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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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Introduction to Indian Spice
21:45
Introduction to Indian Spice
Introduction
to
Indian
Spice
Added: 604 days ago by
prashant
Views: 164
Comments: 0
( Not yet rated )
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
( Not yet rated )
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
( Not yet rated )
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
( Not yet rated )
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
( Not yet rated )
Bhindi Ki Sabji - 2
0:31
Add half teaspoon of Fenugreek seeds, Cumin seeds and a pinch of Asafoetida to the hot oil.
The above process is called Tempering, Vagar, Tardka. Add chopped Okra to the pan.
Visit Wikipedia to learn more about Fenugreek Seeds (http://en.wikipedia.org/wiki/Fenugreek & Asafoetida (http://en.wikipedia.org/wiki/Asafoetida)
Tempering
Oil
Fenugreek
Cumin
Asafoetida
Chopped
Okra
Ladyfinger
Bhindi
Added: 712 days ago by
prashant
Views: 129
Comments: 0
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Bhindi Ki Sabji - 1
1:3
Also known as Okra and Ladyfinger.
Start by putting 2-3 tsp of cooking oil in a non-stick pan.
Bhindi
Okra
Ladyfinger
Sabji
Masala
Oil
Pan
Heat
Tablespoon
Added: 712 days ago by
prashant
Views: 86
Comments: 0
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Indian Flatbread - Part 7
0:39
Start heating the griddle pan and off you go rolling your yummy home made Indian flatbread - Rotla
Rotla
Heat
Griddle
Pan
Rolling
Pin
Shape
Added: 712 days ago by
prashant
Views: 85
Comments: 0
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Indian Flatbread - Part 6
0:39
Divide the dough into small golf ball size portions and get ready to roll to your desired shape
Rotla
Golf
Ball
Size
Portions
Ready
Prepare
Roll
Added: 712 days ago by
prashant
Views: 77
Comments: 0
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Indian Flatbread - Part 5
0:2
Soft Dough
Rotla
Soft
Dough
Added: 712 days ago by
prashant
Views: 67
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
( Not yet rated )
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
( Not yet rated )
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
( Not yet rated )
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
( Not yet rated )
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
( Not yet rated )
Introduction to Indian Spice
21:45
Introduction to Indian Spice
Introduction
to
Indian
Spice
Added: 604 days ago by
prashant
Views: 164
Comments: 0
( Not yet rated )
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
( Not yet rated )
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
( Not yet rated )
Introduction To Indian Spice Dilutr Water Yoghurt Whisk Blend Blender Homemade Fresh Pan Transfer Mix Salt Flavour Low Heat Cover Cook 15 Minutes Until Crispy Ginger Chillies Paste Ground Turmeric Garam Masala Corrainder Cumin Powder Grate Clove Garlic Salt Taste Tempering Oil Fenugreek Asafoetida Chopped Okra Ladyfinger Bhindi Sabji Masala Tablespoon Rotla Griddle Rolling Pin Shape Golf Ball Size Portions Ready Prepare Roll Soft Dough Flour Misture Knead Kneading Bowl Hot Allow Cool Cooling Warm Wheat Sorghum Atta Juvar Texture Healthy Light Compliments Vegetarian Dishes Daal Garnish Corriander Touch Lime Juice Optional Cut Green Add Pinch Sugar Or Jaggery Alloe Cooking Further 2-3 Lowest Setting Avoid Sticking Burning Spicy Pressure Cooked Dal Mixture To And Well... Ingredients Toovar Toor Moong Channa Gram Urud Masoor Split Lentils Simple Tasty Mis Sliced Onions Tomatos
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