Homemade adjika (unusual). Recipe with photo. Adjika from tomato paste
2. Place the finished ketchup in sterilized jars, roll up, let cool at room temperature and store in a dark and cool place.
Apple ketchup with apricots and ginger
2 kg sour apples
1 kg apricots
1 kg onions
5 cloves garlic
500 ml grape or apple cider vinegar
1.5 kg sugar
20 g ginger root
5 g ground black pepper
10 g salt
1. Wash the apricots, dry them on a napkin or towel, remove the seeds and chop finely.
2. Peel the apples, remove the core and grate coarse grater.
3. Chop the onion. Pass the garlic through a garlic press. Peel the ginger root and grate it on a fine grater.
4. Combine the prepared ingredients, add vinegar, salt, sugar and black pepper. Mix everything well and heat over low heat until the original volume is reduced by half. Place the finished ketchup in sterilized jars, roll up, turn upside down and let cool at room temperature, then store in a dark and cool place.
Cherry ketchup with adjika and starch
2 kg cherries
500 g sugar
20 ml vegetable oil
20 ml 9% vinegar
10 g potato starch
5 g adjika
10 g salt
2 g ground cloves
2 g ground black pepper
2 g ground red pepper
2 g ground allspice
1. Fresh berries Sort the cherries, rinse, remove pits, transfer to an enamel bowl, cover with sugar and leave at room temperature until the juice releases.
2. Place the resulting mass on the stove and heat, stirring constantly, over low heat for 20 minutes, and then drain the liquid, straining through a sieve.
3. Grind the remaining fruits until a homogeneous paste is formed, add a small amount of prepared syrup, vegetable oil, vinegar, adjika, cloves, salt, black, red and allspice.
4. To get a thicker ketchup, you need to add potato starch dissolved in cold syrup. Mix everything well, bring to a boil and cook for another 3-5 minutes. Place the finished ketchup in sterilized jars, roll up, turn upside down, let cool and store in a dark and cool place.
Adjika recipes
Adjika traditional
1.5 kg red hot pepper
30 cloves of garlic
200 g green cilantro
50 g dill
50 g basil greens
200 g salt
1. Wash the hot pepper pods, remove the seeds, then grind the garlic, cilantro, basil and dill with a blender until a homogeneous puree is formed.
2. Pour salt into the resulting slurry and mix everything thoroughly.
3. Place the finished adjika into sterilized jars, close the lids and store in the refrigerator.
Traditional adjika with vinegar
200 g red hot pepper
1 kg sweet pepper
20 cloves of garlic
200 ml 9% vinegar
20 g dried coriander
20 g dried fenugreek
20 g sugar
10 g salt
1. Gorky and Bell pepper remove seeds, chop, combine with crushed garlic, vinegar, salt, sugar and cilantro and fenugreek.
2. Grind the resulting mass using a blender until a thick, homogeneous paste is formed. Place the finished adjika into sterilized and dried jars, close the lids and store in a dark and cool place.
Adjika with herbs and garlic
500 g red hot pepper
200 g green cilantro
100 g parsley
100 g celery greens
20 cloves of garlic
20 g cilantro seeds
10 g dill seeds
20 g salt
1. Wash the hot pepper, dry it on a napkin or towel and remove the seeds, then pass it through a meat grinder or grind it using a blender along with garlic, parsley, cilantro and celery, cilantro and dill seeds.
Adjika with herbs
500 g green hot pepper
200 g green cilantro
200 g dill
100 g basil greens
100 g savory greens
50 g mint leaves
20 g salt
1. Wash the hot pepper, remove the seeds and mince or chop using a blender along with pre-washed and dried cilantro, dill, basil, savory and mint leaves.
2. Add salt to the resulting mass and mix everything. Place the finished adjika into sterilized jars, close the lids and store in the refrigerator.
Adjika with garlic and fenugreek
1 kg red and green hot peppers
20 cloves of garlic
10 g dried fenugreek
1. Wash the hot peppers, dry them on a cotton napkin or towel and remove the seeds, and then thoroughly grind them together with crushed garlic and fenugreek using a blender until a homogeneous mass is formed.
2. Place the finished adjika into sterilized jars, close the lids and store in the refrigerator.
Adjika with walnuts, garlic and cilantro
1 kg red hot pepper
200 g kernels walnuts
15 cloves of garlic
100 g green cilantro
10 g dried basil
10 g salt
1. Wash and remove seeds from the hot peppers, and then grind in a blender along with walnut kernels, garlic, cilantro and basil.
2. Add salt to the resulting mass and mix thoroughly. Place the finished adjika into sterilized jars, close the lids and store in the refrigerator.
Adjika with walnuts, garlic and tomato paste
1 kg red hot pepper
30 cloves of garlic
300 g walnut kernels
500 g tomato paste
20 g khmeli-suneli
50 g salt
1. Wash the hot pepper, dry it on a napkin or towel, remove the seeds, chop it, combine it with chopped garlic and crushed walnut kernels and mix everything well.
2. Transfer the resulting mass into a blender bowl, add tomato paste, add salt, suneli hops and grind until a thick, homogeneous mass is formed.
Adjika with walnuts, garlic and cilantro seeds
1 kg red hot pepper
20 cloves of garlic
200 g walnut kernels
100 g dill
100 g parsley
50 g cilantro seeds
20 g khmeli-suneli
100 ml wine vinegar
10 g salt
1. Wash the hot peppers, remove seeds and mince or grind with a blender until a homogeneous paste is formed along with garlic, walnut kernels, cilantro seeds and dill and parsley.
2. Enter vinegar, add hops-suneli, salt and mix thoroughly.
3. Place the finished adjika into sterilized jars, close the lids and store in a dark and cool place.
Adjika with walnuts and herbs
1 kg red hot pepper
200 g walnut kernels
200 g parsley
100 g saffron greens
20 g dried coriander
20 g khmeli-suneli
10 g salt
1. Wash the hot peppers, dry them on a napkin or towel, remove seeds, chop them, combine with crushed walnut kernels and chopped parsley, saffron and cilantro.
