17:33 The heat from a mixer grinder can reduce the strong flavors of spices, even if you don't notice it right away. On the other hand, a stone grinder or the 'sil batta' shown in the video keeps the flavors intact. You'll taste the difference in the dish, with more flavors coming through. It may seem psychological, but there is more to it than that.
This is true, thats why all the cultures which uses some version of this swears by it.Italians will swear by the mortar pestle method to make pesto, the mexicans their Guacamole, etc.
right .. the motar and pastel squeezes the juices / fats present in the food which extracts the very essence of the food thereby enhances the flavours.. Mixer / blender litreally breaks the food particles to a fine powder and u need to add water additionally to make a paste that changes the whole flavour profile and also the heat generated in the mixer also changes the quality fo the food .
Here's a clearing of them doubts: 1. Tandoor Cooker - not common at all. 2. Masala Dabba - The sauce part is a facepalm moment coz we don't store sauces or have cooking sauces. All the syrup, sauce and chutney is freshly squeezed or made for/with the main meal (with the help of the next product 3. Grinding stone (sil): The spice grinding stone here isn't efficient coz it has to be at a lower level and the weight of your upper body needs to be shifted on to it. Then it will easily generate the force to grind. So table height when standing and on the floor if squating on the floor (a lot of ovens in the village are ground level). Also a high price, say upwards of $200, is justified coz it lasts 3 generations. 4. The fluffy bread could be "tandoori roti/Naan/Kulcha. All three taste 'better'(subjective), coz they use all purpose flour (maida) which is good enough once a week or two but not great for your gut health on a daily basis. Plus in my opinion, whole wheat flour is an acquired taste and you'll start loving it in no time if you consume daily. BONUS TIP: The rotimatic is a bad purchase. A good one is to buy a "dough kneading machine". And you can buy a "Roti Maker". The only work in between is the rolling pin. But it lets you decide the thickness and circumference to your needs. Whole thing should be under $100 or so, take less counter space and doesn't have a million moving parts that could go wrong any day.
@@tballa133 You failed to understand the point they are making: Issue with grinding stone is its placement. It's placed quite high. It is supposed to be placed lower so that we can transfer our weight on it. If you disagree, you probably havent even used it much
Been searching for it for years.. to gift it to my mummy, the cheapest I found was around 8k. Where did you find it? It might be an older model.. new models are more expensive.
@@Sambae nah.. that's not the original, that's the sanjiv kapoor brand one.. I don trust wonder chef ..Bought a pan from them it didn't last 2 months. I am searching for the original makers version.
Sili Batta : I Am Amazed it's his 1st time and he almost doing it perfectly, meanwhile me, i never mastered it, still now its quite hard for me to do it so smoothly.
Jaby, you ate "Set Dosa" which is spongy bread. Crispy and thin which is brown one side with potato masala on it is masala Dosa... If masala dosa smeared with chilli sauce and grated coconut is called Mysore masala dosa. If masala Dosa made with ghee and butter is called benne masala dosa... If Dosa batter is mixed with onion and chilli is called uttapam...
13:31 not the spice box jaby but that's what those fancy round butter cookie boxes are for! You don't find cookies in it, you find threads nd needles nd buttons in it!
Also it lets our brain know how the texture temperature and how much quantity is there of the food that's going into our mouth. So that the taste buds can exactly do their thing. Rather than doing all at once. It will be prepared to extract the taste.. Not me saying studies say it all..
17:45 actually in mixer due to high rpm heat is generated that messes up the taste, while in sill batta it's nearly impossible to get to that temperature so taste remains same.
Roti/Chapati : Thin perfectly roasted everyday food Paratha : Same as Roti but with masal/potato/various many types of masalas in it, there are so many types of Parathas Naan : Roti cooked in different way and dow is also different, roasted in heat Tanduri : Similar to naan but cooled in tandor
The silbatta gives a better taste because in a blender sometimes heat gets produced and ends up cooking or slightly burning of spices. Hence in most households here we use silbatta or pestle and mortar which keeps the spices fresh.
1500 pounds for a roti maker? That roti looked depressing and sad. I feel like I've exploited my mother all my life because she made superior rotis for far less and I could custom order every other roti.
