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"role": "user",
"content": "Give me some recipe which I can make with garlic, ginger, green chilli, and sesame oil."
},
{
"role": "assistant",
"content": "Ingredients \n- Garlic-250gm \n- Ginger-3tbsp \n- Green chilli-4 \n- Sesame Oil-1/4cup \n\nSubtitles: \nHi.. Namaskar.. How are you? Hope all are doing good. Here I am fine. So are all set to go home for their vacations? Here school closes next week and we will be going July 2nd week. Many of you would also be going. If possible we shall meet from somewhere. \n\nSo today we are going to do an easy recipe which many have been asking for. I had posted an easy sadya style mango pickle before. That time many had asked me for garlic pickle. I have already posted many pickles. I had made a playlist for that. We have a cabbage pickle which isn't too common. Its an easy and tasty recipe. \n\nDont forget to try that out. So without any delay lets see how to make an easy and tasty garlic pickle. Lets begin to make garlic pickle. Lets see how to clean the garlic. Its actually very easy to clean these big garlic pods that we get here. The small ones that we get in Kerala are the best ones. And its difficult to clean those too. \n\nHere I just separate the cloves from the lot. This is my easy method. Many of you would have see an easy way of shaking the cloves in a jar. But I feel this more convenient and easy because they are large cloves of garlic. At the same time if they are small ones, you can try the jar shaking method. \n\nWhen you clean a lot of garlics your skin and the end of the nails begin to burn. Its for sensitive skin people. Such people can use gloves or apply oil on their hands before cleaning the garlic. It happens to me when I clean lots of garlic. \n\nNow this is the way I clean garlic. Always remove the thick head part of the garlic. After that its easy to peel off the skin. You should always cut off the thick head of garlic and onion. It tastes bitter. You can take a jar or a steel with lid. This is the other method. But I prefer the peeling method itself. \n\nIf you want to do the jar method, cut off the thick head part like this. Then you get the cloves separately. Put them in the bottle. Cutting off the head part is an important step. Only then the skin gets peeled off fast. Close the jar and shake the jar vigorously. Do this only if you are healthy enough to do it. You can use a plastic bottle or two steel containers closing the mouth part of it. Just shake it well. You have to make sure that there is lots of space in the jar for it to shake. \n\nI have taken a small bottle because I am showing you with little garlic. Only then when you shake it well the skin will get peeled off well. Now lets open and see. Most of its skin has come out. I just thought of showing you the method. \n\nThe problem here is that if the garlic is fresh, the skin wouldn't peel off soon. When its a bit hard, its peels off fast. You can keep the garlic out for a day or two and do this method. But as I said, I prefer the other way. \n\nHere you will have to peel off the rest of the skin on it. I feel its double work then. You may do whichever is convenient for you. I just showed you both the ways. \n\nAnyways I have taken around 250g of garlic which is around 60 cloves of garlic You can buy 250g of garlic so that you don't have to count. Now we have to cut this to 4 slices. I have cut all to 4 slices this way. You shouldn't be using big garlic cloves for this. \n\nNot that you shouldn't but I don't. When they are big ones, the masala takes a lot of time to absorb into the garlic. So I always prefer cutting it to 4 slices because they are big in size. The ones you get in Kerala that are small can be added as it is. \n\nLets keep this 250g of garlic aside and begin to make our pickle. Heat a kadayi and take 1/4 cup of gingelly oil. You will need that much for taste and so that it doesn't get spoilt. Gingelly is the best for pickles. If you don't like its smell you may use coconut oil or sunflower oil. \n\nOnce its medium hot add 4 red chillies broken up and 1tsp mustard seeds. You can crush them or add as it is. Once the mustard splutters, add curry leaves. I finely chopped 3-4 strands of curry leaves. Finely chopped 4 green chillies, 3tbsp of finely chopped ginger. I like them chopped here. If you want you can slice them. \n\nNow add the sliced 250g garlic pieces. People make garlic pickle in many ways. Some steam and make it. Garlic is very healthy and has lots of medicinal values. Its best to make this out of the small ones you get home. You can clean the garlic the previous day and store it in the fridge in a tight jar. \n\nThis would make the pickle procedure easier. To make any items you can do some of such things the previous day. People say you should always use garlic then and there. But Jans mother always stores cleaned garlic in the fridge. It should always be kept in a tight jar. \n\nIt shouldn't have contact with oxygen. This matters to garlic, shallots and onions too. Lets saute all these till it becomes soft. Then we shall add the masala powders to it. Its an easy recipe. If you want you can use it today itself but you will get to know the correct taste after a week. \n\nSince this is getting cooked well it doesn't matter staying for a week or not. If you are using it for long refrigerate it. I will be adding water to this. If you want you may avoid adding water. I prefer having a light gravy for this pickle. If you add just vinegar it will taste very sour. I add water to all my pickles. \n\nThose who have tried my recipes would know that. Did anybody's pickle get spoilt? Its a wrong thinking. When you use a wet spoon in your pickle or use less oil, the pickle might get spoilt. But when its taken care of all these, then the pickle wont get spoilt. \n\nYou can make as you prefer. I am adding little salt. Let the salt absorb into it well. Never add more because we cant adjust it later whether its pickle or curry. So add little first and then add later as needed. I have sautéed this for a while now. \n\nWhen we press the garlic should be felt soft. When it reaches that stage, then its done. Reduce the flame from medium to low flame. If you are scared of burning while adding powders, you can off the flame too. I am adding 1/2 tsp turmeric powder, Then 2tbsp kashmiri chilli powder and 1tbsp chilli powder. \n\nLets mix and see if its ok. I am adding kashmiri chilli powder for the colour and not spice. If you don't have kashmiri chilli powder you may add 2tbsp of normal chilli powder. Next I am adding 1/2tsp asafoetida powder and 1/2 tsp fenugreek powder. Mix these well. Asafoetida and fenugreek shouldn't increase in amount. Else it will not have the correct smell of pickles. \n\nMany people ask me why am I not pickle powder that we get to buy. When we are able to make awesome pickles using the powders we have, then why to use those? This is the best. Now the flame is in low. Saute the masalas for 2-3mts till the raw smell goes. \n\nIf the raw smell and taste doesn't go, the pickle will not taste good. I am showing you in a small quantity. Here nobody will have much of pickle. Small quantity will help you in making too. Lets sauté this till the raw smell goes. \n\nNow the raw smell has gone. I am going to add 1/4 glass vinegar. You may adjust as per your taste. You may substitute the vinegar with lemon juice if you want. But lemon juice doesn't work as a preservative. Vinegar is the correct preservative agent. That's why I prefer vinegar here. \n\nNow I am going to pour 1 glass boiling water. Those who don't want to add water can avoid this step. All this water will thicken later and become a thick pickle gravy. Now lets boil this for a while. Only then the masalas will absorb well into the garlic. \n\nIf the pickle is dry we cant use it immediately. But when water is added it helps us in that. Let me taste and see the spice and sour. For me this is correct. You may adjust as your taste. It will taste correct when cooled down. \n\nI am adding little more salt. Adjust the tastes at this stage. As it stays, all this water will be absorbed. I am increasing the flame to high flame. After that we shall off it. That's it. Some add a piece of jaggery to this. If you like it you may. It enhances the taste. Or you can even add a pinch of sugar. \n\nThis is boiling well now. We had already poured boiling water to it. We just had to cook the vinegar. Rest all were cooked. Our garlic pickle is now ready. That 2tbsp kashmiri chilli powder and 1tbsp of chilli powder is correct for this. \n\nOnce this cools down, we shall transfer it to a glass bottle. Lets keep it aside to cool See how it has thickened as it has cooled down. This is the correct consistency. Not too thick or loose. You may taste it now and add salt or vinegar as needed. \n\nVinegar should be boiled, cooled and added. You can add little asafoetida or fenugreek if you feel the aroma is less. You can heat chilli powder and add if spice is less. You can do any changes you want. So always add little at the beginning and then adjust later. Once it increases then it is difficult to reduce. \n\nNow lets transfer this to a bottle. Wash and dry the bottle well. Glass bottles are the best. Vinegar and plastic doesn't work well. Try avoid buying pickles stored in plastic bottles. The masalas have absorbed well into the garlic. \n\nLets transfer the whole thing to bottles. I prefer refrigerating this. We can use it for many days then. If you don't like to chill it then heat and add more gingelly oil over it. A layer of oil helps the pickle from getting spoilt. Some people cover this with gingelly soaked cloth so that the pickle stays fresh. \n\nMake sure you dont use wet spoons in the pickle. Dont keep the pickle open for long. All these helps the life of our pickle. This is a good pickle you can send to all your relatives at home. I tasted the pickle. Everything is perfect. \n\nI usually add some rice to this vessel and then mix and have. But now I have stopped all that.. Getting older.. So some precautions. Hostelers please don't eat pickle all by itself. We end up in ulcer and I had undergone all those situations. Eat just little of all these. Some are crazy about pickle. \n\nEven I was the same. When we start to have health issues, we begin to understand all that. I have transferred most of it to a bottle. The rest can be used. I have already tasted this. Now we have only this much left. \n\nI am not transferring this to a bottle. We will have it today itself. Let me taste some for you. I feel like eating rice with this. But I will end up eating lots then. I have reduced the amount of rice now a days. Its tastes awesome. Our easy peasy garlic pickle is ready. \n\nAll of you try it out and let me know your feedback Your feedback is my strength. Only when you tell me your feedback I will like to make more of other items. So until we meet with my next recipe.. Thank you..."
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[
{
"role": "user",
"content": "Give me some recipe which I can make with Nutella, Whipping Cream, Icing Sugar, and Vanilla Essence."
},
{
"role": "assistant",
"content": "Ingredients \n- Whipping Cream - 1 cup \n- Icing Sugar - 3 tbsp\n- Salt - one pinch \n- Vanilla Essence - 1 tsp\n- Nutella - 3 tbsp \n\nSubtitles:\nHi. Namaskar. How are you? Hope all are doing good. Here all of us are fine. I had ended last year with a sweet. Today also I am starting the new year with a sweet 2021 is a year filled with loss for me. Lets pray 2022 becomes good for others. Todays recipe is a simple recipe made using just 2 ingredients. A mousse that you can prepare using nutella. If you dont have nutella with you, you can even make the same using chocolate All of you do try it out and dont forget to send me your feedback. Without any delay lets see how to prepare our easy and tasty nutella mousse. Lets begin to make our easy nutella mousse. For that lets first beat our whipping cream. Chill the bowl you are going to use to whip cream so that you get whipped cream faster. You can either keep it in the freezer for 1-2 hours or overnight. It would be cold then. Even the beater blades are to be freezed. Pour cold whipping cream to the cold bowl This helps us in getting whipped cream easily and faster. I have used unsweet cream. If you are using sweet cream, dont add vanilla essence or sugar to it I have taken 1 cup which is 250 ml of whipping cream. Lets add sugar and essence to it. \n\nLets whip it now. If you have forgotten to freeze the bowl, place a bigger bowl below this bowl. Pour ice water or add some ice cubes to it. You can then place the bowl of cream over it. The cream will remain cold that way too. Now lets whip the cream on low speed first. Later increase the speed to medium. Only when its halfway whipped, add icing sugar to it. I have already posted the video on how to make icing sugar at home. If you dont have that, you can even add powdered sugar to this. If you dont have a hand beater like this with you, you can use a normal whisker too. But when you use a whisker like that, it will take a long time and you hand will begin to ache So its best to buy a hand mixer like this. Its always useful. Otherwise you get ready to use whipped cream in supermarkets. You can use that too. You can see that it has become a bit thick. Add icing sugar now. Adjust the amount of icing sugar as your likes. I am adding 3 tbsp icing sugar. Since we are using nutella which is also sweet, dont make it too sweet. Lets add icing sugar to this. You can taste and see whether you want it sweeter or not You can add sweetness to it whenever you want. Adding a pinch of salt to this. As I always say, whenever you make a sweet add a pinch of salt to balance the taste. Now lets increase the speed from low to medium. Saw the consistency of the cream now. You should have peaks like this. It should become thick at the end. It will not fall off even if you hold the bowl upside down Once you reach that consistency, you can stop whipping. If you whip it more, it may curdle. So stop at this stage. Now lets add nutella to this. I am using homemade nutella here. I have already shown how to easily make a low budget nutella at home. It was posted long back. Many of our subscribers did not see that video. What to do? You can even use the nutella you have at home. Now lets add nutella to this cream and slowly fold it in. Do not overmix it. If you overmix it, the air will be lost and the texture will change. It wont be a mousse then. \n\nThe amount of nutella to be added is upto you. Add according to how sweet you want it Let me first add 3 tbsp of nutella. If required, I shall add more. Since its homemade, the texture looks a bit different. The store bought nutella wont be of a loose consistency like this. If you are using store bought nutella, first add 2 tbsp of cream to it and then add it to the cream n fold. Lets slowly fold and mix it. I am making a small quantity here. Once you try and like it, you can make a larger quantity. If you like coffee flavour, you can add very little instant coffee to this. That will enhance the nutella flavour in here. I have mixed the whole now. Check the taste and if you feel it needs to be more sweet, add little more nutella. For me its perfect. All of us including our kids like it medium sweet. \n\nLets pipe them into small glasses. If you dont have a piping bag, use a spoon. I always prefer small glasses for this. You may use any glass you have to set the mousse. I have placed the piping bag inside a long glass. This makes it easier for us to fill it in. Lets fill the mousse into the piping bag. Even if you are using chocolate, follow the same procedure. But make sure to melt the chocolate and wait for it to cool down completely. Otherwise if you add hot chocolate to whipping cream, it wont stay smooth. This is a dessert that can be made easily. You dont have any work to make this. Buy whipping cream from supermarkets. Most of the houses will have nutella Or you can even buy chocolate or buy nutella. Whip the cream, mix, chill for 30 mts and then serve. You can decorate it as you like. Let me fill the small jars now. You cannot eat much of this. \n\nThats why I prefer filling them in small glasses. If you want you can decorate them with just whipped cream. Thats it. I have filled it in 3 small jars, a small glass and a long glass. I made a small portion to show you. Chill it for at least 30 mts. If you have a party, you can make them ahead and chill them in the fridge. Dont keep them in the freezer. It should be kept it in the fridge. At the time of serving, you can decorate it with fruits or drizzled chocolate You can melt chocolate and drizzle it over the mousse. Or you can top it with strawberry or raspberries. You can even top it with chocolate shavings. I had made this last night and kept it in the fridge. Its perfectly set. I have drizzled some chocolate syrup over it. You can buy Hersheys chocolate syrup if you want Or just melt chocolate and drizzle it over. I decorated the top with whipped cream too. Placed a chocolate and for a contrast, I've topped it with a strawberry. You can serve it anyways you like. I shall show you how it looks like. The others are yet to set. Its just 5 mts since we made it. I am in a small hurry now. So showing you what I made last night. The other one would be best if kept overnight. \n\nCan you see the texture of the mousse? Its a super tasty and moreover easy. Infact more than taste, its the easiness to prepare it. I have said 2 ingredients because we are using whipped cream as 1 of it. I have just shown you how to whip it. So whipped cream and nutella. Thats the 2 ingredients Let me taste it. Its superb. Another version of icecream. You can make it easily. You dont have to wait long like to wait for the ice cream to set. Its a super easy mousse. All of you do try it out. This is my final presentation. I topped it with some chocolate shavings. Kids said not to use whipping cream again. So I didnt use it now. I placed a chocolate and a strawberry. This is how I am serving it. When you add whipping cream, while having its again cream with cream. It will turn out to be very sweet then. So I avoided using whipped cream during presentation. \n\nThats it. Our simple and tasty nutella mousse is ready. All of you do try it out. Many of you have not seen last days Umm Ali. I had posted it a day before New Year. It was on Friday. Only if you support me, I will be able to move forward. Wishing all of you a very happy new year. Until we meet with my next recipe, thank you."
}
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{
"role": "user",
"content": "Give me some recipe which I can make with soya beans, water, vinegar."
},
{
"role": "assistant",
"content": "Ingredients \n- Soya beans - 2 cups \n- Water - to grind \n- Water - 1 cup \n- Vinegar - 3 tbsp \n\nSubtitles:\nHi. Namaskar. How are you? Hope all are doing good. Here all of us are fine. Today I am here with a video of how to make healthy Tofu at home. I had posted Menu part 6 last day and asked how many knows and would like to know. Many replied saying that they would like to know the recipe. I know that many of you don’t know what Tofu is. It’s nothing to get scared of. It’s made of soya bean milk. A healthy dish like paneer. Using this tofu, you can make a variety of dishes. I thought first I shall show you how to make tofu at home. If you find this video useful, do share and support us as much as you can. Without any delay let’s see how to make our tasty and healthy tofu at home. Let’s see how to make tofu at home. For that we need soya beans. It’s available at most of the supermarkets. It looks like our normal beans. I am showing you this for those who don’t know about it. It’s falling down. So you have to buy these soya beans and take 2 cups of it. Use any cups you want. When you are making it for the first time, it’s better to make a small quantity. Wash it well first and then soak it overnight. It should be soaked for a minimum of 4 hours. I shall show you the soya beans I have already soaked. It will double in size. It should be soft in such a way that you can split it this way. Either soak it overnight or for a minimum of 4 hours. You should rub and wash it well. Do this 5-6 times. It’s good if you are able to discard the skin over it. If not, also it’s ok. I do this 5-6 times, remove and discard the skin as much as I can. Then I will grind it. There will be brown beans in between. Remove them too. Let me wash this well, discard the skin as much as possible and come. You just have to rub it well each time you wash. This helps in the skin to peel off. Transfer this to another big bowl and again pour lots of water. When you tilt the bowl, you can see the skin that floats on top will flow out with the water. Let me do that many times and come. I have washed and removed the skin as much as possible. Now let’s grind this well in 2-3 batches. Sometimes when grinding some things I mention not to add much of water. But here you have to add a good amount of water. Only then you can strain it well. Let me add some to the mixi jar and add some water to it. I shall grind this well and come. This is our first batch. You will see bubbles on top like this. It should be removed. For that we have to strain it well. I have come to the kitchen to do it easier. I have kept a big bowl in the sink and placing a nice thin muslin cloth over it. This is the one I use to make paneer and cheese. I have kept this just for that. Place that inside the bowl. Pour the milk through the cloth. If you grind this thick, you cannot squeeze out the milk easily. At the end we should grind this once more with a little more water. Don’t press it too hard. There are chances for it to come out through the cloth. Squeeze out slowly. If the bubbles come it’s ok, but we don’t want the residues to come out. We can remove the bubbles using a spoon. Do the same to the rest of the soya beans twice. I did the same procedure thrice and this is the residue I got after that. Let’s pour water into this and do the same procedure twice. We should take the maximum soya milk we can get from this otherwise, it will go for waste. We don’t have anything else to do with this. So let’s pour water and squeeze out maximum soya milk we can and then discard this. I don’t have anything to do with this. Some make stuff using this. But since there is no soya in this at all, then there is no point using it. So let me grind it again with water and strain to get maximum milk from it. I have taken maximum milk as possible. Let’s discard the milk that you see on top. Even when you boil this, bubbles will appear on top. That should also be discarded. When you are drinking soya milk, make sure to boil it well. Else you may have digestion issues. Let’s pour 1 glass of normal water into a bowl and add 3 tbsp of white or rice or apple cider vinegar. If you don’t have any of these, use lemon juice. I have rice vinegar with me. You can use any of the vinegars I have mentioned. Add 3 tbsp to this. Mix well. Let’s keep our soya milk to boil in a big kadayi on medium flame. Stir it often. Otherwise, it will stick to the bottom just like normal milk. Moreover, soya milk has the tendency to spill out soon while boiling. Don’t forget to stir it often. If it sticks to the bottom, you cannot do anything then. Even if it spills out, all that we did all this time goes for waste. When this begins to boil, bubbles will appear on top. Discard that. Many ask me where did I buy this kadayi from. I bought it from Carrefour. Its name is Windsor. It’s a set of 4 kadayis I think it costs 236 Dirhams or so. But since it’s new, I don’t know how good it is. Yet to know its quality. That can be known only when it is used for a while. If you want you can buy it. But I don’t recommend anything. Our soya milk has begun to boil well. Don’t forget to remove the bubbles that keep coming. Keep stirring. It will take more time than normal milk to boil. Be patient when working on this. Boil it for some time and then off it after 2 minutes. Then we shall off it and keep it to rest for 3 minutes. After that, we shall add the vinegar mixture. Let this boil for another 2 minutes. I have switched it off. Let’s wait for 3 minutes. You will get a layer over this. Discard that too. This is the soya milk we get to drink. You can drink this at this stage. You can make tea and many other items like soya pudding too. I shall slowly show you those gradually. We should soak this for minimum 4 hours in the beginning. And if you are not in a mood, wash that soya once again and pour fresh water and keep it in the fridge. If it’s kept in the fridge, it won’t get spoil. If it’s kept out for more than 12 hours, any pulses smell bad. Once that bad smell comes, then you cannot do anything with it. Be very careful about that. If you don’t want to work on it, keep it in the fridge. After 3 minutes, you can see a layer on the soya milk. We should remove that. I am not sure if this can be applied on the face. I would not say things that I don’t know. Can try applying it on our hands or legs. We do apply cow's milk cream on our face. If soya milk cream can be applied on the face, do comment below. I don’t know about it. That’s why I am asking you. Let me know if there are any other uses too. I have removed all the cream. Now this is in a pure form. Let me pour 1 spoon of the mix first. Mix it slowly. Don’t be in a hurry like you make paneer. Mix it slowly till the mixture is fully mixed with the milk. Pour it slowly on top and stir with the bottom of the ladle. By the time we pour the whole mixture, the whole milk would have curdled. I learnt all this from a Chinese video. They are not my own creations. I see many videos, keep trying out and make sure it’s perfect and then bring them to you. I have poured the whole mixture. Now let’s not do anything to it for a while. The water will separate. Let’s wait for 2-3 minutes. You can see the whey and cheese separate. Let’s pour it into the cloth. I am using a square cake tin that has a bottom part that can be removed. When it’s done in a mould like this, it will look good. If you don’t have this type of a pan, use any dish that you use to make paneer. Place the cloth over the tin, collect the tofu in it and then hand or place a weight over this. I shall post the link for the paneer video below. You can check that to know the details. It’s for those who don’t have a tin like this. Place another vessel below. Or else the water will drip and spread all over here. I am not pouring the whole here. I am using a ladle with holes, discard maximum water, and then put the tofu in the pan. This is more effective. Let me do the same to the rest. My son said it’s tastier than what we get to eat from out. I too felt the same. Moreover, we can have it with full confidence since we made it at home. Happy to make it for our kids and making other recipes using the homemade tofu. It’s an excitement when you do new things that you didn’t know till date. Making what you know daily and a change like this once in a while makes us a star. You can be a star in front of your kids and guests. Spread it to all the sides till it becomes equally thick. What I didn’t get in the ladle I strained using a strainer. Add that also to this. Now press, level and shape it so that it’s evenly shaped. Now close it from both sides. Lift it up to discard the water collected below. Place it back on the plate and place the inside lid over it and press it tight. Place something heavy over this and keep it for 2-3 hours. All the excess water in it will ooze out from the bottom. We then get it perfect. You can discard the water that’s collected in the plate when you see it. It can be done every half an hour or as you see. We just discarded lots of water. Discard the extra water often and place some weight over it again. Or watch my paneer video and then you get to know how to do it without all these pans. I am not repeating it here. Let’s check this out after 3 hours. After 3 hours, let’s see if our tofu is ready. Lift the tray up. Awesome. We have different types of tofu: thick tofu, silken tofu, medium thick tofu, etc. You can see all that when you go to supermarkets. Ours is pretty thick and it will absorb the juices of the curry we make. Silky tofu is the one that melts in the mouth. I shall show you that another day. Now let’s work on this. If you want to make a curry now itself, put this in water for 30 minutes. It should be completely soaked in water for 30 minutes, discard the water and make the curry. That’s done to get rid of any bitterness in it if there. When I made it last time, I didn’t feel anything like that. But let’s not take the risk. At the same time, if you are not cooking today, soak this in a pan of water and keep it in the fridge and not freezer. Take it out of the water at the time of use and then cut it. You should never store it like this. You would have seen in supermarkets, they are kept in water. There will be lots of water in the box of tofu that they give us. Tofu is always stored in water. Now let’s see how our tofu looks. The shape looks like this because of our cake tin. The shape of the tofu will be according to the pan or tin you use to set it. I am going to cut and show you. We have been able to make awesome tofu. It’s better than the ones bought from stores. You can cut and store them in water too. I can guarantee you that when you make it like this you won’t have to buy from outside. Moreover, the tofu you get to buy are very expensive too. When you know how to make it at home, why do you have to pay so much and buy it from out? Let me cut it to small pieces. I shall slowly bring some tofu recipes for you. Let’s cut this now. The size of the tofu depends on the curry you are making. Cut them big or small. I have cut them to this size. I am making Kung Pao Tofu like I made Kung Pao Chicken last day. It’s the same recipe. I had made Kung Pao Tofu using home made tofu for my son. He loved it. I am making the same again today. You should cut it this way. Hope you understood. The tofu I made yesterday is stored in water. I shall show you that. It turns out to be a bit firmer. It won’t spoil soon. Can use it for 2-3 weeks. You just have to store it in water like this. We haven’t added any preservatives to it. Hope all of you have liked it. All of you do try it out. When you buy soya beans, try making tofu. Those who like paneer will surely like tofu too. It’s a very healthy dish that has lots of proteins in it. If you have liked our tofu video, share our video as much as possible. Let people who don’t know get to know about it. Eat healthy and stay healthy. Until we meet with my next recipe, thank you."
}
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{
"role": "user",
"content": "Give me some recipe which I can make with carrot, cabbage, beans, and mushroom."
},
{
"role": "assistant",
"content": "Ingredients \n- Carrot, cabbage, beans, mushroom etc.. - 2 cups \n- Water - 4 cups \n- Pepper Powder - 1 tsp \n- Corn flour - 1 tbsp + 2 tbsp water \n- Oil - 1 tbsp \n- Garlic - 1 \n- Onion or spring onion - 1 tbsp \n\nSubtitles: \nHi. Namaskar. How are you? Hope all are doing good and staying safe. Here all of us are fine. \n\nToday I am here with a vegetable soups recipe. I had shown one long back. This is more easier and healthier. Not only now because of corona, healthy soups are good to have always. But try having soups daily. I prefer vegetable soups always. \n\nI shall post the links of the soups in the description box that I have done so far. Check them out. Many have not seen the Gujrathi Dhokla I posted yesterday. Do watch and try it out too. So without any delay lets see how to make our healthy and tasty vegetable soup. \n\nNow lets begin to make our easy, tasty and healthy vegetable soup. We can make vegetable soups in many ways. I am showing the soup we get in restaurants. When making a clear soup we don't use oil at all. \n\nHeat a kadayi and place it on medium flame. Add very little olive oil. I've added less than a tbsp. If you want you can use butter. Use any oil you want. Finely chop 1 garlic and add it to the hot oil. Add some chopped white part of some spring onions too. If you don't have it, add 1 tbsp chopped onions. Saute this well till it fades. \n\nNo need to wait for the colour to change. For clear soup, no need to saute these in oil. We add all the vegetables directly to water and cook it. For a flavour, I have added 1 tbsp oil. If you don't want oil at all, you can avoid this step. \n\nYou can use any vegetables you have at home for this soup I am using mushrooms, cabbage, carrots and beans. Now add 3 mushroom finely chopped. If you don't have mushrooms, it's ok. I had them. You can add capsicums, broccoli, cauliflower if you have. You can add any you have. There is nothing such as only these vegetables. \n\nSaute the mushrooms for 2 mins. You get a good flavour, that's why we are sauting it. If it's a clear soup, just add them to the water. Many cut the vegetables for this in different ways. I prefer chopping them finely. If you want you can cut it to bigger pieces. \n\nNow add all the vegetables that you have chopped. I have taken 1 carrot, 4 beans and little cabbage. Mix all of them together. More than the taste, this is a healthy dish. I boil all together with pepper and salt. \n\nWhen this is done, add water as needed. I am pouring 4 glasses of water. Boil on medium flame. Add salt and pepper as needed. I have added 1/2 tsp pepper pdr. Let this boil well. The vegetables shouldn't get mushy. You should be able to bite it. \n\nAt that stage we shall mix little cornflour to this and add. If it's a clear soup, you don't have to add cornflour. Just boil and have it. I have already posted some soups. \n\nIf needed add this. I have taken photos and come. This is the measurement for 4 people to have. Many ask how many can have this. \n\nLet me taste and see. It's awesome. You get to chew the vegetables. It's a refreshing soup. It's spicy, sour and salty too. All of you do try it out and let me know your feedback. Until we meet with my next recipe, thank you."
}
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"role": "user",
"content": "Give me some recipe which I can make with sardine, small onion, ginger, and garlic."
},
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"role": "assistant",
"content": "Ingredients \n- Sardine - 1/2 kg \n- Small onion - 3 \n- Ginger - Small \n- Garlic - 2 \n- Chilli Powder - 1 ½ tbsp \n- Kashmiri chilli powder - 1 tbsp \n- Turmeric Powder - 1/4 tsp \n- Green chilli - 3-4 \n- Curry leaves - \n- Coconut Oil - 1 tbsp \n- Salt - 1 ½ tsp or according to your taste \n- Kudampuli (cambodge) - 2 \n- Water - 2 ½ cup \n\nSubtitles: \nHi. Namaskar. Hope all are doing good. Hope all of you are doing good. Here all of us are fine. Today I am here with a simple fish curry recipe. Sardine fish curry. Last day when I bought sardines I noticed that we not posted its curry in Veenas Curryworld I had posted sardines pickle but not curry. This is a very easy recipe. It doesn't have any sautéing in it. All are put together and then cooked. My mother used to make this very often. You can follow the same recipe using any fish. Bachelors and busy mothers can make this easy peasy fish curry. All of you do try it out and don't forget to send me your feedback. Without any delay let's see how to make our easy fish curry now. \n\nLets begin making our Trissur special fish curry. It's a semi-dry one. I am making it with sardines. I noticed it recently that I haven't posted sardines curry yet I had made sardines pickle. I have used small sardines here. You can use medium or big ones They cleaned and gave it to me. The head part isn't there. It would taste better if the head was also there. Wash them well first. Since they are small fishes, I am not cutting them. \n\nAdding them as it is. If they are medium or big pieces, cut them to 2-3 pieces and then make the curry. I've taken 1/2kg sardines. In a mud pot, add 3 shallots, small piece ginger and 2 garlic cloves Usually I don't add garlic in fish curry especially Trissur fish curry. Since this is sardines, I have taken garlic. Let's crush these 3 and add it here. \n\nAdd some curry leaves and 1.5 tbsp spicy chilli powder. It's a spicy curry. Add 1 tbsp Kashmiri chilli powder, 1/4 tsp turmeric powder, 1 tbsp coconut oil and salt I shall tell you how much salt I am adding now. If you feel it's less, add more later. I have added 1 tsp salt now. Next adding Garcinia cambogia to this. Wash it well and soak it in water for a while. \n\nAdd them here. 2 big pieces of Garcinia cambogia. When it boils well and you feel it's very sour, remove it. If you cook it for a long time, it may turn very sour. Adjust the time and amount as per your taste. I am adding 2 pieces of Garcinia cambogia here. Pour water as required and mix this well. I have poured 2 glasses of water. Taste and see. Salt is perfect. \n\nLet's boil this well. Once the sour taste has merged with this, I shall add the fish. Let's boil this well on medium flame. Our gravy has begun to boil well. Add the fish pieces to this now. You can add birds eye chillies or green chillies at this time. It's a spicy curry. It's my mother's recipe. Most of the Trissur people follow the same recipe. Tapioca is had with this. \n\nMy mother used to eat a lot of fish when she was young. Later she stopped all that. She says they used to get small fishes of different varieties It was this curry that my mother and grandmother used to make. We don't use coriander powder here. I am adding birds eye chillies here. Close and cook this for a while. I closed and cooked it for 10 minutes. \n\nNow let's open and dry it up. If you want it very dry, cook accordingly or stop little later. You will feel the punch of chilli powder now. It will go after some time. This curry is best to be had tomorrow if made today. That's when the spice, sour and salt absorbs well into the fish. If you want more gravy, add hot water to this. \n\nI am adding 1/2 cup hot water and drying it up. It's when you open and cook, the punch of chilli powder goes off. Moreover, the fish is well cooked. The fish gets cooked in just 5-10 minutes. Sardines get cooked soon. Never pour plain water now. Add only boiling water. Let this boil well and when it dries a bit, we shall switch it off. Our fish curry is ready. \n\nI have added 1/2 tsp salt. Sourness is perfect. Taste and see. If you feel it's less sour, add the tamarind soaked water to this. Now let's garnish this. Usually, my mother doesn't garnish this. But since this is sardines, to get rid of the smell, I am frying some onions and adding. It's optional. If you don't want to do so, just sprinkle some coconut oil and curry leaves on it. \n\nLet's keep this away from the stove. After some time this will thicken. To garnish, pour 2 tbsp coconut oil to a saucepan. Once it becomes hot, add 6 shallots finely chopped. Sauté till it turns gold in colour. Our onions are well roasted. Adding some curry leaves to it. Pour it over the fish curry and close it immediately. Mix it well later. Don't use a spoon now. Just swirl the pot. \n\nTaste and adjust if you feel anything is less. Adjust the salt or sourness if needed. As I said, make this curry earlier. If it's made in the morning, have it in the evening. Or make it the previous day and have it the next day. By then the chillies would be well absorbed and taste awesome. All of you do try out my mother's special fish curry. Do share your feedback with us. Jan doesn't eat sardines so he cannot taste and show you. I can guarantee that it's tasty. If you like the video, share and support as much as you can. Until we meet with our next video, thank you."
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"role": "user",
"content": "Give me some recipe which I can make with mango, milk, milk powder, and sugar."
},
{
"role": "assistant",
"content": "Ingredients: \nMango - 3 (preferably Alphonso) \nMilk - 1 cup \nMilk powder - 2/3 cup or 6 tbsp \nSugar - 6 tbsp \nVanilla essence - 1/2 tbsp \nMango essence - 1 tbsp \nWhipped cream - 2 cup \n\nSubtitles: \nIngredients: Mango - 3, Milk - 1/2 cp, Milk Powder - 2/3 cup, Sugar - 6 tbsp, Vanilla Essence - 1/2 tbsp, Mango Essence - 1 tbsp, Whipped cream - 2 cup. \nIn to a jar, add mango pieces then 1/2 cup of cold milk, then add 2/3 cup or 6 tbsp of milk powder, add 1/2 tbsp vanilla essence, add 1 tbsp mango essence, then add sugar 1/2 cup or 6 tbsp. Now grind well to make a smooth mix. \nFor whipping cream, add ice cubes and water in a vessel, place another vessel, add one sachet of whipping powder along with 1/2 cup cold milk. Mix well using a hand mixer, whip the cream till soft peaks. Within 5 to 10 minutes, you will get soft peaks. Whip cream at low to medium speed. \nCombine both cream and mango mix evenly. Take a popsicle mold and pour the mix and set in the freezer for 3-4 hours. Add the remaining ice cream mix to another container and freeze. \nKeep the ice cream 10 minutes in room temperature before serving so that it will become soft and easy to take. Take hot water and dip the popsicles for 30 to 40 seconds; it will come out easily from the popsicle mold."
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{
"role": "user",
"content": "Give me some recipe which I can make with chicken, turmeric powder, chilli powder, and salt."
},
{
"role": "assistant",
"content": "Chicken -1kg \nTurmeric powder-1/4tsp \nChilli powder-1tsp \nSalt \nGinger-one medium \nGarlic-5 \nPepper -1tsp \nFennel seeds-1/2tsp \nSmall onions-100gm \nBig onion-1 \nGreen chilli-4 \nCurry leaves - \nTomato-1 small \nGreen Plantain \nHot Water-2 cups \nSalt \nGrated coconut-3/4 cup \nSmall Onion-3 \nGarlic-2 \nGinger-1 small \nGreen chilli-2 \nFennel seeds-1/4tsp \nPepper -1/4tsp \nChilli Powder-1 tbsp \nKashmiri chilli powder-1/2 tbsp \nCoriander Powder-2 tbsp \nGaram masala -1 tsp \n\nHii!!!Namaskar!!What’s up??? Hope you all are doing good. I’m also doing great Today I’m going to make varutharacha chicken curry. As you all know this is the month of Ramadan. I’ve been getting requests for this recipe as the combination for pathiri. Please do try it at home. You can make this dish very easily. \n\nI’ve taken 1kg of chicken chopped into small pieces. You can decide the size of the pieces as per your wish But its always better to cut them into small size in order to blend them well with the masala. I’ve already marinated these chicken pieces with 1 tsp of normal chilly powder, 1/4 tsp of turmeric powder and salt. \n\nFirst we have to roast some grated coconut. For that take a kadai Add 1 tbsp of coconut oil. When it is heated enough, add 3/4 cup of grated coconut. Now add 3 shallots, 2 garlic cloves and a small piece of ginger. Cut them into small size. Add 2 green chilly slits. Add 1/4 tsp of fennel seeds. Similarly add 1/4 tsp of whole black pepper. Roast the whole ingredients in medium flame, till the coconut turns into golden colour.\n\nNow add 1 tbsp of normal chilly powder. Since its a roasted chicken curry, we need to add 2 tbsp of coriander powder. To get a nice colour, add 1/2 tbsp of Kashmiri chilly powder. Add 1 tsp of garam masala. Mix them well and roast them in medium flame till the raw smell of the powders goes. \n\nIn a kadai add 2 tbsp of coconut oil. Let it heat enough. Coconut oil is the best option for every traditional recipe which gives you the actual taste. To the hot oil, add the ground paste (ginger-garlic-pepper-fennel). Saute them well till the raw smell goes. \n\nNow add the marinated chicken into it. Mix them well in the masala. The chicken pieces should blend in the masala properly. Close it with a lid and cook for 5 minutes in medium flame. Grind the roasted coconut mix into a fine paste by adding enough water. \n\nNow let’s add some water into it. The chicken is very tender and 3/4th of it is cooked already. \n\nIn a sauce pan, fry 4 finely chopped shallots in coconut oil. When it turns brown, add some curry leaves into it. I’ve added 1 tsp of coconut oil to roast the shallots. \n\nThe chicken curry has got a very nice colour now. It looks really nice. Don’t hesitate to make a try at home."
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"role": "user",
"content": "Give me some recipe which I can make with Roasted Fine Rice Flour, Water, Salt, Coconut Oil."
},
{
"role": "assistant",
"content": "Ingredients\n- Roasted Fine Rice Flour - 1 cup\n- Water - 1 cup + 2 tbsp\n- Salt - to taste\n- Coconut Oil - 1 tbsp\n\nSubtitles:\nHi!! Namaste!! What's up? Hope all are doing good. I'm also doing good. Today I'm going to make \"nice pathiri\" for you. I've been getting so many requests for this recipe I was not confident to take a video till today. I used to make it at home but I was not ready to give you a perfect description regarding the same. \n\nSo, I've been doing a research for a good description which can be easily conveyed to my subscribers. I hope it's almost done. Try to make pathiri with this recipe 99% it would be a success! \n\nIf my Muslim friends are watching this video, they might think that, why Veena is making such a simple recipe this much complicated ... I know that, you all are experts in this. We are not like you all and this video is for the beginners. So experts, please excuse me. Do try and send feedbacks. \n\nLet me have this Orange juice. So, let's see how to make pathiri. Let's start to make nice pathiri. First of all, prepare the dough as same as I shown in the \"idiyappam\" video. \n\nTake a cooker and pour 1 glass of water. Both the water and flour must be measured in the same glass and in the same level. Add 2 more tablespoons of water, because the water should boil enough. When the water boil well, there may be a small difference in the quantity of water. Even after boiling, the quantity of water should be 1 glass, and that's why we are adding 2 tablespoons of water. \n\nSo in total, I've taken 1 glass and 2 tbsp of water. Now add 1 tbsp of coconut oil (the oil of your choice) and enough salt. Mix well and check the salt. Boil this water on high flame. We have to add the flour when it is boiled well. \n\nThe most common problem happens while making pathiri is connected with the amount of water. When the water content is more in the dough, we won't be able to roll the dough on a rolling board. \n\nKnead it well for almost 10 minutes with both your hands. 10 minutes is over. See the dough is soft now. When you touch it, it won't stick but will be soft enough which indicates that the dough is perfect. \n\nYou can either keep it like this in a casserole or make small balls and keep it in the casserole. This is not compulsory, but I'm doing it for my convenience. \n\nRub some flour on both sides of the press. Some people rub oil instead of this. Press each ball one by one. This isn't enough and it's not that nice also. \n\nTake one piece and just tap it with your hands to remove excess flour from it. Don't place the pathiri with excess flour, because it may burn quickly. \n\nThe whole 24 pathiris are ready now. Just before serving it with chicken curry, my mother used to soak this pathiri in thick coconut milk for 2 minutes. \n\nIt makes the pathiri very soft. If you are serving it with coconut milk and sugar, no need to soak it like this. Now take it out like this and keep it in a serving plate. \n\nWhen you have it like this, it melts in your mouth. You can serve it with your favorite side dish. Naadan chicken curry and pathiri soaked in coconut milk is the best combination. Just try it! \n\nHope all of you liked the recipe. Everyone make a try. Don't skip the small tips that I shared in each step. I'm sure that this will help the people who have failed to make pathiri. If I can make pathiri, you also can! So confidently you can follow this recipe and make pathiri. Send your feedback!"
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"role": "user",
"content": "Give me some recipe which I can make with Maida, Cornflour, Butter milk and Egg."
},
{
"role": "assistant",
"content": "Ingredients \n- Maida: 1 cup \n- Cornflour: 3 tbsp \n- Salt: 1/2 tsp \n- Sugar: 1 1/2 Tbsp \n- Egg: 1 opt \n- Melted Butter or Oil: 2 tbsp \n- Baking Powder: 2 tsp \n- Vanilla Essence: 1 tsp \n- Butter milk or Milk: 1 1/4 cup \n- Water: 2 tbsp \n\nSubtitles:\nHi. Namaskar. How are you? Hope all are doing good. Here all of us are fine. It has been some days since we met. I was wondering.. I shall post a video in Veenas Curry World weekly once. We have a shorts channel too Should start posting videos in that too I post 1 minute videos in Instagram Busy all over. That is why the delay in posting videos I am planning to post videos in Veenas Curryworld every Wednesday Today I am going to do kids favourite Waffles I had not shown them so far I had posted 2-3 types of pancakes It is easy to make and moreover I have mentioned few tips too If you be careful on them, you can make perfect waffles Veenas Curryworld Whats App channel too has started I had posted that in our community page I had not mentioned it in our video We have a channel on Instagram too You can now our updates if you join them Without any delay let's see how to make waffles Let us see how to make perfect waffles Take a bowl for that Add the dry ingredients to it. I am doing a small quantity now Add 1 cup flour to it. No issues on which cup you are using I have taken 1 cup plain flour Add 3 tbsp cornflour to it. Cornflour is added to get our waffles crispy outside. At the same time, it would be soft inside It didn't come out well when I avoided cornflour That is why I am adding cornflour to it. Next add 1/2 tsp salt to it Add 2 tsp baking powder Note that it is not baking soda, but baking powder Add 1.5 tbsp sugar You can adjust the sugar as per your taste. Mix these well Keep this aside. In another bowl either add milk or buttermilk I am using slight sour buttermilk It will come out well even if you use milk Pour 1 cup buttermilk first You can add more if needed. Make sure it is at room temperature If you don't want milk or buttermilk, use water Add melted butter or oil Any one of them. I am adding 1 tbsp melted butter Next add 1 egg at room temperature If you don't want to add egg, grind a robust banana and add it here That is for the good flavour. I am going to add one egg to this To get rid of the egg smell, add little vanilla essence Mix this well Pour this to the flour mix. Mix and add little milk or buttermilk or water only if needed. Never pour hot or cold water Make sure to use all at room temperature. Be careful on that. This is thick. Pouring little buttermilk Mix well. Do not over mix. If you want to prepare it soon, beat it in a mixi. Since I am lazy to wash the mixi, I am using a whisk here If you find it thick, pour water or buttermilk I have poured 1.25 cups of buttermilk to this. You can add milk or water to this. Pouring little more water to this. This is very thick now. By adding 2 tbsp water to this, the consistency will be perfect Poured water. Now mix it well This is how the consistency should be Not too thick or thin This is ok. I am using the normal sandwich maker You have the waffle option in this. You get to buy just a waffle maker too This doesn't have much depth inside But this is what I am using. You can use a waffle maker if you have or use this plate in the sandwich maker Switch on the waffle maker and preheat it. The batter is to be poured only after it becomes very hot. Close and leave to preheat Both the lights are on. Let us wait Mine doesn't have any settings. A waffle maker has lot of options Place it on high temperature Once it is hot, pour the batter This has become hot. Let me pour the batter now. Pour and spread to both the sides. Spread them evenly This batter would be enough just to make 2 waffles Close this. Since this is not a waffle maker, I will have to turn it over to get an even colour I don't think it is done in a waffle maker But I do it this way. Let us see how it looks after 3 mts This is how it looks Shall cook it for little more time Turn it over after 2-3 mts Only then both the sides will have the same shade It has reached a colour by now. Let me turn this over now. Cook this for another 2-3 mts. By then our waffles would be ready Waffles are ready now Cook the rest the same way. Our second waffle is getting ready You have different options of decorating it You can drizzle chocolate syrup over it Can side some strawberries or blueberries or any berries you like You can even dust powdered sugar over it I have mixed cinnamon powder with powdered sugar This gives a good Christmas feel You can drizzle chocolate syrup or nutella or maple syrup or any over it You can even place a small cube of butter on the side It is best to be had hot. Nandu takes it to school. Kids love these when they get it They love to share too Do try it out. Let me drizzle some chocolate over it, take pictures and come back I took pictures of our waffles. You can cut and serve them. That is what I do for kids It is better to cut and serve than giving them a big piece Usually I don't drizzle the syrup over this when I send it to school I send it in a small bottle separately At the time of having, they drizzle and have When served at home, it can be done then and there It is a simple recipe. If you be careful on the points, You can make waffles that are crispy outside and soft inside. If you want thicker waffles, use a waffle maker Or you can adjust with this. Let us try out a piece before Nandu comes Yummy! It is not hot now because I went to take pictures of it It has come out very well. Very good texture Hope all of you have liked the video Do share as much as possible and support us. Until we meet with my next recipe, thank you."
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"role": "user",
"content": "Give me some recipe which I can make with Chicken Breast, Capsicum, Onion, and Spring Onion."
},
{
"role": "assistant",
"content": "Ingredients \n\nChicken Breast – 250 gm \nCapsicum – ½ cubed \nOnion – 1 Big cut into cubes \nSpring onion – 1 tbsp \n\nSubtitles: \nMy name is Avneeth and this is my son Ayush. Today my mom is going to prepare chilli chicken. We all like chilli chicken very much. Let's see the preparation of the same. Let's give a thumbs up. We need 250 gm of chicken. Here I’ve taken the chicken breast piece. My kids love to have boneless chicken. That’s why I took this portion of the chicken. I’m going to give you the recipe for 250 gm of chicken. I’ve kept these chicken in salt water for about 1 hour. Then I washed it properly and drained the excess water. 1 hour soaking makes the chicken soft. Some chicken pieces remain hard even after cooking. If you add 1 tsp of curd in the water, you will get much softer chicken pieces even after frying. That’s why I soaked it in the water. 1/2 of 1 capsicum made into small pieces. Cut the onions into cube shape like this. Also, we need some onions chopped into small pieces. 1 tsp of chilli paste. 2 tbsp of spring onion. We need to add 2 ½ tbsp to 3 tbsp of soya sauce. 1/2 tsp of vinegar. We need 1 ½ tbsp to 2 tbsp of tomato ketchup. Adjust the number of green chillies according to its spice level. Here I’ve taken 10 green chillies which are not so spicy. Reduce the number of green chillies if you are using a spicy type. In chilli chicken, the spiciness should be a bit high. Chop a large piece of ginger into small pieces (lengthwise). Chop garlic also in the same way. We need 1 tsp of chopped celery. Refined oil for frying. Never use coconut oil for making Chinese dishes; it may change the entire flavor of the dish. So try to use vegetable oil for frying. 1 tsp of sesame oil. It's optional only. But I always used to sprinkle some sesame oil at the end. 1/2 tsp of sugar. Let’s see the ingredients required to marinate the chicken pieces. We need 2 tbsp of soya sauce... 2 tbsp of corn flour... 1 tbsp of maida/all-purpose flour... 1 egg... 1/2 tsp of vinegar... salt to taste... 1 tsp of pepper powder... enough water. I’ve made the chicken pieces into small pieces here. I prefer to make this into small size. I always felt that the masala would blend well in each piece if it is made into small size. If you want, you can cut them to the size that you prefer. \n\nLet’s marinate the chicken now. In a bowl add the corn flour, maida, pepper powder and mix them all well. Add 1 beaten egg into it and mix them all well. Add some soya sauce into it. Soya sauce has salt in it. So be careful while adding salt to the mixture. Or else the level of salt in the chicken pieces may be more. After adding a little salt, add enough water and make a fine batter. Then check the salt. It has enough salt now. You need to keep the marinated chicken closed and keep it in the fridge for at least 20 minutes. Thus it will blend well in the masala quickly. It should be coated well in the mix and this consistency is perfect. Usually, I keep it for 1 hour or so. It will coat well with the salt and pepper when you keep it in the fridge. After that, we can start frying it. Do not boil the oil too much or else the chicken pieces get burned as soon as you put them into the oil. The oil has heated up now. Reduce the flame to medium and put the chicken pieces one by one carefully. The oil is at the perfect temperature. Put all the pieces into it. Flip every piece after some time. Do not fry them for too long because it may get hard. Flip them all slowly. I haven’t added any artificial colors in it. It looks nice when you add orange color to the chicken. But it’s better to avoid such ingredients when you serve it to kids. In hotels, they used to add ajinomoto to increase the flavor. We haven’t added anything like that. Flip everything slowly. It will be ready in a few minutes. Let me check one piece whether it has cooked well or not. This is done. So let’s take out all pieces from the oil. It remains as soft pieces. Because we have kept it in salt water. \n\nI got that tip from the Chef in the \"vareh vah.com.\" Also, I used to add curd in the salt water. It becomes really soft if you do so. I don’t want to talk about the chicken that are available in Kerala. When I made chicken from Kerala, it was like a rubber texture and has no taste at all. Try to buy tender chicken from the shops. Other kinds would not be good for the dishes. So try to buy tender chicken when you buy it from the shops in Kerala. Here the chicken pieces are readily available. So we have no much problem with it. In the same way, fry the next batch of chicken pieces. In order to make the chilli chicken, take a thick-bottomed kadai and let it heat well. Turn the flame to high. While making Chinese dishes, sautéing should be done in high flame. Pour 1 tbsp of oil in which we fried the chicken pieces. You can add a bit more oil. But don’t add it in excess. When it is heated up, add the chopped garlic and ginger into it and sauté well.\n\nIf it is 1/2 kg of chicken, I used to fry them all in the beginning and keep aside. But while making the dish, I used to make in two batches of 250 gm each. I would be ready with every ingredient for 1/2 kg of chicken. But I cook the chilli chicken in 2 batches only. It’s always better to make it in small quantities so that it blends the whole ingredients together properly. Even in hotels, we used to order a portion of chilli chicken, in which the whole can blend well. It’s my opinion only. Because I never get the real taste when I make it in large quantities. So I arrange every ingredient for large quantities of chicken but cook in different batches only. It’s not so difficult to make this dish. I just give you a tip only. Nothing to do with it. The raw smell is gone now. Add the finely chopped onions into it. Sauté them also till the raw smell goes. If the raw smell is not gone, the taste of the entire dish may change. Now add the chopped celery into it, which gives a special flavor to the dish. Do not add more celery. So 1 tsp of chopped celery would be enough for this recipe. Now add the chopped spring onion. Need to keep aside a small portion of spring onion in order to sprinkle them at the end. Now add 1 tsp of chilli paste into it. You can either buy it from the shop or you can make it at home. I used to split the dry red chillies and remove the seeds inside it. It would be better if you could use a glove while doing it so that you can save your hands. Then soak the split red chillies in hot water. After half an hour of soaking, drain the water and grind the chillies using a mixie. If you could add some vinegar into it, you can store it in the fridge for more days. If you use them immediately, no need to add vinegar. Now let’s add the sauces one by one. Sauté them well to remove the raw smell. If you don’t have chilli paste, you can increase the amount of green chillies. I’m using less spicy green chillies, and that’s why the number is more. Green chillies should be there in the chilli chicken as the name indicates. Reduce the number of green chillies if it is too spicy. Even the spice level also varies from person to person. I love spicy foods. It may not be acceptable to everyone. So make adjustments with your preferences. \n\nThe raw smell is gone now, so we can add soya sauce to it. First, you add 2 tbsp of soya sauce and we can add more later after checking the taste. I’ve added tomato ketchup also. Add 1 tsp of vinegar. We can add more later if required. I added sugar also. It’s just to balance the sourness of the tomato ketchup. If you want, you can ignore this step of adding sugar to it. I used to add it always, which gives a special taste to the dish. 2 pinch of sugar would also be nice. Now add the green chillies into it. Add very little water into it. Always add hot water while making any dish. Adding normal water in the middle of cooking leads to changes in the texture and flavor of the entire dish. And also the dish may have a raw taste also. If you want, you can mix the water with some corn flour and add. But I don’t prefer to do it. Because everything gets smashed up if you do so. If you want, you can add 1/2 tsp of corn flour in some water and mix with this in the end to change the texture. Add some hot water into it. I have added soya sauce in it, so I haven’t added salt into it yet. Check the taste now and decide the amount of salt to be added. I used to add the cube-sized onion and capsicum in the end only. It may get smashed up if you add them in the beginning itself. We should get a bite on those ingredients while we have the dish. Let me check the salt now. It has enough salt now itself. So there will be some difference in the amount of soya sauce also. The soya sauce that I used here has a very high level of salt. So that I needed to add a pinch of salt only to this. So do not add 3 tbsp of soya sauce together in the beginning. It varies with the taste of your soya sauce. Similarly, tomato ketchup also tastes different from one another. So always add such ingredients little by little and do not add them all into the dish together. So add less amount in the beginning and add later only if required. I’ve added a bit of salt, and the level of spice is also good. Now add the fried chicken into it. Mix them well and let it cook in the sauce for about 5 minutes. If it is not cooked well, you can make it up in this way of cooking it in the sauce. Check the taste and make adjustments now. It tastes perfect for me. The chicken should be coated well with the sauce. Let me sprinkle some sesame oil into it now. It’s optional only. I love its flavor also. We didn’t add any taste-makers also into it. Now add the chopped onion and capsicum pieces into it. Try to add them in the end only, or else the taste also mixed with the dish. If you don’t like the half-cooked taste of it, you can add them along with the chicken pieces. We could be able to see the green chili pieces in the dish. Stir them continuously. So our chilli chicken is ready now. I’ve transferred them into a serving bowl. If you like my recipes, don’t forget to subscribe. Try this recipe and send your feedback. See you all with a new recipe. Till then, thank you so much..."
}
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{
"role": "user",
"content": "Give me some recipe which I can make with chicken, oil, curry leaves, and water."
},
{
"role": "assistant",
"content": "Ingredients \n- Chicken -1/2 kg \n- Oil - \n- Curryleaves - plenty of \n- Water -1 to 1 1/4 cup \n\nSubtitles: \nHello Namaskar. How are you? Hope all are doing good. Here all of us are fine. Today I am here with an Eid special chicken roast. Its been long since I posted a non veg dish. I have been posting our daily menu videos more now a days. I thought of making something special for Eid. I am doing a mutton curry too. I might probably post it tonight itself. The specialty of this recipe is that you dont have to saute it. It doesnt need onions too. Its similar to our Ammamas special Prawn roast recipe. Slight changes done to it. All of you do try it out. If you like it please do share our videos and support us. Without any delay lets see how to make our easy and tasty chicken roast. Lets see how to easily make our tasty chicken roast. For that I have taken 1/2kg fresh boneless chicken cut to small pieces. Taste wise chicken with bones are the best. Kids here prefer boneless chicken so I have used chicken breast. Whether its with or without bones, we need 1/2kg chicken. Its best to cut it to small pieces. Then the masala will be well absorbed into it. I had kept it for a while adding vinegar and salt. After that I have washed it well. Lets keep this aside. Many have tried our Ammamas prawn roast recipe. I am following the same here. Just doing some slight changes when adding chicken. I have posted this recipe years back in my blog. To make the masala for it add 4 cloves of garlic. If using Indian garlic, use 6-7 of them I am cutting it to small pieces and adding it to the small jar of the mixi to grind it faster. Add a small piece of ginger. Always use little ginger or it wont taste good. Dont add much. Keep a small piece aside. Next add green chillies. I am adding 2 cayenne peppers. If you are using the normal chillies, add 4. Add 3 curry leaves, 1/4tsp turmeric pdr, 3/4tbsp Kashmir chilli pdr, 1tbsp chilli pdr. We shall make it more spicy if needed later. Dont make it spicy now itself. Add 1tsp coriander pdr. I have not added coriander pdr to prawns. But because this is chicken I am adding it here. Add 1/2tsp garam masala pdr. Add just little of it and 1tsp salt too. We can add more later if required. Add water as required and grind it to a fine paste. Our masala is ready. Its grinded to a fine paste. Taste and see. Those who dont eat non veg can taste it before cooking. Transfer the masala to a kadayi. Add 1/2 cup water to the jar and loosen all thats stuck in it. Taste the salt and spice in it. If you feel its less salty, then add more. If you dont want it too salty, add 3/4tsp salt in the beginning. I dont say any specific amount for salt because everybody have their own likes. Its not only regarding salt but also spices. If salt exceeds, then you cant have the food. So be careful and add salt. Just because I added 1tsp, it doesnt mean you have to add You can add 3/4tsp now and add more later if needed. Now add the chicken pieces to this, close and cook it for a while. After that once the chicken is cooked, we shall dry the water in it. I am adding the chicken pieces and mixing it well. If you like it less spicy, you can add only Kashmiri chilli powder. If you dont have Kashmiri chilli pdr, add 1.25tbsp spicy chilli pdr. Adjust according to what you have. Since I had both, I added them. Otherwise adjust with one. You can adjust according to what you have. I have switched on the flame on medium flame. Close and cook this well. After 10mts the chicken stock has oozed out. Lets see if the chicken is cooked. Lets cook it for some more time and then open and dry up the water in it. Let me close and cook it for 5 more minutes. Now the chicken is well cooked. Lets open it and dry up all the water in it. Taste the spice and salt in it. For me everything is perfect. Now let this dry up well. Each chicken will have its own cooking time. It took me 15mts to cook this chicken closed. You can check by breaking it. If it breaks easily that means the chicken is well cooked. The water has dried up. Add little curry leaves to it. If you want you can call it curry leaves chicken. The more you add the more tastier it gets. Its same like our prawns. Later we shall add little coconut oil to it. Coconut oil is the best here. You wont get this taste if you use sunflower oil. Now lets roast this in coconut oil and curry leaves. This is the flavour that we need. Roast this well. Saute on medium flame. I am not adding any sourness to this. If you want you can sprinkle lemon juice at the end. You dont have to add anything sour while cooking. When it gets little roasted, add some more curry leaves. The amount of curry leaves to be added is upto you. I love the flavour of curry leaves. So I dont reduce it at all here. Little coconut oil too. The chicken is well cooked now. Its getting softer n softer. The raw smell of the masal should go. So roast it till then. Dont over roast it. It will turn out to become hard later. So make sure to maintain its softness but the raw smell goes too. The masala should be well coated over the pieces. Switch it off at that time. When cooking the chicken you can add coconut slices to the gravy if you want. It will taste good too. I have tried to make a tasty dish with minimum ingredients. Its well roasted now. I can feel the aroma now. Try it out at this stage. If you want to roast it more you can add some coconut oil and do so. I am stopping now. If I roast it more it will turn out to be hard and the taste will reduce. You can add little more garam masala or pepper powder if you want. I am sprinkling 2 pinches of garam masala over this. To get a good flavour, I am finely chopping 2 green chillies and adding them too. Sprinkling 2 pinches of pepper pdr too. You can adjust the spice level as per your taste. Mix this well. I am switching it off now. Our super easy tasty chicken roast is ready. You can call it chicken fry or chicken roast. Name it as you like. Its a superb dish. Can be served as a starter or with ghee rice or butter rice. You can even have it with rice. Its a super tasty dish. All of you do try it out. I guess it will be helpful for bachelors and others too. After you make this dish, dont forget to send me a feedback. Do share our video maximum and support us. Wishing all of you a Happy Eid. Until we meet with my next video, thank you."
}
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"role": "user",
"content": "Give me some recipe which I can make with Milk, Sugar."
},
{
"role": "assistant",
"content": "Ingredients \n- Milk - 1 L \n- Sugar - 2 tsp \n\nSubtitles: \nHi. Namaskar. How are you? Hope all are doing good. Here all of us are fine. Today I am here with a video of how to make milk powder easily at home. We always buy milk powder spending lots of money. Moreover this can be had with confidence and is very easy to make too. At least try out a small quantity at home and don't forget to send me your feedback. Without any delay let's see how to make milk powder at home. Now let's see how to make milk powder at home. I have taken a big kadayi for that. It shouldnt have any smell. If used to make curry, it may have its aroma in it. Make sure it's very clean and doesn't have any aroma at all. I have taken 1L milk. Let's boil this on medium flame and stir it continuously once it boils. If you don't stir it continuously, it may stick to the bottom. Be patient and thicken the milk. We don't have anything else to add to this. At the end we should dry it up. Till then keep stirring continuously. Always use full cream milk to do this. Let it be fresh cows milk or store bought milk. The cream in it shouldn't be separated from it. Only then you will get little milk powder after drying 1L milk. Otherwise you will have very little powder. So make sure not to use skimmed milk. This will take 30-35 mts. You can do this after you are done with all your other work. Sometimes you may have extra milk and didn't use as expected. The date on the bottle may show next day expiry and you may not need that much. Usually people make curd out of it. You can make paneer or milk powder this way. Our milk has thickened and has reached this stage. Don't forget to stir continuously. Keep stirring it like this till it thickens. See how it has thicken as how it looks. Let this dry up little more and then we shall keep it aside to cool down. It has dried up like this. Now switch off the flame and keep it away from the stove. Otherwise its colour will change. Now transfer this to a steel plate. Place it like crumbs on to the dry plate. Once it's done, dry this under the sun. You have to place a thin cloth over it before drying. Else it will get dirty. There are chances for birds to eat them too. So be careful. Powder it like this and spread it over the plate. This helps in drying fast. Let me powder the whole thing like this. It should be kept in the sun for 1-2 days. The heat here may dry it in a day. It will dry by the 2nd day for sure. I have powdered it in crumb form in a plate. You can use big plates for this. Then it won't be congested. It will dry in 1-2 days of the heat here in Dubai. Don't forget to place a cloth over this. Never cling wrap it. Due to moisture, water will drip into the milk mixture and it will get spoilt. Let me dry this well and then shall come back. Our milk has dried very well and is all set to make milk powder. We shall finely powder this in a mixi. You can add little sugar if you want. It's optional. The milk powders you buy from stores have sugar in it. You can decide how much to add. You can hear the sound of sand like. That shows it's well dried. Let me transfer this to a small mixi jar and powder this well and come. I have powdered this. I added 2tbsp of milk powder to it. If you want you can make a sugar free milk powder too. Don't add sugar and just powder the dried milk mixture we had made. Let's sieve this through a strainer and then bring it. You can powder what's left in the strainer and mix it to this. I strained our milk powder well in a tea strainer. I didn't have another strainer with me so I used that. I got a fine milk powder here. I made a cup of tea and it came out well. The milk powder you buy from shops are tasty but I've felt a synthetic taste in it. This can be consumed with full confidence and given to children too. If you have it once, you feel like going on having it. If you store it in an airtight container, you can keep it in the cupboard or fridge. I don't know how long it will last. I began making this just recently. But I think you can store it in the fridge for 3-4 months. All of you do try it out. My next recipe is one using milk powder. So I thought of showing you how to make milk powder first. Hope all of you have liked it. Do try it out and let me know your feedback. Until we meet with my next recipe, thank you."
