Dear Ranveer, I am 73 year old South Indian but live in USA. I do not know Hindi but I follow you so well. I happened to see your cooking videos by chance on RUclips one day. The recipe was Railway curry with puri, then I and my daughter made it and it was so delicious and so simple. We went on making several dishes with your recopies and every one of them are so delicious. Today, I made your Medu Vada. I tried making Medu vada in the past but never come out fluffy. By the way I do not like vada. But this time they are so delicious. You are amazingly talented. God Bless you and your family and all the success in your life.
Sir Ji, I have tried this recipe first time, Now my family feeling Proud “Banda Banata Badhiya hai” and This respect that is because of you. I would like to share photo with you
The passion and the respect he has for the traditional recipies is amazing, I'm a South Indian myself and trust me this recipe is better than many south indian youtubers recipe ......
Wow....finally we find one dish which is ours! Jai Hind! We still make it with the coconut leaf. My mum's crispy vadas are a legend. She uses exactly the same ingredients...but not the double frying method. This is half the secret of your success Veerji...you link people's memories of good food with direct, simple recipes. Great going.
Hand's down the best youtube channel for Indian recipes. Love the fact that Chef Ranveer talks about history. Food is such an integral part of Indian culture, which has always accepted outside influence while adding some unique twist to it.
Yes, finallyy chana hamara nahi thaa, pizza humara nahi tha, Chinese khana bhi hamara nahi tha, vada to humara thaa he or ab rahega..... Ab me b chhed vala mendu vada ban apaungi 😀😁😀😁😍😘😋
Ranveer bhai please make a video on cutting the vegetables like basic kitchen trick and tips like techniques and please make more videos on making eggs items and some gujarati items also 🖤 lots of love from a indian student who's in london help gets his tummy always full with the help of your videos ✌️😊
So my mum used to hide those half done because when I was younger, I used to go and eat them aur bolta tha Pakka toh hua hai. tab mum told me, first we cook them on medium heat because slow aur medium par acchi tarah andar tak pakk jaata hai aur second fry high flame par, tel garam karke usse bahar se pakega zaada aur as ranveer says CRIPSY ho jayega. #RanveerneBatayanahi 😂
@@adruvitpandit5816 mostly? That's exaggeration. North Indians especially we Punjabis eat a lot of Parathas and it's 100% Indian. Gol Gappa (Pani Puri) is Indian. Kachori and Pakoras are Indian. Dal Makhni is Indian too. Almost every dal sabji and Roti that we cook at home is Indian perhaps except some Paneer dishes and Samosa. Mostly it's the Tandoori dishes that are imports from Persian/Arabic/Turkish culture and we don't make Tandoori dishes at home, it's only in restaurants. Btw Hyderabadi Biryani is also a Mughal Dish and Hyderabad is in South.
“Maddur” vada, which is from a place called Maddur in Karnataka, is very different from Medhu vada. Maddur vada doesn’t have urad dal in it - I haven’t seen it anywhere else than Karnataka.
I still remember the taste of vada when I came to Bangalore first time 10 years before. It had essence of coconut, crispy dal , aroma of oil in which it is fried and when you break it you get hot steam oozing out from it moreover how can I forget about taste of black pepper which comes as a hidden gem while you dip it in to sambhar. Overall in this way vada has become one of the super breakfast meal for me. Thanks for showing it up here in your recipes.
I was expecting some interesting stories as usual about the recipe. But i got to know the most interesting part n that is the HISTORY of medu wada. " WADA HAMARAA HAI" is a CATCH here. AWESOME. Thanx for sharing
Madam same here too I am also fighting this COVID 19. This gives an sense of prize that I can ask my mother to make them for me and help her in making.
That maddur vada is totally different from this medu vada.. the reason for medu vada name is it’s crunchy outside and soft (medu) inside.. bcoz all other vadas like maddur vada.. masala vada etc are crunchy and hard inside and outside both...❤️❤️❤️💖💖💖
Hi Ranveer, You mentioned that Medu Vada might came from Maddur of Karnataka. Maddur Vada is completely different. Maddur Vada is prepared with Maida, Sooji, Onion & green chill. Its also very tasty.
