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  • Hi.

  • Welcome to show me the car.

  • You don't calm.

  • I'm a new teacher and I'm hippo.

  • And today we're making black eyed peas not to be confused with the musical group.

  • We're gonna be eating these.

  • Yes, I know.

  • Also known as Libya in Hindi.

  • And it's a very simple recipe.

  • It's gonna be in the crock pot, so it's literally throw, throw, throw, throw.

  • Turn it on, Walk off, come back.

  • That's about it.

  • Let the clock do the work for you, Actually Slow cook under the work for you.

  • So we took one cup of black eyed peas and we soak them overnight.

  • We washed and soak them and they've puffed up nicely and we've drained them now, so this is what they look like.

  • It's kind of nice to do the soaking beforehand.

  • That way it speeds up the cooking process and you kind of get rid of all the gassy water.

  • And, um, some people don't like the flavor of that water, so that can go away.

  • And so these air ready to go.

  • So here we have a friend over here.

  • We're gonna start putting in the masala.

  • Stop.

  • This is a happy medium onion, the other healthy used for something else.

  • But this is exactly the half.

  • I'm just gonna cut it into big Chels.

  • Dump it in on tomatoes to Roma.

  • Tomatoes eventually to taste.

  • Two garlic bods, same amount of ginger.

  • So you want to take one tablespoon of oil?

  • Yeah.

  • Put that in there.

  • You cover this and we're gonna grind this into a smooth paste.

  • This is a court Slocum good that we're using.

  • And you're gonna put in the rest of the things in here.

  • The black eyed peas.

  • Now, sometimes, you know blenders don't grind very well, so if you need to use water to find it, it's okay.

  • You can just use the two cups of water that you're going to be adding in here.

  • You can just use use it to help you crying that tomatoes and onions, but did not need it.

  • So?

  • So we'll add that in and again.

  • This is the two cups of water.

  • I'm just gonna use this to clean this act do cups of water, and we're gonna put spices now and put salt to taste a little conservative on the soldier right now.

  • Because I will tell you a little later treachery, powder to taste, quarter teaspoon turmeric powder, half teaspoon chaat masala, half teaspoon cumin powder, one teaspoon goto musalo and one teaspoon off freshly ground coriander and we'll mix us all up so all the spices get coated and will cover this up and put it in a crock pot.

  • Now this is gonna take a total of six hours of cooking time on high, and the 1st 5 hours is going to be covered and cooking in the last one hour.

  • We're gonna uncover it and let it go, but total six hours and it should be done.

  • Now.

  • There's a reason right B uncovered in cook it, and we noticed that if you do not uncovering, took it the onions and the tomatoes.

  • Don't sure they still have a little role flavor to it because originally is supposed to make the Punjabi masala on the stove.

  • But he's supposed to look and we say, until the oil separates, which basically all the moisture goes away and then abandons actually have time to cook in the oil.

  • So the same thing here once and cooks and cooks and cooks, it's still gonna have like a Stewie flavor.

  • But when you uncover it and let it go, the flavour changes dramatically.

  • Absolutely.

  • And it's still a lot easier to them to do it on the stove top.

  • So, honestly that the part of this local could do the work for use of fire.

  • Ours on high coward.

  • One are open cover on high itself, sweetie.

  • Evaporate a little bit.

  • You get that nice masala flavor and right on.

  • But how easy is that?

  • We're gonna put it away, and we're gonna forget about it.

  • It's how easy.

  • Oh, yes.

  • Oh, yummy.

  • Gosh, it smells so good.

  • So look at that.

  • Ah, lot of the water is evaporated and it's actually cooked down, and it's nice and thick, and it's good enough to eat either with a body or with rice either way, I mean, it's a perfect texture, and it smells so delicious that slow cooked flavor is just amazing on here right now.

  • That's amazing, Lady said, Be conservative on the salt in the beginning because the water is going to reduce.

  • So, you know, you get all this sole decision easy fix you can all desperately drawn.

  • So just you know, that word of caution and a word of advice from two cooks way experimented about this for you, so make it easier for you.

  • But this is ready.

  • The only thing that we're gonna do is gonna pour some lime or lemon juice and you're good to go.

  • Of course.

  • Signature Indian garnish.

  • It's a long trip, huh?

  • Yes, that's the time.

  • It's all that be ready for dinner.

  • Many?

  • Yeah, it's enough.

  • All the folks out there who do not have slow cookers.

  • Big business go.

  • It's very easy to do it on the stove.

  • On the stovetop.

  • You can just pressure cook your Libya.

  • You're back.

  • I ease with water again.

  • You can use the same alone to pressure.

  • Cook it and it will be It'll take a little longer than you're just one vessel.

  • Probably like three whistles, and you can open it up and make some muscle on the side.

  • So make your onions and use it again.

  • Use the same amount of onions, tomatoes and on your masala as runaway doors took it to the oil.

  • Separates added to the black eyed peas and let it boil together.

  • It's really you.

  • Enjoy it.

  • Enjoy.

Hi.

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ブラック アイド ピーズ カレー (スロークッカー インド レシピ) (Black Eyed Peas Curry (Slow Cooker Indian Recipe) | Show Me The Curry)

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    林宜悉 に公開 2021 年 01 月 14 日
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