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Fish Recipe Videos

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!

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#gameday #wings #chicken

Spicy and Sticky Honey Sriracha Chili Oil Wings Recipe // Game Day Wings Made in an Air Fryer

INGREDIENTS
(This is enough for about 3 or so dozen stuffed mushrooms)
- 16 oz crab meat (lump or jumbo lump preferred)
- 32 oz button mushrooms
- 16 oz softened cream cheese
- 2 slices cooked bacon, finely chopped
- 8 oz colby jack cheese, shredded
- 6 oz mozzarella cheese, shredded
- 3 TB mayonnaise
- 2 TB sour cream
- 1 ½ tsp old bay seasoning
- 1 tsp pepper
- 1 TB Worcestershire sauce
- 1 TB parsley
- 3 cloves minced garlic
- 3 chopped scallions
- 1 tsp hot sauce
- 1 tsp paprika
- 1 TB sugar
- 1 tsp garlic powder
- Juice from ½ lemon
- 1 tsp mustard
- 1 tsp finely chopped chives (for garnish)

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!

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#appetizer #crab #mushroom

Cheesy, Crab Stuffed Mushrooms Appetizer Recipe

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!

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0:00-2:05: Homemade Nachos
2:06-3:38: Seasoned Ground Beef
3:39-4:40: Black Beans
4:41-6:06: Homemade Queso
6:07-6:37: Outro

#nachos #gameday #appetizer

Simple & Easy Game Day Loaded Nacho Bar Idea // Game Day Appetizer Recipes

Hey, folks! Here's a quick buffalo wings recipe that I made in the air fryer! Instead of deep frying these wings, let's go for the healthier option! Hope y'all enjoy!

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!

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0:00-1:25 - Cleaning the Wings
1:26 -1:55 - Seasoning
1:56-2:50 - Cooking Wings in Air Fryer
2:51-3:24 - Blue Cheese Dip
3:25-3:44 - 2nd Batch of Wings
3:45-4:50 - Buffalo Sauce
4:51-5:35 - Taste Test

#buffalowings #gameday #chickenwings

THE BEST Game Day Buffalo Chicken Wings Made in an Air Fryer! Easy Buffalo Wings Recipe

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!

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Creamy, Savory Zuppa Toscana Soup Recipe // This is My Favorite Olive Garden Copycat Recipe Ever!

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!

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#chili #homemade #chilirecipe

The Coziest Homemade Beef Chili Recipe Ever! Beefy & Tomato-Rich Chili Recipe to Keep You Warm!

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!

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#blackeyedpeas #goodluck #happnewyear

Creamy Good Luck Black Eyed Peas Recipe // Happy New Year!

What’s up, folks! I’m finally back in these description boxes! So this is my ultimate, go-to recipe whenever I need to make some authentic, Maryland style crab dip! However, I elevated the traditional Maryland hot crab dip by adding in shrimp and bacon!! Y’all, this crab shrimp and bacon dip is definitely a party in your mouth and whoever eats it will definitely have a hard time stopping! I’m telling you this from experience! Anyways, y’all know I’m a Maryland boy and this recipe is by far one of the best crab shrimp and bacon dips out there! Enjoy!

INGREDIENTS
- 16 oz crab meat (lump or jumbo lump preferred)
- 12 oz cooked shrimp (seasoned w/ ½ tsp old bay seasoning and cut into bite size pieces, or use small shrimp)
- 16 oz softened cream cheese
- 2 slices cooked bacon, finely chopped
- 8 oz colby jack cheese, shredded
- 6 oz mozzarella cheese, shredded
- 3 TB mayonnaise
- 2 TB sour cream
- 1 ½ tsp old bay seasoning
- 1 tsp pepper
- 1 TB Worcestershire sauce
- 1 TB parsley
- 3 cloves minced garlic
- 3 chopped scallions
- 1 tsp hot sauce
- 1 tsp paprika
- 1 TB sugar
- 1 tsp garlic powder
- Juice from ½ lemon
- 1 tsp mustard
- 1 tsp finely chopped chives (for garnish)

DIRECTIONS
1. Add all ingredients (besides shrimp and crab meat) and mix thoroughly
2. Add in crab and shrimp, then mix thoroughly
3. Place mixture in casserole dish and top with both cheeses
4. Bake in 350 F oven for 20 min or until nice and bubbly
5. Broil for 2 min (optional)
6. Let cool for 15 min
7. Enjoy with toasted bread!

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!

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#crab #seafood #appetizer

Authentic Maryland Style Crab, Shrimp & Bacon Dip // Crab Dip Recipe // COOKMAS Ep. 9

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!

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#amaretto #cocktail #bloodorange

Frozen Blood Orange Amaretto Sour // Frozen Amaretto Sour Cocktail Recipe! COOKMAS Ep. 8

Vegan Recipe Videos

One Pan Baked Chickpea and Vegetable Recipe | Easy Vegetarian and Vegan Meals | Chickpea recipes. A one pot chickpeas and vegetable recipe perfect for vegan and vegetarian meals and meal prep. This high protein and nutrient rich chickpea recipe makes a healthy vegetarian meal. Add this one pot meal / high protein chickpea recipe to your plant based lunch or dinner menu. A great way to add garbanzo beans / chickpeas and vegetables to your meals. Check out my other vegetarian and vegan recipes!

💬 Let me know in the comments if you enjoyed my healthy vegan recipe.

▶️ BAKED CHICKPEAS AND VEGETABLES RECIPE INGREDIENTS:

✅ 👉 BAKING DISH SIZE: 9 X13 inches

Dressing:
1 Cup / 250ml Vegetable Broth / Stock
1/4 Cup / 60ml Passata / Tomato Puree
1/2 Teaspoon Turmeric
1/4 Teaspoon Cayenne Pepper

👉 Other ingredients:
500g / 4 to 5 Medium Yellow Potatoes (Yukon Gold) - Cut into wedges
2 Cups / 1 Can (398ml Can) COOKED Chickpeas (low sodium)
1+1/2 Tablespoon / 15g to 17g Garlic - Finely chopped
250g Red Onion - 2 small or 1 large red onion - cut into 1/2 Inch thick slices
200g / 1+1/4 Cup Cherry Tomatoes
200g Green Beans - Cut 2+1/2 inch long pieces
Salt to taste (I have added 1+1/4 teaspoon of pink Himalayan salt)
3+1/2 Tablespoon Olive Oil

👉 Garnish:
1 Tablespoon / 4g Parsley - finely chopped
1 Tablespoon / 4g Fresh Dill - OPTIONAL - NOTE THAT DILL HAS A UNIQUE FLAVOUR SO IF YOU DON'T LIKE IT - replace with parsley
1 Tablespoon Olive oil (I have added organic cold pressed olive oil)
Freshly Ground black pepper to taste (I have added 1 teaspoon)

▶️ METHOD:

Thoroughly wash the vegetables. Start by prepping the vegetables. Cut the potatoes into wedges, chop the green beans in 2 to 2+1/2 inch pieces, cut the red onion into 1/2 inch thick slices, finely chop the garlic. Same with the tomatoes and onion, cut it into thin slices. Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas.

PRE-HEAT THE OVEN TO 400 F.

For the dressing - add the passata/tomato puree, vegetable broth / stock, turmeric and cayenne pepper. Mix thoroughly until spices are well combined. Set aside.

Now to a 9 x 13 inches baking dish transfer the potatoes, spread it out. the layer it with cooked chickpeas, red onion, green beans and cherry tomatoes. Sprinkle salt evenly all over the vegetable layers and pour the dressing evenly over the layered vegetables. Then drizzle the olive oil. Lay a piece of parchment paper on top the vegetables and then cover with aluminium foil.

✅ 👉 FOLLOW THE ORDER OF LAYERING / LAYER THE VEGETABLES IN THE SUGGESTED ORDER AS IT WORKS THE BEST.

Bake it covered at 400 F in a pre-heated oven for 50 minutes or until the potatoes are cooked. Then remove the baking dish from the oven and remove the aluminum foil /parchment paper covering. Bake it uncover for another 15 minutes.

👉 To check if the potatoes are cooked, stick a knife through one of the potatoes. If the potatoes are not cooked - cover and bake for longer.

Remove from oven and let it sit on a wire rack. Garnish with chopped parsley or/and dill, black pepper and drizzle of olive oil. Give it a gentle mix. BE VERY GENTLE WHILE MIXING THE COOKED VEGETABLES THIS WILL PREVENT THE POTATOES FROM BREAKING. Serve hot with a side of crusty bread or rice or/and a green side salad.

▶️ IMPORTANT TIPS:

✅ 👉 FOLLOW THE ORDER OF LAYERING / LAYER THE VEGETABLES IN THE SUGGESTED ORDER AS IT WORKS THE BEST.

👉 Every oven is different so adjust the baking time accordingly

👉 To check if the potatoes are cooked, stick a knife through one of the potatoes. If not cooked cover and bake for longer.

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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱

Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines.

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#chickpeas #vegetarian #vegan #vegetarianrecipes #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #vegetarianfood #chickpearecipe #garbanzos #onepotmeal #FoodImpromptu #plantbaseddiet

One Pan Baked Chickpea and Vegetable Recipe | Easy Vegetarian and Vegan Meals | Chickpea recipes

One Pot Spinach Vegetable Rice Recipe | Vegetarian and Vegan Meals | Rice Recipes.
This easy one pot vegetable fried rice makes a great side dish. A one pot vegetable rice and spinach recipe is perfect for vegan and vegetarian meals and meal prep. This delicious high protein vegetable rice recipe made with spinach and basmati rice is not only easy to make but is a great way to add spinach and vegetables to your diet. Healthy rice recipes for your plant based lunch or dinner. So make this veg fried rice recipe and enjoy it with your favourite protein! Easy vegetarian meal recipe for your busy week. Check out my other vegetarian and vegan recipes!

💬 Let me know if you enjoyed my healthy vegan rice recipe.

▶️ SPINACH VEGETABLE RICE RECIPE INGREDIENTS: (3 servings approx.)

Spinach Puree: (This makes total 1+3/4 cup of puree)
125g / 4 cups Spinach leaves
25g / 1/2 cup Cilantro / Coriander leaves and stems
1 cup / 250ml Water

Other Ingredients:
1 cup / 200g White Basmati Rice (thoroughly rinse & soaked for 30 minutes)
3 Tablespoon Cooking Oil
200g / 1+1/2 cup Onions - chopped
2+1/2 Tablespoon / 30g Garlic - finely chopped
1 Tablespoon / 10g Ginger - finely chopped
1/2 Teaspoon Turmeric
1/4 to 1/2 Teaspoon Cayenne Pepper or to taste
1/2 Teaspoon Garam Masala
150g / 1 Cup Carrot - chopped into 1/4 X 1/4 inch small cubes
100g / 3/4 Cup Green Beans - chopped 1/2 inch
70g / 1/2 Cup Frozen Corn
70g / 1/2 Cup Frozen Green Peas
200g / 1 Cup Ripe Tomatoes - chopped small
Salt to taste (I have added total 1+1/2 Teaspoon of pink Himalayan Salt)
1/3 cup / 80ml Water (👉 Water quantity may vary depending on the quality of rice & vegetables)

Lemon Juice to taste (I have added 1 tablespoon lemon juice I like it a bit sour BUT YOU DO YOU)
1/2 Teaspoon Ground Black Pepper or to taste
Drizzle of Olive Oil (I added 1 teaspoon of organic cold pressed Olive Oil)

▶️ METHOD:

Wash the basmati rice a few times until the water runs clear to get rid of any impurities. This will give a much better/clean taste to the rice. Then soak for 30 minutes. Once soaked drain the rice and leave it to sit in the strainer to drain any excess water, until ready to use.

Blend cilantro/coriander, spinach leaves, water into a puree. Set aside for later.

✅ 👉 USE A WIDE PAN TO COOK THIS DISH

To a heated pan, add cooking oil, onions, 1/4 teaspoon of salt and fry on medium heat for 5 to 6 minutes or until THE ONIONS ARE GOLDEN BROWN. Adding salt to the onion will release it's moisture and help it cook faster, so please don’t skip it. Add the chopped garlic, ginger and fry on medium to medium-low heat for about 2 minutes. Add the turmeric, cayenne pepper, garam masala and fry for a few seconds. Add the chopped green beans, carrots and fry on medium heat for about 2 to 3 minutes. Then add the frozen corn, green peas, tomatoes and salt to taste. Fry on medium heat for 3 to 4 minutes or until the tomatoes soften and disintegrates. Add the soaked/strained basmati rice, spinach puree, 1/2 cup water and bring to a vigorous boil. Once it starts to boil, then cover the lid and reduce the heat to low. Cook on low heat for about 15 to 20 minutes or until the rice is cooked. The cooking time may vary depending on the quality of the rice.

Once the rice is cooked, uncover the pan. Turn off the heat. Add the lemon juice, 1/2 teaspoon freshly ground black pepper and mix it VERY GENTLY to prevent the the rice grains from breaking. DO NOT OVER MIX THE RICE OTHERWISE IT WILL TURN MUSHY. Cover the lid and allow it to rest for 5 minutes on the stove - before serving.

Serve hot with your favourite side of protein. This makes 3 SERVINGS.

▶️ IMPORTANT TIPS:

👉 Thoroughly wash the rice until water runs clear, this will get rid of any impurities and will give a much better/clean taste

✅ 👉 USE A WIDE PAN TO COOK THIS DISH. This will cook the rice evenly and prevent it from getting mushy

👉 Adding 1/4 teaspoon salt to onion will release it's moisture and will help it cooks faster, so please don’t skip this step

👉 THE WATER QUANTITY DEPENDS ON THE QUALITY OF THE RICE SO ADJUST ACCORDINGLY

👉 After adding the garnishes - mix very gently to prevent the rice grains from breaking because the rice grains are very soft and can turn into mush

*******

Food Impromptu! Food Artist, Plant-Based and Vegan Recipes creator 🌱

Easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients - inspired by classic and modern cuisines.

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#rice #ricerecipes #vegetarian #vegetarianrecipes #vegan #VeganRecipes #spinach #VeganFood #HealthyRecipes #plantbased #vegetarianfood #basmatirice #onepotmeal #spinachrecipe

ONE POT SPINACH VEGETABLE RICE Recipe | Vegetarian and Vegan Meals | Rice Recipes

Chickpea Zucchini Pasta Recipe | Easy Vegetarian and Vegan Meals | Chickpea recipes. This chickpeas and vegetable pasta recipe is perfect for a high protein vegan and vegetarian meals and meal prep.
A high protein and nutrient rich Italian pasta recipe made with chickpeas and zucchini makes a complete healthy meal. This is a delicious zucchini recipe and a great way to add chickpeas to your diet. Add this easy vegetarian pasta recipe to your plant based lunch or dinner menu. A perfect chickpea pasta and zucchini recipe for your busy week. Check out my other vegetarian and vegan recipes!

💬 Let me know if you enjoyed my healthy vegan pasta recipe.

▶️ CHICKPEA PASTA RECIPE INGREDIENTS: (3 to 4 servings)

👉 To Cook Pasta:
200g Dry Casarecce Pasta (No.88 size)
10 Cups of Water
2 Teaspoon Salt (I have added pink Himalayan salt)

👉 To Fry Zucchini:
400g / 3 heaping cups Zucchini / 2 medium Zucchini - chopped 1/2 inches thick
1/2 Tablespoon olive oil
1/4 Teaspoon Salt

👉 Other Ingredients:
2+1/2 Tablespoon Olive Oil
175g / 1+1/2 cup Sliced Onions
30g / 2 to 2+1/2 Tablespoon Garlic - finely chopped
1/4 to 1/2 Teaspoon Chili Flakes or to taste
1+1/4 cup / 300ml Passata / Tomato Puree
2 cups / 1 Can COOKED Chickpeas (Low Sodium)
1 Teaspoon Dried Oregano
1/4 Teaspoon Sugar (I have added organic cane sugar to cut down the acidity of the tomato puree)
Salt to taste (I have added total 3/4 Teaspoon Pink Himalayan Salt to this dish)
1/2 cup / 125ml Water

Reserved Pasta cooking water - 1/4 to 1/3 cup OR as needed

1 cup / 24g Fresh Basil - chopped
Ground Black Pepper to taste (I added 1 Teaspoon)
Drizzle of olive oil (I have added 1/2 tablespoon organic cold pressed olive oil)

▶️ METHOD:

Start by chopping the vegetables and set aside. Generously salt a pot of boiling water. Add the pasta and cook the pasta until it's 'al dente' (as per the package instructions).
✅ 👉 DO NOT OVER COOK THE PASTA, cook it al dente because we will be further cooking it in the tomato sauce later, so cook it al dente. RESERVE SOME PASTA COOKING WATER FOR LATER.

To a heated pan add the chopped zucchini and fry until it's lightly browned. Once its lightly browned add 1/4 tsp salt and fry for another 30 seconds or so. Then remove from the heat and transfer to a plate. Set it aside for later.

✅ 👉 DO NOT OVER COOK THE ZUCCHINI OTHERWISE IT WILL TURN MUSHY. THE COOKED ZUCCHINI SHOULD HAVE A BITE TO IT.

To the same pan, add olive oil, sliced onions, chopped garlic and chili flakes. Fry on medium heat until the onion and garlic are lightly browned. It will take about 5 to 6 minutes. Now add the passata/tomato puree, cooked chickpeas, dried oregano, salt, sugar and mix well. I have added sugar to cut down the acidity of the tomatoes. Cook on medium heat and bring to a rapid simmer. Then cover the lid and reduce the heat to low and cook for about 8 minutes to allow the flavours to develop. After 8 minutes uncover the pan and increase the heat to medium. Bring it to a rapid simmer. Then add the cooked pasta and fried zucchini. Mix well with sauce. Add some pasta water (IF NEEDED) that we had reserved earlier and cook for another 1 minute on medium heat. Note that I have added the pasta water to create a sauce so add only if needed otherwise don't. Now turn off the heat.

