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 !
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How To Make Beef Vindaloo | Restaurant Style Beef Vindaloo Recipe
How To Make Beef Vindaloo | Restaurant Style Beef Vindaloo Recipe
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കൊതിപ്പിക്കും രുചിയിൽ ബീഫ് വിന്താലു |???? Beef Vindaloo Recipe |Cooking skill| Annamma chedathi special
അമ്മച്ചി അഭിനയിച്ച വീഞ്ഞ് എന്ന മ്യൂസിക് ആൽബത്തിന്റെ ആൽബത്തിന്റെ ട്രെയ്ലർ പുറത്തിറങ്ങിയിട്ടുണ്ട് ട്ടോ... അഭിനയത്തിലും അമ്മച്ചി ഒരു പുലി തന്നെ മക്കളേ.... video link:
ബീഫ് വിന്താലു ഇങ്ങനെ ഒന്നുണ്ടാക്കി നോക്കുന്നോ... രുചിയുടെ കാര്യത്തിൽ അമ്മച്ചിയും ബാബു ചേട്ടനും യാതൊരു വിട്ടു വീഴ്ചയുമില്ല. ഒരു പൊളി ഐറ്റം????????????
സൂപ്പർ ടേസ്റ്റിലൊരു 'ബീഫ് വിന്താലു'???? || Beef Vindaloo || Rcp:193
Beef Vindaloo ???? Perfect combination for Parotta, Chapati and Rice.
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Ingredients:
Beef- 500g
onion- 2
tomato- 2 (medium size)
Kashmiri chilli powder- 2 1/2 tbsp
coriander powder- 1/2 tbsp
turmeric powder- 1/4 tsp
mustard- 1/2 tsp
fennel seeds- 1/4 tsp
fenugreek- 1/4 tsp
ginger- 1 piece (1 size)
garlic cloves- 10 (medium size)
pepper corns- 1 tsp
cumin seeds- 1/4 tsp
cardamom- 3
cloves- 4
cinnamon- a small piece
vinegar- 1 1/2 tbsp
sugar- 1/2 tsp
hot water- 1 1/2 glass
oil
salt
The BEST VINDALOO RECIPE
This is my secret vindaloo recipe that I have perfected over many years. This is based on the traditional Goan Pork Vindaloo. See ingredient measurements below.
Also check:
Naan Recipe:
Garam Masala Recipe:
Butter Chicken Recipe:
Indian Chicken Curry Recipe:
Love,
Sharmi
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MEASUREMENTS:
For 2kg pork shoulder
Marination Part 1( whole spices)
1 tablespoon Coriander seeds
2 inch Cinnamon
1 teaspoon green cardamom
1 teaspoon Fenugreek seeds
2 teaspoons Cumin seeds
2 teaspoons Mustard seeds
2 teaspoons whole Black pepper
Marination Part 2((Aromatics)
1 cup White vinegar
15 cloves Garlic
2 inch ginger
3 medium onions
1/2 teaspoon turmeric powder
1 1/2 tablespoons sugar
1 1/2 teaspoons salt ( adjust the salt accordingly to your taste)
10 -12 Kashmiri dry chilies ( de-seed them or use less if you like less spice ) or 2 tablespoons Kashmiri chili powder
#vindaloo #pork #porkvindaloo
Easy Home Made Spicy Beef Vindaloo Recipe | BEEF RECIPE
MAKE SPICY BEEF VINDALOO
RECIPE BY VINKLE THOMAS
PRODUCED BY TWINKLE THOMAS FOOD TV
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Instant Pot Beef Vindaloo
This Beef Vindaloo is my take on the Anglo Indian Vindaloo which is a take on the Indo Portuguese classic from Goa, who said fusion food is new?
See here for the full written recipe.