The chili spice level in Indian cooking is open to customisation for each person’s tolerance level. The balance of other spices and marination plays more important role I feel.
I didn’t know that. I always assumed that all Indian food was spicy. I can’t handle spicy food (spicy as in hot) so I try to stay away from that kind of food. However, the area that I currently live in is predominantly Bengali & Indian. It’s difficult for me to find food that is not Bengali or Indian where I live unless it’s fast food, which I’m trying to cut down on. I decided that maybe I should start trying out Indian and Bengali food and try to see if they had non-spicy options. I ordered from my local Indian restaurant and got tandoori chicken and chicken biryani. I really enjoyed the tandoori chicken but I found the chicken biryani to be way to hot and spicy. I thought I could go to the restaurant in person to dine-in and perhaps ask the staff if they had any dishes that weren’t spicy but I feel like I would get disapproving looks or judged for it. I’ve heard that Indian food is quite flavorful and I want to try new foods but again, there’s a lack of knowledge that’s holding me back and sadly, I don’t know any Indian people that I could ask these questions to.
@@Angelus13AOV I have usually seen restaurants outside India cater to local spice tolerance levels which more often than not would be mild. In any case most Indian chefs would tone down the spice level if you specifically ask them while ordering.
Do you want extra crunch in your ayam goreng kuning? Worry not, we have a traditional recipe for it! Add flour and cornstarch to the water that is used for marinating the chicken, then fry the batter. This will result in honeycomb-like chicken crunch. it's called "kremesan". Alternatively, you can add grated coconut while marinating the chicken, then fry the grated coconut. this is called "serundeng" and it adds a whole new depth to the dish! I even think ayam goreng kuning is not complete without either of these two (and sambal!). You had to recook Beryl, I beg you, please.
Definitely missing the sambal! Also in my house, the leftover broth can be turned into soto aka our beloved aromatic chicken soup. Or reduced that same broth and splash onto your chicken porridge for extra flavorrr 😋😋😋 none goes to waste yay!
Can I ask you guys something? My favourite Indonesian dish I ever tried is ayam malakka. Do you have a recipe for it? It's really hard to find but I would love to give it a try. ♥️
I'm from Java, Indonesia, but forget about yellow chicken, I want to taste Chicken 65!!!! This looks sooooo good!!! I mean, look at that browning. As a fellow user of various spices, I can tell that browning is the very definition of taste itself.
Beryl dont throw that yellow chicken soup, take a small bowl, give like 2-3 tsb rice flour, mix them well and while you deep fried the chicken sprinkle the mixture little by litle, you get another dish called ayam kremes, good job on making that ayam kuning , you make us proud beryl much love from 🇮🇩🇮🇩
I grew up with South Indian food and how my parents introduced spice to babies was with buttermilk. We started with a little salt for salted lassi. Later added mango or papaya for a sweet lassi. And if you have any left, buttermilk freezes for when you want to whip up some Southern biscuits and chicken.
Indian buttermilk is different from the one she's holding in the video. Indian buttermilk is just whipped yogurt. Western buttermilk is the liquid you are left with after you churn the cream to make butter.
@@superstarnidzy What you are talking about (whipped yoghurt) is Lassi. Indian buttermilk called chhachh/chaas in Hindi or more in Tamil is different from lassi.
"Everything is stained with turmeric" It's worth it. On the plus side, you can make a big batch, put in an airtight container, and keep stocked in the freezer. Fried some whenever you feel like it. It's one of my favorites, and one is never enough (even with rice)!
I'm Indonesian but Indian fried chicken looks yummy. Aceh cuisine (one of provence in Indonesia) named "ayam tangkap" also have curry leaves. It's also soooo good.
@@muhammadnurabdillah371 as much i have read gujrati traders and sufis were the ones who brought islam to indonesia and then came the arabs and turks, right??
the good thing with the Indonesian fried chicken is once you had it seasoned, you can save it in the refrigerator and can fry it later whenever you want. And it's also tasty if you fry it with margarine :) Selamat mencoba!
Curry leaves play a very important role in South Indian cuisine, not just mainly Tamil cooking. I am from Karnataka and I do not know a single day that I don’t use curry leaves. All of the people who are local and in my family use them everyday too. So it's basically complete South India that uses curry leaves extensively.
The use of Kari leaves has increased dramatically over the last 2 or 3 decades in North India too where people call it Kari Patta. It is still not an everyday ingredient but it's used at least a couple of times a week in my house.
Also in Maharashtrian Konkani culture. I grew up with curry leaves trees in backyard. We would freshly pluck it daily, morning and evening. No dish is complete without curry leaves.
@@abhilashpatel6948 I do see curry leaves in gujrati cuisine too. But not in northern states, I stayed in some cities there, but didn't see that there.
Just to say, as a 34 year old lady and a new fan of yours, I just saw that you’d uploaded a new video and sighed out loud “Oh, I love Beryl.” ☺️ You’re an absolute joy to watch xxx
Korean friend chicken are sooooo goood! There's about 6+ variety of them in Korea and you'll find them everywhere at the street market of Seoul, Korea. The most iconic one is yang yeum chicken. Super good and super cheap. Usually eat with a drink of Hite beer or Soju. Try some! You will never regret it.
I'm from Indonesia and just found out the fun fact that there are more fried chicken restaurants in South Korea than Mcd's around the world. waw that's crazy and I watch Indonesian RUclipsrs eat fried chicken there
Ways to use the buttermilk: buttermilk pancakes, buttermilk biscuits, buttermilk ranch dressing, even buttermilk ice cream! You could make a show on ways to use buttermilk!
If you're ready to up your pancake game, I highly highly recommend NYT's buttermilk pancake recipe. Also, can be a substitute for yogurt if you want to make chaas!
Beryl you can make a buttermilk curry. You need to add Gramflour/ chickpea flour, salt, turmeric, chilly powder to the buttermilk and whisk so there are no lumps. Heat a wok with 1-2 tablespoons oil. When it is hot add mustard, wait for it splutter then add cumin, curry leaves, green chillies. Then add finely chopped onion (2 or 3 medium onions). Let them sweat and become translucent. Then reduce the heat to lowest. Now add the chickpea flour and stir continuously. This is important to prevent the buttermilk from splitting. You can add bit of sugar but it is totally optional. Now cook it on low flame for a few minutes so that the raw smell of the chickpea flour disappears. Voilà curry is ready.
