I am a south Indian Brahmin, this milagai podi recipe you described here is normal in our household. I am glad you have made it sound so exotic with your preparation. 🥰👌👏
Thecha Is basically called as a farmer's food. Farmer's wife, used to carry a lunch which is bhakari (jowar or bajra roti), thecha and kanda (onion) in a cane tokari covered in cloth for her husband who is working since early morning in a farm. They sits under the shadow of the big tree in their farm, their bulls are also resting near by, first she feeds bhakri to thier bulls as a gratitude,, meanwhile her husband breaks the onion by his wrist, and they all share this food happily. You can still see this lovely picture in rural Maharashtra. Yahi hai apne desh ki asali amiri.
I make Thecha. I am a Marathi married to a Punjabi Parts of Maharashtra were very poor. Jowar the staple millet was abundant as a Kharif crop even in dry regions. Jowar bread was easy to make on the chulha. Ab sabji ke liye kya karenge? Lasoon was also cheap and locally grown. So Thecha ....... I am filled with nostalgia....... As I now in Delhi. I am old enough to be called Aai or Aajibai...
Being a Marathi, I prefer the most basic of the Thecha recipes. Green chilli, garlic, salt and a little bit of peanut oil. My mother has that Silbatta in which Tai was grinding her thecha. And just so I can brag, we eat thecha each and every day with breakfast and lunch. 😊
Chef, I love how you gave credit to the two aunties for their recipes. Literally, my mouth was watering as you were eating the idlis. Thank you for sharing. ❤️👌
We prefer, dry roast of cumin seeds, green chillies and garlic,preferrably on chulha, then add little peanut Oil and corriander (optional) to mild the pungency and add salt at the end... heavenly taste
You have always given importance to our Traditional recipes and their values. And then your preparations n cooking process also feels like home. In your Videos, it doesn’t feel like we are watching a video. It feels like we are standing across you and you are talking to us while doing it all. 😊😊 Stay Blessed and keep sharing it all with us Sir. ♥️
You really touched many hearts in one go ! Awesome choice of recipes. Truly appreciate this. You can also think of making Goda masala and Kanda lehsun masala .... someday. These are masalas that are stuck within the geographical boundaries of Maharashtra but deserve worldwide recognition.....miles and miles away
Amazing food and amazing taste. Here in US I have introduced Indianized meat lovers Pizza with basic Thecha on it, and people go crazy. I also play a prank of them that Pizza Hut has started a new Indianized Pizza and ask them to put Thecha on it. They fall for it...LOL. I love Thecha and Podi. Thanks chef for lifting these recipes up. Love from PDX.
This is amazing! Btw in Tamil nadu we use sesame oil mostly and rarely coconut oil only for avial, arisi upma etc. using sesame oil will raise the aroma!
Mulaghapodi with idli, dosa, appams…Yumm! Thank you, Ranveer for sharing these amazing flavors!! Most South Indian families serve it as a condiment with breakfast foods on a banana leaf or a steel plate. Served as a spoonful heap of Mulaghapodi placed on the banana leaf/plate with a well/hole pushed in the center and a little sesame oil or melted ghee of choice is added into the well/hole. The powder gradually absorbs the oil & prevents from running out. Mix it with index finger as you eat. There are other amazing variations of South Indian chutney powders like Verusenghapodi(Peanut chutney), Karivepaku(Curry leaves chutney), etc that are eaten with different South Indian dishes.
Milagai podi mixed with sesame oil goes well with idli , dosa and adai..When coconut is included in this mixture it becomes thenga (coconut) podi which can be had with rice when there is nothing at home..Thenga podi is basically an emergency food that is kept ready in all south indian households...As for milagai podi , it's a staple for all southies...Loved the way you prepare everything with love and care .... Thanks chef..
Thecha when i made this thecha my mother ask me about this recipe a lady who has made techa for many she asked me and i was really shocked ...so thank u sir verry much😄 for sharing this recipe
Humare yaha Nagpur me meri mammi jo thecha banati hai....usme vo tamatar,mirchi,lehsun ko jeere ke sath tawe par bhunti hai .....fir hara dhaniya aur ye sab sath me silbatte pr piskar namak mila leti hai..... Ty for sharing our pride.....our Marathi Maharashtrian thecha....love you RB sir.....
Wow!! Both are my favourites... Molagapodi we always make and we add little tamarind roasted in little gingerly oil and also little jaggery to add that tangy taste. Hing is one of the most important thing which we add to give it a different taste. I just apply butter on the bread and sprinkle some molagapodi on top of it and relish when there is nothing to hv with the bread. And as you said sir... With hot rice and gingerly oil the mulagapodi takes you to another world. Thanks fr sharing this. I will surely try out the green chilly techa👍🙏. God bless you 🙏 🙏
I lived in Bangalore for 2.5 years it's there I discovered the Gun Powder, sach main sir ji it's the best, bahut baar isi cheez ke liye I was happy when I was away from home. Aur wahan ki sabjiyo ki chutni bhi achi hoti hain jaise Tori ki chutni aur bahut hain, I love south for the nattu Kodi, pepper chicken, aur sabse jada the chutney's.
