{"id":77,"date":"2017-10-15T12:26:26","date_gmt":"2017-10-15T12:26:26","guid":{"rendered":"http:\/\/andrestover.com\/?p=77"},"modified":"2019-08-18T08:35:59","modified_gmt":"2019-08-18T05:35:59","slug":"radi-laatsepada","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/radi-laatsepada\/","title":{"rendered":"Radi l\u00e4\u00e4tsepada"},"content":{"rendered":"<p>Inspireerituna arvukatset India l\u00e4\u00e4tsetoitude retseptidest. Ma ei imestaks kui keegi m\u00f5nes India kodus teeks t\u00e4pselt samasugust toitu, sest nende toitude valmistamine on niiv\u00f5rd varieeruv, et kahte t\u00e4pselt sarnast retsepti on keeruline leida. Rosmariini n\u00fcanss on India k\u00f6\u00f6gis ootamatu, aga annab suurep\u00e4rase tulemuse.<\/p>\n<p>Valmistamisaeg: 30 min ettevalmistus, 10 min<br \/>\n<span style=\"color: #ff0000;\">Tase: V\u00e4ga lihtne<\/span><br \/>\n<span style=\"color: #ff0000;\"> Kogus: Neljale<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"color: #000000; text-decoration: underline;\"> Koostisosad<\/span><\/span><\/p>\n<p>1 klaas punaseid l\u00e4\u00e4tsi<br \/>\n5 suuremat porgandit<br \/>\n\u00bd klaasi kookoskoort<br \/>\n2 spl tomatipastat<br \/>\n2 suurt sibulat<br \/>\n1 k\u00fc\u00fcslaugu k\u00fc\u00fcs<br \/>\n\u00bd tl kuivatatud rosmariini<br \/>\n1cm kuubik v\u00e4rsket ingverit<br \/>\n1 tl kurkumit<br \/>\n\u00bc tl t\u0161illit<br \/>\nMaitse j\u00e4rgi v\u00e4rskelt jahvatatud musta pipart ja soola<br \/>\nsoovi korral 0,25 tl v\u00e4rskelt riivitud muskaatp\u00e4hklit ja natuke tomatipastat<br \/>\nOliivi\u00f5li v\u00fcrtside ja maitsetaimede pruunistamiseks<\/p>\n<p><span style=\"text-decoration: underline;\">Valmistamine<\/span><br \/>\n1. Loputa s\u00f5elas l\u00e4\u00e4tsed ja pane ootama.<br \/>\n2. Koori ja riivi porgandid ning pane \u00f5liga potip\u00f5hja keskmisele kuumusele pruunistuma. Sega vahepeal.<br \/>\n3. Haki sibul peeneks ja lisa porganditele.<br \/>\n4. Haki ingver ja k\u00fc\u00fcslauk h\u00e4sti peeneks ja lisa koos kurkumi ja t\u0161illiga pruunistuvate porgandite ja sibula juurde. K\u00fcpseta segades m\u00f5ni minut.<br \/>\n5. Lisa l\u00e4\u00e4tsed ja 1 klaas vett. J\u00e4ta madalal tulel kaane all keema kuni l\u00e4\u00e4tsed on pehmed. V\u00f5ta pott tulelt lisa sool, must pipar, rosmariin (k\u00f5ige parem saab kui rosmariin on vahetult enne peeneks pulbriks jahvatatud) ja soovikorral muskaatp\u00e4hklit, kookoskoor ja tomatipasta. Sega ja ongi valmis!<\/p>\n<p>L\u00e4\u00e4tsepada sobib h\u00e4sti k\u00fcpsetatud baklazaani v\u00f5i aedubadega, aga ka kikerherne kotlettide ja k\u00f5ikv\u00f5imalike liharoogade k\u00f5rvale.<\/p>\n<div id=\"themify_builder_content-77\" data-postid=\"77\" class=\"themify_builder_content themify_builder_content-77 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Inspireerituna arvukatset India l\u00e4\u00e4tsetoitude retseptidest. Ma ei imestaks kui keegi m\u00f5nes India kodus teeks t\u00e4pselt samasugust toitu, sest nende toitude valmistamine on niiv\u00f5rd varieeruv, et kahte t\u00e4pselt sarnast retsepti on keeruline leida. Rosmariini n\u00fcanss on India k\u00f6\u00f6gis ootamatu, aga annab suurep\u00e4rase tulemuse. Valmistamisaeg: 30 min ettevalmistus, 10 min Tase: V\u00e4ga lihtne Kogus: Neljale Koostisosad 1 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":78,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,8,22],"tags":[10,17,348,452],"class_list":["post-77","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-piimavabad","category-gluteenivabad","category-taimetoidud","tag-india","tag-laatsed","tag-veggetarian","tag-diary-free","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\/77","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=77"}],"version-history":[{"count":4,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/77\/revisions"}],"predecessor-version":[{"id":1149,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/77\/revisions\/1149"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/78"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=77"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=77"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=77"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}