people dont realize but sour flavor is very common and integral part of our cuisine. for example when we think of biryani we dont think its a sour dish but without the sour elements the overall flavor of the dish is incomplete.
I have been a pro chef. Now just cook as a hobby. Not in my 50 years have I made so delicious a kheema. Key differences which i implemented were, the copious amount of oil, the initial deep frying of them once, the treatment of onion/tomatoes, the whole green chillies with dhandhal, the cooking of the last 3 ingredients through latent heat. Uff, main khud ungliya chaatte reh gayi ( am generally very critical of my cooking). The fruit vinegar was an unusual tip, I intend to try in other recipes too. Wish I could have uploaded the image of the dish. Thank you so much, for providing such a zaikedaar evening to my family, and such fine teaching. Blessings & warm regards from Qatar
@@FoodScientist oh, am not just watching anymore (you got me cooking!). Though I must confess it was your rendition coupled with a fabulous voice quality & urdu eloquence that had me hooked for the longest time, before I could tear myself away to try the recipes.😊😊😊 Complete delight to the senses this channel of yours. Thank you. I now ready for another recipe containing dal, and yet another featuring lamb/beef...though my ultimate triumph will be cooking with camel meat: which is available here however an ingredient I've not cooked with. Your recipes inspire this confidence. Am humbled and grateful. Shukriya. (Wish I could eloquently wax back in urdu)
Bohat achi recipe, aap plz measurement universal tea spoon aur cup ke mutabiq bhi bata diya karen, aur koi bhi gosht pound mein bhi bata diya karen, te ke bahar rehne walon ko calculate na karna pare, thanks
Anjum meri yehi koshish hoti hai ke normal household measurement apko batao. however when it comes to highly sensitive recipes jaisay ke baking wagera tow phir mein cups nahi weight batata hoon. anyways is recipe mein tow mene har cheez by volume ki bataye hai. jaisay shimla mirch cup ki hisaab se bataye hai. mein tow piyaz ka bhi exact size apko batane ki koshish kerta hoon ke 2 inch diameter ya 4 inch diameter ki piyaz istemaal kerian. khair koshish jari
Will upload soon Thanks New video on Restaurant style Chicken Tikka is now live on Food Scientist channel. You can also share your experiences and food pictures with us on twitter @foodscientist5
waheed ke fry kebab recipe is very close to dum ka qeema. us mein butter ka istemaal kiya gaya hai jabse dum ke qeemay mein nahi hota. do watch waheed ke fry kebab recipe video.
May I ask if the Red Chilli powder is of Kashmiri Chilli or Button Chilli as both of these are most commonly used in sub continent if I'm not mistaken and the flakes are of cayenne type of pepper or from Button Red Chilli as well? But I believe the difference would be only in heat / Scoville or would it really affect the flavor profile of dish?
Normal red chilli powder aur normal crushed red chilli use ki hain. Honestly I hardly ever use kasmiri mirch. Kashmiri mirch is more like paprika powder. cayene is a bit hotter but still our regular old desi red chilli powder is far stronger
بہت اعلیٰ... آپکا کوکنگ سینس قابل تعریف ہے. حضرت! اگر ممکن ہو تو پالک پنیر کی ترکیب عطا فرمادیں. ساتھ میں آپکے نام کے حوالے سے جو تجسس ہے وہ بھی دور فرمادیں تو عین عنایت ہوگی.
kuch comment aesay hotay hai ke chehray per muskorahat aa jati hai. thank you for watching my videos janaab. Palak paneer zaroor banana sikhaye gay. aksar logo se paneer palak mein shamil kerne ke baad toot jata hai. uska hal bhi bataye gay. AUr jahan tak raha sawal naam ka. tow kuch tow hai jiski parda dari hai.
