Do not eat any bread! Try this easy and quick sweet potato recipe!
TITLE:
Do not eat any bread! Try this easy and quick sweet potato recipe!
INGREDIENTS:
1 sweet potato in slices.
2 eggs
3 tablespoons of honey
2 tablespoons of grated coconut
40 Asian Foods to try while traveling in Asia | Asian Street Food Cuisine Guide
40 Asian Foods to try while traveling in Asia | Asian Street Food Cuisine Guide: When it comes to delicious food around the world you just can't top epic Asian Street Food. In our Asian cuisine guide we cover all of the best places to eat incredible Asian food from a number of different countries around Asia. What is your favorite Asian food? Let us know in the comments below.
1) Eating Dim Sum at Tim Ho Wan Michelin Star Restaurant on the cheap in Hong Kong, China (添好運 點心)
2) Eating Lao Food and Lao Cuisine for lunch at Tamarind Restaurant in Luang Prabang, Laos
3) Eating Indian Thali Set at Selvam restaurant for lunch in Malacca, Malaysia
4) Eating Thai street food at the Chiang Mai Saturday Night Market Walking Street on Wua Lai Road
5) Korean Street Food - 포장마차
6) Vietnamese Countryside Tour & Vietnamese Meal at Tra Que Herb Village Water Wheel Hoi An, Vietnam
7) Korean Pancakes / Korean Pizza with Korean Rice Wine (Pajeon 파전 파煎 & Makgeolli 막걸리)
8) Eating Northern Thai Cuisine Khantoke Set Feast (ขันโตก) for dinner in Chiang Mai, Thailand
9) Cambodian Cooking Class in Battambang, Cambodia (Nary's Kitchen Khmer Cooking School)
10) Eating Peranakan Baba Nyonya Food (Rojak, Nyonya Laksa, Popiah & Dumplings) Malacca, Malaysia
11) Vietnamese Special Rolls (Country Pancakes, Spring Rolls, Satay & Vegetables) in Hoi An, Vietnam
12) Khmer Set 8 Course Dinner including Amok at Angkor Palms Restaurant in Siem Reap, Cambodia
13) Bulgogi 불고기 (Korean marinated beef strips) Set Lunch 한식 in Anseong, Korea
14) Burmese Food (Burmese Set Lunch at the Mandalay Inn & Restaurant) in Siem Reap, Cambodia
15) Eating Cao Lau and White Rose Special Vietnamese Cuisine found only in Hoi An, Vietnam
16) Eating Korean Chinese Food - Sweet and Sour Pork and Black Bean Noodles (탕수육 & 자장면)
17) Learning How To Cook Lao Food at Tamarind Lao Cuisine cooking school in Luang Prabang, Laos
18) Eating Dim Sum and Drinking Chinese Tea for breakfast in George Town, Penang, Malaysia
19) Korean Kimbap Restaurant (김밥식당) Kimchi Fried Rice & Tuna Soup 김치볶음밥 & 참치찌개
20) Eating Spicy Korean Braised Chicken Stew (dakdoritang - 닭도리탕) in Korea
21) Eating the best Pad Thai ever (ผัดไทย) at Chang Chalaad Restaurant in Chiang Mai, Thailand
22) Eating Street Food in Macau, China | Macanese Cuisine with Chinese & Portuguese Influences
23) Eating Korean Sushi (초밥) for lunch in Jongro, Seoul, Korea | Conveyor belt sushi 回転寿司
24) Eating Korean Pork Bone Soup / Potato Stew (Gamjatang - 감자탕 - 甘藷湯) - Yongin, Korea
25) Eating Naan, Tandoori Chicken & Aloo Gobi at Restoran Kapitan in George Town, Penang, Malaysia
26) Eating delicious Khao Soi (Northern Thai Noodles: ข้าวซอย) at a restaurant in Chiang Mai Thailand
27) Korean Barbecue Feast (Samgyeopsal): 삼겹살 (Pork Belly Slices)
28) Eating Budae Jjigae 부대찌개 (Korean Army Base Stew) with hot dogs, spam & red chilli paste
29) Eating Korean Food in Siem Reap, Cambodia! Korean meal in the Kingdom of Cambodia
30) Eating a Korean Stone Pot Set Meal (Hanjeongsik 한정식 韓定食) on Valentine's Day in Korea
