Totally impressed by 1. Quality of vegetables 2. Cleanliness 3. Huge quantity 4. Modern plus traditional methods combined for cooking 5. Absolutely fantastic recipes 6. Best and soothing music 7. Divine Dadiji and her young relative 8. Hard work 9. Selfless working 10. Delightful children
@@jyothidaglur5703 cumin seed,coriander,fennel seed,fenugreek seeds,mustard seed yellow and black, carom seed, all are in powder form and salt white and black, turmeric,vinegar,mustard oil
आप हर चीज को बड़ी ही सफाई से और बहुत ही बढ़िया तरीके से बनाते हैं देख कर मन बहुत खुश होता है और आपके नये रेस्टोरेंट की आप दोनों दादी और पोते को बहुत बहुत बधाई ❤️❤️🌹🌹
@@savourytales The problem is that i live in Brazil and most of these ingredients are incredibly hard to find so I'll have to do some searching to have things to substitute them, but I'll definitely make this!
Very nice recipe.❤ Agar rai aur sarso pees kar lete toh aur khatta khatta swad ata. For our non-Indian friends-these are non-spicy, non-hot type of chilli/pepper. You can eat them like capsicum.
बहुत ही नेक कार्य। तहेदिल से आपके लिए प्रार्थना। ईश्वर आपको सारी खुशियाँ दे। आपका जीवन स्वस्थ व खुशहाल रहे। सभी आत्माओ की प्रार्थना आपके लिए ईश्वर जरूर स्वीकार करेंगे।🤗🤗🙏🏻🙏🏻🙏🙏💕💕
Really like the way u clean the vegetables and take utmost hygiene measures, just like we do in our homes for ourselves ..........Really appreciable...!! Not everyone does tht👏
Estou encantada com as frutas e legumes de alta qualidade 😋 aui no meu pais não tem fru e legumes tão maravilhosos 😢 parabéns dejam feliz 😅 oliveira MG Brasil 🇧🇷 gratidão ❤❤❤❤❤❤
Everything looks great .the only thing missing is the quantity of spices n raw veggies . difficult to make it on our own without knowing the exact quantity.
A completely different way of preparing tinned food than in my country (Poland). When we make preserves, for example cucumbers or peppers, we prepare the so-called marinade, sometimes with water, spices and vinegar, sometimes with vegetable oil. We pour it over everything, i.e. we fill the jars with this marinade. Then we wipe the lids with spirit (to protect them from bacteria and to keep the lids airtight), put the jars in a pan filled with water and bring them to the boil. When the water boils, we hold the jars for a few minutes and then take them out. In our case, this is the way we ensure shelf life to avoid spoilage. I wonder if you do it differently because of the weather or if the amount of spices alone prevents the products from spoiling?