}
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{
"role": "user",
"content": "Give me some recipe which I can make with rice, peanut, cashewnuts, and Chenna dal."
},
{
"role": "assistant",
"content": "Ingredients: \n- Rice - 1/2 cup \n- Peanut - 1 tbsp \n- Cashewnuts - 10 \n- Chenna dal - 1/2 tsp \n- Urad Dal - 1 tsp \n- Mustard seeds - 1/2 tsp \n- Green chilli - 3 \n- Ginger - 1 tsp \n- Turmeric Powder - 2 pinch \n- Lemon Zest - less than 1/4 tsp \n- Curry leaves \n- Salt \n- Sugar - 1/2 tsp \n- Oil - 2 tbsp \n- Lemon Juice - 1 tbsp \n- Coriander leaves \n- Asafoetida powder - 2 pinch \n\nSubtitles: \n\"Hi.. Namaskar. How are you? Hope all are doing good. Here we are fine. Today I have come with a simple recipe as usual which is made of rice. I had shown tomato rice and curd rice before. This is lemon rice. This is the simplest amongst them. It reminds me of my college days. I studied my Engineering at Dindigul, Tamilnadu. Everything that we used to get from outside the hostel was tasty for us. Hostel food was mostly horrible. I had a local guardian Omana aunty there She used to come to our hostel once a week or we used to go to her house once in twice a week to eat food. Even though she was my local guardian, she used to call all of us together. This rice was one of her specialties. All that she made was very tasty but for me her Lemon rice was the best. I keep remembering of it. I am sure all who studied at Tamilnadu would have the same experience. So without delay lets see how to make our easy and tasty Lemon rice. Now lets begin to make our lemon rice. I have cooked rice last night and kept it ready for use. I had kept it in the fridge. Kept it out half an hour back. This is our normal white rice or raw rice. You can even use Ponni or other rice. We dont use basmathi or fat rices for this usually. If you have this its the best. Only otherwise go for other types of rice. I shall tell you how I cooked this rice. This is 1/2 cup raw rice. I washed it well and then soaked it. You should never wash the rice after soaking. I have mentioned this in many videos. It powders off when you wash it after soaking because the rice becomes soft. Thats why its soaked after washing. After that cook it in lots of water. Boil the water well and add the rice to it. Cook on high flame for 15mts. By then the rice will be cooked. Then strain it. After it cools down you can keep it in the fridge. Its not necessary to chill it. Its just to get rid of the stickiness. When you make it when the rice is hot, it will become mashy. So either cook the previous day and chill or keep it aside for a while after cooking. Make it only after it cools down completely. Do whichever is convenient for you. Lets keep this aside. Next we need 3 green chillies finely chopped, 1 small piece ginger finely chopped, 1tsp and some curry leaves Next is less than 1/2tsp lemon rind. This is optional. Its just to give a good flavour to the rice. Its easy to get the rinds of a lemon. I used this small holes of a grater and grated the skin. Be careful not to go deep into the lemon. You should get only the yellow part and not the white part. The white part will be bitter. Then we need little urud dal, split chickpeas, little peanuts and cashewnuts. All these 4 items are not compulsory. Its good if you have them. If you dont have any of these also its ok. You can add some of them or all. Its just for the crunchiness. Next we need is mustard, salt and lemon juice. I shall tell you those later. Lets heat a thick bottomed pan to make the lemon rice. Switch on the flame and add gingelly oil or vegetable oil or peanut oil. But dont use coconut oil or olive oil here. You can use any other oil. I am going to use gingelly oil here. Add 2tbsp gingelly oil and let it heat. Reduce the flame and add 1/2tsp mustard seeds and 2 red chillies split. Dont forget to reduce the flame now. Add 1tsp split urud dal and 1/2tsp split chana dal. Now the colour has changed. Its shouldn't get brunt. Now add some curry leaves too. The flame is in low. Add the chopped green chillies and ginger now. Some add cumin seeds but I dont. If you want you may add 2 pinches of cumin seeds. Add the nuts also now. Roast this well on low flame. Add the nuts before adding the green chillies. I had forgotten to add them then. I added peanuts with skin. If you have roasted nuts with you then you can add them at the end. Since both are raw I added them now. Maintain the low flame now also. Add the lemon rinds now and stir well. Its optional but gives a good flavour. Next is two pinches of turmeric powder. It shouldn't exceed. Mix well till the raw smell goes. If turmeric pdr exceeds, then the smell of it will be felt. So add just little. Now add 1/2tsp sugar which is optional. Add little salt now. Shall add more later if needed. Add a pinch of asafoetida. This is optional. If it exceeds, it will taste bitter. Adding just a pinch. Mix all these well and then add the cold or cooled rice. Mix well. We will be adding the lemon juice only at the end. If you add it now, it will taste bitter later. Let the rice get mixed well and then we shall add the lemon juice later In the camera the rice doesnt look bright in colour. But it is very colourful. Adding little more salt to it. We shall add lemon juice and coriander leaves after transfering this to another bowl. I had kept the gas in medium or high flame only to heat the oil. From the mustard onwards, cooking was on low flame. You need not change the flame. It will get burnt and the taste will change. Never add the rice when its hot. It will be sticky or mashy. Now it looks very good. All the grains are seen separately. It takes a short time to cook this. I am transferring this to a casserole now. You can use any vessel you want. The rice is hot. Now we shall add the lemon juice. First I shall add 1tbsp juice and see. The lemon juice will get cooked in the heat of the rice. Let me taste and see. For me its ok. When its too sour, it wont taste good. You may adjust as you like. For me 1tbsp is good enough Salt, spice, sour and light sweetness all are correct. 3 green chillies are correct for this amount. Now lastly I am sprinkling some coriander leaves. Its optional. Our Lemon rice is ready. This is suitable for 2 people to have. Since all are on a diet, nobody is here to eat rice. All of you do try out our easy lemon rice. Its simple and powerful. You can carry this when you travel. You dont even need pickle with this. You can have pappad or chutney if you want. Thats more than enough. See the consistency here. The rice grains are staying separate and not stuck to each other. Many say that theirs get mashy. Just follow the points that I have mentioned. I shall zoom and show you. The rice is cooked well and stays separate. Its very tasty. Nobody will say I made it. Hope all of you liked it. All of you do try it out and let me know your feedback. Until we meet with my next recipe.. Thank you...\""
}
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{
"role": "user",
"content": "Give me some recipe which I can make with dates, hot water, maida, and brown sugar."
},
{
"role": "assistant",
"content": "Ingredients \n- Dates: 150gm \n- Hot Water: 200 ml \n- Maida: 8 tbsp \n- Brown Sugar: 5tbsp or 75 gm\n\nSubtitles:\nHi. Namaskar. How are you? Hope all are doing good. Here all of us are fine. Today I am here with a Christmas special pudding Sticky toffee pudding It is made with dates You don't need an oven. It is steamed. Everybody can make it. Do try it out and don't forget to send me your feedback.\n\nLet us make sticky toffee pudding. I have taken 150g dates 150g of dates without seeds. Pour 200ml boiling water over it. Add 1/2tsp baking soda all to it. Mix this well. Keep it aside after you mix it well.\n\nNow it has cooled down. Let us grind it well. I have grinded the dates well. Add 1 egg of room temperature to it. Add 5tbsp melted butter or oil. 75g of brown sugar. Brown sugar is added mainly for the colour.\n\nI am using 8tbsp plain flour here with 1/2tsp baking powder, and adding 1/4tsp salt. \n\nNow add the flour mix to the wet mixture. Mix it in on direction and go this consistency.\n\nYou can either make one big pudding or make it in small bowls. I shall post the link below. \n\nLet us cover all of them with an aluminium foil. Since I have a steamer, I am using that. \n\nLet us switch it off now. Let us prepare the toffee sauce for this Add 100g butter to a saucepan Add 1tbsp water to it When it melts, add brown sugar to it. \n\nLet the butter and sugar melt and merge well. I am going to add whipping cream to this. \n\nOur pudding is ready. I have switched it off after 40mts and kept it aside for 10mts. It has come out well. \n\nServe it hot or cold. Pour toffee sauce and top with ice cream and serve. \n\nOur sticky toffee pudding is ready. Do try it out."
}
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{
"role": "user",
"content": "Give me some recipe which I can make with Cocoa Powder, Milk Powder, Roasted Badam, Roasted Peanuts."
},
{
"role": "assistant",
"content": "Ingredients \nCocoa Powder-2tbsp \nMilk Powder-2tbsp \nRoasted Badam-15 \nRoasted Peanuts /Cashewnuts-few \nVanilla Essence-2drops \nGhee-1tsp \nCondensed Milk-10tbsp (depends) \nSalt-one pinch \n\nSubtitles: \nHi.. Namaskar.. How are you? Hope all are doing good. Here I am fine.. So today we are going to do a simple, much requested recipe. Many had asked for Nutellas recipe. But I am showing a similar recipe which can be spread on bread. A chocolate spread. Nutella is a bit difficult to make. It is made of hazelnuts which are expensive. It may not be available everywhere. \n\nSo I am posting a spread that all can make and kids would love too. Mothers were complaining that I wasn't doing anything special for them. So all of you do try it out and give it to your kids. Let me know your feedback. \n\nIf you like our video, please do like and share it. I had forgotten to mention in the video that you have to use this spread in a week. We are not adding any preservatives to it. It should be kept in the fridge and consumed in a week. So all of you do try it out. Without any delay lets see how to make Veenas curry world special Chocolate spread! So lets begin making a spread similar to Nutella. \n\nThis is my version. You may try it out and see. We cannot call this nutella because it is made of hazelnuts. Its expensive and not available everywhere. So we shall make something that is affordable for us and can be had like nutella. Here my kids loved it. I have taken some almonds and peanuts for this. You can use cashew nuts too. \n\nI felt peanuts are better. I have bought salted roasted peanuts from the shop. I roasted the almonds at home. I roasted the almonds without oil. I had to buy salted peanuts because I didn't get the plain ones. If you can get the plain ones, you may roast them, remove the skin and use. I have taken 15 almonds and a handful of peanuts. Since peanuts are salty I am not adding salt in my spread. If you are using unsalted ones you may add. \n\nI am going to powder these nuts to a fine powder in the small jar of a mixi. I have powdered this. I am showing you this in a small quantity. It is always better to make little while doing it for the first time. Because we have peanuts in this, it has an oily texture too. Make sure to powder these in a dry grinder. \n\nLets transfer the powder to a bowl. I am going to add unsweetened cocoa powder to this now. It is Hershey's. If you don't have this brand with you, you can use Cadbury's drinking chocolate too. You can follow the same recipe. \n\nDrinking chocolate has milk powder in it. So don't add extra milk powder then. Hope you have understood. I am going to add 2tbsp of cocoa powder and 2tbsp of milk powder. If you don't have cocoa powder with you, then add 4tbsp of drinking chocolate powder. But I would always prefer the pure cocoa powder. Only if you don't have it, use drinking chocolate powder. \n\nI am adding 2tbsp unsweetened cocoa powder. Mix this well,. Now I am adding 2tbsp full fat milk powder. I am using Nido here. Mix all these well. All of you try it out. This is my way of making a chocolate spread. \n\nDon't blame me saying this doesn't taste like Nutella and I am cheating you. I have told you that its not made of hazelnuts. I have tried out many recipes and they turn out to be a flop. They tell us the fake way of doing it. I have tried many mozzarella cheese recipes and many have turned out negative. I don't want to cheat my viewers like that. \n\nI always say whatever I am doing or feel open heartedly. Now I am going to add 2 drops of vanilla essence for a good smell. Next I am adding 1tsp ghee to get a good finishing. You can add coconut oil or butter too. But I felt ghee suits it well. It didn't taste ghee much at the same time it had a good glazy effect too. Do not add more. Just 1tsp will do. \n\nNext we shall add homemade condensed milk to this. I have shown the video of how to make home made condensed milk. Those who haven't seen it, see and try it You can even buy from outside. The measurement of condensed milk is until the mixture becomes loose. \n\nSo I can say the amount only after adding and mixing the mixture. I have poured 6tbsp now. Let me add 1tbsp more. So totally 7tbsp. Mix it well and decide the amount of condensed milk you need. Let me grind this in the small jar that we had powdered our nuts. When I grinded it I felt it became more thick. \n\nSo I added 2tsbp more of condensed milk. So total 10tbsp condensed milk. This is the consistency that we need. This is easy to spread. The measurements all depends on the way you need it. It depends on the items you get. You can adjust the thickness with the condensed milk till it reaches this consistency. \n\nYou may adjust as you like. Its not necessary to grind this in the mixi. Otherwise also it will be smooth. Try it out and let me know your feedback. I basically don't like chocolate. My little son loves nutella a lot. You cant always buy it from outside. It isn't too good or safe. \n\nMore over many of you have been asking for this recipe. All the recipes that I saw had hazelnuts in it. I am sure that 90% of my viewers cant afford it. Moreover it wont be available at many places. Then there is no point in me showing such a recipe. I prefer doing recipes that suit all. \n\nThis is the form of stage that we have to pour our spread into a bottle. It will thicken as it chills. Taste it at this stage and check the sweetness. Adding more of condensed milk will make it watery. So if you feel more sweetness is required, you may add some powdered sugar. Condensed milk should be added only until you get this consistency. \n\nYou might need around 8-98-10tbsp. It depends. Anyways this consistency is very important. Always try to store these in glass bottles. Sterile them and dry them well and then fill in the spread. Close it tightly and store it in the fridge. Never keep it outside. This is home made and doesn't have any preservatives in it. \n\nIts always better to make little at a time and give our kids. Since its an easy recipe it can be made anytime. I have transferred this to a small bowl. My Nandu loves these baby nutella bottles. If you are allergic to peanuts don't use them. You can try this out with any nuts you like. \n\nThis is Nandus special in a baby bottle. Surprise your kids by making chocolate spread at home. Its always better to make at home. Don't give them these often. Once in a while is better. I shall spread this on a slice of bread and show you. Cut the sides of the bread and spread our mix on it. \n\nIf you find it difficult to spread it after you take it out from the fridge. Just heat it for 10 seconds in the microwave. There shouldn't be an issue since we have made it loose enough. You can adjust as required. Cover the bread with another slice. Our kids nutella sandwich is ready. You can cut it in any shape you like. \n\nMy son is very lazy to eat it when you cut it this way. So I cut it to small squares and place them in tiffin boxes. Especially when they are very small like KG. Now lets cut it. When you cut it to small pieces and give them, It would be easier for them to eat. \n\nI thought of coming out of the complaint that I am not posting anything special for mothers have small kids. Now I hope Moms are super happy. Our super yummy homemade spread with bread is ready. Let me eat one and see. Its very tasty. You can name it anyways. \n\nTry it out, have it and if you like it give it to your kids. So hope all of you liked the video. Try it out and let me know your feedback. So until we meet with my next easy recipe.. Thank you..."
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"role": "user",
"content": "Give me some recipe which I can make with bitter gourd, grated coconut, coriander powder, and fenugreek seeds."
},
{
"role": "assistant",
"content": "Ingredients \nPavakka-1 \nGrated Coconut-6tbsp \nCoriander Powder -1tbsp \nFenugreek seeds-10 or fenugreek powder -less than 1/4tsp \nDry red chilli-4 or Chilli Powder -1tsp \nCurry leaves- \nTurmeric powder-1/4tsp \nAsafoetida Powder-2pinch \nSmall Onion-5-6 \nGrated Jaggery or sugar- 1tsp (opt) \nSalt- \nTamarind-gooseberry size \nWater-2cup \nCoconut Oil-2tbsp \ncoconut pieces -1tbsp (opt) \n\nFor Seasoning \nCoconut Oil-2tbsp \nMustard seeds-1/4tsp \n\nSubtitles: \nHi. Namaskar. How are you? Hope all are doing good, staying healthy and safe. Here all of us are fine. I am here with a very tasty recipe of Bittergourd theeyal. Its less bitter. It wont be bitter if you have it the next day That's if you do it the way I mention. Now don't say you didn't find this recipe in Veenas Curry world. That's why I am here with it. In the traditional method, it's whole coriander and red chillies that's used. For your convenience, I am using powders here today. But I have mentioned the details of whole spices in the video. Watch the whole video and then try it out. Don't forget to send me your feedback after that. Many tried our chocolate cookies and sent me pics on insta Thanks a lot for that. So without any delay, let's see how to make tasty Bittergourd theeyal. Let's begin making the dish. \n\nI have cut a medium-sized bitter gourd into pieces like this. I had soaked it in sambar tamarind for a little time and then washed it well and kept it to drain. You can use a little vinegar if you want. This is to avoid the strong bitterness in it by soaking in tamarind or vinegar. If you don't do this step, it's ok but it's better to do it if you don't want it bitter. Soak a lemon-sized tamarind in water. We shall see how much we will need from this. Keep it aside. \n\nLet's roast the coconut needed for this. Heat a kadayi and add 2tbsp coconut oil to it. You can roast this without oil too. But oil roasts it faster. That's why I have poured coconut oil. Add 6tbsp of grated coconut. I had posted 2 other theeyals. I had used whole coriander and red chillies in it. It's not available for many. Some say they don't have whole spices with them. So I am using powders here. \n\nLet's add a few curry leaves to this. Keep roasting this on medium flame till the coconut turns brown in color. If you are using whole coriander seeds and red chillies then add them first to the kadayi. Roast them slightly and then add coconut. Roast all together. \n\nAdd 5 red chillies and 1.5tbsp coriander seeds. Add 10 fenugreek seeds also and roast all these well. I am adding 1 green chilli slit in two. It's less spicy. Let's add that and stir all of them well. Now the coconut is turning to brown in color. Reduce the flame. Never add the powders when it's on high flame. It will get burnt immediately. Let's keep this aside and then add the powders. \n\nAfter that, we shall place it back on to the stove with flame. Let's roast it well after that. I am adding 1tbsp coriander powder, 1/4tsp turmeric, 1tsp spicy chilli powder, and less than 1/4tsp of fenugreek powder. Place this back on flame and roast on low flame till the raw smell goes. Make sure to roast on low flame. Once it's done, let it cool down and then shall grind it to a fine paste. It's best to grind it on the rolling stone without adding water. Try doing the same in the small mixi jar. Or add very little water to grind it. It's done. \n\nLet's keep this to cool down and then grind it to a fine paste. After it cooled down, I added very little water and grinded it to a fine paste. I couldn't grind it without water at all. Try avoiding water as much as you can. \n\nNow let's do the rest. Heat a kadayi and add 2tbsp coconut oil. Once it's hot, add 1/2tsp mustard seeds. Let it splutter. Add little curry leaves to it. Next, I am adding 5 shallots chopped into small pieces. Saute on medium flame. If you don't have shallots, use 1/2 an onion. But shallots are the best. Next, add the main hero, our bitter gourd. Saute this well till it's well fried. Only if it is fried well, the bitterness is lost. I am going to add 1 more green chilli. It gives a special taste. Let's fry this well. \n\nForgot to add some coconut pieces to this. This gives it a very good flavor. Just 1tbsp coconut chops will do. Saute this for 5 minutes. It has become slightly crunchy and nice to eat. Now add the tamarind pulp that was kept aside. Do not pour lots in a go. Pour little first and then see. Taste and see. Add more only if needed. Once the sourness is more, then you cannot do anything to the curry. Be careful. Each time the tamarind will vary from what you buy always. So never pour all the tamarind pulp together. Check and see and add accordingly if needed. \n\nI have sauted this for 10 minutes on medium flame. Cooked it after pouring the tamarind pulp. Only then can you get rid of the raw taste. Always cook on medium flame and not high flame. Now add the roasted coconut mix to the bittergourd. Mix well and then pour water to this. Always pour hot water. I am going to pour 2 glasses of hot water. If you feel water is less later, add water then. Don't add all now. Cook this on medium flame till a nice flavor is felt and the color changes. We shall off it at that time. \n\nI am going to add a piece of jaggery now. You can add sugar if you want. We had forgotten to add salt. It's not a must you should add sugar or jaggery if there are diabetic people. But theeyal is usually a dish that is slightly sour, spicy, and sweet. \n\nI had shown 2-3 theeyals before. But since many said I haven't done bitter gourd theeyal, I am showing it now. Lastly add asafoetida powder. Do not add much of it. Just a little will do. I powdered this at home. I had already posted its video. Add a pinch of it. Now it has a very good color. Let this thicken a little more. No need to close and cook this. Cook it open on medium flame. Take time and cook it. Only then the oil will be seen well. Once it thickens a bit more, we shall off it. \n\nLet me taste and see. It has a beautiful color now. It's awesome and just perfect. Salt, slightly sweet, very little bitterness, it's not too much at all. I had eaten a theeyal from Alapuzha long back. It's the same bitter gourd theeyal. This tastes the same. I am going to off this after cooking it for more minutes. Everything is perfect now. If you feel anything is less, add now. You can boil and add tamarind water if needed. Never pour tamarind water as it is. It will taste raw. Then you will have to cook it for a long time. Be careful on that. You can roast chilli powder and add if spice level is less. You cannot reduce it if it increases. \n\nLook at its consistency. This is how it should be. If you want you can add a little more water. I made it thick. It will thicken more as it cools down. So adjust accordingly. Everything is perfect. Adding some curry leaves now and close it for some time. We don't sprinkle coconut oil for theeyal. It's there in the dish. It's a super tasty perfect theeyal that's not bitter by taste. All of you do try it out. Do send me your feedback, share this with your friends and support us. Until we meet with my next recipe, thank you."
