தெரிந்ததும் தெரியதாததும் மைசூர் பாக் செய்முறை |Traditional MysorePak |CDK 1399 |Chef Deena's Kitchen

[@ThamayanthiSelvaraj-s5c]

மிகவும் அருமையான, தெளிவான, நிதானமான முறையில் சொல்லி தரும் திரு சிவராமன் அய்யா அவர்களுக்கு ஒரு ரெட் salute, ippave Mysore சாப்பிட ஆசையாக இருக்கிறது, மிக்க நன்றி அய்யா, சகோதரர் தீனா அவர்களுக்கும் வாழ்துக்கள்

[@tamilmanitamil1732]

தீனா..சார் நீங்க ஒவ்வொரு Recipe யும் சொல்லிக்கொடுப்பது வேற லெவல்...வாழ்த்துக்கள். thank you

[@indhuskitchenandvlogs]

😍😍என் அம்மா செய்யும் மைசூர் பாகு போல் இருக்கிறது!முறுகலாக,மிக வாசனையாக இருக்கும்!கட் பண்ணியவுடன் , sweet tray வில் ஒட்டியதை திரட்டி உண்ட தீபாவளி நினைவுகள் அலைமோதுகிறது!👌

[@punithadhanasekar7455]

antha testtuku eedu inai illai

[@homestylemathi]

Very good definition between soft and traditional Mysore Pak sir❤2 பங்கு நெய்யும் 1 பங்கு கடலை எண்ணெயில் செய்யும் போது நெய் வாசனை மட்டுமே வரும் கடலை எண்ணெய் வாசனை துளியும் வராது கடைசியில் எண்ணெய் turn ஆகி சட்டியில் ஒட்டாமல் வரும் விளக்கங்கள் மிக அருமை உடனே செய்து சாப்பிட வேண்டும் போல் இருந்தது My favourite sweet sir

[@manjulamariappan3017]

இதுவரை யாருமே சொல்லி தராத ரகசியங்கள், நுணுக்கங்கள் இருவருக்கும் கோடானு கோடி நன்றிகள் 🙏🙏🙏👌👌👌

[@baskaranran2053]

தொழில் நுட்பம் யாரும் பகிரமாட்டார்கள் ஆனால் தாங்கள் பகிர்ந்து வருகிறீர்கள் வாழ்த்துக்கள்

[@arnark1166]

எனக்கு ரொம்ப ரொம்ப பிடிச்ச மைசூர்பாகு அதிகமான கடைகளில நெய்மைசூர்பாக்தான் கிடைக்குது நன்றி தினா சொல்லிக் கொடுத்த அந்த ஐயா நானே சிலத உங்கள்ட்டந்து தெரிஞ்சுகிறேன்னு சொல்றாங்க மிக சிறந்தவர் தொழில் மென்மேலும் வளரவாழ்த்துக்கள் நன்றி

[@sankaran2895]

சிவராமன் ஸார் வணக்கம் நீங்கள் பொறுமையாக எந்த விஷயங்களை யும் மறைக்காமல் சொல்கிறீர்கள் மிக்க நன்றி. தங்களிடம் இது வரை எத்தனை பேர் தொழில் கற்றுள்ளார்கள்.

[@padmasourirajan7158]

Mr. Sivaraman's way of patiently sharing his legendary experienced tips is simply marvellous. Also he is very humble which you will not see in many experienced people. May you long live sir. Thank you very much 🙏

[@viji62sekar]

Mr. Sivaraman's tips and explanations are just amazing. He is the best among all the cooks you have interviewed.

[@mahalakshmigurumurthy6316]

Sivaram sir . Very good knowledge. When you are explaining it recalls the sweet memories of my father. REGARDS YOU SIVARAM SIR.

[@karpasurya]

I am seeing this video after Diwali as I was out of station. This is so methodical that anyone even new to cooking can follow. For those with experience, this will create more opportunities to make fine changes to get their own cut. The many clarifications given will help to become a better cook. I will try with ground nut oil as I have never used groundnut oil for making sweets. Chef Dheena is as usual outstanding in his presentation.

[@pskmultichannel1152]

சூப்பர் தம்பி உங்கள் கனிவான பேச்சும் பணிவான அணுகுமுறையும் வாழ்க வளமுடன்

[@MariyammalRamu]

T

[@tharanidharanm2300]

Chef sir innaiku than intha recipe naan parthen. First enakku try panna payam ah irunthuchu but perfect ah vanthuruchu. Ithukku munnadi naan try panni correct ah varave illa but intha murai super. All credits to you chef Anna. ❤❤❤ love u so much anna. Thank u for the recipie.

