Відео

What do you call that spice holder and what spices do you keep in it?

Looks tasty

Can you swap the sugar for a similar quantity of honey?

This lady invented shorts before youtube could do it😂

Hello from AMARILLO, TEXAS❤❤❤🎉🎉🎉🎉🎉

Hello from AMARILLO, TEXAS❤❤❤🎉🎉🎉🎉🎉

For those with no restriction on eating pork, I can highly recommend boiling off a smoked ham hough first, then use some of the stock to boil the lentils. shred the meat and add some to the finished dahl. Smoked ham and red lentils are a perfect combination, even if it's not traditional to indian cuisine.

The simplicity ofnyour cooking, all is so clear concise and very easy to follow thanks for your channel 😊

I got a tin of ktc chickpeas they where the size of peti pior and as hard as bullets boiled them for 2 hrs no change

There’s no water in your recipe but 4 Tbsp of yoghurt. Which is which? Thank you!

Looks amazing

Nice one

H'mm I can't wait to try it. Looks delish. Interesting you don't need to add water. Thanks for posting

Solid recipe! Thank-you. This one's a keeper :)

Why hasn't this lovely lady got a million+ subscribers? First time watching, she's very good, reminded me of Nigella Lawson.❤❤❤❤

Love these videos! No annoying music and bullshit stories.....Just information that is really helpful.....You know this guy is good by looking at his background filled with lots of healthy trees and information on how to fertilizer and when....

Love this version of passanda. My Goan friends at work on the Solent love it too

Thanks, I will give that a try as I love these tasty bundles

Beautiful lady love your kitchen & your wealth of cooking skills. So clever, keep being a great chef I wish I could be so good

no salt?

We called these Kofta. The Pakora were simply battered veggies, and deep fried.

April 2024😊

Best veg pakora video on you tube, thank you so much will try your reciepe

I love it ❤

Yum! I could eat that right now!! I used to make this all the time but forgot how I did it! Thank you

How many serves?

Nice recipe

This looks yummy. Thanks for explaining it step by step with hints about how to do each one.

Why watch a video for 26 minutes that can be explained in 5 minutes? Ain't gonna happen.

You can make it bigger and slower for viewers to see.

Always daal khors want to make everything curry

Thanks hari amazing dish love it

Just too long..

You’re right! It is so comforting. It was just what I needed ☺️

Hello Hari I'm watching fr. South africa

AMAZING TO LEARN TO COOK DIFFERENT NATIONS😊😊 FOOD. YOU ARE AMAZING, TRYLY WELL EXPLAINED, THANK YOU SO MUCH. MEXICAN FOOD ITS DELICIOUS TOO, TRY IT.

Hey, The word "vindaloo" is a mispronunciation of the Portuguese phrase carne de vinha d'alhos, which means "meat marinated in wine-vinegar and garlic". आलू तो प्लीज नहीं..... आलू वे लोग लहसुन को बोलते हैं.. Otherwise the taste will dissipate before the next bite. मधुर जाफरी की ये सेम रेसिपी एक अच्छा होमवर्क है.. Needless to say, keep up the good work Regards

What a phenomenal recipe! You made it look so easy thank you! I found out that it was once I had a wonderful teacher like you! Delicious!

Thank you for sharing this. I lived mainly on the brown lentils for years. I just cooked them with onions, peanuts and soy sauce. Average Americans dont know how to cook, how to use spices. I admire Indian farmers and cooks. Lately I discovered red lentils and yellow ones or peas? They stay red when I cook them, however. ?

Awesome and easy & very tasty 😋😋

Please talk less and get to the point

Do you stammer as you talk with breaks? You sound horrible as you are gasping for words. You Lack information and knowledge . Do your home work properly before you make a .ext video...prove on your speech. Keep practising in the house in front of the Mirror you stupid girl.😂😂😂😂

Hi Hari most enjoyable recipes being watched from Cape Town South Africa

Love your recipes Hari ❤❤❤❤ just making myself Aloo Gobi again…yummy ❤❤❤

Realy good i will try all of them thank you

This looks great I am making it tonight but with chicken, so I will cook at the end for a shorter time. Thanks Hari!

As someone who lives on an island, I can answer most of these questions. Enzymes cut proteins and so the idea is to use the papaya enzyme to cut the proteins of any kind of meat (beef, chicken, lamb) to tenderize it. The Papaya skin (use any variety of papaya you can find) has more enzyme than the insides (a lot more) and a green Papaya will have more enzyme in both insides and skin than a ripe one. But all of it in any degree of ripeness will have at least some enzymes (though the insides of a very ripe one will have relatively little enzymes). The enzymes will work best to tenderize the meat at room temperature, but obviously meat spoils, so you should cook it right away and make sure the outsides are cooked thoroughly. Once the tenderizing process is complete, you would generally wash off/shake off/scrape off the papaya if it is all you used, but all of it is edible, so leaving it on won't hurt: some people will mix a marinade in with the papaya, apply it to the meat and then cook without removing it.

I am very curious to test them. Merci from Belgium

Just followed your recipe. And kids love the fish pakoras. Thanks