I love doing medical comedy (medcom) stand-up shows. This is a wonderful opportunity to meet you all in person and also to promote awareness of a healthy lifestyle. My upcoming show details: 📍Raleigh - 16th March 2024 🔗 www.tugoz.com/events/bldg18/medcom-show-raleigh 📍San Antonio - 6th April 2024 🔗 www.tugoz.com/events/bldg18/medcom-show-sa #medcom #DrPalMedcomShow
@@virasatcreationskanji is North Indian dish..they also eat lots of other fermented foods..also pickles..why do you bring division in every single thing..
Simple Pazhaya Sadham or Pazhaya Soru ( Tamil) or Pazham Kanji ( Malayalam) - left over cooked rice soaked in water overnight at room temperature eaten next morning with buttermilk / 1-2 small onion /1 green chili. Same type in Bengal is called Panta Bhat 😊🙏🏼. This is my all time favourite since childhood
Dr. Pal, I cannot emphasize enough about your contribution to your society. Your work speaks volumes and started resonating in every household who are familiar with internet. Sir, you are a rare breed. MEDICINE CAN BE TAUGHT, BUT NOT SENSE OF HUMOR. There are other doctors as well, but you are the only doc who keeps us engaged thorugout your video with your humor.
Respected Doctor sir, very recently which is about 15 days back I have came to know about you. I am 71 years old. I have great appreciation for your enormous service to humanity through this media which is greatly valuable and through your Aishwaryam trust. As a token of my he appreciation I have sent some nominal money to your trust . My daughter is very much motivated by your intermittent fasting and doing it. We consume fermented millets kanji daily. Information u are giving about gut health is very useful for us to determine what we have to eat and in what form with low calorie we have to eat. Immensely thankful to you. We eat fermented pickles, may be on priority, fermented millets soup, vegetables, lentils for protein. AVS Nirmala, Bangalore
However each state of India has its own fermented speciality. In Kerala we make appams by fermenting rice flour and coconut milk. Super delicious and light on tummy. One of my favorites.
I am from Odisha, and I have never seen Odisha foods being talked about even though we have so many super foods which are included in our daily diet, super proud to see Enduri Pitha being featured here, thank you :)
Very happy to share this Dr Pal I m an oral surgeon and my husband orthodontist… we always used to suggest our parents healthier option to eat … but I didn’t know how to explain it in a way u did… couldn’t thank u in words☺️☺️whenever I say dr pal said this they jus listen to it sincerely
Hi Dr Pal. I'm a big fan of yours. From last three years my son was suffering from gut health issues. I went to gastrointestinal doctor so he improved he also told me to give him idli and fruits in his diet. But nobody elaborate what's the main cause of gut issues after watching your video his health is improved. As I am from North India I know and love kanji and home-made aam ka aachar as my mother used no vinegar only mustard oil and Fenugreek seeds. And the odisha dish I really want to try . Thankyou Dr pal
I have been taking food courses in my university and it has added lot of knowledge and value towards my own Assamese and northeastern Indian cuisine in terms of food fermentation. Thanks for bringing up the importance of gut flora and yes, I have had Khorisa ample number of times. Even though am studying abroad, I take care of my gut flora in a daily basis by incorporating buttermilk, Kombucha, pickles, etc., to my diet!
❤️ from Namma Bengaluru. I came across this video while preparing Raagi Ganji 😂. I have this as a part of my fat loss journey & good for health. Huge respect to Dr. PAL for such great content & working for a better and healthy society 🙏🙏
The one big thing that is forgotten is the chaddannam.. it is heavily used in AP.. it is fermented rice over night or 2days and eat it with yogurt or the mango pickle..
Hello Dr. Pal. Myself and my husband had been watching your shorts for like 6months now and then slowly moved to watching your videos. We started modifying our eating habits and also everyday try to eat before 7:45pm. We want to thank you for bringing this change in our lifestyle as we see that we are able to control our cravings with mindful eating. Would you please share your thoughts if eating a dark chocolate (lets say 81% dark chocolate - 1 small square per day) should be considered good food or bad food?
No , curd is not used in Arunachal , Nagaland and Manipur. They are into hunting and fermenting 🥩 and they prepare their own drink and their choice of food is so challenging, I am saying this from my own experience. Trust me i never felt sick , despite it was 4 degrees I could see the change such as my hair, face was healthy , no pimples , no obesity. Infact these regions don’t know what the curd is ! As I was also craving for curd there 😅
I tried your beetroot kanji recipe Dr Pal. It had awesome taste. I even finished the fermented carrots and beetroot afterwards. I want to try the ragi kanji now and also try make ferment dhokla at home instead of buying from store
Fermented soya bean(Keenema), fermented leafy greens(Gundruk and sinki) and fermented bamboo shoot (tama) are our everyday native food in Darjeeling too. Along with that we also consume some native plants like nettle in form of soup, mushrooms, Ningro (fern) and other type of wild berries like yellow berry (asilo) which kind of resembles raspberries, mulberries (kimbu).😊
As always very much useful knowledge he has given with his humourous nature My first favourite is Dosa and second is dhokla Yummy foods Shall definitely try
Hello Dr. Pal, I wanted your opinion on this new trend called bulletproof coffee also known as ghee coffee. Several celebrities such as Rakul Preet, Bhumi Pednekar, Kriti Sanon, Alia Bhatt and Jacqueline Fernandez swear by ghee coffee for its umpteen health benefits. What would you like to say about this? Please enlighten us.
Huge respect to Dr. Pal from Malaysia....thank you so much Dr for your guidance and tips.....my son and I followed your Intermittent fasting and did some exercise. and we lose around 18kg and become more healthy and active. I started your fatty liver video because my son has the FL problem. your video is helping us very much....we really appreciate it.....May God bless you and your family always Dr. Pls don't stop doing videos so that we do not need to go to the hospital. your explanation is more clear and interesting.
Have a doubt.. Is it OK to make our idly Dosa batter, or ragi kali, once in a week, refrigerate it and consume? Still the probiotic property is preserved?
Apni to bangali mone hocche.. Can you suggest some bengali fermented food jegulo easy available.. Idli dhosa chara jegulo bollen ogulo to ekhane paowa jayna
@@San_home-chef in West Bengal... Yes we make idli and dhosa some time.. But it's not bengali staple food na.. So is there any other bengali food which I can eat fermented
See, for maintaining good health it doesn't matter whether that particular food is staple or not. South India and West Bengal have almost same weather condition depending on which part of West Bengal you stay. Moreover if you can't make fermented food, eat in proper quantity, in proper time, one thing don't eat anything after 08:30pm, try this, drink water if you crave for food. You will feel better
Except Dhokla, Ambali and Dosa (i only use multiple grains/ millets for dosa batter without rice) - i didnt knew anything else of this video. Names are itself new. ❤ All blessings and respect from Hyderabad. 🙏🏻🙌🏻
So many dishes are found across India on different forms. The endura pitha is made in coastal and plantation areas of Karnataka called patholi, ragi ambali is a constant in southern Karnataka all times of the year without onions , bamboo shoots are consumed in coorg and other plantain areas of Karnataka. Truly incredible India. I would suggest majjige huli made from buttermilk adding white pumpkin or lauki or even radish.
And the fact that Enduri pitha is only made in turmeric leaves with coconut & Jaggery stuffing makes it even more rich. As the first born in the family & native to odisha, mom making me eat it in alternative days for the whole month or the season,I can confirm this pitha is the best & ofcourse agree with Doc ☺️.
