The Art of Cooking: A Journey Through Indian Cuisine

Chicken you got your veggies with the post offence, you know what I'm going to do right now, I'm going to add in some fresh coriander wao. What about my coriander? How much do you need for what? For the tika oh for the coriander don't just go around taking my Cory a little bit of fresh coriander always trying to take my and then just taste it for seasoning and you're done.

Let's see oh oh hell yeah, good to the center got to get that beautiful center shot. Amazing, don't need any more salt love it all right so we've got the nine okay frying up nice let's do some more. So is this done? That's done so put it in a bowl. Oh so you want to put the naan over there. Uh yeah I want to get we we can break down Josh for the final out doesn't look like much just yet but what I'll do is I will take show them what you do Josh if you want to try work on rolling out some dough over there.

Okay a few more, I'm going to take a little bit more of this ghee cuz you never have too much ghee in your life. This is like the truth, this is like the herb butter of it's not the herb butter cuz there's no herb I don't know I don't know what you're saying. Equivalent yeah look at that we are about to Feast my friends we are about to Feast oh excited wow.

And another great thing you can do with these and I've seen many recipes out there that do this. You'll sprinkle on some curry powder just right onto these Naan's and it just gives it that little extra zip. Don't want n of that see I've been holding out your hole I'm going to come over with this all right. So we are just going to finish the Tik we've got the naan, this is the last step before we pieced little cilantro can go in nice and like kind of whole.

This is at this point you're turning the heat off cuz I don't necessarily want to cook the lemon juice like out. I just want to get that flavor so it still be hot. Same with the cilantro I don't want to be cooking it lemon juice wow and then sometimes with a dish like this you're tasting it and it's really good but it's missing something. It's okay just wait till it end when the cilantro and the lemon juice get in there see oh my God yeah, I like it cuz this Curry is much more intensified than the one I made so it's kind of showing both all right let's break down.

Let's get our feast all right. Time to Feast oh whole baby all right uh time to Feast are you kidding me rice down first so just a little review we've got we've got the spiced coconut rice right here mustard seeds and cardamon and trying to eat the whole pieces of yeah that's one thing the cinnamon and the cardamon it's great to cook them whole but you don't want to be chewing on them later no you do not.

But we've got Kik Masala holy I'm excited about that. Gave me it wow a little bit of Chutney and the Chutney you know just throw that throw that on the side just have that as it's like a dipping sauce what cond exactly and this tikka masala you want to make sure you get a lot of that sauce and depending how long you cook it it can be really thick it can be a little thinner. This one's kind of in the middle we've got the veggie paneer Curry I'll take good looks Co course.

And then of course Naan M which is mandatory for just getting up in this Tika getting up in that spicy TI Tik TI going in for the te just going right for it. I like it what do you try this mango chutney is trippy something about to me naan and Tika straight up yeah a little chutney Kevin like that wow oh that Chutney mhm these chutneys are great because you got you've got like the ketchup one the sweet vinegar and then you've got the fresh.

I'm going to tell you a little something about eating any food India a lot of places eat with their hands which is great for me because I love what am I doing. I love eating with my hands however as it turns out they only eat with their right hand which isn't great for me cuz I eat with my left hand apparently it's offensive cuz you wet your butt in India with your left hand and eat with your right so if they saw me eating they'd be very upset thank you me and my for sponsoring us inspiring us to do this video.

Digest results I can eat this all day all right goodbye are you still around just thanks.

"WEBVTTKind: captionsLanguage: enthe truth is that really shows what happened if you came to groove there's no reason to prove recently Mike and I were hit up by me and my company they've got this product called digestive results and 100% all natural product that's going to help you in those Hard Times yeah it's the whole idea is like some people are afraid of eating spicy food cuz it messes with their stomach they have trouble digesting so they made this product to help you digest stuff and they asked the brother's green they said listen can you do like a spicy like challenge us to make a spicy video and come on what what else what else are we going to do the freaking beginner's guide to Indian food which I know a lot of you out there are Maybe be a little concerned about eating Indian food I think when people hear oh we're going to go out for an Indian dinner they they get a little scared scared sometimes the butt starts tensing up a little bit I've had some scary instances where I've eaten too much Indian food too spicy and I had to run in the bathroom so the products here to help you out a little bit if you do have those issues but we've also found that just learning how to cook and eatting food on your own you get to control the spice level which is a huge help some of these spices are exotic and you got to just like they're exotic but it's so fresh and once you kind of get a grasp on how to use these spices oh my God you'll start using them in non-indian dishes so we're going to give you like a general outline of a bunch of standard Indian dishes we're actually going to start off with something that's not 100% Indian it was kind of made Popular by the English it's the tikka masala that's Josh's favorite dish it's very it's very like popular in America now it's kind of like how pad thae isn't like this super authentic thae thing but in America it's become like the dish it's the same deal with this and we made Sala first thing you need to know about Indian food first off Indian food is amazing it's aggressive like they will punch you in the face but gar Masala is a spice blind a lot of times you think of Indian food you think of curries but Curry is such a like it's it's such a transient word there's so much associated with gar Masala if you get this powder or you make it at home it's going to be the base for lots of delicious food and it was interesting we made it at home and to tell you the truth it's probably the first time we ever made I think the first time I ever