You Made That #1
Channel: Alaa Elsayed
Series: Alaa Elsayed - You Made That
File Size: 18.49MB
Episode Transcript ©
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Ramadan Kareem everyone my name is Eva for shot and welcome to the very first episode. Have you made that? So the entire focus of this series is to teach you guys some really delicious and awesome and easy meals that you could make at home. Get your family involved, and it's perfect for if stars of today our very first episode is right here at Nan and Chai one of my favorite places to eat in the city. So today, we have the lovely chef or meal with us, and also our sous chef Issa. He has no credentials, but it's just very talented. Before we get into what we're making today, I want to check in with you guys. How are you both doing today? Good. How are you guys? Are you guys excited?
Yeah, it smells so good in here. So I really want to get into the food. But before we get into that, I just want to speak to Nan and try a little bit. Like I said, it's one of my favorite places to eat in the city. Their entire focus is stuff non they do over 40 different types. Super easy to eat. It's so flavorful, so delicious. But I know Shepard meal. We're not doing the whole non thing today. So can you let everybody know what we'll be making today? So, hi, my name is Merlin. He's mushrooms have Isa. Hi, nice to meet you guys are gonna say hi. Hi.
All right. So we are doing everything except nice today. Obviously the shine the name of our restaurant Nan in Chai. We'll be starting our day with the child today. So followed by black pepper chicken karahi and a very good appetizer kind of fusion dish by the name of okra fries. It's gonna be super crispy. It sounds really delicious. So what's step one? What are we working on first today? As I'm yes delicious as Kashmiri I can tell you we are making a color choice, but we are familiar with saffron and cardamom. So these wood spices are such which are which are known for its aroma. So what are you going to do isa first, you're going to start with?
SAMPLE Manager is going to switch on the stone. This is the first step.
You have to stare at constantly to make sure that yes, on the bottom, my sous chef can do that. Oh yeah. So
so the first thing we're gonna do is we're gonna add saffron.
Lots of saffron, it should be around 15 to 20 strands for four litres of milk.
And see the color changing? Yes, followed by the cardamom. The only thing we need to worry about. We cannot put cardamom like this. We have to smash it up with a knife or something. If you put it whole what why can't you put it in a hole like that? So it is a bug. It is basically a seed Yeah, every open up the seed down it will release the essential oils.
All the flavors come out when you smash it
so we're gonna keep on scrolling it and it will take like around 10 to 15 minutes. Okay, that's slow flame. So the
aroma and essential oils of cardamom and saffron Kanuga and we are making a bit milk. If you're, if you like milk a lot, then you can add a little bit of cream as well. I think that's amazing. The more
morphine you're going to be extracting.
Okay, it's wanting to start with the black pepper chicken karahi. Okay, so it's essentially a dish. When we think about curries we normally think it's something cooked with onions and tomatoes and everything. Yeah. Yeah, that is a recipe but this is super easy. You don't need to go to market to buy onions, tomatoes. It's more of just we are making chicken and yogurt. It sounds simple.
But you're talented. Yeah, you're the sous chef. You have all the skills.
So what's the first thing you're gonna do?
What do you need? Chicken
even I knew that and I'm not even the
breast is the most convenient part and easily available in the market. And sometimes with the chicken breasts, it can get dry when you're cooking it but does the yogurt kind of help moisturize it and keep it Yes, that's correct. The yogurt have lactobacillus. Yeah, that's
easy and recharges and tenderizing the chicken all right.
This morning, what are you doing?
mesmerized by the chicken
the chicken you don't care about the child.
I got the knife he's up.
line one my mom and I will have my phone in my back pocket in case
just gonna remove the fat okay so we're all staring at you right now just to see how good
look at that skill
orange chicken and rice very simple
reason more than foreign
you know what what do I make at my home at my home after I go after I eat? I usually cook two minute Maggie noodles
that's the most comforting food I eat.
It's good. Oh, that looks pretty good. Pretty good man. Impressive. Yeah. Okay, sorry it's looking good. I'm just gonna reduce the milk a little bit to provide a model for Mickey a smoother taste
that to you whatever
when it overflows that's when you know
gonna do fast
I don't know
you can use a usually put orlofsky I'm using a mixture of both that is oil and ghee these all are the ingredients what we're going to use
so what is this
followed by threes. These both are we're gonna put it the last
main base of the careers ginger and garlic paste.
And yoga. Okay.
Surely is what we are using. It's not the birdseye Tai Chi Yeah, it's available in the grocery clothes it's wrong Mike Green Chilies that is what is it is called us so you can basically eat it like that. Oh wow. Right No Not
my tolerance is terrible
All right, and then we're gonna finish that with coriander
So if you have time I'll be recommending it to marinate your chicken with ginger garlic, and salt.
