fie pofta sa mananc mancare mexicana sau chinezeasca, jamaicana sau thailandeza. Banuiesc ca spiritul orasului a reusit sa ma corupa :))
          Astazi vreau sa va prezint reteta pentru puiul prajit in stil Thai cu taitei de orez si legume, una din obsesiile mele recente :) Sursa de inspiratie este The parsley thief. Reteta este una foarte usoara, potrivita pentru o cina in familie, foarte simplu de pregatit si delicioasa. Sper sa va placa!
          I don't know if this happens to you as well, but I have culinary obsessions, that means I really obsess about   
something I want to eat, and it's so intense that I don't want to eat nothing but that particular dish :)) well, this happened recently with Thai food...when we came to Canada and we were newcomers, we weren't too keen on any dishes that weren't Mediterranean or very close flavored to Romanian cuisine. Everybody knows that Toronto is famous for having a diverse range of culinary dishes from all world cuisines, and because of that we
slowly started to try some new stuff as well like Mexican food, Chinese, Jamaican or Thai. I guess the city's spirit got to us :))
   Today I want to present to you the recipe for Thai chicken and rice noodles with vegetables, one of my recent food obsessions :) My inspiration was The parsley thief. This recipe is very light, suitable for a family dinner, very simple to prepare but extremely delicious. Hope you''ll like it!

Ingrediente Taitei de orez cu legume:    
Ingredients for Rice noodles with vegetables:

   300 g taitei de orez/300 g rice
   1 tulpina de telina/1 celery stick
   1 morcov mare/1 big carrot
   2 ardei/2 peppers
   2 cepe verzi/2 green onions
   2 catei usturoi/2 garlic cloves
   4 ciuperci albe (champignon)/4 white mushrooms
   1/2 lingurita ghimbir/1/2 teaspoon ginger
   2 linguri sos de soia/2 tablespoons with soya sauce
   putin ulei/oil
   sare, piper/salt, pepper

Ingrediente Pui in stil Thai:  
Ingredients for Thai Chicken:

  600 g piept de pui taiat felii subtiri/600 g strips of chicken breast
  2 cepe verzi/2 green onions
  2 catei usturoi/2 garlic cloves
  1/2 lta de fulgi ardei/1/2 teaspoon red pepper flakes
  2 linguri de zahar brun/2 tablespoons brown sugar
  1 lingura suc de lamaie verde/1 tablespoon lemon juice
  125 ml sos de soia/125 ml soya sauce
  2 linguri otet de orez/2 tablespoons rice vinegar
  1/2 lingurita pasta de ansoa/1/2 teaspoon anchovy paste

Cum se face/How it's made:   

Mai intai facem marinada pentru pui, preferabil cu minim o ora inainte de a-l prepara.
Tocam ceapa si usturoiul marunt.
First we make the marinade for the chicken.
We chop the green onion and garlic.

Adaugam peste ele intr-un bol sucul de lamaie, sosul de soia, otetul de orez, zaharul brun, ardeiul iute uscat si pasta de ansoa. Amestecam cu puiul impreuna si lasam la marinat intr-un vas acoperit cu capac in frigider timp de minim o ora (eu am lasat vreo 4 ore)
In a bowl we add the onion and garlic, red pepper flakes, rice vinegar, lime juice, brown sugar and anchovy paste, we mix them very well and we add the chicken strips, mixing a little.
We place the chicken with the marinade in a covered dish in the fridge for at least 1 hour.(I left it in the fridge for 4 hours)

Cand puiul a stat suficient la marinat, preparam taiteii.
Curatam legumele si taiem morcovii si ardeii betigase, telina si ciupercile felii, iar usturoiul, ceapa verde si ghimbirul le tocam marunt.
We prepare the noodles:
We wash and peel the vegetables, and we chop the garlic, green onion and ginger.
We cut thin strips of carrot and pepper and we slice the celery stick and mushrooms.

Intr-o tigaie mare punem putin ulei si prajim 1 minute usturoiul cu ceapa verde si ghimbirul.
In a pan with a little bit of oil, we fry the onion with the garlic and ginger for 1 minute.

Adaugam morcovii si telina si lasam la prajit inca 1 minut.
We add the carrot with the celery and fry for 1 more minute.

Adaugam ardeiul si ciupercile, amestecam si lasam se se prajeasca inca vreo 2 minute totul.
We add the peppers and the mushrooms and we fry them for another 2 minutes.

