Make a Delicious Dinner with Chicken and Walnuts ????- Persian Cuisine - Fesenjan - قورمه خورشت فسنجون
Subscribe to my YouTube Channel Here: ⬇ ⬇ ⬇
==================================
INGREDIENTS:
1 Onion
3 tbsp Oil
1 tsp Turmeric
Salt
500g Walnuts
500ml Pomegranate molasses
1 1/2 litre water
Preparing the chicken:
3-4 tbsp Oil
1 kilo Chicken breast
1/2 tsp Turmeric
Black pepper
Salt
2-3 tbsp Sugar
Golden plums (Optional)
3-4 tbsp Saffron water
Server warm with rice or mash potatoes.
==================================
If you have any questions, please leave a comment below and i will try my best to help you.
Please subscribe to my YouTube Channel to see more delicious recipes
STAY CONNECTED
Facebook 1:
Facebook 2:
Instagram:
Music by:
Prelude No. 6 by Chris Zabriskie is licensed under a Creative Commons Attribution license (
Source:
Artist:
Thank you for visiting, lots of love “MY DASTARKHWAN” ♥️♥️♥️
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
*************
Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
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.
Subscribe to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
*************
✅ Follow Food Impromptu on social media:
Instagram ▶️
Pinterest ▶️
Subscribe to Food Impromptu here ⤵️
*************
#CurryQuinoaBowl #IndianCuisine #FoodImpromptu #MiddleEasternCuisine #VeganRecipes #HealthyVeganRecipes #HealthyRecipes #QuinoaBowl
Irani style Chicken Korma | चिकन कोरमा बनाने की विधि | spicy Chicken Walnut Korma | Chef RanveerBrar
CHICKEN KORMA - Cooking is a mood thing! Jaisa mood, vaisa dish :) Like this exquisite Chicken Korma :)
***********************
???????????????????????? ????????????????
????Knives I use -
????RB Store -
????Kitchen Appliances -
***********************
Let's help ???????????????????????? ???????????????????????? get its GI Tag
???????????????????? ???????????????? ???????? ???????????????? ???????? ???????????????????????????????? -
***********************
⏩???????????????????? ???????? ???????????????????????????????????? :
***********************
???????????????????? ???????????? ???????????????????? ???????????????????????????? ????????????:
Sweet corn Chicken Soup -
Chicken Lollipop -
Chili Chicken -
***********************
For more fantastic recipes, check out the Ranveer Brar App ????
???????????????????????????????? -
???????????????? -
***********************
IRANI CHICKEN KORMA
Preparation time 10-15 minutes
Cooking time 25-30 minutes
Serve 2-4
Ingredients
For Ginger Garlic Paste
2-3 Green chillies, broken into half, हरी मिर्च
1 inch Ginger, peeled, roughly chopped, अदरक
5-6 Garlic cloves, लहसुन
1 tsp Oil, तेल
Salt to taste, नमक स्वादअनुसार
few Tender Coriander stem, धनिया के डंठल
For Marination
550 gms Chicken (drumstick) चिकन टंगड़ी
Salt to taste, नमक स्वादअनुसार
Prepared Ginger Garlic Paste, अदरक लहसुन का पेस्ट
For Walnut Paste
½ cup Walnut, अखरोट
Salt to taste, नमक स्वादअनुसार
⅓ cup Curd, beaten, दही
For Cooking Chicken
2-4 tbsp Oil, तेल
Marinated Chicken, मैरिनेटेड चिकन
For Tempering
2 tbsp Oil, तेल
1 inch Cinnamon stick, दालचीनी
2 Bay leaf, तेज पत्ता
2 medium size Onions, chopped, प्याज
1/3 cup, curd, दही
Prepared Walnut Paste, तयार किया हुआ अखरोट का पेस्ट
1 tsp Coriander powder, धनिया पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
1 ½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
½ cup Water, पानी
1 tbsp Tamarind pulp, इमली का गूदा
Salt to taste, नमक स्वादअनुसार
Roasted Chicken, भुना हुआ चिकन
For Roasted Walnut
½ tbsp Ghee, घी
2 tbsp Walnut, roughly chopped, अखरोट
Salt to taste, नमक स्वादअनुसार
For Garnish
Chili oil, मिर्च का तेल
roasted Walnut, अखरोट
2 tbsp fresh Pomegranate pearls, अनार के दाने
Coriander sprig, धनिया पत्ता
Process
For Ginger Garlic Paste
In a bowl, add Green chillies, ginger, garlic cloves, oil, salt to taste, tender coriander stem.
