{"id":26,"date":"2019-11-04T09:16:00","date_gmt":"2019-11-04T09:16:00","guid":{"rendered":"https:\/\/maaneiu.ee\/?p=26"},"modified":"2023-11-05T20:26:41","modified_gmt":"2023-11-05T20:26:41","slug":"kananagitsad","status":"publish","type":"post","link":"https:\/\/maaneiu.ee\/?p=26","title":{"rendered":"Kananagitsad"},"content":{"rendered":"

Kananagitsad on igas seltskonnas hitt, nii suurte kui v\u00e4ikeste seas, sobilik nii sn\u00e4kiks, eineks kui ka laste s\u00fcnnip\u00e4eva lauale. Mina tegin neid ahjus, sest niiviisi on oluliselt mugavam, kuid kes muidugi tahab pannil praadida siis lasku aga k\u00e4ia. K\u00f5ige t\u00fc\u00fctum ja aegan\u00f5udvam on neid paneerida, kuid see on seda v\u00e4\u00e4rt. Ise tehes saad eriliseks muuta ka maitseprofiili, ma lisasin nii jahule kui riivsaiale \u00fcrte ja maitseaineid, et l\u00f5pptulemus oleks eriti hea.<\/p>\n

\n
Poest ostan ma alati terve eelmaitsestamata kana<\/b> ja kasutan \u00e4ra k\u00f5ik<\/b>, rohkem saab lugeda siit<\/a>.<\/div>\n
<\/div>\n
<\/div>\n
Vaja on:<\/u><\/b><\/div>\n
2 rinnafileed<\/b><\/div>\n
jahu<\/b><\/div>\n
2-3 muna<\/b><\/div>\n
sorts vett<\/b><\/div>\n
riivsaia<\/b><\/div>\n
sool;pipar<\/b><\/div>\n
paprikapulber<\/b><\/div>\n
tandoori masala <\/b>(maitseaine segu, mis sobib eriti kanale)<\/div>\n
kuivatatud basiilik\u00a0<\/b><\/div>\n
pisut rapsi\u00f5li<\/b><\/div>\n
<\/div>\n
K\u00f5igepealt l\u00f5ikan \u00e4ra kanalt rinnafileed, siis l\u00f5ikan nad ribadeks, mitte v\u00e4ga paksudeks. Raputan neile pisut soola peale ja j\u00e4tan niikaua seisma kui valmistan ette k\u00f5ik muu.<\/div>\n
K\u00f5ik see paneerimismaterjal tuleb panna vaba k\u00e4ega, kunagi ei tea palju kulub. Jahule lisan ma paprikapulbrit ja tandoori masala maitseainesegu. Riivsaiale lisan oma enda kasvatatud ja kuivatatud basiilikut. Munad panen ka kaussi ja klopin lahti, ning lisan sortsu vett ja natuke soola-pipart.<\/div>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Paneerimisliin
\nKana->jahu->muna->riivsai<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
Valmistan ette ka ahjupanni, kuhu panen peale k\u00fcpsetuspaberi.<\/div>\n
Siis l\u00e4heb paneerimisliin lahti, k\u00f5igepealt v\u00f5tan kanat\u00fcki, siis jahu sisse, siis muna sisse ja viimasena riivsaia sisse ning siis ahjupannile. Ja korrata nii palju, kuni kana j\u00e4tkub.<\/div>\n
<\/div>\n
*Olen teinud ka nii, et paneerin kanat\u00fckid hommikul \u00e4ra ja panen kaetult k\u00fclmikusse ning k\u00fcpsetan siis kui on \u00f5htus\u00f6\u00f6giaeg k\u00e4es. Seda varianti olen kasutanud siis kui \u00f5htul pole eriti aega s\u00fc\u00fca teha. *<\/div>\n
<\/div>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Valmis paneeritud nagitsad, lisatud natuke rapsi\u00f5li
\nvalmis ahjuks<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
Ahjus k\u00fcpsetasin ma neid 200 kraadi juures. Enne ahju panekut sopsutasin peale ka pisut \u00f5li. K\u00fcpsemisaeg oli neil umbes 15 min, oleneb kui paksud v\u00f5i \u00f5hukesed t\u00fckid on. Saab kontrollida l\u00f5igates lahti k\u00f5ige paksem t\u00fckk ja kui ta on juba seest valge, on j\u00e4relikult ka teised k\u00fcpsed.<\/div>\n
K\u00f5rvale serveerisin<\/b> mina tavalise hapukoore-maitseainete-marineeritud kurgivedeliku dipikastme<\/b> ning tegin ka porgandi-kapsasalati<\/b>, mis sobis nii v\u00e4rvi kui ka maitse poolest.<\/div>\n
Igatahes tulid need kananagitsad maitsvad ja kr\u00f5bedad, mida s\u00f5id r\u00f5\u00f5muga nii suured kui v\u00e4ikesed \ud83d\ude42<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Kananagitsad on igas seltskonnas hitt, nii suurte kui v\u00e4ikeste seas, sobilik nii sn\u00e4kiks, eineks kui ka laste s\u00fcnnip\u00e4eva lauale. Mina tegin neid ahjus, sest niiviisi on oluliselt mugavam, kuid kes muidugi tahab pannil praadida siis lasku aga k\u00e4ia. K\u00f5ige t\u00fc\u00fctum ja aegan\u00f5udvam on neid paneerida, kuid see on seda v\u00e4\u00e4rt. […]<\/p>\n","protected":false},"author":1,"featured_media":1664,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[],"_links":{"self":[{"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts\/26"}],"collection":[{"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=26"}],"version-history":[{"count":2,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts\/26\/revisions"}],"predecessor-version":[{"id":2803,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts\/26\/revisions\/2803"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/media\/1664"}],"wp:attachment":[{"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}