2. Grind everything using a blender until a homogeneous mass is formed, then add salt, suneli hops and mix thoroughly.
3. Place the finished adjika into sterilized jars, close the lids and store in a dark and cool place.
Adjika with walnuts, garlic and cinnamon
500 g red hot pepper
100 g walnut kernels
20 cloves of garlic
50 g khmeli-suneli
20 g cilantro seeds
100 g coarse salt
5 g ground cinnamon
1. Wash the hot peppers, dry them on a napkin or towel, remove the seeds and chop them.
2. Add crushed garlic, chopped walnut kernels, add cilantro seeds, salt, cinnamon and suneli hops. Grind everything using a blender until a homogeneous mass is formed. Place the finished adjika into sterilized jars, close the lids and store in the refrigerator.
Adjika with walnuts, garlic and savory
1 kg red hot pepper
15 cloves of garlic
150 g walnut kernels
30 g green cilantro
20 g basil greens
20 g dill
20 g green savory
20 g salt
1. Wash the hot peppers, remove the seeds, pass through a meat grinder or chop using a blender along with garlic, walnut kernels and cilantro, dill, basil and savory.
2. Add salt to the resulting mass and mix thoroughly.
3. Place the finished adjika into jars, close the lids and store in a dark and cool place.
Adjika with walnut oil
500 g red hot pepper
10 cloves of garlic
200 g dill
200 g parsley
100 g cilantro seeds
100 ml walnut oil
10 g salt
1. Wash the hot pepper, dry it on a napkin or towel, remove the seeds and pass through a meat grinder or grind using a blender along with garlic, cilantro seeds and dill and parsley.
2. Pour into the resulting mass peanut butter, add salt and mix everything thoroughly. Place the finished adjika into sterilized jars, close the lids and store in a dark and cool place.
Adjika with garlic, sweet pepper and horseradish
200 g red hot pepper
1 kg sweet pepper
30 cloves of garlic
200 g horseradish root
1. Wash sweet and bitter peppers, remove seeds, chop them, add garlic passed through a garlic press and grated horseradish root.
2. Mix everything thoroughly and grind with a blender until a homogeneous mass of paste-like consistency is formed. Place the finished adjika into sterilized jars, close the lids and store in the refrigerator.
Adjika with garlic, horseradish and herbs
1 kg red hot pepper
500 g red sweet pepper
20 cloves of garlic
200 g parsley
100 g green cilantro
100 g dill
100 ml apple cider vinegar
10 g horseradish root
50 g sugar
20 g salt
1. Wash the bitter and sweet peppers, remove seeds and mince together with garlic, horseradish root and parsley, cilantro and dill.
2. Add salt and sugar and leave at room temperature for 2 days. Pour in vinegar and mix everything thoroughly.
3. Place the finished adjika into sterilized jars, close the lids and store in a dark and cool place.
Adjika with tomatoes, carrots and sweet peppers
1 kg tomatoes
200 g carrots
200 g red sweet pepper
200 g red hot pepper
10 cloves of garlic
50 g green cilantro
20 g dried basil
100 ml vegetable oil
20 g sugar
10 g salt
5 g khmeli-suneli
1. Wash the bitter and sweet peppers, remove the seeds and chop them. Pour boiling water over the tomatoes, remove the skin and cut into small pieces. Grate the carrots on a fine grater.
2. Combine the prepared ingredients, mix and keep on low heat for 1 hour (until thickened).
3. Add crushed garlic, chopped cilantro, powdered basil, salt, sugar, suneli hops and pour in vegetable oil.
4. Mix everything again, bring to a boil, let cool and grind with a blender until a homogeneous paste-like mass is formed.
5. Place the finished adjika into sterilized jars, roll up, let cool and store in the refrigerator.
Adjika with tomatoes, parsley and celery
2 kg tomatoes
1 kg red hot pepper
1 kg sweet pepper
40 cloves of garlic
200 g celery greens
100 g parsley
100 ml vegetable oil
30 g celery root
20 g salt
2 g citric acid
1. Wash sweet and bitter peppers, dry them on a napkin or towel, remove seeds and chop them. Pour boiling water over the tomatoes, place them in cold water, remove the skins and cut into small pieces. Pass the garlic through a garlic press.
2. Combine the prepared ingredients, add grated celery root and chopped celery and parsley.
3. Pour in vegetable oil, stir and cook over low heat for 1 hour (until thickened).
4. 7-10 minutes before readiness, add salt and citric acid.
5. Grind the resulting mass using a blender until a thick, homogeneous paste is formed and bring to a boil.
6. Place the finished adjika into sterilized jars, roll up, let cool at room temperature and store in a dark and cool place.
Adjika with cucumbers, tomatoes and wine vinegar
1 kg tomatoes
1 kg cucumbers
1 kg sweet pepper
1 kg red hot pepper
20 cloves of garlic
200 ml vegetable oil
200 ml wine vinegar
200 g sugar
20 g salt
1. Wash the tomatoes, blanch for 1–2 minutes, put in cold water, remove the skin, cut into large pieces, mince together with seeded sweet and bitter peppers, garlic and cucumbers.
2. Mix everything thoroughly, add sugar and salt, pour in vegetable oil, wine vinegar and cook over low heat until thickened, then remove from the stove.
End of free trial
It appeared thanks to Abkhazian shepherds. In the spring, when the flocks were driven to the mountains, the owners gave the shepherds salt, and it was intended only for the sheep as a dietary supplement. The sheep, having eaten salt and were tormented by thirst, ate much more grass and gained weight faster. And to prevent shepherds from seasoning their food with salt - in those days salt was very expensive - the owners of the flocks added hot pepper to it. After this, the salt lost its “marketable appearance,” but this circumstance did not in the least prevent shepherds from using it as a seasoning. They even improved the recipe by adding garlic, cilantro, suneli hops and other spices to improve the taste. This is how adjika was born.