Transfer it into a grinder jar and grind into a smooth paste.
Keep aside for further use.
For Marination
In a large bowl, add chicken drumstick, salt to taste, prepared ginger garlic paste and marinate well.
keep it aside for further use.
For Walnut Paste
In a shallow pan, add walnut, salt to taste and dry roast for 7-8 minutes on moderate heat.
Once the walnuts are roasted, transfer it into a bowl and add curd.
Transfer the mixture into a grinder jar and grind into a smooth paste. Keep aside for further use.
For Cooking Chicken
In a shallow pan, add oil, once it’s hot, add marinated chicken and cook on medium flame for 10-15 minutes.
For Tempering
In a handi, add oil once it’s hot, add cinnamon stick, bay leaf, onions and saute them for a while.
Once the onions turn golden brown in color, add curd and cook for a while.
Now, add prepared walnut paste and saute on moderate heat.
Add coriander powder, turmeric powder, degi red chili powder and saute it.
Now, add water and get it to a quick boil then add tamarind pulp, salt to taste and let it cook.
Add roasted chicken into it and let it cook for 10-12 minutes on moderate heat.
Once the chicken is cooked well, transfer it into a serving dish.
Garnish with chili oil, roasted walnuts, pomegranate pearls and coriander sprig.
Serve hot with roti.
For Roasting Walnut
In a small shallow pan, add ghee once the ghee is hot, add walnuts and roast them for 1-2 minutes on low flame.
Keep it aside for further use.
***********************
For more fantastic recipes, check out the Ranveer Brar App:
???????????????????????????????? -
???????????????? -
***********************
????????????????????????????????????????????????
Music Source : artlist.io
Unlimited License Number - 133759
License Owner : Ranveer Brar
????????????????????????????????????????????????
???? Follow Ranveer Brar here too:
➡️
➡️
➡️
➡️
#chickenrecipe #chickenkorma #ranveerbrar
#chickencurry #chickenkormarecipe #chickenbiryani #chickendinner #Iranichicken
Chicken Stew with Basmati Rice, Roasted Cashews, Raisins, Peeled Almonds & Walnuts, and Salad ????
Ingredients (for 6 persons):
One small chicken (chopped up)
For Seasoning:
One tsp thyme
Paprika powder
Garlic powder
Black pepper
Salt
One heaped tbsp tomato paste
One tbsp oil
Additional Ingredients:
2 tbsp cooking oil
One middle-sized onion
2 middle-sized tomatoes (skin should be peeled)
One tsp turmeric
2-3 middle-sized potatoes
300 ml hot water
Cooking Instructions:
Sauté onions in a preheated pot with oil.
Add marinated chicken and tomatoes, close the lid, and cook on high (not the highest) heat for 5 minutes.
Add the remaining ingredients, close the lid again, and cook the stew on medium heat for 40-45 minutes.
How to make Curry Rice with Curry Powder simple and tasty. CURRY RICE RECIPE
Making Curry Rice with Curry Powder Rice is a very Easy and quick Rice recipe. The curry powder adds alot of flavour to the rice.
Stay tuned for the Best Coconut chickpeas Curry. Upcoming unpload...
Thank you for watching.
#curryrice
#curryricerecipe
#Curryricewithcurrypowder
#indianrecipe
#indianrice
#ghanacurryricerecipe
Delicious Green Coconut Curry ???? Easy, Homemade, Plant-based Curry Recipe for Vegans
Coconut is an incredibly versatile ingredient and can be found in curries from India, Thailand, the Philippines, and many other places.
