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Search Results - Showing 12 - 24 Of 28
_bfnl-2024-round-7-east-point39s-johnston-brother39s-goals-the-courier-may-25-2024.jpg "Watch East Point's Matt and Jordan Johnston's goals in the team's round 7 win over Ballarat. Vision supplied by Red Onion Creative")
⏲ 7:30 👁 4M
_highway-style-chicken-kadhai.jpg "oil <br/>tomato paste <br/>ginger garlic paste<br/>chicken <br/>kadahi masala <br/>green chilli <br/>black paper powder <br/>garam masala <br/>salt <br/>chilli flake<br/>#food <br/>#cooking <br/>#recipe <br/>#chicken <br/><br/>Kadhai Gosht is a well-known Pakistani dish made with meat and spicy tomatoes. For its preparation, tomato, onion, garlic, ginger, and spices are added to the meat.<br/><br/>Spiced tomatoes are mixed with meat and packaged to enhance the meat and add flavor. This food is called kadhai or kadhai because it is cooked in a special kadhai or kadhai khot.<br/><br/>Kadhai meat is usually served w")
⏲ 6:10 👁 25K
_mushroom-pandhra-rassa-124-how-to-make-kolhapuri-mushroom-pandhra-rassa-recipe-124-chef-varun-inamdar.jpg "Learn how to make \")
⏲ 5:19 👁 775K
_bfl-2024-round-7-josh-guthrie-highlights-the-courier-may-25-2024.jpg "Watch Sunbury's Josh Guthrie's highlights in the team's win over Lake Wendouree in round 7. Vision supplied by Red Onion Creative")
⏲ 4:5 👁 4.4M
_bfnl-2024-round-7-jake-sutton39s-6-goal-haul-the-courier-may-27-2024.jpg "Watch Sunbury's Jake Sutton kick 6 goals in the side's win over Lake Wendouree in round 7 of the BFNL. Vision supplied by Red Onion Creative")
⏲ 5:50 👁 1.8M
_chilli-potato-recipe.jpg "Chilli potato is a popular Indo-Chinese dish featuring crispy, fried potato strips tossed in a tangy and spicy sauce. The dish combines flavors of soy sauce, vinegar, garlic, ginger, and chilies, often garnished with spring onions. It's a favorite appetizer or snack, known for its crunchy texture and vibrant taste.")
⏲ 0:51 👁 15K
_bfnl-2024-round-7-north-ballarat39s-1st-half-goals-the-courier-may-25-2024.jpg "Watch North Ballarat's solid 1st half in its round 7 clash with Redan. Vision supplied by Red Onion Creative")
⏲ 6:40 👁 790K
_cowboy-hot-dog-124-recipe.jpg "Our Cowboy hot dog recipe makes 6 delicious, hot dogs sandwiched in classic hot dog buns and topped with tangy onions and plenty of cheese.")
⏲ 0:27 👁 55K
_honey-sriracha-chicken--a-flavorful-twist-on-honey-fried-chicken.jpg "Honey Sriracha Chicken offers a deliciously spicy and sweet twist on classic honey fried chicken. This recipe combines crispy, golden-brown chicken pieces with a tangy, sweet, and spicy honey Sriracha glaze, creating a dish that's sure to tantalize your taste buds.<br/><br/>Ingredients:<br/><br/>For the Chicken:<br/><br/>1 kg (2.2 lbs) chicken wings or drumettes<br/>1 cup buttermilk<br/>1 teaspoon garlic powder<br/>1 teaspoon paprika<br/>Salt and pepper, to taste<br/>1 1/2 cups all-purpose flour<br/>Oil, for frying<br/>For the Honey Sriracha Glaze:<br/><br/>1/2 cup honey<br/>1/4 cup Sriracha sauce (adjust to taste)<br/>2 tablespoons soy sauce<br/>1 tablespoon rice vinegar or apple cider vinegar<br/>2 cloves garlic, minced<br/>1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thickening)<br/>Instructions:<br/><br/>Marinate the Chicken:<br/><br/>In a large bowl, combine the buttermilk, garlic powder, paprika, salt, and pepper. Add the chicken wings or drumettes, ensuring they are fully coated in the marinade.<br/>Cover and refrigerate for at least 1 hour, preferably overnight for best results.<br/>Prepare the Coating:<br/><br/>In another large bowl, place the all-purpose flour. Season with a little salt and pepper and mix well.<br/>Coat the Chicken:<br/><br/>Remove the marinated chicken from the refrigerator. Dredge each piece in the seasoned flour, pressing down to ensure the flour sticks well. Shake off any excess flour.<br/>Fry the Chicken:<br/><br/>Heat oil in a deep-fryer or a large, heavy-bottomed pot to 350°F (175°C).<br/>Fry the chicken pieces in batches, ensuring not to overcrowd the pot. Fry until golden brown and crispy, about 8-10 minutes per batch, depending on the size of the pieces. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).<br/>Transfer the fried chicken to a paper towel-lined plate to drain any excess oil.<br/>Prepare the Honey Sriracha Glaze:<br/><br/>In a small saucepan over medium heat, combine the honey, Sriracha sauce, soy sauce, vinegar, and minced garlic. Stir well to combine.<br/>Bring the mixture to a simmer. If you prefer a thicker glaze, add the cornstarch mixture and cook until the sauce thickens, about 1-2 minutes.<br/>Remove from heat and let it cool slightly.<br/>Coat the Chicken in the Glaze:<br/><br/>In a large bowl, toss the fried chicken with the honey Sriracha glaze, ensuring each piece is evenly coated.<br/>Serve:<br/><br/>Serve the Honey Sriracha Chicken hot, garnished with sesame seeds and chopped green onions if desired. Pair with a side of rice, salad, or your favorite dipping sauces.<br/>Enjoy the perfect blend of sweet, spicy, and savory flavors in this Honey Sriracha Chicken, a delightful twist on traditional honey fried chicken that will leave you craving more!")
⏲ 2:13 👁 5K
_delicious-malai-chicken-kabab-paratha-rolls-recipe--a-perfect-snack.jpg "Treat yourself to a delightful snack with these Malai Chicken Kabab Paratha Rolls. This recipe combines tender and flavorful chicken kababs with soft, flaky parathas, making it a perfect snack for any time of the day.<br/><br/>Ingredients:<br/><br/>For the Malai Chicken Kababs:<br/><br/>500g boneless chicken, cut into small pieces<br/>1/2 cup fresh cream<br/>1/4 cup yogurt<br/>2 tablespoons cashew nut paste<br/>1 tablespoon ginger-garlic paste<br/>1 teaspoon green chili paste<br/>1 teaspoon garam masala<br/>1 teaspoon cumin powder<br/>1/2 teaspoon cardamom powder<br/>Salt to taste<br/>1 tablespoon lemon juice<br/>2 tablespoons oil<br/>For the Parathas:<br/><br/>2 cups whole wheat flour<br/>1/2 teaspoon salt<br/>Water, as needed to knead the dough<br/>Oil, for cooking the parathas<br/>For the Rolls:<br/><br/>Sliced onions<br/>Chopped cilantro<br/>Green chutney<br/>Lemon wedges<br/>Instructions:<br/><br/>Marinate the Chicken:<br/><br/>In a large bowl, combine the fresh cream, yogurt, cashew nut paste, ginger-garlic paste, green chili paste, garam masala, cumin powder, cardamom powder, salt, and lemon juice.<br/>Add the chicken pieces to the marinade and mix well to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight.<br/>Cook the Chicken Kababs:<br/><br/>Heat oil in a skillet over medium heat. Add the marinated chicken pieces and cook until they are fully cooked and golden brown, about 10-12 minutes. Stir occasionally to ensure even cooking. Remove from heat and set aside.<br/>Prepare the Parathas:<br/><br/>In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead into a smooth dough.<br/>Divide the dough into equal portions and roll each portion into a ball. Roll out each ball into a flat, round paratha.<br/>Heat a tawa or skillet over medium-high heat. Cook each paratha, brushing with oil, until golden brown and cooked through. Set aside.<br/>Assemble the Rolls:<br/><br/>Place a paratha on a clean surface. Spread a spoonful of green chutney over the paratha.<br/>Add a few pieces of Malai Chicken Kabab in the center of the paratha.<br/>Top with sliced onions, chopped cilantro, and a squeeze of lemon juice.<br/>Roll the paratha tightly around the filling to form a roll.<br/>Serve:<br/><br/>Serve the Malai Chicken Kabab Paratha Rolls hot with extra green chutney and lemon wedges on the side.<br/>Enjoy these delicious Malai Chicken Kabab Paratha Rolls as a perfect snack or light meal. They are packed with flavors and are sure to be a hit with family and friends!")
⏲ 2:45 👁 5K
_veg-fried-rice.jpg "Veg fried rice is a classic Indo-Chinese dish made by stir-frying cooked rice with a variety of vegetables like carrots, bell peppers, peas, and spring onions. Flavored with soy sauce, garlic, and ginger, this savory and aromatic dish is quick to prepare and often enjoyed as a main course or side dish.")
⏲ 2:5 ✓ 01-Jun-2024
_sai-bhaji-sindhi-sindhi-bhuge-chawal-authen.jpg "Experience the taste of Sindhi tradition!This video dives into the secrets of making authentic Sindhi Bhuga Chawal, a flavorful rice dish with caramelized onions. Learn the classic recipe for a wholesome and delicious Sindhi meal!\\watch full !<br/>https://yt.openinapp.co/9zpa0")
⏲ 0:58 ✓ 01-Jun-2024
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_bfnl-2024-round-7-east-point39s-johnston-brother39s-goals-the-courier-may-25-2024.webp "Watch East Point's Matt and Jordan Johnston's goals in the team's round 7 win over Ballarat. Vision supplied by Red Onion Creative")
_highway-style-chicken-kadhai.webp "oil <br/>tomato paste <br/>ginger garlic paste<br/>chicken <br/>kadahi masala <br/>green chilli <br/>black paper powder <br/>garam masala <br/>salt <br/>chilli flake<br/>#food <br/>#cooking <br/>#recipe <br/>#chicken <br/><br/>Kadhai Gosht is a well-known Pakistani dish made with meat and spicy tomatoes. For its preparation, tomato, onion, garlic, ginger, and spices are added to the meat.<br/><br/>Spiced tomatoes are mixed with meat and packaged to enhance the meat and add flavor. This food is called kadhai or kadhai because it is cooked in a special kadhai or kadhai khot.<br/><br/>Kadhai meat is usually served w")
_mushroom-pandhra-rassa-124-how-to-make-kolhapuri-mushroom-pandhra-rassa-recipe-124-chef-varun-inamdar.webp "Learn how to make \")
_bfl-2024-round-7-josh-guthrie-highlights-the-courier-may-25-2024.webp "Watch Sunbury's Josh Guthrie's highlights in the team's win over Lake Wendouree in round 7. Vision supplied by Red Onion Creative")
_bfnl-2024-round-7-jake-sutton39s-6-goal-haul-the-courier-may-27-2024.webp "Watch Sunbury's Jake Sutton kick 6 goals in the side's win over Lake Wendouree in round 7 of the BFNL. Vision supplied by Red Onion Creative")
_chilli-potato-recipe.webp "Chilli potato is a popular Indo-Chinese dish featuring crispy, fried potato strips tossed in a tangy and spicy sauce. The dish combines flavors of soy sauce, vinegar, garlic, ginger, and chilies, often garnished with spring onions. It's a favorite appetizer or snack, known for its crunchy texture and vibrant taste.")
_bfnl-2024-round-7-north-ballarat39s-1st-half-goals-the-courier-may-25-2024.webp "Watch North Ballarat's solid 1st half in its round 7 clash with Redan. Vision supplied by Red Onion Creative")
_cowboy-hot-dog-124-recipe.webp "Our Cowboy hot dog recipe makes 6 delicious, hot dogs sandwiched in classic hot dog buns and topped with tangy onions and plenty of cheese.")
_honey-sriracha-chicken--a-flavorful-twist-on-honey-fried-chicken.webp "Honey Sriracha Chicken offers a deliciously spicy and sweet twist on classic honey fried chicken. This recipe combines crispy, golden-brown chicken pieces with a tangy, sweet, and spicy honey Sriracha glaze, creating a dish that's sure to tantalize your taste buds.<br/><br/>Ingredients:<br/><br/>For the Chicken:<br/><br/>1 kg (2.2 lbs) chicken wings or drumettes<br/>1 cup buttermilk<br/>1 teaspoon garlic powder<br/>1 teaspoon paprika<br/>Salt and pepper, to taste<br/>1 1/2 cups all-purpose flour<br/>Oil, for frying<br/>For the Honey Sriracha Glaze:<br/><br/>1/2 cup honey<br/>1/4 cup Sriracha sauce (adjust to taste)<br/>2 tablespoons soy sauce<br/>1 tablespoon rice vinegar or apple cider vinegar<br/>2 cloves garlic, minced<br/>1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thickening)<br/>Instructions:<br/><br/>Marinate the Chicken:<br/><br/>In a large bowl, combine the buttermilk, garlic powder, paprika, salt, and pepper. Add the chicken wings or drumettes, ensuring they are fully coated in the marinade.<br/>Cover and refrigerate for at least 1 hour, preferably overnight for best results.<br/>Prepare the Coating:<br/><br/>In another large bowl, place the all-purpose flour. Season with a little salt and pepper and mix well.<br/>Coat the Chicken:<br/><br/>Remove the marinated chicken from the refrigerator. Dredge each piece in the seasoned flour, pressing down to ensure the flour sticks well. Shake off any excess flour.<br/>Fry the Chicken:<br/><br/>Heat oil in a deep-fryer or a large, heavy-bottomed pot to 350°F (175°C).<br/>Fry the chicken pieces in batches, ensuring not to overcrowd the pot. Fry until golden brown and crispy, about 8-10 minutes per batch, depending on the size of the pieces. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).<br/>Transfer the fried chicken to a paper towel-lined plate to drain any excess oil.<br/>Prepare the Honey Sriracha Glaze:<br/><br/>In a small saucepan over medium heat, combine the honey, Sriracha sauce, soy sauce, vinegar, and minced garlic. Stir well to combine.<br/>Bring the mixture to a simmer. If you prefer a thicker glaze, add the cornstarch mixture and cook until the sauce thickens, about 1-2 minutes.<br/>Remove from heat and let it cool slightly.<br/>Coat the Chicken in the Glaze:<br/><br/>In a large bowl, toss the fried chicken with the honey Sriracha glaze, ensuring each piece is evenly coated.<br/>Serve:<br/><br/>Serve the Honey Sriracha Chicken hot, garnished with sesame seeds and chopped green onions if desired. Pair with a side of rice, salad, or your favorite dipping sauces.<br/>Enjoy the perfect blend of sweet, spicy, and savory flavors in this Honey Sriracha Chicken, a delightful twist on traditional honey fried chicken that will leave you craving more!")
_delicious-malai-chicken-kabab-paratha-rolls-recipe--a-perfect-snack.webp "Treat yourself to a delightful snack with these Malai Chicken Kabab Paratha Rolls. This recipe combines tender and flavorful chicken kababs with soft, flaky parathas, making it a perfect snack for any time of the day.<br/><br/>Ingredients:<br/><br/>For the Malai Chicken Kababs:<br/><br/>500g boneless chicken, cut into small pieces<br/>1/2 cup fresh cream<br/>1/4 cup yogurt<br/>2 tablespoons cashew nut paste<br/>1 tablespoon ginger-garlic paste<br/>1 teaspoon green chili paste<br/>1 teaspoon garam masala<br/>1 teaspoon cumin powder<br/>1/2 teaspoon cardamom powder<br/>Salt to taste<br/>1 tablespoon lemon juice<br/>2 tablespoons oil<br/>For the Parathas:<br/><br/>2 cups whole wheat flour<br/>1/2 teaspoon salt<br/>Water, as needed to knead the dough<br/>Oil, for cooking the parathas<br/>For the Rolls:<br/><br/>Sliced onions<br/>Chopped cilantro<br/>Green chutney<br/>Lemon wedges<br/>Instructions:<br/><br/>Marinate the Chicken:<br/><br/>In a large bowl, combine the fresh cream, yogurt, cashew nut paste, ginger-garlic paste, green chili paste, garam masala, cumin powder, cardamom powder, salt, and lemon juice.<br/>Add the chicken pieces to the marinade and mix well to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight.<br/>Cook the Chicken Kababs:<br/><br/>Heat oil in a skillet over medium heat. Add the marinated chicken pieces and cook until they are fully cooked and golden brown, about 10-12 minutes. Stir occasionally to ensure even cooking. Remove from heat and set aside.<br/>Prepare the Parathas:<br/><br/>In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead into a smooth dough.<br/>Divide the dough into equal portions and roll each portion into a ball. Roll out each ball into a flat, round paratha.<br/>Heat a tawa or skillet over medium-high heat. Cook each paratha, brushing with oil, until golden brown and cooked through. Set aside.<br/>Assemble the Rolls:<br/><br/>Place a paratha on a clean surface. Spread a spoonful of green chutney over the paratha.<br/>Add a few pieces of Malai Chicken Kabab in the center of the paratha.<br/>Top with sliced onions, chopped cilantro, and a squeeze of lemon juice.<br/>Roll the paratha tightly around the filling to form a roll.<br/>Serve:<br/><br/>Serve the Malai Chicken Kabab Paratha Rolls hot with extra green chutney and lemon wedges on the side.<br/>Enjoy these delicious Malai Chicken Kabab Paratha Rolls as a perfect snack or light meal. They are packed with flavors and are sure to be a hit with family and friends!")
_veg-fried-rice.webp "Veg fried rice is a classic Indo-Chinese dish made by stir-frying cooked rice with a variety of vegetables like carrots, bell peppers, peas, and spring onions. Flavored with soy sauce, garlic, and ginger, this savory and aromatic dish is quick to prepare and often enjoyed as a main course or side dish.")
_sai-bhaji-sindhi-sindhi-bhuge-chawal-authen.webp "Experience the taste of Sindhi tradition!This video dives into the secrets of making authentic Sindhi Bhuga Chawal, a flavorful rice dish with caramelized onions. Learn the classic recipe for a wholesome and delicious Sindhi meal!\\watch full !<br/>https://yt.openinapp.co/9zpa0")
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