Adjika is not only tasty, but also very healthy: it stimulates digestion, enhances metabolism and has an antiviral effect, which makes it necessary during colds. But this only applies to real classic adjika, which is made on the basis of red hot pepper, garlic and salt, these are the basic components, which are thoroughly ground with the addition of coriander and various spices into a homogeneous mass.
Red hot pepper is the main component of adjika; it gives this seasoning its dark red color. By the way, many people are mistaken when they think that tomatoes give the seasoning its red color. Connoisseurs of tradition insist: there cannot be tomatoes in adjika! In the classic adjika recipe, the pepper pods are first dried in the sun and then carefully ground using two flat stones - a large one and a smaller one. Together with the pepper, garlic and spices are ground, which during grinding release essential oils, giving adjika a unique aroma. Now, since progress has gone far, they use a blender or meat grinder instead of stones. Well, what's the matter? Moreover, there are a huge number of adjika recipes. You can use already proven ones, or you can come up with something yourself. It all depends on taste preferences and love for spicy food.
When preparing, be sure to wear regular rubber gloves (if this is uncomfortable, take non-sterile “medical” gloves). Just don’t think that rubber gloves are a tribute to aesthetics. Not at all, the resulting dish is very spicy, rubber gloves will help you protect your hands.
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Adjika with tomatoes
3 kg of tomatoes; 1 kg of sweet pepper; 0.5 kg garlic; 150 g hot pepper; 0.5 cups salt; 3 tbsp. l. Sahara.
Grind all the ingredients in a meat grinder, mix thoroughly, add salt and sugar, and leave overnight in a cool place. In the morning, drain the liquid, if there is excess, put it in jars. Keep refrigerated.
Classic recipe
1 kg red chilli pepper; 0.5 kg garlic; 3/4 cup fine salt; 0.5 cups of mixture: coriander, suneli hops, dill seeds.
The ingredients above are classics. We suggest you make adjustments to the recipe, because classic recipe adjiki leaves us a large field for improvisation. Let's make adjika less spicy!
Let's use sweet pepper instead of hot pepper. Or leave only 20% spicy: 800 g of paprika and 200 hot pepper.
We clean the peppers: cut off the stems and remove the seeds. Grind in a blender (or 2-3 times in a meat grinder). We also process garlic, coriader and dill seeds. Mix everything thoroughly. Add salt. Add also chopped herbs: cilantro, dill. Ready!
Adjika with apples
5 kg of tomatoes; 1 kg bell pepper; 1 kg apples; 1 kg carrots; 500 g garlic; hot pepper (depending on the spiciness) from several pieces to...; salt, sugar to taste.
Vegetables are ground in a meat grinder, and carrots are grated on a fine grater. Cook with the lid open for 3 - 3.5 hours, add a mixture of adjika spices in a bag (bought on the market) and remove at the end of cooking. A couple of jars are sealed without garlic (for lovers of fresh garlic), garlic is added to them when opening the jar.
This recipe has only one drawback: open jar the whole thing is eaten in one sitting.
Adjika with horseradish
Tomato (red) - 2 kg; Sweet pepper - 1 kg; Garlic - 300 g; Hot pepper (bitter) - 300 g; Horseradish (fresh root) - 300 g; Salt - 1 glass; Vinegar (9%) - 1 glass.
Grind the tomatoes, seeded sweet and bitter peppers in a meat grinder. Peel the garlic and horseradish and also grind in a meat grinder. Add salt and vinegar, stir. Place in clean, dry jars and close with regular lids. Keep refrigerated. Yield approximately 3 liters.
Georgian adjika
Red bell pepper - 2 kg; Red hot pepper - 0.5 kg; Garlic - 0.5 kg; Walnuts- 1.5 cups; Cilantro - 2 bunches; Salt - 1/3 cup.
Wash the peppers and garlic, peel them, grind them in a meat grinder, pass the cilantro and nuts through the meat grinder, add salt and mix well. Transfer to a jar or plastic bottle and store in the refrigerator.
Adjika with eggplant
Eggplants (fry in a cauldron) – 3 kg; sweet red pepper – 1 kg; onion – 500 g; tomatoes – 500 g; garlic – 100 g; hot red pepper (without seeds) – 100 g; vinegar – 200 ml; parsley (greens and roots) – 250 g.
Cut all the vegetables into very small cubes, add salt to taste, add 200 ml of vinegar, leave for 2 days and put in the refrigerator.
"Simple" adjika
Pepper – 500 g; garlic – 300 g.
Remove seeds from pepper. Pass through a meat grinder along with the garlic. Stir and add salt to taste. Place into jars and store in the refrigerator. Very tasty with fish, meat, jellied meat.
Mild adjika with plums
Tomatoes – 3.5 kg; sweet pepper – 1 kg; carrots – 1 kg; plums – 1 kg; garlic – 100 g; vegetable oil – 0.5 cups; aspirin – 10 tablets.
Red tomatoes, bell peppers without seeds, onion, pitted plums, carrots - everything is passed through a meat grinder. Add garlic passed through a garlic press, salt, pepper to taste, aspirin and mix well.
Dill adjika
Sweet pepper (peeled) – 1 kg; hot pepper – 250 g; garlic – 250 g; dill – 400 g; parsley – 250 g; salt – 250 g.
Start preparing adjika by preparing the ingredients. Peel and wash sweet and hot peppers. Peel the garlic, sort out the herbs and wash.
Pass all ingredients through a meat grinder and mix with salt. Adjika is ready for use.
Adjika from horseradish and green tomatoes
Tomatoes – 1 bucket; vegetable oil – 1 cup; salt – 1 glass; garlic – 1 cup; horseradish - 1 glass; hot pepper – 5-6 pods.
