Beautifully and without much waste of time explained/shown all 4 popular GSB/Konkani peoples' loving Receipies. Thanks for uploading this video for the Viewers.
How many types of cuisines are there in Karnataka? Is there a difference between South Canara, Udupi, and Mysore cuisine? Where does Bengaluru come under?
Cuisines, preperation methods, especially masala combinations, use of onions, garlic, tadka tricks, everything varies like 1. Family to family 2. Community to community 4. Geographically due to the agricultural patterns, availability of spice & vegetables In spite all the difference, there is Indian-ness in every thing... every dish is a masterpiece in it's own way
Get your seasoning sequence right. First dry chillies, the dry chillies should turn the oil a little red - splutter mustard, add bay leaves and green chillies. I have had valval (Yodiratna) seasoned only with cumin, never with mustard. We do not use turmeric for our dhal nor do we mash the dhal up. Good video.
Valval is actually my most favourite dish.. But never ever knew that maida is being mixed in the process! Does everyone cook the same way or any alternative is there for the maida? Maida is poison just like the sugar.
You are teaching wrong konkani recipe. Dali toy never put jeera and we use ghee for seasoning. Tendle upkari finely chopped , you have chopped big . Val val never add maida to it we can make paste of cashew
