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Indian Chapatis
2:2
Fresh homemade rotis chapatis or so called Indian Flatbread being rolled out in a circular shape and roasted on medium heat in griddle and purified butter - Ghee is applied to enhance the digestion of roti as a final touch.
Indian Homemade Roti Rolled Circular Roasted Medium Heat Puffed Purified Butter Ghee Applied Final Touch Aid Digestion Compliments All Curries
Added: 712 days ago by prashant Views: 132 Comments: 0
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Papad Pauva - Part 2
0:15
Method 2 - Deep Fry
Papad Poha
Added: 712 days ago by prashant Views: 362 Comments: 0
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Cleaning Lentils & Pulses
0:51
Seasonal cleaning of pulses i.e. rice. Smalls stones, mud crystals, twigs being taken out before storing the rice for the coming year or until next season.
Clean Cleaning Pick Picking Stones Mud Crystals Twigs Husks Rice Storage Seasonal Activity
Added: 714 days ago by prashant Views: 230 Comments: 0
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Bhindi Ki Sabji - 4
0:45
Add salt to taste and mix Okra well allowing al the spices to blend together and cook on low heat for upto 15 min or until crispy. Garnish with fresh chopped Corriander and lime juice and serve.
Salt Blend Mix Flavour Low Heat Cover Cook 15 Minutes Until Crispy
Added: 712 days ago by prashant Views: 186 Comments: 0
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Bhindi Ki Sabji - 3
1:55
Leave the heat on mediun to low and add ginger chillie paste (Adu Marcha) ground turmeric, garam masala or corriander + cumin powder, fresh garlic and salt to taste
Ginger Chillies Paste Fresh Ground Turmeric Garam masala Corrainder Cumin Powder Grate Clove Garlic salt Taste
Added: 712 days ago by prashant Views: 184 Comments: 1
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Dilute & Blend
0:27
Homemade yoghurt is dilutes with water and mixed with a hand blender.
Dilutr Water Yoghurt Whisk Blend Blender
Added: 712 days ago by prashant Views: 182 Comments: 0
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Yoghurt
0:35
Home made fresh yoghurt being transferred into a stainless steel pan.
Homemade Fresh Yoghurt Pan Transfer Mix
Added: 712 days ago by prashant Views: 169 Comments: 0
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Introduction to Indian Spice
21:45
Introduction to Indian Spice
Introduction to Indian Spice
Added: 604 days ago by prashant Views: 164 Comments: 0
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Sweet Indian Paan - Part 4
0:37
Betel leaf or paan comes in three forms. Banarasi paan comes in pale green or yellow colour and they come in smaller sizes. Whereas Kolkatta paan are bigger in size and looks much fresher in dark green colour. There is one more type of paan known as the Magghai. The uniqueness of this dark green colour paan is that it is very light in weight and quickly melts in the mouth. It is also seasonal. Preparation of paan is an art in itself. There are basically four types of preparation – meetha, sadaa, kimam and zarda. While the first two don’t use tobacco, the other two are meant for the tobacco lovers. Meetha and sada paan have a sweet flavour and is taken as a mouth freshener. They are also good for health. It is invigorating and energizing, a killer of germs and bacteria and an eliminator of cold. It is also a blood purifier. It strengthens the voice, tongue and teeth and guards against diseases. It has herbal properties and can be used in indigestion (beetle leaf without tobacco). Source: http://www.dayafterindia.com/dec106/paan.html
Paan
Added: 714 days ago by prashant Views: 145 Comments: 0
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Stuffed Paratha
0:55
A paratha (or parantha) is a flatbread that originated in the Indian subcontinent. It is made with whole-wheat flour, pan fried in ghee or cooking oil, and stuffed with vegetables, such as boiled potatoes, radishes or cauliflower and/or paneer (Indian cheese). A paratha (especially a stuffed one) can be eaten simply with a blob of butter spread on top but it is best served with pickles and yoghurt, or thick spicy curries of meat and vegetables. Some people prefer to roll up the paratha into a tube and eat it with tea, often dipping the paratha into the tea. The paratha can be round, square or triangular. In the former, the stuffing is mixed with the kneaded flour and the paratha is prepared as roti is, but in the latter two, the peda (ball of kneaded flour) is flattened into a circle, the stuffing is kept in the middle and the flatbread is closed around the stuffing like an envelope. The latter two also vary from the first in that, while the former is like a thick (in terms of width) version of the roti with filling inside, the latter two have discernible soft layers if one "opens" the crispier shell layers.
Indian Flatbread Paratha Stuffed Spicy Yummy
Added: 712 days ago by prashant Views: 141 Comments: 0
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Sweet Indian Paan - Part 3
3:29
Paan culture unites the whole of India together. The interesting thing is that it does not have the barriers of rich or poor, young or old, or men or women. This heart shaped green colour leaf lives in the heart (and often in the mouth) of millions. This culture was formed centuries ago in the South East Asian island region perhaps in Malaysia or Philippines. Paan does not mean just the betel leaf. It has to have three things, paan (betel leaf, usually two, one on top of the other); chuna (calcium carbonate) spread over the top leaf, katha paste and lastly finely cut betel nuts. The other ingredients which can follow are cardamom, small candies, cloves, cherry, sugar, menthol, lime date and different form of spices. The paan is then folded in a triangular shape for the convenience of the eater to put it in the mouth.
14a
Added: 714 days ago by prashant Views: 135 Comments: 0
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