Videos relacionados con garam

Lucky Garam Humam Episode 16 Part 5

Rayan_a7la_3'aram

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Slow Cooked Beef Curry Recipe - Indian Masala

Lean beef slow cooked with onions and tomatoes. This take a while but it is really worth it. Another curry from the how to cook great food stable of video recipes. We are crazy about curries, masala, rice, spices & all things tasty from around the world. It could be from India, Thailand, Pakistan, Jamaica, Bengal, Sri Lanka we dont mind as long as it is tasty. Indian recipes, Pakistani food, Bengali curry, Jamaican curried, Sri Lankan hot pot we just love them them all. Chicken curry, lamb curry, beef curry, pork curry, veggie curry, fish curry, prawn curry, shrimp curry, vegan curry, mild curry, extra hot curry, i think you get the picture, we love curry. Curry spices, Chilli, coriander, cumin, turmeric, cardamon, mustard seeds, fenugreek, cinnamon, bay leaves, garam masala, in f any blend of spices we love it. Balti, rogan josh, madras, tikka, tikka masala, popadums, bhuna, biryani, dhansak, dupiaza, kaftan, nega, sambar, vindaloo, tandoor, ghee, chapati, paratha, kulcha, bhatoora, gobi, atta, rice, toor, urad, rajma, thali, jhola, sambar, raita, vegetable curry, fish,curry, dal, aloo, keema, korma, madras, jalfrezi, sag, bhaji, pasanda, brinjal, haldi, curry leaves, channa, nan bread you name it we are crazy about it. Chutney, pickles, curry pastes, curry powder, roti, fish fry, Tamil food, Hindi dishes, goa or goan curry, Karnataka,Kerala,Tamil Nadu, Bengali, Bangladeshi, Maharashtra, Gujarat, Kashmir, Punjab, Khyber Pakhtunkhwa, Sindh, Andhra Pradesh and Telangana\r
, Nepal, Maldives Tadka, butter chicken, konkani, vegetarian, rice and curry, Malaysian curries, rending, malay, adobo, yellow curry, red curry, green curry, massaman, phanaeng, khi soi, kaeng som, chinese curry, street food, japanese curry, curry house, jalfrezi, phaal, mutton curry, we just love love the spicy easy way to cook best curry. Best curry, the fastest curry, slow cooked curry, pressure cooker curry, british curry, easy curry, cheap curry, doss, puri, jolada rotti, pathiri, Aloo baingan masala, aloo tikka, methi, Bhindi Masala, chaat, chain, dal, makhani, dum chicken, pooh, jeera, pakoda, saga, palace, paneer, bajji, bonda, idli, parotta, vada.\r
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indian food,Chicken curry,beef curry,lamb curry,balti, josh,tikka,tikka masala,popadum,bhuna,biriyani,dhansak,dupiaza,kaftan,nega,sambar,vindaloo,tandoor,ghee,chapati,paratha,kulcha,bhatoora,paratha,,gobi,atta,rice,toor,urad,rajma,thali,jhola,sambar,raita,vegetable curry,fish,curry,dal,aloo,keema,korma,madras,jalfrezi,sag,bhaji,pasanda,brinjal,haldi,curry leaves,channa,masala,indian,bengali curry,pakistani,fish fry,kerala,nan bread,

Ver video "Slow Cooked Beef Curry Recipe - Indian Masala"

KERALA BEEF CURRY | RecipesAreSimple

An authentic beef curry recipe video from Kerala ( India ). Gives delicious results every time!For the full recipe and measurements visit.\r
\r
You might also like to check This Yummy Chicken Curry -\r
and Malabar Garam Masala Recipe:

Ver video "KERALA BEEF CURRY | RecipesAreSimple"

Quinua, espinacas y garbanzos

Ingredientes:

- quinua
- 250gr de garbanzos cocidos
- espinacas
- diente de ajo
- aceite de oliva
- sal
- hinojo
- orégano
- lima
- garam masala

Preparación:

Lavamos la cantidad de una taza de quinua en agua, cuando este limpia ponemos a hervir el triple de agua que de quinua, agregamos la quinua y cocinamos a fuego medio hasta que se evapore el agua. Para los garbanzos ponemos en una sartén un poco de aceite de oliva, una pizca de sal, hinojo, orégano, piel de lima y garam masala. Sofreímos ligeramente e incorporamos 250gr de garbanzos cocidos. En otra sartén salteamos unas espinacas con un diente de ajo y cocinamos hasta que poche. Finalmente colocamos en el plato y agregamos granada.

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Cara Membuat Es Krim Alpukat | Avocado Ice Cream

Es krim alpukat\r
\r
Bahan:\r
- 2 buah Alpukat \r
- 3 sachet SKM putih\r
- santan 270 ml (saya pakai santan instan 65 ml ditambah air)\r
- 2 sdm tepung maizena\r
- jeruk lemon\r
- garam secukpnya\r
- 1 sdm ovalet yg sudah di tim\r
\r
Cara membuat,:\r
- Lumatkan alpukat dengan skm\r
- Masak dgn api kecil santan + garam + maizenna sambil diaduk rata\r
- angkat dan dinginkan\r
- Masukkan campuran alpukat dan skm kedalam santan yg sdh masak tdi lalu mixer 10 menit\r
- Simpan dlm tmpt tertutup dan di diamkan didlm freezzer slm 4 jam\r
- mixer kembali dan campurkan ovalet selama 30 menit\r
- Simpan kembali dlm tmpt tertutup dan di diamkan didlm freezzer slm 8 jam\r
- Selamat menikmati

Ver video "Cara Membuat Es Krim Alpukat | Avocado Ice Cream"

BEEF CURRY - KERALA NADAN STYLE - SUMIS KITCHEN - EPISODE 008 - Recipe Video

BEEF CURRY - KERALA NADAN STYLE - SUMIS KITCHEN - EPISODE 008.\r
3/4 kg Beef, Big Onion 2.5 nos, Small Onion 20 nos, Garlic 1 full, Green Chilly 6 nos, chilly powder, turmeric powder, coriander powder, garam masala 2 tea spoon etc. This preparation is in Thani Nadan Style. Nadan Beef Curry, Watch and check out..