I also am a HUGE fan of korean fried chicken. Its crispier than American fried chicken and all the spices make it SO SO flavorful. You should definitely try it out if you havent!!
They have perfected fried chicken IMHO. The batter is also lighter and I've had it with coated with different extra textures like rice, sesame seeds, coconut, citrus zest, and jjapa.
The yellow chicken!! I’m Indonesian. I think usually moms around the country make a big batch of this chicken and store it in the freezer, then fry it to be served with various other dishes. My mom always stock up with at least 2KG of chicken per batch (that’ll last about a week hahaha)
You can make the chicken juicy by coat the chicken with thin batter made of flour, the remaining water from boiling chicken and baking powder.. The batter can also fried till crispy and we called it kremesan..
The thing about indian food and chilli is you put it "swaad anusaar" meaning you put whatever amount of chilli that suits your taste buds, there is no hard and fast rule on how hot it's supposed to be. The chicken 65 i have tried in various restaurants always had a varying degree of heat some had barely any while others were moderately hot. So you don't need to put too much chilli if you don't like it.
Leftover buttermilk is not a bad problem to have. You can literally make a ton of other things that go with chicken: Biscuits, waffles, pancakes, ranch dressing, etc... Delicious. Good job, Beryl~
Man the indian influence on indonesia and south east asia as a whole is just so interesting to see! But it feels much much stronger when it comes to Indonesia for some reason
Making Indonesian Fried Chicken, Berryl be like : "It's exhausting..". Okay Berryl, better if you use blender for next recipe from Indonesia than mortar 😅
mortar is good for making things that shouldn't be too smooth, like Sambal. but If you just want to make it into a marinate or "bumbu" (base seasoning) just use a blender
Pretty sure none of my Indonesian family would use mortar and pestle these days. Who's got time? Definitely small capacity food processor, stick mixer, kitchen robot etc for preparing spice pastes. .
My grandma uses buttermilk to make Irish soda bread and serves it with her homemade tomato soup (my grandad grows the tomatoes) . My ultimate comfort food 😍
You can even use a couple of spices and drink it and honestly it is not spices at all....it is very commen in india "masala chach" i have heard people even drink sweet ome too
@@prathappoojary3618 lol that's not true recipes.timesofindia.com/articles/features/what-is-65-in-chicken-65/photostory/60425519.cms?picid=60425531 www.thehindu.com/news/cities/chennai/the-hows-whys-of-our-chicken-65/article5042658.ece even the Hyderabad recipe website admits this in the first and second line after the introduction lol recipe52.com/hyderabad-chicken-65-recipe/ Sorry Prathap but you're wrong. It originated in Tamil Nadu,
***FOOD SECRETS**** Just found out that Muk bang videos will prep their chicken leg by making a cut around the bone end and then pulling the chicken off the bone, like how you would open an umbrella, so they pull the meat off the bone BEFORE they cook it! Just found out and ran to get my phone just to tell you!
Yes! Same with wings. I’ve seen that method referred to as a “chicken lollipop” because the meat tends to pull to one side and makes it look like a chicken….well….lollipop! 😁. It makes it easier/less messy for parties, kids, etc.
Add a little water, salt, a small slice of ginger, the curry leaves (and an optional green chilli) to the chilled buttermilk and just give a twist in the blender.. Makes an amazing south Indian summer drink! Lots of love! Amazing video as always❤
I don't know who invented fried chicken, but they have my thanks. Edit: Chicken 65 is one I am looking forward to making myself. Folks from India are masters of spice and heat. I like hot stuff, but compared to what I call "hot" they call bland.
nowadays in indonesia most young people just use the dry mill part of a blender or a food processor to create spice paste instead of a pestle 😅 also in wet markets here pre-ground pastes are available
Hi Beryl, I love rewatching you old videos for weekly dinner ideas. Regarding your comment about buttermilk. Next time marinate your chicken in the buttermilk with a bottle of Texas Pete's hot sauce. Try to marinate it over night and when you fry your chicken it will be so tender and juicy! Another marinade with the buttermilk is to add pickle juice. I usually do this marinade with chicken wings or chicken tenders. Thank you for your videos. They have brighten my days, but never can watch them at night- you make me soooo hungry. Stay safe and healthy 🙂
In Indonesia, we usually make the boiled yellow chicken in large batch like 2-3kg at once and kept them in the freezer for everytime we craving the yellow fried chicken, since making the seasoning paste with ulekan (pestel) took such an effort and stamina
Dear Beryl, Buttermilk uses: buttermilk is a beverage in india. If it's too bland or sour for your liking, you can churn (or whisk) watered down buttermilk until frothy and mix it in with some mint cilantro cumin and black salt. You can also use it to make lassi. You can add chickpea flour and make kadhi out of it. Or you can mix some ripe bananas or sweet jackfruit/duran, flour, let the dough rise overnight and make Mangalorean buns. You can also mix it w raagi (finger millet powder) and cook it as breakfast porridge (instead of oatmeal) Also the large mortar pestle were essentially used in indian kitchens to make all chutneys. It mixes things well and also tastes way better than blending. If you buy it, you could make the ginger garlic paste fresh instead of the store bought version that has vinegar and notice the difference. You could also use it to make thecha (green chillies, garlic and cilantro chutney), lasoon chutney (garlic, red chilly chutney), nut based chutneys or even make hand pounded jams or mixtures. Love, A
I so agree about curry leaves, one of my all time favourite cooking smells. My partner is Sri Lankan so we usually have curry leaves in the freezer. There was a lady at my mother-in-law’s church who would bring bunches of leaves from her tree and secretly hand them out during the service.
Beryl, I'm a recent visitor to your channel and today was watching an older post where you mentioned your connection to India. I do hope, that in light of what's happening over there, that your family is safe and well 🤞🤞🧡💛💚💜
Buttermilk is sooo yummy. You could make a masala drink called 'Mor' with it (just add green chilli, curry leaves, jeera, a little bit of water and grind with buttermilk and strain). Best summer drink ever
There is a Lithuanian cold buttermilk and cucumber soup you can make with the leftover buttermilk - use 3 cucumbers per quart of buttermilk; seed and chop 3 cucumbers. Purée 1/2 of these with the buttermilk, adding salt & pepper, onion powder and dill to taste. Add in the chopped other 1/2 of the cucumbers and refrigerate for at least one hour. Eat cold.
With leftover buttermilk, I HIGHLY recommend making your own ranch dressing. I don't usually like ranch, but when I made it homemade I was practically eating it with a spoon. Also, buttermilk waffles and I make saffron mashed potatoes with buttermilk (or yogurt). Essentially, everything delicious and nothing healthy.
