Thank u Ranveer. I am a kayastha and the description and link you gave between kathal and kayastha community was so accurate. I made this dish today as per your instructions and it turned out to be awesome...
My mummy also make echor chingri and that is my favorite food.. we have kathal tree at our home “gache r echor”.. I haven’t eaten that for so long as I live in abroad it makes me 😢
@@natsmukherjee I’m in a similar situation. I try to cook echor chingri or echor er jhal with canned jackfruit..but the taste is nowhere close to the fresh echor or precisely “nijder gacher echor”. Sad life 🫤😢
Hi Chef, we kayasth mostly use mustard oil and coriander powder in our dishes, without which our food is complete. Thank you for elevating our dishes and its beautiful history in your show. Big fan of yours. - Shubhi Johari
Hi Chef!We bengalis love raw jackfruit as well! It's called "enchor" when it's raw and it becomes "kathal" when ripe. We make lots dishes with enchor both Veg and non Veg. Enchor chingri (jackfruit with shrimp), enchorer dalna (jackfruit curry with potato), enchorer dal, enchorer kofta etc. With ripe jackfruit my mom makes sweet pokora (kathal er bora) which is served as a desert. I always try your recipes and follows your suggestions. Definitely will make this one and let you know.
Its one of my fav Vegetable or u can say fruit when rippen... Just luv d way u describe each n every step... It makes me fall in luv with d dish n u as well as a chef... Thank you for all ur efforts.
Even today in villages of West Bengal, trees of Jackfruit, Papaya, Banana, Coconut and Betelnut are found in most houses. Bengalis have been calling Echor, i.e., raw jackfruit "Gaachpatha" meaning goat from trees. And Bengalis cook it without onion and garlic. So you can say Bengalis too are pioneers of vegan meat.
Mainey bhi ek kaayasth didi sey hi kat hal bana na seekha tha.aur bahut tasty bana tha.kayasth logon k ghar mein khana. Bahut achey sey banta hai.bahut hi tasty bhi hota hai kyonki poori mehnat se banatey hain.khair aaj aapko pehli baar banatey huey dekha you cook neatly and nicely.maa sey bhi acha explain kartey hain.meri maa nhi hai saari cooking t.v. aur magzine sey seekhi hai.i am thankful to all those chefs becoz i am one time catch kitchen queen..for i learned from them .
My mom used to make the same recipe and used to taste divine.. as she is no more and I never asked her how to make it I thought I just missed the best dish mom ever made.. Thanks to ranveer ji, he brought it up and I am gonna really try it.. thank you.
This is a healthy option for all vegitarian ,but we Bengalis do make this recipe in the autumn season , thanks for sharing this recipe, love from Kolkata
Taranjeet Kaur ur right absolutely inki stories khana banate hue mjhe apni ammi ki yad dilwati ha wo b assi hi bate karti thi khana banate hue. Blessings to chef and to u ❤❤
Method of cutting is very very helpful...and since I don't take onion and garlic,I obviously add bay-leaf,cloves, cardamom, black pepper,cashu-nuts,raisins,curd,sugar,salt and white oil with ghee in the end. Your method is excellent..! Salute..!
Intelligent +amazing chef+ high sence of humer+food history teacher + Handsome+ All time my Favourite = The Chef Ranveer Sir lots of love to u and ur Family
In Bengal Raw jack fruit is called ' Echor' . We make different types of amazing recipes from it such as " Echor chingri, Echor- er kofta and Echor_ er dalna ( with potato) . Next time I will surely try this recipe. Dear chef Thank you so much for sharing the delicious dish. 👌 Lots of love from Kolkata. 💝💝
U r à pakka Punjabi. I love karthal. Totally végétarien. Your style is Absolutely Amazing. Tomatoes nhi dalte isme. Dahi aur lemon to dala h. New version for me. Vakai iska mza to kadai se hi khane ka h.
In Bengali we have a song on Kathal. "Piriti kathal er atha, lagle pore chare na. Golemale golemale pirit koro na". You can easily find the song online and do enjoy.
