*FULL KAANDA LEHSUN MASALA RECIPE* - ua-cam.com/video/mAPVMr4S1bg/v-deo.html *FULL SOLKADHI RECIPE* - ua-cam.com/video/x_Jr6BZRb3A/v-deo.html Kolhapuri Chicken Sukka - Tambda Pandhra Rassa Prep time: 25-30 minutes Cooking time: 1 hour 15-30 minutes Serves: 5-6 people Ingredients: Chicken Stock: * COUNTRY CHICKEN | गांवठी चिकन 1 KG (CURRY CUT) * TURMERIC POWDER | हल्दी पाउडर 1/4 TSP * SALT | नमक TO TASTE * GINGER GARLIC GREEN CHILLI PASTE | अदरक लहसुन मिर्च कि पेस्ट 2 TBSP * OIL | तेल 2-3 TBSP * ONION | प्याज़ 1 MEDIUM (CHOPPED) * WATER | पानी AS REQUIRED Method: * Add the chicken into a large bowl, add salt, turmeric powder, ginger garlic chilli paste & mix well, it you can marinate the chicken for a couple of hours or you can even directly cook it. * Add oil into a large vessel & let it heat up, then add the chopped onion & cook over high flame until it turns translucent. * Next, add the marinated chicken, stir well & cook the chicken over high flame for 3-4 minutes. * After cooking the chicken over high flame, cover the handi with a parat (a very large plate) & pour water over it & lower the flame. * Cook the chicken like this until it gets 90% cooked, when the water gets hot, add it to the chicken & stir it well, cover the vessel with the parat & add more water again, this will create the stock which will be used to make the components of this recipe. * You’ll have to repeat this process 2-3 times until the chicken gets 90% cooked, the cooking time of the chicken will depend on its quality, you get the best results from using country chicken & it takes slightly longer to cook. * Once you have repeated the process 2-3 times, the chicken will get 90% cooked & you will have enough stock as well. * Switch off the flame & strain the chicken using a spider & transfer it into a large bowl, set it aside. * Then divide the stock into 70% - 30%, the larger portion of the stock will be used to make the tambda rassa & the remaining will be used to make pandhra rassa. Vaatan For Tambda Rassa & Sukha: * CUMIN SEEDS | जीरा 1 TBSP * CORIANDER SEEDS | साबुत धनिया 1.5 TBSP * GREEN CARDAMOM | हरी इलायची 3 NOS. * BLACK CARDAMOM | बड़ी इलायची 1 NO. * CINNAMON | दालचीनी 3 INCH * STAR ANISE | चक्री फूल 1 NO. * CARAWAY SEEDS | शाह जीरा 1/2 TSP * BAY LEAF | तेज पत्ता 2 NOS. * WHITE SESAME SEEDS | सफेद तिल 1.5 TBSP * POPPY SEEDS | खस खास 1/2 TBSP * DRY COCONUT | सुखा नारियल 1/2 NO. (GRATED) * OIL | तेल 2 TBSP * ONION | प्याज़ 4 MEDIUM (SLICED) * TOMATO | टमाटर 2 NOS. (ROUGHLY CHOPPED) * SALT | नमक A PINCH * GARLIC | लहसुन 20 LARGE CLOVES / 50 GRAMS * GINGER | अदरक 2 INCH * GREEN CHILLI | हरी मिर्च 2 NOS. * FRESH CORIANDER | हरा धनिया A LARGE HANDFUL * WATER | पानी AS REQUIRED Cooking Vaatan for Tambda Rassa & Sukha: * OIL | तेल 3-4 TBSP * KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP * KANDA LAHSUN MASALA | कांदा लहसुन मसाला 2 TBSP * SALT | नमक TO TASTE Tambda Rassa: * COOKED VATAN | पका हुआ वाटन 1 - 1.5 CUPS * SALT | नमक IF REQUIRED * LEMON JUICE | नींबू का रस OF HALF A LEMON * FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Sukha Chicken: * COOKED VAATAN | पका हुआ वाटन REMAINING * TAMBDA RASSA | तांबड़ा रस्सा 2-3 LADLES * LEMON JUICE | नींबू का रस OF HALF A LEMON * FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Method: * Set a pan on high flame & heat it well, then lower the flame & add the whole spices except sesame & poppy seeds, dry roast the spices until they get fragrant. * Further add the sesame & the poppy seeds & dry roast the spices for only a few seconds, then