31) Eating Mango Sticky Rice Thai Dessert (Khao Niaow Ma Muang: ข้าวเหนียวมะม่วง) in Chiang Mai
32) Eating Roti Canai near the Puduraya Bus Station (Restoran Anuja) in Kuala Lumpur, Malaysia
33) Eating Korean Ox Bone and Brisket Soup (Seolleongtang - 설렁탕 - 先農湯) for breakfast
34) Eating Shabu-shabu (Korean hot pot) at a Korean restaurant in Yongin, Korea
35) Street Food in Singapore at a Hawker Centre (小贩中心 - 熟食中心)
36) Eating delicious Malaysian Chinese Food at Tek Sen Restaurant in Georgetown - Penang, Malaysia
37) Learning How To Cook Thai Food at an organic Thai cooking school in Chiang Mai, Thailand
38) Traditional Korean Tea House 찻집 drinking Ginger 생강차 & Plum 매실차 tea 차 in Insadong
39) Vietnamese Cooking Class Lesson (Pho, Cao Lau, Spring Rolls, Country Pancake) in Hoi An, Vietnam
40) Delicious Vietnamese vegetarian feast at a local Vietnamese restaurant in Nha Trang, Vietnam
When traveling around Asia don't miss out Korean Cuisine, Korean Food, Chinese Cuisine, Chinese Food, Thai Food, Thai Cuisine, Malaysian Food, Malaysian Cuisine, Laos Food, Laos Cuisine, Cambodian Food, Cambodian Cuisine, Khmer Food, Khmer Cuisine, Vietnamese Food, Vietnamese Cuisine, Malaysian Food, Malaysian Cuisine, Indian Food, Indian Cuisine, Singaporean Food & Singaporean Cuisine
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Eggless Burger Buns Recipe | बिना अंडे के बर्गर बंस | Chef Sanjyot Keer
Full written recipe Eggless Burger Buns
Prep time: 5-10 minutes
Cooking time: 2.5 hours
Serves: 7 burger buns
Ingredients:
WATER | पानी 150 ML (LUKEWARM)
SUGAR | शक्कर 1/2 TSP
INSTANT YEAST | इंस्टेंट यीस्ट 6 GRAMS / 1/2 TBSP
POTATO | आलू 1 NO. MEDIUM SIZE / 80-85 GRAMS (BOILED)
REFINED FLOUR | मैदा 320 GRAMS
SALT | नमक 1 TSP
UNSALTED BUTTER | अनसाल्टेड बटर 25 GRAMS (SOFT)
OIL | तेल AS REQUIRED
MILK | दूध AS REQUIRED
BUTTER | मक्खन AS REQUIRED
Method:
In a bowl add water & sugar, stir well to dissolve the sugar then add in the yeast & dissolve it as well, further cover the bowl with cling wrap of a plate & set it aside for 5-10 minutes.
The mixture should froth up after the rest, this will indicate that the yeast is alive, if the mixture doesn’t froth up repeat the process with new yeast.
Further take a boiled medium sized potato into a large bowl & mash it completely using a spatula until it becomes smooth.
Add the refined flour & salt in the same bowl as the potato & mix the flour well with the potato.
Further add the yeast & water mixture into the flour & combine it well using your hands to form the dough.
Once all the dry flour gets incorporated, transfer the dough onto a flat surface & knead it for 3-4 minutes.
Then add the soft unsalted butter in 2 batches & incorporate it into the dough, once you have added all the butter knead the dough really well for 10-12 minutes until it becomes super soft & smooth, to check if your dough is ready take a small portion of the dough & stretch it, it should form an extremely thin sheet which is almost transparent, this is called a gluten window.
Once a gluten window forms your dough is ready, form it into a large doughball & transfer it into a large, greased bowl & drizzle a few drops of oil over the surface of the dough, cover the bowl with cling wrap & place it in a warm corner of the kitchen & let the dough ferment until its double the size, it will take 1-1.5 hours approximately depending upon the room temperature.
