Indian Cooking Made Easy – DVD available now! Pt.2
Hello. I’m Mridula Baljeka. Welcome to Indian cooking made easy. In this DVD, I’m going to destroy the myth that it’s difficult to cook classic Indian food at home.
Welcome to the main course section of this DVD. In this section I have some great dishes which cater for all sorts of taste. Starting with chicken based in cashew nut sauce, the chicken korma. Then i’ll show you how to make a Goan prawn curry or Jinga Kaldi. Sea food and chilies have long been associated with each other. You may like to cook this superb prawn curry for your loved one on Valentine’s Day. This recipe has come from Goa and they like their food hot. You can of course reduce the chilies if you wish. Now we’re going to cook a Goan prawn curry Jinga Kaldi in Portuguese.
Indian Cooking Made Easy – DVD available now!
See and taste this great India cooking recipe. Turn on the volume and listen this delicious treat and serves it to your family members. This tasty recipes is very easy and surely you will like the taste.
Great cooking video. Isn’t it? Today I learned one delicious cooking receipt, and I am surely going try this at my home. What you suggest?
Tags: campfire cooking, chinese cooking, cooking tips
Whole Gourmet Natural Cooking – Pounded Chicken Breast Pt.2
In here, I put just about maybe a teaspoon or so of herbs to province. So you just take your chicken breast and just dredge it right in this light batter here and making sure that all those herbs get pressed in, and then we’ll take it to the stove and cook it up.
Whole Gourmet Natural Cooking – Pounded Chicken Breast
Hi, my name is Alison Anton. Welcome to Whole Gourmet Natural Cooking. Today we’re going to learn a couple different ways to cook pounded chicken breasts.
Let’s start by removing this little flap of meat here, that’s called the tender. We’ll just take that off. We’re going to use that, we can cook that up, and um to get more out of your chicken breast you can also just cut right through on a parallel cut just through this thick section of meat here, we can also use that. But now we have just a nice kind of evenly sliced chicken breast. Now place the breast between two sheets of parchment paper, and with a kitchen mallet, or even the back, the bottom side of a wine bottle, you just start pounding until it’s about a quarter of an inch thick.
Indian Microwave Cooking – Corn Snack
Ingredients: grated corn, corn carnets, tadka (mustard seeds and cumin seeds cracked in hot oil with hieng and turmeric powder added to it), green chili and curry leaves, sugar, salt, and lemon juice – to taste, chopped coriander, and grated coconut for garnishing.
In a microwave safe glass bowl, mix all ingredients except garnishing. Stir well. Microwave on high power for four to five minutes. Stir, sprinkle some water, cover and microwave again in medium power for two to three minutes. Now, give standing time of two to three minutes and then take it out. Corn snack is ready. Garnish and serve hot.
Tags: camping cooking, southern cooking recipes, thai cooking