transfer the spices into a large bowl or a plate. * Now in the same pan add the dry coconut & roast it until it gets brown & then transfer it into the same bowl as the spices & let them cool down. * In the same pan, add oil, onions & cook until they turn translucent. * Further add the tomato, salt, garlic, green chillies & ginger, stir & cook for 3-4 minutes, once the tomato gets mushy, transfer it into the bowl & cool it down. * Once cooled down, transfer everything into a mixer grinder jar, add fresh coriander & grind it into a fine paste using water as required. * To cook the paste for tamda rassa & sukha chicken, set a kadhai over high flame, add oil into it & let it heat up. * Further add the paste, stir well & add kashmiri red chilli powder, kanda lahsun masala & salt, stir well & cook for 10-15 minutes while stirring continuously or until the paste becomes crumbly & the oil separates. * Once its texture becomes crumbly & the oil gets separated your cooked paste is ready, transfer it into a bowl so that it can be easily divided to make the tambda rassa & sukha chicken. * For the tambda rassa, add the 70% stock into a stock pot & Add 30-40% of the cooked paste, stir well & bring it to a boil, once the rassa comes to a boil taste it & adjust the salt, also add lemon juice & stir well, let it simmer for a few minutes until the oil starts to float on the surface. * Lastly add fresh coriander & the tamda rassa is ready. * To make the sukha chicken set a large handi or kadhai (you can use the same vessel that you used to cook the paste) over high flame, add the remaining cooked paste along with 2-3 ladles of the tambda rassa. * Stir well & add some hot water, cook over high flame for 4-5 minutes until it gets hot. * Add the cooked chicken, stir well & cook over medium high flame until it gets fully cooked, you can add splashed of hot water to adjust the consistency. * Taste & adjust salt if required & add lemon juice, coriander & stir well. * Kolhapuri Chicken Sukha is ready. Pandhra Rassa: Vaatan (Paste) * CUMIN SEEDS | जीरा 1 TBSP * WHITE SESAME SEEDS | सफेद तिल 1 TBSP * POPPY SEEDS | खस खस 1/2 TBSP * OIL | तेल 1-2 TBSP * ONION | प्याज़ 1 LARGE. (SLICED) * CASHEW | काजू 6-7 NOS. * GINGER | अदरक 1 INCH * GARLIC | लहसुन 6-7 CLOVES * WATER | पानी AS REQUIRED Final Cooking * OIL | तेल 1-2 TBSP * STAR ANISE | चक्री फूल 1 NO. * BLACK CARDAMOM | बड़ी इलायची 1 NO. * CLOVE | लौंग 2 NOS. * CINNAMON | दालचीनी 2 INCH. * BAY LEAF | तेज पत्ता1 NO. * WHITE VAATAN | सफेद वाटन * CHICKEN STOCK | चिकन स्टॉक * COCONUT MILK | नारियल का दूध 150 ML Method: * Set a pan on high flame, let it get hot then lower the flame & add cumin seeds, sesame seeds & poppy seeds & dry roast for a few minutes then transfer them into a plate & cool them down. * Then in the same pan add the oil, onion, ginger, garlic & cashews, stir well & cook over medium high flame until the onions turn translucent, then transfer it int the same plate & cool it down completely. * Once cooled, add them into a mixer grinder jar & using water as required grind everything into a fine paste. * Set a small stock pot over high flame, add oil & let it heat up. * Further add all the whole spices along with the paste, stir well & cook over medium high flame for 2-3 minutes, you don’t have to overcook it or else its colour will become dark. * Further add the remaining chicken stock, coconut milk & salt, stir well & bring it to a boil, once it comes to a boil stir & taste for salt & adjust accordingly. * The pandhra rassa is ready.