Bucket of chopped tomatoes, 1 tbsp. vegetable oil, 1 tbsp. salt, 1 tbsp. garlic (chopped), 1 tbsp. horseradish (pass through a meat grinder), 5-6 pods of hot pepper (pass through a meat grinder).
In a dry bowl, carefully mix with a wooden spoon, place in dry jars and close with nylon lids. Place in a cool place.
Up ▲ — Reader reviews (12) — Write a review ▼ - Print version
3 KG SWEET PEPPER, 1 KG BITTER, 800 G HOURS, 1 Tbsp. A SPOON OF CILANTRO, SALT TO TASTE. MIX. PUT IN THE COLD. FERMENT-MIX.
Thank you!
There is plenty to choose from, thank you! And there is still room for personal research)))
What can I replace hot pepper with? I just don’t have it and couldn’t find it in stores?
The recipe calls for 0.5 tbsp vegetable oil. , and I put 0.5 liters, tell me what should I do?
I cook adjika all the time because I really love this dish with meat and fish and just for bread, but I cook it according to my mother’s recipe, i.e. red bell pepper, hot pepper, garlic, dill, just a few tomatoes, all by eye, salt to taste, I grind everything in a meat grinder and into jars, store it in the refrigerator. All natural and no seasonings or vinegar...
Girls, you can skip adding vinegar, then you need to soak it for 15 minutes in a water bath, under metal. lid and can be stored in the pantry!
| Vasya | 6 September 2017, 17:06:00 |
Ingredients:
- 2 kg;
- 0.5 kg;
- 200 g garlic;
- 2 pcs. hot pepper;
- 50 ml vegetable oil;
- 25 g vinegar 9%;
- 100 g sugar;
- 0.5 tbsp. salt.
Recipe for boiled tomato adjika
1. Let’s prepare the garlic, and you need a lot of it for adjika. To quickly finish this dreary task of peeling garlic, I suggest a little trick. Separate the head into cloves and place them in a bowl. Pour boiling water over for 5-7 seconds and drain the water.
Now the skin of the garlic comes off instantly, you just need to lightly pick it with a knife. This greatly saves the process of peeling garlic.
2. Wash the tomatoes and also pour boiling water over them so that they can be peeled off the hard skin. If the skin does not come off the first time, drain the water and pour boiling water over it again. This time, even thick-skinned tomatoes should be peelable.
Remove the skin from the tomato.
3. Peel the bell pepper from the stalk and seeds, cut lengthwise into 4 parts. Cut the red hot pepper into 2 parts and also remove the stalk and seeds.
4. Grind tomatoes, sweet bell peppers and hot chili peppers in a meat grinder.
5. Pour everything into the pan. Add 100 g sugar, 0.5 tbsp. salt, 50 ml. vegetable oil. Mix everything and simmer on low heat for 1-2 hours. My tomatoes for this adjika were very watery, I had to simmer for about 3 hours to make the adjika thicker.
6. At the final stage, squeeze the garlic into the pan and add 25 ml of vinegar. Stir and taste the adjika for salt, adding more if necessary. Simmer for another 3 minutes.
7. Pour the finished adjika into prepared sterilized jars and screw on the lids. We turn the jars over and put them in a warm place for a day, wrap them in a blanket. After a day, the adjika can be put away in the closet for the winter.
The most delicious boiled adjika ready! Bon appetit!
ADJIKA...17 RECIPES... Recipe No. 1 5 kg of tomatoes, 1 kg of sweet pepper, 16 pieces of hot pepper, 300 g of garlic, 0.5 kg of horseradish, 1 cup. salt, 2 cups. vinegar, 2 cups. Sahara. Grind everything in a meat grinder, including the seeds from the pepper (only the tails are cut off and the inside is not cleaned), add sugar, salt, vinegar, let stand for 50 minutes, pour into bottles. No need to boil. Stores well in bottles without refrigeration. Recipe No. 2 200 g of garlic, 4 sticks of horseradish, 2 bunches of parsley, 2 bunches of dill, 10 sweet peppers, 20 hot peppers, 2 kg of tomatoes, 4 tbsp. l. sugar, 4 tbsp. l. salt, 1 cup. vinegar. Pass through a meat grinder with a fine grid, add salt and sugar. Let it sit in the bowl for 2-3 days, then add vinegar, mix well and put into jars. Recipe No. 3 5 kg of tomatoes, 2 kg of apples, 2 kg of carrots, 2 kg of sweet pepper, 300 g of hot pepper, 300 g of garlic, 1 liter of vegetable oil. oil, 2-3 tbsp. l. salt. Pass everything through a meat grinder, add salt, butter and cook for 2 hours. Seal in sterilized jars. Recipe No. 4 5 kg tomatoes, 1 kg carrots, 1 kg bell pepper, 5-10 pieces of bitter pepper, 0.5 kg of onion, 0.5 l of vegetable oil. oils, 5-7 heads of garlic, salt. Pass everything through a meat grinder and cook for 2 hours. Recipe No. 5 5 kg of tomatoes, 1 kg of sweet pepper, 0.5 kg of horseradish, 300 g of garlic, 16 pieces of hot pepper, 2 cups. vinegar, 2 cups. sugar, 1 cup. salt. Do not clean the inside of the pepper, remove only the green tails and leave the seeds. Pass everything through a meat grinder, add vinegar, sugar and salt. Let stand for 50 minutes, then pour into a clean container. No need to cook, store without refrigeration. Recipe No. 6 2.5 kg of tomatoes, 1 kg of apples (Antonovka), 1 kg of carrots, 1 kg of sweet pepper, 1 cup. sugar, 1 cup. rast. oil, 3 pods of hot pepper, 200 g chopped garlic, salt. Grind tomatoes, apples, carrots and sweet peppers through a fine grinder and boil for 1 hour. After boiling, add sugar, sunflower oil, hot pepper, garlic and salt. Do not boil, just bring to a boil. You can add more or less hot pepper (to taste). Recipe No. 7 5 kg of ripe tomatoes, 5-6 heads of garlic, 100 g of salt, 1 hot pepper, 6 large horseradish roots, sweet pepper. Pass everything through a meat grinder, stir and place in containers, store in the refrigerator. Recipe No. 8 1 liter of tomatoes ground in a meat grinder, 1 cup. garlic cloves, 1-2 tbsp. l. salt. Let the crushed and salted tomatoes and garlic sit for a couple of hours until the salt dissolves, remembering to stir at least a couple of times, and pour into sterilized jars. Recipe No. 9 1 kg of sweet pepper, 250 g of hot pepper, 250 g of garlic, 250 g of dill, 250 g of parsley, 250 g of salt. Pass all ingredients through a meat grinder. Mix with salt, adjika is ready. Recipe No. 10 1 kg carrots, 1 kg sweet peppers, 1 kg apples (Antonovka), 4 kg tomatoes, 0.5 cup. salt, 2 cups. peeled garlic, 1.5 cups. rast. oil, 2-3 pods of hot pepper. Grate everything or put it through a meat grinder. Cook for 30-40 minutes. and close them in jars. You can add more or less garlic and hot pepper, depending on your taste. GEORGIAN RED ADJIKA 1 kg of dry hot red pepper, 50-70 g of coriander seeds, 100 g of suneli hops, a little ground cinnamon, 200 g of walnuts, 300-400 g of coarse salt, 300 g of garlic. Soak the hot red pepper for an hour. Add coriander, suneli hops, cinnamon, nuts, garlic and salt. Pass 3-4 times through a meat grinder with a fine grid. Store anywhere, at any temperature, but preferably in a sealed container, otherwise it will dry out. Adjika mixed with salt is good for coating chicken or meat before frying in the oven. ADJIKA WITH EGGPLANT Pass all ingredients through a meat grinder, add oil and place in enamel pan, boil for 40-50 minutes. Add vinegar at the end of cooking. Roll into prepared jars. 1.5 kg of tomatoes, 1 kg of eggplants, 300 g of garlic, 1 kg of sweet pepper, 3 pods of hot pepper, 1 cup. rast. oils, salt, 100 g vinegar. ADJIKA “NO REST FOR A SINNER” 2 kg tomatoes, 20 sweet peppers, 10-15 bitter peppers, 400 g garlic, 3 horseradish sticks, 2 bunches of parsley, 2 bunches of dill. Grind everything in a meat grinder, then add 4 tbsp to the resulting mixture. l. salt, 4 tbsp. l. sugar and half a bottle of vinegar. Mix, pack into jars, cover with plastic lids. ADJIKA IN ARMENIAN 5 kg of ripe tomatoes, 1 kg of garlic, 500 g of hot pepper, salt. Pass everything through a meat grinder, add salt, and leave in an enamel bowl for 10-15 days so that the adjika ferments, remembering to stir it daily. Should be salted tomato juice, before you add the garlic and pepper, otherwise you won’t feel the taste of salt later. AJIKA APPLE Peel the tomatoes and apples, chop the peppers, divide the garlic into slices, chop finely, mince everything (except the garlic), pour over the plant. oil and simmer over medium heat for about 2 hours. 10-15 minutes before readiness, add garlic, let it boil, pour hot into sterilized jars and seal. 1.5 kg of tomatoes, 0.5 kg of carrots, red sweet bell peppers and apples, 300 g of garlic, 3-4 pods of hot pepper, 0.5 l of vegetable oil. oils HOMEMADE ADJIKA 2.5 kg of tomatoes, 1 kg of carrots, 1 kg of sweet (red) pepper. Pass everything through a meat grinder. Add 1 stack. rast. butter, 1 cup. sugar., 1/4 cup. salt. Place the mixture in an enamel pan and simmer, stirring, for 1 hour. Remove from heat, cool. Then add 1 cup of garlic, minced, 2 pods of hot pepper. Pack cold adjika in sterilized jars and seal, or with plastic lids. ADJIKA KIEV STYLE 5 kg of ripe tomatoes, 1 kg of bell pepper, 1 kg of apples (the more sour the better), 1 kg of carrots, 2 tbsp. l. salt, 200 g sugar, 400 g plant. butter, 2 tbsp. l. red hot pepper (you can put 1 tbsp black, 1 tbsp red). Pass all the vegetables through a meat grinder (it is better to peel the tomatoes first). To make tomatoes easy to peel, they need to be poured with boiling water for 5-7 minutes. Season with butter, sugar, salt, spices and simmer for 2-5 hours until the desired consistency. Pour the finished adjika hot into sterilized jars, roll up and wrap.
How to replace baking powder for dough? How to replace baking powder for dough at home? If you love baking and not only eat it, but also love to cook yourself, I think you have already asked yourself this question. And, as you already guessed, this is not so difficult to do. Every housewife can make a similar composition independently in her kitchen. Earlier, in one of our articles, we talked about what can replace breadcrumbs, or even make them yourself. Interested in how to make homemade yeast? You can also read about this on our website. And now, let's move directly to our question today. How to replace baking powder for dough at home? To make it, you don’t have to buy baking powder at the store. You can easily prepare it yourself at home. To prepare it, you need to take a small, dry jar, pour twelve teaspoons of flour into it, add five teaspoons of soda and another three teaspoons of citric acid. This entire composition we have prepared must be mixed well, close the jar tightly and, please, can be used as needed. We advise you to try this method if you don’t know what to replace the baking powder with. And one of the options where you can use the baking powder we made is to make shortbread curd dough, from which you can cook tasty pie or cookies.