Around the spoon. So yeah. All right. A little bit less. Yep. Yeah, that's Ooh color. Yeah, green is wow. So the next step what we're going to do is we're going to heat up the block
with some oil and then we're going to put some ginger garlic paste to that followed by the chicken
alright and the spices what we're going to use is we're going to take some
10 grams of German
and this isn't great isn't ground cumin or just
at least you're checking in now
these are the whole coriander seeds. We're gonna smash it with a knife. Same thing. We're gonna use all the essential oils in this
if you can hear the sound yeah
it should be split into half. So like this is the whole one. Whereas the ones which are split into half
of these are the only two spaces we're going to be using. Yeah, wow by the public spaces. Okay.
So just read for the chicken.
Aesop what is that?
Yeah, good boy.
Come along. Yes. I'm gonna have PTSD about
so you have to be quick. When the oil comes to a smoke point. You can see smoke all around. You can add the spices followed by the ginger and garlic and followed by the chicken
because the container is slowing
down sound is so satisfying.
Oh, you probably want to say you do.
Yep, followed by
that's it. Done. We're gonna cook on a low flame.
Perfect. And meanwhile, the chicken is cooking. We'll start with a which I
shouldn't be reading like around 15 minutes and then we're going to add some yogurt once it's after the chicken run you can see the branding of the chicken will add yogurt and will allow it to cook in the yogurt. Yeah. All right. So the choice gets to go and see
the nice and
yeah, and then we just gonna put charge.
So for four liters of chai, I can recommend to use around 50 grams of chai. Okay, you can basically use any of the trial billable in the market, the one which we use over here, it's a t blank. Okay. Yeah, so anything can work for it. Yeah. Okay, but it shouldn't be black P not.
should be like around two leaders but depends a leader of different sizes. So like for four liters of chai, you can use like around 50 grams of tea.
So sticking up very quickly today. That's how easy this is, as
you saw He saw He saw
me my thought is
it's a team effort. I'm all the way in my own world. So I have nothing to
But hey, you've been cooking with your family. So there'll be like multiple people eyeing everything so you'll be okay. Then we just gonna buy the tea for two minutes once we add the tea. Otherwise, tea has a very fresh aroma we keep on boiling it it's gonna become kind of bitter. Okay, so we're gonna go straight up to two minutes
now so good. I'm so hungry.
We're just we're just gonna add yogurt to the curry now as you can see, the second is almost around 80% That
around four to five schools
or five Yep, one more.
There we go.
And followed by chili flakes
so you stringer T the chicken is still cooking away so is it now time to start on beef okra fries. No, we're gonna start with okra fries and dig the okra
remove the hair
cut it into two pieces
just to have
this can be a healthier option because there's a lot of research as you can see it's for free will be here for 10 years at the rate
but slow and steady wins the race.
And then we're gonna cry is almost ready. Yeah, just turn off the flame
Hello, allow it to settle for like around four to five minutes and then we'll add ginger, chilies and some Korean so what does he need to do first?
don't just bones
one pound of okra followed by two responses ginger and garlic. Okay, we'll be importing it with the spices.
Around the spoon I can see one teaspoon once we have that chili powder
that's a dried mango powder
my grandma Salah
you're forgetting something
Oh wow. I even I was like wait, what else
It was a trick.
And if you're wanting more spicy there's been a little bit of chili fake. Oh yes.
That looks very good. There's a chickpea flour and we have construct over here. So what are we gonna do now it's a bit tricky to code the okra fries. So first thing we are coding it with the spices. Add some water to it
Yeah, it can keep going. We're gonna add a bit of chickpea flour
nice thing about wearing gloves yeah
followed by constructs
a nice crispy crunch
and now we're gonna add more amount of chickpea and then we're just gonna dry it off and that's what's gonna give it the nice cold side right?
Yes. Oh, so you could do it no, I'm not reading don't don't make my closer
I'm gonna go like that okay
right and now I got to go make sure all this medium to high heart so how long do you normally prior for for around three to four minutes oh that's super quick
so this is like really easy and quick to make then like four minutes of frying is no time at all of it. So once you put in the okra ice you have to make sure you do not keep on stirring it otherwise it will break the coating Okay, so once it's in go all you have to let it dry for two minutes and then you can just approve it
so as you can see the photos have been taken
yeah you can cut the change the way you like
followed by the chilies
you can cut the way you like I'm cutting it like this because
it's a bit spicy
okay, you have to give it one shot let's say you love your fingers before you go to cut it
one inch or two around two inches of ginger and around four to five Chili Chili followed by coriander and
black peppers because the name of the delicious black pepper chicken
lots of greens lots are your favorite
and the thing I like to do the secret behind my good health
I had lots of key over here and the curry even usually put some butter as well if you don't have ghee at your face
while but as is the butter is always the magic right? Yeah. Oh yeah.
You have to taste it. We added a little bit of salt to it. If you want some more flavor as a more kind of tangy taste you can definitely add short masala a
little bit of sharpness around that
you can do that
your favorite part
All right, so there you have it three simple things that you can try at home. So if you are going to try this at home, please tag everyone on social media so that they can see what a good job that you did and all of this that you can take not in chai and also it's not as for Canada. So this looks so delicious. Are you guys ready for a taster? I'm very I'm so excited. I'm going to grab an okra fry
find a word
that's really good.