have you seen and of vincenzo's pizza videos with his pizza chef friend? in my opinion they're really something special. ua-cam.com/video/BA-o41np8Tk/v-deo.html ua-cam.com/video/6N6on0GaT3w/v-deo.html there are more, just wanted to bring this to your attention if you hadn't seen them or weren't aware of them. that being said i have little doubt you've scanned through his catalogue.
For those who don't know Ranveer is a legend among Indian chefs. His name is often taken alongside legends and experts like Sanjeev Kapoor, Kunal Kapoor and Vikas Khanna. He even recently opened his own restaurant in UAE called Kashkan.
Honestly, I disagree. He is a good UA-camr, but not a great chef, his recipes are mediocre and sometimes are just way to lazy. He does not explain the science behind the cooking but explains the history. Ranveer should not be even compared to profesional restuarant operating chefs like Sanjeev Kapoor and Vikas Khanna, both these chefs are masters of many many cusines and know everything from how to perfect the gluten structure in a bread loaf to making a perfect butter chicken. Have you even tried the butter chicken recipe by Ranveer ? Its the worst butter chicken I have ever seen being cooked. Sanjyot Keer from My Food Lab is arguably miles ahead of Ranveer.
Me too. It really puts the dishes into perspective and the history/evolution of them is really fruitful information in terms of coming up with your own new ideas.
In India while cooking we don't measure ingredients as much as in other countries it's more about approximate idea of proportions for most home dishes.
No one in the world does it either, only celebrity chefs do it in their cooking shows.. Hell's kitchen show me contestants ko restaurant me jaldi jaldi khana banana hota hai, us samay wo log measure nahi kar rahe the...Andaaze se hi daal rahe the sab kuch. Matlab ye, ki videsho me bhi log bina naap liye hi khana banate hai, sirf bharat me nahi.....Naap lene ka practise cooking show me hota hai...Sanjeev Khanna ke khana khazana me bhi naap le ke hi banate the.
Just FYI - Indian households typically don't have oven fixtures like in American households. Most of the cooking must be done on 2-3 burners max on a portable stove in Urban India. Hence the nifty, crafty methods to emulate "oven environments" on stovetop be it pan/pressure cooker/pot/etc. That's how they whip up all kinds of pizzas, cakes, baked items that you'd normally pop into the oven in the USA. In case you were wondering or confused about this whole "tawa pizza" concept! 😄
I am college student on a budget and I don't have an oven. I've been craving pizza for so long but I didn't know how to make it using just a pan. Thank you so much for recreating this recipe! I am going to give it a try. 😋
Hey then you may like to learn how people bake with salt in pans. Just put a packet full of table salt in the pan (a larger one of course) and let it get hot then keep an upside down bowl or a big round cutter in the middle of the pan and put a plate or tray on that ring and then finally put whatever you want to bake on it and cover the pan with a lid that doesn't touch whatever you are baking. My explanation might not give you a proper idea but you can search for “baking with salt" on UA-cam or your browser.
In India, it is not common to have a weighing scale for kitchen. Hence, the measurements shared in this video are in the form of teaspoons, tablespoons, etc that are easily available in any household.
I think some chefs can't differentiate between paying for an authentic and amazing dish and what a home cook can make at home. I was trained in professional restaurants, but I lived in poverty most of my life. When you work 8+ hours plus 2+ hours of commuting and you are broke dinner is going to be frozen or fast food and processed or something like this. It's not authentic, but it satisfys that craving and it's cheap, fast, healthier, and tastes good. Chefs don't appreciate that most home cooks don't have the equipment, time, energy, and/or the skills of a professional and they never will because nobody has the resources for that.
Agree mostly, but can you please clarify what you mean by frozen or processed dinner is healthier? I feel like either a) I misunderstood your point there, or b) I strongly disagree.
The way I think of it is that celebrity/youtuber cooking personalities are a lot like youtube/instagram bodybuilders. Some of them can help you learn how to change your life, but some of them are just out of touch.
@m2787 : ..in that case, why not use two slices of bread, add ingredients and cook it in a pan? That skips making dough and the time you have to wait before you can process the dough!
Chef Ranveer is a really relaxing watch...I like that he tells facts and history related to what he's cooking. This seems like a fun thing to try in the kitchen, especially since home ovens don't get hot enough to make 'ideal' pizzas.
I've tried this no-yeast dough in the past and it's pretty good! I had seen this video before and when he pricked the dough with a fork to hold the sauce i thought that was genius! I like a lot of sauce but it makes a huge mess when it doesn't stick. Thanks Chef James, this is a great video! God bless him and I'm Italian!❤
Wagner, Iglo, Oetker or what ever brands they use sodium/natrium bi carbonate as well instead of yeast. It's just faster and cheaper way to get a similar effect. But it is not the same. Yeast today we can buy. But it was separated in a laboratory like 150 years a go to speed up the bread making proces. The baker didn't have to wait a whole week until his 'mother dough' was ready to you in new doughs to make daily bread. But making it this way, the traditional way, is better for your body and internal flora. So just make a wet dough and let it in the fridge for one week, look at it every day and stir, and see what the result will be after one week. You be amazed! ...take a bit of this 'mother dough' to make a fresh dough, let it rise, and use it that day for baking fresh bread. Your live will be different from now on!
Ranveer's videos are always great. Even if he doesn't make an exact dish, he explicitly says so, and never claims otherwise (*cough* Jamie Oliver), and fully respects the original dishes and cuisines. His channel is a treasure trove, and I love seeing you make his dishes or provide some insight, it's like a collab between two of my favourite chefs on YT. Nice video man keep growing 👍. Edit: Also, I'd love to see you make more authentic Indian food, be great to see a Western chef give insight after cooking an entirely different cuisine. It'd be a great experience for you as well 😉 👍.
