Easy Indian Potato Curry Recipe – Vegan – Aloo Masala

Easy Indian Potato Curry Recipe – Vegan
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 don’t 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. Aloo: potato. Aloo papri chat: crisp poori stuffed with chickpeas and potatoes and served with a sour sauce with spicy yoghurt. Bhajia (or Bhaji): deep-fried snacks of vegetables in a spicy batter; usually onions and potatoes served with spicy flavored chutney. Bharta: a dish cooked and puréed. Bhatura: round, lightly leavened and deep fried bread. Bhel poori: crisp poori piled with puffed rice, potatoes, onions, sev (vermicelli) and with fresh coriander; usually served with tamarind sauce and chutneys; not to be confused with poori (bread). Bhindi: okra, ladyfingers. Bhuna gosht: dry, spicy lamb dish. Biranj: rice. Biryani: Moghul dish of seafood, meat or chicken marinated in lemon juice, yoghurt, onions, garlic and ginger and stewed with saffron rice. Channa: chickpeas. Chapati: unleavened, thin, round bread made from whole-meal flour and in central India often used instead of rice. Dal (Dahl): lentils. Garam masala: best known of the ground, aromatic Indian spice mixtures, containing no turmeric. Ghee: clarified butter, regarded in India as the purest food because it comes from the sacred cow, giving a rich, buttery taste. Gosht: lamb. Kachori: pastry stuffed with spiced mung beans, served with tamarind chutney. Kofta: balls or dumplings of ground or mashed meat or vegetables, grilled or fried and often stuffed with spices or diced nuts. Korma: powder or aromatic spice, with white pepper instead of chili powder and used in mild curries cooked with yoghurt. Kulfi: milk ice cream flavored with mango, pistachios or almonds. Masala (masaladar): with spices. Masala dosai: ground rice or semolina and lentil pancake filled with potatoes and onion, served with spicy coconut chutney. Mughlai: method of cooking using cream, yoghurt, almonds and pistachios. Meetha: dessert. Murgh: chicken. Naan: soft textured bead made from white flour leavened with natural yeast and baked by moistening one side and attaching it to the inside of a tandoor oven; may have poppy or sesame seeds or onion added. Palak paneer: cubes of cottage cheese simmered in a fresh spinach gravy, redolent of fenugreek and mild spices. Paper dosai: very thin pancakes with potato and onion, served with coconut chutney. Parathas: crisp, layered, buttery breads served plain or stuffed. Pilau (pillau, pulao): rice stir-fried in ghee then cooked in stock and served with fish, vegetables or meat. Pinhaan: amuse bouche. Poori: whole-wheat bread, like a chapati, fried, usually in ghee, and puffed into a ball; served with vegetarian foods, particularly dal (lentil), potato and bean dishes (cooked pooris can be stuffed with hot curried fillings as a quick snack). Poppadum: flat, dried wafers of lentil, rice or potato flour, deep fried and served as a snack; can be highly spiced. Potato poori: crisp poori piled with potatoes and onions, sweet and sour sauce, yoghurt and sev (vermicelli). Raita: yoghurt relish. Saag: spinach. Samosas: crisp, deep-fried triangular pastry stuffed with spiced vegetables like onions, or meat, served with chutney or yoghurt. Seekh kebab: skewered and grilled meat. Sev poori: crisp poori piled with potato and onions and sweet and sour sauce and with sev (vermicelli). Tamarind: tree producing flat, beanlike pods which have become essential in Indian cooking; often made into a chutney as a dip for deep-fried snacks and the juice is used extensively in South Indian cooking. Tandoor: barrel-shaped mud or clay oven used for roasting meats and baking bread (moistened and placed against the sides of the oven). Thali: complete meal on a tray with each curry, relish and dessert in separate bowls or katori, plus bread or rice. Tikka: small pieces of chicken or lamb served as an appetizer. Vindaloo: very hot dish seasoned with ground-roasted spices and chilies with vinegar and/or tamarind; a specialty of central and western coastal India with a strong flavor. http://www.howtocookgreatfood.com – https://plus.google.com/+howtocookgreat/posts – http://www.howtocookgreatethiopian.com – http://www.howtocookgreatjamaican.com – http://www.howtocookgreatcurry.com – http://www.howtocookgreatfilipino.com
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Fish Curry Indian Recipe | Spicy Fish Curry | UHD 4K