एक नंबर, एकदम भारीच, नादखुळा ..किती सुंदर ते बानवणे आणि किती सुंदर ते वर्णन आणि किती स्पष्ट आणि सुंदर ती भाषा..आणि मध्ये मध्ये ती स्पष्ट मराठी शब्दांची फोडणी.. खास करून ते काळ मटण, वाटणं.हा हा हा हा... खरोखर मराठी लोकांच्या हृदयात घर केलत तुम्ही.. अश्या अनेक अनेक रेसिपी अजून अजून शिकवा... धन्यवाद ❤❤❤❤❤🙏🙏🙏🙏🙏🙏
I cannot eat spicy things because of I got a disease. But while I watch you eating these things, literally I can feel myself eating these things❤❤ @YourFoodLab
12:34 kaha jata kabhi bhi Nibu (lemon) dalne k bad Pakana nhi chahiye..vedo Me bhi likha h aur vyavharik bhi Kadva taraf taste chala jata aur usme jo vitamin c hoti vo kuch aur hi bn jata
Absolutely love your Marathi pronunciations sir😊👌☺️..what an amazing,mouth watering recipe.. ekdam bhaari😃 😍😍😍🤩.. I personally love pandhra rassa a lot.. was just waiting for this recipe to be out.😊 Tambda rassa and chicken too look so tempting, ekdam jhanjhanit😊.. this quantity of vaatan for pandhra rassa is enough for the amount of stock that you kept aside.. I guess I have to increase the qnty of vaatan as my stock for pandhra rassa wud be more 😊
I always watch your videos, kabhi kabhi ghar pey khane key liye bhi bulaoo sharing is caring,😃you are one of the best chef I have come across,your cooking is class apart 👌 I too love cooking and a good cook but a housewife 😊can your mixer be used in Dubai and what is the cost and how many jars are there can you plz let me know,thankyou.
Hi Sir. This is Shavia from Mumbai. I have a request regarding a recipe, which I want you to make. It is chocolate waffle. My son and my brother both a crazy about waffle. I request you to try out the receipe once so that I can tryout the same. Lots of love 💕
Hi sir hum kolhapuri he aapne chicken lay bhari kel rav agar aap kolhapur aaye to hamare ghar jarur aana hamari jo red chili powder hoti he usme paka huaa chicken khilayenge.Tambda aur pandhara rassa 1number zalay.
Sindhi style Bhugal wala chicken bhi banao sir pls....... anyways this is tooo good to cook mast yummyy my favourite chicken 🍗 i love most❤ kounsi bhi type ho
Sanjot sir, kabhi solapur aa ke chakole matan shik kadhai,,khaliji ye diwane ho jaoge,sukha matan alag hota hai aur grevy wala matan eksath banake dete hai, aur pure ghar ke masale, ye kolhapur ka hume pata hai tamda pandhara, bina test ke mashhur huwa hai
*FULL KAANDA LEHSUN MASALA RECIPE* - ua-cam.com/video/mAPVMr4S1bg/v-deo.html
*FULL SOLKADHI RECIPE* - ua-cam.com/video/x_Jr6BZRb3A/v-deo.html
Kolhapuri Chicken Sukka - Tambda Pandhra Rassa
Prep time: 25-30 minutes
Cooking time: 1 hour 15-30 minutes
Serves: 5-6 people
Ingredients: Chicken Stock:
* COUNTRY CHICKEN | गांवठी चिकन 1 KG (CURRY CUT)
* TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
* SALT | नमक TO TASTE
* GINGER GARLIC GREEN CHILLI PASTE | अदरक लहसुन मिर्च कि पेस्ट 2 TBSP
* OIL | तेल 2-3 TBSP
* ONION | प्याज़ 1 MEDIUM (CHOPPED)
* WATER | पानी AS REQUIRED
Method:
* Add the chicken into a large bowl, add salt, turmeric powder, ginger garlic chilli paste & mix well, it you can marinate the chicken for a couple of hours or you can even directly cook it.
* Add oil into a large vessel & let it heat up, then add the chopped onion & cook over high flame until it turns translucent.
* Next, add the marinated chicken, stir well & cook the chicken over high flame for 3-4 minutes.
* After cooking the chicken over high flame, cover the handi with a parat (a very large plate) & pour water over it & lower the flame.
* Cook the chicken like this until it gets 90% cooked, when the water gets hot, add it to the chicken & stir it well, cover the vessel with the parat & add more water again, this will create the stock which will be used to make the components of this recipe.
