மிகவும் அருமையான, தெளிவான, நிதானமான முறையில் சொல்லி தரும் திரு சிவராமன் அய்யா அவர்களுக்கு ஒரு ரெட் salute, ippave Mysore சாப்பிட ஆசையாக இருக்கிறது, மிக்க நன்றி அய்யா, சகோதரர் தீனா அவர்களுக்கும் வாழ்துக்கள்
Very good definition between soft and traditional Mysore Pak sir❤2 பங்கு நெய்யும் 1 பங்கு கடலை எண்ணெயில் செய்யும் போது நெய் வாசனை மட்டுமே வரும் கடலை எண்ணெய் வாசனை துளியும் வராது கடைசியில் எண்ணெய் turn ஆகி சட்டியில் ஒட்டாமல் வரும் விளக்கங்கள் மிக அருமை உடனே செய்து சாப்பிட வேண்டும் போல் இருந்தது My favourite sweet sir
😍😍என் அம்மா செய்யும் மைசூர் பாகு போல் இருக்கிறது!முறுகலாக,மிக வாசனையாக இருக்கும்!கட் பண்ணியவுடன் , sweet tray வில் ஒட்டியதை திரட்டி உண்ட தீபாவளி நினைவுகள் அலைமோதுகிறது!👌
எனக்கு ரொம்ப ரொம்ப பிடிச்ச மைசூர்பாகு அதிகமான கடைகளில நெய்மைசூர்பாக்தான் கிடைக்குது நன்றி தினா சொல்லிக் கொடுத்த அந்த ஐயா நானே சிலத உங்கள்ட்டந்து தெரிஞ்சுகிறேன்னு சொல்றாங்க மிக சிறந்தவர் தொழில் மென்மேலும் வளரவாழ்த்துக்கள் நன்றி
Mr. Sivaraman's way of patiently sharing his legendary experienced tips is simply marvellous. Also he is very humble which you will not see in many experienced people. May you long live sir. Thank you very much 🙏
I am seeing this video after Diwali as I was out of station. This is so methodical that anyone even new to cooking can follow. For those with experience, this will create more opportunities to make fine changes to get their own cut. The many clarifications given will help to become a better cook. I will try with ground nut oil as I have never used groundnut oil for making sweets. Chef Dheena is as usual outstanding in his presentation.
I absolutely love the way Sivaraman sir with his experience teaching with not too much fuss. He is making it look easy and build confidence in learning to cook such dishes that seem difficult. Thank you 🙏🏾❤️❤️
Chef sir innaiku than intha recipe naan parthen. First enakku try panna payam ah irunthuchu but perfect ah vanthuruchu. Ithukku munnadi naan try panni correct ah varave illa but intha murai super. All credits to you chef Anna. ❤❤❤ love u so much anna. Thank u for the recipie.
Thank you chef and Anand sir for teaching us clearly about making traditional Mysore Pak. That's too Anand sir is encouraging us that it is not difficult thing to make and if there is anything goes wrong nothing to worry about that we can correct it. The way he is encouraging us really it looks like that it is half crossed to do this traditional Mysore Pak. Thank you Anand sir once again for teaching us easily to make this. Thank you chef for your enthusiasm to teach us through the people who are well trained in it when you are also learning with us. 👍🙏💐
Deena ji I never liked to do sweets as it never came perfect But with mama I have to say I am njoying making .he is so good.Its like ANNAPOORNA MATA IN HIS FORM IS TEACHING US .THANK YOU SOO MUCH.😢 PLEASE PLEASE CAN U TEACH PROPER LADDU ATHIRSAM AND APPAM( .FOR ME IT COMES HARD )
I tried this recipe. Watching the video was very useful. I got out of the fear of making Mysore pak. Got perfect texture after ages. So many myths busted. For example, I thought we need to get to 2 string consistency before adding kadala maavu. The other tip that was so useful is to add ghee when the mixture begins to stick. It made the stirring effortless. Thanks a lot to both of you.
Thank you Anand Sir and Deena Sir for explaining in detail. So far no one has taught inch to inch like this. Now I got confidence to do this Mysore without any fear. Now I am going to do this sweet for Deepavali without any fear.Deena Sir, the way you ask doubts on our behalf and the way Anand Sir clearing doubts simply superb. GOD BLESS YOU BOTH. 28:18
Such a detailed video with all the secrets and critical tips revealed by chef sivaraman Thanks to chef deena for doing such grest work to connect great chefs to people apart from his own talent.