Assalamualaikum Bro, your videos as always are being presented in a brilliant way, I've been following you for a long time now, I've never got a chance to compliment on your fine work. I take great pleasure in tasting good food and your's is one of them as I've tried your multiple recipes, I take a lot of interest in culinary art as well. As a humble student of this art I must say you've excelled at gastronomy. Thanks a lot for providing us with such a wonderful content. P.S. Can I request for a recipe of Khoye walay Channay? I've experimented couple of times, but I was far from it. Jazak'Allahu Khayran.
Walikum as salam Asad. Thank you so much for such a lovely comment. dil garden garden ho gaya. lahore mein khoye walay chano mein khoya nahi dalta. bahawalpur district mein channo mein khoya shamil kiya jata hai. wahan bhi khoya mix nahi kiya jata balke saaf alag alag channo mein khoye ke tukray nazar atay hain.
Honestly khoye walay channay ki recipe mein perfect kerne ki koshish ker raha hoon but to be very honest im also struggling a bit.Lekin INSHA ALLAH kuch na kuch bana hee lain gay. keep watching. pakora mix recipe is now available on the channel. do watch the new video
@@FoodScientist acha, maine jo khud chakhay thay woh Kartarpura bazar k thay, jahan tak mujhe lagta hai is main ek key ingredient Dahi hai, aur khoya mujhe bara ajeeb sa lagta hai k unhon ne shamil kiya hoga lekin ho sakta hai dahi ki sourness ko counter balance kernay k liye unhon ne waqai main khoya shamil kiya ho sahi se mix ker. Lekin khoye k chunks kahin nazar ni atay thay. Aur jahan tak spices ki baat rahi woh bohet light spices use kee hoi thin. Aur heat k liye black pepper and white pepper lekin definitely red chili ni thi.
Brother can you please share recipe of Puri (eaten with halwa in breakfast) with exact measurement ? After several attempts, I could not get Karachi style soft but crispy puri. Can you please explain science behind that? I tried with pure maida but then it became very crispy like papar. I mixed maida with chakki atta then it was soft but not same texture as we find at Karachi famous nashta places.
@@FoodScientist thank you very much. I live in Australia and I could not find safaid ata here. Either maida or chakki aata.. is there a way to make it with combination of maida n chakki aata? If yes then what should be the proportion? I will be really waiting for puri video. If possible then chana salan and aalo salan with that too. I have posted another question on your ount nihari video. Please reply to that as well. Thanks again :)
Haris you inquired about the food sciences behind different types of wheatflour. I have made a video on it. its called suji ka halwa aur naya pakistan. Do watch it. As for prui dough if you cant find safaid ata then mix all purpose flour and wholewheat flour in one to one ratio. the dough needs to be soft and the oil needs to be screaming hot. will try to make a recipe video soon.
lean mince use kerain. smell fat mein hoti hai. use fermented garlic water. thanks. Do watch new video on afghani boti bbq recipe and dont forget to subscribe
Basically for this the use of ginger garlic is not as much, secondly the proportion of vegetables used here is higher than what we normally use. Also not as much cooking oil The overall feel of this qeema is light
@@aishaumar9697 onion aur tomatoes dono use kiye hain lekin not as the based of the curry but as a vegetable. dono kharay kharay he hotay hain is mein zaida overcook nahi kertay
aksar loog is julmay ki adaigi per buhat bura maan jatay hain. woh kehtay hain hum takabbur ker rahay hain. jab ke agar is jumlay per ghor kiya jaye tow hum apni nahi video dekhne walo ko aqalmand bula rahay hain. khair dillo ke haal ALLAH jaantay hain
@@FoodScientistI agree with you but... bura lagnay wali baat nahi hai jis ko bura lagta hai wo phier seekh Nahi saktay... may aap ki har video say kuch sekhta hoon or Jo bhi recipe try ke hai ous ka result both he acha Aaya Hai.
MashaAllah apki recile behtareen he
I think it's perfect for break fast Nice
Love you cooking and Voice and way you explain
Lot of Learning to do
Thanks for all you do
Fayyaz Ahmad
Canada
Thank you so much Chicken tikka recipe video is now live. Watch at your convenience.
Good bhatareen sunday keema in break fast
Great recipe bhai
Excellent ❤
Your recipes are gifts for learners.