I learn a lot from Ranveer and I have been cooking a lot of the dishes that he teaches. Recently I made a dish of Tori(Sponge Gourd) that he taught and it turned out so good that everyone loved it. He's right about that thing where once you start cooking on your own you stop ordering from outside. I have learned sm just by watching and following that I can now cook a lot of recipes and even make my own with instincts. Its a great time to be alive when you can learn from masters of these arts online. Cheers to both of you amazing Chefs.
James, we would be thrilled to welcome you to India someday. Imagine the joy of witnessing you and Ranveer collaborating in the kitchen, creating culinary magic together. It would be an unforgettable experience for all of us!
I absolutely love the way both of you teach about food. Not just the dish itself, but the history and culture, why it's done the way it is. That interests me so much. Really makes me miss Anthony Bourdain too.
Best thing that he doesn't only react and review. Also take it seriously, gave useful instructions and also makes with the ranveer Brar. Not like others reaction channels who watched and leave it.
Interesting concept and will definitely try to make it. Even though I love a proper pizza, this is an easy and quick way to hopefully kill that pizza craving I get sometimes. Great video, James and have a wonderful rest of your weekend.
Like Ranveer said, before pizza become known, it was basically just bread with tomato on top and baked. Kinda like what the video shown, not authentic but it is still bread, tomato, baked. A fast quick pizza.
I've just recently discovered your channel, and i can safely say it's a goldmine of information tidbits and cooking reviews. I have tried making this dish once and i loved it, and it saves my time. I support your channel with my whole heart.
It's true about the oven. As a lover of Neapolitan pizza, heat is essential. I have a 430C portable electric one, which cooks 1 pizza in 90 secs to 2 min. When cooking on lower temperatures the crust dries out and it just won't "puff" the same way.
I'm from Naples, and best pizza topping for me has always been ham and sweetcorn. I know, it might sound outrageous or juvenile, but none could change my mind lol
i'll bet he knows the english words if he takes the time - and if that _is_ the case i love how he would rather keep his cadence natural for his videos and mixes the languages together almost seamlessly. it's always been fun to watch him.
@@pruthviraj2159 a lot of brand names and similar things that have permeated the world kind of force that sort of thing on a lot of places that now largely have the money to support those modern consumer industries that had a huge head start in the west.
Hi James, Jimbo here. Another great reaction on your part and I want to thank you for introducing me to Chef Ranveer. Being a terrible student of ancient Sanskrit, I learned the alphabet and much of the sound of the language and I find it's modern incarnations so musical, liquid and simply gorgeous. It's a delight to listen to. Even when he sprinkled in English just to hear him say 'basically' made me smile. But let's get to business about pizza without an oven. We make our own pizzas and my Oaxacan neighbors were curious as to how we made them. Most folks here in the 90s didn't have ovens so I had to devise a method of making a pizza in a frying pan. You can use a frying pan with a yeasted dough using Chef Ranveer's general method. Cook the fillings cover the pan to melt the cheese. Roll the dough as thin as possible. I make extra yeasted dough when I preoare ut, an make thin discs and freeze them for later use. Another trip down memory lane for me especially the french part of peeling juicing and seeding tomatos.... ah Les Francaises. hugs from down under the Up and over James
I really like chef ranveer..there is calmness in hus ways of telling things...j same calmness n purity i feel in you too chef. I like your videos n this segment of parallel cooking are really interesting. I will really like to see u cook n taste more indian food... specially the street food..all veg n non veg types
16:40 So, there is this thing I found out while learning how to cook Indian food. One of the variants of Biriyani(Dum briyani) is cooked in a copper pot. Does not make sense because its a dish that needs to be slow cooked for a while. I did my research and found out that the pot is placed over a pan and that significantly improves the cooking process. So, If you don't have a thick pan, just grab a second pan and use the heat from the pan to heat your main pan.
The toppings are my usual for oven- baked pizza. ;D Chef Ranveer's Tawa Pizza would be great on very hot days, especially if one does not have air-conditioning. Thank you for sharing this!
As an Indian baking without ovens is a thing. Making cakes, bread, pizza on stove is very common and eggless cakes is very popular in india as many are vegetarians(no egg also).
Thanks mate for this awesome video. My oven is currently "out of order" :-) so i will try this one. Edit: For the sauce, i wouldn't recommend to blend the tomatoes and cook them. Blending whole tomatoes will also release the bitterness from the seeds wich will turn your sauce very bitter. Also you should not cook the sauce. This way you won't loose the typical acidity and fresh flavour profil. Instead just buy good canned tomatoes like San Marzano, gently crush the tomatoes with your hands and add 1 gramm of Salt per 100ml of sauce. Add a tablespoon of a good Oliveoil and some basil leaves. There you go!
I don't know where do you live but fyi here in India the tomatoes seeds are either no taste or a little sweet and sour. For us it adds a little more flavour !
My grandma would cook food..and would never measure anything... she would use her hands to put ingredients in, based on her experience... and she would make things taste same... for 4 people or 50 people didn't matter...🙂 Also she would never taste the food...!
Also this kind of recipes are useful for Indians because neither ovens nor yeast feature prominently in Indian cooking. In fact most households don't invest in ovens because they're really not needed in Indian kitchens.
It's easier to get popular by saying anything negative online, especially if you are a professional. What Chef James does is something very difficult for most of us to do - remain respectful. That's why he has my respect amongst a myriad of UA-camrs.
Hi Chef James, thank you for this wonderful video. It’s nice to see recreational content rather than just reaction content. Although I enjoy both from you. Waiting for more 😊
Comparing your production values is really interesting! He's got the fancy zooming and cinematography, but I find your colours brighter and richer. Anyway I really like this format. Even though you're also a professional chef it's great to see someone else going through the steps and making the same recipe and giving opinions on the process and outcome (plus your extra tips and advice).
