You take lots of intrest, hard work and pain to deliver your recipes to your viewers with good explanation so that nothing is missed out. May God Bless you for your work and preserving traditional recipes from Goa.
My grandmother used to prepare this ambil by only using fermented ragi flour..( no ginger,garlic )for breakfast with the leftover rice....yet it was healthy and 😋 we all grandchildren would sit together and enjoy this with the leftover curry( bangdya kadi😋)...how good were those days....days changed so fast changing our lifestyle...anyways thanku for this wonderful recipe..
Both dishes are my favourites as it was made every week traditional during my childhood bit had forgotten ambil receipe I do make tizzan on n off bit now i will try to make ambil thank you for your recipe takes me back to my good old Portuguese days
Thanks a ton was waiting who would let me know this Recipie which my teacher had talked about it's ambil I had known Raagi malt which we always had before going to school.
Awesome Veena, brought back sweet and loving memories of my Mum making this favorite sweet at tea time for me. Thanks for the recipe and the simple step by step process making it. Thanks and cheers to many more delicious recipes. You make it so simple to cook.
These are fantastic, highly nutritious recipes, which are also oil free. I will definitely try making these. Ambil seems like a healthier version of north Indian kadhi.
Veena, what a amazing rescipe. I just started watching your channel. Pat a cake. Started learning new rescipes from u. TIZAN rescipe will touch ❤ of every Goan🤩
Thanks ma'am for such nice and easy recipes of Nachani super healthy. It brought memories of my mother making and giving us when we were small kids. I miss them now never thought of making it. After seeing ur recipe yes I shall try them. God bless you
The ragi pudding is sweet, Brightlotus. In fact, there is enough jaggery in the pudding to make it sweet. It's true that ragi flour by itself has a somewhat bitter taste. But when cooked to make tizaan or a ragi pudding , you won't find any bitter taste in the pudding. I hope you didn't add more than the required amount of 3 tbsp of nachni flour. Also, check that you're using fresh nachani flour that is not past it's expiry date. Nachani flour is even fed to babies like a cereal or pudding.
@@PataCake Thank you, for your kind reply. The sprouted organic nachni flour I bought online is within expiry date. I agree with you to use only 3 tbspoon of flour. I also made brown rice, sprouted nachani and urad dal idli/dhokla. They turned out great except for bitterness coming from all three ingredients. I have fermented 3tbsp sprouted nachani flour. Today I will try making the Ambil from your recipe from the fermented slurry! Thank you again for your guidance. Regards
@@emue229 , the fermented flour is a little more bitter than the regular nachni flour. And you might need to add a little more sugar or jaggery in sweet dishes. All the best!
@@emue229 , the traditional ambil is made just like a congee. That is, you only boil the nachani flour with water and add a pinch of salt to it. It has just this slightly salty tatse. But, to make it tastier, I have suggested seasoning it with ginger, etc.
Yes, of course, brightlotus, you could adapt these recipes to use jawar flour. The dishes would be very nutritious. But the consistency and taste will be different. Nachani has a richer flavour and is stickier so the thickness you get will also be better.
This is not Goan Ambil. You are wrong, we are not adding coconut milk, ginger n rest all, Ambil is simple, only nachni and water n salt that's it, that how Goan Ambil is made. IAM from goa
Hi Celine! I am also from Goa. And my parents too were from Goa. I know what Goan Ambil is, and I am proud of the traditional cooking of Goa. But I request you to please listen to the audio again carefully. I have mentioned that traditionally ambil is prepared just like a congee, that it is prepared with nachni and water and sometimes a little leftover rice of the previous day is thrown in. I have then mentioned that I'm skipping the boiled leftover rice but I'm seasoning the traditional ambil with ginger, etc. It is human nature to add their own touches to old recipes. People all over the world always try and adapt traditional recipes to suit their own taste and the taste of their families.
Same goes for Tizan , we don't add nuts in that, only nachni , coconut milk or fresh milk and jaggery, n salt for taste, pls don't give your Tizan and Ambil Goan name.
You take lots of intrest, hard work and pain to deliver your recipes to your viewers with good explanation so that nothing is missed out. May God Bless you for your work and preserving traditional recipes from Goa.
Thanks for the appreciation and good wishes, Philip.
Wov what a delicious ambil.
Thank you, Clara, for your appreciation.
Love your channel, reminds me of my grandmother’, thank you 🎉 🙏🏽
You're so welcome, Karen. And thanks for the appreciation.
Tried the Tizaan. Really delicious. Brought back my best childhood vacation memories. Thanks.
You're most welcome, M F. Thanks for the appreciation and so glad you tried out my recipe and it turned out great.