Thank you for the appreciation and kind words
Hamesha ki tArha zabardast dil krha video say Nikolai kr kha Lon wel done Gi keep it uptc be happy
Thank you soo much for the appreciation
Jazakallah aap kae ighlas kae liyae👌
Thank you Maghool sahab.
Vip recipe
V infirmaries video, thanks
buhat shukriya nasreen alam
V nice, looks yummy
Shukriya video dekhne ke liye
Allah bless you app ka ism_e_grami
Thank you for watching. Naam batana mana hai.
Sweet potato ka halwa or kheer ke recipe btha dain . Aapke recipes perfect hote hain . Thankyou
Excellent video as always. Intrigued by the addition of fruit vinegar nd the missed out ginger in ther beginning. :)
people dont realize but sour flavor is very common and integral part of our cuisine. for example when we think of biryani we dont think its a sour dish but without the sour elements the overall flavor of the dish is incomplete.
I have been a pro chef. Now just cook as a hobby. Not in my 50 years have I made so delicious a kheema. Key differences which i implemented were, the copious amount of oil, the initial deep frying of them once, the treatment of onion/tomatoes, the whole green chillies with dhandhal, the cooking of the last 3 ingredients through latent heat. Uff, main khud ungliya chaatte reh gayi ( am generally very critical of my cooking). The fruit vinegar was an unusual tip, I intend to try in other recipes too. Wish I could have uploaded the image of the dish. Thank you so much, for providing such a zaikedaar evening to my family, and such fine teaching. Blessings & warm regards from Qatar
Thanks for watching
@@FoodScientist oh, am not just watching anymore (you got me cooking!). Though I must confess it was your rendition coupled with a fabulous voice quality & urdu eloquence that had me hooked for the longest time, before I could tear myself away to try the recipes.😊😊😊 Complete delight to the senses this channel of yours. Thank you.
I now ready for another recipe containing dal, and yet another featuring lamb/beef...though my ultimate triumph will be cooking with camel meat: which is available here however an ingredient I've not cooked with. Your recipes inspire this confidence. Am humbled and grateful. Shukriya. (Wish I could eloquently wax back in urdu)
As usual zabardast
shukriya janaab
Keema karahi recipe
Bihari keema karahi
Bohat achi recipe, aap plz measurement universal tea spoon aur cup ke mutabiq bhi bata diya karen, aur koi bhi gosht pound mein bhi bata diya karen, te ke bahar rehne walon ko calculate na karna pare, thanks
jisay calculate karnay maibhi susti aati ho wo khaanaa kya banaiga! Hah
Mashaallah Allah bless u always "bayta
Anjum meri yehi koshish hoti hai ke normal household measurement apko batao. however when it comes to highly sensitive recipes jaisay ke baking wagera tow phir mein cups nahi weight batata hoon. anyways is recipe mein tow mene har cheez by volume ki bataye hai. jaisay shimla mirch cup ki hisaab se bataye hai. mein tow piyaz ka bhi exact size apko batane ki koshish kerta hoon ke 2 inch diameter ya 4 inch diameter ki piyaz istemaal kerian. khair koshish jari
buhat shukriya Wajiha Anwar
aesi baat nahi hai. hum grams mein weight batatay hain jabse west mein khas tor se america mein oz aur lbs mein weight mention hota hai.
Sir albiak barost recipe bnaey
inshallah zaroor. thanks. Do watch new video on afghani boti bbq recipe and dont forget to subscribe
🌹🌹🌹
Waiting for Lacha paratha recipe
Will upload soon Thanks New video on Restaurant style Chicken Tikka is now live on Food Scientist channel. You can also share your experiences and food pictures with us on twitter @foodscientist5
Good one...
thanks rehan for watching
Bhai very informative. Zabardast. Bhai please dum ka qeema bhi banana sikhayein.
waheed ke fry kebab recipe is very close to dum ka qeema. us mein butter ka istemaal kiya gaya hai jabse dum ke qeemay mein nahi hota. do watch waheed ke fry kebab recipe video.