He used to do a show (i can't remember but I think it was Raja Rasoi) and he went on to explore the foods around India, and it wasn't just the very basic stuff that is well known but actual cuisine that no longer exists. One of them was pyaz ki kheer (onion dessert) and i still remember it lol. My mother loved him so much for his down to earth personality and she loved this show very much.
It's definitely important not to overcook the vegetables, as it just becomes a lumpy soggy kind of texture rather than crisp. This can be very tasty, but also, as most of us don't have ovens, it's the only option if you want to make pizza (though I vastly prefer frankies to pizza).
Pan bread is great. When I don't get to my cold fermented dough quick enough I sometimes make naan style concoctions. Yeast is definitely better. 5 day old dough is ideal. Makes heavenly nann.
I really love how you DID NOT take this personally and defensive and gave a fare shot at the recipe... You were also very respectful I learned a lot from your personality. Thank you🤩
I really enjoyed the sauce information and both of your sauces looked sooooo good! I am a believer that if the sauce isn't good you can't save a pizza with any other ingredient. Thanks for sharing!
I usually use high heat… but I use 2 pans Pan 1 is a cast iron roti pan with a little salt on it. Pan 2 is my stainless steel pan that has a lid. Of course I season Pan 2 before putting in the pizza base. I also use leftover rotis for this recipe. Works great for me.
Having been in Naples, I can say that no pizza satisfies me in the same way since, but I'm always on a search locally, and I've given up on the idea of pizza at home. Also... I'm amazed by cars driving through that city. The roads are so narrow there and shared with pedestrians.
Brother you made a mistake and by seeing the video i can tell you that chef ranveer had taken WHITE FLOUR or in india its called maida for that you are not getting that taste .i can assure you that if you please made one more time with maida or white flour and put the video on yt ,it will taste 100% better.
This style of pizza is far from traditional, but this is what pizza was in most of India in late 1900s and early 2000s before dominos became mainstream. This style of pizza is still wide spread and is a type of indian streetfood, also they use processed cheese which is greated after the pizza is baked, the sauce is sweet and most common toppings are onoins and peppers.
Fun Fact. The reason Tomatoes were seen as poisonous was due to the tableware used at the time being made of Pewter which contains high ammounts of lead. The acidic tomatoes did cause a lot more lead poisonings because of it.
When I didn't have a good oven, I made an overnight no kneed dough (from serious eats) and would cook it in a fry pan similar to this. I would hang the sides over the fry pan to get bubbling and char on the edges.😂 Prob the best pizza I've made at home!
After seeing so many good reviews I'm actually tempted to try it. Even though I'm an Indian who is fortunately privileged enough to have an oven at home
13:51 I don't remember when or where I learnt about this but I recall that in early Europe, many rich nobles used to eat in Pewter plates which is an alloy of Antimony, Lead, Tin, Copper and some other metals. The reason for many deaths used to be the amount of Lead used, which is toxic for the average human. Pewter reacting with the acidity of tomatoes would have Lead seperate from the composition, poisoning many. In this modern age, Lead has been removed from the composition entirely which doesn't matter since no one uses Pewter nowadays.
@ChefJamesMakinson atta which has been labelled as wheat flour in the captions is a much healthier version of wheat and I think the whole wheat flour you added is the same as "atta". I'm not sure but anyway I thought I'd let you know
@@ChefJamesMakinson yep I confirmed "Atta" is wholewheat flour or a flour that is obtained by grinding the wheat seeds whole with it's outer convering; making it highly fibrous and much more healthy than the ultra refined flour called "maida" in India. In India maida is seldom used for day to day cooking as it is associated as unhealthy and atta is used on a day to day basis. Furthermore, "atta" in itself means wholewheat flour, when used with other words it can just mean flour in that context. For example, "makki ka atta" means "corn flour". (Ka is a joining word in hindi meaning "of" or "for" like "de" in spanish)
In order to make tomato sauce with fresh tomatoes you need loads and loads of tomatoes because they reduce a lot . But if the tomatoes are tasty its definitely worth the trouble
Ranveer Brar made that video keeping Indian kitchens in mind. We neither have ovens or air fryers in our homes. All we have is the good old stove top and a nice kadhais and tawas to cook stuff with.
This made me hungry too bad i dont have the ingrédients 😢 but i will definitely try this recipe I hope you can do a collab with him this would be so fun !
Chef, can you explain what do you mean canned tomatoes are pre-cooked, like I'm not an experienced chef, a weekend chef at best, so at my level, how would you pre cook and store these tomatoes.
this can explain more www.foodrepublic.com/2015/10/20/everything-you-need-to-know-about-canned-tomatoes-ever/ But the canning process the cans are sealed, heated and held at temperature until the contents are sterilized
the tomatoes get cooked during the canning process. it involves steaming the cans with the tomatoes inside under pressure to ensure sterilization and preservation.
I must say that your manner of articulation is very good, Chef James. Its so clear that UA-cam’s rubbish auto-subtitle feature managed to capture your words for the most part. I dunno if you had to reshoot it for many many times or you’re naturally coherent, but I thought that it was worth mentioning you have butter-smooth pronunciation.
Hi James, One more way i cook pizza without oven is to use sand. Just put Sand in a bigger pan and let it heat up and when the sand is super hot put pizza pan on the sand and cover the bigger pan. Its like double boiling but with Sand. As we all know that sand can store immense amounts of heat, it will come out almost same as oven.
Ranveer is the best Indian chef I came across who has immense knowledge about food and its history. He acts in TV series as well. He knows multiple languages understands different cultures. He is a master chef!
Hey James, You could try recreating his Indian vegetarian dishes, to tell the western audience that they will love vegetarian food. You can use Ranveer's easy to create food recipes for them to follow, so that everyone can quickly make these at their homes and enjoy ! All the Best !
I think adding yogurt probably live acts as a substitute for yeast. We make a lot of variety of Nan bread in the subcontinent with live yogurt some of these are quite similar to the pizza base especially the classic thin crust pizza. Our Nan bread of course is quite different from what is available in the supermarkets in the west
For everybody when chef added sugar and ketchupi ! It's cuz he added the acidic part with seeds so the sauce will be very sour ! Where deseeded tomotoes gonna be sweet
11:16 You did well! As Italian, I was waiting to talk cause you looks a respectable chef. But man... was hard, especially when I heard baking soda instead of the YEAST💀😂
Chef try a classic winter recipe by Chef Ranveer called Malai Methi Paneer. It translates to Cream Fenugreek cheese. The cheese can be substituted with peas, or mushrooms depending on the recipe but this dish is a winter favourite especially in North of India. The video on his channel has eng subs and it would be a joy to see you making it.😊
As a student i just take a bread slice spread some store bought pizza sauce and some cheese or maybe vegetables if im not being lazy Then cook in a pan on low heat with a bowl of ice and cover it so it doesn't burn. Man thats so good
Be sure to Subscribe and check out this Tawa Pizza Review! ua-cam.com/video/bYMiq61ctkM/v-deo.html
have you seen and of vincenzo's pizza videos with his pizza chef friend? in my opinion they're really something special. ua-cam.com/video/BA-o41np8Tk/v-deo.html ua-cam.com/video/6N6on0GaT3w/v-deo.html there are more, just wanted to bring this to your attention if you hadn't seen them or weren't aware of them. that being said i have little doubt you've scanned through his catalogue.
Did you know?
Chef Ranveer Brar is a judge of "Master Chef India".
West has obsessed with large ovens ever since they saw John Travolta eating at Lennys. Ranvir is that poor man's chef. Or Caravans chef.
@chefjamesmakinson make a video on chef ranvir brar dal makhni
👍👍👍
For those who don't know Ranveer is a legend among Indian chefs. His name is often taken alongside legends and experts like Sanjeev Kapoor, Kunal Kapoor and Vikas Khanna. He even recently opened his own restaurant in UAE called Kashkan.
True 💯💯 he's a household name here in india. Our moms love him.
Honestly, I disagree. He is a good UA-camr, but not a great chef, his recipes are mediocre and sometimes are just way to lazy.
He does not explain the science behind the cooking but explains the history. Ranveer should not be even compared to profesional restuarant operating chefs like Sanjeev Kapoor and Vikas Khanna, both these chefs are masters of many many cusines and know everything from how to perfect the gluten structure in a bread loaf to making a perfect butter chicken. Have you even tried the butter chicken recipe by Ranveer ? Its the worst butter chicken I have ever seen being cooked. Sanjyot Keer from My Food Lab is arguably miles ahead of Ranveer.
@@itsAkkiii that's your subjective opinion. My comment is an objective statement based on his accolades and achievements.
@@itsAkkiii Well, maybe he likes History over Chemistry.
Sahi ek dum zhakas
I like that Chef Ranveer is just as concerned on giving the history of the items he's making along with a tutorial on how to cook them.
I like the history bits!
Me too. It really puts the dishes into perspective and the history/evolution of them is really fruitful information in terms of coming up with your own new ideas.
He is a food historian as well 😊
He actually got a PhD degree in that😅
I hate it. I don’t want to know history…..m just hungry ..tell me the recipe 😅
In India while cooking we don't measure ingredients as much as in other countries it's more about approximate idea of proportions for most home dishes.
Andaaze 👀
No one in the world does it either, only celebrity chefs do it in their cooking shows..
Hell's kitchen show me contestants ko restaurant me jaldi jaldi khana banana hota hai, us samay wo log measure nahi kar rahe the...Andaaze se hi daal rahe the sab kuch. Matlab ye, ki videsho me bhi log bina naap liye hi khana banate hai, sirf bharat me nahi.....Naap lene ka practise cooking show me hota hai...Sanjeev Khanna ke khana khazana me bhi naap le ke hi banate the.
@@Rahul_Singh100 kisi ne nhi pucha
One time i put salt in my ramen thinking it will evaporated while cooking but it became to salty so i have put another pack so salt can mix well
@@jamesandrew6188 yea
Just FYI - Indian households typically don't have oven fixtures like in American households. Most of the cooking must be done on 2-3 burners max on a portable stove in Urban India. Hence the nifty, crafty methods to emulate "oven environments" on stovetop be it pan/pressure cooker/pot/etc. That's how they whip up all kinds of pizzas, cakes, baked items that you'd normally pop into the oven in the USA.
In case you were wondering or confused about this whole "tawa pizza" concept! 😄
Bingo! You said it right.
@@nitya5529 naman!?
True
And Indians don't use Canned items
Beautifully said ❤🇮🇳
I am college student on a budget and I don't have an oven. I've been craving pizza for so long but I didn't know how to make it using just a pan. Thank you so much for recreating this recipe! I am going to give it a try. 😋
I hope you like it! good luck with your studies!
@@ChefJamesMakinson Thank you! 🫶🏻
@@vivaly7917 how did it go ?
Hey then you may like to learn how people bake with salt in pans. Just put a packet full of table salt in the pan (a larger one of course) and let it get hot then keep an upside down bowl or a big round cutter in the middle of the pan and put a plate or tray on that ring and then finally put whatever you want to bake on it and cover the pan with a lid that doesn't touch whatever you are baking. My explanation might not give you a proper idea but you can search for “baking with salt" on UA-cam or your browser.
In India, it is not common to have a weighing scale for kitchen. Hence, the measurements shared in this video are in the form of teaspoons, tablespoons, etc that are easily available in any household.
good to know!
