Пікірлер

• 
  @prathmeshjadhav67778 күн бұрын

  Actual video started from 4:50

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  @himajareddyakula770415 күн бұрын

  Hi Superb recipe Isn't 18 mins of pressure cooker mode not too much for already soaked chick.pea Thankyou😊

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  @Suhas_reddy11219 күн бұрын

  Seems like waste of time😢

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  @AnIshyASalimAhmedkunju23 күн бұрын

  I made this but after three days there was a white layer formed..is this funjus.shall we remove 8t and use it..plse reply

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  @NidhisCreativeZone23 күн бұрын

  @@AnIshyASalimAhmedkunju you might have not checked it daily, that is the reason it got fungus.

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  @NidhisCreativeZone23 күн бұрын

  Plz watch the full video and follow the instructions

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  @user-fn8em3gi9j24 күн бұрын

  Good work mate

• 
  @esleytertf27 күн бұрын

  Thank you mataji! 🙏🏽🙏🏽

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  @giavaughnghingoree716229 күн бұрын

  😊💜😁👍🏽🏆🏆✨️✨️ 🌼 🌸 🌻

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  @user-ix5qd1bp4qАй бұрын

  Needs Health .

• 
  @salviasingh4728Ай бұрын

  Such excellent work♥️very pretty

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  @mahalakshmibalasubramanian9859Ай бұрын

  Nice thank you

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  @mariamvenketsamy7929Ай бұрын

  Wow that's good to hear thanks for the sharing and caring God bless you

• 
  @joykeirajoy98812 ай бұрын

  If there is no Poha where one live; what will be the right substitute to use? Thanks for reply

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  @gjayadevan22 ай бұрын

  Can someone please tell me why we need the cloth? Why not just a tight lid on the bottle?

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  @mrphilladams2 ай бұрын

  Fermentation creates gas, so you must let it escape gently

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  @dinushapathirage90322 ай бұрын

  Very nice. Thank you so much…! 🥰

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  @user-td9vm6rk5k2 ай бұрын

  The way you cooked at a steak 👎🏽👎🏽👎🏽👎🏽👎🏽👎🏽👎🏽👎🏽👎🏽👎🏽👎🏽👎🏽👎🏽long time too much work for the French fry. That was wrong way you wasting the time that’s not good. I don’t like that way you make it. French fries.

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  @sidraehsan76142 ай бұрын

  Is this good for summer season also

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  @ManjuSingh-ko3sf3 ай бұрын

  Looking gud dish but plz send link of humus

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  @NidhisCreativeZone3 ай бұрын

  Link in the description box below check

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  @ManjuSingh-ko3sf3 ай бұрын

  Humus kese banaya

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  @ArifAli-hg1eq3 ай бұрын

  Hi, thx looks good. Does it taste sour and is it okay for diabetic patients?

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  @NidhisCreativeZone3 ай бұрын

  Plz consult your doctor. It’s good for gut health

• 
  @Suhanichandnim3 ай бұрын

  Simple recipe and tasty... thank you ma'am

• 
  @barkhamusani7953 ай бұрын

  Hey! Are you from pune?

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  @user-us9bw8es3w3 ай бұрын

  fully wrong recipe shame how people watch

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  @nitishaagarwal27173 ай бұрын

  This is helpful but my airfryer highest degree is 200 degree

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  @pratikshathakur74233 ай бұрын

  temprature shown in video is 360 Faranite means its 180 celcius. make sure your airfryer temprature is in F° or C°

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  @Mastergameofdownloads3 ай бұрын

  U are a talented chef 😊

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  @einsteinwallah23 ай бұрын

  may be somebody needs to do research to figure out where from inoculum germ comes for successful kanji fermentation ... during hindu festival of colors "holi" they prepare kanji (and kanji vada) in north india ... may be mustard seeds and mustard seed skins provides inoculum germs or may be boiling kills germs on carrots and beets ... may be keeping skin on these veggies is important ... and from many replies of nidhi it seems daily opening lid and stirring is important ... as well as using cloth to separate lid from bottle so that lid does not completely make it airtight capping of lid ... any and all these may be important and necessary as also salt quality and quantity ... those who fail should attempt making kanji water plain ... that is without any veggies and when successful use that kanji water as inoculum

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  @potomoc113 ай бұрын

  Can you post the link where to buy the idle moulds?