After the dough becomes double in size, remove the cling & puncture the dough using your hand & then transfer it onto a flat surface & divide it into 80 grams portions, you should get about 7 portions.
Cover the portions using a damp cloth until you roll the other doughballs, to shape the doughball pull & bring the edges of the dough portion towards the centre then flip it & roll it into a tight & smooth doughball.
Shape all the doughballs similarly & place them on a butter paper lined baking tray & gently press all the doughballs with your hand to flatten them out.
Further cover it with a damp cloth & let it rest for 30 minutes.
After 30 minutes you’ll see that the doughballs have risen slightly, at this stage brush the surface of the doughballs using milk & place it into a 190C preheated oven & bake for 12-14 minutes or until their surface becomes light golden brown.
Once the buns are baked remove the tray from the oven & brush them with melted butter immediately.
Further transfer them from the tray onto a cooling rack & cool them down completely.
Your freshly baked eggless & fluffy burger buns are ready.
#YFL #SanjyotKeer #burgerbunrecipe
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Time Saving Recipes & Tips | Roasted Coconut | Tomato Chutney | Easy Chicken Biriyani
Who would love to stay more time cooking in kitchen, neither me nor you. So some time saving tips and hacks is very much needed to be productive elsewhere.
In this video, I have shown few easy recipes and tips that you could also follow easily to make your life simpler from a complex day. I have stolen few tips from my mom, mom-n-law and my grandmother(May her soul rest in peace). And am sure they would definitely be happy that I follow their steps and share among others.
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MY PHILIPS FOOD PROCESSOR :
MY PREETHI MIXER GRINDER :
MY PHILIPS KETTLE :
MY PHILIPS AIRFRYER :
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Roasted Coconut - you roast and keep, it’s easy to add in curries which saves a lot of time from the grating and grining(if you make the paste). To 1 whole grated coconut add a pinch of turmeric, few curry leaves and 1 tsp fennel seeds
Storing Pita Bread - We get a lot of pita bread when we order Arabic food from restaurants here, even more than needed. So fo r the sake of not throwing away, I store it in the freezer which can later be used for wraps.
Frozen French Toast - This is something I really loved. Just having boring bread, you could prepare this snack ahead and store in the freezer, which I personally loved the taste more than being made fresh.
Hummus - can be used as a dip or spread which is a much healthier option to mayonnaise or any store bought spreads that has a lot of preservatives. Simple and easy to make.
Jaggery syrup - since I use jaggery nowadays in tea and coffee, take a small piece, waiting it to melt and then strain the impurities, take a bit of my time when am in a hurry. So making the syrup is lot more easier.
Caramalised Nuts - much time saving when you need something to garnish your dessert.
Tomato Chutney -
6-7 tomatoes boiled to remove skin
Dried red chillies and green chillies as per your spicy level
Coconut oil or sesame oil - 1/4 cup
Mustard seeds - 1 tsp
Fenugreek seeds - 1 tsp roasted and powdered
Asafoetida / Hing - 1.5 tsp
Turmeric powder - 3/4 - 1 tsp
Salt
Easy Chicken Biriyani
Basmathi rice - 3 cups
Water - double amount of rice minus 1 cup, so here I have taken 5 cups adding salt and 1 tbsp ghee
Chicken - 1 kg pieces
Onion - 3 medium size sliced
Tomato - 4 small chopped
Ginger - a small piece
Garlic - 5 - 6 cloves
Green chillies - 5 - 6
Turmeric powder - 1/2 - 1 tsp
Coriander powder - 1 tbsp
Salt
Garam masala - 1 tsp
Black pepper powder - 1/2 tsp
Coriander leaves - a handful chopped
Curd - 1 cup
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How to make Tadka Dal - Vegan Indian Lentils - Dhal Recipe - Lentil Curry
How to make Tadka Dal - Vegan Indian Lentils - Dhal Recipe - Lentil Curry - 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. - - - - - - - -