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  • Welcome to show mccurry dot com I'm hit.

  • I'm unusual.

  • And today we're gonna show you Rogers townie specialty and a lot off requests for this one.

  • You're gonna show you how to make the body for the doll body and what goes with Al Badi Chuma.

  • So you sure you had to make the body on the Children?

  • And I think they already not.

  • I think I know we have a recipe on the Punch Me Ledeall.

  • So you can refer to that video to make the rest of this dish So we have two cups off chapati flour or Arte and we're going to see with No, this is a very important step.

  • And while receiving that we're going to add half a teaspoon of salt and half a teaspoon of baking soda.

  • This actually gets rid of all the lumps.

  • Sometimes baking soda has little bitty lumps.

  • And if you don't see that, yeah, just a you'll get a big chunk of baking soda and you really don't want that.

  • And I want it just makes it.

  • We also have 1/4 teaspoon of a joint or caramel seats and two tablespoons of oil.

  • We're gonna mix the oil in, and we also have our oven heating up at 350 degrees Fahrenheit preheating.

  • So if you own a pizza stone, which is one of those round stones that you cook your pizza cross on, it works really, really well for this recipe.

  • We have a pizza zone, so we're gonna use a pizza stone.

  • But we're also going to use a small pan like this that way, at least weaken share with you the differences on how these things come out both ways.

  • And of course, if you have the pizza stone, he needs to be heating in the oven while it's getting pretty heated.

  • Okay, this looks done to this.

  • We're gonna add a few other ingredients.

  • Have some finaly chopped green chilies, these air to taste and optional and one tablespoon of minced ginger and garlic.

  • And we have half of cup of yogurt and we have three tablespoons of warm water.

  • We're gonna add a little bit at a time and for meadow and this door needs to be stiffer than a chapati Otto.

  • So just keep that in mind.

  • One of the things to keep in mind is every time he made this door.

  • It's needed a little different amount of water because I think the consistency of the yoga makes a big difference.

  • That's the reason why we say Add the water slowly, but it needs to be just needs to come together.

  • It needs to be stiffer than to pop the door.

  • You're just goingto need it for but 23 minutes extra and just going toe just a little bit of oil and we'll cover it and let it rest for about 15 minutes.

  • So while the dough is resting for the bodies now we're gonna make the dough for the chairman.

  • Now, this is the same Jorma as the lead news that sometimes we make Jurmala dues out of this so it can be eaten this way Or it could be eaten crumbled as like a garnish for the doll body.

  • So we're working on that right now, and this is half cup of Fatah, and we have an eighth of a teaspoon of baking soda, and we'll see if that and we're gonna mix it and add one teaspoon of oil.

  • Same concept.

  • Mix it in and we have 1/4 cup of warm water here.

  • I'm gonna add one tablespoon at a time just to make sure this is again gonna be a stiff dough and not too much water.

  • So we needed about two tablespoons and almost three day was born.

  • So just a table, a teaspoon less off three tablespoons.

  • I'm just gonna again, who need it?

  • Just for a couple of minutes.

  • You know what?

  • Just a few drops of oil to code it and again cover it and let it rest for about 10 15 minutes.

  • So it's being 15 minutes for the body does and gonna need it one more time and gonna start making little bodies.

  • So what we want is about just about a golf size ball, because they will increase a little bit.

  • You don't want them break Victor this acute, and you want to keep them at the smaller size.

  • So I stopped holding these out and we mentioned before that we're gonna try these two different ways.

  • We're gonna bake one lot on a pizza stone, and the second lot we have a pan.

  • What we've done is just lined it with some aluminum foil and lightly sprayed some cooking oil on it.

  • so all our bodies have been rolled and we just kept into the site.

  • Now it's been 15 minutes since our German doe has also been resting.

  • So we're gonna go ahead, inform that so we can bake all of this together at one time, and we're doing the same thing.

  • We're rolling them into smooth ball as smooth as possible.

  • One thing is you want to try and keep all the bodies the same size.

  • That way they cook evenly, so we'll put a few of these in a pan.

  • So we contest this method out to these here and the pool, the hot pizza stone out of her oven and transfer these Now you wanna have all this done before you pull the pizza stone out because otherwise the temperature of the pizza stone is just gonna drop drastically, and then the cooking time will change.