I have been thinking would you include hawaijar from manipur since hawaijar is a fermented food found here as well as the fermented bamboo shoot which is called soibum locally. Thank you Dr Pal 😊
Not sure why ragi koozh (கூழ்) with a bit of curd & small onions was not listed. Its a very healthy food during summer as it brings down body heat. I think it would retain more good bacteria since there is no cooking after 2nd fermentation. It takes 2 days to make (ferment + cook + ferment) but absolutely worth the effort. ❤
Thank you, Dr. Pal. To get the benefits of dhokla, only prepare them at home by fermenting them overnight, store-bought dhoklas are made for commercial purposes using soda bicarbonate - Mumbai & Gujrat.
Sir in the dhokla recipe u have suggested in your description they have added citric acid, baking soda and eno and made instant dhokla without fermentation, which is opposite of what we are trying to claim. Just a suggestion sir
hello doctor, I have been suffering from histamine intolerance for the last 3 years. I put forward the following questions to you: 1. Is HIT an issue with the gut? 2. Doctors ask me to avoid sour and fermented food amongst many other dishes. 3. In spite of sunrise to sunset method, brisk walk for seven days and 4 hours of yoga in a week, my weight loss isn't happening. I request you to suggest me ideas to tackle HIT without any medication.
Ragi ambali... Ambali can be made with jowar too... Also in North India... Bihar ... People have sattu ( roasted chana flour) with buttermilk onion chillies etc... in summer
Dr Pal I am from Goa Radiologist. Nice to know about our goan kokum solkadi In Goa we do have plain Kuthi solkadi without coconut juice ,just kokum + water+ salt+ crushed garlic or hing or ajwain + green chillies+ little sugar or jaggery It is suppose have digestive effecf after food we drink it plain or have little last bit of rice with this plain Kuthi sol kadi 2 one is Sanna a Christian dish like idli Where ground rice is fermented using tody and ground coconut with little sugar kept for fermenting overnight ,ans streamed like idlis . Liked your sense of humour
Dr.pal tamil nadu,s famous tiffin Adai aviyal is soo healthy.which is made out of rice and lentils soaked and ground paste Then we add banana flower,r drumstick leaves, Kari leaves plenty of chopped shallots.any of the above veggies can be mixed and made as dosa .so healthy
First of all thank you so much to recall all the recipes of my grand mothers 🤗🤗.... Each and every recipe you mentioned we prepare in west coast region of Karnataka state i.e Udupi. We prepare verieties of pickles with seasonal vegetables 😋... Dosa idli are main breakfasts... Left over cooked rice with curd for next morning with nice curry leaves, hing thadka ... Wow 🥺 we left many practices behind these days
Absolutely I had Anduti Pitha . I know that Anduri Pith ais delicious and healthy but today after watch ing this vdo I to know that its a miracle food.
Being from Maharashtra I love solkadhi and was included in regular diet once in a week or so until I was in India but from past 20 yrs after coming to USA somehow never had it, Recently found kokma agul and started making it. Found that and found you as well . Some of the dishes I make at home yo mentioned in video like dhokla / Dosa / and now solkadhi / Ambali rest recipes you mentioned in this video I need to try. Love Kanji and tried to make it at home so many times but always a disaster - thought it had grown fungus and thrown away. I knew its very good for stomach but just cant make it at home... Hopefully with your recipe I will try again. I am regular viewer of your videos since I found you from past 6/7 months. Yours and Reno Renando podsacts love them all... Thank you for bringing awareness to the world. Much needed in todays time. And especially for Teens but the problem with teens is they dont watch these videos especially when asked by parents and that toooooo health related. Its not that they dont listne , the reason is I dont have time. And they think Chicken is the only Protein. But anyways thanks a lot for all awareness...
