Happy Early Halloween everyone! I hope you enjoy this video! If you want some easy soup recipes here they are! th-cam.com/play/PLR05U0X6SNWUiranECnoOfiMHnLcWeP7-.html P.S. I made a mistake Panure simple is without four and pane a l'anglaise is more of a technique. Sorry about that and the gingelly oil is a new ingredient for me! :)
The curry at the end is mutton curry. The oil is sesame oil. The language they are speaking is Tamil. That recipe and people are from the downsouth of India called Tamilnadu. Cooking oil changes from region to region in India. Most of the north and eastern part of India uses mustard oil while in the south it's mostly sesame oil, coconut oil and ground nut oil . Ghee is commonly used all over India. The interesting fact southerners doesn't like mustard oil in their food and vice versa. Another thing is the southern state kerala uses coconut oil and share so much with Sreelanka in cuisine.
Hello Sir James, this is Jomark from Philippines, Im a fan, a big fan, I hope you can help me, because I have an ongoing plan to have a fried chicken business here in the Philippines. the only thing I can't find is pickle juice. Can you recommend a substitute for pickle juice? 
Translation to what he said at the end: We bought chicken and potatoes, deboned, steamed, and mashed all of it together, stuck it back to the bone, deep fried it, and to eat it finally, we had it with mutton curry (which was what you wanted to know, James). The taste of it all together, was "next level" (vere level). You're welcome.
Yes in fact he at the end said "kolombu" that means chilly gravy or a gravy with chilly infused... definitely there he was talking about that mutton curry....
Started watching Village Cooking a few months ago... The first video I saw scared the crap out of me. 🤣🤣 Their excitement is so intense. I don't understand a thing they say but I enjoy their process and joy of cooking. And what a BEAUTIFUL kitchen they have. I wish they had better subtitles, I bet the banter between them is hilarious.
Well, the simplicity & straightforwardness of Village Cooking Channel (Not to mention being energetic) definitely brings its own charm while also helping to feed others like elderlies in this case.
Just like how Americans do barbecues outside for party’s many south India people cook outside for small gatherings, marriages in rural areas, and that is where most fun happens. Yeah but still a lot of work but it's worth it.
youtube is perfect for channels like this where they easily pay for the food and work of everyone involved, pay everyone a ton of money, and feed a whole bunch of people at the same time. that's the kind of thing i can support ALL the time.
0:38 so abt the yelling. They used to yell out ingredients when they didn't have proper equipment. This is their way of a tribute to their roots. Said by the camera guy in one of the interview ig.
They are amazing! They are all great, but I have a soft spot for the older gentleman who calls out the ingredients when they fry the stuff ("CALLOUPEEE!" makes me so happy everytime)
8:20 it is not ghee. Edit: Gingelly oil is extracted from roasted sesame seeds, whereas Sesame oil is extracted from raw sesame seeds. And for the gravy, among the things he said, he also mentioned that it was mutton curry. The rest of it was basically the gist of what they just did and saying that it was delicious.
While it's true that both Sesame oil and Gingelly oil comes from the sesame seeds. They are both different when it comes to processing and flavour. Sesame oil is extracted from raw sesame seeds while Gingelly oil is extracted from roasted sesame seeds.
10:49 - The gravy is made out of lamb or mutton, and it is called 'Aatu Kari Kolambu' in Tamil (a language & a region in Southern India) which literally translates to 'Mutton meat Curry'. But yes, it is called different things in different regions all over India and each region has their unique curry base with mixture of different set of spices and ingredients.
In former Dutch East Indies nowadays Indonesia they have a similar dish. It contains so far as my taste buds and eyes go: 4 hours of simmered meat, fresh ginger, pepper/salt, a blended mixture called ‘Kerrie’ of ‘Curry’. It’s very tasteful with white rice like Basmati.
A lot of people love this way of chicken back-on-the-bone technique, to me, it seems like a long way from A to B lol But I'm sure its delicious! Thanks for a fun positive video this week, Cheers!
A lot of times, these presentation choices are about showing esteem, or love, or value, or fanciness, through effort and labor. Kind of like how Beef Wellington or Napoleon pastry are considered very celebratory dishes for marking important occasions and people. Your mom and grandma make beef Wellington and Napoleons on your birthday, or the chicken croquettes with the leg bones back in them so they look like drumsticks, because they love you and want to make you feel special. You serve beef Wellington and Napoleons, with bone-in chicken croquettes as an appetizer, at a dinner party because you’re rich and you want to show your guests a fancy time, etc.
As a kid, I used to spend my summer holidays with my grandparents in the country. Growing stuff, harvesting eggs, milking the cows, harvesting vegetables, hunting mud crabs in the monsoons, battling with vipers and cobras while harvesting cashews, guavas, areca nuts, watering the areca and coconut trees in a unique way as well as playing in the sprinklers, enjoying stone grinding food with my grandmother. We normally take bath in the evenings in a very rustic bathroom filled with smoke, after bath, everyone gathers to sing some prayer songs, and listen to my grandfather hunting stories and his ambition to make his town into sustainable living, free education for girl kids and stop girl kids in labour with tobacco . He had a belief that girls need to be given equal opportunity to study as most boys in the town. He set up an English medium government school for all kids both boys and girls.. after he passed away, my dad and me have tried to continue his dream .. ..