made my homemade spice mix we were at the the Indian store the other day it's actually a Spice Market called coluans the place is the best and you just kind of get all the spices and I saw they had a spice grinder there and I had been wanting one of those for a while because I definitely wanted to make this so we went for it we took a pan and we toasted up like every spice there is cinnamon coriander clove caman black pepper fennel fennel just all of those amazing herbs that you see spices that you see in Indian cooking and you you definitely want to toast them off that is the most important because it releases a lot of the flavors you're going to start smelling it but you only need to toast it off for like 2 minutes and if you want exact ratios just go online and just that's exactly what we did we went online and we just kind of got a general idea and then we just took all of those we grad in a little nutmeg to the actual spice grinder and then just zipped it up and this thing is amazing I'm so excited to use this and since it's so power I feel like it will last us a while yeah it will I mean and and here's the thing what I'm going to do with tikka masala what's amazing about it is you're taking chicken breast and you're basically marinating it in yogurt with spices you can do it for a couple hours or overnight but what's happening is it's tenderizing the chicken and giving you extra gloriousness in the flavor so we're going to make a super spicy y yogurt yeah why get like another confused that's going to go in there and Mike you give that little mix around I mean already that looks amazing and it's interesting cuz you you don't think about marinating chicken in yogurt that's what's so crazy about this dish should you're going in with the turmer what's the yogurt for Josh the yogurt is for the tenderization I just you're not paying attention I just said oh you said it I missed it I was too focused on how pretty I said it and you forget it I say it and you forget it okay so that goes in do you have paprika maybe wow I like your little trick of just doing it right in here so little paprika Cayenne so basically what Josh is doing is taking the gyam masalo which is those whole spices and then he's adding on a lot of like the spicy spices not as floral but the you know the um the real like kick in the ball spices well the GMA Sala gives you the base and then from there you can add different things so like this this gives you a base of lots of different flavor and it's like Indian heaven right in here but if you want to make it spicy so this right now is the gyam Masala Curry mix everything I'm going to grade in some ginger and garlic and what's going to happen is so here's the thing about TIG Mella when I first had it I was blown it was that was like the gateway drug food to Indian food like I tried it was like yes this food is incredible which is funny you say that because there is nothing wrong with like popularizing a dish like that because it does turn people on it's a Gateway potentially opens you up to some more traditional stuff but there's a reason these things become so popular cuz it's like it's just the dish that everyone will like I'm going to put that down so we can give these guys a little taste of what the the good old world looks like all right antika masalo was the big one I know I think it's like the national dish over in in Great Britain over there it's it's the dish that everyone eats it's the popular guy cool mik now you can just mix that right with wow I got to taste this first be int salt or no oh yeah luckily I tasted it wow that's great first time tasting the spice mix I like it that's it tastes like garam masala definitely ites it really does definitely tastes like garam masala keep in mind my traditional food like some people are going to watch this video and say that's not how you make it that's how you make that the reality is tradition is really housed within the person so maybe what you consider tradition is like cuz your grandmother made it that way or your favorite restaurant but that's not the same for every bu so the idea is you're getting ideas here we need to do a video on traditional food cuz every time we do one of these videos we go in here's the deal with tradition you need to like click this link if you want to hear our philosophy on tradition so yeah get mix that all in how much uh just all of it oh all of it all isn't it so what happens is basically the chicken marinates and how long do you marinate it for Chi going to marinate I guess I already said that so just God I keep missing everything you got to listen who's learning here you need to listen use your freaking ears Linda Linda listen Linda listen Linda okay so that's going to just chill out and marinade for in our case for as long as we have which is not very long cuz this is live it'll still be delicious even for an hour but I like to go overnight and I have a swap which you see you later so you what's the shortest amount of time you could do it an hour an hour yeah well you could do it right now it still be delicious but you won't get the tenderization you won't get as much tend it still be now what we are going to do now is a very highly requested recipe I've been showing I've been whipping out this Indian tomato sauce in a lot of a lot of recipes in the past and you guys keep commenting in we want to see the Indian uh tomato sauce and now you guys are going to get it right here and the cool thing about this tomato sauce and the reason I love it is I'm creating this like Curry tomato sauce with so much flavor and then you have this bit so you've got this delicious tomato sauce that you can add to anything a lot of times I'll just throw in vegetables I will throw in some of the tomato sauce you got instant Curry Josh is actually going to use it for the tika Masala so it really is this allpurpose spiced tomato sauce it's got all of the elements of Indian food that I love and let's get after it so what we're going to do first is we are going to temper off spices and this is a huge Indian technique that you see all the time and it really is one of like the big distinctions of Indian food and what tempering is is taking whole spices or ground spices and you start to fry them off in oil use coconut oil I'm using coconut oil because I'm going to use coconut milk later and coconut oil again another big Indian ingredient they use a lot of mustard oil but coconut oil is Big mustard oil yeah mustard oil you know from like mustard seeds I mean I yeah I assume that's where I came from but I've never seen it well I just took a I just took a finger lick of coconut oil thinking you'd be good no good not the best all right so what I'm going to do is take some let's see if we have them