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"role": "user",
"content": "Give me some recipe which I can make with eggs, mint leaves, coriander leaves, and green chilli."
},
{
"role": "assistant",
"content": "Ingredients \n- Eggs-3\n- Mint Leaves-1/2 cup\n- Coriander leaves-1 cup\n- Green chilli-5\n- Grated Coconut -4 tbsp\n- Vinegar-1-1/2 tbsp\n- Salt\n\nSubtitles:\nNamaskar!! What's up!! Hope you all are doing good. I'm also fine here. Hope you all have enjoyed your weekend. We too have enjoyed ours. Today we have a very simple recipe called \"mutta & chammanthi\". A few months back, I have seen a video which has showed some of the traditional foods from Thrissur. When I was watching that video, I noticed this dish in it. It's a local street food (thattu kada) in Thrissur district. It was something different and interesting for me and I’ve asked so many people about that particular recipe but nobody knows it. That time my Aunt Mrs. Sunanda was leaving to Thrissur from Botswana for her vacation. So I shared that particular video with her. On her busy vacation, she made an effort to visit one of the \"thattukada\" at Thrissur and had this dish from there and enquired about its recipe. Thanks a lot to \"mema\" (Aunt), for sharing that recipe with me. There was a surprising element in the recipe. Do you remember my recipe for \"biriyani chammanthi\"??? The \"thattukada\" people were following the same recipe in this dish. I was so happy to know that. There are some small changes here and there. Please do try it. I hope you will definitely like this combination. I know so many bachelor boys who have had this dish from those local streets in Thrissur. As a part of nostalgia, do try this at home. And those who haven’t tasted it yet, do try it. If you love my recipe, do LIKE and SHARE the videos. \n\nNow let’s see how to make this \"thattukada special mutta and chammanthi\" at home. Now let's start making out Mutta and chammanthi. This is similar to a recipe that I had already posted but this is in a combination now. I have boiled three whole eggs. I’ve boiled it for 10 minutes and removed the shell. \n\nLot of them have told me that it is easier to boil eggs in a cooker. That's actually true because there was a time when even I used to boil eggs in the cooker. Not everyone would have a non-stick cooker, the ones using aluminium cookers would know how black the cooker turns after boiling. This is basically because the calcium in the egg shell reacts with the aluminium. That's how the cooker turns black and it takes a long time to clean the cooker as well. In case the cooking time increases the colour of the turn would turn yellowish and not remain white. This is not ideal to present in front of guests. That's the reason I stopped boiling eggs in the cooker. \n\nIf you don’t have adequate time then you can use the cooker on medium flame and give it one whistle. But I would never recommend boiling eggs in a cooker. But you are free to follow what you are comfortable with doing. \n\nNow I am going to keep the eggs aside and take a small jar. Then I am going to take a half hand-full of mint leaves. Then we will have to add coriander leaves and the quantity should be double than that of the mint leaves. If not the mint could give a pungent taste. Now lets add coriander leaves to it. When using mint and coriander leaves please do clean the leaves well before using them because there could be a lot of mud and other leaves in between them. \n\nThen when I asked the people at the thattukada, they told me that in case of falling short of mint and coriander leaves, it is advised to use palak/spinach leaves. So today we are only adding coriander leaves and mint leaves. Now lets add a small piece of ginger cut into small pieces. Those who have watched the biriyani chammanthi video will know the quantity of green chillies to be added. \n\nNow because we are going to have this with egg I am going to increase the quantity of chillies. This is basically to give a good taste to something bland like egg is why I am using green chillies here. So the number of chillies to be used for this dish has to be more than what we use for biriyani chammanthi. Because I tried making it normally and even Jan suggested that it needs to be a little more spicy. So when I made it the second time with more chillies it came out very well. \n\nFirst I am going to add 5 green chillies to this, after grinding it once if I feel it is less I shall add a little more. My suggestion is that it has to feel really spicy, so I am going to add 5 green chillies to it first. Adjust the spice levels according to your preferences. So all that has to be added is Mint leaves, Coriander Leaves, Ginger and Green Chillies. \n\nI haven’t added coconut to it, I would be adding it at the end. Do not over grind the coconut. It should be crushed only. In case you add coconut in the beginning then it would not be felt at all. So grind these ingredients first without coconut. Now I have ground the mixture and I have added 2 tbsp of water as it was getting a bit difficult to grind. \n\nNow lets add 4 tablespoons of grated coconut to it. See to it the grated coconut is in room temperature. Next I am going to add vinegar to it. Instead of vinegar you can also add lime juice to it. Now let me add one tbsp of vinegar and then check. In case you feel its less you can add some more to it. I have added 1 tbsp of vinegar and let's add some salt as well. Firstly add a little bit then add more according to your taste. I am not going to add any sugar because this dish has egg in it. \n\nAfter adding coconut just give it very minimum whipping. And do not add any more water to this as water has already been added in the earlier whipping. Now I have given it a gentle whip. And as I said the grated coconut needs to be visible like this. In this dish we need to feel the coconut so that's why I had told you to add grated coconut after whipping all the leaves. Let me check the taste now. \n\nIt has to taste really spicy. It's the green chillies which makes this chammanthi better. It totally depends on you as to how spicy you like the dish to be. Even if you feel the quantity of vinegar is less you are free to add some more. I feel that the taste is perfect. \n\nNext we need to slice the eggs into half and place the chammanthi on it and eat it. Now lets cut the eggs into two or into four however you wish to. Now we have cut the eggs and even if it is boiled I would prefer to sprinkle little salt on top of it. This is only to get rid of the bland feeling. Now lets place the chammanthi on top of the egg. \n\nThe quantity of the chammanthi has to be just enough to cover the egg. It is always better to prepare the chammanthi fresh rather than preparing it and keeping it in the fridge. It's not very difficult to prepare it either. If you are giving children then it's better to reduce the number of chillies. \n\nI had basically targeted to the adult crowd. Now just to add a look to it, sprinkle a bit of chilly powder on top. It is not necessary but only if you want. This is our Thattukada special Mutta and Chammanthi. \n\nShould I taste it first?? I’ll just take a half portion of it. Let me just cut it. I am going to eat it now...ok!! Hmmmm...This is really tasty!!! You have to try this for sure. This won't even take 10 minutes of your time. Try giving this to your husband and he will for sure say that he had got to taste it at a thattukada!! I am sure about that. I hope everyone has liked it. I request you all to try this at home. Till the time I come back with a wonderful and easy recipe. Thank you sooo much."
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"role": "user",
"content": "Give me some recipe which I can make with carrot, sugar, condensed milk, and rice."
},
{
"role": "assistant",
"content": "Ingredients \n- Carrot 1/2kg \n- Sabudana 3tbsp \n- Rice (kaima, basmati or white) 2tbsp \n- Sugar 9 to 10 tbsp \n- Condensed Milk 2tbsp \n- Salt one pinch \n- Milk 5 cups \n- Cardamom Powder 1/2 tsp \n- Cardamom whole 4 opt \n- Ghee 3tbsp \n- Cashew nuts 10 \n\nSubtitles: \nHi. Namaskar. How are you? Hope all of you are doing good. Here all of us are fine. I am with a payasam recipe for Onam I have already posted 2 videos I have posted many types of videos, but never done a carrot payasam for you I am now doing a mixed carrot payasam, you can do it with carrots only too. \n\nLet us see how to make carrot payasam now. We need carrots for sure I am using 1/2kg carrots ie 4 medium carrots. I peeled its skin and grated them. Add little ghee first. Adding 1tbsp ghee to the pan. Let it melt. If you want you can add 1tbsp more. Since it is payasam This is pure ghee I brought from home. Our ghee has melted. Add the grated carrots to it. The carrots you get in North India that is used for carrot halwa will be better than this But we can make it using our normal carrots too. Saute the carrot for 5-10mts in the ghee. \n\nOnly then the raw smell of the carrots will go. Only then this will become a payasam. Saute this on medium flame for 10mts. When you say carrot payasam, kids will shrink their face but it is very tasty. Those who like carrot halwa will like carrot payasam too. It is a variety. We always make palada or semiya. This is a change. So we can make carrot payasam. \n\nSaute the carrots well and do the rest. If you want you can saute and then cook it in the cooker if you want to make it soon. I am not using a cooker today. I will be pouring milk and cooking it normally. If you are in a hurry, saute it well in ghee and then cook it with milk in a cooker. \n\nLater you can do the same like what I say. Those who like North Indian taste, soak little cashews and almonds in water. Later peel the skin and grind it well. If you add that grinded paste to this, it will change to another taste. But I don’t prefer that. When you add almonds, the taste changes from Kerala to North India. So, those who like it, can add it like that. You can add the grinded paste here. It would be just 2-3tbsp of paste. Add it to this and saute well. That is also a variety taste. You can try that too. \n\nLet the liquid in the carrot get dried. Only then it will taste good. Water is still oozing out. It will take 5-10mts. Our carrots have faded well. Now add sugar as required. You can adjust all that as per your taste. I am adding little now. Shall add more later if required. Added 4tbsp sugar. If you don’t like sugar, you can add condensed milk. \n\nWhen I tried using condensed milk, it tasted different from our payasam taste. So I will be adding just 2tbsp condensed milk at the end. I will be adding more of sugar here. For the flavour of the payasam, I am opening a cardamom and adding it here. Adding 4 of them. Can add cardamom pdr at the end. When whole cardamoms are added, it gives a good taste. Don’t forget to wash them well. Only then add it to the carrots. If you don’t have whole cardamoms, you can add the powder only. \n\nNext add 1 L milk to this. It will be 4 of 250ml glasses. Mix this well. Let it get cooked in this milk. It can be cooked in a cooker. But making it this way makes it more tastier. Close and cook it. Open and stir often. Tasted it. It is not sweet. Shall add 2tbsp sugar again. Will be adding 2tbsp condensed to it. Those who don’t have condensed milk don’t have to worry. Add just sugar. Next add sabudana and little rice. Those who want only sabudana can add only that. \n\nThose who want just rice can add only that. It is not raw rice. I have used Khaima rice. I soaked 2tbsp rice for 20mts. Then I cooked the rice. You can use basmati or any rice you want. Don’t use red rice that we use to make rice. You can use any other rice. This is 2tbsp cooked rice. I will be adding this. If you don’t like this, you can avoid it. You can make it with only carrots too. I am doing it with all 3 for a variety. Just for a change. \n\nDon’t forget to add a pinch of salt when making any sweet. That doesn’t mean you have to add a lot of salt. Add little just to balance the sweetness. It is not only for payasam but while making any sweet. That makes it perfect. Otherwise we mostly say something is missing. It is this only. A pinch of salt won’t curdle your dish. Many say a pinch of salt curdles the payasam. That will never happen. \n\nI am adding the cooked 2tbsp rice which was soaked and cooked. I used jeerakasala rice. Our carrot is 75% cooked. Add the cooked rice at that time. Otherwise the rice will stay separate and won’t mix well with the carrots. Now add cooked sabudana. Never add them without cooking it. I had cooked 3tbsp. I am adding them along with the water. This is just to bite it in between. Close and cook this. Taste at the end and add condensed milk and sugar as required. \n\nSaute cashew nuts in ghee and add it here. Our carrots are well cooked. I think this will thicken as it stays. I am adding 1 glass boiled milk to this. So totally I used 5 glasses of milk here. You can add 5 glasses of milk in the beginning itself. Otherwise it will turn out to be a pudding. \n\nSome saute the carrots and then grind it. Some don’t like carrots but like it colourful. So many do it that way. They saute it in ghee and then grind it well. Rest is all the same like I showed. You will have rice and sabudana to bite, at the same time it will be colourful. So you can do it that way. Adding 2tbsp condensed milk to this. Those who don’t have condensed milk, it is ok. \n\nWithout condensed milk also the payasam is very tasty. Mix this well. Taste and add sugar as required. The consistency looks perfect now. If it becomes more thick, it will become very thick when it cools down. Let me taste and see. I have added totally 9tbsp of sugar and 2tbsp of condensed milk. You can taste and adjust as per your taste. Let this boil once again and then switch off the flame after 5mts. \n\nWe shall fry cashew nuts in ghe and then add it to this. This sweetness is perfect for me. It is medium sweet. If you want it very sweet, you will have to add more sugar. I am switching off the payasam. Let us garnish it now. Before serving, remove the whole cardamoms from this. I have kept a saucepan to heat. \n\nAdd 1tbsp ghee. Once it becomes hot, add 10 cashew nuts split to 2. Saute till it turns golden brown in colour. By then add little cardamom pdr. Make sure it is cardamom pdr. If it ends up to be fenugreek pdr, the whole thing will be a waste. Mix well. If you want you can add raisins to this. I am not adding it today. My husband is surely not going to drink this payasam. Then no point in adding raisins. \n\nThis has now turned to a nice golden colour. Add them to the payasam. Mix well. Our tasty carrot sabudana rice payasam is ready. Close and keep it aside for 2 mts. Then remove the cardamom from it. Final tasting. Superb. Let me transfer this to a bowl and take photos, edit the video and post it. I am serving it in this dish. Our tasty carrot payasam is ready. \n\nAll of you do try it out this Onam. If you liked it, do share our videos as much as you can. I have posted a lot of Onam recipes. I shall post the link in the description box. The playlist will be named Onam recipes or Kerala sadya recipes. I have put them in both. You can try it out. Wishing all of you a very Happy Onam. Until we meet with our next recipe, thank you."
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"role": "user",
"content": "Give me some recipe which I can make with pumpkin, coconut, green chilli, small onion."
},
{
"role": "assistant",
"content": "Ingredients \n- Pumpkin - 2 cup (1/2 kg)\n- Coconut - 6 tbsp\n- Green chilli - 4-5\n- Small Onion - 3\n- Salt -\n- Curry leaves \n- Water - 1/4 cup\n- Turmeric powder - 2 pinch \n\nSubtitles:\nHi. Namaskar. How are you? Hope all are doing good. Here all of us are fine. It's been a few days since I have posted a recipe. I thought I shall post an easy, tasty and oil-free recipe. It's pumpkin thoran. \n\nI usually do this using little coconut oil and red chillies. But here there is no coconut oil in it at all. I am using green chillies here. \n\nLet's see how to make our easy and tasty pumpkin thoran. To begin making it, first cut, peel the skin of the pumpkin, and cut it into small pieces. You can cut it into smaller pieces too. \n\nBut I feel it's more tastier when it's cut this way. You don't have to cook this in the cooker. It gets overcooked. Then you won't get this taste. So just cook it covered in any kadayi with salt. Don't forget to stir it often. \n\nOnce it's almost done we shall switch off the gas. Now let me add some salt, turmeric and a little water. I am adding 1/4 glass of water and a little salt and turmeric. Now let's close and cook it on medium flame. \n\nNow crush little coconut, shallots and green chillies. Just crush it or whip it in the mixi. Never grind it much. I have taken 6 tbsp coconut, 3 shallots, and 4 green chillies. \n\nGreen chillies can be adjusted. Here the spice level is from the green chillies. We are not adding any oil to this. Only the green chillies give it a flavour. \n\nWe are not adding oil at all. I am using the fat chillies, so using 4. You can use birds eye chilli also. It will be tastier. Accordingly, adjust the number of chillies you will be using. Be careful of that. \n\nOnce it gets cooked we shall do the rest. It's a fast and healthy recipe. Our pumpkin is cooked now. It's not overcooked. Let the water get absorbed. \n\nThe measurement of water will vary according to the pumpkin used. Some may not want 1/4 cup water. You can even add just 3-4 tbsp water. Once the water is evaporated, we shall add the coconut mix. \n\nLet me check the salt. Now add the coconut mix to this. Mix this well. Make sure the coconut mix reaches all over. The coconut mix is what makes this dish tasty. \n\nIt's the green chillies that gives it the taste. This pumpkin is sweet. The sweetness and chilli is what makes it very tasty. This is the Tirur thoran. \n\nThey make all the thorans like this only. It's very healthy. It doesn't have any oil at all. Let's cook this for a while and then off it. \n\nNow our thoran is ready. I cooked it for a while for the coconut, chillies and pumpkin to mix well. When I tasted it, it tastes good. It's sweet, spicy and tasty all over. \n\nJust this will do to have rice. I am not adding coconut oil or mustard seeds to this. This can be made very easily. All of you try it out. \n\nDon't forget to give me your feedback and don't forget to share and like the video too. If you are seeing the video for the first time, don't forget to subscribe also. \n\nSee you with my next tasty recipe. Thank you."
}
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"role": "user",
"content": "Give me some recipe which I can make with Fish, Chilli Powder, Vinegar, and Ginger Garlic Paste."
},
{
"role": "assistant",
"content": "Ingredients \n- Fish - 1/2 kg \n- Chilli Powder - 2 tbsp\n- Vinegar or lemon juice - 1 tbsp\n- Ginger Garlic Paste - 1 tbsp\n\nSubtitles:\nHi. Namaskar. How are you? Hope all are doing good. Here all of us are fine. Many were sad that I didn't speak about me or ask about them in the last video. Sorry for that. I had posted a video of an early posted video which is the shortest video of onion vada. I had posted the detailed video of onion vada around 3 years back. \n\nI had mentioned in the previous video that many are not interested or would like to hear my stories and talks. But they want a recipe too. They asked me if I could do a short recipe. That's when I had posted our Trissur fish curry video by cutting my talks and extras from it. Only dialogues connected to the recipe were taken and made to a short video. Yesterday's is the same. Sorry. So when you see videos without introduction, please try to understand. Otherwise, I will come with my talks.\n\nSo I have come today with a super recipe of Fish fry. You might be wondering what's so great in it. But having masala like this and marinating it and frying it is awesome. I had posted a fish fry before. Many of you tried it out and gave me good impressions on it. Do try out this too. If you liked the video, don't forget to share, like, and subscribe if you haven't. \n\nSo without any delay, let's see how to make tasty fish fry. So let's begin to make easy and tasty fish fry. I have taken 4 of them here. You can use any fish you like. These are medium-sized. I have cleaned the inside and washed it well. I first washed it well and then later put some vinegar and salt over it. Later I washed them well again. \n\nAll the dirt and the odd smell go when you do it that way. Can't say these are fresh fishes. But compared to the ones I saw, I bought these. Let's keep this aside and do the marination paste for it. 1/2 tbsp ginger garlic paste. It should be ground to a fine paste. If you want, you can grind 2 green chillies with it. I am using only ginger garlic paste here. \n\nNext, add 2 tbsp chilli powder to it. Little turmeric powder too. Next, add 1 tbsp crushed chilli flakes. Pepper powder is optional. I am adding little here. If you want, you can avoid red chilli flakes, but that is the highlight here. Mix all these spices with 1 tsp of salt. Add little finely chopped curry leaves. You can even grind and add them. \n\nNext, add 1 tbsp vinegar or lemon juice. I am using vinegar here. More than the water we add here, we will be adding coconut oil. That's the highlight here. Add 2 tbsp coconut oil to this. Mix well and add 1 tbsp water. Mix all together. Adjust the spice level as per your taste. \n\nAs I mentioned in the previous fish fry, you can add fennel seeds powder or even fenugreek seeds. I am adding only these now. Adding little more water here. This is the masala for 4 fishes. Add water according to make it a paste to marinate on the fishes. I have poured 2 tbsp now. Add more if needed. \n\nTaste the salt and sourness and adjust accordingly. Little salt should stand in front. Only then it will absorb into the fish correctly. No need to add lots of salt. When you taste it, you should feel the salty taste well. Now let's marinate our fishes. It should be spread inside the fishes too. \n\nDraw lines over the fishes well and then marinate it. Draw the lines close by and then marinate it well. Only then the masala will be absorbed inside too. Cover the fish with masala well and place them on a plate. Repeat the same with the other fishes too. You have to keep the marinated fishes for a minimum of 1 hour either in the fridge or outside. Only then the spice and sourness will be absorbed well into the fishes. \n\nNow all the 4 fishes have been well marinated. I am going to keep it closed in the fridge for 1 hour. After that, I shall fry it in coconut oil. Frying in coconut oil gives the best taste. You can use any oil you want. I had kept this in the fridge for an hour. \n\nPour very little coconut oil into the pan. You don't need much oil to fry this. If you want, you can cut the fishes into small pieces too. Usually, that's how I fry the fish. It's for the beauty that I am frying it whole now. Heat the oil in medium flame. \n\nOnce the oil is hot, we shall place the fishes onto the oil. Do not overcrowd it. Fry 2 at a time. Only then it will be easy to turn it over. Otherwise, cooking will also vary. The oil shouldn't become very hot. Otherwise, the inside won't get cooked properly, and the outside will get burnt. \n\nSo always heat the oil and cook on medium flame. First, add some curry leaves. Our oil has become hot. Now place 2 fishes onto it. Pour some oil over the fishes too. Do not cook the fishes in lots of oil in the beginning. The masala will spread off into the oil. If you want, you can cover and cook the fish to get the inside cooked fast. But it won't be too crispy. \n\nSo I am going to cook it open only. Let it stay in the same position for 5 minutes. Only then turn it over. After 2-3 minutes, spread very little oil over the fishes. Now after 2 minutes, we shall turn this over. \n\nLet's turn it over now. Now let's turn it over and cook the same way. If needed, sprinkle some oil over it. It's always better to sprinkle little oil as required than frying the fishes in lots of oil in the beginning itself. That's it. Keep turning it over till you reach your desired crispness or softness. \n\nIf you want it to be crispier, turn it over some more time and fry till you want. I don't eat fishes; I am not tasting it. I know it's awesome. All of you do try it out and let me know your feedback. Until we meet with my next recipe, thank you."