How to make Fish Curry | How to cook Indian Fish Curry Recipe | Cooking South Indian Fish Curry with Tamarind.
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KAJU CURRY : https://www.youtube.com/watch?v=FzSgOCkct5w
KARELA RECIPE : https://www.youtube.com/watch?v=MDn_DBM48oM
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INGREDIENTS :
Rohu Fish ~ 500g
Spices ~ as shown in video
Tamarind ~ 50g
Onions ~ 2
Red Chilly Powder ~ as shown, use less for mild heat
Turmeric ~ as shown
Salt to taste
Coriander Powder ~ as shown in video
Jeera Methi Powder ~ as shown
Fenugreek leaves
Coriander leaves
Green chillies ~ 3
lemon ~ 2
Ginger garlic paste ~ 50g
Sun flower oil ~ as shown
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Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Viet Nam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the continent; Central Asian and Middle Eastern.
“Asian cuisine” most often refers to East Asian (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the country’s native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded.The term Asian cuisine might also be used to address the eating establishments that offer wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as main course, tom yam and laksa as soup, and cendol or ogura ice for dessert. In modern fusion cuisine, the term Asian cuisine might refer to the culinary exploration of cross-cultural Asian cuisine traditions. For example combining the culinary elements of Vietnam and Japanese, Thai and Malay, or Indonesian and Chinese.
Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The traditional food of Japan is based on rice with miso soup and other dishes, each in its own utensil, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled. Fish may be served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter as tempura.
Apart from rice, staples include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and western food such as curry and hamburger steaks are commonly found in Japan. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1860s, meat-based dishes such as tonkatsu became common.
Chinese cuisine includes styles originating from the diverse regions of China, plus styles of Chinese people in other parts of the world. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese peoples due both to imperial expansion and from the trade with nearby regions in pre-modern times as well as from Europe and the New World in the modern period.
Styles and tastes also varied by class, region, and ethnic background. This led to an unparallelled range of ingredients, techniques, dishes and eating styles in what could be called Chinese food, leading Chinese to pride themselves on eating a wide variety of foods while remaining true to the spirit and traditions of Chinese food culture.
Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.

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Vegan Curry Beef Bun Recipe | Mary’s Test Kitchen

Curry Beef Buns (ga lei ngo yuk bao 咖喱牛肉包) were my 2nd fave thing from Chinese bakeries during my pre-vegan days. This veganized version contains all the flavour and texture but is much healthier and, of course, contains no animal products. I guess you could call them Curry Beefless Buns!
For a soy-free version, please see the NOTES below for substitutions.

Deciding to live a vegan lifestyle doesn’t mean you have to go without your favourite flavours and textures. With some thought, creativity and a little trial and error, any dish can be made plant-based. I hope you’ll give it a try!

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Links mentioned:
Curry Beefless Crumbles: https://www.youtube.com/watch?v=yT0Fecp9udY&index=38&list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE
Chinese Steamed Buns (Mantou): https://www.youtube.com/watch?v=T9IMVM6RJC4&index=18&list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE
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CURRY BEEFLESS BUNS
Makes 16 small-regular sized buns

INGREDIENTS (US)
1 batch Curry “Beef” Filling (https://www.youtube.com/watch?v=yT0Fecp9udY&index=38&list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE)

Dough:
1 cup almond milk or your choice of plant milk, war (105°F-115°F)
1 tablespoon brown sugar
2 1/4 teaspoons yeast (one envelope traditional or instant)
3 tablespoons aquafaba (chickpea/white bean brine)
1 teaspoon sea salt
3 1/2 cups all-purpose flour (plus extra for kneading)

Optional maple wash:
1 tablespoon maple syrup
1 tablespoon water

INGREDIENTS (Metric)
1 batch Curry “Beef” Filling (https://www.youtube.com/watch?v=yT0Fecp9udY&index=38&list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE)

Dough:
237ml almond milk or your choice of plant milk, war (41°C-46°C)
15cc brown sugar
11cc yeast (one envelope traditional or instant)
45ml aquafaba (chickpea/white bean brine)
5cc sea salt
440g all-purpose flour (plus extra for kneading)

Optional maple wash:
15ml maple syrup
15ml water
sesame seeds

DIRECTIONS
Make the curry beefless filling. You can make this right before making the dough or do it ahead of time and store in the fridge. Please see this link for the directions: https://www.youtube.com/watch?v=yT0Fecp9udY&index=38&list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE

For the dough:
In a large mixing bowl, whisk together the warm plant milk, yeast and brown sugar. Allow the mixture to rest for 10 minutes. The yeast will bloom, letting you know that it is active. If it does not, your yeast might be dead or the water too hot or too cold. Stir in the aquafaba and salt.