in my little spice rack Josh is Josh is me over here he's just endless okay so will you just smash up camman one of the best spices of all time but it's in a pod so you got to just crack it and release the inner goodness and you can tell I'm looking for cumin seed Josh what' you do with it cumin I didn't touch the cumin seed why would what did you do with the cumin seeds right here you idiot yeah you got it so sprinkle some cumin seeds in there cumin seeds are a very big staple of Indian food I've noticed even if you just get cumin seeds and mix it in stuff like rice you're going to get insane flavors very nice and then I also have these dried chilies and you can use just you know I've got the regular chili flake of course you can use that these I got at the market and they're really special so I am just going to break up they're they're pretty good I think that's what I love if you have like your own chili you get really used to the spice levels so I know like if I add two of these chilies that's going to be the perfect spice for this tomato sauce yeah and what's happening is the we didn't really explain but Tika Masala is this stewed chicken that's been marinated yogurt but then it's cooked slowly in this creamy tomato sauce and we're going to use the tomato sauce for two dishes we're going to do it for the tikka masala but I'm also going to show you just like a vegetable curry with actually some pan I'm excited cuz I when I make my tomato sauce I usually keep it pretty simple so this is going to sort of add a little bit of a different step here so the smells are amazing does that remind you anything the smell a couple things yeah it kind of reminds me of when you cook something else we won't get we've got a video on it oh I was thinking something so basically you temper those off for a minute and again you can see it's going to start sizzling you do not want to burn it so do not turn the temperature too high but you're just releasing those flavors then what's next then what is next what next we've got another special ingredient that you see all the time in Indian cooking and this is a ginger garlic and onion paste so a lot of times you just see like a ginger and garlic I added onion there but it's an interesting technique that they use rather than just like you make a normal tomato sauce more than that but yeah instead of throwing in whole ginger and garlic they puree it up into a paste and what we're doing now or what Josh is doing he's basically cooking this down and still doing the same technique as if you would throw it in hole starting to really caramelize those flavors bring out the goodness because it's very pungent I've got a lot of garlic cloves in there W yeah so you smell it but when you start to cook it down you're going to bring out the sweetness you're going to get some caramelization going and that's sort of like the base flavor the tomato sauce right there think how much tomato how much flavor is going on right there a lot of flavor so then you just toss in tomato so then we cook this we got to cook that for a good 3 4 minutes oh this isn't even on cuz you really want to bring out the the goodness so do you want to start on something else yeah what I'm going to do now yeah so after this is cooked down you'll start to see the colors will change like I said it's caramelizing the sugars are getting toasted and then we are going to dump in is this neutral oil tomato is this NIS I've got all of this tomato puree you can use canned tomato I highly suggest just buying Tomatoes throwing them in a food processor that's what we did right here and I dumped that in the flavor is going to be so much better than the can but again year time time of year depending time of year depending for sure that is a good in the winter get your get your good San Marzano Tomatoes oh wow okay wellow okay so question what are you doing now so when is this tomato sauce go in um I want to cook this for another minute or two okay I'll show you something folks so you're really just bringing out those flavors it's so pungent right now this mixture and this is focus are we sure about that feeling good sure okay feeling good about okay so check this out here depending on how I'm feeling with this Tika Masala I add different things recently I've been adding the red pepper it just adds this like kind of thing so I've got that much on maybe one haow no you got you you'd be surprised how much haow goes into these red peppers so I have an onion one one yeah one one one onion uh one red pepper one whole jalapeno with seeds and a couple cloves of garlic and and that's for the Chica Masala like stew yeah so that I'm basically just going to you you won't really get to see this but we all know what this looks like okay I'm just going to toss all this we hear it and it sounds glorious it's real I promise you it's real I can guarantee you no going on in here so I'm just going to kind of stir this down a little bit get some of those flavors doesn't have to be like a high sear it can be a little bit more of you're just softening those a little B softening these guys oh God and just coming back to this real quick I could sit here and really bring out those flavors for another 20 minutes but we're just going to dump in the tomato sauce I'm happy with that the whole fun of these videos is to give you guys a little introduction it's not to teach you these perfectly authentic lifechanging recipes but to show you I mean they're gonna be lifechanging I'm show you talk about don't under us but to give you like a really good experience into the beginning workings of Indian food so you're like learning about spices even if you don't have these spices or you have one give it a start give it a try even using the techniques of like taking tempering some spices for tomato SAU oh is delicious and if you really wanted like extra Indian flavor in this tomato sauce what you could do at this point is not only add you know the whole spices that we tempered off in the beginning but you could add a curry powder to this but we're just going to keep it fresh I really like the idea of keeping the flavors pretty simple and just tasting everything all those individual flavors and right now I'm happy with what this is at except it def spicy in here it definitely needs salt so we're just going to sprinkle in that salt and then we're going to let this stew down for maybe 10 minutes I would say and then the last finishing steps basically add coconut milk add lemon juice to really bring out the flavors and maybe some cilantro we'll see Let Me Tell let me ask you a question here can we switch Mike yeah we're going to switch all right see you later say goodbye goodbye Tom let ask you a question do you just want to use that and I'll just dump in a can of tomatoes to this or what um or do you no let let's you cool do it yeah okay we're going to I was just thinking I was like you know is that is that going to be enough well why don't why don't we just start on another recipe oh well I'm going to in like two seconds I'm going to just dump the tomatoes in um oh this I need that yeah you want to get that out for me okay so so what Josh is going to do before I complete the tomato sauce I'm going to take some out for his TI Masala give me that masal okay oh oh yes Lord Ginger I feel like I want some ginger and you know I'm going to go some ginger in there why not there's ginger in here Josh son of a you're right see if I care more Ginger they love Ginger how much of this do you need like in India um I need about a can worth okay that's about a can give me so what we're going to do is I got Mike's tomato sauce I'm going to add that equal parts water to this oh he's getting tricky on me beauty of anything this this kind of becomes a stew eventually I'm going to put the chicken in here and cook it down with some cream and different things so the to me the beauty of this is really like being able to cook it down and more water you have the more you'll be able to cook that down cook it down let me see here do you want to do right now should we do the rice of the lentils or no the Chutney let Chutney it up okay so you're done with this I just want to throw in a little gar Masala cuz I like to really spice it on all freaking levels wow you know the man wants what the man gets so it's kind of nice Josh is going for like the overly spice which is very classic in Indian I'm keeping it a little more fresh over here and I think that's an important part of Indian food it's not just all Heavy spice there's just amazing fresh flavors too yeah oh my God this is going to smell insane this is actually looking quite more Hefty in the chunky experience we'll see how that goes a lot of times I use a canned tomato and it's a little more like red and robust but I think this is going to be something to write home about all right cool so we can even go Kaboom okay so you're going to go Chutney right Chutney so you guys better get excited for what do you want for the Chutney boom we'll go Chutney we'll get that on the back burner and then we'll go rice Chutney into the nutkis so Chutney is a very big thing in India it's used as like that's like they're condiments right so instead of having barbecue sauce they've got like different chutney like mint chutes coconut CH which you could argue is much better than barbecue sauce You could argue not AR me wrong guy to argue better than barbecue but equal so I've done this with green mangoes and ripe yellow mango it depends on what you're going for this is going to be a little bit sweeter and sour so wow you're really like cooking it down in a lot of water I'm going to cook it down in a lot of water I didn't know that's uh and there's so many it's kind of like saying the word Curry there's so many different types of Chutney you've got like the Tangy vinegar base and then you've got the fresh herb base which we're gonna show later this is sort of the Tangy fruit vinegar base yeah and to this I'm going to add some do you have those those uh coriander seeds oh you want the coriander I'm going to add a bunch of cumin seeds your whole coriander whole Co whole Co okay so how much coriander keep keep going feel it out uh that feels pretty good to me before I started cooking Indian food I this like a pickle interestingly kind of allergy season oh yeah where is I need some allergy psych I don't use them apple cider vinegar every day no more allergies okay so a little bit of vinegar probably a little bit more the green so green mangoes when they're unripe you can eat them they're delicious but they're more Tangy they've got this like sour bite to them as they get sweeter the sweet come out so I'm going to add less sugar than I would if I was using a green Bizzle and for nizzle that's good Common Sense want to spizzle its own cond of Sizzle cool it so what's going on here now I'm going to take do you have that puree I'm just going to give you a stir Josh oh yeah thank you m can I use some of this garlic stuff you dumb yeah totally so Josh is going to take a little bit of the ginger garlic and onion puree yeah and this like you can really have fun and play around with what goes into this because you're not having fun in the kitchen then get out get the hell out and this is basically going to cook down for a long time the mangoes are going to soften I'm going to mash it up it's going to get kind of like sticky lot flavor but there's a chili that's the only other thing okay going to add a little bit of chili and I guess I'll just over here yeah um here's the thing about this I would never I was trying to say this earlier cumin and coriander seeds coriander is actually the the seed of cilantro so people sometimes call it coriander there's a lot of confusion when someone says coriander depending on where you're from you might refer to it as the seed or the actual cilantro stem so one thing that I found is in most cooking I would never use whole coriander and whole in it just seems like aggressive but with Indian food they like the aggressive and when you get used to it it's it's one of my favorite things now okay so throw in that chill chill little extra spice chill chill CH chill chill chill and right after this we're going to just finish off do you want to go in with the tea ta cuz I can finish off the tomato sauce real quick for them um yeah finish off the Tomato the taica needs a while that's going to be more well just throw in those chilies chilis all right chil skis going in okay give that you want to give that a little mix for me there's your mix that's a bullsh mix where did the spoon go spoon I'm mixing son you're son and mixing you stealing my okay so we're going to cook that down on the back burner for how long um this is probably a and it be you know 20 minutes half hour so okay so this tomato sauce I could probably cook a little more water out of it but what I'm going to do you can see it's reduced a little bit I'm going to take some good old coconut milk or coconut cream add you know it's up to you how much you want to add but you'll see this really gives it a nice creaminess it's going to turn it Pink as well which I think is really unique I'm going to hit it with a little lemon a lot of my tomato sauces I'll just hit with lemon rather than like vinegar or red wine just because the the flavor is so fresh and it's really just going to make it more exciting how's it smell an Indian okay and then the last thing I was going to hit it with cilantro but at cians the other day the Spice Market I