He gives all the tips and naunces without hiding..also Dheena sir asks questions on behalf of viewers, so that everyone understands..well done both of you.
Look at the way Chef Deena's eyes open up with joy when he samples the Jamun....such a genuine expression of admiration for a fellow chef is heartwarming and very rare.....well done Chef Deena....keep them coming.....👌👌
Woww....Dheena sir .. awesome sir neenga..un explanation method and antha samaikura pakkuvam la ketkum pothu samaikirathula yenaku avlo aarvam varuthu...thanks to upload this video...❤❤❤🎉🎉🎉🎉🎉🎉😊😊😊😊😊
Very nice and clear explanation from uncle's end. Very rarely we get to see such people providing such clear step by step instructions and guidance to create an amazing sweet. Thanks to both of you for this video, Chef Deena.
Thank you Chef Deena for asking all the correct questions so that we viewers can benefit from them. Also a very great thank you to Sivaraman sir for sharing all his knowledge so generously with us.
Amazing sir. Thanks for bringing all his knowledge. Siva Raman sir is so humble that he shares every secret of each and every recipe. Hats off to him. The way he shares his knowledge shows his expertise in cooking. Expecting more and more recipes from him. Thanku Deena sir.keep rocking. Wishes from USA.
Sivaraman sir and chef Dheena deserves all praise. If instead of buying in adyar andha bhavan or other sweet shops if homely women prepare these sweets it will cost just Rs 200 per kg against Rs 600 to 800 charged by the sweets shops. Ungal arogyam ungal kaiyil
Saw this video now and liked it very much.but some questions are unanswered 1)at home when you do this recipe what is the shelf life?2) what do you do with left over sugar syrup? you should start asking such questions so that your viewers will be benefited small tip add good quality rose water syrup to the sugar syrup solution and taste the difference try it once thanks god bless you and your family
I tried this recipe and the taste was good, but i think a couple of things need to clarified. First 2kg sugar for 500 gm khoa is t. oooo much sugar and second when making jira solution we need to add a few lemon drops as this prevents sugar from crystalizing and forming a crunchy layer on the jamun. Other than these 2 points all other steps that he mentions on this is perfect
Iam not interested guloopjamun because of the remade mixture flour. Now I am understand the correct method and the last step of the jamoons texture .very fine. Thank you chef deena.
Deena neenga nalla sapada kudiya allu, why because i need to taste, but i cant diapetis, yenna panrathu. Ibut i like you and othergentle mam whomis calm andctelling . This is enough for mecto taste it without actual tasting, but we love your thoughts and helping us all, great team good work
hi chef deena, i am a big fan of ur channel, i have one doubt, pls answer, i will be grateful. in rock salt which brand best, i recently switched from tata free flowing salt to tata rock salt, after that i am getting stomach issues, which is the best salt brand that u would prefer, in best hotels majorly which brand of salt they use, pls help me..thanks
அப்பா இந்த முதியவர் நமக்கு சமையல் கெமிஸ்ட்ரி அருமையாகச் சொல்லிக் கொடுக்கிறார். மிக்க அருமை. இது போல் நிறைய விடியோ போடுங்கள்.
செய்கிற தொழில் நுணுக்கமாக சொல்லித்தர பெரிய மனது வேண்டும் அந்த மனது உங்களுக்கு தாராளமாகவே உள்ளது ஐயா!நன்றி!!
Yes
Super
Sariyaga soneergal
வியாபாரி இந்த மனம் இருப்பது ஆச்சரியம்
எவ்வளவு தெளிவான கேள்விகள். நாங்கள் கேட்க மரந்த கேள்விகள் கூட நல்ல தெளிவாகத் சொல்லி விட்டீர்கள் தீனா சார் உங்களுக்கு எங்களது மனமார்ந்த வாழ்த்துக்கள்
10:11 10:13 10:14
நா ஏற்கனவே 5 or6 முறை ஜாமுன் செஞ்சுருக்கேன் நல்லா வரல இந்த காணொளி பாத்துட்டு செஞ்சேன் கரக்டா வந்துருச்சு ரொம்ப சந்தோசம் நன்றி ஐயா அண்ணா❤
என்ன மாய் கேள்வி கேட்டுக் எங்களுக்கு புரிய வைக்க முயற்சி செய்கிறிர்கள். வாழ்க உங்க பணி.
nandri!
@@chefdeenaskitchen thank you chella kutty
Sir khova link share me
I never seen such dedicated person who is explaining his whole experience without hiding. Hatsoff to Sivaram Sir...
Sivaram Sir தங்களைப் போல் மிகச்சிறந்த தன்னலம் அற்ற அற்புதமான Chef ஒரு வரப்பிரசாதம். தாங்கள் நீடிய ஆயுளுடன் வாழ இறைவனை வேண்டுகிறேன். God bless you Sir.
இதுவரைக்கும் யாரும் இந்த மாதிரி சொல்லி குடுத்ததில்லை.புதுசா இருக்கு.நன்றி.நாளைக்கு நான் முயற்சி செய்து பார்க்கின்றேன்.