Ver video "BEEF CURRY - KERALA NADAN STYLE - SUMIS KITCHEN - EPISODE 008 - Recipe Video"

Chicken Korma || Korma Recipe ||

Recipe-\r
chicken 1 kg\r
sliced onion(kati hui pyaz) 250 gm\r
cloves(long) 4\r
green cardamom(hari elaichi) 4\r
yogurt(dahi) 300gm\r
oil 100gm\r
Black cardamom(badi elaichi) 2\r
ginger and garlic paste(lehsun or adrak ka paste) 1-1 tsp\r
onion paste(pyaz ka paste) 1 tbsp\r
turmeric powder(haldi) 2 pinch (optional)\r
coriander powder(dhania powder) 1 tsp\r
red chilli powder(lal mirch powder) 1 tsp\r
cumin(zeera)1/2 tsp\r
salt(namak) 1/2 tsp\r
water 50-60 ml\r
keora water 1 tbsp\r
garam masala 2 pinch\r
\r
Recipe links -\r
Garam masala\r
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fried onion\r
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Pisang goreng telur Kuliner Khas Banyuwangi 2016

Bahan:\r
25 biji pisang kepok bagi 2 (kukus)\r
500 gr tepung trigu\r
100 gr gula pasir\r
500 ml air hangat\r
1 sdt garam\r
1 bks vaneli\r
1 butir telur\r
tusuk sate\r
500 ml minyak goreng\r
Mohon di LIKE dan di SUBSCRIBE ya,,, terimakasih\r
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Kerala Style Tasty Vegetable Biriyani

KERALA STYLE VEGETABLE BIRIYANI\r
\r
INGREDIENTS: \r
Basmati rice- 1.5 cups( see notes)\r
Cardamom-3 nos\r
Cinnamon stick,1.5 piece-2 nos\r
Bay leaf-1 no\r
Cloves- 5 to 6 nos\r
Ginger,chopped- 1 tsp\r
Garlic,chopped-1 tsp\r
Green chilies,cut vertically-2 or 3 nos( or to taste)\r
Onion,sliced- 1 medium( 3/4 cup)\r
Turmeric powder-1/4 tsp\r
Kashmiri chili powder- 1/2 to 1 tsp( according to taste)\r
Garam masala-1/2 tsp\r
Tomato,chopped- 1 medium( 1/2 cup)\r
Thick coconut milk-1/2 cup\r
Cooked vegetables( beans,carrot,green peas,cauliflower)-1.5 to 2 cups\r
Coriander leaves-to garnish\r
Oil-as required\r
Ghee-as required\r
Salt-to taste\r
\r
\r
TO GARNISH: \r
Onion,finely sliced- 1 small\r
Cashew nuts-10 to 12 nos\r
Raisins-1 tbsp\r
Oil/Ghee-as required\r
Coriander leaves,chopped-as required\r
Garam masala-1/8 tsp\r
\r
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INSTRUCTIONS: \r
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Heat oil/Ghee in a pan ,add rice and saute for 3 to 4 minutes,pour sufficient amount of water(approximately 3 cups) and add salt to taste.Cook until rice is 3/4th done.Keep aside.\r
Heat oil/ghee in a pan and fry sliced onion, cashew nuts and raisins (for garnishing)separately until it turns brown and keep aside.\r
Now heat oil in a pan ,add the whole spices(cardamon,cinnamon,cloves and bay leaves.) and saute till fragrant.\r
Add ginger ,garlic,green chili and onion , saute till onion turn almost brown.\r
Reduce heat to low,add turmeric powder,chili powder and garam masala,saute till raw smell leaves.\r
Add tomato and saute till it is completely cooked ,and masala starts to leave the sides of the pan.\r
Pour in the coconut milk and add salt to taste.Add the cooked vegetables and cook for 3 to 5 minutes on low flame or until the gravy turns thick.Switch off the stove ,add coriander leaves and mix well.\r
In a heavy bottomed pan arrange the vegetable masala and cooked rice in layers.Sprinkle chopped coriander leaves , garam masala( 1/8 tsp) and few drops of ghee(adding ghee is optional) on each layer of rice.Garnish with fried onions,cashew nuts and raisins.Cover the vessel with aluminium foil.\r
Preheat oven to 200 deg C.Bake this for about 10 to 12 minutes.(For stove top method,heat a tava/dosa pan and place the biriyani vessel on top of the tava,reduce flame to low and cook for about 20 minutes.)\r
Serve with onion salad.\r
\r
\r
NOTES:\r
If you like more masala for the biriyani ,use 1 and 1/4 cup rice ( like in the pic) or use 1.5 cups rice for a milder version.(I usually get about 3.5 cups cooked rice from 1 cup basmati rice.)\r
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Details: \r

