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Пікірлер
@bharatnadhani4532 Күн бұрын
So big cooker!
@Atlanti97 3 күн бұрын
If you want to smell like an indian eat this spice. makes your B.O EXTRA PUNGENT
@CigaraStCistar 11 күн бұрын
Mustard seeds, powder to various condiment styled mustards has been a joy to cook with. At one of my FAV Asian Grocery Stores I came across Mustard Oil w/ External Use Label. After much research yet never enough research.... Uses* Hair & Scalp Oil glass bottle dropper w/ fresh n dried rosemary Cooking & Sauces* Various Recipes mustard greens, smashed red/purple potato tumeric salad curry lamb, curry beef, red snapper, sunchokes, mixed in w/ keychup, duck sauce, yellow mustard when dipping in Rosemary Garlic Toasted Fries. If I use for more than me.... I let everyone know PROS CONS RISKS ♡ Load myself with lots of water for flush... So far I'm alive lol My Great Grandmother was a Botanist Medicine Woman lived to year 2000 109 years old, 29 years of my life always said Do everything in moderation. Great video enjoyed... Mustard Oil has beautiful bold notes.... It's a treat to cook with several times throughout the year.
@sarinakamini-thespicemistress 11 күн бұрын
Wonderful sharing of your story. Thank you 🌸
@pankajlivestream 11 күн бұрын
Mustard oil may pose a serious risk because it contains high levels of erucic acid. This monounsaturated fatty acid is present in several seed oils. Better alternative is olive oil, animal fat, ghee
@sarinakamini-thespicemistress 11 күн бұрын
Mustard oil does contain ericuc acid. However the quantities you would be required to consume to be harmful are very high. I think it's important to know what you are putting in your mouth and then find balance. And then consider what to cut and what to keep. For me, that means exercising daily for good health, cutting out alchohol (which in itself is carcinogenic), and then I'm not at all worried about using a tablespoon of mustard oil in my lamb curry.
@stepstogloryfromkerala 15 күн бұрын
So nice 👌🏽👌🏽👌🏽👌🏽
@sarinakamini-thespicemistress 15 күн бұрын
Thank you 😃
@cheez248 21 күн бұрын
Amazing!
@Morphitator 21 күн бұрын
Love this insight into the Indian householder traditions so cool!
@sarinakamini-thespicemistress 21 күн бұрын
Thank you for watching :)
@ajmi485 27 күн бұрын
Of course you can make appam..
@83kaykay Ай бұрын
Oooo.. I want to eat that!
@sarinakamini-thespicemistress Ай бұрын
It is definitely worth making!
@Die-Hard-daresyou Ай бұрын
Woman this oil has to be used in a certain way before cooking, do you have any knowledge about it. Watch chef ranveer brar videos he explains how to use mustard oil the right way which many people have no clue. EU people are clueless about mustard oil. I call them dumbos.
@yourlocalteacup3923 Ай бұрын
Ooh this looks great! I used to do this with soy milk to make tofu, I should try to make paneer as well since the processes look pretty much the same
@sarinakamini-thespicemistress Ай бұрын
It is so simple. And the better quality the milk, the more delicious the paneer :)
@otuyen349 Ай бұрын
Olá, obrigado pela sua ótima partilha, eu te amo.
@HomeChef-007 Ай бұрын
Wow, Absolutely Amazing Recipe🎉🎉🎉Never heard of that before, Looks so Delicious and Tempting 😍😋😍 Thanks for sharing this amazing recipe, Liked and full watched.✅ Big thumbs up 👍🏻👍🏻 for your hard work, leaving my full support here. Stay Connected 😊💞💕💖💕💞😊
@sarinakamini-thespicemistress Ай бұрын
Thank you!
@gargeeparekh Ай бұрын
That paneer looks yummilicious. Your voice is so soothing. It felt as if you were reading a bedtime story to me. You should do podcasts.
@sarinakamini-thespicemistress Ай бұрын
Thank you :)
@wjsaxton Ай бұрын
Scientific & Ayurvedic fact: women cannot resist doing the ‘happy dance’ when they taste something that they like. 👋🖖
@wjsaxton Ай бұрын
That’s a great tip Sarina! Looking good, keep up the great work, and happy holidays to ya. ☺️ ~ Wes
@sarinakamini-thespicemistress Ай бұрын
Thanks for watching Wes :)
@meret99 Ай бұрын
Toooo much talk
@sarinakamini-thespicemistress Ай бұрын
The written recipe link is in the description box if you just want the method ;)
@cheez248 Ай бұрын
delicious!
@Velsbasketcase Ай бұрын
we got the visual aspect just fine.
@jixsa Ай бұрын
That’s not kichdi! The name itself says what it is a mash that looks more like a pilau and you’ve hardly put any mung dal in it
@sarinakamini-thespicemistress Ай бұрын
I think one of the things I love most about regional Indian cooking is the variation in dishes seen between regions, ethnic group, and family. My khichdi is not your khichdi, but I'm sure we love them equally. Tradition is like that-it molds to the family or to the kitchen over time. Thank you for watching :)
@jixsa Ай бұрын
@ kichdi literally means mashed a mixture
@kanhavlogshappiness1514 Ай бұрын
This dal khichdi is very sattvic , the flower on your is the favorite flower of Guruvayoor appan temple in Kerala 🎉
@sarinakamini-thespicemistress Ай бұрын
Oh that's lovely to know. Thank you.
@kanhavlogshappiness1514 Ай бұрын
Dal chawal is the best combination 🎉 wow
@shereen528 Ай бұрын
You are so humble and attached to your roots❤ thanks for teaching us the intricacies of Indian spices
@ShivaniBaghel Ай бұрын
Gonna try this one soon xx
@ShivaniBaghel Ай бұрын
Loooove your channel! Would love to know the different propositions you serve/eat sabzi with other than roti/rice :)
@sarinakamini-thespicemistress Ай бұрын
Thank you! I'm a big fan of rice and roti :) But I also love serving sabji with a simple protein, or a sald-sometimes pickled veg, sometimes fresh.
@ShivaniBaghel Ай бұрын
@sarinakamini-thespicemistress thank you for sharing! 🤍✨😀
@b.k8051 Ай бұрын
Hing makes your body smell like shit and is the source of a lot of racism towards Indians
@Dr.JolithaAB 2 ай бұрын
Aunty made a biryani and sponsered and a cooker 😂🫡
@shereen528 2 ай бұрын
Well explained ❤ thank you ❤
@sarinakamini-thespicemistress 2 ай бұрын
Thank you for watching and commenting :)
@Hndjdj400 2 ай бұрын
Happy diwali Sarina and thanks for the amazing recipem
@Hndjdj400 2 ай бұрын
Recipe*
@sarinakamini-thespicemistress 2 ай бұрын
Happy Diwali to you too :)
@shereen528 2 ай бұрын
Lovely ❤ thank you for sharing ❤
@sarinakamini-thespicemistress 2 ай бұрын
Thank you for watching :)
@nsnarayan1159 2 ай бұрын
Bitterness is an experience we might find it in food friendship relationship every part of our life n we learn mature n grow from tht been eating bitter gourd karela reduces my sugar levels enjoy eating with chapati
@sarinakamini-thespicemistress 2 ай бұрын
Sounds delicious, and yes maturity makes bitterness a little easier I think :)
@bak1707 2 ай бұрын
i like your channel. Is this channel based in india?
@sarinakamini-thespicemistress 2 ай бұрын
Thank you. Between. Bangalore and Margaret River in Australia.
@bak1707 2 ай бұрын
@@sarinakamini-thespicemistress I see. Your accent sounded very western
@sarinakamini-thespicemistress 2 ай бұрын
@@bak1707 my accent is very western :)
@tassosanastasiou7159 2 ай бұрын
Porn hub
@gauravdeep4109 2 ай бұрын
Milk must be lukewarm, n if you overdo the starter thing...the curd will taste. Sour
@sarinakamini-thespicemistress 2 ай бұрын
Lukewarm is absolutely right!
@meekuenchan2199 2 ай бұрын
Thank you for sharing 👍
@sarinakamini-thespicemistress 2 ай бұрын
Thank you for watching :)
@CaptainAndy99 3 ай бұрын
Mmm, looks good, my mouth is watering.
