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Lamprais Recipe (makes 8 packets) Seeni Sambol Ingredients: 1 lb onions, sliced finely 4 tbsp sunflower oil 4-6 curry leaves, chopped 1 pandan leaf 1/2 cinnamon stick 4 cardamom 4 cloves 2 tsp chili powder 2 tsp pepper flakes 1 tbsp tamarind concentrate 2 tsp sugar Salt to taste Directions: Heat oil. Fry curry & pandan leaves, cinnamon, cardamom, and cloves for 2 minutes Add onion, chili powder, red pepper flakes & mix for 2 minutes Add tamarind concentrate, sugar, & salt. Mix well Cook for 5 minutes Alu Kehel Ingredients: 1 lb ash plantain 1/2 tsp turmeric powder Salt to taste Canola oil (deep frying) 1 tbsp sunflower oil 1 tsp cumin 1/4 tsp fenugreek 4-5 curry leaves, chopped 1/2 pandan leaf 1 large onion, chopped 2 green chilies, chopped 1 tbsp curry powder 1 tbsp apple cider vinegar 1 cup coconut milk Directions: Cut plantains into small cubes. Mix turmeric powder & salt to taste. Deep fry until golden brown Heat oil. Fry cumin, fenugreek, curry & pandan, onion, & green chili for 1 minute or until fragrant Mix curry powder, vinegar, & coconut milk. Stir & bring to a slight boil Add fried plantains, stir, & cover on low heat to simmer for 2 minutes Add salt to taste Batu Moju Ingredients: 1 lb chinese eggplant 1/2 tsp turmeric powder Salt to taste 1 large red onion, chopped into large cubes 1/4 lb small green chili, sliced down the middle Canola oil (enough for deep frying) 3 tbsp apple cider vinegar 1 tsp mustard seed 4 cardamom 4 cloves 3 tsp sugar 1 tbsp garlic paste 4-5 curry leaves, chopped 1 pandan leaf 1 tbsp pepper flakes Directions: Cut the eggplant into thin slices. Mix with turmeric powder and salt to taste. Deep fry until golden brown and keep aside. Fry chopped onion cubes for 1-2 minutes, and then fry the split green chili for about 30 seconds. Drain & keep aside Heat pan with vinegar & add mustard seed, cardamom, and cloves. Mix for about 30 seconds, then mix in sugar & garlic paste for about 30 seconds Add curry leaves and pandan leaf, followed by the red pepper flakes. Mix for 1 minute Turn the heat off, add all fried ingredients into the pan. Mix & add salt to taste Lampara Curry Ingredients: 1 lb chicken, washed 1 tsp turmeric powder 1 tbsp roasted curry powder 2 tbsp chili powder 4 cardamoms 4 cloves 1/2 cinnamon stick 2 tbsp apple cider vinegar 3 cups coconut milk 2 tbsp sunflower oil 1/4 tsp fenugreek seeds 4-5 curry leaves, chopped 1 pandan leaf 1 lemongrass 1 onion, chopped 1 tsp ginger-garlic paste 1 tbsp tamarind concentrate Salt to taste Directions: To the chicken, add turmeric powder, curry powder, chili powder, cardamom, cloves, vinegar, & coconut milk. Mix & set aside Heat oil and fry fenugreek, curry & pandan, & lemongrass for 1 minute. Add the onion, & ginger-garlic paste. Mix for 1 minute Add marinated chicken. Cover & cook on low heat until the meat is cooked Uncover, mix tamarind, & salt to taste. Cover for 3 minutes Fish Cutlets Ingredients: 1 can of mackerel fish 1 large potato 1 large onion, chopped finely 3 green chili, chopped finely 4-5 curry leaves, chopped 1 tbsp lime juice 1 tsp ketchup 1 tsp soy sauce Canola oil (deep frying) 1 egg, beaten 1 cup breadcrumbs Salt & pepper to taste Directions: Wash, peel, & cut potato into small cubes. Boil, drain, mash Move mixture to the side, & heat oil. Add onion, curry leaves, & green chili Once onions are translucent m, mix all ingredients Add s&p to taste, lime juice, turmeric powder, ketchup, & soy sauce -Temper for 3 minutes. Then let cool Scoop & form balls (1in.) Beat egg, & prepare breadcrumbs Soak each ball in egg wash, & coat with breadcrumbs. Deep fry until golden brown Kaha Bath Ingredients: 4 cups (dry) keeri samba rice, washed +2 cups water 1 tsp turmeric powder 1 tsp salt 4 cloves 4 cardamom 1 tbsp ghee Pandan leaf Lemongrass 16 oz vegetable broth 7 eggs Directions: Wash rice, drain, & add 2 cups water Add turmeric powder, salt, cloves, cardamom, ghee, pandan leaf, & lemongrass. Mix well Add vegetable stock & eggs. Set rice cooker Remove eggs & fluff rice Directions for Egg Fry: Add 1 tbsp oil to pan, carefully add boiled eggs. Fry until golden brown & keep aside Banana Leaf Preparation: What you'll need: Banana Leaf (2-3 large leaves) Scissors Aluminum foil Parchment paper Pan 1/2 cup water Directions: Section banana leaf (8in. wide). Wash & dry Roll out two sheets each of aluminum foil & parchment paper. Lay down foil side by side, & parchment paper on top Place banana leaf strips in the center & use nonstick spray b/w leaf Fold to cover the banana leaf. Place in pan pre-filled with 1/2 cup water Heat @ 190 F (87 C) for 15 minutes Lamprais: What you'll need: Plastic wrap/foil Steamer/oven Directions: Cross plastic wrap sheets, then lay banana leaves on top the same way Serve rice & curry in center Use plastic wrap to fold & tuck rice to form packet Steam or bake before serving @FoodNetwork