got Curry leaves which I never get to use so I'm just going to pick a few of those off and throw those in sometimes powerful so you don't need too many sometimes if you get a really good garala mix you actually see like whole cardamom and Curry leaves yes which I got that Clen one time so for the for the uh again you can use cilantro or you can totally skip the herb you do not need the herb cuz I doubt it's hard to find Curry leaves it's just kind of special for me right now cuz I never get to use them so just enjoy the moment with me Hey where's where's my dog so you can see it's going to turn pink Snapchat what's up Snapchat Brothers green it's this is Brothers green best Snapchat in the game I think wa look at that what's up snapchatters you are inside of a video that's being filmed inside of a video in a video SnapChat and mat Indian and I do like to add the coconut milk towards the end because it's pretty uh delicate so I don't like to overcook it so right now we'll taste it that's good damn very fresh really like that little more salt definitely needs more salt oh go and we're just going to kind of cook it down for you know another maybe two to 3 minutes till we get it to the point we like and there you go that's just like a super fresh tomato sauce I'll I'll try to make a lot of that on a Sunday I've been doing this a lot recently make this on a Sunday and then every morning before you go off for your day take a pan throw in whatever veggies you've got and sauté those up and then add this tomato sauce and then you can just serve that over rice or whatever um but you're going to see that in a second cuz I am going to actually turn this into vegetable curry let's see this so-called famous rice you speak up yeah so what I did I just took the tomato sauce it's in a bowl we're reserving that for a little bit later this rice recipe will blow your mind that's what's great about these a lot of these recipes in general it's not like you have to make Indian food it's just like okay this rice now is the best rice that I make is the best so what we're going to do is the same technique with maybe a few different spices we're going to temper off um a few Josh you can help me out so we're going to start with the the coconut oil a little bit of the coconut oil in there so nice and then Josh add a little bit of of stares just like one and you can break it up yeah you don't need well that's a lot that's a lot yeah Jesus okay so a little bit of the stares we're going to take some cinnamon will you break open some you don't have to yeah just like crack them and we're going to throw them in whole this cinnamon come on come on just like just half half yeah oh just we don't need it yeah you want it so we're going to go you know I'm going to break that just card do you want to break up yeah just just crack them so cinnamon it's always good to crack them you get a little more surface area especially with the cardamon cuz you want to release okay well that's a lot of cardamon we don't need all that cam is is you use it sparingly it's not the cheapest thing these are small pods so I'm going to use four small pods and mustard seeds and then the last thing is mustard seeds and the cool thing about mustard seeds when you cook them they kind of tell you when the rest of the ingredients are ready to go so we're going to sprinkle in the mustard seeds which is cuz you'll see they're going to start to pop it's like popcorn once the mustard seeds start popping we're going to go in with the rice and I've got some rice right here this is basmati rice which you'll see a lot in Indian cooking it's a long grain rice and what I did with this is I just soaked it and it's great for rice to just soak it in water until it runs clear and then it's going to take out a lot of the starch so it's going to be a little fluffier that smell is insane oh my God so yeah just some soaked rice I took out the starch and then once these start popping which is going to happen in a second I'm going to go in with the rice oh popping okay so that's two cups of rice and another cool technique is we're going to take it the rice and we're going to kind of cook it into all those spices so it's like we're getting it's kind of like the way they do risoto we're getting a pre-cook on the rice and it's absorbing all of that delicious flavor and you're starting to kind of brown the rice and caramelize the rice a little bit and it's going to bring out like a Nutty Aroma in the rice smells so good I could choke you and like the cinnamon toasting that is insane this guy it already smells like the craziest Indian food I've ever had so yeah we're just toasting the rice until it turns slightly brown but you know we don't have too long here so and then what I'm going to do is I have two cups of I had two cups of rice so we need four cups of liquid it's the 2:1 ratio so what I'm going to do is maybe one cup of coconut milk to 3 cups of water and we'll just add that right in there I think uh yep one cup coconut milk and the coconut milk if you've never had coconut rice go yourself just joking basically go horrible go try it immediately it makes rice so much creamier so so delicious the first time I had it my mind was blown all right we're toasting it let's see getting a little bit of color and again with this you could sit here and toast it for a while and really bring out some delicious nuttiness but let's get this we're just going to go in with it the flavors are infused oh my God all right in one cup coconut milk 3 cups water so that's a 2:1 ratio on liquid oh and salt almost forgot that would have screwed us Big Time little bit of salt all right and then we're going to stir that basically bring this up to a boil that's the standard technique for Rice you bring it up to a boil the liquid you put a cap on it and you reduce it down to a simmer and then cook it for like 20 minutes if it's white rice if it's brown rice cook it for longer get it are we good yeah yeah it's actually already bubbling because it was so hot so what I'm going to do is cover it put it on the back burner for 20 minutes take the B we've got so many things on back burners endless back burners okay so oh Who who okay so here's what's going to happen here's the deal I'm going to add I'll show you guys why don't yeah bring it over real quick okay so I actually added in full disclosure I added a can of tomatoes because I just wanted to get that extra robustness and have more of this sauce cuz it's so good so now this is the tika Masala mixture I'm going to add some cream who hit them mik will you salt me a little bit salt you so the cream goes in then it starts to turn this beautiful pink color which is like okay I see what's going on okay cool right oh wow it's interesting we