I hope the woman living in Beiruit is safe. Second, thank you Beryl for utilizing food to highlight various cultures, especially for ones affected by the various conflicts around the world. It's a subtle and beautiful nod to their existence and livelihood.
I kinda feel the opposite. Among 100 videos 1 is a compilation of random recipes. As a second thought or a footnote. Not blaming her, just sad that there isn't more attention to vegetarian/vegan food 😅
24:59 Disclaimer: Indian _Besan_ is made from _Kala Chana/_ black chickpeas aka Bengal Gram, which is a different variety than the Garbanzos/chickpeas we are used to seeing here in the US. _Kala Chana_ have a brown or almost black skin, are smaller in size and have a slightly more bitter taste than the white ones
When you peel veggies, like eggplant and chilis, put them immediately into a plastic bag and let it steam while it cools. It really makes taking the skins off easier
That girl from Myanmar should really consider being a writer (if she's not one already). Loved the way she described the dish and her experience with it.
Indian cooking takes besan to incredible heights of texture and flavours. Recommend trying Mysore Pak, patrode (aluwadi), patwadi rassa, gatte ki sabzi, fafda etc. Also different states do their own regional version of kadhi. In western India, we don't add pakoras and the colour of the kadhi is white. Lots of ginger and few basic spices
I was hoping for veggie VEGGIE video, not like 1 vegetable with other products. But that's ok! Next time please, let's go fully veg-on! Maybe a hungarian lescó? Or indian curries? There are soooo many options where the vegetables simple shine on their on! Love you!
16:05 I love it every time you make a lebanese dish 🇱🇧 Our cuisine is so diverse and richer than what is served in restaurants worldwide! And we have a huge variety of veggie dishes! (Fun fact: christians in Lebanon don’t eat meat during the lent period (some even turn vegan) , and moms always manage to make a different Lebanese dish a day for 40 days straight)
My daughter and I are Canadian, and we have a small Middle Eastern grocery store on our street that's owned by a Lebanese family. Not only do they sell the best, freshest, and least expensive produce in the city, but we started buying our meat from them as well. So much better than what we used to get at the supermarket and the prices are great. But, our favourite thing about the store is their counter where they sell homemade food. Some of it's hot, and you can eat at a table there, or you can take it home and heat it up before eating. The family makes everything, and it's not the same food every day, so you never know what you're going to get. My favourite food is the fatayer, and lucky for me, they usually have them when I go in. I can taste the sumac in the filling, and I don't know if it's traditional to add a little vinegar to the filling, but they do, and that little bit adds a slight tang to the filling that I love. It's one of the most delicious things I've ever tasted. Another favourite is falafel, wrapped in a pita with fresh veggies and lots of pickled turnips. My favourite veggie is eggplant, so I always get excited when they have an eggplant dish. I use their homemade hummus on sandwiches as a spread on my bread, instead of mustard or other condiments. Other favourites are the green bean stew, fattoush, foul mudamas, stuffed grape leaves, and mujadara. (I hope I spelled all of those right.) I've never had anything from the store that I didn't like. I recommend it to everyone, and the people who have gone and picked up a couple of their prepared dishes have not been disappointed. The store has become a favourite with my whole family.
The overlayed voices are not working in this one. Very hard to hear what the contributors are saying whilst Beryl is also talking in the overlapped footage.
just a suggestion: if you really liked tortang talong that much, you should try poqui-poqui! It essentially mixed that roast eggplant with sauteed tomatoes and onions. it's amazing how it elevates the taste and satisfaction!
VIDEO IDEA- yk those dishes you can just put a TON of RANDOM left over veggies into that make you feel kinda good when eating them because you are having so many veggies? like curries or a south indian dish called Avial or Mixed veg Sabzi(north indian) or Sambhar or soups or stews so many more things. PLEASE. PLS. PLS. PLS. Do a video on those because i NEED to fix my diet with actually yummy recipes.
I make dishes like that a lot! I just made a veggie curry last night! I had a bunch of veg I needed to use up, so I made veggie makhani (butter curry), with onion, peppers (sweet and hot), garlic, ginger, zucchini, carrots, spinach, and a can of white beans (for protein). Turned out absolutely delicious. The only thing is having the right spices, which I luckily have, but as long as you can at least get garam masala, you can probably get by.
I love Burghul Banadoora! My Lebanese mom, may she rest in peace, and I often enjoyed it with a Lebanese style garden salad (cucumber, tomatoes, green onion, and mint with garlic, olive oil and lemon dressing) or with plain yogurt for a quick, light meal. Thank you for reminding me of my mom today.