I'd definitely like to know the dishes of India encompassing the whole diversity of the Nation. Thanks Ranveer for covering this one.....u always have a smile on your face & a very down to earth attitude. Thanks a lot.💕
Wow I've never seen the part where one aerates the batter like that! That's why our medhu vadas never fluff up 😂 thanks chef - will try these techniques soon! Thank you 😍
That's not the way...we beat the batter vigorously to aerate it...and second batter shud be ground on stone grinder..which in itself aerates the batter while grinding...that's the traditional methods....mixie grinding results are not as good as stone grinder .. "Ranveer ne NAHI BATAYA"
@@vijayk9472 everyone has their own ways. Nowadays people don't have stone grinders at home. No need to be rude to someone who is sharing this and making things easy for people who don't have time. Also thanks for sharing the stone grinding method. Those who have stone grinders can use it. Thanks
@@pramitachodankar8587 I was not rude ..i was sarcastic in his own style... "Ranveer ne nahi Bataya" but as a fact...In Tamilnadu were the Vada has origins (which too "Ranveer ne nahi Bataya")....we grind it in Mixie too..but we all know that it will not be as tasty as it will be when grinding in stone grinder...one trick while grinding in Mixie use ice cubes instead of water.."Ranveer ne nahi Bataya"...now since this dish is made once in a week in our house..i doubt in many north Indian dishes Ranveer many times did the mistake of - "Ranveer ne nahi Bataya"
Sir apko dekh dekh k na khana bnane ka dil kr jata h mumma se chip k khana bnana pdta h khi wo dekh na le jb wo bhr jaye tb m khana bnau nya nya 😂😂😂 khrb ho jaye to bhi pitne ka chances ni hota 😁
Medu means soft ...in Tamil... because we have another vada called Masala Vada..made from lentils which is hard...This Maddur in Karnataka is all "bakwaas" by Ranveer and Wikipedia
Thank you chef i tried making medu vada as you had shown in the video... The taste was very much similar as we get in restaurant....and my family members enjoyed it too. Thank you so so much for sharing easy peasy recipes with us ☺
I was in Andhra and I used to go every morning a street side shop for for breakfast I saw there was a aunty age around 60 + she make vada with no jhanjhat and perfect size shape taste everything was good... Still im missing her vada
Now I understand the importance of airing the batter. When I used to make it earlier, it used to get hard, but tried today, it turned out sooo fluffy.. crisp outside, soft inside.. thank you so much Chef! 😊🙏
Ranveer sir maddur vada from maddur( a place between mysore and Bangalore) is different made with rice flour and maida. In my opinion medu in kannada means soft.
For the curious folks who want to know about the book Ranveer is reading, it is Foods Of India* by K.T. Achaya. *P.S. - Most of K.T. Achaya books are available on websites like Libgen and The Internet Archives :)
@@kanchan_rajput_ Have you had the opportunity to read ' Salt, Fat, Acid, Heat' by Samin Nosret? Her perspective and insights into certain culinary practices is worth a read!
It is my mother's bday and vada remains her most favourite item. Your method help me make lightest vadas without soda or any additions. She loved it and her happiness made my day.
@@zs4280 to fir kahi aur ja kar dekh lo, ya fir Instagram par therbskitchen ko follow kar lo, short me recipies milegi. Hame to recipies se zyada unki batein pasand aati hai, apko nahi padand to fir mat dekhiye (sorry for disobedience). Varna Chef Ranveer kahenge ki Jaldi ka kaam...hamara to nahi hai baki jiska bhi ho.😀
"vada hamara h"...now I can die peacefully😅
waah bhai🤣
Poi saav da
Ha ha finally hamara dish aa gaya.
I used to hate it, now I love it
Hahahaha 😍🤩
🤣🤣🤣😂😂😂😂❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️💋💋💋💋💋💋💋💋💋💋💋💋
Dear Ranveer, I am 73 year old South Indian but live in USA. I do not know Hindi but I follow you so well. I happened to see your cooking videos by chance on RUclips one day. The recipe was Railway curry with puri, then I and my daughter made it and it was so delicious and so simple. We went on making several dishes with your recopies and every one of them are so delicious. Today, I made your Medu Vada. I tried making Medu vada in the past but never come out fluffy. By the way I do not like vada. But this time they are so delicious. You are amazingly talented. God Bless you and your family and all the success in your life.
