Being marathi, looking at that vadi was like mouth watering :) Now I understood what all mistakes I was making when I used to make it. Thank you for all the tips! Definitely going to try this recipe steamer way again. Congratulations on anniversary.
Happiest Marriage Anniversary to both of you God bless you with happiness of both the world and hve a wonderful peaceful lovely lng lng journey of togetherness 💞 💞 stay blessed always 💐🎂🎂🎂🎂👏👏🙌🙌🙌
Happy Anniversary Chef 💐 Pllzzz share tips for storing khotambir (ur priy mitr dhaniya)for a long time in fridge nd without fridge ...for our sake and for ur priy mitr sake😃
Wow Chef!! What a dish!!! You are uniting the diversity of India through uniting diversified testbuds of India... This connects different regions of India more prominently than anything else...
U r becoz of ur caliber … ur passion for cooking , ur communication skills , sense of humour ….which makes u favourite person of viewers. Keep shining , inspiring and sharing recipes . Waiting for traditional bhakharwadi recipe .
Happy wedding anniversary to you & pallavi ma'am 💐💐god bless u both ❤️ and to us,hum aapki baaton ko enjoy karte hai,jhelte nhi tabhi toh aapka parivaar itna bada hai Back to today 's treat - Dil dhanya dhanya ho gaya, so tempting n full of flavours 😋 Thank you 🙏
Hamare bhi hai ek relative Mumbai me hain. Unke ghr gye they tabhi khayi thi so tasty and crunchy with tomato chatni. Different taste. Thank you so much dearest chef ranveer brar.
Good evening sir 🙏 .I am your regular viewer . Very nice & easy simple method shown by you ,sir. I am from Nagpur , Maharashtra. The 1st type of Kothimbir ( कोथिंबीर)वडी is prepared in some parts of Maharastra....particularly Marathwada side. The second recipe ..we call it as ' Patodi '( पाटो डी), which is enriched with a spicy curry . Kothimbhir vadi which we prepare is lot of कोथिंबीर+grated coconut + चारोळी ( nut)+lot of poppy seeds +cashew & raisins optional & ofcourse with all masala like chilli powder, salt etc. This is stuffed in a dough made of besan + () ,steamed and then fried or directly fried ... Generally served with kadhi or dahi. कुछ भी हो , video dekh k मुंह मे पानी आ गया. Surely I shall try with your 1st (first) recipe.😊🙏
A very good Good morning. Lately I came to know that it was Marriage Anniversary . Wishes n blessings are never late , light many more ' Diyas' & Candles together...... Blessings ....😊🙌
Being a subscriber of this channel I 'm happy because every Tuesday and Friday I get a new recipe . Happy anniversary to you both.Today's recipe is a new one for me ,I have never tasted it before.Thanks😍😋
Hamare pyare chef Ranveer Your relationship with food gives me goosebumps. It seems like you are achieving spirituality though cooking ❤❤❤❤❤❤. Thank you so much for educating us the history of food and culture. Lots of loveeeeeeee chef...........❤❤❤❤❤❤❤
Happy Wedding Anniversary chef Ranveer ! Although traditionally Tin or Aluminum is the gift for 10th anniversary, in modern times it is Diamond. How many carats was chef Pallavi's diamond?!❤💠💐
aaj ki special maharashtrian snack bhut sara hara dhiniya ka aaj use hua.itni tempting yummy dono method s sir apne btai ,sath m dhaniya ki dandi ki yummmy chutney maza hi aa gya.thanks for sharing this receipe,and happy anniversari ranveer sir and pallavi mam..
Thank you chef for sharing this wonderful recipe of Vadi .. loved every moment of watching you making this recipe with your favorite ingredient. 🎉. Wishing you and Maam a very happy wedding anniversary.
One of my favourite evening snacks in Mumbai, apart from Vada Pav, Khandvi and White dhokla (idada). Used to regularly order from Surti's in Dadar to my office in Lower Parel. The key is in the proportion of the Batter / dough otherwise it becomes hard. Very nicely explained ❤
Ranveer phaji, from long time i was waiting for kothmir vaadi. THANKS. I have tried almost all your recipes like aam ras, shrikhand, pav bhaji, south Indian recipes, frankies mutton, chicken and all punjabi saabjiz. Your recipes are our house favourite and our guests love it too. I'm from Ahmedabad but sikh family so our family loves tastes of your recipes. No one can beat you and you are great teacher. Just a request can you please post few more health recipes like different salads or any indian version health cooking. 🙏 PLEASE... baked or grilled. Living overseas I desperately need your help. Restaurant are too expensive here and unhealthy or do more home cooking for good taste.
So fascinating! I’ve never seen the method 2 of cooking the batter like a zunka then frying it. There’s another method that I use - I first make a dhokla-like batter then steam it in a cake tin, covered with a lid. Could also bake it in an OTG. Essentially, I get a dhokla-like sponge and then shallow fry it in oil at low heat. It’s interesting to note there are so many ways to make this otherwise simple dish! PS. It’s my favourite Maharashtrian snack, and I 100% relate to the excitement of sniffing fresh kothimbir 💚
Nice recipe chef 🙏🏻🙏🏻🙏🏻 Last line - I am because of you bolke aap ne Aaj fir se dill ko jiit liye❤ Aap ke video dekh ke recipe toh sikhte hai uske saath face mai ek lambi si smile jarur aajata hai Isi liye mai bolta hu aap vlogging bhi suru kijiye Khub sari pyar hamare taraf se aap ke liye❤ Jarur pyar Lena agar liye toh reply jarur kardena❤❤❤
Need to know where do you get such clean bundle of coriander??? Jaha se hum lete hai usse chun kar.. dho kar sukha kar phir wadi banane mein use kar sakte hai ...
Is it possible to store it for longer period . I am asking it since you added curd for fermentation. Will it help to store if baking powder added instead of curd?
ranveer, I am from vidarbha and my mother used to steam this vadi using a white cloth tied over a big pot with water she used to put the dough on the cloth spread it and cover the pot with lid putting heavy silbatta over the lid. your second method is used for making pat vadi which is famous rassa patvadi dish from vidarbha. we make sambar vadi in vidarbha using differen method sambar is the name we use for coriander. some how vidarbha dishes are not given the due importance in maharashtra cooking. maharashtra has variety of dishes . please sometimes go through them. I have been watching your programme on TV for very long time and appreciate your knowledge on cooking techniques
My mother always does it and it's my favourite snack. Thank you for this recipe.and i love the way you pronounce Marathi words. You are icon of unity in India.
Wow both recipes shown. Steamed and non steamed. Dhanya hai Ranveer bro dhanyawadi. ❤Happy Wedding anniversary to you and mam. God bless both of you 🙏🌹
Chef kabhi moka aaye to mai apne hatho ki kothimbir vadi apko zaroor serve karna chahata hu. I learned from my mom. Mind-blowing recipe hai.... you will in deeper lover with Dhaniya ( Kothimbir) 😋😋😋
Nice recipe…This video has reminded me of mom’s beans ki sabji bcoz she cooks besan sabji in a similar way to that of cooking method of urs but obviously with less of masalas and coriander.will defn try this recipe too.thanks 🌟
Aap ki recipes badhiya aur aap ka style usase bhi badhiya. Enjoyed your Marathi....thank you so much for this recipe. Aur aap dono ko 10th anniversary ki bahut bahut badhaiiyan.
