On this series I’m sharing tasty and ultralight backpacking recipes. Because of this the ingredients have excessive vigor to ounce ratio with only some elements. Their rapid and handy to make with no need to carry additional cooking utensils. However, the outcome will probably be something you’ll additionally love to make at home. Todays crimson curry with lentils is a form of a follow as much as my very first video, the crimson lentil soup with chorizo, and shares a variety of the identical elements but the meal does taste totally exceptional given that of the crimson curry and coconut cream.
The elements weigh in at 7 and a quarter ounce and supply 780 energies. We’ll begin with cold soaking three.5oz(100gr) of dried crimson break up lentils and dice of vegetable stock for 90 minutes in a cup(230ml) of water. You can do this in a container like an old ice cream or peanut butter jar, a freezer bag or something more fancy like a Vargo BOT. When you are ready for dinner heat half of a cup of water in your cooking pot. If its bloodless outside the creamed coconut or santen will likely be solid, in that case that you can put it within the water so it becomes soft. Now add the cream, tomato paste, red curry paste, dried ginger and freeze dried garlic to the pot.
More often than not sick take a clove of garlic. However, considering the fact that that wishes to fry in some oil at the commencing of the cooking process that will be quite inconvenient in case your coconut cream is indeed strong. Cook for a minute even as stirring and add the the cold soaked lentils. Simmer or flippantly boil it for a further three minutes and your pink curry with coconut and lentils is able. I admire so as to add a bit of cilantro at the finish for color and depending in your curry paste that you can add some chili flakes, or perhaps a Poppa pepper tablet.
Now, on to packing this meal for the path. I put the split lentils and inventory cube in a massive freezer bag, the coconut cream is already in a bag of its losses. The tomato paste and pink curry paste can go in a ziplock collectively; which you could burn it shut for added security. The freeze dried garlic and ginger additionally go in a small ziplock together. As at all times, thanks for observing, and in case you appreciated this video to subscribe for more. .
Eating Spicy Mutton Curry, Tasty Masala Bhindi with Rice || Food Ninja
Kadai paneer recipe restaurant style, Karahi Paneer, Dhaba Style Kadai Paneer Masala with Gravy
Getting Ready :
1. Take 300 grams paneer. Cut it in 1 inch square chunks. 1 capsicum, cut it into square chunks as well.
2. Take 3 tomatoes, 2 green chilies and 10 to 12 cashews grind them to make a fine paste.
Ingredients
Paneer – 300 gms
Capsicum – 1 (150 gms)
Tomatoes – 3 (250 gms)
Green chili – 2
Cashew nuts – 10 to 12
Oil – 2 to 3 tbsp
Green Coriander – 2 to 3 tbsp (finely chopped)
Asafoetida – 1 pinch
Cumin seeds – 1/2 tsp
Turmeric powder – 1/3 tsp
Coriander powder 1 tsp
Dry Fenugreek leaves – 1 tbsp
Ginger – 1 tsp (paste)
Garam Masala – Less than 1/4 tsp
Red chili powder – 1/4 tsp
Salt – 1 tsp or to taste
Making:
3. Preheat a pan and heat 2 to 3 tsp oil in it. place the paneer chunks in the pan. Flip and roast the chunks until little brown from all sides . Transfer the paneer pieces to a plate.
4. Drop the capsicum chunks in the pan and roast them until little crunchy. Transfer them to a separate plate.
5. For Masala heat 2 tbsp oil in a wok. Once heated splutter ½ tsp cumin seeds. When the seeds crackle, add 1 pinch asafoetida and bring flame to minimum .Add 1/3 tsp turmeric powder, 1 tsp coriander powder and 1 tbsp dry fenugreek leaves.
6. Add 1 tsp ginger paste and tomato-green chilly-cashew paste followed by ¼ tsp red chilly powder. Sauté the masala till oil starts leaving it edges.
7. Add 1 tsp salt, less than ¼ tsp garam masala and mix well. Add ½ cup water to the masala and mix well. Drop the roasted paneer and capsicum chunks to the masala. Mix everything well.
8. Add some coriander leaves as well. Cover and cook the sabzi in medium-low flame for 4 to 5 minutes so that paneer and capsicum absorb the spices rightly.
9. After 5 minutes, Give a nice stir to the sabzi and then transfer it to another bowl.
Serving :
10. Mouth drooling and sumptuous kadai paneer is ready, garnish with some green coriander. Serve this tempting kadai paneer sabzi steaming hot with chapatti, parantha, naan or rice.This much quantity of sabzi is sufficient for 3 to 4 family members.