Sir Ji, I have tried this recipe first time, Now my family feeling Proud “Banda Banata Badhiya hai” and This respect that is because of you. I would like to share photo with you
You get respect because of yourself. Q ki banane k liye passion and energy to lagta hai. Nhi to video sab hi dekhta hai
Sir your recipe is so good. I tried it at home and it was so delicious. Thank u for this wonderful receipe
You're talking about fascination towards Medu Vada and how. It's quite relatable and hilarious as well. Keep going, Chef 👍
Agar aap itne bade chef nahi hote to itne hi bade storyteller zarur hote!!..
Lots of Love
He is unlimited & a multitasking hero. An inspiration 2 us
His son must be listening to them like a lullaby!😁 so relaxing!
True And Real Desi Cheff , Cooking Like Pure Desi Style ,Not any Over Style.
Wow First Time, I got heart from Ranveer Singh Brar .
@@naughtykid7958 Me too. First time I got a like from a top chef. 😘
So True.......
Yeah he is either coming out of depression or some kind of self realisation, earlier he used to be way more energetic
Yeah he is either coming out of depression or some kind of self realisation, earlier he used to be way more energetic
Sir, could you please make a video on basic kitchen skills? Like knife skills etc.
We college students generally mess up at this stage only!!
Yes please
Simply loved the presentation ,Chef Ranveer. The thali looked so yummy and cute,specially the mini chutney bucket with the hot,crunchy vadas.
Who is here after carryminati??😂
And the first to witness the episode this beautiful morning ☺
The passion and the respect he has for the traditional recipies is amazing, I'm a South Indian myself and trust me this recipe is better than many south indian youtubers recipe ......
Very nice
His presentation skills are top class. It's addictive in fact
So rightly said
Don't over exaggerate this. For a original vada. We don't use coconut
@@chandruvicky655 true
Being a bangalorean I can approve that this recipe is authentic. 👆🏻👍👍👍
Wow....finally we find one dish which is ours! Jai Hind!
We still make it with the coconut leaf. My mum's crispy vadas are a legend. She uses exactly the same ingredients...but not the double frying method. This is half the secret of your success Veerji...you link people's memories of good food with direct, simple recipes. Great going.
Awesome👍👏😊😊. Phir kahange ranvir aapne bataya nahi... 🥰🥰🥰i love this lines...
The best thing about Chef Ranveer is that he removes all the complexities out of cooking and makes it cook easy and look great:)
And he is naturally HOT...mwahhhh
@@AashiJBasra 😬👍
T
Thank God, I should have seen this video long ago, the hole in the medu vada was a big mistry for me..... Superb chef
This recipe i try it n thank you chef itna bariki se shikhane k liye
The best cooking channel I ever found... Cooking with studying... When I watch this I think m completing my hotel managemrnt course... 😃😃
1:33 : Finally..."Medu Vada humara hai" 😍
Thank you for the wonderful recipe Ranveer. While preparing I didn't know that I was about to taste one of the best vadas of my life... Thanks a lot
Muze pune ke fc road pr vaishali रेस्टॉरंट हे waha का chees mysore dosa bhut pasand हे aap mysore dosa recipe btado plz
*😍😍Ye Chef and Hero Dono hai.....He is just awesome*
Superb!!
Your dp
Yes he's very cute and cooks well
@@pushpalathag1156 !
Hello Ranveer.. Today we tried these medu wadas & they turned out amazing👌. Ranveer ne sab kuch bataya hai 😄
Hand's down the best youtube channel for Indian recipes. Love the fact that Chef Ranveer talks about history. Food is such an integral part of Indian culture, which has always accepted outside influence while adding some unique twist to it.
Ur double fry idea helped me out... Thank you sooo much❤❤
Yes, finallyy chana hamara nahi thaa, pizza humara nahi tha, Chinese khana bhi hamara nahi tha, vada to humara thaa he or ab rahega.....
Ab me b chhed vala mendu vada ban apaungi 😀😁😀😁😍😘😋
Sir namaskaar... Behtarin chef lajawab cooking... Love from NAJAFGARH...😘😘😘😘😘😘
Ranveer bhai please make a video on cutting the vegetables like basic kitchen trick and tips like techniques and please make more videos on making eggs items and some gujarati items also 🖤 lots of love from a indian student who's in london help gets his tummy always full with the help of your videos ✌️😊
Yes buddy good point 👌
Its Maddur vada , not meddur vada.
Medu vada and meddur vada different
This was a very rewarding journey, Veerji....thank you....you are truly wonderful as a Chef...and as a person who connects to the viewer instantly...😊
Alhmdu lil lah
A small caption is not enough. You talk so much but necessary things are left.
