I tried this out today and for the 1st time my upma came out really nice, the most imp trick was the ratio of semolina to water, the 1:3.5 that makes it a good upma. Also the small tips in between were helpful too. thanks team Sanjiv Kapoor!
She explains everything to the best, so people who have just started to cook can have knowledge about it. As far as her voice, hair, etc. she is not in a hotel or restaurant, so its acceptable. Thank you !
We have seen you in few occassions explaining how-to-recipes. you are extremely good at both explaining & demonstrating. Keep it Up. Great. You are the best.
For the first time I've tried this South Indian recipe today.My upma came out really nice & everybody loved it a lot.Appreciate ur efforts Mam.Explained in a simple way with useful tips .lot of love
I love the way of her presentation. At the end there is no doubt remains to be cleared. Unlike many chefs, Anupa is not over acting .I think she is down to earth while presenting.
u can put chana ki daal around 2-3 t-spoons after maash ki daal , and just just just one small tomato , it is soooooo yummy even your pony tail will be standing .....btw u teach very nicely ........
thanks for your efforts i am bit ignorant in cooking so thanks for telling me names i will search it on internet and learn them.thanks again.u guys have ramadan so enjoy that bye
I am proud to be South Indian ,,, I am muslim too , hence South indian food + muslim style which is similar to North Indian /Middle east food.. .. he he he I am sooo lucky .........
Thanks for the recipe and the tips and encouragement to beginners. The ratio of semolina to water is new to me. I used to use 1:2 but now I've got your proportions.
People stop criticizing her . Didn't you guys hear saying her series of beginner that mean she will explain every little things. If you know how to cook then you should not watching it.. Ppl every 1 make mistake so if she said something wrong not make a big deal and write it on the comment section. WRONG UP stop being childish
I actually enjoyed the details. Never understood why lemon is always added later - now I am clear. Also the way to serve, that adds cherry on the top !!!
thanks for this :) I like the engaging tone of this recipe :) Also I appreciate the explanations for common practices like adding lemon juice in the end
And another upma is done by South Indians , like made by left over idli ,, for evening snacks with Tea time ... but don t use water just splash the water on it ,, smash idle from hand ,,, and put it after all the things are fried .... .. i am going to make ,, tomorrow i wl prepare more idli ,,,,
I prepare Tomato chatni with vry vry different style , onion chatni , Gongura chatni , lentils dry chatni , Red chilli dry/liquid chatni ,, coconut normal chatni , peanut chatni , .. so which chatni u wanna know ???
Along with Udad Dal, put two teaspoons of Tur Dal (Arahar) also. That is what people in Karnataka do. It makes better Upma. Why is the Naval Commander making the presentation? Where is Sanjeev Kapoor?
professional chefs everywhere in the world follow hygiene very diligently. Apologies,but m a little amazed n appalled looking at a chef wth her hair open in the cooking area,bangle n a watch tied to the wrist while cooking!Also talking very loudly increases the chance of the chef's spit dropping into the dish,hence talking softly n only when required is kitchen etiquette most international chefs respect.Thank u for the recipe but i find a lot of ur pitched-up incessant talks unimportant.
Whenever I make Upma, it does not get dry...i mean the water does evaporate completely and its more like a khichdi texture then a dry upma...can you please tell me where i am making the mistake??
Please try to learn the right way of making uppma from a South Indian! Your urad dal turned black ! And you don't add water to rava, we add rava to water ! And the ratio is 1:2 and not 1:4
+Lakshmi Hallimysore Urad dal is nice golden brown and not black. Also the way we do it adding water to rava. It is done both ways.Also ratio of water gives different texture. Many people add more liquid for softer upma.
Try to make it with 2 and a half proportion of rawa to water...this will be best. And Suji must not be dry roasted that long...Upma does not come well. Heeng can be avoided....i do not think, in Andhra any one adds Heeng. Try to add peanuts along with rai Corriander is too much, you wont like that much in small portion of upma Try to mix in the upma itself Finally try to add Pure ghee after cooked.just keep the cup upside down on the plate.... Rest all is good
I tried this out today and for the 1st time my upma came out really nice, the most imp trick was the ratio of semolina to water, the 1:3.5 that makes it a good upma. Also the small tips in between were helpful too. thanks team Sanjiv Kapoor!
