5 recipes dekh li, but RB ka andaaz sabse nirala laga. ek hota hai khane ko banana, dusra hota hai use samajhna. Aap ke videos me wo samajh aati hai. jo sirf ek nahi anek recipes me kaam aaye. ye hai difference. Aur ye aapka USP hai. This is why you are such legend.
This is the first time I saw saag being cooked this way. My family comes from rural kapurthala. And they’ve been making it the same way for generations. But I never saw anyone put shalgam or Chana leaves in there. Baathu is most popular from what I notice. Will ask my mom and some older women in the family. And I noticed “Allan” is missing. When you sprinkle it with makki atta. And work the ghotna. This is so fascinating. Thanks
Love this recipe, I remember helping my mum in making chulha saag when i was a kid but never tried to learn the recipe because the specific ingredients and waiting for hours for the finished product just felt so unnecessary to teenager me. But now when I try to make saag on a stove with limited ingredients in a foreign country, i realize how much I crave the original saag. No matter how hard i try, it will never taste the same as the saag made in a clay pot on a chulha by mothers in Punjab.
भाई रणबीर जी । सर्वोत्तम वीडियो।संयोग से आज देखा। बार बार पीछे आगे करके।वास्तविकता पृष्ठभूमि, बनाने की विधि ingredients सुनकर देखकर अचंभित हो गए।पर खुश हैं ईश्वरी कृपा कहें जो हमे इतने सही तथ्य आप जैसा कोई युवक सहजता से,और सरल विधि भी बताए।ऐसे बिरले ही होते है।इसलिए सर्व प्रथम,कर्तव्य समझकर जरूर दुआ व्यक्त करेगे ।हमारे परिवार की अन्तर्मन से श्री वाहे गुरूजी आराध्य से विनंती है कि वे आपको बहुत सफलता समृद्धि प्रसिद्धि प्रगति ,रोशनी और ढेर सी सपरिवार खुशी दे आप ज्ञान बांटते रहे। वर्षो से हमारा परिवार बहुत भ्रमित रहा।और कुछ का कुछ बनाकर खाया। जबकि हमारे किसानों द्वारा खेती की प्रक्रिया मे,इस पौधे की नई शाखाएं फैलाने उत्पादन बढाने हेतु, मात्र शीर्ष भाग तोडते है ,तीन पत्तियों वाला।और यही है देसी साग आज पता चला कि इसमे चने का साग और चुकंदर भी डालते है और क्यों। अर्थात कांबीनेशन बिलकुल अलग है। सरसों की साग मोटे मोटे रेशे के डण्ठल ,बडे बडे पत्ते उसके साथ"शेपू" की बारीक पत्तियो वाली विचित्र सी गन्ध वाली भाजी मिलाकर ही ये भारी गुच्छा मिलता है।अलग से स्वयं ही पालक और बथुआ (जो गेहू के साथ उगने वाला एक खरपतवार है जिसे किसान निराई कर खोद कर फेंक देते है)की गड्डी लाते रहे। सबको चुन कर केवल पत्ते पत्ते रखते।उन्हे धोकर काटकर खौलते पानी मे डालते।थोडी शक्कर भी कि रंग हरा रहे।कुछ सेकंड बाद ,गैस से हटाकर हल्के लाल रंग वाला तीखा पानी नुकसान करेगा,समझ कर उसे छानकर फेंक देते।और तत्काल स्वच्छ ठण्डे पानी से धोकर,हाथो मे दबाकर निचोड़ कर बचा पानी भी निकाल देते। फिर मिक्सर मे मोटा पीस लेते। पतीले मे यह मिक्स और साथ ही,पानी मे मक्का का थोडा आटा घोलकर डालते।यह सब पका कर हींग जीरा मक्खन का छौक देकर चाव से खाते रहे। रेसिपी मे आपने मकई का आटा डाला ही नहीँ ।कितना अंतर ह ,आपके अनुभव,हुनर और हमारे काम मे। यह सब इसलिये बता रहे कि आप जैसे कुशल भी जान सके कि अज्ञानी ग्रहस्थी कैसे बनाती है.माना कि कैसे भी खा ले।लेकिन खाद्य भी परिवेश ,स्वास्थ्य और संस्कृति है। थोडा अंतर स्वाभाविक है।लेकिन उसकी मूल authentic जानकारी और महत्व तो मालूम होना आवश्यक है, प्रतीत होता है। बहुतों को रेसिपी अग्रेषित करदी।ताकि उन्हे भी सही क्या है ,यह पता चल सके ।ठण्ड के समय की लोकप्रिय गरम तासीर की सब्जी है।कई बार बनाते है।आगे आ रहे सीझन मे इसी तरह बनाएँगे। अद्भुत और सही लगा इसलिये बहुत कुछ लिखा ।कृपया सभी क्षमा करेगे । धन्यवाद ।
brar saab bohot umdaa! :) For some odd reason, I discovered you very recently when I noticed that my husband was watching and obsessing over your youtube videos. You have no idea how glad I am that I discovered your videos. There is so much poetry and lyricism in the way you talk throughout the episode and oh my god, the history lessons! (keep them coming). Apart from being a kickass chef, you are an amazing storyteller. I like that your style is free flowing and there is no stringent format or jargon (read: ab hum isme ye daalenge aur isko falaane time tak pakne denge). I have somehow always struggled to find videos online where other than just telling and showing us the recipe, may be someone can talk all along about the "whys" of things and the backstory and the importance and timing of certain ingredients.You bridge that gap so well. As a home cook, it helps so much because it develops confidence when you know your ingredients, you know what they do and what difference it makes when you add them at a particular stage of the cooking process. For example: I am someone who makes almost all indian dishes but I have never been able to make a good upma. It would always turn out lumpy and just not like the one I taste in south indian restaurants. But I recently tried your upma recipe and BAM! I loved it and my husband loved it. And the world I know is a better place now in which I can make delicious upma whenever I want. So thankyou for exisitng!
