How to cook chanakhi in pots in the oven. Chanakhi in Georgian pots: a classic recipe and its variations Chanakhi guest room

Chanakhi - caucasian dish, which resembles a very thick soup or goulash. Traditionally in Georgia, it is cooked in clay pots made from lamb and seasonal vegetables. Actually, "chanakh" - translated from Georgian is "clay pot".
This dish appeared in the Caucasus in the 16th century. At first it was available only to the nobility, since it included freshly brought into the country and therefore expensive and rare potatoes. Initially, meat, onions, potatoes and all kinds of herbs were used in cooking. Later, tomatoes, red bell pepper and eggplant.
Chanakhi was adored by Joseph Stalin himself. And today this dish is cooked in different countries choosing the ingredients to your liking. But today we will talk about the most traditional Georgian chanakhi with young lamb and beans.

Ingredients

• Young lamb ribs - 500 gr.;
• Potatoes - 8 pieces;
• Red beans - 150 gr.;
• Onion - 1 piece;
• Medium-sized carrots - 2 pieces;
• Sweet pepper - 1 piece;
• Medium-sized tomatoes - 2-3 pieces;
• refined sunflower oil- 100 ml;
• Garlic - 3 cloves;
• Suneli hops - 1/3 teaspoon;
• Bay leaf - 2 pieces;
• Allspice - 4-5 pieces;
• cilantro and parsley.

Cooking

Boil beans until tender. This will take approximately an hour. Wash and cut lamb along the bones, fry it in vegetable oil until a beautiful crust.


Peel and wash the potatoes, cut them into medium-sized cubes. Fry each side of the potato pieces.


Wash vegetables: carrots and peppers. Peel carrots and onions. Cut them into thin sticks. Scald the tomatoes with boiling water and remove the skin. Chop the tomatoes. In a saucepan in vegetable oil, fry the onion for 3 minutes, add pepper and carrots to it. Simmer, stirring, for another 3 minutes. Then send the tomatoes to fry. Reduce the heat to a minimum, and leave the dish to simmer for another 5 minutes.


Prepare a cauldron, and even better a clay pot. Put fried lamb ribs on its bottom.

Cover the meat with boiled beans.


Place the roasted vegetables on top.


The last layer of chanakhi will be ruddy potatoes.


Salt the dish, add bay leaf and spices. Pour water into the pot so that it completely covers the potatoes. Send to the oven for 90-100 minutes at a temperature of 220 ° C.


AT ready meal add chopped garlic and finely chopped cilantro and parsley. Cover the pot tightly with a lid and let the chanakhi brew for a little more time.


Chanakhi from a pot can be poured into plates, optionally garnished with a sprig of cilantro.

Tips for cooking Georgian chanakhi with young lamb and beans:

Chanakhi in every nation acquires its own personal composition. Some chefs replace lamb with rabbit, beef, pork, chicken. The most popular types of chanakhi are as follows:

• Beef is taken instead of lamb. Beans, potatoes, tomatoes, water, garlic and suneli hops are added to the dish.
• Pork in vats is also not uncommon. It is cooked with eggplant, onion, sour cream, garlic, spices, potatoes and tomatoes.
• Chicken chanakhi has won the heart of those who follow the figure. Dietary meat goes well with tomatoes, onions, potatoes and wild mushrooms.

At folk festivals, the dish is traditionally cooked in large cauldrons. Modern chanakhi can be cooked in ceramic pots, a frying pan and a slow cooker.

• In a slow cooker, you first need to fry lamb ribs in the “frying” mode until half cooked, add vegetables to them, fry together for 7 minutes, and then set aside in the “stewing” mode for another 30 minutes. The dish turns out tender and tasty, because it is cooked in its own juice.
• It is also very easy to fry chanakhi in a frying pan. You need to repeat the same sequence of actions as when cooking in a slow cooker. Fry all ingredients over medium heat. When the vegetables and meat are half cooked, they need to be filled with water, cover the pan with a lid and reduce the heat. Simmer chanakhi for about 40 minutes.
• Traditional chanakhi is served in the same dish in which it was prepared. But if the cauldron is huge, and there are only two people at the table, you can also serve it in plates. Portioned pots with bursting heat and exuding the aroma of mutton chanakhi look perfect on the table.
• In Abkhzia and Georgia, chacha is served with chanakhi - strong grape moonshine. It is in this combination that the whole taste of this fragrant and delicate dish is especially sharply revealed.

