{"id":80013,"date":"2017-08-07T16:50:51","date_gmt":"2017-08-07T14:50:51","guid":{"rendered":"http:\/\/novanews.co.za\/rooirose\/?p=80013"},"modified":"2017-08-07T16:51:50","modified_gmt":"2017-08-07T14:51:50","slug":"ken-jou-kerrie","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/ken-jou-kerrie\/","title":{"rendered":"Ken jou kerrie"},"content":{"rendered":"<p>Noord-Indiese kerries is aromaties en word veral gekenmerk deur dik, romerige souse wat kwistig gegeur is met speserye. Suiwelprodukte soos jogurt, vars kaas soos paneer en verhelderde botter (<em>ghee<\/em>) speel ook \u2019n belangrike rol in di\u00e9 geregte.<\/p>\n<p>Sjef Vanie Padayachee van <strong>Marigold Restaurant<\/strong> in Franschhoek bedien hierdie kenmerkende Noord-Indiese geregte en het ons op \u2019n smaakreistog geneem. Marigold se spyskaart is saamgestel om te deel. Jy word aangemoedig om \u2019n verskeidenheid van die spyskaart af te bestel en dan oor en weer met mekaar te deel. Dit sorg dan ook vir \u2019n heerlike, gemoedelike kuier-atmosfeer in die restaurant.<\/p>\n<div id=\"attachment_80014\" style=\"width: 510px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-80014\" class=\"size-medium wp-image-80014\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2017\/08\/MarigoldbyClaireGunn-500x334.jpg\" alt=\"Marigold Restaurant\" width=\"500\" height=\"334\" \/><p id=\"caption-attachment-80014\" class=\"wp-caption-text\">Foto: Claire Gunn<\/p><\/div>\n<h4>Indiese straatkos<\/h4>\n<p>Straatkos in Indi\u00eb is geurig en maklik om met die hand te eet. Samoesas met \u2019n verskeidenheid vulsels is oral te kry en die gefermenteerde ryspannekoeke (<em>dosa\u2019s<\/em>) sal jou mond laat water. Straatkos word baie keer <em>Chaat<\/em> genoem, afkomstig van die Hindu-woord Chaatna wat \u201com te lek\u201d beteken. Die kosse is letterlik geurige proesels wat verorber word terwyl jy loop.<\/p>\n<p>Sjef Vanie het \u2019n verskeidenheid tipiese Chaat op die spyskaart soos samoesa\u2019s gevul met geurige ertjies en aartappels, en Golgappa Pani &#8211; veerligte, krakerige doppies gevul met aartappels. Ons gunsteling was die krakerige, diep gebraaide spinasieblare in kekerertjiemeel. Ek het gevra vir die resep omdat dit iets is wat jy moet ervaar. Probeer dit gerus by die huis.<\/p>\n<p>&nbsp;<\/p>\n<h4>Palak Chaat<\/h4>\n<p>(Krakerige spinasieblare in kekerertjiemeel)<\/p>\n<div id=\"attachment_80016\" style=\"width: 510px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-80016\" class=\"size-medium wp-image-80016\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2017\/08\/Palak-Chaat-500x334.jpg\" alt=\"Palak Chaat\" width=\"500\" height=\"334\" \/><p id=\"caption-attachment-80016\" class=\"wp-caption-text\">Foto: Claire Gunn<\/p><\/div>\n<ul>\n<li>1 bossie spinasie, gewas en wit aartjies uitgesny<\/li>\n<\/ul>\n<p>Vir die deeg:<\/p>\n<ul>\n<li>250 ml kekerertjiemeel<\/li>\n<li>125 ml mielieblom<\/li>\n<li>15 ml (1 e) Kashmiri-speserye (ons het Garam Masala gebruik)<\/li>\n<li>15 ml (1 e) brandrissiepoeier<\/li>\n<li>2,5 ml (1\/2 t) fenugreek blare (ons het dit weggelaat)<\/li>\n<li>sout na smaak<\/li>\n<li>2,5 ml (1\/2 t) selderysaadjies<\/li>\n<li>5 ml (1 t) borrie<\/li>\n<li>250 ml (1 k) water<\/li>\n<\/ul>\n<p>1 Voorverhit kookolie in \u2019n groot kastrol of diepvetbraaier tot 180\u02daC.