Ji bhai shukriya
Want to watch sweet sauces for different dishes.
next recipe video is on a meethi chutney
How did you get so much information?? I’m amazed.
passion
May I ask if the Red Chilli powder is of Kashmiri Chilli or Button Chilli as both of these are most commonly used in sub continent if I'm not mistaken and the flakes are of cayenne type of pepper or from Button Red Chilli as well? But I believe the difference would be only in heat / Scoville or would it really affect the flavor profile of dish?
Normal red chilli powder aur normal crushed red chilli use ki hain. Honestly I hardly ever use kasmiri mirch. Kashmiri mirch is more like paprika powder. cayene is a bit hotter but still our regular old desi red chilli powder is far stronger
@@FoodScientist Thanks bro for clarification.
Your recipes are excellent ....please put a video on Authentic Chicken Shawarma recipe.
coming soon. thanks. Do watch new video on afghani boti bbq recipe and dont forget to subscribe
Mutton Keema galna MA kit na waqt laay ga
Kahan hain aap sir
بہت اعلیٰ... آپکا کوکنگ سینس قابل تعریف ہے.
حضرت! اگر ممکن ہو تو پالک پنیر کی ترکیب عطا فرمادیں. ساتھ میں آپکے نام کے حوالے سے جو تجسس ہے وہ بھی دور فرمادیں تو عین عنایت ہوگی.
kuch comment aesay hotay hai ke chehray per muskorahat aa jati hai. thank you for watching my videos janaab. Palak paneer zaroor banana sikhaye gay. aksar logo se paneer palak mein shamil kerne ke baad toot jata hai. uska hal bhi bataye gay. AUr jahan tak raha sawal naam ka. tow kuch tow hai jiski parda dari hai.
@@FoodScientist
☺
Yummy :) ........any weight gain is on you Food Scientist.
haha. thanks. Do watch new video on afghani boti bbq recipe and dont forget to subscribe
Nice recipe. but ye matyala taste ka kya matlab hota hay
matyala matlab earthy flavor. in my humble opinion flavor 2 basic types ke hotay hain. earthy aur sharp. jaisay haldi ek earthy spice hai. isi terhaan neebo ka sharp flavor hota hai. isi terhaan har ingredient ki apni ek flavor profile hoti hai. yeh chota jawaab hai. iski tafseel buhat lambi hai.
@@FoodScientist thank u
Lahori chanay please
woh channay jis mein koftay, anday aur chicken shamil kiya jata hai ya naastay walay?
@@FoodScientist nashtay walay. Thick ya shorbay walay any one. It is called murgh chanay.Thanks. i tried ur phaja paey. Ummmmmmaaaaaaa
Assalamu Alaikum Sarpanch Road ke mashur bargad sikhaye
yeh sarpanch road kahan hai jamil bhai. waikum as salam. BTW new recipe video on GARAM MASALA is now live. Do check it out.
Assalamualaikum Bro, your videos as always are being presented in a brilliant way, I've been following you for a long time now, I've never got a chance to compliment on your fine work. I take great pleasure in tasting good food and your's is one of them as I've tried your multiple recipes, I take a lot of interest in culinary art as well. As a humble student of this art I must say you've excelled at gastronomy. Thanks a lot for providing us with such a wonderful content.
P.S. Can I request for a recipe of Khoye walay Channay? I've experimented couple of times, but I was far from it. Jazak'Allahu Khayran.
Walikum as salam Asad. Thank you so much for such a lovely comment. dil garden garden ho gaya. lahore mein khoye walay chano mein khoya nahi dalta. bahawalpur district mein channo mein khoya shamil kiya jata hai. wahan bhi khoya mix nahi kiya jata balke saaf alag alag channo mein khoye ke tukray nazar atay hain.