Chanakhi is a famous dish Georgian cuisine, in translation means "roast in a pot." It is traditionally prepared with lamb and vegetables. Meat in a classic recipe should be about half the weight of all products. The following vegetables are put in this dish: potatoes, eggplant, tomatoes, onions. They occupy the other half. Chanakhi is served on the table in the same bowl in which it is cooked.

AT modern kitchen This dish has been changed. Not always, even in Georgia, they follow the exact traditional recipe. Lamb is often replaced with beef, cereals and legumes are added to the vegetable sauce. So there were several recipes that, despite the novelty, were hearty and tasty. What a real chanakhi should be like.

Traditional lamb chanakhi

The traditional chanakhi is prepared in the same way as 100 or 200 years ago, according to a very simple principle: vegetables and meat are filled in an earthenware pot, then the roast is stewed. Only before it was an oven, and now an oven. It turns out not only very tasty, but also hearty meal that can replace a whole meal. The liquid can be eaten like soup, meat and vegetables go second.

For the dish you need:

• 1 kg lamb;
• 2-3 large potatoes;
• 2 eggplants;
• 2-3 tomatoes - 200-250 g;
• 2-3 bulbs;
• a glass of walnuts;
• salt;
• hot peppers(optional);
• vegetable oil for roasting or fat tail;
• garlic 3 cloves;
• cilantro greens.

Cooking:

1. Lamb must be washed, cleaned of films and cut into small pieces.
2. In order for the dish to cook faster and be tastier, lamb must first be fried in fat tail or vegetable oil until golden brown. You can not add oil, lamb will be fried in its own fat.
3. Chop one garlic clove, half an onion and a little hot pepper into the meat. Continue frying.
4. Chop the walnuts with a knife and add to the lamb.
5. Then pour water into the pan, cover it with a lid and put the meat to stew for 20 minutes, while the vegetables are cut.
6. For chanakhi, they take so many vegetables that they are approximately the same weight as meat.
7. First cut the eggplant into cubes. Sprinkle the pieces with salt so that the bitterness comes out and leave for a while.
8. Potatoes are cut into large cubes. So that it does not darken, it must be poured with cold water and set aside.
9. Tomatoes are cut into slices or cubes.
10. Onions are cut into half rings.
11. Green cilantro finely chopped.
12. Eggplants are thoroughly washed with water to wash off the remaining bitterness and salt.
13. The ingredients are placed in the pot in the following order: onion, meat, eggplant, potatoes, cilantro, tomato.
14. From above, everything is poured with broth, which remained after stewing lamb. If the pot is not full, add water and salt.
15. Chanakhs are placed in an oven preheated to 180-200 ° C and cooked for 40 minutes. Before turning off the gas, crushed garlic is added to the vats.

Chanakhi lamb with beans

Beans or other legumes are often added to vats. So the dish becomes more satisfying and healthy. It must first be soaked in cold water for the night. Chanakhi with red beans looks festive and very appetizing. Beans go well with both lamb and eggplant and tomatoes.

For the dish you need:

• 800 g lamb;
• 150 g dry red beans;
• 2 eggplants;
• 2 large red tomatoes;
• 2-3 bulbs;
• salt;
• garlic 2-3 cloves;
• green cilantro and green onion feathers.

Cooking:

1. Before cooking chanakhi, soaked beans should be boiled until half cooked.
2. Lamb must be washed, cut into pieces.
3. It can be pre-fried, so the dish will be tastier.
4. Put the lamb pieces in a frying pan and fry them until golden brown. Add half of the whole onion, fry it in the resulting fat. Then pour a little water and leave to simmer under the lid for 20-25 minutes.
5. Eggplants need to be cut into cubes and soaked in salt water to remove bitterness. Then rinse off the salt.
6. Cut the tomatoes into cubes.
7. Onions should be cut into half rings.
8. Finely chop the garlic.
9. cilantro and green onion cut.
10. Put all the products in a pot: first meat, then onions, beans, herbs and garlic, eggplants, tomatoes. Top with water up to the "shoulders" and cover with a lid.
11. Roast is cooked in an oven preheated to 180 ° C for at least 40 minutes.