I live in New Zealand and I really miss homemade chutneys, specially thecha, I am Maharashtrian. this recipe took me back in time and reminded me how my mum used to make it ♥️
Hello Chef!!! We are a Haryanvi family and this thecha recipe is used to be made in our family from generation to generation on daily basis. We can miss sabji in our meal but can't miss this one!
Same here Ranveer ,my the best Thecha exp n story is frm Kolhapur ,its a beautiful memory Thecha with Jowar roti n curds relishing it under the trees in a farm
OMG🙏🙏🙏This is art! This is why I am absolutely in love with Bharat cooking tradition …it is a treasure! There is no other country with the dishes nor spices as rich as Bharat . Thank you so much for sharing these authentic recipes 🙏🙏🙏I have learnt so much from you….dhanyavaad ji🙏
Kolhapuri thecha ki bat hi alag bahot sunder banaya n samjaya bhi. And south Indian chatni exclusive. Rice ghee n chatni mouth watering combination. Thank you for sharing n god bless you.
The way you describe about the Taai and her #HariChudiya is emotional and making thecha the ground touch food which touches heart of every Indian who went #Maharashtra and wanna bring back to it's home Thanks #GoldySir for sharing Taai's recipe
आपकी हर रेसिपी लाजवाब होती है,और उसके साथ जो जानकारी आप देते हो और भी महत्वपूर्ण होती है. ठेचा तो हर महाराष्ट्रीयन व्यक्ती को पसंद होता है,लेकीन जब आप जैसे ग्रेट शेफ उसे समझाते है तो सोनेपे सुहागा हो जाता है. थँक यु.
Every year we go to Shirdi n do the side tours .last year we went to Bhimashankar n on the way back while eating in a restaurant they served the thecha. I asked for more n my husband told if I knew that item I told that I have seen in food chennel .it was too yummy thanks chef for giving the recipe . We add fried urad badi n pound it .
Chef sir, I'm an Iyengar tamilian brought up in Mumbai.. Though I have been married for 11 years & make all my pickles but I still always have my maa ka bana molagapodi. The difference between iyer & iyengar molagapodi is the colour & texture. Iyer molagapodi is a little less spicuer, so lighter & smoother podi while iyengar molagapodi is darker & coarser. & is had with fluffy idli & molagapodi with til ka oil. .. The oil depotwala cold pressed til oil.. Filtered not refined. Yumm yumm..
Being Maharashtrian without "THECHA" every meal is incomplete. V prepare it in different way. 1st v crush all ingredients nd then fry Nd i really like to make it Little crispy. This way it test awesome
Tencha chutney my mom used to Make. I have grown by eating them with bhakri (chapathi). Thank you chef i relived my childhood. Mulagapodi : should be dry roasted without oil. And optional is dry coconut (copra) it’s tasty and shelf life increases compared to raw coconut. Some eat mixing gingely oil ( till seed oil) or ghee. Rice or idli or chapathi can be eaten choice is yours.
आपको खाते हुवे देख कर मेरे मुह मे पानी आ गया 🙃🙃🙃🙃आपकी सब recipe देखती हू...... आपकी पंजाबी समोसा की recipe मेंने बनाई बहुत टेस्टी बनी.... Thank you रणवीर ji 🙏🏻🙏🏻🙏🏻🙏🏻
We use fresh coconut if we are making small quantity and dry coconut if we are making large quantity. Imagining a sookhi dal kachori with thecha...and an idli soaked in ghee and sprinkled with molagaipudi/gunpowder/chutneypudi... So good Lolitahhh
Ranveer, I used to eat and enjoy a lot MAGGIE VADA PAV in my school canteen when I was a kid. I miss it a lot. In Ahmedabad where I live, I saw Maggie Bhajiya (Pakoda) and recalled my favorite plate of my childhood but unfortunately, it wasn't that good. I have searched a lot on TH-cam for MAGGIE VADA PAV"s recipes but none is good. I have the last and only hope which is you. I request you to make this dish and put it here so that I can make it. Many people love it. Waiting with lots lots of hope, Thanks
@@radharani650 please send me home remedies for coughing and diarrhea....I m a diabetic suffering from TB and has been diagnosed with 3 blockages in my heart....
sir aap mere guru hi bn gye h.. whenever I crave something toh mai aapke koi video dekh k bnati hu and it turns out well...aaj I tried your recipe of kanda poha first time bnaya and it was tasty...and mjhe toh poha acha bhi nahi lgta itnaaa pr khud crave krte hue bnaya....thank youu!!!!
