Ready to eat frozen

Kip loempia's zijn een populaire en smakelijke snack of voorgerecht die in veel delen van de wereld worden genoten. Hier is een eenvoudig recept voor het maken van kip loempia's:

Ingrediënten:

Voor de vulling:

1. 1 kopje gekookte en in reepjes gesneden kip
2. 1 kopje fijngehakte groenten (kool, wortels, paprika, enz.)
3. 1/2 kopje fijngehakte ui
4. 2 teentjes knoflook, fijngehakt
5. 1 theelepel geraspte gember
6. 2 eetlepels sojasaus
7. 1 eetlepel oestersaus
8. Zout en peper naar smaak
9. 2 eetlepels olie om te koken

Voor de loempia-vellen:

1. Loempiavellen (verkrijgbaar in het vriesvak van de meeste supermarkten)
2. Water (om de vellen te sealen)

Om te frituren:

1. Olie om te frituren

Instructies:

1. Bereid de vulling voor:

   • Verhit olie in een pan op middelhoog vuur.
   • Voeg fijngehakte knoflook en geraspte gember toe, roerbak tot het geurig is.
   • Voeg fijngehakte ui toe en kook tot ze glazig zijn.
   • Voeg de in reepjes gesneden kip toe en kook tot deze niet meer roze is.
   • Voeg de gehakte groenten toe en roerbak tot ze licht gaar zijn maar nog steeds knapperig.
   • Voeg sojasaus, oestersaus, zout en peper toe. Meng goed en kook nog een paar minuten.
   • Haal van het vuur en laat de vulling afkoelen.

2. Stel de loempia's samen:

   • Neem een loempiavel en leg het op een schoon oppervlak in de vorm van een diamant.
   • Schep een portie van de kip- en groentevulling in het midden van het vel.
   • Vouw de onderste hoek over de vulling, vouw de zijkanten naar binnen en rol strak naar de bovenste hoek, waarbij je de randen met een beetje water afdicht.

3. Frituur de loempia's:

   • Verhit olie in een frituurpan of diepe pan tot 180°C.
   • Schuif voorzichtig de loempia's in de hete olie, een paar tegelijk, en frituur tot ze goudbruin en knapperig zijn.
   • Haal ze eruit met een schuimspaan en leg ze op keukenpapier om overtollige olie te absorberen.

4. Serveer:

   • Serveer de kip loempia's warm met je favoriete dipsaus, zoals zoetzure saus, sojasaus of een chilidipsaus.

Geniet van je zelfgemaakte kip loempia's! Ze zijn een heerlijk hapje of voorgerecht voor feestjes of bijeenkomsten.

Patishapta Pitha is a traditional Bengali dessert, commonly made during the festival of Makar Sankranti. It is a type of pancake or crepe filled with a mixture of coconut, khoya (reduced solidified milk), jaggery, and sometimes khoya or mawa (dried whole milk).

Patishapta Pitha is typically served warm. You can garnish it with additional grated coconut or nuts.

This sweet treat is enjoyed not only during Makar Sankranti but also on various other festive occasions. The filling can vary based on personal preferences, and some people also drizzle condensed milk or rabri (sweet condensed milk) over the rolled crepes for added richness. As with many traditional dishes, there might be regional variations in the recipe.

Nedelands: Patishapta Pitha is een traditioneel Bengaals dessert, dat vaak wordt bereid tijdens het festival van Makar Sankranti. Het is een soort pannenkoek of crêpe gevuld met een mengsel van kokos, khoya (gecondenseerde melk), jaggery en soms khoya of mawa (gedroogde volle melk). 

Patishapta Pitha wordt meestal warm geserveerd. Je kunt het garneren met extra geraspte kokos of noten.

Dit zoete lekkernij wordt niet alleen genoten tijdens Makar Sankranti, maar ook bij verschillende andere feestelijke gelegenheden. De vulling kan variëren op basis van persoonlijke voorkeur, en sommige mensen druppelen ook gecondenseerde melk of rabri (gecondenseerde melk) over de opgerolde crêpes voor extra rijkdom. Zoals bij veel traditionele gerechten, kunnen er regionale variaties zijn in het recept.

