Video

Classic chicken curry | authentic recipe

Ingredients:
———————
Chicken 🐓 1.5kg
Potatoes 🥔 2 medium size
Onion 2-3 depends on size
Garlic and ginger paste 1.5 tablespoon
Curry powder 1.5-2 tablespoon
Chilly powder 1-1.5 tablespoon (depending on heat preference)
Toasted cumin and coriander powder half tablespoon
Green chilli 🌶 2-3
Chopped coriander small bunch
Oil 50 ml
Salt to taste

Its a very authentic chicken curry recipe, I learned from my mom and she learned from her mom 😋 . If you do the preparation it’s very easy to cook. Serve with rice or nan, lunch or dinner. Make sure you try the recipe at home and let me know how was your chicken curry?
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Video

Wanna make some yogurt??


Fairly easy; just needs a bit of kitA yoghurt-maker is one of those kitchen gadgets no one really needs. Buy one if you like, but it will just give you one more thing to wipe grease off.
All you need to make yoghurt is something to heat liquid in, something to tell you its temperature, something to keep it warm, and something to hold it in the fridge. In other words, a saucepan, a thermometer, a wide‑mouthed vacuum flask or two and some jars. That, and you’ll also need some “starter culture”, bacteria that will convert plain milk into tangy, creamy deliciousness.
You can buy starter in dried form online or in health food shops, but the easiest source is wherever you already get your groceries. A small pot of live, plain, preferably organic yoghurt (check the label for “made with live cultures” or a list of “live bacteria”) will contain enough bacteria to transform a litre or more of milk. While you’re at it, pick up 500ml or a litre of milk – cows’ or goats’, pasteurised or UHT. Full-fat, semi, skimmed: they’ll all make yoghurt, though of decreasing thickness. If you like your yoghurt extra-creamy, you could also invest in some powdered milk.

Back home, let the ready-made yoghurt come to room temperature, pour the milk into a saucepan and whisk in 25g powdered milk (if using) for every 500ml of milk. If this is pasteurised, heat it to 85C, stirring occasionally, then leave it to cool to about 46C (this process results in thicker yoghurt, as well as killing some unwanted bacteria). If UHT, simply warm it to 46C. Then whisk or stir in the live yoghurt – about 3 tbsp for every 500ml.
Before the mixture can cool, pour it into your warmed Thermos(es) and screw down the lid(s). Leave it for eight hours or so – or longer if you like your yoghurt thicker and stronger-tasting.
If it either tastes or smells off, chuck it away and start again. Otherwise pour it into clean jars and store it in the fridge. If you’re happy with how it turns out, you can use a little of it as starter for your next batch. Freeze this if you won’t be using it within the next few days.

Video

Did you know these banana 🍌 facts ??

Banana facts
Bananas may have been the world’s first cultivated fruit. Archaeologists have found evidence of banana cultivation in New Guinea as far back as 8000 B.C.

Bananas are produced mainly in tropical and subtropical areas of Africa, Asia and the Americas, as well as the Canary Islands and Australia.

Bananas do not grow on trees. The banana plant is classified as an arborescent (tree-like) perennial herb, and the banana itself is considered a berry.

The correct name for a bunch of bananas is a hand; a single banana is a finger.

Nearly all the bananas sold in stores are cloned from just one variety, the Cavendish banana plant, originally native to Southeast Asia.

The Cavendish replaced the Gros Michel after that variety was wiped out by fungus. The Gros Michel reportedly was bigger, had a longer shelf life and tasted better.

The Cavendish may face the same fate as the Gros Michel within the next 20 years, botanists say.

Bananas are also called plantains. But in general use, “banana” refers to the sweeter form of the fruit, which is often eaten uncooked, while “plantain” refers to a starchier fruit that is often cooked before eating.

There are 50 recognized species of banana.

Wild bananas grow throughout Southeast Asia, but most are inedible for humans, as they are studded with hard seeds.

The vast majority of bananas grown today are for consumption by the farmers or the local community. Only 15 percent of the global production of the fruit is grown for export.

India is the leading producer of bananas worldwide, accounting for 23 percent of the total banana production, though most of the Indian plantains are for domestic use.

In 1923, sheet music for a popular song titled “Yes, We Have No Bananas!” sold upward of a thousand copies a day.

Harry Belafonte’s version of the “Banana Boat Song” was released on the first album to sell over a million copies, Belafonte’s “Calypso.”

Video

Omurice (Japanese Omelette Rice)

Omurice is a popular contemporary Japanese fusion creation blending Western omelette and Japanese fried rice. It’s usually enjoyed at home but also can be found at many Western food diners in Japan. When there is leftover rice, it’s a perfect single plate meal to prepare the next day.

We ❤️food

Serves: Serves 2-3

Ingredients

½ medium onion

1 chicken thigh, rinsed and pat dry

1 Tbsp. olive oil

½ cup frozen mixed vegetables, defrosted

Salt

Freshly ground black pepper

1½ cups cooked Japanese rice

1 Tbsp. ketchup and more for decoration

1 tsp. soy sauce

For 1 omelette

1 large egg

1 Tbsp. milk

1 Tbsp. olive oil

3 Tbsp. sharp cheddar cheese (or any kind)

Instructions

Chop the onion finely.

Cut the chicken into ½” (1 cm) pieces.

Heat the oil in a non-stick pan and sauté the onion until softened.

Add the chicken and cook until no longer pink.

Add the mixed vegetables and season with salt and pepper.

Add the rice and break into small pieces.

Add ketchup and soy sauce and combine everything evenly with a spatula. Transfer the fried rice to a plate and wash the pan.

Whisk the egg and milk together in a small bowl.

Heat the oil in the pan over medium high heat (make sure the surface of the pan is nicely coated with oil).

When the pan is hot, pour the egg mixture into the pan and tilt to cover the bottom of teh pan. Lower the heat when the bottom of the egg has set (but still soft on top).

Put the cheese and the fried rice on top of the omelette.

Use the spatula to fold both sides of omelette toward the middle to cover the fried rice. Slowly move the omurice to the edge of the pan.

Hold a plate in one hand and the pan in the other hand, flip the pan and move the omurice to the plate.

While it’s still hot, cover the omurice with a paper towel and shape it into American /Rugby football shape. Drizzle the ketchup on top for decoration. Continue making omelette till the fried rice is all used.

Hope you enjoy 

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