Frozen Banana Ice Cream | Three flavours

Frozen banana soft serve recipe with three exciting flavours. Make it vegan, swap out the milk for coconut milk or water.
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Chocolate cheesecake
Cardamom & rose
Coffee & walnut brittle

Crab Curry South Indian Style / Spicy Crab Masala Recipe

Crab Curry is one of the seafood delicacies which we enjoy at restaurants. Even though everyone falls in love with the taste of the crab, they often shy away in trying to cook the recipe. But cooking the crab is one of the easiest tasks because the crab meat already has a lot of flavor and so it doesn't take much effort to make the gravy taste wonderful. This crab masala is made in the South Indian Style, marked by the spicy, tasty, masala and succulent crab meat.

Ingredients:-
1/2 kg crab(king crab)
In a pan heat 1 tbsp of oil
Add 
2 tsp cumin seeds 
2 tsp fennel seeds
1 tbsp pepper corns
2 chilies
1 large onion (250 g)
1 tbsp ginger garlic paste
2 tomatoes(150 g)
1/2 tsp turmeric powder
1 tbsp coriander powder
2 tsp chili powder 
1/2 cup of grated coconut
3 cardamom
2 cloves
½ tsp mustard seeds 
salt to taste 
curry leaves for garnishing.
For Chettinad Fish Curry Recipe :- https://www.youtube.com/watch?v=pEuWY...
For Chettinad Crab Masla
https://www.youtube.com/watch?v=z--tn...
For more awesome recipes visit our website:- www.steffisrecipes.com

Pandi Curry | Coorgi Pork Curry Recipe - Indian Cuisine | Masala Trails

Learn how to make Pandi Curry at home with chef Sneha Nair only on Get Curried 

Rich dark pork curry filled with slightly chewy bits of meat and sudden surprises of sour and peppery bits. So watch Masala Trails & learn how to make Pandi Curry at home only on Get Curried.

Ingredients: 
- ½ cup of coriander seeds
- 4 dry red chillies
- a piece of cinnamon
- 4 cardamom
- 5-6 cloves
- 2 tsp of fenugreek seeds
- 11/2 tsp of cumin seeds
- 2 tsp of pepper
- 2 tsp of raw rice
- coriander leaves
- garlic cloves
- ginger
- 5-6 green chillies
- half onion
- water
- 500gms of pork
- salt to taste
- Kombucha

Method: 
- Roast coriander seeds until they turn dark brown
- Add dry red chillies, piece of cinnamon, cardamom, cloves, fenugreek seeds, cumin seeds, pepper and raw rice.

- Once cooled down add it into blender and masala is ready

- Make fresh masala by adding coriander leaves, garlic cloves, ginger, green chillies and half onion in blender

- Wash the pork with vinegar and salt

- Put it into pressure cooker add the fresh masala, onion, 3tbsp of dried spices and one and half cup of water.

- Wait for one whistle and add salt to taste

- Kombucha soaked in water 

- Pandi Kadhi is ready to be served

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Host: Sneha Nair
Director: Suchandra Basu
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Copyrights: Rajshri Entertainment Private Limited

Vegan Shahi Subzi Recipe

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Here's a recipe for one of our favourite Indian dishes Shahi Curry. We love Indian food because it is so easy swap out ingredients and make our favourite dishes vegan. In this recipe we use potatoes, mushrooms and frozen mixed vegetables (great for those days when you feel lazy). Feel free to add any combination of your favourite vegetables to make this royal curry!

Ingredients:
3 medium sized tomatoes
1 large onion
3-4 cloves of garlic
1 inch of ginger
1/3 cup of raw cashews

2 tbsp vegetable oil/coconut oil
2 inch stick of cinnamon
2-3 bay leaves
3-4 cloves
3-4 green cardamom
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1 cup of cashew/almond milk
1/2 tsp garam masala (add this ingredient last!)
salt to taste

About 4 cups of vegetables of your choice diced/sliced
(we used 1 large potato, 200 gr mushrooms, 1 cup of frozen mixed veggies)
roasted cashews & cilantro for garnish

Cut tomatoes and onions into large chunks. Sliced ginger and smash garlic. On medium heat fry tomato, onion, garlic, ginger and raw cashews for 5 to 7 minutes or until slightly soft. Blend into a paste and set aside. In a large pot, heat up 2 tablespoons of oil on medium heat and add cinnamon stick, bay leaves, cloves & cardamom. Fry for 30 seconds. Add ground cumin, ground coriander & turmeric. Fry for an additional 30 seconds. Add tomato puree and 1 cup of cashew/almond milk into the spices and reduce heat to a low simmer for 10 minutes. In another pan, cook vegetables starting with hardest vegetable, add softer vegetables last. Add cooked vegetables into curry sauce and add garam masala & salt to taste. Cook for 1 minute. Garnish with cilantro and top with roasted cashews for extra protein. Serve with rice, naan or roti.

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INDIAN ROYAL VEGETABLE CURRY • Vegan Shahi Subzi Recipe

Mansaf the Jordanian National Dish

Published on Jul 8, 2016

Mansaf the Jordanian National Dish المنسف الاردني

https://www.instagram.com/hafeezzaboor/

I dedicate this recipe to my dear sister Dr. Gladis and her family. My sister is married to a Jordanian. I hope I made it the right way! Of course it won’t be tasty as hers but I tried my best :). I used ready Jameed from Middle eastern store but she uses the real deal. It is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt (Jameed) and served with rice. It is often eaten with hands. It is mostly served in the weddings and special occasions. I have made this recipe with chicken before (link below) but this time I made it with lamb meat. The authentic way is to use lamb meat. It is easy and delicious but it needs a few steps. My Love and respect to my dear sister . Ok Now let start :).