➡️ Here's a simple green coconut curry to make right at home!
This is a nutrient-dense and a totally vegan recipe!
Garlic, onion, jalapeno, ginger, and lime, all of which have intense flavors in their own right, combine with several spices to give the curry the classical spiciness it’s known for.
➡️ The curry will go through a few transformations as it goes from raw ingredients to being reduced to a paste, to its revival in a liquid form due to adding coconut milk, to the final addition of all of the vegetables.
The curry is made hearty with the addition of several filling veggies like zucchini, broccoli, mushrooms, bell peppers, and even some tofu!
???? What is your favorite curry and what country is it most popular in? Let me know in the comments below!
▶️ RECIPE INGREDIENTS:
CURRY PASTE:
1/2 cup / 40g - Cilantro (coriander) stem & roots (THOROUGHLY WASHED to get rid of any dirt)
1 Tablespoon / 4 to 5 Garlic approx.
1/2 Tablespoon / 1/2 Inch ginger approx.
1 Jalapeno / 20g
Zest of 1 lime / 1/2 Tablespoon
1/2 cup / 70g Onion
1 Teaspoon Turmeric powder
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 Teaspoon Cayenne Pepper or to taste (Optional)
1/2 Teaspoon salt
2 to 3 tablespoon cooking oil (I have used light olive oil)
OTHER INGREDIENTS:
3 cups / 700ml Coconut milk
1 cup / 250ml Water
Salt to taste ( I have added 1+1/4 teaspoon pink Himalayan salt)
1 cup / 100g Red Bell Pepper - chopped
1 cup / 100g Green Bell Pepper - chopped
1 cup / 100g Zucchini - chopped
1+1/2 cup / 100g Mushrooms - chopped (I have used Cremini mushroom)
1 cup / 150g Firm Tofu - cut into cubes (I have used organic non-gmo tofu)
1 cup / 100g Broccoli (65g) - chopped
1 to 1/2 cup / 50 to 100g Snap Peas - remove the strings from the sides and chop in half or leave it whole
Lime Juice to taste (I have added 1 tablespoon I like it a bit sour)
▶️ METHOD: (3 to 4 servings)
Start by adding cilantro stems/roots, garlic, ginger, jalapeno, onion, lime zest to a blender and make a puree. (Please note: Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter. Also, thoroughly wash the cilantro roots and stem to get rid of any dirt.)
Transfer the puree to a deep pot. Add the spices, cooking oil and cook over medium heat until it forms a thick paste and the oil starts to separate - which means it's nicely roasted. Then add the coconut milk, water, salt and bring it to a boil. Once it starts to boil, reduce the heat to medium-low and cover and cook for about 20 minutes - for the flavours to develop.
Uncover and add the vegetables and tofu. Turn the heat to medium or medium high (depending on the heat of your stove) and cook for another 5 to 6 minutes uncovered, until the zucchini is just slightly soft but still has a bite to it. Cook the gravy to the desired consistency. Add the broccoli, snap peas and cook for a few seconds and turn off the heat. Please note we don't want to over cook the broccoli/ snap peas, it will continue to cook in the hot gravy even after turning off the heat.
Enjoy it with freshly steamed rice or as a soup. This recipe is perfect for meal prep and stores well in the fridge for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Thoroughly wash the cilantro roots and stems to get rid of any dirt
- Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter
- Make sure to cook the curry paste until the oil starts to separate, this will add a lot of flavour
*************
Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw inspiration from classic, traditional recipes, and modern dishes around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
My hope is that in addition to the health benefits my recipes will have on your body, you will also experience the therapeutic and almost meditational quality of preparing delicious vegan meals for yourself or for friends and family.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
*************
✅ Follow Food Impromptu on social media:
Instagram ▶️
Pinterest ▶️
Subscribe to Food Impromptu here ⤵️
*************
#GreenCoconutCurry #VeganCurry #FoodImpromptu #VeganMeals #VeganRecipes #VeganFood #EasyVeganRecipe #Vegan #PlantBased #PlantBasedCooking