@sarinakamini-thespicemistress 3 ай бұрын
So delicious :)
@eugenenaude2339 3 ай бұрын
Where is mustard oil available?
@eugenenaude2339 3 ай бұрын
It is not available in South Africa as far as I know.
@sarinakamini-thespicemistress 3 ай бұрын
@@eugenenaude2339 That's interesting. I would try for any Asian-style grocers. I would think that with a population of Indians or people or Indian origin in South Africa, it would be available somewhere... It is a very fundamental part of regional Indian cooking. Online is an option, too.
@eugenenaude2339 3 ай бұрын
@@sarinakamini-thespicemistress We have a large population of diverse Indian culture from every province in India, I have many Indian friends ,I find them intellegent and very understanding people, I support their bussinesses and make them feel welcome here. I will ask them for guidance toward finding what I am looking for thankyou. Have a lovely day. Best wishes to you.
@scottlewis5052 3 ай бұрын
That looks sensational
@sarinakamini-thespicemistress 3 ай бұрын
Thank you :)
@Morphitator 3 ай бұрын
How come you did not use alot of coriander
@sarinakamini-thespicemistress 3 ай бұрын
Coriander powder creates dense texture, and the khoya shines when it's 'left alone' to create its own texture. What a great question :)
@JoyfulEatsMukbang 3 ай бұрын
I enjoyed this video, I'm looking forwarding to trying this. Never tried yoghurt as anything but a chicken marinade so will be curious to see how this turns out!
@sarinakamini-thespicemistress 3 ай бұрын
Oh I love cooking in yoghurt! It browns meat beautifully and adds a unique filter to masala / spices.
@Hndjdj400 3 ай бұрын
Why is your channel so underrated
@sarinakamini-thespicemistress 3 ай бұрын
That's a god question, I'm not sure... It is building, but very slowly. I hope you enjoy the content :)
@PutyLink-c1g 3 ай бұрын
thank you, greetings from germany. i cooked it on a saturday evening since i had blumenkohl, joghurt and lamm
@sarinakamini-thespicemistress 3 ай бұрын
That is so great to hear :) It is definitely one of my favourite things to eat. I hope it worked out well for you!
@_just_looking_thank_you 3 ай бұрын
Interesting video; thank you. I'll be subscribing. I'm curious what the flavor of the cooked ajwain is like. Would it be correct to assume that the unpleasant components are reduced or transformed? Do other flavors come out? I wonder, because the related spices like cumin and asafoetida are greatly transformed with cooking. I learned of this spice from a recipe for methi paratha that looked tasty. I've never made paratha--just the very different trinidadian/guyanese roti (or bussupshut)--but I'd like to try, because I love love love the flavor and aroma of methi.
@sarinakamini-thespicemistress 3 ай бұрын
Thank you for subscribing! Indeed ajwain is transformed upon cooking. Depending on the produce and spice with which it marries, it becomes earthier but still with that distinct resemblance to thyme. It is a pungent spice, so is best handled by adding small quantities, at least until one becomes familiar with using it well. I love methi, too. I have a lovely paratha made with fresh methi on this channel. It is one of the newer recipe and just delicious.
@melindachilds1317 3 ай бұрын
Great hack!
@sarinakamini-thespicemistress 3 ай бұрын
It's the best!
@upeNpatel.DASANUDAS 4 ай бұрын
youtube.com/@upendrapatel7851?si=gT2fLk_TGamJRRHc
@r.duroucher225 4 ай бұрын
Thank you.
@Teyshi 4 ай бұрын
Amazing ❤
@sarinakamini-thespicemistress 4 ай бұрын
Thank you :)
@binitasaha3375 4 ай бұрын
Hi author! I came here following your comment that you have a scotch egg similar recipe here, but this is egg curry? I feel a little silly.
@sarinakamini-thespicemistress 4 ай бұрын
Oh please don't! The similarity is in the techniques and the texture, and also in the origin-the idea of the Scotch egg originates with the British Raj in India inspired by these sorts of regional egg curries.
@cheez248 4 ай бұрын
Yummy!
@sarinakamini-thespicemistress 4 ай бұрын
It is so good :)
@vallabhaneniamith4716 4 ай бұрын
Man this woman talks so much.. and so many words to say something simple..that too with an artificial accent that it is so repulsive.