How To make Beef Vindaloo
BARB DAY:
2 lb Beef chuck cut into 1" cubes
14 c Garlic
1/2 c Red wine vinegar
4 sm Hot Red Chiles
1/4 ts Cumin seeds
3/4 ts Tumeric
1 ts Dry English mustard
1 Lemon
1 1/4 ts - Salt
1/4 ts Ginger
2 Bay leaves
5 Cloves; whole
3 tb Poppy seeds
1 sm Onion
1/2 c Tomato paste
Clarified butter - Salt and pepper to taste 1/4 c Sugar
Place the garlic and vinegar into a blender and mix to a smooth paste. Remove the tops and bottoms of the chiles and remove the seeds. (do NOT put your fingers near your eyes, or they will become inflamed). Add the peppers to the blended paste. Put cumin seeds, tumeric, mustard, ginger, salt and sugar into a small bowl and mix together. Pour this mixture into the blender. Remove the peel from the lemon, squeeze the juice, discard the pips and chop the inner pulp. Add the juice and the pulp to the blender, then blend thouroughly. Place the beef into a bowl and pour the blended mixture over it. Stir in the poppy seeds and marinate for two hours. (Be careful not to spill this marinade, or you might have to move from your home! ) After meat is marinated, finely slice the onion. Pour some clarified butter a skillet over med. heat, and add the onions. Cook until opaque. Add the bay leaves and cloves. With a slotted spoon, lift the meat from the marinade and add to the frying onions, increasing the heat so that the meat is sealed quickly. When the meat is sealed all over, add the marinade. Cover tightly, reduce heat to low and simmer for 1 hour. After the meat has cooked for 1 hour, add the tomato paste, stirring it thoroughly into the meat mixture, and cook for another 30 min. When the meat is tender, serve at once - piping hot. This is very hot! Nice served with plain boiled or steamed long grain rice. For a nice cooling touch you might serve with a lime cordial. Note: When using the hot chilies, remove the placenta as well as the seeds (the inside fleshy membrane) as it contains Capucin and can cause inflamation if you eat too much. Source: Graham Kerr book , copy-righted 1971, called "The Galloping Gourmet TV Cookbook" -Vol 6. I have made this many, many times, and love it. I hope you will enjoy it for me, because my old stomach just can't take it like it once did, and I have to tone down the recipe to make it . But full-strngth it is fabulous if you like things HOT and garlicky! Good luck to those who are breathing in near you, for several days after you consume this dish !
How To make Beef Vindaloo's Videos
গরুর মাংসের ভিন্দালু | Beef Vindaloo Recipe | Vindaloo Bangla Recipe
গরুর মাংসের ভিন্দালু | Beef Vindaloo Recipe | Vindaloo Bangla Recipe |
গরুর মাংসের একদমই ভিন্ন একটি রেসিপি। আসছে ঈদে কাজে লাগবে অনেকেরই। বানাতে খুব সহজ এবং কম সময় লাগে আর স্বাদ নরমাল মাংস থেকে অনেক ভিন্ন।
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Beef Vindaloo | ബീഫ് വിന്താലു | Vindaloo Kochi style | Beef Vindaloo Recipe | Goan Recipe |
How to make beef vindaloo at home, home made beef vindaloo, goan dish
Vindaloo is an Indian curry dish based on the Portuguese dish , its popular dish in Goa.
Vindaloo is usually made with pork, but it can be made with any kind of meat such as bufallo, chicken, fish, goat etc
Vindaloo is mainly served with white rice, cabbage thoran, moruchar and pickle.
My personal opinion is
Vindaloo is best combination with idili and dosa. Vindaloo can be stored up to 3 to 4 days with out refrigeration.
Ingredients
Beef
Onion
Ginger
Garlic
Fennel seeds
Mustard seeds
pepper corns
Kashimiri chilli powder
Turmeric powder
Cloves
Cardamom
Cinammon
Vinager
Moringa
Salt
Coconut oil
Different Types of Biryani
watch video and improve your culinary skills...
1)
22kg ബീഫ് ബിരിയാണി
2)
Quail biryani കാട ബിരിയാണി
3)
10kg full goat biryani at parambikulam
4)
Ambur chicken biryani
5)
Manjaly chicken biryani
6)
Thalassery beef biryani
7)
Specil chicken dum biryani
8)
Prawns biryani
9)
Fish biryani
10)
Malabar chicken biryani
11)
Special beef dum biryani
12)
Cooker chicken dum biryani
13)
Poricha kozhi dum biryani
14)
Ambur beef dum biryani
How to make Kerala Style Beef Vindaloo |Traditional Style Beef Vindaloo Recipe | Spicy Beef Vindaloo
How to make Kerala Style Beef Vindaloo |Traditional Style Beef Vindaloo Recipe | Spicy Beef Vindaloo
For more Beef Recipes, please check the link below ????
Kerala-style Beef Vindaloo is a popular and flavorful dish from the southern Indian state of Kerala. Vindaloo itself has its origins in Portuguese cuisine and was brought to India during the colonial period. Over time, it has been adapted to Indian tastes and ingredients, resulting in variations like the Kerala-style Beef Vindaloo. In my opinion “Every Catholic household has its own recipe of a perfect vindaloo, which is a must on the menu for a celebration,” Goes well with Appam, Puttu, Idiyappam etc.,
This Beef Vindaloo can also be served along with Malabar Parotta, Naan, Chapati etc.,
Please note you can add bark of a Drumstick tree while grinding the Vindaloo Masala paste if it is easily available. It is a digestive agent and also adds a unique taste & flavor to Vindaloo
So here's this mouthwatering beef vindaloo curry to tantalize your tastebuds !!
