I really hope this becomes a regular series. helps give a lot of ideas that you can then rework with a different a protein or different starch and help stretch peoples budgets
@@LifebyMikeG You're also in the right city to explore the issue of inflation. When I visited the city. My eyes popped out when I saw the prices of things. It would be also nice to know how you also shop for ingredients and make use of it. I think this type of mindset is universal to whatever city one lives in.
@@LifebyMikeG I love those types of episodes. I watch budget eats from June, and when people do the $1 a day challenges, especially when I'm in a cooking rut and looking for ideas. Especially now with a 6m old to come up with flavors and textures to introduce him to.
Seriously bro? Usne tamatar daal diya bhunai se pehle, or tum bol reh ho superb? Professional chef to choro, me to home cook bhi nahi hoon, par itna to mukhe bhi pata he. Bhunai nahi hua, rogan nahi dikha to phir kahe ka Indian dish?
Tip from an Indian. For making quick small one time use batch of ginger garlic paste use a fine cheese grater/Zester. That way you get much more uniform texture
In general, the way a fine chopped / grated ginger and garlic behave are a bit different from how the paste behaves (the paste does a weird goopy thing if blended too fine) Also as ginger and garlic get grated separately they can be used separately too (atleast in my household, most dishes either have a garlic predominant or a ginger predominant requirement so things can be fine tuned instead of being forced to use both everywhere)
Here's an idea for the final leftovers: - make rice porridge using the rice and the chicken stock, similar to a congee - fry up the falafel into small balls and top the porridge - fry up the potato in small pieces to make them extra crispy - if there are any leftover spices, mix them with hot oil to make a spicy oil drizzle Boom, one nice, warm bowl of rice porridge with crispy toppings, good breakfast.
I think you can't go wrong with yogurt as an ingredient in your Indian inspired arsenal instead of coconut milk especially if it's cheaper. A can of coconut milk is around $2.29 ( 17c an ounce) while a quart of yogurt is $2.99 ( 9c an ounce) for the store brand of each. You can make a type of flatbread from the chickpeas side Mary par to Italian socca. I find that Indian dishes give you a lot of bank for your grocery budget.
FYI - there will be a ton of variance with ingredient cost depending on where you live and the quality or type of ingredient you get. I used a few online grocery stores to compare these ingredient costs and come up with the final list.
Take 3 parts fresh ginger to 2 parts of garlic. Add some salt and some raw, neutral oil. Blitz to a paste in a grinder. Store in an air-tight container in the fridge. This will keep for several months and make cooking indian curry base/dishes easier.
It's crazy how some ingredients cost the same as here in Portugal, like cilantro or chicken, but man, I could get AT LEAST 3-4 times as many onions and potatoes as you did for the same amount of money!
We have made a huge commitment in our house to shut down food waste in our home. We now throw out in a month less than we used to throw out in two days. I've got to say that I really like your idea for getting a broth from onion scraps and leftovers from chicken thighs. The little lady craves chicken thighs like a drug. Being able to make a nice cooking base from the stuff we won't eat anyway is a great option, and I know what the crockpot will be doing this weekend. Absolutely great video.
I really want to thank you for all of your videos. The way you cook (without precise measurements but based on sight) really taught me how to cook better and find joy in cooking and experimenting with food. Thank you! Please keep up the amazing work.
I love the idea of shopping once and using all the ingredients for a particular cuisine before moving on to another so that those ingredients actually get used (vs. the myriad of little containers sitting in my fridge door and freezer). Would love to see a Greek cuisine done this way. Thank You Mike!
This type of video is what got me into brothers green. I’m glad to see it coming back on pro home cooks. Thai cuisine feels like a good follow up to this.
As an amateur Indian chef myself (and an actual Indian, should have led with that lol), very good stuff! As a fun fact - the word for the pancake he made with the Dosa batter , Uthappam - can be split into Uth ("oooth", like oooh+th) which means "Pour" and appam ("up-pum, pum rhymes with dum) which can be thought of as pancake itself. So the word can be pronounced as Ooth-up-pum .
I was out shopping today and a bottle (regular size, not family or jumbo) of salad dressing was $7.99, and the more I looked around the more freaked out I got at how expensive things have become. I love this concept - and I could have gone out and ordered take out but after watching this video I decided to make something with what i had. So - I made some jasmine rice, seasoned it with a bit of mirin I had in the fridge and topped it with two over-easy eggs and a shake of sesame oil and it was amazing. Please do more videos like this - this was wonderful.
Tips for next time you open a can of coconut milk, dip the can in around finger warm water like 10 min before you plan to use it also shake it a tiny bit, and you will get a consistent liquid that will easily get out of the can, It solidify when it gets colder.
For the leftovers, you can try something creative like a kofta inspired curry with rice. You can cook down the potatoes in the stock with some masala and ginger-garlic paste and mash them up to thicken and use the Falafel as koftas in it in the end and garnish with coriander (if you have any still left). Serve with rice.
Those falafels you made with that flavor profile are a spin on masala vadas!! And leftover vadas can be made into a gravy that’s ingeniously called vada curry that’s hugely popular in southern India. They go super well with idlies and dosas. Your instincts are amazing!!
We actually have a ‘falafel’ type of fried dish made with a different type of chick peas in southern India. It goes very well and is usually served with green chutney similar to the kind you made. That’s something you could try.
I love this video series idea! As a Pakistani home cook (so maybe a bit different from Indian home cooking), pastes tend to leave a very different mouthfeel (inferior to my palette, at least). I've used diced canned tomatoes at times over pureed tomatoes, and I know Trader Joe's here sells frozen ginger cubes which can give the ginger flavor without significantly compromising texture. Chopped garlic can be found in a whole lotta ways as well in the US.
I see why people responded the way they did to your comment, but I get where you're going with it and I fully agree! Stir fries, rice wraps, Thai soups... Delicious!
This was awesome. I'm on a mission to clear my pantry/freezer/fridge (consume what I have and stop using my freezer and pantry as long-term storage) and grocery shop as little as possible in the process (basically minimally buying so I'm still getting fresh fruit and veg in my diet). I've really embraced this idea of using what you have and thinking outside of the box. So far I've gone two weeks without a grocery store trip and I'm loving this experiment!
I’m loving this series. I’m newly into making my own Indian food. I’m a very tight budget but want a lot of flavor. This is great to come across your video. I look forward to seeing more. I’d love to see Thai food. Mexican.