Making spice-paste using Sil-batta will create an even paste, and also allow the spices to release the spice-oil within each, making the paste absolutely aromatic and irresistible, and further will make a great gravy of be it veggies, chicken, mutton or whatever…. Indian cookery has deep science within itself, nothing we do is so simple
Blender heats so the taste will change a bit, but if u do with this utensil it doesn't heat the food while crushing , so it is tastes different than the taste we get using grinder. especially noticed for chutneys
I didn't generalise it to whole of India, i just said we (assuming people would think me and my family)...People say that salt reacts when kept in a metal container hence we (again not for whole of India) keep it in a separate glass container, unless you have a plastic masala dabba.
The sauce thing is a facepalm moment because you can't store chutneys in metallic containers (as far as I know). Because chutneys have a lot of citrus in it, which is acidic. And that acid can react with the metallic surface of the container and produce toxic salts and stuff, and then the whole chutney goes bad. Chutney, or aachar or pickles or anything that has acidic components in it is usually stored in ceramic or glass containers; sometimes plastic depending on its type.
1500 Pound = ₹ 1,62,000 (approx.) Indian rupees, you can buy a literal sport bike with that much money in India. So, what will you buy a roti maker or a sport bike ?
blade and fast stone blending and crushing generates heat which often destroys some aromatic compounds and changes its chemical structure because of heat that's why its feels aromatic and tasty when you grind your own masala paste and wheat flour at home
In India, generally, we tend to have rice for lunch and roti/appam for dinner. The rotimaker is perfect for a family that eats roti everday. Can you imagine having to knead the flour, roll them out, then bake them one at a time over a fire? An adult normally has 2-3 rotis each, minimum. Rotis taste best when consumed right off the flame. They're soft and fluffy. They get tough and chewy as they get cold. Maybe thats why in the olden times most Indian mothers wouldn't be eating with us, they would be making hot rotis and serving it to their loved ones.
There are studies done that show eating with your hands is better because there is temperature control, a connection is also created between your hand and mouth that help you regulate how much you eat (portion control) and to an extent taste (which yes it is neurological thing). These studies came out with baby led weaning but it’s crazy because it’s been part of the reasons listed under Vedas.
Electric blenders generate a lot of heat due to the rotation of the motor, which affects the original flavor and texture. Therefore, hand-ground spices are more aromatic and delicious.
Roti vs Naan: Roti is unleavened bread (no yeast) Naan is leavened bread (uses yeast) Roti vs Chapati vs Paratha/Parotta: These names vary by region. But ** usually ** chapati is the thinnest, roti is slightly thicker, and paratha is the thickest. Parathas can also be stuffed. So can chapatis or rotis tbh, but usually you won't find those in restaurants.
15:38 that sheet-pata is still in use at many Indian house holds. When we need very less quantity of spices paste which can not be grinded in a spice grinder, we use sheel-pata.
Jaby,, In Bangalore, you must have eaten "Set Dosa" which is made from same dosa batter however with more thickness. If that "set Dosa" is dressed with finely chopped coriander leaves & onions it is called "Uttappam".
Eating with hands whether that's a phycological habit or not. Nobody can justify the hate towards the people who eat with hands. In my view some western people have big OCD issues and to the point they consider using hands to eat food as disgusting. That is phycological problem.
17:51 its not just psychological thing… when you blend using food processor it increases the temperature while blending and this can have an impact on over all fresh taste of the food.
So here's the thing, my parents always said: the chronology of better tasting food cooking method- Electronic < Gas < Chulha. It's not just the taste it's also health wise. And I understood it after I tried all the methods and even completed my pharmacy and read a lot of research articles linking food and health. That's why I don't ever use microwave and recent news also proved how air fryers and microwave are contributing to bizarre health issues and cancer. But since I cannot put efforts traditionally on chulha, I am stuck to gas stove.
Amazon India rates - from local markets it can be cheaper Less than Rs4000 for 1st item here in India or $48 2nd Item Stainless Steel Masala box - around Rs500 or $6 3rd Item that size Flat Sil Batta - Rs 1500-2000 or $18-$24 4th Item That model of fully automatic roti maker is Rs70,000 or $836. Thats a lot. There are plenty of not fully automatic which are around Rs2000 mark or $24 While Automatic Dosa maker is around 13199 or $158
Different between blenders and traditional stone crushing tool is that blenders produce heat while grinding which may alter the original taste of the mix.
We use this utensils in daily uses❤❤ With hand eating u can feel food and connect with yr food more profound way 😊we belive that our 5 fingers represent 5 element of life and body !!so when u eat food with fingers we activate 5 element within our body and it's not materialistic spoon collection but it's spiritual connection between inside body and outside food 😊❤❤❤
When u use blender mixer etc to make a paste it just cuts the ingredients into maybe million small pieces that are so small that it becomes a paste , but whn u use this thing to make paste or chutney it crush every ingredients and with continuous effort it mix well too which indeed taste better then the paste which was made from blender
Jaby you definitely have to check out the dosa maker episode, if u were excited to buy that roti maker, for that ridiculous rate, u might change your mind on that device
I just wanted to put jaby's concern to peace - we Indians are blessed to deal with hot utensils trust me❤ My mum grand mother would easily remove any hot utensil with there hand itself no handle or extra cloth required😊
About the blending vs hand crushing (stone crushing), it is said that the spices release their aroma and essence better when crushed than when chopped (blended). A step above psychological state may be :)
What you saw in the roti-matic is called "chapati" (home made), the one you have that's made in the tandoor, is called a "roti" (wheat based) or "naan" (refined flour based)
About the taste of chutney etc on a sil batta vs a blender one, blender destroys stuff on a cellular level whereas silbatta doesnot do that. Thats the thing that makes stuff taste different.
a lot of indian cuisine includes mixing things on the plate jaby so mixing with hands make it a good blend whereas when spoons are used it doesn't blend or mix well or it takes atleast twice the time to mix it well that's the main reason behind it tasting better when eaten with hands
The Bread that the machine made was a "PLAIN ATTA ROTI".... the other forms of Indian Breads are OILED PARANTHA, MASALA PARANTHA, ALOO PARANTHA, NAAN, PURI, BHATURA etc.... Love Paddy
Electric blender is destroying the natural element and oil of the fresh ingredients But traditional silbatta maintain the natural element in the fresh ingredients and oil maintaining for the beta digesting food 😊
NGL this was actually a very good video! Really loved the guy on the right. He clearly looks like he knows well bout Indian cuisine and the cooking practices.
I have never seen that "tandoor" or roti maker in any home in 30+ years. My mom used to grind spices on the Sil Batta when I was a kid, but after Mixers/Grinders nobody uses them anymore in cities. You can find people using Sil batta in rural areas only.
Making paste of herbs and spices with a machine is fine but the heat produced burns the paste a little bit but it has a great impact on taste. But on the other hand using a sil-batta you dont produce the heat. It also gives it a nice texture.
17:00 Usually blender have high RPM and it kind of changes the taste because it burns it a little bit. That's why people add cold water in blender while mixing things to avoid that. Also blender releases more moisture from the ingredients which make it more difficult to fry things & it can take more time because water will decrease the frying power of oil. But with the paste grinded by silbatta or pestle mortar won't release much moisture which will allow the oil to fry paste more easier. One more advantage is washing the utensils. Silbatta will be washed easily while utensils of blender takes more time due to the blade inside it. In this process there's no use of electricity which is one more advantage. 😂
When you are grinding you produce less heat which doesn't affect the taste. Blenders run on high speed and friction which produces heat. This is the reason why many prepare using this method
Actually with hands it tastes better, because you feel the food before you eat it. It is like smell what aids to your taste. Also most indian foods need combining it with one another & it mixes better with your hand. And about sil batta you can make a smooth paste without adding water to it, and without heating it, while in a mixer grinder or in a blender the ingredients gets heated up which alters the taste a bit which are not meant to be cooked.
Cooking, in general, is a function of time and temperature (by Ranveer Brar), and I totally agree with him. So when you use sil batta, you are making the paste slowly and the heat is in control. This heat does not alter the chemical composition (at micro level) by much (although a little does get changed, because any amount of heat alters the chemical composition by some amount for certain foods). But when you use electric grinder, the paste is prepared in less time but the heat is higher, and hence, the taste is a little different. Compare this to the pasta sauce prepared in a normal household/restaurant to that of the pasta sauce prepared for days in Italy. which one tastes better? Slow preparation on less but constant heat has a better release of chemicals (and flavours) than high heat for lesser time, and hence, it tastes better.