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{
"role": "user",
"content": "Give me some recipe which I can make with Egg, All Purpose Flour, Ghee/oil/butter, Sugar."
},
{
"role": "assistant",
"content": "Ingredients \n- Egg: 2 \n- All Purpose Flour: 7 tbsp \n- Ghee/oil/butter: 2 tbsp \n- Sugar: 4-5 tbsp \n- Salt: one pinch \n- Pineapple Essence or vanilla: 1 tsp \n- Baking Powder: 1/2 tsp \n\nSubtitles: \nHi. Namaskar. How are you? Hope all are doing good. Here all of us are fine. Yesterday after posting Jan's birthday video, many have sent wishes to him. Thanking all of you on behalf of Jan. Today I am here with a nostalgic recipe of egg biscuit. \n\nHow many of you would think of the olden days hearing this? I used to love these when I was in school. What I liked most in it was that it used to be in different shapes. Sometimes like a duck or a bird. I never ate lots of it but I loved it during those days. Jan said he felt like having egg biscuits one day, so I thought I shall make him happy and then made it for him. He liked it a lot. Many of you have also requested for it. \n\nThis was made by many YouTubers. But when you request for it, how can I not do it? So all of you do try it out. I have shown how to make it with and without an oven. I have mentioned all the details in the video. Don't forget to give it a try after seeing the video. \n\nWhen you like the video, don't forget to like, share and subscribe if you haven't. So without any delay let's see how to make tasty egg biscuits. So let's begin to make egg biscuits. I will show how to do it with and without an oven just like I showed for making a cake. \n\nFirst, take a thick-bottomed pan. If you don't have one you can use the idly vessel too. In that place a plate and we will be keeping the dish for making biscuits over this plate. The biscuit dish shouldn't touch the bottom of the pan directly. So place a plate in between. So first preheat the pan. It has to be kept to heat less than medium temperature. \n\nFor baking a cake, we always heat the pan on medium temperature. But here we need less temperature. I have set the pan to less than medium heat. Now leave it to heat for 10 minutes. At the same time, if you are baking it in an oven, preheat the oven to 120 degrees Celsius for 10 minutes. I have kept the oven and the kadai to preheat. \n\nWhile these are getting preheated, we shall make the batter ready for this. Now take the maida needed for this. You can substitute it with aata also. You can take equal amounts of aata and maida too. But I am using only maida here. I have taken 7 tbsp maida here. Add 1/2 tsp baking powder to it. Mix this well. \n\nNow keep this aside. Take a mixi which is optional and add 2 eggs. This makes work easier. Add 2 medium-sized eggs which are at room temperature. Keep the eggs out for an hour ago if they are stored in the fridge. I have put the eggs into the mixi. \n\nNow let's add sugar as needed. Sugar depends on your taste. I like it medium sweet. So I am adding 4 tbsp sugar. If you want it very sweet then add 5 tbsp of sugar. You should always add powdered sugar if adding later. Now I am adding 4 tbsp normal sugar. \n\nNow add oil or butter or ghee. I am adding 2 tbsp of melted butter. You shouldn't add cold butter to this. It should be at room temperature. Next, add a pinch of salt to balance the salt. Next is essence. You can add vanilla or pineapple essence. I always prefer adding pineapple essence. \n\nThat helps to get rid of the egg smell. At the same time, when adding vanilla essence, even after the cookies are done, I feel the egg smell. It's just my opinion. So I add 1 tsp pineapple essence. You can add any you like. Let's beat this well. \n\nIf you don't have a mixi, beat all these with a fork or whisker. Mixi is better for this. Or you can use an electric beater too. I have now beaten the egg mix. Let's add the maida and baking powder mix to this. Add little by little. \n\nIf you feel sweetness is less then powder the sugar and then add. If you add sugar as it is then it won't get mixed well. Now let's transfer this to a piping bag. You get to buy disposable bags like this. Or you can even use a zip lock cover or any cover that you have. \n\nIf you are using a zip lock cover, then pour the batter in the bag and make a small hole at the end and squeeze. I have the disposable bag, so I am using that. Take a glass and put the piping bag inside the glass. This makes it easier to fill the bag. It won't spill out too. \n\nLet's transfer the batter to it. Now make a small hole at the tip. I have an oven tray here and placed parchment paper over it. I applied some butter on the tray so that the butter paper doesn't move. Now squeeze little by little of the batter. Don't bother about the shape. \n\nIt will become okay while baking. Even when you buy it, you can see that you will have it in different shapes. I liked that a lot. Squeeze small rounds like this. Now we have squeezed in the tray. Give it one or two taps to get rid of the air bubbles in it. \n\nLet's bake this at 120 degrees Celsius for 20-25 minutes. Never bake this at 180 degrees like you bake cakes. It will get burnt and the inside won't get cooked too. Such cookies should be baked at low temperature. I am doing it at 120 degrees Celsius for 20-25 minutes. \n\nThis may vary in other ovens. Check after 20 minutes. If you feel it's less cooked, then bake for another 5 more minutes. Now let's do it in a pan that we are going to cook on the stove. I have used the normal cake tin. You can use any pan you like. \n\nYou can use the idly plates too by placing parchment paper on it. You can squeeze on that too. Let do it on this now. Now this is done. We have a little more batter left. After doing this we shall bake it later. Let's place this in the plate we had kept to heat in a kadai. \n\nNow let's close and cook this on less than medium heat for 20-25 minutes. Don't keep opening it. It should be closed for at least 20 minutes. After that, open and look. When the cookie is ready you can take it or cook for a while longer. The heat will vary in each stove. \n\nYou will understand how long it takes in your stove once you make it. Oven-baked cookies are ready. Now you will feel it is a little soft but it becomes crunchy once it cools down. It took me 25 minutes at 120 degrees Celsius in the oven. \n\nWhen I checked the kadai ones, they are not yet ready. I think that takes longer. Once it cools down, we shall take it out from the butter paper. Can you hear the sound? It should be like this. We need just medium sweetness. I have added just 4 tbsp sugar. Those who want it very sweet can add 5 tbsp sugar. You will understand when you make it. \n\nYou can make the rest in the same paper. I used to fight saying I wanted the shape of a duck or bird. They used to not make it so round like this. It used to come in different shapes, which are memories for us now. What is this called in your place? We call it egg biscuit. \n\nIf you store it in an airtight container after it cools, it will stay for long. No need to chill it. But here it doesn't last much. Jan will have it in one go. Very few things he likes a lot. He ate all that I had made yesterday. Now let's put this first batch into a bottle. \n\nWe shall squeeze the second batch also in the same sheet. Let's bake it at 120 degrees Celsius for 25 minutes. What we made on the stove is also ready. If it's not ready, this sound won't come. You can do it in an oven or on the stove like this. \n\nThe stove will take longer time because just little fits in a go. In the oven you can bake it in two batches. That's the only difference. Do try it out. After making all, I shall show you how many I got out of this batter. Our biscuits are done. I got this much out of it. If you make smaller dots you will have more in number. You can make whichever you like. \n\nDo try it out and let me know your feedback. Let me have one for you. It's the same taste. No change at all. It's just awesome. When you comment, it would be nice if you would post your memories on this biscuit too. Would be nice to read too. Expecting it that way. So all of you try it out and send me your feedback. \n\nUntil we meet with my next recipe, thank you."
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"role": "user",
"content": "Give me some recipe which I can make with mutton, small onion, ginger, garlic."
},
{
"role": "assistant",
"content": "Ingredients \n\nMutton - 1 kg \nSmall onion - 10 \nGinger garlic paste - 1 tsp \nSalt - \nTurmeric powder - 1/4 tsp \nChilli Powder - 1/2 tsp \nMeat Masala - 2 tsp \nCurry Leaves - \nCoconut oil - 1 tsp \n\nSubtitles:\nHello. Namaskar. How are you? Hope all are doing good. Here all of us are fine. Today I am here with my 2nd video today. In the morning I had posted an easy chicken roast made without onions. Today I am here with an Eid special Mutton curry. I haven't posted much recipes on mutton. Many have been requesting for a Kerala mutton curry this Eid. Do watch this video, try it out and don't forget to send me your feedback. I have posted almost all the special recipes for Eid. Watch them and decide what to make tomorrow. Wishing all of you once again Happy Eid. Without any delay let's see how to make our Kerala style mutton curry. Let's make an easy, tasty, spicy mutton curry. \n\nI have taken 1/2 kg mutton flesh and 1/2 kg bones. It's said that only when bones are there, mutton curry tastes good. So I specifically asked Green Park people for the bones. Mutton with bones are the best. Cut them to medium pieces. Wash them well after leaving it aside for a while with vinegar and salt. After that I have washed them well. \n\nLet's keep this aside. In a cooker add 10 shallots sliced to 2, few coconut slices. It's optional but it is very tasty I have cut the coconut to thin slices and added it here. Add meat masala. I am adding my homemade one. You can even use store bought packs. You can even use garam masala powder. I shall give the details of this in the description box. I shall mention the measurements in it. Slightly roast them and powder it. \n\nI shall give the detail of it below. Check it out. I am using 2 tsp meat masala here. If you don't have these, use garam masala. Add little turmeric powder, 1/2 tsp spicy chili powder, 1 tsp ginger garlic paste, and 1 tsp salt. Add some curry leaves and 1 tsp coconut oil. Crush all these well, add the mutton pieces and mix them well. Close and cook this for 2 whistles. It's nice if you keep the mutton marinated for a while. Keep it for around 20 minutes. The masala will get absorbed into the meat. If you don't have time, then you can cook it immediately. \n\nAdd the mutton pieces now. This is a masala just to half cook it. More masala will be added later. After that, we should cook it more in another masala too. Let's pour 1 glass of water, close and cook this on medium flame for 1 whistle. We shall cook this on the other stove. By then, we shall make the masala for this. Let me pour some water to this and cook it on medium flame for 2 whistles. \n\nI have kept the mutton to be cooked on the other flame. Let's make the masala now. Take a thick-bottomed pan and switch on the flame to medium flame. Since it's a traditional recipe, I am using coconut oil. If you want, you can use any oil. Once the oil is hot, add 3 red chilies split into pieces and some curry leaves. Add 6 garlic cloves thinly sliced and a medium piece ginger thinly sliced. Add 3 green chilies and 1 cayenne pepper finely chopped. If you don't have cayenne pepper, use 5 green chilies. Sauté all these well on medium flame. Once this is done, add onions and shallots. \n\nTo get this ready fast, add some salt. Mix it well. Add 3 onions. I have taken this much to get a thick gravy. You can reduce it if you want. I am adding 1/2 tsp crushed fennel seeds. I crushed 1 tsp and took half of it now. Shall add the remaining 1/2 tsp at the end. Mix this now. Adding 10 more shallots. That's the main taste here. If you don't have shallots you can avoid it. But by adding it, you take the taste of the curry to another level. Add 1/2 tsp crushed pepper. Shall add more toward the end along with fennel seeds. \n\nSauté until this reaches a golden colour and then shall see what to do next. Our onions have turned golden in colour. We shall add the masala powders required. Reduce the flame to low and add 1/4 tsp turmeric powder. Switch off the cooker when the whistle comes. Mix the turmeric powder. Add Kashmiri chili powder first. I roasted the chilies and powdered them. You can use store bought Kashmiri chili powder too. Add 2 tsp of it. Mix it well and add 1/4 tsp spicy chili powder. Shall roast and add more later if needed. Next, add 1.5 tsp coriander powder and mix all these well till the raw smell goes. It's still on low flame. \n\nAfter some time we shall shift it to medium flame. Adding 1 tsp homemade meat masala now. Shall sprinkle little at the end too. Shift the flame to medium and stir this continuously for 2 minutes. Add tomatoes after that. Don't make this curry too sour. I am using 1.5 small tomatoes for 1 kg mutton. If the tomato is very sour add just 1. Mine is less sour so I am adding 1.5 tomatoes. Mix these well, close and cook it. The tomatoes should melt and oil should be seen separately. \n\nYou can add water if you want, but I am not adding it here. Let this cook in tomatoes. Close and cook on medium flame. Open and stir it well, or it may stick to the bottom. Our tomatoes are well cooked and the onions and tomatoes have melted well. This is the way we want it. Always be careful when making masala. It shouldn't get burnt. Always reduce the flame to low and then sauté the masala powders. \n\nI have opened the cooker after 2 whistles. It's almost cooked. Let's add that to the masala. Add hot water to this. Never add plain water. It will taste raw and will take long to go. So always add hot water to the cooker. Clean the sides and pour them into the masala pot. The mutton got almost cooked in 2 whistles for me. \n\nMix all well. Close it for a while and cook it well. Later, open and boil until the oil is seen on top. You have to adjust the water in the mutton according to how much gravy you want. Close and cook this on medium flame for 10 minutes. I roasted 1 tsp chili powder in coconut oil and added it to this curry. They said it was less spicy. Let's not have such a complaint. I have added 1.25 tsp of spicy chili powder in total. \n\nIf you want more gravy, pour hot water. Never pour plain water. Cook this well and then we shall boil it open for oil to rise. I have opened it after it is well cooked. 2 whistles itself had almost cooked it. After that, I cooked it closed for 10 minutes. Now, let's open and cook it. Check the salt and spice level now and add more if needed. \n\nLittle more oil to rise up. After that, we have little more things to add at the end. Our mutton curry has thickened and reached a perfect stage. I am lastly adding our roasted and powdered 1/2 tsp fennel seeds powder, 1/2 tsp meat masala, 1 tsp crushed pepper, 2 small slant cut green chilies, and little curry leaves. I am going to sauté and add little shallots to this. Mix all these well. The mutton is well cooked. If you have parotta with this, then it's awesome. Little gravy should be there or else it will dry up later on. \n\nI am adding 1/2 glass boiling water. Once this has boiled, fry shallots and add. Garnishing it with shallots is optional, but you get a special flavor then. If you don't want to garnish, you can sprinkle little coconut oil and stop the cooking here. Those who want to garnish it with onions, do the next step too. The mutton has boiled well after adding boiling water. Shift it to another stove. Let me garnish it now. Heat a saucepan with coconut oil and finely chop 10 shallots to it. Sauté this on medium flame till the shallots turn golden in color. \n\nOur shallots are done. Add little curry leaves to it and pour it over the mutton curry. Close it for 5 minutes and then mix it well. Now mix it well. Our easy and tasty mutton curry is ready. All of you do try it out. I meant those watching and like mutton may try it out. Don't forget to send me your feedback after trying it out. You can have this with biryani or ghee rice or parotta, etc. If you have liked the video share it maximum and do support us. Until we meet with my next recipe, thank you."
}
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{
"role": "user",
"content": "Give me some recipe which I can make with pineapple, curd, grated coconut, and green chilli."
},
{
"role": "assistant",
"content": "Ingredients:\n- Pineapple - 1½ cup\n- Curd - 12 tbsp\n- Grated Coconut - 1 cup\n- Green Chilli - 3\n\nSubtitles:\nHi.. Namaskar. How are you? Hope all are doing good. Here we are fine. Today I have come with an authentic recipe of Pineapple puliserry. This can be made when you don't get mangoes. It's very easy and tasty. All of you do try it out. \nNow let's see how to make our authentic Pineapple puliserry. Let's begin to make our dish. \nI have taken 1.5 cups of pineapple here. If it's a big one, then half of it. If it's small then you may have to take the whole. I have cut it to small pieces. Not very small. \nNow let's add some items to the pineapple and cook it. It's very moody and dark outside. It looks like it's going to rain. Let's close and cook it for 10-15 minutes by stirring it often in between. \n\nLet's check the cooked pineapples often. Only if it's cooked well it will taste good. Now let's press the pineapple and see if it's cooked. \nNow we shall grind the coconut and add to it. Take 1 cup coconut and add 1/4 tsp cumin seeds to this. Add water and grind it very well. It should be grinded very well. \n\nNow let's add the grinded coconut mix to the cooked pineapples. Heat the stove on medium flame and let it cook well. Only after it is cooked well curd should be added. \n\nLet this cook well. At this time you may add jaggery or sugar. Let this cook well. \nNow let's garnish this. Add 3 tbsp coconut oil to this. Let the oil become hot. Add 1/2 tsp mustard seeds to this. After this, add curry leaves. All these are to be done on low flame. \n\nAdd a pinch of fenugreek pdr. This is optional. Just for an extra flavour. Our pineapple puliserry is ready. When it cools down, it will thicken more."
}
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{
"role": "user",
"content": "Give me some recipe which I can make with Banana, Thick Coconut Milk, Cardamom Powder, Jaggery."
},
{
"role": "assistant",
"content": "Ingredients\n- Banana-2\n- Thick Coconut Milk-2 cup\n- Cardamom Powder-2 pinch\n- Jaggery -5-6 tbsp\n\nSubtitles:\nNamaskar!!! What's up!!! Hope you all are doing good. I'm also doing good here. Last day I got the silver play button and I became very emotional when we opened the box. I got comments like I made you also cry with me I'm really sorry for that I never thought it would happen but I couldn’t control my tears because I was soooo happy. But when I saw the video, I felt it could be avoided. So I took a break in between. People were asking me why am I not coming with a new recipe, I don’t know how to thank you all for this achievement.\n\nAnd I got about 3000+ comments for that particular video. Sometimes I cannot send you all a personal reply for your loving comments but I’m trying to do so. So I’ve been busy with it for the last 2 days. I’ve been getting messages in my FB page as well as in my CW App. SO I’m taking this opportunity to express my sincere thanks to all of you along with my family. Expecting your support in the future also.\n\nI got so many requests for a sweet recipe. It was 2 days before that I posted the \"peda\" recipe. As you all know I’m not a sweet lover. Even though today I’m here with a light sweet recipe. You can call it a kheer/payasam/smoothie or whatever you like. You can decide the name by yourself. It's basically an \"uduppi\" recipe. I got this recipe from one of my friends, Kalpana, who belongs to one of the Uduppi Brahmin families. They used to make this frequently at their home. It's a kind of \"rasayanam\" which is made using the banana.\n\nYou can try this same recipe with mango instead of banana. In the authentic version, they used to add melted jaggery only for sweetness. If you want, you can use condensed milk instead of melted jaggery or you can use both. In today’s recipe, I’m going to add the melted jaggery only. So please do try it and send your feedback.\n\nSo let’s begin now. Let me tell you the important ingredients in it. I’m going to show you the recipe for a small portion only. Here I’ve taken 2 glasses of thick coconut milk. I’ve added 1 1/2 glasses of water into 2 coconuts and made the thick coconut milk from it. You can also use the tinned coconut milk for this recipe. But to get the real taste, we need to prepare this in the fresh coconut milk itself. \n\nSo keep the frozen grated coconut out and when it comes to room temperature, grind it by adding enough water to get the thick coconut milk or else it may curdle if you use it in any dish. This particular payasam is made without cooking. We need to add cardamom powder and melted jaggery into it. So that we can call it a payasam. \n\nTake 1 or 2 bananas. Here I've taken robusta bananas. The robusta banana available in Kerala would be tastier than this. You can use any banana of your choice. Now cut the banana into small pieces and add them into the coconut milk. I'll be adding 2 robusta bananas into it. We need to crush these banana pieces using the ladle gently.\n\nKalpana told me that her Aunt used to grind one banana and mix it with the coconut milk along with banana pieces just like a smoothie. Normally we used to make smoothies in normal milk. For this recipe, they used to grind the banana in coconut milk to get a thick consistency. Once I tried it in that way also but I felt it a bit heavy. \n\nLet’s add melted jaggery into it now. In the traditional way, they used to add only this melted jaggery. So add only this or condensed milk only or you can add both accordingly. Let me add 4 tbsp of melted jaggery into it now. Mix them all properly. You can easily make this dish whenever you feel like eating something sweet.\n\nWe need to cook the payasam which takes time. It's a payasam that can be prepared without cooking. But it's really true. Let me check the taste now. 4 tbsp of melted jaggery is enough for me. The sweetness should not be over in this recipe because we cannot have it as we like if the sweetness is more. \n\nThinking about the majority of people, we can add up to 5 tbsp of melted jaggery into it. I don’t want to add condensed milk into it because it's sweet enough with the melted jaggery itself. I loved that taste also. You can add 2 tbsp of melted jaggery and 3 tbsp of condensed milk into it or you can add condensed milk alone or add both as per your choice. \n\nI’ve added only melted jaggery here and I’m stopping it with here. Now let’s add a pinch of cardamom powder into it. My husband won’t have it if I add cardamom powder into it. If you add cardamom powder into it, it will get a flavor like the real payasam. \n\nIt would taste and smell exactly like a cool payasam. So I’ve added a pinch of cardamom powder into it. Do you remember the important ingredient to be added in a sweet recipe? It's the salt. So I’ve added a pinch of salt into it and let me mix it well. It's perfectly mixed now. \n\nThis should be the consistency of this rasayanam. It should not be too thick or too thin. Kalpana told me that they used to serve this as a combination with \"idiyappam.\" No need to add more melted jaggery into it. Here I’ve added only 5 tbsp of melted jaggery. \n\nIf you want, you can grind one banana and mix it with this. Thus you can increase the thickness of it. But I prefer to have it in this way. So the payasam without cooking is ready here. It has a variety taste which we haven’t experienced before. \n\nI always prefer medium sweetness for food items. That's why I’ve added only 5 tbsp of melted jaggery. Sometimes you may need to add 1 or 2 tbsp extra into it, to get your level of sweetness. If you want to have it as it is, it would be better to keep it inside the fridge for 2-3 hours before you serve. \n\nOr you can serve it without cooling and as soon as you make it with idiyappam as a side dish. Usually, we used to have idiyappam with coconut milk and sugar. In this recipe, we have banana as an extra ingredient. It makes a huge difference in the taste. \n\nI gave this to my neighbor Nancy and she loved it. \"Nancy, how is our rasayanam??\" \"It's really tasty and I hope it goes well with idiyappam.\" So I’ve got full marks from Nancy. Please do try and send your feedback. See you all with a new recipe till then thank you soooo much."