Aapki baton mein kho jayen ya aapki cooking mein???koi raasta hi nahi chora aapne toh.😍😍😍..aap chef nahi jaadugar hain,apni baton ke jadoo mein sab ko goom kar dete ho.❤
Oh man, just the amount of extra knowledge you get while watching Chef Ranveer is mind bogling. One might need to get a pen and a notebook and start writing these little tips! Love every recepie coming out from him.
Ranveer paji ne actual indian taste yaad dila diya ..town side rehke ye indian food culture badal ne lag gaya... Awesome dish sir..mu se paani tapak gaya ..
I was never a saag fan, but trust me sir, I tried it first time in three years of marriage, and it tastes so good, finally greens are tasting good....All credits to you Ranveer sir .🙏 Thanks
I am 53 yrs old...and today I came to know the real sarson ka saag. Thank you Ranveerjeei....your presentation is...saab se alag! You are simply amazing...too good😃
God has given you unmatched skills... speech & amazing expression. Never seen guy like you...but at the same time you have very deep knowledge of cooking...and your expression looks so natural and simple which fascinates, not over stylish like others
Exactly people who keeps complaining he doesn't give details are just dumb learners . I'm a home cook and I've learned the most from him, although there are lots of things I've disagreed about in his ways of making recipes, but those things aside, he does deliver and teach well in his vids with smart entertainment...I want a cooking show from him on the TV
1.सरसों का साग पत्तों से नहीं गंदलों(terminal buds) से बनता है 2.साग में शलगम का प्रयोग 3.साग में पालक का प्रयोग निषिद्ध 4.अदरक के बड़े कट्स का प्रयोग 5.फार्म टू टेबल कॉन्सेप्ट है क्या...वाह वाह!Professorial..historical insights.. romantic..lively..witty..You are refreshingly different Chef!
Ranveer ji, as an Indian, hailing from South, living in the Netherlands, hearing stories about saag dishes from my Punjabi friends, having never tasted saag so far. Well, I made my version of saag with boerenkool (kale), rucola (arugula), palak & shalgam and all other mentioned ingredients, in the similar proportions. Now, it didn't taste great, so I said to myself, "Ranveer ji ne bataya tha ki, "jo kare Maa... ghyoo...", so have refrigerated the extra saag, remove, after an extra tadka of ghee, garlic and sukhe mirch, they smell and taste so wintry. Dhanyavaad ji 🙏 Things apart, in my community, my family makes something called as "gojju", throughout the year. We use this dish mainly for rice. Generally prepared out of seasonal greens, unlike lengthy process of saag. Farming families throughout Karnataka produce similar dishes from seasonal greens. More so, the no non-sense Dutch cuisine has a dish called 'stamppot', which basically used to be farmers's recipe, prepared out of greens, potato and meat. Roughly, it amazes me that at the end of any day, we have so many similarities across various cultures in our daily lives, simply because we are humans and we have to grow out of & amidst all differences and similarities. Pranaam ji 🙏
Sir photographer needs to focus clearly on the ingredients, inside the pot and on final product. Great tips on 1) Clearing the air about Ganthals 2) No use of Palak and 3) Longer cuts of ginger during slow cooking 4) Giving it a rest before consuming Thanks
Turnip ka pehli bar maine use dekha.maine ajtk lyf m turnip ni khaya h.but now wil buy the ingredients n wil cook now.ajtk sag m family walo ko alo dalte hi dekha h hmesha.lov to watch your videos as bot kuch sikhne ko milta h dadi nani ki recipes jo hmne ghrwalo s ni sikha
I m a punjabi and Sachi Meinu saag bnana ni aanda c, until we arrived in Canada and then sardi ch Hun saag tan khana hai. Upro g I have masters in food tech so big no to canned Saag jo ethe milda. I tried saag bnana and do war bna lea and kitho dekhi recipe Brar Sahab kolo(this is how me and my husband address you)! Keep posting and kal aapa dhokla bnana 😊
There are many cooking channels these days but the way you explain every ingredient and its role in the dish is commendable. You want people to enjoy cooking and clear this is not for views unlike many channels.
