Tasty Mashala French Fries - Potato Wedges Making To Feed Whole Village People

author AroundMeBD   3 month ago
115,727 views

924 Like   86 Dislike

50 KG Ambarella Pickle Prepared By Village Women To Feed Children | Most Tasty Pickle Ever

Amazing 50 kg jew plum cooking to make tasty & delicious pickle to feed lots of village children. Village boys pick up the Ambarella from tree and about 10-12 women working on it to prepare the pickle with sugar Masala and pepper powder. Please like share & comments to support our village charity food work program. Thanks.

Green Banana Gravy Prepared / Cooking By Villagers & Serve To Village Peoples | Tasty Village Foods

Incredible tasty green banana gravy cooking / prepared by village men and women using 250 pieces green banana. About 20 men and women works to cooked banana curry vuna and serve to villagers & children in my village. This is charity foods cooking for village peoples who loved to cook & serve to village children. Green banana gravy curry is very tasty & delicious village foods. It's take so much time to cook banana. First you need to boiled the banana with some salt & yellow powder. Then in hot oil put some Cumin Onion Garlic Pepper chili powder and yellow powder and when it's come to Brown color then put all boiled banana on it and then hit it 10 min then put Cardmom+Cumin powder some on it and then after 5 min it will be done. Check the salt and give more if necessary. This is charity works foods prepared & funding by AroundMeBD channel. We do it for poor villagers and they love our foods & also all children in my village love our charity foods. We have lot of more plan to prepared foods for village peoples. So if you want to be part of this charity foods works then please like share comments on our videos and subscribe our channel. We don't take any donation now. Youtubing is our only funding. Thanks.

Expensive Country Catfish Cutting & Curry Cooking For Whole Village Peoples By Our Pride Women Team

Very expensive country fish stinging catfish/Indian torrent catfish cutting cleaning & fish curry cooking for whole village peoples with rice. About 6 KG pure Bengali country catfish processed by about 15+ women and cooking tasty potato fish mixed curry to serve with rice to whole village peoples. Stinging catfish cutting & cleaning is the very tough job. Cute baby Sneyha sitting & eat with all the village peoples. We hope you enjoy the video. Thank you very much for watching our videos. You can like our facebook page www.facebook.com/AroundMeBD to see some unseen picture of daily event.

Chicken Biryani Making In Restaurant - Indian Street Food

Chicken Biryani Making In Restaurant - Indian Street Food - Chicken biryani restaurant style. In this video you will see chicken biryani making in a restaurant .this is in kolkata. So basically it is kolkata street food.So you see this video and if you like then please like our video and comment on this video. Lastly make sure that you subscribe our channel for more awesome videos.

How To Make a Cassoulet step by step | French Cooking academy visit south of France

How To Make a Cassoulet in video. an easy to follow step by step cassoulet recipe where you can learn this famous french bean stew secrets. this video will give you a real life insight of how traditional hearty French food is made This cassoulet video tutorial will show you the steps required to get a real cassoulet . however keep in mind that this recipe is best using local french produce. the recipe has not been tested with alternative produce. Ingredients and Written recipe on the website: https://www.thefrenchcookingacademy.com/recipe/authentic-cassoulet-recipe/ ================== Recommended items for this recipe ================== Great all purpose earthenware dish : http://amzn.to/2frpW9J Great Ballon glasses wine drinking: http://amzn.to/2wMEJmI ================== Cooking time and tips: ================== The beans have to be cooked on a medium heat between 1h and 1h.30mn depending on which beans you use. the Tarbais bean can take quite a long time to cook. The Sausage and Pork ribs have to be cooked separately in a cooking tray in an oven at approx. 200 to 220 degrees Celcius 392 to 428 degree Fahrenheit for 15 minutes. After building the layer of the cassoulet in the cassole (earthware pot) top up the layers of meat and beans with the cooking liquid from the beans with eventually if you like, a bit of water. when pouring the liquid be careful not to add too much. the juice should barely cover the beans . Cooking times in the oven for the Cassoulet can vary depending on the type and size of dish you use. As a rough guide it is usually: 1 hour first, until the juices evaporates and a crust forms at the top of the beans. Then, when the beans start to dry out and the first crust appears, take the cassoulet out of the oven and top it up with a bit of cooking juice (from the beans or plain water), then put it back the in oven until another crust forms again. typically in the tradition you should repeat the top up process 3 time at least to make sure you beans are cooked properly. That exercise can take anything from 1h to 1h30mn the duck confit is only added toward the end before serving on top of the beans and they should go in oven nothing more then 15 minutes. you actually just want to warm them up nicely before serving the dish. A traditional cassoulet has to be cooked in a Cassole (Earthware) pot ========== The story ========== Stephane is travelling to the south of France to visit his old friend Jerome roussillon, Jerome is a qualified chef and a member of the Escoffier disciples (http://bit.ly/2jxBmtC) the town of Revel, France. After many years in the region, Chef Jerome had plenty of time to fine tuned his Cassoulet making skills and has agreed to share his recipe with us. The cassoulet recipe you will see in this video is one of the many traditional way of making that typical French bean stew. ======================= About the French Cassoulet: ======================= The name "Cassoulet" from Occitan caçolet is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs). The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting side. It is important to note that there is 2 "schools" in the usage of breadcrumbs and tomatoes when making a cassoulet, therefore between the towns of Toulouse, Carcassonne, Villefranche de Lauragais, Revel and Castelnaudary, Cassoulet recipes can be made with or without Breadcrumbs and tomatoes. in the video the cassoulet chef jerome is sharing is his recipe which is inspired of the Villefranche de Lauragais style cassoulet For more information on Chef Jerome Roussillon please visit his website: www.lapoelee.com http://www.convert-me.com/en/convert/cooking/

Our pride women team make today 60 KG potato wedges to feed whole village peoples.

My village peoples never eat potato wedges before. So we manage 60 KG potato for them.

First ladies cutting all the potato into small small pieces then they clean it using pure water.

Then women boiled all the potato and prepared some spice ingredient to make it tasty and spice food.

After boiled all the potato women fried the boiled potato in the oil pan.

and at last they mixed up spice mashala with potato and serve the food to whole village peoples.

This food program was arranged & funded by AroundMeBD channel for charity food work.

We hope you enjoy the video. Thank you very much for watching our videos. You can like our facebook page www.facebook.com/AroundMeBD to see some unseen picture of daily event.

Comments for video: