LAY HO LAY HO 👋🏻 I hope you’re keeping well and cooking well! If you’re new to the channel here, welcome! I’m glad you’re here. Be sure to join our newsletter so you can pick up your free ebook plus to learn what ingredients and tools are used on the show www.yeungmancooking.com happy cooking 🥳
I am an Indian and I love this recipe. Its perfect and authentic. Would love to recommend you to mak Pulav And Biriyani! We need more Indian recipes from you!
@@konamifujiwara5133 That's awesome. I'm originally from Iraq, and as kids, when we hear our mothers made Biryani, we get excited 😆 it has all the good stuff: rice, spices, veggies, and usually chicken or lamb. My made Hyderabadi Biryani, but also adds egg dum style too.
@@miriammanolov9135 This is a special dish in our household as well. We used to make Vegetarian Biriyani. It would be awesome to see Wil make it Vegan!
In fact, your voice and intonation are very calm and confident! You show us that the process of cooking is a piece of cake and we shouldn't doubt to try new things and should believe in our success through the experience! I always watch your video recipes with interest from A to Z and whenever I try any of them, it's always successful because of the right explanation! Once I prepared your plant-based dumplings and they were bombastic!
Agreed re his voice. Im a professional voice over artiste and think how he uses his voice is brilliant. He’s definitely found his voice. It took me three years before I found mine instead of just copying what others were doing.
Had to come back to tell you all how freakin delicious this was!!! I couldn’t believe I actually made something this flavorful and it’s so easy to make, less time consuming too! Easily the best curry I’ve made ever! Thanks for sharing such delicious vegetarian recipes!!!!
Ginger and garlic in curries will have the best form when you use a mortar and pestle to grind them. Ginger and garlic have strong flavors and usually you can’t tell that it’s been used in a curry when you use the paste. The flavor is mild this way. The sesame and coconut will definitely enhance the flavor! Grt recipe as always!
You’re a chef that’s clean in his preparation of ingredients and hygienic in your style of cooking…. That is something I admire in a chef more than their 3 Michelin stars.
Your commentary during this is great just describing the ingredient prep instead of wasting time with unneeded stupid remarks you and your recipes are fantastic Thanks
Love this twist you have given with grinding sesame seeds along with coconut powder along with the masalas...it would definitely give it a creamy texture. Wonderfully original recipe .will definitely try this out!
Hint: fresh curry leaves freeze very well. I always have a bagful in the freezer. You can use as is when cooking since it takes only a few seconds for them to thaw. Awesome recipe as usual. I wonder if you can replace the peanut mix with blended cashews??
The peanuts, sesame and coconut paste is the base for "hyderabadi mirchi ka salan". I'd urge you to try this recipe with peanuts (unless you are allergic to them).
Wil, as always, ANOTHER perfect mouth-watering recipe & perfect timing of uploading. I was zealous & just bought a bunch/a lot of vine-ripened tomatoes & roma tomatoes on sale. I thought what am I going to do with all these?? TA DA!! Need to run back to our co-op for coconut & curry leaves! Sunday dinner 😁 THANK YOU! This looks like an AMAZING new standard ❤😋 Blessings
I showed this, and your saffron rice recipe to a friend. I totally agree with him saying that, not only is your food amazing, you show respect for the food when you're cooking.
Wil, this looks like your RICHEST-looking dish so far! It looks as you pointed out, visually stunning ,and I cannot begin to fathom how amazingly flavorful it tastes. THIS tomato masala I am definitely making a point to not just merely drool over, but actually cook and make and eat, myself! Thanks!
I have a love for tomatoes & have my go to tomato thick gravy. But this one is slightly different with the peanut, sesame seeds, mint & looks amazing that is making me hungry now lol. I am going to get me some tomatoes & try this recipe. I store my curry leaves in the freezer. I will use coriander powder instead of the whole seeds & fresh coconut instead of the dry. I think cashew nuts would be nice too. I like how you kept the tomatoes chunky in size. Thanks for this video 😊
Dear Wil, I hope you are well and many thanks for this inspiration. I am looking forward to cooking this recipe. May I politely ask for a favor: Could you add the measurements in grams to the recipe in the description box? This would make it so much easier for us in Europe to enjoy your craft. Many thanks in advance and all the best, Monika
American here - as comfortable as I am with our silly imperial measurements, I have to agree. Metric, please, so that everyone can share in the deliciousness!
We're making this for the second time right now! The first time was delicious but we had some trouble finding curry leaves. A nearby town has a small int'l grocery that we love and they were able to acquire some fresh curry leaves, which we have now also dried and are using tonight along with our freshly grown ginger mint. I can only imagine that it will improve what was already a great dish. If only it would "curry up!" We're hungry and it smells wonderful! Thank you, Wil. You're doing great and we recommend your cookbook to our friends whenever we get to talking about the delightful dishes we've made from your TH-cam channel.
I do love your videos. Your instructions are so clear. The sound of your voice is almost like a meditation to me. Love your food and cooking skills! ❤❤❤
Yet another great recipe and video. Can you please also share what are you inspirations for the dishes you choose to make? Any trial and error you had to go through? Any variations on the theme one can make? Thanks
I couldn't find any curry leaves where I live but the recipe was amazing already. The mix of spices gives incredibly rich, complex and layered flavours. Thank you so much for sharing!
Anytime I'm having an anxious day or feeling stressed with work I always put on your video the music and your voice are so relaxing. I also love cooking so the sounds of chopping and cooking in the background also ground me.
Yeung Man I wish you were close by so I could enjoy all that you make. Each time I leave your tutorial wondering how I can eat it without going through my sub standard cooking.!
This looks awesome definitely on my to cook list and love that line "hardest part of this recipe is not to peek inside this lid" looking forward to your next recipe🙂
Absolutely delicious! Such a innovative cook. Love the recipes with sauces that have no dairy and are the better for it. The mushroom pasta with cashew cream is phenomenal. Thank you so much for giving us alternative options. ♥️
Wil I made this tonight & it is absolutely delicious I didn’t think it would be this tasty with just tomatoes but as always you never disappoint.10/10 plus
Will I think you are a fantastic human being. I've been following you for some time. I love making your recipes and I just like the modest way you present. Can we hear some of your violin playing sometime as a background, or maybe while the pasta is boiling? Maybe Spring by Vivaldi? Perhaps it might help with the weather since we are still waiting for it here in Canada!
Besides the fact this looks amazing and I now have your book.... I'm amazed at the thesaurus you must use to tantalize our taste buds!! I wish I could l cook all this for family and friends every day!! You're truly inspiring. .❤
Symphony of flavours says Wil. And yes, it really is. But it's not just any old symphony. It's not a simple sonata allegro form symphony of Mozart or Haydn. It's a thick, complex, and oh so delicious symphony, like Brahms with lots of complex chord progressions, plus many dissonances leading to pleasing resolutions. I made this two days ago. It made a lot, so I put some in the fridge for leftovers. I ate the leftovers yesterday for lunch, and decided I wanted more, so made it again for dinner. I put some in the freezer for future reference. This one should only get better with age. One thing you want to make sure of is that you get the right kind of coconut. Get dried (aka dessicated) coconut that looks like a powder. if it's chunks or shreds, or if it isn't dried, it's going to turn out wrong. But if you get the right kind, and get a good brand, you'll be met by the beautiful fragrance of coconut when you open the bag, and you'll have a further delight as the aroma of toasted coconut fills the kitchen. There isn't a room freshener on Earth that will be better than this. Personally, I also find it pleasing to watch the coconut go from white to the brown of bread toast crumbs. There is just so much else to love about this dish that I'd take up paragraphs of space if I were to list them all. Suffice it to say that this one rates among my top five Wil Yeung recipes, and since Will is my favourite source of recipes, I'd say it rates within my top five favourites period end. Where I put it exactly within the top five is a little bit difficult. It depends on what I feel like. But there are days when it's definitely number 1. It sure has been for the last couple of days. I've given tastes of this to several of my friends, and they all asked for the recipe. I directed them to this site. I'm sure that most of them will make it. If you're looking to add something to your repertoire of good meals to make which aren't to hard to pull together, I highly recommend this dish. I would bet that you'll like it too! I paired this with an Indian basmati jeera rice recipe with kheer for desert, both of which I think go well with it. The rice is simple and fast, especially if you have a rice cooker or instant pot it's basically a start and forget kind of thing. Jheera Rice (Cumen Rice) Ingredients: 1 tsp vegetable oil 2 tsp cumin seeds 2 cups basmati rice ((you can make this with brown rice too. See recipe notes below for instructions)) 1/2 tsp ground black pepper ((optional)) 4 green cardamom pods ((optional)) 1 large bay leaf ((optional)) 4 cloves ((optional)) A generous pinch saffron ((optional)) 1 tsp sea salt 4 cups water ((vegetable stock is fine too and even better)) Steps: 1. Heat the oil in a large saucepan. Add the cumin seeds and saute for a few seconds. Once they start to change color, add the other spices (if using all or some of them) at this point, one by one, and stir to mix in the end. Otherwise, skip to the next step. If making in a rice cooker or instant pot, put the rice, water (or veggie stock), oil, cumin seeds, and spices you choose from the options, if any into the rice cooker and let it go until it finishes the cycle. Let it stand for 10 minutes and then it's done and ready to serve. 2. If cooking in a skillet on the stovetop, add the rice to the saucepan and stir-fry for a couple of minutes until the rice starts to turn opaque. 3. Add four cups of water and the salt, stir, and bring to a boil over high heat. 4. Cover the saucepan with a tight-fitting lid and turn the heat down to low. Cook for 15 minutes, never removing the lid from the pan (very important that you don't remove the lid). 5. Once you turn off the heat, don't yet take the lid off. Wait at least 10 minutes, then open and fluff the grains of rice with a fork to separate. Again, it's very important that you not take the lid off once it goes on in step 4. Doing so will leave you with rice which is watery and not completely cooked, as well as not giving the spices enough time to completely infuse. Note: When making this in a rice cooker, I usually boil the water or veggie broth, then take it off the heat and add the spices, letting them steep for 5 or 10 minutes, or until the saffron turns the liquid a vibrant yellow before adding it to the rice cooker. Doing that allows the spices you choose to use to infuse more fully into the rice, and if using saffron, will give it a lovely yellow colour which will be eye catching on any table. ================================================ Kheer (Indian desert) Ingredients ¼ cup White Basmati Rice 4 green cardamom pods 3 Jaggery cones, or 3 tbsp white sugar (it's best with jaggery, which should be available at any Indian grocery or market). ¼ cup pistachios ¼ cup almonds 4 cups unsweetened soy milk 5-6 strands of saffron (soaked in 2 tbsp of warm soy milk) Steps: 1. Soak rice in water for at least 30 mins. 2. Use a mortar and pestle to crush the cardamom pods into a fine powder. Alternatively, open the cardamom pods and process into a fine powder with jaggery (or sugar) and half of the pistachios and almonds. 3. Chop the remaining pistachios and almonds. 4. In a medium saucepan, add soy milk. Bring to a rolling boil, being careful not to let the soy milk stick to the pan. Use a nonstick saucepan if possible. 5. Add rice, reduce to medium low and simmer uncovered for ~20-25 mins until rice is cooked. 6. Add the mixture of jaggery (or sugar), cardamom, and nuts. Add saffron and the chopped nuts. Cook for ~5 more mins on low. I hope that some of you will try one or both of these recipes as accompaniments to this delicious tomato masala, and I hope that you will enjoy them as much as I do. Feel free to leave comments, both positive, negative, and/or constructie. All recipes can be tweaked and made better, or perhaps you have a method for making it easier or better. Questions are also always welcome. For those who have trouble finding the right kind of coconut, you can find it on Amazon by searching, "dessicated coconut powder". I chose the Yupik brand (Canadian brand) because at $6.00 iit's a bargain. Any of them should work fine as long as it's unsweetened. Swad and Rani also make it, and those should be fine too.
Lay Ho Ma! Wow! This is why I love Indian food, the herbs and spices used to create an artwork of flavors. I also love Italian food because of the simplicity and from that how amazing flavor is also created. I’m going to give this a go, though will have to improvise with what is in my pantry. Just like the Saag recipe you made, that one was so simple, fewer ingredients and so delicious. Thank you for sharing.
I just made this and it tastes so amazing! 😍😭😍 I used frozen applemint since it’s hard to find mint in the grocery stores here. I love following your recipes. I can’t wait to try another one! 😄
I substituted the green chilies with mushrooms and added 349 gr of Silken extra firm tofu to the peannut, coconut, sesame seed mixture to add more protein. Very good results, thanks very much for your delicious recipes.
Hey! Im in the UK. We are about to open a veggie and PB dark kitchen takeaway in London. This looks absolutely delicious and i am going to respectfully steal this. I am going to buy your books. I will keep you posted my friend and thank you for your amazing recipes. You are my go-to and i relish the latest one on my daily feed. Thank you!
Hello Yeung Man; Thank wou for all your recipes. I do have one question. You always refer to cup when measuring liquid. I live in France (metric system haha !) So can wou tell me what it means in milliliters or a US/CA equivalent (i can convert myself). Actually measuring with cups is a bit confusing to me since cups can be very different from one place to another. sorry for this :)
Wil, you have inspired us to try a totally new recipe every week. I now have almost 70 Oxo pop up containers as a result. Loving your channel. Thanks. Will make this tonight and serve with a Naan bread and some New Zealand Marlborough Sauvignon Blanc
@@YEUNGMANCOOKING we just finished and loved this dish. I do wonder if some small slices of extra firm tofu would add some texture? Thanks. BTW we always try to make an exact copy on the first effort.
Again a super Indian dish and easy to cook. You Str a star. I like your cooking because it’s easy to do. But you need the right slices, in Germany not so easy. I have cooked some dishes for German friends, not so hot, but all liked it a lot. 👍👍👍greetings from Germany
Hello, i can recommend the Bremer Gewürzhandel, you can order online and they have almost everything in good quality! Its a bit expensive compared to Supermarket but the quality is way better, they also have dried fruits and nuts. Just an idea from someone else living in germany, maybe it helps :)
It looks absolutely delicious! I have a question though: I am allergic to peanuts, what would you suggest to use as a substitute? Would Cashews work? Thanks a lot 😌.
It is the first time I watch you... very impressive. I plan to try this in the near future. Such a young man you have accomplished so much in life already, all I can say is wow. Glad you are in Canada.
I have been waiting for tomato season to try this recipe, and I have made it 3 times in the last 2 weeks!❤️❤️❤️ It is OUTRAGEOUSLY good! Keep 'em coming!
I swear I can smell it! We still have the last tomatoes hanging on already withered vines. This masala is where they will go. With a little rice, this will be tomorrow's dinner. Thank you!
Hi Wil, just found your channel, the recipies on here seem really delicious and i look forward to making them soon, are the ingredients that you outline for 1 or more portions?
Hi Young Man 😍👍I'm from India sending lots of love for you and your lovely recipes. This recipe belongs to India state Maharashtra and village is sangli- satara. Love to see our recipes in other countries 😋 😍.
A very good recipe , not much effort needed but it's looking so delicious to dig in , Surely will have to try ur recipe as seen many of ur recipes , i find u to be a wonderful chef .👍 I am an Indian, would love watching ur videos.
LAY HO LAY HO 👋🏻 I hope you’re keeping well and cooking well! If you’re new to the channel here, welcome! I’m glad you’re here. Be sure to join our newsletter so you can pick up your free ebook plus to learn what ingredients and tools are used on the show www.yeungmancooking.com happy cooking 🥳
The mother dish of this variation is known as bagara tomato, check it out you will like it.
You can also add bell peppers to it.
🔥🔥🔥🔥🔥
I am an Indian and I love this recipe. Its perfect and authentic. Would love to recommend you to mak Pulav And Biriyani! We need more Indian recipes from you!
Biryani is one of my favorite dishes!! My mom makes it once a month and it is as good as the one you get at authentic Indian restaurants.
@@miriammanolov9135 Wow...sounds great! Biriyani is one of the most special occasional treats at our home!
@@konamifujiwara5133
That's awesome. I'm originally from Iraq, and as kids, when we hear our mothers made Biryani, we get excited 😆 it has all the good stuff: rice, spices, veggies, and usually chicken or lamb. My made Hyderabadi Biryani, but also adds egg dum style too.
@@miriammanolov9135 This is a special dish in our household as well. We used to make Vegetarian Biriyani. It would be awesome to see Wil make it Vegan!
@@konamifujiwara5133 for sure !!!! Wil did make a Biryani dish once, just have to search his olde videos.
In fact, your voice and intonation are very calm and confident! You show us that the process of cooking is a piece of cake and we shouldn't doubt to try new things and should believe in our success through the experience! I always watch your video recipes with interest from A to Z and whenever I try any of them, it's always successful because of the right explanation! Once I prepared your plant-based dumplings and they were bombastic!
🥳🥳🥳
Agreed re his voice. Im a professional voice over artiste and think how he uses his voice is brilliant. He’s definitely found his voice. It took me three years before I found mine instead of just copying what others were doing.
Had to come back to tell you all how freakin delicious this was!!! I couldn’t believe I actually made something this flavorful and it’s so easy to make, less time consuming too! Easily the best curry I’ve made ever! Thanks for sharing such delicious vegetarian recipes!!!!
🤗
Ginger and garlic in curries will have the best form when you use a mortar and pestle to grind them. Ginger and garlic have strong flavors and usually you can’t tell that it’s been used in a curry when you use the paste. The flavor is mild this way.
The sesame and coconut will definitely enhance the flavor! Grt recipe as always!
Sounds delicious 👨🏻🍳🙌🏻
You’re a chef that’s clean in his preparation of ingredients and hygienic in your style of cooking….
That is something I admire in a chef more than their 3 Michelin stars.
🙌🏻👨🏻🍳🥳
Your commentary during this is great just describing the ingredient prep instead of wasting time with unneeded stupid remarks you and your recipes are fantastic Thanks
Never had masala. Looks rich and packed full of flavor🤤 You’re the bomb friend💣👨🍳
Love this twist you have given with grinding sesame seeds along with coconut powder along with the masalas...it would definitely give it a creamy texture. Wonderfully original recipe .will definitely try this out!
👨🏻🍳🙌🏻
Hint: fresh curry leaves freeze very well. I always have a bagful in the freezer. You can use as is when cooking since it takes only a few seconds for them to thaw. Awesome recipe as usual. I wonder if you can replace the peanut mix with blended cashews??
Amazing 🙌🏻🌿 I personally have not tried and heard the feedback that you could
The peanuts, sesame and coconut paste is the base for "hyderabadi mirchi ka salan". I'd urge you to try this recipe with peanuts (unless you are allergic to them).
Cashews instead of peanuts is even better...makes it creamier
Wil, as always, ANOTHER perfect mouth-watering recipe & perfect timing of uploading. I was zealous & just bought a bunch/a lot of vine-ripened tomatoes & roma tomatoes on sale. I thought what am I going to do with all these??
TA DA!! Need to run back to our co-op for coconut & curry leaves! Sunday dinner 😁 THANK YOU! This looks like an AMAZING new standard ❤😋 Blessings
I showed this, and your saffron rice recipe to a friend.
I totally agree with him saying that, not only is your food amazing, you show respect for the food when you're cooking.
Wil, this looks like your RICHEST-looking dish so far! It looks as you pointed out, visually stunning ,and I cannot begin to fathom how amazingly flavorful it tastes. THIS tomato masala I am definitely making a point to not just merely drool over, but actually cook and make and eat, myself! Thanks!
🙌🏻🥳 excited for you to try it!
