swati9indian's channel

@gordonramsay the use of spices are very little in North/East/West indian cuisines. There are more varieties and also ways of using spices in south. More creative. Also the spices used in south are more indian spices. for e.g. they use tamarind for sourness not tomato(eur veg)blak pepper instead ...

@AJSwisgirl It is sold seasonally only in India. They are Fresh black chick peas. U can get the dried ones in overseas market, in Indian stores.

I think this chole is for everyday eating. Not too spicy and easy to cook. This chef is better than other chefs I've seen on this channel. Knows what he is using and more important "WHY" he is using an ingredient. Great job!

This recipe also includes Jaggery or Sugar in little Qty. If we dont add sweet to this dish, for first time eaters it might cut the tongue. Tamarind+Salt+Chillies r all very hot for everyone to handle (specially kids).

This recipe can also be cooking with plain Capsicum and onions. Also guar beans can be substituted instead of Brinjals. However guar beans needs to be blanched before using it in this recipe.

@Manjulasbiggestfan If u want the dal to remain soft, u can soak them and then add it to the tempering. It will give only flavour and does not get so much crunchy. Hope it is helpful.!

This is usually much bigger and thinner in size. It is almost like paper. This is not Authentic dish.

@lacelailaful I never said he is fat. I only said why doesnt he share some good food with others (his friends). B'coz whenever I am in group, I prefer to share good food with my friends too. I too never go by the package. I am also NOT too judgmental before knowing a person. It is just a comment....

@kapilkhurana15 If it is brittle, then the dough has less gluten. Try to increase Wheat flour qty. It will come out like rotis. Besan has no gluten. Maida also has gluten. Let me know if this has helped :), B'coz itworked for me.

Also I have not seen the recent (2006) malgudi days made by Kavita Lankesh. I dont think it has the same magic.

@sharpanator In Indian cuisine, Green Cardamom is used in Sweets and Black cardamom is used in Spicy dishes. So here in this recipe it is Gree Cardamom. Hope this has helped you :)

@IrisMG During the 1920's women in India were not so free as of 2day. I think it was also same in some other parts of the world. So to run the bussiness probably were not women's cup of tea. I have seen in India more of the educated and working woemn from 1950's and later. That cud be y he only m...

I have friend from Thailand, she cooks this differently. She crushed Garlic and dried red chilles in Mortar, Added that while stir frying, alongwith julienne Ginger, Red Paprika (Sweet one), pinch of Mono sodium glutamate. Oyster sauce & salt. Believe me, it was amazing. I cook Choy sum (or in Th...

@derekbegins Also I am not criticising her skills just trying to improve...It is good that she is sharing her knowledge with so many people.

@undy999 Also in Bangalore there r other places other than MTR. MTR is old one. There is also Jowar roti in Yatri Nivas... and many places which serve healthy food options. not many of them know it. By the way I am originally from Bangalore.

Usually even the cucumber can be sometimes bitter, so it is better to taste a piece before adding it to the main dish. And believe me, it can spoil the whole dish...

@armaanecks No it is not same. Ranch dressing has flavour of butter milk (liquid left out after removing butter out of cream) and Mayonaise. However Raita is made from fresh thick yoghurt. Raita is similar to the Greek appetizer "Tzatziki".

This is quite healthy food. Specially for those who wish to stay away from fat .. Also coconut milk is so fattening...

I dont think the eastern side people of India even know of Elaichi Banana. This type of banana is found mostly in South.B'coz I am from B'lore, my hubby is Bengali. When he came to b'lore for our wedding he had no clue what are these Elaichi Bananas,nor his relatives.But I grew up eating these ba...

The voice in this Video is not clear completely. However, thanks for the recipe.

Hello Divya, can we use brown sugar instead of jaggery ?

@sanjeevkapoorkhazana Thank you very much Mr.Sodhi, for all the Punjabi recipes. However, can u also post the recipe for Kala Chana, the punjabi method. I really like it however no one seems to have it posted in Youtube. Waiting for the post. Thank you.

@MonyMG1959 Asafoetida is similar in taste like Garlic. Usually this spice is used by Jains who consider garlic as not vegetarian. It has very Sulphurous taste. So if not Asafoetida u can use cruched Garlic in the flour and it tastes almost similar.

Good recipe, however I wish to the share knowledge I know. As I know, this is "Buggani" from Andhra Pradesh. In the "Susla" or "Soosla" (Not "Sushila"), we add roasted chana gram flour (Kadle puri in Kannada). This is "Buggani" like I said it is prepared in Rayalseema region of Andhra Pradesh. My...

@jagdishpatel1983 it is also the parboiled rice.