Will My Husband Like My Indian Food?
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- Опубликовано: 7 авг 2024
- Links to the #vegan #recipes for the Indian food I made for my husband in this #cookingvlog are below:
Chana Masala (Chickpea Curry) ( / e2xegvm )
Bengali Fried Rice (www.bongeats.com/recipe/benga...)
Vegan Naan ( • How to make incredible... )
Introduction 0:00 - 01:35
Coffee time 01:36 - 01:48
Farmer's market 01:49 - 02:03
Indian grocery store 02:04 - 02:43
Prepping chickpeas 02:44 - 03:02
Naan dough 03:03 - 05:17
Prepping spices and herbs 05:17 - 06:21
Prepping veggies 06:22 - 07:19
Cooking chickpeas 07:20 - 7:54
Making Chana Masala (Chickpea Curry) 07:55 - 10:03
Making Basmati 10:04 - 10:22
Shaping naan 10:22 - 10:59
Making Bengali Fried Rice 11:00 - 12:24
Making naan 12:25 - 13:24
Making tadka 13:25 - 14:01
Plating Indian food 14:02 - 14:44
All my mistakes 14:45 - 15:40
Husband tries Indian food 15:41 - 16:25
Friends try my Indian food 16:25 - 17:02
Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.
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Website: bit.ly/TKVWebsite
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🥰 Joanne, making me teary eyed!! I feel so lucky to have met you all those years ago at that conference! Can’t wait to see you next month 🤗
Dude your naan came out PERFECT!!! BEST RECIPE EVAR!! Thank you for everything, Nisha! So grateful we are friends!
One thing I've noticed over the years when I make "traditional" dishes for friends from that region, is that my local(to the recipe) friends are way more forgiving than my "foodie" friends. They recognize that there isn't one version of a dish, but that the dish varies from family to family. It makes me laugh when my (usually) white friends tell me that the dish I made isn't what I say it is because it doesn't use this one thing or i didn't prep this one ingredient correctly. I'm just like...do you think everyone makes the exact same dish?
So it doesn't surprise me that your friends who have tasted the real dish loved yours. Indian food is amazing for vegans. I picked up the cookbook "Plant-Based India: Nourishing Recipes Rooted in Tradition" by Dr. Sheil Shukla. It's an amazing addition to my recipe book collection.
Really appreciate you posting this comment. It is always nerve wracking to make a cuisine that isn't your own--especially when your friends are coming to judge you!!!
Thrilled to see you branching out to other cultural cuisines, Joanne. More pls.
Thank you!! I will definitely try more--I've made this Bengali fried rice three times now--it's so good and so easy!!
As an asian, You and Nisha (@Rainbowplantlife) were the very first and second asian plant base channel I subscribe in RUclips. Love you both....
YES YES YESS!! This is the best.
Almost 39% of indian recipies are vegan. And the entire country is suppper vegan friendly. I was wondering when you would make it. The spread is delicious. Also the line from kdrama. So good.
I would also recommend making baigan ka bharta and bharwan bhendi(which is eggplant curry and stuffed okra). Please try this.
Also is the channel ready.??
Love the content would love more indian recipies.❤
Absolutely hooked on your channel - it's my daily dose of culinary joy! Your vibrant personality and amazing vegan recipes have been inspiration to make my own youtube vegan recipes channel, much love for you, thanks! ♥
Thank you so so much!!!
This is one of the few videos where I've seen someone make a Desi dish where steps were followed properly, lending to a super delicious dish!!! Makes me so happy as I see lots of people make 'curry' dishes that I know will be more watery tasting and where spices aren't harmonious in flavor. One thing I would suggest (and you don't need to do this, but it would help UP the flavor profile) is to first cook the purée onion with ginger/garlic paste till oil separates, then add dry spices (minus the fenugreek leaves as it can burn easliy) and let it cook for a bit till aroma releases. Then add purée tomatoes and let it cook again till oil separates. You can add the fenugreek leaves with the tomato here if you like as it won't burn. What I would recommend though is saving the fenugreek leaves closer to the end and sprinkle few minutes before done cooking. Reason to separate cooking time between onions and tomatoes because you're building that additional layer of flavor and it tastes SOOOO GOOOD!! :) Fundamental step for all desi cooking if recipe calls for both onion and tomato. Some chana masala recipe don't use any tomoatoes. All depends on which region it comes from and how they cook it.