Ver video "Kerala Style Tasty Vegetable Biriyani"

Resep TAHU WALIK Banyuwangi 2016

Bahan:\r
\r
20 buah tahu goreng potong jadi 2\r
\r
bahan isian:\r
200 gr daging ayam\r
100 gr tepung sagu\r
2 sdm maizena\r
1/2 sdt garam halus\r
1 bks penyedap rasa\r
1/2 bks merica bubuk\r
3 siung bawang putih\r
100 ml air es\r
500 ml minyak untuk mengoreng\r
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chicken makhni handi

ingredients:\r
chicken 1 kg\r
red chili pwd 1.5 tbsp\r
coriander 1.5 tbsp\r
salt 1 tbsp leveled\r
turmeric 1 tsp\r
garam masala pwd 1/2 tsp\r
black pepper crushed 1/2 tsp\r
dry roasted cumin seeds 1.5 tsp\r
ginger paste 1 tsp full\r
garlic paste 1 tbspfull\r
lemon juice 2 tbsp\r
yogurt 3/4 cup\r
cream 4 tbsp\r
cashew 5,almonds 5,melon seeds 1 tsp(grind and make a thick paste ) \r
tomato paste 2,3 tbsp full\r
ginger julienne cut 1 inch piece\r
green chili 3,4 slitted\r
coriander 1/4 bunch\r
oil 1/2 cup\r
butter 4 tbsp\r
onion,blanch and puree 1.1/2 large size\r
METHOD:\r
marinate the chicken with yogurt,cream 3 tbsp,g.g paste,salt,red chili pwd,coriander pwd,turmeric,lemon juice,black pepper pwd \r
keep it in fridge for 1/2 hour.\r
heat up oil and butter and add onion paste.\r
cook un till all water gets dry.\r
now add cashew,almond paste and 1 cup water.\r
cook till the raw flavor and aroma has gone from the paste.and oil comes out on top.\r
now add tomato paste in it and cook for 1,2 minutes then add chicken with all marination.\r
cook it on med low flame till chicken gets tender.\r
add 1/2 cup water if required.\r
when chicken is done,add dry roasted cumin ,garam masala,ginger,green chili,coriander on top and mix.\r
simmer for another 2 mints and serve with naan or kulcha.

Ver video "chicken makhni handi"

POLLO TANDOORI. ¿Cómo preparar pollo tandoori?

POLLO TANDOORI. ¿Cómo preparar pollo tandoori?
26 agosto 2014

Ingredientes: 3/4 cucharada pimientón molido, 2 cucharadas garam masala, 1 cucharada comino molido, 1 cucharada semillas de cilantro molidas, sal, pimienta, 1/4 cucharada cúruma, 1/2 taza cilantro, 5 dientes de ajo, 1/4 taza yoghurt, 1/2 taza aceite, 1 echalota, 1 cucharada vinagre blanco, 1 cucharada jugo de limón, 2 kg muslos de pollo.


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POLLO TANDOORI, pollo tandoori, pollo tandori receta, pollo tandoori receta fácil, pollo tandoori rreceta rápida, pollo tandoori rápido, pollo tandoori fácil, pollo tandoori receta original, pollo tandoori horno,

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Cara Memasak Nasi Kuning Menjadi Menu Sarapan Yang Enak

Menampilkan Resep makanan sehari- hari kuliner nusantara dengan menu masakan istimewa seperti Aneka hidangan nasi, kue kering lebaran, kue basah, kue tradisional, puding, aneka roti dan banyak lagi. Tetap setia dan subscribe channel ini.\r
Nasi Kuning menu makanan sehat. \r
Bahan- bahan\r
350 beras\r
700 ml air santan\r
4 siung bawang putih\r
1 sendok teh ketumbar\r
Seruas jari kunyi\r
1 buah bunga lawang\r
3 lembar daun lsalam\r
setengah batang serai\r
1 sendok teh garam\r
1 biji telur\r
Timun \r
Daun seledri/ sop\r
keropok ikan\r
2 potong bacem tempe. Resep Tempe bacemnya \r
Sambal teri kaceng secukupnya. Resep Sambal Teri Kacang \r
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Song: SQUAD FOSTERS - Walk (Vlog No Copyright Music)\r
Music provided by Vlog No Copyright Music.\r
Video Link:

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Resep KUE SUS | Cream Puffs Recipe | Trivina Kitchen

Cream Puffs (12pcs)\r
\r
pastry shells\r
ingredients:\r
100ml water\r
50gr unsalted butter\r
1/2 tsp salt\r
60gr all purpose flour\r
2 beaten eggs\r
\r
Pastry Cream\r
Ingredients:\r
200ml milk\r
2 egg yolks\r
1 tbsp all purpose flour\r
1 tbsp corn flour\r
3 tbsp sugar\r
20 gr unsalted butter\r
1 tsp vanilla extr\r
\r
\r
Kue Sus\r
\r
Pastry\r
Bahan-bahan:\r
100ml air\r
50gr mentega tawar\r
1/2 sdt garam\r
60gr tepung serbaguna\r
2 buah telor yang dikocok lepas\r
\r
Cream Pastry\r
Bahan-bahan:\r
200ml susu cair\r
2 kuning telor\r
1 sdm tepung serba guna\r
1 sdm tepung maizena\r
3 sdm gula\r
20gr mentega tawar\r
1 sdt vanila ekstrak

