Fabulous! That looked delicious, Jessica. Noticed you left the garlic cloves whole. Normally this is fine chopped/pureed. Tip: Recommend making a batch (jar/small tub) of garlic and ginger. Fine chop or blend fresh peeled ginger and garlic cloves (2 ginger:1 garlic) into a fine grain mix/ or paste and add salt. This can be kept in the fridge or stored in the freezer in a plastic container. Then when you need just take a teaspoon of it to add to the oil and spices when needed. It saves time and many Indian households do this. For plain basmati rice - soak the rice first (room temp/cool water) for a few minutes then rinse a couple of times to remove excess starch. Then add to the saucepan with water (not too much - just covering the top of the rice 1/4 inch 5mm) and add salt. Bring to boil then reduce to low to simmer then steam as water reduces. Add a little butter on the top and leave. After approx 15mins turn off heat and gently separate the rice grains with a fork. DON'T rince rice through afterwards as you lose the flavour and break the rice into mush.
You should always rinse the remaining water after rice has been cooked. It only turns to mush when you don't add enough water. Whenever you are cooking rice in open pan , the quantity of water should be 5 times than that of rice. Once rice is cooked , pour some water ( room temperature) for grains to seperate and then rinse off the excess starch. That is when you get single grain steam rice.
@@ST-vg3vs Different rice types require different cooking. Basmati rice used in Indian cooking is delicate, so you only need to rinse before cooking. Too much water (the amount you suggested) turns the rice to mush, and discarding rice water after removes the subtle flavour. Basmati rice needs little boiling and then steams in the pot. A little butter helps separate the grains, and with little water assures the grains stay whole and a good texture.
Dear Jessica - It’s a commendable job to make such a scrumptious and complex dish like Shahi Kurma 🇮🇳 You are a true ambassador of our great country India 🇮🇳. You could find several recipes on line about the stuffing of the Pani Puri ( it could be boiled chickpeas ( called Ragada ) ) or have a mashed salted and spiced Potato . You could then make the tamarind / date chutney and the Spicy green coriander , mint , green chilli paste and then you could make it watery ( Black salt to taste and also some chopped ginger ) . Love your passion and excitement while preparing this dish 👌👌 I love Shahi Kurma with Cauliflower though I also like Paneer in my Kurma 😋 Sorry but not sure you have tried making Mumbai style Pav Bhaji . If you add Veg stock water , that could accentuate the taste of the gravy . Clarified butter is good option . The colour of a typical Shahi Kurma ) should be orange-ish . Your gravy colour and consistency looks perfect 👌👌 It would have been better to chop the cauliflower florets a tad smaller . That would make the cauliflower ready to embrace the gravy 👍 I don’t think it’s a good idea to pour the milk in the cauldron of boiling tea decoction . You first drain the decoction and then add milk to it to enjoy a wonderful glass of tea . You could also add some spices to the tea decoction to make what we cal a Masala Chai ☕️ That’s an awesome dinner plate 🍽, Delicious Paratha , perfectly cooked Veg Shahi Kurma and some hot rice to go with it 😋 You have done an incredible job in cooking this awesome Shahi Kurma 👏🏼👏🏼👏🏼 Alfonso is so adorable 🥰 Yes Kaju Karle is available all over India however the origin is from Gwalior . It’s my daughter’s all time favourite dessert / sweet 👍 Thoroughly enjoyed this Vlog . Loads of love and respect to you and your angel 🙏🙏🙏🙏❤️❤️❤️❤️❤️❤️
Add more milk to tea and let it boil for 2-3 minutes and add a bit of ginger and sugar. You'll love the taste. And for the gravy, ghee should be a bit more and add spices after the cumin seeds are popped nicely, you should also add corrainder-cumin powder (you can get this powder ready from the store) and salt to it and you don't need to cook it for 30 min. You just need to stir it for 5-10 min only. I hope this helps :)
The sweet you were having is made from cashews and milk mava... its famous in all over India. We usually have it for any of our festivals. Love u guys😘😘😘😘
Some dedication, appetite and love you got for Indian food. I'm just glad that you've been guided correctly, how you made this dish is better than what most Indians make here 😬. Can't wait for your vlogs when you visit India. P.S. Using ginger and garlic paste (you can easily find the combination of these in your supermarket) instead of actual ginger and garlic will improve the gravy composure by a ton!!
Jessica you are a rock star! The food has me salivating 😋. What an amazing effort! Some points for you would be - 1. If you are blending the curry ingredients, it doesn’t matter what size they are chopped. If you aren’t blending them, then always chop them finely. 2. Ghee will be the best for you to cook Indian food in. It is healthy, has a high smoke point, delicious flavour and brings out other flavours really well. Am glad you took my advice there! Also, bravo on using ghee for parantha/bread. You will thank me for the advice of always using ghee/butter for heating up any Indian bread. 3. As another user suggested, use a pinch of garam masala in the end to add more flavour. It’s a staple in Indian cooking. 4. Indian ingredients are ALWAYS fresh. Eating from cans is just not a thing in India. 5. Bravo for getting loose tea as it will taste infinitely better than tea bags. It will be worth the effort. No Indian household uses tea bags for every day chai. English breakfast is NOT the tea we have, just a weak substitute. When you are buying tea, ask for Assam blend and you will get the finest Indian chai. 6. Kaju barfi (cashew dessert) you had in the end is a much loved sweet in India. It is light, delicious and not overly sweet. As long as Indian sweets are not overdone, they are a yummy treat with healthy ingredients such as milk, nuts, etc. 7. Now you can use this curry for paneer, boiled potato, kofta (veg balls), mixed vegetables too (add sautéed beans, paneer, cauliflower, button mushrooms, potato.They will all taste great in that curry. And lastly, love the energy you bring to your videos. Lots of love to you and your family. Can’t wait to see what you cook next 🌺💕
There is this thing called called Paratha, which is sometime plain and sometimes stuffed mostly in the Northern part of India. The one you got is Porotha, it's found in the southern part of India. The taste and texture is a little different than the Paratha that's eaten in the Northern part of India.