Love the facts, science and history of food that you present , it makes cooking and eating much much much delectable and immersive....That's why you are my favourite chef because you understand that food is an experience, it's a story to be felt, it's a beautiful tale to be imbibed with every morsel.
Along with cooking a dish ur knowledge with regards to history and science behind it - is unparalleled. The best video from the best chef on sarson ka saag is here. Loving it.
I love watching you cook. The way you cook, explain us the process, honestly I have no words. Chef you have actually inculcated that love for cooking in me. I have started appreciating the art of cooking more, because of your videos. Not sure if I'll make this recepie but by far I have tried almost all the recepies uploaded in your channel and all turned out FINGER- LICKING DELICIOUS!!
I have been cooking the saag from years but got the insights only after watching this video. Realised that I was cooking mixed saag with whatever available in my region. Thanks Ranveer for explaining beautifully the importance of each ingredient used in this saag🙏🏽🙏🏽. You are the best. God bless
RB i Own a Rajastani Thali restaurant here in Raipur Chattisgarh n we make sarson da saag slightly different in texture with roti which has a layer of malali on it !! I wish i offer u one day our malai roti n saag 😘
Ranveer just love ur simple ways of cooking yet having grtt elegance nd ethics in it... And of course the way you explain simply gives the dish an aromatic tadka to it... Be blessed
What a beautiful recipe!!! Thank you for sharing your Dadi's recipe, a gem I must say. I learnt so much about sarson ka saag through this video.. Loved the way you enjoyed assembling the greens together!
रणवीर जी बहुत बार सरसों का साग बनाया है और बहुत लोगों की रेसिपी भी देखी है,लेकिन शलजम का प्रयोग न कभी किया,न करते देखा । लेकिन आप ने बताया कि क्यों शलजम का प्रयोग करना चाहिये बस यही बात तो आप को भीड़ से अलग करती है। नमन् आपको 🙏💐💐💐💐💐
I think lots of families have their own recipes regarding saag. Like my Naani used to put Turnip and I liked her prep a lot. We also add Bathua to it as well as some raddish also. Ghota hua saag is 👌.Yup always make it at night and then eat it next day. Its an art to make saag that perfect.
This recipe is eye opener for someone (me) who is making and eating Sarso ka saag from ages ..! I was doing it wrong my whole life !! and you are a saviour ... ab to pehle style mai banaongi to guilt feel hogi 😂😂
Thank you so much for sharing this recipe. Absolutely loved it. Here in New Zealand we get tinned sarson leaves so would you please have any suggestions to make the dish as good as using the fresh leaves?
You can plant sarso, palak,methi in your home anywhere in old tub or bucket very easily,saarso can be grown from rai.you can research or take help of gardener
Sir ji ... Cooking to aapki khas hai hi ... Par aapki commentry ke to diwane hai hum.... Kya baat hai .. kya baat hai . Palak sarso wala hi saag muz jaise Maharashtrian ko malum tha. Lekin u really made my day. Thank you sir.
Attention to minor details is amazing...while plating vo jo kanda smash karke rakha tha usne khet me khaye huye khane ki yaad dila di 😍 it instantly connected sarso ka saag being farmer's food n my experience of farm food!!
Sir, I am from Haryana and staying in US now. I enjoy watching your videos, I feel that Punjabi taste and colourful food, it reminds me all the beautiful moments I had while eating home cooked food by my mummy ji and mami ji. Mere muh Che panni aa gaya ji. I miss India and Punjab. Love you sir!
This is the first time I am commenting on any video. I always believed that every food has a culture and reasoning behind it. And seeing your videos and your logic behind every food and way of cooking proves it. I just love your cooking . I was always a fan of Sanjeev Kapoor. I learned my cooking from him. Now i am your fan too. I became skilled with your cooking. 🙏
Veer ji mai pehli vaar chef dekhya jo saade punjab di dish (saag) nu enni detail naal bnauna dass reha and bilkul sahi tareeke naal boht chef bilkul Saron de patte da hi saag dasde ne jo k galat hai👍👍👍
All other cooking videos I see in 2x speed, where as yours has so much information, it’s hard to process in 2x speed 😁🙌🏼 thanks for all the amazing knowledge you share over awesome food recipes!
