Yum Video Food Recipes For Home Cooking

Sunday, May 29, 2016

Dum Ka Chicken (Red) Recipe Video #VideoRecipes

Dum Ka Chicken (Red) Recipe Video #Videorecipes

Ingredients: For 4 to 5 servings

Chicken : ½ Kg
Tomatoes Chopped: 6
Cashews : 80 grams
Chopped Onions: 3
Ginger Garlic Paste : 1 ½ Tablespoon
Red Chilli Powder : 3 Teaspoons
Turmeric Powder : ½ Teaspoon
Curry Leaves : Handful
Chopped Coriander : ½ Bunch
Spices(Garam Masala Powder) : 1 Teaspoon
Cooking Oil : 4 Tablespoons


1.Grind onions, tomatoes and cashews separately into fine pastes. Keep them aside.

2. In a cooking saucepan, add oil and when the oil is hot, add onion paste.

3. Stir till it turns light brown. Add ginger garlic paste and stir well.

4. Add turmeric powder and add chicken pieces. Cook well and keep stirring for 10 minutes.

5.Add red chilli powder, salt , tomato paste and a pinch of red colour. Cook well for 5 minutes till it leaves the oil.

6.Add cashew paste, 1 cup of water, spices, curry leaves and chopped coriander. Simmer for 20 to 30 minutes. Delicately stir in between to prevent tearing of Chicken pieces.

Friday, May 27, 2016

Mutton Tahari or Mutton Pulao Recipe Video #VideoRecipes

Mutton Tahari or Mutton Pulao is a traditional dish cooked differently in different places. This is a recipe without vegetables and this is exclusively a Mutton Tahari.

Mutton Tahari or Mutton Pulao Recipe Video #VideoRecipes

Ingredients: For 4 to 5 servings

1.Mutton (Medium sized pieces): ½ Kg
2.Basmati Rice : ½ Kg
3.Tomatoes (Medium sized) : 3 Chopped
4.Curd : 1 ½ cup
5.Ginger Garlic Paste : 1 Tablespoon
6.Red Chilli Powder : 4 Teaspoons
7.Salt: 3 Teaspoons
8.Turmeric powder : 1 Teaspoon
9.Cooking Oil : 4 Tablespoons
10.Spices(Garam Masala Powder): 1 Teaspoon
11.Caraway seeds(Shahzeera): 1 Teaspoon
12.Mint Leaves: ½ Bunch
13.Chopped Coriander: ½ Bunch
14.Whole Green Chillies: 4 to 5
15.Onion (Medium Sized) – 1 Chopped


1. In a cooking sauce pan add oil and when the oil is is hot, add chopped onion and stir till the onions turn brown.

2. Add ginger garlic paste and saute till golden brown.

3. Add turmeric powder and chopped tomatoes, stir well and close the lid.

4. Cook for 5 minutes on medium flame till the tomatoes get tender, add salt, red chilli powder, mutton and whipped curd.

5. Pressure cook till four whistles till the mutton gets tender.

6. Saute till the oil separates.

7. Add spices, caraway seeds, 5 medium sized glasses of water or 1500 ml of water, salt, mint leaves, chopped coriander and whole green chillies.

8. Cook till the water comes to boil.

9. Add rice, mix well and close the lid.

10. Stir at times so that rice gets cooked well.

11. Cook on high flame for 10 minutes and then simmer for 20 minutes.

Mutton Tahari (Mutton Pulao) is ready to be served. Enjoy with Dahi Ka Raita (Curd curry).

Tuesday, October 6, 2015

Homemade KFC Recipe #VideoRecipes

Homemade KFC Recipe #VideoRecipes

KFC Chicken homemade? Yep! And It's finger lickin good!

Ingredients: Serves 6

2 cups plain flour
1 tsp salt & pepper
1 tsp dried basil
1 tsp ground chilli
1 tsp ground paprika
1 tsp garlic powder
1 tsp dried sage leaves
1 tsp dried oregano
1 tsp onion powder

1 cup buttermilk
1 egg

4 large chicken breasts
Vegetable oil for frying

You can do this ingredients too (another recipe):


3 large chicken breasts, sliced in half and half again.
2 eggs
1 cup buttermilk
vegetable oil for frying

Flour Mix:
2 cups flour
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1/2 tsp marjoram
1/2 tsp dried sage
1/2 tsp paprika
1/2 tsp dried basil leaves
1/4 tsp ground chilli
1 tsp onion powder
1/2 tsp oregano
1/4 tsp mixed spice

Sunday, January 11, 2015

Wok Cooking Stir-fry Chicken with Broccoli Recipe #VideoRecipes

Chicken with Broccoli Recipe cooked in a cast iron wok. World of Flavor

The Broccoli gets steamed and the chicken get velveted ahead of time so this is a dish that can be cooked very quickly once all of the prep is done.