When he said 'choolhe ki aag mei unki hari hari choodiyan thecha koot rahi thi', I felt like I could hear the sound of glass bangles ❤ such sweet speech while making such hot thecha
Another excellent recipes 😋 Thecha ,hari mirch ,lasun sounds good always 👌👌 Gratitude 🙏 Only you can do this ,love the story behind every dish absolutely amazing sir 😊❤️ Waheguru Ji blessings sir 🙌😇❤️
When u cook while talking and Smiling it seems like we are talking to each other gossiping.. so lovelyy...aur video kab khtam hojata hai patahii nahi chalta😂....from kolkata😊😊
Sirji....bahut bahut bahut shukriya.....god ji.....hyd me rehne ke baaf malgapodi muje bahut achhci lagi....aur 1 saal pehle hi....pune me chakha...thecha....aur aajtak esi chutney nahi khayi gujarat me..........thank u so so much for being bring maharashtra and south to gujarat 's heart.....thank u so much........lots of love and respect from gujarat......and lots of love and respect from my heart....god ji.......u r always being a part of my heart till my life end.....Thank u and pranam.....
Ranvir we to make this milgapody .we can also add roasted horsegram and a small piece of tamrind,dry coconut and grind to coarse powder. This is eaten by adding oil to the podi. This is healthier as horsegram is power grain.
Never seen recipes getting made like this, amazing way of doing the things and also giving credit to who deserves it, best wala hai ji , yummy yummy bhi 😊👍
All other food channels.... "Bringing you "my" Exclusive original authentic recipe with my expert tips which you won't get anywhere else" And here goes Mr Brar..giving credits through videos... You win hearts chef... Love you for that. One tip for melagapodi.. Try adding fresh curry leaves, roasted.
It's just so soul filling to look at a Chef who's rooted to Punjab talking about and making Idli Milagai Podi! Thank you for satisfying the Tamil soul in me, Chef!
Thecha toh pucca try karna hi hai mujhe, woh black wala pestle and mortar kahan se liya, ye toh Ranveer ne kabhi bataya hi nhi aur aaj marble ka le aaye, khair😀 Lallo ji ne moLagai podi kaha par aapne har baar molgu podi hi kaha...but humri ye bhi achcha laga because we belong to the RB army😊😊! Hing is a must for us in milagai podi and we dry roast all ingredients, we temper some mustard seeds too...coconut bilkul nahi daalte but I will try with that also! Thanks for talking to us again, Chef. Btw, your camera person enjoys your talks so much ki woh kabhi kabhi bhool jaati/jaate hain ki unko camera recipe pe bhi focus karna hai😊
Sir, I like your recipes very much😊😊and they are an instant hit whenever I try your recipe😊😊 I think, it’s just a south thing as I have seen in many videos, the actually pronunciation is “ దోస | Dosa”
Love from kerala 💖 Please add subtitles so that we people also get more benefit out of your videos I made Momo's by watching ur video nd it turned awesome
Chef i love maligapodi and i have made a recipe of my own at home. In addition pls dry roast curry leaves, tamarind, peanuts and add little jaggery while grinding.
Ranbirjee Aapne batayi hui dono chatniyan tempting hai aur aap idli me upar red.chatni khate time it was mouth watering now I will try red chatni aapki sari recipes mouth watering hoti. hain jis tarahse with smiling face aap video banaten ho that looks amazing aisehi aur recipes with smiling face dikhayen thank you
I am reminded of working in a cafeteria kitchen in a 5 star when I was a trainee in that industry. This was in Aurangabad, Maharashtra. Wahan chef kabhi kabhi Thecha banate the aur main break mein keval thecha se roti khata tha. That was a delight for me. Here is a Variation of thecha. Shinghdana ( peanuts ki jagah) sukha nariyal ( dried coconut) use karke dekho. Bas Shinghdane jitna nahi bhunna usko, thoda baad mein daal k utaar lo. Try this
You asked in one video for tips to cut onions without crying… try freezing the onions for 15 minutes before chopping and you will not have tears…the other option my daughter suggests is to wear swimming goggles 😜
After I heard about Tai’s description from you, I kept on visualising her, her kitchen, her green bangles and lost track of what you were telling us. 😂 Thanks for the glimpse in the form of a short clip.
I was thinking of writing to you to request for the Podhi powder which is my family's favorite despite being a North Indian. "Ranveer aapne bataaya nhi", aapko kaise pataa chala muje ye recipe chahiye thi. 🥰🥰
@@HeuristicResearcher Me too bro, but this is the first time I'm seeing something like that done to an idly by anyone who's older than 5~6 years. But that is probably because I have seen podi almost always accompanied by sambhar or chutney (or both), which necessitated the structural integrity of the idly.
Maharashtra ka thecha to bana kar dikha diya ab ek video me waha ki bohat purani dish jo h wo bhi banaker dikha doge I'm so happy Maharashtra ke Rodage ki recipe or uske sath hoti thi daal wah imagine kar ke hi muh me pani aa gaya Please Ranveer brar ek video meri friend ki maa ne bana kar khilai thi agar wo dish ap banakar dikhaoge to saath me waha ki story sunne me bhi maja aayega toh Kya bolti hai public ek video ho jaye Ranveer brar se Please sir🙏 I'm so excited
you are soo passionate about food ..thats what has made this channel flourish ..i always find you talks about food so interesting and passionate , i am someone who really loves food like you do and thats why you are my favourite chef ..lots and lots of love to you and your passion and your work. stay blessed and keep making people happy with your talent!