✅ 👉 ADD THE PASTA WATER ONLY IF NEEDED OTHERWISE DON'T.

Garnish with freshly ground black pepper, drizzle of a good quality extra virgin olive oil and fresh basil. Mix and serve hot.

▶️ IMPORTANT NOTES:

👉 DO NOT over cook the pasta. Cook the pasta Al dente, as we will be further cooking it in the tomato sauce later

👉 Reserve at least 1 cup of the pasta cooking water for the sauce before draining the pasta

👉 Every stove is different so regulate the heat accordingly. If at any point you notice the pan is getting over heated, reduce the heat

👉 NOTE THAT THE PASTA COOKING WATER ALREADY HAS SALT IN IT, so add the salt to the dish accordingly

👉 If the pasta sauce starts to get dry, add some more of the reserved pasta cooking water, do not add cold water to it

*****

Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱

Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.

Subscribe to stay up to date on the latest vegan recipes! 🔔

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****

#chickpeas #vegetarian #vegan #vegetarianrecipes #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #vegetarianfood #pasta #pastarecipe #zucchini #chickpearecipe #foodimpromptu

CHICKPEA ZUCCHINI PASTA Recipe | Easy Vegetarian and Vegan Meals | Chickpea recipes

Heathy No Bake Desserts ready in just 10 minutes | Easy Vegetarian and Vegan Recipes | Quick and easy dessert recipes. Easy truffle recipes perfect for vegan and vegetarian meal prep. This cashew coconut and chocolate truffles are easy to make and really delicious. Easy no-bake desserts / gluten free desserts recipe so versatile that anyone could make it. Healthy dessert recipes to satisfy your sweet tooth after your vegan and vegetarian meals. A healthy gluten free coconut and chocolate dessert ready in less than 10 minutes! So add this easy no bake dessert recipe to your plant based lunch or dinner menu. Check out my other vegetarian and vegan recipes!

💬 Let me know in the comments if you enjoyed my healthy vegan recipe.

▶️ CASHEW COCONUT CHOCOLATE TRUFFLES RECIPE INGREDIENTS:

200g / 1+1/2 Cup Raw Cashews
140g / 1+1/2 Cup Unsweetened Medium Shredded Coconut (Desiccated Coconut)
Lemon juice to taste (I have added 1 Tablespoon)
Zest of 1 large lemon / 1/2 Tablespoon
1/3 cup / 80ml / 5 Tablespoon Maple Syrup or Agave or Coconut Nectar or (Non-vegans can use honey)
1 Tablespoon Melted Coconut Oil
1/4 Teaspoon Salt
1 Teaspoon Vanilla Extract

Toppings:
1/2 cup Unsweetened Fine Shredded Coconut (Desiccated coconut) to roll the balls
250g Semi-sweet or Dark Chocolate Chips

👉 Oil to grease the hands
👉 Ice cream scoop to make the coconut balls
👉 A heat proof bowl to melt the chocolate
👉 Parchment paper to place the chocolate balls

▶️ METHOD:

Transfer the cashews to a wide pan and toast for about 2 to 3 minutes while switching between medium and medium-low heat. Once toasted, remove from heat immediately (to prevent it from burning and spread it out on a plate. Allow it to cool down. Melt the coconut oil in the microwave and zest 1 lemon.

To a food processor add the toasted cashews, unsweetened shredded coconut, lemon juice, lemon zest, maple syrup, melted coconut oil, salt and vanilla extract. Blend until it starts to form a dough. Oil your hand to prevent the dough from sticking to your hands. Shape it into small balls.

✅ 👉 OPTION 1: COCONUT CASHEW TRUFFLES
Add some fine shredded coconut on to a plate and spread it . Roll the balls until they are coated with the coconut. Serve.

✅ 👉 OPTION 2: CHOCOLATE BOUNTY BALLS
Roll the blended dough into small balls and place it in an airtight container. Place it in the refrigerator for 1 hour or in the freezer for 15 minutes so that it can get a bit firm before coating it with chocolate.
Add the chocolate chips to a HEAT PROOF BOWL. Boil 1 to 2 inches of water in a small pot and place the heat proof bowl on top of the pot, hence creating a double boiler effect. Now reduce the heat to medium-low or low (depending on your stove) to get to a gentle simmer. Allow it to sit for 2 to 3 minutes for the chocolate to melt. Mix well until all the chocolate chips have melted and it reaches a smooth and silky consistency. Then remove form heat. Drop the coconut balls ONE AT A TIME and coat it with chocolate with a spoon. Lift the chocolate coated balls with a fork and place it on parchment paper. Allow the chocolate to set and harden. Store it in an airtight container. IF NEEDED store it in the refrigerator for up to 2 weeks.

▶️ IMPORTANT TIPS:

👉 Add the lemon juice to your taste
👉 Melt the coconut oil before adding it to the food processor
👉 Use a HEAT PROOF BOWL to melt the chocolate
👉 Store the balls in an airtight container. It lasts in the refrigerator for up to 2 weeks

*************

Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱

Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.

Subscribe to stay up to date on the latest vegan recipes! Hit the bell to never miss a video! 🔔

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HEALTHY NO BAKE DESSERTS ready in 10 minutes | Easy Vegetarian and Vegan Recipes

Chickpea Sweet Potato Hummus Recipe + Sandwich and Wraps | Easy vegetarian and Vegan Meals. This easy chickpea and sweet potato recipe is very versatile and is perfect for vegan and vegetarian meals and meal prep. This delicious hummus recipe made with sweet potato and chickpeas and toasted garlic is not only easy to make but is a great way to add vegetables to your diet. A high protein and nutrient rich chickpea recipe great for a healthy vegetarian meal. Add this high protein and healthy chickpeas recipe to your plant based lunch or dinner menu. A great way to add garbanzo beans and sweet potatoes to your meals. Check out my other vegetarian and vegan recipes!

💬 Let me know if you enjoyed my healthy vegan recipe.

▶️ CHICKPEA SWEET POTATO HUMMUS INGREDIENTS LIST:

👉 To Cook the Sweet Potatoes:
500g Sweet Potatoes - 2 medium size
2 cups approx. / 1 Can (398ml) of COOKED Chickpeas (Low Sodium)
3/4 Cup / 175ml Water

👉 Other Ingredients:
3+1/2 Tablespoon Lemon juice OR TO TASTE
3 Tablespoon Tahini
2 tablespoon Good quality Olive oil (I have used cold pressed extra virgin olive oil)
1 Teaspoon Minced Garlic / 2 Garlic cloves
1 Teaspoon Ground cumin
1/4 Teaspoon Cayenne pepper (OPTIONAL) OR to taste
Salt to taste (I have added 1+1/2 teaspoon pink Himalayan salt)

👉 To make Garlic Oil:
3 Large Garlic cloves OR TO TASTE - sliced
1+1/2 Tablespoon Olive Oil
Fry on medium-low heat until the garlic chips JUST STARTS to brown. Transfer to a small bowl to prevent it from burning. Allow it to cool down.

👉 TO MAKE HUMMUS TOFU SANDWICH:
Whole Wheat Bagel with Multi seed topping
Sweet Potato Hummus
Lettuce
Red Onion
Smoked Tofu - thinly shaved slices
Baby Arugula

👉 TO MAKE HUMMUS SALAD WRAP:
Whole Wheat Tortilla
Sweet Potato Hummus
Cucumber
Carrots
Bell Pepper
Red Onion
Baby Arugula
(Add Extra Protein of choice if you want)

👉 TOPPING FOR HUMMUS DIP (OPTIONAL):
Toasted Pine Nuts
Olive oil
Paprika

▶️ METHOD:

Thorough wash, peel and chop the sweet potatoes into cubes. Transfer it to a pan. Drain the liquid from the cooked chickpeas (either home cooked) OR 1 can of cooked chickpeas. Add to the pan. Add 3/4 cup water and spread the potatoes and chickpeas evenly. Bring to a vigorous boil, then cook for about 20 minutes or until the sweet potatoes are soft and mushy. Once the sweet potatoes are cooked turn off the heat and allow it to slightly cool down. 👉 COVER THE PAN TO PREVENT THE CHICKPEAS FROM DRYING OUT BECAUSE WE WANT THEM SOFT AND MOIST FOR IT TO BLEND PROPERLY.

✅ 👉 DO NOT THROW AWAY the liquid from the cooked sweet potatoes and chickpeas, we will need all of it.

To a small pan add the sliced garlic, olive oil and fry on medium-low heat until the garlic chips JUST STARTS to brown. IMMEDIATELY transfer to a small bowl to prevent it from burning. Allow it to cool down. Set aside for later.