Beef chanakhi with tomato paste

Not everywhere there is an opportunity to get the meat of a young lamb. Yes, and not everyone likes it. That is why beef chanakhi is known no less than the traditional cooking option. It can be prepared both with a traditional set of vegetables and with the addition of others. For example, this one has bell peppers and carrots.

For the dish you need:

• 600 g of beef;
• 3 large potatoes;
• 1-2 bell peppers;
• 1 large carrot;
• 2 tablespoons of tomato paste;
• 2 onions;
• vegetable oil for frying;
• salt;
• garlic 2 cloves;
• green cilantro and parsley.

Cooking:

1. To begin with, the beef must be properly washed and cleaned. Cut the meat into small pieces (slightly larger than for azu), which will cook quickly.
2. Potatoes need to be peeled and cut into large cubes.
3. Peel and grate the carrots Korean carrots. If it is not, then on a regular coarse grater.
4. Finely chop the onion.
5. Finely chop the garlic.
6. Fry the onion in a pan until golden brown. Add carrots, fry. Then add tomato paste, garlic, stir and turn off the gas.
7. Peel the pepper and chop coarsely.
8. Cut greens.
9. We put all the ingredients in layers in a pot: roasted onion-carrot, greens, bell pepper, potatoes, meat.
10. Everything is poured with water and placed in the oven for 40-50 minutes at a temperature of 180-200 ° C.

In addition to beef, vats use chicken, rabbit meat, any game or poultry, and pork. All products are stacked in layers. They try to follow the rules for cooking chanakhi, in which only 4 types of vegetables are placed in a pot. You can diversify the dish by adding other vegetables and spices to it.

The first thing to start with is to put the pots and oven on to heat up. Everyone knows that in hot oven put earthenware it is impossible, from a sharp temperature drop it can crack. Clay pots can be heated either in the oven or on the stove if it is electric. You can, of course, heat up the oven along with pots filled with chanakhi. But this will take a little more time.

It is better to cut the meat into large pieces so that a small layer of fat is on each piece, then in all servings the fat content will be approximately the same. Having cut the meat for the chanakhi, we proceed to cutting the vegetables. Vegetables according to the recipe are better to cut large pieces. For one pot of chanakhi you have:

• half an eggplant, cut into quarters;
• potatoes cut in half
• a handful of green beans;
• half an onion, cut in half;
• a quarter of red and yellow sweet pepper;
• two cloves of garlic;
• half a tomato;
• 1/8 chili pepper;
• a teaspoon of adjika.

We put a small piece of mutton fat on the bottom of slightly heated pots, under the influence of high temperature it will melt and prevent the contents of the pots from burning. Put onion, garlic, eggplant, beans and potatoes on top. Now it's time for the meat. Pieces of lamb are laid in a dense layer in the center of the pot. Following are quarters of sweet, juicy red and yellow peppers, half a tomato. Then add chili pepper and adjika. It is best that all the time of cutting and laying vegetables, the pots for the chanakhi are heated on the stove.

All vegetables and meat, coarsely chopped and placed in a pot, pour hot boiled water to the brim, or warmed red wine. Now, we send all this work of art to the oven, heated to 230 degrees for an hour and a half. Chanakhi is not recommended to be salted until the end of the cooking process.

After the chanakhi is ready, it is seasoned with herbs, the more the better: cilantro, parsley, basil, dill, etc. Fragrant and very tasty dish ready.

Chanakhi, cooked at home for real Georgian recipe makes a great dinner for the whole family. If time does not allow, then chanakhi can be tasted in restaurants of Georgian cuisine. Red wines are usually served with it. Authentic cuisine and interior will make the evening unforgettable. The feeling of a small trip to Georgia is left by such simple meals like chanahs.