2:20 I was a kid living in rural area, I would chase and get chased around by turkeys, chickens, duck and dogs, I still live in my old home today, but that feeling isn't there anymore sadly, maybe that can change once I heard what you said there :)
@@theblackhand6485 nah.. they are from India... (source: me) sri lankan tamils are ppl who went frm India.. most of us struggle to understand srilankan tamil... this is clearly Tamil nadu
Love this, and of course the fact that they're helping feed the elderly ❤. They work together effortlessly and on such a massive scale, so impressive. Plus, love their energy!
@@imamangoo8632 You seen the stuff that one food channel does (the one with the "three levels" of cooks, forgot it's name). There was one "lvl 3 chef" who made biryani with Freekah, and it was absolutely stomach churning 🤢
@@jkg6491 I'm trying to forget that please how can they call her A Chef, like its equal to putting pineapple or anything sweet on a hot cheesy slice of pizza
Reminds me of my business trip to Coimbatore India back in 2017, day 1 was exciting, new places, flavourful food, good company. We looked at the agenda that night and it showed we had 1 hour coffee breaks, which is way long than a typical 20 min break in seminars, it's not before long that I knew for sure the hosts knew what was coming............. literally superbowel for everyone...... FOR THE WHOLE WEEK....
Thanks James for bringing these guys cooking to the fore. Great energy and looks like a very easy food. I really loved these videos, and you take the pains to decipher the cooking methods and techniques, truly incredible!
the whole time they were picking the meat and bones i was hoping that it would be cooked again. by the end it was a genuine masterpiece of food en masse.
@@ChefJamesMakinson it was actually helpful. although i don't use thermometer (i hardly remember any Indian friends who use one) but yes they use it elsewhere so it's a helpful tool.
11:05 He was describing how the fried chicken was made and with the commission of the Attu Curry (aka goat curry, aka mutton curry, aka lamb curry) it’s another level, another level taste. Hope this helps 🙏🏾
8:19 - It's not Ghee. It's Gingelly oil which kinda like sesame oil but has totally different processing and flavour. While Sesame oil is extracted from raw sesame seeds while Gingelly oil is extracted from roasted sesame seeds. It's the main cooking oil used in the Tamil regions of the Southern India.
Ghee would burn a lot faster than gingelly oil. Hence the oil used. Stays at a steady temp more easily. Also, not least of the concerns, a heck of a lot cheaper than that amount of ghee.
@@Aditya-dw4kz Two different worlds for sure. Here a pretty small bottle of sesame oil easily runs $12 USD, so it's generally just affordable as a garnish.
9:20 i once met a 'chef' that didnt knew that and was infuriated when i told him the oil needed time to recover and it was too cool to cook, he ended serving the wings and came back as raw then proceed to blame me even when i told him they were raw and he also to scold me because i dip my finger on the oil to proof that darn fryer wasnt hot enough...i might not be a professional trained chef but my family do cook out, big ones and learned the best spot to be its on the grill when i was single digits
Chef James, good morning to you from Hong Kong 🇭🇰 SAR. With so many chicken bones, the Chinese would love to cook them to make tasty chicken soup. 👍👍👍👍👍👍
Just adding to this comment, it’s called ‘aatto curry’ (goat curry). It’s a South Indian traditional, mostly rural villages, non-vegetarian gravy/curry. You can eat it with white rice, biriyani or even parattas. They do make a chicken variant as well but this is more common (and a lot more flavorful) and yes as the original comment says, he explained the entire process at the end.
10:40 that is not sauce. I'm from India Tamilnadu village cooking Channel speak the same language I speak and it's tamil. The sauce is called mutton gravy or chicken gravy .... It's gravy we call it kari kul ambu (கறி குழம்பு)
I took a break watching your videos... I have no idea why. maybe because I was going through a tough patch. but man, how I missed watching you! your commentary is actually flawless.
What I would love to we in French cooking is adding back the smoking element to it. The French back in the day used more open fire ovens and stoves to cook meats like a chateaûbriand. I used my smoker with pecan wood and I made an amazing one. The light smoke gives the red wine sauce a more robust presence and gives the meat a smoother crust rather than a hard crust from a broil.
10:49 It is called Dhaalcha, made with Lamb fat, lentils, curd, ginger garlic paste, potato, aubergine, coriander, mint leaves, bit of Mutton as well!!!
Hello Chef James! I really love your videos waiting for them every Sunday I am from India so I guess the video is usually a bit late here. At this point I just wait to comment on your videos that I am still waiting for the Afghani Chicken 😅😂. I will not leave till my wish is taken care of... LOL 🤣🤣
The Green curry is called "Aatu karri Kulambu "Aatu karri ( Lamb ) and the Tamil word kuḻambu (குழம்பு) translates to "gravies," "pulp," or "flummery" in English. It is also the name of a tamarind-based stew that is popular in Tamil Nadu and Sri Lanka. The stew can include a variety of vegetables, meat, and sometimes dal. They didnt show the making because was that was not the main dish for this video, but every time they do Gravies on the side to mix with rice.
@@ChefJamesMakinsonyou should check out some of their old videos. Some exotic meats they cooked like snails mutton brains etc. you'll like the cooking techniques in them
Hey James, hope you're well. Love their energy in the videos too, only thing i can think of that i did as a kid that i don't do now is wishing I was an adult, now I wish I had the free time and freedom I did as a child
1. They used gingerly oil, which is a staple in south Indian, mainly Tamil Nadu cooking. 2. In the end he was saying, the shredded thigh of chicken and mashed potato mixture added in the bone is delicious. 3. The curry he was having this time was indeed made of lamb, he was having mutton curry, which may go by different names in different regions. 4. I'm 26 yrs old, in Indian cooking I've never seen anyone using thermometer to check the temperature of the oil before frying, It's all in the mind.
Croquettes are not with Béchamel but a ragout! Or better: a Salpicon. The basic* is the same though: a Roux. But a Béchamel has almost a soup consistency while a Salpicon is much thicker like making pudding. A Béchamel contains milk while a ragout doesn’t have to. The Salpicon has besides a roux as a base a bouillon as a base too. It’s actually a very thick soup containing meat. But shrimp, vegetables and cheese can be added too. To give the Salpicon an even better and smoother tase you can add a liquid Cream/egg yolk mixture named Liaison. Besides the creaminess of both ingredients the yolk also functions as an binder and smoothner due to its emulsifying properties. *Roux > Salpicon > Ragout > Sauce > Soup
This looks like what I’d have to cook for Sunday dinner with my family. It would take me four hours to fry it all up (not counting the brining I’d start the night before), but it would be worth it. This, however gives me an idea on what I can make now. 😁
Well played chef... now I'm hungry..... But that's a lot ... of work. Still I'm intrigued... One day I'll try making my version of that chicken. Thanks for sharing.
Iam from same state as them. The curry that they made is called "kari kolambu" means "meat curry", usually made with either lamb or chicken. Here they used lamb.
Hii James! Yes it's true there were plenty of activities as we did as childhood which I don't do at all. I used like painting and miss the free time I had after school, also used play super mario 😹 Nice gadget! Heat resistant sounds nice 👍 I can't say what curry it is. Even though I am a vegetarian I still come to watch your videos because you explain really well. 🙂
Hey, thanks for the video. If i'm not mistaken, the 'panure à l'anglaise" is not without flour. There's flour, eggs, and breadcrumb. The difference is the egg when the French one is with melt butter if i'm not mistaken. But usually most people do "à l'anglaise".
I remember I used to be obsessed with not stepping on the crack in the pavement. And upon stepping into a "space", or even on a leaf, I would have to even it out with my other foot by stepping on a space or leaf too 😂
Nice! Looks good and good energy. You should try Dutch “stoofperen” as well if you can get the correct Gieser Wildeman pears. In the Netherlands we make kroket with all kinds of ragout in stead of bechamel 😊
@@StockyScoresRaoraPantheraFC It’s pears stewed in red wine, cinnamon and sugar. The specific pear I mentioned cannot be eaten without cooking. Often the liquid is made into a thin sauce with some starch. The pears are usually only peeled for the appearance so it has a nice presentation. Leave them in the liquid overnight to make the pear have a dark red color on the inside too. I remember my grandmother making this. She simmered them for many hours on very low heat and the whole house smelled like Christmas.
Yeah I already corrected him in using Béchamel as it must be a Salpicon. The Dutch word of ‘Kroket’ derived from the French word ‘Croquette’. Formally used in the Netherlands too. ‘Kroket’ is slang.
‘Stoofpeertjes’ can be served as a side dish or as a dessert. You can cook them in not only red wine and spices but in red and white wine which gives a great looking two tone. See the internet for a recipe.
Can you do a video on frying please? I have so many hits and misses and have learned that olive oil bad. But that’s about it. And you are wonderful! I don’t skip through you sponsor segments. I do with everyone else.
I used to fish by a river back when living in the rural area, but living in the city, can't do that anymore. fishing is the only survival skill i developed.
08:22 Its not Ghee. Its cold pressed oil of some kind (most probably Its sesame oil by the look of it) use Google translate with the subtitles shown in the video. Thanks 👍🏻🙏🏻
Hi chef, I really enjoy the village reactions. I've heard that when these guys started out they had very poor equipment and had to yell to be heard. Then the yelling eventually became kind of their thing
The sauce on rice is Mutton Kuzhambu or Mutton Kulambu is a traditional South Indian gravy dish made with lamb or mutton, onions, tomatoes, ginger, garlic and spices. Spicy mutton kuzhambu is made authentic way with ground masala which goes well with some hot rice or some chapati.
