Hello sir.. I just want to share a secret here.. the way you merge the history with food actually creates an interest towards our food culture. Before my marriage i used to watch sanjeev kapoor on food food and prepared a lot of recipes, but after marriage i didn't get much appreciation for my food, so i stopped trying dishes..i was kind of sad from myself that have i lost my talent, so just kept preparing normal dal roti sabzi.. and then after 9 years I got chance to see your videos. And guess what, I AM BACK . I have tried a lot of recipes IN THE EXACT WAY you make keeping in mind what u speak about our culture and food and then i tell those stories to my kid.. so not just MY INTEREST IS BACK, because of you, the food now i prepare is a lot better than whatsoever i have prepared over years, plus your stories have helped my child to gain interest in cooking.. SO I HEARTILY THANK AND APPRECIATE you for all your efforts.. YOU ARE AN INSPIRATION. :)
I completely agree…he made a cook out of me..who before this channel was not even able to boil rice properly..and now i am making so many interesting dishes..all thanks to ranveer sir 🙏🏻
Darling while cooking i think i cook for myself, i should satisfy my taste buds...others are welcome to eat. My husband admires my cooking but my kids are critics . So i stopped thinking that i cook for them
Your commitment to authenticity and history is astounding. Everything was perfectly as it is done in a Kashmiri household. You're not just a chef, you're a food historian, an educator. Amazing stuff, keep it up.
The key to not get that grainy color when you add the yogurt and to keep the redness is as follows: 1. Add a little bit of sour cream to your yogurt. the fat from the sour cream protects the yogurt. 2. Take the yogurt out of the fridge about 20 mins prior to use. Whip it a bit and then add a little of the hot red chilly masala from the pan to the yogurt to temper it i.e. bring it up to temperature. 3. when you add the yogurt, make sure the heat is turned off.
I grew up eating only Kashmiri food, so when I left home, and tried to find the same 'swaad' elsewhere, I was disappointed. Most people don't know about authentic kashmiri cuisine, solely because, most restaurants get it wrong, but it makes me very happy to see that your recipe is very, very close to what is made at my home. Keep up your good work :)
but u know what in kashmiri dum aalu dahi onion and tomato is never used... original dum aalu of kashmir has dry spices not dahi n all.. My aunty is kashmiri she told me...
ruclips.net/video/H1U9vvQmTV8/видео.html Check this out if you want to make Authentic traditional kashmiri dumaloo..this channel makes the best kashmiri dishes and indian dishes...it is a new channel... but it is very helpful and dumaloo turns out to be authentic because it is actually made by a kashmiri pandit lady ...
That information about kashmiri mirch is very informative!!!! The recipe is truly good. I was looking for those ingredients which you gave. Mustard oil, asafoetida/hing, black cardamom/badi or moti elaichi, fennel seeds powder, dried ginger powder👌👌👌
Aapake vedio ki best bat yeh hai ki aap har ek chiz bariki se batate hai Orr woh fd Vali advice your smile and woh bachapana baato mei yeh dekh kar hi khana banake ka man karta hai ❤️
I made this recipe today. I doubled the ingredients quantity as I was making it for a family of 4. It turned out to be very very tasty and definitely my fussy 7 year old approved of the taste. It’s a fun dish to make. 🥰
Can you pls share the quantity of ingredients used for 4 people Like Potatoes - Curd - in Grams Ginger Powder - in Spoons Saunf Powder - in Spoons Kashmiri mirch - in Spoons
Ranveer ... the way you cook.. the way present and he way you narrate. I love it. I think you one the finest chef ....whom I loved the most. God bless you.
I tried this recipe and it was just amazing .thank you so much for providing such a amazing recipe . one of the most testy dish while using very less ingredients .i always argue with mom about dinner when she is not using onion and garlic saying those are "amish" that is non veg .but after knowing these recipe i don't have to argue .
Your knowledge, love and passion for cooking is just unparalleled. I have never seen all these qualities so beatufully balanced in one person.You deserve the highest respect. I have gone through the "Slow interview by Neelesh Mishra" of yours and I have got to have the very essence of the real person within the chef...and it was one of the greatest feelings I ever had.