Chanakhi recipe, ingredients

• 4 pots
• 400 grams of lamb;
• 4 medium potatoes;
• 2 small eggplants;
• 2 tomatoes;
• 1 red sweet pepper;
• 1 yellow sweet pepper;
• 120 grams of green beans;
• 2 medium onions;
• 8 cloves of garlic;
• ½ small chili pepper;
• 4 teaspoons of adjika;
• greens to taste.

Prescription products for Chanakhi

Clay pots for Chanakhi

To prepare chanakhi, the recipe calls for clay pots. The choice of dishes is of great importance. Clay pots are not only a tribute to tradition or an elegant way of serving a dish, but required ingredient recipe for real chanakhi. The thing is that clay allows you to cook the dish both in the oven and in the oven on open fire without the risk of burning.

If the pots for chanakhi are made of heat-resistant clay and have sufficiently thick walls, then they will heat up slowly, but also give off heat slowly and evenly. This allows you not to stew, but to simmer and save all the juice of the dish.

Clay is a porous material and before cooking, the pots need to be prepared: pour cold water to the top for about an hour, then the chanakhi will be very juicy and will not burn.

You can use enameled cast iron. In them, vats are prepared much faster, but there is a very high risk of overcooking and overdrying vats.

Lamb for the Chanakhi recipe

The ram is the oldest domestic animal. Sheep breeding began over 10 thousand years ago. tender and juicy lamb appreciated all over the world. Its quality depends on the age of the animal. The meat of very young lambs is pale pink and very tender. As the lamb grows, it becomes darker and fatter, and in some cases acquires a characteristic odor. But its taste becomes richer. The meat of a two-year-old ram is called lamb. Through selection work, breeds of animals appear, the meat of which does not have an unpleasant odor.

Following the recipe, it is better to choose mutton for chanakhi no older than three years, light red in color. By itself, it is quite fat. The fat of a young ram is white, dense and springy. If the fat is yellow, smells unpleasant and loose, then the ram "died from natural causes - from old age."

Chanakhi recipe recommends cooking from brisket or shoulder blades. It is better to cut the meat into shish kebab pieces, large or medium, but not small. Finely chopped, it quickly loses its juiciness and becomes dry and hard, which greatly spoils the vats.

Unaccustomed to vats, lamb may seem like a very fatty and heavy food, but this is not so; it must be properly combined in a recipe with vegetables and herbs. The optimal cooking condition is the ratio: meat should not be more than 1/5 of the weight of vegetables.

recipe potatoes

Columbus brought potatoes to Europe in the 16th century. It has been widely used in cooking since the 17th century. There are more than 4,000 varieties of potatoes. It is better to take the appropriate varieties for both frying and stewing. Previously, in Russia it was rare to find information about a variety of potatoes or recommendations on how to cook it in a store. Now the situation has changed - in large stores where there is a choice of several varieties, the price tags contain the indication "potatoes for frying" or "potatoes for cooking".

For chanakhi, the recipe calls for the use of potato tubers with a starch content of 16-18%, the so-called "waxy potato". It is white on the cut, more often elongated, and even with very strong pressure, no traces remain on it. In vats, potatoes should not boil and turn into mashed potatoes. You can reduce the starch content of potatoes if, after peeling and dicing them, rinse them well in cold water. But in this way, everything is washed out of potatoes useful material and taste is reduced.

string beans in Europe became a food only in the 18th century. Fleshy bush beans are more suitable for canning. For chanakhi, the recipe calls for the preparation of thin green beans. It goes well with vegetables and meat. String beans are subject to mandatory heat treatment, as they contain toxic substances that are destroyed at high temperatures.

Garlic, surprisingly, is one of the sweetest foods. If you remove all phytoncides from it, the very substances that give it a pungent taste and fragrant aroma, then almost only sugar will remain in the garlic. It is because of sugar that garlic burns in a hot pan.

Garlic for chanakhi is used with large and juicy cloves. Its quality depends not only on the variety, but also on the day it was planted. Garlic is usually planted according to the lunar calendar. It is generally accepted that the day on which the seeds are planted determines the number and size of future cloves.