<br \/>\n2 Meng al die bestanddele vir die deeg saam in \u2019n middelslag mengbak tot glad.<br \/>\n3 Doop die spinasieblare in die deeg en laat die oortollige deeg afdrup. Diepbraai die blare tot goudkleurig en krakerig. Dreineer op handoekpapier en smul!<\/p>\n<p>&nbsp;<\/p>\n<h4>Tandoori<\/h4>\n<p>Baie mense dink verkeerdelik dat tandoori \u2019n kerrieresep is, want dit is eintlik \u2019n <strong>kooktegniek<\/strong>. \u2019n Tandoor is \u2019n klei-oond in die vorm van \u2019n pot. \u2019n Vuur word aan die onderkant van die pot gemaak wat die potwand-en binnekant laat opwarm. Platbrode soos <em>Naan<\/em> word teen die warm sykante gegooi om die brode te bak, terwyl gemarineerde vleis soos hoender, vis en lam op lang staal-sosatiestokke oor die kole aan die onderkant rooster.<\/p>\n<p>Die meeste Tandoori-vleismarinades het jogurt as basis met speserye soos vars gemmer, knoffel, garam masala, kaneel en komyn.<\/p>\n<p>&nbsp;<\/p>\n<h4>Kerriekos<\/h4>\n<p>Ons Afrikaners hou mos van kerriekos, maar die tipiese kerrie of Engelse kerrie soos wat my Ma dit noem, is wraggies nie die ware Jakob nie. <strong>Indiese kerries<\/strong> word opgebou met \u2019n verskeidenheid speserye en aromatiese bestanddele wat dit kompleks en ryk maak &#8211; beslis nie net \u2019n eetlepel kerriepoeier nie! Die naam gee vir jou \u2019n goeie indikasie van die geure wat teenwoordig is en ook van hoe \u201cwarm\u201d of branderig die kerrie is.<\/p>\n<p><strong>Korma<br \/>\n<\/strong>\u2019n Aromatiese, matige kerrie wat gewoonlik met room of klapperroom gemaak word. Amandels of kasjoeneute word soms fyngemaal en bygevoeg om die die sous te verdik.<\/p>\n<p><strong>Murg Makhani<br \/>\n<\/strong>Ook bekend as <em>Butter Chicken<\/em>, is \u2019n matige hoenderkerrie wat gekook word in \u2019n romerige, tamatie-en-roomsous. Die bekende Hoender Tikka is soortgelyk maar die hoender word dan eers gemarineer en in die Tandoor-oond gaargemaak alvorens dit in die sous gekook word.<\/p>\n<p><strong>Rogan Josh<br \/>\n<\/strong>\u2019n Kashmiri lam-of bokkerrie. Dit is \u2019n meer branderige kerrie met \u2019n kenmerkende rooi kleur.<\/p>\n<div id=\"attachment_80018\" style=\"width: 510px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-80018\" class=\"size-medium wp-image-80018\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2017\/08\/MarigoldbyClaireGunn83-500x334.jpg\" alt=\"Marigold Restaurant\" width=\"500\" height=\"334\" \/><p id=\"caption-attachment-80018\" class=\"wp-caption-text\">Foto: Claire Gunn<\/p><\/div>\n<h4>Biryanies en Dal<\/h4>\n<p>Biryani is nie regtig \u2019n kerrie nie maar \u2019n Persiese <strong>rysgereg<\/strong> wat stadig saam met geurige speserye gebak word. Die lagies word baie keer met soetspeserye soos\u00a0 saffraan en kaneel\u00a0 gegeur.<\/p>\n<p>\u2019n Ander gereg wat jy beslis in Indiese restaurante sal opmerk is <strong>Dal<\/strong>. Dal se hoofbestanddeel is gewoonlik lensies of ander peule soos ertjies of bone. Sjef Vanie bedien \u2019n verskeidenheid Dal-geregte by Marigold: Dal Tadka, wat geel lensies is wat lank en stadig met brandrissies, gemmer, knoffel en komyn gekook word en Dal Mahhani, sekerlik een van die mees smaaklike geregte op aarde. Swart lensies word oornag in aromatiese spesrye gekook tot \u2019n dik, geurige sous wat jou mond sal laat water.