Mutton Kofta Curry watch my website at http://www.chefshaheen.com
Mutton kofta curry is a spicy gravy with mutton balls which are spiced with ginger & garlic,green chillis,
garam masala & chic pea flower.They are then added to gravy,You’ll love this preparation.
1) Grind roasted chana,coconut powder,green chillis,coriander leaves and keep aside.
2) Take mince meat wash it and squeeze all water and run in the grinder,add to chana powder,add red chilli powder,salt, Garam masala powder and little bit of oil and ginger,garlic paste.
3) Put a wok add water,let it boil make kofta balls put them in water reduce water and add oil.
4) Take a wok add oil heat up the oil,put bay leaf, black pepper cloves,green cardamom and add onion Paste.Let it become pink,add ginger & garlic paste and cook for 2-3 min.Add coriander powder,turmeric powder,red chilli powder,garam masala powder & salt.Keep stirring add water in small amounts.
5) Add a glass of water cook it till you find oil on top add koftas and cook for 3-4 min.
6) Serve with rotis or tandoori roti.
LINKS
Watch my Indian recipe website at http://www.chefshaheen.com/
My facebook page https://goo.gl/4FEHkf
Watch my you tube channel https://www.youtube.com/user/shaheenskit
Follow me on twitter at https://twitter.com/shaheenskit
Follow me on Instagram https://instagram.com/shaheenskitchen/
Watch my art gallery at https://www.facebook.com/shaheenartgallery?ref=bookmarks
follow me on google plus https://plus.google.com/u/0/
video URL of ” Mutton Kofta curry (meatball)” is http://youtu.be/sUea_oIpfTI
►Subscribe to my videos: http://bit.ly/MarkWiensSubscribe
►Check out my Hong Kong travel guide: https://goo.gl/AlcXel
►T-shirts: https://goo.gl/3dV4uu
After a long flight from New York City, we woke up in the morning in Hong Kong ready to explore and eat. Stay tuned for delicious Hong Kong food and attractions in this video!
3:12 Lin Heung Teahouse (蓮香樓) – One of the most legendary places to eat dim sum in all of Hong Kong is Lin Heung Tea House, which remains a classic. When I went to Hong Kong on my first visit I ate there, and I try to go there every time I’m in Hong Kong. While the dim sum might not be the absolute best in Hong Kong, what can’t be beaten is the traditional Hong Kong tea house atmosphere. It’s always loud, packed, and you don’t know exactly what you’ll be getting, but it’s always one of the greatest dim sum experiences you’ll have. Today at Ling Heung tea house, I didn’t get all the dim sum dishes I really wanted, but that’s alright, it was still fun. Price – 171 HKD
11:07 Lunch at Kau Kee Restaurant (九記牛腩) – Brisket noodles is a dish you have to eat in Hong Kong, and one of the most famous restaurants in Hong Kong to eat brisket is Kau Kee, which has been in business for decades — they are almost synonymous with brisket in Hong Kong. Although this restaurant has become a bit of a tourist hit in Hong Kong, they still serve an outstanding bowl of brisket noodles, and what I like ever better: brisket tendon curry. The curry is packed full of flavor and mixed with a combination of shredded brisket and lumps of tendon. It’s worth the wait in line to eat here. Total price – 93 HKD (.99) got brisket noodles and tendon curry
16:29 Man Mo Temple – Since we were in the area after eating Hong Kong brisket noodles, we stopped off for a few minutes at Man Mo Temple right in the heart of Hong Kong.
18:21 Victoria Peak / Peak Tram – By this time in the early afternoon, Ying and I were starting to get really sleepy — a combination of the jet lag and the food. So we went back to the hotel to take a rest. I then woke up and since the weather looked to be pretty clear, I made a run for Victoria Peak. Many people take the Peak Tram to the top of the mountain for a view over Hong Kong, but when I saw the long queue to take the tram, I decided just to hike. The hike took less than an hour, and I needed the exercise. Visiting Victoria Peak is one of the top things to do in Hong Kong, and it gives you an idea of the compactness and density of Hong Kong.
21:57 祥利飯店 Restaurant (Thanks to Tim Lai for this recommendation) – I’m not sure of the English name of this restaurant, but for dinner we headed to this restaurant, which is a simple Cantonese made to order restaurant. The food was good, and it was a great Hong Kong atmosphere. Total price – 280 HKD (.10)
Day 35 in Hong Kong was a wonderful day of delicious Hong Kong food and attraction!
Disclaimer and Thank You:
Thank you to Star Alliance and their Round The World tickets (http://www.staralliance.com/en/round-the-world) for sponsoring my business class flights.
Thank you to JW Marriott Hong Kong for sponsoring my hotel stay.
I personally paid for all food and attractions in this video, and I decided what to do and where to eat.