வணக்கம் தீனா சார்.பாரம்பரிய முறையில் மைசூர் பாகு செய்து காண்பித்த இருவருக்கும் நன்றி.அரை கிலோ கடலை மாவிற்கு எத்தனை மைசூர் பாகு கிடைத்தது என்பதை கூறவும்
Sir you & sir taught us when to add oil & correct time to pour to the tray. We will try his method. Many thanks to your team to explore more traditional & unexplored items.
tried this today now, it came good but it came a little dry for me but as a 20 year old who loves cooking i prepared mysorepak for the first time and it came good next time i hope i ll achieve the perfection as shown in the video
lam ahomebaker from kerala &lam preparing deepavali sweets for last five yrs . this time i want to introduce pineapple burfie. So kindly show this receipe🙏
Nice , easy explanation... His recipes are simple to follow with Deenas input of vital tips.. Was anticipating wheat milk halwa (Godhi halwa) yester gen style..As i couldn't find any , tried with my Ammas recipe which came out, awesome❤
Very nice chef. The way you ask doubts is like a home maker is more appreciated and his way os explaining in detail are awesome. Thanks once again to both of u❤
Chef Deena you are just marvellous , such warmth , sweetness , patience and perfection. Leaves no scope of any doubt. THANKS A TON. KEEP UP THE GOOD JOB.
Super chef. I don't know to make maysorepaku. If I make its became a harder one before Now this Devalyi I want to make in perfect masorepak to learn from u r cannel. Thank u chef. Bye. Good luck
Whoa ! Never seen such minute details ! Appreciate your efforts , Chef ! Looking forward to your recipe uploads for Deepavali ! Keep the good work going ! 😍🙏
Hi Deena sir, happy Diwali your and your family and i prepared Mysore Pak this Diwali sir . First time I did it really very tasty same colour and very tasty sir. Always I am seeing all your recipe sir only thank you sir 👍
உண்மை உடனே பிரிக்காமல் இருந்தால் அதிக கருப்பாகி விடும் உண்மைதான் வித்தியாசங்கள் தெரிந்து கொள்ள பல வீடியோக்கள் பார்க்கிறோம் கற்றது கை அளவு இன்னும்கல்லாதது கடல்அளவு ஆகவே கற்றுக்கொண்டே இருக்கிறேன் தொழில் வாழ்க வளர்க
Sir, very nice preparation. Looks so yummy. How many pieces approximately do we get for the measurements you have given? Pls do let me know. Also to make payment through thanks it shows processing error. Pls check on that.
தொழில் நுட்பம் யாரும் பகிரமாட்டார்கள் ஆனால் தாங்கள் பகிர்ந்து வருகிறீர்கள் வாழ்த்துக்கள்
இதுவரை யாருமே சொல்லி தராத ரகசியங்கள், நுணுக்கங்கள் இருவருக்கும் கோடானு கோடி நன்றிகள் 🙏🙏🙏👌👌👌
தீனா..சார் நீங்க ஒவ்வொரு Recipe யும் சொல்லிக்கொடுப்பது வேற லெவல்...வாழ்த்துக்கள்.
thank you
சிவராமன் ஸார் வணக்கம் நீங்கள்
பொறுமையாக
எந்த விஷயங்களை யும் மறைக்காமல்
சொல்கிறீர்கள்
மிக்க நன்றி.
தங்களிடம்
இது வரை எத்தனை பேர்
தொழில் கற்றுள்ளார்கள்.
