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Basterma (Բաստուրմա, Basterma, Pastırma)
Basterma (Բաստուրմա, Basterma, Pastırma)
Dry-cured beef in a spicy crust
Маринованные яйца (Pickled Eggs)
Pickled Eggs (Soleier)
Boiled eggs preserved in vinegar
Приложение для iOS (iPhone и iPad) Приложение для Android Samsung Apps
Джем из чёрной смородины (Homemade Blackcurrant Jam)
Homemade Blackcurrant Jam
The classic recipe for preserving currants
Pressed pigs ears (猪耳朵, Zhu Er Duo)
Pressed pigs ears (猪耳朵, Zhu Er Duo)
A simple snack or salad base
Лингвини с красным песто (Linguine al Pesto Rosso)
Linguini with red pesto (Linguine al Pesto Rosso)
Pesto made with sun-dried tomatoes


300g soya beans; 1-2 chilli peppers; 2-3 cloves garlic; fresh ginger (3cm); a handful of curry leaves; 1 tbsp chickpea flour; 70g tamarind; 1 tbsp mustard seeds; 1 tbsp turmeric; 1 tbsp garam masala; 1 tsp cumin; 3 tbsp melted butter; 1 tbsp sugar; salt

Soybean Curry

Soak the soya beans for a few hours, cover with clean water, boil for 1.5 hours and drain. Meanwhile pour a cup of boiling water over the tamarind and let it soak. Drain it through a sieve and discard the left over mass keeping the tamarind water. Fry the mustard and cumin in some butter. When the mustard grains start to crack tip them out. Fry the roughly chopped pepper, cumin and garam masala. Add the finely grated garlic and ginger, and curry leaves. After a couple of minutes add the chick pea flour and fry for a couple of minutes. Add the previously boiled soya, tamarind water, sugar and 2 cups water. Bring to the boil and cook for 20 minutes. Serve with plain rice or flat bread.

Curry de soja (Soybean Curry)