❤ this type of video. Our food budget for two is $75 a week for 2023. That includes all meals and snacks ( not alcohol) These type of videos will help me to stick to the budget. I always meal plan but wanted to challenge myself to lower the food bill. I always make my own stocks, try to use every scrap and my freezer /pantry is full of home grown veggies and breadcrumbs or burritos. We pretty much turn leftovers into breakfast or lunch burritos. Keep up the good work!
Garam masala is already toasted, it is usually added after the dish is cooked on top at end to finish it up. You might just burn it up while trying to toast it again.
You know Mike, I consider myself pretty versed in the kitchen but you just take things to a whole different level! Thanks so much for the inspiration and ease with which you present your ideas. Truly awesome 😊
Love the video Mike! Next time you can try swapping coconut milk with Regular Curd for the Chutney. It is so refreshing & creamy and it goes well with dishes like Tandoori, Rolls, etc. You can also try it without curd/coconut oil - for side with Dosa. This is a weekly rotation in most south-indian households. The chickpea Falafel is so new to me, I think it would make a great filling for Kati Roll - Parotta/Roti for base and I'd add fillings like this Chickpea Falafel, sliced onions, lettuce, preferred veggies, chutney. Roll it up & enjoy 😋. It would taste yummm, right? 🤤 I'm so enjoying this series! I would love to see more cuisines.
Very enjoyable and helpful! I loved the bit towards the end where he talks about leftover ingredients and throwing away all your judgements! Reminded me of one of my favorite comedians- "you end up sitting there, eating bread from the bag and dipping it in anything runnier than bread" (Dylan Moran).
Your cooking videos are worth watching two or three times. We have a lot to learn and fortunately, you do not hesitate to teach. I have dried garbanzo beans, and now I know what I can do with them.
Great video as usual. Two ingredients added to your list would have made a big difference. Yoghurt and Curry powder. You can use curry powder to create the base and Garam masala as a topping spice. Yoghurt can act as a creaming agent instead of coconut milk. Both ingredients are not expensive at all
2 things I learned from my Anglo-Indian grandma: 1. No need for a rice cooker if you have a pot and know what you're doing. 2. Always have ginger garlic paste from the grocery store on hand. Loved this episode!
This is exactly the kind of video I need--I would love more videos like this with a more general approach that isn't focused necessarily on a specific cuisine like Indian. Love the creativity and encouragement to break free of recipes!
This evening I adapted one of your curries to use some ingredients I had on hand, and it was wonderful! Shockingly wonderful, as a matter of fact. Now my husband wants me to make it again. All I have to do is remember what I used and how much.... Thank you for the inspiration!
Hey man, I appreciate your work and what you do. You taught me a lot in the last 3 years since I started following you. My life is way easier now thanks to the tips and tricks I learned from you!
I had some of your cilantro chutney left over, so I froze it into cubes. I added it into a British style mince (browned ground beef, plus onions, carrots, etc) and oh my goodness it was so good! This is your best video by far, and so flavourful!
this series makes me SO excited, i would LOVE to also see mexican or thai cuisine 💖 also i neeed all those different round containers, would make everything so much easier!
I make my dog's food and one of the major ingredients is lentils because they're very good for him, providing fiber and pure protein. One of the things that takes the longest while I'm making it, is waiting for the lentils to cook. I've been cooking for 50 years and it never once dawned on me to soak the lentils beforehand. Thank you for saving me so much time and frustration. You CAN teach an old dog new tricks 💖
great video! As a father of two and with a limited budget, I appreciate this kind of thing. I am a chef by trade, but am always looking for ways to expand my culinary horizon, both at work and at home. So, well on ya! I would love to see something in the Mexican vein with this sort of video. That is one of my favorite things to prep, cook and eat. I look forward to it.
Hey man, thanks for your work, thanks to you, I started making kombucha, started making my own dough to maker perfect napoli style pizza, I learned lots of techniques from you, and I’m looking forward to seeing more new inspirational videos from you Also, your videos help me during this hard times, I live in Ukraine, and really cooking is the only thing that helps me feel joy, if you will make video about Ukrainian cuisine it would be great! Also, I think you might like Georgian cuisine Best regards
wow props to you to all of those foods you've picked up doing! i feel inspired to get to that point and humbled to see someone already be there. are you finding much trouble in getting ingredients currently? it's been hard to tell what that might be like and maybe it varies by region. (plus, news talked about some worldwide shortages for i think grains? because of the farmland in ukraine) would LOVE to see an episode in this series for *ukrainan cuisine* as i realize i don't know anything about it at all. or georgian, now that you mention it. i really think food can be rest for the soul. keep cooking. hopefully we'll all be through this situation soon. can't believe it's been a year. my mind can't even comprehend. felt like a joke in those first days, something that would end immediately, then kept going.... like, it made no sense. and a YEAR? wtf. no sense.
@@lurklingX yeah bro, it’s exactly a year right now I wouldn’t say that it’s hard to get ingredients, but it’s more Expensive for some products, especially dairy and eggs, and grains (7/10 chicken farms - destroyed, all cow farms in my region - destroyed, all cows - m**dered) So yeah, I also been fired twice working for the US company, but they don’t want employee that have no electricity from time to time, you know, all of that made me realize wether people are real or not Yeah cooking rly helped me being focused on living, I started making my own buns for burgers, I making egg fried rice, I have a lot of spices, MSG, I’m making my own broth, ngl I make pizza like 3 days a week I gotta say its only Mike, but Ethan Chlebovski (hope I wrote it right) Joshua Wiseman, Brian Lagerstrom, Not another cooking show and many others, But for me - HomeProCooks is the one that is like on top of the others Also all that PTSD of war that I have rn, makes me think sometimes that it’s all Not worth it But I just gonna keep going, maybe start my own YT channel at some point. All my weekends turned into catering parties - peeps come around, bring some alco or pot and I cook something for the mandem, I really want to open up my own place at some point, but this times it’s hard to know what you gonna do tomorrow, so all this plans seems senseless to me Thanks for your respond though, keep cooking
@@valerazio just covid alone cranked up the prices on a lot of foods and while supply chain shortages made it make sense, now it is simply price gouging on a lot of materials. eggs are something that's gone way up for us too. i'm not sure the reasoning on that. but grains and such they expected to go up because of the war. i didn't know ukraine supplied so much of this around the world. the situation is shitty.... but hang in there...... it feels like in the last 2 days something is shifting. we may see an end to this sooner rather than later. and infrastructure is the first focus of repair efforts. so the internet/electric issues will be one less thing to be in the way. (i'm sorry the companies you worked for couldn't take that in stride. to be honest.... many of these places are ridiculous like that and it's not just you. idk if that makes you feel better but they will have these solid unmovable rules with no care for context or situations. maybe keep trying tho, not all companies are like that. some of the startups are more understanding and treat people like people) definitely start a channel!! cooking, regional information (every day living), just walking around town... there is so much you could do that people authentically would like to see. the sooner you start, the sooner you can see what you like to do, what works, etc. i think mentally this could be a good support for you. it's creative and helps you reach out, connect, and also give a sense of purpose. cooking is great. fantastic. but also creation of content can give a sense of... self i guess. catharsis? even if you just share your thoughts and what you are going through. there's a lot of fake bullshit and dumb influencer crap and clout chasing. BUT people value authentic stuff. they value people's actual personalities, a sense of connection. i think you can do this. just start small, something easy, 5mins. posting becomes easier after a few times, as you get the hang of YT, edits, and such. and if you post something, come back here and let me know and i'll watch : ) ps: a vid of the potlucks or cookouts would be really wholesome. or preparing food for people at parties or catering. ((also one of my fav channels right now is TMPM.... the meal prep manual. dude is FUNNY. definitely need some humor in life. good recipes too. the one for overnight oats had me sick with laugher. the best.)