The best way to get the taste of Indian food at home would be taking tips from Famous Indian Chefs videos from TH-cam, if someone writes to you for the steps involved they might miss some spice or ingredients which will result to you disliking the Food. Anyways glad that you loved it!
U know what it is much better to cook by ourselves at home rather than having in restaurants... Food bring all of us together, it brings lots of love and memories when we cook together with family and for family.... I really appreciate that you really love INDIAN CUISINE.....
Wow that shahi cashew curry looked delicious👌...you could also try add some cream for more creaminess, carrots, bell pepper, paneer next time...love your trust in lil Alphonso's taste test 👍🤗
Hey Jessica, A pro tip: Next time when you prepare Indian curry, make sure to add 1 Black Cardamom(crushed) along with the green ones. It will level up the taste game because Black cardamoms are more flavorful and potent. Trust me you would love your curry even more.
Hi am from South India 🇮🇳 Tamil Nadu almost all your videos are favourable 💓😊 and try the fish 🐟 grave cooked in a pot traditional in a way. Love your interest in our food. I love the way you eat and explain the flavour aroma🥰💜💜
Hey, Jessica awesome try and here are a few suggestions. 1) Next time if available buy small packets of Indian spices as they are fresher better. For example, the Kashmiri chili powder that you bought is way too much and it gets bad in a month or two if exposed to air and does not taste as good as the fresh one, so what you can do is store all the spices you bought today in airtight glass jars away from direct sunlight and humidity and in normal room temperature. If you are keeping more than one spice in one glass jar try to keep the strong smell with one another by closing their wrappers. 2) The Black Cardmon that you saw is not a roasted green cardamom it is a different one and used in a very small quantity to give a different sort of heat and taste to the dish on the other hand green cardamom is used for fragrance mostly. It's good that you did not buy that huge packet of black large cardamoms as it would have been a waste but these green ones you can use in many things like tea, rice pudding, and shakes if you like the fragrance of green cardamoms. For tea 1 green cardamom is enough for 1 cup of tea and if you find that mild then you can increase the quantity as per your requirement. 3) The sweet that you ate in the last part is made of Kaju(Cashew) and it is called Kaju Katli and it is very easy to make at home the silver thing on top of that is Edible Silver which has many health benefits. If you want to make that at home here is the video that you have to search for on TH-cam असली तरीका काजू कतली बनाने का | Kaju katli | Chef Bhupi | Honest Kitchen. 4) Basmati rice takes a few tries to cook perfectly. But once you find how much water it needs and how much time and at what temperature you need to cook then it becomes a walk in the park to cook basmati rice perfectly search this video on TH-cam चावल बनाने के दो तरीके | how to cook rice | Honest Kitchen | Chef Bhupi. In this video he cooked the rice in two ways first is strain method and second is absorb method choose whatever method you like. Rice cooked with strain method feel less heavy during and after eating compare to absorb method because the starch from rice is strain so if you like you rice light then prefer strain method and do not expect you rice turn out to be perfect in first try. 5) I heared you saying to cook with soybean oil but I think there are few oil which are majorly used in India those are Desi Ghee(Clarified Butter) which you used is one of the best and healthy option and when it is prepared at home it has several medicinal benefits as well, then there is Mustard oil, Coconut Oil, Seasme Seed Oil, Groundnut Oil there are few others as well but these ones are the major ones and everyone uses them as per their taste perferenece. Soybean oil is a realively new oil to be used in Indian cooking and mostly used in commercial cooking not in home cooking so you are good without it. A good thumb rule is that for most of the high heat north indian cooking uses mustard beacuse it gives a distinc pinginess to the dish and good for thick gravy dishes though you can use it for daal as well. For South Indian dishes use Coconut oil. Coconut oil is good for high heat cooking as well. Desi Ghee is used mostly for Low to Medium heat cooking as its medicianl property goes to waste on high heat cooking but still people use it for some specific dishes because it gives a different and rich taste. And if you like the taste of peticular oil then you can use that oil in any type of Indian cooking there are no hard and fast rules. Goundnut oil is mostly used in Marathi(Maharashtrian) cooking. Desi Ghee is prevalent throughout India as it is also used in many Ayurvedic medicine preparationa s well specailly tha Desi Ghee made of Desi(Local) Indian Cow Breeds and in some specific cases Desi Ghee made with Buffalo Milk is also uses as it is more rich due to Fat content compare to Cow's Desi Ghee but Cow's Desi has more icro nutrients and more midicinal properties compare to Buffalo Desi Ghee. If you like desi ghee taste then keep on sing these off the shelf ones for 1 or 2 years and is still then you feel that you love desi ghee then I would share with you soem websites where shipes the desi ghee made wiith traditional method not by commercial method and much better then these ones though these off the shelf ones are also good for the price because home made desi ghee uses costs three to four times than these off the shelf ones. Most of the ingredients we use in Indian cooking is a sort of medicine introdiced by our Ayurvedic Vaidyas(Docters) over thousands of year to keep ouselves healthy. There are even mentions in our Ayurvedic Scriptures that how much of these ingridents one should use but nowadays almost nobody follows that and uses as per thier taste preference including me as well. And yes the season for Alphonso Mango is over now but still you can find them in some stores because they keep them in cold storages for off seasons bur fresh ones definately taste a little better. Enjoy Indian food and keep on dancing. Namaskar.😃🙏
The Green Cardamom is a soft and delicate spice that has a special flavour. Usually used in sweet deserts, tea etc. The Black Large Cardamoms are very spicy in their overall effect and used in small quantities in savory dishes like Chicken Tikka Masala, Chickpea/Chola/Chana Curry, Mutton Curry etc.
