As a tamil guy from India, I am thankful that you’re sharing aspects of our culture. At times I feel like we’re too humble to put ourselves out there, causing most of the world to not understand the beauty of our culture. I am happy you’re changing that.
I'm a white American, married to a Hispanic guy, and we (whole family of 12) are crazy in love with Indian food, but have never tried Tamil specifically. We would jump at the opportunity to try it.
I would LOVE to see how you would recommend making chai. There are so many recipes online and it’s hard to know what’s traditionally based. I drink chai with milk every morning but use the store-bought concentrates. I’d love to learn a homemade replacement from you! ☕️
I learned in India. Half milk (whole milk-dairy is big in India, so cow’s milk), half water. Bring to boil. Use tea like Red Label Lipton from an Indian store. Looks like little grains, not like leaves (Indians call it “dust tea” I think in English). I use 2 level teaspoons per cup. I only use either ginger-slice a few pieces from a fresh root, or just cardamom-take a few pods, pound up, add to milk/water mixture. Too many kinds of masala just muddy the taste, to me. Once it boils, turn off, and let steep a few minutes. Add sugar to taste. Strain into cups. Ginger chai is great for colds!
@@lehewitt that’s a good recipe . Here is some finer details that might help refine the taste : Ratios of milk to water is a personal preference . 1:1 is a good start . My personal favourite is 1 part water and 3 parts milk Half to 1 teaspoon per cup of tea leaves ( final result ) depending on the tea leaves Always add to only after water has boiled ( for more refined tea flavour instead of muddy excessively bitter tea ) . Let the tea boil with water for sometime ( too much boiling will make it off or butter tasting ) . Add ur choice of spices ( mine is more ginger + one pod of cardamom + half or less of a one clove) . Now add milk and let it boil for sometime i it’ll you see a layer of cream hardened on top . Add ur choice of sweetener in cup( I use jaggery but if you were to add white sugar you should add that right after spiced and let it cook for a minute before adding milk ) There you have it - one of the r best versions you would wait to have . Good luck
@lehewitt your way is perfect with a small difference. After boiling to make the concoction called chai or masala chai u get streetside in most North Indian cities after it comes to a boil u need to reduce the flame and let it simmer / half boil for at least 3-4 minutes. That way all the flavours come together...the tea dust (exactly right chai is NOT made from tea leaves), the ginger, the cardamom and sometimes ground whole black pepper. I boil until the tea and other stuff gets a nice colour like light caramel. Also we add sugar to the water and milk mixture right in the beginning.
@@rupalishankerarthub Agreed, though I sometimes let it just steep and not boil too much as I’ve boiled it over so many times! 😅 Black pepper I believe is common in Western India; not seen it used much in the Northeast where my husband’s family is from.
It is not what we are doing that matters, but how we do it. I am truly inspired and refreshed when I watch your videos. I walk away learning something new. I am also relaxed by your presence and reminded to appreciate the sacredness of day-to-day tasks. "Not all of us can do great things, but we can do small things with great love" - Mother Teresa
Yes, I am familiar with this type of culinary school. Everything is measured in pinches, “kind of full” spoons, dashes, and my favorite… a spoonful of a very specific sized spoon that’s been in the kitchen since the beginning of time. It’s fun though! Thank you for passing this recipe from your aunty to us.
Rajiv I lovvveeeee your videos. It's the best free therapy. The passion and dedication you put into every little move just impeccable. Thank you for the best positive content on TH-cam.
Curious to try this as my family background is Punjabi and our roti/chapathi is very different. My mum makes her dough in bulk using 10kg of flour at a time, she even uses her thermomix to help mix the dough and then portions off and places in to freezer bags. Defrosts it every day. Her tava is a Le Crueset cast iron griddle on the flat side and she will press down and rotate the roti as it cooks so it puffs up. Light and fluffy every time. There’s nothing better than fresh roti with a light coating of butter. Thanks for sharing your Aunty Shamini’s recipe.
The Art of making Roti.. By Rajiv. Have been doing it for more thaan 30 something years.. But from tommorow its going to make it Rajivs way.. Learning is a process.. Thanks Rajiv.. No words to describe how you change our lives.. Make it more beautiful evryday.
Smiling, chuckling, tearing up, salivating as I watch this. The range of emotions your videos evoke in your skill as an artist maker and storyteller are freeing 🤍 next step is for me to make with the same spirit 🙏🏽🤤 thank you Rajiv!
