Chef Atul's Curried Mixed Vegetables
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- čas přidán 13. 11. 2017
- This is not for the fainthearted! This very simple curry made with frozen mixed vegetables is typical of food from Kolhapur, in the south western state of Maharashtra, in that it is very hot and spicy. I usually serve this with parathas.
Normally the spices are toasted over a high heat to activate their natural oils and make them aromatic. Here and in other recipes that contain desiccated coconut I've specified to use a low heat. Always be careful to stir constantly and watch closely so the coconut does not burn.
Finally a chef who chefs and not celebretises. This is what the food channel was about before introducing all those ridiculous contests.
At least the food channel still has food unlike history on the history channel.
he is a celebrity chef. He does appear as a guest on lots of cookery programs.
True
AGREED AND MOST CHOICES OF ALL...
He has michelen star
Atul gives off such a good energy. A very centred happy human who is content
Nice! Not just this dish, I just love your cooking. I learned cooking from my mom (growing up in Iran) and love your style. Your use of spices makes sense (and good taste!). Thank you for not making it more complicated than it needs to be... I appreciate your time, thank you!
I already know this is gonna be better than salt pepper and butter
Agreed. But did he add salt?
I think he has gone slow on the chillies that's y it looks less red , also the curd was to balance the spice , normal veg kolapuri can launch a gora in space without jet engines
I wouldn't generalise after watching few poms showing good resistance to very pungent food then the desis. I guess it all depends on the constitution.
So true.
Totally disagree..the color of the chilly comes from colored chilly used...and second being from kolhapur..veg kolhapuri is nothing but just a overtired recipe....
The spice associated with the city is never what I ate at home...
As I am kolhapuri who cant eat too much spice...🤣🤣🤣
Like your cooking style.
There is something honest and sincere about it.
Will give this curry a try.
That’s a tasty veg dish. Even children like it when I use very little chills. Thank you very much.
I like your presentation.
Not sure why the videography is so bad, focusing on the chef and not the actual food and spices more close up !!
How true. The camera rarely shows what is going on the pan which is most helpful.
I agree. The cooking should've featured more instead of the chef.
Exactly
Since he was deported from Dubai for some sensitive comments in FB .that's why
@@rockyghost7689 I do not agree with his comments. As you said, he was fired because of it and he has already apologised for it. I think, we should just move on.
Don't we use toasted coriander seeds?
Wonderful. Looking forward to lot more!!! :)
Easy to cook this recipe. Thanks sir.
Love your cooking Atul!! Could you pls post the recipe? :P
Chef Atul l was also born in Jamshedpur. Galmori to be exact. My daddy worked at Telco. My daddy died in India. My 2nd mother was a lady Doctor called Dr
Lily Israel, she deliveted me at our local hospital in 1946. We left India in 1963. Have enjoyed seeing your video on U TUBE.
Is this a joke?
Life story?
Pls tell us more
Thats crazy nigga. But none of us remember asking
@Dorito World-
Hi, fellow jamshedpurian here.....yes, the place you are talking about is GOLMURI.....and it still exists here in jamshedpur. I live and reside in this city and i work as a junior engineer in TATA STEEL, formerly known as TISCO.
And just to let you know, TELCO as you have known it, still exists and is now known as TATA MOTORS. It is ranked 265th in the fortune 500 list of global conglomerates with an equity of more than 42 billion $ and is now one of the largest automobile manufacturers of india. It is the same company that has currently owned the ownership rights for JAGUAR AND LAND ROVERS.
New sub🤙🏽
Aloha,and mahalo my bruddah!
Love From kolhapur
Good this is Australian version of veg kolhapuri!!
More questions than answers.
I tried it...I think I did justice to it jeez
The volume needs to be turned up to listen.
“I’ll use two and half teaspoons” - adds four and half heaped teaspoons 😉
"Black pepper is there to help you." Amen! This shall be my mantra now regarding chilis.
Is the onion paste just well fried onions that have been pureed? Thank you.
No the onion paste normally is supposed to be raw onions made into a paste, which gets fried in the pan
I would tend to say fried onions that have been pureed.
I have found that grinding raw onions and frying them UTTERLY DESTORYS the taste - its a really strong yucky bitter taste. Complete waste of time.
Also, traditionally, the Maharashtrian recipes (Kolhapur is in Maharashtra) use onions, garlic, ginger, green chilly and coconut sauteed and then ground into a paste. Kolhapur is more into red chillies (and coriander seeds and cinnamon, and black pepper and cloves) - but the general principle is - fry/sautee them in a little bit of oil, then grind it, then fry the paste again to get the final curry. Its effort - but its a special kind of flavor - leaves you feeling satiated (search for "Marathi recipes" or "Maharashtrian recipes".
