Really lovely . This is the same preparation as my grandma’s in goa . It’s an authentic recipe and for all the people who don’t think so , looks like you’re newcomers toGoa and Goan cuisine . Goan cuisine is just not Portuguese style cooked food though it is an integral part of it . But even before Portuguese rule , Goans had their own distinct cuisine which is still alive and flourishing . This recipe is the authentic version of what is now diluted and changed beyond recognition in Goan hotels by cooks from outside Goa . So please get your facts right before discouraging others . Please keep posting authentic Goan recipes . We love your channel.
Very soon we will be having lamani samar bhaji all over Goa, jokes apart, but anyways it was a good recipe on patal bhaji and I loved watching it, remembering the good old days, when we used to have it in the market place and I am going to try it and let you know. This type of masala is only made in Goan Hindu house, which I think is some sort of secret recipe, but today you have shown me, how to prepare it. Thanks and wish you every success in all your future videos. Happy cooking !!! 👏👏👏🌷
This patal bhaji is my favourite, thanks for this recipe. it would be much better if you mention exact quantity of material use to prepare the patal bhaji. I understood about your sambar masala, it is just like garam masala. suppose if I took 250 grams of green peas, how much that sambar powder to add ? and also turmeric. thanks again.........
Very nice mam patolbhaji. Remember the old golden days of Goa. All the best to your channel. Can you please show how to make pitache Neuro during Ganesh Chaturthi festival.
Maggie Lobo Tysm. Will definitely I will upload the video very soon for u. By the time if u like u can go thru tikhshyo nevryo recipe I hv already posted.
Nice recipe. I was looking out for it for my Goan husband. Thanks. I would like to comment one thing and it is not only for you but to many Indian TH-cam chef, please do not use old non stick utensils for cooking... especially not on your recordings. One is supposed to discard utensils once the coating starts coming off but I see time and again it being used.
@francis D'souza honestly every kitchen has these utensils and none of them are parting with it, check your own kitchen😀 we don't care about the implications! First we cooked in aluminium vessels for generations then suddenly they said it's unhealthy and unsafe! But the older generation is more healthy and robust than any of us. I'm still using my nonstick dishes because like it or not our maids will always scratch them up from day one! And being so expensive we can't afford to change dishes again and again.
U mean batata. Just boil the potatoes. Remove skin n mash them gently. In a kadhai season with oil, rai, jeera n curryleaves, n green chillies. Add the potatoes, put 1/2 cup water, salt, sugar haldi pdr n cover n cook for a few mins. Garnish with grated fresh coconut n coriander leaves finely chopped. Ur sukki bhaji is ready.
Croydon Braganza its very simple. I hv mentioned the ingredients n quantity in the description box. Roast them separately n then grind. Ur sambar masala is ready.
Chocolate Diva thanks for watching. One small tip to roast masala or spices. Keep the pan on a very very slow flame. Roast for 2-3 mins. Don’t wait for the spices to become brown. Roast each ingredient seperately. As time taken for each spice to get roasted is different. Ur curry becomes bitter because the spices r roasted too much. Or burnt. Keep watching for more n more delicious recipes. If u want any perticular recipe pls let me know. Will try to add to my collection. Thanks once again.
Hello,can you please share exact ingredients like for I cup white peas..how much coconut,did you use garlic as the video does not state,which chillies,sambar means coriander powder if I am correct.thanks
mishnovember hi. Thanks for watching. Yes. For 1 cup (tea cup) use 1/2 - 1 onion finely chopped white cooking the peas. For masala fry 1 n 1/2 big onion (use half of the leftover onion here). Slice it. No garlic. My family does not like the smell of garlic. You can add for additional flavour. use 1/4 th medium sized fresh coconut. N 3-4 chillies. In Goa u get special chillies called canconi mirsango. But I cld not find them as I m not in Goa at present. I used local dry chillies.
Just like the ingredients list and quantity mentioned for the sambhar powder, you should provide a similar list with quantity against each ingredient for the above recipe. Awaiting the same and thanks in advance.
Sorry for late reply. Just saw ur msg. Soak 1 cup white peas overnight. Pressurecook with 1 onion chopped n 1 potato diced in 8-10 pcs with skin. For ground masala: 2 medium onions sliced 2-3 dry red chillies 1/2 cup fresh grated coconut (can increase the amt according to ur taste) 1tsp haldi Samar pdr according to ur taste Salt to taste. Ty for watching.
Sorry if u did not like it. M Goan by birth born n brought up in Mumbai n staying in Pune. So, this happens. We speak in konkani at home. As we all love Goa n our culture. That matters a lot I feel. N my motive is that our Goan recipes should reach every corner of the world. So I made this channel. Pardon me for the language.
I would love to dear as I speak in konkani at home . But my motive is to share our goan recipes to every corner of the world. N for that I hv to stick to English. Hope u understand my point.
Vivaegoa and merl osman are right. This is not the Goan "hotel" style patol bhaji. To know and savor the real "hotel" style patol bhaji just visit Dakuli restaurant in Mapuça, or Tato's or Café Bhonsle in Panjim. Mind you I am not saying that your's is not patol bhaji but it is not the "hotel" style patol bhaji that you claim it to be. I hope the "hotels" in Panjim are still operating as I have not been to Panjim in ages. Anytime I go home to Goa, I make a point to at least go once to Dakuli in Mapuça for "mix bhaji poori" which is a "suki bhaji and patol bhaji" served together. The "suki (dry)" bhaji is also known as "batata bhaji" while the "patol (fluid)" bhaji is sometimes wrongly referred to as "usal" bhaji, however, the real "usal" bhaji though similar in flavor differs in texture as it is not so "patol" or fluid. Sadly, the authentic Goan cuisine is dying thanks to the invasion and continued occupation of Goa by India. The pão (not pav) is no longer the same, nor is the "poee or poli". I miss the traditional food specially the "thali" or "jevon" at the hindu restaurants in Mapuça near and around the Garden and Hanuman Temple.
There is no question of fooling. This is a traditional recipe which my grand MIL has taught. If u do not like the recipe it's fine. But would request u not to hurt ones feelings. Ppl in different parts of Goa prepare it with little variation. That does not mean their recipe is wrong. I m sure all the viewers of Ranchikood the kitchen will agree with me.
This is not a joke. Authentic Goan recipe by my MIL. Language is just a medium of communication. Main purpose is AMCHYA GOYCHYO RECIPES FULL WORLD N PAVOVAP. Hope u will agree with me. Hope you liked the recipe.
Madam, every one has their own way of preparing a dish. I was taught this method by by grand mom in law. For me this is traditional n authentic as the recipe is more than 100 years old. If u don't feel so, its ur wish. Yes, earlier ladies used to roast the spices n made the sambar. But i hv simplified the method by preparing it b4 hand.
The one I hv posted is authentic as I said my Grand mother in law used to make it this way. Prepare it once, taste it n then comment. In Goa itself people prepare it this way.
May I ask y? We hv been following this recipe from ages. My grand mom in law used to follow this recipe. I myself m from Goa. Well ur suggestions r welcome. Feel free to express ur views. Would love to know ur version of patal bhaji.
Really lovely . This is the same preparation as my grandma’s in goa . It’s an authentic recipe and for all the people who don’t think so , looks like you’re newcomers toGoa and Goan cuisine . Goan cuisine is just not Portuguese style cooked food though it is an integral part of it . But even before Portuguese rule , Goans had their own distinct cuisine which is still alive and flourishing . This recipe is the authentic version of what is now diluted and changed beyond recognition in Goan hotels by cooks from outside Goa . So please get your facts right before discouraging others .
Please keep posting authentic Goan recipes . We love your channel.
Tysm 🙏. Proud to b Goan n love Goan food. Ur encouraging words really boosted me.
This recipe is
incredibly iam making it for the first time !Proud of you goankara
Thanks 😊🙏
Masta yummy recipe! Thanks!
Tysm 🙏
Thank you for providing the ingredients quantity as requested. Will surely try your recipe.
Mw. Ty for watching.
Very soon we will be having lamani samar bhaji all over Goa, jokes apart, but anyways it was a good recipe on patal bhaji and I loved watching it, remembering the good old days, when we used to have it in the market place and I am going to try it and let you know. This type of masala is only made in Goan Hindu house, which I think is some sort of secret recipe, but today you have shown me, how to prepare it. Thanks and wish you every success in all your future videos. Happy cooking !!! 👏👏👏🌷
Tysm 🙏
आज हांवेन चण्या रोस केलो सेम जालो मका आईची खुप याद आयली मस्त जालो 👍
Very happy that u tried the recipe.
Tumhi jewha ekhada tavsali sarkha juna padaartha karta tewha mala mazya aajjichi faar aathvan yete...thank you.😁🙏🏻
🙏😊
This patal bhaji is my favourite, thanks for this recipe. it would be much better if you mention exact quantity of material use to prepare the patal bhaji. I understood about your sambar masala, it is just like garam masala. suppose if I took 250 grams of green peas, how much that sambar powder to add ? and also turmeric. thanks again.........
Tysm for watching. Samar masala u can add according to ur liking. It u want strong aroma n taste add little more of samar.
Nice and simple cooking
Thanks 😊
Request you to mention the quantity for each of the ingredients as I would like to try this recipe.