Meri family mein thecha bahot favourite hain. Bahot si variety banati hai thecha ki. My mom, mausi,nani,sasu ma even sasurji makes awesome thecha and peanut chutney. My sasuma makes thecha in mashed Tomatoes.
I enjoyed our South Indian especially Millagai podi as we say in Thamizhnadu .if we add coconut then it's shelf life is less .so to keep for more days we make without Coconut . But making with coconut is another taste where we add tamarind to that kind of powder. Liked the way you wrote Milagai podi ..we south Indians esp Thamizh Nadu live with powder for idli ,,Dosai sometimes curd rice with this .. 👏👏👏👏👏👏👏👏👏
I am a south Indian Brahmin, this milagai podi recipe you described here is normal in our household. I am glad you have made it sound so exotic with your preparation. 🥰👌👏
Thecha Is basically called as a farmer's food.
Farmer's wife, used to carry a lunch which is bhakari (jowar or bajra roti), thecha and kanda (onion) in a cane tokari covered in cloth for her husband who is working since early morning in a farm.
They sits under the shadow of the big tree in their farm, their bulls are also resting near by, first she feeds bhakri to thier bulls as a gratitude,, meanwhile her husband breaks the onion by his wrist, and they all share this food happily.
You can still see this lovely picture in rural Maharashtra.
Yahi hai apne desh ki asali amiri.
हे च खर आनंदी जीवन आहे.
This comment brings me back to my village 🌼
Woww salute to u man who realy understands real India. Thank u for writing this comment
Wow, u just drew a picture of serenity
Last line sums it up beautifully.
I make Thecha. I am a Marathi married to a Punjabi
Parts of Maharashtra were very poor.
Jowar the staple millet was abundant as a Kharif crop even in dry regions.
Jowar bread was easy to make on the chulha.
Ab sabji ke liye kya karenge?
Lasoon was also cheap and locally grown.
So Thecha .......
I am filled with nostalgia.......
As I now in Delhi.
I am old enough to be called Aai or Aajibai...
Being a Marathi, I prefer the most basic of the Thecha recipes. Green chilli, garlic, salt and a little bit of peanut oil. My mother has that Silbatta in which Tai was grinding her thecha. And just so I can brag, we eat thecha each and every day with breakfast and lunch. 😊
Who is tai
@@revathichetty5488 he is talking about his elder sister ; i think
How awesome is that.
@@revathichetty5488 Chef Ranveer showed a footage of a lady preparing thecha in the video, he called her tai. 😊
I got my first heart on youtube, that too from Chef Ranveer himself. 😍😍😍
Two most delicious Indian seasoning 😋😋😋
But where is “ Ranveer ne bataya nahi “ missing it badly my daughter watch your videos for that only 🥰
th-cam.com/video/tlY7br-i8Yk/w-d-xo.html KidnyStone or gallbladder stone ceare with home Remedy
Chef, I love how you gave credit to the two aunties for their recipes. Literally, my mouth was watering as you were eating the idlis. Thank you for sharing. ❤️👌
th-cam.com/video/tlY7br-i8Yk/w-d-xo.html KidnyStone or gallbladder stone ceare with home Remedy
We prefer, dry roast of cumin seeds, green chillies and garlic,preferrably on chulha, then add little peanut Oil and corriander (optional) to mild the pungency and add salt at the end... heavenly taste
Even I think roasting first is very necessary.
You have always given importance to our Traditional recipes and their values. And then your preparations n cooking process also feels like home. In your Videos, it doesn’t feel like we are watching a video. It feels like we are standing across you and you are talking to us while doing it all. 😊😊
Stay Blessed and keep sharing it all with us Sir. ♥️
Yes u r right... greetings from India 🙂
You really touched many hearts in one go ! Awesome choice of recipes. Truly appreciate this. You can also think of making Goda masala and Kanda lehsun masala .... someday. These are masalas that are stuck within the geographical boundaries of Maharashtra but deserve worldwide recognition.....miles and miles away
th-cam.com/video/tlY7br-i8Yk/w-d-xo.html KidnyStone or gallbladder stone ceare with home Remedy
Yes...u r right
Lovely
Both Maharashtrian & South are my favourites...!!! And Thecchaa is Love 💕 Thank You Chef ! Itni duuuur ghar se... yaad aa gayi ... !! 💕
Amazing food and amazing taste. Here in US I have introduced Indianized meat lovers Pizza with basic Thecha on it, and people go crazy. I also play a prank of them that Pizza Hut has started a new Indianized Pizza and ask them to put Thecha on it. They fall for it...LOL. I love Thecha and Podi. Thanks chef for lifting these recipes up. Love from PDX.
This is amazing! Btw in Tamil nadu we use sesame oil mostly and rarely coconut oil only for avial, arisi upma etc. using sesame oil will raise the aroma!
th-cam.com/video/tlY7br-i8Yk/w-d-xo.html Kidny Stone or gallbladder stone ceare with home Remedy
Mulaghapodi with idli, dosa, appams…Yumm! Thank you, Ranveer for sharing these amazing flavors!!
