Indian Dal Recipe - Dhal Vegan Curry Lentils
Dal Fry is a popular Indian lentil recipe. This recipe uses Toor dal, which is also known as Arhar or Toovar dal. The dal is seasoned with variety of spices and it tastes delicious. This is something you often find served at Indian restaurants. 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. - - - - -
2022 Ramadan Buffet at Mercure Penang Beach
Mercure Penang Beach has launched their 2022 Ramadan Buffet. My wife and I joined members of the local social media community to preview what is available. This year's theme is Retro Ramadan. It offers a retropective look at classic dishes and traditional favourites.
This buffet will be available from 6th April to 1st May, 2022. It is priced at RM88 nett for adults and RM50 nett for children aged 6 to 12. There is an early bird discount of 20% for reservations made before 5th April 2022. To make a reservation, call or WhatsApp Ombak at 04 371 8888. (The general line accepts WhatsApp!)
LOCATION COORDINATES
5.463807, 100.301812
Key these coordinates into your GPS, Google Maps or Waze to be navigated to the location of this hotel.
ADDRESS
505, Jalan Tanjung Bungah, 11200 Tanjung Bungah, Penang. Phone: 04 371 8888.
FURTHER READING
Mercure Penang Beach:
MAP OF MORE VIDEOS
Click on the link below to view a map of places I have created narrated walks:
DISCLAIMER
This video was taken for the purpose of showing what I saw. It was taken when the buffet was launched. My experience might not be the same as yours, and I hope you will be able to share your own experience at this buffet too.
If you enjoyed this video, please LIKE and share it! Don't forget to SUBSCRIBE to my channel for more videos. Let's enjoy the discovery together! Thanks for watching!
#penangramadanbuffets #timothytye #penang2022ramadan
CRYING TIGER - NAM JIM JAEW spicy dipping sauce - Ultimate Thai BBQ dipping sauce
crying tiger - nam jim jaew spicy dipping sauce
I will show you how to make the ultimate Crying Tiger Thai dipping sauce.
Easy to make at home. The only sauce you will need for Thai BBQ meat. Most commonly used with Crying Tiger Beef.
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Don't forget as with all recipes YOU have to taste along the way of cooking - all Thai recipes especially are SALTY, SOUR, SWEET these may need adjusting to your own tastes. We can throw chilli heat into the mix as well. Use as many chillies as you feel you are ok with. All recipes are full working recipes and as a base they are great - tailor to your own taste. Hope you enjoy cooking as much as i do.
Taking Thai food back to basics.
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Thai Street Food, Meals, Snacks, I will show you how it's really made in the country, prepared, cooked what is good to eat at home, a restaurant or market – and bits in between - interesting parts of Thai culture - you may wish to travel and visit Thailand
or try the real food yourself ...... from a Backyard-Chef.
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Nam Jim Jaew
4 tbsp Fish Sauce
2 Tbsp Tarmarind puree
2 Tbsp lime juice
1 ½ Tbsp Palm sugar – or any sugar
1 ½ Tbsp Toasted Rice Powder
4 Shallots thin sliced
2-3 Coriander / cilantro twigs depending on size
2 green onion
Chilli Flakes – as much as you want
Music
Jason – audionautix.com
Think Tank
Artist: The Whole Other
Title: Baby We Did It
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Sony A6400 and kit lens 3.5 - 5.6 16-50
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Editing software Davinici Resolve
AMAZING STREET FOOD in VIETNAM! ???????? What I eat Ho Chi Minh City food tour Compilation 2023
#streetfood #vietnam #hochiminhcity