have two pink tomato sauces two pink tomato sauces and this one is going to be the best you've ever tasted so not better than mine well you took a lot of mine so no this is mine full full disclosure again this is mine okay my what am I doing to myself I'm today is a rough day folks uh it's hard cooking in this little kitchen my friends all right so you're going to go in with the chicken cast iron yeah yeah cast me okay cast me an iron there you go it's going to take some time to heat up a little bit okay so now here's where things start to get cool right because I'm the coolest things get cool so I had already made this chicken Tika Masala and this actually used chicken breast and I use a little bit of chicken thigh just to switch it up a little bit cuz you know I love that chicken thigh normally you're looking at a Max one day marinade this is two two days oh my God that's some tender chicken Dam I don't know what the hell is going to be going down but I'll tell you it's going to be tender and what you're doing is you're basically taking that chicken that you've marinated now that 10 is full of spice you fry that up and then in batches W fry it in batches right this smell coming off this bag of chicken it's the tenderest most oh my son the world's most marinated chicken that's so crazy the the idea of frying up yogurt chicken it's like why what happens when you the first time you did that I was so confused but all like you here's the thing you with marinade sometimes people will Pat stuff dry in this and that yes technically you could do that but what I like is actually it's cooking the yogurt and the spices more so you're getting a whole new dimension of flavor when it goes into that pot so we're going to go with this cast iron and you have the choice to either not overcrowd the pan which is probably do you want to cook all of the chicken not all at once I want to cook it all but save some yeah start with that I'm just giving it a little sear and Mike if you have one funny thing that I was doing I'll show you guys I have a big blow torch mik's got the little py one but what I was doing while I was cooking I was I don't know if you have enough gas but I was basically going like this right so what what's happening now is I'm getting like the Tandoori kind of Grill experience on top so it's going to have a little extra smokiness that could be the dumbest thing you've ever done and yet the smartest and yet the most gen yeah no one's doing this in the game that actually look at that that looks Co when I have my big blow torch it's just and you can smell smell that Mike you get like the smells come out oh my God right that's nuts I'm telling you you got if there's one weird kitchen gadget I think everyone should have it's one of those big flame throwing blow torches this one's pretty cool too as a little thing but I now when I eat meals I literally like I can give you some more juice when I eat meals I sit with the blowtorch next to me and if I want to like melt some cheese or like Grill something that can't be right oh I got to try it we unable wow you get so what's next we're going to do this and then the lentils do this the lentil going we have a little Chutney and the naan the naan is a cool thing which this is do we need to fry up all the chicken or can we just do this what we're going to do is we'll fry I'm going to toss this in now so you you guys you get theide IDE you basically you fry up the chicken we could definitely go longer and I absolutely normally would that's the moral today you can you can always go longer that goes in you want more chicken yeah give me the rest of the chicken oh Jesus Lord oil and then but what you need to do rest of the chicken going in is now you want to turn your tomato sauce down so you're not going to overcook the chicken it's it's stew now it's stewing now yeah we're stewing oh my God and it's smelling there's there's something about Tika Masala every time I make it at first like I'm a little bit nervous because it's not tasting where I want it to but by the time it's done and I sit down to eat it life is just changing question do we need to do the lentils uh technically no we don't we can skip them um just cuz they might take a long time to you give me a little more of the other chicken I kind of want to do a double chicken experience okay where's the other chicken oh yeah cuz I have to cook the curry too so we just frying these pieces off let me fry a little bit of these too get a little extra from today in there wow okay I'm so excited for this I'm super hungry it's going to be a feast Feast of the ages all right so we're going to get this off then we've got the Chutney why don't we just do the Chutney uh the other Chutney the other oh yeah the other Chutney yeah you want to do that right now so I can just have this Fri ding here and you can oh yeah yeah yeah good point good point okay so like we said before there's many different types of Chutney they're like condiments they're toppings in Indian cooking this is going in here by the way why what we gave you is the mango chutney that's basically stewing down over there that's going to be very sweet and that's also going to be very Tangy so it's like if you want to add that little bit of kick it's kind of like you know that ketchup has that tanginess over here we're going to give you a totally different type of Chutney to show you the range it's going to be a fresh herb Chutney so what we have is very simple we're going to rip up some mint some mint leaves we're going to throw some of those in choking on my chuty all right oh the mint just save me some cilantro reminds me of Mojitos you want some cilantro I need cilantro at the end all right then I'm going to throw in some cilantro and just enough to not save Josh any and I'll burn your Goddamn face off more mint more Mint or a little more mint and you can use any herbs even like basil would work great it's the best thing about these herb chutneys just get weird with it all right so then we are going to hit it I actually have another half of where'd that go I had another half of lemon where you at where you at lemon and I need some lemon too so okay don't use all the lemon or I will kill kill kill the white man here you go we're going to hit it with just a little bit of lemon hopefully no seeds there's a seed okay and we are going to go in is that M we're going to go in with a little bit of Ginger a little bit of Ginger and also a little bit of green chili so we have a jalapeno over here this is like the ultimate green sauce You Know M I'm actually taking out the the seeds cuz we don't need it too spicy we've got enough Spice in this in this meal so ginger jalapeno lemon um what else I think I think that's good just zip yeah so