How To make Black Beans In Spicy Tamarind Sauce
2 c Mexican black beans
2 cc Tamarind pulp (see note)
1/3 c Peanut oil
2 Onions, chopped
2 tb Grated fresh ginger
2 tb Minced garlic
1 ts Powdered hot red chile
-peppers 1 ts Freshly ground cumin
1/2 ts Turmeric
1 lg Ripe tomato, finely chopped
2 ts Ground roasted cumin seeds
1 ts Garam masala
Salt to taste 1 c Chopped cilantro leaves
Pick over and wash the beans. Soak them overnight in cold water to cover. Soak the tamarind pulp in 2 cups hot water in a nonmetallic bowl for at least 1 hour. Squeeze the pulp with fingers to extract as much juice as possible. Strain, pressing the pulp. Discard the residue and reserve the strained juice and pulp. Heat the oil in a heavy, shallow pan. Add the onions and cook, stirring frequently, until they turn almost reddish brown, 10 to 12 minutes. Add the ginger and garlic and cook for 5 minutes longer, stirring constantly and scraping the bottom of the pan. Add the chile pepper, cumin and turmeric, and cook for 10 or 15 seconds. Stir in the tomatoes and let them cook until they form a sauce and fat separates out. Drain the beans and add to the pan along with 2 cups water. Cover and simmer until the beans are almost done. Check the water level from time to time, and if the b@beans look dry, add small amounts of hot water. When the beans have finished cooking, there should be plenty of sauce. Stir in the tamarind, cover and simmer until the beans are very tender. Stir in the roasted cumin seeds, garam masala, salt and 1/2 cup of the cilantro leaves. Cover the pan and let rest for at
least 10 minutes. Reheat and serve garnished with remaining cilantro leaves. NOTE: Tamarind is available in cake form at Indian markets. Adapted from Julie Sahni's "Classic Indian Cooking." From San Francisco Chronicle, 12/7/88. Posted by Stephen Ceideburg
How To make Black Beans In Spicy Tamarind Sauce's Videos
The Ultimate Guide to TAMARIND - Hot Thai Kitchen!
Tamarind, known in Thai as makaam, is one of the most important ingredients in Thai cuisine. It is a staple in every Thai kitchen, and it plays a key role in popular dishes, such as pad thai! Many people cook with tamarind, but perhaps few know what the fruit actually looks like or how that brown liquid in the jar was made! I also get a lot of questions about tamarind in general, so here's a video to hopefully tackle them all. In this video I talk about everything from what the fruit looks like, how to eat a fresh tamarind, how to buy cooking tamarind, how to store it, and how to use it. If you still have unanswered questions, please feel free to let me know!
For more on Thai ingredients, check out this video on different salty sauces used in Thai cuisine:
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
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After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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| Mummy's Kitchen | Steamed Fish Head with Black Bean Sauce Recipe
Our Steamed Fish Head with Black Bean and Garlic Sauce is a tasty but healthy dish for your dinner table. ????
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RESTAURANT STYLE CHICKPEA CURRY(VEGAN) | PUNJABI CHOLE MASALA
How To Make Chana Masala (Chickpea Curry) Using Dried Chickpeas - Restaurant Style Punjabi Chole Masala - Vegan Recipe
In this video I showed you how to make chana masala using dried chickpeas with tips and tricks on how to make the beans buttery soft. You can use the same technique while cooking any dried beans. This is a North Indian dish where the chickpeas have this typical deep brown color which is obtained from tea leaves. You won't be getting any tea flavor when you eat it (I promise). You can even cook the beans without a pressure cooker on the stovetop but in that case it will take about an hour for them to get soft and you need to add more water while cooking the beans.
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Ingredients Required For Making Punjabi Chole Masala -
For Soaking The Chickpeas -
* 1 cup (200 gms/7 oz) dried chickpeas
* 1 liter or 4 cups (measuring cup) of plain tap water
* 1 tablespoon of salt
Mix well to dissolve the salt and soak the beans for 6 to 8 hours preferably overnight.
