{"id":1821,"date":"2023-02-03T14:41:01","date_gmt":"2023-02-03T14:41:01","guid":{"rendered":"https:\/\/hudbanatanieri.com\/?page_id=1821"},"modified":"2023-02-03T16:20:20","modified_gmt":"2023-02-03T16:20:20","slug":"kasundi","status":"publish","type":"page","link":"https:\/\/hudbanatanieri.cz\/?page_id=1821","title":{"rendered":"Kasundi"},"content":{"rendered":"\t\t
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Lilkov\u00e9 kasundi<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Gejz\u00edr chut\u00ed, p\u016fvodem z komunity Beng\u00e1lska.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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 <\/h3>\n

Brinjal Kasundi:<\/b><\/h3>\n

1 kg lilku, nakr\u00e1jen\u00fdch na 1,5 cm siln\u00e9 pl\u00e1tky<\/span><\/p>\n

s\u016fl<\/span><\/p>\n

\u00be -1 \u010derstv\u00e1 chilli papri\u010dka<\/span><\/p>\n

5 cm kousek \u010derstv\u00e9ho z\u00e1zvoru<\/span><\/p>\n

7 nebo 8 strou\u017ek\u016f \u010desneku<\/span><\/p>\n

1 l\u017e\u00edce mlet\u00e9ho \u0159\u00edmsk\u00e9ho km\u00ednu<\/span><\/p>\n

250 ml vinn\u00e9ho octa<\/span><\/p>\n

250 ml sezamov\u00e9ho oleje (j\u00e1 pou\u017e\u00edv\u00e1m olivov\u00fd a slune\u010dnicov\u00fd olej)<\/span><\/p>\n

1 l\u017e\u00edce ho\u0159\u010di\u010dn\u00e9ho sem\u00ednka (pou\u017e\u00edv\u00e1m ob\u011b barvy)<\/span><\/p>\n

1 l\u017e\u00edce zrnek \u0159eck\u00e9ho sena<\/span><\/p>\n

6 kari list\u016f (nen\u00ed nutno)<\/span><\/p>\n

1 l\u017ei\u010dka kurkumy<\/span><\/p>\n

100 g cukru<\/span><\/p>


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\n<\/p>

Pom\u011bry ingredienc\u00ed pro p\u0159edstavu kolik \u010deho, podle Claudie Rodenov\u00e9 z knihy o \u017eidovsk\u00e9 kuchyni, kterou v\u00e1m v\u0159ele doporu\u010duji. <\/span><\/p>\n

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J\u00eddlo s tak exotick\u00fdm a na\u0161inci nicne\u0159\u00edkaj\u00edc\u00edm n\u00e1zvem poch\u00e1z\u00ed z komunity Bene Israel. Nach\u00e1z\u00edme se tedy v oblasti Beng\u00e1lska, a pro p\u0159edstavu je kasundi svou povahou \u010datn\u00ed, kter\u00e9 m\u00e1 v\u0161estrann\u00e9 pou\u017eit\u00ed k p\u0159\u00edprav\u011b r\u016fzn\u00fdch p\u0159edkrm\u016f a tzv. \u201cfinger food\u201d, chu\u0165ovek, sendvi\u010d\u016f \u010di vaje\u010dn\u00fdch omelet, stejn\u011b jako ho m\u016f\u017eete pod\u00e1vat s r\u00fd\u017e\u00ed, rybou \u010di pe\u010den\u00fdm masem. V na\u0161em dom\u00e1c\u00edm prost\u0159ed\u00ed kasundi v\u017edycky posune obvykle chutnaj\u00edc\u00ed pokrmy k jin\u00e9mu z\u00e1\u017eitku, budete ho znova cht\u00edt zakusit a objevovat, k \u010demu dal\u0161\u00edmu ho pou\u017e\u00edt. <\/span><\/p>\n

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Jak tedy m\u016f\u017ee zv\u011bdav\u00fd jazyk tuto nev\u0161edn\u00ed, exotickou a p\u0159itom velmi pou\u017eitelnou dobrotu ochutnat, ani\u017e by musel i se sv\u00fdm majitelem cestovat do dalek\u00e9 Indie?<\/span><\/p>\n