Very nice mam patolbhaji. Remember the old golden days of Goa. All the best to your channel.
Can you please show how to make pitache Neuro during Ganesh Chaturthi festival.
Maggie Lobo Tysm. Will definitely I will upload the video very soon for u. By the time if u like u can go thru tikhshyo nevryo recipe I hv already posted.
Maggie Lobo here is the link for u .
th-cam.com/video/jzuNJUNUgDE/w-d-xo.html
🤣🤣🤣
Good preparation,can you narrate Goa's famous Alsandes patal bhaji? Thanks
Tysm. Sure I will make a video on alsanyache tonak.
@@RANCHIKOODTheKitchen Thankks a LOT.
Not only in mapusa all over goa
Nice recipe. I was looking out for it for my Goan husband. Thanks. I would like to comment one thing and it is not only for you but to many Indian TH-cam chef, please do not use old non stick utensils for cooking... especially not on your recordings. One is supposed to discard utensils once the coating starts coming off but I see time and again it being used.
U r right. I will definately look into ur suggestion. Tysm. 🙏
@francis D'souza honestly every kitchen has these utensils and none of them are parting with it, check your own kitchen😀 we don't care about the implications! First we cooked in aluminium vessels for generations then suddenly they said it's unhealthy and unsafe! But the older generation is more healthy and robust than any of us. I'm still using my nonstick dishes because like it or not our maids will always scratch them up from day one! And being so expensive we can't afford to change dishes again and again.
U r right. I agree with u.
Goan food is so delicious.
Yes tysm. It definitely is 😊
Hi how I'll cook Goan sukhi bhaji
U mean batata. Just boil the potatoes. Remove skin n mash them gently. In a kadhai season with oil, rai, jeera n curryleaves, n green chillies. Add the potatoes, put 1/2 cup water, salt, sugar haldi pdr n cover n cook for a few mins. Garnish with grated fresh coconut n coriander leaves finely chopped. Ur sukki bhaji is ready.
Pls make tonak recipe
Yes, I have shown आळम्याचे तोंणाक and also बिब्याचे तोंणाक
@@RANCHIKOODTheKitchen pls Veg gaon recipe, चना या अलसंणे तोनाक
Ok sure I will show आळसाण्याचे tonak sometime in future. Ty for the suggestion. Chanyache tonak n patal bhaji is same.
Chanyacho ros masala powder kyse banate hai please batay
Description box mein written recipe di hai masala ki.
I will try patal bhaji today, can you please make a video for to make the sambar masala please.
Croydon Braganza its very simple. I hv mentioned the ingredients n quantity in the description box. Roast them separately n then grind. Ur sambar masala is ready.
Yes it is Samar in konkani. But many ppl may not understand so used the word sambar.
Thanks for watching. Do let me know how ur patal bhaji turned out.
Thank to prepar this food madum..
Tysm for watching!!
Amche goa....punn konkani uloinaa
I also love to speak in konkani. Pun amchyo Goychyo recipes saglyak pavopak jay. Saglyak kokni bhas yena Ni mhanun nailajan englishin uloche patta.
Thanks for your recipe. Can I have the sambhar masala recipe pls?
Yes sure. Plz go to the description box of this video. I hv written recipe of samar masala there.
Oh....so nice to see this recipe. I want to make it. But am not good at roasting spices because the curry becomes bitter.
Chocolate Diva thanks for watching. One small tip to roast masala or spices. Keep the pan on a very very slow flame. Roast for 2-3 mins. Don’t wait for the spices to become brown. Roast each ingredient seperately. As time taken for each spice to get roasted is different. Ur curry becomes bitter because the spices r roasted too much. Or burnt.
Keep watching for more n more delicious recipes.
If u want any perticular recipe pls let me know. Will try to add to my collection. Thanks once again.
RANCHIKOOD The Kitchen thank you so much. I will try your advice and let you know.
Thank you will try your recipe because my dad used to shop at Mapuca market
Cipriano Pinto Tysm
We don’t get khas khas in Dubai what can we use instead?
anuradha menon u can drop it if u don’t get khas khas. It just adds to the flavour.
Hello,can you please share exact ingredients like for I cup white peas..how much coconut,did you use garlic as the video does not state,which chillies,sambar means coriander powder if I am correct.thanks
mishnovember hi. Thanks for watching. Yes. For 1 cup (tea cup) use 1/2 - 1 onion finely chopped white cooking the peas. For masala fry 1 n 1/2 big onion (use half of the leftover onion here). Slice it. No garlic. My family does not like the smell of garlic. You can add for additional flavour. use 1/4 th medium sized fresh coconut. N 3-4 chillies. In Goa u get special chillies called canconi mirsango. But I cld not find them as I m not in Goa at present. I used local dry chillies.
mishnovember sambar pdr recipe is given in the description box. Pls make it b4 hand n store it. It comes handy for non-veg n veg curries n dry sabjis.
