How To make Indian/U.S. Equivalents
Achar; Pickle Adrak; Ginger Ajwain or Ajowain; Lovage Aloo; Potato Alsi; linseed Am; Mango Am chur; Mango Powder Anardana; Pomegranate Areca; Betel Nut Asafoetida; Hing Aserio; Aniseed Ata or Atta; Chapatti flour -Fine wholemeal Badia/badian; Star Anise Badam; Almond Besan; Chickpea flour Bindi; Okra Brinjal; Aubergine/eggplant Chawal; Rice Chor magaz; Melon seeds Cus cus; Poppy seed Dahi; Yogurt Dalchini; Cinnamon Dhania; Coriander Doroo; Celery Elaichi; Cardamon, black, -brown, green, or white Gajar; Carrot Ghanti chhap (ground millet) Goor or Gur; Palm sugar Gram flour (Besan); Chickpea Haldi; Turmeric Imli; Tamarind Jaifal or Taifal; Nutmeg Javatri; Mace Jeera or Zeera; Cumin Kabli chana; Chickpea Kaju; Cashew nuts Kala namak; Black Salt Kalongi; wild onion seeds Kesar or Zafron; saffron Lasan; Garlic Lavang; Cloves Makke; Cornflour Methi; Fenugreek Mirch; pepper Namak; salt Nga-Pi; Shrimp paste Neem/Kariphulia; Curry leave Nigella; Wild Onion Seed Panch Phoran; 5-seed mixture Podina; Mint leaves/powder Rai; mustard seed Rajma; Red Kidney beans Ruh gulab; rosewater Sarson Ka Sag; Mustard leave Saunf; Aniseed Seenl; Allspice Singoda flour (buckwheat) Sonf or Soonf; Fennel seed Sont or Sonth; Dry ginger Supari; Mixture of colored -seeds to chew after a meal Tej Patia; Bay Leaves Tej Patia; cassia leaves Til; sesame seeds Tusci; Basil Vark or Varak; Edible silver -or gold foil Collected from posts on Rime and Fido cooking echoes by HOWARD KARTEN, DIANE LAZARUS, and BOB WILSON.
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Best Vegetarian Recipes | MasterChef Australia | MasterChef World
Here we give you the best veggie dishes we have to spice up your culinary scene from MasterChef Australia Season 10. Why not try making something a little different like Pear and Ricotta Ravioli or stick to a nice classic of Roasted Vegetables, there will definitely be something here that peaks your eye! Subscribe:
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Tomato Beef Curry
1 packet Japanese Curry Roux
250g thinly sliced beef
2 large onions
2 tbsp butter
2 tbsp neutral oil
1 can whole tomatoes
2 tbsp ketchup
500mL water or stock (add more depending on consistency)
Salt & Pepper to season
1. Melt 1 tbsp butter and oil in a heavy duty pot.
2. Caramelize the onions on medium-low heat stirring constantly. This should take around 30 minutes.
2. Once the onion has caramelized, add the beef and cook until it gets color.
3. Add tomatoes and water to deglaze the pot. Scrape the bottom of the pot.
(Alternatively, add pureed tomatoes if you prefer a smoother consistency)
4. Once the mixture comes to a rolling boil, add the curry roux packet in. Mix to combine.
5. Add ketchup and finish off with butter. Serve with white rice. Enjoy!
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How to Make a Vegan Omelette - Quick & Easy Recipe
This vegan omelette recipe is so realistic, quick and simple that you'll fall in love with it. Fluffy and full of fresh veggies, this delicious vegan chickpea omelette recipe will become one of your favorites to have for breakfast or brunch. It is made with few and healthy ingredients, and it is gluten-free omelette. So, what are you waiting for? Give it a try! ;)
For more healthy breakfast recipes have a look at:
How to make overnight oats | 5 tasty and Simple Recipes
Healthy Banana Bread Recipe | Gluten-Free | Refined Sugars Free | VEGAN
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Hitikida avarekalu sambar recipe | Hitikida avarebele sambar in kannada
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welcome to kitchen of manna. today in our channel we going to see hitikida avarekalu sambar.