Thank you ma’am, brought back sweet memories of my mum. She would make it for the family.
You're most welcome, Colette. And so glad my video revived memories of your beloved mum.
Thanks for this amazing recipe.
You're so welcome, Leena.
All your recipes are good
Thanks
My pleasure, Theresa. And thank you so much for your appreciation.
Yum mouth watering
Thank you, Judith.
Thank you so much for bringing my childhood memories of tizan with easy method of nachni flour
You're most welcome, Lily.
Hi Veena, ur Tizaan n Ambil is very tasty n super duper. I like to make them everyday. Thanks dear. God bless you.
You're very welcome, Maxie. And thanks a lot for the appreciation.
I am so happy to have found you. I have been longing for my mother's cooking and l have found it. Now my cooking worriers are over. Thanks to you.
You're most welcome, Sarina. And thank you so much for the appreciation.
Very healthy wanted this recipe thank you
You're most welcome, Martha.
Wow it's looks delicious, mouthwatering.thnx for sharing.god bless.
You're welcome, Naresh. And thanks for the appreciation.
My grandmother used to prepare this ambil by only using fermented ragi flour..( no ginger,garlic )for breakfast with the leftover rice....yet it was healthy and 😋 we all grandchildren would sit together and enjoy this with the leftover curry( bangdya kadi😋)...how good were those days....days changed so fast changing our lifestyle...anyways thanku for this wonderful recipe..
You're most welcome, Navya. And thanks for sharing those sweet memories of a beautiful past.
Thank you for sharing what Ambil is . I did not know this Goan drink. Thank you 💗
You're most welcome, Barbara.
Nutritious delicious Tizaan recipe! 👍 Thanks Veena...enjoyed the background violin too 😊
Thanks for the appreciation, Mirabel.
Both dishes are my favourites as it was made every week traditional during my childhood bit had forgotten ambil receipe I do make tizzan on n off bit now i will try to make ambil thank you for your recipe takes me back to my good old Portuguese days
You're most welcome, Shaikh Jaffar. So glad my recipes revived old memories for you.
Healthy recipes!! Thank you!!! Will surely make it, much love from 🇺🇲
You're welcome, Shikha. And thanks for the appreciation.
I made Tizaan today for my grandchildren..They enjoyed it a lot. It was Awesome
So very glad to hear this, Pamela. Thank you.
Thanks veena very informative on nutrition and good explanation all the best .
You're most welcome. And thank you so much for your appreciation.
Nice recipe Thank you
You're very welcome, Viola. And thank you for your appreciation.
Thanks a ton was waiting who would let me know this Recipie which my teacher had talked about it's ambil I had known Raagi malt which we always had before going to school.
You're most welcome, Sharon. Glad you found my video helpful.
Very nicely explained. Brought back old memories
Thank you, Cynthia.
Thank you Veena both the recipes were very good u r too good to he way u explain take Care
You're so welcome. And thanks for your appreciation. God bless and have a blessed Easter!
Wow mouth watering 😋😋😋😋
Thank you, Maggie.
Awesome Veena, brought back sweet and loving memories of my Mum making this favorite sweet at tea time for me. Thanks for the recipe and the simple step by step process making it. Thanks and cheers to many more delicious recipes. You make it so simple to cook.
You're welcome, Hortencia. And thanks for the appreciation.
I make tizaan very often. Thank you for the ambil recipe. My mom used to make these very often for us.
You're most welcome, Aramita. So glad my video revived memories of your Mum for you.
Thank you for introducing these recipes... I never heard of these recipes earlier...will try it out... as I was looking out for some ragi recipes...
You're most welcome, Pari.
Thanks Veena for simple but highly nutritious n tasty recipes 👍👍
You're welcome, Surekha. And thanks for the appreciation.
Thank you Veena for the very nutritious recipes 👌God bless you for taking care of us
You're most welcome, Pamela. God bless you and your family too.
So helpful! Please keep them coming. Love your channel.
Thank you so much, Hiren.
Very nice brings back childhood memories' my mum use to say it's good for strengthening bones. 😋Awesome recipes n healthy as well.
Thank you so much, Muvell.
These are fantastic, highly nutritious recipes, which are also oil free. I will definitely try making these. Ambil seems like a healthier version of north Indian kadhi.
Thank you for the appreciation, brightlotus.
Came across this simple recipe of my mum’s tizan which was a favor evening snack with red tea. Bless you Veena
Thanks for the appreciation and kind words, Fausta.
Very well explained thanks alot😊🙏
You're welcome, Bosco. And thanks for the appreciation.