Subscribe for more recipes –
http://www.youtube.com/subscription_center?add_user=nishamadhulika
For the Best recipes on YouTube, log onto –
http://www.youtube.com/nishamadhulika
Find us on Facebook at –
https://www.facebook.com/nishamadhulika
Visit my Hindi Website
http://nishamadhulika.com Video Rating: / 5
Machli ka Salan (Fish Curry) Recipe by My Grandma || Myna Street Food
https://youtu.be/bV99YwsgXt0
Myna Street Food The leading brand in Telugu Media & Entertainment & Indian Street Food industry now brings you all the Street Food on our latest and updated news only on our official YouTube page. Subscribe & Get Latest Updates.
Please Subscribe For More Videos
https://www.youtube.com/channel/UC6hfC0g01J801-49aRt9xRA/?sub_confirmation=1 Video Rating: 3 / 5
Hot & Spicy Chicken Drumsticks Curry | How Not To Get Heartburn After Eating Indian Food | Delicious Chicken Curry | Why Not To Wash Chicken Before Cooking
Ingredients List:
5.5 lbs. Chicken Drumsticks – http://amzn.to/2v5eDZw
1= Garlic Bulb – http://amzn.to/2vApFaN
1= Tbsp. Ginger – http://amzn.to/2v7dC1P
4= Green Serrano Chillies – http://amzn.to/2hvNoD1
2= Large Red Onion – http://amzn.to/2hvNNW3
Secret Ingredient – not anymore…LOL.
1= Large Russet Potato (Boiled) – http://amzn.to/2hwVong
¼ = Cup Olive Oil – http://amzn.to/2v6Paxm
1= Tsp Cumin Seed – http://amzn.to/2hw2BE3
1= Tsp Salt to taste – http://amzn.to/2wfz9Fq
½= Tsp Turmeric Powder – http://amzn.to/2ucqSol
1= Tsp Red Chilli Powder – http://amzn.to/2uc4M5j
1= Tsp Coriander Powder – http://amzn.to/2v73Pc1
1= Tsp Cumin Powder – http://amzn.to/2v7gLP6
1= Tsp Curry Powder – http://amzn.to/2hvcvpl
2= Cup Hot Water
1= Tsp Garam Masala – http://amzn.to/2hwayJ9
1= Tsp Kasoori Methi – http://amzn.to/2vpVLFG
1= Tsp Dried Mint – http://amzn.to/2ubNpSu
2= Tbsp. Organic Tomato Ketchup – http://amzn.to/2wfqPpr
Please cook and enjoy with your family/friends. Please share your experiences with me, I would like to hear from you, Thank You.
Thanks for watching, Enjoy, and please don’t forget to: LIKE, COMMENT, FAVORITE, SHARE and SUBSCRIBE.
”GIVE THIS VIDEO A THUMBS UP”
Please SUBSCRIBE, If you haven’t done so yet, take a look around. If you like what you see be sure to Subscribe to be notified when new content is posted. Thanks again for visiting!
Easy Steps – http://easysteps.jimdo.com/
*Disclaimer – Background Music “Alan Walker – Fade” (NCS Release)
**Disclaimer: All information is for educational purposes only and is the personal view of the author.
***Disclaimer: This Recipes to nourish is purely for informational and educational purposes only, not intended as medical advice, diagnosis or prescription. If you have any questions about food, diet, nutrition, natural remedies or holistic health then please do your own research and consult with your health care practitioner.
————————————————————————
Washing Food: Does it Promote Food Safety?
Historically, we equate washing to cleanliness. We wash clothes, linens, cars, dishes, and ourselves. So, it is logical that many people believe meat and poultry can be made cleaner and safer by washing it. Is this true? Does washing meat, poultry, eggs, fruits, and vegetables make them safer to eat?
Washing Meat and Poultry
Washing raw poultry, beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination.
Some consumers think they are removing bacteria and making their meat or poultry safe. However, some of the bacteria are so tightly attached that you could not remove them no matter how many times you washed. But there are other types of bacteria that can be easily washed off and splashed on the surfaces of your kitchen. Failure to clean these contaminated areas can lead to food-borne illness. Cooking (baking, broiling, boiling, and grilling) to the right temperature kills the bacteria, so washing food is not necessary. Video Rating: / 5
Stir Fried Seafood with Curry Powder | Thai Food | Taley Pad Pong Kari | ทะเลผัดผงกะหรี่
1-2 serve
1. Shrimp 100 g.
2. Squid 100 g.
3. Egg 1
4. Evaporated milk ¼ cup.
5. Oil 1 tbsp.
6. Garlic 1 tbsp.
7. Sugar ½ tbsp.
8. Fish sauce ½ tbsp.
9. Oyster sauce 1 tbsp.
10. Curry powder 1 tbsp.
11. Spring onion ¼ cup.
12. Red chili 1
13. Chinese Celery ¼ cup.
14. Onion ½
https://www.facebook.com/Daily-Dish-1493966677302085/ Video Rating: / 5
[Thai Food] Steamed Seafood with Curry Paste (Ho Mok Thalay)
Steamed Seafood Curry Pudding (‘Hor Mok Ta-Lay’) is another popular seafood menu. Placed on cauliflower leaves and steamed until cook. Eat together with steamed rice and vegetables.
