SUPER TASTY JAMAICAN BROWN STEW CHICKEN STEP BY STEP | STEWED CHICKEN
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????Ingredients
Leg & Thighs 3 pounds chicken
????Seasoning
1 Tsp all purpose season
1 Tsp chicken season
1 Tsp smoked paprika
1 Tsp black pepper
1/2 onion
1 Tsp pimento seed
1/2 sweet peppers
1/2 fresh ginger
1/2 carrots
2 stalk scallions
1 Tsp fresh thyme
1/2 Tsp scotch bonnets pepper
1 tomato
3 cloves garlic
1 1/2 Tbsp brown sugar
1 1/2 cup hot water
1 Tbsp ketchup
1/2 Tsp salt
2 Tsp brown sugar/optional
1/2 cut potato
Cook 30 minutes in total on a medium to heat.
????Check Out My Other Recipe’s
Mac&cheese
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Chinese Style Stewed Chicken
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The Best Shrimp Sandwich
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The Best Jerk Chicken
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3 Base Gravy Restaurant Style I Make & Store for up to 90 Days I 3 बेस ग्रेवी I Pankaj Bhadouria
3 Base Gravy Restaurant Style I Make & Store for up to 90 Days I 3 बेस ग्रेवी I Pankaj Bhadouria
Every Indian restaurant uses some base gravies for cooking. Sharing with you 3 similar restaurant style base gravy that you can make in bulk and store frozen for up to 90 days!
These 3 base gravy are Makhani gravy, white gravy, onion tomato chop masala gravy.
The makhana gravy base is used to make paneer makhana, dal makhana and butter chicken.
The white gravy base is used to make malai kofta, navratan korma, shahi paneer, kali mirch paneer, kali mirch chicken and many more dishes.
The onion tomato chop masala gravy is used for many things like kadhai chicken, kadhai paneer, baigan bharta, dal tadka and many more.
If frozen properly, each of these gravies can last you up to 90 days, provided they are not defrosted and frozen again.
If you are a working person and do not have time to make fresh gravies every day, these 3 gravy base will come in very handy.
If you want to create restaurant like food at home, don’t forget to check out these 3 Base Gravy recipes!
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Recipe :
Makhni Gravy
Ingredients:
For base:
8 large tomatoes, chopped
1 medium onion, chopped
2” ginger, chopped
7-8 garlic cloves
2” cinnamon
2 bay leaves
4-5 green cardamoms
Salt to taste
4-5 Kashmiri red chillies
To finish:
¼ cup butter
¼ cup oil
1 tsp caraway seeds
2 tbsp Kashmiri red chili powder
1 cup tomato puree
¼ cup cream
1 tsp garam masala
1 tbsp kashuri methi, crushed
1 tsp honey
Method:
Boil together all the ingredients for the base with 2 cups water. Cover and cook for 20 minutes. Remove from heat, cool and remove the cinnamon stick and bay leaves.
grind to a smooth puree. Heat the oil and butter together in a pan. add the caraway seeds. Add the prepared gravy, tomato puree, Kashmiri red chili powder and the salt to taste. Bring to a boil. Finish with cream and kasuri methi,. You may add honey or sugar to contrl the tartness of the tomatoes.
White Gravy Recipe
Ingredients:
6 large Onions, sliced
¼ cup Cashew nuts
¼ cup melon seeds
2 tbsp ginger garlic paste
4-5 Green cardamoms
2 Green chillies, slit
Salt to taste
1 tsp White pepper powder
To finish:
2 tbsp oil
½ cup Yogurt whisked
¼ cup cream
Method:
In a large pan, take 2 cups water and all the ingredients mentioned for the base.
Bring to a boil and cover and cook for 20 minutes. Remove from heat, cool completely and grind to a smooth paste. To finish, heat oil in a pan. add the caraway seeds, and then the prepared gravy base. Add yoghurt, cream and mix well. Cook for 4-5 minutes. White gravy is ready.
Onion-Tomato Chop Masala Gravy
Ingredients:
5 Onions, finely chopped
5 Tomatoes, finely chopped
½ cup Oil
1 tsp Cumin seeds
2 tbsp ginger garlic paste
1 tsp Turmeric powder
Salt to taste
1 tbsp Kashmiri Red chilli powder
1 tsp Garam masala powder
Method:
Heat oil in a pan. Add the cumin seeds. Add the finely chopped onions and sauté till translucent pink. Add the chopped ginger and green chilies. Sauté till golden. Add the turmeric powder, red chili powder and mix well. Add the ginger garlic paste and sauté till fragrant. Add the chopped tomatoes, mix and cook covered for 5 minutes till the tomatoes re pulpy. Remove the lid and cook over low heat for 15 minutes till the oil floats on the top.
Add salt to taste and garam masala to finish.
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HOW TO MAKE MY SIGNATURE EGG STEW RECIPE. MUST TRY!
Ingredients:
Sun flower oil
2 chopped tinned tomatoes
3 large white onions
1 tbs of tomato puree
1 tin of pink salmon fish
6 medium size eggs
salted cod fillets
2 spring onions
2 scotch bonnet peppers
ginger
4 cloves of garlic
1/2 bell pepper
1/4 tsp OMB Jollof herbs and
spice blend
1/4 tsp of nutmeg
2 bay leaves
salt to taste
a sprinkle of fresh parsley
For pictures of other recipes and other recipe information follow
Mama Betty on:
whatsapp number: 00447519296911
originalmamabetty@gmail.com
Nudeln mit Haschee von Mama | #24xmas Adventskalender Tür 6
In unserem diesjährigen Adventskalender kochen wir 24 Gerichte aus unserer Kindheit. Ihr könnt am 24. Dezember etwas gewinnen, kocht dafür einfach die Gerichte aus unserem Kalender nach und postet das Ergebnis auf Social Media mit dem #24xmas.
Heute in Tür 6 gibt es ein Rezept für Nudeln mit Haschee wie von meiner Mama.
Rezept:
Nudeln
1kg gemischtes Hackfleisch
1 Metzgerzwiebel
2 Zehen Knoblauch
Champignons
2 Salatgurken
2 Becher Schmand
Getrockneter Dill
Tomatenmark
1L Rinderbrühe
Maggi
Süßstoff
Dunkler Soßenbinder
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How to make Brown Onion Gravy | ब्राउन प्याज ग्रेवी रेसिपी | Onion gravy | Indian Brown Gravy
Brown Onion gravy Hotel style |Onion Gravy
Brown gravy hotels or restaurant mein bahut jyada famous hai is se bahut si items dishes banai jaati hai hi aur aap isko ghar mein banaa sakte hain 15 din tak fridge mein aur 1 month tak freezer mein store kar sakte hain main to video ko last tak jarur dekhiae aur video achcha Lage to like aur comment Karke bataiye. aur is recipe ko jarur try Karen.And please
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#BrownOnionGravy #Onion gravy #Chefashok
ingridents:-
Brown onion 2 kg
Kaju tukra 100gm
Magaj 100gm
curd 200gm
Ginger Garlic paste 10gm
salt to taste
degi mirch 5gm
haldi powder 3gn
coriander powder 5Gm
cumin powder 3gm
Oil 100ml
~~~~~~~~~~~~~~~~~~~~~~~~~~~ cooking with chef Ashok
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Makhani Gravy
White Gravy:-
Yellow gravy: