Lamb chanakhi in a saucepan (classic recipe). Chanakhi in a pot
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Chanakhi from lamb in a pan
Chanakhi is one of the visiting cards of Caucasian cuisine. The main ingredients - lamb and vegetables - are perfectly combined in this dish. Try to cook! I'm sure you won't regret it!
Cooking time: 2 hours
Ingredients for the recipe "Chanahi from lamb in a saucepan":
How to prepare "Chanakhi from lamb in a saucepan":
Slightly frozen lamb cut into cubes. Chilled, it is easier to cut into pieces of equal size. We put them in a saucepan.
On top of the layer of lamb we lay the onion, cut into half rings.
Cut the carrots into thin sticks and send them to the pan as the next layer. Salt each layer a little.
Eggplant, without peeling, cut into pieces. Also put in a bowl.
Next, we process the tomatoes and do the same - put them in an even layer on the already prepared products.
Bulgarian pepper cut into pieces, put on top of the tomatoes.
The final vegetable layer will be potatoes: chop, stack, salt a little. We put the pan on a fairly strong fire. We are waiting for the vegetables to steam and begin to give their juice. This is easy to determine by the gurgling of the liquid. After that, reduce the fire to a minimum and leave to languish on the stove for two hours.
After a while, this is what happens. Vegetables only changed color.
Serve hot! This is a great meal for the whole family!
At the very end, we prepare a dressing for a salad of mayonnaise, sour cream and mustard. Pepper, salt, and try!. .
so-vkusom.com
Chanakhi in a pot
The magnificent Georgian cuisine is full of delicious and hearty dishes, which, for all their specific features, cannot be called harmful. Most recipes contain vegetables that fill the food with combinations of flavors and aromas, and most importantly, make the food balanced.
One of the most famous Georgian dishes is chanakhi. In Soviet times, pots with stewed fragrant food were prepared in every dining room. Today it is served only in establishments with Caucasian cuisine and some restaurants.
Traditionally, vats are made in clay pots with lids. All products are cut, placed in “cups”, where water is added, and sent to the oven for languishing for one and a half to two hours. Meanwhile, chanakhi can be cooked in a saucepan, and then served as a festive banquet dish, laid out in portioned dishes.
Ingredients
Ingredients for 6 servings:
- Lamb or beef 750-800 g;
- Carrots 3 pcs.;
- Onion 3 pcs.;
- Sweet pepper 3 pcs.;
- Hot pepper ½ pcs.;
- Tomato 1 pc.;
- Potatoes 5-6 pcs.;
- Eggplant 2 pcs.;
- Red beans 150 g;
- Garlic 3-4 cloves;
- Salt, black pepper, bay leaf;
- Greens (dill, cilantro) 3-4 sprigs.
Cooking technology
Wash the meat and cut into small pieces at the rate of 3-4 pieces per serving.
We put the meat on the fire (water will need approximately 2.5-3 liters). While it is cooking, prepare some ingredients, remembering to remove the foam from the broth in time.
- We cut the washed and peeled carrots into small slices or quarters (approximately 0.5 cm thick) - depending on how large the root crop is.
- Cut the peeled onion into squares. Pieces are approximately 1.5 cm.
- Peel the garlic and finely chop with a knife or rub on a fine grater.
Wash sweet pepper, remove seeds and cut into squares. We cut hot pepper into thin rings or half rings.
The remaining components are cut directly before cooking.
When the meat is cooked almost to readiness, add carrots, onions and garlic to it. After 5-7 minutes, we send sweet and bitter peppers to the pan.
Next, lay the finely chopped tomato.
Peel and cut potatoes into small cubes.
During this time, the pepper will have time to half boil. Add potatoes and take on eggplant. Washed fruits, without peeling, cut into quarters of circles 6-8 mm thick. If the eggplant is very thick, then you can divide it lengthwise into 6 parts and cut it like that.