OMG! I just ran across your channel on 9/12/23 and I love it! I am Mexican and I do have my favorite Mexican dishes which I make them all, but my favorite cuisine are recipes from India, I could eat curry 3 times a week and then mole on the other days over white Mexican rice, teehee. Thank you for sharing.
My mom was from England. It took my sister years and years to perfect my mom's Yorkshire pudding. I love your honesty in saying that it took you almost 6 years. Practice makes perfect.
I saw, made a sound and clicked so fast!!! I can’t wait to make this! Love your channel, your joy, passion, soothing voice and sharing it all with heart!!! ✨✨✨✨✨✨✨✨✨✨✨✨✨Also, I made eggs the other day and was SO excited to do the dishes!!! Rinsed in cold and the egg fell away and then as hot as my hands could handle!!! 🧼😊
Your aunty Sha is just like my mom in measurements and beyond perfection in taste. They are the one who don't rely on spoons or measuring cups (unlike usual chefs) but their output is far better! ❤ Loved the video thoroughly, Rajeev!
Thank you for this video Rajiv. It brought back many fond memories of my Granny also. I used to watch her making these delightful light and flaky roti and made a point of writing down her recipe, and yes it was the same thing, no measurements, it just came natural to them. So to actually have me sit there and slow the process to get an idea of measurements was really funny for her. Thank you Rajiv for this heartwarming video. Take care and stay blessed.
Reminds me so much of the tortilla making process in my family! I'm away for school and this makes me homesick because whenever I return home I am put back on "tortilla duty" as my mother refers to it, and it is so similar in the speed and method with which it's done. I completely understand what you mean when you say it's in her bones at this point, I think by the time I am a Señora it will be just as ingrained in me as my family job - and I think that's beautiful! I can only hope that when that time comes, my skill is as worthy of appreciation from my children and nieces and nephews as your Aunty!
Oh my goodness, Rajiv, am I now going to have to go out and find a roti pan? I grew up in Jamaica and one of my favourite foods - though you didn't find it a lot in those days - is roti. I love potato roti - filled with potato that I think is slightly curried. So now I'm going to have to try to find a recipe for the potato filling and try this! I have a friend who says she could never bake bread properly because her hands are too hot, so no doubt that is also one of the minuscule details that changes the outcome of the roti. When I visited some Guyanese folks in Tuskeegee, Alabama a lifetime ago they made something called dahl puri, which was like a roti but made with dahl incorporated into the dough. I sat and ate one after the other. It was so delicious! So that's another thing I'll have to figure out how to make now. Like you say, simple food just ain't quite so simple to make if you want it made like the experts! Thank you Aunty Sha for passing this on to Rajiv!
I am a huge fan of Indian food, my very dear Indian friends introduced me to Roti , which is a favorite . Thanks for the presentation. Love your bracelets and your channel !
I so do love your videos and the love and appreciation you have for all of the simple beautiful things and moments of life. As I watched you make your roti, I could almost see my mother as she made her flour tortillas, using the same ingredients (except she used lard) and watching as the beautiful, thin, delicious tortilla made it's way to a dish filled with 'guisado de pollo' - a dish just like your chicken curry only using cumin and garlic as the flavor base. How unique and yet how universal our food is and it is always made so delicious by the loving hands that makes it for us. So often you bring tears to my eyes with your love of all the people and experiences that made you you and the subtle pain and sadness that you also carry. Your videos and your life are a true testament to the strength and beauty of the human spirit when it carries loves as its core. Thank you for all of it. 💖💖
Your aunt sounds charming -and familiar, we all have someone like her in our backgrounds. But I'm seeing that Roti as the next national treasure, simple warm, fresh and satisfying -bravo young man! Continue your good work.
Divine ❤ love how much you love your aunty Sha and her cooking 😊 i will give it a try, i will give it lots of try's. As you said i will probably not get it right the first time. Thank you and thank you Aunty Sha ❤
❤I love this video! It brings back memories of my mom teaching me her bread recipe. I always called them her secret Aleut recipe, because she also didn’t measure with fancy cups,and scales and special teaspoons. Practice! Thank you Rajiv!