Hello Doc Pal, You are an amalgamation of being super knowledgeable+ witty + humorous + hilarious + sarcastic😂...Love watching your videos....♥️♥️...Truly a stress buster..🙏🏻 Loads of respect from 🇮🇳
Thanks Dr. Pal. You enhanced my gut health through heart health by making me laugh so much with your quaint sense of humour😅😅😊 Yes I am a health foodie and I have tried learning to cook or taste most of these fermented foods. Have tried making beet kanji, dosai, idli, home made pickles, and even Korean khimchi, ragi koozh, the udupi raita variety called tambuli, which is an excellent source of fermented food adding any veggies with curd. Also tasted the Oriya pitta, courtesy my generous Oriya neighbour. Once during my visit to Imphal I have tasted the fermented soya curry and loved it. Once during my travel from Silchar to Shillong, had bamboo shoot gravy dish and loved its katta mitta taste. Further, I have experimented a lot not only with our own fermented food pazhaya sadham, but also with the Oriya version called panto bhaath or the Bengali version. Don't you think that the Tamil morkuzhambu, the Kerala dish kurukku kalan prepared with ground coconut and boiled sour curd in veggies like green banana or Bengali pita varieties are excellent sources of fermented products? Even the North Indian kadis too are fermented foods.
Excellent Dr your technical explanation with great joking humour was fantastic awesome Dr, we are all benefited by your tips and advice !! Fiber rich foods and fermented foods. Great 🙏🙏🙏
Dr. Pal if you ever come to Bengal to meet your friend Avijit Chakraborty and attend your medcom show please let me know coz I am very excited to meet you both in person. ❣️ I am a Bengali but I love South Indian fermented foods like Dosa, idli, medu bada, sambar, coconut chatani ..... lists are long. At our locality, the leftover rice is left overnight with water to ferment and eaten in the morning with salt, onion and chillies, sometimes with pickle.🍚
I think this is the first time I have seen someone mention Khorisa(fermented bamboo shoot). I have been eating it since a I was a kid and we used to put it in everything, Dal, smashed potatoes, eat it as a pickle, chicken/pork curry etc. It is super delicious but I doubt that people not from Northeast would like to try it, since it has a specific smell which a lot of people don't like.
Dr Pal. US pickles today are made with vinegar,like w cucumbers mostly. Just found a new book on fermenting which gives mind blowing age old recipes of different CULTURES. Great foods heard here. Dhanyavad
I drink kefir every day. Before starting kefir my poop wasn’t solid and was very smelly. Now it has fixed that problem. Also I don’t get digestive issues like earlier when i travel to places
Sixth one is famous at our place. Fermented soyabean. Hamare ghar me mummy banati hai par mujhe pasand nahi. Fermented Bamboo shoots also permanent at my place.
Dr Pal A crisp salute to you sir... You are the most influential person in our family.. Thank you so much for each and every word you speak . Stay blessed 🙏
Solkadhi & ragi ambali is my favourite. Ofcourse Dosa too. . Other fermented foods I like are chaddannam & I have recently learnt about khali from which many fermented foods can be made. Even pickles can be made with less oil and salt using that.
Sir try our telugu food...mash the rice & add milk untill soaked completely & then add 2-3 spns of curd and leave it for fermentation overnight so as by morning it turns into tight curd rice ...add more curd into it & enjoy it with raw onion, chillies & pickle ....best food for gut & cools the body as well
if you wan sol kadi to be more low fat you can make it without coconut milk. Just add kokum, green chillies, kothimir, salt and sugar to a pot and add boiling water on it, and cover with a lid. The flavor of all ingredients mix with the water and transforms into a lovely kadi.....its called khuti (without milk) kadi....
I am surprised you did not include idly- the best fermented and steamed food that can be called the crown jewel of South Indian cuisine. To answer your question I have tried Dokhla and take ragi kanji twice a week, alternate it with idly and dosai. Further, ragi idly and dosai are good fermented food as well.
This is great knowledge base. I will try to incorporate in my diet some of it. I usually eat yogurt , sometimes Kefir , sometimes Sauerkraut(home made) and rarely kimchi. Other than that I drink 1 TSP organic ACV with mother regularly.
Enduri pitha, manda pitha, poda pitha and pakhala and pakhala kanji best fermented food of Odisha... Enduri pitha is my fav because of the aroma due to turmeric leaf...