17:33 The heat from a mixer grinder can reduce the strong flavors of spices, even if you don't notice it right away. On the other hand, a stone grinder or the 'sil batta' shown in the video keeps the flavors intact. You'll taste the difference in the dish, with more flavors coming through. It may seem psychological, but there is more to it than that.
This is true, thats why all the cultures which uses some version of this swears by it.Italians will swear by the mortar pestle method to make pesto, the mexicans their Guacamole, etc.
I was gonna comment this
very true ...when first time we used grinder to make chatni i was so disappointed....sil batta chatni is 10 times tastier than grinder chatni
Plus it imparts a hint of stony flavor. Which is why these things are traditionally not made from any random blocks of rocks.
right .. the motar and pastel squeezes the juices / fats present in the food which extracts the very essence of the food thereby enhances the flavours.. Mixer / blender litreally breaks the food particles to a fine powder and u need to add water additionally to make a paste that changes the whole flavour profile and also the heat generated in the mixer also changes the quality fo the food .
"Just buy an Auntie" cracked me up so bad 🤣🤣
Where did he said this? 😂
Can you comment timestamp please
31:50
@@I-RatherBeAnonymous it's so funny also reminded me first scene in RRR movie 😂
Jaby be watching any random video that has 'indian' in it. 😭😭😭
😂
+ 'must' have lots of views also
But this video was good to watch.
Come on. Stop bickering
Sorted has been one of the top UK youtube channels for years now. And they have done many reaction videos of them.
They know to get more likes target Induan audience
Here's a clearing of them doubts:
1. Tandoor Cooker - not common at all.
2. Masala Dabba - The sauce part is a facepalm moment coz we don't store sauces or have cooking sauces. All the syrup, sauce and chutney is freshly squeezed or made for/with the main meal (with the help of the next product
3. Grinding stone (sil): The spice grinding stone here isn't efficient coz it has to be at a lower level and the weight of your upper body needs to be shifted on to it. Then it will easily generate the force to grind. So table height when standing and on the floor if squating on the floor (a lot of ovens in the village are ground level). Also a high price, say upwards of $200, is justified coz it lasts 3 generations.
4. The fluffy bread could be "tandoori roti/Naan/Kulcha. All three taste 'better'(subjective), coz they use all purpose flour (maida) which is good enough once a week or two but not great for your gut health on a daily basis. Plus in my opinion, whole wheat flour is an acquired taste and you'll start loving it in no time if you consume daily.
BONUS TIP: The rotimatic is a bad purchase. A good one is to buy a "dough kneading machine". And you can buy a "Roti Maker". The only work in between is the rolling pin. But it lets you decide the thickness and circumference to your needs. Whole thing should be under $100 or so, take less counter space and doesn't have a million moving parts that could go wrong any day.
No the grinding stone is the best and you must be quite weak to use that
😅@@tballa133
Spoon Is less hygienic than eating with fingers
What are you talking about? We have a tandoor cooker at my home since 90s. It is common in my city.
@@tballa133 You failed to understand the point they are making: Issue with grinding stone is its placement. It's placed quite high. It is supposed to be placed lower so that we can transfer our weight on it. If you disagree, you probably havent even used it much
For Jaby!
roti - thin wheat bread
naan- thick wheat/maida bread
paratha - potato filling inside of wheat bread
dosa- lentil& rice batter bread (thin, crisp & white)
uttapam - lentil& rice batter bread (thick, fluffy & white)
But I think he was talking about Phulka
@@PrithiviPijo may be POORI
there is also Kulcha
Wonderchef sells it in ₹3900 in India . The pricing mentioned by Sorted food guys was aimed at UK
Been searching for it for years.. to gift it to my mummy, the cheapest I found was around 8k. Where did you find it? It might be an older model.. new models are more expensive.
@@riturajsinghbais Its available in Amazon and the seller is Wonderchef
@@Sambae I checked reviews of that seller it's not good quality many people say the lid of the glass shattered
@@Sambae nah.. that's not the original, that's the sanjiv kapoor brand one.. I don trust wonder chef ..Bought a pan from them it didn't last 2 months. I am searching for the original makers version.
