The Best demonstration mei bhi anishi banaunga. Bro aap ka hindi bat ko sunte hi hamei anishi khane ko man aur bhar gaya aur muh mei bhi pani aa gaya 10.Q soo much😋🤤👍👍
Heard so many times about this Anishi in naga cuisine through different naga RU-vidrs, although i known it is made of yam leaves but didn't knew how it is made, finally dekh liya,bhai koi toh bata doh yeh anishi ka flavour hota kaisa hai,kaise yeh stew ka flavour enhance karta hai aur yeh milta kahan hai?
Okay, hindi is not our first language but the way u breath life into the process with the best of ur explanation makes it more palatable.. Love it sir.
Please correct it as Nuoshi as Anishi has no meaning in So Jungli language while Nuoshi means yum leaves making yellow and making for vegetable Ao instead of so above
Have tried it with dried beef long time back was amazing. I bet the toxins which causes itchiness\irritation gets removed after fermentation for 3 days.. We at Ccpur Manipur rarely use fresh leaves rather we dry(leaves and stem) it in sun then use or roll into balls just as it is& put above the fire place to preserve for later use. This is New and very interesting.
The itchiness is due to presence of oxalic acid, fermentation in sacs for yellowing the leaves there will be few like water over the leaves, it has to be removed by simply shaking off with hand then pound it. Most of the oxalic acid is also removed by pre cooking before drying. Then no worries 😊
Your Hindi is so cute Sir 😊 Thank you .. Mujhe bhi Anishi bahut pasand hai lekin banane nahi ata , aapka video dekhkar achha laga , hum bhi try karenge Anishi banane ke liye ,.... Shukriya !