Best tea recipe: For 2 cup tea- 1.5 cup milk + 0.5 water : in sauce pan and let it come to boil.( This ratio varies depending on how thick or thin you like your chai to be. I like it like this.) Add 3 teaspoon tea powder, a little less than 2 tablespoon sugar. Grate some ginger if have cold climate there, you can add green cardamon+ 1 clove+ a smallest piece of sinammon--coursely grind them and add to the boiling tea..and enjoy your masala chai.. ( Idea here is, for 1 cup tea, you should add 2 teaspoon tea powder and 1 or little less than 1 table spoon sugar. Please let it boil for some time..if you wont boil it well, it will not give that wonderful flavor.) We add various things in a chai according to the climate or our bodily needs, for example: in winter adding adrak ( ginger) is a must and that will be called ADRAK WALI CHAI..when we add some coursely gring spices like cardamom, cinammon and clove, it is called MASALA CHAI. When we add lemongrass, it's called GAVATI CHAHA. ( in maharastra state of india)
oh wow! that's very interesting, thanks for sharing. I do want to make a really good Chai so I will definitely write this recipe down! Thank you for sharing :)
There is a lot of diversity in India, whether it is food or language. Every 250 km in India, there is a change in food, language, and culture, whenever you cook Indian cuisine, you must understand the method of that dish very well. make. Spices are very important in Indian food.. and also depends on the method of cooking, how delicious your food will be I would advise you to try North Indian food at your home, it is very tasty and flavorful.. your Favorite Pani Puri and Pakora are North Indian food.. . The food here is a bit oily but you should use less oil. If you use desi ghee, then the food will be beneficial for health even after being oily.
Cashew barfi made with Cashew powder..ghee n suger n milk or milk powder... mix n cook ..set n cut...see the recipe on you tube...it's north indian desert
Hey Jessica, Ghee has surely health benefits. Also if you try ghee made with cow milk then its even better. You should have put some more ghee in the start as it also adds fabulous flavour. You should watch some videos from Panjab and you will see they put lots of ghee on their food.
Too much water in tea and you should add tea and green cardamom and ginger and ajwain fennel seeds then sugar and then milk and let it boil for 20 mins. And green cardamom and black one are very different from each other one we use in sweets one we use in garam masala and things like curries etc. And we use basmati rice. And you ate really nicely. Just like an indian. 🙏🙏🙏
Yes, as you said you can play with many veggies like Green beans, green peas, carrots, potato, cauliflower, capsicum or green bell pepper, paneer or tofu for vegan
Bruhhh ur love towards Indian cuisine isbjust amazing... And if your blending something hot make sure that their are cool or at room temperature in your case I'm talking about Onion and tomatoes because the steam and the pressure can blow the lid off the blender while it is running. Love love! Tc.
You are the cutest blogger dear... Your effort to make this dish is amazing... And about that chai/tea you need to boil on a low flame for a while and that will taste a lot better.. 😀😇
Congratulations for making delicious food ❤️. I'm also gonna try this curry because we don't usually cook North Indian curry.In south India, curries and food are different. The majority of foreigners misunderstanding like Indian culture is all about North India.Titile can be North Indian curry instead of Indian curry 😉.India is a combination of North South East and West. South Indians food and culture are entirely different from the north. So we can't approve north indian recipes that are only defining Indian cuisine 😉. South Indian food is amazing along with north. Unity in diversity, that's India 🇮🇳.
green cardamom is used in tea and in very little quantity. It's expensive in India too. It is used in making recipes also. The big black one is used in recipes only. I am not an expert but there are some spices like cinnamon, cloves, bay leaf, black pepper balls, black cardomom etc. They are to be roasted at the start of dish or sometimes fried. They give very nice flavor and fragrance to the food. Each recipe demands different combination of spices. Sometimes these spices are to be roasted and ground. Powder formed is called garam masala which literally translates to hot spices powder. Well if u like tea , put 2-3 green cardamom in it. You have to crush the black seeds into powder and its covering roughly and just add into the tea while boiling tea
Your curry was on point. Looks like you forgot to use the cardamom there you can buy the powdered form of it and add cardamom, cinnamon and clove powder when you add the cumin seeds to the oil or ghee. For pani puri there are three things: Pani, potato mixture and chutney. Pani: Soak mint and cilantro in water after washing them thoroughly and run them in a food processor and strain. Add salt and a table spoon of lemon juice. Add water to adjust consistency. It should be runny almost like juice. Chutney: if you get ready tamrind chutney buy it. If not, soak tamrind and dates in warm water in equal proportions for about an hour. Remove seeds. Run it through a food processor. To this you can add jaggery if available or add brown sugar. Potatoes: boil potatoes and chop them into small pieces. Mixthem with boiled black chickpeas. A teaspoon of kashmiri chilli powder, salt, cumin powder, cilantro. Onions if you like. Poke the puris from top and add the potato mixture first, followed by the chutney, and pour the pani in and enjoy the burst of flavours.