thank you so much for this! PLEASE make this a series. It's very easy to follow along and it's going to help sp many people(including myself) save money. MVP!!!
Your terrific with cooking literacy issues. You cover budget with nutrition, informative and simple instructions. Thank you Mike for your encouragement in helping us become better shoppers and cooks in our homes. 😀👍
What a great video! I’m excited to see more like this. My favorites moments when you’re at the end of the ingredients so you get to be even more creative.
I’m loving this and looking forward to more. Mexican & Thai would be what I’d love to see you include in this series. With all the money I’m saving I might be able to purchase that Breville you’re using. 😉
I love seeing these types of videos with realistic budgets, such as yours. It really helps those of us who love to diversify but with financial restrictions. Would love to see you get crafty with some Greek cuisine, and possibly Caribbean or Hawaiian. Also, maybe something New Orleans/Creole style? In our house, we regularly eat all sorts of cultural foods from around the world, but we also prepare 99.9% of our meals so we're always looking to mix new stuff up with reasonable components. Your videos are always a great inspiration. Thanks!
I’ve watched TONS of your videos but this one is the best one!!! Idk how I’m just now seeing this but I loved it!! It gave me such good inspiration to do this. Please do more!
These type of videos got me hooked to your channel. More of all you can make out of your budget type of vids would be great! But I do understand and really appreciate the time and thought that was put into these videos! Thanks!
Loved this video! This is exactly why I love cooking at home, you really get a bang for your bucks if you know how to use your ingredients well. Pakistani home cook here.. I love using shortcuts like you and I loved that you used everything down to the bones! Would love to see more of these with south Asian cuisines
Loved this type of video! I will do Indian inspired cooking any day! 🙌 I make ginger-garlic paste in big batches a few times a year and then freeze it in ice cube trays for quick and easy use later. One thing that made me cringe, though… Jasmine rice served with Indian curry? Come on, man 😅
I'm a good cook (as per my family and friends) and I'm impressed. Everything you show here is brilliant and practical. I'm very traditional in my cooking and rarely experiment. I don't know if other Indians are like me. The video has got me thinking that we can give Indian cuisine a spin and make it more exciting and versatile. I'd have never thought of combining jasmine rice and chickpeas to make a dosa batter. Also, with food prices tripling in the West, Indian cuisine can help soften the blow as it is not meat centered and still tastes good. If I may say so, India's is the only cuisine that makes vegetarian food taste fantastic. I would be thrilled to be proven wrong. So, thank you for this out of this box video.
Best video in a long time! This is why I subscribed to you in the first place. Not to see instagram/ tiktok cooking, or (sponsored) air frying recipes. Back to basic! Thanks 💟 PS: My favorite cuisines are Italian and Japanese. Italian must be easy for you, if you want a challenge, go for Japanese 💜
Another option I think you can consider are our breakfast dishes which don't require too many ingredients 1. Stuffed parathas( fried Flatbread that you can stuff with vegetables like potatoes, cauliflower, radish paneer) You can have them with just curd, pickle or a green chutney 2. Besan cheela( it's like a vegan high protein omelette) 3. Poha
I love watching your videos, but have a request. Would you, if you haven't already, do some videos for folks who eat low carb diets? I love the idea of the $25 meals, but carb-intense foods tend to be cheap, and for health reasons, many people avoid them.
As I was watching I was trying to figure in what I could replace those potatoes with! Radish’s maybe? 🤣 Cali rice will work well for the rice. I love his recipes, I will just have to use more low carb ingredients.
@@vbella39 I use the Great Value brand of cauliflower rice for lots of rice replacements. It's frozen, and if you squeeze out as much moisture as you can, you can even press it like sticky rice and make sushi, which I do occasionally. The flavor is light, so it's not an overpowering cauliflower flavor.
Another tip is to mix the green chutney with the chunkier parts of the coconut milk and if possible, a tadka with oil + mustard seeds + curry leaves. Season with salt. This will give you a coconut chutney which will go well with the dosa and the falafel ( they ARE actually an indian dish called Masala Vada). The chickpeas+potato curry you made can be served as a chat with fresh cut onions, curd, and the green chutney! Hope you try these variations
I like this style, and would say push the envelope a little and test out doing dinners for 5 days on a slightly higher budget (30-50) assuming 2-4 people. It becomes very relatable and plenty of cuisines have cross over flavors. I enjoy what you are doing, and leftovers are just new ingredients to use.
Absolutely appreciate your proven abilities in the culinary arts; your spouse & children are truly blessed to share a home with you. Much gratitude for your channel. 👍
Ginger and garlic paste is a must, not just for Indian cuisine but Chinese and sauces. I love seeing a person struggling on a budget but still managing to pull out these delicious dishes. I’m going to add more chicken stock to my curries, and make the most of leftover bones for stock
I am a North Indian from the Himalayas, often had South Indian room mates more than a decade back who liked carrying their Grandma's traditions - first with the batter, a day old traditional batter was used to make Idli, then it got older n they added one ingredient n used it for Uttapam, then it got older by another day and they add one ingredient n made Dosa. While you dont have ingredients, trust me - fresh ferment batter is great for Idli, mid ferment for Uttapam and most fermented one for Dosa. Second - they were from three different Indian States and years of living together - i just learnt that excluding cumin made their grandmas real happy, cause they considered it a North Indian spice. Anyway - you could also try a South Indian Spice which is known by tourists as Gunpowder Masala. Great videos, thanks
I feel very lucky that I have access to just about any food I could want, but I regularly cut our food budget drastically to build a better understanding of what really stretching a budget feels like. And wow... It's hard these days. I applaud this series so much! Thank you so whole heartedly.