Little tricks when cooking fish 1. Before processing the fish, place it in a bowl with water; if the fish sinks, it is fresh; if not, then refuse to prepare this product. 2. To eliminate the strong odor when frying fish, place one potato, peeled and cut into slices, in vegetable oil. 3. Fish broth is salted at the very beginning of cooking. 4. Before cutting, salted fish is poured cold water so that it swells slightly - then it will be easier to clean. 5. To prevent the fish from falling apart when frying, it must be cut and salted 15 minutes before cooking. 6. Strong salted fish soak in cold water for 4-6 hours. Change the water every 1-2 hours. It is not recommended to store soaked fish. 7. The insides of fish (not large ones) can be removed without cutting the belly. To do this, you need to make a deep cut near the gills, cut the spine and remove the head along with the entrails. 8. When frying fish, add a little salt to the hot oil, then the fish will get a crispy crust. 9. In order for the fish to be properly cleaned of scales, it must be immersed in boiling water, and then placed in warm water with the addition of vinegar. 10. The skin of fish can be easily removed if you first spray it with vinegar. 11. If the herring is too salty, it needs to be soaked in tea or milk. 12. To ensure that the fish is well browned, you need to dry it with a towel before frying. 13. Scales are easier to remove if you start cleaning the fish from the dorsal fin to the belly and tail. 14. Sea fish It will be more tender if you sprinkle it with sugar 30-40 minutes before frying. 15. Small and cut into pieces fish are placed in boiling water so that it does not overcook. 16. When cooking, frozen fish can only be placed in cold water. 17. It is not recommended to boil lamprey, bream, eel and carp - the broth from them turns out to be bitter. 18. When cooking, large fish are placed in cold water, and when it boils, water is added as needed. 19. All fish dishes should not be cooked at high boils. At the beginning of boiling, you should reduce the heat and continue cooking at a low boil, which can be seen from the barely noticeable, but not stopping, movement of the liquid. 20. When cleaning slippery fish, you can dip your fingers in salt - this will make the work easier. 21. The easiest way to clean fish is with a regular grater under a gentle stream. cold water. Clean the fish in the direction from the tail to the head. 22. To determine the readiness of boiled fish, you need to stick a match into it. If the match easily enters the pulp, the dish is ready. 23. You need to fry fish in a small amount of fat; it is best to use a mixture of vegetable and butter; Do not place the pieces tightly together, otherwise you will not get an appetizing crust on all sides. 24. If there is boiled or Fried fish, you can store it in the cold for no longer than 1-2 days and always before serving boiled fish you need to boil it in fish broth or water, and fry the fried fish additionally - each piece on both sides. 25. Granular caviar will not dry out for a long time if you pour a thin layer of vegetable oil on top of the jar with caviar and close it tightly. 26. The key to a flavorful fish broth is the presence of several types of fish in it.
16 culinary tricks from housewives 1. Add a little vegetable oil to the mixture of cottage cheese, eggs, flour for cheesecakes. They turn out more magnificent and tastier. 2. It’s good to add skins from lard when cooking jellied meat from any meat (when cutting meat, cut it off and freeze it). The jellied meat turns out thick and contains a lot of gelling substances in the skin. 3. The secret of borscht: the beets for borscht need to be peeled and cooked whole in the broth while the broth is cooking. Then take out the meat and beets, strain the broth and cook the borscht as usual, only at the very end of cooking, grate the boiled beets on a coarse grater and put them in the already prepared borscht. Let it boil and turn it off. The taste is special and the color is excellent. 4. Shchi and borscht will be richer and tastier if you boil whole potatoes in them and then mash them. Mash in a saucepan or frying pan. 5. Never throw away yellowed or weathered lard. Pass it through a meat grinder and store it in a jar in the refrigerator if necessary, add it to cabbage soup or borscht. To do this, take lard, add garlic and grind the garlic together with lard in a mortar or cup; an extraordinary taste is guaranteed. Pour this dressing into the borscht when it is ready, stir and turn off the heat. 6. If you bake open pie with fruit or berry filling, the juice runs away during baking and burns on the baking sheet. But there is a way out: stick several pasta with a hole vertically into the filling. The boiling juice rises through these tubes, but does not pour out of the pie. From finished pie pasta, remove. 7. Bitter cucumbers can be dipped in milk for a while by adding a little sugar. The bitterness will go away. 8. Whatever rice cereal if there are any bugs, put a few metal bottle caps in it. 9. If you like crumbly porridge, then you need to take 2 cups of liquid per glass of cereal. You can cook crumbly porridge using broth or water; the cereal should be poured into boiling water. 10. A slice of onion placed in the refrigerator will help eliminate all unpleasant odors. 11. If you add a little dry mustard to the brine with pickled cucumbers, they will become tastier and last longer. 12. Harmful for spices: light, high temperature, high humidity. You need to store it in tightly closed opaque ceramic, porcelain or dark glass jars, each spice in a separate container away from the stove. 13. You cannot pour spices from the jar in which they are stored directly into a pan with a boiling dish - they will absorb moisture from the steam and lose their quality. 14. Banana skins help the meat cook. Place a banana skin into the pan with the meat. You will be pleasantly surprised by the result. The meat will be soft, juicy and fragrant. 15. Place cherry branches in a bowl with meat for stewing for smell, aroma and indescribable taste. 16. Always add sugar to the minced meat (a tablespoon per 1 kg of minced meat). Your cutlets, belyashi, pasties and other products made from cutlet mass will always be very juicy. Add dry celery to the minced meat, in addition to the main spices (salt, pepper) - it improves the taste of the meat.
Awesome curd cream for cakes - incredibly tasty and with only 3 ingredients!!! This cream is great for making various desserts, cakes, and pastries. It is relatively lower in calories and healthier! :) You will need: -Cottage cheese - 300 g -Cream 33% - 200 ml -Sugar - 3/4 tbsp How to cook: 1. Beat very chilled cream with sugar. 2. Place the cottage cheese in a blender, add a few tablespoons of cream for a more liquid consistency and grind to a paste. 3. Add the crushed cottage cheese to the cream and beat everything again with a mixer until smooth and fluffy. The cream is ready.