Mai Sikh Punjabi haan married to a kayasth...saade dovan da favourite hai katthal...mai ajj hi banaya hai ...but I don't boil it ...directly medium flame te fry kardi haan phir meat varga bhun ke banaundi haan...will try your recipe once 👍 tusi gallan bahut vadhiya karde ho Ranveer....I enjoy watching your recipes 👍thanks 😊
Guruji. In Bengal from the time of Founder of Baishnav Dharma Mahaprabhu Sri Chaitanya almost 500 years back this Kathal was called GACHH PATHHA (Mutton from tree) by the Vaishnbs because they were all vegetarian. For this reason also no onion or garlic was used. Their saying was Mustard oil and ghee is never excess in kathal. The more you pour, the more tasty it becomes.
Yes, you are a great Chef. Love your jovial style and fine recipes. Will surely try this method in place if our traditional Kerala style with Coconut, though that one is also very good. Thank you Sir ji
Thank u so much sir for sharing this wonderful recipe... meri beti jo 5 saal ko hai usko veggies khana bahut pasand nahi ... par usne somehow meine usko khilaya.. usne kadai se le lekar khaya.... or mera beta 1.5 saal ka usko bhi bahut pasand aya ... thank u so much
Main v banati hu kathal ...... Veg ( niramish ) jisme onion garlic nahi dali huyi hoti hai .... Or nonvej ( aamish ) v jisme onion garlic dete hai ..... Or kavi kavi chingri matlab shrimp dal kar ..... Bohot testy hoti hai 😋❣️
In Odisha State Jackfruit curry is very popular, people love ot eat it. My great-grandmother cooks jackfruit with out onion and garlic and it tastes amazing. No comparison with any other dish.
And in Konkan, maharashtra...a konkani man is obsessed with kathal sabzi and wet cashew sabzi during seasons.But we dont fry kathal. Instead after boiling we smash it in silbatta, then the seperated threads are given tadka of onion, red chilly powder,only garlic and black sesame seeds powder. It tastes heavenly 👌
Hi Ranveer, like many here, I also tried this today and you were right. I’m converted vegetarian now and it really tastes like non veg, this was our new year dish and all my friends liked it a lot. It was great, thanks for sharing this recipe
As a Bengali I love the veg version( without onion garlic) 'Echor' ( Kathal is the ripe jackfruit) It's cooked with lots of garm masala, jeera and dhaniya powder, pepper, ginger and curd . We add a dash of sugar and lots of ghee. I just cooked today. It was yummy.
In the tribal areas of Maharashtra they shared the kathal and make it with dry javas chatni. I have had the yummy dish several times, but never been able to recreate it. Wondering if you have ever come across it in your travels
Hi Chef, long back when I was in High school only for history classes, I used to sit in last bench and keep eating snacks and chitchatting with friends, but now in your history classes of cooking I'm the first bencher 😁 Thank you bringing positive change in me towards history
बहुत बढ़िया जानकारी है आपके पास कायस्थ परिवार की सच में जो बातें आप कर रहे हैं ऐसा लग रहा है की बिल्कुल मेरे परिवार की ही हो मेरी मां भी बहुत बढ़िया कटहल की बहुत सारी रेसीपी बनाती थी
This man is completely different then what he was in MasterChef India... Strict there Sweet here... The only reason I watch your videos is ki aapki Sweetness khush rehna... 🥰🥰🥰🥰😍😍😍😍
Hi Ranveer (or Team), I am a regular of watching such interesting and tasty recipes on your TH-cam channel. Often we see that many items are fried in huge quantity of oil (say suran or chicken or deep fried items). I just have a general query that what is done with the balance amount? Looking at the video it looks as somewhere around 1L to 2L quantity of oil is present in the vessel. We at home of nuclear family size don’t cook such quantity that whole amount of oil will get consumed. Generally we cool down the balance oil and keep it in jars. Is it the same done by you or some special trick is used. Thank you
I'm from Kerala and what you said about Kerala is true.Every Malayalee has at least two or three coconut trees ,one Jackfruit tree(I have 3 jackfruit trees),one or two mango trees, a papaya tree and banana trees.We cook it as a sabji just like you showed,then we make chips out of it,just like we make banana chips,then with the ripe one we make a heavenly payasam or kheer.Then we preserve and store in jars and with that we make ada and payasam.You're a great chef.Thank you.
haha you’re awesome. ap sirf khana hi ni banate usme kahani ka tadka, hasi thahake ka zaika bhi dete ho. knowledge k sath. So really love the way you cook 🧑🍳 ❤❤
Awesome recipe Chef!!! My mom made many dishes of young jackfruit typical Goan and Karwari recipes . The most yummiest was the shallow fried, and the texture of those was as good as fish. And like you said you don't miss meat or fish if use jackfruit. You did make the statement that no GHEE in this recipe. :) LOL. But your priya mitra stays on top of all dishes no matter what. Lots of love from PDX. 💗💗💗
Yes Chef you are true 💐🎉🎉Every Kayastha dish is awesome 💐You must try some other dishes also 🙏 But, today's KATHAL is totally amazing 😀 The best thing is, you are giving all credit to your aunty inspite of you 😀 Lots of love from all Kayastha Community 💐 I always watching your all videos and today's your all knowledge albout Kayastha Community is amazing 🎉
I have eaten this type of jackfruit subji which mom learnt from our kayasath neighbour from UP. I just so love it and now make it sometimes. For us out was Saxena aunty ka kathal
In Bengal we use to call kanthal as “tree meat” (gaachh Paantha). Bengal, being no so economically advanced state, relied on its substitute food items and specially this delicious substitute of meat. You may like to explore the Bengali variations of jackfruit preparations as well. Would love to watch some in your future videos. 🙏
Very nice recipe in my village in Karnataka we roast the kattal seeds on firewood it tastes awesome.....and with the seeds we prepare one more sweetdish we boil the seeds then mash it add gaugrey elaichi powder cook it like we make puran then stuff in dough and roll it just like puranpoli...we call it Halsenhanu beeja holigey( jackfruit seeds poli) this is made of ripe jackfruit seeds
गर्मी के छुट्टियों में हम अपने बुआ के घर थे , बुआ की फेमिली पूरी वेजिटेरियन है । मेरी बुआ कटहल का सब्जी बना रही थी एंड सब्जी का सुगंध बिलकुल मटन जैसा आ रहा था , मेरी दीदी ने जोर से चिल्ला के कहा अरे बुआ ये तो मस्त मटन की खुशबू आ रही 😅 । बुआ दीदी को चुप करा दी ये बोलने से क्योंकि उनके घर में नॉन वेज का नाम भी लोग सुनना पसंद नही करते थे । ऐसे बुआ भी मेरी वेजिटेरियन है । अगर ढंग से बने तो कटहल नॉन वेज जैसा ही टेस्ट देता है ।
Knowledge ka Bhandaar , experience ka Beshumaa, Skills ka Behtarin paaish, Kahaniyan ka Brar baba😊... Started watching your video since yesterday 13th may regularly while meals on my table. Lots of love and respect 💕 from Uttrakhand, Dehradun You are amazing Sir.
Kayastha cuisine is an unexplored dimension of Indian food. Because of the salaried nature of the community, the food always stayed inside the home kitchens.
I really love your way of cooking and sense of humour. I have learned to cook Rajma seeing your recipe and it turns out really delicious. Thankyou Sir.
Allahabad में तो कटहल छील कर,छोटे छोटे pieces में काट कर बेचा जाता है ।। So no exercise needed 🙂 कान्हा श्याम रेस्टोरेंट में कैसे मिलता था कटहल आपको , साबुत या dressed ?
Thank you Ranveer for this recipe.. My son has turned a vegetarian and is now almost a vegan...So, this Kathal ki sabzi is the best option ❤... And, I love your presentation...😊😊
take jack fruit ...rip the fruit avoid seed...clean it...put it in a cooker with some water....cook it till it become soft and paste... take a iron pan , pour some ghee/oil , then put that thing over pan...and stir it ...until it become brownish color...trust me u will love it...once prepared it can be stored... authentic recipe frm kerala.
Thank you for talking the time to go through proper technique. More important everyone normally uses canned. I am grateful for your fresh jackfruit tutorial. I prefer fresh.
Am bengali ranveer bhaiyya..we usually fry the kathal.if it's very young n tender we just fry n add to masala..yes if its on the riper n larger size we boil n fry both like u r showing..ths is one of the most beloved recipe of Bengali Oriya n Assamese ppl too..not only Kerala..all coastal states cook kathal in their own ways..
Please give recipe for raw banana as a substitute for macchali ka salan. Thanks a lot. Love your recipes. Just like how my family used to make back home in Delhi.