}
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{
"role": "user",
"content": "Give me some recipe which I can make with Curd, Rice, Oil, and Mustard seeds."
},
{
"role": "assistant",
"content": "Ingredients \n- Curd-4-5 big spoon \n- Rice-1/2cup\n- Oil-2tbsp\n- Mustard seeds-1/2tsp\n- Urad dal-1/4tsp\n- Cashewnuts-5\n- Kismiss-10\n- Green Chilli-1\n- Ginger-1tsp \n- Asafoetida Powder-one pinch \n- Salt-\n- Dry Red Chilli-2 \n- Curryleaves -1string \n\nSubtitles:\nHi Al !!! Greetings .... Hope all are doing fine :-) Today I am going to show you a recipe for Curd Rice. Lets start Cooking Curd Rice. Don't Forget to Like Share and Subscribe. I am showing you the recipe for 1/2 glass of Raw Rice. Add it to the cooker with 2 cups of water. Cook it well. We need it mashed. You can soak the rice for 20 mins. You can also use Ponni rice. For a faster process boiling the rice in the cooker is preferred. So upto 3 whistles on medium heat. After 3 whistles the rice is done. We can leave it to cool down. If the rice is not properly mashed keep it for 1 more whistle. Take a pan or china wok. Use gingelly(Sesame) oil for Tamil dishes or sunflower oil. Add 2 tbsp of gingelly oil. Fry some broken cashew nuts (optional). Remove it from the heat once it is golden color. Fry some Raisins (optional). Fry it on medium heat till it turns golden. Add 1 tsp of grated ginger and 1 green chilly thinly sliced (you can increase the no of green chilly according to your preference), frying all this separately will help us in getting the ingredients fried properly. Remove it from the pan once the raw smell goes. In the same oil, add some mustard seeds, 1/2 tsp of urad dal, add 2 whole red chillies, some curry leaves. Saute it. Add a pinch of asafoetida(hing). Mix well and remove from the heat. Add this seasoning to the mashed rice. Mix it well. Add the fried Cashews, Raisins, and the green chillies. Now we need to add the curd. In Dubai we get thick curd which is not too sour. Always add the curd after the rice is cooled down. You can add the curd to your desired consistency. If your curd is sour then add hot milk and then add 1 tsp of curd to it. This has to be done well in advance so that it is set by the time you are serving your curd rice. I have used 4 big spoons of thick curd(not sour). The curd rice should be a little watery. You can add some coriander leaves on the top. Some restaurants add Pomegranate on top (optional). Finally, you need to add some salt. Add it according to the taste of the dish. Do not overdo the salt. This serves 2 people. You can boil the rice in the night and keep it in the fridge. And mix it in the morning for lunch box. Adjust the salt accordingly. If you want to balance the sourness of the curd you can add either milk or little sugar. If you are making it in the morning and want to use it in the afternoon, you can mix everything and then keep it in the fridge and then keep it out before half an hour of serving. (only if you are using thick and not sour curd). Never heat the curd rice. If you feel the thickness is too much you can add some milk and loosen the curd rice. Do try and let me know your feedback in the comment box.. Thank u :)"
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"role": "user",
"content": "Give me some recipe which I can make with Pasta, Onion, Tomato, Garlic."
},
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"role": "assistant",
"content": "Ingredients \n- Pasta - 200gm (1 3/4 cup)\n- Onion - 2\n- Tomato - 3 small\n- Garlic - 6\n- Ginger - 1 small\n- Green chilli - 2\n- Salt - 1 tsp or accordingly\n- Sugar - 1/4 tsp\n- Chilli Powder - 1 tsp\n- Turmeric Powder - 1/4 tsp\n- Coriander powder - 1 tsp\n- Water - 1 cup\n- Tomato Ketchup - 5 tbsp\n- Cheese - opt\n\nSubtitles:\nHi. Namaskar. How are you? Hope all are doing good. Here all of us are fine. Today I am here with a simple recipe of pasta. I had already done 3 types of pastas earlier. But today I have done it in an Indian style, masala pasta. Even normal people can make it. All of you do try it out. I am sure that kids will love it. \n\nI shall post the other pastas link below. Check them out and don't forget to make it. Last day I had posted fish roast. I am very happy to know that many have liked it. I shall come with more of nice recipes. Let's see how to make our super tasty easy pasta. \n\nLets see how to make Indian style masala pasta. You have different varieties of pastas in various shapes. If you want you can even follow the same recipe using noodles in a noodles pack. You can make it using vermicelli too. I have taken 200g of pasta. It measures 1.75 glasses of pasta.\n\nFirst keep a lot of water to boil. You need lots of water. I added 1.75 tsp salt to it. Salt should always stand one step forward. That doesn't mean you have to add lots of salt. You will understand when you see the amount of water. Let the water boil well and then add the pasta to it. \n\nI cooked it for 8 minutes on high flame. After that I have strained and kept it aside. It doesn't stick to each other. If you feel it's sticky, add little oil to the water. Or while straining it like this, you can sprinkle some oil over it. That helps it from sticking to each other. \n\nEspecially when using vermicelli or noodles, you can add oil that way. Lets keep the cooked pasta aside. Now let's make the masala for it. Add 1 tbsp butter to a pan and add little oil too. If you want you can use only butter too. I am using little oil. \n\nHeat till the butter and oil are medium hot. Add 6 finely chopped garlic cloves and a small piece of ginger also finely chopped. Let's saute this for a minute. If you have ginger garlic paste, you can add that. I am doing this on medium flame. \n\nMany have been requesting for Indian masala pasta. That's why I am here with it. I had posted red sauce pasta, pink pasta and white sauce pasta. Don't forget to check it out. After sautéing ginger and garlic for a minute, add 2 finely chopped onions. Next add salt to this.\n\nI am adding 1/2 tsp salt. I am mentioning the amount of salt because many say they can't get it right. Some say it's more and some less. Many complaints daily. I always mention that salt should be adjusted as per your taste. Some may need little more and some less. I always prefer less salt. \n\nNow let's add 2 green chillies slit to this. As I always say, when making for children, add less spices. When making for adults, add more spice. Mothers should decide on the chillies n chilli pdr. Saute this till the onions turn gold in colour. \n\nOur onions have turned brown. Now reduce the flame to low and add masala powders. Add a pinch of turmeric pdr. Make sure it's on low flame, or it will get burnt. Next add 1 tsp spicy chilli pdr. If you don't have this, you can add Kashmiri chilli pdr. Saute till its raw smell goes. \n\nEven when adding coriander pdr, saute till the raw smell goes. Or else the smell of coriander pdr will remain as a punch in the dish. Let it be any dish, sautéing till the raw smell of the masala goes is an important step. Many ask me how do you know it. You will understand from the smell. \n\nThen once you sauté it for 2-3mts on low flame itself, the raw smell will go. Next add 1 tsp coriander pdr. Since it's an Indian style, I am adding coriander pdr. Normally all these are not added. I am not using garam masala pdr here. If you want you can add up to 1/4 tsp garam masala pdr. \n\nSaute this on low flame for 2-3 minutes. Our masalas raw smell has gone. Let's add small 3 tomatoes or 2 big tomatoes. Finely chop them and add. Mix them well, close and cook on medium flame. I am not adding water to this.\n\nIf you feel it will stick to the bottom of the pan, add some hot water to this, close and cook it. Don't forget to stir it in intervals. Close and cook this well. Our tomatoes are well cooked. Now open and sauté it till the raw smell goes. You should bring it to a stage where you can have it as it is. Then we shall add little hot water.\n\nAdding little salt since I felt it's less. You can even check at the end and add it then. I am adding 1/4 tsp now. Next add little hot water, around 1/4 glass hot water. Mix it well and let it boil. After it boils we shall add ketchup to it.\n\nThe amount of ketchup will differ. It depends on the ketchup you are using. I am adding 5 tbsp of ketchup now. Later we shall taste and if you feel it's not enough, shall add more. Mix this well. Add whatever is needed and adjust the taste by adding salt or sugar if needed. \n\nIf you feel it's less spicy, you can add 2 green chillies slit to 2 or add pepper powder. Now let's add 5 tbsp ketchup to this. Mix well and then taste and see. Adding little more hot water. Let this boil well and cook till the raw smell of ketchup goes. \n\nBoil it well till then and then add your macaroni or whichever pasta or vermicelli you are using. Let this boil well. When I tasted, it's less salty. Adding little more. So total 1 tsp salt now. You can check and add accordingly. \n\nI am adding a pinch of sugar too. As I said, if you feel it's less spicy, add pepper pdr or green chillies. I will be adding 2 green chillies at the end. Our gravy has begun to boil well. I am adding some coriander leaves. It's optional. Don't add much, just little will do. \n\nNext add the cooked pasta to this and mix well. Make sure the masala has reached all over. Lastly I will be adding some cheese for children. I don't add it when making for us. Add cheese only if you want to or you can stop cooking at this stage. \n\nMix it well and let it boil and then you can switch it off. Only if you have little gravy in this, it would be well coated and mixed. Otherwise it will stay separate and won't taste good. Only if you have little gravy in it, it will merge well and be like this. \n\nOnce it cools down a bit, I shall add some cheese to it. Some may not like it too sour. In that case you can reduce the number of tomatoes. Tomato sauce will be a bit sweet, but because it's sour too, I added a pinch of sugar. Sugar is optional. \n\nYou can avoid it if you don't want it. Now let me add cheese to this. My kids are little big and they like it spicy. So I make it in the same spice level like I made for Jan and me. You can adjust the spice level if you have very small kids at home. \n\nI have added cheese now. I used mozzarella cheese. You can use any cheese you like. Let it melt. After that we shall serve the pasta. I am switching off the flame. Our cheese has melted. You can see how it looks. \n\nYou can make it without cheese too. Since most of the kids like cheese, I have added it here. It's up to you. Let me transfer this to a serving dish and then I shall decorate it. Later I shall take pics and then come. \n\nI am back after the photo session of our dish. I have made a quantity for 3-4 to have. It all depends on how much you have. Let me taste a mouthful for you. It's tasty. I am sure kids will love it. \n\nHope all of you liked it. All of you do try it out and I shall post the link to my other pasta videos. Check it out and try out our other pastas too. Hope all of you have liked our video. Do share it as much as you can and support us. Until we meet with my next recipe, thank you."
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"role": "user",
"content": "Give me some recipe which I can make with capsicum, onion, green chilli, and paneer."
},
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"role": "assistant",
"content": "Ingredients \nCapsicum - \nOnion -1/2 \nGreen chilli -3 \nPaneer grated - \nCheese grated - \nDosa Batter - \ntomato ketchup - \nchilli sauce \nor tomato chutney \n\nSubtitles: \nHi. Namaskar. How are you? Hope all are doing good. Here all of us are fine. Today I am here with an easy recipe of a dosa. Paneer dosa. Many have been requesting for this, especially mothers I have shown it in a very easy way. Its our normal dosa batter that we use for masala dosa. You can do the same recipe using wheat flour batter too. But I am doing it using the normal rice batter. All of you do try it out. If you like our video, do share it as much as possible and support us. Don't forget to see the combos I have shown last week. Without any delay, let's see how to make our tasty paneer dosa. Let's see how to make paneer dosa easily. We have to saute few items for that. You can even make them without sauting if you want. When it's left to cook or crispen on the dosa, I feel like the dosa getting burnt. It's not like how they do it at the streets. Small changes can be done when made at home. Pour 1tsp butter or oil to a pan. When it's hot, add 1/2 onion finely chopped, I have taken tri coloured capsicums here. You can take as you have. Adding one of it will be good. I made it colourful for the kids. Adding 3 green chillies finely chopped and little salt. Saute it for a short time and not too long. It's just to get rid of the raw taste. As I said, if you don't want to saute it like this, Top it over the dosa and cook it then. While giving your kids, if you don't want vegetables You can add just paneer and cheese and the sauces I am going to mention. Adding little pepper powder to this. If you don't want green chillies, you can avoid it. Since I am doing it in the Bombay style, I am adding a pinch of Pav Bhaji masala. If you don't have it with you, you can add little garam masala pdr. I have added just 1/4tsp of it. I am not adding chilli powder to this. Adding a pinch of kasoori methi. It's optional. I am adding them to get the Bombay street food taste. If you are doing it the Kerala way, adjust accordingly That's it. It just has to fade a bit. Next grate some cheese and keep it aside. Use cheese only if you like or want to. It's optional. I am using it here because kids love it. I have grated mozzarella cheese and paneer in separate bowls. In a bowl, add little chilli sauce If you don't have red chilli sauce, you can use green chilli sauce. Add some tomato sauce too to it. If you don't like sauce, you can make tomato chutney The normal tomato chutney we use along with dosas. You can spread that over the dosa. I am spreading this sauce today. Mix both the sauces well. Either spread this or tomato chutney on the dosa. Now let's make it. Heat a dosa pan. If you want to add more vegetables for your kids, grate carrots, beetroot, cabbage etc I didn't want to add more here. Now it's very colourful. We have to add coriander leaves too. I will be adding it to the dosa. Sprinkle some water to test if the pan is hot. When it's medium hot, spread a ladle of batter on the pan. I am using the normal dosa batter here. Let it cook for a while and then you can spread ghee or butter or gingelly oil. I am spreading butter on it. For it to cook evenly, I have turned the pan. Spread little sauce over this. You can spread sauce or tomato chutney. Fill little of the filling on the dosa. Sprinkle paneer over it. Sprinkle little pepper pdr and salt. Sprinkle some coriander leaves over it. Drop little of the sauce here and there. Next finally sprinkle some mozzarella cheese over this. This is optional. You can fold it as you like. You can roll it if you want or just fold it. Our street style paneer dosa is ready. Let's serve it on a plate. I have shown a small quantity here. You can increase the vegetables as you want. That's it. I shall cut and show you this. You can serve it like this It's come out awesome. I shall take photos first and then taste it. I have taken photos. If you cut and serve it like this, kids will love the way it looks. They will find it interesting. If kids don't like vegetables, you can use just paneer and cheese. Let me have a mouth and see. It's awesome. The crunchy onions, capsicum and light spiciness of green chillies The taste of the sauce, all over it tastes awesome. My dosa isn't too sour. It's yummy. It's an instant easy recipe of paneer dosa. Do share your suggestions and if you liked it do share as much as you can and support us Until we meet with my next recipe, thank you."
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"role": "user",
"content": "Give me some recipe which I can make with Dates, Hot Water, White Vinegar, Ginger."
},
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"role": "assistant",
"content": "Ingredients \n- Dates - 250 gm\n- Hot Water - 1 cup\n- White Vinegar - 11 tbsp \n- Ginger - 1 tsp\n- Garlic - 8 cloves\n- Green Chilli - 4\n- Sesame oil - 5 tbsp\n- Chilli Powder - 1/2 tbsp\n- Turmeric Powder - 1/4 tsp\n- Asafoetida Powder - 3 pinches \n- Fenugreek Powder - 2 pinch \n- Salt - \n\nSubtitles:\nHi.. Namaskar.. How are you? Hope all are doing good. Here we are fine. Today I am here with an easy recipe of Dates pickle. \n\nI had made dates and lemon pickle before Many had tried that and asked me if I could show just dates without lemon. Its and instant pickle that can be consumed soon. All of you do try it out. Its an awesome combination with biriyani. I had it for the 1st time at a Tellicherry restaurant here. We dont make this at home. My mother has never made this. Its not a Trissur speciality. Its Malabari. \n\nAll of you do try it out. Today is my elder son Avis birthday. Its my best friend Anus birthday too. I thought of posting the video of cake cutting in the behind the scenes. But then it will be very long. So I shall post the video separately later. Many had asked me what special for Avis birthday. I have made all he likes. \n\nI've posted all those videos here I shall put the links in the description box. Its rice, sambar, ripe mango curry.. What else Avi? Grilled chicken and a recipe yet to post sweet chilli sauce. Semiya payasam, stir fries.. I shall post all the links below. I shall post the video of sweet chilli sauce soon. \n\nSo without any delay lets see how to make dates pickle. \n\nSo lets begin to make our dates pickle. Its called in different names in different areas. I am going to show you a small quantity. I have taken 250 of dates, removed the seeds and chopped them. I have kept 5 dates chopped to small pieces separately and the rest to two pieces. \n\nShall tell you what to do later. Take a kadayi and use any oil you like in it. I am going to use gingelly oil here I like making it in this oil. You may use coconut oil or sunflower oil. Pour some to the kadayi. Since its pickle I am using 4-5 tbsp oil. You may increase or decrease as you wish. Let it heat well. I've kept it on medium flame. \n\nAdd 1/2 tsp mustard seeds. Add 2 red chillies cut to pieces. I have reduced the flame to low. Next add some curry leaves. Its a must to reduce the flame. Next we will be adding ginger and garlic. It will get burnt soon if its in high flame. Add 1 tsp chopped ginger. 6 cloves of garlic chopped to small pieces. 4 green chillies chopped finely. Saute all these well on low flame. You can add it as ginger garlic paste also. Garlic should be more than ginger. Saute well for 1-2 mts till the raw smell goes. \n\nThis is an easy recipe that can be made anytime. If you are making biriyani tomorrow, you can make this pickle today. It will be perfect by tomorrow. Our dates and lemon have to be kept in salt for a while. This is easy. The gin garlic should be cooked well. Otherwise the pickle will get spoilt. \n\nI have sauted for 2 mts on low flame. Now lets add the masala powders 1/2 tbsp chilli pdr. I am showing a small quantity so this will be enough. Next add 1/4 tsp turmeric pdr and mix well. \n\nIt shouldn't get burnt at all. Next add less than 1/4 tsp of fenugreek seeds. This is not roasted, just powdered. If it exceeds, it will taste bitter. Add little asafoetida too. Even that shouldn't exceed. \n\nLets stir all these well. We will be adding vinegar next. Some may not like it very sour. So adjust the measurement according to your taste. I shall first add 1/4 cup of vinegar and then add more if needed. Its 7 tbsp of vinegar. Now we shall add 1/2 glass boiling water to this. Stir well and add salt as needed. Next add 1/2 tbsp sugar to it. You can substitute sugar with brown sugar, jaggery or any if you like. \n\nYou might be wondering why sugar in dates pickle? It needs little sweetness to get the correct taste. Lets increase the flame and boil it well. \n\nI have tasted it. All is correct. When I made the same last day, I added 1 tbsp chilli powder and it was spicy. Then I had to add little more dates to make it ok. Always be careful while adding chilli pdr. \n\nWe can add more if needed but adjusting is more difficult. The spice and sour is correct. \n\nNow the gravy has boiled well. Let it boil for 2 mts, then we shall add the big chunks of dates into it. I have kept the finely chopped dates separately. \n\nThis will be very soft after cooking. So the finely chopped can be added later so that we get to bite some from the pickle. Here Jan likes it like that. \n\nIf you like it all soft add all together. Mash it a bit. Only then you can have it instant. If they are good dates, it will soften soon. The rough ones you get in Kerala can be soaked in hot water for a while and then used. \n\nThe flame here is medium flame. We will be needing more hot water. Shall add later. Always add only hot water and never plain water. The dates are cooked well in this vinegar. \n\nLets add 1/2 glass more hot water. This pickle can be prepared in 10 mts. As it stays the water will be absorbed. It will not have any gravy later. The dates will absorb the water. \n\nLet this cook well. Then we shall add the finely chopped dates. Now its done. \n\nLet me taste and see if anything is to be added or not. You can add vinegar, water, salt sugar or spice if needed. If you are adding vinegar, off the gas only after it has boiled well. Now add the finely chopped dates and off the stove. \n\nYou can even use kashmiri chilli pdr here I didn't use it now. I used the normal spicy chilli pdr. Here the sweet, sour, spice are all mixed and gives the pickle a good flavour. Its suits well with biriyani. \n\nI had it for the first time from a Tellicherry restaurant here in Dubai. I make this and the lemon dates often. This can be used fast. The other one takes little time. \n\nYou can't compare both. That's a different awesome taste. Now this is ready. There will be small changes in the measurements according to the dates and spice sour level. \n\nI have offed the stove. Only few are there to bite. Rest are cooked and mashed well. \n\nOnce it cools down we shall transfer it to a glass bottle. This won't get spoilt. If you want you can keep it in a fridge. \n\nOnly when it cools down transfer to a bottle and never use a wet spoon in it. Always use a dry spoon and close immediately after use. If its a large quantity, take little in a small bottle for daily use. Only the one used often will get spoilt. So be careful. \n\nAll these will help the pickle from not getting spoilt. So make little first and then see and make more later. \n\nOur pickle has cooled down. When I checked the taste I felt sourness less. SO I boiled 4 tbsp vinegar, cooled it and added it to the pickle. \n\nSourness can be judged only after some time. So at present I have added 11 tbsp of vinegar here. You may adjust all the taste this way. It will surely differ according to each one's likes. \n\nNow lets transfer this to a bottle. Its a small quantity. All of you try it out. Its an easy and tasty pickle. \n\nLet me taste it now I don’t know if all will like it. But I like it. Its got sweet, spice and sour together in it. You will feel like going on eating it again. All of you do try it out and let me know. SO until we meet with my next recipe.. Thank you.."