Hello Dr Pal,I am from Assam n yes Khorisa is reknown fermented bamboo shoot which we include in our diet...Thank you so much for so many best videos....It really help me a lot
Mangaloreans make something similar to Enduri Pitha. We call it patholi… Ragi ambli is my favourite ❤️ I came across your channel just a coupling days ago. I love your videos. You clearly tell us to eat in moderation. I’ve seen many content creators saying that fasting for 48 to 72 hours helps us lose weight in a healthy way. I always wonder why they don’t consider different health issues whilst suggesting such things. I find such videos ridiculous. For example, I am an epileptic. If I fast for a day, the chances of having a seizure are very high.
Doctor, if possible , study about the Fermented Toddy(Kallu in Kerala). My grand father was drinking till 95 Years till his death. His same age, all males were drinking that. Also , he was consuming home made food only. He was rock solid and hardworking farmer without any health issues. He even was chewing Tobaco.
This is an eye opener video for me. I only knew three of these dishes. I have heard the names of a couple more, but have never seen them. Thanks for raising awareness. 👍 You have brought some change in my food habits. Thank you for your informative videos. I have increased fruits and vegetables in my diet after watching one of your interviews. And making sure that, I have yogurt twice everyday. Persuading kids too. (I get good sleep when I have yogurt). I am planning to include sprouts at least twice a week. I am slowly making changes, and would like to get habituated to all the forgotten good stuff. I could not yet get away from the packaged chips, and chocolates. Over eating, especially when I am under stress. Sadly, it turns out that most days are stressful, including weekends. I have not figured out how to deal with it yet.
In North India sugarcane juice is fermented and in that garlic,raw mango, jackfruit, dry red chillies is put and it's mixed in dal rice n other dishes. It's sour in taste
Hello, Sir; I find your video contributions exceptional. I hail from Odisha and would like to share that the unique nutritional benefits of Enduri Pitha come from the turmeric leaves used in the wrapping for the steaming process. These turmeric leaves are cultivated before the festival and are crucial in preparing this pitha. The leaves, with the fermented batter and the healthy coconut and jaggery (and not sugar) filling is a traditional way to celebrate winter's onset.
as a north indian, I love dosa. In bengaluru you can go to any udupi and ask for dosa with less oil pair it with coconut chutney for light and healthy mix.
I like how he says and pronounces fluently in Indian way. After living in US and practising as Dr there, good to see him not use NUNI NAAKU ENGLISH or rolling with Foreign accents.
Hello Dr Pal, its always a pleasure to watch you mix humor with medical knowledge to work on our health. Great tips, Thankyou. With all due respect, would like to share info on Sol kadi, it is prepared fresh and can be had as is, no need for fermentation.
Awesome Video Dr. Thank you so much. Dosai, Ragi kanji, Thayiru sadam with pazhaya soru, Dhoklas. These are the foods I eat regularly on a weekly basis. I am experiencing gut health issues, your videos are eye openers. I follow them religiously. I live overseas and am going to try my best to procure ingredients to make the dishes from the northeast and Orissa.
Actually I hv stayed major part of my life in Anga, Banga and Kalinga...yes we have our set of fermented food...but fermented food like Paantaa/ Pokhalo (fermented rice) is only to be taken in Summer as it cools the body considerably...others can correct me if I am wrong.. Could you also make a video ..which fermented food to be taken in what season or what Hindu month...that will further help your wide audience !
Many thanks Dr. Pal for yet another video. I would like to know about your favourite food - Dosa. Does the good bacteria in Dosa survive the cooking that it undergoes?
இணைப்புகளுடன் தந்தமைக்கு மிக்க நன்றி. "தந்தையோடு கல்வி போம்" என்பது முதுமொழி. நீங்கள் இணையத்தில் நல்மொழிகளைத் தருவதால் "இணையத் தந்தை" என்பேன். நல்ல கிருமிகள் எங்கள் உடலில் இணைய பாடுபடும் தந்தை. வாழ்க!
