Fresh Almond Stir Fry | फ्रेश आमंड स्टर फ्राय | Seasonal Recipe | Sanjeev Kapoor Khazana
Seasonally available fresh almonds quickly stir-fried by giving it an oriental twist, complete with a white sesame garnish.
FRESH ALMOND STIR FRY
Ingredients
20-25 fresh almonds
1½ tbsps oil
1½ tbsp finely chopped garlic
½ tbsp finely chopped ginger
2 green chilies, finely chopped
2-3 spring onion bulbs, finely chopped
Sal to taste
White pepper powder to taste
2 tsps light soy sauce
1 tsp brown sugar
3 tbsps finely chopped spring onion greens
Toasted white sesame seeds for garnish
Method
1. Thoroughly wash the almonds in water; vertically cut them into half. And remove the almond seeds and preserve them.
2. Heat sufficient water in a deep pan, add salt and bring it to a boil. Add in the raw almonds halved. And boil for 5 minutes. Drain the almonds into ice cold water.
3. Remove the hard core from the boiled almond. Peel the skin of preserved almonds.
4. Heat oil in wok, add garlic, ginger, green chilies and spring onions bulbs. Sauté on high heat for 2-3 minutes.
5. Add salt, white pepper powder and light soy sauce, add the peeled almonds and sauté on high heat for 2 minutes.
6. Stir in the brown sugar and add the boiled almonds and spring onion greens; and mix well till combine.
7. Transfer the stir fry on a serving plate, garnish with toasted white sesame seeds and serve seeds.
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Curry Flavoured Quinoa Bowl (Plant-Based) ???? Blending Traditional Indian and South American Cuisine
Today, quinoa from South America and Asian curry are both rising in popularity globally and it was inevitable that these two ingredients would blend for something spectacular, and perhaps a new tradition.
I’ll be sharing a curry-flavored quinoa bowl that you can have for lunch or dinner!
The curry and quinoa will be enhanced with roasted almond and pine nuts, and the usual mix of onion, garlic, turmeric, coriander, and other herbs and spices will be tempered with sweet raisins.
Best of all, this filling dish is completely vegan, nutrient-dense, and will provide you with plant-based proteins and healthy fats!
???? What are some examples of foods from your own culture you have seen blend or fuse with other culture’s cuisine recently? Let me know in the comments below!
▶️ INGREDIENTS for Quinoa Recipes: (2 to 3 servings)
1 cup/190g Quinoa (soaked for about 30 minutes)
2 to 3 Tbsp Olive oil
1 cup / 140g Onion
1 Tbsp Garlic - finely chopped (3 to 4 garlic cloves)
1/2 Tsp Turmeric
1/2 Tsp Ground Cumin
1/2 Tsp Ground Coriander
1/4 Tsp Cayenne Pepper (Optional)
Salt to taste (I have added total 1 teaspoon of pink Himalayan salt)
1 cup / 140g Carrots
1/2 cup / 70g Frozen Green Peas (If you are using Raw Peas then add it along with the carrots)
1 cup / 240ml Water (If you like your quinoa cooked a bit soft then add 1+1/4 cup / 300ml of water)
✅???? (NOTE - Sometimes one batch of Quinoa is dried than the other so may require more water to cook. SO ADJUST ACCORDINGLY)
Garnish:
1/4 cup / 35g Almonds (Toasted)
1/4 cup / 35g Pine nut (toasted) or nuts/seeds of choice
1/4 cup /35g Raisins - very finely chopped
1/3 cup / 15g Parsley
Lemon juice to taste (I have added 1 tablespoon)
Drizzle of Olive Oil (Optional) - use a good quality olive oil, I have added organic cold pressed Olive oil
▶️ METHOD:
Start by thoroughly washing the quinoa until the water runs clear and then let it soak in water for about 30 minutes.
Dry roast the chopped almonds for about 2 to 3 minutes on medium heat and then add pine nuts and roast for another 1 to 2 minutes. Remove from the pan and set aside for later.
Wipe the pan clean and add cooking oil, onion and 1/4 teaspoon salt. Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it. Fry the onion on medium-high heat until it just starts to caramelize.
