Videos relacionados con kofta

Malai Kofta Recipe - Malai Kofta Curry - Chicken Kofta Recipe

PANEER KOFTA

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

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
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Ingredients\r
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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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Please watch: Mixed Vegetable Pakora - How To Make Crispy And Fluffy Veg Pakora - Tasty Party Starter Recipe \r
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“Koftas a la René”, el plato que se llevó todos los elogios

Ver video "“Koftas a la René”, el plato que se llevó todos los elogios"

DE ORIENTE A TU MESA: KOFTAS de CORDERO, ENSALADA TABOULE y YOGURT por Felicitas Pizarro | El Gourmet

Animate a probar sabores diferentes. ¡Seguí esta receta de Feli Pizarro para traer Medio Oriente directo a tu mesa!

Nosotros te dejamos los ingredientes.

Para las koftas:

2 kg. de carne picada
2 ajos
1 cda. de comino
1/2 cda. de pimentón en polvo
Perejil
Menta
Eneldo
Cilantro
100 grs. de pistachos
Sal
Pimienta

Para la ensalada Taboule:

500 grs. de trigo burgol
1/2 tomate
1 pepino
1/2 cebolla morada
Perejil
Menta
Eneldo
Cilantro

Para el aderezo:

Jugo de 1 limón
2 cdas. de aceite de oliva
Sal
Pimienta


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Sabores del mundo - ¡Come mariscos!

En esta edición del programa nos hemos acercado a la cocina del restaurante Mani, donde vamos a preparar dos platos de mariscos y un kofta muy especial.

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Middle Eastern Lamb Stew Recipe

Lamb Bulgar Cumin Courgette Aubergine recipe how to cook great food Arabic \r
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This lamb dish is a mix of both Arabic and Mediterranean cuisine. Cumin and Tomatoes are widely used in both foods. Lets just call this a Eastern Mediterranean dish.\r
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Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialities—many with strong regional associations.\r
Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, and a wider use of seafoods. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi), has been influenced by Balkan and Slavic cuisine, and includes maize dishes. The cuisine of the southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe (kanafeh).\r
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Lebanese cuisine includes an abundance of starches, whole grain, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice.; olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet.\r
Most often foods are either grilled, baked or sautéed in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked. Herbs and spices are used and the freshness of ingredients is important. Like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons.\r
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Travel Planet - Bodas Masái, Kenia (Kenya Masai's Wedding )

Africa, with its many nations and tribes, is very rich in different wedding traditions. An old African proverb says, "A man without a wife is like a vase without flowers."
The Ndebele people live in South Africa and Zimbabwe. Mother-in-law of the Ndebele bride makes her a "jocolo". The Jocolo is a five-paneled, beaded goatskin apron. During ceremonies this apron is worn by all married women.

The Shona people live in Zimbabwe and southern Mozambique. Dowry or "roora" is a regular part of their weddings. It is paid to the bride's family as a sign of respect. The bride decides when she will go to her groom. She can arrive at night with her female cousins escorting her. She arrives during the day when she wants to surprise her future husband. She then wears white from head to toe. It is believed that by doing so nobody can see her.

As soon as members of groom's family notice her they start dancing and ululating. The groom's family begins preparations for a party. It takes some time, so the bride is encouraged to keep walking through the village. People are very happy as her arrival and giving birth to babies is going to enlarge their community.

The procession ends when the mother-in-law escorts the bride to her new home. There the bride gets presents and is being pleaded to remove her veil. It is a sign for the party to begin. Such parties last all through the night.

The Yoruba people live in Nigeria and some other parts of Western Africa. Out of Africa Yoruba communities exist in Brazil, the USA, Jamaica, Haiti etc. One of the ceremonies held at the Yoruba weddings is tasting. In this ceremony the bride and groom taste for example peppercorns for bitterness, honey for happiness and dried fish for nourishment.

Egyptian weddings are often arranged. At the engagement part a groom-to-be gives his bride-to-be a money known as Mahr. This money is used to buy jewelery called Shabka and furniture. The groom gives her a ring which she wears on her right hand. Before the wedding henna tattoos are applied on bride's feet and hands.

The wedding starts with the performance of Zaffa music which involves traditional bendir drums, bagpipes, horns etc. The wedding ceremony is performed in mosque or church.

At the wedding feast the happy couple sits on Kosha chairs raised on a platform. Kofta meatballs and rose water drink called Sharpat are just two delicacies served at the wedding meal. In Egypt women pinch the bride on her wedding day. It means good luck.
Father blesses his daughter
At the wedding ceremony held by the Masai (Maasai) nation of Kenya the father of the bride blesses her by spitting on her head and breasts. Then she leaves with her husband. While walking to her new home she never looks back as she believes that she will turn to stone.
Henna tattoos being applied
Swahilli nation of Kenya bathe bride in sandalwood oils and apply henna tattoos on her limbs. Somo or a woman elder instructs the bride how to satisfy her husband. The somo sometimes hides under the bed in case some unexpected problems appear.
Semi-nomadic Samburu nation lives in Kenya too. For the Samburu people presents prepared by groom (two goatskins, two copper earrings, a milk container, a sheep) are especially important.

Polygamous marriages are common in the Wodabee nation of Niger. Marriages called „coogal“ are arranged by parents during couple's infancy. There are also marriages as result of love. Such marriages are called „teegal“.

Groom's family offers a price to the bride's family. If it is excepted the bride and groom are married. A bride lives with her husband until her pregnancy. Then she returns to her mother's home, where she will remain for the next three to four years.

With the birth of a baby the woman becomes a boofeydo or "someone who has made an error." Being a boofeydo means that she can not see or speak with her husband. The husband can not express any interest in her or the baby.

After two to three years, the woman will be able to visit her husband, but not live with him. Finally, when the woman's mother buys everything that is needed for bride's home, she and the baby return to the husband.
Between 1000 and 1500 Karo (Kara) people live on the east banks of the Omo River in south Ethiopia. To enhance the beauty of the Karo bride her abdomen is tattooed with different symbols. The Karo man can have as many wives as he can afford. Usually he has two or three wives.

Ver video "Travel Planet - Bodas Masái, Kenia (Kenya Masai's Wedding )"