Hi Smita. Absolutely loving your channel with a tinge of Maharashtrian flavors every now and then. Can you p,ease show how to make basic “Masale Bhaat” that is served in a maharashtrian weddings? Thank you.
I roast the coconut and onions same way but add garlic and ginger few curry leaves while roasting and fresh coriender at the end. The garam masala I roast and powder separately. The ground 'watan' is put in silicon ice tray and frozen and then the cubes are put in steel containers and kept in freezer. This easily lasts for month
The way you tell the recipe is just amazing. It looks like a mother is teaching her daughter how to cook food with a lot of love ❤. Thank you so much 🙏 Tumchashi pratyaksh bolayala khup avadel. 😊
Such a nice way of teaching how to make vatap even though we regularly make it at home, I liked your version and method of roasting the quantity of coconut. Thank you
Hi Smita. I really enjoy watching your videos. Even though I have been away from 🇮🇳 for over 30 years, I still covet the traditional old-style utensils that you showcase. ❤🇨🇦
Hi absolutely a pleasure watching your recipes all your recipes are simple and well explained specially for the URBAN crowd I am sure u r on your way to become famous Keep it going ❤
Hello Smita, you r in abroad, how do you manage “pitalechi bhandi “ Mhanje tyana kalaee karayachi garaj aste na , mag tumhi kase tynachi kanji gheta. I need to some of the vessels from india. Pan Kal at nahi kalaee karne jaruri aahe ka? Please reply. Thank you!
The ingredients shouldn't be roasted separately. My way of doing it is start with a little oil, preferably coconut oil. Add chopped onions, garlic cloves. After properly roasting this add dry coconut, roast it and add fresh coconut. After all the four are properly roasted add a few curry leaves and chopped fresh coriander. The garam masala should be roasted separately. Every household has its own selection of masalas. Pepper, cloves, cardamom green and big, bay leaves, cinnamon, star anise, khus-khus, sesame seeds, coriander seeds, javitri etc. This can be ground and powdered separately. Instead of grinding the whole quantity at one time, store the mixture in a tight container and grind it as and when you need it. Can store this for 7-10 days in the fridge, not necessarily in the deep freezer. This helps to keep the flavours intact. Once you grind it, it loses its taste and flavour. From an original Malvani! That counts! You can use this for mutton, chicken, crabs, prawns, more or shark and sprouted dals like moong, masur, chana, kadve val and also tomato-potato rassa, cauliflower-peas, vangi-batata masala etc. Try and enjoy!
Hi Smita. Absolutely loving your channel with a tinge of Maharashtrian flavors every now and then. Can you p,ease show how to make basic “Masale Bhaat” that is served in a maharashtrian weddings? Thank you.
I roast the coconut and onions same way but add garlic and ginger few curry leaves while roasting and fresh coriender at the end. The garam masala I roast and powder separately. The ground 'watan' is put in silicon ice tray and frozen and then the cubes are put in steel containers and kept in freezer. This easily lasts for month
The way you tell the recipe is just amazing. It looks like a mother is teaching her daughter how to cook food with a lot of love ❤. Thank you so much 🙏 Tumchashi pratyaksh bolayala khup avadel. 😊
Tumche kitchen 👌 aahe kitchen tour ghadva n ekda. Mostly I like shelf system instead of latest mauduller kitchen
Such a nice way of teaching how to make vatap even though we regularly make it at home, I liked your version and method of roasting the quantity of coconut. Thank you
I freeze this watan in ice cube trays and transfer it to ziplocks. It’s easier to to use and stays good for a long time
Just loved this new Avatar with a focus on Marathi cuisines.
Am married to a Maharashtrian myself, and I love the various cuisines
Thankyou, Smita ji for a very, important, basic masala, with right ingredients & right proportions!!! Very helpful.
Beautiful kitchen arrangement..and ofcourse undoubtedly very soothing run videos..
This is very nice aromatic masala basic maharashtrian masala
Hi Smita. I really enjoy watching your videos. Even though I have been away from 🇮🇳 for over 30 years, I still covet the traditional old-style utensils that you showcase. ❤🇨🇦
Hi absolutely a pleasure watching your recipes all your recipes are simple and well explained specially for the URBAN crowd I am sure u r on your way to become famous
Keep it going ❤
Superb
Ai smita dear good looking... Nice expressive. Love u
Khup ch chan sangitale aahe. Mi ase vatan nakki banaven. Thank you 🙏
Your kitchen beautiful I like your all recipe
Very nice ❤❤❤❤
Bohuth bohuth zada acche recipy ty
Nice lnformation 🎉🎉
Wow madam Today apki 5th video nice secret recipes, tq madam
आम्ही पण असेच वाटप बनवतो आणि पंधरा दिवस वापरतो
You are really good heart person to share all the cuisine ❤❤❤❤
Nicely testy
वाटण vaaTaN - ground paste
वाटप vaaTap - distribution
आपले बरोबर आहे पण आम्ही मालवणी लोक वाटप च म्हणतो. उदा. वाटपाची उसळ😊
@@aditiraorane9237 yes absolutely right, same I was going to reply but you did it,
It's a malvani vatap
Nice information
Hello Smita, you r in abroad, how do you manage “pitalechi bhandi “ Mhanje tyana kalaee karayachi garaj aste na , mag tumhi kase tynachi kanji gheta. I need to some of the vessels from india. Pan Kal at nahi kalaee karne jaruri aahe ka? Please reply. Thank you!
Smita tai tumachya sarvch recipies chhan asatat pan tumhi Engrajitch vedio ka banavata?
Yes , why in English, you don't have that much command on English. 🤷♀️
How to use in vegetables n chicken
👌👌👌👍
Pls show us any gravy using this .....veg n non veg
थोडे थोडे वटप कशात ठेवता ? म्हणजे डबे वापरता कि छोट्या प्लास्टिक बॅग ?
Freeze into cubes n use for 1 1/2m
व्वा. छान.
How much vatap to be used for one kg chicken rassa
Please can you nake ghee rice... It is simple but can get sticky n phachack😅
Smitaji add some garlic and Ginger too,
Vaatan 👌
The ingredients shouldn't be roasted separately. My way of doing it is start with a little oil, preferably coconut oil.
Add chopped onions, garlic cloves. After properly roasting this add dry coconut, roast it and add fresh coconut. After all the four are properly roasted add a few curry leaves and chopped fresh coriander. The garam masala should be roasted separately.
Every household has its own selection of masalas. Pepper, cloves, cardamom green and big, bay leaves, cinnamon, star anise, khus-khus, sesame seeds, coriander seeds, javitri etc.
This can be ground and powdered separately.
Instead of grinding the whole quantity at one time, store the mixture in a tight container and grind it as and when you need it. Can store this for 7-10 days in the fridge, not necessarily in the deep freezer.
This helps to keep the flavours intact. Once you grind it, it loses its taste and flavour.
From an original Malvani! That counts!
You can use this for mutton, chicken, crabs, prawns, more or shark and sprouted dals like moong, masur, chana, kadve val and also tomato-potato rassa, cauliflower-peas, vangi-batata masala etc. Try and enjoy!
For baghar do we have to use onion and tomato for vegetable gravy
Thank you❤❤❤❤
Marathi have
It's called Vatan not vatap
ताई
तुमी कारवार,अवर्सा येवन थोडे कारवारी जेवण कन्न दाखयात.
मराठीतूनच का नाही करत vlogs?!?!
ताई मराठी बोलत जा