shilpa hori was

vvbbbbb bbbbv

Farnaz Najeeb "Q

ZnZ @

if you check the same recipe on sanjeevkapoorkhazana channel, you will see that they used crushed coriander seeds. They also added ginger garlic paste before adding the gobhi. This seems like a poorly produced tv show without much preparation. I too got stumped when he used whole cumin seeds and then again crushed cumin seeds!

Saba Siddique I mix ginger and garlic paste in yogurt with salt n pepper.. Try this its tasty and very healthy for breakfast I love it. Just a thought .... famous chefs are also human beings :)

Well, it just happened to be that some similar ingredients like punchphoran but that is not what he meant. What he added was all Achari spices, you see, the ones we add while making any achar.

sonia sharma .

nice

no it is is crushed coriander seeds not crushed jeera though he says crushed jeera,,if u look in the beginning of the recipe.I think Sanjeevji said tht by mistake.

Ekta Nagar uuyyuyyu8u5

it doesn't matter when u add garlic and ginger as it will be cooked with all other spices and leaves its flavours in cauliflower,

Malini A Have you ever tasted what he cooked? Then how can you judge him? Success doesnt come just with luck.

Whats wrong with adding garlic ginger paste after the cauliflower? You know just one way of cooking. It doesnt hurt to learn new things.

Dinesh Ks Garlic and ginger paste need to be added after the onion is cooked so it release flavor at maximum (Millard's reaction). You can add the paste after the cauliflower but you wont reach the most benefits because the cauliflower will release water in to the oil so the garlic and ginger paste will not be caramelized, hence flavor lost. That's a standard practice all over India and proven method in north and south. It's like frying French fry by steaming, you will get the flavor but it's not good. If you think "It doesnt hurt to learn new things." I've been cooking for almost 20 years and I know that's because I bet 100% you don't know Indian cooking or even know how to cook properly or even know what I'm talking about!

Sukhi singh Would you add cumin seeds and mustard seeds after the curry is cooked? You can but the best way is to add the seeds after the oil is heated why? because the seed will crackle and the seeds will be toasted in the oil. Same as the garlic and ginger paste need to add after the onion is caramelized so that it get caramelized. I mean of cause anyone can do what they want but and the garlic and ginger paste will be cooked but it won't be fried in oil by adding after the cauliflower which is strange for a big chef to do that's for sure. BTW I'm not Indian but I have much respect in Indian cooking and it's history.

RITWIK KULKARNI keep stirring it that's the only way you can save it from splitting

priyal patel thank you for your timely reply. It is only tomorrow that I am going to cook this recipe. hope the trick works :)

Mix a tablespoon of besan in Dahi. This will also avoid splitting

Anubha gupta aap dho k Bna lo

Anubha gupta lol