—
GEAR I USE:
Main camera I use: http://amzn.to/2dEL3hv
Main lens: http://amzn.to/2e5Lum6
Microphone: http://amzn.to/2dEr9Z9
Gorillapod: http://amzn.to/2epFsQx
*These are Amazon affiliate links
MY WEBSITES:
Migrationology.com: http://migrationology.com/
Get e-mail updates: https://migrationology.com/free-updates
SOCIAL MEDIA:
Snapchat: @migrationology
Instagram: https://instagram.com/migrationology
Facebook: https://www.facebook.com/migrationology
SUPPORT MY WIFE AND I:
Donate: http://migrationology.com/donate/
T-shirts: https://migrationology.com/store/
—
CURTA, FAVORITE, COMPARTILHE, FAÇA PARTE DO CRESCIMENTO DO CANAL! (^_^)v
Obrigado pelo apoio e carinho, sempre! ＼(^_^)+(^_^)／
＼(^_^) —————————————–(^_^)／
※ Informações Úteis
LINKS DOS VÍDEOS no “i” localizado no canto superior direito
CAIXA POSTAL: http://goo.gl/TzOTms
EXTENSÃO PARA OS NAVEGADORES CHROME E FIREFOX: http://goo.gl/HSOFDm
APLICATIVO OFICIAL JAPÃO NOSSO DE CADA DIA: http://app.vc/jndcd
APLICATIVO OFICIAL GOOGLE PLAY: https://goo.gl/UmkVnH (desenvolvido por HENRIQUE SAMESHIMA)
CANAL DA PRIT: https://www.youtube.com/meudiacomum
＼(^_^) —————————————–(^_^)／
※ Redes Sociais
Nosso Facebook: https://www.facebook.com/japaonossodecadadia
Prit no Instagram: http://instagram.com/pritkirin
Lohgann no Instagram: http://instagram.com/lohgann
Prit no Twitter: @pritkirin
Lohgann no Twitter: @lohgann
Prit no Snapchat: pritkirin
Lohgann no Snapchat: lohganns
＼(^_^) —————————————–(^_^)／
※Vejam também
– Acesse o Blog dos Brasileiros no Japão
http://www.brasileirosnojapao.com.br/
Acesse a página dos Brasileiros no Japão
http://www.facebook.com/BrasileirosNoJapao
– Loja E-Anime *O local perfeito pra você que é Otaku* ヾ(＠^▽^＠)ﾉ
Visitem a loja no site: https://www.e-anime.com.br
* Utilize o código JNDCD2014 e ganhe 10% de desconto! *
Fique por dentro de promoções e novidades: https://www.facebook.com/lojaeanime (^_^)v
– Japão em Foco https://www.facebook.com/pages/Japao-em-Foco/159237650813385 Página com os mais variados assuntos relacionados ao Japão
＼(^_^) —————————————–(^_^)／
※ Músicas e Efeitos Sonoros
♪ by Milton Paredes ==========
-Good Morning Tokyo
http://www.freesound.org/people/milton./sounds/79645/
http://www.freesound.org/people/milton./
♪ by Kevin MacLeod ==========
– Breaktime
– Theme for Harold var 2
de Kevin MacLeod está licenciada sob uma licença Creative Commons Attribution (https://creativecommons.org/licenses/by/4.0/)
Artista: http://incompetech.com/
Info DVD tutorial:
hubungi akpar majapahit jalan raya jemursari 244 surabaya telpn 031-8433224/5
Pin bb marketing: 53b4efd8
Tristar kaliwaron 58 telpn. 031-5999593
Alamat: hizteria café jalan raya rungkut mapan fa3 surabaya (sebelah yakaya)
Alamat: Ruko BSD sector 7 blok RL 33 ruko royal village serpong telpn. 021-53151389/081231071701
Pelatihan Tataboga & Patiseri – Info: 031-8480821-22. 0813 3200 3300.
http://www.tristarculinaryinstitute.com
Pin BB: 2699992D.
Telp: 031-8480821-22.
HP: 0817321024. 085731804143.
Graha Tristar
Jln. Raya Jemursari 244. Surabaya.
Kelas Pagi – Siang – Malam.
Info Jadwal Pelatihan Tataboga:
http://tristarculinaryinstitute.com/?q=id/node/181
Kursus Masak untuk Anak Anak & Remaja. Setiap Sabtu pk 14.00.