@@riturajsinghbais true, I am pretty sure they are just rebranded chinese stuff
This cooker? I m Indian, and I m seeing this Frist time😮
right ,who uses tandoor tava anyways .bhai hum sab toh bahar se magnate hai tandoor khana .
Very common in India, maybe just not popular in all cities.
well i guess the design is way different kind of like a multipurpose one but I'm sure it gets the job done
design may be different but many people use this in different forms in different cities
Why are you gay ??
It tastes better because blender makes it very smooth but the pestle and motor has some grainy texture which adds to the taste of the chutney
Sili Batta :
I Am Amazed it's his 1st time and he almost doing it perfectly, meanwhile me, i never mastered it, still now its quite hard for me to do it so smoothly.
Omggg sameee hereeee😂😂
"Buy an auntie" - yes!!
Le 🙄,, the time this rotimaker is taking, I would have made two to 3 roties, and that perfectly in round shape 😂😂😂
With dough, rounding it and roasting?
Good that you have so much time, its good for us who are busy with our work and personal life.
Initially it takes longer (to warm up), once it does, its faster.
@@sayanamasome people do smart work and have time, you see people who work mostly like 12 hours a day are probably not smart enough…
Bro making the dough takes up enough time to make up for what the machine is taking@@Kathakathan11
"Its Darwin, We are just eliminating the idiots".. That was solid punch to man who was just trying to talk some random stupid things.
Maa ke hath se bana hua roti>>>>>>Rotimatic
Bro aate ki khai h kabhi? Best!
@@SanjeevKumar-xr2nn😂😂
@@SanjeevKumar-xr2nn Aate ki hi khate Hain bro😂
19:08 It's not like everyone is getting every single drop out of the blender or the processor anyways 😂
Jaby, you ate "Set Dosa" which is spongy bread. Crispy and thin which is brown one side with potato masala on it is masala Dosa... If masala dosa smeared with chilli sauce and grated coconut is called Mysore masala dosa. If masala Dosa made with ghee and butter is called benne masala dosa... If Dosa batter is mixed with onion and chilli is called uttapam...
13:31 not the spice box jaby but that's what those fancy round butter cookie boxes are for! You don't find cookies in it, you find threads nd needles nd buttons in it!
😂😂😂 so true
Or medicines
Lmao in our home we have two spice bx being used for spices only
18:00 Yes Jaby, it is a pyschological thing. It lets your brain know that you are eating so it tastes better in that way
Also it lets our brain know how the texture temperature and how much quantity is there of the food that's going into our mouth. So that the taste buds can exactly do their thing. Rather than doing all at once. It will be prepared to extract the taste.. Not me saying studies say it all..
It tastes freshers in a rolling pin, because the heat in a blender reduces the flavours...
This is why you add water splashes while blending...
Restaurant use ice cubes when making chutneys.... the colour also doesn't change that way 😊
17:45 actually in mixer due to high rpm heat is generated that messes up the taste, while in sill batta it's nearly impossible to get to that temperature so taste remains same.
It's bhature.... which u ate the big fluffy version....
8:04 In 12,000 rs would buy a good quality microwave in India & still i would have some money left. 😂
I wanted to comment the same thing lol😂
Roti/Chapati : Thin perfectly roasted everyday food
Paratha : Same as Roti but with masal/potato/various many types of masalas in it, there are so many types of Parathas
Naan : Roti cooked in different way and dow is also different, roasted in heat
Tanduri : Similar to naan but cooled in tandor
The silbatta gives a better taste because in a blender sometimes heat gets produced and ends up cooking or slightly burning of spices. Hence in most households here we use silbatta or pestle and mortar which keeps the spices fresh.
1500 pounds for a roti maker? That roti looked depressing and sad. I feel like I've exploited my mother all my life because she made superior rotis for far less and I could custom order every other roti.
No way
Making spice-paste using Sil-batta will create an even paste, and also allow the spices to release the spice-oil within each, making the paste absolutely aromatic and irresistible, and further will make a great gravy of be it veggies, chicken, mutton or whatever…. Indian cookery has deep science within itself, nothing we do is so simple
Blender heats so the taste will change a bit, but if u do with this utensil it doesn't heat the food while crushing , so it is tastes different than the taste we get using grinder. especially noticed for chutneys
We usually don't put salt in the masala dabba and keep it in a separate glass container
most ppl do keep salt in the dabba
I am from India I keep salt in it. Don't generalise.