[@jacobcheriyan]

Fed up of having soft Mysore Pak. Traditional one is always better. Outstanding job.

[@அன்புஉறவுகள்]

அருமை அழகு அசத்தல் பதமான பேச்சு இதமான செய்முறை சுவையான மைசூர் பாகு சூப்பர்

[@thulasibrindha5577]

சூப்பராக மைசூர்பாகு டெமோவுடன் செய்ய சொல்லிக் கொடுத்ததற்கு நன்றி!

[@vinothvinothkalai570]

மைசூர் பாக் நானும் வீட்டில் செய்து உள்ளேன் Perfectஆக வந்தது

[@prathibabhaskar8466]

I absolutely love the way Sivaraman sir with his experience teaching with not too much fuss. He is making it look easy and build confidence in learning to cook such dishes that seem difficult. Thank you 🙏🏾❤️❤️

[@srigaayyar7910]

Deena ji I never liked to do sweets as it never came perfect But with mama I have to say I am njoying making .he is so good.Its like ANNAPOORNA MATA IN HIS FORM IS TEACHING US .THANK YOU SOO MUCH.😢 PLEASE PLEASE CAN U TEACH PROPER LADDU ATHIRSAM AND APPAM( .FOR ME IT COMES HARD )

[@vidya9541]

Such a detailed video with all the secrets and critical tips revealed by chef sivaraman Thanks to chef deena for doing such grest work to connect great chefs to people apart from his own talent.

[@stayatroyalkl9410]

நன்றிகள் பல ஐயா.. சமையல் தெரியாதவர்கள் கூட தங்களின் செயல் முறை பின்பற்றி எளிதாக செய்ய முடியும்.. வாழ்த்துக்கள்..

[@indhurajesh2315]

Romba nala la ketukituerundha recipe vandhutu.... Miga sirappu👏👏👏👏nandri nadri sivaram sir n deena bro🙏🙏🙏

[@sivabharathixi-a302]

Very very useful recepie. Vazthukal eranduperukku. Iniya deepawali vazthukal

[@sowms24]

I tried this recipe. Watching the video was very useful. I got out of the fear of making Mysore pak. Got perfect texture after ages. So many myths busted. For example, I thought we need to get to 2 string consistency before adding kadala maavu. The other tip that was so useful is to add ghee when the mixture begins to stick. It made the stirring effortless. Thanks a lot to both of you.

[@trendymelodies8564]

சூப்பர் விவரித்த விதம் அருமையாக இருந்தது🙏🏼

[@babysarada4097]

Thank you chef and Anand sir for teaching us clearly about making traditional Mysore Pak. That's too Anand sir is encouraging us that it is not difficult thing to make and if there is anything goes wrong nothing to worry about that we can correct it. The way he is encouraging us really it looks like that it is half crossed to do this traditional Mysore Pak. Thank you Anand sir once again for teaching us easily to make this. Thank you chef for your enthusiasm to teach us through the people who are well trained in it when you are also learning with us. 👍🙏💐

[@maheswaripushparaj4422]

I made this mysore pak. Came out very well. Thankyou so much for the receipe. The way of explanation is super.

[@metoseeu]

Tried the dish today and came out very well. Thanks for the amazing video explaining the nuances in each stage of preparing mysurepak.

[@Siva-ue9kz]

tried this today now, it came good but it came a little dry for me but as a 20 year old who loves cooking i prepared mysorepak for the first time and it came good next time i hope i ll achieve the perfection as shown in the video

[@indhuskitchenandvlogs]

👏👏👏

[@priyanaga_08]

Sometimes the utensils we use also change the consistency of the sweets. Thick pans are best suited.

[@Siva-ue9kz]

@@priyanaga_08 thanks for the tip sister

[@nimsuchi1]

Please give me the measurements. Though I understand Tamil fairly well , it helps in getting clarity.

[@nimsuchi1]

Please give me measurements in English , to get clarity as I am Kannadiga. Thanks.

[@nagarajdn7385]

Sir you & sir taught us when to add oil & correct time to pour to the tray. We will try his method. Many thanks to your team to explore more traditional & unexplored items.

