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Chicken Korma || Korma Recipe ||

Como hacer el mejor pollo chino

#PolloChino #PolloAgridulce #CocinaDelirante

Ingredientes

500 gramos de Pollo CHICKEN BREAST
Harina suficiente para rebosar FLOUR
2 dientes de ajo GARLIC
½ cucharada jengibre picado GINGER
1- 2 tazas de jugo de naranja natural ORANJE JUICE
4 cucharadas de salsa de soya SOY
2 cucharadas de Maicena CORNSTARCH
2 cebollines ONION
2 pimientos de colores BELL PEPPER
3 cucharadas de azúcar SUGAR

PREPARACIÓN:
REBOZA los trozos de pollo en harina.
FRÍE el pollo en aceite hasta que se vea un poco dorado y reservar.
FRÍE el ajo y jengibre finamente picado. Una vez que el ajo se dore agrega el cebollín picado.
AGREGA el jugo de naranja y soya dejamos que hierva. Estos ingredientes te darán ese sabor agridulce que buscamos.
MEZCLA la maicena con 3 cucharadas de agua, es muy importante que no tenga grumos. Agrega la maicena a nuestra salsa agridulce de naranja.
AGREGA el pollo y pimientos y deja reducir la salsa agridulce de naranja.
DISFRUTA de este pollo con salsa agridulce de naranja.

Ver video "Como hacer el mejor pollo chino"

COMO HACER EL MEJOR POLLO CHINO

#PolloChino #PolloAgridulce #CocinaDelirante

Ingredientes

500 gramos de Pollo CHICKEN BREAST
Harina suficiente para rebosar FLOUR
2 dientes de ajo GARLIC
½ cucharada jengibre picado GINGER
1- 2 tazas de jugo de naranja natural ORANJE JUICE
4 cucharadas de salsa de soya SOY
2 cucharadas de Maicena CORNSTARCH
2 cebollines ONION
2 pimientos de colores BELL PEPPER
3 cucharadas de azúcar SUGAR

PREPARACIÓN:
REBOZA los trozos de pollo en harina.
FRÍE el pollo en aceite hasta que se vea un poco dorado y reservar.
FRÍE el ajo y jengibre finamente picado. Una vez que el ajo se dore agrega el cebollín picado.
AGREGA el jugo de naranja y soya dejamos que hierva. Estos ingredientes te darán ese sabor agridulce que buscamos.
MEZCLA la maicena con 3 cucharadas de agua, es muy importante que no tenga grumos. Agrega la maicena a nuestra salsa agridulce de naranja.
AGREGA el pollo y pimientos y deja reducir la salsa agridulce de naranja.
DISFRUTA de este pollo con salsa agridulce de naranja.


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Machli Ka Khatta Salan Recipe Video – How to Make Hyderabadi Fish Sour Curry – Easy & Simple

Machhli ka Khatta Salan or Fish Sour Curry\r
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From Maimoona Yasmeens Recipes\r
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Ingredients: For 6 to 8 servings\r
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Boneless fish: ½ kg\r
Sliced dry coconut: 3/4th cup\r
Peanuts: 3/4th cup\r
Sesame seeds (til): 1 cup\r
Fenugreek seeds (methi): 1 teaspoon\r
Cumin seeds (sabith zeera): 1 teaspoon + 2 teaspoons\r
Coriander seeds (sabith dhaniya) : 2 tablespoons\r
Onions:2\r
Dry tamarind: 1 cup\r
Salt: 1 ½ teaspoon + 2 teaspoons\r
Turmeric powder: 1 teaspoon + 1 teaspoon\r
Wheat flour:\r
Cooking oil: 5 tablespoons\r
Ginger garlic paste: 1 ½ tablespoons\r
Red chilli powder: 3 teaspoons\r
Curry leaves: a handful\r
Chopped coriander: a handful\r
Whole green chillies: 3\r
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Procedure:\r
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1. Soak dry tamarind in 2 cups of water for about half an hour.\r
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2. Make medium size pieces of boneless fish. Add 1 ½ teaspoon salt, one teaspoon turmeric powder, mix well and keep this aside for about half an hour. \r
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3. After half an hour, add one cup wheat flour and wash thoroughly. Keep this aside.\r
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4. In a frying pan, add sliced dry coconut. Roast till they turn brown.\r
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5. Roast peanuts till they turn brown and remove the skin.\r
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6. Roast sesame seeds on low flame.\r
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7. Roast fenugreek seeds, one teaspoon cumin seeds or zeera, 2 tablespoons coriander seeds or sabith dhaniya till brown.\r
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8. Roast sliced onion till brown.\r
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9. Grind all these into a fine paste using required amount of water.\r
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10. Extr tamarind water from the soaked tamarind.\r
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11. In a cooking pan, add oil. When the oil is hot, add 2 teaspoons cumin seeds or sabith zeera.\r
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12. Let them splutter and add ginger garlic paste.\r
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13. Stir for about 15 seconds and add 1 teaspoon turmeric powder, add the grinded paste.\r
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14. Keep stirring for about 10 minutes till the oil separates.\r
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15. Add red chilli powder, 2 teaspoons salt. Stir for about 15 seconds.\r
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16. Add tamarind water and add 3 tea cups of water.\r
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17. Mix well and add curry leaves, chopped coriander and whole green chillies.\r
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18. Add fish pieces to the gravy and close the lid.\r
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19. Cook on medium flame for about one minute and on low flame for about 10 to 15 minutes.\r
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Machhi ka Khatta Salan or Fish Sour Curry is ready.