Tea was undercooked like we need to boil it for more time and we can add ginger and green cardamom to make it taste more tastier overall your efforts are definitely awesome 👍🏻
Few more reasons to replace your olive oil with ghee: It can withstand high heat which is suitable for any type of cooking. Ghee is shelf-stable and does not require refrigeration. It can be stored at room temperature for several weeks. Since its milk solids have been removed while processing, it does not spoil easily.,🤠
@@alfonsoandjessica Some more facts and use of Ghee. 1)it works as natural grease for body joints. 2)You can eat raw Ghee.1 spoon per day is good. 3)or You can mix it in Rice or spread over paratha.This make them flavourfull. *RICE TIP-while making rice,add 2-3 spoons Ghee in boiling water,stirr & then add soaked rice in it.(Rice & Water ratio is always 1+1.5)* *This will give another test level to your rice & RICE WON'T STICK.* (You may use oil but not healthier option)
Wow Jessica!!U did a great job 💕 ☺️..I want to give a little tip to make a Indian Tea (chai) ..Add 2 cups of milk in a pot let it boil atleast for 2 min then add 1 cup of water add little piece of ginger and 2 cardamom (crush them both properly) in pot ,then add that 1 n 1/2 spoon of black tea leaves or powder (which u got in this video) and dont forget to add Sugar 2 teaspoon of sugar....and let them boil for atleast 5 mins in low heat .. then it's done 👍😁. just try it once 💕😁 u gonna love it ( don't forget cardamom its literally the life of indian tea) 💕💕☺️
Before adding the garlic and ginger just mash them. Otherwise they won't be free of their raw smell completely. Also add some salt whenever you put tomatoes because those tend to soak up salts from other items and make the dish under-salted (if that's even a word). Enjoy.
Ghee- clarified butter Cholesterol 🥴😂 Apart from that ghee is healthy and ya u can eat it regularly but at a limit.... Well I don't know to cook India food but u hve done a great job loved ur work....ur beautiful 💓💓💓
Wowwwww❤ I can't Believe It U make It.Looks Yummmyy Soo delicious ❤Add Salt A little bit Spices like Gram masala cumin nd Corriandar powder and Offcourse Kaajuu Katli I love Kajuu Katlii❤❤It is Made of Cashew. In India Cashew Means Kajuuu (In Hindi Language) So its Called Kaajuu Katli.
Fabulous! That looked delicious, Jessica. Noticed you left the garlic cloves whole. Normally this is fine chopped/pureed. Tip: Recommend making a batch (jar/small tub) of garlic and ginger. Fine chop or blend fresh peeled ginger and garlic cloves (2 ginger:1 garlic) into a fine grain mix/ or paste and add salt. This can be kept in the fridge or stored in the freezer in a plastic container. Then when you need just take a teaspoon of it to add to the oil and spices when needed. It saves time and many Indian households do this.
For plain basmati rice - soak the rice first (room temp/cool water) for a few minutes then rinse a couple of times to remove excess starch. Then add to the saucepan with water (not too much - just covering the top of the rice 1/4 inch 5mm) and add salt. Bring to boil then reduce to low to simmer then steam as water reduces. Add a little butter on the top and leave. After approx 15mins turn off heat and gently separate the rice grains with a fork. DON'T rince rice through afterwards as you lose the flavour and break the rice into mush.
OMG it seems perfection accomplished..reading your comment. You are right..
You should always rinse the remaining water after rice has been cooked. It only turns to mush when you don't add enough water. Whenever you are cooking rice in open pan , the quantity of water should be 5 times than that of rice. Once rice is cooked , pour some water ( room temperature) for grains to seperate and then rinse off the excess starch. That is when you get single grain steam rice.
@@ST-vg3vs Different rice types require different cooking. Basmati rice used in Indian cooking is delicate, so you only need to rinse before cooking. Too much water (the amount you suggested) turns the rice to mush, and discarding rice water after removes the subtle flavour. Basmati rice needs little boiling and then steams in the pot. A little butter helps separate the grains, and with little water assures the grains stay whole and a good texture.