OH! I wish I had my mocha cake recipe on hand! It uses buttermilk that you could make with your left overs and is literally the most delicious cake I have ever tried in my life! I am known amongst my friends and family as the person with the best cake recipe! The recipe was given to me by an older woman I once attended a group with and it is absolutely divine.
the buttermilk comment made me think of maybe doing a video that concentrates on an ingredient like all things made with buttermilk LOL then you could use it up and maybe find some cool dishes from around the world. Another great video.
I had never even heard of buttermilk before I came to the US. I saw it at the grocery store and thought the name sounded so yummy. I pictured a cup of hot coffee with buttermilk. I’m glad I asked before buying it! 😆 I wonder if this is an ingredient used worldwide. I’d love to learn how it acts in a recipe. Why not just use milk instead?
i am german and we use to drink buttermilk in the summer with lime juice, as i said. It‘s delicious. We also soak our hard bread (Zwieback)in buttermilk, sprinkle with suggar.
@@lenadoesenglish5810 I know its used in middle east and in India not sure about rest of world. The flavor profile is very different from milk imo - I'd love to know how other cultures use it - I know we use as an ingredient like in biscuits and pancakes here in the southern USA drinking is no can do for me LOL I think its much less popular than in days past
@@stephaniejawara2021 I grew up in Germany and I know my mom gave it to me but I did not like it but had not seen it used in cooking etc like here in US - but that was many many moons ago so don't remember for sure.
I guess u can make "Masala Majjige", which means spiced buttermilk in Kannada (i.e south india) and its exceptionally tasty and a refreshing drink which happens to be easy to make.
I’ve never tried it so I can’t say anything really but a drink with buttermilk doesn’t sound refreshing at all. I’m so curious now to see this recipe.!!!
@@mchammadr Right??? Even as a non-Korean I will admit it's the best fried chicken in thr world and NOTHING can change my mind. They just KNOW how to make them best
@@kirtigupta9753 i tried and STILL Korean is #1. I can't be convinced otherwise cuz they just know how to make fried chicken. Even the ones in my country can't be compared, and they're a bit similar to some of the Indian fried chicken
The best thing about GBS before and that was kept into this channel now is how proud people are to show the food they made and the beautiful memories that they associate with that food. The joy that people feel when preparing food just goes straight into the people eating. Food is such an important part of culture and of personal lives as well. It satisfies the hunger of the body and of the soul.
She’s getting better at cooking all kind of dishes from around the world, I can tell the color and how she cooks it, is close to how natives would cook👍👍👍
Buttermilk + mangoes (or fruit of your choice) + blender = heaven! You can drink it as a smoothie or freeze in popsicle molds. You can also make your own coleslaw or ranch dressing with it, Yum! A fantastic thing to have around.
Commercial buttermilk in North America longer refers to liquid leftover from making butter. Instead, it is a low-fat or skim cultured milk product like a thin yogurt. If you can't find buttermilk you can substitute with plain yogurt thinned with milk, or with kefir (or similar cultured dairy drinks).
For buttermilk or heavy whipping cream, buy ice trays, pour in liquid (pre-measure if you'd like, normally square cubes will hold about 2 tablespoons of liquid) then freeze. Once frozen, pop out and store in freezer bags. This way you always have the "odd" ingredient that you have to buy more than you'll use before it expires.
Clean your hand and counter with soda bicarbonate powder. It really worked. My mom cooked with turmeric every day. My dad also drink fresh turmeric juice 2 times a day. Can you imagine the messiness of this colour😂
Tip: Curry leaves can actually be grown very easily at home. They're hard to come by outside of South Asia but I've been growing them and coriander at home for years.
“I just want any excuse to eat kewpie mayonnaise” you and me too lady, you and me too! (If you’ve never tried a bit of Mayo across the top of beef chilli and rice - I thoroughly recommend it. Made legendary if it’s kewpie)
Hi hon, love your videos, about Chicken 65, a brand shan has chicken 65 pre made spice mix. Should be able to to find it at a south asian or indian grocery store. Also, has simple directions in the back of the packet to be followed. 🙂💕
Nigerian fried chicken is bomb! My mom and I make it all the time! I have made different variations but never leave out the garlic, habanero and onions!
If you find yourself with a lot of left over buttermilk when cooking American style fried chicken, chances are you'll have a lot of breading left over too, add a teaspoon of baking powder and some of the buttermilk. Mix a batter to the preferred consistancy and deep fry the batter in teaspoon sized "bits" to make a snack that uses up any leftovers.
So much effort in just 17 minutes video ... and as indonesian i kinda jealous when you can succesfully cook indonesian yellow fried chicken perfectly ... good job beryl. 👍👍
If you're ever invited to a Hot Ones interview, you should bring that shot of vodka! And thank you for this episode. There's some great recipes to try!
Taiwanese Large Fried Chicken (or Taiwanese popcorn chicken) gets my vote for the next fried chicken video! Also Korean Fried Chicken with yangnyeom sauce.
Hay, one of my favorite dishes of my grandma is mashed potato's with buttermilk and poached eggs. Or a different kind of dish like a kind of soup with buttermilk (more like a dessert soup). Or boiled eggs with potato's and a buttermilksauce with lots of pepper. You could also just drink it. If it's to sour add some brown sugar. I hope you could use it up! Lots of love from Belgium!
Leftover butter milk can be made into chhas. You can also add a little water in the butter milk whisk it , add Salt , chat masala and some mint leaves. We Indians (western part of india ) drink it post lunch. It’s a great drink to digest food and for over all gut health.
Chicken 65 is easily one of the hardest dishes to get right, one tip is making the flour fresh and the masalas fresh, also some places they add egg too. That'd make them even better
I live in Manitoba (province in Canada) and we have a regional sauce that goes with fried chicken, which is called honey dill sauce. It's very simple - honey, dill, mayonnaise and garlic. We have a lot of Ukrainian people here (I'm half Ukrainian) and it is heavily influenced by Ukrainian/Eastern European cuisine. Even if you don't feature it in a video, try it... it's sooo good :)
I can’t believe you didn’t do Korean fried chicken! They are legit known for their delicious and crispy fried chicken! If you do a part 2, please include their fried chicken!