From my kitchen to yours !!
Happy Cooking !!
Ingredients :
600 gms Beef (boneless) - cut into medium size
1 no. Cinnamon Stick
2 nos. Green Cardamoms (hari elaichi)
½ tsp Black Peppercorns (kalimirch)
4 to 5 nos. Cloves (lavang)
½ tsp Fennel Seeds (saunf)
¼ tsp Cumin Seeds (jeera)
¼ tsp Fenugreek Seeds (methi seeds)
1 tsp Mustard Seeds (rai)
1 inch (7 gms) Ginger - roughly chopped
15 nos (18 gms) Garlic cloves
2 nos. Green Chillies - roughly chopped
2 tbsp Kashmiri Chilli Powder
1 ½ tbsp Vinegar (or as per taste)
1 sprig Curry Leaf
½ tsp Salt (or as per taste)
150 ml Water (use after rinsing the blender jar)
2 to 3 tbsp Coconut Oil (use as per your diet restrictions)
2 medium (180 gms) Onions - sliced
¼ tsp Turmeric Powder
1 tsp Kashmiri Chilli Powder
1 sprig Curry Leaves
¼ tsp Sugar (to balance out the flavors)
Note : tsp is teaspoon
tbsp is tablespoon
Use Oil as per your diet restrictions
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
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#BeefVindalooRecipe #HowtomakeBeefVindaloo #BeefVindaloo #RestaurantStyleBeefVindaloo #GoanBeefVindaloo #KeralaBeefVindaloo #TraditionalStyleBeefVindaloo #AuthenticBeefVindaloo #beefvindalookeralastyle #goanbeefvindaloorecipe #beefvindalooangloindianstyle
Beef Vindaloo|| How to make Beef Vindaloo || Beef Curry Recipe
Beef Vindaloo|| Homemade Beef Vindaloo || How to make Beef Vindaloo || Beef Curry Recipe
Ingredients for Vindaloo
Beef – 1 kg (cut into 1 ½ inch cubes)
Mustard seed – 1 tbsp
Vinegar – 2 ½ tbsp.
Fennel seed – 1 tbsp
Pepper corn – 1 tbsp
Cardamom – 5
Star anise – 1
Cloves - 3
Whole coriander – 1 tbsp
Kashmiri Chilli Powder – 1 ½ tbsp.
Coriander powder – 1 tbsp
Turmeric Powder – ½ tsp
Cinnamon Powder – ½ tsp
Ginger – ½ inch piece chopped
Garlic – 5 pods chopped
Onion – 3 medium
Oil – 5 tbsp
Curry leaves
Salt – as per taste
Pinch of sugar
Direction:
First soak mustard seed in vinegar for 4 hrs. Heat a pan and dry roast the spices (fennel, Pepper corn, Cardamom, Star anise, Cloves & whole coriander ) and grind it.
Take a blender add soaked mustered with vinegar, coriander powder, Kashmiri chili powder, turmeric, cinnamon powder, chopped ginger and chopped garlic, then blend till fine paste.
For marination, take beef in a large bowl and add required salt, masala paste and grinded garam masala. Rub it into the meat. Cover it and refrigerate for at least 4 hrs. After 3 hrs pressure cook them for 3 whistles in high flame (add water if required).
Heat a heavy bottom pan and start frying the chopped onions with oil and some curry leaves. Cook the onions until caramelizing. When onions are brown add half cooked meat. Mix will and close the lid. Reduce the flame and cook in simmer for 35-40 minutes till the meat is tender or oil releases.
Music: - Royalty Free Music from Bensound
#vinisdiaries #beefvindaloo #beefrecipe #vindaloo #chaps #beefcurry
പഴയ നാടൻ ശൈലിയിൽ ഒരു ബീഫ് വിന്ദാലൂ // BEEF VINDALOO // Traditional Style Recipe
This video shows how to make a traditional recipe BEEF VINDALOO.
Ingredients for BEEF VINDALOO
Beef. 750 g. Onion. 3
Garlic. 1 bunch. Ginger. 1 big piece
Fennel seeds. 1 tbsp. Cloves. 5
Cardamom. 5. Cinnamon. 1 big piece
Moringa skin. 1 piece.
Turmeric powder. 1/4 tsp
Kashmiri chilli powder. 4 tbsp
Coriander powder. 1 1/2 tbsp
Pepper. 1 1/2 tbsp
Mustard. 1 1/2 tsp
Vinegar. 3 1/2 tbsp
Salt, Coconut oil, Curry leaves, as needed
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Sophy Kuriakose, a homemaker with 20+ years of her experiments with taste, has now decided to deliver her legacy in cooking to the public.
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Ingredients
Beef
Onion
Curry leaves
Ginger
Garlic
Drumstick tree sin
Spices
Mustard seeds
Kashmir chilly powder
Chilly powder
Coriander powder
Turmeric powder
Vinegar
Water
Salt
Coconut oil