Honestly khoye walay channay ki recipe mein perfect kerne ki koshish ker raha hoon but to be very honest im also struggling a bit.Lekin INSHA ALLAH kuch na kuch bana hee lain gay. keep watching. pakora mix recipe is now available on the channel. do watch the new video
@@FoodScientist acha, maine jo khud chakhay thay woh Kartarpura bazar k thay, jahan tak mujhe lagta hai is main ek key ingredient Dahi hai, aur khoya mujhe bara ajeeb sa lagta hai k unhon ne shamil kiya hoga lekin ho sakta hai dahi ki sourness ko counter balance kernay k liye unhon ne waqai main khoya shamil kiya ho sahi se mix ker. Lekin khoye k chunks kahin nazar ni atay thay. Aur jahan tak spices ki baat rahi woh bohet light spices use kee hoi thin. Aur heat k liye black pepper and white pepper lekin definitely red chili ni thi.
@@FoodScientist plus I'm fond of your work bro. Keep it up.
Keema ya qeema???
Mujh say qeemay ka samosa thek say fold nahi hota .plz explain briefly.
plz watch my united king beef samosa recipe video. wahan properly explain kiya hai how to fold samosa
Brother can you please share recipe of Puri (eaten with halwa in breakfast) with exact measurement ? After several attempts, I could not get Karachi style soft but crispy puri. Can you please explain science behind that? I tried with pure maida but then it became very crispy like papar. I mixed maida with chakki atta then it was soft but not same texture as we find at Karachi famous nashta places.
white refined flour say banti hai. safaid ata. recipe video banaye gay
@@FoodScientist thank you very much. I live in Australia and I could not find safaid ata here. Either maida or chakki aata.. is there a way to make it with combination of maida n chakki aata? If yes then what should be the proportion? I will be really waiting for puri video. If possible then chana salan and aalo salan with that too.
I have posted another question on your ount nihari video. Please reply to that as well. Thanks again :)
Haris you inquired about the food sciences behind different types of wheatflour. I have made a video on it. its called suji ka halwa aur naya pakistan. Do watch it. As for prui dough if you cant find safaid ata then mix all purpose flour and wholewheat flour in one to one ratio. the dough needs to be soft and the oil needs to be screaming hot. will try to make a recipe video soon.
Lamb kay qeema kay baray main batayain bahut smell atti hai bahut jatan kiyay hain lakin hamesha smell rehti hai issliyay give up ker diya hai
lean mince use kerain. smell fat mein hoti hai. use fermented garlic water. thanks. Do watch new video on afghani boti bbq recipe and dont forget to subscribe
Bhindi fry
recipe video already mujood hai food scientist channel per.
What are the differences between this recipe of keema and what we make normally
Basically for this the use of ginger garlic is not as much, secondly the proportion of vegetables used here is higher than what we normally use. Also not as much cooking oil The overall feel of this qeema is light
@@FoodScientist thanks for the quick reply.. so we don't fry the onions first and what about tomatoes?
@@aishaumar9697 onion aur tomatoes dono use kiye hain lekin not as the based of the curry but as a vegetable. dono kharay kharay he hotay hain is mein zaida overcook nahi kertay
@@FoodScientist I was actually asking about how normally we make keema matar. Plz teach us that too
@@aishaumar9697 INSHA ALLAH zaroor
ketchup bananaa sikhaengay naa?
buhat tafseeli jawaab diya hai apko last comment per is baray mein
Food scientist Ki video sirf aqalmand log he samajh patay hain bewaqoof logon K sar kay 2 inch upper say guzar jatin hain inke behki behki batin 😃
aksar loog is julmay ki adaigi per buhat bura maan jatay hain. woh kehtay hain hum takabbur ker rahay hain. jab ke agar is jumlay per ghor kiya jaye tow hum apni nahi video dekhne walo ko aqalmand bula rahay hain. khair dillo ke haal ALLAH jaantay hain
@@FoodScientistI agree with you but... bura lagnay wali baat nahi hai jis ko bura lagta hai wo phier seekh Nahi saktay... may aap ki har video say kuch sekhta hoon or Jo bhi recipe try ke hai ous ka result both he acha Aaya Hai.