Ver video "Resep KUE SUS | Cream Puffs Recipe | Trivina Kitchen"

Suji Potato Rolls Recipe-Breakfast Recipes-Evening Snacks Recipes-Starters & Appetizers Ep-207

Suji Potato Rolls is a very tasty and yummy breakfast or evening snacks recipe. You can pack this into your kids lunchbox also. Full Recipe: \r
See all the tools i use: \r
\r
Ingredients:\r
1 cup suji\r
4medium sized raw potato\r
1/2inch grated ginger\r
2 pieces finely chopped green chilly\r
freshly chopped coriander leaves\r
Salt as per taste\r
For stuffing:\r
1½ tsp oil\r
1/2tsp mustard seed\r
Few sprig of curry leaves\r
2 medium sized boiled potato\r
Paneer1 50 gms\r
3/4 cup boiled peas\r
Salt as per taste\r
3/4 tsp Kashmiri red chilly powder\r
1/2 tsp Garam masala\r
Freshly chopped coriander leaves\r
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Mints Recipes\r
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Ver video "Suji Potato Rolls Recipe-Breakfast Recipes-Evening Snacks Recipes-Starters & Appetizers Ep-207"

unboxing mainan anak ice cream maker - Make Your Own Ice Cream

hai teman teman kali ini shinta membuka mainan yaitu ice cream maker, shinta senang sekali makan es krim. nah mainan es krim ini bisa di makan karena bahan bahan nya asli lo. sesudah unboxing ice cream maker saya membuat adonan eskrim. bahan bahan nya yaitu:\r
1.bubuk eskrim merek pondan\r
2.batu es\r
3.susu \r
4.garam\r
5.untuk toping buah cerry dan seres\r
ok teman teman selamat menonton.\r
english:\r
hi guys shinta opens toy is ice cream maker. Shinta so happy to eat ice cream. So this toys ca be eat because the ingredients is original. After unboxing ice cream maker I make the batter of ice cream. The ingredients are :\r
1. pondan ice cream powder pondans brand\r
2. ice cube\r
3. milk\r
4.salt\r
5. for topping cherry and ceres\r
ok teman teman selamat menonton. Ok guys happy watching\r
\r
translator : @dwikapermata (instagram)\r
\r
music youtube audio library:\r
Rockytop by Audionautix is licensed under a Creative Commons Attribution license (\r
Artist:

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Chatur Kochuri (Bengali Style) | Sattu Puri Recipe | Stuffed Indian Fried Bread - In Bengali

Sattu Ka Khasta is perfect recipe for snacks.Stuffed Indian Fried Bread made the bengali home style way, stuffed with Indian few spices and powdered gram flour (sattu). A staple and wholesome breakfast & dinner item served with any potato curries.\r
\r
Ingredients :-\r
\r
Chana daler chatu (gram flour) - 150 gm (sattu)\r
Green chillies paste - 1 tsp\r
Salt to taste\r
Sugar - 1/2 tsp\r
Roasted dry red chillies powder - 1 tsp\r
Chat masala powder - 1 tsp\r
Raw mango powder - 1 tsp\r
Lime juice - 1 tsp\r
Ajwain (carom seeds) - 1/2 tsp \r
\r
Plain flour (maida) - 300 gm\r
Salt To taste\r
Sugar - 1/2 tsp\r
Oil - 1 tbsp\r
Water As required\r
\r
How to make Phulko Luchi In Bengali Recipe Link//\r
\r
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Homemade & Shahi Garam Masala Recipe - In Bengali Link//\r
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Resep Pastel Basah - Kering Enak Gurih Renyah Banyuwangi 2017

Bahan:Kulit\r
500 gr tepung trigu segitiga\r
100 gr tepung sagu tani\r
1 butir telur\r
100 ml minyak goreng\r
150 ml air hangat\r
1 bks masako ayam\r
\r
Isianya:\r
3 sing bawang putih\r
3 butir bawang merah\r
1/2 bks lada bubuk\r
1/4 sdt garam halus\r
200 gr ayam yg udah direbus potong dadu\r
100 gr kuntang potong dadu\r
100 gr wortel potong dadu\r
sledri / bawang pre cincang\r
1 bks penyedap rasa\r
sedikit air\r
minyak untuk menumis\r
\r
500 ml minyak untuk mengoreng\r
pastel besar jadi 30 buah\r
\r
Mohon di LIKE dan di SUBSCRIBE ya,,, terimakasih\r
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Besan Shimla Mirch Recipe in Hindi By Indian Food Made Easy

Besan Shimla Mirch Recipe in Hindi By Indian Food Made Easy\r
Besan wali shimla mirch ki sabzi is one of the quickest recipe. shimla mirch besan ki sabzi took me about half hour to cook and it was very tasty. besan adds its own flavour to the sabzi which makes it much more tastier and it smells really good. so i hope you will like my recipe. please press like and do subscribe to my channel for more such videos :)\r
\r
Links to Ingredients Available to Buy Online\r
\r
Gram Flour (बेसन ) \r
Amchur ( अमचूर ) \r
Turmeric Powder (हल्दी पाउडर ) \r
Chat Masala ( चाट मसाला ) \r
Asafoetida (हींग ) \r
Mustard Seeds ( राई ) \r
Cumin Seeds (जीरा ) \r
Mustard Oil (सरसों का तेल ) \r
Garam Masala (गरम मसाला ) \r
Ghee (घी ) \r
Red Chilli Powder (लाल मिर्च पाउडर ) \r
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Equipments For Video Making and Editing\r
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Camera of my Phone \r
Tripod Big One \r
Tripod Small One \r
Mobile Holder \r
OTG Adapter \r
Extra Memory Card \r
Pen Drive \r
Headphones \r
Microphone \r
Mouse \r
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My Social Links\r
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My Facebook page : \r
My Twitter page : \r
My Instagram page : \r
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बेसन शिमला मिर्च की सब्जी