FYI, regarding egglplants (aubergine), herein southern France, my local market often sells a variety of eggplants: traditional purple (fat/bulbous & slender), white, pale purple, & striped.
I heard that the white ones were the reason the vegetable is called eggplant. As a Filipino, I thought it was because they were cooked with egg (tortang talong), then realized it's just a Filipino thing.
Ms. Beryl I hope u know that your content is actually very heartwarming especially now when countries are fighting each other left and right. Just to see people share their food and stories about it and overall giving the feeling that we have so much to celebrate together is VERY NICE. Been watching since Great Big Story days and everytime you pop up on my youtube i just immediately watch. sending love from the PH! hope you do a "food eaten while drinking" video in case u still havent. that would be fun
It was so funny, entertaining to see your spatula and whisk do tiny! Hysterical! ….. ok, now the food. Well I will be making zucchini pie! Omg, zucchini is really one of my favorite veggies, so I will be making this. The other recipes look SO good, and I would love to try them!! BUT! I don’t have all those spices, items, at all. But, I really love these recipes, these videos!! You are simply the best!! You lift me up with all the fun you share with us, your viewers. Adore you!!
My husband loves the classic Tortang Talong, like the one you cooked, Beryl, while I, on the other hand, prefer the version with ground pork in it. Yum! 🤤
If you use a regular deep dish pie pan or glass pan, you could still use Pillsbury pre-made pie crust in the refrigerator section. It makes a hell of a lot of difference and it tastes better and you do get a thicker slice
Besides grilling the eggplant, I usually steam or boil it for 10-15 mins. Then rinse it under running water for a minute then peel off the skin. I let it rest until it cools before proceeding to the next step. This process cooks the eggplant evenly and easier to peel. Whenever I have enough charcoal or uses grilling pan, I do it this way as the charr gives a different (smokey) flavor. Either way, this dish is absolutely delish! 😊
3:08 The eggplant was hard to peel because it wasn't charred enough. When doing it, we char the whole thing because you will discard the skin anyway. When charred right, the whole thing is black as in burnt, that way the skin goes off easily and the flesh inside is easier to spread or fan out since it turns just the right kind of mushy.
You can do literally multiple videos on India, each State has it's specialties.. Please try Undhiyo, veg Kurma, various parathas, sambar for vegggie love..
Love the look of all these recipes. I have a zucchini in the fridge that needs attention and am going to make your pie recipe tonight. Thanks for posting this.
For Tortang Talong recipe: Eggplant needs to be CHARRED so that the skin turns flaky. While cooling it down, cover it so that the steam softens the skin. It will be easy to peel and will leave a smoky flavor. Win-Win!
Just a hack to make your grilling eggplants so easy. Throw them in the air fryer for 20 minutes under 180degrees. Once soft and cooked you can place the eggplant on flame stove till the skin burnt to get the smokey taste of the dish. 👍🏻
Hi Beryl! For the tortang talong, it's important for the eggplant's skin to be as black as possible so you can peel it off easier when it cools. It would also be better if the stem of the eggplant was a little longer so you can use it to flip the eggplant while cooking it (great if you're too lazy to wash dishes)
Don't know what the vegetable was for that last dish? This is a great video I'm glad you made it and hope to see more great veggie dishes from all over the world.
The bulgur dish is identical to one my Greek mum makes. I love it topping it with either yogurt or crumbled feta cheese. I also sometimes add chilli flakes in it while cooking it as I enjoy spicy food. I love when I see you make recipes that I never realise cross country boundaries. I would never have considered this a Lebanese dish. For me it is Greek comfort food.
Hi, Beryl! Greetings from Hawaii. To roast eggplant, I use the grill or broiler. I just leave it in there and turn it every few minutes until the whole thing is softened. Just make sure to pierce the eggplant all around otherwise it’ll explode. Thank you for featuring my culture in your videos 🇵🇭
We in uttarakhand call kadhi zoli or zoi, here it is thinner and onions are not used also it is sour or sweet and sour,.apart from veggie fritter we also add grated cucumber or Himalayan chive or scallion or mustard green to dish as well
Kadhi is actually the easiest and quickest indian dish for a non Indian if they wana try their hand at Indian cooking. It actually doesnt need as many spices as other indian dishes and the recipe is literally fool proof. You cannot go wrong, as long as you cook it down and do the ratios are right. Also, you can totally skip the pakoda and do just the gravy. And yes you can sub any kind of non flavoured yoghurt, infact I prefer it with an non indian yoghurt, cause I dont like it tangy. Beryl I do however think that you may have used too much chickpea flour, the kadhi looks goopy instead of gravy like. Next time maybe use lesser chickpea flour. Love the global recipes :)
@@lygiate7561 part chickpea flour, 3-4 parts Yogurt (less if your yogurt is sour, more if it's on the sweeter side) and 9-10 parts water. If you need detailed help, Google these words : Punjabi Kadhi Hebbar's Kitchen. Good Luck !