Put the eggplant in a bowl. They tend to float, so you need to dip them into the broth with a spatula.
Cover the pot with a lid and continue to cook for a while. If the stove is gas, then keep it on fire for 5-6 minutes, then turn it off and leave it to reach for 10 minutes. If the stove is electric, then turn it off after 2 minutes and leave it to languish on a hot burner.
Salt, black pepper and bay leaf are added to taste 5 minutes before readiness.
The chanakhi recipe always uses beans. Raw beans take longer to cook than meat, so we put ready-made beans at the very end of cooking.
We serve the finished dish with bread and herbs in pots "cans", you can use tureens or any other portioned deep dishes. If desired, add a spoonful of sour cream.
A few cooking tips:
- Chanakhi is prepared with meat, not broth. But without bones, you can’t get the desired fat, and the food comes out not so tasty. It is better to use small bones, for example, carefully chopped ribs with pulp. As an option - put one large bone, and then remove it. In the finished dish, the meat turns out to be well boiled and melts in the mouth, but does not fall apart.
- Capsicum has varying degrees of bitterness, which is not always possible to determine externally. The added half of the pod is designed to give the dish a pleasant bitterness. But if the pepper is very "evil", its amount must be reduced by 2-3 times.
- When chanakhi is prepared for children or opponents of spicy food, it can be made without hot pepper at all. Despite the fact that the dish is traditionally prepared “with peppercorns”, without spiciness, the taste from a combination of vegetables and fragrant broth is better revealed.
- Sometimes tomato paste is added to vats, but this is wrong - do not confuse it with kharcho. The dish is prepared without frying, and such a component is inappropriate here. The recipe uses finely chopped fresh tomato or you can put cherry quarters at the very end. It is permissible to take canned small tomatoes in their own juice without a sour taste.
- Without ready-made beans on hand, the process of preparing chanakhi must begin with it. Half-cooked beans are added to the meat at the very beginning and cooked together. You can use a canned product without tomato filling, after draining the brine and rinsing with water - it is sent to the dish at the end of cooking. But it is better to stock up on boiled red beans, which are perfectly stored frozen for 2-3 months.
- The indicated amount of ingredients is approximate, because vegetables come in different sizes. For example, in our recipe, young green peppers are used, while red ones will need less. The easiest way to determine the desired proportions is to count the cut products in handfuls. For a standard serving, you need a small handful of each type of vegetable and a little more potatoes and eggplant. The dish should have the consistency of a very thick soup.
- The finished dish will keep in the refrigerator for up to 2 days. The most convenient option is to portion the vats into plastic food containers with lids. At the right time, a portion can be heated in the microwave for a couple of minutes, after removing the lid.
I will follow the comments on this article.
karvinglife.com
Boundless Georgian Cuisine: Chanakhi
Georgian cuisine, rich in vegetables and spices, has gained popularity outside the republic since Soviet times. In various cities of Russia, restaurants and cafes often began to serve chanakhi - a hearty dish with lamb and vegetables.
Chanakhi, according to most recipes, is cooked with beans. This dish will look especially beautiful on the table if served in pots.
You will need: - 2 tbsp. red beans; - 600 g of lamb on the bone; - 400 g of potatoes; - 1 large onion; - 2 carrots; - 1 medium-sized ripe eggplant; - 1/2 head of garlic; - 4 tomatoes; - vegetable oil; - paprika; - salt.
Boil lamb bone broth with a little meat. Cook it for an hour, skimming off the foam regularly. To prepare chanakhi, you will need 2 tbsp. fresh broth.
Take care of vegetables. Peel and cut the onion into small cubes. Chop carrots into strips. Peel the eggplant and potatoes and chop finely enough. Scald the tomatoes with boiling water, remove the skin from them, chop the flesh. Cut the meat into cubes, after removing excess fat and films.