Most South Indian families serve it as a condiment with breakfast foods on a banana leaf or a steel plate. Served as a spoonful heap of Mulaghapodi placed on the banana leaf/plate with a well/hole pushed in the center and a little sesame oil or melted ghee of choice is added into the well/hole. The powder gradually absorbs the oil & prevents from running out. Mix it with index finger as you eat.
There are other amazing variations of South Indian chutney powders like Verusenghapodi(Peanut chutney), Karivepaku(Curry leaves chutney), etc that are eaten with different South Indian dishes.
Milagai podi mixed with sesame oil goes well with idli , dosa and adai..When coconut is included in this mixture it becomes thenga (coconut) podi which can be had with rice when there is nothing at home..Thenga podi is basically an emergency food that is kept ready in all south indian households...As for milagai podi , it's a staple for all southies...Loved the way you prepare everything with love and care .... Thanks chef..
Thecha when i made this thecha my mother ask me about this recipe a lady who has made techa for many she asked me and i was really shocked ...so thank u sir verry much😄 for sharing this recipe
Humare yaha Nagpur me meri mammi jo thecha banati hai....usme vo tamatar,mirchi,lehsun ko jeere ke sath tawe par bhunti hai .....fir hara dhaniya aur ye sab sath me silbatte pr piskar namak mila leti hai.....
Ty for sharing our pride.....our Marathi Maharashtrian thecha....love you RB sir.....
Love the recipe Sir.
I prepared thecha and used it for my chicken tikka marination along with hung curd and the recipe turned out really well.
Wow!! Both are my favourites... Molagapodi we always make and we add little tamarind roasted in little gingerly oil and also little jaggery to add that tangy taste. Hing is one of the most important thing which we add to give it a different taste. I just apply butter on the bread and sprinkle some molagapodi on top of it and relish when there is nothing to hv with the bread. And as you said sir... With hot rice and gingerly oil the mulagapodi takes you to another world. Thanks fr sharing this.
I will surely try out the green chilly techa👍🙏. God bless you 🙏 🙏
Hing is a must in milgapodi.
Little jaggery will add to the taste
That's a great tip, TX
There cannot be mulagapudi without Hing
Even some roasted curry leaves will give great aroma...
U all lovely ladies seem to be good cooks and who make delicious food for the family.
Enjoy cooking and sharing.
I lived in Bangalore for 2.5 years it's there I discovered the Gun Powder, sach main sir ji it's the best, bahut baar isi cheez ke liye I was happy when I was away from home. Aur wahan ki sabjiyo ki chutni bhi achi hoti hain jaise Tori ki chutni aur bahut hain, I love south for the nattu Kodi, pepper chicken, aur sabse jada the chutney's.
I live in New Zealand and I really miss homemade chutneys, specially thecha, I am Maharashtrian. this recipe took me back in time and reminded me how my mum used to make it ♥️
Im also in nz,missing curry leaves flavours
Your voice is so soothing .
It instantly calms me down and make me fall more into that recipe.
Love from rajasthan : )
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Hello Chef!!!
We are a Haryanvi family and this thecha recipe is used to be made in our family from generation to generation on daily basis. We can miss sabji in our meal but can't miss this one!
th-cam.com/video/tlY7br-i8Yk/w-d-xo.html KidnyStone or gallbladder stone ceare with home Remedy
Same here Ranveer ,my the best Thecha exp n story is frm Kolhapur ,its a beautiful memory Thecha with Jowar roti n curds relishing it under the trees in a farm
Chef... I turn the leftover idlis to snack by cutting them into cubes and fry them in ghee and then add mulagapodi and mix well. Yummy.
me too ❤️ and I saute some onions as well ........ simply super.
और एक बार जीत लिया आपने रणवीर सर..
माझ्या महाराष्ट्राची एक पारंपारिक आणि झणझणीत RECIPE ची ओळख संपूर्ण देशाला करून दिल्याबद्दल धन्यवाद..
Tx for introducing Lalitha. Thecha n podi. easy time saving n tasty 😋😋
OMG🙏🙏🙏This is art! This is why I am absolutely in love with Bharat cooking tradition …it is a treasure! There is no other country with the dishes nor spices as rich as Bharat .
Thank you so much for sharing these authentic recipes 🙏🙏🙏I have learnt so much from you….dhanyavaad ji🙏
You are a true INDIAN. Love you for sharing these recipes and reviving our culture through the language of food.
Kolhapuri thecha ki bat hi alag bahot sunder banaya n samjaya bhi. And south Indian chatni exclusive. Rice ghee n chatni mouth watering combination. Thank you for sharing n god bless you.
The way you describe about the Taai and her #HariChudiya is emotional and making thecha the ground touch food which touches heart of every Indian who went #Maharashtra and wanna bring back to it's home
Thanks #GoldySir for sharing Taai's recipe
आपकी हर रेसिपी लाजवाब होती है,और उसके साथ जो जानकारी आप देते हो और भी महत्वपूर्ण होती है.
ठेचा तो हर महाराष्ट्रीयन व्यक्ती को पसंद होता है,लेकीन जब आप जैसे ग्रेट शेफ उसे समझाते है तो सोनेपे सुहागा हो जाता है.
