4 ea Steaks, filet, 1-inch
thick Pepper, white, cracked 1 ea Lemon grass, stalk,
:
chopped OR 1 bn Lemon thyme OR
2 ea Peel, lemon, chopped
1 ea Ginger, 1-inch piece
thinly sliced 20 ea Peppercorns, black,
:
crushed CURRY BUTTER:
1/4 lb Butter, unsalted
2 ea Ginger, thin slices,
chopped 1 lg Shallot, chopped
1 sm Garlic, clove, chopped
1 sm Chili, green, seeded and
:
chopped 1 tb Garam Masala (see any
Indian cookbook) 1 tb Curry, powder (If Garam
:
Masala is not available, use 2 tb of :
Curry powder) 1 tb Juice, lemon
1 pn Turmeric, ground
Salt (to taste) Pepper (to taste) GARNISHES:
Onions, pickled Cucumbers in yogurt and -- creme fraiche Mint chutney Papaya, sliced Banana, sliced Other garnishes of choice Steaks: ======= Remove the steaks from your refrigerator at least 1 hour before cooking. (Steaks should be at room temperature before you cook them.) Press a generous amount of white pepper into the surfaces of the steaks. Cover. To prepare the steamer, place the lemon grass and water in the bottom of the steamer with ginger and peppercorns. Boil 1-2 minutes to release the oils and flavors of the aromatics. When ready to cook the meat, salt the steaks and steam them over vigorously boiling liquid for 3 minutes ONLY. Curry Butter: ============= Blend all of the ingredients in a food processor until smooth. Accompaniments and Garnishes: ============================= For the pickled onions, use sweet onions if possible. Peel and trim top and bottom. Slice thinly, place in a stainless bowl, salt heavily, and toss. Leave for 1 hour and drain thoroughly. Bring 1 cup of vinegar to a boil and pour it over the drained onions. Reserve. For the cucumbers in yogurt and creme fraiche, slice 2 small cucumbers thinly, salt, and allow to set for one hour. Drain thoroughly, pressing gently to expel water. Mix 1.4 cup plain yogurt and 1./2 cup creme fraiche. Add a dash of chili powder and mix with the cucumbers. Chill. For the mint chutney, see any Indian cookbook. Other garnish should balance Western color and freshness with the Indian flavors. Possibilities include blanched carrots, green beans, zucchini, and okra. To Assemble: ============ To serve, arrange accompaniments around the outside of a heated plate, place a filet in the center, and top with a dab of curry butter. Serve immediately. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay
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Kuch Bhi Platter???????? || Indian food
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Mushroom Masala Recipe | Restaurant Style Recipe | रेस्टोरेंट जैसा मशरूम मसाला | Chef Sanjyot Keer
Full written recipe for Mushroom Masala
Prep time: 15 minutes
Cooking time: 25-30 minutes
Serves: 4-5 people
Ingredients:
OIL | तेल 1 TBSP
GHEE | घी 1 TBSP
CUMIN SEEDS | जीरा ½ TSP
GREEN CARDAMOM | 2-3 NOS.
CINNAMON | दालचीनी ½ INCH
ONION | प्याज़ 4 NOS. (CHOPPED)
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन और मिर्च की पेस्ट 2 TBSP
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर ½ TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
HOT WATER | गरम पानी AS REQUIRED
TOMATO | टमाटर 3 NOS. (CHOPPED)
SALT | नमक TO TASTE
CURD | दही ½ CUP
CASHEW PASTE | काजू की पेस्ट OF 15-18 NOS.
MUSHROOM | मशरूम 400 GRAMS
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
GARAM MASALA | गरम मसाला A PINCH
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Set a kadhai on high heat & once it gets hot add the oil & ghe.
Further add cumin seeds, green cardamom, cinnamon & onions, stir & cook over medium high flame until the onions turn light golden brown.
Once the onions turn light golden brown, add in the ginger garlic & chilli paste, stir well & cook until the onions turn completely golden brown.
Further lower the flame & add in all the powdered spices along with a splash of hot water, stir & cook over medium for a minute or two so that the spices get cooked.
Add tomatoes, salt, stir well then cover & cook until the tomatoes get completely mushy, remove the lid & stir occasionally.
Once the tomatoes are cooked, lower the flame, whisk the curd & add it into the kadhai, stir well then cook over medium to high flame until the oil gets separated, if the gravy gets dry you can add hot water as required & continue to cook it further.
Add the cashew nut paste once the oil gets separated, stir & cook for 2-3 minutes & then add the mushrooms along with salt to taste, stir well then cover & cook the mushrooms for 8-10 minutes over medium to low flame, you can remove the lid and stir occasionally.
Once the mushrooms are cooked, taste the gravy & adjust the seasoning according, then lastly add roasted kasuri methi powder, garam masala & chopped fresh coriander, stir well.
Your delicious mushroom masala is ready, serve it hot with tandoori roti / naan / laccha paratha.
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Mother-daughter duo Selling Bread Pakora in Surat | Indian Street Food
Hardworking Mother-daughter duo from Surat is running small cart name Bro Pav. They serve Vadapav in a unique way, they call it Ulta Vadapav and it's super delicious. #streetfood #indianstreetfood #mumbaistreetfood
Location : Address: Bro Pav, Near Rajhans Multiplex, Pal RTO Rd, Surat
Szechuan Sauce Recipe - Chili Pepper Madness
This homemade Szechuan sauce recipe is the perfect combination of sweet and spicy, and so easy to make. It’s perfect for quick dinners, stir-fries, noodle dishes, sprucing up vegetables, marinating meats, and so much more. Cooks in 5 minutes!
CHAPTERS:
0:00 Szechuan Sauce
0:49 Toast & Grind Peppercorns
2:09 Combine Ingredients
5:03 Thicken
6:30 Done!
THINGS YOU’LL NEED:
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon ground ginger fresh minced ginger is good, too
1 tablespoon honey or more for sweeter
1 tablespoon chili garlic sauce
1 teaspoon garlic powder fresh minced garlic is good, too
1 teaspoon sriracha or more to taste
1 teaspoon crushed red pepper flakes
1/2 cup chicken stock
OPTIONAL INGREDIENTS
1-2 tablespoons cornstarch, optional for thickening
1/2 - 1 teaspoon Szechuan peppercorns lightly toasted and ground (or use black peppercorns instead)
1/2 - 1 teaspoon Chinese 5-spice
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I had so much fun making this! What other videos would you like to see?
-Mike
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COCONUT SHAKE MASTER | Amazing Milk Pouring Skills | Indian Street Food
There isn't a better place in the Mumbai for street food than Mohammad Ali Road and Bohri Moholla. Pappu Juice Wala, near Bohri Mohalla, is very popular for the Dilwale Shake they serve. It is basically a Coconut Milk shake served in tender coconut and topped with milk cream and cashew nuts. We also tried their Mango Milk shake and Anjeer Milk shake, they were equally yummy too. For the 1st timers it would look like madness but when you taste the delicacies out here, you let go everything else.
Address : Pappu Juice Wala, near Bohri Mohalla, Mohammad Ali Road , Mumbai
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