Info Jadwal Kursus Anak & Remaja, KLIK:
http://www.tristarculinaryinstitute.com/?q=id/node/1331
http://www.howtocookgreatjamaicanfood.com If you need Jamaican curry powder, note this is not the same as Indian. Please see our other videos on how to make this.We also have many more recipes from Jamaica including jerk, beef, jerk chicken, belly pork, rice and peas, fish tea, curry chicken, fried dumplings, bammy, escoveitch fish, fried fish, steam fish, patties, sweet potato, yam, rum punch and lots of other food from around the world on all our other sites from Ethiopian recipes to Filipino recipes and Curries. http://www.howtocookgreatjamaicanfood.com
http://www.howtocookgreatcurry.com
http://howtocookgreatfilipino.com
http://www.howtocookgreatethiopian.com
The Jamaican spiced bun is shaped like a loaf of bread and is a dark brown colour. It is commonly eaten with cheese and is also eaten with butter or alone with a glass of milk. Jamaican spiced buns can be toasted. It is also popular in other Caribbean nations.
Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican http://www.howtocookgreatjamaicanfood.com jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, and tofu. Jerk seasoning principally relies upon two items: allspice (called “pimento” in Jamaica) and Scotch bonnet peppers (similar in heat to the habanero pepper). Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, and salt. Plantain is one of the common names for herbaceous plants of the genus Musa. http://www.howtocookgreatjamaicanfood.com The fruit they produce is generally used for cooking, in contrast to the soft, sweet banana (which is sometimes referred to as the dessert banana). Breadfruit (Artocarpus altilis) is a species of flowering tree in the mulberry family, Moraceae, growing throughout Southeast Asia and most Pacific Ocean islands. Callaloo (sometimes calaloo or kallaloo) is a popular Caribbean dish originated from West Africa served in different variants across the Caribbean. The main ingredient is a leaf vegetable, traditionally either amaranth (known by many local names, including callaloo or bhaaji), taro or Xanthosoma. Cassava (Manihot esculenta), also called yuca, mogo, manioc, mandioca, and kamoteng kahoy, a woody shrub of the Euphorbiaceae (spurge family) native to South America, is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy, http://www.howtocookgreatjamaicanfood.com tuberous root, a major source of carbohydrates. Scotch Bonnet, also known as Boabs Bonnet, Scotty Bons, Bonney peppers, or Caribbean red peppers (Latin: Capsicum chinense) is a variety of chili pepper. Found mainly in the Caribbean islands, it is also in Guyana (where it is called Ball of Fire), the Maldives Islands and West Africa. Soursop is the fruit of Annona muricata, a broadleaf, flowering, evergreen tree native to Mexico, Cuba, Central America, the Caribbean and northern South America: Colombia, Brazil, Peru, and Venezuela. Soursop is also produced in sub-Saharan African countries that lie within the tropics. Annatto, sometimes called roucou or achiote, is derived from the seeds of the achiote trees of tropical and subtropical regions around the world. Sorrel The roselle (Hibiscus sabdariffa) is a species of Hibiscus native to the Old World tropics, http://www.howtocookgreatjamaicanfood.com used for the production of bast fibre and as an infusion. Pimento or allspice is probably the number one ingredient in Jamaican cooking and for sure the man man when it comes to any form of jerk. Dried pimento berries are in appearance similar to whole black pepper. http://www.howtocookgreatjamaicanfood.com
jamaican recipes,jerk,jerk chicken,rice and peas,curry chicken,pepperpot,jerk pork,fish tea,spinners,ital food,red snapper,ackee,jamaican patties,sweet potato,yam,breadfruit,taro,cassava,callaloo,oxtail,fried plantain,hot pepper sauce,fried fish,rum punch,allspice,jamaican curry powder,mannish water, coco bread, guinness punch, west indian food, caribbean cooking
Learn how to make Curry Beef with chickpeas and potato (curry beef with channa and aloo) in this episode of Tasty Tuesday’s with Chris De La Rosa of CaribbeanPot.com Based on a traditional way of cooking curry in the Caribbean, especially Trinidad and Tobago. Chris will first start off by creating a lovely curry base with the seasoned and marinated beef. After which in goes the potato, chickpeas and water to slowly cook until the beef is tender and you have a rich and tasty curry sauce.
For this curry beef with chickpeas and potato you’ll need…
3/4 lbs stewing beef (cubed)
1 tomato
2 cups water
2 tablespoon curry powder
1 can chick peas (rinsed/drained)
1 heaping tablespoon Caribbean Green Seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon ketchup
1 shallot
2 scallions (green onions)
2 large potatoes
2 tablespoon vegetable oil
1 teaspoon garam masalla
1/2 scotch bonnet pepper (to your liking)
* you can use a small onion and 4 cloves of garlic if you don’t have the shallot. and finish up with shado beni or cilantro instead of the scallions as I did.
