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  • wait.

  • Hi.

  • Welcome to show me the curry dot com I'm hip, I'm unusual.

  • And today we're gonna show you how to make a quick, easy appetizer.

  • Basically a Satan still fry.

  • It's yummy.

  • It's quick.

  • It's almost like a shocked And it's so easy.

  • Easy.

  • And we've already showed you in a prior video how to make the basics.

  • I 10.

  • So we're gonna take this one step further and sherry distressed.

  • So here we have a sit down from about a cup off floor.

  • Now we're gonna be making an appetizer out of this.

  • Of course, you can sew it as a meal if you like, but we wanted to make it his appetizers.

  • So what you've done is we've just chopped it down to bite size pieces so we can just put some toothpicks in it.

  • And so it and I have a large bowl here and we're gonna work on a marinade for this.

  • We're gonna take about one cup of Greek yogurt.

  • Now we're using Greek yogurt because it's gonna stick to our piece is really good.

  • But if you have regular yogurt, you can either hang it or just take the bigger part of your yogurt, two teaspoons of unloading masala.

  • Now, a lot of these muscles that we're using, depending on which brand used their little stronger, a little milder they have solved, they don't have solved.

  • So just kind of see what kind of masala you have.

  • And basically everything in here is to taste.

  • So just try it.

  • A marinade.

  • It needs to be a little on the intense side, but as long as you get it to how you like it, you could use as much of this as you like.

  • We have salt to taste and about a tablespoon each of minced ginger and minced garlic.

  • And we also have a couple of green chilies that we missed along with.

  • And this makes us really well into this.

  • You're gonna add just about a teaspoon of oil and again mix it in.

  • And the good thing is, you can taste it and make sure everything is okay and it just accordingly.

  • And here we have the Satan and I'm just Cody, each of these pieces really well with the marinade and I have a lemon over here.

  • Just don't cut it and just squeeze some juice in there.

  • So makes it really well and make sure each of the pieces well coated.

  • And once it's all mixed in there, we're gonna cover it with plastic wrap and put it in the refrigerator and let it marinate at least 4 to 6 hours.

  • But we have the time and you were marinated overnight.

  • That works out the best.

  • See you in about 4 to 6 hours.

  • So we have a nice, flat large skillet with one tablespoon of oil heating, and it's very hot on high to this.

  • We're gonna add half of a large onion that we've cut into nice big pieces and green chiles chopped two days.

  • So you're just gonna cook the onions just a little bit.

  • We don't want them to lose it there crunch.

  • So just a minute.

  • That's about it.

  • And they look great right now, So we're gonna add in just 10 now, I'm not taking all of the marinade.

  • I'm just pulling it off to the side and the excess.

  • I'm letting it fall back in and quickly talking.

  • Now I'm gonna add some additional duty Masella about two teaspoons for to taste and makes it look so good.

  • Beautiful, beautiful dish I'm just gonna still try it.

  • Try and get a little caramelization.

  • Of course, everything is cooked.

  • You can stop at any point, but a little caramelization will make give the additional wild presentation factor thing.

  • This is perfect.

  • It's got a nice caramelization on there.

  • We're gonna finish this off with some cilantro leaves and a squeeze on some fresh lime or lemon juice.

  • We're gonna switch the Stovall and just toss it.

  • It's ready to surf.

  • How fabulous is that?

  • Look, it doesn't look so wiring.

  • Of course.

  • Like you said, you can serve it as a snack appetizer.

  • Are, you know, just heated right off the top of this.

  • Be careful.

  • It's going to be hot.

  • I can hear it.

  • No, this is too good.

  • You can start that fresh lime.

  • Yeah, because it's such a nice singing at the end.

  • Delicious.

  • Uh oh.

  • Mmm.

  • Get me.

  • It's fabulous.

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