Head Chef Pradyumna Cooking 5 Curries | 2 Rice | + Dosa Filling | Healthy Wealthy Indian Restaurant
57.7 هزار بار بازدید -
2 سال پیش
-
Head Chef Pradyumna's (Prady) previous
Head Chef Pradyumna's (Prady) previous cooking videos have been so popular that it's commonly requested that I record another video.
So here is Chef Pradyumna once again kindly sharing with us his incredibly busy morning cooking routine and kindly shows us how he cooks & makes the following foods:
5 Vegan Curry Dishes:
* Soya & Peas Curry
* Veg Korma
* Bombay Potatoes
* Aloo Palak
* Okra Curry
* Pilau Rice
* Biryani Rice
* Broccoli, Aubergine and Capsicum Pakoras
* Medu Vada
The 5 curries use the same curry sauce base, recipe ingredients as follows:
* Vegetable Oil
* Cumin Seeds
* Blended Ginger
* Blended Tomato Puree
* Turmeric Powder
* Dhania Powder Coriander
* Garam Masala (in-house spice mix)
* Salt
* Water
* Garnished with freshly chopped Green Coriander Leaves (Dhana)
---
VEG KORMA RECIPE:
* Mustard Seeds
* Carrots
* Halved Potatoes
* Sweet Potato
* Butternut Squash
* Fine Green Beans
* Peas
* Cauliflower
* Water
* Red Capsicum
* Aubergine
* Courgette
* Coconut Milk
---
PEAS & SOYA PROTEIN CURRY:
* Peas
* Soya Chunks
* Vegan Soya Single Cream
---
BOMBAY POTATOES:
* Half-fried Whole Potatoes
* Water
* Vegan Soya Cream
---
SPINACH & POTATOES CURRY (ALOO PALAK):
* Potatoes halves
* Pre-boiled Fresh Spinach
---
OKRA:
* Sliced Okra
* Water
---
BIRYANI RICE:
* Oil
* Black Pepper
* Cumin Seeds
* Cloves
* Cinnamon
* Mustard Seeds
* Mixed Vegetables (Carrots, Sweetcorn, Green Beans, Broad Beans)
* Basmati Rice
* Salt
* Tumeric Powder
* Water
(3 cups of rice to 4 & 1/2 cups of warm water)
---
SAFFRON RICE (KESAR RICE)
* Pre-soaked Basmati Rice
* Pure Saffron
* Salt
* Water
---
SALAD:
* Beetroot
* Red Cabbage
* Cucumber
* Sweetcorn
* Cherry Tomatoes
* Iceberg Lettuce
* Lemon Juice
* Extra Virgin Olive Oil
---
MASALA DOSA POTATOES:
* Boiled Potatoes Mashed
* Garam Masala
* Vegetable Oil (Tel)
* Curry Leaves (Kari Patra)
* Chana & Urad Dal (soaked in water overnight)
* Mustard Seeds (Rai)
* Ajwain Seeds (Ajma)
* Cumin Seeds (Jeera)
* Salt (Nimak)
* Tumeric (Haldi)
* Freshly chopped Green Coriander Leaves (Dhana)
---
MEDU VADA:
* Made using White Urid Dal (soaked in water for 8 hours)
Tarka Dal: I missed the start of the cooking
Astonishingly Head Chef Prady works 15 to 16 hours a day in the restaurant and the cooking you see being done is just the start of the day for the chef.
Some Indian recipe books that you may perhaps like:
* Iskcon Recipe book for Breads & Flatbreads: https://amzn.to/3yTcvmF
* Hare Krishna Book of Vegetarian Cooking: https://amzn.to/3c8p7Na
* The Higher Taste: A Guide to Gourmet Vegetarian Cooking: https://amzn.to/3ibugb0
* Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking: https://amzn.to/3uPe0iG
🛒 Our Amazon Storefront Shop: https://www.amazon.co.uk/shop/travels... 🛒
(Disclosure: Some of the links on this page are affiliate links to Amazon, meaning that if you decide to make a purchase, at no extra cost to you, I will earn a small commission).
Watching chef Prady cooking non-stop may perhaps seem to some people watching; such relentless hard work (at the time of recording this video Chef Prady was aged 65 years) but chef Prady tells us that he does not consider what he does as tiresome or even work, he tells us that he considers it seva / service and thus you don't feel it as doing hardwork or a chore, it is a service to people.
No food is wasted because any leftover food given to the homeless at end of day.
Pradyumna is a Vaishnava Brahmin and does not eat garlic or onion. His is a Sattvik kitchen meaning no onion or garlic is used in any of the cooking.
Chef Prady tells us that when cooking; thoughts also goes into the food, so when cooking one should always have positive thoughts whilst cooking.
Throughout the whole of the cooking process and once the food is cooked, nothing is eaten or tasted until the food is first offering to Lord Krishna Bhagwan, after the prayers are finished the food becomes Prasadam / Prasad (Blessed food).
We love eating food that is blessed by hand and human touch and further energised and charged by positive thoughts.
A special thank you and to Head Chef / owner Pradyumna and all of the restaurant team who welcomed us and graciously allowed us a privileged glimpse into their kitchen to do the videoing.