More Caribbean recipes can be found at http://www.caribbeanpot.com
Get my Gourmand Award winning cookbook, The Vibrant Caribbean Pot – 100 Traditional And Fusion Recipes Vol 2 @ http://www.CaribbeanPot.com/book/ or Amazon @ http://www.amazon.ca/Vibrant-Caribbean-Traditional-Fusion-Recipes/dp/0992050502
To learn more about Chris De La Rosa, you can visit http://www.ChrisDeLaRosa.com
This vegan curry “beef” recipe was made as the filling for veganized Chinese curry beef buns (ga lei ngo yuk bao). This plant-based version is very similar in taste and texture to the non-vegan one and I find that it makes a great tasty topping for rice or noodles too!
For a soy-free version, please see the NOTES at the bottom.
VEGAN CURRY BEEF-LESS CRUMBLES RECIPE
Makes about 2 cups
INGREDIENTS (US)
1 cup hot water
1 teaspoon marmite (or dark miso paste)
3/4 cup TVP (texturized vegetable protein)
1/3 cup cold or room temperature water
1 tablespoon cornstarch
1/2 tablespoon hoisin sauce*
2 teaspoons soy sauce (or tamari/liquid aminos)
1-2 teaspoons coconut oil (or your choice of cooking oil)
1 cup chopped onion
2 cloves garlic, minced
3-4 shiitake mushrooms, rehydrated from dried
1 1/2 tablespoons madras curry powder
1/4 teaspoon red chili flakes (optional)
1/4 – 1/2 teaspoon sea salt or to taste
pinch of black pepper or to taste
**********************
INGREDIENTS (Metric)
237ml hot water
5ml marmite (or dark miso paste)
177cc TVP (texturized vegetable protein) [60g]
80ml cold or room temperature water
15cc cornstarch
8ml hoisin sauce*
10ml soy sauce (or tamari/liquid aminos)
5-10ml coconut oil (or your choice of cooking oil)
130g chopped onion
2 cloves garlic, minced
3-4 shiitake mushrooms, rehydrated from dried (10g dried mushrooms)
22cc madras curry powder
1.25cc red chili flakes (optional)
1.25cc – 2.5cc sea salt or to taste
pinch of black pepper or to taste
*Hoisin sauce can be vegan-friendly or not depending on the brand. The brand I use is Koon Chun.
DIRECTIONS
Dissolve the marmite in 1 cup hot water. Add the TVP and stir to combine and set aside to rest. Separately, combine water, soy sauce, hoisin sauce, and cornstarch. Stir until the cornstarch is dissolved and set aside.
Heat oil in a pan over medium high heat. When hot, add the onions, garlic, and mushroom. Cook while stirring for about 3-4 minutes.
Stir in the TVP mixture, curry powder, salt, chili flakes, and black pepper. Cook while stirring for about 2 minutes. If the mixture is very dry, add a tablespoon or two of water to prevent the spices from sticking and burning.
Stir the cornstarch mixture once more before adding it to the pan. Mix well. The liquid will quickly thicken. When it does, turn off the heat and continue mixing for a minute. Taste and adjust for salt and pepper.
Serve with rice, noodles, or make some Curry “Beef” Buns (https://youtu.be/JFblNpDwKdU?list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE).
NOTES
For soy-free: use about 1 1/2 cups lentils instead of TVP and skip the water. Instead of soy sauce and hoisin, go for liquid aminos/tamari and ketchup.
***********************************************
Connect with me!
Theory part – http://rushisbiz.com/simple-tomato-curry-making/
Ingredients for Tomato Curry:
1)Sufficient oil
2)Sufficient salt
3)Sufficient Coriander leaves
4)One onion
5)One spoon of ginger garlic paste
6)3 Green chili
7)One TSP of Turmeric Powder
8)Two Spoons of Red chili Powder
9)Two Cups of Tomatoes
10)Sufficient Mustard and Cumin Seeds
Facebook – http://facebook.com/rushisbiz
Twitter – http://twitter.com/rushisbiz
Google Plus – https://plus.google.com/+RushisbizCreativesolutions/
Web – http://rushisbiz.com/simple-tomato-curry-making/
Chicken Curry Recipe saute’ with Onions and ginger garlic paste along with green chili’s and tempered with condiments finally tossed with sweet Coconunt Milk and a sour Tamarind paste
add later (as paste):
3-6 cloves garlic
2″ ginger
green chilis (to taste)
1-2tsp salt
after garlic/ginger rawness gone:
reduce flame:
1tsp coriander power
1tsp red chili powder
1/2tsp garam masala
(1-2 mins later)
1 can coconut milk
add raw chicken cubes (if that’s your thing)
salt to taste
(simmer with lid for ~15 mins)
1/8-1/4c tamarind juice (to taste) — always add the very end
garnish with coriander leaves if possible Video Rating: / 5
“The Real” ladies are getting down in the kitchen with Ayesha Curry! Watch as the cooking MVP shows the hosts how to make her delicious Brown Sugar Chicken.