Mike. Greetings from Oaxaca Mexico (I'm a NJ boy Originally) I've been cooking for 57 years now and in the 1960s a friend of my mom taught me to save all the ends and peels (like you did with the onions). but I discovered over the years that when you peel garlic (especially if you smash like Hulk) some of the oils stay on the papers of the garlic cloves, and the ginger peel? (actually I don't peel ginger any more, fiber, but when I do the peels go into the stock pot) I also put soaked bean water in my stock pot. I love making indian food. Chickpeas in dhosa batter is a brilliant idea, as are the fritters (falafel). you could have raided a neighbor's garden for dandelion leaves hahaha for the salad. (just kidding) this was wonderful Thanks Jim Oaxaca
Excellent way to show how folks back in the day made it work....all the way up to present day. We can be economical and not waste. May not always be what you want but filling.
ok YES please make more like this. TOP NOTCH CONTENT. i cook but seeing someone else do the ingredient challenge PLUS keeping things under a certain dollar amount.... it's exactly perfect. the cost of things is devastating lately, and being able to cook and meal plan in this way, with zero waste is really helpful. definitely more cost effective than slapping together a bunch of really random meals like i usually do.
I enjoyed this and would like to see more cuisines covered in the series. For me, however, it's less about limiting the cost that low or limiting the number of ingredients, but in using ingredients that are widely available and just keeping the cost reasonable. For instance, starches are cheap, but as you yourself noted, fresh veg is so important. As another unrelated idea, I'd love to see you highlight an ingredient that isn't widely available or popular to American palates, but deep dive into it and what it brings to a variety of dishes.
Hoping this becomes a series. Love this style of cooking and it is so much more realistic for so many people nowadays!! Love how this is teaching people to think and be creative in the kitchen other than just following a recipe step by step.
Thank you for this. I need to do more breaking away from my recipes in order to use up ingredients I already have and to save money. I keep watching you for more fabulous ideas. Thank you!
Garam masala is a melange of spices that have already been toasted. You typically add it in the final minutes of cooking (not up front when onions or ginger-garlic are being cooked down).
For the leftover stuff at the end, instead of eating the uttapam dosa with one of the curries, you could make wraps with a combo of some of the salad stuff, pan fry potato chunks for some crisp, change up the rice with a bit of chicken stock, add falafel, and any bits of cilantro that might be hanging around. Fresh, tasty, definitely not traditional, but checks the boxes you mentioned. You still have starch with the rice for the curry you're borrowing the dosa from, but that might stretch things a bit further in terms of days/meals. Bonus if any plain yogurt is hanging around in the fridge.
I enjoy your straight forward approach on camera. Thank you for so much inspiration! On a recent video you added sprouted lentils to a dish. I can't find the video about sprouting that you mentioned.
Yes, more videos like this, please! I am trying to learn how to not be recipe dependent, and the more I see how others freestyle it, the shorter the learning curve. Thanks for the inspiration!
Solid video for showing basic techniques for indian cooking. There is actually a fried indian chickpea fritter though, Parippu Vada, though it often uses split chickpeas which you didn't have. Also, Uttapam is pronounced more like u: tha pum where the u: is like in "push" but maybe a bit lower in the chest.
Summertime is around the corner and I am wanting to eat fresher and healthier. I would love to see a mediterranean style or asian style cooking segment for this!
I really hope this becomes a regular series. helps give a lot of ideas that you can then rework with a different a protein or different starch and help stretch peoples budgets
was planning on it depending on how people related to this budget series. Already in production on episode 2!
@@LifebyMikeG with skyrocketing inflation I guess people are really interested ... Nice Video, ty
@@LifebyMikeG You're also in the right city to explore the issue of inflation. When I visited the city. My eyes popped out when I saw the prices of things. It would be also nice to know how you also shop for ingredients and make use of it. I think this type of mindset is universal to whatever city one lives in.
Yes! This was a great!
@@LifebyMikeG I love those types of episodes. I watch budget eats from June, and when people do the $1 a day challenges, especially when I'm in a cooking rut and looking for ideas. Especially now with a 6m old to come up with flavors and textures to introduce him to.
As an Indian chef I can say that this was superb ❤good to see so many Indian inspired dishes on your channel
thanks Parth!
Improve the quality of your motorcycles first
@@ananddarnal6702 🤣🤣🤣👌
Seriously bro? Usne tamatar daal diya bhunai se pehle, or tum bol reh ho superb? Professional chef to choro, me to home cook bhi nahi hoon, par itna to mukhe bhi pata he. Bhunai nahi hua, rogan nahi dikha to phir kahe ka Indian dish?
Really?
Tip from an Indian. For making quick small one time use batch of ginger garlic paste use a fine cheese grater/Zester. That way you get much more uniform texture
ah nice tip, although that's certainly more time then the blender!
Hence small batches. I usually like to make fresh paste rather than in big batches
In general, the way a fine chopped / grated ginger and garlic behave are a bit different from how the paste behaves (the paste does a weird goopy thing if blended too fine) Also as ginger and garlic get grated separately they can be used separately too (atleast in my household, most dishes either have a garlic predominant or a ginger predominant requirement so things can be fine tuned instead of being forced to use both everywhere)
Doesn't matter. Just freeze the rest if you're not using it
❤️Thank you🇨🇦
Here's an idea for the final leftovers:
- make rice porridge using the rice and the chicken stock, similar to a congee
- fry up the falafel into small balls and top the porridge
- fry up the potato in small pieces to make them extra crispy
- if there are any leftover spices, mix them with hot oil to make a spicy oil drizzle
Boom, one nice, warm bowl of rice porridge with crispy toppings, good breakfast.
Yes!!
Genius!
congee is a great one. simple, versatile, good.
This was such a flex
I think you can't go wrong with yogurt as an ingredient in your Indian inspired arsenal instead of coconut milk especially if it's cheaper. A can of coconut milk is around $2.29 ( 17c an ounce) while a quart of yogurt is $2.99 ( 9c an ounce) for the store brand of each.