Adaugam taiteii de orez fierti si strecurati.
We add the cooked and drained rice noodles.

Adaugam sosul de soia, sare, piper, si amestecam bine.
We add the soy sauce, salt and pepper and we mix them all very well. 

Et voila varianta vegetariana Singapore noodles care merg foarte bine cu orice fel de carne. Mai de aproape:
These are also known as Singapore noodles (vegetarian ones). Closer:

Acoperim cu un capac pana ne ocupam de pui.
Scurgem puiul de sos si il prajim intr-o tigaie cu putin ulei.
We remove from the stove and we cover the noodles with a lid until we prepare the chicken.
We remove the chicken from the fridge and drain the sauce. We fry the chicken strips in a pan with some vegetable oil until it's golden brown.

Luam de pe foc cand puiul e rumenit frumos.
We remove from the stove.

Servim puiul prajit cu taiteii de orez, este o combinatie excelenta! (Eu am servit si cu broccoli fiert langa).
We serve the chicken with the rice noodles warm.(I added some cooked broccoli). Bon appetit!

Mirosul ce il lasa in casa e uimitor, mi se face pofta doar cand ma uit la poza :))) Mai de aproape...Bon appetit!
The smell is amazing, it makes me drool only when I look at these photos :))) Closer...

Puiul are o aroma superba, doar sa-l incercati o data! Astept comentariile voastre cu obsesiile voastre culinare, daca aveti asa ceva :)) Va doresc un weekend grozav!
I'd be delighted to find out what are your culinary obsessions :) Enjoy the weekend everyone!!!

Saturday, April 9, 2011

Orez cu pui si legume + astenie de primavara (Rice with Chicken and Vegetables + spring fatigue)


Please scroll down for English version

          De cand am venit in Toronto nu mai prea stiu ce e aia primavara, deoarece aici iarna e mai lunga ca in Romania, iar trecerea de la iarna la vara se face rapid de obicei, cu diferente foarte mari de temperatura, cel putin asta am observat eu in cele 2 primaveri petrecute deja aici; chiar daca frumosul anotimp ne insoteste cu prezenta foarte scurt daca nu deloc, organismul meu resimte o astenie grozava ca in fiecare an, de nu am chef nici sa gatesc si de aceea nu am activitate in ultimul timp pe blog...daca aveti sugestii pentru alungarea asteniei please let me asa ma simt zilele astea:


        M-am gandit sa postez reteta aceasta super rapida cu orez pe care am facut-o cand ma aflam intr-o stare de lene maxima :) e simplu si delicios si merge perfect cu o salata de ridichi si ceapa verde.


      200 g piept de pui fiert (il aveam ramas)
      1 ceapa
      1 ardei
      1 morcov
      250 g orez Arborio (bob mic, bun pt risotto)
      patrunjel verde
      unt pt prajit

Cum se face:

Se curata legumele si se toaca marunt. Puiul se taie bucati mai mari. Orezul se spala si se scurge de apa.

Intr-o tigaie punem untul la topit si prajim ceapa cu ardeiul, adaugam morcovul si punem apa, lasam sa fiarba 5 minute.

Adaugam orezul spalat, condimentam cu sare si lasam sa fiarba la foc mic pana orezul e moale, amestecand din cand in cand sa nu se prinda (adaugati cate putina apa daca e nevoie).

Intr-o tigaie separata prajim bucatile de pui condimentate cu sare si piper.

Cand orezul e aproape fiert, adaugam puiul prajit, avand grija sa amestecam.

Condimentam cu sare, piper si presaram verdeata tocata. Servim cu salata de cruditati sau muraturi dupa preferinta. Puiul prajit ii da o aroma mai buna decat daca am face pilaf de orez cu pui proaspat.

Mai de aproape...

Si o poza cu salata minunata si super gustoasa! Bon appetit si va doresc multa energie!!!