@@RANCHIKOODTheKitchen .
Just like the ingredients list and quantity mentioned for the sambhar powder, you should provide a similar list with quantity against each ingredient for the above recipe. Awaiting the same and thanks in advance.
Sorry for late reply. Just saw ur msg.
Soak 1 cup white peas overnight. Pressurecook with 1 onion chopped n 1 potato diced in 8-10 pcs with skin.
For ground masala:
2 medium onions sliced
2-3 dry red chillies
1/2 cup fresh grated coconut (can increase the amt according to ur taste)
1tsp haldi
Samar pdr according to ur taste
Salt to taste.
Ty for watching.
What chillies hv u used
Lily Lopez tysm for appreciation. These r local chillies. I do not know the name. But they r not very spicy.
Mixture of Marathi, Konkani and English.
Sorry if u did not like it. M Goan by birth born n brought up in Mumbai n staying in Pune. So, this happens. We speak in konkani at home. As we all love Goa n our culture. That matters a lot I feel. N my motive is that our Goan recipes should reach every corner of the world. So I made this channel. Pardon me for the language.
Khoop chaan dakhavlat
Bari banaylya.. majhi aai pann banayta khup Bari laagta
Tysm
Kaki full pwr here asa
Diptesh Nyk thanks
Speak in Konkani if you are Goan , in Mapusa they speak Konkani
I would love to dear as I speak in konkani at home . But my motive is to share our goan recipes to every corner of the world. N for that I hv to stick to English. Hope u understand my point.
Nice nightie
Nice
Vivaegoa and merl osman are right. This is not the Goan "hotel" style patol bhaji. To know and savor the real "hotel" style patol bhaji just visit Dakuli restaurant in Mapuça, or Tato's or Café Bhonsle in Panjim. Mind you I am not saying that your's is not patol bhaji but it is not the "hotel" style patol bhaji that you claim it to be. I hope the "hotels" in Panjim are still operating as I have not been to Panjim in ages. Anytime I go home to Goa, I make a point to at least go once to Dakuli in Mapuça for "mix bhaji poori" which is a "suki bhaji and patol bhaji" served together. The "suki (dry)" bhaji is also known as "batata bhaji" while the "patol (fluid)" bhaji is sometimes wrongly referred to as "usal" bhaji, however, the real "usal" bhaji though similar in flavor differs in texture as it is not so "patol" or fluid.
Sadly, the authentic Goan cuisine is dying thanks to the invasion and continued occupation of Goa by India. The pão (not pav) is no longer the same, nor is the "poee or poli". I miss the traditional food specially the "thali" or "jevon" at the hindu restaurants in Mapuça near and around the Garden and Hanuman Temple.
Madam, please talk in english as every one may not be knowing marathi!
Sure dear.
You think everyone is a fool, it's a wrong recipe, don't fool around on TH-cam
There is no question of fooling. This is a traditional recipe which my grand MIL has taught. If u do not like the recipe it's fine. But would request u not to hurt ones feelings.
Ppl in different parts of Goa prepare it with little variation. That does not mean their recipe is wrong.
I m sure all the viewers of Ranchikood the kitchen will agree with me.
What kind of a joke recipe is this Konkani, Marathi, English?
This is not a joke. Authentic Goan recipe by my MIL. Language is just a medium of communication. Main purpose is AMCHYA GOYCHYO RECIPES FULL WORLD N PAVOVAP. Hope u will agree with me. Hope you liked the recipe.
Madam this is not authentic goan ros, please don't prepare anything thing n name it as goan ros.... Kuch bhi.... . 👎
Madam, every one has their own way of preparing a dish. I was taught this method by by grand mom in law. For me this is traditional n authentic as the recipe is more than 100 years old. If u don't feel so, its ur wish.
Yes, earlier ladies used to roast the spices n made the sambar. But i hv simplified the method by preparing it b4 hand.
One more thing. For ur information it is not sambar masala. It is called samar in goa. Very different fm the one used in south.
Please give me your version of the authentic Goan chanyacho ros .. please
🙏🙏🙏
The one I hv posted is authentic as I said my Grand mother in law used to make it this way.
Prepare it once, taste it n then comment. In Goa itself people prepare it this way.
Sorry madam, this recipe cannot be a goan one.
May I ask y? We hv been following this recipe from ages. My grand mom in law used to follow this recipe. I myself m from Goa. Well ur suggestions r welcome. Feel free to express ur views. Would love to know ur version of patal bhaji.