I've never watched the original video, but based on what the last guy said/"yelled at the camera", it's mutton (the general term for goat meat in Asia) dhalcha (however whoever spells it) with a fried shredded/minced chicken + boiled potato croquette/cutlet. In the "brown race" side of Asia (Indians, Sri Lankans, etc) , we call them "cutlets." But for your (in the West) understanding, croquettes "might" be the more appropriate "term" of choice. What's a cutlet to you? To us, it's a fried minced/shredded meat/fish mix that's bound with boiled potatoes.
At about 2:00, ahhh steam and boiling water are both at 100C. Unless you resort to pressure "tricks" like in a power station where pressures are raised, they will both always be at 100C. In fact if you can "see" the steam, it isn't actually steam, that is water vapour and less than 100C. What you have with water vapour is water molecules that have a higher energy state than boiling water and hence more energy to transfer to the cooking thingy. Yes I've eaten too much chocolate and can't sleep......
"Did as a kid"? I stand guard at the end of the school and let the kids my son play with high five me as they race. This is peak dad. Those bones would make great stock. We can out stock.
Happy Early Halloween everyone! I hope you enjoy this video! If you want some easy soup recipes here they are! th-cam.com/play/PLR05U0X6SNWUiranECnoOfiMHnLcWeP7-.html
P.S. I made a mistake Panure simple is without four and pane a l'anglaise is more of a technique. Sorry about that and the gingelly oil is a new ingredient for me! :)
A correction. They are using sesame oil . In India it’s called gingelly oil.
The curry at the end is mutton curry. The oil is sesame oil. The language they are speaking is Tamil. That recipe and people are from the downsouth of India called Tamilnadu. Cooking oil changes from region to region in India. Most of the north and eastern part of India uses mustard oil while in the south it's mostly sesame oil, coconut oil and ground nut oil . Ghee is commonly used all over India. The interesting fact southerners doesn't like mustard oil in their food and vice versa. Another thing is the southern state kerala uses coconut oil and share so much with Sreelanka in cuisine.
Hello Sir James, this is Jomark from Philippines, Im a fan, a big fan, I hope you can help me, because I have an ongoing plan to have a fried chicken business here in the Philippines. the only thing I can't find is pickle juice. Can you recommend a substitute for pickle juice?

@@ChefJamesMakinson this is called Chicken Lollipop in India. Or kebab chicken in North India Muslim side.
Translation to what he said at the end: We bought chicken and potatoes, deboned, steamed, and mashed all of it together, stuck it back to the bone, deep fried it, and to eat it finally, we had it with mutton curry (which was what you wanted to know, James). The taste of it all together, was "next level" (vere level). You're welcome.
Thank you!
Yes in fact he at the end said "kolombu" that means chilly gravy or a gravy with chilly infused... definitely there he was talking about that mutton curry....
I want some of that mutton curry. Now I am hungry for Indian food!
Mr. Pedro Sanchez, President of Spain visited India yesterday.
You should do the same, Best Regards from New Delhi🇮🇳🇮🇳
Thank you for the translation. ❤
Started watching Village Cooking a few months ago... The first video I saw scared the crap out of me. 🤣🤣 Their excitement is so intense. I don't understand a thing they say but I enjoy their process and joy of cooking. And what a BEAUTIFUL kitchen they have. I wish they had better subtitles, I bet the banter between them is hilarious.
Hands of incredible heat tolerance. I barbecue, and startle people, but these guys are on another level.
Well, the simplicity & straightforwardness of Village Cooking Channel (Not to mention being energetic) definitely brings its own charm while also helping to feed others like elderlies in this case.
The sheer scale of that cooking operation, outdoors, with only a firepit, was insane.
yes it was!
It takes a village to raise a feast.
Just like how Americans do barbecues outside for party’s many south India people cook outside for small gatherings, marriages in rural areas, and that is where most fun happens. Yeah but still a lot of work but it's worth it.
youtube is perfect for channels like this where they easily pay for the food and work of everyone involved, pay everyone a ton of money, and feed a whole bunch of people at the same time. that's the kind of thing i can support ALL the time.
0:38 so abt the yelling. They used to yell out ingredients when they didn't have proper equipment. This is their way of a tribute to their roots. Said by the camera guy in one of the interview ig.
I love their videos. Thanks for reacting to these guys.
And congrats on getting a sponsor, you deserve it
I appreciate it!
They are amazing! They are all great, but I have a soft spot for the older gentleman who calls out the ingredients when they fry the stuff ("CALLOUPEEE!" makes me so happy everytime)
It's not his first one. But it's notable that he's not getting just one!
8:48 it's actually oil not ghee🙂
@@dharanishn12-c57 cold pressed sesame oil
They use gingelly oil not gee
8:20 it is not ghee.
Edit: Gingelly oil is extracted from roasted sesame seeds, whereas Sesame oil is extracted from raw sesame seeds.
And for the gravy, among the things he said, he also mentioned that it was mutton curry. The rest of it was basically the gist of what they just did and saying that it was delicious.