So my mum used to hide those half done because when I was younger, I used to go and eat them aur bolta tha Pakka toh hua hai.
tab mum told me, first we cook them on medium heat because slow aur medium par acchi tarah andar tak pakk jaata hai aur second fry high flame par, tel garam karke usse bahar se pakega zaada aur as ranveer says CRIPSY ho jayega. #RanveerneBatayanahi 😂
"aur bolta tha Pakka toh hua hai." :):)
Most of the south indian dishes are native to india.
All of the south Indian dishes are native. North Indian dishes are mostly Turkish, Afghani and Far east imports, including their festivals.
@@adruvitpandit5816 dishes perhaps. But not the festivals. Infact, their festivals might be imported from here.
@@adruvitpandit5816 north indian dishes are native too.. not the ones you find in restaurant (like naan, paneer butter masala etc.)
It's because they are the real Indians
@@adruvitpandit5816 mostly? That's exaggeration. North Indians especially we Punjabis eat a lot of Parathas and it's 100% Indian. Gol Gappa (Pani Puri) is Indian. Kachori and Pakoras are Indian. Dal Makhni is Indian too. Almost every dal sabji and Roti that we cook at home is Indian perhaps except some Paneer dishes and Samosa. Mostly it's the Tandoori dishes that are imports from Persian/Arabic/Turkish culture and we don't make Tandoori dishes at home, it's only in restaurants. Btw Hyderabadi Biryani is also a Mughal Dish and Hyderabad is in South.
Ranveeeeeer please show healthy 4 pm snacks..love to watch it on ur channel❤️
After seeing many recipes I like this but afterall what you always say, ये वडा अपना है
Thanks?
was waiting for the comment "medu vade ko banane ke liye hame chahiye......medu" :p
“Maddur” vada, which is from a place called Maddur in Karnataka, is very different from Medhu vada. Maddur vada doesn’t have urad dal in it - I haven’t seen it anywhere else than Karnataka.
Swati Sri was looking for this comment😂
Its a dal vada basically...chana daal
Yes...as far as my knowledge goes...Maddur Vada and Medu vada are different. What Ranveer quoted Medu vada as Maddur vada is in my view wrong
Yes
He just told about one of the myth on Medhu Vada name.
I like how you keep it original in every recipe, looking forward to seeing more ❤️
I still remember the taste of vada when I came to Bangalore first time 10 years before. It had essence of coconut, crispy dal , aroma of oil in which it is fried and when you break it you get hot steam oozing out from it moreover how can I forget about taste of black pepper which comes as a hidden gem while you dip it in to sambhar. Overall in this way vada has become one of the super breakfast meal for me. Thanks for showing it up here in your recipes.
U look smart
@@illegal5745 hahahah, thanks for appreciation.
@@illegal5745
Yes I also realized that.
when i was in puna ,,at that time my Morning starts with this awesome thing❤😅😅
I was expecting some interesting stories as usual about the recipe. But i got to know the most interesting part n that is the HISTORY of medu wada. " WADA HAMARAA HAI" is a CATCH here. AWESOME. Thanx for sharing
My favorite chef... Aap ki video mujhe COVID 19 see ladne ka hausla deta hai.. Mai ye sochta hu ki after this crisis gets over ye zaroor banunga.
Madam same here too I am also fighting this COVID 19. This gives an sense of prize that I can ask my mother to make them for me and help her in making.
Chef ki story teling uff mashaallah ❤️
It's Karnataka btw. A in the end 😊
Haha
My whole life is been spent correcting ppl dt it isn't kannad
For god sake its KANNADA!!!
Aur ranveer bhi hamare hai....nothing cheers me.up after a long tiring day at school like your videos and stories..bless you.
Unfortunately, the traditional way of making this vaday is different and fried only once and comes out crispy
Tried it today and it turned out amazing for my first attempt. Thanks Chef!