I have a love for tomatoes & have my go to tomato thick gravy. But this one is slightly different with the peanut, sesame seeds, mint & looks amazing that is making me hungry now lol. I am going to get me some tomatoes & try this recipe. I store my curry leaves in the freezer. I will use coriander powder instead of the whole seeds & fresh coconut instead of the dry. I think cashew nuts would be nice too. I like how you kept the tomatoes chunky in size. Thanks for this video 😊
Dear Wil, I hope you are well and many thanks for this inspiration. I am looking forward to cooking this recipe. May I politely ask for a favor: Could you add the measurements in grams to the recipe in the description box? This would make it so much easier for us in Europe to enjoy your craft. Many thanks in advance and all the best, Monika
American here - as comfortable as I am with our silly imperial measurements, I have to agree. Metric, please, so that everyone can share in the deliciousness!
We're making this for the second time right now! The first time was delicious but we had some trouble finding curry leaves. A nearby town has a small int'l grocery that we love and they were able to acquire some fresh curry leaves, which we have now also dried and are using tonight along with our freshly grown ginger mint. I can only imagine that it will improve what was already a great dish. If only it would "curry up!" We're hungry and it smells wonderful! Thank you, Wil. You're doing great and we recommend your cookbook to our friends whenever we get to talking about the delightful dishes we've made from your TH-cam channel.
Keep those curry recipes coming, Wil and thanks for using only a little amount of garam masala. Garam masala is best when used in small quantity.
🙌🏻
I do love your videos. Your instructions are so clear. The sound of your voice is almost like a meditation to me. Love your food and cooking skills! ❤❤❤
👨🏻🍳🙌🏻🥳
Yet another great recipe and video. Can you please also share what are you inspirations for the dishes you choose to make? Any trial and error you had to go through? Any variations on the theme one can make? Thanks
Ohhh!!
Indian curry's are something you should try atleast once in your life time....
.
.really imppresed by your cooking sir.
Lots of ❤️ from india❤️
🙌🏻🥳
Indian flavours are heavenly.
I couldn't find any curry leaves where I live but the recipe was amazing already. The mix of spices gives incredibly rich, complex and layered flavours. Thank you so much for sharing!
🙌🏻🙌🏻🙌🏻
Anytime I'm having an anxious day or feeling stressed with work I always put on your video the music and your voice are so relaxing. I also love cooking so the sounds of chopping and cooking in the background also ground me.
🤗
Let's all stay tuned for the Yeung Man ASMR videos. 😉 The dude has the PERFECT voice.
Yeung Man I wish you were close by so I could enjoy all that you make. Each time I leave your tutorial wondering how I can eat it without going through my sub standard cooking.!
This looks awesome definitely on my to cook list and love that line "hardest part of this recipe is not to peek inside this lid" looking forward to your next recipe🙂
🥳🙌🏻
As good as this is just by itself, this will make a great mother sauce for so many other recipes! Both veg and non-veg. Thank You!
Exactly, if you add paneer 🤤
@@Ngan.marianguyen this channel is for cruelty free food
@@lizbee726 you can add chickpeas, beans, root veggies, roasted potatoes and more!
Tofu
I would add beans or mushroom and than ot would be extraordinary
Absolutely delicious! Such a innovative cook. Love the recipes with sauces that have no dairy and are the better for it. The mushroom pasta with cashew cream is phenomenal.
Thank you so much for giving us alternative options. ♥️
An absolute pleasure ☺️🙌🏻 So glad to hear you are enjoying
Wil I made this tonight & it is absolutely delicious I didn’t think it would be this tasty with just tomatoes but as always you never disappoint.10/10 plus
My spice cabinet is a mess. I love your storage containers, it really cleans things up. Where did you get them. Thanks.
Another delicious recipe! While the masala was cooking, I steamed some cauliflower, broccoli and peas and stirred through at the end. 😊
🤤🤤🤤
Now we're talking! Wish I'd been over for dinner at your house...
How do you come up with such amazing recepies? You are surely helping me eating less meat with those tasty dishes!
Will I think you are a fantastic human being. I've been following you for some time. I love making your recipes and I just like the modest way you present. Can we hear some of your violin playing sometime as a background, or maybe while the pasta is boiling? Maybe Spring by Vivaldi? Perhaps it might help with the weather since we are still waiting for it here in Canada!
I tried this tonight. It was a huge hit! Thank you, as always for a yummy and easy-to-make recipe. 😀
Wow, it’s good to know that curry leaves can be dried for future use.
This recipe looks absolutely wonderful! Your food is so beautiful. ❤️
👨🏻🍳🙌🏻🥳
where do you get your dishes? Such great style. Thanks again for all you do!
Most are purchased from either CB2 or Crate and Barrel - however this sunset yellow one is from Indigo (OUI brand)
Looks yummy!!!
Wil , do you have any recipes using silken tofu? I would greatly appreciate it 🤗
I've been looking for this recipe everywhere! Thanks, Wil!
🙌🏻🙌🏻🙌🏻
I've made this twice now and very pleased with how it turned out, tasted great 👍 I added chickpeas to mine 😋
😋👌🏻
Besides the fact this looks amazing and I now have your book.... I'm amazed at the thesaurus you must use to tantalize our taste buds!! I wish I could l cook all this for family and friends every day!! You're truly inspiring. .❤
☺️ Happy to hear you are enjoying. Keep well 🙌🏻
Your videos and recipes are a breath of fresh air. And both cookbooks are fantastic!