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Veg Thukpa Soup | Winter Special Recipe | ठंड के मौसम में बनाइए वेज थूकपा सूप | Chef Sanjyot Keer
Full written recipe for Veg Thukpa
Prep time: 20-25 minutes
Cooking time: 15-20 minutes
Serves: 3-4 people
Noodles
Ingredients:
• Noodles 1 packet (150g)
• Water For boiling
• Oil 1 tbsp
• Salt to taste
Method:
• Add water to a pot, set it on a high flame and bring it to boil, then break the noodles and add it to the boiling water and add salt to taste.
• Let the noodles cook in boiling water until they become soft boil, once it becomes soft switch off the flame and rest them for a while.
• Once you feel the noodles are ready or cooked enough use a sieve and strain the water.
• Drizzle some oil over the cooked noodles and mix well to coat the noodles with oil. Keep them aside to be served alter with the thukpa.
Thukpa
Ingredients:
• Oil 1 tbsp
• Ginger 1 inch chopped
• Lehsun (garlic) 1 tbsp chopped
• Hari mirchi (green chillies) 2-3 diagonally cut
• Fresh coriander stalk finely chopped
• Onions 1/3 cup sliced
• Tomatoes 1/3 cup sliced
• Powdered spices:
1. Turmeric (haldi) powder ¼ tsp
2. Red chilli powder 1 tsp
3. Jeera powder 1 tsp
4. Garam masala 1 tsp
5. Sichuan pepper corn powder 1 pinch
• Veg stock / Hot water 1 litre
• Carrots 1/3 cup julienned
• Red bell pepper 1/3 cup julienned
• Green capsicum 1/3 cup julienned
• Yellow bell pepper 1/3 cup julienned
• Mushroom 1/3 cup sliced
• Cabbage 1/3 cup shredded
• Soy sauce 2 tsp
• Salt to taste
• Black pepper powder 1 pinch
• Vinegar / Lime juice 1 tsp
• Fresh coriander small handful roughly chopped
• Fresh spring onion greens 1/3 cup chopped
Method:
• Set a wok on medium heat, let the wok heat nicely, lower the flame, add oil and heat it well.
• Further add ginger, garlic and green chillies, cook them on high flame for a few minutes.
• Then add the sliced onions and stir and cook for a minute on medium high flame until the onions become translucent.
• Further, add the tomatoes and cook on high flame for a minute.
• Now, add all the powdered spices and cook them on high flame for a minute.
• Add hot stock to the wok and bring it to a boil, once it starts to boil add all the vegetables, soy sauce, salt to taste and black pepper powder. Stir well and cook for 2-3 minutes. Remember to keep the crunchiness of the veggies so do not overcook them.
• Finish it by adding lemon juice, fresh coriander and fresh spring onion greens and stir once.
• Your thukpa soup is ready. Serve hot with cooked noodles and momo chutney.
Momo chutney
Ingredients:
• Tomatoes 3 medium sized
• Whole dry red chillies 15-16 nos
• Fresh Coriander small handful roughly chopped
• Spring Onions 3 tbsp
• Green chillies 3-4 nos
• Garlic 8-10 cloves
• Sugar 1 pinch
• Salt to taste
• Lemon juice 1 tsp
Method:
• In a large bowl, soak the dry red chillies in hot water for 1 hour.
• Set a grill on the stove and roast the tomatoes on an open flame and char the skin from all sides, remove the tomatoes and keep in a bowl, cover it with a lid and let the tomatoes rest for a while. Doing this step will help to remove the skin efficiently.
• Now take a tong, peel the skin of the tomatoes and cut them into 2 halves and keep it aside
• In a food processor or a mixer grinder, add the coriander leaves, and the remaining ingredients of the chutney, use pulse mode and grind into a semi coarse chutney, you can also choose to keep the texture of the chutney fine. Your spicy momo chutney is ready.
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