Southern food recipes

Ingredients for 4 portions
900 ml vegetable stock
700 g Chinese cabbage
1 m-sized potato (n)
1 clove / n garlic
½ small onion (s)
2 teaspoons curry powder
pepper
ginger, freshly grated
nutmeg
little oil, for steaming
n. as cream, to refine

Recipe
Potato, onion and garlic and chop finely. Heat some oil in a large pot. Onion, garlic and curry powder fry short / fry. Add the potatoes with a little water and covered in medium heat for about 5 minutes until soft.

Wash in the meantime, Chinese cabbage, prepare and cut into thin strips. Add to the pot, stir well and cook covered about 5 minutes.
The Pour broth, bring to a boil and simmer covered for about 5 minutes. Soup with a hand blender or puree in a blender and season with pepper, ginger, nutmeg and salt if necessary.
simmer open again for several minutes. Serve soup with cream and refine as desired.

Serve with fresh pita bread.
Preparation time: 20 min
Level of difficulty: simple

Ingredients for 4 portions
500 g chicken breasts
125 g natural yoghurt
1 clove / n garlic, crushed
1 tablespoon spice paste (tandoori paste, is available from the Asia-store)
2 tablespoons butter
1 ½ teaspoon spice mixture (Garam Masala – spice blend ind / Asian store.)

Recipe
Dice the chicken and place on greased 3-4 pieces per skewer, place on a plate or in a shallow dish. Marinated in yogurt, garlic and tandoori paste manufacture and coat the chicken skewers. Cover and marinate 4-5 hours, turning several times. Greased baking sheet with aluminum foil and grill the skewers on each side about 4 minutes in the oven until the surface is browned. In between the skewers Brush with melted butter to prevent the meat from drying out.
Serve with basmati rice. Sprinkle the dish with garam masala.
Preparation time: 15 min
Rest time: 5 hours
Difficulty: Normal

Ingredients for 4 portions
1 cup lentils, red
4 large carrot (s)
½ cucumber (s)
½ pineapple
1 bunch green onion (s)
2 small bell pepper (s), red
2 cm ginger
2 tablespoons olive oil
2 tablespoons balsamic vinegar
3 teaspoons vegetable granular,
1 tsp heaped curry powder
1 teaspoon sugar
salt and pepper

Preparation
The lenses according to instructions in water with 2 tsp vegetable cooking, drain it. You should not be too soft. Slice carrots and cucumber into thin sticks, fresh pineapple cut into small pieces. Collect the juice to use if using canned pineapple only a portion of the juice. Spring onions into thin slices, peppers into thin strips. Finely chop the ginger.

Lentils, carrots, cucumber, pineapple, peppers and spring onions in a mixing bowl. Ginger to taste give it (careful, hot!). Mix the dressing of some pineapple juice, balsamic vinegar, olive oil and 1 teaspoon of vegetable stock and season to taste with salt, pepper, sugar and curry powder.

To give the ingredients in a bowl, mix well and pull through before serving for a while can.
Preparation time: 30 minutes
Difficulty: Normal

Ingredients for 4 portions
1 kg pepper (s), (yellow or orange or red)
1 onion (s)
2 tablespoons olive oil
1 liter vegetable stock
100 g cream cheese, (also suitable for light)
1 tablespoon curry powder
3 tsp lemon juice
Salt and pepper
Coriander
1 tsp cumin (Cumin)
2 clove / n garlic

Preparation
Paprika Wash and dice. Peel and chop onions.

Peppers and onions in the oil fry about 5 minutes. Add the curry powder, cumin, coriander and crushed garlic and stir. Ca. fry one minute. Then pour the broth and simmer for about 10 minutes.

The soup from the heat and puree small with a hand blender.
Add the cream cheese, lemon juice and season to taste with salt and pepper, mix well until the cheese has completely dissolved.
Preparation time: 30 minutes
Difficulty: Normal