  • Now we've put them in the center of the oven and in the centre rack.

  • You don't want to close to any of the elements, and it's gonna bake for about 15 minutes, and then we're gonna flip them around and bake for another 10 minutes.

  • Now everybody's ovens are different and us, and the size of the body makes a big difference.

  • And so just keep an eye on it.

  • Once you started little seeing a little brownish at the bottom.

  • You know, you kind of see the color changing.

  • You just need to It's time to flip them around, so we'll keep an eye on ours.

  • So the bodies and the Children are out of the oven And honestly, really, this, uh, cooking time with sames and you really cannot tell.

  • I think maybe the ones in the foil can come out just a couple of minutes earlier because they got a little brown spot.

  • But that's OK, and a lot of them open up, and that's absolutely fine on They look fantastic.

  • They're nice and hot.

  • So now for our German, we have two tablespoons of melted G or clarified butter right here.

  • And what we're gonna do is take the Irma La Deuce and just dip it generously.

  • Traditionally, of course, these are fried in key, but you're gonna choose not to do that and and even for the for the oven ones, like when you take them out of the oven, you're supposed to do this with all your bodies.

  • That's the traditional way of doing it.

  • So for the purists and the period, so that you can honestly do that.

  • But what we're gonna do is we're just gonna keep this like this and just open them up and just immediately put the doll on it.

  • And, you know, I think it's just a little drizzle of key on top and could save a lot of calories that way.

  • This is hot.

  • So be careful.

  • We're gonna pull these out of the G and let it rest for about five minutes.

  • And that'll give it just enough time for all that G to kind of soak in and the flavor of the G to get inside all the way so we can start making the what we know now.

  • The first time I actually had this particular dish is at a friend's house, and they made it the way I'm going to show you.

  • And then the second time I had it, we haven't not been gone.

  • Thio Chalky Dani in jeopardy and they had given us giving it to us the traditional way.

  • And they both were very good.

  • But the one I had my friend's house was a little jazzed up.

  • So all you gotta do is I'm gonna take one of our bodies and just open it up.

  • You need to do with us when they're still hot.

  • Their hearts will be a little careful, but you kind of want to crumble them, but not too much.

  • And at this point, you can either just a little bit of key on top or just directly put the doll, which is the doll that goes with this is the punch me Ledeall.

  • And we have a video on that as well.

  • You can check it out.

  • Then we're gonna put some dollar on it.

  • I feel drizzle this on top.

  • You was not Mr G.

  • So it gets the moisture from there that's delicious.

  • Is this water I know and just put a little bit off onions, cilantro, fresh lime.

  • But Cem, Julian, Ginger and, of course, green chili.

  • I'm not gonna cut it, but, you know, there it is on your right to dig into that.

  • So it's been about five minutes for our chairman, and we're going to again crumble.

  • These just like we crumble that, but in a little bit finer pieces.

  • This must be a great combination.

  • The body doll body and the Children minds always like, you know, compliment, which is kind of balances that spice and the little sweetness.

  • So we ended up putting this in our little mix e on giving it a few worlds.

  • It just made life a lot easier.

  • And the texture is really nice, too.

  • And to this, we're gonna add some key.

  • You know, the key that you add is to this and we also going to put some powdered sugar again.

  • This is to taste okay, and mix it Well, look at it.

  • It's beautiful.

  • So we ended up using all the key just two tablespoons.

  • Not that it's not too bad.

  • Yes, and, you know, sugar to taste.

  • Some people even add like a little bit of a lighty.

  • Powdered lighting powder are, you know, some dry food, if you like.

  • And you can either make it into Lendus or you could just keep it like this.

  • Sort of a little bit off to the side for that perfect accompaniment.

  • Yes.

  • So we like to kind mineral oil for this particular recipe.

  • She really guided us along the way.

  • You know, making that dream a reality.

  • So enjoy our Dal Bati Chuma and join us again.

  • And another sort of show me the curry dot com, adding a pinch of spice to your life.

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Baati-Choorma - ラージャスターニー インドのレシピ|私はカレーを表示します。 (Baati-Choorma - Rajasthani 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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