Ver video "Besan Shimla Mirch Recipe in Hindi By Indian Food Made Easy"

अफगानी चिकन | Afghani Chicken Recipe | Christmas Special | My Kitchen My Dish

Please watch: Chicken Kabsa | Arabian Chicken Kabsa Without Oven/Microwave | No BBQ | My Kitchen My Dish \r
--~--\r
In this video i have shown you how to make Afghani Chicken At home. This video is made by my kitchen my dish. Afghani Chicken is an afghan dish which is made by using very few spices. It is one of the famous mughlai dish. Please watch the full video for the complete recipe. #mykitchenmydish\r
Try This Book 50 Flavours of butter : . \r
Ingredients:\r
kasuri methi (dried) - 1 tbsp\r
Garlic paste. 2. Tbsp\r
Lemon juice. 2 tbsp. \r
chicken - 1 kg\r
curd - 250 gms\r
cream - 250 gms (malai)\r
garam masala - 1 tbsp\r
Black pepper powder - 1 tsp\r
chat masala - 0.5 tbsp\r
salt - 1 tsp\r
oil - 1 tbsp\r
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Aloo Paratha Recipe in Hindi- आलू का पराठा - North Indian Cuisine - Aalu Ka Paratha-Ep-115

Aloo paratha is perfect breakfast or brunch recipe. Aloo ka paratha is stuffed with mashed potatoes. You can serve this with a cup of dahi (curd), butter or even raita. Its a very popular North Indian recipe. Get this on almost every roadside dhaba. Full recipe: \r
\r
More Paratha Recipes: \r
\r
Ingredients for Aloo Parantha:\r
For Dough:\r
• 2 cups wheat flour\r
• ½ tsp salt \r
• 1/2 teaspoon oil\r
For stuffing:\r
• 4 medium-sized boiled potatoes\r
• Salt to taste\r
• ½ tsp cumin powder\r
• ¼ tsp mango powder\r
• ¼ tsp garam masala\r
• ½ tsp red chilly powder\r
• 2 pieces of chopped green chili\r
• Chopped coriander leaves\r
• Oil/ ghee for Cooking\r
How to make Aloo Parantha:\r
Kneading the dough:\r
• Put whole wheat flour and salt in a large mixing bowl. Add water little at a time and knead the dough till it becomes soft, pliable and smooth in texture. \r
• Put some oil all over the dough and smoothen the dough little bit more. Cover and let it rest for 15 minutes. Meanwhile, lets prepare our stuffing.\r
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How to Prepare Paneer Tikka in Tawa (no oven) | Grill Paneer Recipe

How to Prepare Paneer Tikka in Tawa (no oven) | Grill Paneer Recipe\r
\r
INGREDIENTS:\r
\r
Paneer(Indian cottage cheese) - 200g, cut into cube shape,\r
thick yogurt - 3 tbsp,\r
Ginger-Garlic paste - 1 tbsp,\r
Red chilli powder - 1 tbsp,\r
Garam masala powder - 1 and 1/2 tsp,\r
Fenugreek leaves - 1 tsp,\r
Salt to taste,\r
Lemon juice - 1tbsp,\r
Red, green, yellow bel paper - 1/2 cup of each cut into paneer sizes,\r
Onion - 1/2 cup cut into paneer sizes,\r
Oil - 3-4 tbsp,\r
Bamboo skewers - 3 pieces, \r
\r
METHOD:\r
\r
Take a mixing bowl add yogurt, all the dry spices, lemon juice and salt, mix well.\r
\r
Put paneer pieces and coat it nicely with the batter.\r
\r
Add all the vegetables and again mix nicely then cover, keep it a side for 30 mins.\r
\r
Into the bamboo skewers first put a piece of paneer then put bel paper then put a pice of onion again put a piece of paneer, repeat the same process until complete the one bamboo skewers.\r
\r
Heat the oil in a pan put paneer skewers into it and roast it until golden brown, flip it and roast other side properly.\r
\r
Serve hot.

Ver video "How to Prepare Paneer Tikka in Tawa (no oven) | Grill Paneer Recipe"

Esta receta de garbanzos es rápida y fácil de hacer además de original

⬇️LÉEME/DESPLIÉGAME ⬇️

¡Qué gusto da cuando de restos de verduras que tengo en la nevera sale un plato tan rico como este curry de berenjena y garbanzos! No me puedo quedar la receta porque, ya sabes, compartir es de guapas. Te cuento.