You can make a type of flatbread from the chickpeas side Mary par to Italian socca. I find that Indian dishes give you a lot of bank for your grocery budget.
absolutely agreed, yogurt\curd is extremely versetile
ah yogurt would work better too, for me. coconut milk sometimes doesn't agree with me tho i like the taste.
FYI - there will be a ton of variance with ingredient cost depending on where you live and the quality or type of ingredient you get. I used a few online grocery stores to compare these ingredient costs and come up with the final list.
You live in Lancaster pa bro? In the northeast market for housing and cheap ingredients this is exactly where you should live.
Take 3 parts fresh ginger to 2 parts of garlic. Add some salt and some raw, neutral oil. Blitz to a paste in a grinder. Store in an air-tight container in the fridge. This will keep for several months and make cooking indian curry base/dishes easier.
How about Greek food. Loved this!
It's crazy how some ingredients cost the same as here in Portugal, like cilantro or chicken, but man, I could get AT LEAST 3-4 times as many onions and potatoes as you did for the same amount of money!
I'd love to see Moroccan cuisine, lotta dishes need minimal ingredients.
We have made a huge commitment in our house to shut down food waste in our home. We now throw out in a month less than we used to throw out in two days. I've got to say that I really like your idea for getting a broth from onion scraps and leftovers from chicken thighs. The little lady craves chicken thighs like a drug. Being able to make a nice cooking base from the stuff we won't eat anyway is a great option, and I know what the crockpot will be doing this weekend. Absolutely great video.
I really want to thank you for all of your videos. The way you cook (without precise measurements but based on sight) really taught me how to cook better and find joy in cooking and experimenting with food. Thank you! Please keep up the amazing work.
🤘
@@LifebyMikeG Or UK/Irish; German; Chinese; Japanese; island fusion; etc. 😊
I love the idea of shopping once and using all the ingredients for a particular cuisine before moving on to another so that those ingredients actually get used (vs. the myriad of little containers sitting in my fridge door and freezer). Would love to see a Greek cuisine done this way. Thank You Mike!
oooo! i second the greek one! i'm not as familiar with that cooking as i am with indian and asian.
Love this video, and the concept of the series. Would be cool to see you do Mexican, Italian, or Mediterranean 🙌🏻
oh hell yeah
I concur!!! Let’s get it!
Let's add Korean/Japanese to the mix
PLEASE!!!!!
+1 to Mediterranean!
This type of video is what got me into brothers green. I’m glad to see it coming back on pro home cooks. Thai cuisine feels like a good follow up to this.
RIP Brothers Green, fun times, but this could be a glorious series :)
@@YOUENJOYLIFE love that you're still keeping up with your brothers videos
@@conan_der_barbar for sure, and not just that, if you look in the about and check the credits at the bottom...
As an amateur Indian chef myself (and an actual Indian, should have led with that lol), very good stuff! As a fun fact - the word for the pancake he made with the Dosa batter , Uthappam - can be split into Uth ("oooth", like oooh+th) which means "Pour" and appam ("up-pum, pum rhymes with dum) which can be thought of as pancake itself.
So the word can be pronounced as Ooth-up-pum .
I've never hear someone say uttapam before 😭😭
I was out shopping today and a bottle (regular size, not family or jumbo) of salad dressing was $7.99, and the more I looked around the more freaked out I got at how expensive things have become. I love this concept - and I could have gone out and ordered take out but after watching this video I decided to make something with what i had. So - I made some jasmine rice, seasoned it with a bit of mirin I had in the fridge and topped it with two over-easy eggs and a shake of sesame oil and it was amazing. Please do more videos like this - this was wonderful.
Tips for next time you open a can of coconut milk, dip the can in around finger warm water like 10 min before you plan to use it also shake it a tiny bit, and you will get a consistent liquid that will easily get out of the can, It solidify when it gets colder.
ahh good one, thanks!
Thank you friend for this tip. It will make my south Asian cooking much easier. Jim Oaxaca Mexico🙏
oooo great tip! i'll try that!
For the leftovers, you can try something creative like a kofta inspired curry with rice. You can cook down the potatoes in the stock with some masala and ginger-garlic paste and mash them up to thicken and use the Falafel as koftas in it in the end and garnish with coriander (if you have any still left). Serve with rice.
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Yes! How about a Mexican bean-based challenge next? Beans are the most under-rated protein source and so cheap!
Those falafels you made with that flavor profile are a spin on masala vadas!! And leftover vadas can be made into a gravy that’s ingeniously called vada curry that’s hugely popular in southern India. They go super well with idlies and dosas.
Your instincts are amazing!!
Yes! I was looking for this very comment.
We actually have a ‘falafel’ type of fried dish made with a different type of chick peas in southern India. It goes very well and is usually served with green chutney similar to the kind you made. That’s something you could try.
Panniyarama?
It’s a ‘Masala vada’ made of Chana dal. It’s called different names in different states of south India though.
@@nayanaprabhakar2826 i was thinking the same thing, it's just a simple vada. very normal home item
I love this video series idea! As a Pakistani home cook (so maybe a bit different from Indian home cooking), pastes tend to leave a very different mouthfeel (inferior to my palette, at least). I've used diced canned tomatoes at times over pureed tomatoes, and I know Trader Joe's here sells frozen ginger cubes which can give the ginger flavor without significantly compromising texture. Chopped garlic can be found in a whole lotta ways as well in the US.
this should be a series. i want to see asian cuisine with $25
'Asian' ins't a cuisine. There are 48 countries in Asia....
One love 💟
India was already asain XD
India is Asia too…
@@SiebeLouis 0
I see why people responded the way they did to your comment, but I get where you're going with it and I fully agree! Stir fries, rice wraps, Thai soups... Delicious!
This was awesome. I'm on a mission to clear my pantry/freezer/fridge (consume what I have and stop using my freezer and pantry as long-term storage) and grocery shop as little as possible in the process (basically minimally buying so I'm still getting fresh fruit and veg in my diet). I've really embraced this idea of using what you have and thinking outside of the box. So far I've gone two weeks without a grocery store trip and I'm loving this experiment!
I’m loving this series. I’m newly into making my own Indian food. I’m a very tight budget but want a lot of flavor. This is great to come across your video. I look forward to seeing more. I’d love to see Thai food. Mexican.