Thank u Ranveer. I am a kayastha and the description and link you gave between kathal and kayastha community was so accurate. I made this dish today as per your instructions and it turned out to be awesome...
My mom makes Khatal or as we Bengali's call it Echor with shrimps, and it tastes heavenly and now will try out this recipe. 😋
My mummy also make echor chingri and that is my favorite food.. we have kathal tree at our home “gache r echor”.. I haven’t eaten that for so long as I live in abroad it makes me 😢
@@natsmukherjee I’m in a similar situation. I try to cook echor chingri or echor er jhal with canned jackfruit..but the taste is nowhere close to the fresh echor or precisely “nijder gacher echor”. Sad life 🫤😢
Good
😊 Thanks Sir
Kya baat hai, aapka andaz aur cooking kala dono behad shandaar h ❤ aap to meri prerna h " kitchen m bhrosa , mere yaar
Bas chef ranveer brar
कटहल देखिये कटहल की धार देखिये, सब्जी तो सब्जी है, पर सब्जी में रणवीर का प्यार देखिये। 🙏🌺🙏
Sach me he is too good in narration actually he loves food
😊
Waah waah kya baat hai ❤❤❤❤
Kya tarika h recipe bnane ka or usko samjane ka me to bhot impressed ho gyi ji .....
Hi Chef, we kayasth mostly use mustard oil and coriander powder in our dishes, without which our food is complete. Thank you for elevating our dishes and its beautiful history in your show. Big fan of yours.
- Shubhi Johari
Hi Chef!We bengalis love raw jackfruit as well! It's called "enchor" when it's raw and it becomes "kathal" when ripe. We make lots dishes with enchor both Veg and non Veg. Enchor chingri (jackfruit with shrimp), enchorer dalna (jackfruit curry with potato), enchorer dal, enchorer kofta etc. With ripe jackfruit my mom makes sweet pokora (kathal er bora) which is served as a desert. I always try your recipes and follows your suggestions. Definitely will make this one and let you know.
Oj
Oj
hi chef enchor chingri ek bar khakar dekhiye ,ap kavi nehi vulenge
बहोत ही सुंदर. मुह में पाणी आ गया ! रणवीर भाई मैं आपकी फॅन हू !
Proud of you ❤
Its one of my fav Vegetable or u can say fruit when rippen... Just luv d way u describe each n every step... It makes me fall in luv with d dish n u as well as a chef... Thank you for all ur efforts.
Even today in villages of West Bengal, trees of Jackfruit, Papaya, Banana, Coconut and Betelnut are found in most houses.
Bengalis have been calling Echor, i.e., raw jackfruit "Gaachpatha" meaning goat from trees. And Bengalis cook it without onion and garlic. So you can say Bengalis too are pioneers of vegan meat.
Akdom thik
they are not
@@abhinay4200 Why?
Mainey bhi ek kaayasth didi sey hi kat hal bana na seekha tha.aur bahut tasty bana tha.kayasth logon k ghar mein khana. Bahut achey sey banta hai.bahut hi tasty bhi hota hai kyonki poori mehnat se banatey hain.khair aaj aapko pehli baar banatey huey dekha you cook neatly and nicely.maa sey bhi acha explain kartey hain.meri maa nhi hai saari cooking t.v. aur magzine sey seekhi hai.i am thankful to all those chefs becoz i am one time catch kitchen queen..for i learned from them .
कठहलसे तो ज्यादा प्यारी आपकी बाते लगी जी,
क्योकीं शब्दोसेही दिल जोडे जाते है| nice presentation
Iski bate smz hi nhi aayi kya bol rha h
My mom used to make the same recipe and used to taste divine.. as she is no more and I never asked her how to make it I thought I just missed the best dish mom ever made.. Thanks to ranveer ji, he brought it up and I am gonna really try it.. thank you.