#garbanzos #recetasfaciles #berenjena

INGREDIENTES
Aceite de oliva virgen extra
1 cebolla
1 berenjena
1 cucharada de garam masala
2-3 cucharadas de concentrado de tomate
1/2 vaso de agua
1 bote grande de garbanzos cocidos, escurridos y lavados
1 yogur griego
Semillas de sésamo

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Weeknight Dinners: No-Recipe Casserole! + ANNOUNCEMENT - Mind Over Munch

Try my NO recipe casserole for an easy healthy dinner - thats packed with nutritious vegetables! You dont need a recipe to get creative in the kitchen with your healthy meals, so just have fun with it and use what you have!\r
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Casserole “Recipe\r
Ingredients:\r
brussels sprouts\r
cauliflower\r
onions\r
pearl onions\r
carrots\r
butternut squash\r
garlic cloves\r
turkey bacon\r
\r
Sauce:\r
canned pumpkin\r
almond milk\r
vegetable broth\r
seasonings: salt, garlic powder, garam masala, cumin, sage\r
carrot puree\r
nutritional yeast\r
\r
Roast your veggies– toss with a little olive oil, salt & pepper, and roast at about 400-425 for 20-30 minutes.\r
Blend your sauce and season to taste.\r
Mix the sauce and vegetables in a large dish.\r
Top with breadcrumbs.\r
Bake for an additional 20-30 minutes.\r
Devour!\r
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The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.

Ver video "Weeknight Dinners: No-Recipe Casserole! + ANNOUNCEMENT - Mind Over Munch"

Andhra chicken fry-Spicy chicken fry

Text Recipe ---- visit:\r
తెలుగు వెర్షన్ ---- \r
\r
this is the most commonly prepared Sunday recipe in almost every household in Andhra Pradesh and Telangana states.this spicy fry is usually served with hot rice and Miryiyaala charu ( pepper Rasam).but it can also be served with Rotis or Pulkas.\r
\r
as it is a dry recipe, you dont need to add any water.the moisture in the marinade is enough for the chicken to get cooked.you can increase or reduce the quantity of chili powder slightly according to your taste.I dont know how others cook but I would really like to add a little ginger garlic paste at the end after adding the garam masala.doing this gives the recipe a nice flavor and taste.you can also add 1 tbsp of desiccated coconut powder and 1 tsp poppy seeds at the end.but you need to roast and powder them before adding.\r
\r
after adding the masala and ginger garlic paste at the end, you need to keep mixing the curry on high flame.soon the gravy starts to stick to the bottom.let it stick just for 15 to 30 seconds and scrape with the spoon.doing so gives the fry a very nice taste.repeat the process until the curry becomes extremely dry.but make sure that you dont let it over burn.squeeze out half a lemon after you dish out the fry and serve along with some chopped onions and nicely roasted cashew nuts.\r
\r
squeeze out half a lemon after you dish out the fry and serve along with some chopped onions and nicely roasted cashew nuts.I hope you try and enjoy this recipe.\r
\r
For more recipes visit:\r

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Murgh Noormahal Biryani (Chicken Kofta Biryani) - New Eid Recipe By Sharmilazkitchen

Noormahal Biryani is named after Noormahal palace which was the princely estate of the royal family of Bahawalpur (now in Punjab, Pakistan) during the British Era. Minced tender and juicy chicken koftas (balls) tossed in delightful sauce, layered with flavorful basmati rice and cooked on dum for shorter span.\r
\r
Ingredients\r
\r
For Rice: 500 gm Basmati rice\r
4 green cardamoms\r
1 bay leaf\r
4 cloves\r
1 black cardamom\r
1 1/2 tsp Shahi jeera/ caraway seeds\r
1 nutmeg and mace\r
3 cinnamon sticks\r
10 black peppercorns\r
Oil\r
Salt to taste\r
Water as required\r
For chicken kofta: 500 gm ground chicken\r
1 egg\r
1 tsp coriander & cumin powder\r
1/2 tsp turmeric, garam masala and black pepper powder\r
2 tbsp corn flour\r
1 tsp ginger garlic paste\r
Salt to taste\r
1 tbsp Oil\r
For Kofta Gravy: 3 tbsp oil\r
3 cardamom pods, 1 cinnamon stick, 3 cloves, 2 bayleaves and 1/2 tsp whole cumin\r
3 big onions, thinly sliced\r
4 green chilies, chopped\r
1 tsp ginger paste\r
1 tsp garlic paste\r
2 red tomatoes chopped\r
2 tsp coriander powder\r
1 1/2 tbsp red chili powder\r
2 -3 tbsp shahi biryani masala\r
3 tbsp yogurt\r
1/2 cup milk\r
Salt to taste\r
Chopped coriander powder\r
For garnishing and layering: 1 cup crispy onion fry/ beresta\r
1/4th cup ghee\r
Coriander leaves, chopped\r
Saffron milk/ color: 2 -3 tsp\r
Chopped corainder leaves\r
Foil paper to cover the biryani pot\r
See more: \r
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Hyderabadi Dum Biryani: \r
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Kolkata Style Chicken Biryani: \r
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Stuffed Rava Idli Recipe - Healthy Indian Evening Snacks Recipes

