{"id":11859,"date":"2025-10-03T21:38:07","date_gmt":"2025-10-03T18:38:07","guid":{"rendered":"https:\/\/andrestover.com\/?p=11859"},"modified":"2025-10-03T21:38:07","modified_gmt":"2025-10-03T18:38:07","slug":"pan-fried-chicken-in-dill-sauce","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/pan-fried-chicken-in-dill-sauce\/","title":{"rendered":"Pannikana tillikastmes"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Minu vanaema r\u00e4\u00e4kis alati, et kana k\u00fcpsetades ei tohi seda tugevalt maitsestada, et kana ei kaotaks oma, iseloomulikku maitset. Ainus maitseaine, mida ta kanaga lisaks mustale piprale ja soolale kasutas oli till. Ma m\u00e4letan lapsep\u00f5lvest kana tillikastmes keedetud kartulitega. Jagan selle roa kontseptsiooni siin, eks iga\u00fcks v\u00f5ib seda toitu oma soovi j\u00e4rgi modifitseerida, lisades k\u00fc\u00fcslauku, sibulat v\u00f5i veel maitseaineid. Minu vanaema valmistas kastme alati hapukoorega, aga v\u00f5ib kasutada ka vahukoort.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2025\/10\/Kana-tilliga_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-11863\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/10\/Kana-tilliga_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/10\/Kana-tilliga_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/10\/Kana-tilliga_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/10\/Kana-tilliga_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: 45 minutit kuni 1 tund<br>Tase: Lihtne<br>Kogus: kahele<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>6 kanakoiba<br>50 g v\u00f5id pruunistamiseks<br>Peot\u00e4is v\u00e4rsket v\u00f5i k\u00fclmutatud, hakitud tilli<br>0,5 kuni 1 tl jahu kastme paksendamiseks<br>100 g hapukoort<br>Meresoola ja musta pipart maitsestamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Kuumuta pannil keskmisest veidi k\u00f5rgemale kuumusele v\u00f5i, lisa kanakoivad ja pruunista neid umbes 5 minuti jooksul.<\/li>\n\n\n\n<li>Kui kana on pruunistunud, siis lisa umbes 100 ml vett, maitsesta meresoola ja musta pipraga, lisa hakitud till, kata pann kaanega ja hauta umbes 20 minutit keskmisest madalamal kuumusel.<\/li>\n\n\n\n<li>Sega \u00f5rnalt kanakoibi, kui vesi on \u00e4ra auranud, siis lisa natuke vett, aga vett ei peaks l\u00f5puks v\u00e4ga palju alles olema ning hauta veel umbes 10 minutit.<\/li>\n\n\n\n<li>Lahusta jahu v\u00e4heses k\u00fclmas vees. \u00c4ra k\u00f5ike kastme hulka vala, see v\u00f5ib muutuda liiga paksuks.<\/li>\n\n\n\n<li>T\u00f5sta kanakoivad taldrikule ning lisa kana hautamise leeme sisse vees lahustunud jahu ja hapukoor. Sega kiiresti ja lase kastmel paksemaks muutuda. Vajadusel lisa vett, et saada kastet soovitud hulk ning et kaste oleks soovitud paksusega. Kui kaste on liiga vedel, siis lisa \u00fclej\u00e4\u00e4nud lahustunud jahu.<\/li>\n\n\n\n<li>Maitsesta kastet soovi korral pipra ja soolaga ning lisa tilli kui on vaja tugevamat tillimaitset.<\/li>\n\n\n\n<li>T\u00f5sta kanakoivad kastmesse, raputa \u00fcle tilliga ning serveeri keedetud kartulite v\u00f5i ahjukatrulitega<br>Valmis!!<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2025\/10\/Kana-tilliga_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-11862\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/10\/Kana-tilliga_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/10\/Kana-tilliga_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/10\/Kana-tilliga_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/10\/Kana-tilliga_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-11859\" data-postid=\"11859\" class=\"themify_builder_content themify_builder_content-11859 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Minu vanaema r\u00e4\u00e4kis alati, et kana k\u00fcpsetades ei tohi seda tugevalt maitsestada, et kana ei kaotaks oma, iseloomulikku maitset. Ainus maitseaine, mida ta kanaga lisaks mustale piprale ja soolale kasutas oli till. Ma m\u00e4letan lapsep\u00f5lvest kana tillikastmes keedetud kartulitega. Jagan selle roa kontseptsiooni siin, eks iga\u00fcks v\u00f5ib seda toitu oma soovi j\u00e4rgi modifitseerida, lisades k\u00fc\u00fcslauku, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11864,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[319,773],"tags":[42,478],"class_list":["post-11859","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-linnuliha","category-nostalgic-foods","tag-kana","tag-dill","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11859","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=11859"}],"version-history":[{"count":20,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11859\/revisions"}],"predecessor-version":[{"id":11882,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11859\/revisions\/11882"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/11864"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=11859"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=11859"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=11859"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}