❤ this type of video. Our food budget for two is $75 a week for 2023. That includes all meals and snacks ( not alcohol) These type of videos will help me to stick to the budget. I always meal plan but wanted to challenge myself to lower the food bill. I always make my own stocks, try to use every scrap and my freezer /pantry is full of home grown veggies and breadcrumbs or burritos. We pretty much turn leftovers into breakfast or lunch burritos. Keep up the good work!
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Garam masala is already toasted, it is usually added after the dish is cooked on top at end to finish it up. You might just burn it up while trying to toast it again.
You know Mike, I consider myself pretty versed in the kitchen but you just take things to a whole different level! Thanks so much for the inspiration and ease with which you present your ideas. Truly awesome 😊
Love the series. I vote to do Mediterranean because a lot of doctors recommended it.
Love the video Mike! Next time you can try swapping coconut milk with Regular Curd for the Chutney. It is so refreshing & creamy and it goes well with dishes like Tandoori, Rolls, etc. You can also try it without curd/coconut oil - for side with Dosa. This is a weekly rotation in most south-indian households.
The chickpea Falafel is so new to me, I think it would make a great filling for Kati Roll - Parotta/Roti for base and I'd add fillings like this Chickpea Falafel, sliced onions, lettuce, preferred veggies, chutney. Roll it up & enjoy 😋. It would taste yummm, right? 🤤
I'm so enjoying this series! I would love to see more cuisines.
So practical. Easy to follow. Makes me wanna go to the kitchen now and try these recipes out. Terrific series. Hope you do more of these.
wow man one of your best videos without question, would love to see more of these with middle eastern cuisine or whatever you fancy
Very enjoyable and helpful! I loved the bit towards the end where he talks about leftover ingredients and throwing away all your judgements! Reminded me of one of my favorite comedians- "you end up sitting there, eating bread from the bag and dipping it in anything runnier than bread" (Dylan Moran).
I really appreciate these types of videos. Practical, delicious and healthy.
Your cooking videos are worth watching two or three times. We have a lot to learn and fortunately, you do not hesitate to teach. I have dried garbanzo beans, and now I know what I can do with them.
Great video as usual. Two ingredients added to your list would have made a big difference. Yoghurt and Curry powder. You can use curry powder to create the base and Garam masala as a topping spice. Yoghurt can act as a creaming agent instead of coconut milk. Both ingredients are not expensive at all
Real Indian food isn’t made with curry powder.
Agree that being creative is the best way to use up leftovers.
Thanks for another helpful video!
2 things I learned from my Anglo-Indian grandma: 1. No need for a rice cooker if you have a pot and know what you're doing. 2. Always have ginger garlic paste from the grocery store on hand. Loved this episode!
This is exactly the kind of video I need--I would love more videos like this with a more general approach that isn't focused necessarily on a specific cuisine like Indian. Love the creativity and encouragement to break free of recipes!
SO excited for this series! Can't wait for #2
This evening I adapted one of your curries to use some ingredients I had on hand, and it was wonderful! Shockingly wonderful, as a matter of fact. Now my husband wants me to make it again. All I have to do is remember what I used and how much.... Thank you for the inspiration!
Hey man, I appreciate your work and what you do. You taught me a lot in the last 3 years since I started following you. My life is way easier now thanks to the tips and tricks I learned from you!
thanks for writing in! glad I could help you on your cooking journey!
I had some of your cilantro chutney left over, so I froze it into cubes. I added it into a British style mince (browned ground beef, plus onions, carrots, etc) and oh my goodness it was so good! This is your best video by far, and so flavourful!
this series makes me SO excited, i would LOVE to also see mexican or thai cuisine 💖
also i neeed all those different round containers, would make everything so much easier!
Deli containers! You can get them for a decent price on Amazon!
I make my dog's food and one of the major ingredients is lentils because they're very good for him, providing fiber and pure protein. One of the things that takes the longest while I'm making it, is waiting for the lentils to cook. I've been cooking for 50 years and it never once dawned on me to soak the lentils beforehand. Thank you for saving me so much time and frustration. You CAN teach an old dog new tricks 💖
Loved this video!! I would definitely be down to see the same format for Mexican food and Greek food
We need one for Greek food ASAP
great video! As a father of two and with a limited budget, I appreciate this kind of thing. I am a chef by trade, but am always looking for ways to expand my culinary horizon, both at work and at home. So, well on ya! I would love to see something in the Mexican vein with this sort of video. That is one of my favorite things to prep, cook and eat. I look forward to it.
Hey man, thanks for your work, thanks to you, I started making kombucha, started making my own dough to maker perfect napoli style pizza, I learned lots of techniques from you, and I’m looking forward to seeing more new inspirational videos from you
Also, your videos help me during this hard times, I live in Ukraine, and really cooking is the only thing that helps me feel joy, if you will make video about Ukrainian cuisine it would be great! Also, I think you might like Georgian cuisine
Best regards
wow props to you to all of those foods you've picked up doing! i feel inspired to get to that point and humbled to see someone already be there. are you finding much trouble in getting ingredients currently? it's been hard to tell what that might be like and maybe it varies by region. (plus, news talked about some worldwide shortages for i think grains? because of the farmland in ukraine)
would LOVE to see an episode in this series for *ukrainan cuisine* as i realize i don't know anything about it at all. or georgian, now that you mention it.
i really think food can be rest for the soul. keep cooking. hopefully we'll all be through this situation soon. can't believe it's been a year. my mind can't even comprehend. felt like a joke in those first days, something that would end immediately, then kept going.... like, it made no sense. and a YEAR? wtf. no sense.
@@lurklingX yeah bro, it’s exactly a year right now
I wouldn’t say that it’s hard to get ingredients, but it’s more
Expensive for some products, especially dairy and eggs, and grains (7/10 chicken farms - destroyed, all cow farms in my region - destroyed, all cows - m**dered)
So yeah, I also been fired twice working for the US company, but they don’t want employee that have no electricity from time to time, you know, all of that made me realize wether people are real or not
Yeah cooking rly helped me being focused on living, I started making my own buns for burgers, I making egg fried rice, I have a lot of spices, MSG, I’m making my own broth, ngl I make pizza like 3 days a week
I gotta say its only Mike, but Ethan Chlebovski (hope I wrote it right) Joshua Wiseman, Brian Lagerstrom, Not another cooking show and many others,
But for me - HomeProCooks is the one that is like on top of the others
Also all that PTSD of war that I have rn, makes me think sometimes that it’s all
Not worth it
But I just gonna keep going, maybe start my own YT channel at some point.