The best way to make roti is this (from Punjab). For 2 cups of atta (whole wheat flour), add 1 cup of very hot water with just under half a teaspoon of salt in it. Mix with a spoon, form a rough dough and knead a little. Leave it to cool down and then knead it on the xounter top. Once it reats for half an hour, you're good to go, make rotis. It is not complicated at all. No baking powder either. Made properly, it doesn't need baking powder.
Thank you Rajiv for showing us your Aunty Sha's way to make Roti. I will be trying this at some point this spring. I think that knowing a way to make a simple bread might be helpful in possible hard times. Nice to always visit with you with your videos.
Thank you for reminding me of my childhood in Singapore where roti was the ultimate comfort food. I shall now attempt to make it here in Denmark. 😂 Thank you for the impeccable instructions as extracted from a real Auntie. ❤️
😍🥰❤️ 🫓 Rotie is my favorite. There is several with fillings : plain, one with dal yellow split peas or one with potatoes. But I was born in Paramaribo, Suriname, South America from Chinese descendants. Have you ever heard of Suriname ?!? Famous actor Jimmy Smits is of Surinam descendants.
Well Rajiv, you have done it again! Guess what we are having for dinner tonight? Thank you so much your delight is catching Blessings, Muffy from Oz (Australia)
Rajiv, the technique was incredible, and the way the dough came together, it almost looks like a slight of hand. I did have a question. What is your flour of choice for the roti?
Nothing reminds me more of my childhood and my mothers love ❤, than my mother making roti. If I was good, I’d get one hot off the press loaded with butter and a sprinkle of sugar 🥰. I’d stuff if In my mouth as quick as possible, butter dripping from my chin 😂. Felt so loved in that moment ❤
Dear Rajiv, Thank you for sharing your beautiful family and recipes with us. Would you be so generous so as to share the script your penmanship Introductions are written in? Thank you
Nothing is mundane in Rajiv’s world. What a wonderful way to BE. Present, centered, well intentioned. Life goals.
Well said!
This is probably why I adore his videos so much!
Absolutely
*SO* well said!
What a joy you are, Rajiv!
You summed up why I love him so much ❤
As a tamil guy from India, I am thankful that you’re sharing aspects of our culture. At times I feel like we’re too humble to put ourselves out there, causing most of the world to not understand the beauty of our culture. I am happy you’re changing that.
I'm a white American, married to a Hispanic guy, and we (whole family of 12) are crazy in love with Indian food, but have never tried Tamil specifically. We would jump at the opportunity to try it.
I love learning about the culture.
We eat something similar, chile con carne y tortillas de Harina. Yes, all simple culture foods are comforting and delicious ❣️❣️❣️
❤discovered how AMAZING Tamil food is
Rajiv Surendra is doing the Sri Lankan Tamil community proud
I would LOVE to see how you would recommend making chai. There are so many recipes online and it’s hard to know what’s traditionally based. I drink chai with milk every morning but use the store-bought concentrates. I’d love to learn a homemade replacement from you! ☕️
I learned in India. Half milk (whole milk-dairy is big in India, so cow’s milk), half water. Bring to boil. Use tea like Red Label Lipton from an Indian store. Looks like little grains, not like leaves (Indians call it “dust tea” I think in English). I use 2 level teaspoons per cup. I only use either ginger-slice a few pieces from a fresh root, or just cardamom-take a few pods, pound up, add to milk/water mixture. Too many kinds of masala just muddy the taste, to me. Once it boils, turn off, and let steep a few minutes. Add sugar to taste. Strain into cups. Ginger chai is great for colds!
Yes, I also would love to see how Rajiv makes chai!
@@lehewitt that’s a good recipe .
Here is some finer details that might help refine the taste :
Ratios of milk to water is a personal preference . 1:1 is a good start . My personal favourite is 1 part water and 3 parts milk
Half to 1 teaspoon per cup of tea leaves ( final result ) depending on the tea leaves
Always add to only after water has boiled ( for more refined tea flavour instead of muddy excessively bitter tea ) . Let the tea boil with water for sometime ( too much boiling will make it off or butter tasting ) . Add ur choice of spices ( mine is more ginger + one pod of cardamom + half or less of a one clove) . Now add milk and let it boil for sometime i it’ll you see a layer of cream hardened on top .