Yo I made it today...for my mom's birthday...I am a medical student..so I have to stay in hostel..Today I came home and made this to surprise her on birthday...🤗🤗 This is so simple recipe man...Thank you Chef Ranveer Brar... Also mentioned that today is my first day in kitchen...to make something proper...otherwise I only made maggi and omlet...thank u
Your recipe is the nearest to the authentic Kashmiri dum alu recipe. This dish is a must in weddings. No meat is cooked on the day of the Lagan. Ranveer you have actually made the recipe simpler. I hope you will help making our cuisine more popular.
@@ujjwalk.4925 curd is a integral part of kashmiri damalu .. Kashmiri use curd to get sour taste while in other parts of country itz done by adding tomatoes..In None of kashmiri cusine tomatoes are used.
@@ishakoul2190 I know that I am upsc aspirant it's sad that 5 lakh kashmiri pandit has to leave kashmir and main culprit was yasin malik and now he has been house arrested bcuz of 370 and 35a but no charge of butchering of kashmiri pandit and no justice was provided bcuz u r not from minority group i know ur feelings how it feel when u r told to leave ur home hey but don't be sad one day I am sure kashmiri pandit will returned to their home 😀😀😀😀😀 kashmir
@@shubhamgupta-ur3hf our generation is born outside kashmir n we r not really confortable going back we dnt want to do back bt our parents want as they spent their childhood there.it was stuggle of our parents they started from zero and in 30 years kashmiri pandits hv proved their intelligence efficency n patriotism. Most of kashmiri pandits are well setteled, it was was just because we were well educated.All the best for upsc.
I just tried this recipe today, and it came out to be so wonderful at my first try 😍... The credit fully goes to you sir.. Ur recipes always keep me motivating to make something or the other❤
Sir aap itne pyaar se khana banate hai... Dil me ek alagsa ehesash milta hai... Me v aapke jesa ban raha hun.... You are my Guruji in Cooking sir 🙏🏻🙏🏻🙏🏻 Love You From Odisha
fan ho gaye he hum aapke sir....thanku sir....me jaroor try karungi. 🙇🙇🙇🙇🙇🙇🙇kitne pyar se bolte :)he Ranvir aapne bataya nhi 😊😊😀😀good information mirchi ki nhi to hakkihat ye adiktar log yhi sochte he ki mirchi kashmir se hi aati he
Your narration,telling us the origin of ingredients,your details about the recipe tell us about your preciseness and perfection !! Excellent work Ranveerji
Finally, Kashmiri Dum Aaloo cooked in authentic Kashmiri pundit style♡ Also, love the trivia behind Kashmiri mirch and your ease in preparing the dish fuss free. You earned a big fan☆
You mentioned "Byadagi" in Karnataka.. I wonder how you get all these information.. We call it "Byadagi Menasinakaayi". You are gem Sir.. Being a Kannadiga I am feeling proud.
The best part of the show is, you describe every thing about the recipe and all the tips then you say,,,,, app kahenge ki ranveer ne bataya nahi 😘😘😘😘😘😘
Spent my whole afternoon watching your recipes. One better than the other. The authenticity came through. Your instructions are clear and precise. Now no need to watch or follow anyone else..
My life currently is in automatic mode right now... Everything was perfect in life untill i lost my father... I almost everyday order anything and eat... I tell you, your videos have power to take me back to the kitchen.. i am going to make this today with all my heart.. Just like you do. Thank you sir
Finally, a Kashmiri Dum Aloo recipe - that is actually cooked true Kashmiri style, lol. So many make " Kashmiri Dum Aloo" then add tomato, onion, garlic etc. that is NOT authentic Kashmiri cuisine. So thank you for keeping it authentic!! Dum aloo is my favorite! It can be made with or without yogurt/curd too. As an alternate to deep frying (I know my ancestors are probably frowning looking down at me!) have "fried" the potato in air fryer and then cooked it traditional way. Comes out equally good!!
Their is a Dhaba near Ajanta Caves something like Shri Krishna or Murali I really don't remember but sir you must try dum Aloo at that place. I eat dum Aloo form different different places but that Particular Dhaba's Dum Aloo is always on top. If possible to go there then please eat that dum Aloo and get that recipe and share From one of your faithfull viewer या फिर कहेंगे कुणाल आप ने... बताया नाही!!
