@ pmack304 : one should def know to respect a person. he is a teacher of cooking ..Where food is considered to be a god ...he is def need to be respected more. He may be wrong to you...But there are many people who appreciate his recipe, for a great person like him you’re silly words don’t even make any sense...
@ pmack304 : one should def know to respect a person , ie to he is a teacher of cooking ..Where food is considered to be a god ...he is def need to be respected more. He may be wrong to you ..but there are many people who appreciate his recipe , for a great person like him your silly words doesn’t even make any sense ...
Bitch!!!! This fool can't compare his fake ass Indo-Chinese with Original Chinese or American Chinese, get the fuck out of here with yo fruity ass, fake ass chef just putting everything you bought from the store and cut it all fucked up just like you stupid Vegetable stock looking ass.
I'm not racist, I just really hate those terms such as Indo-Chinese or Tex-Mex real term is: "fuck other cultures original food term"
It 's really nice to watch all your recipes and almost i cook all the items of your method. Thank you for that. I would like to learn more Chinese dishes as one of my Favorite is dumplings of many kinds but strictly vegetarian. And also tell me how to do from bambho steamer and where can v get it?
wow..he added a lot of veggies..gr8 video sir..thanks..but is it ok to add cauliflower,brocolli,and cabbage to stock?????...coz in another video it was told specifically not to use tham
Wow I am just amazed by the earth shattering truth of Chinese concealment of veg.dish to all the viewers bcos I know how many times veggy people get ruined of their religious and philosophical thinking. I am pursuing medical career in Canada and thanks Mr. Sanjay Ji for his pure heart for all veggies n non veggies. I want to open a unique restaurant in Canada, and will love to take guidance from You...no matter if it cost me much.
Hi Chef! Does it work if we pressure cook the entire thing? I would guess it would cut down on the cooking time... Also how much water was used to get how much stock?
GR8 Chef- plz chef shows us how to prepare Idli Manchurian- I had tasted it once in India- it was tasting awsesome could not belive that it was prepared with IDLI's
good one chef!
chateaubalu 2 weeks ago
Basmati water - awesome idea!
JahariAluvis 1 month ago
love you!!!!
laurasgoodboy 1 month ago
awesomes!!!!!!!!!!!!!!!!!
mayuresh2175 2 months ago
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@ pmack304 : one should def know to respect a person. he is a teacher of cooking ..Where food is considered to be a god ...he is def need to be respected more. He may be wrong to you...But there are many people who appreciate his recipe, for a great person like him you’re silly words don’t even make any sense...
TheVani82 3 months ago
@ pmack304 : one should def know to respect a person , ie to he is a teacher of cooking ..Where food is considered to be a god ...he is def need to be respected more. He may be wrong to you ..but there are many people who appreciate his recipe , for a great person like him your silly words doesn’t even make any sense ...
TheVani82 3 months ago
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Bitch!!!! This fool can't compare his fake ass Indo-Chinese with Original Chinese or American Chinese, get the fuck out of here with yo fruity ass, fake ass chef just putting everything you bought from the store and cut it all fucked up just like you stupid Vegetable stock looking ass.
I'm not racist, I just really hate those terms such as Indo-Chinese or Tex-Mex real term is: "fuck other cultures original food term"
pendejo! glass or water no ice whore!
a Mexican Chef
PMack304 4 months ago
thanx chef it was really gr8 to know how can vegetable stock b preserved :)
83swati 11 months ago
so after we strain do we throw the vegetables away...tats a lot of vegetables nd spices to throw away...
gyaaniji 11 months ago
@gyaaniji you can eat them. you could use them in the soup or just eat them by themselves
informationwarfare 10 months ago
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gireesham 11 months ago
Beautiful recipe, I'm excited to use it.
IVRYTOWRCHAMBR 1 year ago
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criseldaprangehkg 1 year ago
It 's really nice to watch all your recipes and almost i cook all the items of your method. Thank you for that. I would like to learn more Chinese dishes as one of my Favorite is dumplings of many kinds but strictly vegetarian. And also tell me how to do from bambho steamer and where can v get it?