Add ur choice of sweetener in cup( I use jaggery but if you were to add white sugar you should add that right after spiced and let it cook for a minute before adding milk )
There you have it - one of the r best versions you would wait to have . Good luck
@lehewitt your way is perfect with a small difference. After boiling to make the concoction called chai or masala chai u get streetside in most North Indian cities after it comes to a boil u need to reduce the flame and let it simmer / half boil for at least 3-4 minutes. That way all the flavours come together...the tea dust (exactly right chai is NOT made from tea leaves), the ginger, the cardamom and sometimes ground whole black pepper. I boil until the tea and other stuff gets a nice colour like light caramel. Also we add sugar to the water and milk mixture right in the beginning.
@@rupalishankerarthub Agreed, though I sometimes let it just steep and not boil too much as I’ve boiled it over so many times! 😅 Black pepper I believe is common in Western India; not seen it used much in the Northeast where my husband’s family is from.
Never thought making roti could be beautiful. I do it everyday and have never paused to think about it even once. Thanks, Rajiv
I can't believe how much care and attention you put into this, Rajiv. That's what makes you so amazing.
Everything that he does is done to perfection. Thank you Rajiv for paying attention to minute details and then sharing it with us.
It is not what we are doing that matters, but how we do it. I am truly inspired and refreshed when I watch your videos. I walk away learning something new. I am also relaxed by your presence and reminded to appreciate the sacredness of day-to-day tasks.
"Not all of us can do great things, but we can do small things with great love" - Mother Teresa
Yes, I am familiar with this type of culinary school. Everything is measured in pinches, “kind of full” spoons, dashes, and my favorite… a spoonful of a very specific sized spoon that’s been in the kitchen since the beginning of time. It’s fun though! Thank you for passing this recipe from your aunty to us.
Rajiv I lovvveeeee your videos. It's the best free therapy. The passion and dedication you put into every little move just impeccable. Thank you for the best positive content on TH-cam.
Curious to try this as my family background is Punjabi and our roti/chapathi is very different. My mum makes her dough in bulk using 10kg of flour at a time, she even uses her thermomix to help mix the dough and then portions off and places in to freezer bags. Defrosts it every day. Her tava is a Le Crueset cast iron griddle on the flat side and she will press down and rotate the roti as it cooks so it puffs up. Light and fluffy every time. There’s nothing better than fresh roti with a light coating of butter. Thanks for sharing your Aunty Shamini’s recipe.
Never knew the dough could be frozen, interesting
The Art of making Roti.. By Rajiv.
Have been doing it for more thaan 30 something years.. But from tommorow its going to make it Rajivs way.. Learning is a process.. Thanks Rajiv.. No words to describe how you change our lives.. Make it more beautiful evryday.
Smiling, chuckling, tearing up, salivating as I watch this. The range of emotions your videos evoke in your skill as an artist maker and storyteller are freeing 🤍 next step is for me to make with the same spirit 🙏🏽🤤 thank you Rajiv!
Is there anything you can not do ? You are a man of many talent.
I love the way you speak to us. And i will try to make roti, someday will be like aunty Sha. Schöne Grüße aus Düsseldorf
Danke sehr!
And this is how books are written and poems are said... It is all in details and the art of telling a story makes it so interesting 🧡
OMG! I just ran across your channel on 9/12/23 and I love it! I am Mexican and I do have my favorite Mexican dishes which I make them all, but my favorite cuisine are recipes from India, I could eat curry 3 times a week and then mole on the other days over white Mexican rice, teehee. Thank you for sharing.
My mom was from England. It took my sister years and years to perfect my mom's Yorkshire pudding. I love your honesty in saying that it took you almost 6 years. Practice makes perfect.
You are just the sweetest person - I love the way you teach us how to learn some of your traditions! 😀😍
I saw, made a sound and clicked so fast!!! I can’t wait to make this! Love your channel, your joy, passion, soothing voice and sharing it all with heart!!! ✨✨✨✨✨✨✨✨✨✨✨✨✨Also, I made eggs the other day and was SO excited to do the dishes!!! Rinsed in cold and the egg fell away and then as hot as my hands could handle!!! 🧼😊
Wonderful! I love that there’s no measuring.
Anything curried with a side of roti is quite delightful. 😊
Your aunty Sha is just like my mom in measurements and beyond perfection in taste.
They are the one who don't rely on spoons or measuring cups (unlike usual chefs) but their output is far better! ❤
Loved the video thoroughly, Rajeev!