All my weekends turned into catering parties - peeps come around, bring some alco or pot and I cook something for the mandem, I really want to open up my own place at some point, but this times it’s hard to know what you gonna do tomorrow, so all this plans seems senseless to me
Thanks for your respond though, keep cooking
@@valerazio just covid alone cranked up the prices on a lot of foods and while supply chain shortages made it make sense, now it is simply price gouging on a lot of materials.
eggs are something that's gone way up for us too. i'm not sure the reasoning on that. but grains and such they expected to go up because of the war. i didn't know ukraine supplied so much of this around the world.
the situation is shitty.... but hang in there...... it feels like in the last 2 days something is shifting. we may see an end to this sooner rather than later. and infrastructure is the first focus of repair efforts. so the internet/electric issues will be one less thing to be in the way. (i'm sorry the companies you worked for couldn't take that in stride. to be honest.... many of these places are ridiculous like that and it's not just you. idk if that makes you feel better but they will have these solid unmovable rules with no care for context or situations. maybe keep trying tho, not all companies are like that. some of the startups are more understanding and treat people like people)
definitely start a channel!! cooking, regional information (every day living), just walking around town... there is so much you could do that people authentically would like to see. the sooner you start, the sooner you can see what you like to do, what works, etc. i think mentally this could be a good support for you. it's creative and helps you reach out, connect, and also give a sense of purpose.
cooking is great. fantastic. but also creation of content can give a sense of... self i guess. catharsis? even if you just share your thoughts and what you are going through. there's a lot of fake bullshit and dumb influencer crap and clout chasing. BUT people value authentic stuff. they value people's actual personalities, a sense of connection.
i think you can do this. just start small, something easy, 5mins. posting becomes easier after a few times, as you get the hang of YT, edits, and such.
and if you post something, come back here and let me know and i'll watch : )
ps: a vid of the potlucks or cookouts would be really wholesome. or preparing food for people at parties or catering. ((also one of my fav channels right now is TMPM.... the meal prep manual. dude is FUNNY. definitely need some humor in life. good recipes too. the one for overnight oats had me sick with laugher. the best.)
thank you so much for this! PLEASE make this a series. It's very easy to follow along and it's going to help sp many people(including myself) save money. MVP!!!
Your terrific with cooking literacy issues. You cover budget with nutrition, informative and simple instructions. Thank you Mike for your encouragement in helping us become better shoppers and cooks in our homes. 😀👍
What a great video! I’m excited to see more like this. My favorites moments when you’re at the end of the ingredients so you get to be even more creative.
I’m loving this and looking forward to more. Mexican & Thai would be what I’d love to see you include in this series.
With all the money I’m saving I might be able to purchase that Breville you’re using. 😉
I love seeing these types of videos with realistic budgets, such as yours. It really helps those of us who love to diversify but with financial restrictions. Would love to see you get crafty with some Greek cuisine, and possibly Caribbean or Hawaiian. Also, maybe something New Orleans/Creole style?
In our house, we regularly eat all sorts of cultural foods from around the world, but we also prepare 99.9% of our meals so we're always looking to mix new stuff up with reasonable components. Your videos are always a great inspiration. Thanks!
Love this kind of video! Could you please do Chinese and Mediterranean cuisine as well? Mexican food would also work great?
Lots of love from Germany
I’ve watched TONS of your videos but this one is the best one!!! Idk how I’m just now seeing this but I loved it!! It gave me such good inspiration to do this. Please do more!
I love this! How about Mediterranean Cuisine next?
These type of videos got me hooked to your channel. More of all you can make out of your budget type of vids would be great! But I do understand and really appreciate the time and thought that was put into these videos! Thanks!
Would love to see a Thai version of this!
Loved this video! This is exactly why I love cooking at home, you really get a bang for your bucks if you know how to use your ingredients well. Pakistani home cook here.. I love using shortcuts like you and I loved that you used everything down to the bones! Would love to see more of these with south Asian cuisines
Loved this type of video! I will do Indian inspired cooking any day! 🙌 I make ginger-garlic paste in big batches a few times a year and then freeze it in ice cube trays for quick and easy use later. One thing that made me cringe, though… Jasmine rice served with Indian curry? Come on, man 😅
Oh I’m Indian and we do use jasmine rice as well not always basmati that thing is expensive hahaha!
I'm a good cook (as per my family and friends) and I'm impressed. Everything you show here is brilliant and practical. I'm very traditional in my cooking and rarely experiment. I don't know if other Indians are like me. The video has got me thinking that we can give Indian cuisine a spin and make it more exciting and versatile. I'd have never thought of combining jasmine rice and chickpeas to make a dosa batter. Also, with food prices tripling in the West, Indian cuisine can help soften the blow as it is not meat centered and still tastes good. If I may say so, India's is the only cuisine that makes vegetarian food taste fantastic. I would be thrilled to be proven wrong. So, thank you for this out of this box video.
Best video in a long time! This is why I subscribed to you in the first place. Not to see instagram/ tiktok cooking, or (sponsored) air frying recipes.
Back to basic! Thanks 💟
PS: My favorite cuisines are Italian and Japanese. Italian must be easy for you, if you want a challenge, go for Japanese 💜
Another option I think you can consider are our breakfast dishes which don't require too many ingredients
1. Stuffed parathas( fried Flatbread that you can stuff with vegetables like potatoes, cauliflower, radish paneer)
You can have them with just curd, pickle or a green chutney
2. Besan cheela( it's like a vegan high protein omelette)
3. Poha
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I love watching your videos, but have a request. Would you, if you haven't already, do some videos for folks who eat low carb diets? I love the idea of the $25 meals, but carb-intense foods tend to be cheap, and for health reasons, many people avoid them.
As I was watching I was trying to figure in what I could replace those potatoes with! Radish’s maybe? 🤣 Cali rice will work well for the rice. I love his recipes, I will just have to use more low carb ingredients.
@@vbella39 I use the Great Value brand of cauliflower rice for lots of rice replacements. It's frozen, and if you squeeze out as much moisture as you can, you can even press it like sticky rice and make sushi, which I do occasionally. The flavor is light, so it's not an overpowering cauliflower flavor.