Ver video "Machli Ka Khatta Salan Recipe Video – How to Make Hyderabadi Fish Sour Curry – Easy & Simple"

Keema Kofta Masala Recipe - Indian Beef Meatballs

You can find many other curry dishes on out website including thai, jamaican, japanese, ethiopian, filipino, pakistani and of course indian including madras, korma, dhansak, thai, bhaji, passband,jalfrezi, roti, chapati, nan bread, sweets, vindaloo, tikka and many of masala dishes.\r
Dal (also spelled dahl or daal) or parippu in Sinhala or paruppu in Tamil or Pappu in Telugu is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India and Pakistan as well as Bangladesh, East India, and Nepal where Dal Baht (literally: dal and rice) is the staple food for much of the population. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes.\r
01 - The Portuguese introduced chillies to Cochin and Calicat in India in 1501 and by 1543 three varieties were being grown successfully locally -- they were originally known as goan pepper.\r
02 - The British acquired Bombay in 1661 and Calcutta in 1690 opening the spice trade to a much wider market.\r
03 - A style of curry powder was introduced to UK in seventeenth century along the lines of the popular kitchen pepper used in recipes since 1682 with ginger, pepper, cloves, nutmegs and cinnamon.\r
04 - Coronation Chicken was invented by Constance Spry and served at Queens Coronation Lunch in 1953.\r
05 - The Koh-i-noor in London was opened by Vir (Bir) Bahadur in the late 1920s with his daughter Kashmirin as cook. She met an Indian Prince in the restaurant and they married and moved to live in Jaipur Palace. \r
Phall Jalfrezi Vndaloo Madras Naga\r
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curry powder,indian curry,chicken tikka masala,nan bread,rojan josh,jamaican curry,thai curry,african curry,raita,bhaji,pakiistani curry,madras,passanda,butter chicken,coriander,cumin,indian curries,fish tikka,coconut curry,indian rice,beef curry,vegetable curry,sag,aloo gobi,dall,okra,bhindi,brinjal,channa,samosa,aloo chat,bombay duck,biryani,dosa,indian puree,ginger garlic

Ver video "Keema Kofta Masala Recipe - Indian Beef Meatballs"

Worlds Best Pineapple Honey Glazed Ham Recipe: How To Make Pineapple Honey Glazed Ham

Click the link below if you want to donate to PBJ!\r
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How to make Honey Glazed Ham\r
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Honey Glazed Ham Recipe\r
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Defrost your ham until its room temperature\r
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Place it in a large baking pan\r
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Cut 1/4 inch deep cuts into the ham across the ham\r
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Coat the ham with mustard\r
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Sprinkle the ham with 1 tsp of ground ginger, 1 tsp of ground cinnamon, 1 tsp of ground cloves, and 1 tsp of black pepper and 1/4 cup of brown sugar.\r
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Place the pineapples on the ham, place a cherry in the middle and pin the pineapples and cherries down with toothpicks\r
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Add 1/3 cup of apple cider vinegar in baking pan\r
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Place a pot over medium heat. Add 3 tbs of butter, 1 cup of brown sugar, 1/2 cup of honey, 1/2 cup of juice from can pineapples, and a lil juice from can of cherries. Stir until slightly thickens\r
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Brush over ham\r
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Bake on 350 until tender, or until it reaches a temperature of 160 degrees, use a thermometer\r
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Once done slowly inject remaining juice from bottom of pan into ham

Ver video "Worlds Best Pineapple Honey Glazed Ham Recipe: How To Make Pineapple Honey Glazed Ham"

How to Make Nikuman (Chinese-Style Steamed Pork Buns)

Ingredients for Nikuman
(8 pieces)

- Dough -
250g All-Purpose Flour (0.551 lb)
1 tsp Instant Yeast
5g Baking Powder (0.176 oz)
25g Sugar (0.882 oz)
A pinch or two of Salt
1 tbsp Sesame Oil
130ml Lukewarm Shiitake & Shrimp Dashi Stock Soup (0.549 u.s. cup)

- Meat Mixture -
150g Pork Shoulder Slices (0.331 lb)
1/2 tsp Salt
A pinch of Pepper
1 tsp Sugar
1 tsp Soy Sauce
1 tsp Oyster Sauce
1/8 tsp Five-Spice Powder
1 tbsp Potato Starch
1 tsp Sesame Oil
100g Cabbage (3.53 oz)
40g Spring Onion (1.41 oz)
1 tbsp Chopped Ginger
2 Dried Shiitake Mushrooms
5g Dried Shrimp (0.176 oz)

8 sheets of Baking Paper (2x2 in/5x5cm)

** If you don't have a styrofoam box, cover the bowl, and keep the dough warm until doubled in volume. The 10 minute resting process is called benching and it gives the dough softness and makes it easier to shape the dough. The best temperature range for growing yeasts is from 28 to 32 °C (82-90 °F). If it reaches over 38 °C (100 °F) yeasts don't grow properly and they die out over 60 °C (140 °F).