மிகவும் அருமையான, தெளிவான, நிதானமான முறையில் சொல்லி தரும் திரு சிவராமன் அய்யா அவர்களுக்கு ஒரு ரெட் salute, ippave Mysore சாப்பிட ஆசையாக இருக்கிறது, மிக்க நன்றி அய்யா, சகோதரர் தீனா அவர்களுக்கும் வாழ்துக்கள்
Very good definition between soft and traditional Mysore Pak sir❤2 பங்கு நெய்யும் 1 பங்கு கடலை எண்ணெயில் செய்யும் போது நெய் வாசனை மட்டுமே வரும் கடலை எண்ணெய் வாசனை துளியும் வராது
கடைசியில் எண்ணெய் turn ஆகி சட்டியில் ஒட்டாமல் வரும்
விளக்கங்கள் மிக அருமை உடனே செய்து சாப்பிட வேண்டும் போல் இருந்தது
My favourite sweet sir
😍😍என் அம்மா செய்யும் மைசூர் பாகு போல் இருக்கிறது!முறுகலாக,மிக வாசனையாக இருக்கும்!கட் பண்ணியவுடன் , sweet tray வில் ஒட்டியதை திரட்டி உண்ட தீபாவளி நினைவுகள் அலைமோதுகிறது!👌
antha testtuku eedu inai illai
எனக்கு ரொம்ப ரொம்ப பிடிச்ச மைசூர்பாகு அதிகமான கடைகளில நெய்மைசூர்பாக்தான் கிடைக்குது நன்றி தினா சொல்லிக் கொடுத்த அந்த ஐயா நானே சிலத உங்கள்ட்டந்து தெரிஞ்சுகிறேன்னு சொல்றாங்க மிக சிறந்தவர் தொழில் மென்மேலும் வளரவாழ்த்துக்கள் நன்றி
Mr. Sivaraman's way of patiently sharing his legendary experienced tips is simply marvellous. Also he is very humble which you will not see in many experienced people. May you long live sir. Thank you very much 🙏
சூப்பர் தம்பி உங்கள் கனிவான பேச்சும் பணிவான அணுகுமுறையும் வாழ்க வளமுடன்
T
Mr. Sivaraman's tips and explanations are just amazing. He is the best among all the cooks you have interviewed.
I am seeing this video after Diwali as I was out of station. This is so methodical that anyone even new to cooking can follow. For those with experience, this will create more opportunities to make fine changes to get their own cut. The many clarifications given will help to become a better cook. I will try with ground nut oil as I have never used groundnut oil for making sweets. Chef Dheena is as usual outstanding in his presentation.
I absolutely love the way Sivaraman sir with his experience teaching with not too much fuss. He is making it look easy and build confidence in learning to cook such dishes that seem difficult. Thank you 🙏🏾❤️❤️
Chef sir innaiku than intha recipe naan parthen. First enakku try panna payam ah irunthuchu but perfect ah vanthuruchu. Ithukku munnadi naan try panni correct ah varave illa but intha murai super. All credits to you chef Anna. ❤❤❤ love u so much anna. Thank u for the recipie.
Fed up of having soft Mysore Pak. Traditional one is always better. Outstanding job.
Sivaram sir .
Very good knowledge.
When you are explaining it recalls the sweet memories of my father.
REGARDS YOU SIVARAM SIR.
சூப்பராக மைசூர்பாகு டெமோவுடன் செய்ய சொல்லிக் கொடுத்ததற்கு நன்றி!
Thank you chef and Anand sir for teaching us clearly about making traditional Mysore Pak. That's too Anand sir is encouraging us that it is not difficult thing to make and if there is anything goes wrong nothing to worry about that we can correct it. The way he is encouraging us really it looks like that it is half crossed to do this traditional Mysore Pak. Thank you Anand sir once again for teaching us easily to make this. Thank you chef for your enthusiasm to teach us through the people who are well trained in it when you are also learning with us. 👍🙏💐
அருமை அழகு அசத்தல் பதமான பேச்சு இதமான செய்முறை சுவையான மைசூர் பாகு சூப்பர்
மைசூர் பாக் நானும் வீட்டில் செய்து உள்ளேன் Perfectஆக வந்தது
Deena ji I never liked to do sweets as it never came perfect But with mama I have to say I am njoying making .he is so good.Its like ANNAPOORNA MATA IN HIS FORM IS TEACHING US .THANK YOU SOO MUCH.😢
PLEASE PLEASE CAN U TEACH PROPER LADDU ATHIRSAM AND APPAM( .FOR ME IT COMES HARD )
I tried this recipe. Watching the video was very useful. I got out of the fear of making Mysore pak. Got perfect texture after ages. So many myths busted. For example, I thought we need to get to 2 string consistency before adding kadala maavu. The other tip that was so useful is to add ghee when the mixture begins to stick. It made the stirring effortless. Thanks a lot to both of you.
Thank you Anand Sir and Deena Sir for explaining in detail. So far no one has taught inch to inch like this. Now I got confidence to do this Mysore without any fear. Now I am going to do this sweet for Deepavali without any fear.Deena Sir, the way you ask doubts on our behalf and the way Anand Sir clearing doubts simply superb. GOD BLESS YOU BOTH. 28:18
Such a detailed video with all the secrets and critical tips revealed by chef sivaraman Thanks to chef deena for doing such grest work to connect great chefs to people apart from his own talent.