आम्ही मुंबईचे .भरपूर ओल खोबर लाल सुक्या मिरच्या शेंगदाणे कोथींबीर मिठ थोड आंबट गोड अशी तेलावर भाजी मस्त बनवतो.सात्वीक मसाला नाही.👍
Love you brother for bringing up the fact of Kayastha’s golden creation 🙏🏻💐
This is a healthy option for all vegitarian ,but we Bengalis do make this recipe in the autumn season , thanks for sharing this recipe, love from Kolkata
Kash ap chef k sath sath story teller v hotey pocket fm pe ap khana banana itna easy kr dete ho we enjoy cooking now
😊😊😊😊
Taranjeet Kaur ur right absolutely inki stories khana banate hue mjhe apni ammi ki yad dilwati ha wo b assi hi bate karti thi khana banate hue. Blessings to chef and to u ❤❤
Method of cutting is very very helpful...and since I don't take onion and garlic,I obviously add bay-leaf,cloves, cardamom, black pepper,cashu-nuts,raisins,curd,sugar,salt and white oil with ghee in the end.
Your method is excellent..!
Salute..!
I'm from Bangladesh.its our national fruit.we called it echor.thank u favorite chef.loved it
Intelligent +amazing chef+ high sence of humer+food history teacher + Handsome+ All time my Favourite = The Chef Ranveer Sir lots of love to u and ur Family
In Bengal Raw jack fruit is called ' Echor' . We make different types of amazing recipes from it such as " Echor chingri, Echor- er kofta and Echor_ er dalna ( with potato) .
Next time I will surely try this recipe. Dear chef Thank you so much for sharing the delicious dish. 👌
Lots of love from Kolkata. 💝💝
where are the above recipes
U r à pakka Punjabi. I love karthal. Totally végétarien. Your style is Absolutely Amazing. Tomatoes nhi dalte isme. Dahi aur lemon to dala h. New version for me. Vakai iska mza to kadai se hi khane ka h.
Wow...muh mein Pani aa gaya it's so yummy.
my all time favorite dish.
Awesome Recipe ❤️❤️
और जिस तरह आपने कायस्थों का ज़िक्र किया है इस वीडियो में, मन छू लिया chef आपने।।
Thank You 💞💞💞💞
Par jankari puri Nahi he ki ki kaysth kya karte the 😊
In Bengali we have a song on Kathal. "Piriti kathal er atha, lagle pore chare na. Golemale golemale pirit koro na". You can easily find the song online and do enjoy.
You are an amazing Chef. I just love the way you cook the dish and give minute details.
God bless you.
Mai Sikh Punjabi haan married to a kayasth...saade dovan da favourite hai katthal...mai ajj hi banaya hai ...but I don't boil it ...directly medium flame te fry kardi haan phir meat varga bhun ke banaundi haan...will try your recipe once 👍 tusi gallan bahut vadhiya karde ho Ranveer....I enjoy watching your recipes 👍thanks 😊
बहुत प्यार❤ से सब्जी बनाते हो स्वाद 🎉लाजवाब 🎉मुह में पानी आ गया। 😊😊🎉
Guruji.
In Bengal from the time of Founder of Baishnav Dharma Mahaprabhu Sri Chaitanya almost 500 years back this Kathal was called GACHH PATHHA (Mutton from tree) by the Vaishnbs because they were all vegetarian. For this reason also no onion or garlic was used. Their saying was Mustard oil and ghee is never excess in kathal. The more you pour, the more tasty it becomes.
I'm from kerala,as you said, here jack fruits are plenty, but never seen such a dish... Thank you so much bro👍🏻
Dear sir
I have tried this recipe today and everyone really appreciated it. I also enjoyed preparing it. 💐
Yes, you are a great Chef. Love your jovial style and fine recipes. Will surely try this method in place if our traditional Kerala style with Coconut, though that one is also very good. Thank you Sir ji
Thank u so much sir for sharing this wonderful recipe... meri beti jo 5 saal ko hai usko veggies khana bahut pasand nahi ... par usne somehow meine usko khilaya.. usne kadai se le lekar khaya.... or mera beta 1.5 saal ka usko bhi bahut pasand aya ... thank u so much
THANK YOU CHEF RANVEER BRAR SIR
Your recipes of both JACKFRUIT and YAM are really so nice....
Being a vegetarian it's a boon for us
Thank you so much
They way u explain every step is just mind-blowing sir.
