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GODEHARDT

@janerikslooten

3 years ago
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Posted On: June 17th 2023, 03:00 pm
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@ringpolice
ringpolice
Eispretschio Matschsto und Eispretschio Tonic 🧊☕️
Nur zwei Ideen was man so mit Espreuim Sommer anstellen kann… Bohne kommt in Kürze zusammen mit den Tassen ❤️

#espretschio #godehardt #janerikslooten #coffee
Comments (16)
flise14 3 years ago

flise14

Hau mal das Rezept richtig raus

leonvartanian 3 years ago

leonvartanian

Jan, I was watching video you said drive gt3 is so good is funny you look down thinking you are not going fast and you take corners at 200kmh 😂 And coffee looks good :)

marius_5996 3 years ago

marius_5996

Und die guten @withinmood Cold Cups 👌

mr.mev_doctech 3 years ago

mr.mev_doctech

Welchen Tonic empfiehlste?

marcobrmn 3 years ago

marcobrmn

In welch einem Verhältnis werden diese exquisite Zutaten miteinander verquirlt?

mvpsince93 3 years ago

mvpsince93

is espresso tonic a real thing?😍 Schaut brutal lecker aus

andreas_qp46 3 years ago

andreas_qp46

Siuuuu geil

kueng.adrian 3 years ago

kueng.adrian

Beste ohne Sahne.

j.and.the.boys 3 years ago

j.and.the.boys

😍

matt_about_cars 3 years ago

matt_about_cars

Unverschämtheit 😆😅👌🏼♥️

christophopper19 3 years ago

christophopper19

Muss ich mir merken 🔥

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Golbari style Mutton kosha as promised ✨ Ingredients List For Marination (Overnight) * Mutton: 1.5 kg * Curd: 200 gm * Onion paste: from 1 med size or 1/2 cup * Ginger paste: 1.5 tbsp heaped * Garlic paste: 1 tbsp + 1/3 rd tbsp * ⁠Green chilli paste: 5-6 ( adjust to taste) * Turmeric powder: 1/2 tsp * Red chilli powder: 1 tsp * ⁠Mustard oil: 50 ml Gravy: • Mustard Oil: 50 ml • ⁠Whole spices: 5 green cardamom, 4 cloves, 1 inch cinnamon stick, 2 black cardamom, 4 bay leaf, 2 dry red chillies • ⁠Chopped onions: 1 cup • ⁠Salt: As needed • ⁠Sugar: 1/2 tsp * Cumin powder: 1 tsp * Coriander powder: 1.5 tsp * Kashmiri red chilli powder: 1 tsp * ⁠Nutmeg: 1/4 th tsp * besan or roasted gram flour: 1.5 tbsp * Tea liquor: boil 1 teaspoon tea until it darkens then strain it and use it as mentioned * Hot water: As needed * Gorom Moshla: 1 tsp (towards the end) I used Sunrise Pure gorom moshla. Cooking Method 1. Marinate: Mix the mutton with curd, onion paste, ginger-garlic paste, green chilli paste, turmeric, red chilli powder and 50 ml mustard oil. Cover and refrigerate overnight. 2. Prepare the tea liquor: Boil 1 tbsp tea until the liquor turns dark. Strain and keep aside. 3. Caramelise the onions: Heat 50 ml mustard oil in a heavy-bottomed, preferably cast-iron karahi. Add all the whole spices, followed by chopped onions, salt and sugar. Cook slowly, adding splashes of water to caramelise the onions without turning them into beresta. 4. Cook the mutton: Add the marinated mutton and stir on high heat for 7 minutes. Cover and cook on low to medium heat until it releases moisture. Uncover and cook until the moisture reduces and oil separates. 5. Add spices: Mix in cumin powder, coriander powder, Kashmiri red chilli powder, nutmeg and sattu. Cook briefly, then add the dark tea liquor. 6. Slow-cook: Add hot water as needed and cook until the mutton is tender and the gravy turns thick and dark. Alternatively, pressure-cook the mutton at this stage, then reduce the gravy in the karahi. 7. Finish and serve: Add 1 tsp garam masala and a dollop of ghee. Serve hot with parotta, imli chutney and sliced onions.
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