Though a chef..wen learning from someone he just sits like a beginner and listens and learns .. dats shows his simplicity and dedication.
He gives all the tips and naunces without hiding..also Dheena sir asks questions on behalf of viewers, so that everyone understands..well done both of you.
Shopla packet la vangi pannuratha Vida indha khoa la senju sapudurathu semma tasty ah irukum indha taste piduchavungaluku packet taste pidikathu
ஏன், எதற்கு, எப்படி என்று கேள்வி கேட்டு அனைவருக்கும் எளிதாக புரியும் படி விளக்கினது சிறப்பு. 👍
ஐயா குலாப்ஜாமுன் பார்க்கும்போது என் நாக்குல எச்சி ஊருது அருமையா இருக்கு
நீங்கள் சொல்லிக் கொடுத்த மாதிரி பால்கோவா சேர்த்து ஜாமூன் செய்தேன் அருமையாக இருந்தது தேங்க்ஸ் தீணா சார்
தீர்க்கமான கேள்விகள், நல்ல பதில்கள் சூப்பர் நன்றி வணக்கம் ஐயா 👌👍
Thank you Sivaraman sir and chef Deena. Sivaraman sir explanation is ultimate.
Supera explain panni irukkar. Thanks a lot dheena sir.
பக்குவத்தை வெளிபடையாக சொல்லிதருவதற்கு பாராட்டுக்கள்
Look at the way Chef Deena's eyes open up with joy when he samples the Jamun....such a genuine expression of admiration for a fellow chef is heartwarming and very rare.....well done Chef Deena....keep them coming.....👌👌
Woww....Dheena sir .. awesome sir neenga..un explanation method and antha samaikura pakkuvam la ketkum pothu samaikirathula yenaku avlo aarvam varuthu...thanks to upload this video...❤❤❤🎉🎉🎉🎉🎉🎉😊😊😊😊😊
Good outcome... Chef Deena and Mr. சிவராமன் sir... 🤝🏻 ❤
Super super vaazhga channel... Valarga ungal service bro...
Ennoda inspiration neega tha Anna...🎉 Na ungala pathu tha daily motivation Aven.. nanum oru Hotel management student tha😂
Very nice and clear explanation from uncle's end. Very rarely we get to see such people providing such clear step by step instructions and guidance to create an amazing sweet. Thanks to both of you for this video, Chef Deena.
Yesterday I will tried jamun.. Amazing taste... Ithu varaikkum naan try panna jamun ethuthan best jamun... Thank you sir... 🎉
Mothwatering dheena thambi.
Readymade flour
ஜாமூன் உடையாமல் வருவதற்கு மைதா சேர்க்கலாமா.நன்றாக சொல்லித்தருகின்றீர்கள் தம்பி.வாழ்த்துக்கள்.பதில்போடவும்
Super anna
Nenga ketkum Questions yengalluku romba helpful a iruku
Thanks anna
Mr. Deena thanks a lot for explaining everything in details. Sivaram Sir ❤
Am trying today, it's come very perfect results,his way to method correct 💯🙏, thanks deena and both of you 🎉
தீனா நீங்களும் மாஸ்டர் என்பதை கேள்விக் கனைகள் மூலம் நிரூபிக்கிறீர்கள் சிறப்பு
He is explaining so nicely so that everyone can understand it easily thank so much sir explaining all tricks and tips
Sivaram sir,your explanation super, வாழ்க வளமுடன்
Sir your very motivating to all the chefs either it may be low star or high star chefs and so happy you where enjoying the cooking.
No drama, Pure focus on cooking and the process! Cool!
ஐயாவிற்கும் தினா சாருக்கும் மிக்க நன்றி🎉
No comments only mouth watering.
Thank you Chef Deena for asking all the correct questions so that we viewers can benefit from them. Also a very great thank you to Sivaraman sir for sharing all his knowledge so generously with us.
Evlo anubavam thiru .sivaraman aiya ku! Arputhama solitharar!
Amazing sir. Thanks for bringing all his knowledge. Siva Raman sir is so humble that he shares every secret of each and every recipe. Hats off to him. The way he shares his knowledge shows his expertise in cooking. Expecting more and more recipes from him. Thanku Deena sir.keep rocking. Wishes from USA.
Sivaraman sir and chef Dheena deserves all praise.
If instead of buying in adyar andha bhavan or other sweet shops if homely women prepare these sweets it will cost just Rs 200 per kg against Rs 600 to 800 charged by the sweets shops.
Ungal arogyam ungal kaiyil
Sivaraman Sir Ji And Chef Deena Ji your simplicity, Sincerity and details of the recipe is an inspiration. Pranaam 🙏🙏
Dheena s videos cannot be skipped😅 every second adds a detail
This person explained soo well, amazing n thank u sir 💐
தெளிவான விளக்கம் அருமையான செய்முறை
Very nice recipe thanks for sharing valgha valamudan 🙏
Chef Mr. Deena, I live in the US. Can u please put a video on how to prepare kova. I don’t get kova in the place where I live. Thank you!!!!