One method to get Indian style yoghurt or curd is to leave some Greek style yogurt in a sieve to drain some of the water out (can be kept in the fridge during the process) - it will get thicker and can be used used in a wide range of Indian/Pakistani/Bangladeshi recipes.
Beryl, I always read the list of ingredients, but I forget it as I watch you make the dish. It would be helpful if you could display the name of each ingredient as you add it. 😊
For the kadhi one can use unflavoured yogurt..but if u have hung curd..u can add a bit of buttermilk or milk and water to bring it to right consistency..it must not be sweet though
When you buy pre-made frozen pie shells in the tin, make sure they say "deep dish." It's more in line with what you were looking for. Side note: You could also skip the shell for low carb or GF (if you don't want to bother with gf pastry).
I have made Kadhi with regular yogurt as well, I prefer a creamier yogurt that is readily available in German supermarket a lot more since the end result is less sour and absolutely delicious
They do have deep dish pie shells I usually use those. Or, use the shells that you put into your own pan - then I use my deep dish pie pans that I have.
With regards to Tortang Talong, broil the eggplant instead of doing it on top of the oven. Place the long eggplant in the aluminum foil and use the oven in Broil setting. Will char, easy to peel in maybe 8 to 10 minutes
Filipino here. Best way to grill eggplant for tortang talong is to cook it over a charcoal flame. That brings out the smoky taste. (Especially if you wrap the grilled eggplant temporarily in aluminum foil, for a few minutes as it cools, to really force the veg's flesh to absorb the smokiness.) Goes well with a ketchup or chili-garlic laced coconut vinegar side dip.
Next time you want to speed up the pie process and get the depth you desire check the refrigerator section you can find a fresh pastry that you can put in your own deep dish (still made by pillsbury). I agree with you about the deceptive advertising. They need a disclaimer “Images may appear larger than the actual product” (shrink inflation to keep the price down).
Bobs Red Mill sells a high quality garbanzo flour (aka besan flour or chickpea flour) and it’s available online if you can’t find it locally. That said, I’ve had luck finding it even in small towns in the US.
I eat tortang talong and garlic fried rice for breakfast 2-3x a week! It is THAT good. Eggplant + freshly-cracked black pepper + salt + beaten egg. Dip in banana ketchup. YUM!
I love zucchini pie! You should try making faux pineapple with zucchini chunks or zuchini pickles, we make tons of both because i can't have just one plant in my garden 😂
I love eggplant omelette. You need to grill it a little longer direct to the fire. Until it becomes black and it will be easy for you to peel off. The smoke grill adds flavor to the omelette and it's delicious.
There are so many of your ingredients I cannot get, that I'm surprised you couldn't find bulgur. Even here in the mid-West our stores carry Bob's Red Mill products, and they make bulgur.
I expected pinakbet but I knew tortang talong will make its appearance somehow! A suggestion tho, you can also just boil the eggplant until it becomes soft enough to mash and retain the skin. That's how I do it coz charring is a lot of work and I'm too lazy and impatient for it. 😆
I would guess that water content in a dish would be relative to it's origin. I'm a sausage maker and current weather absolutely affects consistent product.
Beryl, you could have cooked the _rest of the zucchini_ in an oven safe dish without a crust… And by the way this is a quiche with zucchini in it. Also, you need to challenge _pie crust_ It’s really not difficult. And then you can get a deep dish pie pan and have very thick quiches.
Re tortang talong, the best way is to really put it near the fire. When the skin really charred the skin is mildly burnt and can easily be peeled. Yours is little elevated from fire it looks like its boiled 😂
I've tried this and it shockingly works. As long as you don't mind the bread hanging out of your mouth and possibly dropping it in the food. (I just eat pieces of the bread, chewing can also help prevent watery eyes from onions.)
To peel it better..try wrappimg it in aluminum foil and put it on over or air fryer until eggplant is soft. Then you know its ready to be peeled and soaked in scrambled egg. Happy peeling 😊
I just had kadhi a couple days ago. It's so so good. As a Pakistani punjabi, I love how much cultural history food holds, even if you get divided by borders.