Thanks for another great video. I've seen chefs who fry the chicken three times to give it a super crispy texture. After the first frying session, the chicken is removed from the oil. This allows the oil to reach that high temperature again. Then repeat the process 2 more times
The chili spice level in Indian cooking is open to customisation for each person’s tolerance level. The balance of other spices and marination plays more important role I feel.
she used normal chillie instead of kashmiri red chilli
Yup, I'm not an Indian but there's a lot of Indian influence in Indonesian cooking, you need a balance of each spices to make a delicious meal
@@frostincubus4045 yes
I didn’t know that. I always assumed that all Indian food was spicy. I can’t handle spicy food (spicy as in hot) so I try to stay away from that kind of food. However, the area that I currently live in is predominantly Bengali & Indian. It’s difficult for me to find food that is not Bengali or Indian where I live unless it’s fast food, which I’m trying to cut down on. I decided that maybe I should start trying out Indian and Bengali food and try to see if they had non-spicy options. I ordered from my local Indian restaurant and got tandoori chicken and chicken biryani. I really enjoyed the tandoori chicken but I found the chicken biryani to be way to hot and spicy. I thought I could go to the restaurant in person to dine-in and perhaps ask the staff if they had any dishes that weren’t spicy but I feel like I would get disapproving looks or judged for it. I’ve heard that Indian food is quite flavorful and I want to try new foods but again, there’s a lack of knowledge that’s holding me back and sadly, I don’t know any Indian people that I could ask these questions to.
@@Angelus13AOV I have usually seen restaurants outside India cater to local spice tolerance levels which more often than not would be mild. In any case most Indian chefs would tone down the spice level if you specifically ask them while ordering.
Do you want extra crunch in your ayam goreng kuning? Worry not, we have a traditional recipe for it! Add flour and cornstarch to the water that is used for marinating the chicken, then fry the batter. This will result in honeycomb-like chicken crunch. it's called "kremesan".
Alternatively, you can add grated coconut while marinating the chicken, then fry the grated coconut. this is called "serundeng" and it adds a whole new depth to the dish!
I even think ayam goreng kuning is not complete without either of these two (and sambal!). You had to recook Beryl, I beg you, please.
Definitely missing the sambal! Also in my house, the leftover broth can be turned into soto aka our beloved aromatic chicken soup. Or reduced that same broth and splash onto your chicken porridge for extra flavorrr 😋😋😋 none goes to waste yay!
And don't forget to put a warm rice bowl .. and put your sambal with some raw veg called "lalapan" .. hmmm so yummm 😋
don’t forget the kecap manis!!! 😂😂
Can I ask you guys something? My favourite Indonesian dish I ever tried is ayam malakka. Do you have a recipe for it? It's really hard to find but I would love to give it a try. ♥️
@@TheNinnyfee ayam malaka? its from malaysia, cmiiw
I'm from Java, Indonesia, but forget about yellow chicken, I want to taste Chicken 65!!!! This looks sooooo good!!! I mean, look at that browning. As a fellow user of various spices, I can tell that browning is the very definition of taste itself.
Trust me it would be the best thing u will evr taste in your life!!
Yes, please try it. Love from India ❤️
hey ! its JAVA-minecraft .
ok . i will leave .💃🏻🚪
@@baked_potato_0-0 I get what you're referring to, but I don't play Minecraft
hahah it was opposite for me, I really wanna eat the yellow chicken, it really looks flavorful and the color 😍
Me after 10 pieces of chicken 65: WHERE'S THE SPICE!?
True😂😂
IKR!
Typically indian 😂😂😂
very true
Exactly
Beryl dont throw that yellow chicken soup, take a small bowl, give like 2-3 tsb rice flour, mix them well and while you deep fried the chicken sprinkle the mixture little by litle, you get another dish called ayam kremes, good job on making that ayam kuning , you make us proud beryl much love from 🇮🇩🇮🇩
Actually a good tips!
This is great!
How interesting! what a great use of that
Up up up!
OMG yess those kremes i almost forgog about them 😂
I grew up with South Indian food and how my parents introduced spice to babies was with buttermilk. We started with a little salt for salted lassi. Later added mango or papaya for a sweet lassi. And if you have any left, buttermilk freezes for when you want to whip up some Southern biscuits and chicken.
Indian buttermilk is different from the one she's holding in the video. Indian buttermilk is just whipped yogurt. Western buttermilk is the liquid you are left with after you churn the cream to make butter.
@@superstarnidzy Indian buttermilk is not whipped yoghurt . We make buttermilk the same way you make it. 😂
@@superstarnidzy What you are talking about (whipped yoghurt) is Lassi. Indian buttermilk called chhachh/chaas in Hindi or more in Tamil is different from lassi.
can we just take a moment to appreciate beryl's cooking chops? perfectly fries chicken at home like its nbc. what a legend.
I am learning so much from everyone and cooking things I never imagined
@@BerylShereshewsky he didn't reply🗿
@@gamerinfinix8170 💀
"Everything is stained with turmeric"
It's worth it. On the plus side, you can make a big batch, put in an airtight container, and keep stocked in the freezer. Fried some whenever you feel like it. It's one of my favorites, and one is never enough (even with rice)!
I'm Indonesian but Indian fried chicken looks yummy. Aceh cuisine (one of provence in Indonesia) named "ayam tangkap" also have curry leaves. It's also soooo good.
Love from Acehnese Indonesian
Makes sense doesnt aceh kinda border indian islands??
@@byron-ih2ge some Acehnese from Indian Decent, in the past, maybe from Gujarat, Tamil, and some other region, or even Rohingya
@@muhammadnurabdillah371 as much i have read gujrati traders and sufis were the ones who brought islam to indonesia and then came the arabs and turks, right??
@@byron-ih2ge indeed
Daughter, 11: Leftover buttermilk just means it's time for PANCAKE EPISODE!!
I would have suggested soda bread, but pancakes is a way better option. 😃
OOOOOH
Yea, good idea😁
100%! Cakey buttermilk pancakes are THE BEST!
And biscuits! My spouse makes the best buttermilk biscuits! He learned from his grandmother here in NC
Indian mom's belike : that's not at all the amount of spices we use
Facto 😂
me and my dad were watching this and he said that'd be a little tasteless, lol
@@shubamkrishan643 he is right
haha
we remain it simple, then you should watch ‘nasi padang’
the good thing with the Indonesian fried chicken is once you had it seasoned, you can save it in the refrigerator and can fry it later whenever you want. And it's also tasty if you fry it with margarine :) Selamat mencoba!