Another tip is to mix the green chutney with the chunkier parts of the coconut milk and if possible, a tadka with oil + mustard seeds + curry leaves. Season with salt. This will give you a coconut chutney which will go well with the dosa and the falafel ( they ARE actually an indian dish called Masala Vada). The chickpeas+potato curry you made can be served as a chat with fresh cut onions, curd, and the green chutney! Hope you try these variations
That's cool! Try to make with something harder, maybe Slavic cousine or African. They are not so common like Indian, Italian etc. ;)
I like this style, and would say push the envelope a little and test out doing dinners for 5 days on a slightly higher budget (30-50) assuming 2-4 people. It becomes very relatable and plenty of cuisines have cross over flavors.
I enjoy what you are doing, and leftovers are just new ingredients to use.
I am Moroccan and I wish if you will make Moroccan dishes 😊
Absolutely appreciate your proven abilities in the culinary arts; your spouse & children are truly blessed to share a home with you.
Much gratitude for your channel.
👍
(Generic comment complimenting the channel)!
Mike,
You've been one of the greatest inspirations for me in my home cooking journey. Seriously, thank you.
Ginger and garlic paste is a must, not just for Indian cuisine but Chinese and sauces. I love seeing a person struggling on a budget but still managing to pull out these delicious dishes. I’m going to add more chicken stock to my curries, and make the most of leftover bones for stock
Been a fan since Brothers Green! Always loved you how explained the recipes well and experimented. Looking forward to the series 😊
I am a North Indian from the Himalayas, often had South Indian room mates more than a decade back who liked carrying their Grandma's traditions - first with the batter, a day old traditional batter was used to make Idli, then it got older n they added one ingredient n used it for Uttapam, then it got older by another day and they add one ingredient n made Dosa. While you dont have ingredients, trust me - fresh ferment batter is great for Idli, mid ferment for Uttapam and most fermented one for Dosa. Second - they were from three different Indian States and years of living together - i just learnt that excluding cumin made their grandmas real happy, cause they considered it a North Indian spice. Anyway - you could also try a South Indian Spice which is known by tourists as Gunpowder Masala. Great videos, thanks
I really appreciated the riff vs. recipe approach with the goal being economy! More please!!!
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I feel very lucky that I have access to just about any food I could want, but I regularly cut our food budget drastically to build a better understanding of what really stretching a budget feels like. And wow... It's hard these days.
I applaud this series so much! Thank you so whole heartedly.
I love the good eats style shot from inside the fridge.
Mike. Greetings from Oaxaca Mexico (I'm a NJ boy Originally) I've been cooking for 57 years now and in the 1960s a friend of my mom taught me to save all the ends and peels (like you did with the onions). but I discovered over the years that when you peel garlic (especially if you smash like Hulk) some of the oils stay on the papers of the garlic cloves, and the ginger peel? (actually I don't peel ginger any more, fiber, but when I do the peels go into the stock pot) I also put soaked bean water in my stock pot.
I love making indian food. Chickpeas in dhosa batter is a brilliant idea, as are the fritters (falafel). you could have raided a neighbor's garden for dandelion leaves hahaha for the salad. (just kidding) this was wonderful Thanks Jim Oaxaca
Loved it! Creative is what makes cooking exciting...definitely would like to see more
Ahh budget cooking is basically all I watch on RUclips these days! Would love more of these please!
Excellent way to show how folks back in the day made it work....all the way up to present day. We can be economical and not waste. May not always be what you want but filling.
Great series! Would love to see more of these style videos in different kinds of cuisines.
ok YES please make more like this. TOP NOTCH CONTENT.
i cook but seeing someone else do the ingredient challenge PLUS keeping things under a certain dollar amount.... it's exactly perfect. the cost of things is devastating lately, and being able to cook and meal plan in this way, with zero waste is really helpful. definitely more cost effective than slapping together a bunch of really random meals like i usually do.
I enjoyed this and would like to see more cuisines covered in the series. For me, however, it's less about limiting the cost that low or limiting the number of ingredients, but in using ingredients that are widely available and just keeping the cost reasonable. For instance, starches are cheap, but as you yourself noted, fresh veg is so important.
As another unrelated idea, I'd love to see you highlight an ingredient that isn't widely available or popular to American palates, but deep dive into it and what it brings to a variety of dishes.
Love the video! Middle Eastern would be fun to see!
Well Done! Enjoyable to watch. Thank you. Bring on more.
I love this idea. Please do more in a series.
LOOVEEEDDDD this video. Your latest ones have been fantastic. It’s just real life and inspires me so much
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Love this! Hope it becomes a regular series!!
I love this video concept, please make more with other cuisines!
I think this is one of my favorite video concepts to date. Very creative. I have learned so much from you!
Hoping this becomes a series. Love this style of cooking and it is so much more realistic for so many people nowadays!! Love how this is teaching people to think and be creative in the kitchen other than just following a recipe step by step.
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Thank you for this. I need to do more breaking away from my recipes in order to use up ingredients I already have and to save money. I keep watching you for more fabulous ideas. Thank you!
Sometimes I am just looking for something different and curries seems to do the trick. I appreciate this video a lot.
Im so thankful for the budget food series. Especially with food from different cultures
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Garam masala is a melange of spices that have already been toasted. You typically add it in the final minutes of cooking (not up front when onions or ginger-garlic are being cooked down).
Great video, yes, definitely a series - Mexican, Asian/Thai, etc. I love your videos, your easy explanations, your style. Thank you.
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For the leftover stuff at the end, instead of eating the uttapam dosa with one of the curries, you could make wraps with a combo of some of the salad stuff, pan fry potato chunks for some crisp, change up the rice with a bit of chicken stock, add falafel, and any bits of cilantro that might be hanging around. Fresh, tasty, definitely not traditional, but checks the boxes you mentioned. You still have starch with the rice for the curry you're borrowing the dosa from, but that might stretch things a bit further in terms of days/meals. Bonus if any plain yogurt is hanging around in the fridge.
I enjoy your straight forward approach on camera. Thank you for so much inspiration! On a recent video you added sprouted lentils to a dish. I can't find the video about sprouting that you mentioned.
Yes, more videos like this, please! I am trying to learn how to not be recipe dependent, and the more I see how others freestyle it, the shorter the learning curve. Thanks for the inspiration!
Solid video for showing basic techniques for indian cooking. There is actually a fried indian chickpea fritter though, Parippu Vada, though it often uses split chickpeas which you didn't have. Also, Uttapam is pronounced more like u: tha pum where the u: is like in "push" but maybe a bit lower in the chest.
Yeah, this was fun and informative and creative! More please!
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Summertime is around the corner and I am wanting to eat fresher and healthier. I would love to see a mediterranean style or asian style cooking segment for this!