@@angelameredith4132 it has been like that, esp considering how Beirut's port explosion incident happened not even a decade ago too the middle east in general is really going through a lot bcs of that genocidal regime fake state
I'm trying to eat more vegetarian food and this is timely, thanks! Currently just eating rice, black beans, corn, and salsa which isn't bad, but it's getting old fast.
When i was a kid in the 60s my Mom grew zucchinis. They are delicious, but as Lindsey said on the video, they have to be harvested at the right time. Otherwise they will grow to absurd sizes and lose their taste and texture.
Yes! I remember when I grew zucchinis for the 1st time as a summer project after moving out. They were a cucumber sized when I left for 3 day trip and when I came back I was in shock, for a minute I thought I grew elongated watermelons, haha. They were pefect for frying them breaded in bread crumbs to dip in sauces tho. :D
The reason why you had trouble peeling the eggplant is because you did not roasted it well and there is another technique on that the Filipina lady did not know(maybe). Properly roasted eggplant, if placed in a plastic bag for several minutes makes the skin peel away very easily. Also, another thing to level it up is adding aromatics on the beaten egg(minced garlic and onion).
I hope the woman living in Beiruit is safe. Second, thank you Beryl for utilizing food to highlight various cultures, especially for ones affected by the various conflicts around the world. It's a subtle and beautiful nod to their existence and livelihood.
As a vegetarian who has loved you channel for years, this is the perfect video in my eyes, thank you so much!
Same!
I kinda feel the opposite. Among 100 videos 1 is a compilation of random recipes. As a second thought or a footnote. Not blaming her, just sad that there isn't more attention to vegetarian/vegan food 😅
The audio mixing on this one feels a bit weird.
RIGHT????
yeah i think they forgot to mute her on the cooking montage clips I felt like I was going crazy lol
It's becouse it's from diffrent videos the favorits.
SHAME ON YOU, BERYL
@@AvokiSuadi why so rude
24:59 Disclaimer: Indian _Besan_ is made from _Kala Chana/_ black chickpeas aka Bengal Gram, which is a different variety than the Garbanzos/chickpeas we are used to seeing here in the US. _Kala Chana_ have a brown or almost black skin, are smaller in size and have a slightly more bitter taste than the white ones
When you peel veggies, like eggplant and chilis, put them immediately into a plastic bag and let it steam while it cools. It really makes taking the skins off easier
I use a paper bag, but, yeah.🤗🤗🤗
Veg can also be roasted in an oven. I have no gas stove, but I roast veg all the time-a bunch of poblanos, just 2 days ago.
You can also just put them in a container with a lid, or a bowl with a plate on top.
No waste, same result. 😉
…just like grilling, steaming, and peeling peppers.
Yes!
The egg plant skin should be more black charred so you can easily peal it off, blacked charred skin gives more of a smokey flavor
And also wrap it in plastic wrap like you do when you roast capsicum/bell pepper.
@@Your.Uncle.AngMohnope. Filipinos never wrap veggies in plastic when they roast anything. The chemicals will poison your body.
That girl from Myanmar should really consider being a writer (if she's not one already). Loved the way she described the dish and her experience with it.
Indian cooking takes besan to incredible heights of texture and flavours. Recommend trying Mysore Pak, patrode (aluwadi), patwadi rassa, gatte ki sabzi, fafda etc.
Also different states do their own regional version of kadhi. In western India, we don't add pakoras and the colour of the kadhi is white. Lots of ginger and few basic spices
You forgot besan ke laddoo aka bandar laddoo in the southern part of Bhāratvarsh.
I was hoping for veggie VEGGIE video, not like 1 vegetable with other products. But that's ok! Next time please, let's go fully veg-on! Maybe a hungarian lescó? Or indian curries? There are soooo many options where the vegetables simple shine on their on! Love you!
16:05 I love it every time you make a lebanese dish 🇱🇧 Our cuisine is so diverse and richer than what is served in restaurants worldwide! And we have a huge variety of veggie dishes! (Fun fact: christians in Lebanon don’t eat meat during the lent period (some even turn vegan) , and moms always manage to make a different Lebanese dish a day for 40 days straight)
My daughter and I are Canadian, and we have a small Middle Eastern grocery store on our street that's owned by a Lebanese family. Not only do they sell the best, freshest, and least expensive produce in the city, but we started buying our meat from them as well. So much better than what we used to get at the supermarket and the prices are great.