<\/p>\n<p>&nbsp;<\/p>\n<h4>Marigold restaurant<\/h4>\n<p>Franschhoek, Heritage Square, 9 Huguenot Straat.<br \/>\n(021) 876 8970<br \/>\n<a href=\"http:\/\/www.marigoldfranschhoek.co.za\" target=\"_blank\" rel=\"noopener\">marigoldfranschhoek.co.za<\/a><\/p>\n<p>Een van die beste maniere om al die smake en kerries te ervaar is om die <strong>Marigold Thali<\/strong> te probeer. Thali is \u2019n groot opdienbord met \u2019n goeie verskeidenheid van Indiese smaake en geure, met die fokus op balans van al jou smakesintuie; soet, suur, sout, krakerig en speserye. Die vegetariese bord is R280 pp en die nie-vegataries opsie is R320 pp.<\/p>\n<div id=\"attachment_80032\" style=\"width: 510px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-80032\" class=\"size-medium wp-image-80032\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2017\/08\/MarigoldbyClaireGunn64-500x334.jpg\" alt=\"Marigold Restaurant\" width=\"500\" height=\"334\" \/><p id=\"caption-attachment-80032\" class=\"wp-caption-text\">Foto: Claire Gunn<\/p><\/div>\n<h4>Wil jy jou eie kerrie maak?<\/h4>\n<p>Kry dan gerus <strong>Ishay Govender-Ypma<\/strong> se splinternuwe kookboek, <em>Curry<\/em>. Die boek fokus veral op eg Suid-Afrikaanse kerriekos, maar bevat ook heerlike resepte vir die klassieke Indiese kerries soos Korma en Masala. Ishay het die land plat gereis op soek na ware Suid-Afrikaanse resepte. Plaaslike kerries soos\u00a0 Krapkerrie uit KwaZulu-Natal, \u2019n regte Maleise Hoenderkerrie uit die Wes-Kaap en Avfal uit Calvinia se w\u00eareld is van die geregte in die boek.<\/p>\n<p>Curry (Human and Rousseau) R420 by meeste boekwinkels te koop.<\/p>\n<div id=\"attachment_80033\" style=\"width: 355px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-80033\" class=\" wp-image-80033\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2017\/08\/Curry-Jacket-458x600.jpg\" alt=\"Curry deur Ishay Govender Ypma\" width=\"345\" height=\"452\" \/><p id=\"caption-attachment-80033\" class=\"wp-caption-text\"><em>Curry<\/em> deur Ishay Govender Ypma<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Baie kerrie-restaurante in Suid-Afrika fokus veral op Noord-Indiese kosse. Sjef Vanie Padayachee van Marigold Restaurant in Franschhoek bedien sulke kenmerkende Noord-Indiese geregte en het ons op \u2019n smaakreistog daardeur geneem. Deur Vickie de Beer. Foto&#8217;s Claire Gunn<\/p>\n","protected":false},"author":8,"featured_media":80014,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[664,2946],"tags":[292,530,6552],"class_list":["post-80013","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nuut-en-nou-kos","category-kos","tag-resepte","tag-kerrie","tag-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ken jou kerrie | rooi rose<\/title>\n<meta name=\"description\" content=\"Sjef Vanie Padayachee van Marigold Restaurant in Franschhoek bedien kenmerkende Noord-Indiese geregte en het ons op \u2019n smaakreistog daardeur geneem.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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