How to make Beef Vindaloo | Beef Vindaloo Recipe | Traditional Style Beef Vindaloo Recipe
How to make Beef Vindaloo | Beef Vindaloo Recipe | Traditional Style Beef Vindaloo Recipe | Authentic Beef Vindaloo Recipe | Pressure Cooker Beef Vindaloo
“Vindaloo” is very often made with pork, though any meat is good for vindaloo. Try it with pork, lamb, beef, chicken, even potato and/or chickpeas for a vegetarian version.
“Vindaloo” originally was a meal of meat marinated in wine and garlic. It comes from the Portuguese dish. Portuguese sailors brought it to India, where the locals adopted it and transformed it with local ingredients, including the addition of dried chili peppers and other spices. Even though it has transformed in its travels around the world, most styles still offer that spice level and flavor we all crave for.
This beef vindaloo recipe is always a popular curry dish. There are many versions of Beef Vindaloo, but to each his own. My version is wonderfully spicy, though you can easily adjust the heat and spice to your preference.
So here's this mouthwatering beef vindaloo curry to tantalize your tastebuds !!
From my kitchen to your’s !!
Happy Cooking !!
Ingredients :
600 gms Beef (cut into medium size cubes)
10 large sized Kashmiri Red Chillies
1 tsp Coriander Seeds
10 to 12 Peppercorns
½ tsp Cumin Seeds (Jeera)
½ tsp Mustard Seeds (Rai)
4 to 5 Cloves
2 to 3 sticks Cinnamon
1 inch Ginger (roughly chopped)
10 large cloves Garlic
½ tsp Jaggery (as per taste)
½ tsp Turmeric Powder
2 to 3 tbsp Vinegar (depends on the tartness you like so use as per taste)
½ cup Water (for grinding)
200 ml Water (use after rinsing the grinder jar)
3 tbsp Vegetable Oil
2 medium sized Onion (finely chopped)
200 ml Water (use after rinsing the marinated bowl)
Note : tsp is teaspoon
tbsp is tablespoon
For detailed recipe please watch the video.
Do try this recipe and write to me in the comment section how you found this recipe.
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How to make Vindalho Vindaloo Masala | Goan Indian Marinade | Kravings
Make this luscious and authentic Vindaloo or Vindalho paste made with Red Kashmiri chillies, ginger garlic, peppercorms, cumin and vinegar, perfect for chicken, pork or seafood. This is a Goan specialty with Portuguese Influence.
Here are the ingredients and steps to make this recipe!
Vindaloo Masala
Vindaloo Paste
20 Kashmiri Chillies
1 inch stick Cinnamon
6 Cloves
1 tsp Cumin seeds
10 Peppercorns
1/4 tsp Black Mustard seeds
1/2 tsp Turmeric powder
1/4 cup Ginger
1/4 cup Garlic
1/4 cup Goa (sub Red Wine Vinegar or Malt Vinegar)
Water as required
Clean and deseed the Chillies
Soak the Kashmiri Chillies in hot water fir 1 hr to overnight for 2 reasons A) I feel much better knowing that the chillies have been cleaned by immersing in hot water and B) Soaking the skins makes for a much better texture in the Vindaloo paste
First process all the dry ingredients like the Cinnamon, Cloves, Cumin seeds, Peppercorns & Mustard seeds
Add the Turmeric powder
Add the fresh Ginger & Garlic
Add the soaked chillies in batches and process
Add the Vinegar and the rest of the chillies and keep processing.
To thin out this masala and get it nice and smooth add the water that the chillies were soaked in or regular water
Bookmark the recipe on my blog -
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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
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Pork Vindaloo | How to make Pork Vindaloo at Home | Authentic Pork Vindaloo Recipe
Pork Vindaloo | How to make Pork Vindaloo at Home | Authentic Pork Vindaloo Recipe
Vinadaloo, for those of you who haven’t heard of it originated as the Portuguese dish “carne de vinha d’alhos” which basically translated to meat marinated in wine-vinegar and garlic. The Goans (from Goa India) adopted this dish brought by Portuguese explorers in the fifteenth century and modified it by adding Indian spices & dry chilies known as Kashmiri Chilies, and they substituted wine for the more readily available Vinegar instead.
Marinate pork with Indian flavours for this traditionally very spicy, aromatic curry - if you want less spice decrease the number of dried chillies. I have used less vinegar as we use less sour items at home. This dish still taste awesome with less vinegar.
