Indian Green Bell Pepper Fry Recipe - Vegan recipes - Capsicum Masala
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Indian Green Bell Pepper Fry Recipe - vegan
#howtocook #vegan #vegetarianrecipes Capsicum
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
#howtocook #vegan #vegetarianrecipes 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. - -
SecretsToThaiCooking : Fried Fish with Sweet,Hot and Sour Sauce (French language)
SecretsToThaiCooking : Fried Fish with Sweet,Hot and Sour Sauce (French language)
Cranberry Mango Pineapple Thanksgiving Sauce - CaribbeanPot com
Learn how to make a quick and vibrant cranberry sauce for your Thanksgiving turkey dinner, with mango and pineapple for a lovely Caribbean flavor. Join Chris De La Rosa of CaribbeanPot.com as he shares his take on a super fast and exciting cranberry sauce for your holiday dinner. This homemade cranberry sauce is very easy to make and can be done days in advance and stored in the fridge.
For this cranberry sauce you'll need...
1 can whole cranberries
1/2 cup diced mango
1/2 cup diced pineapple (with juice)
1 orange (juice)
zest of lemon
pinch salt
1/4 teaspoon grated ginger
The nail polish!
In recognition of October as National Domestic Violence Awareness Month, innovative fundraising campaign Polished Man is challenging men everywhere to paint one fingernail to represent the one in five children who experience violence globally before the age of 18. From October 1 through 15, men are given the opportunity to paint one nail in an effort to raise awareness and funding for the cause.
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Smoked Duck by Carolyn Buster
Smoked Duck
Carolyn Buster
The Cottage
Calumet City IL
Appetizer, Great Chefs of Chicago #2
For More Information:
Go To: greatchefs.com
Like us on facebook.com/greatchefs
Follow us at: @GreatChefs
To say this is a dish of thinly-sliced smoked duck is an understatement. The ducks are rubbed with butter spiced with things like cumin and coriander and curry, stuffed with savory vegetables and fruit, and marinated in apple cider for 24 hours before they even reach the smoker. Garlic cloves are smoked with the ducks and used both in a sauce redolent of ginger, cinnamon, and cloves and as a garnish. The dish can be prepared with fewer ducks as long as everything is adjusted accordingly. The fewer ducks smoked, however, the greater the heat intensity will be per duck. For slower, more even smoking and better end results, Chef Buster recommends using 4 ducks.
Makes 16 appetizers or 8 entrees
Spiced Butter
2 pounds soft unsalted butter at room temperature
2 shallots, minced
6 to 8 garlic cloves, minced
1 tablespoon parsley, chopped
1 tablespoon black peppercorns, crushed
2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon curry powder
1 teaspoon dried basil
Few dashes each of Worcestershire and Tabasco sauces
Marinade and Duck
4 ducks, 4 to 4-1/2 pounds each
2 cups chopped celery
2 cups chopped onions
2 cups chopped carrots
2 cups chopped unpeeled tart apples
2 cups chopped unpeeled oranges
1 large bunch parsley, chopped
1 gallon apple cider
4 whole heads garlic
Corn oil
Smoked Garlic Sauce
4 cups smoking juices (add reserved marinade to equal 4 cups of liquid if necessary)
2 ounces smoked garlic cloves, peeled and pureed
1/8 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Pinch of ground cloves
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 cup currant jelly
2/3 cup port wine
2 to 3 tablespoons cornstarch
To make the spiced butter: Blend all the ingredients in a food processor until well incorporated. Reserve at room temperature.
To prepare the marinade and duck: Generously rub the inside and outside of the ducks with some of the spiced butter. Mix the celery, onions, carrots, apples, oranges, and parsley. Pack the cavity of each duck with this mixture. Using the remaining spiced butter, place a large dollop inside each. Stand the ducks tail-end up in a stainless or plastic container (a large bucket works well) and pour cider over them. Add weight if necessary to keep the ducks submerged in the marinade. Marinate in the refrigerator for 16 to 24 hours. Reserve the marinade.
Preheat a smoker to the low-to-medium range following manufacturer's suggestions. Arrange some water-soaked hickory, mesquite, or osage orange wood chips over lava rocks (for more even heat distribution). Place a drip pan in position and fill two-thirds full with some of the reserved marinating liquid. Position the ducks on a rack above the drip pan, breast-side out and tail end up. Dip whole heads of garlic in corn oil and place in the center of the rack with the ducks.
Smoke for approximately 2-1/2 hours to medium rare; after 30 minutes turn the ducks so the breasts face in. It may be necessary to rotate the ducks during smoking if the smoker has hot spots. Remove the ducks and hold in a warm place. Remove and peel the garlic cloves. Reserve the juice in the drip pan for the sauce.
To make the sauce: Allow the smoking juices to settle; skim and reserve the fat. Strain juices through a strainer lined with a wet cloth. Put the strained juices in a saucepan and add remaining ingredients through the currant jelly. Simmer 15 to 20 minutes, then thicken with a mixture of port and cornstarch.
Saute the remaining smoked garlic cloves in the reserved fat until golden brown. Strain the fat off the garlic. Remove the stuffing and debone the ducks; reserve the stuffing and the carcasses. Thinly slice the duck breasts, rewarming in sauce if necessary.
Arrange the sliced duck breast on a serving plate. Spoon sauce over and around the slices; garnish with sauteed garlic cloves.
The remaining marinade and strained drippings, along with the duck carcasses and stuffing, can be simmered to make stock. The leg meat can be used for warm duck salad or soup.
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. - - - - -
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