Unlock the Hidden Flavors of Pasanday🥩with This MIND-BLOWING Recipe 👨‍🍳👩‍🍳 скачать в хорошем качестве

Unlock the Hidden Flavors of Pasanday🥩with This MIND-BLOWING Recipe 👨‍🍳👩‍🍳

Discover the ancient secrets and modern twists of Pasanday, the crown jewel of South Asian cuisine! 🍽️✨ In this culinary journey, we're unlocking centuries-old techniques and revealing a game-changing twist that will revolutionize your cooking. By the end of this video, you'll possess the knowledge to create a Pasanday so mouthwatering, it'll transport your taste buds to another world. Perfect for impressing guests at your next dinner party or elevating your home cooking game! 🔥 Highlights: Ancient cooking techniques passed down through generations Secret spice combinations that will make your senses tingle A precision cooking method bordering on culinary alchemy The game-changing twist that elevates this classic dish From selecting the perfect cut of meat to mastering the intricate spice blend, we leave no stone unturned in our quest for pasanday perfection. Whether you're a seasoned chef or a curious home cook, this video is your ticket to creating restaurant-quality pasanday in your own kitchen. Hit that subscribe button and notification bell to stay updated on more culinary secrets and mouthwatering recipes. Let's embark on this flavor journey together and unlock the mysteries of perfect pasanday! Ingredients list and full recipe below, Happy cooking! 👨‍🍳👩‍🍳 Ingredients: Beef (1 ½ Kg) thigh area cuts Coriander seeds (7 tablespoons/ 30g) Sesame seeds (6 tablespoons/ 50g) Cumin seeds (2 tablespoon/ 15g) Grated coconut (5 tablespoons/ 25g) Red chili powder (3 teaspoons) Red chili flakes (½ teaspoon) Salt (2 teaspoon) Poppy (3 tablespoons/ 20g) Peanuts (1 tablespoon/ 10g) Oil (¼ cup) needed to fry the onions Oil (¼ cup) needed during cooking Meat tenderizer (1 tablespoon) Onions- any (300g/ 2-3 large) small diced Fresh green chilies (6-7 pcs- 2-3 inch long each) Curry leaves (3-4 leaves) optional Tamarind (100 g) mixed with 1 cup water Yogurt (2 cups/500g) Garlic paste (2 tablespoons/ 40g) Ginger paste (2 tablespoons/ 40g) Slicing & Dicing: Take the beef and cut it into thin long slices (1 ½ Kg) thigh piece Chop the onions (300g/ 2-3 large) small diced Chop the green chilies (6-7 lengths- 2-3 inch long each) thin rounds Preparation: Take a fresh bowl and add 1 cup water along with the tamarind (100g) Gently mix the tamarind with the water using your hands When the tamarind has successfully blended with the water then using your hands squeeze out the juice form the seeds and discard them Now keep the tamarind water aside for later use Take a blender glass and add the Dry coriander seeds (7 tablespoons/30g), Cumin seeds (2 tablespoon/ 15g) , Sesame seeds (6 tablespoons/50g) and Peanuts (1 tablespoon/ 10g) Now grind to a fine powder as much as possible Now take a frying pan and put it on low flame Now spread the grinded spices on the pan Now add Poppy (3 tablespoons/20g) and Coconut powder (5 tablespoons / 25g) Dry roast all the ingredients for 2-3 minutes or until they give out fragrance Now turn off the flame and take out the spices onto a small bowl Now take a large bowl and put 2 cup/ 500g yogurt Now add Ginger paste (2 tablespoons/ 40g), Garlic paste- (2 tablespoons/ 40g) ,Red chili powder (3 teaspoons), Red chili flakes (½ teaspoon) ,Salt (2 teaspoons) and meat tenderizer (1 tablespoon) Now mix all ingredients thoroughly Now add the roasted spices to the yogurt mixture and thoroughly mix Now add the beef to the mixture and thoroughly coat the meat Now cover the bowl and put it in the fridge for 2-3 hours Cooking: Take a fresh frying pan and add ¼ cup oil and bring to heat on medium flame Now add the chopped onions and fry until they are translucent (do not fry them until they are brown) Now remove to a small dish and keep aside for later use Now take a large pressure cooker and layer with the marinated beef streak pieces Now put the remaining marination paste onto the meat and add 1 liter water and close the pressure cooker Now cook for 30 minutes after the steam whistle starts Now depressurize the cooker and open it up Now cook until excess what has evaporated and gravy has thickened Now transfer the contents to a nonstick pot and cook until all water has evaporated Now add oil (¼ cup) and mix and let cook for 3-4 minutes on medium flame Now add the tamarind paste and mix the pot and then add the fried onions and mix again Curry leaves (3-4 leaves) are optional here but can be added to further enhance the flavor Now cook until any residual water has evaporated, and oil has surfaced Now turn off the flame and garnish with fresh green chilies Bon Appetit Time stamp: 00:00 Introduction 00:10 Ingredients 00:54 Slicing & Dicing 02:21 Preparation 04:11 Cooking #pasanday #southasiancuisine #cookingtips #spicecombinations #traditionalcooking #asianfood #culinaryjourney #hiddencookingtips #gourmetcooking #internationalcuisine #cookingtutorial