[@padmaraj8482]

Romba arumaiya irruku sir., so tempting..good tips..nalla doubt clear panninenga..thank you chef and Anand sir,

[@devipriyaumapathi2745]

Excellent result sir I tried this first time result was Excellent And very much excited to share this Thank you so much

[@meerasrinivasan3287]

அருமை அருமை அருமை இரண்டு பேருக்கும் நன்றிகள் சார்🙏🏻❤

[@homebakers2448]

lam ahomebaker from kerala &lam preparing deepavali sweets for last five yrs . this time i want to introduce pineapple burfie. So kindly show this receipe🙏

[@samuelprince5473]

Superb recipe. Thanks for teaching

[@revathishankar946]

Traditional Mysore Pak dan superb Soft ( ghee) Mysore pak teeth illadavanga sapdra madiri irukkum 😀😀

[@indhuskitchenandvlogs]

💯 😂😂😂

[@WhityABD17]

Rendu perum hair care routine podunga ya enaya antha iayaku ipdi iruku Hair hats off

[@VandanaRao-sd9bc]

Ultimate heavenly sweet recipe for all south indians people,looking forward to way more mouth salvating recipe from you sir 🙌👌👍😀👃🤤

[@Ffoooxxxx]

Hi Chef, There's a mistake in the headlines. Kindly check it up. It should be *தெரிந்ததும் தெரியாததும்.

[@devijk2674]

Deena sir give correct measurements for small quantity please

[@sankariramanravi792]

Excellent explanation of the sweet master thank you

[@srbrinda4619]

Very good explanation thank u😊

[@padmarao2333]

Thank you Anand Sir and Deena Sir for explaining in detail. So far no one has taught inch to inch like this. Now I got confidence to do this Mysore without any fear. Now I am going to do this sweet for Deepavali without any fear.Deena Sir, the way you ask doubts on our behalf and the way Anand Sir clearing doubts simply superb. GOD BLESS YOU BOTH. 28:18

[@SeshanGovindaRajan]

amazing ji !!! really kewl thanks Sivaram Ji

[@krishnavenialphonse1462]

Thank you very much to both of you....this is my favourite sweet..yes ...the real Mysorepak 👍👍🙏🙏

[@safinanoormohamed9804]

Hi dheena sir.. thanks for the detailed recipe..tried immediately after watching the recipe around 1am.. perfect Mysore pa...very nice❤

[@sushilasekhar9200]

Very nice chef. The way you ask doubts is like a home maker is more appreciated and his way os explaining in detail are awesome. Thanks once again to both of u❤

[@poornimag2250]

Sir beautifully explained and very useful tips! I tried it came out well 😊🙏🏽

[@sureshgopalangopalan8278]

My favorite thank you for sharing this recipe 👌🙏

[@mohamedimran4225]

Deena sir I respect your politeness🎉❤

[@sudhabhaskaran1536]

Nice , easy explanation... His recipes are simple to follow with Deenas input of vital tips.. Was anticipating wheat milk halwa (Godhi halwa) yester gen style..As i couldn't find any , tried with my Ammas recipe which came out, awesome❤

[@lalithamani6704]

வணக்கம் தீனா சார்.பாரம்பரிய முறையில் மைசூர் பாகு செய்து காண்பித்த இருவருக்கும் நன்றி.அரை கிலோ கடலை மாவிற்கு எத்தனை மைசூர் பாகு கிடைத்தது என்பதை கூறவும்

[@mganeshkumar9530]

Maximum 70சைஸ்பொருத்து அதற்கு அதிகமாகவும் வரும்

[@bhagyark4143]

Chef Deena you are just marvellous , such warmth , sweetness , patience and perfection. Leaves no scope of any doubt. THANKS A TON. KEEP UP THE GOOD JOB.

[@kavidhai5922]

Pakkavey sapdanum pola eruku. Excellent explain

[@ashwinvlog6147]

மைசூர்பாக்கு கையில வச்சு பேச முடியாம தவிச்சிட்டு இருக்கேன் தீனா சேஃப்🎉🎉🎉

[@sathyaganesan9456]

Teaching step by step thanku so much sir

[@vijayalakshmis.v.9762]

Thank you pa. Clearly explained I will try it pa. I thank both of you again.

[@umarajan5048]

Sir please share krishna type mysore pak rcp and in small quantity ie cup measurements

[@neelavenkatachalam933]

Sir thanks for explaining well. Can we use ghee totally instead of oil. Guide me

[@alamuyuvasri4408]

Dheena sir go to chidambaram moorthi cafe.and upload the preparation of chicken kadai.plzz sir

[@umaselvam7864]

Dheena bro mysorepak is superb.Deepavali is started with sweets.Tku so much bro.