Thank you for this video Rajiv. It brought back many fond memories of my Granny also. I used to watch her making these delightful light and flaky roti and made a point of writing down her recipe, and yes it was the same thing, no measurements, it just came natural to them. So to actually have me sit there and slow the process to get an idea of measurements was really funny for her. Thank you Rajiv for this heartwarming video. Take care and stay blessed.
There’s always a purpose to his TH-cam videos always teaching us something to improve our lives for the better !
Thank you. I so enjoy watching things made they way they were meant to be. No short cuts. Some things need time to make them well.
Loved this from start to finish 👏🏼👏🏼👏🏼👍🏼
Rajiv, you seem to be a beautiful person. God bless you💕
Reminds me so much of the tortilla making process in my family! I'm away for school and this makes me homesick because whenever I return home I am put back on "tortilla duty" as my mother refers to it, and it is so similar in the speed and method with which it's done. I completely understand what you mean when you say it's in her bones at this point, I think by the time I am a Señora it will be just as ingrained in me as my family job - and I think that's beautiful! I can only hope that when that time comes, my skill is as worthy of appreciation from my children and nieces and nephews as your Aunty!
I’m planning to go to Sri Lanka in April. Partly inspired by your videos. Thank you for the wonderful content. Travel suggestions welcome!
Yes! There are wonderful roti stalls on the roadside.
Excellent. Love street food!
Oh my goodness, Rajiv, am I now going to have to go out and find a roti pan? I grew up in Jamaica and one of my favourite foods - though you didn't find it a lot in those days - is roti. I love potato roti - filled with potato that I think is slightly curried. So now I'm going to have to try to find a recipe for the potato filling and try this! I have a friend who says she could never bake bread properly because her hands are too hot, so no doubt that is also one of the minuscule details that changes the outcome of the roti. When I visited some Guyanese folks in Tuskeegee, Alabama a lifetime ago they made something called dahl puri, which was like a roti but made with dahl incorporated into the dough. I sat and ate one after the other. It was so delicious! So that's another thing I'll have to figure out how to make now. Like you say, simple food just ain't quite so simple to make if you want it made like the experts! Thank you Aunty Sha for passing this on to Rajiv!
Thank you for sharing this family tradition with us 💜
That's another one of those methods to make rotis. Thanks
What an honor for you to share this family recipe with us. Thank you Rajiv and Aunty Sha!
This looks and I can almost taste it - goodness - I do wish I had one.... Thank you!
I am a huge fan of Indian food, my very dear Indian friends introduced me to Roti , which is a favorite . Thanks for the presentation. Love your bracelets and your channel !
Matter of fact, you have great penmanship.😊
I will definitely give it a try. Thank you for sharing what seems mundane but it is truly a labor of love for your family.
I so do love your videos and the love and appreciation you have for all of the simple beautiful things and moments of life. As I watched you make your roti, I could almost see my mother as she made her flour tortillas, using the same ingredients (except she used lard) and watching as the beautiful, thin, delicious tortilla made it's way to a dish filled with 'guisado de pollo' - a dish just like your chicken curry only using cumin and garlic as the flavor base. How unique and yet how universal our food is and it is always made so delicious by the loving hands that makes it for us. So often you bring tears to my eyes with your love of all the people and experiences that made you you and the subtle pain and sadness that you also carry. Your videos and your life are a true testament to the strength and beauty of the human spirit when it carries loves as its core. Thank you for all of it. 💖💖
Your aunt sounds charming -and familiar, we all have someone like her in our backgrounds. But I'm seeing that Roti as the next national treasure, simple warm, fresh and satisfying -bravo young man! Continue your good work.
Yes, I will definitely give this a go. The curry was delicious and I’m making it again tomorrow. Roti will accompany. Thank you for sharing 👍🏼
Divine ❤ love how much you love your aunty Sha and her cooking 😊 i will give it a try, i will give it lots of try's. As you said i will probably not get it right the first time. Thank you and thank you Aunty Sha ❤
Bravo! Maestro!
I'm noticing a very present Mr. Rogers vibe not only with Rajiv's delivery, but also the production and edit and my grown ass is loving it.
Thanks, Rajiv. This was fun to watch even though I have celiac disease and can never eat it!
I love this man !
Yummmm~ can’t wait to try!