EVERYTHING I ATE FOR A MONTH IN SAIGON, Ho Chi Minh City VIETNAM
INTRO 0:00
COM GA SU SU 0:50
BANH MI HUYNH HOA 3:15
CAFE TRUNG 6:35
CHAN GA 8:27
HU TIEU NAM VANG 12:00
CAFE SUA DA 14:40
BANH HUE 16:13
BUN DAU MAM THOM 22:15
CAFE PHIN 25:20
BA BIEN 27:35
CAFE BAC XIU 33:30
PHO BO 35:40
BUN BO HUE 37:30
BUN CHA HANOI 44:00
HOT VIT LON (BALUD) 47:00
CAFE COT DUA 54:15
Mi QUANG 55:05
CAFE MUOI 58:50
BANH CANH CUA 1:00:00
HAI SAN CAJUN 1:02:30
BANH MI THAP CAM 1:08:30
SUP CUA 1:10:15
BUN THANG 1:16:00
CHE THAI DURIAN 1:18:00
Subscribe for more noodles! Eat Vietnamese Street Food in 2023. Join us on our hero quest to 11 million subscribers. Make Sonny Side and the Best Ever Food Review Show #2 in Vietnam
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TOPICS DISCUSSED IN THIS VIDEO:
Saigon street food, Vietnamese food, Best of Vietnam, Com Ga Su Su, Banh Mi Huynh Hoa, Cafe Trung, Chan Ga, Hu Tieu Nam Vang, Cafe Sua Da, Banh Hue, Bun Dau Mam Thom, Cafe Phin, Ba Bien, Cafe Bac Xiu, Pho Bo, Bun Bo Hue, Bun Cha Hanoi, Hot Vit Lon (Balud), Cafe Cot Dua, Mi Quang, Cafe Muoi, Banh Canh Cua, Hai San Cajun, Banh Mi Thap Cam, Sup Cua, Bun Thang, Che Thai Durian,
Vietnamese Street Food 2023, Sonny Side, Best Ever Food Review Show, Saigon cuisine 2023, Vietnamese dishes 2023, Vietnam food tour 2023, Saigon food tour 2023, Vietnamese street food tour 2023, Best food in Vietnam 2023, Popular Vietnamese dishes 2023,
Sonny Side food review 2023, Best Ever Food Review Show 2023, Vietnamese food review 2023, Saigon street food review 2023, Vietnam food guide 2023, Saigon food guide 2023
HOW TO MAKE MAM NEM - VIETNAMESE FERMENTED ANCHOVY DIPPING SAUCE
Mam nem is Vietnamese fermented anchovy dipping sauce. This powerful pungent sauce is used in many popular Vietnamese dishes such as bo chien bo - grilled butter beef wrap. Also with any grilled fish wrap in mustard greens. I love eating and using this sauce with roasted pork, vermicelli and loaded with fresh veggies. This sauce is not for everyone, it is an acquire taste. If you could get over smell it will taste delicious.
INGREDIENTS
3 tablespoons neutral oil
3 tablespoons garlic, chopped
2 tablespoons lemongrass, chopped
2 1/2 tablespoons sate chili paste (ot sa te)
1 cup anchovy sauce
2 1/2 cup pineapple, crushed
1/2 cup sugar
1 1/4 cups water
3 tablespoons lime juice
optional - 3 tablespoon maple syrup
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Recipe Dry Tom Yam Seafood | Resepi Mudah Tom Yam Kering - easy simple delicious dish
How to cook dry tom yam seafood (Tom Yam Kering) easy, simple and delicious dish
#DryTomYamSeafood
#TomYamKering
#LaMarKitchen
INGREDIENTS:
300g mixed seafood (shrimp, squid, fish ball)
3 stalk lemongrass
½ inch galangal
5 kaffir lime leaves
1 Holland onion
4 small chillies
½ cup water chicken cube
1 tbsp fish sauce
1 tbsp Thai chilli paste -
1 tbsp palm sugar
1 tbsp oysters sauce
1/2 cup cherry tomato
2 tbsp lime juice
1 tbsp fish sauce
2 fresh mushroom (white & brown mushroom)
a handful chopped coriander
cooking oil
RESEPI:
300g seafood (udang, sotong, bebola ikanl)
3 batang serai
½ inci lengkuas
5 helai daun limau purut
1 biji bawang Holland
4 biji cili kecil
½ cawan air kuib ayam
1 sudu sos ikan
1 sudu pes cili Thai
1 sudu gula kabong
1 sudu sos tiram
1/2 cawan tomato cherry
2 sudu jus limau
2 cawan cendawan segar (cendawan putih & brown)
segenggam daun ketumbar
sedikit minyak masak
Utensils:
Deep Dry Pan-
Knife -
Saucepan with Lid+Stainless Steel Steamer Basket -
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Dry Tom Yam Seafood | Tom Yam Kering - more easy & delicious
Dry Tom Yam Seafood | Tom Yam Kering - more easy & delicious
Dry Tom Yam Seafood | Tom Yam Kering - more easy & delicious
SELAMAT MENCUBA