Love from Karnataka💜
❤👌🙏❤👌🙏
My mother make delicious Kathal ki sabzi... We also add meat masala at the end of it and then it becomes so tasty.... 😍😍😍
Maine isi tarike se bnaya sbko bht pasand aya thank you ❤
Main v banati hu kathal ...... Veg ( niramish ) jisme onion garlic nahi dali huyi hoti hai .... Or nonvej ( aamish ) v jisme onion garlic dete hai ..... Or kavi kavi chingri matlab shrimp dal kar ..... Bohot testy hoti hai 😋❣️
In Odisha State Jackfruit curry is very popular, people love ot eat it. My great-grandmother cooks jackfruit with out onion and garlic and it tastes amazing. No comparison with any other dish.
And in Konkan, maharashtra...a konkani man is obsessed with kathal sabzi and wet cashew sabzi during seasons.But we dont fry kathal. Instead after boiling we smash it in silbatta, then the seperated threads are given tadka of onion, red chilly powder,only garlic and black sesame seeds powder. It tastes heavenly 👌
Ary yr sir kya smile dety ho apki smile ko dekh k automatically smile krny lgti hun .. love frm pakistan
Hi Ranveer, like many here, I also tried this today and you were right. I’m converted vegetarian now and it really tastes like non veg, this was our new year dish and all my friends liked it a lot. It was great, thanks for sharing this recipe
As a Bengali I love the veg version( without onion garlic) 'Echor' ( Kathal is the ripe jackfruit) It's cooked with lots of garm masala, jeera and dhaniya powder, pepper, ginger and curd . We add a dash of sugar and lots of ghee. I just cooked today. It was yummy.
I love how you cook andcrelish yourvown cooking..first chef i have seen eating what he cooks..lovevyourvvideos…
Irresistible recipe,, can't wait to buy and prepare kathal,, CHEF JUST AWESOME,, MOUTH WATERING 👌
In the tribal areas of Maharashtra they shared the kathal and make it with dry javas chatni. I have had the yummy dish several times, but never been able to recreate it. Wondering if you have ever come across it in your travels
❤👌🙏❤👌🙏
Chamatkaar
Hi Chef, long back when I was in High school only for history classes, I used to sit in last bench and keep eating snacks and chitchatting with friends, but now in your history classes of cooking I'm the first bencher 😁 Thank you bringing positive change in me towards history
Recipe Achhi hai ,Oil jyada use hua
Tc
बहुत बढ़िया जानकारी है आपके पास कायस्थ परिवार की सच में जो बातें आप कर रहे हैं ऐसा लग रहा है की बिल्कुल मेरे परिवार की ही हो मेरी मां भी बहुत बढ़िया कटहल की बहुत सारी रेसीपी बनाती थी
I,m impress aap is stail me. Batate hai❤❤❤
Thanks to you i cooked kathal for the first time and its already one of my favorite dishes 🤗🧡
This man is completely different then what he was in MasterChef India... Strict there Sweet here... The only reason I watch your videos is ki aapki Sweetness khush rehna... 🥰🥰🥰🥰😍😍😍😍
Hi Ranveer (or Team),
I am a regular of watching such interesting and tasty recipes on your TH-cam channel.
Often we see that many items are fried in huge quantity of oil (say suran or chicken or deep fried items).
I just have a general query that what is done with the balance amount?
Looking at the video it looks as somewhere around 1L to 2L quantity of oil is present in the vessel.
We at home of nuclear family size don’t cook such quantity that whole amount of oil will get consumed.
Generally we cool down the balance oil and keep it in jars.
Is it the same done by you or some special trick is used.
Thank you
I'm from Kerala and what you said about Kerala is true.Every Malayalee has at least two or three coconut trees ,one Jackfruit tree(I have 3 jackfruit trees),one or two mango trees, a papaya tree and banana trees.We cook it as a sabji just like you showed,then we make chips out of it,just like we make banana chips,then with the ripe one we make a heavenly payasam or kheer.Then we preserve and store in jars and with that we make ada and payasam.You're a great chef.Thank you.
haha you’re awesome. ap sirf khana hi ni banate usme kahani ka tadka, hasi thahake ka zaika bhi dete ho. knowledge k sath. So really love the way you cook 🧑🍳 ❤❤
Thank you chef for recognising our Kayastha community we are the oldest community of this Indian civilisation!