👨🏻🍳🙌🏻
Wow! The timing couldnt be any better! Tomatoes are the only veggies left in my refrigerator:) Thank you, chef😊♥️
👨🏻🍳👌🏻🥳 How perfect!
Symphony of flavours says Wil. And yes, it really is. But it's not just any old symphony. It's not a simple sonata allegro form symphony of Mozart or Haydn. It's a thick, complex, and oh so delicious symphony, like Brahms with lots of complex chord progressions, plus many dissonances leading to pleasing resolutions.
I made this two days ago. It made a lot, so I put some in the fridge for leftovers. I ate the leftovers yesterday for lunch, and decided I wanted more, so made it again for dinner. I put some in the freezer for future reference. This one should only get better with age.
One thing you want to make sure of is that you get the right kind of coconut. Get dried (aka dessicated) coconut that looks like a powder. if it's chunks or shreds, or if it isn't dried, it's going to turn out wrong. But if you get the right kind, and get a good brand, you'll be met by the beautiful fragrance of coconut when you open the bag, and you'll have a further delight as the aroma of toasted coconut fills the kitchen. There isn't a room freshener on Earth that will be better than this. Personally, I also find it pleasing to watch the coconut go from white to the brown of bread toast crumbs. There is just so much else to love about this dish that I'd take up paragraphs of space if I were to list them all. Suffice it to say that this one rates among my top five Wil Yeung recipes, and since Will is my favourite source of recipes, I'd say it rates within my top five favourites period end. Where I put it exactly within the top five is a little bit difficult. It depends on what I feel like. But there are days when it's definitely number 1. It sure has been for the last couple of days.
I've given tastes of this to several of my friends, and they all asked for the recipe. I directed them to this site. I'm sure that most of them will make it. If you're looking to add something to your repertoire of good meals to make which aren't to hard to pull together, I highly recommend this dish. I would bet that you'll like it too!
I paired this with an Indian basmati jeera rice recipe with kheer for desert, both of which I think go well with it. The rice is simple and fast, especially if you have a rice cooker or instant pot it's basically a start and forget kind of thing.
Jheera Rice (Cumen Rice)
Ingredients:
1 tsp vegetable oil
2 tsp cumin seeds
2 cups basmati rice ((you can make this with brown rice too. See recipe notes below for instructions))
1/2 tsp ground black pepper ((optional))
4 green cardamom pods ((optional))
1 large bay leaf ((optional))
4 cloves ((optional))
A generous pinch saffron ((optional))
1 tsp sea salt
4 cups water ((vegetable stock is fine too and even better))
Steps:
1. Heat the oil in a large saucepan. Add the cumin seeds and saute for a few seconds. Once they start to change color, add the other spices (if using all or some of them) at this point, one by one, and stir to mix in the end. Otherwise, skip to the next step. If making in a rice cooker or instant pot, put the rice, water (or veggie stock), oil, cumin seeds, and spices you choose from the options, if any into the rice cooker and let it go until it finishes the cycle. Let it stand for 10 minutes and then it's done and ready to serve.
2. If cooking in a skillet on the stovetop, add the rice to the saucepan and stir-fry for a couple of minutes until the rice starts to turn opaque.
3. Add four cups of water and the salt, stir, and bring to a boil over high heat.
4. Cover the saucepan with a tight-fitting lid and turn the heat down to low. Cook for 15 minutes, never removing the lid from the pan (very important that you don't remove the lid).
5. Once you turn off the heat, don't yet take the lid off. Wait at least 10 minutes, then open and fluff the grains of rice with a fork to separate. Again, it's very important that you not take the lid off once it goes on in step 4. Doing so will leave you with rice which is watery and not completely cooked, as well as not giving the spices enough time to completely infuse.
Note: When making this in a rice cooker, I usually boil the water or veggie broth, then take it off the heat and add the spices, letting them steep for 5 or 10 minutes, or until the saffron turns the liquid a vibrant yellow before adding it to the rice cooker. Doing that allows the spices you choose to use to infuse more fully into the rice, and if using saffron, will give it a lovely yellow colour which will be eye catching on any table.
================================================
Kheer (Indian desert)
Ingredients
¼ cup White Basmati Rice
4 green cardamom pods
3 Jaggery cones, or 3 tbsp white sugar (it's best with jaggery, which should be available at any Indian grocery or market).
¼ cup pistachios
¼ cup almonds
4 cups unsweetened soy milk
5-6 strands of saffron (soaked in 2 tbsp of warm soy milk)
Steps:
1. Soak rice in water for at least 30 mins.
2. Use a mortar and pestle to crush the cardamom pods into a fine powder. Alternatively, open the cardamom pods and process into a fine powder with jaggery (or sugar) and half of the pistachios and almonds.
3. Chop the remaining pistachios and almonds.
4. In a medium saucepan, add soy milk. Bring to a rolling boil, being careful not to let the soy milk stick to the pan. Use a nonstick saucepan if possible.