English version 

       I can't remember what spring means since I came to Toronto, because here winter lasts longer than in Romania, and passing from winter to summer is so fast, with huge temperature differences, at least that's what I observed in the last 2 springs that I spent here; even though the beautiful season is so short if not absent, my body experiences a very intense spring fatigue like every year, that I'm not in the mood to cook or anything else for that matter, that's why I don't have too much blog activity lately...if you have any suggestions to make this spring fatigue go away, please let me know...this is how I feel lately:
  Finding myself in a terrible laziness, I thought I should make this super fast rice recipe. It's simple, delicious and goes perfectly with a radish and green onion fresh salad :)


      200 g cooked chicken breast

      1 onion
      1 pepper
      1 carrot
      250 g Arborio rice
      fresh parsley leaves
      butter for frying

How it's made:

We peel and chop the vegetables. We cut the chicken in bigger pieces. We wash the rice and drain the water.
In a pan, we melt the butter and fry the onion with the pepper, we add the chopped carrot and pour water, leaving them to cook on low heat for 5 minutes.
We add the washed rice, we sprinkle salt and we let it cook on low heat until the rice is tender, stirring often, to prevent the rice from sticking to the pan.
Meanwhile in a separate skillet we fry the chicken in a little bit of butter.
When the rice is almost cooked we add the fried chicken and we stir them all together, leaving them to cook until the rice is fully cooked.
We spice the rice and sprinkle fresh chopped parsley leaves.
We serve with a fresh radish salad or pickled vegetables if you like. The chicken tastes better with fried chicken than the rice pilaf with fresh chicken.
 Bon appetit!

Monday, March 14, 2011

Ciorba de pui cu smantana (Sour Cream Chicken Soup)


Please scroll down for English version

      Nu cred ca am mancat vreodata ciorba de pui sau radauteana cum i se mai spune si ma gandeam sa o incerc daca tot e frig afara. Ce a iesit mi-a placut tare mult, mai ales ca are si usturoi, iar mie imi plac aproape toate mancarurile cu usturoi :)


     2 pulpe de pui
     2 morcovi
     1 ceapa
     1/4 telina
     1 ardei mic
     3 catei usturoi
     1 ou
     200 g smantana
     patrunjel verde
     sare, piper

Cum se face:     

Spalam puiul foarte bine si il punem la fiert intr-o oala cu 2 litri apa si 2 lingurite sare, avand grija sa luam afara spuma care se formeaza.
Intre timp, tocam ceapa, morcovul si telina marunt, iar cand supa incepe sa fiarba le adaugam la supa.

Cand puiul e fiert (il incercam cu o furculita), il scoatem cu o paleta pe o farfurie si il taiem bucatele, indepartand oasele.

Tocam marunt ardeiul si il adaugam la supa impreuna cu puiul tocat.

Apoi batem oul si zdrobim usturoiul cu presa.

Adaugam in bol smantana si amestecam bine cu oul.

Tragem oala cu supa deoparte si punem un polonic de supa in smantana, omogenizam si adaugam la supa. Amestecam bine, punem din nou pe foc pentru 2 minute, condimentam si punem patrunjel.

Servim cu ardei iute sau cu gogosar murat dupa gust. Bon appetit!


English version

      I don't think I've ever eaten sour cream chicken soup, and I was thinking I should try it since it's still cold outside. I really liked the soup, especially because it contains garlic, and I love foods that contain garlic :)

     2 chicken drumsticks
     2 carrots
     1 onion
     1/4 celery root
     1 small pepper (jalapeno)
     3 garlic cloves
     1 egg
     200 g sour cream
     fresh parsley
     salt, pepper

How it's made:

First we wash the chicken and we let it boil in a pot with 2 litres of water and 2 teaspoons of salt, making sure we remove the foam from the soup.
Meanwhile we chop the onion, carrots and celery and when the soup starts to boil, we add them to the soup and let the soup cook for 30-40 minutes on low heat.
When the chicken is tender, we take it out on a plate and we cut it in smaller pieces. 
We chop the pepper and we add it to the soup with the chopped chicken.
After that, we beat the egg, add the crushed garlic and the sour cream and mix them all very well.
We set aside the pot with the soup, and we add 3 tablespoons of soup to the sour cream mixture, we mix them very well and we add them to the whole soup, stirring until it all blends on low heat for 2 minutes.
We add salt, pepper and chopped parsley and we stir again.
We serve with marinated peppers and sour cream. Bon appetit!

Saturday, March 12, 2011

Chiftelute de pui (Chicken Meatballs)


        Aceste bilute gustoase reprezinta un aperitiv foarte cunoscut si apreciat de catre toata lumea. Pentru a evita carnea de porc, eu am incercat chiftelutele cu carne de pui tocata, fiind mult mai usoare decat cele facute din carne de porc. Noi le-am servit cu garnitura de cartofi taranesti, dar merg foarte bine si cu paste sau piure de cartofi (mai ales pentru cei care aveti copii).
        These small meatballs are a very tasty appetizer, well known and appreciated by all people. Because I wanted to avoid pork meat I've tried out the chicken meatballs, which are a lot lighter than the pork version ones. We served them with country style potatoes, but they also go really well with pasta or mashed potatoes (especially for those of you who have children).


