hahaha this guy is hilariouss in his enthusiasm for the recipe. i may laugh at your telugan accent but im sure i have one all the same
does anyone know what dosakai is called in english because i have seen my relatives also use the world dosakai for a ripe sweet fleshy fruit that is not unlike kharbooja….so i am a bit confused. is that a different fruit or the same thing when it is riper?
Nice accent chef and complements the dishes. The ‘umms when tasting your dishes also impart a professional touch to the presentation. One question: I’m from London and I’m not sure what butter you are using?
It turned out to be grt, to my surprise, same as dosakai pappu… thnks a lot… mee vidhyani panchi pedtunanduku god will bless u.. u r grt… ur enthu inspires us…
your enthusiasm for your food inspires your viewers and you accent adds a punch to your enthusiasm. Keep up the excellent work, dont let others critisism get to you. Thanks for all the posts
Hi Chef
Tried out this dal today with the aubergine fry (Bengali style. The dal came out pretty ok.Guess the orange colored cucumber/squash will be a better bet than the regular cucumber.
Chef.. Could you share some authentic Andhra and Rajasthani recipes?
Hi Chef, loved this dish too. Keep up the good work. You are the best around here.
Btw, there is absolutely nothing wrong with your accent, be yourself and enjoy teaching us!:))
this is good one ..although I would not like to add water while sauting the cucumbers .. cucumber contains lot of water .. and I THINK adding water at that point of time some how makes the spices effect little dull !!
chef , I like your presentation .. but I think u have to nutralize you accent a bit ..
Comments (25)
October 4th, 2010 at 17:38
i am surpised he uses so much fat..but stil he doesnt get fat !!!!
October 4th, 2010 at 17:55
Turmaric (flavor) and butter does not go well together. My observation. You will notice also.
October 4th, 2010 at 18:17
WHICH I LAAAV
October 4th, 2010 at 19:04
hahaha this guy is hilariouss in his enthusiasm for the recipe. i may laugh at your telugan accent but im sure i have one all the same
does anyone know what dosakai is called in english because i have seen my relatives also use the world dosakai for a ripe sweet fleshy fruit that is not unlike kharbooja….so i am a bit confused. is that a different fruit or the same thing when it is riper?
October 4th, 2010 at 19:35
hi i am telugan and this dish is part of our traditional cuisine and i say toor dal works BEST!! good luck!!
October 4th, 2010 at 20:01
Nice accent chef and complements the dishes. The ‘umms when tasting your dishes also impart a professional touch to the presentation. One question: I’m from London and I’m not sure what butter you are using?
October 4th, 2010 at 21:00
Hi, can i use any other type of dal or this have to bee toor dal for this recipie?
October 4th, 2010 at 21:11
Hi, can i use any kind of dal or this have to bee toor dal?
October 4th, 2010 at 21:13
India and Bangladesh: Lets Unite Both countries
October 4th, 2010 at 21:48
It’s spelled “good”.
October 4th, 2010 at 21:51
It turned out to be grt, to my surprise, same as dosakai pappu… thnks a lot… mee vidhyani panchi pedtunanduku god will bless u.. u r grt… ur enthu inspires us…
October 4th, 2010 at 22:39
all of my dal’s are terrible… i just don’t think i like garlic..
October 4th, 2010 at 23:08
I tried this recipe it came out very well. Everyone loved it.
October 5th, 2010 at 00:05
critisim is a good thing bitch. You just dont act like ur an intelligent bitch, judging him.
so go fuvck ur mom whi;le ur dfad is fuckin ur sister.
October 5th, 2010 at 00:24
your enthusiasm for your food inspires your viewers and you accent adds a punch to your enthusiasm. Keep up the excellent work, dont let others critisism get to you. Thanks for all the posts
October 5th, 2010 at 00:32
Hey Chef,
All ur dishes r very gud…. my husband started liking it….. V eat only chappatis most of d time…. can u pls post any recipes on capsicum…
Keep up ur gud work
October 5th, 2010 at 00:35
vah vah guru ji..
can u please teach us how to made son papdi..
i want to learn…plz..plz..teach us..
October 5th, 2010 at 00:52
hi chef
I prepared the dal..and it was delicious just like dosakai pappu…thanks a lot.now I am sure we wont miss dosakai…
October 5th, 2010 at 01:41
You are the Gordon Ramsey of India Chef and if anyone says anything about your accent, they can go to hell. Keep up the great work.
October 5th, 2010 at 02:16
Hi Chef
Tried out this dal today with the aubergine fry (Bengali style. The dal came out pretty ok.Guess the orange colored cucumber/squash will be a better bet than the regular cucumber.
Chef.. Could you share some authentic Andhra and Rajasthani recipes?
October 5th, 2010 at 03:01
Hi Chef, loved this dish too. Keep up the good work. You are the best around here.
Btw, there is absolutely nothing wrong with your accent, be yourself and enjoy teaching us!:))
October 5th, 2010 at 03:47
this is good one ..although I would not like to add water while sauting the cucumbers .. cucumber contains lot of water .. and I THINK adding water at that point of time some how makes the spices effect little dull !!
chef , I like your presentation .. but I think u have to nutralize you accent a bit ..
October 5th, 2010 at 04:01
as the vegetarian session is going on,can you please show how to make dal makhani,plz chef,its been ages since i ate it,really wanna make it …
October 5th, 2010 at 04:42
Lovely, and different. Might have to try this one too!
October 5th, 2010 at 04:46
Hi sanje i like your recipe.
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