Starch: a familiar stranger. Any housewife probably has a bag of potato starch in her kitchen. True, it most often stands in the farthest corner - starch is not as popular as, for example, flour, and is used much less often. Meanwhile, starch is very useful product, but undeservedly forgotten. More recently, scientists have discovered that potato starch has unique beneficial properties when stopping bleeding. If you sprinkle potato starch on a bleeding wound, the bleeding stops almost instantly, whereas under a regular bandage the bleeding continues for 6-7 minutes. In addition, potatoes promote faster healing of wounds and prevent the formation of skin scars at the site of injury. A ethnoscience knows many ways to use starch internally. The most common of them are “blue iodine” / starch solution with iodine / and starch solution as a coating for the stomach. So it makes sense to get a bag of starch and use it more often, if not for cooking, then for treatment. - For sore throat, dilute ½ teaspoon of starch in a glass of warm boiled water and add 3-5 drops of a 5 percent alcohol solution of iodine. Stir and gargle 3-5 times a day. - For gastrointestinal diseases, take a dessert spoon of potato starch orally 3 times a day 15 minutes before meals. Each serving is washed down with a third glass of boiled water. - To treat abrasions and inflammation of the skin, age spots and acne, starch is used externally. It is rubbed into sore spots with light movements or used as a powder. -To smooth out wrinkles on the hands and soften rough areas of the skin, local starch baths are used: a tablespoon of starch is brewed with a liter of boiling water; the resulting liquid is used warm. -For colds, coughs and runny nose: mix half a tablespoon of starch, a tablespoon of honey, 2 fresh raw egg yolks and 2 tablespoons of butter. Mix everything until a homogeneous mass is formed. Take half a tablespoon of the mixture 3 times a day an hour before meals. - For dry or goosey skin, add 0.5 kg of starch to 3 liters of water, stir and pour the prepared mixture into a bathtub filled with water. Add a tablespoon of pine extract. Take a bath 2-3 times a week for 10-15 minutes. - For minor thermal burns, as well as for sunburn, a paste-like mass obtained after mixing starch with a small amount of water is applied to the damaged areas of the skin. -Starch, together with talc and zinc oxide, is used as a powder for the appearance of diaper rash and bedsores in bedridden patients. -For intestinal upset in adults, half a glass of boiled water room temperature Stir in a tablespoon of potato starch, and then add 5 drops of a 5% alcohol solution of iodine while stirring. As a result of the interaction of starch and iodine, the composition will turn blue. Drink the entire amount at once and, if after the first dose the expected result does not occur, drink another portion after a while.
Natural toothpastes with oils Most toothpastes contain solid abrasives, cleansing and whitening components that can damage the enamel. You can prepare a simple but effective and pleasant-tasting toothpaste at home that will make your teeth snow-white and strengthen your gums. Lost, plaque In a small bowl, mix 1 teaspoon baking soda with one drop of orange, lemon, lime, sweet mint, or cinnamon essential oil. To combat plaque buildup and bad breath, dip a damp toothbrush into the mixture and brush your teeth as usual. Be careful with proportions - save the enamel. A great alternative to store-bought sweetened toothpastes! This recipe makes 10 uses. 4 teaspoons baking soda 1 teaspoon finely ground sea salt a few mint leaves 1 teaspoon myrrh powder 1 teaspoon white cosmetic clay 2 tablespoons vegetable glycerin 10 drops essential oil of orange, tea tree, rosemary, anise, lemon, sweet or peppermint In a small bowl, mix all ingredients thoroughly until you get a smooth paste. Store in a small jar. Apply the paste to a clean toothbrush and brush your teeth as usual. Myrrh powder can be replaced with licorice or bamboo powder. What other essential oils can be added to homemade toothpastes and dental care products: Clove essential oil - soothes toothache, has an antiseptic effect, promoting the regeneration of oral tissues; Sage essential oil is especially useful for periodontitis, bleeding gums, and has astringent properties; Thyme essential oil – has strong antibacterial properties; Peppermint essential oil - refreshes the mouth and breath, eliminates pain and inflammation due to caries, gum inflammation, stomatitis; Rosemary essential oil - improves blood circulation; Tea tree essential oil has anti-inflammatory properties, disinfects the oral cavity, and is recommended for gum inflammation and caries.
Recipe No. 1
5 kg of tomatoes, 1 kg of sweet pepper, 16 pieces of hot pepper, 300 g of garlic, 0.5 kg of horseradish, 1 cup. salt, 2 cups. vinegar, 2 cups. Sahara.
Grind everything in a meat grinder, including the seeds from the pepper (only the tails are cut off and the inside is not cleaned), add sugar, salt, vinegar, let stand for 50 minutes, pour into bottles. No need to boil. Stores well in bottles without refrigeration.
Recipe No. 2
200 g garlic, 4 sticks of horseradish, 2 bunches of parsley, 2 bunches of dill, 10 sweet peppers, 20 hot peppers, 2 kg of tomatoes, 4 tbsp. l. sugar, 4 tbsp. l. salt, 1 cup. vinegar.
Pass through a meat grinder with a fine grid, add salt and sugar. Let it sit in the bowl for 2-3 days, then add vinegar, mix well and put into jars.
Recipe No. 3
5 kg of tomatoes, 2 kg of apples, 2 kg of carrots, 2 kg of sweet pepper, 300 g of hot pepper, 300 g of garlic, 1 liter of vegetable oil. oil, 2-3 tbsp. l. salt.
Pass everything through a meat grinder, add salt, butter and cook for 2 hours. Seal in sterilized jars.
Recipe No. 4
5 kg of tomatoes, 1 kg of carrots, 1 kg of bell pepper, 5-10 pieces of hot pepper, 0.5 kg of onion, 0.5 l of vegetable oil. oils, 5-7 heads of garlic, salt.