* You’ll have to repeat this process 2-3 times until the chicken gets 90% cooked, the cooking time of the chicken will depend on its quality, you get the best results from using country chicken & it takes slightly longer to cook.
* Once you have repeated the process 2-3 times, the chicken will get 90% cooked & you will have enough stock as well.
* Switch off the flame & strain the chicken using a spider & transfer it into a large bowl, set it aside.
* Then divide the stock into 70% - 30%, the larger portion of the stock will be used to make the tambda rassa & the remaining will be used to make pandhra rassa.
Vaatan For Tambda Rassa & Sukha:
* CUMIN SEEDS | जीरा 1 TBSP
* CORIANDER SEEDS | साबुत धनिया 1.5 TBSP
* GREEN CARDAMOM | हरी इलायची 3 NOS.
* BLACK CARDAMOM | बड़ी इलायची 1 NO.
* CINNAMON | दालचीनी 3 INCH
* STAR ANISE | चक्री फूल 1 NO.
* CARAWAY SEEDS | शाह जीरा 1/2 TSP
* BAY LEAF | तेज पत्ता 2 NOS.
* WHITE SESAME SEEDS | सफेद तिल 1.5 TBSP
* POPPY SEEDS | खस खास 1/2 TBSP
* DRY COCONUT | सुखा नारियल 1/2 NO. (GRATED)
* OIL | तेल 2 TBSP
* ONION | प्याज़ 4 MEDIUM (SLICED)
* TOMATO | टमाटर 2 NOS. (ROUGHLY CHOPPED)
* SALT | नमक A PINCH
* GARLIC | लहसुन 20 LARGE CLOVES / 50 GRAMS
* GINGER | अदरक 2 INCH
* GREEN CHILLI | हरी मिर्च 2 NOS.
* FRESH CORIANDER | हरा धनिया A LARGE HANDFUL
* WATER | पानी AS REQUIRED
Cooking Vaatan for Tambda Rassa & Sukha:
* OIL | तेल 3-4 TBSP
* KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
* KANDA LAHSUN MASALA | कांदा लहसुन मसाला 2 TBSP
* SALT | नमक TO TASTE
Tambda Rassa:
* COOKED VATAN | पका हुआ वाटन 1 - 1.5 CUPS
* SALT | नमक IF REQUIRED
* LEMON JUICE | नींबू का रस OF HALF A LEMON
* FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Sukha Chicken:
* COOKED VAATAN | पका हुआ वाटन REMAINING
* TAMBDA RASSA | तांबड़ा रस्सा 2-3 LADLES
* LEMON JUICE | नींबू का रस OF HALF A LEMON
* FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
* Set a pan on high flame & heat it well, then lower the flame & add the whole spices except sesame & poppy seeds, dry roast the spices until they get fragrant.
* Further add the sesame & the poppy seeds & dry roast the spices for only a few seconds, then transfer the spices into a large bowl or a plate.
* Now in the same pan add the dry coconut & roast it until it gets brown & then transfer it into the same bowl as the spices & let them cool down.
* In the same pan, add oil, onions & cook until they turn translucent.
* Further add the tomato, salt, garlic, green chillies & ginger, stir & cook for 3-4 minutes, once the tomato gets mushy, transfer it into the bowl & cool it down.
* Once cooled down, transfer everything into a mixer grinder jar, add fresh coriander & grind it into a fine paste using water as required.
* To cook the paste for tamda rassa & sukha chicken, set a kadhai over high flame, add oil into it & let it heat up.
* Further add the paste, stir well & add kashmiri red chilli powder, kanda lahsun masala & salt, stir well & cook for 10-15 minutes while stirring continuously or until the paste becomes crumbly & the oil separates.
* Once its texture becomes crumbly & the oil gets separated your cooked paste is ready, transfer it into a bowl so that it can be easily divided to make the tambda rassa & sukha chicken.
* For the tambda rassa, add the 70% stock into a stock pot & Add 30-40% of the cooked paste, stir well & bring it to a boil, once the rassa comes to a boil taste it & adjust the salt, also add lemon juice & stir well, let it simmer for a few minutes until the oil starts to float on the surface.
* Lastly add fresh coriander & the tamda rassa is ready.