@harshul gupta lol tu mary ga? Punjabiyan da hath ty demagh dono khulay hunde aa. Apan goli walya nu v gili chaperan nu thanda krny aan 😅😅 kaka hosh kar
Hello sir.. I just want to share a secret here.. the way you merge the history with food actually creates an interest towards our food culture. Before my marriage i used to watch sanjeev kapoor on food food and prepared a lot of recipes, but after marriage i didn't get much appreciation for my food, so i stopped trying dishes..i was kind of sad from myself that have i lost my talent, so just kept preparing normal dal roti sabzi.. and then after 9 years I got chance to see your videos. And guess what, I AM BACK . I have tried a lot of recipes IN THE EXACT WAY you make keeping in mind what u speak about our culture and food and then i tell those stories to my kid.. so not just MY INTEREST IS BACK, because of you, the food now i prepare is a lot better than whatsoever i have prepared over years, plus your stories have helped my child to gain interest in cooking.. SO I HEARTILY THANK AND APPRECIATE you for all your efforts.. YOU ARE AN INSPIRATION. :)
I completely agree…he made a cook out of me..who before this channel was not even able to boil rice properly..and now i am making so many interesting dishes..all thanks to ranveer sir 🙏🏻
Very TRUE..
Darling while cooking i think i cook for myself, i should satisfy my taste buds...others are welcome to eat. My husband admires my cooking but my kids are critics . So i stopped thinking that i cook for them
Yes! Ranveer's recipes are great!
I was never a fan of Sanjeev Kapoor.
No offence...but it turned out ok ok ...just like dahi aloo...it was not dum aloo which i had in Srinagar....not even closer to that.
Your commitment to authenticity and history is astounding. Everything was perfectly as it is done in a Kashmiri household. You're not just a chef, you're a food historian, an educator. Amazing stuff, keep it up.
Ranveer.... Aap ne bataya nahi!!
✔
Himanish Ganjoo ji
Mere paas shabad nai the is ko bayaan karne k, aapka comment padh k esa laga jaise mere dil ki baat aapne keh di
So true, ranveer you are a well informed chef!
Ok ruclips.net/video/Fs6dO1QGk5A/видео.html
Sir it was an authentic try.
I see my mom and grandma starting cooking it even a day before.
This made me crave being a Kashmiri pandit.
The key to not get that grainy color when you add the yogurt and to keep the redness is as follows: 1. Add a little bit of sour cream to your yogurt. the fat from the sour cream protects the yogurt. 2. Take the yogurt out of the fridge about 20 mins prior to use. Whip it a bit and then add a little of the hot red chilly masala from the pan to the yogurt to temper it i.e. bring it up to temperature. 3. when you add the yogurt, make sure the heat is turned off.
Good piece of information Sachin ... are you Chef by any chance ?🙂
@@Pappu526-f4i no I am not. Just a home cook. I am glad you found my tip useful.
Thanks. Will try. Made this today and the curd split, it was very grainy.
@@tanumoles Adding besan or gram flour to the yogurt also prevents it from splitting . And of course add it slowly
@@anujoshi209 Thanks. Will try this as well.
I grew up eating only Kashmiri food, so when I left home, and tried to find the same 'swaad' elsewhere, I was disappointed. Most people don't know about authentic kashmiri cuisine, solely because, most restaurants get it wrong, but it makes me very happy to see that your recipe is very, very close to what is made at my home. Keep up your good work :)
but u know what in kashmiri dum aalu dahi onion and tomato is never used... original dum aalu of kashmir has dry spices not dahi n all.. My aunty is kashmiri she told me...
@@archanagiri1313 It's used to make it tastier. Kashmiri dum aloo is very bland, it has only colour.
@@barsharsathe9688 do not beg pls for subscribers
Adsa
ruclips.net/video/H1U9vvQmTV8/видео.html
Check this out if you want to make Authentic traditional kashmiri dumaloo..this channel makes the best kashmiri dishes and indian dishes...it is a new channel... but it is very helpful and dumaloo turns out to be authentic because it is actually made by a kashmiri pandit lady ...
Bhai ..yeh banda .. he hosts his show in a not so mainstream way .... and I love that
Finally someone making them in authentic way, without onions and tomatoes
No dear it still not purely authentic...coz dahi is not included..😀
@@priyankapattanaik5414 dahi is included . Dahi se hi bana hai ye sabji
Nearly Kashmiri, but you’re right it’s the nearest one on RUclips
Try it without dahi, also tastes good. But the basic issue is that potatoes have to be boiled first before frying
Bnake khilao pta chale you've learned it well🙃🙂
That information about kashmiri mirch is very informative!!!! The recipe is truly good. I was looking for those ingredients which you gave.