  <\/span><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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           P\u0159ipravte si hlub\u0161\u00ed p\u00e1nev s poklic\u00ed <\/span><\/p>

a v\u011bt\u0161\u00ed m\u00edsu, ve kter\u00e9 se bude nam\u00e1\u010det lilek, neboli bakla\u017e\u00e1n. Nejd\u0159\u00edve ale zajd\u011bte do solidn\u00edho obchodu s ko\u0159en\u00edm. Kupte si \u0159\u00edmsk\u00fd km\u00edn (lep\u0161\u00ed bude cel\u00fd a p\u0159ed pou\u017eit\u00edm ho nadrtit v hmo\u017ed\u00ed\u0159i, nebo ml\u00fdnku na ko\u0159en\u00ed), ho\u0159\u010di\u010dn\u00e9 sem\u00ednko \u017elut\u00e9<\/span> <\/span><\/p>\n

i \u010dern\u00e9, zrnka \u0159eck\u00e9ho sena, cel\u00fd fenykl <\/span><\/p>

a mletou kurkumu. D\u00e1le budete pot\u0159ebovat \u010derstv\u00fd z\u00e1zvor, \u010desnek, chilli papri\u010dku (mohou b\u00fdt i drcen\u00e9 chilli vlo\u010dky), vinn\u00fd ocet, cukr, s\u016fl a olej. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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              U oleje se trochu zastav\u00edme. M\u016f\u017eete pou\u017e\u00edt olivov\u00fd, slune\u010dnicov\u00fd, nebo sezamov\u00fd, \u010di ho\u0159\u010di\u010dn\u00fd. Posledn\u00ed dva jsou trochu dra\u017e\u0161\u00ed z\u00e1le\u017eitost, <\/span><\/p>\n

a a\u010dkoli p\u0159inesou znamenit\u00fd benefit, nen\u00ed \u00fapln\u011b nutn\u00e9 je pou\u017e\u00edt. Tak\u00e9 lze oleje sm\u00edsit (nejl\u00e9pe se slune\u010dnicov\u00fdm) a t\u00edm do pokrmu dostat po\u017eadovanou chu\u0165. Dal\u0161\u00ed mo\u017enost jak dostat do kasundi chu\u0165 sezamu je p\u0159id\u00e1n\u00ed pasty tahini. Tu bu\u010f koup\u00edte ud\u011blanou, nebo ji i snadno sami vyrob\u00edte doma.  Pastu tahini si obl\u00edb\u00edte i pro jin\u00e1 pou\u017eit\u00ed, pou\u017e\u00edv\u00e1 se velmi \u010dasto v kombinaci s citronovou \u0161\u0165\u00e1vou, olivov\u00fdm olejem a vodou jako dresing na sal\u00e1ty, falafel, a dokonce i na sladk\u00e9 pokrmy. Je to velice tv\u00e1rn\u00e1 sou\u010d\u00e1st r\u016fzn\u00fdch om\u00e1\u010dek, ale zp\u00e1tky ke kasundi.<\/span><\/p>\n

             Nakr\u00e1jejte lilek na pl\u00e1tky asi 1,5 cm siln\u00e9 a namo\u010dte ho na 1,5 hodiny do dosti osolen\u00e9 vody. Lilek m\u00e1 tendenci plavat a mus\u00edte ho trochu nutit se pot\u00e1p\u011bt, tal\u00ed\u0159ek s n\u011bjak\u00fdm z\u00e1va\u017e\u00edm se postar\u00e1 o to, aby z vody moc nevykukoval. S\u016fl z lilku vyt\u00e1hne ho\u0159k\u00e9 \u0161\u0165\u00e1vy.  <\/span><\/p>\n

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             Zat\u00edmco z lilku odkap\u00e1v\u00e1 slan\u00e1 voda, p\u0159ipravte si v mix\u00e9ru pastu z chilli, \u010derstv\u00e9ho z\u00e1zvoru, \u010desneku a \u0159\u00edmsk\u00e9ho km\u00ednu, kterou zvlh\u010d\u00edte trochou octa. Pokud nem\u00e1te mix\u00e9r a nem\u016f\u017eete vrt\u011bt ingrediencemi za pomoci elekt\u0159iny, snadno si pom\u016f\u017eete lisem na \u010desnek, stejn\u011b jako si \u010derstv\u00fd z\u00e1zvor nastrouh\u00e1te na struhadle, \u010di \u201cdrb\u00e1tku\u201d na \u010desnek. Do vznikl\u00e9 pasty nakonec p\u0159idejte tak\u00e9 \u0159eck\u00e9 seno, ale nemixujte, aby sem\u00ednka z\u016fstala cel\u00e1. Na p\u00e1nvi rozpalte \u010d\u00e1st oleje a p\u0159idejte fenyklov\u00e1 sem\u00ednka a ho\u0159\u010dici a\u017e za\u010dnou praskat. P\u0159idejte pastu chilli se z\u00e1zvorem a sma\u017ete a\u017e sm\u011bs v\u00fdrazn\u011b zezl\u00e1tne a olej se odd\u011bl\u00ed. Te\u010f je \u010das na p\u0159id\u00e1n\u00ed \u017elut\u00e9 kurkumy a cukru. Chv\u00edli m\u00edchejte, ne, \u017ee bychom cht\u011bli zrovna ud\u011blat karamel, ale prost\u011b chvilku tomu dejte. P\u0159idejte ocet, aby se odpa\u0159ila jeho urputnost, \u010dili \u0161tiplavost. Do ko\u0159en\u00ed <\/span><\/p>\n