* To make the sukha chicken set a large handi or kadhai (you can use the same vessel that you used to cook the paste) over high flame, add the remaining cooked paste along with 2-3 ladles of the tambda rassa.
* Stir well & add some hot water, cook over high flame for 4-5 minutes until it gets hot.
* Add the cooked chicken, stir well & cook over medium high flame until it gets fully cooked, you can add splashed of hot water to adjust the consistency.
* Taste & adjust salt if required & add lemon juice, coriander & stir well.
* Kolhapuri Chicken Sukha is ready.
Pandhra Rassa:
Vaatan (Paste)
* CUMIN SEEDS | जीरा 1 TBSP
* WHITE SESAME SEEDS | सफेद तिल 1 TBSP
* POPPY SEEDS | खस खस 1/2 TBSP
* OIL | तेल 1-2 TBSP
* ONION | प्याज़ 1 LARGE. (SLICED)
* CASHEW | काजू 6-7 NOS.
* GINGER | अदरक 1 INCH
* GARLIC | लहसुन 6-7 CLOVES
* WATER | पानी AS REQUIRED
Final Cooking
* OIL | तेल 1-2 TBSP
* STAR ANISE | चक्री फूल 1 NO.
* BLACK CARDAMOM | बड़ी इलायची 1 NO.
* CLOVE | लौंग 2 NOS.
* CINNAMON | दालचीनी 2 INCH.
* BAY LEAF | तेज पत्ता1 NO.
* WHITE VAATAN | सफेद वाटन
* CHICKEN STOCK | चिकन स्टॉक
* COCONUT MILK | नारियल का दूध 150 ML
Method:
* Set a pan on high flame, let it get hot then lower the flame & add cumin seeds, sesame seeds & poppy seeds & dry roast for a few minutes then transfer them into a plate & cool them down.
* Then in the same pan add the oil, onion, ginger, garlic & cashews, stir well & cook over medium high flame until the onions turn translucent, then transfer it int the same plate & cool it down completely.
* Once cooled, add them into a mixer grinder jar & using water as required grind everything into a fine paste.
* Set a small stock pot over high flame, add oil & let it heat up.
* Further add all the whole spices along with the paste, stir well & cook over medium high flame for 2-3 minutes, you don’t have to overcook it or else its colour will become dark.
* Further add the remaining chicken stock, coconut milk & salt, stir well & bring it to a boil, once it comes to a boil stir & taste for salt & adjust accordingly.
* The pandhra rassa is ready.
❤❤❤❤❤❤❤❤
1 नंबर मराठी बोलतायसा की😍 आणि ते पण कोल्हापुरी सपला की विषय 🤫💯💫
एक नंबर, एकदम भारीच, नादखुळा ..किती सुंदर ते बानवणे आणि किती सुंदर ते वर्णन आणि किती स्पष्ट आणि सुंदर ती भाषा..आणि मध्ये मध्ये ती स्पष्ट मराठी शब्दांची फोडणी.. खास करून ते काळ मटण, वाटणं.हा हा हा हा... खरोखर मराठी लोकांच्या हृदयात घर केलत तुम्ही.. अश्या अनेक अनेक रेसिपी अजून अजून शिकवा... धन्यवाद ❤❤❤❤❤🙏🙏🙏🙏🙏🙏
I am the first commenter and coincidence is I am from KOLHAPUR,maharashtra, India ❤
Woahhhh! ❤️❤️
@@YourFoodLab please tell how to do this in Vegetarian way?
👍👍🌹@@YourFoodLab
You just justify your recipe with eating shots ❤😊
I am from kolhapur, we make this dish twice a week but still I love watching this video ❤.. एक नंबर भावा...
खूपच भारी संज्योत सर 👌So delicious आणि तुमची मराठी भाषा तर लईभारी❤
Nice recipe.
Love from Kolhapur Maharashtra.
Love from KOLHAPUR ❤ जगात भारी आम्ही कोल्हापुरी ❤
Shukriyaaa ❤️
अस्सल मराठी भाषा 👌 Zakas recipe, tussi gr8 ho ji💝
Love the way you explain.It becomes very easy to try the recipes after watching your videos.