While it's true that both Sesame oil and Gingelly oil comes from the sesame seeds. They are both different when it comes to processing and flavour. Sesame oil is extracted from raw sesame seeds while Gingelly oil is extracted from roasted sesame seeds.
@@Navin4061 I did not know that. Thanks for the info
What type of breadcrumbs or breading was that?
@@Navin4061 don't forget the palm jaggery that goes into it. It adds the unique flavour to gingelly oil
I've always been told to add sesame oil after cooking, because heat destroys the flavor. Wouldn't using it for deep frying be a bad idea?
10:49 - The gravy is made out of lamb or mutton, and it is called 'Aatu Kari Kolambu' in Tamil (a language & a region in Southern India) which literally translates to 'Mutton meat Curry'. But yes, it is called different things in different regions all over India and each region has their unique curry base with mixture of different set of spices and ingredients.
What type of breadcrumbs or breading was that?
@@RazDaz74normal breadcrumbs
In former Dutch East Indies nowadays Indonesia they have a similar dish. It contains so far as my taste buds and eyes go: 4 hours of simmered meat, fresh ginger, pepper/salt, a blended mixture called ‘Kerrie’ of ‘Curry’. It’s very tasteful with white rice like Basmati.
A lot of people love this way of chicken back-on-the-bone technique, to me, it seems like a long way from A to B lol But I'm sure its delicious! Thanks for a fun positive video this week, Cheers!
A lot of times, these presentation choices are about showing esteem, or love, or value, or fanciness, through effort and labor. Kind of like how Beef Wellington or Napoleon pastry are considered very celebratory dishes for marking important occasions and people.
Your mom and grandma make beef Wellington and Napoleons on your birthday, or the chicken croquettes with the leg bones back in them so they look like drumsticks, because they love you and want to make you feel special. You serve beef Wellington and Napoleons, with bone-in chicken croquettes as an appetizer, at a dinner party because you’re rich and you want to show your guests a fancy time, etc.
@@cartilagehead well said! 😃👍
As a kid, I used to spend my summer holidays with my grandparents in the country. Growing stuff, harvesting eggs, milking the cows, harvesting vegetables, hunting mud crabs in the monsoons, battling with vipers and cobras while harvesting cashews, guavas, areca nuts, watering the areca and coconut trees in a unique way as well as playing in the sprinklers, enjoying stone grinding food with my grandmother. We normally take bath in the evenings in a very rustic bathroom filled with smoke, after bath, everyone gathers to sing some prayer songs, and listen to my grandfather hunting stories and his ambition to make his town into sustainable living, free education for girl kids and stop girl kids in labour with tobacco . He had a belief that girls need to be given equal opportunity to study as most boys in the town. He set up an English medium government school for all kids both boys and girls.. after he passed away, my dad and me have tried to continue his dream .. ..
2:20 I was a kid living in rural area, I would chase and get chased around by turkeys, chickens, duck and dogs, I still live in my old home today, but that feeling isn't there anymore sadly, maybe that can change once I heard what you said there :)
Indian live action version of the anime Food Wars
Only in indian version they must sing and dance instead of showing half-hentai scenes 😂
And no competition... just delicious food with AWHOLE LOT of energy
Now I want to see Chef James reviewing Food Wars 🤭
@@Spm1610 HELL NO! )))
@@Spm1610 i can imagine he would like the cooking but not the etchi elements 😅
"To make a croquette more traditionally" was just funny to me considering this is by a bunch of Tamil guys from India.
Tamils are from Sri Lanka. Not India.
@@theblackhand6485 there is a state called tamil nadu in india so yeah tamil people are from india as well!!
@@theblackhand6485 nah.. they are from India... (source: me)
sri lankan tamils are ppl who went frm India.. most of us struggle to understand srilankan tamil... this is clearly Tamil nadu
@theblackhand6485 who is this guy Tamil people went to srilanka from india our culture is older than your whole ancestry
Love this, and of course the fact that they're helping feed the elderly ❤. They work together effortlessly and on such a massive scale, so impressive. Plus, love their energy!
And that was a beautiful video to share. Thank you for spreading a bit of multinational love in the world. We all need this right now. ❤
11:00 see, Jamie? This is how you convince your audience that what you made is good. That simple.
He does do that though, problem is the recipe before the tasting makes it hard to believe
@@davidy22 Horrific things he does to ingredients
@@imamangoo8632 You seen the stuff that one food channel does (the one with the "three levels" of cooks, forgot it's name).
There was one "lvl 3 chef" who made biryani with Freekah, and it was absolutely stomach churning 🤢
@@jkg6491 I'm trying to forget that please how can they call her A Chef, like its equal to putting pineapple or anything sweet on a hot cheesy slice of pizza
@@jkg6491 And also that "level 3" who burnt the heck out of his pizza, praising his performance afterward.