8oz Chicken
1/2 Tablespoon Rice Wine
Splash of Soy Sauce
1 Egg White
1/2 Tablespoon Corn Starch


1/4 Cup Chicken Stock
1 Tablespoon Soy Sauce
1 Tablespoon Hoisin Sauce
1 Tablespoon Honey
1 teaspoon black vinegar
1/2 teaspoon Garlic
1/2 teaspoon Ginger
1/2 teaspoon sesame oil
Pinch of White Pepper

Thickening slurry:

Water and corn starch (I normally use 2 Tablespoons water and 1 Tablespoon corn starch)

Coat Chicken with marinade and set aside.

Make sauce.


1. Steam Broccoli until just tender then rinse with cold water.

2. Add chicken to slowly boiling water. Stir quickly to prevent sticking and turn off heat. Stir for about 2 minutes until chicken is opaque. Remove from water, drain and let cool.

3. Heat wok on high heat, add oil and swirl.

4. Add chicken and cook until it gets just a bit of color.

5. Add sauce when starts to boil add Thickening slurry. When sauce is desired thickness turn off heat and serve.

Thursday, June 12, 2014

Who Wants Pig of the Month? #VideoRecipes #PigOfTheMonth

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Sunday, June 8, 2014

Easy Oven Baked Tender Beef BBQ Ribs #VideoRecipes

Easy Oven Baked Tender Beef BBQ Ribs #VideoRecipes


2 slabs of meaty beef ribs, ribs separated
2 cups of commercial bbq sauce, or homemade bbq sauce
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon lemon pepper seasoning


Combine the dry ingredients and season the ribs. Place them in a large freezer bag, or in a non-reactive (glass, plastic or stainless) bowl or pan. Cover with the sauce and marinate for at least 4 hours, preferably overnight. Place the ribs and sauce in a large baking pan, in a single layer.

Cover with a tightly fitting piece of aluminum foil. Be sure the foil does not touch the ribs or sauce. The acidity of the sauce will react with the aluminum, and eat a hole through it. And you'll have liquified aluminum on your ribs, which is just plain unappetizing!
Bake the beef ribs at 250 degrees Fahrenheit for 3 hours and check for doneness. If still tough, continue baking covered for another hour. When the ribs are tender, remove the foil, baste the ribs with the pan liquid, and continue baking for another half hour uncovered.

Baking the ribs in a foil covered pan steams them, a cooking process that does a very good job at tenderizing tough meats. The only more effective way to tenderize the ribs is to cook them in a pressure cooker...but that's another recipe!

Baked beef ribs cooked this way always end up very tender. Use a great tasting bbq sauce and choose meaty ribs.

How To Make Oven Baked BBQ Pork Ribs #VideoRecipes

How To Make Oven Baked BBQ Pork Ribs #VideoRecipes

Ingredients and Procedures:

1 Preheat the oven to 300 degrees Fahrenheit

2 Spray a broiling pan and its rack with nonstick vegetable spray. Set the broiler pan rack atop the broiler pan.

3 Rinse pork spare ribs under cold water and pat dry with a paper towel. Use country-style pork ribs.

4 Arrange the ribs on the rack in a single layer, without the ribs touching.

5 Sprinkle salt and pepper lightly over the ribs.

6 Pour some barbecue sauce in a cup.

7 Brush the ribs with a light coat of sauce, turn and brush the opposite side. Use the barbecue sauce from the cup. Add more sauce to the cup as needed.

8 Bake the ribs in the oven for three to four hours, or until the meat almost falls from the bone. Paint the ribs with barbecue sauce every half hour or every hour, depending on personal preference. Turn the ribs each time you add sauce. Don't add sauce the last half hour of cooking.

9 Discard the cup of barbecue sauce you used. It will be contaminated from the raw juices transferred from the cooking pork. Don't serve it with the cooked pork ribs. If you want more sauce, use fresh, untainted sauce from the jar.

A Buddhist Pancake #VideoRecipes

A Buddhist Pancake

Steve Miller's VLOG. This past weekend, Jo and I went into Seoul for the Buddhist Expo. At the expo, they displayed various aspects of temple life and one of the things that really caught my eye was the fried pancakes. I'm a fan of 전 in Korea, but I've never seen it made by hand before. So here is a special video of the volunteers doing just that. The end result is gongjeon. It tasted like a slightly less think bindaetteok. I dug it.


