{"id":4564,"date":"2016-09-14T12:25:59","date_gmt":"2016-09-14T11:25:59","guid":{"rendered":"http:\/\/www.tikaraii.fr\/?p=4564"},"modified":"2016-09-14T12:36:57","modified_gmt":"2016-09-14T11:36:57","slug":"masala-achard-methi","status":"publish","type":"post","link":"https:\/\/www.tikaraii.fr\/en\/masala-achard-methi\/","title":{"rendered":"Masala achard methi"},"content":{"rendered":"<p><span style=\"font-family: Calibri,sans-serif;\"><b>Temps de pr\u00e9paration: <\/b><\/span><span style=\"font-family: Calibri,sans-serif;\">45 min<\/span><\/p>\n<p><span style=\"font-family: Calibri,sans-serif;\"><b>Difficult\u00e9: <\/b><\/span><span style=\"font-family: Calibri,sans-serif;\">Moyen<\/span><\/p>\n<p><span style=\"font-family: Calibri,sans-serif;\"><b>Ingr\u00e9dient:<\/b><\/span><\/p>\n<ul>\n<li><span style=\"font-family: Calibri,sans-serif;\">500g grain de methi (\u00e9cras\u00e9)<\/span><\/li>\n<li><span style=\"font-family: Calibri,sans-serif;\">1 (230 ml) tasse de sel (gros sel de mer)<\/span><\/li>\n<li><span style=\"font-family: Calibri,sans-serif;\">1 cuiller\u00e9e \u00e0 soupe de curcuma en poudre (safran)<\/span><\/li>\n<li><span style=\"font-family: Calibri,sans-serif;\">\u00bc tasse de cumin entier (grill\u00e9e et \u00e9cras\u00e9e)<\/span><\/li>\n<li><span style=\"font-family: Calibri,sans-serif;\">\u00bd tasse des grains de coriandre (grill\u00e9e et \u00e9cras\u00e9e)<\/span><\/li>\n<li><span style=\"font-family: Calibri,sans-serif;\">500g piment rouge sec<\/span><\/li>\n<li><span style=\"font-family: Calibri,sans-serif;\">100g d'hing (assa-f\u0153tida )<\/span><\/li>\n<li><span style=\"font-family: Calibri,sans-serif;\">4 cuill\u00e8re a soupe d'ail \u00e9cras\u00e9<\/span><\/li>\n<li><span style=\"font-family: Calibri,sans-serif;\">4 -6 feuilles de curry poulet<\/span><\/li>\n<li><span style=\"font-family: Calibri,sans-serif;\">750 ml huile de cuisson<\/span><\/li>\n<\/ul>\n<p><span style=\"font-family: Calibri,sans-serif;\"><br \/>\n<\/span><span style=\"font-family: Calibri,sans-serif;\"><b>M\u00e9thode<\/b><\/span><span style=\"font-family: Calibri,sans-serif;\">:<\/span><\/p>\n<p><span style=\"font-family: Calibri,sans-serif;\">D\u00e9poser le sel sur un plateau a four et passer au four pendant 10 min \u00e0 100\u00b0.<\/span><\/p>\n<p><span style=\"font-family: Calibri,sans-serif;\">Retirer ensuite du four et laisser refroidir.<\/span><\/p>\n<p><span style=\"font-family: Calibri,sans-serif;\">Une fois refroidie, \u00e9cras\u00e9 le sel avec un rouleau \u00e0 p\u00e2tisserie et r\u00e9serve pour apr\u00e8s.<\/span><\/p>\n<p><span style=\"font-family: Calibri,sans-serif;\">Verser l'huile une grande marmite et mettre \u00e0 bouillir \u00e0 grand feu jusqu'\u00e0 ce qu\u2019elle commence \u00e0 d\u00e9gager de la fum\u00e9e.<\/span><\/p>\n<p><span style=\"font-family: Calibri,sans-serif;\">Diminuer ensuite le feu et ajouter les grains de methi. <\/span><\/p>\n<p><span style=\"font-family: Calibri,sans-serif;\">Remuer jusqu'\u00e0 ce qu'elle change de couleur. Ajouter ensuite les grains de coriandre, le cumin et le sel.<\/span><\/p>\n<p><span style=\"font-family: Calibri,sans-serif;\">Bien m\u00e9langer.<\/span><\/p>\n<p><span style=\"font-family: Calibri,sans-serif;\">Ajouter ensuite tous les ingr\u00e9dients \u00e0 l'exception du hing. <\/span><\/p>\n<p><span style=\"font-family: Calibri,sans-serif;\">Faite griller le tout en remuant constamment pendant 15 \u00e0 20 min.<\/span><\/p>\n<p><span style=\"font-family: Calibri,sans-serif;\">Retirer ensuite du feu et ajouter le hing et laisser refroidir.