Awesome recipe Chef!!! My mom made many dishes of young jackfruit typical Goan and Karwari recipes . The most yummiest was the shallow fried, and the texture of those was as good as fish. And like you said you don't miss meat or fish if use jackfruit. You did make the statement that no GHEE in this recipe. :) LOL. But your priya mitra stays on top of all dishes no matter what. Lots of love from PDX. 💗💗💗
Very nice thanks n ur gobbhi palak fry mix vegetable khichri
Thank u Ranveer it's awsome jaise apki sabji lag rahi hai same yah bhi bani hai easy to cook Recipe.....
Yes Chef you are true 💐🎉🎉Every Kayastha dish is awesome 💐You must try some other dishes also 🙏 But, today's KATHAL is totally amazing 😀 The best thing is, you are giving all credit to your aunty inspite of you 😀
Lots of love from all Kayastha Community 💐
I always watching your all videos and today's your all knowledge albout Kayastha Community is amazing 🎉
I have eaten this type of jackfruit subji which mom learnt from our kayasath neighbour from UP. I just so love it and now make it sometimes. For us out was Saxena aunty ka kathal
@@kirtimulye974 Aww...
Same here.
Loved the recipe. ❤️❤️
You should also try recipes from the Assamese cuisine too🥰
In Bengal we use to call kanthal as “tree meat” (gaachh Paantha). Bengal, being no so economically advanced state, relied on its substitute food items and specially this delicious substitute of meat. You may like to explore the Bengali variations of jackfruit preparations as well. Would love to watch some in your future videos. 🙏
Aapki knowledge food ho ya koi bhi community, etc etc jawaab nahin aaj hum kayasthon ke food ki baat ki dil khush ho gaya😊
Maine apki bhut sari recipes try kri...or yeh bhut hi bdiya bni ... thank you chef
I have asked you this recipe last year and now it's finally out ☺️..looks delicious 😋😋.... Thank you for the recipe ranveer 🙇🏻♀️
बिहार और बंगाली कायस्थ का वेज non veg Hain bhut testy लगता हैं और आपका inspration thought दिल खुश कर dati हैं
Wow ! It's looking yummy 😋 and very tasty 🤤
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Ur recipe and it's presentation is so amazing. I just love the way you explain everything. U simply change a normal recipe to an extravagant one
bhat acha mu pe pani a gaya l try this recipe love it thanku sir😋
@sudhirketkar
0 seconds ago
why does the vegetable taste a bit bitter? Where am i going wrong?
Very nice recipe in my village in Karnataka we roast the kattal seeds on firewood it tastes awesome.....and with the seeds we prepare one more sweetdish we boil the seeds then mash it add gaugrey elaichi powder cook it like we make puran then stuff in dough and roll it just like puranpoli...we call it Halsenhanu beeja holigey( jackfruit seeds poli) this is made of ripe jackfruit seeds
और हमारे इधर बेडही के साथ खाया जाता है
बेडही होती है उरद दाल की पतली रोटी चूल्हे की पकी घी में डूबी हुई ❤❤❤
गर्मी के छुट्टियों में हम अपने बुआ के घर थे , बुआ की फेमिली पूरी वेजिटेरियन है । मेरी बुआ कटहल का सब्जी बना रही थी एंड सब्जी का सुगंध बिलकुल मटन जैसा आ रहा था , मेरी दीदी ने जोर से चिल्ला के कहा अरे बुआ ये तो मस्त मटन की खुशबू आ रही 😅 । बुआ दीदी को चुप करा दी ये बोलने से क्योंकि उनके घर में नॉन वेज का नाम भी लोग सुनना पसंद नही करते थे । ऐसे बुआ भी मेरी वेजिटेरियन है । अगर ढंग से बने तो कटहल नॉन वेज जैसा ही टेस्ट देता है ।
Authentic version of this recipe. Thank you Mr Brar to bring it to us. You are great.
cheif maine phli bar kitchen me kuch try kiya vo bhi apki recipe and its make delicious
apki dish bohot pasnd ai btany ka treeqa ussay b acha lga or dish ka to kya hi kehna
Love your recipes Chef. Thank you for sharing your passion for cooking and the stories ❤
❤👌🙏❤👌🙏
@@Peace-inLife I am your new subscriber I am like your evry recipe very much
@@sujataranibhagat8426 Thanks 😊
am a bengali and my maa makes echor with shrimps/ small prawns(kucho chingri), do try this at home..its delicious ❤️
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You are an absolute legend Ranveer!! I always have a smile on my face as I watch your videos!! Stay blessed.