And not to forget I never would have known ki patiyan te dandal da role.. daadi kehnde rehnde c dandal dandal but I never payed attention.. thank you for sharing our rich heritage and culture 💕
Ajj hi meri daadi ji ne bnaya saag . Oh v chulle uppr makki de aate da aalan paa ke . Tadka laga ke khan da swaad hi wakhra. Dadi kehnde ne ke jinna saag ona hi gheo khap janda vich. Apne ghre hi majhan rkhia te makhan te lassi aam aa. Blessed to be a resident of punjab
Sir, I never heard from any other Chef cooking and talking at such a root level, you talk about farming and its relevance cooking, which so heartful ❤😊
5 recipes dekh li, but RB ka andaaz sabse nirala laga. ek hota hai khane ko banana, dusra hota hai use samajhna. Aap ke videos me wo samajh aati hai. jo sirf ek nahi anek recipes me kaam aaye. ye hai difference. Aur ye aapka USP hai. This is why you are such legend.
This is the first time I saw saag being cooked this way. My family comes from rural kapurthala. And they’ve been making it the same way for generations. But I never saw anyone put shalgam or Chana leaves in there. Baathu is most popular from what I notice. Will ask my mom and some older women in the family. And I noticed “Allan” is missing. When you sprinkle it with makki atta. And work the ghotna. This is so fascinating. Thanks
Like for Kapurthala
Luv from kapurthla....my nanke
Totally agree, without allan its not a complete recipe
Like for Kapurthala ❤️
Yes allan is missing... And we dont add chholia.
Allah Bless you RB
You are only The Chef who touch everyone heart with ur food and the way you cook.
Just loved it!!!
Thank you so much Sir.
M
Love this recipe, I remember helping my mum in making chulha saag when i was a kid but never tried to learn the recipe because the specific ingredients and waiting for hours for the finished product just felt so unnecessary to teenager me. But now when I try to make saag on a stove with limited ingredients in a foreign country, i realize how much I crave the original saag. No matter how hard i try, it will never taste the same as the saag made in a clay pot on a chulha by mothers in Punjab.
Where do you live in which country dear?
It's not rocket science....but good food is a result of good chemistry between ingredients.
It's like attending a personal cooking class. Wholesome experience.
Agreed 😊
I started taking interest in cooking and getting so many compliments like start a restaurant and credit goes to you.. thanks sir
भाई रणबीर जी ।
सर्वोत्तम वीडियो।संयोग से आज देखा। बार बार पीछे आगे करके।वास्तविकता पृष्ठभूमि, बनाने की विधि ingredients
सुनकर देखकर अचंभित हो गए।पर खुश हैं
ईश्वरी कृपा कहें जो हमे इतने सही तथ्य आप जैसा कोई युवक सहजता से,और सरल विधि भी बताए।ऐसे बिरले ही होते है।इसलिए सर्व प्रथम,कर्तव्य समझकर जरूर दुआ व्यक्त करेगे ।हमारे परिवार की अन्तर्मन से श्री वाहे गुरूजी आराध्य से विनंती है कि वे आपको बहुत सफलता समृद्धि प्रसिद्धि प्रगति ,रोशनी और ढेर सी सपरिवार खुशी दे आप ज्ञान बांटते रहे।
वर्षो से हमारा परिवार बहुत भ्रमित रहा।और कुछ का कुछ बनाकर खाया।
जबकि हमारे किसानों द्वारा खेती की प्रक्रिया मे,इस पौधे की नई शाखाएं फैलाने उत्पादन बढाने हेतु, मात्र शीर्ष भाग तोडते है ,तीन पत्तियों वाला।और यही है देसी साग आज पता चला कि इसमे चने का साग और चुकंदर भी डालते है और क्यों।
अर्थात कांबीनेशन बिलकुल अलग है।
सरसों की साग मोटे मोटे रेशे के डण्ठल ,बडे बडे पत्ते उसके साथ"शेपू"
की बारीक पत्तियो वाली विचित्र सी गन्ध वाली भाजी मिलाकर ही ये भारी गुच्छा मिलता है।अलग से स्वयं ही पालक और बथुआ (जो गेहू के साथ उगने वाला एक खरपतवार है जिसे किसान निराई कर खोद कर फेंक देते है)की गड्डी लाते रहे। सबको चुन कर केवल पत्ते पत्ते रखते।उन्हे धोकर काटकर खौलते पानी मे डालते।थोडी शक्कर भी कि रंग हरा रहे।कुछ सेकंड बाद ,गैस से हटाकर हल्के लाल रंग वाला तीखा पानी नुकसान करेगा,समझ कर उसे छानकर फेंक देते।और तत्काल स्वच्छ ठण्डे पानी से धोकर,हाथो मे दबाकर निचोड़ कर बचा पानी भी निकाल देते।
फिर मिक्सर मे मोटा पीस लेते। पतीले मे यह मिक्स और साथ ही,पानी मे मक्का का थोडा आटा घोलकर डालते।यह सब पका कर हींग जीरा मक्खन का छौक देकर चाव से खाते रहे।
रेसिपी मे आपने मकई का आटा डाला ही नहीँ ।कितना अंतर ह ,आपके अनुभव,हुनर और हमारे काम मे।
यह सब इसलिये बता रहे कि आप जैसे कुशल भी जान सके कि अज्ञानी ग्रहस्थी कैसे बनाती है.माना कि कैसे भी खा ले।लेकिन खाद्य भी परिवेश ,स्वास्थ्य और संस्कृति है। थोडा अंतर स्वाभाविक है।लेकिन उसकी मूल authentic जानकारी और महत्व तो मालूम होना आवश्यक है, प्रतीत होता है।
बहुतों को रेसिपी अग्रेषित करदी।ताकि उन्हे भी सही क्या है ,यह पता चल सके ।ठण्ड के समय की लोकप्रिय गरम तासीर की सब्जी है।कई बार बनाते है।आगे आ रहे सीझन मे इसी तरह बनाएँगे।
अद्भुत और सही लगा इसलिये बहुत कुछ
लिखा ।कृपया सभी क्षमा करेगे ।
धन्यवाद ।
चुकंदर नहीं शलगम है
@@dr.alpanamishra6125
हम तो एक ही वनस्पती को दो नामो से बोलते है, समझ रहे थे.धन्यवाद.