That popular demand was from his wife 😝
1st view of this video
I love it
I tried your recipe vada soaking to much oil can you explain why
Missing yr long hair, yr eyes r mesmerizing, n yr recipies.r.great
Mujhe toh ye chatni wala chota sa bartan bohot cute laga. 🤣😍
Cute to h but khane m bahut dikkat hoga
That maddur vada is totally different from this medu vada.. the reason for medu vada name is it’s crunchy outside and soft (medu) inside.. bcoz all other vadas like maddur vada.. masala vada etc are crunchy and hard inside and outside both...❤️❤️❤️💖💖💖
Pl cake banana sikhaye
NEVERENOUGH gaming ನಾನು ಬರೆಯೋಣ ಅನ್ಕೊಂಡೆ..😊 Yes I agree.. Maddoor Vade is very different from Medu(soft) Vade..
NEVERENOUGH gaming I was looking for this comment. You are absolutely right. Maddur vada is different than Medu vada...
Acha hua is baar aapne ye nahi bola.. Ji mendu wada banane ke liye Hume chahiye mendu 😅😅😅
@Ranveer - are these kansha thalis?
Yesterday I prepared as per your recipe,but Vada soaked so much of oil, please let where I went wrong
Did you mention anywhere that udad dal is to be soaked?
You directly started grinding.
Hi Ranveer, You mentioned that Medu Vada might came from Maddur of Karnataka. Maddur Vada is completely different. Maddur Vada is prepared with Maida, Sooji, Onion & green chill. Its also very tasty.
Sir, Bangalore aur Mysore ke beech jo jagah hai. woh Maddur hai.. aur waha ka famous Maddur vada rice flour, sooji aur maide se banta hai !
Thank you for sharing the recipe Chef. Tried and it was perfect 😍😍 Cripsy from outside and soft from inside 😛😛
In Nepal it is said 'Batuk'
U r great Sir!! Thanx for all the info
Medu wada is best breakfast recipe.
I have enjoyed 2 wada for ₹5. I have personal record of eating 32 wada in one go. 😂
I'd definitely like to know the dishes of India encompassing the whole diversity of the Nation. Thanks Ranveer for covering this one.....u always have a smile on your face & a very down to earth attitude. Thanks a lot.💕
Such a big chef,so honest
Shape pe mat jaaye 💕
Beautiful recipe
Wow I've never seen the part where one aerates the batter like that! That's why our medhu vadas never fluff up 😂 thanks chef - will try these techniques soon! Thank you 😍
pramita chodankar - bas bahen ji hathon ka exercise ho jayega malate time
That's not the way...we beat the batter vigorously to aerate it...and second batter shud be ground on stone grinder..which in itself aerates the batter while grinding...that's the traditional methods....mixie grinding results are not as good as stone grinder .. "Ranveer ne NAHI BATAYA"
@@vijayk9472 everyone has their own ways. Nowadays people don't have stone grinders at home. No need to be rude to someone who is sharing this and making things easy for people who don't have time.
Also thanks for sharing the stone grinding method. Those who have stone grinders can use it. Thanks
@@pramitachodankar8587 I was not rude ..i was sarcastic in his own style... "Ranveer ne nahi Bataya" but as a fact...In Tamilnadu were the Vada has origins (which too "Ranveer ne nahi Bataya")....we grind it in Mixie too..but we all know that it will not be as tasty as it will be when grinding in stone grinder...one trick while grinding in Mixie use ice cubes instead of water.."Ranveer ne nahi Bataya"...now since this dish is made once in a week in our house..i doubt in many north Indian dishes Ranveer many times did the mistake of - "Ranveer ne nahi Bataya"
We in Karnataka aerate bajji batter also by beating it well and rigorously
Hlo kya bna rhi kuch aata nhi toh kyu video bnana chale mirchi toh aap ne aisi jalai jase lakdi jalti h no like stupped 😢
Please chef share a easy dosa recipe nahi too phir khage ke apnne hame bateaa nahi
I've made this dish on my mom's birthday.. taste was amazing.. thanks for sharing this receipe.
Medu vada is different from maddur vada. Base of maddur vada is maida and rice flour.
Beautiful plating ... Simple, Fresh Feel, Traditional vibes 🥰👌🏻 How about some videos on plating please ? 😋🥺
Sir apko dekh dekh k na khana bnane ka dil kr jata h mumma se chip k khana bnana pdta h khi wo dekh na le jb wo bhr jaye tb m khana bnau nya nya 😂😂😂 khrb ho jaye to bhi pitne ka chances ni hota 😁
Medu wada is prepared from urad dal
Typically from andra
When I ordered medu vada in Mysore, somebody asked me if I'm Tamil. Because Kannada people call it uddin vada
Ya in Telugu alasandhala vada
And that Uddin word is basically Urad Dal in Kannada which is Uddina Beley.