To a food processor add the cooked chickpeas (WHILE IT'S STILL WARM), sweet potatoes along with any remaining liquid, lemon juice, garlic, tahini, ground cumin, cayenne, salt, olive oil and blend. Blend it to a smooth fluffy puree (for about 4 minutes or so - depends on your food processor). Make sure to scrape the sides of the container and give it a mix in between so it blends well. The hummus should be smooth and airy - blend it properly.

✅ Now ADD THE GARLIC OIL INTO THE HUMMUS AND MIX THOROUGHLY. Chill the hummus in the refrigerator for a few hours in an airtight container for the flavours to develop. Once chilled serve in a sandwich, wrap, as vegetable dip or with baked potato wedges.

▶️ IMPORTANT TIPS:

👉 Cooked the sweet potatoes until soft & mushy. Undercooked sweet potatoes will not blend well

👉 Once the sweet potatoes are cooked, allow it to slightly cool down make sure to cover the lid, this will prevent the chickpeas from drying out (we want them soft and moist for it to blend properly)

👉 BLEND THE CHICKPEAS WHILE IT'S STILL WARM

👉 DO NOT throw away the liquid from the cooked sweet potatoes and chickpeas, add it all to the food processor

👉 Use a good quality olive oil, it will greatly enhance the taste

****

Welcome to Food Impromptu! Food Artist, Plant-Based & Vegan Recipes Creator 🌱

Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines. I take pride in creating recipes and videos for your best viewing experience.

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CHICKPEA SWEET POTATO HUMMUS Recipe + Sandwich and Wraps | Easy vegetarian and Vegan Meals

Mushroom Rice Recipe | Easy Vegetarian and Vegan Meals | Rice Recipes. This easy one pot vegetable fried rice makes a great side dish. A one pot mushroom rice recipe perfect for vegan and vegetarian meals and meal prep. This delicious vegetable rice recipe made with garlic mushrooms and basmati rice is not only easy to make but is a great way to add vegetables to your diet. Healthy rice recipes for your plant based lunch or dinner. So make this veg fried rice recipe and enjoy it with your favourite protein! A perfect vegetarian meal recipe for your busy week. Check out my other vegetarian and vegan recipes!

💬 Let me know in the comments if you enjoyed my healthy vegan rice recipe.

▶️ MUSHROOM RICE RECIPE INGREDIENTS: (3 servings approx.)

1 cup / 200g White Basmati Rice (thoroughly washed & then soaked in water for 30 minutes and then strained)
3 Tablespoon Cooking Oil
200g / 2 cups (loosely packed) - Thinly SLICED Onions
2+1/2 Tablespoon / 30g Garlic - finely chopped
1/4 to 1/2 Teaspoon Chili flakes or to taste
150g / 1 Cup Green Bell Pepper - Cut in 3/4 X 3/4 inch cubes
225g / 3 Cups White Button Mushrooms - sliced
Salt to taste (I have added total 1+1/4 Teaspoon of pink Himalayan Salt)
1+1/2 cup / 350ml Vegetable Broth (LOW SODIUM)

1 Cup / 75g Green Onion - chopped
Lemon Juice to taste (I have added 1 tablespoon lemon juice)
1/2 Teaspoon Ground Black Pepper or to taste

▶️ METHOD:

Thoroughly wash the rice a few times until the water runs clear. This will get rid of any impurities/gunk and will give a much better/clean taste. Then soak the rice in water for 25 to 30 minutes. Then drain the water from the rice and leave it to sit in the strainer to drain any excess water, until ready to use.

Heat a wide pan. Add cooking oil, sliced onions, 1/4 teaspoon of salt and fry on medium heat for 5 to 6 minutes or until lightly golden in colour. Adding salt to the onion will release it's moisture and help it cook faster, so please don’t skip it. Add the chopped garlic, chili flakes and fry on medium to medium-low heat for about 1 to 2 minutes. Now add the chopped green bell pepper and mushrooms. Fry the mushrooms and pepper on medium heat for about 2 to 3 minutes. You will notice the mushroom starts to caramelize. Then add salt to taste and fry for another 30 seconds. Add the soaked and strained basmati rice, vegetable broth and bring the water to a vigorous boil. Once the water starts to boil, then cover the lid and reduce the heat to low. Cook on low heat for about 10 to 12 minutes or until the rice is cooked.

Once the rice is cooked, uncover the pan. Cook uncovered for just a few seconds to get rid of any excess moisture. Turn off the heat. Add the chopped green onions, lemon juice, 1/2 teaspoon freshly ground black pepper and mix it VERY GENTLY to prevent the the rice grains from breaking. DO NOT OVER MIX THE RICE OTHERWISE IT WILL TURN MUSHY. Cover and allow it to rest for 2 to 3 minutes for the flavours to blend.

Serve hot with your favourite side of protein. This makes 3 SERVINGS.

▶️ IMPORTANT TIPS:

👉 Thoroughly wash the rice until water runs clear, this will get rid of any impurities/gunk and will give a much better/clean taste

👉 Use a Wider Cooking Pan to make this dish. This will cook the rice evenly and prevent it from getting mushy

👉 Adding salt to onion will release it's moisture and will help it cooks faster, so please don’t skip this step

👉 After adding the garnishes - mix the rice very carefully and gently to prevent the rice grains from breaking. DO NOT OVER MIX IT at this time because the rice grains are very soft and can turn into mush

*************

Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱

Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.

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Mushroom Rice Recipe | Easy Vegetarian and Vegan Meals | Rice Recipes

One Pan Baked Chickpea Recipe | Easy Vegetarian and Vegan Meals | Chickpea recipes. A one pot meal made with chickpeas perfect for any day of the week. This chickpeas recipe is perfect for vegan and vegetarian meals and meal prep. A high protein and nutrient rich chickpea recipe great for a healthy vegetarian meal. Add this high protein and healthy chickpeas recipe to your plant based lunch or dinner menu. A great way to add garbanzo beans to your meals. Check out my other vegetarian and vegan recipes!

💬 Let me know in the comments if you enjoyed my healthy vegan recipe.

▶️ CHICKPEA RECIPE INGREDIENTS: (3 to 4 servings approx.)

2 cups / 1 can (540ml can) Cooked Chickpeas - drained and rinsed
100g / 1 cup Carrots - Julienne cut
(It's important that the carrots are thinly shredded so that they can cook in the same time as the onions)
250g / 2 heaping cup Red Onions - thinly sliced
200g / 1 heaping cup RIPE Tomatoes - chopped
35g / 1 Jalapeno OR Green chillies to taste - chopped
2 Tablespoon Garlic - finely chopped
2+1/2 Tablespoon Tomato Paste
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Ground Coriander
1 Tablespoon Paprika (NOT SMOKED)
Salt to taste ( I have added total 1+1/4 Teaspoon of pink Himalayan salt)
3 Tablespoon Olive Oil

👉 Garnish:
1/4 cup / 10g Parsley - chopped (or cilantro if you prefer)
Freshly Ground Black Pepper to taste (I have added 1/4 teaspoon)
OPTIONAL - Drizzle of extra virgin olive oil

✅ 👉 BAKING PAN: 10.5 X 7.5 inches (you could use a square or oval shaped pan as well)

▶️ METHOD:

Thinly slice the onion and julienne cut the carrots. IT'S REALLY IMPORTANT THAT THE CARROTS ARE THINLY SHREDDED SO THAT IT CAN BAKE / COOK IN THE SAME TIME AS THE ONIONS. Chop the jalapeno or green chilis and garlic. Set it aside. Now drain 2 cups of home cooked chickpeas or 1 can of cooked chickpeas and rinse it.

PRE-HEAT THE OVEN TO 400 F.

To a 10.5 X 7.5 inches baking pan add the cooked chickpeas, shredded carrots, onions, tomatoes, jalapeno, garlic, tomato paste, spices (ground cumin, coriander, paprika) and salt. Mix thoroughly with CLEAN hands, so that each of the vegetables and chickpeas are coated with the spices and tomato paste.

Wet a rectangular piece of parchment paper so that it becomes more pliable and easier to cover the pan. Squeeze to remove any excess water. Cover the pan with the wet parchment paper as shown in the video.

Then Bake in a pre-heated oven at 400F for about 35 minutes or until the carrots and onions are soft and cooked. Remove from the oven and then remove the parchment paper. Bake uncovered for about another 8 to 10 minutes to get rid of any excess water. It took me 10 minutes in my oven.

✅ 👉 EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDING TO YOUR OVEN.

Remove the pan from the oven and place it on a wire rack. Allow it to slightly cool down. This is a very versatile dish. You can serve it with couscous or rice. Make a greek pita pocket sandwich or serve it along with whole wheat roti or pita.

This recipe is perfect for meal planning / meal prep and can per stored in the refrigerator in an airtight container for up to 3 days.