brar saab bohot umdaa! :) For some odd reason, I discovered you very recently when I noticed that my husband was watching and obsessing over your youtube videos. You have no idea how glad I am that I discovered your videos. There is so much poetry and lyricism in the way you talk throughout the episode and oh my god, the history lessons! (keep them coming). Apart from being a kickass chef, you are an amazing storyteller. I like that your style is free flowing and there is no stringent format or jargon (read: ab hum isme ye daalenge aur isko falaane time tak pakne denge). I have somehow always struggled to find videos online where other than just telling and showing us the recipe, may be someone can talk all along about the "whys" of things and the backstory and the importance and timing of certain ingredients.You bridge that gap so well. As a home cook, it helps so much because it develops confidence when you know your ingredients, you know what they do and what difference it makes when you add them at a particular stage of the cooking process. For example: I am someone who makes almost all indian dishes but I have never been able to make a good upma. It would always turn out lumpy and just not like the one I taste in south indian restaurants. But I recently tried your upma recipe and BAM! I loved it and my husband loved it. And the world I know is a better place now in which I can make delicious upma whenever I want. So thankyou for exisitng!
Aapki baton mein kho jayen ya aapki cooking mein???koi raasta hi nahi chora aapne toh.😍😍😍..aap chef nahi jaadugar hain,apni baton ke jadoo mein sab ko goom kar dete ho.❤
Oh man, just the amount of extra knowledge you get while watching Chef Ranveer is mind bogling. One might need to get a pen and a notebook and start writing these little tips! Love every recepie coming out from him.
OMG! He responded to my comment. People's fav. chef for a reason. 🤩🤩🤩
Each time before preparing sag I watch this. You are amazing Ranveer Sir. Thanks for all detailings.
Ranveer the charming chef, poet, singer, historian, teacher..multitalented👏
Kuch reh gya kya
Ranveer paji ne actual indian taste yaad dila diya ..town side rehke ye indian food culture badal ne lag gaya...
Awesome dish sir..mu se paani tapak gaya ..
Chef Ranveer in Master Chef:😠
Chef Ranveer on UA-cam: ☺️
Poonam Mishra agreed
Soo true..😂😂
Agreed
Yes, I agree
He probably realizes it too,thats why he gave you a heart.
I was never a saag fan, but trust me sir, I tried it first time in three years of marriage, and it tastes so good, finally greens are tasting good....All credits to you Ranveer sir .🙏 Thanks
do u get sarson stems, chole and amaranth leaves outside of Punjab? Any online sellers?
@@vvenkat111u get them everywhere..not sure about rhe southern part though...
Now sir Ranveer is a chef as well as a history professor 👍🏼😂
History of food 🤘👍😊
That's what makes his identity as a professional chef
L
L⁹,a,,-◇◇
⁰an. Z
ZZ|~
@Arjun Patel i also
but love it
🙋🙋My Bengai..kolkata se hu & mere ghar m every year sarso k sag bante h..🤗🤗 I love..I like Punjabis recipes😋😋😋😋
I am 53 yrs old...and today I came to know the real sarson ka saag.
Thank you Ranveerjeei....your presentation is...saab se alag!
You are simply amazing...too good😃
Same
This is not real saag
God has given you unmatched skills... speech & amazing expression. Never seen guy like you...but at the same time you have very deep knowledge of cooking...and your expression looks so natural and simple which fascinates, not over stylish like others
Its not only about cooking but learning a lot abt food. Respect.