You inspired me to cook instead of get takeout indian food today! Thank you :)
Excellent tutorial, high end will never beat simple and traditional💪
I'm inspired and I'm going to try it ❤😊
❤I love this video! It brings back memories of my mom teaching me her bread recipe. I always called them her secret Aleut recipe, because she also didn’t measure with fancy cups,and scales and special teaspoons. Practice! Thank you Rajiv!
Thanks for creating wonderful videos.
Love the technique...cooking is intuitive, no measurements required.
Very nice video, thanks for sharing. Looked up you chicken curry video also! 🤗🤩🇺🇸
This was such a lovely film.
Rajiv is wholesome just like his rotis
The best way to make roti is this (from Punjab).
For 2 cups of atta (whole wheat flour), add 1 cup of very hot water with just under half a teaspoon of salt in it. Mix with a spoon, form a rough dough and knead a little. Leave it to cool down and then knead it on the xounter top. Once it reats for half an hour, you're good to go, make rotis.
It is not complicated at all.
No baking powder either. Made properly, it doesn't need baking powder.
Love this
Thank you Rajiv for showing us your Aunty Sha's way to make Roti. I will be trying this at some point this spring. I think that knowing a way to make a simple bread might be helpful in possible hard times. Nice to always visit with you with your videos.
I think...😋 MY MOUTH IS WATERING!!!! yummy
Wow beautiful roti! My mouth is watering when I look at it, it looks thin and soft like rumali roti ❤
Thank you for reminding me of my childhood in Singapore where roti was the ultimate comfort food. I shall now attempt to make it here in Denmark. 😂 Thank you for the impeccable instructions as extracted from a real Auntie. ❤️
😍🥰❤️ 🫓 Rotie is my favorite. There is several with fillings : plain, one with dal yellow split peas or one with potatoes. But I was born in Paramaribo, Suriname, South America from Chinese descendants. Have you ever heard of Suriname ?!? Famous actor Jimmy Smits is of Surinam descendants.
my prayers have been answered!! thank you Rajiv ♡
Well Rajiv, you have done it again! Guess what we are having for dinner tonight? Thank you so much your delight is catching Blessings, Muffy from Oz (Australia)
Thank you! You make everything look so easy! ❤
👍 Nice!
Simple food from your culture love it. I’m going to try it!!❤️🤗
Yummmm
Absolutely fantastic Rajiv! Much thanks.
Wonderful! more please.
What a wonderful person you are Rajiv! I am mesmerized at the way you make simple things seem so amazing!!
I love me some roti! Great vid. You're so chilled and a pleasure to watch (even when you're not... Shakin that thang! 😉 Sorry! It just slipped out!!!)
Oh you back to tempt me with Roti.
Your Aunty Sha has magic in her eyes.
What a pleasure to watch you!
What do you think if I use my freshly ground whole-grain flour?
So, um, can we come visit you for six years until we get this just right? Lol. Loved this video. Hugs.
Love this !!!! Thank you for posting this it looks delisshhhh
Rotiiii!! Looks amazing!
Just thank you ❤
Yum, thank you.
Simple food is the best food!
What kind of China brand is that? Is so beautiful!
i can just taste it......yummm
Thanks
Merci beaucoup, Nanssi!
Rajiv, the technique was incredible, and the way the dough came together, it almost looks like a slight of hand. I did have a question. What is your flour of choice for the roti?
Hi Suleman, just plain white all-purpose flour. Aunty Sha uses bleached, I use unbleached.
Nothing reminds me more of my childhood and my mothers love ❤, than my mother making roti. If I was good, I’d get one hot off the press loaded with butter and a sprinkle of sugar 🥰. I’d stuff if In my mouth as quick as possible, butter dripping from my chin 😂. Felt so loved in that moment ❤
Dear Rajiv, Thank you for sharing your beautiful family and recipes with us. Would you be so generous so as to share the script your penmanship Introductions are written in? Thank you
lol winging and eyeing it…sounds about right haha
Any chance of getting a recipe for the chicken curry? Love you videos!
There's a video for that chicken curry on my channel!
Thank you Aunty Sha🙏
the roti shape tells me Rajiv isn't ready for marriage.😁
Drool. 🤤
😊 I took forever to master my moms flour tortillas and she taught me exactly like this- no measuring you just gotta find out 😂
Can you make whole grain Roti bread ? 🤔
Rajiv can you explain about your bracelet
What a beautiful man
I want to cane a chair that I can sit upon and write a letter while enjoying chicken curry and roti.
😋
❤