s pastou m\u016f\u017eete p\u0159idat dal\u0161\u00ed olej. Oleje se do sm\u011bsi vejde opravdu hodn\u011b. N\u011bkdy se mi pasta zd\u00e1la p\u0159\u00edli\u0161 such\u00e1 <\/span><\/p>\n

a \u010dlov\u011bk je nerv\u00f3zn\u00ed, aby se to nesp\u00e1lilo. V ka\u017ed\u00e9m p\u0159\u00edpad\u011b mus\u00edme ko\u0159en\u00ed osma\u017eit a rozvon\u011bt. Je-li to p\u011bkn\u011b vo\u0148av\u00e9 a zlat\u00e9, p\u0159idejte osu\u0161en\u00fd lilek, lehce osolte a spolu s pastou z ko\u0159en\u00ed duste pod pokli\u010dkou asi 45 min. Lilek mus\u00ed b\u00fdt velmi m\u011bkk\u00fd a sm\u011bs po vydu\u0161en\u00ed odpa\u0159te tak, aby byla schopn\u00e1 ud\u011blat vrchovatou l\u017e\u00edci. Asi jako na\u0161e le\u010do, jen je podstatn\u011b v\u00edce olejovit\u00e9. Hotov\u00e9 kasundi dejte hork\u00e9 do vypa\u0159en\u00fdch sklenic, a alespo\u0148 na dva t\u00fddny na n\u011bj zapom\u011b\u0148te. Bude to o dost lep\u0161\u00ed a sem\u00ednka fenyklu a \u0159eck\u00e9ho sena kr\u00e1sn\u011b zm\u011bknou.<\/span><\/p>\n

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Procedur\u00e1ln\u00ed nervozity:<\/b><\/p>\n

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                 Prvn\u00ed nervozita m\u016f\u017ee p\u0159ij\u00edt p\u0159i kr\u00e1jen\u00ed lilku. Lilek m\u016f\u017eete nechat <\/span><\/p>\n

v kole\u010dk\u00e1ch, nebo ho je\u0161t\u011b d\u00e1le rozd\u011blit na \u010dtvrtiny. Sem\u00ednek se nezbavujte. Tvar a velikost d\u00edlk\u016f z\u00e1le\u017e\u00ed na dal\u0161\u00edm pou\u017eit\u00ed, <\/span><\/p>\n

a tak\u00e9 na tom, jak m\u00e1te velkou pusu. <\/span><\/p>\n

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                Druh\u00e1 nejistota, mo\u017en\u00e1 tro\u0161ku v\u011bt\u0161\u00ed, nast\u00e1v\u00e1 p\u0159i sma\u017een\u00ed ko\u0159en\u00ed a pasty. Opravdu je nutn\u00e9, aby se to osma\u017eilo. Nemus\u00edte moc posp\u00edchat, nen\u00ed to steak, ale tepla pou\u017eijte trochu v\u00edce. <\/span><\/p>\n

V podstat\u011b si to \u0159ekne samo, co to chce. Jen to st\u00e1le m\u00edchejte p\u0159\u00edpadn\u011b p\u0159idejte olej. <\/span><\/p>\n