 500 g carne tocata de pui/500 g ground chicken
 1 ceapa mica/1 small onion
 2 oua/2 eggs
 1 felie mare de paine/1 slice of bread
 4 catei de usturoi/4 garlic cloves
 patrunjel verde/fresh parsley leaves
 sare, piper/salt, pepper
 ulei pentru prajit/oil for frying

Cum se face/How it's made:

Intr-un bol amestecam carnea de pui, cu ouale, ceapa tocata, usturoiul zdrobit, painea inmuiata in apa, scursa si zdrobita, patrunjelul tocat, sarea si piperul si amestecam foarte bine si adaugam sare dupa gust.
In a large bowl we mix together the meat with eggs, crushed garlic, chopped onion, the soaked bread, drained and smashed, spices and parsley and we mix them all very well.

Cu mainile umezite cu apa, formam bilute mici din compozitia obtinuta de marimea unei nuci (puteti sa le faceti mai mari daca doriti) si le punem pe o farfurie.
With wet hands we form small balls size of walnuts until we finish all the meat mixture and place them on a plate.

Intr-o cratita mica punem ulei iar cand uleiul e incins adaugam bilutele de carne (in mai multe ture) si le lasam sa se scufunde in ulei. Dupa ce incep sa se rumeneasca putin, le intoarcem usor rotind cratita mai mult. Din cauza ca ele sunt acoperite de ulei se vor praji foarte frumos fara a fi nevoie sa le intoarcem cu o lingura.
In a small pot, we heat up oil and fry the meatballs (in a few rounds). When they start to fry we slowly rotate the pot a little bit, so the oil covers them on all sides, and they brown nicely.

Le scoatem pe servet de hartie pentru a absorbi uleiul de pe ele.
We take them out on paper towels to absorb the oil.

Servim cu garnitura de varza, paste sau cartofi, taranesti in cazul meu. Bon appetit!

We serve them with fried cabbage, pasta or potatoes, country style potatoes in our case. Bon appetit!

Friday, March 4, 2011

Pulpe de pui cu usturoi si rozmarin (Garlic and Rosemary Chicken Drumsticks)


Please scroll down for English version

      Pentru ca am vrut ceva usor langa garnitura cu varza de bruxelles pe care mi-am propus sa o fac, am ales niste pulpe de pui cu usturoi si rozmarin rapide de tot dar foarte aromate. Super gustos a fost totul :)


    5 pulpe de pui
    3 catei usturoi
    putin ulei
    sare, piper

Cum se face:       

Mai intai spalam pulpele de pui foarte bine si le uscam cu servet de hartie.
Condimentam pulpele cu sare si piper foarte bine si le punem intr-o tava cu 2 linguri ulei si 1/2 cana de apa. Adaugam usturoiul taiat in bucati mari si presaram rozmarin (eu am pus uscat).

Acoperim tava cu folie si dam la cuptorul preincins la 190 grade pentru 40-50 minute. Dupa 35 minute, luam jos folia si lasam sa se prajeasca. Scoase din cuptor...

Servim cu garnitura de cartofi, legume prajite sau Varza de Bruxelles in cazul meu. Bon appetit!

 English version   

          I wanted to prepare Brussels sprouts with blue cheese, so I chose something that would go with that, rosemary and garlic chicken thighs, very easy to make and wonderful flavor added to the dish.
Everything was super yummy!     


    5 chicken thighs
    3 gralic cloves
    2 tablespoons of oil
    salt, pepper

How it's made:

First we wash the chicken very well and dry it out with paper towels.
We sprinkle the meat with salt, pepper and oregano.
In a roasting pan, we place the chicken thighs, we add the garlic cut in bigger pieces, we pour the oil and 1/2 cup of water, we cover and we place the pan in the preheated oven at 380 degrees for 40-50 minutes. 
After 35 minutes we uncover the pan and we let it roast. Out of the oven...
We serve with a side dish, we can use potatoes or roasted vegetables, or in my case Brussels sprouts with blue cheese.
Bon appetit!

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