Pgl he kya
I didn't generalise it to whole of India, i just said we (assuming people would think me and my family)...People say that salt reacts when kept in a metal container hence we (again not for whole of India) keep it in a separate glass container, unless you have a plastic masala dabba.
Yess we also don't keep salt in masala dabba
I don't know Jaby, there is like 10 different variants on of these breads, I call this Chapathi.
my mother will kick me out of the house if i serve her roti looking like that.
MUST watch MAHARAJA movie .
@@naveensuraj5683what drugs do you take
26:37 Do you mean Kulcha? Kulcha is a fluffy bread. Or Bhatura, bhatora is like balloons though
I thought he was talking about phulka
Maybe Uttapam because he said Bengaluru. I dont't think Bhatura is so prevalent in south of India.
The fluffy roti name is parota i think so
Parota in bengaluru isn't fluffy, I think it's puri
Bhatura or maybeee a Kulcha from his description 😂
Also, while the blender mixes well, they dont crush the ingredients, they just cut them into tiny pieces so the essence doesnt get the same mixture.
Sil batta is using in india from inuds valley civilisation era......from 5000 year
The stone grinder doesn't generate heat hence preserves the taste as compared to a electric mixer.
Just like cold pressed juice or oils
Fluffy roti from Bengaluru would be paratha/parotta...Made with refined flour(maida)
Roti/Chapathi is wheat-based, puri is the one fried
or uttapam which is also fluffy
@@Pal-ms2vw yes but it's batter-based so it is more dosa than roti
Jaby buy an expensive roti maker ❌
Jaby marry a Indian girl who know how to make fresh roti✅
Sorry it's a joke don't be mad😂
😅😂
Try eating popcorn and chips with spoon and later by hand and see the difference😊😊
did he put salt in masala dabba 🙄
we put it too
I noticed that too 😂😂 it bothered me a bit.
It's a seasoning
@@MrCool842 it reacts to metal .
What's the issue with salt in it
The sauce thing is a facepalm moment because you can't store chutneys in metallic containers (as far as I know). Because chutneys have a lot of citrus in it, which is acidic. And that acid can react with the metallic surface of the container and produce toxic salts and stuff, and then the whole chutney goes bad. Chutney, or aachar or pickles or anything that has acidic components in it is usually stored in ceramic or glass containers; sometimes plastic depending on its type.
This comment should have more likes
In 6 minutes we make 3-4 roties by hand
Where are the India vlogs jaby??
That roti is not fine at all. Haha
21:47 Hahaha 😂 Jaby : I want this now.
Rotimatic : I want you too Jaby.
Jaby falling in Lovee 😂😂😂
1500 Pound = ₹ 1,62,000 (approx.) Indian rupees, you can buy a literal sport bike with that much money in India.
So, what will you buy a roti maker or a sport bike ?
5:50 Achara cooked jaby 😂😂🤣🤣🤣🤣🤣🤣
blade and fast stone blending and crushing generates heat which often destroys some aromatic compounds and changes its chemical structure because of heat that's why its feels aromatic and tasty when you grind your own masala paste and wheat flour at home
Jaby: "Who needs a gym? Make Paste!"
Me: "Who needs leg and/or arm day? Drive a Countach!"
Using Silbatta helps because it doesn’t temper with the natural oils of food. It’s like cold pressing.
Maharaja watchalong please
Yes please
In India, generally, we tend to have rice for lunch and roti/appam for dinner.
The rotimaker is perfect for a family that eats roti everday.
Can you imagine having to knead the flour, roll them out, then bake them one at a time over a fire? An adult normally has 2-3 rotis each, minimum.
Rotis taste best when consumed right off the flame.
They're soft and fluffy. They get tough and chewy as they get cold.
Maybe thats why in the olden times most Indian mothers wouldn't be eating with us, they would be making hot rotis and serving it to their loved ones.
That dabba is 3 quid here 😂
There are studies done that show eating with your hands is better because there is temperature control, a connection is also created between your hand and mouth that help you regulate how much you eat (portion control) and to an extent taste (which yes it is neurological thing). These studies came out with baby led weaning but it’s crazy because it’s been part of the reasons listed under Vedas.
