How To make Broiled Salmon with Curried Eggplant Chutney

Why I Didn't Know This CABBAGE Recipe Before? BETTER THAN MEAT!

If you want an easy to make and tasty CABBAGE RECIPE, make cabbage like this! It's BETTER THAN MEAT and the result is amazing!

INGREDIENTS:
700 grams cabbage
2 onions
2 cloves garlic
cooking oil
2 eggs
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp seasoning granules (optional)
1/2 cup all-purpose flour

#cabbagerecipe #cabbagepatties #cabbageEgg

Curried EggPlant Chutney

This spicy condiment is delicious with curries or served with sharp cheese and pickles for a British ploughman's lunch. Adjust the quantity of peppers to your desired heat level.

Season: late summer through fall
Yield: 3 pints
Store: cool, dark pantry

2 large eggplants, unpeeled
3 tablespoons distilled white vinegar
2 cloves garlic, minced
2 tablespoons prepared chili powder
2 tablespoons ground ginger
2 teaspoons turmeric
1 tablespoon cumin seed
1 tablespoon fenugreek seed 1/3 cup vegetable oil
1 cup sugar
1 1/4 cups distilled white vinegar
2-4 hot red chilies, seeded and finely chopped
1/3 cup grated fresh ginger
2 tablespoons pickling salt

Cut the eggplant into small cubes and reserve.

Combine the vinegar, garlic, chili powder, ground ginger, and turmeric in a small bowl to form a paste; reserve.

In a large saucepan, heat the oil over medium high heat and briefly saute the cumin and fenugreek seed. Add the eggplant and cook until tender, about 10 minutes. Reduce heat and add the reserved spice paste and the vinegar, sugar, chili peppers, fresh ginger, and pickling salt. Bring to a boil and stir for 5 minutes.

Ladle the chutney into hot, sterilized half-pint or pint jars, allowing 1/2 inch headspace. Follow water-bath canning instructions and process for 15 minutes for half-pints, 20 minutes for pints.

from Canning & Preserving Your Own Harvest, An Encyclopedia of Country Living Guide by Carla Emery & Lorene Edwards Forkner, 2009 Sasquatch Books.

After this recipe you will only want salmon like this!

INGREDIENTS:
• Salmon
• Boiling water
• Salt and black pepper
• Oil
• 1 cup of margarine
• 2 garlic cloves
• Green smell to taste
• 1/2 lemon
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My friend shared her grandma's secret recipe, I am hooked. #pilchards #how to cook pilchard 沙丁鱼炒洋葱

Hi! Welcome back to Ninja Tasty's channel. Today, we are going to share a 2 ingredients recipe, the pilchards and onion. Watch the video in full to get to know how to make these delicious pilchards or sardines at home.

#Pilchard
#Sardine
#沙丁鱼炒洋葱

My friend shared her grandma's secret recipe, I am hooked. #pilchards #how to cook pilchard

Thanks for visiting Ninja Tasty. All cooking is with one take, and you will never miss a step! Today, we are going to share with you a simple pilchard and onion recipe. Watch the video to get to know How to make this delicious Pilchard recipe. Thanks for stopping by.

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My friend shared her grandma's secret recipe, I am hooked. #pilchards #how to cook pilchard

FISH CURRY RECIPE | SIMPLE FISH CURRY WITH VEGETABLES FROM BENGAL

Fish Curry Recipe - Bengali Fish Curry Recipe - Macher Jhol - Salmon Curry Recipe
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Ingredients Required For Making Fish Curry - serves 7 to 8
* 1.2 kg/ 2.7 lb salmon/freshwater carp/tilapia/pomfret. Usually bone in fish is commonly used but I sometimes even use thick large fillet. Marinate the fish with half teaspoon turmeric powder, half teaspoon salt and a teaspoon of oil.
* 4 to 5 medium potatoes
* I used 2 long Chinese eggplants. You can even use half of a large eggplant
* 2 medium ripe tomatoes (optional)
* 1 tablespoon freshly grated ginger or ginger paste
* 1 large onion sliced
* 1 dried bayleaf
* 2 dry red chillies (optional)
* 1 teaspoon cumin seeds
* 1 tablespoon ground coriander (dhania powder)
* 1 teaspoon ground cumin (jeera powder)
* half teaspoon turmeric powder (haldi powder)
* 2 teaspoon Kashmiri red chilli powder. Please note Kashmiri red chilli powder is mild in terms of heat but it can still be overpowering for people who are trying it out new, so, so please use very less to start with. You can always do a taste test at the end and add more if you want more of heat. You can substitute Kashmiri chilli powder with paprika if you want no heat or cayenne pepper.
* 2 to 3 cups hot water. Please add less if you more on the thicker side but this recipe has a runny lighter gravy.
* 3 to 4 tablespoons oil
* coriander leaves (cilantro) for garnish
** Points To Note -
* Please use large thick chunky pieces so that they can hold on to the shape.
* If using mustard oil, please heat the oil on high heat till it is smoking well, then reduce the heat to low and proceed with the recipe.
* Heat the oil very well before adding fish or else fish may stick to pan. I recommend using a nonstick pan if you are a beginner to frying fish.
* Use a pair of tongs to release fish in oil.
* You can use Bengali five spice seeds instead of cumin. Please follow this video to make Bengali Five Spice at home -

* You can even use radish, carrots or any seasonal vegetables that you like.
* Fry the eggplant till they are well cooked and add them to gravy at the end. Do not go beyond 2 minutes after after adding them.
Serve this with hot steamed 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.