But, our favourite thing about the store is their counter where they sell homemade food. Some of it's hot, and you can eat at a table there, or you can take it home and heat it up before eating. The family makes everything, and it's not the same food every day, so you never know what you're going to get. My favourite food is the fatayer, and lucky for me, they usually have them when I go in. I can taste the sumac in the filling, and I don't know if it's traditional to add a little vinegar to the filling, but they do, and that little bit adds a slight tang to the filling that I love. It's one of the most delicious things I've ever tasted. Another favourite is falafel, wrapped in a pita with fresh veggies and lots of pickled turnips. My favourite veggie is eggplant, so I always get excited when they have an eggplant dish. I use their homemade hummus on sandwiches as a spread on my bread, instead of mustard or other condiments. Other favourites are the green bean stew, fattoush, foul mudamas, stuffed grape leaves, and mujadara. (I hope I spelled all of those right.) I've never had anything from the store that I didn't like. I recommend it to everyone, and the people who have gone and picked up a couple of their prepared dishes have not been disappointed. The store has become a favourite with my whole family.
@@Terri_MacKayyour comment made me very happy. Hope you could visit Lebanon one day and taste all of the tasty Lebanese dishes :)
@@reemarajab6600 I would love to do that one day. 😊
The overlayed voices are not working in this one. Very hard to hear what the contributors are saying whilst Beryl is also talking in the overlapped footage.
I love watching Beryl’s videos & Tasting History channel. Max Miller is so much fun to watch, just as Beryl is!
Kadhi also changed the way that I think of yogurt, really a game changing dish
just a suggestion: if you really liked tortang talong that much, you should try poqui-poqui! It essentially mixed that roast eggplant with sauteed tomatoes and onions. it's amazing how it elevates the taste and satisfaction!
VIDEO IDEA- yk those dishes you can just put a TON of RANDOM left over veggies into that make you feel kinda good when eating them because you are having so many veggies? like curries or a south indian dish called Avial or Mixed veg Sabzi(north indian) or Sambhar or soups or stews so many more things.
PLEASE. PLS. PLS. PLS.
Do a video on those because i NEED to fix my diet with actually yummy recipes.
I make dishes like that a lot! I just made a veggie curry last night! I had a bunch of veg I needed to use up, so I made veggie makhani (butter curry), with onion, peppers (sweet and hot), garlic, ginger, zucchini, carrots, spinach, and a can of white beans (for protein). Turned out absolutely delicious. The only thing is having the right spices, which I luckily have, but as long as you can at least get garam masala, you can probably get by.
I'd dump bunch of veggies in that last chickpea recipe. Looks amazing for saucing up anything.
When it doubt make soup.
I love Burghul Banadoora! My Lebanese mom, may she rest in peace, and I often enjoyed it with a Lebanese style garden salad (cucumber, tomatoes, green onion, and mint with garlic, olive oil and lemon dressing) or with plain yogurt for a quick, light meal. Thank you for reminding me of my mom today.
FYI, regarding egglplants (aubergine), herein southern France, my local market often sells a variety of eggplants: traditional purple (fat/bulbous & slender), white, pale purple, & striped.
I heard that the white ones were the reason the vegetable is called eggplant. As a Filipino, I thought it was because they were cooked with egg (tortang talong), then realized it's just a Filipino thing.
Ms. Beryl I hope u know that your content is actually very heartwarming especially now when countries are fighting each other left and right. Just to see people share their food and stories about it and overall giving the feeling that we have so much to celebrate together is VERY NICE. Been watching since Great Big Story days and everytime you pop up on my youtube i just immediately watch. sending love from the PH! hope you do a "food eaten while drinking" video in case u still havent. that would be fun
I have!!
7:03 Safety glove. You need a safety glove to protect your digits.
She has one now. The clip was from a while back.
It was so funny, entertaining to see your spatula and whisk do tiny! Hysterical! ….. ok, now the food. Well I will be making zucchini pie! Omg, zucchini is really one of my favorite veggies, so I will be making this. The other recipes look SO good, and I would love to try them!! BUT! I don’t have all those spices, items, at all. But, I really love these recipes, these videos!! You are simply the best!! You lift me up with all the fun you share with us, your viewers. Adore you!!
My husband loves the classic Tortang Talong, like the one you cooked, Beryl, while I, on the other hand, prefer the version with ground pork in it. Yum! 🤤
Fir kadhi-You can make with any yogurt. I have used greek yogurt n also made it unflavoured kefir. Turns out perfect!