Add a half cup of flour and whisk until completely combined. repeat 1-2 times or until the mixture is too doughy to whisk. Switch to chopsticks or spatula and add more flour in the same manner until the dough has formed enough to knead by hand. I used 3 1/2 cups of flour up to this point.

Turn the dough on to a lightly floured surface and knead for 1 – 2 minutes. The dough should be fairly soft and slightly sticky. You may need to sprinkle on extra flour so that the dough doesn’t stick too much but avoid adding too much flour. Too much flour will result in a stiff dough and non-fluffy buns.

Place the dough back in the mixing bowl and let rest in a warm, draft-free location until doubled in size (about one hour). When the dough has doubled, scrape it from the bowl, back on to your floured surface and divide into 16 pieces.

Roll each piece into a ball shape. Then, starting from teh dough ball that you make first, flatten it into a disc-like shape. Do not make it too thin.

Hold the dough in your palm and add 3-4 tablespoons of the filling to the middle. Pull up the dough from the sides and pinch at the middle to cover the filling up. Pinch and twist the puckered ends to secure and place on a parchment-lined baking sheet with the puckered side down. Repeat with all the dough balls and space out the buns on the baking sheet so they have room to rise.

Cover the buns with a warm, damp towel and let rise until doubled in size. If the filling you used is warm, it will rise quickly. If is cold, it will rise more slowly. To speed up the process, place the buns in a warm location.

Preheat the oven to 400°F or 205°C.

Mix the maple syrup and water together.

When the buns have doubled in size, carefully brush the maple wash on to the tops of the buns. Sprinkle sesame seeds on top if desired.

Bake in a preheated oven for 20 minutes. The buns should come out nicely browned. Let cool before serving.

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.

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Kabab Curry Recipe (In Urdu/Hindi) by Sehar Syed

Kabab Ingredients. (1).Minced(Ground) meat 1kg. (2) Coriander Leaves Chopped 4 tbsp. (3 )Green Chilli 4
(4)Onion 2 .(5) Corn flour 2tbsp.(6) Salt to taste (7) coriander powder 1tbsp (8) Cumin seeds powder 1tbsp (9) All spices powder 1tsp or Garam Masala.(10) Ginger,Garlic paste 2tbsp
(11) Gram Flour 2tbsp

Curry Ingredients..
(1)Oil 1/2 cup (2) Onion chopped 1 .(3) Garlic chopped 2 tbsp (4) Cumin seeds 1 tbsp
(5)Tomato paste 1/2 cup (6) Red chilli Powder 1tbsp (7)Turmeric Powder 1tbsp
(8) All spices powder 1/2 tbsp (9) Salt to taste..

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Filipino Style Chicken Curry Recipe Version 2

FILIPINO STYLE CHICKEN CURRY RECIPE

The Filipino Style Chicken Curry we cooked last time was definitely a fail because my Mom cooked that and she decided not to put a curry or I am not sure maybe it’s the black pepper but let’s move on and focused with the present then prepare for the future so today I present the best Filipino Style Chicken Curry.

Ingredients

250g chicken
1 large potato
1 large carrots
4 cloves garlic
1 medium onion
1 1/2 tbsp fish sauce
200ml coconut cream
black pepper
2 tbsp thai green curry paste

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Dhaba Style Mutton Curry | Indian Mutton Curry | Spicy Punjabi Mutton Curry Recipe | bharatzkitchen

After My authentic Dhabha style Chicken Curry , Dhabha Style Paneer here is dhabha style mutton curry, a part of mutton recipes this is a spicy based mutton curry I’ll post mutton biryani soon and I have post shahi paneer , dal makhni , karahi Mutton , karahi chicken really soon so dont worry just keep hitting the like button

Full recipe Link : http://goo.gl/zm4f6t

Recipe For Mutton Korma : https://youtu.be/eIsyYEr6BE8

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MY FIANCE MAKE’S ME CURRY CHICKEN DINNER 2016 VLOG ! RECIPE VLOG-

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How to cook

Beef Curry Recipe – Indian Beef Curry Recipe – How To Make Beef Curry (Kerala Style) | Nisa Homey

Beef curry recipe, learn to make Kerala beef curry with freshly ground whole spices.
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