Saute cauliflower in some ghee with little bit of salt and turmeric then add it to the curry you made it will taste more crunchy and flavourfull 😊
Yaa
Yes that's how it is done
Your Indian Kitchen Looks Great😋🤤👌
Dear Jessica - It’s a commendable job to make such a scrumptious and complex dish like Shahi Kurma 🇮🇳 You are a true ambassador of our great country India 🇮🇳. You could find several recipes on line about the stuffing of the Pani Puri ( it could be boiled chickpeas ( called Ragada ) ) or have a mashed salted and spiced Potato . You could then make the tamarind / date chutney and the Spicy green coriander , mint , green chilli paste and then you could make it watery ( Black salt to taste and also some chopped ginger ) . Love your passion and excitement while preparing this dish 👌👌 I love Shahi Kurma with Cauliflower though I also like Paneer in my Kurma 😋 Sorry but not sure you have tried making Mumbai style Pav Bhaji . If you add Veg stock water , that could accentuate the taste of the gravy . Clarified butter is good option . The colour of a typical Shahi Kurma ) should be orange-ish . Your gravy colour and consistency looks perfect 👌👌 It would have been better to chop the cauliflower florets a tad smaller . That would make the cauliflower ready to embrace the gravy 👍 I don’t think it’s a good idea to pour the milk in the cauldron of boiling tea decoction . You first drain the decoction and then add milk to it to enjoy a wonderful glass of tea . You could also add some spices to the tea decoction to make what we cal a Masala Chai ☕️ That’s an awesome dinner plate 🍽, Delicious Paratha , perfectly cooked Veg Shahi Kurma and some hot rice to go with it 😋 You have done an incredible job in cooking this awesome Shahi Kurma 👏🏼👏🏼👏🏼 Alfonso is so adorable 🥰 Yes Kaju Karle is available all over India however the origin is from Gwalior . It’s my daughter’s all time favourite dessert / sweet 👍 Thoroughly enjoyed this Vlog . Loads of love and respect to you and your angel 🙏🙏🙏🙏❤️❤️❤️❤️❤️❤️
WTFFFF
HOW much time did u take to write this mannn😂😂😂
Add more milk to tea and let it boil for 2-3 minutes and add a bit of ginger and sugar. You'll love the taste. And for the gravy, ghee should be a bit more and add spices after the cumin seeds are popped nicely, you should also add corrainder-cumin powder (you can get this powder ready from the store) and salt to it and you don't need to cook it for 30 min. You just need to stir it for 5-10 min only. I hope this helps :)
Perfectly prepared recipes love it amazing and delicious thanks for sharing 👍 👍
Wow you eat with your hands omg you are True Indian 😍😍😍
The sweet you were having is made from cashews and milk mava... its famous in all over India. We usually have it for any of our festivals. Love u guys😘😘😘😘
Indian dish will make you love with vegetables
Amazing. Keep up the good work, Alfonso and team 😁👍
Thank you 🙌
You are cooking Indian food like a pro. 👌❤️ from 🇮🇳
Yes... Jessica... It's a popular sweet dish of India. It's popular all over India. It's fully made of cashews. It's a Cashew burfi...
Right salt in food n right suger in tea should b according to your taste n that brings the perfection
Some dedication, appetite and love you got for Indian food. I'm just glad that you've been guided correctly, how you made this dish is better than what most Indians make here 😬. Can't wait for your vlogs when you visit India.
P.S. Using ginger and garlic paste (you can easily find the combination of these in your supermarket) instead of actual ginger and garlic will improve the gravy composure by a ton!!
She got dedication for the land of subscribers and views😂
Tremendous job..you actually made it, unlike other food vloggers who want to cook it but actually were not able to. Commendable it looks delicious
Jessica you are a rock star! The food has me salivating 😋. What an amazing effort! Some points for you would be -
1. If you are blending the curry ingredients, it doesn’t matter what size they are chopped. If you aren’t blending them, then always chop them finely.
2. Ghee will be the best for you to cook Indian food in. It is healthy, has a high smoke point, delicious flavour and brings out other flavours really well. Am glad you took my advice there! Also, bravo on using ghee for parantha/bread. You will thank me for the advice of always using ghee/butter for heating up any Indian bread.
3. As another user suggested, use a pinch of garam masala in the end to add more flavour. It’s a staple in Indian cooking.
4. Indian ingredients are ALWAYS fresh. Eating from cans is just not a thing in India.
5. Bravo for getting loose tea as it will taste infinitely better than tea bags. It will be worth the effort. No Indian household uses tea bags for every day chai. English breakfast is NOT the tea we have, just a weak substitute. When you are buying tea, ask for Assam blend and you will get the finest Indian chai.
6. Kaju barfi (cashew dessert) you had in the end is a much loved sweet in India. It is light, delicious and not overly sweet. As long as Indian sweets are not overdone, they are a yummy treat with healthy ingredients such as milk, nuts, etc.
7. Now you can use this curry for paneer, boiled potato, kofta (veg balls), mixed vegetables too (add sautéed beans, paneer, cauliflower, button mushrooms, potato.They will all taste great in that curry.
And lastly, love the energy you bring to your videos. Lots of love to you and your family. Can’t wait to see what you cook next 🌺💕
Agree🤝 all your suggestions are good😃👍
There is this thing called called Paratha, which is sometime plain and sometimes stuffed mostly in the Northern part of India. The one you got is Porotha, it's found in the southern part of India. The taste and texture is a little different than the Paratha that's eaten in the Northern part of India.
She makes everything seem so effortless.
The best way to get the taste of Indian food at home would be taking tips from Famous Indian Chefs videos from TH-cam, if someone writes to you for the steps involved they might miss some spice or ingredients which will result to you disliking the Food. Anyways glad that you loved it!
U know what it is much better to cook by ourselves at home rather than having in restaurants... Food bring all of us together, it brings lots of love and memories when we cook together with family and for family.... I really appreciate that you really love INDIAN CUISINE.....
You’ve done great job Dear I think you’re cooking authentic Indian food and you’d come to india and live here 😃😃😃😃😃 nice 👌
Wow that shahi cashew curry looked delicious👌...you could also try add some cream for more creaminess, carrots, bell pepper, paneer next time...love your trust in lil Alphonso's taste test 👍🤗
Dear, Great Job..👌 Enjoy Good and Tasty food..👌👌👌
Thank you so much 😊
Ghee is bestest 💖 you did everything right , just buy garam masala powder next time , garam masala goes with every curry
Happy Rakshabandhan 🥰
Hey Jessica, A pro tip: Next time when you prepare Indian curry, make sure to add 1 Black Cardamom(crushed) along with the green ones. It will level up the taste game because Black cardamoms are more flavorful and potent. Trust me you would love your curry even more.
oh wow, ya I saw those at the store.. the black cardamoms.. I will try this next time! thank you!