Sooji or Rava idli is a very healthy Indian recipe as an option for breakfast or Kids lunch box. Generally, kids dont like idli. But they will love this idli recipe because of its stuffing. Full recipe: \r
\r
Ingredients:\r
For Idli Batter:\r
2 cups of Semolina\r
1 cup of thick yoghurt\r
Salt to taste\r
1 sachet Eno\r
\r
For stuffing:\r
3 medium-sized boiled and mashed potatoes\r
1/3 cup French beans finely chopped\r
1 medium sized Onion finely chopped\r
1/3 cup carrot finely chopped\r
1/4 cup Capsicum finely chopped\r
1/4 cup boiled peas\r
Finely chopped Spring Onions\r
½ inch piece of grated ginger\r
½ tsp Mustard seed\r
Few sprigs of curry leaves\r
3/4 tsp Sambhar Masala\r
Salt to taste\r
1/2 tsp Garam masala\r
1/2 tsp Coriander powder\r
1/4 tsp mango powder\r
1/4 tsp Turmeric powder\r
1/2 tsp red chilly powder\r
1 ½ -2 tsp Oil \r
\r
How to make sooji or Rava Idli for Breakfast:\r
1. Take a deep bowl and add suji/semolina, yoghurt, salt, and mix it well. Now add water gradually and make a smooth batter. Keep on adding water until you get the proper consistency. The batter should not be very thick or thin. The consistency of the batter should be pourable.\r
2. Mix it well with a spoon so that there should be no lumps in the batter.\r
3. Cover it and let the batter rest for 15-20 minutes. Meanwhile, lets prepare the Stuffing.\r
4. Take a non-stick pan and put oil in it, once the oil becomes hot add mustard seed and let it crackle. Now add few curry leaves, grated ginger and all the chopped veggies (Onion, fresh and boiled peas, capsicum, carrot, French beans). Sauté it on medium flame and cook till it becomes little soft. Do not overcook the veggies let it be crunchy. Once the veggies become little soft add boiled and mashed potatoes, finely chopped spring onions and all the spices-Salt to taste, red chilly powder, turmeric powder, coriander powder, mango powder, garam masala, sambhar masala, mix it until all the spices get blended well with the mixture. Keep aside and let it cool down for some time.\r
5. After 15 minutes uncovered the batter and you will see the batter has become smooth and slightly thick as rava absorbs the water so add water accordingly to get the right consistency, mix it well. \r
6. Batter is ready now but before adding eno keep the water for boiling and grease the mould. \r
7. Take a deep pan and pour 1 1/2 glasses of water in it and let the water boil. Make sure that the water should start boiling before placing the idli mould in it. \r
8. Now take an Idli mould and grease the idli moulds with some oil and keep aside.\r
9. At the very end add eno and mix it well. After adding eno/soda do not stir too much otherwise bubbly effect will go away. After adding eno fruit salt doesnt keep batter for a long time otherwise Idli will not be spongy so spread the batter immediately. \r
10. Now take your greased idli moulds and spoon a tablespoon of batter in the bottom and put the mixture patties in the centre of batter (To make the stuffing easy I have made small thin patties but you can also spread the mixture on top of the batter). Now spoon a tablespoon of batter again on top. Make sure that everything is totally covered.\r
11. Repeat the same process for rest of the idli moulds.\r
12. Put the idli mould in boiling water, cover with the lid and cook it for 7-8 minutes on medium flame.\r
13. After 7-8 minutes uncovered the lid and you will see the Stuffed Rawa idli has become fluffy. Take out the idli mould from the pan and let it cool down for some time. Once it cools down a bit scratch the sides with a knife and removes the Stuffed Rawa Idli from it.\r
14. Cut Stuffed Rava Idli into half and serve hot. It goes well with coconut/nariyal chutney but if you do not have nariyal chutney can serve with any coriander chutney or tomato ketchup.\r
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Ver video "Stuffed Rava Idli Recipe - Healthy Indian Evening Snacks Recipes"

FISH BIRYANI {how to make fish biryani easy way}

try this super easy and extremely yummy fish biryani,very easy to make and great in falls.\r
rice 1.5 cups (soaked for 30 mins and boiled 80% with 3 cloves,4 G- Cradamoms and 1/2 inch cinnamon and 3 tbsp salt)\r
Fish (DHOTAR) 1/2 kg\r
onion fried 1 med\r
yogurt 1 cup\r
oil or ghee 1/2 cup\r
ginger chopped 1 tbsp\r
garlic paste 1 tbsp\r
green chilies 6 to 10 cut into 2 parts\r
fresh coriander 1/2 bunch\r
salt 1 tsp\r
red chili powder 1 tsp\r
coriander powder 1 tsp full\r
turmeric pwowder 1/4 tsp\r
garam masala powder 1/2 tsp\r
carom seeds (ajwain ) 1/4 tsp\r
food color a pinch (optional)\r
zafrani kewra essence 1 tsp\r
cumin seeds 1 tsp\r
whole spices (black pepper corns 15,cloves 5,black cardamoms 2,cinnamon stick 1 inch piece,star anise half,green cardamoms 6)\r
METHOD:\r
first fry onions with above mentioned ingredients.\r
and keep them a side.\r
then put fried onions,G-cardamoms,ground spices and garlic paste in yogurt and mix.\r
keep it a side as well.\r
now pour oil in a pot (less than 1/2 cup ) and add whole spices and cumin to fry just for 30 seconds.\r
then add yogurt mix in it and cook til all water of yogurt will disappeared.\r
then add 1/2 cup water and give it a boil.\r
now make a layer of fish fillets and sprinkle fresh coriander 2 tbsp sliced ginger and green chilies on them.\r
cook on med low flame for just 4 to 5 mins.\r
them remove the fillets from the pot and place them on a plate in single layer.\r
1/4 cup water should be remaining in the gravy.\r
then add boiled rice on the gravy.\r
and spread them evenly.\r
now sprinkle coriander and place fish fillets on half of the rice and pour 3,4 tbsp oil on it.\r
drizzle kewra essence and sprinkle food color 2,3 places and simmer for 10 minutes on med low flame with a flat tawa under neath it.\r
serve with raita and salad and enjoy.