Something my mother ingrained in me when she was teaching me desi cooking :)
If the water from cooking the chickpeas has evaporated...don't be shy in just adding water when placing the cooked chickpeas into the main pot and letting everything come together. Just keep cooking till desired consistency, but do allow at least 8-10 mins of cooking (may be excessive). Reason being that at least you won't see a layer of water still looking separated from the overall dish. You want it to blend it and get emulsified. Hope that makes sense.
Great video and loved the narration as well ❤
Chana Masala usually doesn’t have any dairy.. maybe they added cream to tone down the heat for westerners? I’m guessing. It’s usually not an ingredient in Indian chickpea curries. I’ve seen westerners add coconut milk though.. it’s not authentic but delicious nonetheless. What you made was a cross between chana masala & Chhole (teabag is usually an ingredient in Chhole & not common in Chana masala) with added cream.
Thank you for the explanation!!
One thing most Indians do is cool the ginger garlic paste and the spices well in the oil so the rawness is gone and the spices also cook well in the oil. Then add the tomato paste
Wow!
Now, you are making Indian food!!! They look great!👍 👏👏👏
By the way, the chana masala uses so many spices specifically meant (historically) to hide the taste of the produce, so you can just use non heirloom tomatoes and save them to eat fresh if your want :)
Wow kudos for attempting what looked like a daunting recipe.. I’m Indian and I’ve never attempted Naan.. it’s advanced. You did great! Usually my version of chana masala is a can of chickpeas in onion tomato ginger garlic gravy with 2 tablespoons of store bought chana masala lol
Still sounds delicious!!!
You got it almost perfect!! Kudos for the effort and love that you tried out an Indian dish❤❤❤
Thank you!! This definitely boosted my confidence a LOT when it comes to Indian food and flavors!
Hey Joanne! Channa is a great start for cooking North Indian food! However a pro-tip, Im aware that each family has a different method of cooking it but ive never seen (at least in my family) anyone boil the onion. What we usually is chop it really fine, add it to oil sautee w cumin seeds the add the tomato then add the spices and sautee it until mushy- THENNN you can blend it. The tomatoes hold the spices really well blending it after is a home trick that we use!
Yes yes the recipe you made is closer to what we make in India I don't know how they give you channa masala in hotels outside India but one thing for sure is they make it dairy heavy unnecessaryly and less spicy also there isn't one holy book kind of a recipe for Indian cooking it differs from place to place to home to home so you did a great job food is all about bringing happiness that is what matters at the end if the day ❤❤👍
Thank you for this video. I love watching and hearing you cook, but I really value the commentary throughout. Keep shining ✨
I loved that you included a "mistakes" section. Awesome video and the meal looked amazing.
Im sure everything you create tastes fantastic! ✨️
Will remake the recipe at home for my parents 😊
Wow! Never heard of dairy in channa masala 🤦🏾♀️
Anyhoo, love that you love Indian food 💚🥲
What a fine video. I, too, felt a little teary eyed. I'm new to your channel, but I've been subscribed to Nisha's channel since the beginning. I'm grateful y'all are friends, too.
hey joanne! as an indian who loves ur vids since 2020 this looks so good! love you and happy holidays! never give up spreading joy on yt, that's the best way to live!
fascinating to watch you cook this dish!
omg this looks so good and would love to try, also here are some lil tips that we use to enhance the experience
instead of boiling onion saute them just like u would do it for pasta but do it until the colour is golden brown following it with masalas and then tomatoes. tomatoes again need to be left alone until u get this oil on the sides ( its more like a feeling ig u just know it). This is basic of almost every north Indian food and call it bhunana which makes all the flavours. ps. ofc every indian household has diff recipes and diff times for bhunana. so yeh. waiting for more videos. ly💗
Your videos are soul.soothing after a bad work day ...watching you is the reward
this is amazing! the effort you put into it shows when you take bite of your plate.... this is a truly comforting meal
Yes! I can’t wait to make this now!
You are NOT remotely a failure :) & so beautiful to watch you make the naan with chopsticks
Thank you so much for your kind words! I really appreciate the support and I'm glad you enjoyed watching me make naan with chopsticks. It was definitely a fun challenge!
Loved it ❤
Hi Joanne, thank you so much for considering such minute details when making Indian food. You reminded me of home and my favorite foods. Just one tip if you dont mind, my mom generally strains/sieves the gravy which she adds in little oil. For tomatoes, romas work too but heirloom tastes great.
Looks delicious!
So happy that you made Indian food ❤😊
This year has been nothing but failing and trying again. I firmly believe the being traditional has its values, but stepping out of your comfort zone is a way that we can all grow and learn from each other.