Hi am from South India 🇮🇳 Tamil Nadu almost all your videos are favourable 💓😊 and try the fish 🐟 grave cooked in a pot traditional in a way. Love your interest in our food. I love the way you eat and explain the flavour aroma🥰💜💜
I love the interest and patience and your liking to cook Indian food
Ur awesome
Lot to learn from you
Thank you so much 😀
Hey dear,
While watching u cooking and eating my mouth watering 😀😀😀😀😀 so now I've decided to cook the same dish tonight for my family....
Love this video! Awesome job 🤗💖
Perfect like a chef.
U have made it so perfect 🥰 I love your vlogs and presentation and your love for Indian food.
U r a true Indian food lover❤ we love u n thank u for sharing this..
Love frm India.. god bless u all
Thank you! :)
Wonderful.... keep cooking new dishes.
Good job Mam, proud 2 b ur follower👍👍
So proud Jessica it's look amazing 😍💕
Hey, Jessica awesome try and here are a few suggestions.
1) Next time if available buy small packets of Indian spices as they are fresher better. For example, the Kashmiri chili powder that you bought is way too much and it gets bad in a month or two if exposed to air and does not taste as good as the fresh one, so what you can do is store all the spices you bought today in airtight glass jars away from direct sunlight and humidity and in normal room temperature. If you are keeping more than one spice in one glass jar try to keep the strong smell with one another by closing their wrappers.
2) The Black Cardmon that you saw is not a roasted green cardamom it is a different one and used in a very small quantity to give a different sort of heat and taste to the dish on the other hand green cardamom is used for fragrance mostly. It's good that you did not buy that huge packet of black large cardamoms as it would have been a waste but these green ones you can use in many things like tea, rice pudding, and shakes if you like the fragrance of green cardamoms. For tea 1 green cardamom is enough for 1 cup of tea and if you find that mild then you can increase the quantity as per your requirement.
3) The sweet that you ate in the last part is made of Kaju(Cashew) and it is called Kaju Katli and it is very easy to make at home the silver thing on top of that is Edible Silver which has many health benefits. If you want to make that at home here is the video that you have to search for on TH-cam असली तरीका काजू कतली बनाने का | Kaju katli | Chef Bhupi | Honest Kitchen.
4) Basmati rice takes a few tries to cook perfectly. But once you find how much water it needs and how much time and at what temperature you need to cook then it becomes a walk in the park to cook basmati rice perfectly search this video on TH-cam चावल बनाने के दो तरीके | how to cook rice | Honest Kitchen | Chef Bhupi. In this video he cooked the rice in two ways first is strain method and second is absorb method choose whatever method you like. Rice cooked with strain method feel less heavy during and after eating compare to absorb method because the starch from rice is strain so if you like you rice light then prefer strain method and do not expect you rice turn out to be perfect in first try.
5) I heared you saying to cook with soybean oil but I think there are few oil which are majorly used in India those are Desi Ghee(Clarified Butter) which you used is one of the best and healthy option and when it is prepared at home it has several medicinal benefits as well, then there is Mustard oil, Coconut Oil, Seasme Seed Oil, Groundnut Oil there are few others as well but these ones are the major ones and everyone uses them as per their taste perferenece. Soybean oil is a realively new oil to be used in Indian cooking and mostly used in commercial cooking not in home cooking so you are good without it. A good thumb rule is that for most of the high heat north indian cooking uses mustard beacuse it gives a distinc pinginess to the dish and good for thick gravy dishes though you can use it for daal as well. For South Indian dishes use Coconut oil. Coconut oil is good for high heat cooking as well. Desi Ghee is used mostly for Low to Medium heat cooking as its medicianl property goes to waste on high heat cooking but still people use it for some specific dishes because it gives a different and rich taste. And if you like the taste of peticular oil then you can use that oil in any type of Indian cooking there are no hard and fast rules. Goundnut oil is mostly used in Marathi(Maharashtrian) cooking. Desi Ghee is prevalent throughout India as it is also used in many Ayurvedic medicine preparationa s well specailly tha Desi Ghee made of Desi(Local) Indian Cow Breeds and in some specific cases Desi Ghee made with Buffalo Milk is also uses as it is more rich due to Fat content compare to Cow's Desi Ghee but Cow's Desi has more icro nutrients and more midicinal properties compare to Buffalo Desi Ghee. If you like desi ghee taste then keep on sing these off the shelf ones for 1 or 2 years and is still then you feel that you love desi ghee then I would share with you soem websites where shipes the desi ghee made wiith traditional method not by commercial method and much better then these ones though these off the shelf ones are also good for the price because home made desi ghee uses costs three to four times than these off the shelf ones.
Most of the ingredients we use in Indian cooking is a sort of medicine introdiced by our Ayurvedic Vaidyas(Docters) over thousands of year to keep ouselves healthy. There are even mentions in our Ayurvedic Scriptures that how much of these ingridents one should use but nowadays almost nobody follows that and uses as per thier taste preference including me as well.
And yes the season for Alphonso Mango is over now but still you can find them in some stores because they keep them in cold storages for off seasons bur fresh ones definately taste a little better. Enjoy Indian food and keep on dancing. Namaskar.😃🙏
The Green Cardamom is a soft and delicate spice that has a special flavour. Usually used in sweet deserts, tea etc. The Black Large Cardamoms are very spicy in their overall effect and used in small quantities in savory dishes like Chicken Tikka Masala, Chickpea/Chola/Chana Curry, Mutton Curry etc.