Curry leaves play a very important role in South Indian cuisine, not just mainly Tamil cooking. I am from Karnataka and I do not know a single day that I don’t use curry leaves. All of the people who are local and in my family use them everyday too. So it's basically complete South India that uses curry leaves extensively.
The use of Kari leaves has increased dramatically over the last 2 or 3 decades in North India too where people call it Kari Patta. It is still not an everyday ingredient but it's used at least a couple of times a week in my house.
Also in Maharashtrian Konkani culture. I grew up with curry leaves trees in backyard. We would freshly pluck it daily, morning and evening. No dish is complete without curry leaves.
Basically in all india
@@abhilashpatel6948 I do see curry leaves in gujrati cuisine too. But not in northern states, I stayed in some cities there, but didn't see that there.
@@dss6838 Yes in most of all gujrati dish we use curry leaves but not in North India
Let's play a game. Every time Beryl do the thumbs up, take one shot
Hahaha get ready I was apparently in a mood
I'm high now because of this game..
Goodluck to those who will do it.
Oh god, now I am high🍺🍺
No we'll die 😳
Just to say, as a 34 year old lady and a new fan of yours, I just saw that you’d uploaded a new video and sighed out loud “Oh, I love Beryl.” ☺️
You’re an absolute joy to watch xxx
Whoops I thought her name was merril
So happy that you’ve seen this comment Beryl! X
Korean friend chicken are sooooo goood! There's about 6+ variety of them in Korea and you'll find them everywhere at the street market of Seoul, Korea. The most iconic one is yang yeum chicken. Super good and super cheap. Usually eat with a drink of Hite beer or Soju. Try some! You will never regret it.
I'm from Indonesia and just found out the fun fact that there are more fried chicken restaurants in South Korea than Mcd's around the world. waw that's crazy and I watch Indonesian RUclipsrs eat fried chicken there
Ways to use the buttermilk: buttermilk pancakes, buttermilk biscuits, buttermilk ranch dressing, even buttermilk ice cream! You could make a show on ways to use buttermilk!
If you're ready to up your pancake game, I highly highly recommend NYT's buttermilk pancake recipe. Also, can be a substitute for yogurt if you want to make chaas!
There's also buttermilk drink. It's very refreshing.
I'm not a fan of southern fried chicken at all, but I LOVE ALL these recipes! I love buttermilk!
BISCUITS AND GRAVY TIME! Seriously though, maybe there could be a future episode for farmer's breakfasts - the hearty stuff that fuels hard workers
Beryl you can make a buttermilk curry. You need to add Gramflour/ chickpea flour, salt, turmeric, chilly powder to the buttermilk and whisk so there are no lumps. Heat a wok with 1-2 tablespoons oil. When it is hot add mustard, wait for it splutter then add cumin, curry leaves, green chillies. Then add finely chopped onion (2 or 3 medium onions). Let them sweat and become translucent. Then reduce the heat to lowest. Now add the chickpea flour and stir continuously. This is important to prevent the buttermilk from splitting. You can add bit of sugar but it is totally optional. Now cook it on low flame for a few minutes so that the raw smell of the chickpea flour disappears. Voilà curry is ready.
I also am a HUGE fan of korean fried chicken. Its crispier than American fried chicken and all the spices make it SO SO flavorful. You should definitely try it out if you havent!!
They have perfected fried chicken IMHO. The batter is also lighter and I've had it with coated with different extra textures like rice, sesame seeds, coconut, citrus zest, and jjapa.
I think it should have been included in this video.
Yes, its more crispier cuz they fry the chicken twice, and i luv it
@@MrJordwalk YES EXACTLY!!! I couldnt have described it better
@@MsKatieBo maybe there will be another video!!
The yellow chicken!! I’m Indonesian. I think usually moms around the country make a big batch of this chicken and store it in the freezer, then fry it to be served with various other dishes. My mom always stock up with at least 2KG of chicken per batch (that’ll last about a week hahaha)
The kaarage one was so good, nothing beats food + childhood memories. Like you just can't resist it
I love how they use coconut water beside coconut milk to make goreng kuning chicken 🙃❤❤❤🇮🇩
That looked good.
You can make the chicken juicy by coat the chicken with thin batter made of flour, the remaining water from boiling chicken and baking powder.. The batter can also fried till crispy and we called it kremesan..
Ikr lmao 👌🏻😂
@Bhumika Yadu yes, she is
Susah nyarinya disana
The thing about indian food and chilli is you put it "swaad anusaar" meaning you put whatever amount of chilli that suits your taste buds, there is no hard and fast rule on how hot it's supposed to be. The chicken 65 i have tried in various restaurants always had a varying degree of heat some had barely any while others were moderately hot.
So you don't need to put too much chilli if you don't like it.
Korean fried chicken with gochujang-based sauce can be highly recommended
Leftover buttermilk is not a bad problem to have. You can literally make a ton of other things that go with chicken: Biscuits, waffles, pancakes, ranch dressing, etc... Delicious. Good job, Beryl~
…and cornbread…
Fry more chicken, drink it, use in any baking recipe
Beryl: Everything is covered in turmeric!
Me: Yeah, that basically happens in every Indonesian household probably every time we cook 😅
Add kitchens of India, Pakistan and Bangladesh to that list too!
Beryl: makes episode about fries chicken
Me: Nice
Beryl: got covered with turmeric
Me, who’re cursed with deathly allergy to turmeric: *dies*
Man the indian influence on indonesia and south east asia as a whole is just so interesting to see! But it feels much much stronger when it comes to Indonesia for some reason
@@shimab8898 Add Jamaican kitchen too. God I love jamaican beef patties.
@@byron-ih2ge yeah man, we are twin under the skin
Making Indonesian Fried Chicken, Berryl be like : "It's exhausting..".
Okay Berryl, better if you use blender for next recipe from Indonesia than mortar 😅
Yup honey
mortar is good for making things that shouldn't be too smooth, like Sambal.
but If you just want to make it into a marinate or "bumbu" (base seasoning) just use a blender
Or food processor
@@ShalahudinAlAyubiZLA it's only for native 😜
Pretty sure none of my Indonesian family would use mortar and pestle these days. Who's got time? Definitely small capacity food processor, stick mixer, kitchen robot etc for preparing spice pastes. .
My grandma uses buttermilk to make Irish soda bread and serves it with her homemade tomato soup (my grandad grows the tomatoes)
. My ultimate comfort food 😍
Oh that would be a good episode- Irish dishes!! Like Irish grandma dishes lol
Hi Beryl, I’d love to see how you use the leftover buttermilk! Please see my family idea with the video! I am excited to elaborate if needed!