Take a deep baking dish, grease it with vegetable oil. Lay a layer of meat on the bottom, salt, add paprika. Next, add all the vegetables except the tomatoes. Lay them on top, sprinkle everything with chopped garlic and salt again. Pour the broth over the top of the stew.
Preheat the oven to 200°C. Place a container there and cook the chanakhi for about 70-80 minutes. As a result, all vegetables should become soft and soaked in a delicious tomato-meat sauce. Separately, boil the beans and put them in the stew 10 minutes before the end of cooking.
Serve chanakhi with fresh flatbread and herbs.
According to the classic recipe, chanakhi is the second course, but some housewives have modified it and prepare mutton chanakhi soup close to taste.
You will need: - 800 g lamb on the bone; - 2 large tomatoes; - 2 onions; - 2 medium carrots; - 500 g of potatoes; - a bunch of cilantro; - vegetable oil; - paprika; - salt.
Start cooking by boiling the broth. Separate the bone with a small amount of meat from a piece of lamb. Put it in a pot of cold water, add the peeled and halved onion. Bring the water to a boil and cook for an hour, periodically removing the foam that appears. Strain the finished broth, removing the onion.
Cut the remaining meat into cubes with a side of no more than 2 cm. Chop the remaining onion and carrots. Heat vegetable oil in a deep frying pan. First, fry the onion in it, then add the meat there and cook for 5-7 minutes. After that, pour in the straws from the carrots. Scald the tomatoes with boiling water, remove the skin from them, chop the pulp and also add to the meat. Cook for 10 more minutes.
Put the strained broth back on the fire, salt and add paprika. Peel the potatoes, cut into cubes and add to the broth. Simmer for 5 minutes, then add the meat and vegetables and cook for another 20 minutes. Potatoes and meat should become soft. When serving, sprinkle the soup with finely chopped cilantro.
www.wday.ru
Chanakhi with lamb
In the future, we will try to present some more from the “Cha” series, namely Chakapuli, Chakhokhbili, Chashushuli, and not only: kebabs, kebabs, khinkali.
The main component of this dish is the meat of a young lamb. And one more feature - only fresh vegetables, no artificial seasonings like Gallina Blanca, Vegeta and other bourgeois - only all natural, this is the whole point and feature of Georgian cuisine.
Do not use anything canned, like tomatoes or tomato paste - the effect will not work.
Chanakhi is easy to prepare, for cooking you will need the following list of products:
Based on 5-6 healthy eaters, we take in the amount shown in the photo below:
Meat of a young lamb, preferably the rib part, about 2 kg.
Fat tail fat - a little, no more than in the photo (if you don’t like fat, take less, but our amount is just right).
Badrijans (eggplants), preferably the same, small in size, not sluggish.
Tomatoes, juicier (ours this time were not very good, so you can safely add more, this will make it even tastier, believe me).
Potatoes, the same size (rinse under water to remove excess starch).
Russian (Bulgarian) pepper, a couple of pieces.
Hot peppers (not less than 50 megatons of TNT), namely, nuclear-nuclear. How much to take? It's up to you :) We - to the maximum.
Celery, also a lot (what remains - is thrown into the pan under the lid, for juice).
The wine is light, Kakheti, Rkatsiteli.
Salt (only not iodized, I beg you), and no black “pepper”, ground or in peas.
By the way, for reference: the very “black pepper” that any housewife has in the kitchen has nothing to do with pepper, it is the fruit of the Piper nigrum vine, look at the photo. So in Chanakhi, what has the right to be called real pepper is used. Chanakhi is spicy, as it should be in Georgian cuisine, healthy, as it is made from everything fresh and steamed, and satisfying, since food should be just satisfying and not burdensome.
As for the wine, I will make a reservation right away. Since an incredibly huge amount of pesticides and other poisons was found in Georgian wine for political reasons (hello Mr. Onishchenko), Georgian wine in Russia, of course, is not available. Therefore, it will have to be replaced with another of the same type, namely white, dry (!), And with a maximum tannin content, i.e. “non-European” type, the wine must “knit” the tongue, like a persimmon, i.e. it contains tannins (by the way, they give a unique effect when processing meat, make it tender).