Rumali Roti, also known as "Roomali Roti," is a type of Indian flatbread that originated in the Indian subcontinent. The name "rumali" translates to "handkerchief" in English, and the bread gets its name due to its thin and translucent texture, which is similar to a handkerchief.

Here's some information about Rumali Roti:

Ingredients: The dough for Rumali Roti is typically made from wheat flour, water, and a bit of oil or ghee (clarified butter). Some recipes might also include yogurt or milk to enhance the flavor and texture.

Preparation: The dough is rolled out into very thin circles, often with the help of a cloth. The roti is then cooked quickly on a hot, inverted, slightly curved griddle called a "tava." It's cooked just for a brief period on one side until small bubbles start to form, and then it's flipped and cooked for an even shorter time on the other side.

Texture: The unique aspect of Rumali Roti is its thin and delicate texture. It's incredibly thin and almost translucent, resembling a handkerchief or a thin piece of cloth. This texture makes it tear easily, which is why it's often folded and served.

Serving: After cooking, Rumali Roti is typically folded into a square or triangle and served. It's often accompanied by various curries, kebabs, or other dishes with rich gravies. Its thin nature makes it a good accompaniment to dishes with strong flavors, as it doesn't overpower the taste of the main dish.

Eating: To eat Rumali Roti, you can tear off a small piece and use it to scoop up and enjoy the accompanying dishes. Its thin and flexible texture makes it a convenient utensil for picking up curries and other foods.

Rumali Roti is a popular choice in many Indian restaurants and is often seen as a special treat due to its unique texture and presentation. It requires a certain level of skill to make due to its thinness, and it's often prepared by skilled chefs in restaurants or by street food vendors who specialize in making this type of roti.

Pav Bhaji is a popular street food dish from India, specifically from the state of Maharashtra. It consists of a spicy vegetable curry (bhaji) served with buttered and toasted bread rolls (pav). The word "pav" refers to the bread roll, which is soft on the inside and slightly crispy on the outside.

To make pav bhaji, the vegetables are boiled, mashed, and then cooked with a blend of spices, including red chili powder, turmeric, and pav bhaji masala. The typical vegetables used in the bhaji include potatoes, tomatoes, onions, peas, carrots, cauliflower, and bell peppers, but the exact combination may vary.

The bhaji is usually cooked on a flat griddle (tava) with butter, which gives it a rich and flavorful taste. It is then served hot, garnished with chopped onions, coriander leaves, and a dash of lemon juice. The pav is also buttered and toasted on the griddle until it becomes slightly crisp and golden.

Traditionally, pav bhaji is enjoyed as a street food snack, where the bhaji is prepared in large quantities on a big tava, and the pav is served alongside. It is often served with additional toppings like grated cheese and accompanied by a side of tangy and spicy pickles.

Pav bhaji has gained popularity across India and is now commonly available in restaurants and food stalls throughout the country. It is a beloved dish that is enjoyed by people of all ages and is often eaten as a main course or as a satisfying evening snack.

Muli paratha, also known as radish paratha, is a delicious Indian flatbread made with grated radish and spices. It is a popular breakfast or lunch dish in North India. Here's a recipe for muli paratha:

Ingredients: For the dough:

• 2 cups whole wheat flour
• Water, as needed
• Salt to taste

For the stuffing:

• 2 medium-sized radishes, grated
• 1 green chili, finely chopped (adjust to taste)
• 1 teaspoon grated ginger
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon roasted cumin powder
• Salt to taste
• Fresh coriander leaves, chopped (optional)

Instructions:

1. In a mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead to form a smooth dough. Cover and let it rest for 15-20 minutes.
2. Meanwhile, prepare the stuffing by squeezing out excess water from the grated radish. You can save the radish juice for later use in soups or curries.
3. In a separate bowl, mix the grated radish, green chili, grated ginger, red chili powder, turmeric powder, roasted cumin powder, salt, and fresh coriander leaves (if using). Mix well to combine the spices with the radish.
4. Divide the dough into small lemon-sized balls. Take one ball, flatten it with your hands, and dust it with flour.
5. Roll out the dough ball into a small circle. Place a portion of the radish stuffing in the center.
6. Bring the edges of the dough together and seal the stuffing inside. Flatten it slightly with your palms.
7. Dust the stuffed dough with flour and roll it out gently into a paratha of your desired thickness.
8. Heat a tawa or griddle over medium heat. Once hot, place the rolled paratha on the tawa.
9. Cook the paratha on one side until small bubbles start to appear on the surface. Flip it over and cook the other side.
10. Apply some ghee or oil on both sides and cook until the paratha is golden brown and cooked through.
11. Remove the paratha from the tawa and repeat the process with the remaining dough and stuffing.
12. Serve the muli parathas hot with yogurt, pickle, or any side dish of your choice.

Muli paratha is a flavorful and wholesome dish that combines the earthy taste of radish with the softness of the paratha. It can be enjoyed on its own or with a side of raita (yogurt dip) or achar (pickle).

Paneer Makhani, also known as Paneer Butter Masala, is a popular North Indian dish that features paneer (Indian cottage cheese) cooked in a rich and creamy tomato-based gravy. It is a flavorful and indulgent vegetarian dish. Here's a recipe for Paneer Makhani:

Ingredients:

• 200 grams paneer, cut into cubes
• 2 tablespoons ghee (clarified butter) or oil
• 1 onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 2 large tomatoes, pureed
• 1/4 cup cashew nuts, soaked in warm water for 15 minutes (optional)
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 1/2 cup heavy cream
• Salt to taste
• Fresh cilantro (coriander) leaves for garnishing

Instructions:

1. Heat ghee or oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
2. Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
3. Add the tomato puree and cook for about 5-6 minutes until the oil starts to separate from the sides of the pan.
4. Meanwhile, if using cashew nuts, grind them into a smooth paste using a blender or food processor.
5. Add the cashew nut paste (if using) to the tomato-onion mixture and cook for a few more minutes.
6. Add red chili powder, turmeric powder, garam masala, and salt. Mix well and cook for a couple of minutes.
7. Add water as needed to achieve the desired consistency of the gravy. Simmer for 5-6 minutes.
8. Add the paneer cubes to the gravy and gently mix to coat them with the sauce. Cook for 2-3 minutes to allow the paneer to absorb the flavors.
9. Crush the kasuri methi between your palms and sprinkle it over the gravy. Mix well.
10. Finally, add the heavy cream and stir gently. Cook for another minute.
11. Garnish with fresh cilantro leaves.
12. Serve hot with naan, roti, or rice.

Paneer Makhani is a rich and creamy dish with a tangy tomato base that perfectly complements the soft and succulent paneer cubes. It is a popular choice in Indian restaurants and can be enjoyed as a main course dish with bread or rice.

Dal Tadka is a popular North Indian dish made with lentils, spices, and ghee (clarified butter). Here's a recipe to make it at home:

Ingredients:

• 1 cup lentils 
• 3 cups water
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon asafoetida (hing)
• 2 green chilies, chopped
• 1 onion, chopped
• 1 tomato, chopped
• 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced
• 1/2 teaspoon red chili powder
• 1 teaspoon garam masala
• 2 tablespoons cilantro leaves, chopped
• Lemon wedges for garnish

Instructions:

1. Rinse the lentils in water and soak them for 30 minutes. Drain the water and add the lentils to a pressure cooker with 3 cups of water, turmeric powder, and salt. Cook for 3-4 whistles until the lentils are soft and fully cooked.
2. Heat ghee in a pan over medium heat. Add cumin seeds, mustard seeds, and asafoetida. Let them splutter for a few seconds.
3. Add green chilies, onion, tomato, ginger, and garlic. Saute for 2-3 minutes until the onions are soft and translucent.
4. Add red chili powder and garam masala. Mix well and saute for another minute.
5. Add the cooked lentils to the pan and mix well. Add some water if needed to adjust the consistency.
6. Bring the mixture to a boil and let it simmer for 5-10 minutes until the flavors have blended well.
7. Garnish with chopped cilantro leaves and lemon wedges. Serve hot with steamed rice or naan bread.