Omg yum!
"How the world uses buttermilk"?
Chicken 65 is heaven😋...
I actually thought it would be less spicy since you used green chillies instead of the hot red ones.. 😅
I thought green chilies were hotter than red ones....Hmmm
@@rhonda90402 no no no.....red chillies are more spicier
@@aryasubham3791 Thanks, Arya!
everyone! send beryl recipes with buttermilk! she can make another using leftovers-type video!
Buttermilk pancakes. Boom! Done.
This is my favorite buttermilk pancake recipe: www.browneyedbaker.com/best-buttermilk-pancakes/
Soda bread recipe
You can even use a couple of spices and drink it and honestly it is not spices at all....it is very commen in india "masala chach" i have heard people even drink sweet ome too
Waffles ❤️
"Spice is being in pain but wanting more", well said!
Fun fact: Chicken 65 goes best with Alcohol!
Its a standard thing with OH
Touchings 🍻
And chicken tikka with green chutney and salad and beer are match made in heaven.
There are loads and loads of Chicken 65 seasoning varieties out there..you can get them online too..
yay Tamil representation !!!!and yes chicken 65 masala packs are available in the market in TamilNadu
But it originated in Hyderabad ... Not in tamil nadu
@@prathappoojary3618 lol that's not true
recipes.timesofindia.com/articles/features/what-is-65-in-chicken-65/photostory/60425519.cms?picid=60425531
www.thehindu.com/news/cities/chennai/the-hows-whys-of-our-chicken-65/article5042658.ece
even the Hyderabad recipe website admits this in the first and second line after the introduction lol
recipe52.com/hyderabad-chicken-65-recipe/
Sorry Prathap but you're wrong. It originated in Tamil Nadu,
@@debodatta7398 THAT WAS BY NIZAMS IN THE MADRAS PRESIDENCY CANT SAY BY TAMIL BECAUSE IN MADRAS THERE WAS TELUGU TAMIL KANNADA LANGUAGES SPOKEN
One of my favourite,
chicken 65,it cant be spicy its yummm,I had it in ,chennai ,bangalore and ooty
@@aniruddhasajja9561 It was invented by AM Buhari. I can't find sources for his mother tongue but the restaurant was and is in Chennai.
Great chicken episode, but the Indian guy was SO charming, I could listen to him talk all day!
No
@@davidbbbi7853 really? Why
So happy to have participated in this video! Thanks for having me @Beryl Shereshewsky
***FOOD SECRETS**** Just found out that Muk bang videos will prep their chicken leg by making a cut around the bone end and then pulling the chicken off the bone, like how you would open an umbrella, so they pull the meat off the bone BEFORE they cook it!
Just found out and ran to get my phone just to tell you!
Yes! Same with wings. I’ve seen that method referred to as a “chicken lollipop” because the meat tends to pull to one side and makes it look like a chicken….well….lollipop! 😁. It makes it easier/less messy for parties, kids, etc.
Curry leaves are so ubiquitous to southern India (and Sri Lanka!) eating or even just smelling them is just like an endorphin shot into my soul
Ikr!!!
I’m from the north and I absolutely love karee patta. Wish we used it.
@Curtis Fragrant? Lol. You must be white or a coconut.😂😂😂
Curry patta is used in West , central and south India. I can't imagine most of my dishes without Kadhi patta.
Even Manipuri people use curry patta
Add a little water, salt, a small slice of ginger, the curry leaves (and an optional green chilli) to the chilled buttermilk and just give a twist in the blender.. Makes an amazing south Indian summer drink!
Lots of love! Amazing video as always❤
Buttermilk here isn't same as ours. It's kinda like cultured milk, like some vinegar mixed in milk.
@@komal146 Aah! My bad! Thank you!
12:06 a tamil guy representing india in this vid
actualy lot of forigners think indian means those who speak hindi
but india has more than u think
@Anna's randomness WhoCares hope u do it more and spicyness is overloded in south india hope u try tht also :)
The guy talking about his mom making fried chicken is his version of mom bought nutella how wholesome ❤️
She should try the korean one. 🤤
Korean Yangnyeom chicken (양념치킨) is the best 😍🤤
@@TheDidges ikr. Lowkey disappointed she didn't try it.
@@tasnimtabassum785 let's wait for fried chicken part 2 ;D
Ikr like that has been my favorite kind of fried chicken because that’s what I first ate when I was a child
Yup even I was waiting for the Korean and Indian fried chickens. They are two bests in my opinion. Anyways, Korean fc is atleast left for part 2 !!
Chicken 65 is amazing with an ice cold beer. It's a very common bar food in India and Sri Lanka.
Dang! If chicken 65 is spicy, then you can't try many great Indian dishes.
Anyways Tamil cuisine is heaven
Absolutely 🔥
yessss
Nahhh!!...Tamil region foods are not that spicy when compared to Telugu ones...
@@keerthim462 agreed
Preach😩
I don't know who invented fried chicken, but they have my thanks. Edit: Chicken 65 is one I am looking forward to making myself. Folks from India are masters of spice and heat. I like hot stuff, but compared to what I call "hot" they call bland.
True😂, chicken 65 is legit hot for indians now for someone from the west it would be nothing less than a nuclear explosion
Yes it's true that we Indians love spicy food specially in meat...even everytime when I come home from hostel I've to adjust spiciness.😆
nowadays in indonesia most young people just use the dry mill part of a blender or a food processor to create spice paste instead of a pestle 😅 also in wet markets here pre-ground pastes are available
But the smell is a bit different when you crush the spices instead of blending it
So it's still worth the pain imo 🤣
Hi Beryl, I love rewatching you old videos for weekly dinner ideas. Regarding your comment about buttermilk. Next time marinate your chicken in the buttermilk with a bottle of Texas Pete's hot sauce. Try to marinate it over night and when you fry your chicken it will be so tender and juicy! Another marinade with the buttermilk is to add pickle juice. I usually do this marinade with chicken wings or chicken tenders.
Thank you for your videos. They have brighten my days, but never can watch them at night- you make me soooo hungry.
Stay safe and healthy 🙂
In Indonesia, we usually make the boiled yellow chicken in large batch like 2-3kg at once and kept them in the freezer for everytime we craving the yellow fried chicken, since making the seasoning paste with ulekan (pestel) took such an effort and stamina
The way Sanjay said Tamizh made me happy
Funny thing is Keralites always say ‘Tamizh’ in Malayalam but Tamilians rarely do :)
Exactly! So it makes me happy when someone says it correctly!!
