Discover the World of cooking "One cannot think well, love well, sleep well if one has not dined well." Cooking is like painting or writing a song. Just as there are only so many notes or colours, there are only so many flavours - it's how you combine them that sets you apart. Cooking is not difficult. Everyone has taste, even if they don't realize it. Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.
Ingredients: 500g Chicken (boneless) Salt to taste Red chilli (1 tbsp) Turmeric (½tsp) Nutmeg (¼tsp) Black pepper (½tsp) Garam masala (½tsp) Ginger/garlic (1tsp) Soya sauce (1tsp) Food colour (optional) Mix well and set aside for 30 minutes Take two bell peppers, and an onion and chop them into pieces. Arrange them into skewers. Fry until the chicken is no longer pink in middle. Done!
I've written the ingredients in the description box below for you to follow, sorry for the late reply. Have a great day and much appreciated for being with us on this channel.
Grilling is a cooking method that involves applying dry heat from beneath or above the food. It imparts a distinctive flavor and texture. Broiling is a cooking method that involves exposing food to direct heat, typically from above. Baking is a cooking method that uses dry heat in an enclosed space, such as an oven. The word "tandoori" is derived from the term "tandoor," which refers to the traditional clay oven used in this style of cooking. "Tandoor" has its roots in Persian and Central Asian languages, reflecting the historical influence of these regions on the culinary practices of South Asia. Hope these will answer your great concerns about grill, broil or baking.
@@CookwithJina Dear, I am 64. My mom was from Goa. I am in Mumbai. Though your dish seems fantastic & tasty I felt it wasn't authentic. I am not at all trying to discourage you. Some points I felt that this dish does not seem to be authentic are... 1. No coconut used. 2. No "sol" used. 3. No "Tirphal" used. 4. Tomatoes are very very rarely used in fish curry. 5. Very little or no onion is used in goan fish curry. 6. No oil or a tea spoon of oil is used. Once again I am saying that I am not criticizing you. All the best to you ! I am sorry if I have hurt you in anyway.
First of all it's not Hooman if you can read the description Hooman word is not mentioned anywhere, it's called Jeerem-Meerem which is suppose to be a quick fish curry, there are different kinds of fish curry's prepared in Goa and this is one of the common ones. There's a big difference between Hooman and Jeerem-Meerem, hope this will help you out with your concerns.
Jina, thank you so much for this. I have eaten breadfruit in Jamaica - my in-laws live there - and on my visits, they roast it directly over a gas flame, charring the whole fruit, then cutting into strips to serve for breakfast. I have always found this to be way too dry to eat without sauce to accompany it. Does your recipe avoid this dryness? If so, I am going to cook this for them on my next visit. One last question: why did you remove and discard the centre part of the breadfruit?
Thanks dear for the wonderful feedback, I'm really glad to hear that enjoyed the recipe. About the center part it has tiny spikes and it's bitter in taste so it's always better to get rid of it before cooking, hope this will help you. Thanks