நன்றிகள் பல ஐயா.. சமையல் தெரியாதவர்கள் கூட தங்களின் செயல் முறை பின்பற்றி எளிதாக செய்ய முடியும்.. வாழ்த்துக்கள்..
Romba nala la ketukituerundha recipe vandhutu.... Miga sirappu👏👏👏👏nandri nadri sivaram sir n deena bro🙏🙏🙏
Very very useful recepie. Vazthukal eranduperukku. Iniya deepawali vazthukal
Excellent result sir I tried this first time result was Excellent
And very much excited to share this
Thank you so much
I made this mysore pak. Came out very well. Thankyou so much for the receipe. The way of explanation is super.
Tried the dish today and came out very well.
Thanks for the amazing video explaining the nuances in each stage of preparing mysurepak.
Ultimate heavenly sweet recipe for all south indians people,looking forward to way more mouth salvating recipe from you sir 🙌👌👍😀👃🤤
Hi Chef,
There's a mistake in the headlines. Kindly check it up. It should be *தெரிந்ததும் தெரியாததும்.
சூப்பர் விவரித்த விதம் அருமையாக இருந்தது🙏🏼
வணக்கம் தீனா சார்.பாரம்பரிய முறையில் மைசூர் பாகு செய்து காண்பித்த இருவருக்கும் நன்றி.அரை கிலோ கடலை மாவிற்கு எத்தனை மைசூர் பாகு கிடைத்தது என்பதை கூறவும்
Maximum 70சைஸ்பொருத்து அதற்கு அதிகமாகவும் வரும்
Deena sir I respect your politeness🎉❤
Sir you & sir taught us when to add oil & correct time to pour to the tray. We will try his method. Many thanks to your team to explore more traditional & unexplored items.
அருமை அருமை அருமை இரண்டு பேருக்கும் நன்றிகள் சார்🙏🏻❤
tried this today now, it came good but it came a little dry for me but as a 20 year old who loves cooking i prepared mysorepak for the first time and it came good next time i hope i ll achieve the perfection as shown in the video
👏👏👏
Sometimes the utensils we use also change the consistency of the sweets. Thick pans are best suited.
@@priyanaga_08 thanks for the tip sister
Please give me the measurements. Though I understand Tamil fairly well , it helps in getting clarity.
Please give me measurements in English , to get clarity as I am Kannadiga. Thanks.
Very good explanation thank u😊
Thank you very much to both of you....this is my favourite sweet..yes ...the real Mysorepak 👍👍🙏🙏
Romba arumaiya irruku sir., so tempting..good tips..nalla doubt clear panninenga..thank you chef and Anand sir,
👌👌💚 இந்த மைசூர்பாக் டிரேயின் அளவு என்ன?
lam ahomebaker from kerala &lam preparing deepavali sweets for last five yrs . this time i want to introduce pineapple burfie. So kindly show this receipe🙏
Nice , easy explanation...
His recipes are simple to follow with Deenas input of vital tips..
Was anticipating wheat milk halwa (Godhi halwa) yester gen style..As i couldn't find any , tried with my Ammas recipe which came out, awesome❤
My favorite thank you for sharing this recipe 👌🙏
Very nice chef. The way you ask doubts is like a home maker is more appreciated and his way os explaining in detail are awesome. Thanks once again to both of u❤
Excellent explanation of the sweet master thank you
Superb recipe. Thanks for teaching
Hi dheena sir.. thanks for the detailed recipe..tried immediately after watching the recipe around 1am.. perfect Mysore pa...very nice❤
Dheena bro mysorepak is superb.Deepavali is started with sweets.Tku so much bro.
Sir beautifully explained and very useful tips! I tried it came out well 😊🙏🏽
Sir thanks for explaining well. Can we use ghee totally instead of oil. Guide me
Chef Deena you are just marvellous , such warmth , sweetness , patience and perfection. Leaves no scope of any doubt. THANKS A TON. KEEP UP THE GOOD JOB.
Teaching step by step thanku so much sir
amazing ji !!! really kewl thanks Sivaram Ji
க.பருப்பு மிஷினில் அரைத்து வரும் போது ஒரு மஞ்சள் கிழங்கை சேர்த்து அரைத்து விடலாம்.