Reminds me of my business trip to Coimbatore India back in 2017, day 1 was exciting, new places, flavourful food, good company. We looked at the agenda that night and it showed we had 1 hour coffee breaks, which is way long than a typical 20 min break in seminars, it's not before long that I knew for sure the hosts knew what was coming............. literally superbowel for everyone...... FOR THE WHOLE WEEK....
Thanks James for bringing these guys cooking to the fore. Great energy and looks like a very easy food. I really loved these videos, and you take the pains to decipher the cooking methods and techniques, truly incredible!
Thank you!
the whole time they were picking the meat and bones i was hoping that it would be cooked again. by the end it was a genuine masterpiece of food en masse.
I dont like ads that much but I'm impressed with the the wireless thermometer, I think its awesome!
sorry about that
@@ChefJamesMakinsonGotta make that money! But a wireless thermometer would be great.
@@ChefJamesMakinson it was actually helpful. although i don't use thermometer (i hardly remember any Indian friends who use one) but yes they use it elsewhere so it's a helpful tool.
You can tell these guys love what they do just based on that intro, lol.
Yep!
11:05 He was describing how the fried chicken was made and with the commission of the Attu Curry (aka goat curry, aka mutton curry, aka lamb curry) it’s another level, another level taste. Hope this helps 🙏🏾
Just wanted to let you know that they didn't use ghee to fry . They used gingelly oil which is a roasted sesame oil
Not roasted. South indians don't roast sesame before oil extraction
Not roasted. Southindians don't roast sesame before oil extraction
@@dangerdhanabal4206 it depends, I'm a south indian too and from where iam we do dry fry em up a bit
11:24 "eating the croquetas with the mutton gravy is next level" that's what he said
Oh and I really love that you inserted clips of yourself making croquettes too, nice touch!
Village Cooking channel is great, I really enjoyed this review, Thanks James!
Glad you enjoyed it!
3:31 well that was unexpected 😂😂
8:19 - It's not Ghee. It's Gingelly oil which kinda like sesame oil but has totally different processing and flavour. While Sesame oil is extracted from raw sesame seeds while Gingelly oil is extracted from roasted sesame seeds. It's the main cooking oil used in the Tamil regions of the Southern India.
Ghee would burn a lot faster than gingelly oil. Hence the oil used. Stays at a steady temp more easily. Also, not least of the concerns, a heck of a lot cheaper than that amount of ghee.
Wow, sesame seed oil is very expensive here in the U.S.! You'd only use it to deep fry here if you wanted to 10--times the cost of your meal.
@@MarcIversonand olive oil is costly in India. Sesame is grown here so it is cheap
@@Aditya-dw4kz Two different worlds for sure. Here a pretty small bottle of sesame oil easily runs $12 USD, so it's generally just affordable as a garnish.
9:20 i once met a 'chef' that didnt knew that and was infuriated when i told him the oil needed time to recover and it was too cool to cook, he ended serving the wings and came back as raw then proceed to blame me even when i told him they were raw and he also to scold me because i dip my finger on the oil to proof that darn fryer wasnt hot enough...i might not be a professional trained chef but my family do cook out, big ones and learned the best spot to be its on the grill when i was single digits
Chef James, good morning to you from Hong Kong 🇭🇰 SAR. With so many chicken bones, the Chinese would love to cook them to make tasty chicken soup. 👍👍👍👍👍👍
And the skin!
I did, and still, live in the country. I got very good at whistling bird calls, and they would call back!
Iam a part of Tamilnadu in Indian were these guys are from they always give the best with energy and team eork
11:34 they explained the complete process.. also they answer your question about the curry too.. it's lamb
Just adding to this comment, it’s called ‘aatto curry’ (goat curry). It’s a South Indian traditional, mostly rural villages, non-vegetarian gravy/curry. You can eat it with white rice, biriyani or even parattas. They do make a chicken variant as well but this is more common (and a lot more flavorful) and yes as the original comment says, he explained the entire process at the end.
10:40 that is not sauce. I'm from India Tamilnadu village cooking Channel speak the same language I speak and it's tamil. The sauce is called mutton gravy or chicken gravy .... It's gravy we call it kari kul ambu (கறி குழம்பு)
Making the biggest mistake in my life by watching this video at almost 1am, now I am super hungry. Nice video as always chef.
Sorry! 🤣
These guys are amazing and I love the community spirit.
I took a break watching your videos... I have no idea why. maybe because I was going through a tough patch.
but man, how I missed watching you! your commentary is actually flawless.
haha That's okay! I am working everyday now to start making more recipe videos, the first will be out in a day or two
What I would love to we in French cooking is adding back the smoking element to it. The French back in the day used more open fire ovens and stoves to cook meats like a chateaûbriand. I used my smoker with pecan wood and I made an amazing one. The light smoke gives the red wine sauce a more robust presence and gives the meat a smoother crust rather than a hard crust from a broil.
This is a great video! I love that you explain what is going on as I would certainly be at least 1/2 lost! This is really fun to see--no dissing.
You should definitely visit them and eat what they cook. There is definitely something more to understand. It was nice watching you James.