The ingredients

One Box of Jameed ( I used half about 2 cups)
2-3 cups of plain yogurt. Thick and sour
2-3 pound of lamb pieces bone in.
2-3 inch cinnamon stick
2 bay leaves
2 to 4 cloves
2 to 4 whole cardamom .
4 to 6 whole black peppercorn.
one small onion cut in half
Almonds slivered or pine nuts fried in a little of oil and set aside.
1-2 tsp turmeric
Chopped parsley about 1 cup
4 cups white rice. You have to use Long grains.
Shrak or lavash Bread
salt to taste
oil



Steps:-

1-How to cook the lamb meat :-

1-In medium pot put meat pieces and water to cover the meat and bring to boil on high heat.
2- When the water comes to boil discard the water and wash pieces of meat and the pot.
3- Put back pieces of meat and clean water in the pot and cook over high heat.
4- Add whole spices, onion and ½ tsp of turmeric and cover.
5-When the water comes to boil reduce the heat to low-medium.
6-Cover and cook for about 1 ½ to 2 hours or until the meat is tender.
7- Add salt in last ½ hour of the total of the cooking time. Don’t add a lot of salt to the meat just about 1 tsp because the yogurt sauce is salty already.

2-How to cook the yogurt and jameed sauce:-


1-Mix Jameed, yogurt well.
2-Add about 2-3 cups of the meat broth and mix very well. Depend how thin or thick you like your sauce to be.
3-Cook over low-medium heat with stirring constantly until the mixture comes to boil.
4-Add meat pieces and continue cooking and stirring until it is boiling for about 15 minutes or until it reaches the consistency of your desired.

3-How to cook the rice:-

1-Wash the rice a few times until the water run clear.
2-Soak in the water mix with 1 tsp turmeric for about 15 minutes.
3-Add about ½ cup oil to a medium pot and heat it over medium heat.
4-Add the drained rice over the heated oil and mix well about 3 minutes.
5-Add boiling water and 2 tsp of salt. For each cup of rice add 1 ½ cup water. Don’t add too much salt because the yogurt sauce is already salty.
6-Keep boiling until most of the water is absorbed then lower the heat and cook for about 20 minutes.


To serve:

• Place the bread on a big platter.

• Ladle on enough Jameed and yogurt sauce to make the bread at the bottom moist.

• Top the bread with the rice.

• Place meat pieces on top of the rice.

• Decorate with pine nuts or almonds and chopped parsley.

• Pour the rest of the sauce into a large bowl for serving on side .

Enjoy:)

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"Irachi Pathiri" Meat Stuffed Bread |Ramadan #Recipe

Click here https://www.youtube.com/playlist?list... to watch more ramadan / iftar recipes
Irachi Pathil or Irachi Pathiri - malabar traditional snack

INGREDIENTS

FOR THE DOUGH
All purpose flour - 1.1/2 cup




Oil - 1.1/2 tbsp




Salt - to taste




Warm water - as required




FOR THE FILLING




Cooked and minced beef -250 gm (Cooked with little chili powder and salt)




Oil - 3 tbsp




Ginger - 2" piece




Garlic - a small pod




Curry leaves - 2 tbsp , chopped
Onion - 3 no.s




Green chilies - 3 no.s




Turmeric powder - 1/4 tsp
Pepper powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Salt - to taste
Chopped mint and coriander leaves
FOR THE COATING
Egg - 2 no.s
Sugar - 2 tsp
Cardamom powder - a pinch

Some ghee or butter or oil for shallow fry

METHOD
Make a smooth dough by kneading together the flour , oil , salt and required warm water ,set aside for 15 minutes 
Heat the oil , fry the crushed ginger garlic , curry leaves , onion , green chilies , turmeric powder , pepper powder , garam masala powder ,salt and add the minced meat (here I used beef) mix well ,stir in the chopped mint and coriander leaves and set aside.
From the dough make small equal sized balls , roll in to a small disc , place 1 big spoon of filling in the center by leaving 1/4" space all around , cover it with another rolled out disk , press the edges and fold and pinch to seal the pathiries or you can press the edges with a fork.
Heat enough oil in a deep bottomed pan and fry all the pathiries on both sides till it turns to a light brown in color.drain on to a paper towel.
Beat the egg , sugar and cardamom powder.
Heat another pan with little ghee/butter/oil,dip each fried pathiries in egg mixture and shallow fry until egg coating cooked.
Serve hot ...

Middle Eastern Cardamom Cookies (Vegan & Gluten-free)

Middle Eastern Cardamom Cookies made healthy, vegan & gluten-free) - perfect for Eid celebrations (حلويات العيد).

R E C I P E
•••••••••••••
1/2 cup (85g) gluten-free flour
1/2 cup (50g) ground almonds
1/4 cup (33g) coconut sugar
1/2 tsp green cardamom powder
1/4 tsp salt
1/2 tsp baking powder
1 flax egg - 1 tbsp milled flaxseed + 3 tbsp hot water
1/4 cup (4 tbsp) coconut oil, melted

D I R E C T I O N S
•••••••••••••••••••••••
Make the flax 'egg' by mixing 1 tbsp milled flaxseed in a small bowl along with 3 tbsp hot water. Leave for 15 minutes to set.
Preheat your oven to 180*C (160*C fan assisted)/ 350*F
In a bowl, mix together the flour, ground almonds, salt, baking powder, cardamom and sugar. 
Melt the coconut oil and pour it into the mixture. Add the prepared flax egg.
Transfer onto a baking sheet covered with parchment paper and bake for 15-20 minutes or until the edges are golden brown.

S U B S C R I B E
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W E B S I T E
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Head over to my website for many more healthy recipe http://nadiashealthykitchen.com

M U S I C
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