Yes it is; all good curries/masalas will have a well cooked onion base. You can see from the container he used that the onion paste is a brown colour not the colour of a raw onion
This is chef Atul's onion and garlic paste recipe: www.sbs.com.au/food/recipes/atuls-garlic-and-onion-pastes
It would be a great idea if you publish a step-by-step recipe for your dishes as they are featured on this channel. Even though, you mention them in the video, but most people want to replicate the dish and video does not do justice.
If you 'find' an Indian 'friend' they'll be more than happy to show and teach you some simple authentic dishes that you can then replicate. We take joy in sharing our recipes and foods. You get to taste the dishes for yourself as well other than just watching which is always a bonus.
What is the ingredients for Masala spice powder??
He is making it in the video...
but what kind of spice powder?
Think you started watching from somewhere in between ......... he made that powder first !!
does anybody know if the Indian/Chinese cassia the same as the Indonesian or Vietnamese? are they all equally pungent?
They have the same basic flavour profile & any can be used in Indian cooking
Chef Atul Kocchar’s Curried Mixed Vegetables
To a medium heat pan add and dry toast:
1 tsp black pepper
2-3 cloves
Few skins of nutmeg (mace)
Cinnamon stick broken
2 Tbsp coriander seeds
2 dried chillies Kashmiri and ? chilli
Toast for a couple of minutes
Then Add 3 tbsp desiccated coconut until coconut light brown in colour
Blend spices to a powder.
In a hot pan oil lightly and add:
1.5 tbsp of onion paste cook for 1 minute no more
1 takeaway container of mixed vegetables in season
2-3 tsp of coconut spice powder
Pinch of salt
1.5 tbsp of yoghurt (looks more like 2)
Loosen with a little bit of water about a ladle’s worth?
Serve garnished with coriander leaf
Thank you!
Kashmiri chilli and Byadgi chilli (Byadgi is a place in the southern state of Karnataka which grows these chillies.. which have a smoky flavour). Both Kashmiri and Byadgi chilli are mild in heat and give a rich colour so can be used interchangeably.
Camera doesn't focus into the pan at all!
the veggies are slightly boiled ??
Yes it seemed!
Looks very tasty and takes only 5 minutes!
It looks 5 min ...but roasting of spices and powdering it... vegetables are washed cut and half pre- cooked...
Definitely takes more time ... however in india more chillis are used and little ghee is used...at the end coriander leaves and half tsp lemon is used..
Are the vegetables pre-cooked?
No, people always cook the shit out of vegetables. Most don't need more than 1-2 mins frying. Unless it's a squash or something just chuck it in the pan.
he just made that right before my eyes in 5 minutes
we cal it Avvial in Tamil
Dont this we add onion to avvial
thats literally about 14 teaspoons of spice and its crazy how true it is that chefs never measure shit so half the time they are wildly, wildly off with measurements.
Indian spice mix is not done for one time use. Smallest of measures will add up to at least half a cup of mix after they are ground, since there are at least 5 to 10-15 individual spices in a basic mix.
This 14 tsp spice will be used for next 4-5 curries..
I wonder why he don't use wooden or longer spoon😊
what about onion paste, was it already cooked?
I think so. Here is the same chef's onion paste recipe: www.sbs.com.au/food/recipes/atuls-garlic-and-onion-pastes
@@graphicconception No, I am an Indian, even if you make a paste from roasted/pan-fried onions, you still have to fry the paste. You can't argue here :)
itna jaldi paak gaya !
“2.5 tsp”?!😂😂😂👍🏾
ikr! more like 4 tablespoon lol.
@@mihirsaspara there was a cut in between he throwed 2.5 tsp only
🤣🤣🤣🤣🤣🤣🤣 3:50 he said he was using about 2 1/2 teaspoons of spiced powder yet he proceeds to add about 1/4 cup of spiced powder.
Probably meant tablespoons
No turmeric ?
always turmeric 😉
Nice Atul, need better LIGHTING though, and an inspiring background to the presentation maybe :)
bhai colour nahi hai
Where were you before, I have always needed these recipes of great and well explained indian food!! Why are you on CZcams just now??? Shame on you!!! Jk .. Cheers from Brazil!!!
I am from kolhapur...I have additional business to offer with your opinions in terms of spice from kolhapur...its the make of the masala and red paprika made together , stored and used for the entire year
Additional income opportunity for the group...