10:49 It is called Dhaalcha, made with Lamb fat, lentils, curd, ginger garlic paste, potato, aubergine, coriander, mint leaves, bit of Mutton as well!!!
I'm starting to wish I lived on the outskirts of that village.
I love the spirit of this video and your comments
Thank You!
Thank you fo watching!
Hello Chef James! I really love your videos waiting for them every Sunday I am from India so I guess the video is usually a bit late here. At this point I just wait to comment on your videos that I am still waiting for the Afghani Chicken 😅😂. I will not leave till my wish is taken care of... LOL 🤣🤣
Glad you like them!
Never would have thought of such an idea. Clever! And I love these crazy guys! I don't deep-fry anything, but I do have an air fryer. Hmmmm .... 😋
The Green curry is called "Aatu karri Kulambu "Aatu karri ( Lamb ) and the Tamil word kuḻambu (குழம்பு) translates to "gravies," "pulp," or "flummery" in English. It is also the name of a tamarind-based stew that is popular in Tamil Nadu and Sri Lanka. The stew can include a variety of vegetables, meat, and sometimes dal. They didnt show the making because was that was not the main dish for this video, but every time they do Gravies on the side to mix with rice.
Thank you very much!
love your videos from a Canuk in Germany.
Thank you!
The eerie feeling of growing up in ancient woods when the wolves respond to your howl and you can't tell if they're 200 or a thousand meters away...
i used to talk into a table fan and pretend i sound like a robot. I dont do that anymore but it was fun 😂
WOW, i havent been watching many videos for a bit, its so cool to come back and see you over double your subs. ive got some bingeing to do LOL
Welcome back! really?? its been slow recently
Thanks For this james! 🎉🎉🎉🎉🎉
My pleasure!!
@@ChefJamesMakinsonyou should check out some of their old videos. Some exotic meats they cooked like snails mutton brains etc. you'll like the cooking techniques in them
The Curry is lamb/goat Curry.. so he said potato mix with chicken on a bone fried , with rice on lamb Curry, gives it a next level , taste.
"Speaking of chicken..." Why did I think it was going to be a Duolingo ad?
😂😂
Hey James, hope you're well. Love their energy in the videos too, only thing i can think of that i did as a kid that i don't do now is wishing I was an adult, now I wish I had the free time and freedom I did as a child
me to hahaha 🤣
1. They used gingerly oil, which is a staple in south Indian, mainly Tamil Nadu cooking.
2. In the end he was saying, the shredded thigh of chicken and mashed potato mixture added in the bone is delicious.
3. The curry he was having this time was indeed made of lamb, he was having mutton curry, which may go by different names in different regions.
4. I'm 26 yrs old, in Indian cooking I've never seen anyone using thermometer to check the temperature of the oil before frying, It's all in the mind.
Croquettes are not with Béchamel but a ragout! Or better: a Salpicon.
The basic* is the same though: a Roux. But a Béchamel has almost a soup consistency while a Salpicon is much thicker like making pudding. A Béchamel contains milk while a ragout doesn’t have to. The Salpicon has besides a roux as a base a bouillon as a base too. It’s actually a very thick soup containing meat. But shrimp, vegetables and cheese can be added too. To give the Salpicon an even better and smoother tase you can add a liquid Cream/egg yolk mixture named Liaison. Besides the creaminess of both ingredients the yolk also functions as an binder and smoothner due to its emulsifying properties.
*Roux > Salpicon > Ragout > Sauce > Soup
You've forgotten more than I'll ever know, thanks!
I was talking about Spain Croquets, they are more common to see at every bar then in France at least in Lyon
I fry apple fritters without a thermometer from a recipe I found in an old good housekeeping book.
This looks like what I’d have to cook for Sunday dinner with my family. It would take me four hours to fry it all up (not counting the brining I’d start the night before), but it would be worth it. This, however gives me an idea on what I can make now. 😁
Well played chef... now I'm hungry.....
But that's a lot ... of work. Still I'm intrigued...
One day I'll try making my version of that chicken.
Thanks for sharing.
Iam from same state as them. The curry that they made is called "kari kolambu" means "meat curry", usually made with either lamb or chicken. Here they used lamb.
Hii James!
Yes it's true there were plenty of activities as we did as childhood which I don't do at all. I used like painting and miss the free time I had after school, also used play super mario 😹
Nice gadget! Heat resistant sounds nice 👍
I can't say what curry it is. Even though I am a vegetarian I still come to watch your videos because you explain really well. 🙂
We should all attack our days with the same energy and Gusto as these Gents do.
Best reaction video I have seen in my recent times on TH-cam,
Not just seeing the video but also beautifully explaining the nuances
Thank you!
That's not Sauce or something
That's Broth in Tamil it's called
Kuzhambhu or kulambhu.
LUV u brother 💐
In an interview it was said that they film in RED V Raptor camera!