Once the onion has started, reduce the heat to medium or low (depending on the heat of your stove). Add the finely chopped garlic and continue to fry for a minute or until fragrant. Then add spices (Turmeric, Ground Cumin, Ground Coriander, Cayenne Pepper) and mix well. Right away add the carrots, soaked quinoa, salt and water to the pan. Bring the water to a rapid simmer and then reduce the heat to low and cook it covered for about 20 to 25 minutes. (It took me 20 minutes to cook the quinoa on my stove).
Uncover and add the frozen peas and turn off the heat. Mix well. Please note, if you are using fresh uncooked peas then add it to the pan along with the carrots.
Add the parsley, raisins, lemon juice and drizzle of olive oil to finish. Check for seasoning and add salt if needed. Ready to serve. This can be eaten both warm and cold.
▶️ IMPORTANT TIPS:
???? Thoroughly wash the quinoa, this will get rid of any impurities/gunk/bitterness and will give a cleaner taste to the quinoa
???? Adding salt to onion will release it's moisture and will help it cook faster so please don’t skip it
???? If you are using RAW Peas then add it to the pan along with the carrots
???? Turn the heat to medium-low to low before adding the garlic and spices. This will prevent them from burning
✅???? Sometimes one batch of quinoa is dried than the other so may require more liquid to cook. SO ADJUST THE WATER QUANTITY ACCORDINGLY
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Momma's Curried Pasta & Chicken With Almonds (The Best)!
Momma's going to show you how to make a quick and easy pasta dish with a spin! It's got curry, chicken, almonds, and it's incredibly yummy! Try it - you will love it!
If you haven’t already, PLEASE SUBSCRIBE, and if you’ve enjoyed this video please let us know by liking it, and let your friends know by sharing it.
Momma and Kat read every single comment, so if you have any questions, or just want to say hi, please do so below in the comments.
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FEATURED IN THIS VIDEO:
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To watch the Kitchen Nightmares episode that started it all, click here:
Curried Peas & Almonds
Looking for a quick side dish that won't take up oven or stovetop space? This recipe might be your answer. Vibrant colors and an exciting combination of soft and crunchy textures make this curried pea dish an excellent change-of-pace addition to any meal.
Ingredients
1 (16-ounce) bag frozen peas
3 ounces Smokehouse Almonds, chopped
⅓ cup red onions, chopped
⅓ cup reduced-fat Vegenaise (or regular Vegenaise)
1 teaspoon curry powder
Instructions
Steam the peas until barely done for 3-5 minutes. Drain in a colander and stop the cooking process by running cold water over them. Combine the cooled peas with the remaining ingredients in a large bowl Serve chilled.
Ready in about 5-7 minutes
Makes 6-8 servings
CHICKEN CHANGEZI RECIPE RESTAURANT STYLE | CHANGEZI CHICKEN CURRY | CHICKEN CHANGEZI
Chicken Changezi Recipe Restaurant Style | Changezi Chicken Curry | Chicken Changezi | Chicken Changezi Recipe | Changezi Chicken | How To Make Chicken Changezi | Chicken Curry | Chicken Recipe
Ingredients for Chicken Changezi:
- Chicken, large pieces with bones- 1 kg
For the Marination:
- Salt- 2 tsp
- Red Chilli Powder- 2 tsp
- Ginger Garlic paste- 2 tbsp
- Lemon Juice- 2 tsp
- Whisked Curd/Yogurt (thick) - 6 tbsp (120 ml)
Onion-Cashew Paste:
- Onion, sliced- 2 medium onions (around 160 gms)
- Cashew nuts- 16
Spice Powders:
- Red Chilli Powder- 2 tsp
- Kashmiri Chilli Powder- 2.5 tsp
- Coriander Powder- 3 tsp
- Garam Masala Powder- 1 tsp
Other Ingredients:
- Ginger Garlic Paste- 2 tsp
- Readymade Tomato Purée- 8 tbsp
- Room temperature Cow Milk - 150 ml
- Fresh Cream-4 tbsp
- Chaat Masala- 1 tsp
- Kasuri Methi, dry roasted and powdered- 2 tsp
- Oil or ghee- 3 tbsps + 2 tbsps for frying the chicken
- Salt for seasoning- 1/2 tsp
Preparation:
- Marinate the chicken pieces with ingredients specified and set it aside for 30 mins.
- Slice the onions.