Brhaddhsiksha 1 year ago
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annakelsuaq 1 year ago
beautiful
Aloenera 1 year ago
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Great tips for making vegetable stock. I love your videos.
KikiRoucoule 1 year ago
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KikiRoucoule 1 year ago
he's hott
OMGitsgaygreg 1 year ago
Comment removed
ashwin1231 1 year ago
wonderfull ,same always,thanks
maurohani 1 year ago
amazing
shuchid14 1 year ago
wow..he added a lot of veggies..gr8 video sir..thanks..but is it ok to add cauliflower,brocolli,and cabbage to stock?????...coz in another video it was told specifically not to use tham
cutestgalever 1 year ago
Hai Chef! Its great to watch and learn from your cooking!!! Can you teach how to make schezwan fried rice?
aishubabu 2 years ago
Thank you sir I've got alot of idea form your way
Cheers
EE4033Kla 2 years ago
A Guru in real sense
babanachiket 2 years ago
I made it fine but could not save it for long...it gone bad in 1 week even in the fridge...can someone tell me how to preserve it?
somalin1982 2 years ago
FREEZE IT!
oktexchic 2 years ago
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Good Video. Check out my stock videos
pelletty 2 years ago
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umayanarosy 2 years ago
Amazing video! Great tips I intend to take advantage of.
Byrnzi360 2 years ago
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SadeTabitha 2 years ago
the masalas are gira,kadi patta,badi ilayachi,choti ilayachi,pura dhaniya,long,kali mirchi,mitha neem aur jayfal
..yeh masale hai
ashzapak 3 years ago
man that is great he went all out...
glad i found this
paweleve 3 years ago
Wow I am just amazed by the earth shattering truth of Chinese concealment of veg.dish to all the viewers bcos I know how many times veggy people get ruined of their religious and philosophical thinking. I am pursuing medical career in Canada and thanks Mr. Sanjay Ji for his pure heart for all veggies n non veggies. I want to open a unique restaurant in Canada, and will love to take guidance from You...no matter if it cost me much.
RomiSinghania 3 years ago
great story! I will not eat chinese food, cause you can't trust it! EXCELLLLLLLLETNT ADVICE ABOUT THE CUBES!!!! LOVE THAT THANK YOU!!
MrsMaggie 4 years ago
Thanks for the recipe. I loved the washed rice water addition tot he stock. That is a great flavor tip. Thanks a million.
vvskgn 4 years ago
hey chef hope u r doin fine cant wait to learn some chinese dishes plzzz do it soon!!!! i must thank u for all ur efforts keep goin...
shaluuuuuuuu 4 years ago
Hi Chef! Does it work if we pressure cook the entire thing? I would guess it would cut down on the cooking time... Also how much water was used to get how much stock?
thattai06 4 years ago
please teach us how to make vegetable qorma, thanx
humairap 4 years ago
Loved the concept of the veg stock ice cubes!!!!!!!!!
Chef you are a genius. And thanks for telling me about the Chinese veg soups which is never Veg!
ushashailesh 4 years ago
Chef!
can you please tell us the secret behind the delicious soup?
for us non-vegetarians!
rahulnsm 4 years ago
Thank you. Can we add Indian vegetables like small eggplant, okra etc too? I like this idea of saving all the trimmings for a week and making stock.
shdjs 4 years ago
chindiki chindiki
chindiki tight!
we love chef Sanjay
godoter 4 years ago
GR8 Chef- plz chef shows us how to prepare Idli Manchurian- I had tasted it once in India- it was tasting awsesome could not belive that it was prepared with IDLI's
kavitapar 4 years ago
wow cool. Thanks for the great video
RainaDragonfire 4 years ago
Hi Sanjay, thank u for this recipe...please tell us whether we have to boil it with lid or without lid.
pandumaggi 4 years ago
Grateful to u chef for this. I have to make this for my son.
surprised to see that no comments for this video which is really important
may be not much vegetarians out there.
kpriyasr 4 years ago