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  @nikitawarner78124 ай бұрын

  Thank you for the step-by-step instructions, Nidhi! This was my first time making idli batter. I have made idlis using Gits packets a few times before. My batter looks good! I wish I could post my batter picture. I added 0.5 tsp salt into the whole instant pot at the end of the Instant pot cycle and then divided the batter into two airtight containers. I'll make idlis tomorrow, so fingers crossed!

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  @NaturalBohemia4 ай бұрын

  Thank you for this informative video, making right now!

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  @rozchristopherson6484 ай бұрын

  A really nice sandwich. Thank you for this recipe. 🧡🧡

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  @sandeepanand2634 ай бұрын

  Boiling the beetroot will only kill the wild yeast present on it. For fermentation, you need the presence of the wild yeast on the beetroot thus enabling it to become a probiotic

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  @Anushka_raghu_DZ4 ай бұрын

  Can we skip yellow mustard ?

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  @NidhisCreativeZone4 ай бұрын

  No

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  @econmadeazy4 ай бұрын

  Hello! thank you for sharing this. Can you suggest good idli stand brand to buy? Is there any combination of plates which can be ideal for idlis, dhokla etc. ? Also, can we use whole urad dal with skin?

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  @NidhisCreativeZone4 ай бұрын

  Check the video description box idli stand like . If you like the texture you can ,but I never use the urad dal with skin

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  @nafeezshaikho76074 ай бұрын

  Can we use any type of idli plates??

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  @NidhisCreativeZone4 ай бұрын

  Yes

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  @AbdulHalim-be5dt4 ай бұрын

  Madam, I have made kanji four times so far. Every time everything was fine, but when I went to prepare the fifth batch, after four days I saw that the fungus had fallen off, the first two days I poked the lid of the jar a little (with a clean dry chop stick). Only on the third day the lid was not opened. Now, can Kanji with fungus be eaten or should I throw it away? Please let me know. I know, I bother you a lot, ask a lot of questions. Please forgive me.

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  @NidhisCreativeZone4 ай бұрын

  Thanks for asking question! There might me several reason maybe water you have used or didn’t stir the kanji everyday.i suggest if you watch full video and check which step you skip while making kanji .hope that helps

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  @ruthiebabs93545 ай бұрын

  you just cooked a bunch of banana or platain

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  @hardevgurm61735 ай бұрын

  You are speaking to fast very hard to understand

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  @Elif-rh7rf5 ай бұрын

  You can use saute boton for heating.

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  @drrahilakurdi59435 ай бұрын

  Ya to galt tareka hi

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  @ashapatel48875 ай бұрын

  Thank you so much I did two things wrong while making this batter, the batter was too thick and I did not put it on venting. I looked at other videos. My batter did not ferment🥲. I will try this method and let you know.

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  @nazmin89425 ай бұрын

  can we use the same beetroot pieces twice for making kanji?

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  @NidhisCreativeZone5 ай бұрын

  No

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  @hithasrivatsan39405 ай бұрын

  Creative. Thanks.

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  @AbdulHalim-vm9mk5 ай бұрын

  Can you please tell me sir, how can I store it for long time? Thanks in advance sir.

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  @user-hx9fd9pj1y5 ай бұрын

  Madam salt is compulsory or not. Plz rply

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  @sandhayaprasad77626 ай бұрын

  Thank you

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  @NidhisCreativeZone6 ай бұрын

  You're welcome

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  @user-xh1fv6pp9j6 ай бұрын

  I am amazed see that brown coloured leaves are not cooked

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  @arvindsomvanshi7 ай бұрын

  Happy New Year 🎆🎊🎈

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  @NidhisCreativeZone6 ай бұрын

  Happy new year

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  @saimasaboor93007 ай бұрын

  Is it ok for BP patients

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  @NidhisCreativeZone6 ай бұрын

  It is better to consult with your physician.

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  @MrDanbecker7 ай бұрын

  Yes. You uses team correctly. All the others I've seen close the valve. But you don't have to.. You do it correctly.. Thanks..🎅👍🥂

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  @talha_azmi-7867 ай бұрын

  Why do you boil and use normal salt?

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  @annuraj11547 ай бұрын

  Very nice

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  @NidhisCreativeZone7 ай бұрын

  Thanks