Truly appreciable♥️
To the Point Sir...... नादखुळा 🔥🔥🔥❤️❤️❤️❤️
Sir just one suggestion, don't use turmeric powder for marination if we want to to make pandhara rassa, it affects colour of pandhara rassa
We love to see you eating your dish at the end never skip that. That's extremely satisfying.
Glad you enjoy it! 🥰
खुप छान मराठी बोलता येत
रेसिपी मस्त तोंडाला पाणी सुटले 😋👌❤👍🙏
Wahhh bhava!!!! Kay Naad khula kaam kelyas bhg tu!!!!❤❤❤
I cannot eat spicy things because of I got a disease. But while I watch you eating these things, literally I can feel myself eating these things❤❤ @YourFoodLab
Woooow "भन्नाट " 👌👍
Amazing with so much details . ❤❤ I am also kolhapuri just fab .❤❤❤
Mouth watering 👌👌👌
Thanks a lot ❤️❤️
Maine abhi full video bhi nahi dekhi lekin dekhne pr itna achha lag raha hai to banane mai kaisa lagta hoga ❤❤😊😊
Plz make a veg version of this……had it when I used to be a non vegetarian and the taste was unforgettable.
1 number recipe mu me pani aagaya thandi ke mausam me khane maza ajayga
Thanks for 40 subscriber
Thanks for making it finally 🥹🥹🙌🙌❤️❤️.... This recipe is close to my heart 🥹🥹
Hope you enjoy 🥰🥰
You are theeee bestttt chef!!! I was waiting for this wholesome recipe since ages from YFL..... Thank you so much ❤
12:34 kaha jata kabhi bhi Nibu (lemon) dalne k bad Pakana nhi chahiye..vedo Me bhi likha h aur vyavharik bhi Kadva taraf taste chala jata aur usme jo vitamin c hoti vo kuch aur hi bn jata
खूप खूप छान सोन्या ❤
Wow👌💛 badhiya recipe .chicken ka stock banane ki process mast saari recipe bahot achche se samaj me aayi .diah out style mast😊🎉
Pandhara rassa ke liye stock nikalte samay usme haldi nahi dalni chahiye nahi to vo pila rassa ban jayega ..stock alag alag banana padta hai
Tasty recipe. Thanks Shef.
Thankyou for 599 subscribers UA-cam family 🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉
Ek dam bhari 👌👌👌👌 thanks for sharing this chicken recipe
I will try this on Sunday
All the best 😍😍
Beautiful recipe. Feeling how tasty the dish is from your expressions.
Oh my ❌god Such a Lengthy procedure ‼️ But Very Tasty 😋 Am 🔥Maratha✅ this is our Recipe ✅😍
Mouth watering i love it thank u ❤
एकदम नादखुळा😊
I love the authenticity of your recipes love it ❤❤❤❤❤
Thank you so much 😊
Yummy 😋🤤. Thank you for recipe
Absolutely love your Marathi pronunciations sir😊👌☺️..what an amazing,mouth watering recipe.. ekdam bhaari😃 😍😍😍🤩.. I personally love pandhra rassa a lot.. was just waiting for this recipe to be out.😊 Tambda rassa and chicken too look so tempting, ekdam jhanjhanit😊.. this quantity of vaatan for pandhra rassa is enough for the amount of stock that you kept aside.. I guess I have to increase the qnty of vaatan as my stock for pandhra rassa wud be more 😊
You are Awesome Sanjot .. You are Maharashtrian now☺️
एकदम काटा किर्र 😋
Incredible u r 😮
एकदम नादखुळा 😍👌
Shukriyaaa ❤️❤️
I will try this on the weekend
❤❤
खूप छान मराठी बोलता येते सर तुम्हाला मस्त चिकन ❤❤❤
Lai bhari
I always watch your videos, kabhi kabhi ghar pey khane key liye bhi bulaoo sharing is caring,😃you are one of the best chef I have come across,your cooking is class apart 👌 I too love cooking and a good cook but a housewife 😊can your mixer be used in Dubai and what is the cost and how many jars are there can you plz let me know,thankyou.