Super video..Deena sir..very good explanation sivaraman sir...thank u so much..😊👌👌👍👍
Bro and uncle you both are rocked man simply superb I’ll try and say
Thank you Shivaraman Sir 🙏
Thank you Deena Chef 🙏
Delicious Jamuns 👏👌😋
Thanku for sharing jamun recipe in detail❤❤❤looks 😋yummy
Tried and followed the steps. Came very good. Even 1 no also not at all broken so soft thank you chef
The chef is really intelligent ❤
He is great
Thanks Deena sir to introduce him🎉
Saw this video now and liked it very much.but some questions are unanswered 1)at home when you do this recipe what is the shelf life?2) what do you do with left over sugar syrup? you should start asking such questions so that your viewers will be benefited small tip add good quality rose water syrup to the sugar syrup solution and taste the difference try it once thanks god bless you and your family
Good way of questioning and the answer coming way of awesome method,,,, ❤
I love gulab jamun very much 😋😍.
Crores of thanks to Sivaraman sir and Deena
Mouth watering recipe, excellent explanation at each stage sir. Great chef🎉
Na try pana superrrr ah shop la eruka mathiiri ❤❤
Sivaram sir you are very dedicated person hat's off 🎉🎉
Nice Anna pl show Kara variety also
Very genuine person to explain
Superb! Mouth watering!😋😋👍
Very useful tips for small snack manufacturers like me.🙏
Deena sir,
A big big thanks to sweet master….perfect recipe….made it for a get together….it was the best one….out of the world 🙏🙏🙏
Thank you Deena sir and Sivaraman sir.🙏
Sir kaadai recipe vedio podunga
I tried this recipe and the taste was good, but i think a couple of things need to clarified. First 2kg sugar for 500 gm khoa is t. oooo much sugar and second when making jira solution we need to add a few lemon drops as this prevents sugar from crystalizing and forming a crunchy layer on the jamun. Other than these 2 points all other steps that he mentions on this is perfect
Ayyo sir semmaya iruku omg kudutha semaya irukkume
தம்பி. சூப்பர். விபரமாக
செய்முறை
Very nice Video..The tips gives confidence to Beginners to make the sweet properly..Thank you so much to Deena sir and Sivaram sir
Excellent 🎉Anubavan dan success 👍
Deena sir unghal thozhil bhakthi excellent super sir
Hi Deena sir, can u share information about sweet shop in madipakkam
Super sir both of u
Though u r a chef n experienced resoect for other cooks
Super sir🎉🎉🎉
Sir maitha +milkpower serthu cake eppadi seivathu
Yummy tasty receipe .Tq for sharing receipe👌👌👌🙏
Great chef.good expln romba ths
Super Dheena ji😊mmm🤤 yummy
Very much appreciated to Both of them are very good cooking recipes. Yummy jamun. Thanks
Milk powder la ready pannala ma chef video poduga chef
Sir your awesome thank you so much for ingredients future my plan going to open sweet shop??
Iya supara solli tharar
Iam not interested guloopjamun because of the remade mixture flour. Now I am understand the correct method and the last step of the jamoons texture .very fine. Thank you chef deena.
Excellent resipe, Thank you sir🙏🙏🙏...
Super Bro.... It's very tempting... 🤤🤤
Thank you so much 👍
Well presented! Very good tips!
Patham is very important.we like that's one in your video.
Excellent explain
Hai. v. Good & like very much this Recipi definitely I try it
Wonderful explanation Sivaram sir and Chef Deena. ❤
Thank you so much chef🎉
Tq for your information sir..!! 😊
Deena neenga nalla sapada kudiya allu, why because i need to taste, but i cant diapetis, yenna panrathu. Ibut i like you and othergentle mam whomis calm andctelling . This is enough for mecto taste it without actual tasting, but we love your thoughts and helping us all, great team good work
அருமையான குலாப் ஜாமூன்
Bro pettikkataikku sales pantra mathiri rava laddu receipe upload pannuga ( ghee add pannama)
Your explanation is very useful 😁 thank you sivaraman sir
Thank u so much Sivaram sir and Dheena bro....
Sir one doubt இது எத்தனை நாட்கள் வர இருக்கும் And எப்பிடி preserve செய்யிரது please sir answer pannunka
5to7 days
You can increase 3days
By keeping in fridge.
Thanks brother
Excellent thank you very much for the wonderful recipe with lots of tricks 🎉
hi chef deena, i am a big fan of ur channel, i have one doubt, pls answer, i will be grateful.
in rock salt which brand best, i recently switched from tata free flowing salt to tata rock salt, after that i am getting stomach issues,
which is the best salt brand that u would prefer, in best hotels majorly which brand of salt they use, pls help me..thanks
Govt salt
Explain super anna🙏🙏👌👌