The side-by-side shots of you both cutting vegetables is deeply satisfying.
very good! :)
@@ChefJamesMakinson good for you
I think some chefs can't differentiate between paying for an authentic and amazing dish and what a home cook can make at home. I was trained in professional restaurants, but I lived in poverty most of my life. When you work 8+ hours plus 2+ hours of commuting and you are broke dinner is going to be frozen or fast food and processed or something like this. It's not authentic, but it satisfys that craving and it's cheap, fast, healthier, and tastes good. Chefs don't appreciate that most home cooks don't have the equipment, time, energy, and/or the skills of a professional and they never will because nobody has the resources for that.
Agree mostly, but can you please clarify what you mean by frozen or processed dinner is healthier? I feel like either a) I misunderstood your point there, or b) I strongly disagree.
@alaniasdruid8616 the context should convey my point. You misunderstood and it's clear to everyone else.
@@rn2787 You have hurt my feelings, and I shall cry myself to sleep now. Meanie.
The way I think of it is that celebrity/youtuber cooking personalities are a lot like youtube/instagram bodybuilders. Some of them can help you learn how to change your life, but some of them are just out of touch.
@m2787 : ..in that case, why not use two slices of bread, add ingredients and cook it in a pan? That skips making dough and the time you have to wait before you can process the dough!
Chef Ranveer is an excellent teacher, enjoyed his presentation and trivia. Thank you James for bringing him into our homes.
you are welcome!
I really shouldn't get as excited as I do to see you post these videos in particular... Your culinary insight is invaluable
Happy to hear that!
Don't forget Chiggin you are also invaluable!
I shan't, likewise Alania!
Chef Ranveer is a really relaxing watch...I like that he tells facts and history related to what he's cooking.
This seems like a fun thing to try in the kitchen, especially since home ovens don't get hot enough to make 'ideal' pizzas.
I've tried this no-yeast dough in the past and it's pretty good! I had seen this video before and when he pricked the dough with a fork to hold the sauce i thought that was genius! I like a lot of sauce but it makes a huge mess when it doesn't stick. Thanks Chef James, this is a great video! God bless him and I'm Italian!❤
Thank you! :)
He didn't prick it to hold the sauce he did it to prevent puffing it up
@@devynkumar1997 oh ok. I remember someone pricking it to hold sauce. Can't remember who now.
Wagner, Iglo, Oetker or what ever brands they use sodium/natrium bi carbonate as well instead of yeast. It's just faster and cheaper way to get a similar effect.
But it is not the same. Yeast today we can buy. But it was separated in a laboratory like 150 years a go to speed up the bread making proces. The baker didn't have to wait a whole week until his 'mother dough' was ready to you in new doughs to make daily bread. But making it this way, the traditional way, is better for your body and internal flora.
So just make a wet dough and let it in the fridge for one week, look at it every day and stir, and see what the result will be after one week. You be amazed! ...take a bit of this 'mother dough' to make a fresh dough, let it rise, and use it that day for baking fresh bread. Your live will be different from now on!
@@theblackhand6485 thank you!!!! Very interesting.
Thanks for introducing me to Chef Ranveer! I love Indian food, but somehow I'd never heard of him. Blame the algorithm I guess lol 🤷♂
I'm glad that you like his recipes!
He's genuinely one of my favourite chefs. Hope you enjoy watching (and making!) more of his recipes.
He loves cooking and history, and he has a lightly teasing way of talking that most of us love 😅
Haha sometimes algorithm sucks 😅
Ranveer is a gem.
Ranveer's videos are always great. Even if he doesn't make an exact dish, he explicitly says so, and never claims otherwise (*cough* Jamie Oliver), and fully respects the original dishes and cuisines.
His channel is a treasure trove, and I love seeing you make his dishes or provide some insight, it's like a collab between two of my favourite chefs on YT. Nice video man keep growing 👍.
Edit: Also, I'd love to see you make more authentic Indian food, be great to see a Western chef give insight after cooking an entirely different cuisine. It'd be a great experience for you as well 😉 👍.
yes he is a treasure!
Maida is the all purpose flour and Atta / Wheat Flour as it said in the Subs is actually Whole Wheat Flour. He did add 30% whole wheat flour.
@@aquasky77 y
Yes he added 30% whole wheat flour.
I learn a lot from Ranveer and I have been cooking a lot of the dishes that he teaches. Recently I made a dish of Tori(Sponge Gourd) that he taught and it turned out so good that everyone loved it. He's right about that thing where once you start cooking on your own you stop ordering from outside. I have learned sm just by watching and following that I can now cook a lot of recipes and even make my own with instincts. Its a great time to be alive when you can learn from masters of these arts online. Cheers to both of you amazing Chefs.
James, we would be thrilled to welcome you to India someday. Imagine the joy of witnessing you and Ranveer collaborating in the kitchen, creating culinary magic together. It would be an unforgettable experience for all of us!
Thank you so much! I would love to visit and meet chef Ranveer!! :)
@@ChefJamesMakinson also check out Gordon ramseys India trip videos. He came twice
I absolutely love the way both of you teach about food. Not just the dish itself, but the history and culture, why it's done the way it is. That interests me so much. Really makes me miss Anthony Bourdain too.
This makes me want pizza, why do I do this to myself? Oh right to support the channel lol
Thank you so much!!
Maybe we can do a chocolate peanut butter cheesecake next. (To support the channel, of course!)😉
His videos make dieting so hard haha@@GoodForYou4504
I feel you.
Best thing that he doesn't only react and review. Also take it seriously, gave useful instructions and also makes with the ranveer Brar.
Not like others reaction channels who watched and leave it.
Thank you! I try!
Interesting concept and will definitely try to make it. Even though I love a proper pizza, this is an easy and quick way to hopefully kill that pizza craving I get sometimes. Great video, James and have a wonderful rest of your weekend.