Veena, what a amazing rescipe. I just started watching your channel. Pat a cake. Started learning new rescipes from u. TIZAN rescipe will touch ❤ of every Goan🤩
Thank you so much, Jocyleen.
u look beautiful aunty and ur recepi s too good n tasty god bless u beautiful lady
Thanks a lot for your kind appreciation. And God bless you and your loved ones too.
Looks delicious. 👍
Thanks, Brenda.
Thanks ma'am for such nice and easy recipes of Nachani super healthy.
It brought memories of my mother making and giving us when we were small kids. I miss them now never thought of making it. After seeing ur recipe yes I shall try them.
God bless you
Thank you for the appreciation and good wishes, Annie. Glad my video revived beautiful memories for you.
Ur ragi tizaan is just like dodol
I like d way u prepared it
Thank you, Dulcina.
Very good for young children
Yes, Deborah. Both dishes are very nutritious and easy to prepare too.
Ma'am Both are tasty
Thank you, Phyllis.
Very nicom Mumbai Angela shar maom mumbaie God Bless you Iam fr
Thanks for the appreciation, Eshaan.
Yummmmmmmmmyyyy
Thanks
Thank you so much!
Hi dear, can you share the recipe for Ginger wine.
Hi Patricia! I don't have a good recipe for this as yet. But will surely add ginger wine to my list of requested videos.
@@PataCake Thanks dear Veena, I'm waiting for your recipe
@@patriciaevans5778 , my pleasure.
@@PataCake 🤗❤️
@@patriciaevans5778 , you're so welcome!
Thankyou so much.
You're welcome, Elvira.
Ms. Patwardhan, I tried Ragi pudding but ragi tastes so bitter. I don't think I can take this bitterness. Any remedy to reduce bitterness of ragi?
The ragi pudding is sweet, Brightlotus. In fact, there is enough jaggery in the pudding to make it sweet. It's true that ragi flour by itself has a somewhat bitter taste. But when cooked to make tizaan or a ragi pudding , you won't find any bitter taste in the pudding. I hope you didn't add more than the required amount of 3 tbsp of nachni flour. Also, check that you're using fresh nachani flour that is not past it's expiry date. Nachani flour is even fed to babies like a cereal or pudding.
@@PataCake Thank you, for your kind reply. The sprouted organic nachni flour I bought online is within expiry date. I agree with you to use only 3 tbspoon of flour. I also made brown rice, sprouted nachani and urad dal idli/dhokla. They turned out great except for bitterness coming from all three ingredients. I have fermented 3tbsp sprouted nachani flour. Today I will try making the Ambil from your recipe from the fermented slurry! Thank you again for your guidance. Regards
@@emue229 , the fermented flour is a little more bitter than the regular nachni flour. And you might need to add a little more sugar or jaggery in sweet dishes. All the best!
@@PataCake Thank you for Ms. Patwardhan. I don't know how will the Ambil taste today. Let me try
@@emue229 , the traditional ambil is made just like a congee. That is, you only boil the nachani flour with water and add a pinch of salt to it. It has just this slightly salty tatse. But, to make it tastier, I have suggested seasoning it with ginger, etc.
Informative and healthy 👍
Thank you, Philo.
One could also make these two things using fiber rich Jav flour..
Yes, of course, brightlotus, you could adapt these recipes to use jawar flour. The dishes would be very nutritious. But the consistency and taste will be different. Nachani has a richer flavour and is stickier so the thickness you get will also be better.
@@PataCake Yes I agree
This is not Goan Ambil. You are wrong, we are not adding coconut milk, ginger n rest all, Ambil is simple, only nachni and water n salt that's it, that how Goan Ambil is made. IAM from goa
Hi Celine! I am also from Goa. And my parents too were from Goa. I know what Goan Ambil is, and I am proud of the traditional cooking of Goa. But I request you to please listen to the audio again carefully.
I have mentioned that traditionally ambil is prepared just like a congee, that it is prepared with nachni and water and sometimes a little leftover rice of the previous day is thrown in. I have then mentioned that I'm skipping the boiled leftover rice but I'm seasoning the traditional ambil with ginger, etc. It is human nature to add their own touches to old recipes. People all over the world always try and adapt traditional recipes to suit their own taste and the taste of their families.
Super Good night
Goodnight, Chethana. And thank you.
Same goes for Tizan , we don't add nuts in that, only nachni , coconut milk or fresh milk and jaggery, n salt for taste, pls don't give your Tizan and Ambil Goan name.
Celine, thanks for sharing how you make Tizaan. But a lot of Goan people add nuts in tizaan. My relatives and my mother did too. Have a good day.