थँक यु.
Dada Much love from Maharastra😊❤
खुपच छान वाटलं तुम्हाला ठेचा बनवताना बघून😊
Yes u r right.... greetings from India 🙂
Every year we go to Shirdi n do the side tours .last year we went to Bhimashankar n on the way back while eating in a restaurant they served the thecha. I asked for more n my husband told if I knew that item I told that I have seen in food chennel .it was too yummy thanks chef for giving the recipe . We add fried urad badi n pound it .
Such a good story teller which connects to the recipies.
th-cam.com/video/tlY7br-i8Yk/w-d-xo.html KidnyStone or gallbladder stone ceare with home Remedy
Chef sir, I'm an Iyengar tamilian brought up in Mumbai.. Though I have been married for 11 years & make all my pickles but I still always have my maa ka bana molagapodi. The difference between iyer & iyengar molagapodi is the colour & texture. Iyer molagapodi is a little less spicuer, so lighter & smoother podi while iyengar molagapodi is darker & coarser.
& is had with fluffy idli & molagapodi with til ka oil. .. The oil depotwala cold pressed til oil.. Filtered not refined. Yumm yumm..
Genuinely an Indian chef, who not only cooks but educates us regarding the history of the dish❤
Being Maharashtrian without "THECHA" every meal is incomplete.
V prepare it in different way. 1st v crush all ingredients nd then fry
Nd i really like to make it Little crispy. This way it test awesome
Thecha! 👍 ...everyday affair in all Maharashtrian farmer's family.
Tencha chutney my mom used to
Make. I have grown by eating them with bhakri (chapathi). Thank you chef i relived my childhood.
Mulagapodi : should be dry roasted without oil. And optional is dry coconut (copra) it’s tasty and shelf life increases compared to raw coconut. Some eat mixing gingely oil ( till seed oil) or ghee. Rice or idli or chapathi can be eaten choice is yours.
I am soooo happy that you actually roasted the chillies, cause people just put raw chillies in the thecha and end up hurting their stomachs.
th-cam.com/video/tlY7br-i8Yk/w-d-xo.html KidnyStone or gallbladder stone ceare with home Remedy
आपको खाते हुवे देख कर मेरे मुह मे पानी आ गया 🙃🙃🙃🙃आपकी सब recipe देखती हू...... आपकी पंजाबी समोसा की recipe मेंने बनाई बहुत टेस्टी बनी.... Thank you रणवीर ji 🙏🏻🙏🏻🙏🏻🙏🏻
I was waiting for this recipe. Bored of eating the packet one. 😔 Thank you so much Chef Ranveer Brar. ❤️
We use fresh coconut if we are making small quantity and dry coconut if we are making large quantity.
Imagining a sookhi dal kachori with thecha...and an idli soaked in ghee and sprinkled with molagaipudi/gunpowder/chutneypudi...
So good Lolitahhh
Thank You chef For these Amazing Extras that gives food its Soul. Reallyy thankful❤️
👌 recipe... greetings from India 🙂
th-cam.com/video/tlY7br-i8Yk/w-d-xo.html KidnyStone or gallbladder stone ceare with home Remedy
Ranveer, I used to eat and enjoy a lot MAGGIE VADA PAV in my school canteen when I was a kid. I miss it a lot. In Ahmedabad where I live, I saw Maggie Bhajiya (Pakoda) and recalled my favorite plate of my childhood but unfortunately, it wasn't that good. I have searched a lot on TH-cam for MAGGIE VADA PAV"s recipes but none is good. I have the last and only hope which is you. I request you to make this dish and put it here so that I can make it. Many people love it. Waiting with lots lots of hope, Thanks
Most of us South Indians roast these ingredients without oil and consume the dry powder with til oil or leftover oil in which something has been fried
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@@radharani650 please send me home remedies for coughing and diarrhea....I m a diabetic suffering from TB and has been diagnosed with 3 blockages in my heart....
sir aap mere guru hi bn gye h.. whenever I crave something toh mai aapke koi video dekh k bnati hu and it turns out well...aaj I tried your recipe of kanda poha first time bnaya and it was tasty...and mjhe toh poha acha bhi nahi lgta itnaaa pr khud crave krte hue bnaya....thank youu!!!!
When he said 'choolhe ki aag mei unki hari hari choodiyan thecha koot rahi thi', I felt like I could hear the sound of glass bangles ❤ such sweet speech while making such hot thecha
When you are making dosa crisp Sprinkle this podi on the dosa with sugar + ghee and make it crisp it's awesome
I had tried Thicha At my Brother-in-law's House at Mumbai. I loved it 😍. Thank you Ranveer Bhaiya for this wonderful Recipe. 😄😄
th-cam.com/video/tlY7br-i8Yk/w-d-xo.html KidnyStone or gallbladder stone ceare with home Remedy
I am from Chennai. What you said about Molaga podi is 100% true.