▶️ IMPORTANT TIPS:

👉 IT'S REALLY IMPORTANT THAT THE CARROTS ARE THINLY SHREDDED SO THAT IT CAN BAKE/COOK IN THE SAME TIME AS THE ONIONS

👉 EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDINGLY

👉 This recipe is perfect for meal planning / meal prep and can per stored in the refrigerator in an airtight container for up to 4 days

*************

Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱

Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.

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*************

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ONE PAN (Baked) CHICKPEA RECIPE | Easy Vegetarian and Vegan Meals | Chickpea recipes

One Pot Lentil Pasta Recipe | Easy Vegetarian and Vegan Meals. This one pot lentil recipe is perfect for vegan and vegetarian meals and meal prep. This high protein and nutrient rich pasta recipe made with lentils is a complete healthy meal. Add this easy vegetarian lentil pasta recipe to your plant based lunch or dinner menu. A perfect lentil recipe for your busy week. Check out my other vegetarian and vegan recipes!

💬 Let me know in the comments if you enjoyed my healthy vegan pasta recipe.

▶️ LENTIL PASTA RECIPE INGREDIENTS: (4 to 5 servings)

1 cup / 200g Brown Lentils (soaked for 8 hour or overnight)
3 Tablespoon Olive Oil
200g / 1+1/2 cup Onion - chopped
150g / 1 cup Celery - chopped in small pieces
150g / 1 cup Carrots - chopped in small pieces
150g / 1 cup Red Pepper - chopped in small pieces
1+1/2 Tablespoon Garlic - finely chopped
1/2 Teaspoon Dry Oregano
1/2 Teaspoon Dry Thyme
1/2 Teaspoon Dry Rosemary
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Salt to taste (I have added total 1+1/2 Teaspoon Pink Himalayan Salt to this dish)
3 cups / 700ml Water
2 cups / 475ml Passata / Tomato Puree
3 cups / 700ml Vegetable Broth / Stock (LOW SODIUM)
200g / 1+1/2 cup Dry Ditalini Pasta
25g / 1/2 cup Parsley - finely chopped
Ground Black Pepper to taste (I added 1/2 Teaspoon)
OPTIONAL - Lemon Juice to taste (I added 1/2 Tablespoon of lemon juice)
(NOTE: Lemon juice is optional - taste the pasta first and ADD ONLY IF NEEDED)

👉 GARLIC OIL TEMPERING:
1+1/2 Tablespoon Olive Oil
1 Tablespoon Chopped Garlic
1/4 to 1/2 Teaspoon Chili Flakes

▶️ METHOD:

Soak the brown lentils for 8 to 10 hours or overnight. Once soaked rinse it well, strain and set it aside.

Heat a large pot. Add onion, carrot, celery, red bell pepper, 1/4 tsp salt and fry on medium heat until the vegetables are lightly browned. Adding salt will help release water from the vegetables and help it cook faster so please don't skip this step. The goal is to slightly brown the veggies as it will add a lot of flavour to the dish. It takes about 7 minutes. Now add the chopped garlic, dry oregano, thyme, rosemary , cayenne, and fry for another 1 to 2 minutes or until fragrant. Add the soaked brown lentils, 1/2 tsp salt and water. Mix well, cover the lid and bring to a vigorous boil. Once it starts boiling, reduce the heat to medium-low and cook for about 20 to 25 minutes or until the lentils are soft but still holds it's shape.

Once the lentils are cooked, add the passata/tomato puree, vegetable broth and mix. Cover and bring to a boil. Now add the dry ditalini pasta and salt to taste. Cover the lid and cook for about 3 minutes. Then uncover and cook for another 1 to 2 minutes. Turn off the heat. Undercook the pasta by 5 minutes because it will continue to cook in the hot liquid even after turn off the heat. Add the parsley, black pepper, lemon juice (optional) and mix well. Lemon juice is optional - taste the pasta first and add only if needed.

👉 ✅ PLEASE NOTE: WE ARE UNDER COOKING THE PASTA BY 5 MINUTES BECAUSE THE PASTA WILL CONTINUE TO COOK AND SOAK UP THE HOT LIQUID EVEN AFTER TURNING OFF THE HEAT.

For garlic oil tempering: Add the garlic and olive oil to a small pan and fry on medium to medium-low heat for a few seconds. Add the chili flakes and fry until the garlic JUST STARTS to brown. IMMEDIATELY REMOVE FROM HEAT AND ADD IT TO THE COOKED PASTA. Mix well and serve hot with a green side salad.

▶️ IMPORTANT TIPS:

👉 How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer

👉 Adding salt while frying the onion and vegetables will help it cook faster it's an important step so please do not skip it

👉 UNDER COOK THE PASTA BY 5 MINUTES BECAUSE THE PASTA WILL CONTINUE TO COOK AND SOAK UP THE HOT LIQUID even after turn off the heat

👉 LEMON JUICE IS OPTIONAL - taste the pasta first and add only if needed

👉 Every stove is different so adjust/regulate the heat and cooking time accordingly

*********

Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱

Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.

Subscribe to stay up to date on the latest vegan recipes! Hit the bell to never miss a video! 🔔

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ONE POT LENTIL PASTA Recipe | Easy Vegetarian and Vegan Meals

Roasted Eggplant and Beans Nourish Bowl | Easy Vegetarian and Vegan Meals. This vegetarian salad recipe with eggplant will get you excited to eat your beans. Healthy salad recipes for vegetarian and vegan meals and meal prep. This eggplant recipe with beans and peppers with an easy salad dressing is one of the best salad recipes I have made. A healthy salad for your plant based lunch or dinner / vegetarian meal. Check out my other vegetarian and vegan recipes!

💬 Let me know if you enjoyed my healthy vegan recipe

▶️ SALAD RECIPE INGREDIENTS: (3 to 4 servings)

👉 To roast the Eggplant and Red Bell pepper:
Olive oil
1 large Eggplant / Aubergine (490g approx. including skin)
1 large Red Bell Pepper (300g approx. including seeds/core)
Aluminum foil to cover the roasted vegetables

✅ 👉 Ingredients:
1+1/3 Cup / 300g ROASTED Eggplant (VERY FINELY CHOPPED INTO A MASH)
3/4 Cup / 140g ROASTED Red Bell Pepper (VERY FINELY CHOPPED ALMOST INTO A MASH)
2 Cups / 1 can (540ml can) COOKED White Kidney Beans / Cannellini Beans
1/2 cup / 75g Carrots finely chopped
1/2 cup / 75g Celery finely chopped
1/3 cup / 50g Red Onion finely chopped
1/2 cup / 25g Parsley finely chopped

👉 Salad Dressing:
3+1/2 Tablespoons Lemon juice OR TO TASTE
1+1/2 Tablespoon Maple Syrup OR TO TASTE
2 Tablespoon Olive Oil (I have used organic cold pressed olive oil)
1 Teaspoon minced Garlic
1 Teaspoon Ground Cumin
Salt to taste (I added 1+1/4 Teaspoon pink Himalayan salt)
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (OPTIONAL)

▶️ METHOD:

Pre-heat the oven to 400 F. Line a baking tray with parchment paper. Cut the eggplant in half. Score it in a crosshatch diamond pattern about 1 inch deep. Brush with olive oil. Cut the red bell pepper in half and remove the seeds/core, brush with olive oil. PLACE BOTH THE EGGPLANT AND PEPPER FACE DOWN on the baking tray.

✅👉 NOTE: IT'S REALLY IMPORTANT THAT YOU PUT IT FACE DOWN ON THE BAKING TRAY. This will trap the steam and help it bake properly.

Bake in a pre-heated oven at 400 F for about 35 minutes or until the vegetables are nicely roasted and soft. Then remove from the oven place it on a cooling rack. Let it cool down.
✅👉 MAKE SURE TO COVER IT, THIS WILL LOOSEN THE SKIN of the vegetables and make it easy to peel the skin.

Drain the cooked beans and rinse it with water. Let the beans sit in a strainer until all the water is drained. WE DO NOT WANT SOGGY BEANS here.

To a small bowl, add lemon juice, maple syrup, olive oil, minced garlic, salt, ground cumin, black pepper, cayenne pepper. Mix thoroughly until well combined. Set it aside.

By now the roasted eggplant and pepper would have cooled off. So uncover and peel the skin the bell pepper and CHOP IT VERY FINELY ALMOST INTO A MASH. Scoop the pulp of the roasted eggplant and discard the skin, CHOP IT VERY FINELY BY RUNNING THE KNIFE SEVERAL TIMES UNTIL IT TURNS INTO A MASH.

✅👉 IT'S VERY IMPORTANT THAT YOU FINELY CHOP THE ROASTED EGGPLANT AND PEPPER ALMOST INTO A MASH - to make this dish creamy and it becomes a part of the dressing.

Transfer the roasted eggplant and pepper to a large bowl. Add the cooked kidney beans (cannellini beans), chopped carrot, celery, red onion and parsley. Add the dressing and mix.

