Dhal and Seafood Curry

Mariel cooks Dhal and Seafood Curry using her special Yellow Curry Paste and Garam Masala

Seafood Bicol Express Recipe | How to Cook Bicol Express | Panlasang Pinoy

Seafood Bicol Express is a spicy Filipino dish composed of shrimp, mussels, and squid. The seafood is quickly cooked in coconut milk along with sauteed garlic, onion, ginger, and lots of chili pepper. Shrimp paste (or bagoong alamang) is added for additional flavor.
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Ah Heng Curry Chicken Noodles

A satisfying bowl of curry chicken noodles.

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⭐️ WHAT I EAT FOR LIFE EBOOK: https://goo.gl/yYNtBL ⭐️
Quick & easy ONE POT RED CURRY NOODLES recipe!
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【MUKBANG】 5 Ultra Spicy Korean Curry Fire Noodles Challenge!!! Really Spicy..! 3200kcal [Click CC]

提供 三養

三養さんありがとうございました!送っていただいた残りも美味しくいただいてます!

やってほしいことや食べてほしいものがあったらコメント欄で教えてください!😆
you can leave a comment if you have any suggestion on what you want me to eat next!😆
[use CC to enable Subtitles] Hello, my name is Kinoshita Yuka ! I love eating.
OoGui (eating a lot) is my channel’s main focus. I often do a social eating live (Mukbang)
Today, i ate An Ultra Spicy Korean Curry Fire Noodles Buldak Bokkeum Myeon “stir-fried chicken fire noodles” ( is a brand of ramyeon produced by Samyang Food in South Korea, ( Its literal translation means: stir-fried chicken fire noodles ) It only has a sauce satchet, like a stir-fry. Its flakes are made up of dried laver and sesame seeds ) with a lot of toppings, and various ingredients, All that was a real Fire Noodles Challenge . it was so delicious and tasty, and i want to thank 三養さん(Mr Samyang) for the precious gift!!!

⭐️木下ゆうかオリジナルグッズ \(﹡ˆOˆ﹡)/
【パーカーとマグカップが新しくなりました!】https://uuum.skiyaki.net/yuka_kinoshita

⭐木下ゆうかLINEスタンプ2でたよ!!!ᐠ( ᐢᐢ )ᐟ
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LINEアプリ内の、スタンプショップで『木下ゆうか』と検索すると出てきます!

セカンドチャンネル作りました!∩^ω^∩
木下ゆうかのゆるちゃん!/YukaKinoshita2
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【はらぺこパズル】ごはんに恋をした
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【大食いYouTuber】木下ゆうか はじめてのPhotoBook
木下ゆうかPhotobook ”yuuka”
定価:1250円(税別)
発売元:講談社

全国の書店の他、ネット書店で販売中!
http://kc.kodansha.co.jp/product?isbn=9784063650099

木下ゆうか:“Yuka Kinoshita” Japanese

⭐️[[TURN ON CC FOR SUBTITLES]] ⭐️
Thank you Aphexx(@aphexx9 )-English subtitles
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Thank you My Nguyen-Vietnamese subtitles
for supporting in making subtitle.

If you’ve captioned/subbed one of my videos please inform me via E-mail. Thank you

⭐️エンディングなどのイラストは、ケイジェーさんに書いていただきました!(Twitter @K__j_344)
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木下ゆうか年表
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Thank you Mr. Range o!

⭐︎FOLLOW ME
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大食いが不思議な方は是非この動画を観てください!

I’m also a competitive eater as a job.
Please let me know via email or comment if you have any requests what you want me to try or you wanna have a food battle with me!

