???????? Eggplant Chickpea Dry Curry Recipe - Brinjal Channa Fry Vegan Sabzi
Eggplant Chickpea Dry Curry Recipe - Brinjal Channa Fry vegan
#howtocook #vegan #vegetarianrecipes, Super easy this one and tasty, Enjoy. 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. - - - - - - -
Beer Braised Lamb Shank with Sweet Potato Gnocchi | Kiwiana
As the weather gets colder this is the perfect dish to warm you up! Fall off the bone tender lamb braised in a rich stout beer served with tricolored sweet potato gnocchi. It's winter on a plate ❄️
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Recipe: Beer Braised Lamb Shank with Sweet Potato Gnocchi
Ingredients:
- 2 lamb shanks (preferably hindquarter)
- spice blend: equal parts ground lavender, fennel, cumin, and coriander seed
- kosher salt
- all purpose flour (for coating lamb shanks, making dough and sauce)
- 4 tablespoons of grapeseed oil
- mirepoix: 1 cup each medium diced carrot, onion, fennel, and celery
- 1 pint of stout beer
- 1 cup tomato puree
- 1 cup chicken stock for braise and 1.5 cups for sauce
- 2 cloves of garlic
- Gnocchi ratio: 1 large sweet potato to 1 cup of flour to 1 egg (general rule of thumb: use 1 potato per person)
- grated nutmeg
- white pepper
- 1 tablespoon butter
- 1 teaspoon horseradish
- lemon
- chives finely chopped for garnishing
- fennel fronds for garnishing
Method:
1. Aggressively season your lamb with spice blend (lavender, fennel, cumin, and coriander) and kosher salt.
2. Coat the shanks lightly with flour.
3. Heat oil in a roasting pan on medium high heat and sear all sides of the shanks until golden brown.
4. Remove the shanks from the roasting pan and add vegetables (carrot, onion, fennel, and celery) into the pan. Saute vegetables until golden brown.
5. Deglaze pan by pouring in stout beer.
6. Add tomato puree.
7. Add chicken stock.
8. On medium heat bring braising liquid to a simmer, place your shanks back in, cover with a lid and place in a preheated 325 degree oven for 3 hour.
9. When the lamb is done and fork tender, strain the braising liquid and reserve sauce.
10. Boil your sweet potatoes in a pot starting from cold heavily salted water and add garlic cloves.
11. The potatoes are done when a toothpick goes in with no resistance and the flesh feels soft like a ripe avocado.
12. Using a towel to hold the potato, use a knife to gently peel away the skin.
13. Use a ricer to puree your potatoes.
14. Form a circular mound of pureed potato with a hole in the center. Add 1 egg into the hole.
15. Add a pinch of nutmeg, white pepper and salt.
16. Mix together the egg and potato until fully incorporated.
17. Add flour and knead dough for no more than 2 minutes until soft and pillowy. Don't over work your dough and try to use just enough flour to bring the dough together.
18. On a floured surface, shape your dough into a rectangle about 1/2 inch thick. Using a floured knife cut 1/2 inch strips lengthwise.
19. On a floured surface, roll the strips until nice and round.
20. With a floured knife, cut your rolled strips into 3/4 inch pieces.
21. Roll your pieces of dough on a gnocchi paddle, using your finger to roll the dough to form ridges on one side and a dimple on the other side.
22. Place gnocchi onto a parchment lined and floured sheet tray.
23. To make the sauce, melt 1 tablespoon of butter in a saute pan then add 1 tablespoon of flour and stir to make a roux.
24. Pour in 1.5 cups of chicken stock.
25. Once it has come to a boil add horseradish, salt and a squeeze of lemon juice. Cook until sauce is thick enough to coat the back of a spoon.
26. Add your gnocchi into a pot of heavily salted boiling water. You know they are done when all the gnocchi rise to the top (about 2-3 minutes).
27. Drain gnocchi, add to the pan with the sauce and sprinkle with chives to taste. Stir gently to combine.
28. Spoon your sauced gnocchi onto a plate and lay the lamb shank on top. Finish by drizzling braising liquid on top and garnishing with chives and fennel fronds.
Eat. Enjoy.
#LambShank #SweetPotato #Gnocchi
???? Festive Farewells: Gordon's Heartfelt Goodbye to His Turkeys | DOUBLE EPISODE | The F Word
In this double episode, wine pairings, brownie battles, and haricot bean soup critiques fill Gordon Ramsay's kitchen. A commis chef faces expulsion for a raw bacon blunder, followed by a vegetarian dish challenge. Turkeys, including Ainsley, Gary, Antony, Jamie, Nigella, and Delia, endure a Christmas weigh-in and an emotional farewell in Gordon's garden. Meanwhile, Gordon and Martine McCutcheon master roast beef, Janet Street Porter tackles fig pudding, and Hugh Fearnley-Whittingstall guides on turkey slaughter. As the holidays approach, emotions run high in this festive culinary journey.
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