Cover the bowl and CHILL IN THE REFRIGERATOR FOR 2 HOURS, TO ALLOW THE BEANS TO ABSORB THE DRESSING. DO NOT SKIP THIS STEP.

Once chilled, it's ready to serve. This is a very versatile salad recipe, serve with pita, in a lettuce wrap, with chips and can also be eaten with steamed rice. It stores well in the refrigerator for 3 to 4 days (in an airtight container).

▶️ IMPORTANT TIPS:

👉 After brushing the raw eggplant and pepper with olive oil, MAKE SURE TO PLACE IT FACE DOWN ON THE BAKING TRAY. This will trap the steam and help it bake properly

👉 Drain the cooked beans and rinse it with water. Let the beans sit in a strainer until all the water is drained. WE DO NOT WANT SOGGY BEANS

👉 IT'S VERY IMPORTANT THAT YOU FINELY CHOP THE ROASTED EGGPLANT AND PEPPER ALMOST INTO A MASH - to make this dish creamy and it becomes a part of the dressing

👉 This is a very versatile salad recipe, serve with pita, in a wrap, with chips or with steamed rice. Stores well in the refrigerator for 3 to 4 days (in an airtight container)

****

Food Impromptu! Plant-Based and Vegan Recipes 🌱

Easy & nourishing vegan recipes for your everyday cooking and to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. Inspired from classic, traditional, and modern cuisines. Subscribe for latest vegan recipes

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ROASTED EGGPLANT AND BEANS NOURISH BOWL | Easy Vegetarian and Vegan Meals | Salad Recipe

Grilled Recipes

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Grandma's Slow-Cooked Lima Beans Recipe - n this video, I'm sharing my Southern-style Lima Beans recipe, packed with flavor and nostalgia. Using simple ingredients like ham hock, onion, and bell pepper, these beans are slow-cooked to perfection. Join me as I guide you through the process, including freezing and reheating tips for convenience. Let's get cooking!

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Grandma's Slow-Cooked Lima Beans Recipe

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Smoke This Pork Butt Now! - Join me in this mouthwatering journey as I share my secrets to perfectly smoked pork butt. From selecting the juiciest cuts to seasoning and slow smoking, I'll guide you through every step to achieve tender, flavorful perfection. Elevate your BBQ game with this ultimate recipe for smoked pork butt!

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AB's BBQ Rub - https://smokinandgrillinwitab.com/product/abs-bbq-rub/
AB's Burger Rub - https://smokinandgrillinwitab.com/product/abs-burger-rub/
All Purpose Seasoning: https://www.smokinandgrillinwitab.com/product/all-purpose-seasoning/
The Level Up Series A Rub: https://www.smokinandgrillinwitab.com/product/the-level-up-series-a-rub/
The Level Up Series B Rub: https://www.smokinandgrillinwitab.com/product/the-level-up-series-b-rub/
The Level Up Series Bundle: https://www.smokinandgrillinwitab.com/product/the-level-up-series-bundle/
Smokin’ and Grillin’ with AB Signature Japanese Damascus Steel Kiritsuke 8″ Chef Knife - https://smokinandgrillinwitab.com/product/signature-japanese-damascus-steel-kiritsuke-8-chef-knife/
Smokin’ and Grillin’ with AB Signature Japanese Damascus Steel 12″ Meat Slicer - https://smokinandgrillinwitab.com/product/signature-japanese-damascus-steel-12-meat-slicer/
Smokin’ and Grillin’ with AB Signature Japanese Damascus Steel Knife set of 2 - https://smokinandgrillinwitab.com/product/signature-japanese-damascus-steel-knife-set-of-2/
Best of Both Worlds Cookbook:
https://bestofbothworldscookbook.com/

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DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.

Ultimate Pork Butt BBQ Recipe Tutorial and Pulled Pork Sliders

BBQ Baked beans? But smoked?!

You NEED These Ultimate BBQ Beans Now! - In this video, I guide you through crafting the perfect smoked BBQ beans, bursting with flavor and aroma. From selecting the finest ingredients to mastering the smoking process, join me on a culinary journey that elevates this classic dish to new heights of deliciousness. Unlock the secrets to irresistible BBQ beans!

Get the printable recipe here: https://smokinandgrillinwitab.com/my-signature-smoked-bbq-baked-beans-recipe/

Looking for printable recipes? Check out my website!
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SnG Food Thermometer - https://smokinandgrillinwitab.com/product/sng-food-thermometer/
AB's BBQ Rub - https://smokinandgrillinwitab.com/product/abs-bbq-rub/
AB's Burger Rub - https://smokinandgrillinwitab.com/product/abs-burger-rub/
All Purpose Seasoning: https://www.smokinandgrillinwitab.com/product/all-purpose-seasoning/
The Level Up Series A Rub: https://www.smokinandgrillinwitab.com/product/the-level-up-series-a-rub/
The Level Up Series B Rub: https://www.smokinandgrillinwitab.com/product/the-level-up-series-b-rub/
The Level Up Series Bundle: https://www.smokinandgrillinwitab.com/product/the-level-up-series-bundle/
Smokin’ and Grillin’ with AB Signature Japanese Damascus Steel Kiritsuke 8″ Chef Knife - https://smokinandgrillinwitab.com/product/signature-japanese-damascus-steel-kiritsuke-8-chef-knife/
Smokin’ and Grillin’ with AB Signature Japanese Damascus Steel 12″ Meat Slicer - https://smokinandgrillinwitab.com/product/signature-japanese-damascus-steel-12-meat-slicer/
Smokin’ and Grillin’ with AB Signature Japanese Damascus Steel Knife set of 2 - https://smokinandgrillinwitab.com/product/signature-japanese-damascus-steel-knife-set-of-2/
Best of Both Worlds Cookbook:
https://bestofbothworldscookbook.com/

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Favorite Zoom Lens:
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Production Tech
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For business inquiries:

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Websites
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Email: SmokinandGrillinwitAB@gmail.com
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#SmokinandGrillinwitAB #SmokinGrillinFam #CookingwithAB

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You NEED These Ultimate BBQ Beans Now!

Get your grill on with Walmart! Bringing out the grill after winter can be intimidating, so today we’re showing you guys how to season in part 1 of a 3-part grilling how-to series. Seasoning your grill is an important step for getting your grill ready for spring and summer because it creates a non-stick surface and prevents rust. Watch for some of my tips and tricks to get my favorite Blackstone Original 4-Burner 36” Propane Griddle seasoned and ready for cookin’ some delicious recipes by Memorial Day. Visit the Get Your Grill On page at Walmart.com to see those recipes and where you can buy items to prep for this spring and summer https://www.walmart.com/cp/get-your-grill-on/3903426

ooking for printable recipes? Check out my website!
https://smokinandgrillinwitab.com/
SnG Food Thermometer - https://smokinandgrillinwitab.com/product/sng-food-thermometer/
AB's BBQ Rub - https://smokinandgrillinwitab.com/product/abs-bbq-rub/
AB's Burger Rub - https://smokinandgrillinwitab.com/product/abs-burger-rub/
All Purpose Seasoning: https://www.smokinandgrillinwitab.com/product/all-purpose-seasoning/
The Level Up Series A Rub: https://www.smokinandgrillinwitab.com/product/the-level-up-series-a-rub/
The Level Up Series B Rub: https://www.smokinandgrillinwitab.com/product/the-level-up-series-b-rub/
The Level Up Series Bundle: https://www.smokinandgrillinwitab.com/product/the-level-up-series-bundle/
Smokin’ and Grillin’ with AB Signature Japanese Damascus Steel Kiritsuke 8″ Chef Knife - https://smokinandgrillinwitab.com/product/signature-japanese-damascus-steel-kiritsuke-8-chef-knife/
Smokin’ and Grillin’ with AB Signature Japanese Damascus Steel 12″ Meat Slicer - https://smokinandgrillinwitab.com/product/signature-japanese-damascus-steel-12-meat-slicer/
Smokin’ and Grillin’ with AB Signature Japanese Damascus Steel Knife set of 2 - https://smokinandgrillinwitab.com/product/signature-japanese-damascus-steel-knife-set-of-2/
Best of Both Worlds Cookbook:
https://bestofbothworldscookbook.com/

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Camera 4: Panasonic Lumix BS1H Box Cinema Camera - https://a.co/d/8vRoOB0
Favorite Prime Lens: PANASONIC LUMIX G X VARIO II PROFESSIONAL LENS 12-35MM - https://amzn.to/2PEZ0PH
Favorite Zoom Lens:
Favorite Mic:
Rode Microphones Wireless GO II Dual Channel Wireless Microphone System - https://amzn.to/3zPce4r

Production Tech
Desk Mic: http://amzn.to/2GRHbcn
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Smokin' and Grillin' with AB
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Email: SmokinandGrillinwitAB@gmail.com
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#SmokinandGrillinwitAB #SmokinGrillinFam #CookingwithAB

DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.

