Madras style chicken masala curry cooking
Chicken, salt, red or green chili powder, turmeric powder, and black pepper powder, if desired. Now for the choices: these things add flavor and improve taste. They offer a lot of health advantages and also aid in digestion. garlic and ginger paste You may either crush or prepare your own ginger-garlic paste. either purchase or manufacture your own garam masala.
You may alter the garam masala you use by adding or removing components each time. If you prefer gravy, there are many other options and combinations, including fried or fresh-roasted onions, tomatoes, cuscus paste, almonds, and cashews. Try new things with courage and creativity. The final result can't be horrible as long as the meat is cooked with adequate salt and the right seasonings. Use celery, mint, or coriander leaves to add color and flavor.
Ingredients.
Chicken
Curry powder
Onions
Chilli peppers
Tomato
Garlic
Ginger
Coriander
Salt
Chilli powder
Garam masala
Cumin seeds
Poppy seeds
Bay leaf
Cinnamon
Cardamom
Oil
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Tamil Nadu Village style String hopper making
Water, two cups
1 teaspoon oil, ideally gingelly oil, with additional amounts as necessary
Rice flour and Idiyappam flour, 1 1/2 cups
1/4 tsp. Salt
Bring the water to a roaring boil before adding the teaspoon of oil. Stop the heat as the water begins to boil.
Idiyappam flour and salt should be combined thoroughly in a separate mixing basin. The rice flour should have around 34 cup of the hot water added. Use a spatula to stir. Now, keep gradually adding water to the rice flour mixture while thoroughly combining it, until a soft, smooth, and non-sticky dough forms.
Knead the dough properly for 1-2 minutes once you can manage it with your hands. Grease the idiyappam press' inside area. Take a part of the dough, smooth it out with your hand with some oil, and then place it in the press. Grease the steamer plate similarly.
The idiyappam should be cooked thoroughly after 5 minutes of steaming. Before carefully taking the idiyapam from the steamer plate and transferring to a serving dish, let it to cool down a little.
Enjoy hot with fish, chicken, or dhal curry.
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Tempering Sri Lankan Spices in Coconut oil
Tempering some Sri Lankan Spices in coconut oil.
Mustard seeds
Onion
Garlic and Ginger paste
cummin seeds
curry leaves
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Potatoes Fry Dish Sri Lankan Jaffna style
This is a very easy dish to make. If you are traveling to Jaffna, you can find this dish in most of the restaurants. This video shows the tempering part.
1). First boil the potatoes
2). Peel the potatoes' skin
3). Cut the potatoes into small pieces.
4). Temper onions, mustard seeds, cumin seeds, curry leaves, and garlic ginger paste in oil.
5). Add the potatoes
6). Add chili powder, curry powder, pepper, and salt to taste.
7). Temper for a few minutes until the potatoes mix with the spices.
8). Ready to eat.
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Enjoy a Ladies Fingers Curry when travelling to Kandy
Cut off the stalks and tips of the ladies' fingers in 2 cm long "rolls." Put all of the ingredients in a saucepan and stir thoroughly. Both shallots and chilies should not be chopped. Just snip shallots in a few places. Cook for approximately 10 minutes over low heat, or until coconut milk almost completely evaporates.
Ladies' fingers should first be placed in a skillet with heated oil and removed once thoroughly cooked. Likewise with the capsicums.
Then, add oil to a fresh pan and stir in large onions, curry leaves, ramps, cinnamon, cardamom, and fenugreek.
Salt, ladies' fingers, capsicum, ginger, garlic, turmeric, curry powder, chili powder, and the other ingredients are added to the same pan and combined.
After that, add thick coconut milk, vinegar, and sugar to the pan.
Finally, combine all the ingredients and turn off the fire when they are thoroughly cooked.
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A Green Paddy Field in Sri Lanka
There are some lovely paddy field setting in Sri Lanka, this video was taken from a home, basically, it's the backyard. It feels very relaxing.
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How to make a Egg Dosa in 3 minutes
Step 1 - The dosa batter onto a pan in step one
Use the dosa batter that has been prepared for this. Pour the dosa batter onto a Tawa that has been kept on medium heat. Spread it out in a circular motion to create a dosa-like shape.
Step 2 - Construct the Egg Combination
Egg in a bowl, beaten. Salt and red chili powder should be added. Put the egg mixture on the dosa at this time.
Step 3 - From both sides, cook
Around the dosa, drizzle a few drops of oil. Turn the dosa now to the other side.
Step 4 - Hot serve
Your egg dosa is ready to be served after it has been fried on both sides. Enjoy it hot with a side of coconut chutney.
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The Making of Butter Dosa in Sigirya
Separately soak the rice and dhal for eight hours with the fenugreek. Purge the water, then.
The soaked rice should first be finely ground in a wet grinder. To the coarse rice paste, add soaked urad dhal, puffed rice, and maida. Process until fine paste forms. Delete and then salt. Mix everything well and let it for at least eight hours or overnight to ferment.
Add baking soda to the dosa batter the next morning and thoroughly combine it. If more water is required, add it until the mixture has a flowing consistency.
A cast-iron Tawa should be heated and lightly greased with butter. One large ladle of batter should be poured to create a thin, circular dosa. Sprinkle a little butter around the dosa and a little here and there on top of the dosa.
Allow to heat until a lovely brown color form. Cook for a couple more seconds on the other side. Remove.
With mashed potatoes and coconut chutney or sambar, serve this butter dosa.
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