❤Vote for the detailed veggies cutting video spec triangle, cross,julian,...etc❤
Absolute Cinema
नाइस ❤
Ek number 😊
You are making every dish except prawn biryani and prawn chilli which I have requested for many times
😆
Sir your great khupc chan kla
Looks So Delicious 👌👌♥️♥️
Ahhhhh 🫠🫠🫠🫠 favourite dish look at the textures on tambada rassaaaa yummm 😋 mann to kar raha hai aapke studio aajau 😂
Dudh Shev Bhaji
Mouth watering
Very yummy recipe
Hi Sir. This is Shavia from Mumbai. I have a request regarding a recipe, which I want you to make. It is chocolate waffle. My son and my brother both a crazy about waffle. I request you to try out the receipe once so that I can tryout the same. Lots of love 💕
Woww.. Amazing..
Am going try this..
Thxxx chef
Hope you enjoy 😍😍
Hi sir hum kolhapuri he aapne chicken lay bhari kel rav agar aap kolhapur aaye to hamare ghar jarur aana hamari jo red chili powder hoti he usme paka huaa chicken khilayenge.Tambda aur pandhara rassa 1number zalay.
Mix namkeen farsan bombay receipe
Chef all your dishes are so yummy. Can you please share the recipe of Boba tea. Take care , stay blessed always.
Sir please make a saparate channel for veg and non veg.....it's a humble request
Sindhi style Bhugal wala chicken bhi banao sir pls....... anyways this is tooo good to cook mast yummyy my favourite chicken 🍗 i love most❤ kounsi bhi type ho
Khup chan 😋
बघुन तोंडाला पाणी सुटले..😊
Amazing ❤
Please Bombay chicken biryani. Bombay chicken curry. Madrasi chicken curry. Achari masala chole. Karahi kadhai masala chole. Achari masala chap. Kadhai karahi masala chap. Achari masala mix veg. Chole pulao. Chole biryani. Aloo pulao. Aloo biryani. Kale chole pulao. Kale chole biryani. Lal lobia rajma pulao. Rajma lal libia biryani. Sufaid lobia pulao. Sufaid lobia biryani. Ki recipes bhi sikhaye
Wowww😍😍😍
नादखुळा सुख चिकन , तांबडा रस्सा आणि पांढरा रस्सा संज्योतसाहेब मानलं राव तुम्हाला,तुमची प्रत्येक रेसिपीज अप्रतिम असतात आम्ही पाहून बनतोच,❤🎉🎉🎉
Yummy ❤
Marathi khuup chhan bolta❤❤
Dhanyavad ❤️❤️
Good night 🌃
I will try this on Sunday Chef ❤please make chawal ki muzaffar (Muslim style rice kheer) please
wow yummy ❤❤❤
Delicious food 😋❤
Love it😊
Akele akele not fair, ooh chef how u make our cusuin so perfect
Wow yummy
Thank you 😋
I like this recipe ❤
Thank you 😊
Sanjot sir, kabhi solapur aa ke chakole matan shik kadhai,,khaliji ye diwane ho jaoge,sukha matan alag hota hai aur grevy wala matan eksath banake dete hai, aur pure ghar ke masale, ye kolhapur ka hume pata hai tamda pandhara, bina test ke mashhur huwa hai
Very Good Recipe Sir😍
Thankssss ❤️
Tq for ur reply Sir, you r my inspiration chef ❤
Looking delicious 👌
Thank you so much ❤️❤️
Sir please make Paya soup 🙏🏻🙏🏻🙏🏻
Dada yak bar malavani sagoti Wade banao
Please Full Receipe with measurement ❤❤
Mutton khichada kab banaoge
Beautiful ❤️❤️❤️❤️❤️
Thank you! Cheers! ❤️
Your recipe very nice❤ ❤your recipe best recipe❤❤ I am daily flow me❤❤ you my teacher❤❤❤ I am training tricks and tips
Can u please make something on sweet potato 🥔 🙏👨🍳
I usually share your recipes with non Indian friends, please have English language translation in your caption! 🙏🏼🙏🏼
Please suggest vegetarian substitute for this recipe
Are bhai mai dophar se same yahi recipe dhund rhi hu aur apke chanel pe bhi nhi dikhi aur abhi dekha upload kiye sirf 1 hour hua tha😂 muze kal banani hai...
Andhra Chicken Curry pls 🤌🏻✨
Super🎉❤
Shukriyaaa ❤️❤️
@ I love all your recipes chef Sanjot ❤️
Chicken mandi please