For Pressure Cooking -
* Rinsed out chickpeas
* 3 cups of hot water
* 2 inch length cinnamon stick
* 1 large dry bay leaf
* 1/2 teaspoon salt
* 2 black tea bags. Please do not use any other flavored tea. Just plain black tea. If you do not have tea bags, add 3 teaspoons of loose tea in a clean cloth, tie the cloth with a string tightly so that the tea leaves do not leak out and add it to the chickpeas. Or, add 3 cups of water to a saucepan, bring it to a boil, add 3 teaspoons of tea and simmer it on low for 5 minutes. Strain this tea water into the pressure cooker. In this case remember instead of adding 3 cups of plain hot water you are adding 3 cups of tea water to the pressure cooker.
For the gravy -
* 2 medium to large onions finely chopped or grated
* 2 large or 4 medium tomatoes pureed or 1/3 rd to 1/2 cup of canned crushed tomatoes
* 1 & 1/2 inch length ginger finely chopped or grated
* 7 cloves of garlic finely chopped
* 1 green chilli (optional)
* chopped coriander leaves as desired
For spice paste -
* 1 tablespoon chana masala/chole masala
* 1 teaspoon ground coriander (dhania powder)
* 1/4 th teaspoon red chilli powder/cayenne pepper or paprika (optional)
* 1/4 th teaspoon ground turmeric(haldi powder)
Add a few tablespoons of water to the above spices and mix to make a paste.
* 1/4th teaspoon garam masala powder
* salt as per taste
* 1 teaspoon sugar (optional)
* 3 to 4 tablespoons oil
* 1 teaspoon fresh lemon/lime juice (optional)
Serve this with roti, poori, naan or rice.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
Pork Ribs with Tamarind sauce
Pork Ribs with Tamarind sauce
హైదరాబాద్ స్టైల్ మసాలా మిర్చి బజ్జీ రుచి వేరే లెవల్ | Hyderabad style Mirchi bajji @Vismai Food
For the detailed written MIRCHI BAJJI recipe in English & Telugu click the link:
హైదరాబాద్ స్టైల్ మసాలా మిర్చి బజ్జీ రుచి వేరే లెవల్ | Hyderabad style Mirchi bajji | Cut Mirchi Bajji | Mirapakaya Bajji | Crispy mirchi Bajji | Street style Mirchi Bajji | @Vismai Food
#mirchibajji #mirapakayabajji #vismaifood
For detailed recipes with Ingredients and Methods in English & Telugu visit
Hello Foodies,
Today we are going to see how to make Andhra-style crispy nirmanakaya bajji or Hyderabad-style Mirchi bajji recipe In Telugu along with lots of tips and exact measures for assured taste. Don’t think It’s a known recipe, It Is a bit different cut Mirchi Bajji recipe designed as per Telugu people's taste, It’s a form of street style Mirapakaya Bajji recipe. The preparation method of this recipe starts with extracting thick tamarind Juice and making it a paste by mixing black salt or Amchur powder, Jeera powder, salt and Chilli powder. After that cut the chillies and add this paste as stuffing as shown In Video, for to prepare the coating - mix the basin flour with salt, Vamu , and Ginger garlic paste with water and whisk it thoroughly for the best taste. Finally, dip the chillies in Basin flour paste and fry them In oil to enjoy the crunchy Mirchi Bajjis. Hope you try this Yummy recipe at your home and enjoy it, If so please do share those recipe pics to our Instagram handle.
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Restaurant Style Fried Fish with Taucheong Sauce | Sweet Chillie Bean Paste Sauce
#fishrecipe #chinese cooking #easyfood
This fish is so crispy and fragrant, the sauce is fantastic, it’s so delicious to go with hot rice. Hope you will try this easy recipe. Happy cooking and hope you enjoy it as much as we do.
INGREDIENTS for the Recipe
600g whole fish ( any fish of your choice )
2 tbsp finely chopped shallots
1 tbsp finely chopped garlic
1 minced chillie pepper
1 tbsp minced sweet tau cheong with chillie
For the sauce
150ml water
2 tsp cornflour
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp sugar
1/2 tsp mushroom granules
A bit of sesame oil
Method:
1. Clean the fish and dry it with kitchen paper. Then spread lightly with a bit of cornflour. Shallow fry until crispy and fragrant. Dish up and drain the oil leaving 2 tbsp of oil in wok.
2. Quick stir the chopped shallots, garlic, chillie pepper and then add minced sweet bean paste until fragrant. Then add the cornflour mixture and the sauce ingredients.
3. Then taste to your liking. Lastly drizzle with a little sesame oil. Pour sauce over fish. Garnish with chopped spring onions.
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