Pepper came to Europe only in the 17th century. At first it was used as an ornamental plant. Pepper is a great appetite stimulant. For lovers of spicy in vats, the recipe involves the use of hot peppers. The now forgotten short-fruited hot pepper, which in the Soviet years was all grown on windowsills, is best suited. Now chili is perfect in chanakhi.

Chanakhi recipe, history

Chanakhi traditional Georgian dish. From Georgian into Russian, the recipe translates the name chanakhi as roast, but this is not entirely true. Roast in its original sense is fried meat without the addition of other products, and chanakhi is an average between the second and first course. The main ingredients in the chanakhi recipe indicate lamb, potatoes, eggplant, onions and, of course, seasonings. Despite the fact that lamb is the only true meat for him, now they are also cooked from pork and beef.

According to one version, the chanakhi recipe appeared no earlier than the 16th century, when potatoes and hot peppers came to Europe from America. According to another version, before that it was cooked before, only pumpkin was added instead of potato tubers and peppers.

Chanakhi is the most common dish of Georgian cuisine, which has gained extreme popularity all over the world. In the classic version, the soup is cooked from lamb, in clay pots, in the oven. Unfortunately, in our time it is difficult to cook real vats in pots, because, firstly, not everyone has an oven, and secondly, it is difficult to buy fresh lamb in a supermarket. But it's not a problem. There are many options for the dish: with mushrooms, eggplant, beans. Lamb is replaced with veal, pork and even poultry. In any interpretation, the soup turns out to be rich and incredibly tasty.

The classic Georgian lamb chanakhi recipe is exactly that original Georgian soup which is to everyone's taste. To prepare it, you need to devote a little time to the kitchen, but believe me, it's worth it.

Components:

• ½ kg lamb;
• ½ kg of potatoes;
• carrot;
• 3 tomatoes;
• eggplant;
• 4 garlic cloves;
• spices.

Cooking:

Before you start cooking, salt the diced eggplant and leave for a while. The bitterness will go away, and the vegetable will be tender.

1. We rub the carrots, chop the onion into cubes, squeeze the garlic with a garlic press, and cut the rest of the ingredients into cubes.
2. We put all the products in turn in the prepared pots, except garlic: meat, potatoes, vegetables. Season every second layer. We pour water.
3. We place the pots in an oven preheated to 180 C for two hours. When half cooked, throw garlic and, if desired, greens. Georgian chanakhi are ready to eat.

How to cook with beef

Cooking chanakhi in pots with beef is not as difficult as it seems at first glance.

Components:

• ½ kg of beef;
• ½ kg of potatoes;
• 50 mg of homemade adjika;
• carrot;
• 3 tomatoes;
• garlic;
• seasonings.

Cooking:

1. We pass the meat until golden brown, set aside.
2. We also saute carrots, onions, tomatoes. Add adjika, fill with water, simmer.
3. We put beef in pots, then vegetables, potatoes in cubes, seasonings, fill it completely with water.
4. We put in an oven preheated to 180 C for an hour and a half. Before serving, add crushed garlic.

Cooking with pork

The recipe with pork is used most often, because this meat is more common in our area, it is easy to purchase it. The soup will be very rich thanks to fatty meat, and when you cook it according to this recipe, you will be surprised at the combination of a palette of flavors.

Components:

• ½ kg of pork;
• ½ kg of potatoes (or less);
• carrot;
• bell pepper;
• garlic;
• a glass of tomato paste;
• 50 g flour.
• spices.

Cooking:

1. We cut pork and potatoes into slices, three carrots with a grater, cut onions and peppers into small cubes.
2. Separately from each other, we pass meat, potatoes, and other vegetables with spices.
3. When the meat reaches half-cookedness, sprinkle with flour, and then pour in the tomato paste, if necessary, water, simmer for 5 minutes.
4. Put pork in tomato, potatoes, vegetables in pots. Cover with water, squeeze the garlic.
5. Place in the oven for half an hour at 180 C.

Chanakhi with peas in pots

Not every housewife knows how to cook chanakhi in pots in the oven, because the combination of peas and other ingredients is something new. Whatever it is, it's worth a try. There is no doubt that the soup will pleasantly surprise your family.

