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Whole lamb Dampukht, Afridi style. Ingredients; 1-lamb(gad), 2-potatoes, 3-lemons, 4-garlic, 5-green chilies. Lamb BBQ video- https://youtu.be/mcc7MjTZxBk #Skyhawkpakistan
PLEASE | SHARE | COMMENT | AND SUBSCRIBE | Muyal earchi Curry Ingredients Rabbit meat – 1kg Turmeric powder – 1tsp Red chilly powder – 1tsp Salt – 1tsp Ginger – 1 inch piece (cut into small pieces) Garlic – 5 cut into small pieces Onion – 2 cut length wise Curry leaves – a few Black pepper – 3 tsp Oil – 1 tbsp Method 1. Clean the rabbit meat and pat dry 2. In a kadai mix rabbit meat, turmeric powder, red chilly and salt. Mix it is nicely with hand 3. Cook this for 5 min. 4. While it is cooking take heat another kadai and add oil. 5. To this add curry leaves, ginger & garlic, sauté for a min 6. Now add onion and sauté till it becomes transparent. 7. Switch off the burner and add 2tbsp black pepper and mix well. 8. Add this to the rabbit meat which is cooking in a separate kadai and mix well. 9. Cover the lid and cook for 5 min. Note : rabbit meat has a very fishy smell, pepper is put in abundance to overpower this. 10. So at this level if you fell you can add a half or 1 tsp more black pepper. 11. Cook for another 5 min or till the meat is cooked and there is thick gravy SUBCRIBE OUR CHANNEL : https://www.youtube.com/channel/UC_kTvrP6zJ0niG_Psi1UxYQ TO Promote your videos contact : KATRATHUKAIALAVU@GMAIL.COM #KATRATHUKAIALAVU
Recipe 3 cups all purpose flour . 1/4 cup semolina . 1/4 tbsp salt and sugar and oil or ghee for make dough with all ingredients like we normally make. take one part and make chapati as big as possible spread some oil and cut chapati into long strips with knife .gently collect all strips. roll up strips with with hand make chapati shape again with hand and cook on tawa or pan on low flame . cook both side and spread oil each side.
Item Name: Bakra Musallam Item Code: Special Cuisines Prepared by: Chef Sarafat Ali (Corporate Chef, Aminia Restaurant) Concept & Edited By: Firoz Molla For more Details of the preparation Contact, Chef Sarafat Ali Corporate Chef, Aminia Restaurant (m): 8017251976 For Order and any other queries contact, Aminia Restaurant Kolkata Helpline: 8100 666 444 Email: info@aminia.co.in This video is for Training and information purpose and Solely owned by Aminia Restaurant, Kolkata. 2016 Background score owned by the respective owners.
►SUBSCRIBE for 2 new videos per week: http://bit.ly/MarkWiensSubscribe ►T-shirts and caps available now: https://migrationology.com/store/ ►Ravshan’s Channel: https://www.youtube.com/channel/UClLf00Mg3N3g0Wo8_516tUA Uzbekistan Day 1: Tashkent On Day 1 in Uzbekistan we went on an ultimate Uzbek street food tour in Tashkent, including the biggest bazaar in the city, and the most massive plov (rice pilau) cooking in Tashkent. We had arrived at the airport in Tashkent at about 4 am in the morning, and at 9 am we were ready to start eating our way through the city. First we met up with Bekruz and Akbar both from the Ministry of Tourism Uzbekistan (Bekruz is the one who invited me to Uzbekistan and arranged everything for us, so thank you Bekruz!), and Ravshan (check out his channel: https://www.youtube.com/channel/UClLf00Mg3N3g0Wo8_516tUA), a local food vlogger in Uzbekistan. Two of the most important phrases you should know in Uzbek are: Assalomu Alaykum - Hello / Greeting Rahmat - Thank you Bread Bazaar, Tashkent - We started this ultimate street food tour at the bread bazaar in Tashkent, a market dedicated fully to bread, with a little fruit and other things mixed in. We bought some break, some kaymak, and some fruit and then went to a nearby restaurant where they laid everything on the table for us, along with tea. Uzbek breakfast was a great way to get started. Chorsu Bazaar - The grandest bazaar in Tashkent is Chorus Bazaar, and it’s a perfect place to get a feel of Uzbek culture and food. We first stopped at the food court to try hanum, a type of dumpling filled with potato and somsa. Then we continued to the dome shaped iconic part of the bazaar, filled with fresh meat and spices. It’s one of the coolest market structures anywhere in the world. Plov Center - We kind of had to rush out of Chorsu Bazaar because although they prepare 1,500 Kilos, seriously, of rice plov per day, it only takes 2 - 3 hours before they run out everyday. So we got there, already one of the monster swimming pool pans was finished, but they still had a few others going and serving. Plov is the national dish of Uzbekistan, a food that’s eaten on every and all occasions. For Tashkent plov, it’s pretty heavy on the meat at oil, with rice, chickpeas, and raisins. Also it included, qazi - horsemeat sausage which is a delicacy. It was incredibly delicious, and proper meal experience. Total price - 100,000 UZS ($12.21) Plov is love, remember that when you’re in Uzbekistan. National Food Restaurant - After strolling around for a while in the afternoon, we continued to a National Food restaurant, a laid back family style restaurant that serves all things Uzbek food. Along with a number of dishes, the main dish I was most interested in was the naryn, thin slices of dough mixed with minced meat and horse. It was interesting, and quite good, as were the other dishes. Total price - 110,000 UZS ($13.43) Sultan Suleyman Restaurant - For dinner we went to a bit of a fancy trendy restaurant, and had another platter of food. This time, dough noodle like sheets topped with meat, horse sausage again, and green onions. Total price - 122,000 UZS ($14.90) It was a day of learning, eating, and meeting some amazing people along the way. Thank you for watching this Uzbekistan food tour! MUSIC: https://goo.gl/HwVjdo ***CAMERA GEAR*** I used to make this video (these are affiliate links): Main camera: http://amzn.to/2sV0XQO Main lens: http://amzn.to/2szLZNf 2nd lens: http://amzn.to/2EjBeEg Microphone: http://amzn.to/2rBKD3z Drone: http://amzn.to/2CrtAHz I would love to connect with you! Instagram: https://instagram.com/migrationology Facebook: https://www.facebook.com/migrationology
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