Chanakhi should be prepared in a large enamel pan with a tight lid. We had dacha-camping dishes, there was no large pot at hand, so we distributed the products when laying them into two, and cooked at the same time.
NOTE: The second pot of meat is not in the frame, so there is twice as much meat as in the photo.
We make shallow longitudinal cuts on eggplants, one for each, from the concave side, if “curved”.
We cut tail fat ( in the photo the total number - do not overdo it!).
Cut the garlic coarsely, into slices, 2-3 mm each
Putting fat in eggplant
and in peppers, then garlic and celery both there and there.
From long branches of celery we make neat loops
And we do this (everything can be omitted, only for those eggplants in which the filling is loose:
At the same time, we make small cuts on the back of the finished eggplant and stuff it with garlic (do not overdo it - so as not to burst, this is important, i.e. 2-3 pieces are enough).
It looks like this in the end:
At this stage, one thing can be advised: if the meat is with ribs, then shortly before that, separate a few pieces, and calcine them in a deep frying pan, in your own fat, until dark, and then transfer to the very bottom of the pan, along with the released juice - this gives unique taste.
We put meat on the bottom, salt, potatoes, salt, tomatoes, peppers and eggplants. Salt again.
We fall asleep with coarsely chopped celery (legs from celery also go there). Pour all this with 200 grams (glass) of wine (per pan, in our case there were two). But you can add more if the tomatoes did not give out enough juice during the cooking process. You can also add a little water.
We stuff the atomic pepper (whole) between the vegetables, close the lid tightly, put on a small fire. You need to cook for about 1 hour, from time to time checking the presence of juice in the pan. If the lid is tight, then nothing will boil away. We check the readiness at a glance, if in the pan it looks like in the photo, then everything is ready.
Hot pita bread, cool wine, greens, cheese are on the table, we stand in line, each with our own deep plate. Pouring carefully, with a slotted spoon, without damaging the integrity of the products, he takes out one type of vegetable for each, puts meat, then all this is poured with broth using a scoop. Everyone runs to the table, breaks off pita bread and dips it in juice. The taste is indescribable.
Be healthy! Bon appetit! Chanakhs gaumardzhos! :)
Prepare the ingredients.
Advice. Chanakhi can be cooked in a large cauldron or portioned pots. There are two cooking options: in the first, more time-consuming option, all vegetables are fried a little beforehand. And in the second version, they are laid in a cauldron or pots without roasting. As a way to choose - it's up to you, guided by the availability of time or dietary considerations ... Personally, I prefer the roasted option - for my taste it turns out much better;)
Wash the meat, dry it and cut into medium pieces of 30-50 g each.
Advice. In the original, for chanakhi, young lamb with bones or pulp is taken. The meat can be chopped into medium pieces along with the bones, or if you have pulp, cut it into medium pieces. Lamb can be replaced with beef.
Also, an obligatory ingredient of chanakhi is fat tail fat. But if it is not available in your area, or you decide to cook chanakhi with beef, lard can be replaced with butter.
Wash the eggplant and cut into medium or large pieces.
Put in a bowl, salt with coarse salt, mix and leave for half an hour.
Then rinse the eggplants with cool water and lightly squeeze out the moisture from them.
Advice. For chanakhi, all vegetables must be cut into fairly large pieces so that after stewing they retain their shape and have an attractive appearance. If you cook chanakhi in a large cauldron, you can cut it even larger than in my photos.
If possible, you can buy small vegetables: tomatoes, potatoes and small eggplants - they can be put straight whole.
Wash the potatoes, peel and chop coarsely (cut the medium potatoes in half, large ones into 4 parts, leave the small ones whole).
Peel the onion and cut into quarter rings.