😊😊👍
@@StormInc1498 is it really ? I say Tamil to Non Indians and Tamizh to Indians because no one can pronounce it that easily.
@ Supraja Sridharan Heyy youuuu😲😲😲😲!!!!!
I love your videos Beryl! I was wondering if you'd ever do a video on Native American foods!
omg the chicken 65 is definitely my style I need to make one :'))
Dear Beryl,
Buttermilk uses: buttermilk is a beverage in india. If it's too bland or sour for your liking, you can churn (or whisk) watered down buttermilk until frothy and mix it in with some mint cilantro cumin and black salt. You can also use it to make lassi. You can add chickpea flour and make kadhi out of it. Or you can mix some ripe bananas or sweet jackfruit/duran, flour, let the dough rise overnight and make Mangalorean buns. You can also mix it w raagi (finger millet powder) and cook it as breakfast porridge (instead of oatmeal)
Also the large mortar pestle were essentially used in indian kitchens to make all chutneys. It mixes things well and also tastes way better than blending. If you buy it, you could make the ginger garlic paste fresh instead of the store bought version that has vinegar and notice the difference. You could also use it to make thecha (green chillies, garlic and cilantro chutney), lasoon chutney (garlic, red chilly chutney), nut based chutneys or even make hand pounded jams or mixtures.
Love,
A
I so agree about curry leaves, one of my all time favourite cooking smells. My partner is Sri Lankan so we usually have curry leaves in the freezer. There was a lady at my mother-in-law’s church who would bring bunches of leaves from her tree and secretly hand them out during the service.
Beryl, I'm a recent visitor to your channel and today was watching an older post where you mentioned your connection to India. I do hope, that in light of what's happening over there, that your family is safe and well 🤞🤞🧡💛💚💜
Buttermilk is sooo yummy. You could make a masala drink called 'Mor' with it (just add green chilli, curry leaves, jeera, a little bit of water and grind with buttermilk and strain). Best summer drink ever
If you do fried chicken part 2 do Korean chicken because it still fascinates me how its so crunchy
I think it's because they use starch and not flour.
It's gotta be corn starch
I love that every time Beryl sits down, she does her version of the Riker maneuver.
Love this reference. :D
#1, please make it so…
On a TNG binge these days... The way he sits always cracks me up. And the way he never swings his arms when walking
"I just want an excuse to eat Kewpie mayonnaise" - can I get that on a shirt?
There is a Lithuanian cold buttermilk and cucumber soup you can make with the leftover buttermilk - use 3 cucumbers per quart of buttermilk; seed and chop 3 cucumbers. Purée 1/2 of these with the buttermilk, adding salt & pepper, onion powder and dill to taste. Add in the chopped other 1/2 of the cucumbers and refrigerate for at least one hour. Eat cold.
Anyone else thinks of Wall’s ice cream when Beryl wears that pink top?? 🍦 💗
This literally what i thought too :D
And power puff girls
My entire childhood flashes before my eyes whenever I see it.
yes
Wall’s is called Street’s in Australia, but “yes”.
With leftover buttermilk, I HIGHLY recommend making your own ranch dressing. I don't usually like ranch, but when I made it homemade I was practically eating it with a spoon. Also, buttermilk waffles and I make saffron mashed potatoes with buttermilk (or yogurt). Essentially, everything delicious and nothing healthy.
Beryl your shirt literally looked like the ice cream brand Selecta in my country
I love this episode
OH! I wish I had my mocha cake recipe on hand! It uses buttermilk that you could make with your left overs and is literally the most delicious cake I have ever tried in my life! I am known amongst my friends and family as the person with the best cake recipe! The recipe was given to me by an older woman I once attended a group with and it is absolutely divine.
Now I really wanna try the cake. Can you please share the recipe?
the buttermilk comment made me think of maybe doing a video that concentrates on an ingredient like all things made with buttermilk LOL then you could use it up and maybe find some cool dishes from around the world. Another great video.
Drink ist with a splash limejuice.
I had never even heard of buttermilk before I came to the US. I saw it at the grocery store and thought the name sounded so yummy. I pictured a cup of hot coffee with buttermilk. I’m glad I asked before buying it! 😆 I wonder if this is an ingredient used worldwide. I’d love to learn how it acts in a recipe. Why not just use milk instead?
i am german and we use to drink buttermilk in the summer with lime juice, as i said. It‘s delicious. We also soak our hard bread (Zwieback)in buttermilk, sprinkle with suggar.
@@lenadoesenglish5810 I know its used in middle east and in India not sure about rest of world. The flavor profile is very different from milk imo - I'd love to know how other cultures use it - I know we use as an ingredient like in biscuits and pancakes here in the southern USA drinking is no can do for me LOL I think its much less popular than in days past
@@stephaniejawara2021 I grew up in Germany and I know my mom gave it to me but I did not like it but had not seen it used in cooking etc like here in US - but that was many many moons ago so don't remember for sure.
We can't have a fried chicken episode without Korean fried chicken! Also Chinese salt and chilli chicken is delicious
I was shocked when she didn't mention Korean fried chicken. It's the BEST.
Yes salt and pepper chicken is my fav. 2nd is korean
I guess u can make "Masala Majjige", which means spiced buttermilk in Kannada (i.e south india) and its exceptionally tasty and a refreshing drink which happens to be easy to make.
Not just a drink, we mix it with rice too 😊
@@supr33 I'm more for, #mosranna_supremacy. But majjige anna works too😉
@@hrdsht actually me too 😝 I like mosranna better but majjige has the spices and herbs so I sometimes mix them
Also they should try Chicken Ghee Roast which even most Indians haven't tried.
I’ve never tried it so I can’t say anything really but a drink with buttermilk doesn’t sound refreshing at all. I’m so curious now to see this recipe.!!!
I can't believe we missed out on world greatest - Korean Fried Chicken
Besides the sauce it's more like a kfc itself
@@mchammadr Right??? Even as a non-Korean I will admit it's the best fried chicken in thr world and NOTHING can change my mind. They just KNOW how to make them best
oh yes!
@@OmiOmislysolofficial Then my friend you need to visit India before u pronounce Korea has the best Fried Chicken !