[@anuradhas1723]

Arumaiyo arumai. All time favourite. Both of you thanks a lot sir 🎉🎉

[@userj5040]

இவ்வளவு வேலைகளுக்கு தான் காசு ❤

[@sharmilasasi3471]

Very nice . Thank you Deena Anna

[@KrishnaKumari-tq2li]

Super chef. I don't know to make maysorepaku. If I make its became a harder one before Now this Devalyi I want to make in perfect masorepak to learn from u r cannel. Thank u chef. Bye. Good luck

[@sureshayyengar8224]

ஒரு நொடியில் காலியாகும் மைசூர் பாக்.. அதற்கு பின்னால் எவ்வளவு உழைக்கும்.. நன்றி சிவராமன் மாமா🙏🙏

[@Nava-jy7fn]

Step by step good explanation Sivaram sir🎉

[@arunm3987]

Sir incase dalda mix panratha iruntha intha measurement ku enna ratio la mix panlam..only for commercial purpose

[@adhityanpazhanivelu9688]

My favorite south Indian sweet 😋

[@anuradhakannan5726]

க.பருப்பு மிஷினில் அரைத்து வரும் போது ஒரு மஞ்சள் கிழங்கை சேர்த்து அரைத்து விடலாம்.

[@amreetasp7473]

Hello deena sir, can you get the recipe of somas sweet

[@Ajay_mine]

Immense experience speaks. Thanks Sir

[@luckresiaroger7493]

Very nice instruction I.e for large n small quantity.thk u.

[@srigaayyar7910]

Deepawali Namaskarangal to mama and wishes to you and Anand. Ji

[@francisxavier5084]

Sir oil measurement 2 times or three times. Pls explain

[@sudha3431]

👌👌💚 இந்த மைசூர்பாக் டிரேயின் அளவு என்ன?

[@VishnuVishnu-uj4re]

Anna irumbu vanalitil than seyyanuma illa normal kadayil seyyalama

[@nimsuchi1]

Whoa ! Never seen such minute details ! Appreciate your efforts , Chef ! Looking forward to your recipe uploads for Deepavali ! Keep the good work going ! 😍🙏

[@mohamedsyed3893]

அருமையான விளக்கு ❤

[@Santhi-fp6mc]

சிவராமன் சார் சூப்பர் தீனா தம்பி thanks 🎉❤👌👍🏻🙏

[@KarthiMani-y7r]

Sir dindigul ill jilabi krishna iyer top most special skc( sweet karam coffeee) all function. ஐ வாண்ட் தட்.

[@indhuskitchenandvlogs]

MEASUREMENT ONE PART KADALAIMAVU(CHANNADALFLOUR), TWO PARTS SUGAR,TWO PARTS GHEE OIL MIXTURE!1:2:2-FLOUR:SUGAR:GHEE,OIL MIXTURE

[@ranjitsolanki9639]

How much water?

[@indhuskitchenandvlogs]

​@@ranjitsolanki9639just enough to dissolve sugar.முழுகும் அளவு!

[@sugan21386]

Laddu recipe potuga sir..

[@ramamanishanker3024]

Super Deena Sit Very well Explained ❤❤❤❤❤

[@priyadharshinejayakumar2773]

I tried this recipe it came out very well

[@nithishakannan3059]

Super, chef Deena sir. Thank you very much 👌👌👌👌🙏🙏🙏🙏

[@vrukmani6146]

Mama your cooking is very nice All' the best

[@AmbikaDevi-ks2jt]

Deenathambi you are verygood vanakam sir

[@sophiyaperumal6155]

Superb sir any sweet dishes for Christmas as well it would be helpful😊

[@MuthuLakshmi-wk2kd]

Hi Deena sir, happy Diwali your and your family and i prepared Mysore Pak this Diwali sir . First time I did it really very tasty same colour and very tasty sir. Always I am seeing all your recipe sir only thank you sir 👍

[@vaishraja9962]

Super sir. Do more videos on sweets and traditional sweets for diwali

[@rohinikumar7173]

அருமையான பதிவு. முழுவதும் நெய் ubayogam பண்ண லாமா

[@sabalasubramaniam2538]

Dheena sir, pl put thangam mami deepavali sweet and particularly need mami's mixture recepi please. Since diwali approching les than two weeks

[@jayanthi55utube]

Superb iruvarukkum nandri

[@KrishnaveniRamesh]

Very nice video. Thank you Wishing you a very Happy Deepawali 🎉🎉🎉

[@selmamathews3367]

Ente nattil enikku kittiyittilla. Ethupole undakki njan kazhikkum 🥰

[@sudhasriram7014]

Wow wow super super amazing recipe Anna

[@isacp9791]

Sir Coconut Oil can use instead of refined oil?

[@ranjanivenkataramani3937]

hello sir I dont like oil in my sweets? Can we keep ghee hot and continue to pour to get this texture and colour. Please advise

[@9884666675]

Definitely

[@ramaprakash6718]

Oil is used to get the porous texture. When ghee is used fully it tends to freeze faster and hence will be soft, even though you get the dark colour in the middle. Personal choice again! 😊