Mustard oil, asafoetida/hing, black cardamom/badi or moti elaichi, fennel seeds powder, dried ginger powder👌👌👌
I love the way you present your recipes. It's really nice to know everything about my own country.
Aapake vedio ki best bat yeh hai ki aap har ek chiz bariki se batate hai Orr woh fd Vali advice your smile and woh bachapana baato mei yeh dekh kar hi khana banake ka man karta hai ❤️
Sir i was trying this recipe with more spices, but this is very nice recipe i will definitely try this thank you for the two times frying trick
I made this recipe today. I doubled the ingredients quantity as I was making it for a family of 4. It turned out to be very very tasty and definitely my fussy 7 year old approved of the taste. It’s a fun dish to make. 🥰
Can you pls share the quantity of ingredients used for 4 people
Like
Potatoes -
Curd - in Grams
Ginger Powder - in Spoons
Saunf Powder - in Spoons
Kashmiri mirch - in Spoons
Best Chef ever with a killer smile 😊💗
Sir apka jo tareeka h samjhane ka wo lajawab h matlab apko dekh k follow kar k koi bhi insan khana paka sakta h..... Big fan from Lucknow
I love the line Ranveer Aap ne bataya Nahi 😜😍 Lazeez ❤️ the colour is Mouth watering 😋😋
Thanku ranveer bhai
choti choti baate jo kitchen may koi nahi sikhata hai aise..... jaise aap sikhaate hai
Every time i watched videos i learned something new about the dish and its history...... that's the uniqueness i like most
Ranveer ... the way you cook.. the way present and he way you narrate. I love it. I think you one the finest chef ....whom I loved the most. God bless you.
The best part of the cooking is '' His Expression and smile".
बहुत ही लाजवाब दम आलू धन्यवाद सैफ रनवीर
Ranveer saab, aapse sir ekbar milan to hai life me. You are a person I can't stop liking. And your knowledge about food... Kudos sir.
I have never seen a chef like you...you are truly blessed!!
So much of ease and passion that too rightly balanced
I loved what you said about the use of spices. It’s difficult to cook tasty food with less spices. That’s where your skills are tested 😊😊
Superb sir very tasty bina pyaj aur tamatar ke
I tried this recipe and it was just amazing .thank you so much for providing such a amazing recipe . one of the most testy dish while using very less ingredients .i always argue with mom about dinner when she is not using onion and garlic saying those are "amish" that is non veg .but after knowing these recipe i don't have to argue .
Jitni tarif karu utni kaam h sir apki or ap k recipes ki👌👌👌👌
You deserve 100 times more subscriber than you have right now.
It brings a smile on our face when you say "Ranveer aapane bataaya nahin".....
Glad you mentioned Karnataka!
6:43 Aisa garnish jindagi me kabhi nahi dekha bhai. Hats off to you!
🤣🤣🤣🤣🤣🤣🤣
Always like the historical information about the dish.....
One word for you and your recipies "Simply Amazing ".
God bless you Chef.
Hi Alka
Sabse achha lagta hai apka har recipe mein bahutt achhi achhi stories...aur information batana....Love you so much Ranveer
Your knowledge, love and passion for cooking is just unparalleled. I have never seen all these qualities so beatufully balanced in one person.You deserve the highest respect.
I have gone through the "Slow interview by Neelesh Mishra" of yours and I have got to have the very essence of the real person within the chef...and it was one of the greatest feelings I ever had.
Yo I made it today...for my mom's birthday...I am a medical student..so I have to stay in hostel..Today I came home and made this to surprise her on birthday...🤗🤗
This is so simple recipe man...Thank you Chef Ranveer Brar...
Also mentioned that today is my first day in kitchen...to make something proper...otherwise I only made maggi and omlet...thank u
Yes ranveer its bedgi from karnataka.. by the way perfect cooking with extraordinary expression...😋
Byadagi
This is the truly authentic recipe..and the presentation deserves a million thumbs up...Thank you...
Love his honesty!
Your recipe is the nearest to the authentic Kashmiri dum alu recipe. This dish is a must in weddings. No meat is cooked on the day of the Lagan.