She explains everything to the best, so people who have just started to cook can have knowledge about it. As far as her voice, hair, etc. she is not in a hotel or restaurant, so its acceptable. Thank you !
Hi anupma
I said this earlier also: U r a GOD for those living as bachelors all over the world.
Thank u anupa. Lots of respect from Scotland.
I love the way you explain many things about the food while you prepare it. I still learn something new all the time.
We have seen you in few occassions explaining how-to-recipes. you are extremely good at both explaining & demonstrating. Keep it Up. Great. You are the best.
For the first time I've tried this South Indian recipe today.My upma came out really nice & everybody loved it a lot.Appreciate ur efforts Mam.Explained in a simple way with useful tips .lot of love
Thank you for this recipe! The video was well narrated! I will try this tomorrow.
I love the way of her presentation. At the end there is no doubt remains to be cleared. Unlike many chefs, Anupa is not over acting .I think she is down to earth while presenting.
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hi anupa? u r superb cook. i love how u teach all recipes. i m pure gujarati but i love your marathi recipes also. keep it up. god bless u.
What a wonderful share friend
Tried it. It was my first time making upma and thanks to you i got a lot of compliments.
Number of good tips esp. plating. Tried this style today and it came out really well. Thanks for sharing your recipe!
So nice. Reminds me of my mother making it. It is the same way.
Superb receipe. You explain very nicely n your tips very useful. Thanks
u can put chana ki daal around 2-3 t-spoons after maash ki daal , and just just just one small tomato , it is soooooo yummy even your pony tail will be standing .....btw u teach very nicely ........
Thanks Anupa for the series.
thanks for your efforts i am bit ignorant in cooking so thanks for telling me names i will search it on internet and learn them.thanks again.u guys have ramadan so enjoy that bye
It's really nice.. thanks for sanjeev kapoor team
Oh i prepare soooo nice typical South Indian chatnis , even you can have with rice as welll ...
your speech is very nice , u explain very nice
So cute "semolina" 😂❤❤
I am proud to be South Indian ,,, I am muslim too , hence South indian food + muslim style which is similar to North Indian /Middle east food.. .. he he he I am sooo lucky .........
Your recipe is too good .I tried it and my daughter loved it a lot
Awesome!!! Thanks a lot keep this series running....
Thanks for the recipe and the tips and encouragement to beginners. The ratio of semolina to water is new to me. I used to use 1:2 but now I've got your proportions.
Rumba Nandri...thank you. Very detailed and easy to follow.
I cooked it exactly after Your Recipe, and it was absolutely delicious - Thank You
5:31 add finely chopped green chilies and not slit chilly..
7:41 Now pour half a teaspoon of melted ghee on top
Any way very good explanation..
Appreciate your efforts..Explained in a simple way with useful tips! Thank you.
People stop criticizing her . Didn't you guys hear saying her series of beginner that mean she will explain every little things. If you know how to cook then you should not watching it..
Ppl every 1 make mistake so if she said something wrong not make a big deal and write it on the comment section. WRONG UP stop being childish
I actually enjoyed the details. Never understood why lemon is always added later - now I am clear. Also the way to serve, that adds cherry on the top !!!
Absolutely i agree stupid ppl cant see the headline
Every detail she told i found it inportant!
Very well explained recipe.Thanks for the gesture and giving a lot of options...
A long awaited recipe.. :)
very good presentation .... and tips in between...
excellent explanation!
this tastes simply awsm. Thank you Team sanjeev kapoor.Keep up the good work.
Nice recipe with Good explanations.. Thanks for the recipe Maam.
Good reference with nice tips!
Thanks for your efforts.
Please keep making more videos. Very Helpful and Informative. 👍👍👍
thanks for this :)
I like the engaging tone of this recipe :)
Also I appreciate the explanations for common practices like adding lemon juice in the end
Ur voice is reaaaaaly very clear
She has done a fine job ... good for beginners.
Explained very well! What is the Chef's name?
Great recipe and thank you for the tips in between.
Have you given it a try? If not, then do try it out and let us know how it turns out to be.
Happy Cooking!
sanjeevkapoorkhazana
***** i tried it was really awesome thanks a lot for recipe😊
Very nice thanks for recipe
Best chef
Add a little oil or ghee while frying rava to get a extra flavour to upma.