Exactly people who keeps complaining he doesn't give details are just dumb learners . I'm a home cook and I've learned the most from him, although there are lots of things I've disagreed about in his ways of making recipes, but those things aside, he does deliver and teach well in his vids with smart entertainment...I want a cooking show from him on the TV
Ranveer is not a chef.... He is an artist, kitchen is his canvas and he's recipes are his Master piece... What a Jem... Too good to be awsome
1.सरसों का साग पत्तों से नहीं गंदलों(terminal buds) से बनता है 2.साग में शलगम का प्रयोग 3.साग में पालक का प्रयोग निषिद्ध 4.अदरक के बड़े कट्स का प्रयोग 5.फार्म टू टेबल कॉन्सेप्ट है क्या...वाह वाह!Professorial..historical insights.. romantic..lively..witty..You are refreshingly different Chef!
Ranveer ji, as an Indian, hailing from South, living in the Netherlands, hearing stories about saag dishes from my Punjabi friends, having never tasted saag so far. Well, I made my version of saag with boerenkool (kale), rucola (arugula), palak & shalgam and all other mentioned ingredients, in the similar proportions. Now, it didn't taste great, so I said to myself, "Ranveer ji ne bataya tha ki, "jo kare Maa... ghyoo...", so have refrigerated the extra saag, remove, after an extra tadka of ghee, garlic and sukhe mirch, they smell and taste so wintry. Dhanyavaad ji 🙏
Things apart, in my community, my family makes something called as "gojju", throughout the year. We use this dish mainly for rice. Generally prepared out of seasonal greens, unlike lengthy process of saag. Farming families throughout Karnataka produce similar dishes from seasonal greens. More so, the no non-sense Dutch cuisine has a dish called 'stamppot', which basically used to be farmers's recipe, prepared out of greens, potato and meat.
Roughly, it amazes me that at the end of any day, we have so many similarities across various cultures in our daily lives, simply because we are humans and we have to grow out of & amidst all differences and similarities. Pranaam ji 🙏
Bohot din se wait kaar rahi thi yeh recipe ka...aj hi banaya isko. Just yummm.thank you chef.
रणबीर भाई सचमे आपका रेसीपी बनाने का तरीका बहुत ही शानदार है। मान गये भाई। UT hero ।
The best chef having lots of knowledge on food ..in love with the way u r explaining sir
Sir, you are not just a chef, you an institution. Your each and every word is blessing for us. Thanks you so much🙏❤️❤️
Sir photographer needs to focus clearly on the ingredients, inside the pot and on final product.
Great tips on 1) Clearing the air about Ganthals 2) No use of Palak and 3) Longer cuts of ginger during slow cooking 4) Giving it a rest before consuming
Thanks
Turnip ka pehli bar maine use dekha.maine ajtk lyf m turnip ni khaya h.but now wil buy the ingredients n wil cook now.ajtk sag m family walo ko alo dalte hi dekha h hmesha.lov to watch your videos as bot kuch sikhne ko milta h dadi nani ki recipes jo hmne ghrwalo s ni sikha
Koi To Rook loo
Actor
Professor
Chief
Story teller
All in One
Only one Ranveer sir 😍
Sachi matlab xpelen karne ka tarika hye hye hye😀
Masha Allah
what is chief?
singer also
I m a punjabi and Sachi Meinu saag bnana ni aanda c, until we arrived in Canada and then sardi ch Hun saag tan khana hai. Upro g I have masters in food tech so big no to canned Saag jo ethe milda. I tried saag bnana and do war bna lea and kitho dekhi recipe Brar Sahab kolo(this is how me and my husband address you)! Keep posting and kal aapa dhokla bnana 😊
There are many cooking channels these days but the way you explain every ingredient and its role in the dish is commendable. You want people to enjoy cooking and clear this is not for views unlike many channels.
Love the facts, science and history of food that you present , it makes cooking and eating much much much delectable and immersive....That's why you are my favourite chef because you understand that food is an experience, it's a story to be felt, it's a beautiful tale to be imbibed with every morsel.
Sirf public demand hi nahi chef... Maha demand ❤❤❤
Multi talented beta. Always stay blessed. Kee it up. 😊
Along with cooking a dish ur knowledge with regards to history and science behind it - is unparalleled.
The best video from the best chef on sarson ka saag is here.
Loving it.
Please avoid side music 🙏🙏👍
Your voice itself is More then music
I love watching you cook. The way you cook, explain us the process, honestly I have no words. Chef you have actually inculcated that love for cooking in me. I have started appreciating the art of cooking more, because of your videos. Not sure if I'll make this recepie but by far I have tried almost all the recepies uploaded in your channel and all turned out FINGER- LICKING DELICIOUS!!