How to Season Your Grill

Best of Both Worlds are back in stock! Get yourself a signed copy today! 🔥🔥

Baked Recipes

These almond poppy seed tea cakes are buttery and light with a crunchy crackly exterior. Baked in a muffin pan, the delicate tea cakes are simple, but they taste fancy and are perfect for a tea party. For a little something extra, drizzle each cake with lemon almond icing.

Get the full recipe: https://sallysbakingaddiction.com/almond-poppy-seed-tea-cakes/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #almondpoppyseedteacakes

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Almond Poppy Seed Tea Cakes | Sally's Baking Recipes

This no-bake, make-ahead homemade dirt pudding recipe is as fun to make as it is to serve and eat. With its layers of creamy homemade chocolate pudding, crushed Oreo cookies, and buried gummy worms, this whimsical dessert brings out the inner child in everyone.

Get the full recipe: https://sallysbakingaddiction.com/dirt-pudding-recipe/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #homemadedirtpudding #dirtpuddingrecipe

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Homemade Dirt Pudding | Sally's Baking Recipes

Smooth and rich homemade chocolate pudding with a hint of espresso nestles between an Oreo cookie crust and a mocha whipped cream topping in this delectable mocha chocolate pudding pie. This pie is a perfect make-ahead dessert because the pudding needs to set before garnishing and serving.

Get the full recipe: https://sallysbakingaddiction.com/mocha-chocolate-pudding-pie/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #mochapuddingpie #chocolatepuddingpie

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Mocha Chocolate Pudding Pie | Sally's Baking Recipes

You’ll love every bite of these tangy-sweet and moist lemon poppy seed muffins. Topped with a sweet lemon icing, these citrusy muffins make for a special breakfast treat.

Get the full recipe: https://sallysbakingaddiction.com/lemon-poppy-seed-muffins/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #lemonpoppyseedmuffins

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Lemon Poppy Seed Muffins | Sally's Baking Recipes

These mini key lime pies are everything we love about classic key lime pie baked in individual servings. Each mini pie has a buttery graham cracker crust and smooth, creamy key lime filling. Top with homemade whipped cream and lime slices for a refreshing treat.

Get the full recipe: https://sallysbakingaddiction.com/key-lime-pies/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #keylimepie #minikeylimepies

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Mini Key Lime Pies | Sally's Baking Recipes

Easy, crunchy, sticky, saucy chicken poppers that are coated and baked, not fried. These crowd-pleasing baked honey BBQ popcorn chicken bites are perfect for your next gathering.

Get the full recipe: https://sallysbakingaddiction.com/baked-honey-bbq-popcorn-chicken/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #honeybbqpopcornchicken #bakedbbqpopcornchicken #bakedpopcornchicken #appetizer

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Baked Honey BBQ Popcorn Chicken | Sally's Baking Recipes

Spicy Recipes

Spicy Masala Fish Fry | Fish Fry Recipe | Chatpata Fish Fry | Tawa Fish Fry | Fish Fry | Spicy Fish Fry | Masala Fish Fry | Crispy Fish Fry | Spice Eats Fish Fry | Best Fry Fry Recipe | Tasty Fish Fry Recipe

Ingredients for Spicy Masala Fish Fry:

- Rohu/Katla/Asian Carp fish pieces - 500 gms (7-8 big pieces)

Ingredients for the Masala:
- Ginger Garlic paste-2 tsp
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder-2.5 tsp
- Coriander powder- 1.5 tsp
- Cumin powder-1 tsp
- Chaat Masala- 1 tsp
- Garam Masala powder- 1/2 tsp
- Kasuri Methi - 1 tsp
- Lemon juice- 2 tsp
- Salt-1 tsp
- Oil- 2 tbsp

Tempering:
- Green Chillies cut- 3
- Curry leaves- 15-20

Other Ingredients:
- Oil- 3 tbsp

Preparation:

- Place the fish pieces in a bowl and add all the ingredients. Mix it well to coat the pieces with the masala.
- Set aside to marinate for around 30-60 mins.

Process:

- Heat oil in a pan and add the sliced green chillies and the curry leaves.
- Give a stir and then place the fish pieces side by side.
- Fry on medium heat for 3 mins on one side and then flip.
- Continue to fry on medium heat for 3 mins.
- Flip and continue to fry for 2 mins on low heat on each side.
- Remove and serve.

#spicymasalafishfry #fishfry #masalafishfry #fishfryrecipe #friedfish #fishfry #spiceeats #spiceeatsfish #spiceeatsrecipes

SPICY MASALA FISH FRY | FISH FRY RECIPE | MASALA FISH FRY | FISH FRY

Takeout Style Cashew Chicken | Thai Cashew Chicken Stir Fry | Cashew Chicken Recipe | Cashew Chicken | Thai Cashew Chicken Recipe | Cashew Chicken Stir Fry | How To Make Cashew Chicken | Chicken Cashew Recipe

Ingredients for Cashew Chicken:

(Tsp- Teaspoon; Tbsp- Tablespoon )

Boneless Chicken (thigh) - 450 gms (cut into 2 inch strips)

For Marination :
Salt-3/4 tsp
Crushed Pepper- 1/2 tsp

Making the Sauce:
- Oyster Sauce- 1 tbsp
- Dark Soy Sauce- 2 tsp
- Rice Vinegar- 1 tsp
- Honey - 1 tbsp
- Water- 1 tbsp

Other Ingredients:
- Spring Onion whites- 3-4 tbsp
- Garlic chopped- 2 tsp (5-6 cloves)
- Ginger chopped- 1.5 tsp
- Thai Long Red Chillies, sliced -2
- Spring Onion greens, cut into 2 inches- 20 nos.
- Roasted whole cashews- around 30
- Oil- 2 tbsp for stir-frying the chicken pieces + 1 tbsp

Preparation:

- Take boneless thigh pieces, pat dry and cut them into 1/2 thick by 2 inch long inch strips.
- Now add salt and crushed pepper
- Set aside for 15 mins.
- To prepare the Sauce, add all the items in a bowl. Stir it well to mix uniformly. Whisk it well.
- Chop the ginger, garlic, spring onion white and spring onion greens.

Process:

- Heat 1.5 tbsp oil in a wok and add the marinated chicken pieces. Spread the pieces for it to get the heat.
- Fry on medium heat for 4-5 mins till browned. Remove and set aside.
- Add 1 tbsp oil to the oil in the wok and heat.
- Now add the fine chopped garlic, ginger and spring onion whites.
- Stir fry on high heat for 1 min and then add the fried chicken pieces. Mix it well and stir fry for 1 min.
- Add the roasted cashews and stir fry for 1 min.
- Now add the rest of the sauce, mix and stir fry on medium heat for 1-2 mins till the chicken becomes brown and begins to thicken.
- Garnish with cut spring onion greens and sliced Thai red chillies. Mix and stir fry for around 1 minute.
- Serve hot after garnishing with some more spring onion greens.

#cashewchicken #thaicashewchicken #cashewchickenstirfry #cashewchickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken

TAKEOUT STYLE CASHEW CHICKEN | THAI CASHEW CHICKEN STIR FRY | CASHEW CHICKEN RECIPE

Black Pepper Chicken | Easy Black Pepper Chicken Recipe | Black Pepper Chicken Chinese Style | Stir Fry Chicken | Restaurant Style Black Pepper Chicken

Ingredients for Black Pepper Chicken:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Chicken Breast - 450 gms./1 lb. (cut into 1 inch strips)

For Marination:
- Dark Soy sauce- 3 tsp
- Salt - 1/2 tsp
- Corn flour- 3 tsp

Tempering:
- Ginger, fine chopped- 2 tsp (10 gms.)
- Garlic, fine chopped- 2 tsp (10 gms.)

Veggies:
- Onions, lthick sliced- 1 medium (75-80 gms)
- Red Bell Pepper cut into long strips- 1 large (100 gms)

Sauce Mix:
- Oyster Sauce- 2 tbsp
- Dark Soy Sauce- 2 tsp
- Brown sugar - 1 tsp
- Chicken stock - 3 tbsp (1/4 us cup)

Other Ingredients:
- Olive oil -1 tbsp + 1 tbsp
- Salt- pinch to season the onions and peppers
- Pepper -pinch to season the onion & peppers
- Pepper powder- 1.5 tsp
- Spring onion greens- 3 tbsp for garnish
- White sesame seeds - 1-1.5 tsp

Preparation:

- Cut the chicken breasts to one inch strips and marinate with the items mentioned.
- Take a small bowl and add all the items for the Sauce. Mix and set aside.