It's not quite the same and I much prefer a proper pizza but this is good if you really want something quick! Thank you Frank and you too!
yeah seems like it can be a quick healthy dinner after work
Like Ranveer said, before pizza become known, it was basically just bread with tomato on top and baked.
Kinda like what the video shown, not authentic but it is still bread, tomato, baked. A fast quick pizza.
Still better than takeaway is. 😉😉😉
Hey, if you actually want to thank someone kindly thank the actual chef and not just somebody who uses other people work to make earning
I've just recently discovered your channel, and i can safely say it's a goldmine of information tidbits and cooking reviews. I have tried making this dish once and i loved it, and it saves my time. I support your channel with my whole heart.
Welcome aboard! 😉
Welcome and Thank you so much!! If you have a question just let me know!
It's true about the oven. As a lover of Neapolitan pizza, heat is essential. I have a 430C portable electric one, which cooks 1 pizza in 90 secs to 2 min. When cooking on lower temperatures the crust dries out and it just won't "puff" the same way.
😉
This type of pizza is actually very common in Indian households my mother, my aunts and many others do this cause its easy while also cheap
good to know!
and most Indian households don't have ovens
Chef Ranveer is also a judge on MasterChef India!❤❤
Yes I know!!
I'm from Naples, and best pizza topping for me has always been ham and sweetcorn. I know, it might sound outrageous or juvenile, but none could change my mind lol
...sure. And I'll bet with pineapple too! 👻
@@theblackhand6485 🤐
For us Indians it's roast chicken, chicken salami/sausage, onion, capsicum, mushroom, tomato and olives.😊
i'll bet he knows the english words if he takes the time - and if that _is_ the case i love how he would rather keep his cadence natural for his videos and mixes the languages together almost seamlessly. it's always been fun to watch him.
It always is quite nice when my native language gets to be mixed in with some English, which does transpire. 😊😊😊
it is a bit difficult to edit these! haha
Actually its quite common in india to use english words along with native languages as almost everyone knows basic english
@@pruthviraj2159 a lot of brand names and similar things that have permeated the world kind of force that sort of thing on a lot of places that now largely have the money to support those modern consumer industries that had a huge head start in the west.
Most Indians know English as well as use English words colloquially while speaking native languages.
The concept of Tawa pizza sounds interesting and easy to make.
Hi James, Jimbo here. Another great reaction on your part and I want to thank you for introducing me to Chef Ranveer. Being a terrible student of ancient Sanskrit, I learned the alphabet and much of the sound of the language and I find it's modern incarnations so musical, liquid and simply gorgeous. It's a delight to listen to. Even when he sprinkled in English just to hear him say 'basically' made me smile. But let's get to business about pizza without an oven.
We make our own pizzas and my Oaxacan neighbors were curious as to how we made them. Most folks here in the 90s didn't have ovens so I had to devise a method of making a pizza in a frying pan. You can use a frying pan with a yeasted dough using Chef Ranveer's general method. Cook the fillings cover the pan to melt the cheese. Roll the dough as thin as possible. I make extra yeasted dough when I preoare ut, an make thin discs and freeze them for later use.
Another trip down memory lane for me especially the french part of peeling juicing and seeding tomatos.... ah Les Francaises. hugs from down under the Up and over James
Thank you for watching! Chef Ranveer has some really good recipes but you have to put subtilties
I really like chef ranveer..there is calmness in hus ways of telling things...j same calmness n purity i feel in you too chef. I like your videos n this segment of parallel cooking are really interesting. I will really like to see u cook n taste more indian food... specially the street food..all veg n non veg types
agreed!
FYI: @5:05 he actually DID premixed atta (whole wheat flour) with maida
The formula of getting views is leaked in the western society 😅
They Got the masala 🇮🇳🇮🇳🇮🇳
@@mdzaid5925 itna bhi saach nhi bolna tha 😂
16:40 So, there is this thing I found out while learning how to cook Indian food. One of the variants of Biriyani(Dum briyani) is cooked in a copper pot. Does not make sense because its a dish that needs to be slow cooked for a while. I did my research and found out that the pot is placed over a pan and that significantly improves the cooking process. So, If you don't have a thick pan, just grab a second pan and use the heat from the pan to heat your main pan.
The toppings are my usual for oven- baked pizza. ;D Chef Ranveer's Tawa Pizza would be great on very hot days, especially if one does not have air-conditioning. Thank you for sharing this!
As an Indian baking without ovens is a thing. Making cakes, bread, pizza on stove is very common and eggless cakes is very popular in india as many are vegetarians(no egg also).
I will suggest you a Dish, Nihari Recipe By Chef Ranveer Brar. It's just mind blowing, the spices, the history behind. You won't regret watching it.
I will check it out!
Thanks mate for this awesome video. My oven is currently "out of order" :-) so i will try this one.
Edit: For the sauce, i wouldn't recommend to blend the tomatoes and cook them. Blending whole tomatoes will also release the bitterness from the seeds wich will turn your sauce very bitter. Also you should not cook the sauce. This way you won't loose the typical acidity and fresh flavour profil. Instead just buy good canned tomatoes like San Marzano, gently crush the tomatoes with your hands and add 1 gramm of Salt per 100ml of sauce. Add a tablespoon of a good Oliveoil and some basil leaves. There you go!
I hope you get it working soon!
I don't know where do you live but fyi here in India the tomatoes seeds are either no taste or a little sweet and sour. For us it adds a little more flavour !
Continue to doing this! I love this series ❤
I will!
I love these cook along videos… amazing video… hope your doing well mate
It would be fun!
ive made something similar to this in a cast iron pan called it campfire pizza. cooking over an open fire adds to the flavor.
yes it would!
My grandma would cook food..and would never measure anything... she would use her hands to put ingredients in, based on her experience... and she would make things taste same... for 4 people or 50 people didn't matter...🙂 Also she would never taste the food...!