I have been cooking the saag from years but got the insights only after watching this video. Realised that I was cooking mixed saag with whatever available in my region. Thanks Ranveer for explaining beautifully the importance of each ingredient used in this saag🙏🏽🙏🏽. You are the best. God bless
RB Saag is lovely 👌👌. I love this. Salgam bhi daala jata hai yeh bhi mujhe pata nehi tha Aaj Jana. Thank You so much RB 🌸 for this beautiful recipe.
Ranveer sir ji me aur mera pura pariwar aur chhote chhote Bachhe bhi aapke bahut bade fan he.... sir aap bahut achhe insan he.......
RB i Own a Rajastani Thali restaurant here in Raipur Chattisgarh n we make sarson da saag slightly different in texture with roti which has a layer of malali on it !! I wish i offer u one day our malai roti n saag 😘
Kabhi jayenge to zarur visit karenge
M from Raipur, what’s the name of your restaurant?
What's the name of your restaurent
Kaha hao aap ka hotel batao khane aayenge hum bhi raipur se hai
I am from bhilai where is your restaurant?
I m kinda speechless with this recepie,awesome...I always thot tht being a punjabi I make the bestest saag,thanks fr this recepie,kudos to u.
Ranveer just love ur simple ways of cooking yet having grtt elegance nd ethics in it... And of course the way you explain simply gives the dish an aromatic tadka to it... Be blessed
What a beautiful recipe!!! Thank you for sharing your Dadi's recipe, a gem I must say. I learnt so much about sarson ka saag through this video.. Loved the way you enjoyed assembling the greens together!
Aap abhi bna leti ho ji
रणवीर जी
बहुत बार सरसों का साग बनाया है और बहुत
लोगों की रेसिपी भी देखी है,लेकिन शलजम
का प्रयोग न कभी किया,न करते देखा ।
लेकिन आप ने बताया कि क्यों शलजम
का प्रयोग करना चाहिये बस यही बात
तो आप को भीड़ से अलग करती है।
नमन् आपको 🙏💐💐💐💐💐
@Santosh Khaira ji
jaroor try karunga, 👍🙏💐
Dear Chef.. everytime you cook things with so much love make me see " a mother " in you.. man khush kr diya aap ne
Finally this recipe !! Was waiting for him to cook it and here he goes ! Ranveer NEVER disappoints ♥️
I think lots of families have their own recipes regarding saag. Like my Naani used to put Turnip and I liked her prep a lot. We also add Bathua to it as well as some raddish also. Ghota hua saag is 👌.Yup always make it at night and then eat it next day. Its an art to make saag that perfect.
Ranveer puts so much research into his work! I don't even cook that often, yet I watch all of his videos because of the history/story.
Ranveer tusi great ho😊tuhada bolan da style tey kisi vi Superstar toh ghat nahin😍😍😍u resembles with my cousin brother.
The way you tell the facts behind any recipe is incredible 😊
May to recipe k saath ranveer k smile ki big fan hun.rab kary humesa esy hi smile karty raho😊😊😍😍😘😘😘😘
You are best
This recipe is eye opener for someone (me) who is making and eating Sarso ka saag from ages ..! I was doing it wrong my whole life !! and you are a saviour ... ab to pehle style mai banaongi to guilt feel hogi 😂😂
Thank you so much for sharing this recipe. Absolutely loved it.
Here in New Zealand we get tinned sarson leaves so would you please have any suggestions to make the dish as good as using the fresh leaves?
You can plant sarso, palak,methi in your home anywhere in old tub or bucket very easily,saarso can be grown from rai.you can research or take help of gardener
Sir ji ... Cooking to aapki khas hai hi ... Par aapki commentry ke to diwane hai hum.... Kya baat hai .. kya baat hai .
Palak sarso wala hi saag muz jaise Maharashtrian ko malum tha. Lekin u really made my day. Thank you sir.
In my life for the very first time I have seen A human in completely in love with his work Yaar... I love the passion...💞💞💞
Attention to minor details is amazing...while plating vo jo kanda smash karke rakha tha usne khet me khaye huye khane ki yaad dila di 😍 it instantly connected sarso ka saag being farmer's food n my experience of farm food!!
Your recipies are the best one and the history behind every recipe took me back😍.. love from indore
I loved the way you explained SARSON DA SAAG. I actually like all your recipes because you explain the history behind it which I like the most.
Sir can you make pure bengali dish "macher jhol" In your style... Its my request 🙏😊sir 😌😌... Plzzz
Sir, I am from Haryana and staying in US now. I enjoy watching your videos, I feel that Punjabi taste and colourful food, it reminds me all the beautiful moments I had while eating home cooked food by my mummy ji and mami ji. Mere muh Che panni aa gaya ji. I miss India and Punjab. Love you sir!