5. Add rice, reduce to medium low and simmer uncovered for ~20-25 mins until rice is cooked.
6. Add the mixture of jaggery (or sugar), cardamom, and nuts. Add saffron and the chopped nuts. Cook for ~5 more mins on low.
I hope that some of you will try one or both of these recipes as accompaniments to this delicious tomato masala, and I hope that you will enjoy them as much as I do. Feel free to leave comments, both positive, negative, and/or constructie. All recipes can be tweaked and made better, or perhaps you have a method for making it easier or better. Questions are also always welcome.
For those who have trouble finding the right kind of coconut, you can find it on Amazon by searching, "dessicated coconut powder". I chose the Yupik brand (Canadian brand) because at $6.00 iit's a bargain. Any of them should work fine as long as it's unsweetened. Swad and Rani also make it, and those should be fine too.
One of the best masala recipes I've seen, I've tried hundreds but this is gonna be the winner 🥇
Cheers Will 👌🏻
🥳🙌🏻👨🏻🍳
This dish is an absolute winner Yeung man....can’t wait to try it! Thank you!💕
🥳🥳🥳
An orchestra of flavors!
🥳🥳🥳
Lay Ho Ma! Wow! This is why I love Indian food, the herbs and spices used to create an artwork of flavors. I also love Italian food because of the simplicity and from that how amazing flavor is also created. I’m going to give this a go, though will have to improvise with what is in my pantry. Just like the Saag recipe you made, that one was so simple, fewer ingredients and so delicious. Thank you for sharing.
🙌🏻👨🏻🍳🥳
Hi this looks so good
Cani use frozen coconut instead of fry coconut and black sesame seeds instead of white sesame ?
I just made this and it tastes so amazing! 😍😭😍 I used frozen applemint since it’s hard to find mint in the grocery stores here. I love following your recipes. I can’t wait to try another one! 😄
🙌🏻🥳👨🏻🍳
I love this channel....everything that plant based cooking should be....
🤗
I substituted the green chilies with mushrooms and added 349 gr of Silken extra firm tofu to the peannut, coconut, sesame seed mixture to add more protein. Very good results, thanks very much for your delicious recipes.
👨🏻🍳👌🏻
I don't know how I got here but I just made your mayo and I'm so grateful. Will be ordering your cookbooks ! Thank you for being here.
Happy to be cooking together 🙌🏻
Omg 😱 pls keep making these curry recipe videos, I love flavor!
🙌🏻
Yummmmmm looks so delicious. Thank you so so much for sharing your dishes. I am a vegan now.. 🙏🏼😘🙏🏼😘
🙌🏻👨🏻🍳
I want to get your cookbook but there are not available!
Where can I get them?
Thank you so much sweetheart!
Woot!!!!
Hey! Im in the UK. We are about to open a veggie and PB dark kitchen takeaway in London. This looks absolutely delicious and i am going to respectfully steal this.
I am going to buy your books. I will keep you posted my friend and thank you for your amazing recipes. You are my go-to and i relish the latest one on my daily feed.
Thank you!
Clueless American here! What, pray tell, is a "veggie and PB dark kitchen takeaway"? Sounds interesting for sure.
@@chessiepique9532 haha!! Hey.. “a vegetarian and plant based cuisine”
Hello Yeung Man; Thank wou for all your recipes. I do have one question. You always refer to cup when measuring liquid. I live in France (metric system haha !) So can wou tell me what it means in milliliters or a US/CA equivalent (i can convert myself). Actually measuring with cups is a bit confusing to me since cups can be very different from one place to another. sorry for this :)
He's referring specifically to US standard measuring cups not just any cups. 1 US cup = 8 fluid ounces = 236.588 mL.
@@askarsfan2011 Thanks. Useful info.
Mmmhhhmm yes with some cilantro garlic Naan 😋. Looks absolutely luscious. Thanks Wil!
🥳🥳🥳
Wil, you have inspired us to try a totally new recipe every week. I now have almost 70 Oxo pop up containers as a result. Loving your channel. Thanks. Will make this tonight and serve with a Naan bread and some New Zealand Marlborough Sauvignon Blanc
Wow! Ever growing collection 🙌🏻 It is always a pleasure cooking with you.
@@YEUNGMANCOOKING we just finished and loved this dish. I do wonder if some small slices of extra firm tofu would add some texture? Thanks. BTW we always try to make an exact copy on the first effort.
@@Celestialrob if you're looking for texture maybe add some mushrooms? Or would that be heresy
@@matt96533 thanks, we thought about that. This is a superb recipe and I had no idea about the sauce, which is inspired.
For those who cook oil-free, you can use a little water for frying. There's no discernable difference in taste.
I love this curry or tomato masala. It would go great with a nice bowl of rice.
Mind blowing , looks so delicious. Thanks for sharing. As always enjoying watching your videos.
