I like how calm and straight forward this was produced while remaining alot of good information. No unnecessary music, not too many cuts with cameras. He cleaned his workplace before serving which i also like to do. Great. Definitely gonna cook this.
South Asian vegan food is just wonderful. I'm convinced it's the best cuisine on the planet - it's bold, versatile, inexpensive, sustainable, gives power to your pantry, and it's incredibly healthy. I'm currently obsessed with rayo ko saag but I might have to try this next.
Yes , when I lived at home , there was a South Indian place literally 5 minutes from my house. Every day I'd drive there , sometimes twice a day. 6.99 for two curries and white/flavor rice , best food I have ever eaten period. South Indian cuisine is by far my favorite yet.
I prepared a dish inspired by the demonstration.the same day I watched the video. Substituted olive oil for coconut, unsweetened coconut flakes for fresh coconut, and finished (after adding vegetables directly after boiling) with basil (since I didn’t have curry leaves). Fried garlic & onions with the yellow mustard seeds, later adding mushrooms and red peppers, and dusted with homegrown leek powder. Added crushed walnuts and cashews. Paired nicely with Brussel sprouts and carrots. Finished with lemon juice and basil (since I didn’t have curry leaves). So simple, yet aromatic, resulting in a very satisfying meal. Really opened my eyes as to flavor combinations.
Hi Chef. I bought your BBC Maestro course. Every recipe is absolutely fantastic. I made Keema as you taught - fantastic. I am Punjabi as well. A request - can you please make mutton curry? Should I try to adapt the Keema recipe to goat curry? Thank you
Thank you sir, made this dish and it was amazing. So much high level technique and content here! Nuts in stir fry was new for me and they we so fun to eat.
@@vmurt Thank you very much. I'm afraid I didn't see this reply until my first attempt. All I could find were desicated cocunut and dried curry leaves. For a first attempt it was enjoyable however I would guess the correct type of cocunut would make a world of difference. Still very tasty indeed and the toasted cashews were a delicious flavour I will include into many other dishes.
Coconut oil does not hold up well in high heat. I did this in a wok with high heat and the oil was smoking like crazy. It was refined too which I thought would be fine. Is there a better kind of coconut oil?
It's generally done that way for service. They'll boil and shock the amount of vegetables needed for the night in batches to save time and so they don't overcook, but at home you can just transfer straight from pot to pan.
I like how calm and straight forward this was produced while remaining alot of good information.
No unnecessary music, not too many cuts with cameras. He cleaned his workplace before serving which i also like to do.
Great. Definitely gonna cook this.
South Asian vegan food is just wonderful. I'm convinced it's the best cuisine on the planet - it's bold, versatile, inexpensive, sustainable, gives power to your pantry, and it's incredibly healthy. I'm currently obsessed with rayo ko saag but I might have to try this next.
YES!
Yes , when I lived at home , there was a South Indian place literally 5 minutes from my house. Every day I'd drive there , sometimes twice a day. 6.99 for two curries and white/flavor rice , best food I have ever eaten period. South Indian cuisine is by far my favorite yet.
I prepared a dish inspired by the demonstration.the same day I watched the video. Substituted olive oil for coconut, unsweetened coconut flakes for fresh coconut, and finished (after adding vegetables directly after boiling) with basil (since I didn’t have curry leaves). Fried garlic & onions with the yellow mustard seeds, later adding mushrooms and red peppers, and dusted with homegrown leek powder. Added crushed walnuts and cashews. Paired nicely with Brussel sprouts and carrots. Finished with lemon juice and basil (since I didn’t have curry leaves).
So simple, yet aromatic, resulting in a very satisfying meal.
Really opened my eyes as to flavor combinations.
We make this every 2 months or so..... just with local New England veggies... yummmy...
Hi Chef. I bought your BBC Maestro course. Every recipe is absolutely fantastic. I made Keema as you taught - fantastic. I am Punjabi as well.
A request - can you please make mutton curry? Should I try to adapt the Keema recipe to goat curry?
Thank you
Thank you sir, made this dish and it was amazing. So much high level technique and content here! Nuts in stir fry was new for me and they we so fun to eat.
I really suck at cooking - I only dared cook South Indian food through my instant pot. I hope his keralan stir fry is something I can do soon!!!!!
Looks wonderful. The one thing that would stump me is how to get the cocunut like that.
You can buy it frozen in Indian grocery stores.
@@vmurt Thank you very much. I'm afraid I didn't see this reply until my first attempt. All I could find were desicated cocunut and dried curry leaves. For a first attempt it was enjoyable however I would guess the correct type of cocunut would make a world of difference. Still very tasty indeed and the toasted cashews were a delicious flavour I will include into many other dishes.
Great content 💯
Coconut oil does not hold up well in high heat. I did this in a wok with high heat and the oil was smoking like crazy. It was refined too which I thought would be fine. Is there a better kind of coconut oil?
Keralan food is great. Specially the thali
It's funny he was talking so much about shocking the veg in icewater but then didn't do it here.
It's generally done that way for service. They'll boil and shock the amount of vegetables needed for the night in batches to save time and so they don't overcook, but at home you can just transfer straight from pot to pan.
Anybody tell me the another name of monster. Please
Wow
He likes to cook al dante
Kya aap ek video Bana skte hai ki spices ko garam krne se hota kya hai. Vo apna flavour kaiese release krte. Hindi mai please
Jake pakistani video dekho
Could you eat this everyday?
Yes, we eat it everyday with meals, try to use fresh vegetables and some healthy oils like coconut oil or olive oil
Get on with it!
This did not need a 12 minute video. Seemed like forever.
Idk, this looks like it’s really bland.
Too much coconut!!
Coconut gives richness and sweetness...
Should’ve stuck some chicken in there
this is too simple for me. throw some vegetables into a pan. you are done.
i am not sure if i need a recipe for that. let alone pay a course for this.
Perhaps he shoud head back to Cochin as he loves it so much