Also this kind of recipes are useful for Indians because neither ovens nor yeast feature prominently in Indian cooking. In fact most households don't invest in ovens because they're really not needed in Indian kitchens.
The best thing about check makinson is that he never tries to say anything negative about anyone
Thank you for noticing! ;)
It's easier to get popular by saying anything negative online, especially if you are a professional. What Chef James does is something very difficult for most of us to do - remain respectful. That's why he has my respect amongst a myriad of UA-camrs.
Hi Chef James, thank you for this wonderful video. It’s nice to see recreational content rather than just reaction content. Although I enjoy both from you. Waiting for more 😊
Glad you enjoyed it! I will be making more and some more of my recipes too when I get more time!
Comparing your production values is really interesting! He's got the fancy zooming and cinematography, but I find your colours brighter and richer.
Anyway I really like this format. Even though you're also a professional chef it's great to see someone else going through the steps and making the same recipe and giving opinions on the process and outcome (plus your extra tips and advice).
thank you!
He used to do a show (i can't remember but I think it was Raja Rasoi) and he went on to explore the foods around India, and it wasn't just the very basic stuff that is well known but actual cuisine that no longer exists. One of them was pyaz ki kheer (onion dessert) and i still remember it lol. My mother loved him so much for his down to earth personality and she loved this show very much.
Chef ranveer + chef james makes this video so amazing.
4:59 he has added 30% wheat flour (atta in India) & rest is flour (maida in India)
It's definitely important not to overcook the vegetables, as it just becomes a lumpy soggy kind of texture rather than crisp. This can be very tasty, but also, as most of us don't have ovens, it's the only option if you want to make pizza (though I vastly prefer frankies to pizza).
they were still crispy
I love cooking channels who explain a lot of things rather than just showing the recipes, Chef James and Chef Ranveer always amazing in that sense
Pan bread is great. When I don't get to my cold fermented dough quick enough I sometimes make naan style concoctions. Yeast is definitely better. 5 day old dough is ideal. Makes heavenly nann.
Pan means bread in Spanish 😂😂
@@octpod3923bread bread 🤣🤣I'm ded now🤣
Edit: that rhymes 😅😂
@@Enthusiastic-Trainspotter-BNEchai tea lol
Love from India you deserve more support
My aunt use always make pizza in a cast iron pan but she grew up on the reservation..Saturday wrestling w homemade pizza man the memories
I'm going to try this. I'm from a different part of the world where pizza is only restaurants and nobody makes it at home. Should be fun!
let me know when you do!
I really love how you DID NOT take this personally and defensive and gave a fare shot at the recipe...
You were also very respectful
I learned a lot from your personality. Thank you🤩
Thank you!
I really enjoyed the sauce information and both of your sauces looked sooooo good! I am a believer that if the sauce isn't good you can't save a pizza with any other ingredient. Thanks for sharing!
Just stumbled upon your reaction video on Tawa(Pan) Pizza yesterday and today your trying this recipe. I hope you've had fun making this one
I did! :)
It's good when you cook along side by side. It's much much better than just reacting to the videos.
Bro you're literally everywhere 🤣
I usually use high heat… but I use 2 pans
Pan 1 is a cast iron roti pan with a little salt on it.
Pan 2 is my stainless steel pan that has a lid. Of course I season Pan 2 before putting in the pizza base.
I also use leftover rotis for this recipe. Works great for me.
Having been in Naples, I can say that no pizza satisfies me in the same way since, but I'm always on a search locally, and I've given up on the idea of pizza at home.
Also... I'm amazed by cars driving through that city. The roads are so narrow there and shared with pedestrians.
I'm the same way now after visiting too! haha
5:43 Give it a smile on purpose though 😅😁
Brother you made a mistake and by seeing the video i can tell you that chef ranveer had taken WHITE FLOUR or in india its called maida for that you are not getting that taste .i can assure you that if you please made one more time with maida or white flour and put the video on yt ,it will taste 100% better.
Yes, I wanna say this. Maida is different
Atta in hindi is whole wheat flour. Maida is similar (though not same) to all purpose flour. He used Maida.
This style of pizza is far from traditional, but this is what pizza was in most of India in late 1900s and early 2000s before dominos became mainstream. This style of pizza is still wide spread and is a type of indian streetfood, also they use processed cheese which is greated after the pizza is baked, the sauce is sweet and most common toppings are onoins and peppers.
Fun Fact. The reason Tomatoes were seen as poisonous was due to the tableware used at the time being made of Pewter which contains high ammounts of lead. The acidic tomatoes did cause a lot more lead poisonings because of it.
Hahaha 😝...that's a good story. So true.
When I didn't have a good oven, I made an overnight no kneed dough (from serious eats) and would cook it in a fry pan similar to this. I would hang the sides over the fry pan to get bubbling and char on the edges.😂 Prob the best pizza I've made at home!
After seeing so many good reviews I'm actually tempted to try it.
Even though I'm an Indian who is fortunately privileged enough to have an oven at home
13:51 I don't remember when or where I learnt about this but I recall that in early Europe, many rich nobles used to eat in Pewter plates which is an alloy of Antimony, Lead, Tin, Copper and some other metals.
The reason for many deaths used to be the amount of Lead used, which is toxic for the average human. Pewter reacting with the acidity of tomatoes would have Lead seperate from the composition, poisoning many.
In this modern age, Lead has been removed from the composition entirely which doesn't matter since no one uses Pewter nowadays.
Chef! You give so many useful insights, its really nice to get to learn from two chefs at once! Thankyou
True
Even though you mentioned that that the burned table cloth is unintentional but I will say the Halloween touch is phenomenal.
🤣😂 hahaha
He actually does add wheat flour at 2:36. Its called atta in hindi. Hope that helps.