U make food with the depth of heart!!
Great job Jessica, that paratha looked sooo appetizing..great vid, love your energy and passion..blessings
Thank you so much 🤗
Best tea recipe:
For 2 cup tea-
1.5 cup milk + 0.5 water : in sauce pan and let it come to boil.( This ratio varies depending on how thick or thin you like your chai to be. I like it like this.)
Add 3 teaspoon tea powder, a little less than 2 tablespoon sugar.
Grate some ginger if have cold climate there, you can add green cardamon+ 1 clove+ a smallest piece of sinammon--coursely grind them and add to the boiling tea..and enjoy your masala chai..
( Idea here is, for 1 cup tea, you should add 2 teaspoon tea powder and 1 or little less than 1 table spoon sugar. Please let it boil for some time..if you wont boil it well, it will not give that wonderful flavor.)
We add various things in a chai according to the climate or our bodily needs, for example: in winter adding adrak ( ginger) is a must and that will be called ADRAK WALI CHAI..when we add some coursely gring spices like cardamom, cinammon and clove, it is called MASALA CHAI. When we add lemongrass, it's called GAVATI CHAHA. ( in maharastra state of india)
oh wow! that's very interesting, thanks for sharing. I do want to make a really good Chai so I will definitely write this recipe down! Thank you for sharing :)
There is a lot of diversity in India, whether it is food or language. Every 250 km in India, there is a change in food, language, and culture, whenever you cook Indian cuisine, you must understand the method of that dish very well. make. Spices are very important in Indian food.. and also depends on the method of cooking, how delicious your food will be I would advise you to try North Indian food at your home, it is very tasty and flavorful.. your Favorite Pani Puri and Pakora are North Indian food.. . The food here is a bit oily but you should use less oil. If you use desi ghee, then the food will be beneficial for health even after being oily.
Actually it's every 50km.
Girl you did an awesome job 😍 that all looks fantastic and so tasty. I love jasmine rice, it’s very common for Thai people to eat.
You can make tea mild to strong by adjusting the quantity in the spoon ,can use tea masala or combination of ginger , cardamom, cinnamon mixture.
I don't remember when I last cooked. Thank you for making such videos, I'm probably going to give my mom some rest for a few days.
Cashew barfi made with Cashew powder..ghee n suger n milk or milk powder... mix n cook ..set n cut...see the recipe on you tube...it's north indian desert
Kaju katli is my favorite and it is very easy to make at home with cashew nuts
It's was just amazing 🤩....i really want to try this 👀....
Amazing 😍😍 love indian food
I really want to appreciate ur work ur doing a great job
That..was amazing..u tried it really hard..and it turned amazing
Thank you so much! :)
great job. GG. I'm salivating..
😍😍😍😍❤️
Nice job in making it. It looks like a bit of effort bit it looked like it was worth it in the end.
Hey Jessica, Ghee has surely health benefits. Also if you try ghee made with cow milk then its even better. You should have put some more ghee in the start as it also adds fabulous flavour. You should watch some videos from Panjab and you will see they put lots of ghee on their food.
Kaaju katli is evergreen in all festivals
Too much water in tea and you should add tea and green cardamom and ginger and ajwain fennel seeds then sugar and then milk and let it boil for 20 mins. And green cardamom and black one are very different from each other one we use in sweets one we use in garam masala and things like curries etc. And we use basmati rice. And you ate really nicely. Just like an indian. 🙏🙏🙏
I will eat kaju katli whole day. Everyones favourite
Mam I already says your cooking skills 👍
You can add that green cardamom crushed into the tea we call that green cardamom " ELACHI"
Yes, as you said you can play with many veggies like Green beans, green peas, carrots, potato, cauliflower, capsicum or green bell pepper, paneer or tofu for vegan
Sounds great!
You are the best 💗
Adding salt to tomato cooks them quick.
⚠️ Caution. Never blend hot stuff. The steam can throw off the lid.
Bruhhh ur love towards Indian cuisine isbjust amazing... And if your blending something hot make sure that their are cool or at room temperature in your case I'm talking about Onion and tomatoes because the steam and the pressure can blow the lid off the blender while it is running. Love love! Tc.
Thanks for the tips!
Great success 👌😼🤤
I am from India🇮🇳 and love watching your videos. I am proud to be Hindu and Hindustani🇮🇳(indian)
OMG can't believe the color, the way curry is looking .. texture.. Loved it.. Great Job.. Anything can be achieved in life..
Thank you so much 😀
And we would love to see Mr Camerman😂 eating Indian food as well😂
Wow. Awsome work 🙌
Thank you! :)
Your efforts are really admirable and honest. I wish you all the best for your further cooking experiments.
Hi Jessica the green cardamom or choti elaichi is used in desserts and the big one/black one is used in Indian curries
You are the cutest blogger dear... Your effort to make this dish is amazing... And about that chai/tea you need to boil on a low flame for a while and that will taste a lot better.. 😀😇
This video of yours is so special😍😍😍😍😍
Homemade cooking is always surprising and exiting😃😀
Indian dishes can be made in n number of ways but it surely takes time!! U r doing a great job. Much love...
Perfect💯👍👏
Congratulations for making delicious food ❤️.