Ranveer you have actually made the recipe simpler. I hope you will help making our cuisine more popular.
That long breath stole my heart again . 🙈
betsy thankachan tu kya nachuu?
@@manishjaiswal7421 haa kar na
@@manishjaiswal7421 गंदे आदमी।
Saunth GARMAATI HAI....Wow....UP Language....Love it Ranveer.
Being a Kashmiri pandit i must say u killed it . I hv seem many cooking it bt they skip the basics....
Curd is never a part of it, I believe.
@@ujjwalk.4925 curd is a integral part of kashmiri damalu .. Kashmiri use curd to get sour taste while in other parts of country itz done by adding tomatoes..In None of kashmiri cusine tomatoes are used.
@@shubhamgupta-ur3hf thnc. Sad part is that criminals are still free , no justice provided. 😭
@@ishakoul2190 I know that I am upsc aspirant it's sad that 5 lakh kashmiri pandit has to leave kashmir and main culprit was yasin malik and now he has been house arrested bcuz of 370 and 35a but no charge of butchering of kashmiri pandit and no justice was provided bcuz u r not from minority group i know ur feelings how it feel when u r told to leave ur home hey but don't be sad one day I am sure kashmiri pandit will returned to their home 😀😀😀😀😀 kashmir
@@shubhamgupta-ur3hf our generation is born outside kashmir n we r not really confortable going back we dnt want to do back bt our parents want as they spent their childhood there.it was stuggle of our parents they started from zero and in 30 years kashmiri pandits hv proved their intelligence efficency n patriotism. Most of kashmiri pandits are well setteled, it was was just because we were well educated.All the best for upsc.
Your cooking is the best high class i only watch your recipe no one can beat you
I just tried this recipe today, and it came out to be so wonderful at my first try 😍... The credit fully goes to you sir.. Ur recipes always keep me motivating to make something or the other❤
I made this recipe yesterday , it came out very well. Thank uso much for such a good recipe in such a simple way.
Ranbeer your smile is mesmerizing... Makes one, s day...
Sir aap itne pyaar se khana banate hai... Dil me ek alagsa ehesash milta hai...
Me v aapke jesa ban raha hun....
You are my Guruji in Cooking sir 🙏🏻🙏🏻🙏🏻
Love You From Odisha
Information with Recipe ,
Recipe with information, superb sir☺😇
The best part is Ranveer aapne bataya nai.....oh i love it
Perfect explanation! I will make this Tommorow
Recipe mein 1 tbsp mustard oil likha aur apne 2 karchi oil dala 😃
Many many thanks 🌹 favourite aloo recipe I will celebrate with others 😍😍 you are a great painter in kitchen enjoy your life God bless you 🙏🙏
Amazing video and dish as always. Love your style of presenting and trivia you provide. 🙌
fan ho gaye he hum aapke sir....thanku sir....me jaroor try karungi. 🙇🙇🙇🙇🙇🙇🙇kitne pyar se bolte :)he Ranvir aapne bataya nhi 😊😊😀😀good information mirchi ki nhi to hakkihat ye adiktar log yhi sochte he ki mirchi kashmir se hi aati he
You nailed it Chef as always.
Your narration,telling us the origin of ingredients,your details about the recipe tell us about your preciseness and perfection !! Excellent work Ranveerji
Potato is that child of the family who can get along with anyone
Hats off to u sir bcoz u show the simplicity in cooking thanks
Finally, Kashmiri Dum Aaloo cooked in authentic Kashmiri pundit style♡ Also, love the trivia behind Kashmiri mirch and your ease in preparing the dish fuss free. You earned a big fan☆
Ranveer aap ne sab bataya hai...thaaank you.. Cooking se pyaar ho gaya after seeing u cook
Your an amazing chef❤💯👍🏻
Masha Allah Sir ap kasy kisi bi dish ko itna khobsoorat bana dety ho hats of you sir
Excellent bro. Love frm Sydney
Sir, maine aaj banaya..........bahut aachcha aur testy bna.....thanks.
Ohh god i love the way he talks and smile and to add the fun facts he tells in between ausumn😍
Ok ruclips.net/video/Fs6dO1QGk5A/видео.html
Ranveer paaji thank you kya bana hai, the aloo melts in the mouth and it soaked all the gravy as you said. Thank you.