1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
2 large eggs, at room temperature
1 1/4 cups milk, at room temperature
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter, plus more as needed


In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.

In another bowl, beat the eggs and then whisk in the milk and vanilla.

Melt the butter in a large cast iron skillet or griddle over medium heat.

Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.

Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.

Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.

Yield:4 servings

Monday, February 17, 2014

Homemade Pizza - Pizza Crust Video #VideoRecipes

Alison Anton, a Certified Nutritional Chef, food writer and culinary instructor through Bauman College of Holistic Nutrition and Culinary Arts in Northern California. I teach cooking and nutrition classes through the Whole Foods Market Salud Cooking School and write a monthly eLetter, also entitled Whole Gourmet Natural Cooking, to a wide audience. Go Articles

Homemade Pizza - Pizza Crust Video

When we think of pizza, most Americans think cheese and pepperoni. Of course there are many popular toppings that branch out from these staples, but in general, we tend not to stray too far from the occasional artichoke heart or sundried tomato.

But think about it... pizza crust is just a simple flatbread. Flatbreads are a staple food all over the world and are eaten with all kinds of traditional ethnic foods, such as Indian curries, peppery African stews, Moroccan harissas, and even with a simple South American breakfast. For these folks, flatbreads are used in the same way that Westerners use forks. So why not make a pizza out of it?

Since the vast majority of Western kids have a positive association with pizza, "making a pizza out of it" is a fabulous way to introduce young children to new and exotic flavors. Not only will the pizza LOOK appealing, the bread will act to soften strong, ethnic spices that may be foreign to the uninitiated palatte. Cheese, of course, can also help soften the blow.

A pizza doesn't have to have cheese on it to make it a "real" pizza, though. Cheese-less pizzas aren't just for vegans and lactose intolerant. My personal favorite is a simple cheese-less pizza loaded instead with pesto, caramelized onions and walnuts (see recipe below). It can be topped with just a dot of feta for the occasional burst of flavor, but cheese is not the highlight of the pizza, as it would be for nearly all American-style pizzas.

Here are just a few creative examples of what can be done for healthier, ethnic or cheese-less pizzas:

Thai Pizza

Base: Thai peanut sauce
Toppings: shredded Napa cabbage and carrots, marinated baked tofu, splash of soy sauce and lime juice, chopped peanuts
Herbs: minced garlic and ginger, fresh cilantro and Thai basil

Fajita Pizza

Base: refried beans, olive oil
Toppings: fajita-style vegetables or meats, quacamole, sour cream, splash of lime juice
Herbs: minced garlic, fresh cilantro

Polish Pizza

Base: saurkraut
Toppings: Polish sausage (or veggie sausage), onion, green pepper, olive oil
Herbs: minced garlic, caraway seeds

Curry Pizza

Base: saag paneer (pureed spinach with cheese)
Toppings: chicken or vegetable curry, cashews
Herbs: minced garlic and ginger, fresh cilantro


Isn't pizza dough hard to make, though?

Actually, no; quite the contrary. Making good crust isn't nearly as much of an art as making good bread. Many people see 'yeast' in the ingredients list and get scared. They think, "Uh oh! I'll have to knead it, and rise it, and shape it and bake it." Yes, but it needs only a few minutes of kneading, and the rising happens by itself. Shaping takes all of a minute and most pizzas only need 12-15 minutes in the oven. The only time-consuming part is waiting for the dough to rise, which happens in about an hour.

It's also cost efficient to make a homemade crust; all that is needed is some flour and water, a packet of yeast, salt, sugar and a touch of olive oil.

,a href="http://wholegourmet.blogspot.com/2007/05/homemade-pizza-pizza-crust-video.html/" target="new">Homemade Pizza Crust Video

3-In-1 Homemade Pizza Crust Recipe

With the right equipment, making pizza at home is fun, fast and friendly. Here are two inexpensive items recommended for homemade crusts that brown evenly and stay light and airy on the inside:

Pizza Stone - A pizza stone is a slab of stone used for baking pizzas and other flatbreads. A pizza stone is the next best thing to a wood-fired brick oven. It helps distribute heat evenly to the bottom and top of the crust, ensuring a perfectly crispy crust that's soft on the inside.