Wash the bell pepper, cut off the lid, remove the core with seeds and cut the pepper into large strips.
Wash the tomatoes and cut into segments (cut the tomatoes last, before placing them in pots).
Peel the garlic and finely chop with a knife.
Wash, dry and chop the greens of basil, parsley, cilantro and dill.
Also chop the green onion.
Wash the green hot pepper, carefully cut lengthwise, remove the seeds.
Pepper cut into small cubes.
Advice. It is better to work with hot peppers with gloves so as not to burn the mucous membranes of the eyes or nose by accidentally rubbing them with your hand.
The spiciness of the pepper is concentrated in its seeds, so if you don't want your dish to be too spicy, be sure to remove them.
In a frying pan, heat a little vegetable oil, put the eggplant and fry on all sides for 2-3 minutes, until golden brown.
Remove the eggplant from the pan and set aside.
In a frying pan, add a little oil, put the bell pepper and fry for about 5 minutes, stirring occasionally.
Then, in a pan, fry the potatoes until golden brown, transfer to a bowl and set aside.
Add a little oil to the pan, put the onion and fry, stirring, for about 5 minutes, over medium heat. Transfer the onion to a bowl.
Put the meat in a pan (in one layer) and fry for about 5-7 minutes, until golden brown.
Roasted vegetables and meat (or not fried vegetables with meat, if you prefer this option) put in layers in a cauldron or pots. Each layer, slightly salting, to taste.
Put fat tail fat on the bottom (if using). If not, just skip this paragraph, and when laying the products, add butter instead of lard.
Then meat - in one layer.
Onion + a piece of butter.
Eggplant.
Potato + a piece of butter.
Tomatoes.
Chanakhi from lamb in a saucepan according to the classic recipe - the application is rather strange. Because chanakhi is normally cooked in pots and in the oven. But the circumstances are different - the pot may break (or maybe it never existed), the oven may break. Or maybe the oven is busy cooking something else delicious. In general, I think that all this is not a reason to refuse to cook chanakhi, the dish is delicious!
In a saucepan, the potatoes are blended a little differently than in the oven, but otherwise it turns out no worse. Except for the containers for cooking and the fact that the dish will be stewed, respectively, not in the oven, but on the stove, this will be the most classic chanakhi recipe. Well, except for the nuance that in Georgia each locality can have its own recipe for chanakhi, and, of course, it will be considered a classic there.
The composition of the ingredients that I use, laying in layers, lack of frying - a friend from Tbilisi taught me all this. In general, twist it as you like, I just wanted to say here that the recipe is not Soviet, not invented or processed (except for the fact that chanakhi is in a saucepan), but native Georgian.
We use the thigh part of lamb. We cut it into large pieces, approximately like a barbecue, and put it on the bottom of the pan.
We clean the potatoes, cut into large pieces, lay on top of the lamb.
We clean the eggplant, cut it no matter what pieces - they will still be extinguished. Lay on top of the potatoes.
Cut the onion into thin rings, lay on top of the eggplant.
Starting with the onion layer, the order of the layers does not matter anymore, do as you like. At this stage, I pour out tomato juice (more precisely, a sort of liquid tomato paste, it is thicker than juice), salt and pepper.
Well, the final layer in my case is tomatoes cut into pucks.
With all this goodness, we act simply. We put on the stove on a fairly strong fire (ceramic electric stove - mode 7) for one hour. The lid should be closed, but not tight. After the first hour, you can usually already see that most of the liquid has evaporated. For the second hour, we simmer the vats with the lid now normally closed over low heat (ceramic electric stove - mode 3). This photo shows very clearly how much the dish is stewed during the cooking process.
Well, here's what we got. As you can see, the classic lamb chanakhi in a saucepan comes out no worse than in a pot.
As the saying goes, "let's drink to the fact that our desire to eat chanakhi always coincides with the ability to do it!"