Also agree with my international heads ..GOOGLE ,HDFC ,
BLOOMBERG,1 MG ...
I SHALL GET PEOPLE TO DELEGATE
That wasn't 2 and a half teaspoons of spice mix
I think they showed the same thing twice but from different angles. So the editing could have been better.
just telling you cassia is also a type of cinnamon, actually, there are two, Ceylon and cassia ( existing cinnamon subspecies) the former has less of coumarin ( active ingredient ) that the later, the later is better and stronger
"Or sometimes no chili if you don't like it. Black pepper is there to help you..." Now that is my kind of approach. Enough with food dogmas.
Tiya
This is soooo white. Kolhapuri veg would be blood red...😀😀😀
No closeups? I was here to see how it is actually made and how it looks. I am sure a lot of us were here for the same reason. Extremely poor video directions.
Kolhapuris are master race of chili eating. Other Indians are noob in front of them.
LOL.....its a fine art :)
Rajasthani and hyderabadi cuisine is spicier than kolhapuri cuisine, in case you didn’t know.
Why make a competition? People in North East eat ghost peppers.
Abhishek then you do not know anything about Nagpuri Saoji, super delicious, super duper tasty, and kohlapuri hotness is a children's play in front of it :)
Lol.. they are little kids in front of andhra spice 🌶️
No offend.... But this is definetly not the food served in the indian restaurants. If someone doesnt want to share their secrets, its acceptable.... But this and other recipes on this channel is bullshit. Thats why camera is focused on him and not the food
Im genuinely perplexed why Atul’s cooking doesn’t show any “”bhuning” of the food. How do the flavours come out? My curries don’t take 4 minutes to cook - my veg would still be raw 🤷🏻♀️
His accent seems to try and resemble a British one and then he says yoghurt like an American 🤦♂️
So all the things in this video...the technique, the spices, the end product...you decide to shake your head and criticize him on his voice? Seems like you are struggling with some internal issues. Instead of projecting them onto other people by finding their flaws, maybe do some work on yourself so that you can start finding things that make you go 🙂 instead of 🤦♂️
He doesn't, you should google the difference.
Chef, with due respect there is no coconut or curd in veg Kolhapuri.
No need for due respect. Most of his recipes are inauthentic and not good. He is just another celebrity chef with a michelin star, which in reliaty means nothing about his ability in being a good cook. Most celebrated "international" Indian chefs are mediocre at best. I have eaten at his restaurant and it is not even worth remembering.
@@bhojjadamotabanda And yet you specifically come to a cooking video of his, even though it's not worth remembering. Seems legit. Grow up.
This is Australian version of veg kolhapuri for the soft palette!!
@@CSHummerNot "specifically" come.to his video. This just showed up while casual browsing through videos. And because I have eaten at his restaurant, and seen him on TV a lot a few years ago, it obviously generates a little interest, more so to read comments rather than to watch the video.
@@bhojjadamotabanda wow what an accurate comment, I live in the EU and these so called Michelin star or not Indian chefs have totally wrongly presented indian dishes to the world, I can fuck them in the arse for this.
Cassia is poisonous isn't it
You are probably thinking of the coumarin (moderately toxic to the liver and kidneys) content which is lower in cinnamon.
@@torgeirmolaug196 nope
@@jarvok279 Did I misunderstand your question?
@@torgeirmolaug196 yes
@@jarvok279 If you were not asking whether cassia was poisonous/toxic or not, I am curious to know what your question actually was.
I ate long ago were too smelly, and didn’t have taste good.
because onion paste was raw before you added the vegetables
Too long make it short and sweet. Time is money
this is not authentic veg kolhapuri i doubt if they add yoghurt or cream and they use fresh veggies not frozen half the taste is in fresh produce! he has not used ginger or garlic ! debatable. anyway its a good adoption for people where the chef cooks! i will order this once !
And who directed the video ?? As a cooking video one should show the pan and cooking skills .... who on earth wants to see chef’s face ... please refer RANVEER BRAR ANDAAZ ANOKHA for case study on how to make a cooking video ..... such a time waste bro
Very bad videography. Not focusing on the ingredients but only chef.
I don't want to keep seeing his face and over accents which is not his. I want to see the food! How it's cooked🤦🏻♂️
Don’t know why show chef face and not show actual what’s going on inside pan.this is always problem with Indian chefs they love to talk Alot please at least show what u cooking and people here love to see Indian style curries not modern trendy for westerns
Dreadful production. Further switched of when he started grinding up all those spices. Too much time on his hands doing that.
Waste