Another excellent recipes 😋 Thecha ,hari mirch ,lasun sounds good always 👌👌
Gratitude 🙏
Only you can do this ,love the story behind every dish absolutely amazing sir 😊❤️
Waheguru Ji blessings sir 🙌😇❤️
When u cook while talking and Smiling it seems like we are talking to each other gossiping.. so lovelyy...aur video kab khtam hojata hai patahii nahi chalta😂....from kolkata😊😊
Sir I m Marathi nd from Maharashtra nd feeling so proud our thecha recipe cook by u
Sirji....bahut bahut bahut shukriya.....god ji.....hyd me rehne ke baaf malgapodi muje bahut achhci lagi....aur 1 saal pehle hi....pune me chakha...thecha....aur aajtak esi chutney nahi khayi gujarat me..........thank u so so much for being bring maharashtra and south to gujarat 's heart.....thank u so much........lots of love and respect from gujarat......and lots of love and respect from my heart....god ji.......u r always being a part of my heart till my life end.....Thank u and pranam.....
How do you speak while cooking? I get lots of water in my mouth while seeing all these spicy chutneys. 🤤🤤🤤🤤
Ranvir we to make this milgapody .we can also add roasted horsegram and a small piece of tamrind,dry coconut and grind to coarse powder. This is eaten by adding oil to the podi. This is healthier as horsegram is power grain.
Thank u Chef... Amazing Thecha recipe. I loved Thecha... Can u pls share the recipe of Thalipeeth,... I love to learn that... Pls show 🙏🏻🙏🏻🙂🙂
Ranveer ji, awesome Taai’s thecha. Dhanyvad 🙏
Sweet and sour chatney journey on Sunday. Awesome sir. You made Sunday special with stories and chutnies. Thank you Sir 🙏❤️
Milgai pudi is first thing I learn after marriage from my husband Amma. I used to add little temraind..
Never seen recipes getting made like this, amazing way of doing the things and also giving credit to who deserves it, best wala hai ji , yummy yummy bhi 😊👍
Yes u r right... greetings from India 🙂
Love from a Bengali....the thecha n mulagapodi will be my next food love I know
Thankyou Ranbeer
th-cam.com/video/tlY7br-i8Yk/w-d-xo.html Kidny Stone or gallbladder stone ceare with home Remedy
Finally malgapodi by Ranveer, a must eat with idli
I always use half deghi mirch to get colour....my kids like milagai podi
Always have it in my kitchen
Will try Thecha too
Excellent recipes 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
All other food channels.... "Bringing you "my" Exclusive original authentic recipe with my expert tips which you won't get anywhere else"
And here goes Mr Brar..giving credits through videos... You win hearts chef... Love you for that.
One tip for melagapodi.. Try adding fresh curry leaves, roasted.
It's just so soul filling to look at a Chef who's rooted to Punjab talking about and making Idli Milagai Podi! Thank you for satisfying the Tamil soul in me, Chef!
Yes u r right... greetings from India 🙂
Thecha toh pucca try karna hi hai mujhe, woh black wala pestle and mortar kahan se liya, ye toh Ranveer ne kabhi bataya hi nhi aur aaj marble ka le aaye, khair😀
Lallo ji ne moLagai podi kaha par aapne har baar molgu podi hi kaha...but humri ye bhi achcha laga because we belong to the RB army😊😊!
Hing is a must for us in milagai podi and we dry roast all ingredients, we temper some mustard seeds too...coconut bilkul nahi daalte but I will try with that also!
Thanks for talking to us again, Chef. Btw, your camera person enjoys your talks so much ki woh kabhi kabhi bhool jaati/jaate hain ki unko camera recipe pe bhi focus karna hai😊
Sir, I like your recipes very much😊😊and they are an instant hit whenever I try your recipe😊😊
I think, it’s just a south thing as I have seen in many videos, the actually pronunciation is “ దోస | Dosa”
I'm from kolhapur very proud of to see this video.. Yes women's are wearing green bangles.. We always have thecha in kitchen. 😍
Love from kerala 💖
Please add subtitles so that we people also get more benefit out of your videos
I made Momo's by watching ur video nd it turned awesome
Love from TamilNadu
^_^
Yes u r right.... greetings from India 🙂
Every Bite is a Different Temperature. Every bite is better than the last. Everyone Loves Chili. Great Bowls of Fire. thank you sir
Learing at dadar kohinoor HM clg 🍔🍔feels proud having you in my life at very start of my career lav you chef 🇮🇳😇😇😇🙏🙏🙏♥️♥️♥️♥️♥️
Yes u r right.... greetings from India 🙂
आप हर चीज़ कमाल की बनाते है, सच कमाल हैं आप, रनबीर भाई, आपकी हर बनाई रेसिपी लाजवाब होती है,so nice of you😊😊😊❤❤
Chef i love maligapodi and i have made a recipe of my own at home. In addition pls dry roast curry leaves, tamarind, peanuts and add little jaggery while grinding.