A dish of Azerbaijani cuisine - chanakhi - is lamb stewed in a clay pot with vegetables. The standard set of vegetables for cooking this dish is potatoes, eggplant, tomatoes and onions, which are stacked in a pot in layers.
The dish first appeared in the 16th century, when potatoes were brought from America to Europe. Chanakhi became popular in Azerbaijan, Armenia, Georgia and some other countries.
The traditional chanakhi recipe calls for lamb meat. However, beef or veal, chicken, turkey, and rabbit meat can be used instead. The dish is usually prepared in a cauldron or in an ordinary saucepan. But it is worth noting that chanakhi turns out tastier in portioned clay pots.
Chanakhi with beans
This hearty dish is rich in protein, so it will be useful for those who work hard physically. We prepare a dish for 4 serving pots.
Ingredients:
300-400 g lamb
120 g fat tail fat
200-300 g green beans
4 potatoes
one bulb
eggplant
2 sweet red peppers
4 tomatoes or 4 tbsp. spoons of tomato paste
spice "Hmeli-suneli" (a quarter of a teaspoon per pot)
herbs, garlic
salt
How to cook chanakhi with beans:
Despite the large number of ingredients, the process of making chanakhi is simple. Cut lamb meat into small cubes, and bacon into small cubes.
Peel and chop the potatoes into cubes, pepper - into strips, eggplant - into cubes. Rinse the bean pods with cool running water and divide into three parts. Finely chop the onion.
Lay the prepared meat and vegetables in layers in pots. Lay the bacon first, then meat, potatoes, eggplant and peppers. Place sliced tomatoes or tomato paste diluted with water on top. Cover the pots with a lid and leave in the oven for 40-60 minutes.
When the dish is ready, remove the pots and put them on plates, remove the lids, sprinkle the vats with chopped herbs and garlic.
A glass of table Georgian wine will be an excellent addition to this dish.
Chanakhi with beans and mushrooms
Ingredients:
Champignons, porcini mushrooms, boletus or oyster mushrooms
600 g pork
100 g fat
8 potatoes
a glass of beans
1 eggplant
2 sweet peppers
4-5 tomatoes
spices, salt, herbs and garlic
How to cook chanakhi with mushrooms:
In the evening, you need to prepare the beans - soak them in cold water.
Boil the soaked beans until tender. Cut the lard into small cubes, and the meat - a little larger. Chop eggplant and potatoes into cubes, pepper - into strips. Rinse the mushrooms, chop into strips and fry in a small amount of vegetable oil.
Put the products in the pots in layers: at the bottom - lard, then - meat, beans, potatoes, mushrooms, eggplants and peppers. Don't forget to salt and pepper. Place chopped tomatoes on top.
Put the pots in an oven preheated to 180 degrees for an hour and a half. Before serving, decorate the dish with herbs.
The magnificent Georgian cuisine is full of delicious and hearty dishes, which, for all their specific features, cannot be called harmful. Most recipes contain vegetables that fill the food with combinations of flavors and aromas, and most importantly, make the food balanced.
One of the most famous Georgian dishes is chanakhi. In Soviet times, pots with stewed fragrant food were prepared in every dining room. Today it is served only in establishments with Caucasian cuisine and some restaurants.
Traditionally, vats are made in clay pots with lids. All products are cut, placed in “cups”, where water is added, and sent to the oven for languishing for one and a half to two hours. Meanwhile, chanakhi can be cooked in a saucepan, and then served as a festive banquet dish, laid out in portioned dishes.
Ingredients
Ingredients for 6 servings:
- Lamb or beef 750-800 g;
- Carrots 3 pcs.;
- Onion 3 pcs.;
- Hot pepper ½ pcs.;
- Tomato 1 pc.;
- Potatoes 5-6 pcs.;
- Eggplant 2 pcs.;
- Red beans 150 g;
- Garlic 3-4 cloves;
- Salt, black pepper, bay leaf;
- Greens (dill, cilantro) 3-4 sprigs.