"Healthy Wealthy Indian Vegan" Restaurant is located at address: 10 Brecknock Road, London, N7 0DD
If you have any questions; such as regarding their opening times etc... you can phone them on: 020 7700 0777
Here's the hashtag links to their social media pages:
Instagram: @healthywealthyindianvegan
Facebook: @HWrestaurants
and Twitter: @HWrestaurants
Hari Bol & Jai Shree Krishna to Lord Krishna Bhagwan's Devotee Pradyumna
(15/01/22)
So here is Chef Pradyumna once again kindly sharing with us his incredibly busy morning cooking routine and kindly shows us how he cooks & makes the following foods:
5 Vegan Curry Dishes:
* Soya & Peas Curry
* Veg Korma
* Bombay Potatoes
* Aloo Palak
* Okra Curry
* Pilau Rice
* Biryani Rice
* Broccoli, Aubergine and Capsicum Pakoras
* Medu Vada
The 5 curries use the same curry sauce base, recipe ingredients as follows:
* Vegetable Oil
* Cumin Seeds
* Blended Ginger
* Blended Tomato Puree
* Turmeric Powder
* Dhania Powder Coriander
* Garam Masala (in-house spice mix)
* Salt
* Water
* Garnished with freshly chopped Green Coriander Leaves (Dhana)
---
VEG KORMA RECIPE:
* Mustard Seeds
* Carrots
* Halved Potatoes
* Sweet Potato
* Butternut Squash
* Fine Green Beans
* Peas
* Cauliflower
* Water
* Red Capsicum
* Aubergine
* Courgette
* Coconut Milk
---
PEAS & SOYA PROTEIN CURRY:
* Peas
* Soya Chunks
* Vegan Soya Single Cream
---
BOMBAY POTATOES:
* Half-fried Whole Potatoes
* Water
* Vegan Soya Cream
---
SPINACH & POTATOES CURRY (ALOO PALAK):
* Potatoes halves
* Pre-boiled Fresh Spinach
---
OKRA:
* Sliced Okra
* Water
---
BIRYANI RICE:
* Oil
* Black Pepper
* Cumin Seeds
* Cloves
* Cinnamon
* Mustard Seeds
* Mixed Vegetables (Carrots, Sweetcorn, Green Beans, Broad Beans)
* Basmati Rice
* Salt
* Tumeric Powder
* Water
(3 cups of rice to 4 & 1/2 cups of warm water)
---
SAFFRON RICE (KESAR RICE)
* Pre-soaked Basmati Rice
* Pure Saffron
* Salt
* Water
---
SALAD:
* Beetroot
* Red Cabbage
* Cucumber
* Sweetcorn
* Cherry Tomatoes
* Iceberg Lettuce
* Lemon Juice
* Extra Virgin Olive Oil
---
MASALA DOSA POTATOES:
* Boiled Potatoes Mashed
* Garam Masala
* Vegetable Oil (Tel)
* Curry Leaves (Kari Patra)
* Chana & Urad Dal (soaked in water overnight)
* Mustard Seeds (Rai)
* Ajwain Seeds (Ajma)
* Cumin Seeds (Jeera)
* Salt (Nimak)
* Tumeric (Haldi)
* Freshly chopped Green Coriander Leaves (Dhana)
---
MEDU VADA:
* Made using White Urid Dal (soaked in water for 8 hours)
Tarka Dal: I missed the start of the cooking
Astonishingly Head Chef Prady works 15 to 16 hours a day in the restaurant and the cooking you see being done is just the start of the day for the chef.
Some Indian recipe books that you may perhaps like:
* Iskcon Recipe book for Breads & Flatbreads: https://amzn.to/3yTcvmF
* Hare Krishna Book of Vegetarian Cooking: https://amzn.to/3c8p7Na
* The Higher Taste: A Guide to Gourmet Vegetarian Cooking: https://amzn.to/3ibugb0
* Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking: https://amzn.to/3uPe0iG
🛒 Our Amazon Storefront Shop: https://www.amazon.co.uk/shop/travels... 🛒
(Disclosure: Some of the links on this page are affiliate links to Amazon, meaning that if you decide to make a purchase, at no extra cost to you, I will earn a small commission).
Watching chef Prady cooking non-stop may perhaps seem to some people watching; such relentless hard work (at the time of recording this video Chef Prady was aged 65 years) but chef Prady tells us that he does not consider what he does as tiresome or even work, he tells us that he considers it seva / service and thus you don't feel it as doing hardwork or a chore, it is a service to people.
No food is wasted because any leftover food given to the homeless at end of day.
Pradyumna is a Vaishnava Brahmin and does not eat garlic or onion. His is a Sattvik kitchen meaning no onion or garlic is used in any of the cooking.
Chef Prady tells us that when cooking; thoughts also goes into the food, so when cooking one should always have positive thoughts whilst cooking.
Throughout the whole of the cooking process and once the food is cooked, nothing is eaten or tasted until the food is first offering to Lord Krishna Bhagwan, after the prayers are finished the food becomes Prasadam / Prasad (Blessed food).
We love eating food that is blessed by hand and human touch and further energised and charged by positive thoughts.
A special thank you and to Head Chef / owner Pradyumna and all of the restaurant team who welcomed us and graciously allowed us a privileged glimpse into their kitchen to do the videoing.
"Healthy Wealthy Indian Vegan" Restaurant is located at address: 10 Brecknock Road, London, N7 0DD
If you have any questions; such as regarding their opening times etc... you can phone them on: 020 7700 0777
Here's the hashtag links to their social media pages:
Instagram: @healthywealthyindianvegan
Facebook: @HWrestaurants
and Twitter: @HWrestaurants
Hari Bol & Jai Shree Krishna to Lord Krishna Bhagwan's Devotee Pradyumna
(15/01/22)
2 سال پیش
در تاریخ 1401/07/22 منتشر شده
است.
57,731
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