You are the only chef who gives the secret ingredients as well.... 😊
Dil sa dihati......asal sarsowala saag banaya ji ,ekdam badiya bana ji.....thank you for the authentic recipe Ranveer Sir🙏🏻🙏🏻👌👌🙌🙌
Nam sun kar hi. Like
My favorite person 🌷😃😊Tuhadi videos sikhn li ni sirf awaz Sunan lai vekhde awe love you bro😊😃🌷🌷🌷🌷
Nice dress up sir
I am from Bengal and I have done sarson ka saag using your recipe. Thank you Ranveer .
Ranveer: ye hai aslii dehatiyo wala sarso ka saag
Also Ranveer: *puts white butter in it*
Toh bhai gao mein white butter he hota hai. Amul butter nahi hota
Rajdeep Singh Armani bilkul veere. Safed makkhan nu white butter kende ne shehri 🤣🤣. Urbanizing every dehaati item (to put it mildly)😹
@@RG-lk9nj yes butt sade edr eda nhi bn'da saag🤔...
@@zsrvlogs8401 to kaisa banta hai batao ji
@@zsrvlogs8401 sade v eda ni banda
The color of your tie is amazing. Aur lambe videos banaye apke batay sunne ka bahut man karta hain
I haven't tasted this dish till day. Would like to taste such authentic taste which you made, before making it. Hope so i will taste it one day🤞
If chickpeas leaves are not available what can I substitute it?
Tried this
Totally new aroma and taste
Much better than what we normally eat in restaurants
Thank you Ranveer ji
Your food history lectures are very interesting. 😍 Your dishes are very delicious and easy to make. And following your masterclasses also 😊
I love the way you explain things. Nobody else teaches this way
You're hero of my kitchen. .
I tried it this way... except we don’t get chholiya saag here so I used tomatoes instead for the sourness.. and it tasted excellent.. Thankyou Chef!
Respect Chef Ranveer! U make cooking a fun learning process😊
This is the first time I am commenting on any video. I always believed that every food has a culture and reasoning behind it. And seeing your videos and your logic behind every food and way of cooking proves it. I just love your cooking . I was always a fan of Sanjeev Kapoor. I learned my cooking from him. Now i am your fan too. I became skilled with your cooking. 🙏
Thank u again for this yummy recipe and ur precious info. In bengali darun hoyeche.
Apki bolne ki style aur khana banane ka tarika diwana bana de kisi ko bhi . You are awesome.aap mere favorite ho ranveer sir
Amazing recipe. Pind di yaad agyi and your channel is growing fast.
Veer ji mai pehli vaar chef dekhya jo saade punjab di dish (saag) nu enni detail naal bnauna dass reha and bilkul sahi tareeke naal boht chef bilkul Saron de patte da hi saag dasde ne jo k galat hai👍👍👍
I was literally craving for this recipe!! Thanks a ton chef!!
Oh my god 🙏 my most favourite 😍 awesome apurbo 👏👏 thanks a lot 😊 you are just great 😍😍😍😍😍 melodious voice 👍
There's a saag which is made in Odisha.Kindly provide the recipe of odia saag please.
Yes Odisha has many types of delicious Saag recipes
Ranveer maza a gaya dekhkar...m try karungi jarur se.....nice word...apne bataya ni...gud
in punjabi you make sarson da saag and in bengali we say osadharon or khub valo means(extremely delicious 😋)
Khub khub valo
Oti uttam !!
Darun.
Mza aagya, aapke baaton main bachpan ke yad Or jaankari he👌
Best history professor of all time
Best chef of all time
Best human of all time
☺☺☺☺☺
I love sarso ka sag thanks ranveer sir thanks 🙏🏻🙏🏻🥰🥰🙏🏻🙏🏻
All other cooking videos I see in 2x speed, where as yours has so much information, it’s hard to process in 2x speed 😁🙌🏼 thanks for all the amazing knowledge you share over awesome food recipes!
My most favorite chef and my favorite masterchef judge 😊😊😊😊😊😊😊truly passionate chef... Best dialog
Fir aap kahenge ranveer apne bataya nahi 😁😁
Your story telling quality with knowledge is amazing 🤗
And not to forget I never would have known ki patiyan te dandal da role.. daadi kehnde rehnde c dandal dandal but I never payed attention.. thank you for sharing our rich heritage and culture 💕
"Samay ke sath madhur hoti jati hai.."
The moment you said that Ranveer Sir..
It reminds of you😊
Ajj hi meri daadi ji ne bnaya saag . Oh v chulle uppr makki de aate da aalan paa ke . Tadka laga ke khan da swaad hi wakhra. Dadi kehnde ne ke jinna saag ona hi gheo khap janda vich. Apne ghre hi majhan rkhia te makhan te lassi aam aa. Blessed to be a resident of punjab
Can You make chane ki bhaji please...but UP style... I miss that ...my mom used to cook that for me..
Hare chane?
Sir, I never heard from any other Chef cooking and talking at such a root level, you talk about farming and its relevance cooking, which so heartful ❤😊