Hi Smita Di,Great cooking...I have been admiring your cooking since last 1 month...It has changed my perception about Indian kitchen,spices,oils & cookware.Good Food is everything!Should it be Turn off the flame...😊Seems you are very attached to ur mom...I have a Delhi belly connect as well😊😊
Yes.B'wood sanctity starts !..Please keep up the good work !It was Province prior to states...where in,South Maharashtra & North Karnataka coastal belt influenced the food culture of Malwa plateau...Malwani,Konkani & Marathi cuisine..Like Malgudi days! 'Deo' surname belongs to Royal Families...I have origin from East Coast Orissa...Our Temple cooking is exactly similar to Vegetarian Marathi cooking!Very Famous being "MAHURI"# Mustard based Curry,which also means Mustard in Marathi...words like 'Ulli,Sakala,basa' intrigued me as a child as it is used in Oriya as well...Then recently linked that it was under One province during the " Chauhan Dynasty" ! ...Only differentiator being ' Red Chilly' Usage as it reached West Coast India from 'Southern America' : Chile,Peru specifically during early civilization. Love you,Love your Style !
Instead of adding hing to the pressure cooker firstly, I add it after opening the lid while churning and reheating. I feel if you add before the flavour of hing goes
I am a Malayali married to a Maharashtrian. But I find Varan too watery and Mau Bhaat is too mushy for us who have parboiled brown rice and vegetables in Sambar which is our dal curry😅😅
I think the star of this recipe is the hing! If the quality of hing is not good the Varan will just remain very average. Try the khada hing! the original hing! Not the powdered packed hing.
Correction in the video at 1:12, it’s 1 Cup of Toor/Arhar Dal
Maam you are vegetarian !!!! biggest shock for me ever !!! you are the best chef for all non-veg dishes 🍗🍤🍳 RESPECT 🙏🙏🙏
Varan...mau bhaat .. pickle a dollop of ghee... . Slice of lemon.🎉...heaven on earth 🤗🤗...
Completely agree with you 😊
Simple & very nice recipe mam 👌👌 thank you
My favourite varan bath
Thanks smitaji for sharing this to soak dal someof us don't know reason to soak dal please share like this basic easy quick recipes
Surely I will 😊
Nacklace khup sunder ahe ….
Yummy❤🙏
Perfect.
I think there is a typo in the caption. It should be Toor/Arhar Dal instead of Chana Dal.
Thank you for bringing it to my notice
I really like the thaali you served it in👌🏻
Thank you
Very beautiful recipe mam
Thanks a lot
Welcome ji 🙏
Respected mam
Your cooking is great. Be blessed mam
Thanks a lot
Smita Ji
Very nice recipe you cooked.
Love you❤ 🍀🌻🌺🌹🌸☘️🥀
Thanks a lot
My comfort food
Mine too
Thankyou this was helpful.
💞
Sadhishi sopishi recipe agadi tumchasarakhi❤
Thank you so much 😊
वरण-भात लिंबू ....स्वर्ग
I agree
Its always a pleasure to see ur recipes .plz make videos on north indian veg food.Thanks ❤
Will do soon
In the subtitles it mentions Chana dal n you say toor dal. Which one to be used?
Pls do a video on cooking everyday rice
Hi Smita Di,Great cooking...I have been admiring your cooking since last 1 month...It has changed my perception about Indian kitchen,spices,oils & cookware.Good Food is everything!Should it be Turn off the flame...😊Seems you are very attached to ur mom...I have a Delhi belly connect as well😊😊
I am so happy to hear that and yes my mother is my strength 😊
Are you talking about the film Delhi belly
Yes.B'wood sanctity starts !..Please keep up the good work !It was Province prior to states...where in,South Maharashtra & North Karnataka coastal belt influenced the food culture of Malwa plateau...Malwani,Konkani & Marathi cuisine..Like Malgudi days! 'Deo' surname belongs to Royal Families...I have origin from East Coast Orissa...Our Temple cooking is exactly similar to Vegetarian Marathi cooking!Very Famous being "MAHURI"# Mustard based Curry,which also means Mustard in Marathi...words like 'Ulli,Sakala,basa' intrigued me as a child as it is used in Oriya as well...Then recently linked that it was under One province during the " Chauhan Dynasty" ! ...Only differentiator being ' Red Chilly' Usage as it reached West Coast India from 'Southern America' : Chile,Peru specifically during early civilization.
Love you,Love your Style !
Thankyou Very much Respected Smitaji !! Showing dal Varan !! My varan never turn good 😅❤
Hope now it does do let me know
@@ChefSmitaDeo yes yes !! Certainly!! ❤
Liked the music lovely...🎉🎉❤..some videos have loud irritating music...
Thanks to my director …. Infact I love simple Indian instrumental music
Share link …pl ❤
Should you add soda bi carb when soaking?
No absolutely not required
Instead of adding hing to the pressure cooker firstly, I add it after opening the lid while churning and reheating.
I feel if you add before the flavour of hing goes
Is that so ? Let me try your way .. thank you for this tip
Probably you are right.. with hing powder that maybe true.
But with a piece of a block of hing Smitas method is better I feel
If we are in a hurry what is the minimum duration for soaking the dal to reduce the complex sugars?
45 min is also good enough
@@ChefSmitaDeo thank you so much ma'am 😊😊
Mam, can u show alu cha fathfatha
Will do that soon
चणा डाळ की तुरीची डाळ ?
Toorichi dal
Is it chana daal? Or by mistake. It must be toor daal i guess
varan, bhat made from indrayani rice, ani ukad le lya batatyachi bhaji......I can this meal 365 days!!!
Same here
I am a Malayali married to a Maharashtrian. But I find Varan too watery and Mau Bhaat is too mushy for us who have parboiled brown rice and vegetables in Sambar which is our dal curry😅😅
It is written chana dal instead of Tur dal
I think the star of this recipe is the hing! If the quality of hing is not good the Varan will just remain very average. Try the khada hing! the original hing! Not the powdered packed hing.
I have powdered the khada hing 😊
Desi blender😂
Hindi
मराठी तून का करत नाही व्हिडिओ काय माहित
❤
In the subtitles it mentions Chana dal n you say toor dal. Which one to be used?