Buy it jaby and do a vlog on that roti maker
That masala dabba in India costs about 300rs to 400rs. But my mother would have bought it for 200 or 240rs respectively.
Most Traditional Indian Thing: The "Sil Batta"
Indian Thing: The Masala Dabba
Not at all Indian Things: The tandoori cooker and the roti maker
Just buy an Aunty😂
Electric blenders generate a lot of heat due to the rotation of the motor, which affects the original flavor and texture. Therefore, hand-ground spices are more aromatic and delicious.
They should show Mixer-Grinder not old stone tools as the program was about the modern kitchen gadgets.
Species don't get crushed in blenders like sill batta . Species release aroma when crushed
Roti vs Naan:
Roti is unleavened bread (no yeast)
Naan is leavened bread (uses yeast)
Roti vs Chapati vs Paratha/Parotta:
These names vary by region. But ** usually ** chapati is the thinnest, roti is slightly thicker, and paratha is the thickest. Parathas can also be stuffed. So can chapatis or rotis tbh, but usually you won't find those in restaurants.
15:38 that sheet-pata is still in use at many Indian house holds. When we need very less quantity of spices paste which can not be grinded in a spice grinder, we use sheel-pata.
Jaby,,
In Bangalore, you must have eaten "Set Dosa" which is made from same dosa batter however with more thickness. If that "set Dosa" is dressed with finely chopped coriander leaves & onions it is called "Uttappam".
Eating with hands whether that's a phycological habit or not. Nobody can justify the hate towards the people who eat with hands. In my view some western people have big OCD issues and to the point they consider using hands to eat food as disgusting. That is phycological problem.
Gotta say, south indian Masala Dappas don't have any powders in them
Its usually Mustard, Cumin, Fennel, Fenugreek, Peppercorn, Urad Dal and Gram Dal❤
17:51 its not just psychological thing… when you blend using food processor it increases the temperature while blending and this can have an impact on over all fresh taste of the food.
So here's the thing, my parents always said: the chronology of better tasting food cooking method- Electronic < Gas < Chulha.
It's not just the taste it's also health wise. And I understood it after I tried all the methods and even completed my pharmacy and read a lot of research articles linking food and health. That's why I don't ever use microwave and recent news also proved how air fryers and microwave are contributing to bizarre health issues and cancer.
But since I cannot put efforts traditionally on chulha, I am stuck to gas stove.
When you cook roti on normal gas it blows like balloon and that’s why it gets bit fluffy
Or or or
It might be kulcha
there is also a automatic dosa maker, you can buy that if you like dosas, mythpat had a video about that on his youtube channel .
Amazon India rates - from local markets it can be cheaper
Less than Rs4000 for 1st item here in India or $48
2nd Item Stainless Steel Masala box - around Rs500 or $6
3rd Item that size Flat Sil Batta - Rs 1500-2000 or $18-$24
4th Item That model of fully automatic roti maker is Rs70,000 or $836. Thats a lot. There are plenty of not fully automatic which are around Rs2000 mark or $24 While Automatic Dosa maker is around 13199 or $158
Isn't the masala dabba/ spice box for barely 300₹ ? Idk we have been using the same one since granny's time. But still. Sorry if I am being ignorant
It is, i feel like the price is high outside india due to low supply
I've no idea about that rotimatic machine, but other products are cheaper in india.
Different between blenders and traditional stone crushing tool is that blenders produce heat while grinding which may alter the original taste of the mix.
We use this utensils in daily uses❤❤
With hand eating u can feel food and connect with yr food more profound way 😊we belive that our 5 fingers represent 5 element of life and body !!so when u eat food with fingers we activate 5 element within our body and it's not materialistic spoon collection but it's spiritual connection between inside body and outside food 😊❤❤❤
When u use blender mixer etc to make a paste it just cuts the ingredients into maybe million small pieces that are so small that it becomes a paste , but whn u use this thing to make paste or chutney it crush every ingredients and with continuous effort it mix well too which indeed taste better then the paste which was made from blender
Grinding stone is best and my fav ... its enhanced taste of ur food bcoz bcoz of this process ur ingredients releases natural oil
In Amazon India, a brand new Rotimatic machine is listed for ₹50,000 or $600 or £463
@26:49 i think its kulcha that jaby is talking about
Yes definitely, not naan or roti so definitely kulcha. Or paratha
Jaby you definitely have to check out the dosa maker episode, if u were excited to buy that roti maker, for that ridiculous rate, u might change your mind on that device
The high rotational temperatures and the heat generated by the blenders, make the spices and aromas and the oils in them to burn out and vanish
The rotimaker from other brands right now in India is just 1000 dollars. Jaby, the Dosa make which you love from years is just 200 dollars.