1
great recipe...very easy...thanks
hinde
amazzzzing......luved it.
Could you show a simple green chutney recipe please?
we also put deshi ghee and naralacha kees (khobra)to it .
And another upma is done by South Indians , like made by left over idli ,, for evening snacks with Tea time ... but don t use water just splash the water on it ,, smash idle from hand ,,, and put it after all the things are fried .... .. i am going to make ,, tomorrow i wl prepare more idli ,,,,
Very tasty. Thanks
Nice recipe i will try
Ragini Tomar l🙈😉😩😩😩☺️☺️☺️☺️☺️☺️🛂🌐🌐c.
Dear Sanjeevji what else in vegetables can be added besides onion, peas. Reply me soon. Thanks rims1
It's too good recepie
OG recepie
good recipe
I prepare Tomato chatni with vry vry different style , onion chatni , Gongura chatni , lentils dry chatni , Red chilli dry/liquid chatni ,, coconut normal chatni , peanut chatni , .. so which chatni u wanna know ???
Perfect 100%
good dish
EVEN SOUTH INDIANS/ FAST FOOD RESTAURANTS PREPARE "RAWA IDLI"
Along with Udad Dal, put two teaspoons of Tur Dal (Arahar) also. That is what people in Karnataka do. It makes better Upma. Why is the Naval Commander making the presentation? Where is Sanjeev Kapoor?
Dobara garam kr k khaungi to khrab to nh hoga n rawa ka taste?
nic recipe.
very nice
do u know how to make various chatnis.thanks
great
yummy upma
Oh my god she speaks sooo much
💚💚👍
ok.thanks :)
bhut achha
Nice
good
professional chefs everywhere in the world follow hygiene very diligently. Apologies,but m a little amazed n appalled looking at a chef wth her hair open in the cooking area,bangle n a watch tied to the wrist while cooking!Also talking very loudly increases the chance of the chef's spit dropping into the dish,hence talking softly n only when required is kitchen etiquette most international chefs respect.Thank u for the recipe but i find a lot of ur pitched-up incessant talks unimportant.
Can it make it without curry leaves?
we Marathi people call it tikhat mithacha sanja
Whenever I make Upma, it does not get dry...i mean the water does evaporate completely and its more like a khichdi texture then a dry upma...can you please tell me where i am making the mistake??
nice
oh my God you tolk tooooooooommmmmmuuuucccch ssssoooo bbbooooor yyyyyyaaaa ooohhhhj now
Ok
Heat flame at what temp? Thank you.
Very Good explanation details r simple to follow
peas should be boiled or raw???
You can use any kind of peas - boiled or raw.
Zameera Fatima make gulab jammn
Zameera Fatima .
Itni short recpy ko aap itne lenthy keo banate ho?
Nice recipe bt too much of unnecessarily talking not required
Hey wait...you don't look like Sanjeev Kapoor
asafoetida in Upma?
Please try to learn the right way of making uppma from a South Indian! Your urad dal turned black ! And you don't add water to rava, we add rava to water ! And the ratio is 1:2 and not 1:4
+Lakshmi Hallimysore Urad dal is nice golden brown and not black. Also the way we do it adding water to rava. It is done both ways.Also ratio of water gives different texture. Many people add more liquid for softer upma.
Try to make it with 2 and a half proportion of rawa to water...this will be best. And Suji must not be dry roasted that long...Upma does not come well.
Heeng can be avoided....i do not think, in Andhra any one adds Heeng.
Try to add peanuts along with rai
Corriander is too much, you wont like that much in small portion of upma
Try to mix in the upma itself
Finally try to add Pure ghee after cooked.just keep the cup upside down on the plate....
Rest all is good
call it smiply rawa instead of complicated names
this is not upma,this is namkin halwa,worst narration
nice recipe, but the chef is quite annoying!
urad dal ko kaise dale
Nice Recipe ! However you can talk a little less.
Pl say hindi name of indegrents
Please make the video more direct towards the recipe and cut the over additional details. It's very irritating and will reduce your viewers
she talks toooooooo much....
righttttttt
Simple method of making upma but too much of gyan is not required
Recipes in hindi
itni angreji mein bolne ki kya zarrorat hia
bahut bolti hai yaar ..