You are just fantastic sir . Please make a vedio of chikken fried rice
Yes very true. It's not easy to prepare kashmiri food. Well narrated the fact
Hello Ranveer ! Thank you for sharing such great recipes. I have a question, “what to do of the used mustard oil?”. Thanks
Very pertinent query
I tried this recipe today and it turned out well. The family loved it. It is now a hot favourite with my family.
You mentioned "Byadagi" in Karnataka.. I wonder how you get all these information.. We call it "Byadagi Menasinakaayi". You are gem Sir.. Being a Kannadiga I am feeling proud.
True
Nice .....kashmir aloo rocks...all regions of india have similar yet different cuisines.....love to see that
The best part of the show is, you describe every thing about the recipe and all the tips then you say,,,,, app kahenge ki ranveer ne bataya nahi 😘😘😘😘😘😘
Spent my whole afternoon watching your recipes. One better than the other. The authenticity came through. Your instructions are clear and precise. Now no need to watch or follow anyone else..
My life currently is in automatic mode right now... Everything was perfect in life untill i lost my father... I almost everyday order anything and eat...
I tell you, your videos have power to take me back to the kitchen.. i am going to make this today with all my heart..
Just like you do. Thank you sir
Finally, a Kashmiri Dum Aloo recipe - that is actually cooked true Kashmiri style, lol. So many make " Kashmiri Dum Aloo" then add tomato, onion, garlic etc. that is NOT authentic Kashmiri cuisine. So thank you for keeping it authentic!! Dum aloo is my favorite! It can be made with or without yogurt/curd too.
As an alternate to deep frying (I know my ancestors are probably frowning looking down at me!) have "fried" the potato in air fryer and then cooked it traditional way. Comes out equally good!!
can we roast them in oven?
Their is a Dhaba near Ajanta Caves something like Shri Krishna or Murali I really don't remember but sir you must try dum Aloo at that place. I eat dum Aloo form different different places but that Particular Dhaba's Dum Aloo is always on top. If possible to go there then please eat that dum Aloo and get that recipe and share
From one of your faithfull viewer
या फिर कहेंगे कुणाल आप ने... बताया नाही!!
kunal se kisi ne pucha bhi nai.
Pranay Purohit ko kisi ne bolne ko bola bhi nai
Ranveer jee Sat Shiri akaal jee.
Thanks for osim recepie.
Bhai your big fan from Lahore ❤️
Kahin se bhi ho LAHORE YA KARACHI. GOLI GAAND MEIN HI MAARI JAYEGI 😂🤣🇮🇳🇮🇳
@harshul gupta lol tu mary ga? Punjabiyan da hath ty demagh dono khulay hunde aa. Apan goli walya nu v gili chaperan nu thanda krny aan 😅😅 kaka hosh kar
Jado v tuhadi recipes dekhdi ha automatically like ho janda😊😊
Or phir aap kahoge ki “Ranbir aapne bataya nahi”🥰😍😍😍😍😍
The way you present your cooking style with your tales.... it's seem like cooking is sooooooo simply and interesting
3:06 best part pf every video😂♥️
I have never imagined dum aloo without tomato, Onion,ginger and garlic..... wonderful kashmiri cuisine
I made this dum aloo and it turned out soooo good. I ate most of it. 😂 Thank you chef Ranveer
Your information about kashmiri mirch is so good
Please do an episode on Rogan Josh. I find it extremely difficult dish to make.
I love your show... So insightful. Learn so much more than cooking.
I am first yesssss?!!!!!
👌👌
I have run out of wolds - Ranveen is THE best.
Sir, please make a video of ICECREAM
U provide us nice information every time , which real chef does
ranbir uploads a video i crave food and i order😂 sad story of hostelling!
Thank you sir is recipe ke liye & information about
3:24 - 3:26 that's the max amount of oil I'm allowed to use in my home -_-
Khaney ka dil kar Aaya really.
When did Ranveer became so hot?? 🤩
Watching him after years!
Ranveer ke receipe dekh kar samosa banayi thi perfecct bane the he is very good cook
So sad to hear that the Kashmiri chilli we were using is fake...... 😩
😅 😅 😅
OMG.. love this guy. How humble, very talented, the smile. God bless you brother!!!!
V tx for shared knowledge of kashmiri mirch n Reciepe 's too
Bhut yummy banne. Thanks Ranveer