Ver video "FISH BIRYANI {how to make fish biryani easy way}"

Restaurant Style Chicken Shawarma Video | Lebanese Chicken Shawarma | Homemade Chicken Shawarma

Restaurant Style Chicken Shawarma Video | Lebanese Chicken Shawarma | Homemade Chicken Shawarma\r
\r
Shawarma sandwiches are a tasty way to add meat to pita bread or similar unleavened bread. Chicken makes a good filling because it is easy to cut into sandwich sized slices and tastes delicious.\r
\r
Shawarma is vastly popular across the middle-east. Chicken baked in a yoghurt marinade, rolled up in pita bread and served with tahini.\r
\r
Ingredients - How to make Lebanese Chicken Shawarma Wrap - Delicious Spicy Chicken Shawarma\r
\r
*My 1 tbsp Oil = 50 ml or (One Ladle = 50 ml)\r
\r
*2 whole Boneless Chicken Large Breast\r
*6-8 Pita Bread \r
*1/2 tsp Black cardamom powder\r
*2 tsp Garam Masala Powder\r
*1 tsp Black pepper powder\r
*2 tbsp Minced garlic or finely chopped Garlic\r
*2 tbsp Yoghurt/Curd\r
*3 tsp Olive oil or Vegetable Oil\r
*1 tsp Red chilli powder\r
*2 tbsp Malt vinegar, Apple cider vinegar or white balsamic vinegar\r
*3 tbsp Lemon Juice\r
*Salt to Taste\r
*2 Cup Shredded Cabbage\r
*1 Fresh parsley Sprigs (Optional)\r
*1/2 cup chopped cucumber\r
*1/2 cup chopped Beetroot\r
*1/2 cup chopped Tomato\r
\r
Shawarma White Sauce\r
*7 finely chopped Garlic cloves\r
*3 tbsp Fresh cream\r
*3 tbsp Mayonnaise\r
*2 tbsp Apple cider vinegar\r
or white vinegar\r
*1 tsp Black pepper powder\r
\r
Okay, so technically this recipe should ually be called Shawarma-Style Chicken. True shawarma is cooked with stacked, spice-marinated meats lamb, turkey, chicken, beef, or a mix of meats on a vertical spit. \r
\r
The shawarma turns and cooks on the spit for hours and hours, basted in fat and its own juices. Fat = flavor = tasty, amazing shawarma. Thin slices of meat are shaved from the surface and served, either on their own or tucked inside a warm flatbread, topped with tahini or garlic sauce. Shawarma is one of lifes great pleasures.\r
\r
Ive been trying to replicate the flavor of shawarma at home for months, playing with different spice combinations and cooking methods. At first I tried buying premade shawarma spice blends from the Middle Eastern markets, but none of them made my mouth happy. I needed more spice, more flavor, more oomph. So I began to experiment. Then finally, last week, I nailed it.\r
\r
This recipe is probably as close as Ill ever come to making shawarma at home. My family says its even better than the shawarma at our local Lebanese restaurant. \r
\r
You have two choices for cooking this recipe in the oven or on the grill. To be honest both cooking methods taste great, there really isnt a big difference between the two. \r
\r
I use boneless skinless chicken meat (a combination of dark and light meat) in the recipe. Shawarma gets a lot of its flavor from the meat fat that it is basted in. Ive replaced the flavor of the skin fat with olive oil, including a final saute in olive oil prior to serving. \r
\r
It may seem strange to saute meat that has already been cooked, but youre going to have to trust me on this one. The extra saute adds a ton of flavor and really gives it a shawarma-like texture that cant be replicated in the oven or on the grill. \r
\r
If youre trying to cut down on your oil intake you dont need to do the extra saute, it will save you 2 tablespoons of olive oil… it wont taste exly like shawarma, but it will be yummy. But please, dont replace the chicken thighs with breast meat. \r
\r
This dish really needs some dark meat in it to make it taste great. You can make it with all chicken thighs, if you prefer (I ually love it that way), but dont sub all chicken breast. Pretty please.\r
\r
How To Make Delicious Chicken Shawarma At Home\r
\r
For More Videos\r
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Mutton Nihari: \r
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Punjabi Bhindi Masala: \r
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Aloo Chaat With Imli Ki Chutney: \r
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Paneer Sticks: \r
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Mutton Do Pyaza: \r
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Dabba Gosht: \r
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Masala Dosa: \r
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Mutton Dum Biryani: \r
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Bhori Kabab: \r
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Chicken Paratha Roll: \r
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Rasgulla Recipe: \r
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Crispy Chicken Starters: \r
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Chicken Changezi: \r
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Sheer Khurma: \r
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Murg Musallam: \r
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Koyla Chicken Recipe: \r
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Fruit Custard: \r
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Achaari Chicken: \r
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Paneer Tikka Masala: \r
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Yakhni Pulao: \r
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Chicken Do Pyaza: \r
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Keema Angara: \r
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Dal Gosht Mutton: \r
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Aloo Chicken Tikka Kabab: \r
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Mutton Rogan: \r
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Dal Makhani Recipe: \r
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Chicken Tikka Biryani: \r
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Chicken Handi: \r
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Malai Dum Chicken: \r
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Egg Cheese Toast: \r
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Ramadan Recipes

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