we'll zip that up and if we need to add oil or anything like that we will could add a little vinegar but oh yeah well we have the lemon yeah you want it to get nice and liquidy though right yeah so we can add a little bit or we'll oil turn it this chicken is going in wow that is fresh okay I'm going to add just going to add a little bit of oil just add just adding a neutral oil here like just so you know I got to leave the second this is done so you get to clean up and who what when later I got to get that hell out of here we've got so much more cooking I got to go see about a girl so you want to start on the naan oh salt that is definitely not salty this is almost like a pesto I feel like recently I've been forgetting to put salt and stuff I don't know why it's just been forgetting about the salt like it's all right it's all right to forget oh wow look at that look at your Chutney Chutney is looking good okay so look at this we got both chutne there we focused over there is it a little more oil here I was thinking I wasn't going to spill all over my boil no vinegar you like interesting interesting so I might blend that I'm going to just mash up this now extremely soft extremely soft all right happy with that then just like so Mike's got his Chutney we got the double Chutney experience going on here that it's crazy to com combine flavors like whole coriander with mango that's awesome yeah right all right so Chutney done I'm going to remove that let's stop and we'll be right back after these messages with the brothers green and if you like this shirt why not head over to our store and buy one they're freaking awesome and they are food okay so the Chutney are done and we just have a few more things and we're about there oh you know what that means rice is holy whoa let me just see that looks like eggs wow yeah oh my God you got to see this you got your rice bowl or what babe look at this oh come on baby you got that bowl the coconut milk like rose to the top oh interesting wow what okay what what are you putting it in leave it in there what you in here get that out of here oh my god get it best rice ever just put it in the other room the other room which you'll never see you have no idea what's going on in there okay so we're going to finish up this Indian Feast with a little vegetable curry actually vegetable and paneer I'm lucky enough to grab some paneer cheese because we're in that special Market the other day but I'm just going to fry up some cauliflower that I chopped up and then in here I've got cauliflower Josh is going to chop up the oh no I thought he was going to help me out chop up the paneer but he's just cuz last night I was testing around what do you want cubes yeah um what were you testing I was testing out to see if I could use like a different kind of cheese like a frier cheese or like a mozzarella yeah definitely it doesn't work as well but it still works really well so paneer cheese is a very popular Indian cheese and it's just like a very firm mozzarella it's a little sour like a tiny bit sour but they use it in different curry dishes one of the most famous is the SAG paneer which is the spinach curry with paneer but it holds up great in stir fries again you can use any type of like hearty thick fresh mozzarella type cheese or you can just skip it but you know when in Rome when in India so while we're doing this why don't we um n Roll that out over here where's the dough you can't have an Indian Feast without some Indian bread and what we are doing is Indian nod Josh has some dough want you chop that so what we did was just got pizza dough all right we call it AP dough allpurpose though this is your standard yeast dough you would make pizza with it Josh is going to roll it out and then what we going to do fried it in butter righty it in some ghee some ghee ghee is basically butter that has the uh the Whey I guess taken out or something right clarified butter clarified butter yeah they take out I think it's the way they take out something so it just becomes butter and it's actually for people that are lactose intolerant they take out the lactose oh interesting yeah so you can actually and probably the most popular Indian cooking in oil or fat you could say what am I going to do to roll this out um cuz your flour is do you need flour can you roll it out in oil I can try oil just straight out oil yeah oil is the best technique if you don't want to get things dirty yeah just roll it out in oil good so I've got the cauliflower fried up I'm going to add some chickpeas another very popular Indian curry ingredient and then a few art chokes which I really just love the taste of it also like since it's a veggie Curry they add a real nice hardiness a few of those we'll fry those up for a little bit and then we'll go in with the paneer get your little hole look at that look at that and here's the thing about not it can be rustic looking I've seen it done in circular like pizza form I've seen it in these long things AKA an excuse to roll it out like an yeah basically if I care hey I'll show you guys one up close after Mike's done being a douchy mix fryer I'm actually going to add the paneer now because it is so firm it can hold up to a little bit of stir frying it's not going to instantly melt I like when it starts to slowly melt a little bit but so with this um with this bread you're really just cooking any dough using a little clarified butter if you don't have clarified butter is cool you can use oil is so delicious you can add in like some roasted garlic on top of it whatever you want but the other night we went to an Indian restaurant and they served they served a garlic one they served an onion one they were so good but they're super soft in the middle and crispy on the outside amazing oh Lord and it's like come on you just need some crispy bread there's also roie when you're eating all these curries you to soak it up you need to soak it up there's going to be extra sauce everywhere it's just mandatory one thing I realized yesterday I was cooking some Min food for friends it's like we when we got the dishes at the restaurant they were so small this isn't going to be enough you realize there's so much flavor if you have it's actually being cheaper because you don't need to make so much of it if you make a big thing of rice or some bread and then you have these really intense curries you're able to eat just little amount and feel like you're eating a lot which is a great segue into what I'm about to do it's the whole idea of this tomato sauce it's like you make it for the week and then all you need to do is cook up some vegetables like this and and then you have this instant flavor enhancer so what I'm going to do right now is just spoon over some of that