I'm also gonna try this curry because we don't usually cook North Indian curry.In south India, curries and food are different. The majority of foreigners misunderstanding like Indian culture is all about North India.Titile can be North Indian curry instead of Indian curry 😉.India is a combination of North South East and West. South Indians food and culture are entirely different from the north. So we can't approve north indian recipes that are only defining Indian cuisine 😉. South Indian food is amazing along with north. Unity in diversity, that's India 🇮🇳.
green cardamom is used in tea and in very little quantity. It's expensive in India too. It is used in making recipes also.
The big black one is used in recipes only.
I am not an expert but there are some spices like cinnamon, cloves, bay leaf, black pepper balls, black cardomom etc. They are to be roasted at the start of dish or sometimes fried. They give very nice flavor and fragrance to the food. Each recipe demands different combination of spices. Sometimes these spices are to be roasted and ground. Powder formed is called garam masala which literally translates to hot spices powder.
Well if u like tea , put 2-3 green cardamom in it. You have to crush the black seeds into powder and its covering roughly and just add into the tea while boiling tea
Awesome 🌸👌🙏✌
You make me hungry 😋
Wow it looks delicious 😋
Very nice recipe 👌 really enjoyed this episode 😊 you are best cook, best dancer 💃also
Why not try your dance of an any Indian songs 👌👌👌👍🙏🙏🙏
U nailed it dear.hats off to ur efforts
Thank you! :)
Hard work appreciated 👍
Thanks a lot
Your curry was on point. Looks like you forgot to use the cardamom there you can buy the powdered form of it and add cardamom, cinnamon and clove powder when you add the cumin seeds to the oil or ghee.
For pani puri there are three things:
Pani, potato mixture and chutney.
Pani: Soak mint and cilantro in water after washing them thoroughly and run them in a food processor and strain. Add salt and a table spoon of lemon juice. Add water to adjust consistency. It should be runny almost like juice.
Chutney: if you get ready tamrind chutney buy it. If not, soak tamrind and dates in warm water in equal proportions for about an hour. Remove seeds. Run it through a food processor. To this you can add jaggery if available or add brown sugar.
Potatoes: boil potatoes and chop them into small pieces. Mixthem with boiled black chickpeas. A teaspoon of kashmiri chilli powder, salt, cumin powder, cilantro. Onions if you like.
Poke the puris from top and add the potato mixture first, followed by the chutney, and pour the pani in and enjoy the burst of flavours.
Desert you tried is made from cashew you can make it at home too as you have the ingredients
Tea was undercooked like we need to boil it for more time and we can add ginger and green cardamom to make it taste more tastier overall your efforts are definitely awesome 👍🏻
Thanks for the tips!
Great job♥🇮🇳
Few more reasons to replace your olive oil with ghee:
It can withstand high heat which is suitable for any type of cooking. Ghee is shelf-stable and does not require refrigeration. It can be stored at room temperature for several weeks. Since its milk solids have been removed while processing, it does not spoil easily.,🤠
wow thank you!
@@alfonsoandjessica
Some more facts and use of Ghee.
1)it works as natural grease for body joints.
2)You can eat raw Ghee.1 spoon per day is good.
3)or You can mix it in Rice or spread over paratha.This make them flavourfull.
*RICE TIP-while making rice,add 2-3 spoons Ghee in boiling water,stirr & then add soaked rice in it.(Rice & Water ratio is always 1+1.5)*
*This will give another test level to your rice & RICE WON'T STICK.*
(You may use oil but not healthier option)
Jessica you are Amazing, when you prepare tea add one or two smashed cardamom in it its become incredible
Wow Jessica!!U did a great job 💕 ☺️..I want to give a little tip to make a Indian Tea (chai) ..Add 2 cups of milk in a pot let it boil atleast for 2 min then add 1 cup of water add little piece of ginger and 2 cardamom (crush them both properly) in pot ,then add that 1 n 1/2 spoon of black tea leaves or powder (which u got in this video) and dont forget to add Sugar 2 teaspoon of sugar....and let them boil for atleast 5 mins in low heat .. then it's done 👍😁.
just try it once 💕😁 u gonna love it ( don't forget cardamom its literally the life of indian tea) 💕💕☺️
Mam happy raksha Bandhan, mam hindu festival of brother sister ...... love from Indian brother sister.....God bless you 🙏
Ma'am you made perfectly 🙏 I liked it lot ❤️🙂 😊
Before adding the garlic and ginger just mash them. Otherwise they won't be free of their raw smell completely. Also add some salt whenever you put tomatoes because those tend to soak up salts from other items and make the dish under-salted (if that's even a word). Enjoy.
Nice . It looks delicious
Thank you so much
Superb that is cashew kaju katli
I can see sheer joy in your face while you enjoying the dish. Btw your preparation steps are no less than an Indian does. 👍
When u go some Indian shopping come live . We all help you to choose cheep and best . Enjoying your videos lots of love to alfanso ❤️
Ghee- clarified butter
Cholesterol 🥴😂
Apart from that ghee is healthy and ya u can eat it regularly but at a limit....
Well I don't know to cook India food but u hve done a great job loved ur work....ur beautiful 💓💓💓
Jessica is always smiling ❤️
Wowwwww❤ I can't Believe It U make It.Looks Yummmyy Soo delicious ❤Add Salt A little bit Spices like Gram masala cumin nd Corriandar powder and Offcourse Kaajuu Katli I love Kajuu Katlii❤❤It is Made of Cashew. In India Cashew Means Kajuuu (In Hindi Language) So its Called Kaajuu Katli.
thank you for the tips!
@@alfonsoandjessica ❤❤
I like your way of preparing & presentation for this recipe. Also what. a dedication.. Good. Thank you for sharing. From Tamil Nadu India.