素材提供 PIXTA

お仕事の依頼はこちらにメールください(﹡ˆᴗˆ﹡)
Please contact me if you have any job requests.
kinoshitay.uuum@gmail.com
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naadan beef curry

How to make Beef Curry🍛| Nadan Beef 🐄 Curry| Kerala Style- A traditional Kottayam style beef curry, very tasty and delicious. So easy to prepare.
—————————————————————————-

Preparation Time: Less than 30 minutes
Cooking time: Approximately 2 hours
Serves: 4-6

Ingredients
………………
Beef-1 kg
Big Onion- 1(finely chopped)
Garlic- 5 cloves (chopped)
Ginger- 1 small piece (chopped)
Curry leaves- 2 strips
Coriander Powder- 1 tbsp
Chilli Powder- 3 tbsp
Turmeric Powder- ¼ tsp
Garam Masala- 1 tsp
Salt- As per requirement

How to Cook Simple Onion Curry latest & unique new curry only by latha channel

ఉల్లిగడ్డ కూర ..పులుసు కాదు మరి తప్పక చూడండి… మరి ఎందుకు ఆలస్యం మీరు ట్రై చేసి చూడండి…. మరిన్ని వంటల కొరకు http://lathachannel.blogspot.in/ ను చూడగలరు మరియు మా యొక్క ఛానల్ నచ్చినట్లయితే వెంటనే Subscribe కాగలరు మీ యొక్క సలహాలు సూచనలను lathachannel@gmail.com నకు ఈ మైల్ చేయగలరు ..
Curries are the most recognized part of the Indian cuisine. Most Indian dishes are usually curry based, made by adding different type of vegetable, lentils or occasional meats in the curry. The content of the curry and style of preparation varies as per the region. Most curries are water based, with occasional use of dairy and coconut milk. Curry dishes are usually thick and spicy and are eaten along with steamed rice and variety of Indian breads.

Andhra Pradesh and Telangana[edit] See also: Telugu cuisine
The food in general from Andhra Pradesh and Telangana, both with Telugu-speaking natives, is considered the hottest in India. The state, being the leading producer of red chilli and green chilli, influences the liberal use of spices, making their curries, chutneys, savories and pickles the hottest and spiciest in taste.
Chutney ( Hindi/ Nepali – “चटनी” also transliterated chatney or chatni, Sindhi: چٽڻي‎) is a side dish in the cuisines of the Indian subcontinent that can vary from a tomato relish to a ground peanut garnish or a yoghurt, cucumber and mint dip; whereas in an offshoot that took root in Anglo-Indian cuisine, is usually a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara or brown sugar) and vinegar that traditionally aims to give a long shelf life so that fall fruit can be preserved for use throughout the year, as are jams, jellies and pickles, or else to be sold as a commercial product. Indian pickles use mustard oil as a pickling agent, but Anglo-Indian style chutney uses malt or cider vinegar which produces a milder product that in western cuisine is usually eaten with a Cheddar type cheese or with cold meats and fowl typically in cold pub lunches.[1] Nowadays, some of the making of pickles and chutneys that at one time in India was done entirely in people’s homes has partly passed over into commercial production. The disadvantage of commercial chutneys and those produced in western style with vinegar and large amounts of sugar is that the main aim of sugar and vinegar as preservatives is to make the product safe for long term consumption. Regular consumption of these products by those who are unaware of food content can add to total sugar consumption being increased to unhealthy levels.[2]

In India, chutneys can be either made alongside pickles that are matured in the sun for up to two weeks and kept up to a year, or – more usually are freshly made from fresh ingredients that can be kept a couple of days or a week in the refrigerator, to add variety to a meal.

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Please watch: “Quick & Easy Masala Bhindi Recipe for School Children lunch box | School lunch ideas for kids”

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eating pumpkin curry and fried fish with rice

eating pumpkin curry and fried fish with rice . also cake . aj mein bahat hi tasty sabji banaya hain , maza ageya khane mein .
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Spicy peanut vegetable curry | FULL RECIPE

Hey everyone! I made this delicious curry in the week and experimented with peanut butter to create a deep rich creamy sauce which turned out to be so damn yummy! Give it a go and enjoy! Thanks for watching – love T