- Now take a pan, heat 1.5 tbsp oil and add the sliced onions. Fry on medium heat for around 8-10 mins till light brown in color and then add the cashew nuts. Mix and continue to fry on medium heat for another 1-2 mins. The onions should not become too dark in colour.
- Now set aside, cool and grind it to a paste by adding around 2-3 tbsp water.
- To fry the chicken pieces, heat 2 tbsp oil in a large frying pan and place the marinated chicken pieces side by side without the extra marinade. Fry on high to medium high heat for 3 mins and then flip the pieces. Continue to fry on high to medium high heat on this side for 3 mins. Fry for another 2 mins on medium heat on each side till uniformly browned.
- Use readymade tomato purée/paste for this recipe. If not available, blend 2 medium sized red tomatoes and use that instead.
- Use boiled milk cooled to room temperature.
- Dry roast the Kasuri Methi (Fenugreek Leaves) and crush it with your hands when cooled.
Process:
- Heat oil in a pan and add the ginger garlic paste.
- Fry on low heat for 2 mins and then add the tomato purée.
- Give a mix for a minute and then add the Onion-Cashew Paste.
- Mix and fry on medium heat for 4-5 mins till oil separates.
- Add all the Spice Powders and 1/2 tsp salt and cook on medium heat for 3-4 mins till oil separates.
- Now switch off heat and add the room temperature milk (boiled and cooled) and give a mix. Switch on heat.
- Keep stirring for 3-4 mins on low to medium low heat till it’s cooked and oil separates.
- Now add the fried chicken pieces and mix it well.
- Keep mixing and frying the chicken pieces on medium heat for 3-4 mins till oil separates.
- Now add 250 ml water, give a mix and cover and cook on low heat for 15 mins till meat is cooked and oil separates.
- Now add the cream, chaat masala and dry roasted Kasuri Methi.
- Mix and cook on low heat for 2-3 mins.
- Serve with roti, naan or rice.
#chickenchangezi #changezichickencurry #chickenchangezirecipe #chickencurry #chickenrecipe #chickengravy #spiceeats #spiceeatsrecipes #spiceeatschicken
Badami Chicken Recipe | How To Make Murgh Badami | Murgh Badami Recipe | Badami Chicken | Smita
Learn how to make Delicious Badami Chicken OR Murgh Badami with our chef Smita Deo.
Badami Chicken Curry, Almond Chicken Curry or Murgh Badami with Almonds as the name suggests is a rich chicken curry made along with almonds. This goes best with Tandoori Roti, and Steamed Rice; of which you can find the link below:
Tandoori Roti -
How To Cook Rice -
Ingredients:
- 750 gms Chicken
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 1 tbsp Red Chilli Powder
- 1/4 tsp Turmeric Powder
- 1 tbsp Coriander Seed Powder
- 1 tsp Cumin Seed Powder
- 1 tsp Garam Masala Powder
- 1/4 cup Almond Paste
- 1 cup Curd(beaten)
- Salt
- 2 cups Onion(fried)
- 3 tbsp Oil
- 3-4 tbsp Oil
- 3 Dry Red Chillies(chopped)
- 10-12 Fenugreek Seeds
- 1 tsp Cumin Seeds
- 1 tbsp Coriander & Green Chilli Paste
- 1 cup Water
- 1/2 cup Fresh Cream
- Garam Masala
- 1/2 cup Water
Method:
1. Take chicken in a large bowl, and add garlic paste, ginger paste, red chilli powder, turmeric powder, coriander seed powder, cumin seed powder, garam masala powder, almond paste, beaten curd, salt, fried onion, over the chicken
2. Add oil to the chicken and mix it all together
3. Now, heat oil in a wok, and add, chopped dry red chillies, fenugreek seeds, cumin seeds to the pan, and mix it
4. Add the marinated chicken to the wok and mix it
5. Now, add coriander and green chilli paste to the wok; fry the chicken for around 2-3 minutes
6. Add water to the wok; cover it and cook the chicken for about 5-7 minutes over a low flame
7. Now, add fresh cream, garam masala, water to the wok; mix it and cover it for more 10-15 minutes, till the chicken is cooked
8. Take it out and serve it
If you like this recipe 'Badami Chicken', you can also try other such recipes like:
Chicken Handi -
Butter Chicken -
Patiala Chicken -
#BadamiChicken #MurghBadami #GetCurried
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Host: Smita Deo
Copyrights: REPL
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