If you use a regular deep dish pie pan or glass pan, you could still use Pillsbury pre-made pie crust in the refrigerator section. It makes a hell of a lot of difference and it tastes better and you do get a thicker slice
My store carries frozen deep dish pie crusts
i really don't understand how she doesn't have million followers i love watching these episodes
Besides grilling the eggplant, I usually steam or boil it for 10-15 mins. Then rinse it under running water for a minute then peel off the skin. I let it rest until it cools before proceeding to the next step. This process cooks the eggplant evenly and easier to peel. Whenever I have enough charcoal or uses grilling pan, I do it this way as the charr gives a different (smokey) flavor. Either way, this dish is absolutely delish! 😊
"I mean her's might be a little bit better" - nice save.
I tried the Courgette (Zucchini) pie. Absolutely delicious, definitely making this one again. Even better the next day.
3:08 The eggplant was hard to peel because it wasn't charred enough. When doing it, we char the whole thing because you will discard the skin anyway. When charred right, the whole thing is black as in burnt, that way the skin goes off easily and the flesh inside is easier to spread or fan out since it turns just the right kind of mushy.
You can do literally multiple videos on India, each State has it's specialties.. Please try Undhiyo, veg Kurma, various parathas, sambar for vegggie love..
Love the look of all these recipes. I have a zucchini in the fridge that needs attention and am going to make your pie recipe tonight. Thanks for posting this.
For Tortang Talong recipe:
Eggplant needs to be CHARRED so that the skin turns flaky. While cooling it down, cover it so that the steam softens the skin. It will be easy to peel and will leave a smoky flavor. Win-Win!
Just a hack to make your grilling eggplants so easy. Throw them in the air fryer for 20 minutes under 180degrees. Once soft and cooked you can place the eggplant on flame stove till the skin burnt to get the smokey taste of the dish. 👍🏻
Ahh I was just thinking during your last video how I wish you had some veggie centric videos and here it is!!
Hi Beryl! For the tortang talong, it's important for the eggplant's skin to be as black as possible so you can peel it off easier when it cools. It would also be better if the stem of the eggplant was a little longer so you can use it to flip the eggplant while cooking it (great if you're too lazy to wash dishes)
I just saw your Rosetta Stone ad pop up on a video! Congrats, Beryl.
Don't know what the vegetable was for that last dish? This is a great video I'm glad you made it and hope to see more great veggie dishes from all over the world.
you can use regular whole milk yogurt. if you want to use greek yogurt you will have to dilute it with milk as it is too thick
The bulgur dish is identical to one my Greek mum makes. I love it topping it with either yogurt or crumbled feta cheese. I also sometimes add chilli flakes in it while cooking it as I enjoy spicy food. I love when I see you make recipes that I never realise cross country boundaries. I would never have considered this a Lebanese dish. For me it is Greek comfort food.
I always think of what Chef John said about using a mandolin: vegetables are cheap; hand reconstruction is not.
Yay, thank you Beryl!
Re safety with mandoline - I use a kevlar-type glove when I'm using a mandolin or grating anything. No more scraped knuckles and fingertips intact!
Hi, Beryl! Greetings from Hawaii. To roast eggplant, I use the grill or broiler. I just leave it in there and turn it every few minutes until the whole thing is softened. Just make sure to pierce the eggplant all around otherwise it’ll explode. Thank you for featuring my culture in your videos 🇵🇭
Hi Beryl, you can broil the egg plant in the oven or toaster oven so it’s faster “grilling” it😊 I like adding ground pork to mine 😋
We in uttarakhand call kadhi zoli or zoi, here it is thinner and onions are not used also it is sour or sweet and sour,.apart from veggie fritter we also add grated cucumber or Himalayan chive or scallion or mustard green to dish as well
Kadhi is actually the easiest and quickest indian dish for a non Indian if they wana try their hand at Indian cooking. It actually doesnt need as many spices as other indian dishes and the recipe is literally fool proof. You cannot go wrong, as long as you cook it down and do the ratios are right. Also, you can totally skip the pakoda and do just the gravy. And yes you can sub any kind of non flavoured yoghurt, infact I prefer it with an non indian yoghurt, cause I dont like it tangy. Beryl I do however think that you may have used too much chickpea flour, the kadhi looks goopy instead of gravy like. Next time maybe use lesser chickpea flour. Love the global recipes :)
I really needed this encouragement to try preparing this dish in Brazil. Thank you so much for this comment.