Knowledge ka Bhandaar , experience ka Beshumaa,
Skills ka Behtarin paaish,
Kahaniyan ka Brar baba😊...
Started watching your video since yesterday 13th may regularly while meals on my table.
Lots of love and respect 💕 from Uttrakhand, Dehradun
You are amazing Sir.
I'm kayasth and sahi kaha apne dahi bhot use krte hm log all time ghr m dahi rehta aur soya chap, kathal ko bhot Chaw se khate hm log,very yummy 🤤😋
Brar bhai 1st time aap ka video dekha kb aap ne garam masala dala pata nahi lga
Kayastha cuisine is an unexplored dimension of Indian food. Because of the salaried nature of the community, the food always stayed inside the home kitchens.
Exactly
I love this 😋
Aapka vedio dekh kar dil khush ho jata hai ❤
Ranveer aapka jawab nahi. Recipe to lajawab hai.hi, way of talking just amazing
Sir kya baat kahi hai with logic waqt sab ka aata hai ,will definitely try this at home
Had waited for this since last two years...Thank you Chef
Tried it today... Thank you so much for this recipe... From Kerala
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Very well presented.thanks. what about kathal biriani in pressure cooker. If possible pls. show us.
सर
U r great 🎯
बहोत अच्छा माहिती दि आपने
और
विशेष पितळ का कढई use किया बजाय aluminiua
🙏
😂😂😂हमारा कटहल तलने के बाद ही खत्म हो जाता, ऐसे ही खाने में स्वादिष्ट लगता।।। सब्जी तक पहुँचता नहीं 😂😂😂
Shi kya
Next time try krunga
Mera pyara kathal...haaye ..Mar hi gyi dekh k...kathal with rice
Do make Banana Flower (mocha) ki sabzi too ❤❤
ab haryana se chal kr bombay me aa gaye hai to banana flower bhi shikha deejieye
I really love your way of cooking and sense of humour. I have learned to cook Rajma seeing your recipe and it turns out really delicious. Thankyou Sir.
I will be trying this recipe tomorrow for my dadu. We are kayastha and never ever had kathal till date . Hope I will rock this recipe:)
Allahabad में तो कटहल छील कर,छोटे छोटे pieces में काट कर बेचा जाता है ।। So no exercise needed 🙂 कान्हा श्याम रेस्टोरेंट में कैसे मिलता था कटहल आपको , साबुत या dressed ?
🎉😢🎉🎉😅🎉😂❤😢😮😅😊❤😅😊
😊👌👍
Jitna superb dikhta hai... Banaya hai... Aapka nature bhi ... Love it bro...
Thank you Ranveer for this recipe.. My son has turned a vegetarian and is now almost a vegan...So, this Kathal ki sabzi is the best option ❤... And, I love your presentation...😊😊
खुप छान सर फणस ची भाजी तोंडाला पाणी आलं माझी आवडती भाजी 😋😋😋😋😋😋😋
take jack fruit ...rip the fruit avoid seed...clean it...put it in a cooker with some water....cook it till it become soft and paste...
take a iron pan , pour some ghee/oil , then put that thing over pan...and stir it ...until it become brownish color...trust me u will love it...once prepared it can be stored...
authentic recipe frm kerala.
Thank you for talking the time to go through proper technique. More important everyone normally uses canned. I am grateful for your fresh jackfruit tutorial. I prefer fresh.
Sir aap jitna acche acche dishes banate ho na utni hï sweet baatein bhi karte ho ...
Am bengali ranveer bhaiyya..we usually fry the kathal.if it's very young n tender we just fry n add to masala..yes if its on the riper n larger size we boil n fry both like u r showing..ths is one of the most beloved recipe of Bengali Oriya n Assamese ppl too..not only Kerala..all coastal states cook kathal in their own ways..
How do u store raw kathal after cutting as it's too much to cook at one go ?
Hello Ranbir ji.aap ye dish kitne simple tarike se bana liya.or ye bahat beautiful lagrahi he
Every night I watch one of your videos not only for the recipe but for listening to your awesome casual baatein. You n your recipes are awesome
Please give recipe for raw banana as a substitute for macchali ka salan.
Thanks a lot. Love your recipes. Just like how my family used to make back home in Delhi.