🙌🏻🥳👨🏻🍳
Lovely recipe. Thank you❣️⭐️⭐️⭐️⭐️⭐️
Again a super Indian dish and easy to cook. You Str a star. I like your cooking because it’s easy to do. But you need the right slices, in Germany not so easy. I have cooked some dishes for German friends, not so hot, but all liked it a lot. 👍👍👍greetings from Germany
Hello, i can recommend the Bremer Gewürzhandel, you can order online and they have almost everything in good quality! Its a bit expensive compared to Supermarket but the quality is way better, they also have dried fruits and nuts. Just an idea from someone else living in germany, maybe it helps :)
Amazing. If I wasn’t going to bed I would be at the store buying these ingredients.
😎
love from Maharashtra India.. tomato masala may go good with steam rice it presume. lovely
Found your channel a few weeks ago. Already tried many of your recipes. All great!
🙌🏻🥳
It looks absolutely delicious! I have a question though: I am allergic to peanuts, what would you suggest to use as a substitute? Would Cashews work? Thanks a lot 😌.
I have used cashews in a similar curry when I was out of peanuts.
I prefer the taste of cashews so I never use peanuts 😊
Roasted almonds would be better as it keeps the taste close to the original recipe..
@@aksharaa7202 Good to know - thanks!
I use macadamia nuts to replace all sorts of nuts. Cheaper than pine nuts in Italian recipes.
It is the first time I watch you... very impressive. I plan to try this in the near future. Such a young man you have accomplished so much in life already, all I can say is wow. Glad you are in Canada.
You are too kind, it is a pleasure cooking together. Keep well 👨🏻🍳🙌🏻
I have been waiting for tomato season to try this recipe, and I have made it 3 times in the last 2 weeks!❤️❤️❤️ It is OUTRAGEOUSLY good! Keep 'em coming!
🥳🥳🥳
Made this on Friday…. The roasted nuts are an amazing flavor. Thanks for this recipe…
Looks delicious! And nice with wild rice.
I swear I can smell it! We still have the last tomatoes hanging on already withered vines. This masala is where they will go. With a little rice, this will be tomorrow's dinner. Thank you!
🙌🏻👨🏻🍳
Being an Indian I can easily correlate with your recipes .vegan yet flavorful .
🙌🏻🥳
really really tasty vegan food.which brand of pans is he using ?
love your recipes! Many greetings from Switzerland.
🙌🏻
Thank you soo much. I just love your recipes. ❤
🙌🏻🙌🏻🙌🏻
Could listen to you all day
I love your spice cabinet
You cook with love. I love it.
🙌🏻
Just tried this ,was banging, when down well with everyone , definitely going to be a regular one 🧑🏽🍳
🥳🥳🥳
I wound replace chili powder with the kashmir red chili powder for me authentic taste! But love this! Also peanuts not normal usually cashews.
This is a very clever recipe.
Hi Wil, just found your channel, the recipies on here seem really delicious and i look forward to making them soon, are the ingredients that you outline for 1 or more portions?
Most recipes are one generous to two humbled portions 🙌🏻 Happy cooking
Hi Young Man 😍👍I'm from India sending lots of love for you and your lovely recipes. This recipe belongs to India state Maharashtra and village is sangli- satara. Love to see our recipes in other countries 😋 😍.
Very cool 😎🙌🏻 pleasure to be cooking together
@@YEUNGMANCOOKING If only it had really happened😍👍
Looks wickedly delicious. Thank you.
👨🏻🍳🙌🏻
Speaking of velvety, I'm never quite prepared for the smoothness of your voice when I click on these videos.
Great indian recipe with a twist . You take everything to another level.
😎🙌🏻
sounds yummy, will put this on my next shopping list for all the ingredients !
🙌🏻👨🏻🍳
You tricked me again...! This looked a bit ordinary....but not so!! Love it...the flavours are warm and comforting! Thank you 😊
🙌🏻👨🏻🍳
This looks absolutely delicious!!
🙌🏻
great stuff! thanks!
🙌🏻
That one is absolutely Smashing !!! Awesome × 10 !!!! Best wishes for the Day
🙌🏻🙌🏻🙌🏻
Love your presentation
🙌🏻
A very good recipe , not much effort needed but it's looking so delicious to dig in , Surely will have to try ur recipe as seen many of ur recipes , i find u to be a wonderful chef .👍 I am an Indian, would love watching ur videos.
🙌🏻
Man that looks delicious, I like the idea of using peanuts, sesame, and coconut for providing richness
🙌🏻
Looking at the end product, I kept thinking how nice if prawns or crabs are added. Yum.
Will you present a recipe for vegetarian korma thanks
Thanku you for this gorgeous recepie! For how many servings is it?
Most recipes are one generous to two humbled portions 👨🏻🍳🙌🏻
My word, that looks delicious!
😁🙌🏻 it’s a good one to try out
This looks phenomenal!!
😎🙌🏻
Made it & took the liberty of roasting onion, tomato, zucchini, carrots & red peppers @ 400F & added them to the curry … excellent!!
Very delicious 😋😋
😋🙌🏻
This would taste good with potatoes too. If possible do use fresh curry leaves. The aroma is unbelievable. Thank you for sharing.
🙌🏻
Going to make this tomorrow! Thank you.
🥳🙌🏻