How To make Black Beans In Spicy Tamarind Sauce
2 c Mexican black beans
2 cc Tamarind pulp (see note)
1/3 c Peanut oil
2 Onions, chopped
2 tb Grated fresh ginger
2 tb Minced garlic
1 ts Powdered hot red chile
-peppers 1 ts Freshly ground cumin
1/2 ts Turmeric
1 lg Ripe tomato, finely chopped
2 ts Ground roasted cumin seeds
1 ts Garam masala
Salt to taste 1 c Chopped cilantro leaves
Pick over and wash the beans. Soak them overnight in cold water to cover. Soak the tamarind pulp in 2 cups hot water in a nonmetallic bowl for at least 1 hour. Squeeze the pulp with fingers to extract as much juice as possible. Strain, pressing the pulp. Discard the residue and reserve the strained juice and pulp. Heat the oil in a heavy, shallow pan. Add the onions and cook, stirring frequently, until they turn almost reddish brown, 10 to 12 minutes. Add the ginger and garlic and cook for 5 minutes longer, stirring constantly and scraping the bottom of the pan. Add the chile pepper, cumin and turmeric, and cook for 10 or 15 seconds. Stir in the tomatoes and let them cook until they form a sauce and fat separates out. Drain the beans and add to the pan along with 2 cups water. Cover and simmer until the beans are almost done. Check the water level from time to time, and if the b@beans look dry, add small amounts of hot water. When the beans have finished cooking, there should be plenty of sauce. Stir in the tamarind, cover and simmer until the beans are very tender. Stir in the roasted cumin seeds, garam masala, salt and 1/2 cup of the cilantro leaves. Cover the pan and let rest for at
least 10 minutes. Reheat and serve garnished with remaining cilantro leaves. NOTE: Tamarind is available in cake form at Indian markets. Adapted from Julie Sahni's "Classic Indian Cooking." From San Francisco Chronicle, 12/7/88. Posted by Stephen Ceideburg
How To make Black Beans In Spicy Tamarind Sauce's Videos
King Prawn & Black Bean sauce recipe
Spicy King prawns in a black bean sauce an amazing authentic Asian dish. Fermented black bean are used to cook this dish. It is normally paired with fresh chilli and green peppers. This dish has a strong distinctive black bean taste with a little bit spicy & amazing flavour.
INGREDIENTS :
Tiger prawns
1 x green pepper
2 x fresh chill
3 x cloves garlic
25g onion
1 x teaspoon black bean
1g sugar
Sojasauce
Fresh bean sprouts
Flour for thickening the sauce.
Pork Ribs with Tamarind sauce
Pork Ribs with Tamarind sauce
RESTAURANT STYLE CHICKPEA CURRY(VEGAN) | PUNJABI CHOLE MASALA
How To Make Chana Masala (Chickpea Curry) Using Dried Chickpeas - Restaurant Style Punjabi Chole Masala - Vegan Recipe
In this video I showed you how to make chana masala using dried chickpeas with tips and tricks on how to make the beans buttery soft. You can use the same technique while cooking any dried beans. This is a North Indian dish where the chickpeas have this typical deep brown color which is obtained from tea leaves. You won't be getting any tea flavor when you eat it (I promise). You can even cook the beans without a pressure cooker on the stovetop but in that case it will take about an hour for them to get soft and you need to add more water while cooking the beans.
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Ingredients Required For Making Punjabi Chole Masala -
For Soaking The Chickpeas -
* 1 cup (200 gms/7 oz) dried chickpeas
* 1 liter or 4 cups (measuring cup) of plain tap water
* 1 tablespoon of salt
Mix well to dissolve the salt and soak the beans for 6 to 8 hours preferably overnight.
For Pressure Cooking -
* Rinsed out chickpeas
* 3 cups of hot water
* 2 inch length cinnamon stick
* 1 large dry bay leaf
* 1/2 teaspoon salt
* 2 black tea bags. Please do not use any other flavored tea. Just plain black tea. If you do not have tea bags, add 3 teaspoons of loose tea in a clean cloth, tie the cloth with a string tightly so that the tea leaves do not leak out and add it to the chickpeas. Or, add 3 cups of water to a saucepan, bring it to a boil, add 3 teaspoons of tea and simmer it on low for 5 minutes. Strain this tea water into the pressure cooker. In this case remember instead of adding 3 cups of plain hot water you are adding 3 cups of tea water to the pressure cooker.