Ingredients:
1 cup squash (red kuri or butternut)
1 yellow pepper
1 white onion
7-9 garlic cloves
3 cm piece ginger
coconut oil (for cooking)
1 tsp. medium curry powder
1 tsp. cumin powder
1/2 tsp. red chilli flakes
pinch clove powder
sea salt
1 cup passata or chopped tomatoes
1 tbsp. tomato purée
1 tbsp. coconut palm sugar
1 1/2 cups water
1/2 cup smooth natural peanut butter
handful fresh coriander
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Spicy Tilapia Fish Curry

In this quick and easy recipe.. I share with you all, a marinated fish curry so mouthwatering and spicy.. perfect to serve on top of steamy hot rice, or pula.. The marinate is what makes the fish so tender and juicy. you can use any kind of fish you prefer, such as cod, salmon, tilapia.. you can also get the full recipe on my website at www.nazkithcenfun.com please hit like if you enjoy the recipe… love Naz — —- — Latest Pakistani Indian Cooking Videos 2016

Fish Curry
Fish curry tastes absolutely awesome , when prepared in this way.It is simple yet so tasty that you’ll
definitely going to make it again & again.Eat as you like with phulka or rice both way you’ll love it.

Ingredients

Fish pieces…………………………………………………………4
Ginger garlic paste…………………………………….…….. 4 tsp
Tomatoes……………………………………………….………..2 large
Oil……………………………………………………………………3 large Spoon
Coriander powder…………………………………………….. 3 tsp
Turmeric powder……………………………………………… 1/2 tsp
Red chilli powder……………………………………………… 3 tsp
Salt………………………………………………………..……….. to taste
Lemon juice …………………………………………………..1/2 lemon
Coriander…………………………………………………………….to garnish
Fenugreek seeds…………………………………………………. few,
Mustard seeds……………………………………………………..few
Cumin seeds……………………………………………………….1 tsp

Method

1) Wash the fish add salt & turmeric powder,add ginger & garlic paste.Keep for 10-15 min.

2) Take a pan put oil and shallow fry the pieces till golden from both the sides.Take them out.

3) Add oil to the same oil,heat up the oil add methi,cumin & mustard seeds.Add ginger & garlic paste,
tomatoes,red chilli powder, turmeric powder, coriander powder and salt.Cook till the tomatoes blends well.

4) Add water in small amount.Cook masala for 5-6 min.put fried fish pieces carefully.Cover with masala & cook for 2-3 min.

5) Add water according to your liking for the consistency.

6) Cook on slow flame for 5-6 min.cover the lid.

7) Add lemon juice and serve hot with roti , chapatti or even with rice.

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video URL of ” Fish Curry dhaba style” is http://youtu.be/dv_IWOcOFZU

English subtitles are available to watch english titles press CC button at the bottom of the video
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Enjoy this delicious fish curry.Fish Curry is very easy to make with simple ingredients but this fish curry taste delicious. Fish curry cooked with tomatoes is a perfect combination

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Please watch: “Mutton Curry Punjabi Style | Indian Mutton Curry Recipe | Dhaba Mutton Curry”

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Village Food Green Amaranth And Tilapia Fish Recipe Healthy Cooking Farm Fresh Green Amaranth Curry is our video topic.
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Ingredients:
# Green Amaranth | Data
# Tilapia Fish
# Potato
# Brinjal
# Onion
# Green Chili
# Milk of Coconut
# Ginger
# Garlic
# Cumin
# Turmeric Powder
# Chili Powder
# Salt
# Water
# Cooking Oil

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Mackerel in Thai Red Curry Recipe (Choo Chee) ฉู่ฉี่ – Hot Thai Kitchen

Mackerel in Thai Red Curry Recipe (Choo Chee) ฉู่ฉี่ - Hot Thai Kitchen

A delicious dish with a fun name. “Choo Chee” involves any kind of seafood dish in a rich kaffir-lime-infused red curry sauced. I’m using the meaty and flavourful mackerel, but feel free to change it up!

For written recipe: http://hot-thai-kitchen.com

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com