Components:

• ½ kg of meat;
• ½ kg of potatoes;
• jar of peas;
• carrot;
• garlic;
• spices.

Cooking:

1. We cut the meat into cubes, put the first layer in pots. Then we throw a clove of garlic into each of them.
2. Onions and carrots are cut into circles, spread on meat, seasoned with spices.
3. The next layer is potato cubes, and the last layer is peas.
4. Fill it completely with water and send it to the oven preheated to 180 C for an hour.

Chicken step by step

Chicken meat is very tender, it can be eaten even by children. On the plus side, chicken cooks much faster than other types of meat, which makes it easier to cook in time. If you are going to cook, you can not worry, the soup will certainly appeal to both adults and children.

Components:

• ½ kg fillet;
• ½ kg of potatoes;
• garlic;
• carrot;
• 2 tomatoes;
• seasonings.

Cooking:

1. Cut chicken and potatoes into pieces, place in pots.
2. We pass the vegetables, cover them with meat and potatoes, do not forget about spices.
3. Fill with boiling water, bake for no more than an hour at 180 C. The chicken cooks much faster.
4. At the end, put a clove of garlic in each pot, and sprinkle with herbs for flavor before serving.

With beans and eggplant

Meat, potatoes, eggplant and beans combine to create an indescribable taste. The soup turns out to be very satisfying, and thanks to the vegetables it is healthy.

Components:

• 1 kg of meat;
• ½ kg eggplant;
• ½ kg of tomatoes;
• ½ kg of potatoes;
• ¼ kg canned beans;
• garlic;
• Chile;
• seasonings.

Cooking:

1. We pass the pieces of meat over high heat so that a crust appears, put them in pots.
2. Grind vegetables, put in pots in this order: potatoes, onions, tomatoes, beans, eggplant. Do not forget to season with spices: salt, pepper, basil, coriander and others.
3. Fill with water, bake for 1 hour at 180 C.
4. Grind the garlic and chili, sprinkle the pots and bake for another 10 minutes.

With the addition of mushrooms

Meat, potatoes, mushrooms create an extraordinary taste of the dish. If you decorate the soup with herbs before serving, it will be even tastier, and the aroma will pleasantly surprise guests.

Components:

• ½ kg of meat;
• ½ kg of potatoes;
• carrot;
• ½ kg of champignons;
• garlic;
• spices.

Cooking:

Three carrots, onions cut into cubes, mushrooms - into slices, the rest of the ingredients - in the form of cubes.

Put meat, champignons, potatoes, and other vegetables into the prepared pots in turn. Season, fill with water.

We send the pots to the oven preheated to 180 C for two hours. Ten minutes before the end of the chanakhi cooking process, we throw garlic and, if desired, greens into each pot.

Each chanakhi recipe is worthy of your attention. The hostesses will definitely find from the presented options the soup that will appeal to everyone who tries the dish.

Georgian cuisine is very popular in different parts of the world, one of the most famous dishes is chanakhi. It includes lamb, vegetables (usually onions, eggplant and potatoes), spices and seasonings. The influence of national characteristics of other countries led to changes in the classic recipe, the dish was often cooked with pork, chicken and beef. It is better to cook chanakhi in a clay pot. The reason is not only that traditionally the dish is prepared in this way, but in enhancing the taste and aroma.

Ingredients of the dish

Consider classic version cooking chanakhi, this recipe will allow you to understand what taste this dish originally had. If necessary, lamb can be replaced with pork, beef or chicken, if you really want to cook this delicacy, but you can’t find the right meat.

Usually cooking is done for several servings at once. To prepare 4 pots, you will need the following ingredients (numbers in brackets):

• eggplant (2 pcs.);
• lamb (400 g);
• potatoes (4 pcs.);
• tomatoes (2 pcs.);
• sweet pepper (2 pcs.);
• fresh greens;
• beans in pods (120 g);
• bulbs (2 pcs.);
• a small amount of lamb fat;
• garlic (8 cloves);
• chili pepper (0.5 pcs.);
• adjika (4 teaspoons).