@@lygiate7561 part chickpea flour, 3-4 parts Yogurt (less if your yogurt is sour, more if it's on the sweeter side) and 9-10 parts water.
If you need detailed help, Google these words : Punjabi Kadhi Hebbar's Kitchen.
Good Luck !
You can buy "deep dish" frozen pie shells, although I prefer refrigerator "roll out" crusts in my own pans!😄
Hi Beryl, I cook zucchini pie without the crust, and with parmesan cheese on top instead of mustard, I call it zucchini souffle, is really good
I'm a vegetarian and I love your channel! I make many of your recipes. Please keep this as a regular feature
That brown bowl with ridges on the inside, that you used in the fourth recipe. Is a Japanese mortar and pestle bowl.
Yes! Every time I see her use it as an eating bowl, I cringe. In my head, I'm saying "it's a suribachi!"
@@lynnscott4729I cringe when people complain about the most trivial things.
@lynnscott4729 There's probably Japanese people using it the same way and you're over complaining about someone using it to eat out of.
Thank you for the Burmese recipie. I love their cuisine.
The person from Myanmar is extremely well spoken.🎉
One method to get Indian style yoghurt or curd is to leave some Greek style yogurt in a sieve to drain some of the water out (can be kept in the fridge during the process) - it will get thicker and can be used used in a wide range of Indian/Pakistani/Bangladeshi recipes.
So zucchini pie is savory but zucchini bread is sweet. Sometimes US recipe names can be confusing to me. 😅
I think I have developed a soy allergy recently so I'm definitely gonna look into making chickpea tofu.
Beryl, I always read the list of ingredients, but I forget it as I watch you make the dish. It would be helpful if you could display the name of each ingredient as you add it. 😊
You can find a link to the recipes under the MORE section.
In Beryl’s HP, she has all the recipes with how tos and ingredients for most of her videos.
For the kadhi one can use unflavoured yogurt..but if u have hung curd..u can add a bit of buttermilk or milk and water to bring it to right consistency..it must not be sweet though
When you buy pre-made frozen pie shells in the tin, make sure they say "deep dish." It's more in line with what you were looking for.
Side note: You could also skip the shell for low carb or GF (if you don't want to bother with gf pastry).
I have made Kadhi with regular yogurt as well, I prefer a creamier yogurt that is readily available in German supermarket a lot more since the end result is less sour and absolutely delicious
They do have deep dish pie shells I usually use those. Or, use the shells that you put into your own pan - then I use my deep dish pie pans that I have.
I just made zucchini mock apple pie filling,,,aka…zapple pie filling,,and it tastes looks and has the exact same texture of apples
With regards to Tortang Talong, broil the eggplant instead of doing it on top of the oven. Place the long eggplant in the aluminum foil and use the oven in Broil setting. Will char, easy to peel in maybe 8 to 10 minutes
Filipino here. Best way to grill eggplant for tortang talong is to cook it over a charcoal flame. That brings out the smoky taste. (Especially if you wrap the grilled eggplant temporarily in aluminum foil, for a few minutes as it cools, to really force the veg's flesh to absorb the smokiness.) Goes well with a ketchup or chili-garlic laced coconut vinegar side dip.
Thank you for clarifying these are clips you have uploaded before! Also appreciate the vegetarian content
Beryl please do cornmeal recipes from around the world!!
Next time you want to speed up the pie process and get the depth you desire check the refrigerator section you can find a fresh pastry that you can put in your own deep dish (still made by pillsbury). I agree with you about the deceptive advertising. They need a disclaimer “Images may appear larger than the actual product” (shrink inflation to keep the price down).
Bobs Red Mill sells a high quality garbanzo flour (aka besan flour or chickpea flour) and it’s available online if you can’t find it locally. That said, I’ve had luck finding it even in small towns in the US.
Couscous is made from wheat, and bulgur is wheat. It is in Tabouli.
American husband just loves tortang talong..w ejusthad it yesterday with varied veggies as toppings.yey
That tofu nway dish looks amazinggg
Thanks Beryl 🇵🇭🇵🇭🇵🇭🇵🇭👏👏👏👏......Tortang Talong is so simple....that it tricks your mind how something so simple còuld taste really good.
Good work Beryl, I must admit you're a good cook. Cooking Indian food is not that easy.❤️
I eat tortang talong and garlic fried rice for breakfast 2-3x a week! It is THAT good.
Eggplant + freshly-cracked black pepper + salt + beaten egg. Dip in banana ketchup. YUM!