►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/
South Indian food is one of the spiciest yet delicious and healthy foods prepared in India. Delhi being a cosmopolitan city is home to several people belonging to South India. They bring over here their tastes and flavors along with them. South Indian dishes are very yummy and spicy. Even a person with tough palate would love to eat it.
In Delhi, you can find several popular South Indian restaurants. In fact, you can find a restaurants serving South Indian food in very local or central market or in any locality. Some of these South Indian restaurants re very popular on account of the quality of the food they offer. Some of the famous South Indian restaurants in Delhi are run and managed by South Indian people only and they serve authentically prpepared South Indian food. The aroma and flavor of the traditionally food is unmatchable. This food is prepared using all the traditional ingredients procured from South India. Moreover, only traditional cooks from South India prepare that food.
The most popular South IDnain recipes eaten in Delhi include Dosa, Rava Dosa, Idli, Uttapam, vada, upma, rice, Sambar, Coconut Chutney, Rasam and more. There are several sweet dishes also which are prepared in South Indian style and are popular in Delhi. The main ingredients of these South Indian dishes are rice and Urad dal. In addition, they make use of all the spices such as red chilli, turmeric, salt, coriander seeds, mustard seeds and more. Cocoanut is also an important part of most recipes.
South Indian food is very versatile. On the one hand, it offers crisp and spicy dosai and on the other hand, it has upma and rice to offer that can be eaten by even a person with weak digestion.
You can eat south Indian food at any time of the day. You can eat it at breakfast, lunch or dinner or even at tea time. Since it is prepared by using traditional spice and little oil, except in Dosa, it is healthy and light.
You can find large information online about South Indian food in Delhi.
For more information on travel to India or Restaurants In Karol Bagh
You can also know about Delhi Hotel Booking visit swatitravel.com
2 lbs Chicken thigh
1 chopped red onion
1 cup tomato sauce
1-2 cup chopped chilantro
1/2 tsp cumin seeds
2-3 red dried chili
1/2 tsp turmeric powder
1/2 tsp paprika powder
2 tsp chicken curry powder
1tsp red chili powder
1tsp salt
1 tsp garlic ginger paste
3 tbsp oil
Kerala Style Chicken Curry.
This video explain how to make Kerala Style Chicken Curry. It is a rich type of chicken curry. Let’s see how we can prepare it………………..
For more recipe, please visit my blog – http://garammasala134.blogspot.ae/
Below is the recipe for KAPOON, KHAO POON | Lao Style Red Curry Noodle Soup with Chicken. Hope you enjoy :). Please be sure to Like & Subscribe!
C O N N E C T W I T H M E
I N S T A G R A M | http://instagram.com/houseofxtia
F A C E B O O K | https://www.facebook.com/houseofxtia/
E M A I L | houseofxtia@gmail.com
INGREDIENTS
5 Cloves of Garlic, finely minced
2 Shallots, finely minced
1 large stalk of lemongrass
3 Kaffir limes leaves
3 slices of galangal
3 large chicken breasts
Salt
Fish Sauce (about 1 ladle or 1/2 cup)
Cooking oil
1 can of red curry paste
1/2 can of sweet thai noodle sauce (optional)
1 can of coconut milk
6-8 cups of chicken stock + 2 cubes chicken bullion
1 cup of bamboo shoots (sliced into bite size pieces)
Vermicelli noodles (prepare as directed on bag)
DIRECTIONS
Use a stock pot to boil chicken in salted water and lemon grass (25 min).
Remove chicken and let cool, reserve stock.
Once chicken has cooled, remove meat from bones, pound in a mortar and pestle to further break up the meat, set aside.
Coat large stock pot with oil, add garlic and shallots and fry until golden brown.
Add curry paste, fry until fragrant.
Stir 1/4 can of coconut milk to curry paste.
Add shredded chicken, galangal and kaffir lime leaves, stir until combined.
Add bamboo shoots, remaining can of coconut milk, and reserved chicken stock and bullion. Season with salt and fish sauce to taste.
Bring to a boil and serve with vermicelli noodles and slaw.
Slaw ingredients:
Shredded cabbage (green/red)
Bean sprouts
Chopped cilantro and mint leaves
Bean sprouts
Shredded banana flower (optional)
Additional accompaniments (optional):
Lime wedges
Fish sauce
Thai Chilies (fresh or flake)
Shrimp paste
Sriracha
![[Thai Food] Steamed Seafood with Curry Paste (Ho Mok Thalay)](http://www.curryfix.com/wp-content/uploads/2017/10/default-2.jpg)