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"role": "user",
"content": "Give me some recipe which I can make with ash gourd, van payar, thick coconut milk, and salt."
},
{
"role": "assistant",
"content": "Ingredients: \n- Ashgourd - 1 small \n- Van Payar - 1/4 cup \n- Thick coconut milk - 1 cup \n- Salt \n\nSubtitles:\nHi. Namaskar. How are you? Hope all are doing good. Here all of us are fine. So today I am here with an Onam special dish, Olan. I had posted a recipe of olan at the time our channel started. But today we are doing an olan using ash gourd and red cow peas. Its a super tasty olan. All of you do try it out.\n\nLast day I had posted a lemon pickle. Its a specialty of our feast. Only if you make it in advance, it will be perfect by the time. Don't forget to check that out. I have posted the link of Onam special playlist. If you click the links you will get all the recipes to Onam feast. \n\nSo without any delay lets see how to make our tasty olan. Let's begin to make olan. I have already posted a video on olan. But that was only using ash gourd. That was one of my first videos with more of my talks. Many have shouted at me for that. Sorry for that. \n\nToday I won't speak much and make you bored. To make the olan I have taken an ash gourd like this. We will have to discard the centre of it. Take how much ever you want as per your need. I am mentioning a small amount. Take a small one and cut them to small or big pieces. \n\nSome cut to big pieces. But I have sliced them to medium pieces with a slight thickness. Next we need red cow peas. You know what it is. Its used to make erissery too. In my house we mostly make it without adding these peas. Very rarely we add it. When she cooks it for erissery, she takes some from that and adds it to this. She never cooks it separately for this. \n\nIf you want you can add a handful of it. Don't take much of it. The beauty of olan will be lost. I have taken less than 1/4 glass of it I soaked it overnight which is the best. Then cook it in the cooker with water and salt. If the water has turned brown, you can use it for some other curry. No need to discard it. \n\nI have washed it in hot water then. Some may not like this step. It's optional. I did it so that we don't lose the beauty of the curry. I have kept the beans water separately. Shall use it while making some other curry. Keep this aside. \n\nLet's prepare olan now. The main ingredient in olan is coconut milk. I have taken 2 boxes of coconut here. My one box looks like this. After defrosting it, I measured it and got 9tbsp grated coconut. I have used 2 boxes like that. Let's take thick coconut milk from this. I am going to take just 1 thick coconut milk and pour it. \n\nIf you want you can extract 2nd milk. But it may curdle so I am not taking the risk in that. I shall take the 1st thick milk and use it. I have taken 2 boxes of coconut for it. Don't forget to defrost it. If the coconut is cold, you can pour hot water over it. Never grind cold coconut with plain water. \n\nThat will surely curdle. Be careful. Let me transfer the room temperature coconut to the mixi jar. If you feel the coconut is cold when touching it, remember it will curdle. Don't say I didn't mention. If you are buying coconuts from the supermarket, smell it once it has reached room temperature. \n\nIf you feel the smell is foul, don't use it. It will be bad. It used to happen to me long back. When making a feast be very careful with all that. All the efforts taken will go for waste. I am adding 1 glass of normal temperature water to this. \n\nLet me grind this well. I will extract the milk from this and add it at the end. We are not cooking in coconut milk. It always happens to me. Another thing is that when the switch is on here and the power is on, it will pop up out. Since mine is Panasonic, it won't burst out. Any other may pop out. So be very careful. \n\nMothers would be excited and over tensed during Onam. So when making a feast, work in calm and peace. Don't injure yourself. Especially many tell me that their finger got stuck inside the mixi jar. I hear a lot on that. After switching off the mixi, we open it immediately and put our finger in. We don't wait for the blade to stop rotating. \n\nSo be very careful. When extracting coconut milk, since we are taking thick milk, don't pour lots of water to it. If it's the 2nd milk we can pour a little more water. But for thick milk, be careful. It will look like this. Squeeze it well and you will get nice thick milk. \n\nI have extracted the milk here. Let's begin to make our olan now. When making olan, take nice tender ash gourd. Don't use the sponge-like ones here. You can use that when making sambar. But for olan, the ash gourd should be tender.\n\nLet's start to make olan. Take a kadayi and add the pieces of ash gourd to it. Add 2 slit green chillies. If it's very spicy, add just 1. Add 1/2 tsp salt and not more now. Next, add 1 cup water. If you are in a hurry, cook this on medium flame for 2 whistles. Once the pressure goes, you can open the cooker. \n\nI have time and so cooking in a kadayi. Close and cook it well till it's done. If you feel the water is less, open and pour as required. Our dear ash gourds have become translucent and soft. Let's mash little of this so that it mixes well at the end. We won't mash the red cow peas. It's well cooked. \n\nMake sure to cook them in salt or it won't taste good. If there is water in this, make sure to dry it completely. We will be pouring thick coconut milk to this now. It took me 15 minutes to get this well cooked. In a cooker, it will take just 2 whistles. I prefer cooking it like this now.\n\nNow add the cooked red cow peas to this. Mix it well. Don't add much of it. Add the thick coconut milk and just heat it slightly. Never boil it. You might think it's a bit watery but it will be correct once it cools down. After tasting the coconut milk and you feel it's less sweet, add a little sugar to this. \n\nSwitching off the olan. I am not letting it boil. It will curdle. I am adding a pinch of sugar. The coconut you get in Dubai is not so tasty. To get a slight sweetness, add little sugar. Those who don't want it, can avoid this step. Don't scold at me for adding this here. It gives a special taste. \n\nNow let's add curry leaves and 1 tbsp coconut oil over it. Let it stay like this for a while. Crush the curry leaves and top it over the olan. Don't mix it. Close it for 5 minutes and then mix it. Our olan is done. Don't add much of red cow peas here. Be careful on that. \n\nJust because you get it free, don't add lavish amounts of it. There's a measurement for all. Only then it will taste good. Otherwise, it will turn brown in color and you can't call it olan. The dish will cry saying you changed its name. This is ready now. Taste and see. Only salt may be less. Others will be perfect. \n\nTake little and don't forget to blow it first. Else your tongue will get burnt. If your tongue gets burnt, you won't know any other taste. I am not saying because I made it, It's awesome! It's after adding the pinch of sugar it turned to be out of the world. \n\nMost of the mothers will kill me. Our super tasty and easy red cow peas ash gourd olan is ready. All of you do try it out and don't forget to send me your feedback. Don't forget to check out our Onam feast recipes too. Until we meet with our next Onam recipe, thank you and bye."
}
]
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[
{
"role": "user",
"content": "Give me some recipe which I can make with Water, Milk, Sugar, Tea Powder."
},
{
"role": "assistant",
"content": "Ingredients \n- Water-3/4 cup \n- Milk-1 cup \n- Sugar- 1 1/2 tbsp \n- Tea Powder-2 tsp \n- Cardamom -2 \n- Ginger- a small piece \n- Clove -1 \n- Cinnamon -small \n\nSubtitles: \nHello. Namaskar. How are you? Hope all are doing good. Here all of us are fine. I am here with a masala tea recipe. Lets see how to make it. First powder the masala required for the tea. We take just little of the masalas. 1 cardamom, 1 clove and a small piece of cinnamon. A small piece of ginger too which is optional. But its more tastier when you add ginger. All do it in different ways. I use just this much of masala. I have felt more of masala makes it too strong. This is my measurement. Let me first wash all and crush them. Add the crushed masala to a pan where we are making tea. Now add 3/4th glass plain water. Boil this well. I have kept this on medium flame. Let it boil well. Only then we will add tea powder. If you don't have tea powder, you can use tea bags. I am going to use Lipton tea powder here. Now the masala water has boiled well. Lets add tea powder as required. I am adding 2 tsp of tea powder. You can change as you want. When its masala tea, it should be a bit strong. You can reduce the tea powder if you don't want it strong. I am adding 2 tsp tea powder now. Let this boil well now. Only then add milk. Never make tea in water and milk together. You won't get strong tea then. I always pour boiling milk. You can add plain milk too. Always make sure to use full fat milk when making such teas. Or else reduce the amount of water. If you are using skimmed milk, then reduce water from 3/4th glass to 1/4 glass and add 1.5 glasses of milk. Now lets pour 1 cup hot milk. Add sugar as per your taste. I am adding 1.5 tbsp sugar. Let this also boil well now. Only then the masala will merge well with the tea. All the flavours should be fused together too. You can feel the good aroma now. You can add any spice you want now. I have added 1 more cardamom. I crushed it and added. I felt the aroma of cardamom was less. So you need 2 cardamoms. This depends on each person's taste. Now lets off this. This has boiled well, now lets strain it. Bubble the tea well. Only then it will taste good. Now lets pour this to glasses. Pour only half of a glass. I have taken the measurements to make 2 half glasses of tea. So our masala tea is ready. Let me taste and see. Its awesome. The masala is perfect. Nothing is over the limit. Remember to bring changes as per your taste when making this tea. These are the basic ingredients. You can increase or decrease as you want. Hope all of you have liked it. Don't forget to send me your feedback after trying it. Until we meet with my next recipe, thank you."
}
]
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[
{
"role": "user",
"content": "Give me some recipe which I can make with chicken, onion, green chilli, and ginger garlic paste."
},
{
"role": "assistant",
"content": "Ingredients \n- Chicken - 1/2 kg \n- Onion - 1 \n- Green chilli - 3 \n- Ginger Garlic paste or crushed - 1 tsp \n\nSubtitles:\nLets see how to make a one pot chicken. I had posted the video of it once. This is my first video after affected by covid. So my voice does not sound normal. Forgive me. \n\nFirst we need chicken. I have cut half kg chicken into small pieces. I have cleaned this. You can use boneless or chicken with bone. Lets keep this aside. To a kadayi, we shall first add the masala pdrs. \n\nAdd 1/2 tsp spicy chilli pdr, 1/2 tsp cumin pdr. This would taste somewhat like butter chiken. Add 1/4 tsp turmeric pdr, 1/2 tsp garam masala.,1 tsp ginger-garlic paste or crushed 1 onion thinly sliced, 3 green chillies, little coriander leaves. \n\nIf you want to do this in Kerala style you can add curry leaves instead of coriander leaves. You can also avoid cumin pdr. Then I am adding little dried fenugreek leaves. This is to get the north Indian flavour. Its optional. You can avoid it if you dont have. \n\nRub it between your palms and add. Add 1/2 tsp salt to it. You can adjust the salt level later. Don't add too much of salt in the beginning. Then I am adding little butter. You can avoid it if you dont like it. \n\nAdd 2 tbsp oil. Mix all these well with your hand. If you need a good colour you can add some orange or red colour to it. Only if you need an attraction. If you are making this at home no need to add them. \n\nBecause I am doing this as a video I am adding some colour. I have added some color. It is optional. Now add the chicken pieces to this. If you dont eat chicken, check the salt and then add the chicken. \n\nEverything is perfect. Now add the chicken. Don't add very big pieces. We can use this as a wrap or with chapati or so. I always make this as a wrap and send this to school for children. \n\nMix this very well. If you have time you can mix this and keep it for nearly 20 mts. Or we can make this instantly. Now we can close and cook this on low flame. If you dont see any stock, add some hot water. \n\nIf its cooked in chicken stock, that's the best. If you think there's no stock or less stock, you can add some hot water. Switch on the flame and close it. Don't forget to check it often. \n\nIt shouldn't get burnt or stick at the bottom. See the water coming from this. If you have time you can saute the onions. But I thought it was not needed. Everyone had liked it when I made it. \n\nI am not adding coriander pdr. Add it only if you want. Now we can close and wait till its well cooked. After 10 minutes, see how much water has oozed out. Make sure its well cooked. \n\nIf its done, we can dry the water. You can use it when its wet also. But when we are making wraps we have to crush these chicken pieces slightly. That's up to you. \n\nAfter cooking this for some more time, I will thicken it. And if you feel something is missing don't forget to adjust it. Our chicken is well cooked. If we cut it with this we can see its cooked. \n\nIf you want some water in it you can switch off the flame now. If it is like butter chicken you can add some sugar to it. Or you can add honey to it at last after it cools down. You can adjust as you like. \n\nIf you want you can add some cardamom pdr. I am not adding anything. Here I am going to make a wrap. So let it cool down. Let me check final taste. You can add some cream as final garnish. \n\nThat's your adjust all that as you like. Its a simple quick and easy recipe. I am adding little sugar. It is optional. I am adding little more dried fenugreek leaves. \n\nLet's switch off the flame now. We can wrap it or serve it like this. It's up to you. Our chicken has cooled down. You can serve it like this with chapati or tortilla. \n\nYou can have it normally with it. After tasting, if you want to squeeze some lemon juice you can squeeze it. But I don't think kids will like it. They might like it sweet. \n\nBut for adults you can squeeze some lemon juice. We can also wrap like the bean wrap I had shown last day. So let's see how to do it. Here I have made beetroot wrap. I will wrap it with this. \n\nThe problem with chapati is that it will break off easily. You can make the chapati with little flour and atta. When we wrap or grill it in normal chapati, it will break and fall off. \n\nThat is why I am saying it. So lets wrap it in the beetroot tortilla and the normal tortilla. Take one tortilla and place the chicken in it. We can also make it with chilli chicken. \n\nIf we make wraps with everything, good for kids they will like it. If its for children, wrap it with just chicken. Don't fill in much like I had mentioned in the other video. \n\nIf you fill in too much, it will fall out while wrapping. Be careful about that. Keep little away and fold this. When I did with chapati it was breaking. That's why I am using this tortilla. \n\nWhen we make it colourful, it's good for the health and children will get attracted to it. In the next video, I shall show you how to prepare 3 types of tortilla. Green, with beetroot and an orange one. \n\nI will be posting a video of that. Do watch it. Now lets grill this. Like shown that day, you can grill it on a tawa or sandwich maker. Our grill is ready. \n\nWe can take it. This is for children, now let's prepare for adults. I have taken normal tortilla. I bought this from a shop. Normally I make it at home. Now because I am busy I bought it. \n\nNow we can keep the chicken. If you feel the chicken is very dry, sprinkle some hot water over it. If you want you can make the chicken pieces smaller. I am squeezing little lemon juice. Just little. Too much won't be good. \n\nNext I am adding pickled onion. You know it. I have posted a video of it in the name of sarlas. Some carrot, beetroot, chilli. Its optional. When we eat them together, its tasty. \n\nWe get a crunchy feeling. Or you can add fresh onions. Then add coriander leaves and chilli. If it is spicy it would be better for us. Or you can make it like for kids. \n\nNo problem. Just showed the options. Now lets wrap and grill this like the one we did earlier. Our next wrap is ready. Take it out. \n\nThats it. Its a super tasty wrap to give in tiffin box. Everybody do try it out. It's very easy. There's no need to saute anything. Put everything together and cook it. \n\nSuper tasty. All of you do try it out don't forget to send me your kids feedback. There is no use in mothers saying. \n\nMake your children say it. Until we meet with our next video. Thank you."
}
]
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[
{
"role": "user",
"content": "Give me some recipe which I can make with Potato, Crushed chilli, Shallots, and Coconut Oil."
},
{
"role": "assistant",
"content": "Ingredients \n- Potato-3 \n- Crushed chilli-1/2tsp \n- Shallots-10 \n- Kashmiri chilli powder-3/4tsp \n- Salt- \n- Coconut Oil-2tbsp \n- Curryleaves- \n- Turmeric powder -2pinch \n\nSubtitles: \nHi All, Greetings to one and All !!! Hope All are doing fine It is a very well known Potato Stir Fry recipe. Small changes would be there in how I make it !! Hope you find those useful and try to make this recipe and Enjoy it the same way !!! Very less ingredients and easy to make Potato Stir Fry I have taken 3 medium sized potatoes. Sliced it into cubes of medium sizes. Not too thin and not too thick Wash it thoroughly, Peel the skin and then slice it Take a heavy bottomed pan and add 2 tbsp of coconut oil When the oil is heated up add 10 shallots crushed along with 1/2 tsp crushed red chillies (crush it together in a mortar and pestle) Add some washed curry leaves Saute until the raw smell is gone You can add garlic (optional) Reduce the heat when this is almost done and add turmeric powder and Add 3/4 tsp of Kashmiri Chilli powder if you don't have Kashmiri chilli powder you can use the ordinary chilli powder. But use only 1/2 tsp (or according to your preference and the spice level of your chilli powder) I am using Kashmiri Chilli powder for good color Add salt Saute well on low flame itself Add the sliced potato pieces after draining the water away Mix it well and stir occasionally for 5 mins without closing the dish. Turn the heat high you can use one onion also if you do not have shallots Red chilli Powder/Kashmiri chilli powder helps in giving a nice caramelized golden coating on the potatoes. I do not add water and cook the potatoes. the potatoes have to be cooked in the red chilli and turmeric for the flavours to enter the potatoes. Here I am going to close this and cook for another 10 mins. Stir occasionally you can use a knife or spoon and cut one potato and see if the potatoes are cooked It should be cut smoothly, when it's almost cooked open the kadai and roast .. Now the last stage of frying. The potatoes are cooked. Stir Occasionally and check for the salt you can smash few of the potatoes with the back of your spoon (totally optional - if you liked smashed potatoes in between) Do not close the lid after this point you can see the caramelization of the masalas on the potato. This is done to serve. Do try the recipe and let me know in the comment box below. Don't forget to Subscribe to my channel :)"
}
]
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[
{
"role": "user",
"content": "Give me some recipe which I can make with carrot, green chilli, onion, and lemon juice."
},
{
"role": "assistant",
"content": "Ingredients \n- Carrot-2 \n- Green Chilli-1 \n- Onion-1/2 \n- Salt- \n- Lemon juice - \n\nSubtitles: \nNamaskar!! Whats up!! Hope you all are doing good. This is our \"Silicon Oasis\", Dubai where we live. Today I’m here with a salad recipe I’ve been getting requests for soups and salad recipes. I’ve already posted 2-3 recipes of soups. Don’t forget to check them out! We can make salads in many ways. \n\nSo I thought to make a simple salad with the ingredients which are always available in our home. I’ll do more recipes in the future. So let’s see how to make \"naadan carrot salad\". Let’s begin the process now. \n\nHere I’ve taken 2 long carrots. First of all, remove the skin and wash it properly and then grate it. So let’s remove the skin. It's not required to show you this part; you can remove the skin easily using a peeler or you can use a knife to remove the skin. \n\nI always use the peeler to remove the skin. Let me remove the skin of the 2 carrots. Try to buy tender carrots always; tender carrots taste sweeter. I always used to remove the thick portion on the top of the carrot because sometimes it may taste bitter. \n\nSo I used to remove those portions, especially while making salads. Let me wash these carrots properly. I always use the small holes to grate carrots for salad. So let’s grate the 2 carrots now. Some people love to chop the carrots, but for this particular salad, I prefer to grate them. \n\nSo the 2 carrots have been grated now. It’s a grater attached with the box, so it's easy to handle. Transfer them into a bowl. You can serve this to only one person. You can take 1/2 of an onion or 1/4 portion of one onion as you like. Here I have taken 1/2 of 1 medium onion. Chop them very finely and add them into the grated carrot. \n\nNext, chop 1 green chilli. Adjust the number of green chillies according to your spice level. This is not so spicy, and I’m chopping them into small pieces. You can ignore this if you want to serve this to kids, but it gives a special taste to our salad. \n\nNow mix them all well. Add a pinch of salt. Please be careful while adding salt; we cannot have the salad if the level of salt is too high. Mix it again properly. Add lemon juice from 1/4th portion of a lemon. After that, check the taste, and you can add extra lemon juice only if required to maintain the sour taste. \n\nSo I’ve added almost 1 tsp of lemon juice into it. Mix well, and the salad is ready here. It's very easy to make. Carrot is always available in our home. No need to go out in a hurry and buy it. \n\nSome people add grated cabbage along with it, but I love to eat carrot alone. If you want, you can add grated cabbage as well; it gives a different taste. This is the basic salad that I love to start my salad recipes. \n\nPCOD patients should include this kind of salad, more fruits, and vegetables in their diet and drink more water. And try to reduce the amount of meat you eat and include more vegetables and fruits in your diet. \n\nYou may have the doubt, can we store this salad in the fridge? It's always better to make it just before serving time. If you keep it for longer periods, it may lose its health benefits, so try to have it as soon as you make it.\n\nSome used to add coriander leaves into it, but I don’t like it. If you want, you can add them too. You can also add roasted peanuts with it. Make choices according to your preferences. \n\nYou can even add cashew nuts or almonds to have a crunchy effect, but this is enough for me. It can be taken as a main course also because it fills our tummy well. If you are serving it with rice, you can serve up to 3 persons with this quantity. Or you can take it alone as a main course for 1 person. \n\nPlease do try this recipe and send your feedback. See you all with a new recipe. Till then, thank you so much..."
}
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