16:29 the village cooking channel supremacy😂
@5:54 Achara literally calling Jaby an idiot😂
I just wanted to put jaby's concern to peace - we Indians are blessed to deal with hot utensils trust me❤
My mum grand mother would easily remove any hot utensil with there hand itself no handle or extra cloth required😊
About the blending vs hand crushing (stone crushing), it is said that the spices release their aroma and essence better when crushed than when chopped (blended). A step above psychological state may be :)
What you saw in the roti-matic is called "chapati" (home made), the one you have that's made in the tandoor, is called a "roti" (wheat based) or "naan" (refined flour based)
About the taste of chutney etc on a sil batta vs a blender one, blender destroys stuff on a cellular level whereas silbatta doesnot do that. Thats the thing that makes stuff taste different.
a lot of indian cuisine includes mixing things on the plate jaby so mixing with hands make it a good blend whereas when spoons are used it doesn't blend or mix well or it takes atleast twice the time to mix it well that's the main reason behind it tasting better when eaten with hands
The Bread that the machine made was a "PLAIN ATTA ROTI".... the other forms of Indian Breads are OILED PARANTHA, MASALA PARANTHA, ALOO PARANTHA, NAAN, PURI, BHATURA etc.... Love Paddy
Electric blender is destroying the natural element and oil of the fresh ingredients
But traditional silbatta maintain the natural element in the fresh ingredients and oil maintaining for the beta digesting food 😊
NGL this was actually a very good video! Really loved the guy on the right. He clearly looks like he knows well bout Indian cuisine and the cooking practices.
I have never seen that "tandoor" or roti maker in any home in 30+ years. My mom used to grind spices on the Sil Batta when I was a kid, but after Mixers/Grinders nobody uses them anymore in cities. You can find people using Sil batta in rural areas only.
Blender chopps the thing fine ..while sil batta crushes so more juice exerted hence more aromatic
Making paste of herbs and spices with a machine is fine but the heat produced burns the paste a little bit but it has a great impact on taste. But on the other hand using a sil-batta you dont produce the heat. It also gives it a nice texture.
17:00 Usually blender have high RPM and it kind of changes the taste because it burns it a little bit. That's why people add cold water in blender while mixing things to avoid that. Also blender releases more moisture from the ingredients which make it more difficult to fry things & it can take more time because water will decrease the frying power of oil. But with the paste grinded by silbatta or pestle mortar won't release much moisture which will allow the oil to fry paste more easier. One more advantage is washing the utensils. Silbatta will be washed easily while utensils of blender takes more time due to the blade inside it. In this process there's no use of electricity which is one more advantage. 😂
11:55 "I'd have to put labels." Good job Sherlock! Put labels on the things clearly visible.😂😂😂😂😂😂
When you are grinding you produce less heat which doesn't affect the taste. Blenders run on high speed and friction which produces heat. This is the reason why many prepare using this method
Actually with hands it tastes better, because you feel the food before you eat it. It is like smell what aids to your taste. Also most indian foods need combining it with one another & it mixes better with your hand.
And about sil batta you can make a smooth paste without adding water to it, and without heating it, while in a mixer grinder or in a blender the ingredients gets heated up which alters the taste a bit which are not meant to be cooked.
Cooking, in general, is a function of time and temperature (by Ranveer Brar), and I totally agree with him. So when you use sil batta, you are making the paste slowly and the heat is in control. This heat does not alter the chemical composition (at micro level) by much (although a little does get changed, because any amount of heat alters the chemical composition by some amount for certain foods). But when you use electric grinder, the paste is prepared in less time but the heat is higher, and hence, the taste is a little different. Compare this to the pasta sauce prepared in a normal household/restaurant to that of the pasta sauce prepared for days in Italy. which one tastes better? Slow preparation on less but constant heat has a better release of chemicals (and flavours) than high heat for lesser time, and hence, it tastes better.