Process:

- Add 1 tbsp oil in a pan and add the chicken strips. Now fry on high heat for around 4 mins till dark in colour. And then remove and set aside.
- In the same pan add more oil and then add the chopped ginger & garlic.
- Give a stir and then add the sliced onions & red peppers. Also add a pinch of salt & pepper powder.
- Mix and sauté on medium heat for 2-3 mins and then add the fried chicken pieces back to the pan and sauté on high heat for 1-2 mins till combined and chicken pieces are browned.
- Now add the Sauce mix & pepper powder and mix on high to medium high heat for around 2 mins till the sauce is absorbed.
- Now garnish with white sesame seeds and chopped spring onion greens, give a mix and stir fry for a minute.

#blackpepperchicken #blackpepperchickenrecipe #chickenstirfry #pepperchickenfry #chickenrecipe #spiceeats #spiceeatschicken #spiceeatsrecipes

BLACK PEPPER CHICKEN | EASY BLACK PEPPER CHICKEN RECIPE | STIR FRY CHICKEN

Afghani Egg Curry | Afghani Egg Gravy Recipe | Afghani Anda Curry | Afghani Egg Korma | Afghani Egg Recipe | Afghani Anda Gravy Recipe | Anda Curry | Egg Curry | Egg Gravy | Egg Curry Recipe

Ingredients for Afghani Egg Curry:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Boiled Eggs-6 nos.

For frying eggs-
- Oil- 1 tbsp
- Turmeric powder-1/2 tsp
- Kashmiri Chilli Powder-1/2 tsp

For the Masala Paste:
- Onions sliced- 2 medium (150 gms)
- Ginger chopped - 1” (8-10 gms)
- Garlic cloves-5-6
- Green chillies - 4 (12 gms)
- Cashew nuts-10
- Coriander leaves-handful (10 gms)

Tempering:
- Green Cardamom-3
- Cloves- 3
- Cinnamon-2

Spice Powders:
- Turmeric powder- pinch
- Cumin powder-1/2 tsp
- Black pepper powder-1/2 tsp
- Garam Masala powder-1/2 tsp
- Roasted & crushed Kasuri Methi- 1/2 tsp

Other Ingredients:
- Whisked Curd/ Yogurt- 3 tbsp
- Fresh cream- 2-3 tbsp
- Oil- 3 tbsp
- Salt- 3/4 tsp
- Coriander leaves, chopped for garnish- 2 tbsp

Preparation:

- To make the Masala paste, heat 2 tbsp oil in a pan and add the sliced onions. Fry on medium heat for around 3-4 mins and then add the chopped ginger, garlic, green chillies and the cashew nuts.
- Mix and fry on medium heat for around 1-2 mins.
- Remove onto a plate and cool it.
- To make the paste, add this mixture into the grinder and coarse grind it.
- Now add 1/2 cup water and make it into a smooth paste.
- Shell the boiled eggs and make 3-4 cuts on one side. Set aside.

Process:

- Heat 1 tbsp oil in a pan and add 1/2 tsp each of turmeric and Kashmiri chilli powder.
- Give a stir and add the cut boiled eggs.
- Stir and fry on low heat for around 2 mins till the eggs are golden brown in colour. Remove the fried eggs.
- Now add 1-2 tbsp oil in the same oil left in the pan .
- Heat the oil and then add the whole spices.
- Give a stir and then add the Masala paste made earlier in the grinder.
- Cook on low heat for 3-4 mins and then add the spice powders and salt and cook on low heat for another 3-4 mins.
- Now add the fresh cream and whisked curd mix and cook on low heat for 2-3 mins till oil separates.
- You can switch off the heat before you add the curd and then switch on after giving a stir.
- Now add the crushed kasuri methi, mix and simmer on low heat for 2-3 mins till oil separates.
- Add 150 ml water and then add the fried eggs, mix lightly and cover & cook on low heat for 5 mins.
- Remove lid and add the chopped coriander leaves and little water if required. Simmer for 1-2 mins and serve hot.

#afghanieggcurry #afghanieggmasala #afghaniandacurry #eggcurry #eggmasala #afghanieggkorma #spiceeats #spiceeatsrecipes #spiceeatseggcurry

AFGHANI EGG CURRY | AFGHANI EGG MASALA | AFGHANI EGG GRAVY RECIPE

Air Fryer Tandoori Chicken | Restaurant Style Tandoori Chicken in Air Fryer | Air Fryer Chicken | Tandoori Chicken | Tandoori Chicken in Air Fryer | Chicken Tandoori | How to Make Tandoori Chicken

Ingredients for Air Fryer Tandoori Chicken:

(Tsp- Teaspoon; Tbsp- Tablespoon )

- Whole Chicken Legs - 3 (approx. 500 gms)

Marinade:
- Hung Curd/Yoghurt- 4 tbsp
- Kashmiri Chilli Powder- 5 tsp
- Turmeric Powder- pinch (1/8 tsp)
- Cumin Powder- 1/2 tsp
- Garam Masala Powder- 3/4 tsp
- Cardamom Powder- 1/2 tsp
- Salt- 1 tsp
- Ginger Garlic Paste- 2 tsp
- Roasted & powdered Kasuri Methi ( dried Fenugreek leaves)- 1/2 tsp
- Red Food Colour (optional)- pinch
- Lemon Juice- 2 tsp
- Oil-3

Other Ingredients:
- Butter -1 tbsp

Preparation:

- Wash and pat dry the chicken piece
- Now make slits on them, 2 on the thigh portion and 2 on the legs as shown in the video.
- To make the Hung Curd, add around 300 ml of curd or plain yogurt in a strainer kept on a bowl and allow the water to drain completely. This should take around 1 hr.

Marination:

- To make the marinade, take a bowl and add all the ingredients as shown in the video. Whisk it well to make a uniform and smooth marinade.
- Now add the chicken legs & thighs to the marinade and mix it well, making sure the marinade coats the chicken completely and massaged well inside the slits made earlier.
- Now cover the bowl and keep in the refrigerator for around 2 hrs or if you want, overnight

Process:

- Take out the basket from the Air fryer and brush it with 1 tsp oil.
- Now place the marinated chicken pieces side by side in the basket making sure not to put too much marinade. (The marinade could burn if too much)
- Put the basket back into the Air fryer and set temperature at 180°C and time at 20 mins.
- Pause the air fryer after 10 mins. Remove the basket and baste the chicken with 1 tbsp butter.
- Put the basket back and cook for the rest of 10 mins at 180°C
- Remove and check if the chicken is cooked. Otherwise you may cook for 2-3 mins more at 180°C

#airfryertandoorichicken #tandoorichicken #chickentandoori #tandoorichickenrecipe #airfyer #chickentandoorirecipe #spiceeats #spiceeatsrecipes #spiceeatschicken

AIR FRYER TANDOORI CHICKEN | RESTAURANT STYLE TANDOORI CHICKEN IN AIR FRYER

Eid Special Mutton Gravy | Mutton Curry | Mutton Gravy | Mutton Curry by Spice Eats | Tasty Mutton Curry | Mutton Masala Curry | Eid Special Mutton Curry | Mutton Gravy by Spice Eats

Ingredients for Eid Special Mutton Gravy:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Mutton - 1 kg (curry cut with bones)

Special Masala Powder-
- Fennel seeds-2 tsp
- Shah Jeera-1 tsp
- Green cardamom-6
- Cloves- 6-7
- Cinnamon (small pieces)-1
- Black cardamom -2
- Mace-1/2 flower
- Nutmeg- 1/4 piece
- Black peppercorns-around 25 nos
- Kebabchini-10 nos (optional)

Spice Powders:
- Turmeric powder-3/4 tsp
- Red Chilli Powder-2 tsp
- Kashmiri Chilli Powder-3 tsp
- Coriander Powder-2 tsp
- Cumin Powder-1.5 tsp

Other Ingredients:
- Onions, sliced- 3 big onions (300 gms)
- Ginger Garlic paste-4 tsp
- Tomato sliced- 4 small (200 gms)
- Salt-2 tsp+ pinch
- Oil-6-7 tbsp

Preparation:

- Slice the onions and the tomatoes. Set it aside.
- Also dry roast the whole spices in a pan for around 3 mins and set it aside to cool.
- Now grind it into a powder for use later.

Process:

- Heat oil in a pressure cooker and add the sliced onions.
- Fry on medium heat for 10-12 mins till golden in colour. Now add the mutton pieces and fry on medium heat for around 2 mins.
- Now add the ginger garlic paste, mix and fry on medium heat for 3-4 mins till the mutton is browned.
- Now add all the spice powders & salt and mix and fry for around 2-3 mins.
- Now add the sliced tomatoes and cook on medium to low heat for around 3-4 mins till the tomatoes are cooked.
- Now add the spice powder and mix and fry on low heat for around 2-3 mins till the spices are cooked and oil separates.
- Add 500 ml water and pressure cook for 3-4 whistles.
- Remove and serve with rice or roti

#eidspecial #muttoncurry #muttongravy #simplemuttoncurry #easymuttoncurry #spiceeats #spiceeatsrecipes #spiceeatsmutton

EID SPECIAL MUTTON GRAVY| MUTTON MASALA CURRY | TASTY MUTTON CURRY