Name: Seitan Stirfry (Veggie Meat) Indian Recipe | Show Me The Curry
Uploaded: 2020-04-07T03:30:35.000Z
Duration: 5 min 32 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Welcome to show me the curry dot com I'm hip, I'm unusual.

And today we're gonna show you how to make a quick, easy appetizer.

It's almost like a shocked And it's so easy.

And we've already showed you in a prior video how to make the basics.

So we're gonna take this one step further and sherry distressed.

So here we have a sit down from about a cup off floor.

Now we're gonna be making an appetizer out of this.

Of course, you can sew it as a meal if you like, but we wanted to make it his appetizers.

So what you've done is we've just chopped it down to bite size pieces so we can just put some toothpicks in it.

And so it and I have a large bowl here and we're gonna work on a marinade for this.

We're gonna take about one cup of Greek yogurt.

Now we're using Greek yogurt because it's gonna stick to our piece is really good.

But if you have regular yogurt, you can either hang it or just take the bigger part of your yogurt, two teaspoons of unloading masala.

Now, a lot of these muscles that we're using, depending on which brand used their little stronger, a little milder they have solved, they don't have solved.

So just kind of see what kind of masala you have.

And basically everything in here is to taste.

It needs to be a little on the intense side, but as long as you get it to how you like it, you could use as much of this as you like.

We have salt to taste and about a tablespoon each of minced ginger and minced garlic.

And we also have a couple of green chilies that we missed along with.

You're gonna add just about a teaspoon of oil and again mix it in.

And the good thing is, you can taste it and make sure everything is okay and it just accordingly.

And here we have the Satan and I'm just Cody, each of these pieces really well with the marinade and I have a lemon over here.

Just don't cut it and just squeeze some juice in there.

So makes it really well and make sure each of the pieces well coated.

And once it's all mixed in there, we're gonna cover it with plastic wrap and put it in the refrigerator and let it marinate at least 4 to 6 hours.

But we have the time and you were marinated overnight.

So we have a nice, flat large skillet with one tablespoon of oil heating, and it's very hot on high to this.

We're gonna add half of a large onion that we've cut into nice big pieces and green chiles chopped two days.

So you're just gonna cook the onions just a little bit.

We don't want them to lose it there crunch.

And they look great right now, So we're gonna add in just 10 now, I'm not taking all of the marinade.

I'm just pulling it off to the side and the excess.

I'm letting it fall back in and quickly talking.

Now I'm gonna add some additional duty Masella about two teaspoons for to taste and makes it look so good.

Beautiful, beautiful dish I'm just gonna still try it.

You can stop at any point, but a little caramelization will make give the additional wild presentation factor thing.

We're gonna finish this off with some cilantro leaves and a squeeze on some fresh lime or lemon juice.

We're gonna switch the Stovall and just toss it.

Like you said, you can serve it as a snack appetizer.

Are, you know, just heated right off the top of this.

Yeah, because it's such a nice singing at the end.