th-cam.com/video/tlY7br-i8Yk/w-d-xo.html KidnyStone or gallbladder stone ceare with home Remedy
Ranbirjee Aapne batayi hui dono chatniyan tempting hai aur aap idli me upar red.chatni khate time it was mouth watering now I will try red chatni aapki sari recipes mouth watering hoti. hain jis tarahse with smiling face aap video banaten ho that looks amazing aisehi aur recipes with smiling face dikhayen thank you
That's the reason copra is used instead of coconut as it has higher shelf life
Thank you Ranbeer ji
I tried your paneer butter masala was too good
Ranveer sir aap ne bataya nahi ki master chef me kab aa rehe ho aap. We are missing you to see you as in professional chef from a home chef. Thanks
I am reminded of working in a cafeteria kitchen in a 5 star when I was a trainee in that industry. This was in Aurangabad, Maharashtra. Wahan chef kabhi kabhi Thecha banate the aur main break mein keval thecha se roti khata tha. That was a delight for me.
Here is a Variation of thecha. Shinghdana ( peanuts ki jagah) sukha nariyal ( dried coconut) use karke dekho. Bas Shinghdane jitna nahi bhunna usko, thoda baad mein daal k utaar lo. Try this
You asked in one video for tips to cut onions without crying… try freezing the onions for 15 minutes before chopping and you will not have tears…the other option my daughter suggests is to wear swimming goggles 😜
The main thing is that you spelled it correctly 😃. Milagai Podi. This is must for any South Indian to have with Dosa and idly
After I heard about Tai’s description from you, I kept on visualising her, her kitchen, her green bangles and lost track of what you were telling us. 😂 Thanks for the glimpse in the form of a short clip.
Hlo... greetings from India 🙂
I was thinking of writing to you to request for the Podhi powder which is my family's favorite despite being a North Indian. "Ranveer aapne bataaya nhi", aapko kaise pataa chala muje ye recipe chahiye thi. 🥰🥰
Everything was just perfect for a long time, but what was that atrocity that was done to that poor idly around 14:28?
Idly hai, chawal nahi.
Yaha Dakshin Bharat mein mulagaipodi ko idli ke saath aise bhi khate hai ... He did that in an authentic way ... no wonder he is a celebrity star chef
@@HeuristicResearcher Me too bro, but this is the first time I'm seeing something like that done to an idly by anyone who's older than 5~6 years.
But that is probably because I have seen podi almost always accompanied by sambhar or chutney (or both), which necessitated the structural integrity of the idly.
Wowwww I eat everyday food is incomplete without thecha and my mom would make it after the last bhakti onnthe same tava n crush but on tava itself
Watching Ranveer is meditation. for some time you jst forget everything
Maharashtra ka thecha to bana kar dikha diya ab ek video me waha ki bohat purani dish jo h wo bhi banaker dikha doge I'm so happy Maharashtra ke Rodage ki recipe or uske sath hoti thi daal wah imagine kar ke hi muh me pani aa gaya
Please Ranveer brar ek video meri friend ki maa ne bana kar khilai thi agar wo dish ap banakar dikhaoge to saath me waha ki story sunne me bhi maja aayega toh
Kya bolti hai public ek video ho jaye Ranveer brar se
Please sir🙏 I'm so excited
You don't see these recipes everywhere
Yes u r right... greetings from India 🙂
you are soo passionate about food ..thats what has made this channel flourish ..i always find you talks about food so interesting and passionate , i am someone who really loves food like you do and thats why you are my favourite chef ..lots and lots of love to you and your passion and your work. stay blessed and keep making people happy with your talent!
Ranveer aap ye jabardast recipes kha se laate ho !! 😂
Yes u r right... greetings from India 🙂
Meri family mein thecha bahot favourite hain. Bahot si variety banati hai thecha ki. My mom, mausi,nani,sasu ma even sasurji makes awesome thecha and peanut chutney.
My sasuma makes thecha in mashed Tomatoes.
my my...,idli+ghee+mulagapudi...my mouth started watering👍U made recipe so lively,thanks chef ,god bless u.
New dish for me ..it is really awesome ...I'll make it surely ..tysm sir 🙏🏻🙏🏻🙏🏻lots of love ❤️❤️❤️
I enjoyed our South Indian especially Millagai podi as we say in Thamizhnadu .if we add coconut then it's shelf life is less .so to keep for more days we make without Coconut .
But making with coconut is another taste where we add tamarind to that kind of powder.
Liked the way you wrote Milagai podi ..we south Indians esp Thamizh Nadu live with powder for idli ,,Dosai sometimes curd rice with this .. 👏👏👏👏👏👏👏👏👏
Hi Ranveer , I love to try different cuisines , Nice to see Molagapudi come on charts
Mujhe bhut Pasad hai thecha.. Mirchi Garlic, Namak wali . Red red... Uffff maja aa jata hai kha ke...wese mai kharid k khati hu... ☺️☺️☺️👍👍
Thank you so much chef Ranveer last time i requested for idli dosai podi recipe and today you have uploaded its recipe loads of love ❤❤
Wonderful recipe of mulugapudi!!!!! Came out so delicious that I’ve stopped buying from store. My husband has started eating idli all over again 😃
You are simply loving and humble.
Inspired me to make it.
Take care