Since it is made of stone, it should be placed in a cool oven and preheated with the oven so that it doesn't crack from the rapid change of temperature. Once preheated, the stone will evenly transfer the heat to the crust. The raw pizza crust is then placed directly onto the stone, without having to remove the stone from the oven.

If you don't have a stone, you can use a pizza pan or the back of a sheet pan for baking pizza. The crust can be shaped right on top of either of these, as these pans do not need to be preheated.

Pizza Peel - This baking shovel has a long handle to keep your hands safe while transporting your pizza to and from the oven. It is a large, thin, wooden or metal spatula that slides the pizza quickly and easily to the pizza stone in the hot oven. The crust can be made directly on top of the pizza peel and then transported to the hot stone.

To help with ease of transport, cornmeal is usually sprinkled on the surface of the shovel before preparing the crust. But wait... move over Mama Mia, a piece of parchment paper on top of the peel works even better! Shape the crust on top of the parchment, then slide the pizza, along with the parchment, onto the pizza stone in the hot oven. The parchment goes right into the oven and easily slides from the pizza peel to the stone. No more smooshed pizzas!

If you don't have a pizza peel, use the back side of a sheet pan with the parchment. The crust will slide right off.

Monday, February 3, 2014

How to Cook Arroz a la Valenciana #VideoRecipes

Resource: Panlasang Pinoy

Panlasang Pinoy Arroz a la Valenciana


1-1/2 cup glutinous rice (malagkit)
1-1/2 cup white rice
1-1/2 tsp. salt
5 cup coconut milk
1/2 cup oil
1 young chicken cut into serving pieces
1/4 kg. pork, cut into serving pieces
2 tbsp. garlic, macerated
1 large onion, sliced
1 8-oz can tomato sauce
1 tbsp. salt
1/4 tsp. white pepper
1/4 tsp. paprika
6 potatoes, quartered and fried
1 small can sweet peas
1 red-sweet pepper, sliced
2 hard-boiled eggs, sliced


1) Boil the malagkit-rice mixture, salt, and coconut milk in a saucepan. Stir once in a while to prevent burning.

2) Fry the chicken-pork pieces in hot oil; set aside.

3)In the same fat, render off color from athlete seeds; discard seeds.

4)Saute garlic, onion, and add tomato sauce. Season with salt and pepper.

5) Add the fried meat and simmer until tender.

6) Add the rice mixture; blend well. Add the rest of the ingredients and combine lightly.

7) Arrange on a platter and garnish with hard-boiled eggs and strips of parsley.

8) Good for 12 persons.

Homemade Bagels Bread #VideoRecipes

Resource: Susan's Cooking School

Homemade Bagels


3 1/2 cups (1 pound) unbleached flour (see note below)
3 teaspoons coarse kosher salt, divided
3/4 teaspoon instant yeast
1 tablespoon honey (see note below)
1 cup plus 2 tablespoons room temperature or slightly warm water
1 teaspoon baking soda
1 egg white, optional
Sesame Seeds


(1) Mix the flour, 2 teaspoons of the salt, the yeast, honey, and the water until everything begins to form into dough. You can use a mixer if you like, but it's simpler by hand. It'll be a stiff dough, as there's not much water, but this makes it sturdy enough to withstand a dunk in boiling water later. Feel free to add a bit more water if necessary, but you shouldn't need much.

(2) Let the dough rest for 5 minutes while you find a place in your tiny apartment on which to knead.

(3) Knead on a floured surface for about 3 minutes -- the dough will get smooth, a little tacky.

(4) Now put your lovely little dough ball into an oiled boil, cover it with plastic wrap, and let it hang in the fridge for a few hours, or at least an hour. (I've left it for both 45 minutes and 4 hours, and both batches turned out fine.)

(5) When you're ready to shape the bagels, line a baking sheet with lightly greased parchment paper. Then remove the dough from the fridge, and cut it into 6 or 8 pieces, depending on how large or small you'd like your bagels to be. (I find that 6 pieces yields my kind of bagel: not puny.) Form each piece into a ball, and then each ball into a 10-inch log, with tapered ends. (Don't use any flour on your surface! You'll need the dough to stick just slightly in order for it to change shape.)

(6) To shape the bagels, place one end of one dough log in between your thumb and forefinger, and then wrap it around the rest of your fingers -- the dough ends should overlap by an inch or two -- and squeeze it slightly to bind it together. Once you do this, you can also roll the ends together on a surface to enhance the seal. Extra security is never a bad thing.