Pass everything through a meat grinder and cook for 2 hours.
Recipe No. 5
5 kg of tomatoes, 1 kg of sweet pepper, 0.5 kg of horseradish, 300 g of garlic, 16 pieces of hot pepper, 2 cups. vinegar, 2 cups. sugar, 1 cup. salt.
Do not clean the inside of the pepper, remove only the green tails and leave the seeds. Pass everything through a meat grinder, add vinegar, sugar and salt. Let stand for 50 minutes, then pour into a clean container. No need to cook, store without refrigeration.
Recipe No. 6
2.5 kg of tomatoes, 1 kg of apples (Antonovka), 1 kg of carrots, 1 kg of sweet pepper, 1 cup. sugar, 1 cup. rast. oil, 3 pods of hot pepper, 200 g chopped garlic, salt.
Grind tomatoes, apples, carrots and sweet peppers through a fine grinder and boil for 1 hour. After boiling, add sugar, sunflower oil, hot pepper, garlic and salt. Do not boil, just bring to a boil. You can add more or less hot pepper (to taste).
Recipe No. 7
5 kg of ripe tomatoes, 5-6 heads of garlic, 100 g of salt, 1 hot pepper, 6 large horseradish roots, sweet pepper.
Pass everything through a meat grinder, stir and place in containers, store in the refrigerator.
Recipe No. 8
1 liter of tomatoes ground in a meat grinder, 1 cup. garlic cloves, 1-2 tbsp. l. salt.
Let the crushed and salted tomatoes and garlic sit for a couple of hours until the salt dissolves, remembering to stir at least a couple of times, and pour into sterilized jars.
Recipe No. 9
1 kg of sweet pepper, 250 g of hot pepper, 250 g of garlic, 250 g of dill, 250 g of parsley, 250 g of salt.
Pass all ingredients through a meat grinder. Mix with salt, adjika is ready.
Recipe No. 10
1 kg carrots, 1 kg sweet peppers, 1 kg apples (Antonovka), 4 kg tomatoes, 0.5 cup. salt, 2 cups. peeled garlic, 1.5 cups. rast. oil, 2-3 pods of hot pepper.
Grate everything or put it through a meat grinder. Cook for 30-40 minutes. and close them in jars. You can add more or less garlic and hot pepper, depending on your taste.
ADJIKA RED GEORGIAN
1 kg of dry hot red pepper, 50-70 g of coriander seeds, 100 g of suneli hops, a little ground cinnamon, 200 g of walnuts, 300-400 g of coarse salt, 300 g of garlic.
Soak the hot red pepper for an hour. Add coriander, suneli hops, cinnamon, nuts, garlic and salt. Pass 3-4 times through a meat grinder with a fine grid. Store anywhere, at any temperature, but preferably in a sealed container, otherwise it will dry out. Adjika mixed with salt is good for coating chicken or meat before frying in the oven.
ADJIKA WITH EGGPLANT
Pass all the ingredients through a meat grinder, add oil and, placing in an enamel pan, boil for 40-50 minutes. Add vinegar at the end of cooking. Roll into prepared jars.
1.5 kg of tomatoes, 1 kg of eggplants, 300 g of garlic, 1 kg of sweet pepper, 3 pods of hot pepper, 1 cup. rast. oils, salt, 100 g vinegar.
ADJIKA “NO REST FOR A SINNER”
2 kg of tomatoes, 20 sweet peppers, 10-15 bitter peppers, 400 g of garlic, 3 sticks of horseradish, 2 bunches of parsley, 2 bunches of dill.
Grind everything in a meat grinder, then add 4 tbsp to the resulting mixture. l. salt, 4 tbsp. l. sugar and half a bottle of vinegar. Mix, pack into jars, cover with plastic lids.
ADJIKA IN ARMENIAN
5 kg of ripe tomatoes, 1 kg of garlic, 500 g of hot pepper, salt.
Pass everything through a meat grinder, add salt, and leave in an enamel bowl for 10-15 days so that the adjika ferments, remembering to stir it daily. You should salt the tomato juice before adding the garlic and pepper, otherwise you won’t feel the taste of salt later.
ADJIKA APPLE
Peel the tomatoes and apples, chop the peppers, divide the garlic into slices, chop finely, mince everything (except the garlic), pour over the plant. oil and simmer over medium heat for about 2 hours. 10-15 minutes before readiness, add garlic, let it boil, pour hot into sterilized jars and seal.
1.5 kg of tomatoes, 0.5 kg of carrots, red sweet bell peppers and apples, 300 g of garlic, 3-4 pods of hot pepper, 0.5 l of vegetable oil. oils
ADJIKA HOMEMADE
2.5 kg of tomatoes, 1 kg of carrots, 1 kg of sweet (red) pepper.
Pass everything through a meat grinder. Add 1 stack. rast. butter, 1 cup. sugar., 1/4 cup. salt. Place the mixture in an enamel pan and simmer, stirring, for 1 hour. Remove from heat, cool. Then add 1 cup of garlic, minced, 2 pods of hot pepper.
Pack cold adjika in sterilized jars and seal, or with plastic lids.
ADJIKA KIEVIAN STYLE
5 kg of ripe tomatoes, 1 kg of bell pepper, 1 kg of apples (the more sour the better), 1 kg of carrots, 2 tbsp. l. salt, 200 g sugar, 400 g plant. butter, 2 tbsp. l. red hot pepper (you can put 1 tbsp black, 1 tbsp red).
Pass all the vegetables through a meat grinder (it is better to peel the tomatoes first). To make tomatoes easy to peel, they need to be poured with boiling water for 5-7 minutes. Season with butter, sugar, salt, spices and simmer for 2-5 hours until the desired consistency. Pour the finished adjika hot into sterilized jars, roll up and wrap.
Enjoy your meal!