As an Indian i don't have oven so we usually cook pizza in cooker or on tava delicious❤
Good morning, Chef James! Always happy to see your smiling face!
Good morning! Thank you so much!!
@ChefJamesMakinson atta which has been labelled as wheat flour in the captions is a much healthier version of wheat and I think the whole wheat flour you added is the same as "atta". I'm not sure but anyway I thought I'd let you know
Thank you!
@@ChefJamesMakinson yep I confirmed "Atta" is wholewheat flour or a flour that is obtained by grinding the wheat seeds whole with it's outer convering; making it highly fibrous and much more healthy than the ultra refined flour called "maida" in India.
In India maida is seldom used for day to day cooking as it is associated as unhealthy and atta is used on a day to day basis.
Furthermore, "atta" in itself means wholewheat flour, when used with other words it can just mean flour in that context. For example, "makki ka atta" means "corn flour". (Ka is a joining word in hindi meaning "of" or "for" like "de" in spanish)
In order to make tomato sauce with fresh tomatoes you need loads and loads of tomatoes because they reduce a lot . But if the tomatoes are tasty its definitely worth the trouble
if you can get the right tomatoes this would be even better!
Here in India, we use fresh vegetables instead of packed can because its so cheap here . 1 kg of tomatoes cost 10-15 cents.
He literally taught me cooking. Bless him. And you were also great! Subscribed for sure.
A big enough air fryer does a better job at replicating a pizza oven than a traditional oven imo.
Ranveer Brar made that video keeping Indian kitchens in mind. We neither have ovens or air fryers in our homes. All we have is the good old stove top and a nice kadhais and tawas to cook stuff with.
With this i leared both how to make pizza and its entier history 😂
😂
This made me hungry too bad i dont have the ingrédients 😢 but i will definitely try this recipe
I hope you can do a collab with him this would be so fun !
me too! I would love it!
@@ChefJamesMakinsonI really hope you can get to do some collabs one day mate. 🙏🙏😉
Chef, can you explain what do you mean canned tomatoes are pre-cooked, like I'm not an experienced chef, a weekend chef at best, so at my level, how would you pre cook and store these tomatoes.
this can explain more www.foodrepublic.com/2015/10/20/everything-you-need-to-know-about-canned-tomatoes-ever/
But the canning process the cans are sealed, heated and held at temperature until the contents are sterilized
the tomatoes get cooked during the canning process. it involves steaming the cans with the tomatoes inside under pressure to ensure sterilization and preservation.
I must say that your manner of articulation is very good, Chef James. Its so clear that UA-cam’s rubbish auto-subtitle feature managed to capture your words for the most part.
I dunno if you had to reshoot it for many many times or you’re naturally coherent, but I thought that it was worth mentioning you have butter-smooth pronunciation.
Really? Thank you so much! haha I try to speak clearly as many people that are not native English speakers watch this.
Hi James, One more way i cook pizza without oven is to use sand. Just put Sand in a bigger pan and let it heat up and when the sand is super hot put pizza pan on the sand and cover the bigger pan. Its like double boiling but with Sand. As we all know that sand can store immense amounts of heat, it will come out almost same as oven.
Sand. Using sand? That's an interesting concept. I will be remember that one!
That "If there's any italian watching..." made me laugh a lot ahah.
🤣
Ranveer is the best Indian chef I came across who has immense knowledge about food and its history. He acts in TV series as well. He knows multiple languages understands different cultures. He is a master chef!
yes he is! can we trade Jamie for him :)
That face on the cover.. was the unpaid actor fr...but the video brought me..
make food make mood vibes...❤
good to hear!
Chef Ranveer's recipe can be followed blind folded. It always ends up delicious.
Hey James, You could try recreating his Indian vegetarian dishes, to tell the western audience that they will love vegetarian food. You can use Ranveer's easy to create food recipes for them to follow, so that everyone can quickly make these at their homes and enjoy !
All the Best !
good idea!
I think adding yogurt probably live acts as a substitute for yeast. We make a lot of variety of Nan bread in the subcontinent with live yogurt some of these are quite similar to the pizza base especially the classic thin crust pizza.
Our Nan bread of course is quite different from what is available in the supermarkets in the west
For everybody when chef added sugar and ketchupi ! It's cuz he added the acidic part with seeds so the sauce will be very sour ! Where deseeded tomotoes gonna be sweet
One more funfact about chef Ranveer he’s also an judge in the prestigious Masterchef India
Yes I know!
There is no way you give a heart to everyone and also reply to people being a busy chief , i mean you a pretty damn hardworking person
its not easy
11:16 You did well! As Italian, I was waiting to talk cause you looks a respectable chef. But man... was hard, especially when I heard baking soda instead of the YEAST💀😂
Man i love Chef Ranveer, interesting concept to pan cook a pizza i will definitely try this.
Chef try a classic winter recipe by Chef Ranveer called Malai Methi Paneer. It translates to Cream Fenugreek cheese. The cheese can be substituted with peas, or mushrooms depending on the recipe but this dish is a winter favourite especially in North of India. The video on his channel has eng subs and it would be a joy to see you making it.😊
Sounds great! I will have to have a look! :)
12:10 I like the difference in culture. He is using his hands while topping the veggies and you are using a spoon to do the same😊
As a student i just take a bread slice spread some store bought pizza sauce and some cheese or maybe vegetables if im not being lazy
Then cook in a pan on low heat with a bowl of ice and cover it so it doesn't burn. Man thats so good
Great video. Enjoyed it ofcourse Chef Ranveer is hugely popular in India
Cf.RB is making subtle jokes about translation Kon/con = who , kaise/caise = how 😂
Normal chef's cloth: 🟦
James' chef's cloth: 😮
🤣
04:33
He did add whole wheat flour, in the beginning of the video, he said it's 30% *wheat flour* and 70% refined flour.