For the gravy -
* 2 medium to large onions finely chopped or grated
* 2 large or 4 medium tomatoes pureed or 1/3 rd to 1/2 cup of canned crushed tomatoes
* 1 & 1/2 inch length ginger finely chopped or grated
* 7 cloves of garlic finely chopped
* 1 green chilli (optional)
* chopped coriander leaves as desired
For spice paste -
* 1 tablespoon chana masala/chole masala
* 1 teaspoon ground coriander (dhania powder)
* 1/4 th teaspoon red chilli powder/cayenne pepper or paprika (optional)
* 1/4 th teaspoon ground turmeric(haldi powder)
Add a few tablespoons of water to the above spices and mix to make a paste.
* 1/4th teaspoon garam masala powder
* salt as per taste
* 1 teaspoon sugar (optional)
* 3 to 4 tablespoons oil
* 1 teaspoon fresh lemon/lime juice (optional)
Serve this with roti, poori, naan or rice.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
Szechuan Whole Fish with Spicy Bean Paste 豆瓣鱼(中文字幕Eng sub)
#WholeFish #SichuanFish #BroadBeanPaste #Doubanjiang #豆瓣鱼 #川菜
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How to make Szechuan Whole Fish with Spicy Bean Paste
A Chinese New Year eve's must-have dish for my family.
Fish in Chinese Yu has the same pronunciation as abundance. It symbolizes a year of abundance and good luck. Happy Chinese New Year everyone, year of the dragon!
Ingredients:
1 Tilapia, about 2 pounds, cleaned
2 tablespoons spicy bean paste, chopped finely
8 cloves garlic, chopped
2 tablespoons chopped ginger
4 stalks scallions, chopped
1 tablespoon soy sauce
1 tablespoon vinegar
1 tablespoon sugar
1 tablespoon Chinese cooking wine
1 teaspoon Salt
1 tablespoon corn starch, mixed with 2 tablespoon water
4 tablespoons canola oil
1 cup water
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Light Soy Sauce
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Fermented black bean sauce
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Dry Noodle
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THIS KILLER PORK RECIPE IS VERY SIMPLE!!! ANYONE CAN COOK THIS AND THE RESULT IS REALLY AMAZING!!!
THIS KILLER PORK RECIPE IS VERY SIMPLE!!! ANYONE CAN COOK THIS AND THE RESULT IS REALLY AMAZING!!!
NOTE!!! This video has subtitle!!! Just click CC button in the video, then click auto translate, then choose the language you prefer.. thank you so much.. ????????????????
INGREDIENTS
-2pcs chopped onions
-1head chopped garlic
-1.5Kilo pork belly (liempo
-1/2tsp salt and ground black pepper
-2Tbsp soy sauce
-2Tbsp oyster sauce
-4Tbsp dark brown sugar
-1/2pc star anise
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Authentic Punjabi Rajma Recipe | Punjabi Style Rajma | Chef Sanjyot Keer
Written recipe for Authentic Punjabi rajma
Rest time: 6 hours
Prep time: 15 mins
Cooking time: 1 hour
Serves: 6-8
Ingredients:
• Rajma (kidney beans) 1 cup
• Water as required
• Salt to taste
• Onions 3-4 medium size (sliced)
• Oil 50 ml (4 tbsp)
• Ginger garlic paste 2 tbsp
• Tomato puree of 4-5 medium size
• salt to taste
• turmeric powder 1/4th tsp
• coriander powder 1 tbsp
• Red chilli powder 1 tbsp
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Fresh coriander 2 tbsp (chopped)
Methods:
• Rinse the rajma with water thoroughly. And soak it in fresh water for 5-6 hours or overnight. After soaking, drain the excess water and keep aside for cooking.
• Set a cooker on medium heat, and add the soaked rajma, add water and fill up to 2 inches above the rajma surface, add salt and pressure cook on medium heat for 3 whistles. Switch off the flame and let the cooker depressurize naturally to open the lid.
• Set a deep pan or wok on medium heat, add oil and onions, cook until the onions are brown, keep stirring while cooking the onions.
• Remove the fried onions on absorbent paper and cool down to room temperature.
• Transfer the fried onions to a grinding jar and grind to a fine paste, use water as required.
• Set the same pan and reuse the oil that was used earlier for frying onions, add ginger garlic paste and sauté for few minutes.
• Add tomato puree, salt to taste, stir well, cover and cook for 5-6 minutes, while stirring in intervals.
• Add turmeric powder, coriander powder and red chilli powder, mix well and add the onion paste and cook well for about 15-20 minutes and while stirring in intervals.
• Add the precooked rajma along with its water, mix well and cook well for 15-20 minutes.
• Add salt to taste, garam masala, kasuri methi and freshly chopped coriander leaves, stir and mix well. You can add hot water if required and adjust the consistency of the gravy depending on how thick or thin you want it to be.
• Your authentic Punjabi rajma is ready to be served, serve hot with steaming hot rice and some paratha or roti as per your preference.
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