<\/span><\/p>\n<p><span style=\"font-family: Calibri,sans-serif;\">Verser le tout dans une bo\u00eete herm\u00e9tique et mettre au frigo.<\/span><\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-4559\" src=\"http:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/09\/massala-achard-methi.jpg\" alt=\"Masala achard methi\" width=\"692\" height=\"456\" srcset=\"https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/09\/massala-achard-methi.jpg 692w, https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2016\/09\/massala-achard-methi-300x198.jpg 300w\" sizes=\"(max-width: 692px) 100vw, 692px\" \/><\/p>\n<p><span style=\"font-family: Calibri,sans-serif;\"><b>Achards Mangues ou citrons<\/b><\/span><span style=\"font-family: Calibri,sans-serif;\">: <\/span><\/p>\n<ul>\n<li><span style=\"font-family: Calibri,sans-serif;\">8 Mangues ou 6 Citrons jaunes<\/span><\/li>\n<li><span style=\"font-family: Calibri,sans-serif;\">6 \u2013 8 cuiller\u00e9es \u00e0 soupe de masala achards<\/span><\/li>\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 de sucre<\/li>\n<li><span style=\"font-family: Calibri,sans-serif;\">de l'huile pour conserver<\/span><\/li>\n<\/ul>\n<p><span style=\"font-family: Calibri,sans-serif;\">Laver les mangues ou citrons, d\u00e9coup\u00e9e en morceaux et mettre dans un bol. <\/span><\/p>\n<p><span style=\"font-family: Calibri,sans-serif;\">Ajouter le masala et le sucre et remuer correctement. <\/span><\/p>\n<p><span style=\"font-family: Calibri,sans-serif;\">Laisser mariner pendant 4 hrs \u00e0 temp\u00e9rature ambiante sans oublier de remuer de temps en temps.<\/span><\/p>\n<p><span style=\"font-family: Calibri,sans-serif;\">Verser ensuite dans un pot st\u00e9rilis\u00e9 et ajout\u00e9 l'huile au ras bords. <\/span><\/p>\n<p><span style=\"font-family: Calibri,sans-serif;\">Refermer et laisser confit minimum 2 semaines avant l'utilisation.<\/span><\/p>\n<p><span style=\"font-family: Calibri,sans-serif;\"><i>Important: Ne surtout pas ajouter de sel ou mettre au soleil.<\/i><\/span><\/p>\n<a href=\"https:\/\/www.tikaraii.fr\/en\/masala-achard-methi\/print\/\" title=\"Imprimer la recette\" rel=\"nofollow\"><img class=\"WP-PrintIcon\" src=\"https:\/\/www.tikaraii.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" alt=\"Imprimer la recette\" title=\"Imprimer la recette\" style=\"border: 0px;\" \/><\/a>&nbsp;<a href=\"https:\/\/www.tikaraii.fr\/en\/masala-achard-methi\/print\/\" title=\"Imprimer la recette\" rel=\"nofollow\">Imprimer la recette<\/a>\n","protected":false},"excerpt":{"rendered":"Temps de pr\u00e9paration: 45 min Difficult\u00e9: Moyen Ingr\u00e9dient: 500g grain de methi (\u00e9cras\u00e9) 1 (230 ml) tasse de sel (gros sel de mer) 1 cuiller\u00e9e \u00e0 soupe de curcuma en poudre (safran) \u00bc tasse de cumin entier (grill\u00e9e et \u00e9cras\u00e9e) \u00bd tasse des grains de coriandre (grill\u00e9e et \u00e9cras\u00e9e) 500g piment rouge sec 100g d'hing (assa-f\u0153tida ) 4 cuill\u00e8re a&nbsp;<a href=\"https:\/\/www.tikaraii.fr\/en\/masala-achard-methi\/\" class=\"read-more\">Continue Reading<\/a>","protected":false},"author":2,"featured_media":4559,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false},"categories":[133,57,51],"tags":[134,977,976,975,94,978,69,979,95],"translation":{"provider":"WPGlobus","version":"3.0.0","language":"en","enabled_languages":["fr","en","de"],"languages":{"fr":{"title":true,"content":true,"excerpt":false},"en":{"title":false,"content":false,"excerpt":false},"de":{"title":false,"content":false,"excerpt":false}}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v18.5.1 - 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