Please do give this recipe a try !!
Happy Cooking !!
Eat Good. Feel Good
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Ingredients :
500 gms Pork (preferable shoulder portion, washed & cut into bite- sized cubes)
1 small ball Tamarind (soak in water for 15 minutes)
2 large Onions (sliced lengthwise)
½ tsp Turmeric Powder
½ tsp Salt
100 ml + 200 ml Water
2 tbsp Vegetable Oil
1 large or 2 small Bay Leaves
½ tsp Jaggery
Dry Roasting of Spices :
6 nos. Dry Kashmiri Red Chillies
½ tsp Peppercorns
1 tbsp Coriander Seeds
2 to 3 small sticks Cinnamon
5 nos. Cloves
½ tsp Cumin Seeds
½ tsp Mustard Seeds
6 cloves Garlic cut into pieces
1 inch piece Ginger cut into pieces
1 tbsp Vinegar
Note: Don't be alarmed by the amount of oil that will surface once the dish is made. This oil is released from the pork fat. This is necessary as it forms a layer over the pork and preserves it for future eating. Pork Vindaloo is often had over days and preserves well in the fridge because of this oil.
For detailed recipe please watch the video.
Do try this recipe and write to me in the comment section how you found this recipe.
** Don't forget to like, share and subscribe dear friends !!
#KitchenKravings#PorkVindaloo
#HowtomakePorkVindalooathome
#PorkVindalooAuthenticRecipe
Vindaloo (Spicy authentic Indian beef curry)
Vindaloo is a traditional Indian curry that's not for the faint hearted! Big, bold curry flavours. Deep, vibrant red colour. Chunks of beef slow cooked to fall apart perfection. And yep, it's spicy! For serious curry lovers, it's hard to top this.
Serve with naan for mopping and yogurt for cooling.
PRINT RECIPE:
NAAN RECIPE:
Goan Pork Vindaloo | Vindalho Paste Recipe
Among the many strongly spiced and bright curries of Goa is the Vindaloo (aka Vindalho). This paste is usually cooked with pork, but chicken can also be used. This mouth watering recipe satisfies all the human senses!
Ingredients:
For the Vindaloo/Vindalho Paste:
10 Bedki Chilies
10 Kashmiri Chilies
1 teaspoon Cumin Seeds
24 Black Peppercorns
12 Cloves
1/2 teaspoon Turmeric Powder
2 Cinnamon Sticks
20 Garlic cloves
1 piece of Ginger
5 Tablespoons of Vinegar (preferably Goan Toddy Vinegar)
Water if needed (Grind into a thick paste)
For the Pork Vindaloo/Vindalho Curry:
1 & 1/2 kg Pork (with fat, boneless, cut into 2 cubes)
3 Onions, sliced
2 teaspoons Salt
Vindaloo paste
Mix the above ingredients and set aside for a couple of hours or refrigerate overnight
1/2 cup Tamarind Juice (soaked and strained)
1 cup Water (or as needed)
1/2 teaspoon Sugar (or to taste)
Salt (for further seasoning)
Music Credits:
Ersatz Bossa by John Deley and the 41 Players
Horizon by @tellyourstorymusicbyikson
East Indian Vindaloo Masala - By Maria Goretti
Learn how to make East Indian Vindaloo Masala. Here's a recipe by Maria Goretti.
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Originally, a Portuguese recipe, Vindaloo, is a dish of meat, ideally, pork marinated in wine and garlic. But the dish has many variations. Vindaloo is a popular dish in many parts of India.
In this video Maria Goretti is going to prepare East Indian version of Vindaloo Masala - East Indian Vindaloo Masala. Watch the video to dish out this scrumptious masala recipe.
Ingredients used in Preparing East Indian Vindaloo Masala:
- 100 gm Whole Ginger
- 2 tbsp. Dry Roasted Cumin Seeds
- 100 gm Whole Garlic
- 100 gm Whole Dry Kashmiri Mirchi (Chilli Pepper)
- 1 cup of East Indian Vinegar (Sugarcane Vinegar)
How to make East Indian Vindaloo Masala:
Put 100 gm garlic, 2 tbsp. cumin seeds,100 gm ginger,100 gm dry kashmiri mirchi and 3/4 th of East Indian Vinegar to mixer and grind well.
Maria Goretti also reveals her secret recipe of East Indian Vinegar. Watch and learn.
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