Wow, so much to learn.
Don't mind me, ignorant Bengali passing by.
@@1AxK9 You learn something new everyday. 👍🏼
Medu means soft ...in Tamil... because we have another vada called Masala Vada..made from lentils which is hard...This Maddur in Karnataka is all "bakwaas" by Ranveer and Wikipedia
Thank you chef i tried making medu vada as you had shown in the video...
The taste was very much similar as we get in restaurant....and my family members enjoyed it too. Thank you so so much for sharing easy peasy recipes with us ☺
Love to see a Chef who cooks food and says from where the ingredients or any food originated..❤❤
I really appreciate your research and the way of briefing about each and every item
I was in Andhra and I used to go every morning a street side shop for for breakfast I saw there was a aunty age around 60 + she make vada with no jhanjhat and perfect size shape taste everything was good... Still im missing her vada
Now I understand the importance of airing the batter. When I used to make it earlier, it used to get hard, but tried today, it turned out sooo fluffy.. crisp outside, soft inside.. thank you so much Chef! 😊🙏
I love your all recipes Sir and I love the way you are explaining the story behind the food and culture...
Thank you so much Sir. 💐
So perfect so evenly really you are a genius honestly in every thing thanks a lot for sharing wonderful types of dishes you prepare thanks keep it up
Hello Sir, I tried with your recipe and to my surprise... without soda it was so sponge and tasty...thank you so much for sharing...
I really love the way you talk about the history of each dish😻In love with your teaching 😁❤️
Ranveer sir maddur vada from maddur( a place between mysore and Bangalore) is different made with rice flour and maida. In my opinion medu in kannada means soft.
Love the way you said “vada hamara hai”
Can’t thank you enough for all the recipes.
Easiest recipe ever 😋 Thanks Ranveer ji. I'm opting for hotel management . Hope to meet you someday in life. ☺️🙈❣️
Dear ranveer sir aap kavideo dhkkr sub kuch sakte hai
Amazing recipe.
Followed every single step and the result is amazing 😄
My family loved it. I wish I could share the picture here.
Thank you chef👍
🤔it is the conclusion after a lot of thinking
That is "medu vada is ours"
Finally Swadeshi medhu vada mil geya .
Aaj se dosa band or vada shuru. 😀
Thanks chef Ranveer to let us know.
Gaurav Sharma Dosa bhi Swadeshi hai aap kha sakte ho as it originates in India too
For the curious folks who want to know about the book Ranveer is reading, it is Foods Of India* by K.T. Achaya.
*P.S. - Most of K.T. Achaya books are available on websites like Libgen and The Internet Archives :)
Hey thanks there I have been curious to know about this book....
@@kanchan_rajput_ Have you had the opportunity to read ' Salt, Fat, Acid, Heat' by Samin Nosret?
Her perspective and insights into certain culinary practices is worth a read!
Too good chef Ranveerji. Ho Gaya kal Ka snack fixed
Which book you are reading please tell?
Ranveer you are just awesome literally I tried all the veg recipes you showed till noe
Ranveer aap rajasthani gatta receipe bataye.lots of love from jaipur❤❤❤
Haan sir please sikhayein..
I really like whenever you smile that smile was really amaziing
Ramveer ji I like your video 👌👌😋😘😘
Why hole is made in vada
What's its history
Thanks ranveer, मैने आज मेदू वडा बनाया आपके 'बताये'तरिकेसे, 'रणवीर आपने बताया और मैने वैसे ही किया',😊👍👌👌
It is my mother's bday and vada remains her most favourite item. Your method help me make lightest vadas without soda or any additions. She loved it and her happiness made my day.
1:34 Finally !!! 🤣
Bhaut time waste kartey ho jaldi jsldi bataya karo
Apki recipe achi hoti hey
@@zs4280 to fir kahi aur ja kar dekh lo, ya fir Instagram par therbskitchen ko follow kar lo, short me recipies milegi.
Hame to recipies se zyada unki batein pasand aati hai, apko nahi padand to fir mat dekhiye (sorry for disobedience).
Varna Chef Ranveer kahenge ki Jaldi ka kaam...hamara to nahi hai baki jiska bhi ho.😀
Who's watching in 2024❤
Sir tea filter se bhi bahut ache mendu vada banta hai