Cooking technology
Wash the meat and cut into small pieces at the rate of 3-4 pieces per serving.
We put the meat on the fire (water will need approximately 2.5-3 liters). While it is cooking, prepare some ingredients, remembering to remove the foam from the broth in time.
- We cut the washed and peeled carrots into small slices or quarters (approximately 0.5 cm thick) - depending on how large the root crop is.
- Cut the peeled onion into squares. Pieces are approximately 1.5 cm.
- Peel the garlic and finely chop with a knife or rub on a fine grater.
Wash sweet pepper, remove seeds and cut into squares. We cut hot pepper into thin rings or half rings.
The remaining components are cut directly before cooking.
When the meat is cooked almost to readiness, add carrots, onions and garlic to it. After 5-7 minutes, we send sweet and bitter peppers to the pan.
Next, lay the finely chopped tomato.
Peel and cut potatoes into small cubes.
During this time, the pepper will have time to half boil. Add potatoes and take on eggplant. Washed fruits, without peeling, cut into quarters of circles 6-8 mm thick. If the eggplant is very thick, then you can divide it lengthwise into 6 parts and cut it like that.
Put the eggplant in a bowl. They tend to float, so you need to dip them into the broth with a spatula.
Cover the pot with a lid and continue to cook for a while. If the stove is gas, then keep it on fire for 5-6 minutes, then turn it off and leave it to reach for 10 minutes. If the stove is electric, then turn it off after 2 minutes and leave it to languish on a hot burner.
Salt, black pepper and bay leaf add to taste 5 minutes before readiness.
The chanakhi recipe always uses beans. Raw beans take longer to cook than meat, so we put ready-made beans at the very end of cooking.
We serve the finished dish with bread and herbs in pots "cans", you can use tureens or any other portioned deep dishes. If desired, add a spoonful of sour cream.
A few cooking tips:
- Chanakhi is prepared with meat, not broth. But without bones, you can’t get the desired fat, and the food comes out not so tasty. It is better to use small bones, for example, carefully chopped ribs with pulp. As an option - put one large bone, and then remove it. In the finished dish, the meat turns out to be well boiled and melts in the mouth, but does not fall apart.
- Capsicum has varying degrees of bitterness, which is not always possible to determine externally. The added half of the pod is designed to give the dish a pleasant bitterness. But if the pepper is very "evil", its amount must be reduced by 2-3 times.
- When chanakhi is prepared for children or opponents of spicy food, it can be made without hot pepper at all. Despite the fact that the dish is traditionally prepared “with peppercorns”, without spiciness, the taste from a combination of vegetables and fragrant broth is better revealed.
- Sometimes tomato paste is added to vats, but this is wrong - do not confuse it with kharcho. The dish is prepared without frying, and such a component is inappropriate here. The recipe uses finely chopped fresh tomato or you can put cherry quarters at the very end. It is permissible to take canned small tomatoes in their own juice without a sour taste.
- Without ready-made beans on hand, the process of preparing chanakhi must begin with it. Half-cooked beans are added to the meat at the very beginning and cooked together. You can use a canned product without tomato filling, after draining the brine and rinsing with water - it is sent to the dish at the end of cooking. But it is better to stock up on boiled red beans, which are perfectly stored frozen for 2-3 months.
- The indicated amount of ingredients is approximate, because vegetables come in different sizes. For example, in our recipe, young green peppers are used, while red ones will need less. The easiest way to determine the desired proportions is to count the cut products in handfuls. For a standard serving, you need a small handful of each type of vegetable and a little more potatoes and eggplant. The dish should have the consistency of a very thick soup.
- The finished dish will keep in the refrigerator for up to 2 days. The most convenient option is to portion the vats into plastic food containers with lids. At the right time, a portion can be heated in the microwave for a couple of minutes, after removing the lid.
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