Cannot understand a word of what all she talks 😅 but seeing this bec of all the interesting recipes. Appreciate grandson showing so much interest and patience with grandma ❤
Thanks Bappama and Ashwin for making videos of authentic aamachgale dishes. My husband and I wake up every morning wondering what Bappamma is making today ❤️. I do have a request for the recipe for chow chow ( चवचवु). It used to be a regular at the Aamachi weddings in the past. Thank you❤️🙏
Bapamma's recipes are so true to their South Kanara roots. Keep up the wonderful work of documentation Ashwin. Simply invaluable. I like that you're measuring wherever you can. I'm also one of those "eye-ball it" type of cooks, but I realise we need to be more accurate if we are to pass these recipes on.
Thank you so much and yes, measuring ingredients is the best way to standardize and replicate the taste but there's more to it since cooking is a chemical reaction. Cooking time, temperature and origin of ingredients also play a huge role in its overall flavor 😊❤️
Bapma,s tips are worth noting,I like her doing things very minutely thinking about every taste.Especially elichi powder making.will you let me know what is alavan powder made of ?
Bappamma, full elu kayli tu chikke hunarnu ghevche, te nivle ki purache pura mixture tu powder karnu davarche airtight container tu, like fine powder jatta salla vottu, saal waste jaayna ani salla tu ye pormbolu asta.
We make this from time to time. My Amma said that this was made at her place on the morning of Tulsi Poojana in Deepawali.😊 And it was called Dudhisan at her place.
This is very much like our Goan sannas except we add 'maddacho sur' to the batter. The 'maddacho sur' acts as a leavening agent and lends a subtle aroma to the sannas. Nice to see such culinary similarities.
Oooh yummy yum. Thanks for sharing! 'maddacho sooru' reminds me of a superb Kerala style 'Appam', made using sweet toddy and eaten with some chettinadu style spicy curry! 😊🙏❤️
Seeing these reciopes is like going down memory lane! Pure nostalgia! Cant thank you and dear Bapama for reviving these lovely
age old recipes .
Grandma’s language is very close to Mangalorean Roman Catholics. Thanks for sharing.
Stay Blessed grandma
Cannot understand a word of what all she talks 😅 but seeing this bec of all the interesting recipes. Appreciate grandson showing so much interest and patience with grandma ❤
Traditional recipe....my favourite....thank u bapama love u bapama❤
Ashwin u r soo fortunate having such type of bapama how neatly she is explaining her way of giving receipe proportion is excellent
Soooooo yummy 😋😋 mamma jaay mekk vi jaay❤🎉❤🎉❤🎉❤
Thanks Bappama and Ashwin for making videos of authentic aamachgale dishes. My husband and I wake up every morning wondering what Bappamma is making today ❤️.
I do have a request for the recipe for chow chow ( चवचवु). It used to be a regular at the Aamachi weddings in the past.
Thank you❤️🙏
Thank you so much 😊🙏 Will ask her and schedule it sometime soon. ❤️
Another yummy recipe! It’s so nice to know that Bapama uses her utensils with so much love - her prized possessions, like you said.😍
Well done. 👌👌
As always excellent recipe. We used to make it on Saturdays. Please keep uploading such recipes. Appreciate your and Bapamma's efforts.
What is it ? Dessert or a breakfast?
Bapama duddi sannana layek jalla.ammi ashi korche .havasanje kapika korche asile. Cherduvan school dakunu yettan khavcheka monu😊
Bapama is taking me back to my childhood when my Bapama used to make this stuff for me !!
Excellent recipe Bapama
Superb🎉🎉
I've never tried this before - looking forward to making it :)
Grandma’s language is very close to Mangalorean Roman Catholics. Thanks for sharing
Bapamma's recipes are so true to their South Kanara roots. Keep up the wonderful work of documentation Ashwin. Simply invaluable. I like that you're measuring wherever you can. I'm also one of those "eye-ball it" type of cooks, but I realise we need to be more accurate if we are to pass these recipes on.
Thank you so much and yes, measuring ingredients is the best way to standardize and replicate the taste but there's more to it since cooking is a chemical reaction. Cooking time, temperature and origin of ingredients also play a huge role in its overall flavor 😊❤️
Super 👌
Yummy recipe .❤ 🥰 ❤..I would love to try it. 🙏 ❤❤❤❤ 🙏 Tnx alot for the recipe
Ashwin is very fortunate to have such a beautiful n well patience bapama to explain u her age she willnot loose her patience good luck both of u 👍
Bapma,s tips are worth noting,I like her doing things very minutely thinking about every taste.Especially elichi powder making.will you let me know what is alavan powder made of ?
Rice flour, used to thicken gravies
Kitni mast recipe ek number
Thank you so much! Glad to know that you enjoyed the video 😊
Bapama udipi assuch ven tunve.. furai recipes laayak jaataa... gaon khanchi tugele..
Duddi sannan pollown meggele ammale udgasu aile mayee masth khushi jalle
Yummy♥️
Bappamma, full elu kayli tu chikke hunarnu ghevche, te nivle ki purache pura mixture tu powder karnu davarche airtight container tu, like fine powder jatta salla vottu, saal waste jaayna ani salla tu ye pormbolu asta.
Takka idly bapama layak jilla.super
We make this from time to time. My Amma said that this was made at her place on the morning of Tulsi Poojana in Deepawali.😊 And it was called Dudhisan at her place.
That is nice to know. 😊 Bapama says that we make surnali during Deepawali. The batter is almost the same 😋❤️
🎉
Thank you so much, It's my one of favourite... Yummy.. 😋
2 teaspoon flour is that corn flour or rice flour.
Recipe in the description!
Nice 👍
Similar dish ponsa muddo also is too yummy. With GSB's there is no dearth of awesome recipes😊
Agreed 💯👍
What you added 2 powders at lasr
Elaichi and Rice flour I guess - you can check the description for the complete recipe 😊
Yummy
👌👌👌👍🙏thanks
yummy ! Hanv varek same ashichi korche. But gatti ashile sweet curds ghalche vattitana. Sponge shi jatta. ❤
Wow that is a great hack for people who don't have ready access to buttermilk. Thanks a lot! 😊🙏❤️
👌🏼👌🏼👌🏼🙏🏼🙏🏼🌹😍
Thankyou.
This is very much like our Goan sannas except we add 'maddacho sur' to the batter. The 'maddacho sur' acts as a leavening agent and lends a subtle aroma to the sannas. Nice to see such culinary similarities.
Oooh yummy yum. Thanks for sharing! 'maddacho sooru' reminds me of a superb Kerala style 'Appam', made using sweet toddy and eaten with some chettinadu style spicy curry! 😊🙏❤️
Why no English subtitles
They are there 🙏
Nice
Thughele chance muhre. Lucky grandchild
Laik jalla mai
Pacchi Haldi Panna ri shijjaitati nave.
That's called 'Pattoli', this is 'duddi sannana' 😊🙏
Mayi degree kelleve. English ulyth assa