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                Dal\u0161\u00ed z \u010deho b\u00fdv\u00e1m nerv\u00f3zn\u00ed je relativn\u011b v\u011bt\u0161\u00ed mno\u017estv\u00ed octa. Zde bych V\u00e1m doporu\u010dil pou\u017e\u00edt asi jednu t\u0159etinu <\/span><\/p>\n

a zbytek sva\u0159it vedle. Nem\u00e1m r\u00e1d bramborov\u00fd, lihov\u00fd ocet, kter\u00fd je v chuti agresivn\u00ed (v\u017edycky ho redukuji). Pou\u017e\u00edv\u00e1m proto ocet vinn\u00fd. Kdy\u017e jsem kasundi d\u011blal poprv\u00e9 p\u0159ipadalo mn\u011b to hodn\u011b octov\u00e9, a\u017e dost. Pro p\u0159\u00ed\u0161t\u011b jsem tedy volil postupn\u00e9 lad\u011bn\u00ed chuti a hledal pom\u011br soli, cukru a octa, kter\u00e1 mn\u011b vyhovovala. \u010catn\u00ed by m\u011blo b\u00fdt ale v\u00fdrazn\u00e9 chuti, kr\u00e1sn\u011b nasl\u00e1dl\u00e9. \u017d\u00e1dn\u00e9 \u010desk\u00e9 le\u010do ze \u0161koln\u00ed j\u00eddelny. \u010cekejte, \u017ee octa bude relativn\u011b hodn\u011b. Tak\u00e9 po\u010d\u00edtejte s t\u00edm, \u017ee chut\u011b ko\u0159en\u00ed a octa se ve sm\u011bsi \u010dasem rozle\u017e\u00ed. To je pozitivn\u00ed, proto\u017ee lilek pojme hodn\u011b t\u011bchto chut\u00ed do sebe.<\/span><\/p>\n

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                Lehk\u00e1 nervozita m\u016f\u017ee nastat tak\u00e9 s mno\u017estv\u00edm oleje. Olej s ko\u0159en\u00edm <\/span><\/p>\n

a s pastou s\u00e1m o sob\u011b je ale naprost\u00e1 lah\u016fdka pln\u00e1 chut\u00ed, kter\u00e9 chcete. Sta\u010d\u00ed p\u00e1r kapek oleje na maso, rybu, r\u00fd\u017ei, nebo couscous, nam\u00e1\u010det si do n\u011bj pitu nebo bagetu a jaz\u00fd\u010dek je uspokojen\u00fd. Mal\u00e9 mno\u017estv\u00ed kasundi pak rozsv\u00edt\u00ed v\u00e1\u0161 tal\u00ed\u0159 sluncem a chut\u00ed d\u00e1lek. Sta\u010d\u00ed jen p\u0159imhou\u0159it o\u010di a m\u016f\u017eete sn\u00edt o tom, jak n\u011bkde v dalek\u00e9 Indii sed\u00edte u stolu vyroben\u00e9ho ze vz\u00e1cn\u00e9ho d\u0159eva a n\u011bkdo v\u00e1s ov\u00edv\u00e1 listem palmy. Kasundi toti\u017e b\u00fdvalo j\u00eddlem t\u011bch nejvy\u0161\u0161\u00edch vrstev obyvatel Beng\u00e1lska. Dobrou chu\u0165! <\/span><\/p>


<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Lilkov\u00e9 kasundi Gejz\u00edr chut\u00ed, p\u016fvodem z komunity Beng\u00e1lska.   Brinjal Kasundi: 1 kg lilku, nakr\u00e1jen\u00fdch na 1,5 cm siln\u00e9 pl\u00e1tky s\u016fl \u00be -1 \u010derstv\u00e1 chilli papri\u010dka 5 cm kousek \u010derstv\u00e9ho z\u00e1zvoru 7 nebo 8 strou\u017ek\u016f \u010desneku 1 l\u017e\u00edce mlet\u00e9ho \u0159\u00edmsk\u00e9ho km\u00ednu 250 ml vinn\u00e9ho octa 250 ml sezamov\u00e9ho oleje (j\u00e1 pou\u017e\u00edv\u00e1m olivov\u00fd a slune\u010dnicov\u00fd olej) …<\/p>\n

Kasundi<\/span> Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-global-header-display":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"class_list":["post-1821","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/hudbanatanieri.cz\/index.php?rest_route=\/wp\/v2\/pages\/1821","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hudbanatanieri.cz\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/hudbanatanieri.cz\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/hudbanatanieri.cz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hudbanatanieri.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1821"}],"version-history":[{"count":34,"href":"https:\/\/hudbanatanieri.cz\/index.php?rest_route=\/wp\/v2\/pages\/1821\/revisions"}],"predecessor-version":[{"id":1867,"href":"https:\/\/hudbanatanieri.cz\/index.php?rest_route=\/wp\/v2\/pages\/1821\/revisions\/1867"}],"wp:attachment":[{"href":"https:\/\/hudbanatanieri.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1821"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}