(7) Repeat for all of the bagels, then lightly oil them and cover with plastic wrap. Put them in the fridge to proof overnight. Invite guests over for brunch.

(8) About an hour an a half before you want to bake them, pull the bagels out of the fridge to come to room temperature, and fill a large pot (I use a Dutch oven) with at least 4 inches of water. Cover and bring it to a boil. When it boils, add 1 teaspoon of salt and the baking soda, then turn it down to a simmer.

(9) Crank the oven to 500° F.

(10) Now test the bagels by using the float test: fill a bowl with cold water, and place one bagel in it. If it floats, they're all ready to go. If not, you haven't failed: just return it to the baking sheet and let proof for 15 to 20 minutes more, then do the test again.

(11) Onto the boil. If you do not do this, in the opinion of many, what you're making is not a bagel -- it's a round roll with an unexplained hole. So never skip this step.

(12) Working in batches that will fit in your pot, carefully drop each bagel into the simmering water, let poach for 1 minute, and flip with a slotted spoon or a spider. Poach 30 seconds more, and then return each bagel to the baking sheet.

(13) Sprinkle your bagels with whatever topping you want. To help your toppings stick, use an egg white wash, but the residual water from the poach should do the trick, too. Seeds are great, as is big flake or rock salt. Give every bagel a different topping if you want, just don't leave them plain.

(14) Slip them in the oven and reduce the heat to 450° F. Bake for 8 minutes, rotate the sheet, and bake 8 to 12 minutes more, until the bagels are golden brown. Feel free to check the bottom of the bagels as they cook -- if they're getting too brown, just stick another baking sheet underneath them (a baking stone works, too).

(15) Pull them from the oven, and wait an excruciating 30 minutes before you eat them.

(16) Makes 6 to 8 bagels

Monday, November 18, 2013

Choucroute Garni with the World's Premier Culinary College #VideoRecipes

How to Make French Choucroute Garnie


for cured pork ribs
1.5 lbs pork rib tips
2 tbs kosher salt
1 tbs brown sugar
1/4 tsp ground cloves
1 lbs smoked bacon slab (unsliced)
1 1/2 lbs smoked pork chop cut into 2 slices
8 links homemade knackwurst sausage
for choucroute
2 medium onions sliced
2 cloves garlic minced
1 C dry Riesling (or other off-dry white wine)
1 Tbs honey
3 bay leaves
1 Tbs juniper berries
1/2 tsp black peppercorns
1/4 tsp caraway seeds
3 cloves
5 sprigs thyme
1 batch homemade choucroute rinsed and drained
2 C low sodium chicken stock (if you make the stock, don’t add any salt)
8 potatoes peeled
Five weeks before
Make the choucroute (sauerkraut)
Up to 1 week before
Make the Knackwurst and smoke.
Two days before
Cure the pork ribtips by mixing the salt, sugar and cloves and rubbing the mixture into the meat. Put in a ziploc bag and refrigerate until ready to use.
Day of Choucroute Garnie


(1)Preheat the oven to 300 degrees F.

(2)Rinse the cured rib tips. Cut the fatty ends off the slab bacon and chop into 1/4″ thick batons. Cut the rest of the bacon in half lengthwise then slice into 1/2″ thick rectangles. You should end up with 8 pieces about 4″ x 1 1/2″ x 1/2″.

(3)Add the small pieces of bacon fat into a large dutch oven over medium heat and render out some fat. Add the onions and garlic and saute until they are tender, brown and smell sweet. Add the wine, honey, bay leaves, juniper, pepper, caraway, cloves and thyme then bring to a boil.

(4)Add half the sauerkraut and stir to combine. Nestle the ribs into the sauerkraut along with a few pieces of large bacon. Put down some more sauerkraut then lay down the rest of the bacon. Cover with the remaining sauerkraut then pour over the chicken stock.

(5)Cover with a lid and transfer to the oven. Bake for about 1 1/2 hours then add the smoked pork chop on top of the choucroute garnie. Cover and return to the oven until the pork chops are warmed through and the rest of the meat is fork tender (about another 30 minutes).

(5)Add the potatoes to a pot of generously salted water and boil until tender. When the potatoes are almost done, bring a small pot of water to a bare simmer and add the sausages. Allow them to simmer until they plump up, then remove them from the water. Add the sausages on top of the choucroute garnie and return to the oven uncovered for a few minutes to allow the skins on the sausages to crisp.

(6)To serve, lay down a healthy heap of choucroute onto a serving platter and cover with the various cuts of meat. Then surround with the boiled potatoes and garnish with something green.