For improvement palatability you can use various means, many housewives add bay leaves to the dish.

To prepare a dietary option, mutton and mutton fat can be replaced with lean meat and vegetable oil. In Georgia, meat replacement is negative, but the dish has already become a global treasure. The use of pork, cattle and even poultry for cooking (turkey is sometimes used as a dietary option) give traditional dish in Georgian new taste shades.

Cooking features

It is customary to cook chanakhi in a pot, but it can also be cooked in vats, in an oven, and even in a frying pan. All this is good, however, the use of clay pots with a volume of 3 to 4 liters is the best option, time-tested. Previously, the pots were put to languish in ovens, the tastes and aromas of the components were mixed in the container, the peculiarity of the clay does not allow them to disappear. Ready pot served on the table, where the dish is laid out on plates. In Georgia, chanakhi is eaten with fresh flatbread.

The pots used must be made of clay; in cast iron or ceramic products, the dish may dry out or burn.

In modern conditions, Georgian chanakhi in pots is cooked in the oven, the capacity is designed for one serving. This allows each guest to serve their own pot, without having to unpack anything. Food in such a container does not spoil, chanakhi will have the same amazing taste the next day. For this reason, pot food is popular with people who don't always have time to cook every day.

Before starting cooking, you should responsibly approach the set of ingredients. This will help to prepare a beautiful chanakhi in pots that will look like in the photo. The following features of the selection of products can be distinguished:

• it is necessary to prepare small and round eggplants, bitterness is rarely found in them;
• although carrots are often present in cooking videos, they are not found in the traditional recipe;
• in the absence of fresh tomatoes, you can use tomato paste, but this will worsen the taste;
• the set of spices and spices can be changed according to your preferences.

Cooking method

We use the chanakhi recipe for cooking in pots, which should be prepared in advance. They need to be filled with water for an hour. At this time, you can cut the meat and vegetables into large pieces. Potatoes, onions and tomatoes are cut in half, peppers are cut into 4 pieces, eggplant - into 8. When the pots are warmed up, put in each a small piece of fat, half an onion, half a potato, a handful of beans and 4 pieces of eggplant.

The pots are placed in a cold oven, only after that the heating is turned on. Cookware may crack when placed in a hot oven.

A layer of meat is placed in the center of the pot, there are also 2 pieces of pepper, half a tomato, herbs with garlic and spices. In the next layer, 2 pieces of chili and a spoonful of adjika are laid out. The chanakhi recipe allows the use of warm red wine instead of hot water when cooking. Liquid is needed to fill the entire contents of the dishes. The treat is prepared for an hour and a half, then it remains only to fill it with greens.

There are several secrets to improve taste and get beautiful dish as in the photo. Here are the most common ways to improve chanahs:

• fry some components in advance (eggplant, potatoes, sliced ​​​​red pepper);
• do not be afraid to experiment with spices;
• observe the order of the layers.

When using the same recipe, you can change the ingredients, use chicken meat, change the set of spices. Some tricks can significantly increase the cooking time. If we just boil the contents of the pot in the oven, it will take less than two hours. If we decide to pre-fry some components, the process will last much longer. Before eating a dish, its history may be interesting, for this you can watch one of the many videos.

In the pan, the same principle of laying out the ingredients in layers applies as when cooking in pots. The following layers are laid out:

1. eggplant rings at the bottom;
2. thin pieces of meat and half rings of sweet pepper on eggplant;
3. tomato rings skinned, thin onion rings;
4. finely chopped garlic, hot peppers and herbs, sprinkle all this with salt;
5. if the edges of the pan are high, a few more rows may be required;
6. the top layer will be potatoes cut into circles;
7. the whole mass must be poured with oil and a little salt.

Whatever dishes are chosen, be it a cauldron, a pot, a frying pan or other things, chanakhi will delight guests rich taste. The dish does not have to be cooked in a pot, although this is traditional way. Sometimes such an opportunity is simply not available, this is not a reason to refuse your favorite treat. Chanakhi is suitable for family dinner and a large festive celebration, additional decorations are used for the holiday.