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?????250g
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???????????5g
????25g
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??????1
??????130ml??????????????

-???-
??????????150g
????1/2
????????
?????1
???????1
???????????1
??????1/8
??????1
??????1
??????100g
?????40g
????????????1
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??????5g

?????????5×5cm?8?

Ver video "How to Make Nikuman (Chinese-Style Steamed Pork Buns)"

शिशुओं और बच्चों के लिए ajwain Kadha|Ajwain Kadha For Toddlers & Kids

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How To Make Cold & Cough Syrup At Home For Babies & Toddlers\r
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Hello Moms,\r
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Recently my toddler daughter was not well and seasonal changes induced cold and cough which made her cranky and not well. She was not able to eat properly so was not that ive! I keep looking for home remedies to treat minor health issues for my daughter! Instead of rushing to the doctor and trouble my child with the strong medicines, I prefer the holistic way to cure cough and cold issues!\r
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Today I am sharing with you an easy and a convenient way to cure cough and cold in babies & toddlers. This remedy can be easily made at home and is completely safe for babies! It hardly costs much and is quite effective in treating the common concerns of cough and cold!\r
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A lot of time we have heard about Ajwain been a great ingredient which possesses medicinal properties to treat various health concerns! Ajwain is an important ingredient in Indian households and is easily available in the kitchen! Ajwain or Carom seeds contain nutrients and minerals along with fat, protein, fiber, sugar, minerals, calories, etc. We normally use Ajwain, ajowan, omam or carom seeds that play an important role in all the home remedies for cold, cough and chest congestion in babies ,toddlers and adults and so taking cue from there I have tried to make an easy remedy which is quite effective in treating severe cold and cough within a short time! Ajwain seeds are also known t0 increase gastrointestinal secretions which enhances the efficiency of digestive functions. It is effective in relieving severe stomach pain. Thymol, the essential oil extred from Carom seeds are used as anti-berial and anti-fungal. Ajwain which contains the highest percentage of Thymol is used as antiseptic and in the treatment of cough and asthma. Ajwain is also very effective in major respiratory problems such as common cold, cough, bronchitis and nasal congestion.\r
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Ajwain is one of the popular Indian spices and are used by pregnant women during the gestation period and even after delivery as it enhances the digestive power. Since most of the time after delivery, women tend to rest a lot, so ajwain relives them from the gastric issues!\r
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Ajwain has the following medicinal properties-\r
The thymol, present in ajwain gives it antimicrobial properties and thus helps to relieve congestion. Ajwain seeds are of olive green to brownish color and have oval or elliptical shape. They are very flavoring and these tiny spice seeds have enormous health paybacks too. Ajwain seeds are very beneficial for digestive and respiratory problems. Ajwain kadha or herbal concoction with ajwain can be given to babies of 6 months and above. It is a very simple and effective recipe to combat cough and cold.\r
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Ingredients:\r
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Ajwain – 1 teaspoon\r
Tulsi leaves – 8 to 10\r
Dry ginger powder – 1/2 teaspoon (optional)\r
Clove – 1\r
Black pepper – 5\r
Turmeric – 1/2 teaspoon\r
Jaggery – 1/3 cup\r
Water – 1/2 cup\r
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Method of Preparation-\r
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Add all the ingredients in a heavy bottomed pan and boil for 10 minutes. Strain the liquid, let it cool and then give it to your little one.\r
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For new born babies and above 1 year, 2 tablespoons of honey can also be added to the recipe/ kadha (once it is cold) and then can be given!\r
Dosage:\r
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Babies between 6 months to year can have 1 teaspoon twice a day. They can have it twice in morning post meal and in night for three consecutive days.\r
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Kids above 18 months can be given 1.5tsp, twice a day. It can be given two times in morning and 3 times at night.\r
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For babies above 1 year: 1.5-2 tsp in the morning, afternoon & after meals and at night for 3 days. Ajwain is not that effective if it is taken with other cough syrups or medicines. So please do not take any other medicine or cough syrups along with Ajwain!\r
Hope you like this easy remedy to cure cold & cough! Checkout the detailed video below to make this at home!\r
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P.S - Please consult doctor before using any homemade herbal remedy.

Ver video "शिशुओं और बच्चों के लिए ajwain Kadha|Ajwain Kadha For Toddlers & Kids"