Hey, thanks for the video. If i'm not mistaken, the 'panure à l'anglaise" is not without flour. There's flour, eggs, and breadcrumb. The difference is the egg when the French one is with melt butter if i'm not mistaken. But usually most people do "à l'anglaise".
they did use flour but you may be right, I was sick while making this, I mixed it up with panure simple 😔
@@ChefJamesMakinson np, just saying for the viewers
Gram masala is a mix of spices that was fried. My grandmother used to have a gram masala made fresh for each dish. RIP grani😢😢
I remember I used to be obsessed with not stepping on the crack in the pavement. And upon stepping into a "space", or even on a leaf, I would have to even it out with my other foot by stepping on a space or leaf too 😂
Nice! Looks good and good energy.
You should try Dutch “stoofperen” as well if you can get the correct Gieser Wildeman pears.
In the Netherlands we make kroket with all kinds of ragout in stead of bechamel 😊
What's stoofperen?
@@StockyScoresRaoraPantheraFC
It’s pears stewed in red wine, cinnamon and sugar. The specific pear I mentioned cannot be eaten without cooking.
Often the liquid is made into a thin sauce with some starch. The pears are usually only peeled for the appearance so it has a nice presentation. Leave them in the liquid overnight to make the pear have a dark red color on the inside too.
I remember my grandmother making this. She simmered them for many hours on very low heat and the whole house smelled like Christmas.
Yeah I already corrected him in using Béchamel as it must be a Salpicon.
The Dutch word of ‘Kroket’ derived from the French word ‘Croquette’. Formally used in the Netherlands too. ‘Kroket’ is slang.
‘Stoofpeertjes’ can be served as a side dish or as a dessert. You can cook them in not only red wine and spices but in red and white wine which gives a great looking two tone. See the internet for a recipe.
Can you do a video on frying please? I have so many hits and misses and have learned that olive oil bad. But that’s about it.
And you are wonderful! I don’t skip through you sponsor segments. I do with everyone else.
I will try!
That's probably the coolest video I will watch today! Thanks, James! 👍👍
Glad you liked it!
This video is worth my subscribe
I used to fish by a river back when living in the rural area, but living in the city, can't do that anymore. fishing is the only survival skill i developed.
It is not Ghee.. its Sesame oil
@@kannand4720 Westerners do not prefer using seed oils.
08:22 Its not Ghee. Its cold pressed oil of some kind (most probably Its sesame oil by the look of it) use Google translate with the subtitles shown in the video. Thanks 👍🏻🙏🏻
Hi chef, I really enjoy the village reactions. I've heard that when these guys started out they had very poor equipment and had to yell to be heard. Then the yelling eventually became kind of their thing
James, it wasn't ghee that they were frying it in, it was gingelly oil that was traditionally made.
The shouting at the beginning was like Ramsey saying "it's f*cking RAW" in their language lol
🤣
The sauce on rice is Mutton Kuzhambu or Mutton Kulambu is a traditional South Indian gravy dish made with lamb or mutton, onions, tomatoes, ginger, garlic and spices. Spicy mutton kuzhambu is made authentic way with ground masala which goes well with some hot rice or some chapati.
For your kind information they're using gingelly/sesame oil for frying
Yes, all their videos wasn't in English, but still does the job done.
They really are inspired by that old man from the Grandpa Kitchen.
I've never watched the original video, but based on what the last guy said/"yelled at the camera", it's mutton (the general term for goat meat in Asia) dhalcha (however whoever spells it) with a fried shredded/minced chicken + boiled potato croquette/cutlet.
In the "brown race" side of Asia (Indians, Sri Lankans, etc) , we call them "cutlets." But for your (in the West) understanding, croquettes "might" be the more appropriate "term" of choice.
What's a cutlet to you? To us, it's a fried minced/shredded meat/fish mix that's bound with boiled potatoes.
10:52 exactly call “curry kolambu “ made out of goat and every spare part of goat
The guy said vera level, another level
It's Lamb gravy(aadu kuzhambu) which they had with the rice & chicken fry
What a fun recipe! That looks delicious👍😊
At about 2:00, ahhh steam and boiling water are both at 100C. Unless you resort to pressure "tricks" like in a power station where pressures are raised, they will both always be at 100C. In fact if you can "see" the steam, it isn't actually steam, that is water vapour and less than 100C. What you have with water vapour is water molecules that have a higher energy state than boiling water and hence more energy to transfer to the cooking thingy. Yes I've eaten too much chocolate and can't sleep......
This video shouted by red magic📷
that is known as sambar made from vegetable like okra, drumsticks, pumpkin,some herbs and spices.
i thought the guy was about to add hobbit legs..."they dont need those"
11:34 he said food tastes next level
"Did as a kid"?
I stand guard at the end of the school and let the kids my son play with high five me as they race. This is peak dad.
Those bones would make great stock. We can out stock.
😂
The curry/sauce/gravy which they have with rice is Mutton Kulambu
Chef James, would love to see a reaction to Uncle Roger Make PHO
Dang.. those looked awesome. I was wondering why they were saving the bones.
Thanks for the video
you are welcome!
11:19 Aatu curry kozhambu means mutton curry