@@kirtigupta9753 i tried and STILL Korean is #1. I can't be convinced otherwise cuz they just know how to make fried chicken. Even the ones in my country can't be compared, and they're a bit similar to some of the Indian fried chicken
Nooo, not Powerpuff girls
It's the Kwality Walls logo!! 😂
No doubt it does
omg yesss
Yes😂😂😂
Also known as Good Humor (it's most probably what Beryl knows), Algida (where I'm at), Langnese and Ola.
The best thing about GBS before and that was kept into this channel now is how proud people are to show the food they made and the beautiful memories that they associate with that food. The joy that people feel when preparing food just goes straight into the people eating. Food is such an important part of culture and of personal lives as well. It satisfies the hunger of the body and of the soul.
She’s getting better at cooking all kind of dishes from around the world, I can tell the color and how she cooks it, is close to how natives would cook👍👍👍
Buttermilk + mangoes (or fruit of your choice) + blender = heaven! You can drink it as a smoothie or freeze in popsicle molds. You can also make your own coleslaw or ranch dressing with it, Yum! A fantastic thing to have around.
Commercial buttermilk in North America longer refers to liquid leftover from making butter. Instead, it is a low-fat or skim cultured milk product like a thin yogurt. If you can't find buttermilk you can substitute with plain yogurt thinned with milk, or with kefir (or similar cultured dairy drinks).
I was looking for this comment!
For buttermilk or heavy whipping cream, buy ice trays, pour in liquid (pre-measure if you'd like, normally square cubes will hold about 2 tablespoons of liquid) then freeze. Once frozen, pop out and store in freezer bags. This way you always have the "odd" ingredient that you have to buy more than you'll use before it expires.
The chicken 65 is burning my tongue virtually, like literally !!
Watching the buttermilk fried chicken like "where the hot sauce at?"
Clean your hand and counter with soda bicarbonate powder. It really worked. My mom cooked with turmeric every day. My dad also drink fresh turmeric juice 2 times a day. Can you imagine the messiness of this colour😂
it completely fades in direct sunlight...
Tip: Curry leaves can actually be grown very easily at home. They're hard to come by outside of South Asia but I've been growing them and coriander at home for years.
“I just want any excuse to eat kewpie mayonnaise” you and me too lady, you and me too! (If you’ve never tried a bit of Mayo across the top of beef chilli and rice - I thoroughly recommend it. Made legendary if it’s kewpie)
Hi hon, love your videos, about Chicken 65, a brand shan has chicken 65 pre made spice mix. Should be able to to find it at a south asian or indian grocery store. Also, has simple directions in the back of the packet to be followed. 🙂💕
Nigerian fried chicken is bomb! My mom and I make it all the time! I have made different variations but never leave out the garlic, habanero and onions!
What's your mom's recipe? :D
If you find yourself with a lot of left over buttermilk when cooking American style fried chicken, chances are you'll have a lot of breading left over too, add a teaspoon of baking powder and some of the buttermilk. Mix a batter to the preferred consistancy and deep fry the batter in teaspoon sized "bits" to make a snack that uses up any leftovers.
So much effort in just 17 minutes video ... and as indonesian i kinda jealous when you can succesfully cook indonesian yellow fried chicken perfectly ... good job beryl. 👍👍
If you're ever invited to a Hot Ones interview, you should bring that shot of vodka! And thank you for this episode. There's some great recipes to try!
Taiwanese Large Fried Chicken (or Taiwanese popcorn chicken) gets my vote for the next fried chicken video! Also Korean Fried Chicken with yangnyeom sauce.
Hay, one of my favorite dishes of my grandma is mashed potato's with buttermilk and poached eggs. Or a different kind of dish like a kind of soup with buttermilk (more like a dessert soup). Or boiled eggs with potato's and a buttermilksauce with lots of pepper. You could also just drink it. If it's to sour add some brown sugar. I hope you could use it up! Lots of love from Belgium!
You can also make buttermilk biscuits with the leftover buttermilk. Love, love, love your videos!!!!
Leftover butter milk can be made into chhas. You can also add a little water in the butter milk whisk it , add Salt , chat masala and some mint leaves. We Indians (western part of india ) drink it post lunch. It’s a great drink to digest food and for over all gut health.
I'm not convinced that all the thumbs up isn't just Beryl trying to send out subliminal messages to 'like' the video 😂
Every time I hear Alabama some dark stuff comes to my mind.
Sweet home Alabama
@@m.h.a.2404 what is meant by that i see this type of comment in literally 50% of comment sections
@@keesarasai2829 you can google alabama meme, I really like to explain it to you but it's a long story
@@m.h.a.2404 ok thank you
Welcome to the dark side
Chicken 65 is easily one of the hardest dishes to get right, one tip is making the flour fresh and the masalas fresh, also some places they add egg too. That'd make them even better
I live in Manitoba (province in Canada) and we have a regional sauce that goes with fried chicken, which is called honey dill sauce. It's very simple - honey, dill, mayonnaise and garlic. We have a lot of Ukrainian people here (I'm half Ukrainian) and it is heavily influenced by Ukrainian/Eastern European cuisine. Even if you don't feature it in a video, try it... it's sooo good :)
I’m from Manitoba too! :) I love honey dill sauce with fried chicken and I also have Ukrainian background.
I can’t believe you didn’t do Korean fried chicken! They are legit known for their delicious and crispy fried chicken! If you do a part 2, please include their fried chicken!
YES, I was waiting for this episode. Just as awesome as I imagined!
Thanks for another great video. I've seen chefs who fry the chicken three times to give it a super crispy texture. After the first frying session, the chicken is removed from the oil. This allows the oil to reach that high temperature again. Then repeat the process 2 more times
You could make Irish soda bread with butter milk. Thanks for your videos, they always make me happy.
Try shrimp paste chicken (Har Cheong Gai) a popular fried chicken dish in Singapore - so much so Mcdonalds started making and selling them locally!
My sinus tingled when I read this (I have some sort of shrimp paste allergy?) But man I love har cheong gai
We Indonesian, don't trust people, we only trust the spices
😂😂😂💯💯💯
Seasoning is everything
@@buyung13 most white american people: im gonna pretend i didnt see that
We indians agree with you . It's better to over season the food than to under season it .
@@pieceofcrap7167 It's not a proper food unless you put spices in it 😁
I love your shirts,earrings,plates and art along with every video,I’ve watched them all!
"Recipes from butter milk around the world" would be a great idea..for another episode.. plus your left over butter milk you were complaining about 😉
With that buttermilk u can make beverage lassi, believe me it's good. Or curries.