I love zucchini pie! You should try making faux pineapple with zucchini chunks or zuchini pickles, we make tons of both because i can't have just one plant in my garden 😂
I love eggplant omelette. You need to grill it a little longer direct to the fire. Until it becomes black and it will be easy for you to peel off. The smoke grill adds flavor to the omelette and it's delicious.
There are so many of your ingredients I cannot get, that I'm surprised you couldn't find bulgur. Even here in the mid-West our stores carry Bob's Red Mill products, and they make bulgur.
I'm always happy when I see vegetarian dishes made by my favorite cooking RUclipsrs because I want to eat less meat and it gives me inspiration 😊
Get a Kevlar glove for the mandolin. Ever since I have gotten them. I have not cut myself, and the safety cover rarely ever works.
I expected pinakbet but I knew tortang talong will make its appearance somehow!
A suggestion tho, you can also just boil the eggplant until it becomes soft enough to mash and retain the skin. That's how I do it coz charring is a lot of work and I'm too lazy and impatient for it. 😆
I would guess that water content in a dish would be relative to it's origin. I'm a sausage maker and current weather absolutely affects consistent product.
Beryl, you could have cooked the _rest of the zucchini_ in an oven safe dish without a crust…
And by the way this is a quiche with zucchini in it.
Also, you need to challenge _pie crust_
It’s really not difficult. And then you can get a deep dish pie pan and have very thick quiches.
Duck Tales! Every recipe here is a winner.
I love kadhi pakora❤ my mum makes it without onions, but it's rlly the best comfort food.
Soute bitter gourd with egg is my got to
Kadhi is one of my most favorite foods ever. I eat mine with Papad, rice and chutney.
Re tortang talong, the best way is to really put it near the fire. When the skin really charred the skin is mildly burnt and can easily be peeled. Yours is little elevated from fire it looks like its boiled 😂
Tortang talong with rice and knorr seasoning is the way to go
Hi Beryl refrigerate the onions before cutting. I was told by a black lady cook that biting on a piece of bread while cutting onions might also help.
I've tried this and it shockingly works. As long as you don't mind the bread hanging out of your mouth and possibly dropping it in the food. (I just eat pieces of the bread, chewing can also help prevent watery eyes from onions.)
To peel it better..try wrappimg it in aluminum foil and put it on over or air fryer until eggplant is soft. Then you know its ready to be peeled and soaked in scrambled egg. Happy peeling 😊
I just had kadhi a couple days ago. It's so so good. As a Pakistani punjabi, I love how much cultural history food holds, even if you get divided by borders.
Hey hey! could you maybe do a good workplace dishes? good meals that pass the microwave? that could be cool! and super useful haha
I use Greek yoghurt to make Kadhi and it works fine
Given the current situation in Lebanon I hope Karen and her close ones will be safe :((
Free Lebanon Free Palestine
What a difficult time right now for Lebanon!
@@angelameredith4132 it has been like that, esp considering how Beirut's port explosion incident happened not even a decade ago too
the middle east in general is really going through a lot bcs of that genocidal regime fake state
Hope she’s safe, too! Free Palestine from Hamas! Free Lebanon from Hezbollah!
I'm trying to eat more vegetarian food and this is timely, thanks! Currently just eating rice, black beans, corn, and salsa which isn't bad, but it's getting old fast.
13:23 tip: the deeper the vessel, the longer it takes to reduce the liquid.🤗
23:49 I really L🔥VE what Ivy said. What a lovely woman!👍🏻✌🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🤗🤗🤗🤗🤗🤗🤗🥰🫶🏻🫶🏻💋💐
These foods look so amazing ❤❤❤❤
When i was a kid in the 60s my Mom grew zucchinis. They are delicious, but as Lindsey said on the video, they have to be harvested at the right time. Otherwise they will grow to absurd sizes and lose their taste and texture.
Yes! I remember when I grew zucchinis for the 1st time as a summer project after moving out. They were a cucumber sized when I left for 3 day trip and when I came back I was in shock, for a minute I thought I grew elongated watermelons, haha. They were pefect for frying them breaded in bread crumbs to dip in sauces tho. :D
The reason why you had trouble peeling the eggplant is because you did not roasted it well and there is another technique on that the Filipina lady did not know(maybe). Properly roasted eggplant, if placed in a plastic bag for several minutes makes the skin peel away very easily. Also, another thing to level it up is adding aromatics on the beaten egg(minced garlic and onion).
I first tried the small, white, EGGplant about ten years ago at a wedding in Nigeria and had the same reaction!
I want to try the kadhi and pakora so badly.