This looks sooo bomb and would love to recreate it 🤤🥲💗
Thrilled with the recipe. Loved your approach ❤. I am no chef, but the Kasuri Methi (Dried Fenugreek leaves) are added at the end of the dish after crushing between the palms and lid closed until it is served, to add aroma and flavor.
❤❤❤❤ Lots of love from India!! I have been following you for quite a while. I think I've earned it! 🤗
For a good chana masala you need to caralamise the paste/finely chopped onion and fry the powdered spices directly into the oil for 4-5 seconds after caramelising the onion and then add the ginger garlic and green chili paste/finely mince. After sautéing everything add the tomato paste along with some salt and cook untill the raw flavour of tomato is gone.
Also, chana masala doesn’t require cream at all. No one adds cream in authentic chana masala
Mexican and indian people really jusy hit every spot when it comes to good food
Yes Chef ❤❤❤❤
My family knows I love your channel so much, I got your cookbook! Twice! 😂❤️
Yesss this looks great! You should try Trinidadian doubles next. It’s also vegan
Love from Calcutta ❤❤❤. U did proper justice to pulao. This could be easily served to wedding guests or in a party. Try making '. paturi' with tofu mustard paste and poppy seed paste and mustard oil
Girl... super proud of you for making this !!! but, as an indian, I definitely would recommend watching chef sanjeev kapoor/ kunal kapoor/ ranveer brar's recipes for indian food ... 10/10 recommend ... BUT THIS WAS STILL GREAT .... MADE ME SUPER HAPPY AS INDIAN
Turning naan into a shovel is an art😊
Yum,yum, yum!!!!
I am from India we have so many default vegan options like chickpea curry my mom makes it once a month . It's super tasty and one of the tastiest food with naan bread and rice , my mouth is literally watering as type i am gonna get some after watching this video 😋😋 you an make gravy using besan {gram flour} no need of diary that's how it is made in my family
I am a regular of your content... Leaving a comment today ❤
What you said was precious... Sometimes we fail to recognise our comfort zone, we fail to recognize comfort and dupe ourselves into believing that that is our zone! ❤
Loved your cooking. I absolutely love chana masala ❤
Usually, we Indians temper the onion ginger garlic paste before adding tomatoes in the same oil in which whole spices are tempered ❤
I add the chickpeas after sauteing the spice blend and after a few whistles of the cooker, it's magic... ❤
I tried the coconut milk version last year and since then, I prepare chana two ways ❤
Incase the liquid evaporates, no worries, add some boiled water and adjust the consistency ❤
Love Love love your food ❤
Only today afternoon I prepared ramen and I assure you, I went for a swim in it ❤😅
Each dish has a different variation in different areas of the country. My family calls it chole and it looks quite different from what you made
Always add Kasuri Methu at the end after activating the flavour by rubbing the dry leaves between your palms around the same time you add Garam Masala. Its like Indian Umami. And no to Parsley. 😢
Otherwise excellent attempt!
As a fan of Kdramas and Kfood, I love your recipes and adlib❤
If you want to make something creamy yet vegan, you can use cashew cream....this is generally known as a 'reshmi' dish in desi cuisine.
The tea gives it the dark colour and if they used chopped tomatoes then the gravy would be yellowish in colour because of the turmeric.
Tasty recipe 👌 love from 🇮🇳🇮🇳🇮🇳🇮🇳
Thank you so much for your love and support from 🇮🇳! I'm glad you enjoyed the tasty recipe!
I feel flattered. I guess you took my Kordian comment semi-seriously. 😁😉🥰😍👍🏼👂🏼🎶🔥🎉💯
Indian food is the best food and its not processed like tofu or seitan etc...which i have no problem with at all
Chole is usually vegan... Unless u add butter etc
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I have a lot to say about Indian vegan food. Restaurants have the tendency to add cream and ghee to make simpler dishes like chana or even daal creamier and richer. At home, this is often not the case. The trick to Indian food is not precision but attentiveness to the dish and also, though it's cheesy, love. These recipes have been built over between a century and a millennium and like most cuisines, each family has a method passed down from mothers and grandmothers. Have fun with it and don't get caught up in authenticity as much as you should in flavor.
I don't think Chana masala should have dairy.
Omg I don't like cilantro either and I love parsley 😂
Noooo Ms Vegan you don't like coriander! We can't be friends! Hahaha. JK's. You did so well. If you come to AUS make sure you visit CBR and we can have homemade Punjabi food
Use ghee instead of butter
these are chole not chana
I am seeing this youtuber in playstore
😮😂😂😂❤❤❤