My favorite south Indian sweet 😋
Deena sir give correct measurements for small quantity please
Rendu perum hair care routine podunga ya enaya antha iayaku ipdi iruku Hair hats off
Arumaiyo arumai. All time favourite. Both of you thanks a lot sir 🎉🎉
Traditional Mysore Pak dan superb Soft ( ghee) Mysore pak teeth illadavanga sapdra madiri irukkum 😀😀
💯 😂😂😂
Dheena sir go to chidambaram moorthi cafe.and upload the preparation of chicken kadai.plzz sir
Super chef. I don't know to make maysorepaku. If I make its became a harder one before Now this Devalyi I want to make in perfect masorepak to learn from u r cannel. Thank u chef. Bye. Good luck
Very nice . Thank you Deena Anna
Whoa ! Never seen such minute details ! Appreciate your efforts , Chef ! Looking forward to your recipe uploads for Deepavali ! Keep the good work going ! 😍🙏
Super Deena Sit
Very well Explained
❤❤❤❤❤
Thank you pa. Clearly explained I will try it pa. I thank both of you again.
Hi Deena sir, happy Diwali your and your family and i prepared Mysore Pak this Diwali sir . First time I did it really very tasty same colour and very tasty sir. Always I am seeing all your recipe sir only thank you sir 👍
Sir incase dalda mix panratha iruntha intha measurement ku enna ratio la mix panlam..only for commercial purpose
இவ்வளவு வேலைகளுக்கு தான் காசு ❤
Pakkavey sapdanum pola eruku. Excellent explain
Step by step good explanation Sivaram sir🎉
Super, chef Deena sir. Thank you very much 👌👌👌👌🙏🙏🙏🙏
I tried this recipe it came out very well
தீனா மைதா மாவு இல்லாமல் பன்னலாமா❓ பதிலளிக்க வேண்டும்.
வணக்கம் 🙏💐😊
எந்த பிராண்ட் கடலைமாவு use பண்ணறது என்று spesifica உள்ளதா sir please சொல்லுங்கள்.
Immense experience speaks. Thanks Sir
Sir please share krishna type mysore pak rcp and in small quantity ie cup measurements
Very nice instruction I.e for large n small quantity.thk u.
Anna irumbu vanalitil than seyyanuma illa normal kadayil seyyalama
MEASUREMENT
ONE PART KADALAIMAVU(CHANNADALFLOUR), TWO PARTS SUGAR,TWO PARTS GHEE OIL MIXTURE!1:2:2-FLOUR:SUGAR:GHEE,OIL MIXTURE
How much water?
@@ranjitsolanki9639just enough to dissolve sugar.முழுகும் அளவு!
Deepawali Namaskarangal to mama and wishes to you and Anand. Ji
உண்மை உடனே பிரிக்காமல் இருந்தால் அதிக கருப்பாகி விடும்
உண்மைதான் வித்தியாசங்கள் தெரிந்து கொள்ள பல வீடியோக்கள் பார்க்கிறோம் கற்றது கை அளவு இன்னும்கல்லாதது கடல்அளவு ஆகவே கற்றுக்கொண்டே இருக்கிறேன் தொழில் வாழ்க வளர்க
Thank you Sivaraman sir. As usual you gave a clear explanation .
Sir Already i requested you Gave Recpi making of SALEM Seempal katti by using Packet Milk kindly Upload sir......
Very nice video. Thank you Wishing you a very Happy Deepawali 🎉🎉🎉
Sir, very nice preparation. Looks so yummy. How many pieces approximately do we get for the measurements you have given? Pls do let me know. Also to make payment through thanks it shows processing error. Pls check on that.
Sir oil measurement 2 times or three times. Pls explain
My fav sweet 🤤🤤🤤. tq sir
Sir dindigul ill jilabi krishna iyer top most special skc( sweet karam coffeee) all function. ஐ வாண்ட் தட்.
அருமையான விளக்கு ❤
Siva Raman Sir thanks for the wonderful traditional Mysore pak recipe for Diwali we will make it at home🎉
Thank you so much Deena sir nd Anand sir for sharing VC ery delicious sweet step by step 🎉
கற்று தருபவர் கடவுள் 🙏
Superb sir any sweet dishes for Christmas as well it would be helpful😊
அருமையான பதிவு. முழுவதும் நெய் ubayogam பண்ண லாமா
Sir
Coconut Oil can use instead of refined oil?
My favorite sweet mysore pak..
Super mouth watering 😊Thanks 🙏🏻
Deena brother audio innum konjam volumies iruntha nalla irukkum