delicious tomato sauce all right save some for tomorrow or two days or 3 days it's a good point it kind of you can like you this is kind of cooking for the week in a sense like you're making a big CH massala you got your chicken you got your veggies with the post offence you know what I'm going to do right now I'm going to add in some fresh coriander wao what about my coriander how much do you need for what for for the tika oh for the coriander don't just go around taking my Cory a little bit of fresh coriander always trying to take my and then just taste it for seasoning and you're done let's see oh oh hell yeah good to the center got to get that beautiful center Shot amazing don't need any more salt love it all right so we've got the nine okay frying up nice let's do some more so is this done that's done so put it in a bowl oh so you want to put the na over there uh yeah I want to get we we can break down Josh for the final out doesn't look like much just yet but what I'll do is I will take show them what you do Josh if you want to try work on rolling out some dough over there okay a few more I'm going to take a little bit more of this ghee cuz you never have too much ghee in your life this is like the truth this is like the herb butter of it's not the herb butter cuz there's no herb I don't know I don't know what you're saying I don't know what you're saying equivalent yeah look at that we are about to Feast my friends we are about to Feast oh excited wow and another great thing you can do with these and I've seen many recipes out there that do this you'll sprinkle on some curry powder just right onto these inter to these nons and it just gives it that little extra zip I don't want n of that see I've been holding out your hole I'm going to come over with this all right so we are just going to finish the Tik we've got the naan this is the last step before we pieced little cilantro can go in nice and like kind of hole this is at this point you're turning the heat off cuz I don't necessarily want to cook the lemon juice like out I just want to get that flavor so it still be hot same with the cilantro I don't want to be cooking it lemon juice wow and then sometimes with a dish like this you're tasting it and it's really good but it's missing something it's okay just wait till it end when the cilantro and the lemon juice get in there see oh my God yeah I like it cuz this Curry is much more intensified than the one I made so it's kind of showing both all right let's break down let's get our feast all right time to Feast oh whole baby all right uh time to Feast are you kidding me rice down first so just a little review we've got we've got the spiced coconut rice right here mustard seeds and cardamon and trying to eat the whole pieces of yeah that's one thing the cinnamon and the cardamon it's great to cook them whole but you don't want to be chewing on them later no you do not but we've got Kik Masala holy I'm excited about that gave me it wow a little bit of Chutney and the Chutney you know just throw that throw that on the side just have that as it's like a dipping sauce what cond exactly and this tikka masala you want to make sure you get a lot of that sauce and depending how long you cook it it can be really thick it can be a little thinner this one's kind of in the middle we've got the veggie paneer Curry I'll take good looks Co course and then of course Nan M which is mandatory for just getting up in this Tika getting up in that spicy TI Tik TI going in for the te just going right for it I like it what do you try this mango chutney is trippy something about to me naan and Tika straight up yeah a little chutney Kevin like that wow oh that Chutney mhm these chutneys are great because you got you've got like the ketchup one the sweet vinegar and then you've got the fresh I'm going to tell you a little something about eating any food India a lot of places eat with their hands which is great for me because I love what am I doing I love eating with my hands however as it turns out they only eat with their right hand which isn't great for me cuz I eat with my left hand apparently it's offensive cuz you wet your butt in India with your left hand and eat with your right so if they saw me eating they'd be very upset thank you me and my for sponsoring us inspiring us to do this video digest results I can eat this all day all right goodbye are you still around just thanks so arethe truth is that really shows what happened if you came to groove there's no reason to prove recently Mike and I were hit up by me and my company they've got this product called digestive results and 100% all natural product that's going to help you in those Hard Times yeah it's the whole idea is like some people are afraid of eating spicy food cuz it messes with their stomach they have trouble digesting so they made this product to help you digest stuff and they asked the brother's green they said listen can you do like a spicy like challenge us to make a spicy video and come on what what else what else are we going to do the freaking beginner's guide to Indian food which I know a lot of you out there are Maybe be a little concerned about eating Indian food I think when people hear oh we're going to go out for an Indian dinner they they get a little scared scared sometimes the butt starts tensing up a little bit I've had some scary instances where I've eaten too much Indian food too spicy and I had to run in the bathroom so the products here to help you out a little bit if you do have those issues but we've also found that just learning how to cook and eatting food on your own you get to control the spice level which is a huge help some of these spices are exotic and you got to just like they're exotic but it's so fresh and once you kind of get a grasp on how to use these spices oh my God you'll start using them in non-indian dishes so we're going to give you like a general outline of a bunch of standard Indian dishes we're actually going to start off with something that's not 100% Indian it was kind of made Popular by the English it's the tikka masala that's Josh's favorite dish it's very it's very like popular in America now it's kind of like how pad thae isn't like this super authentic thae thing but in America it's become like the dish it's the same deal with this and we made Sala first thing you need to know about Indian food first off Indian food is amazing it's aggressive like they will punch you in the face but gar Masala is a spice blind a lot of times you think of Indian food you think of curries but Curry is such a like it's it's such a transient word there's so much associated with gar Masala if you get this powder or you make it at home it's going to be the base for lots of delicious food and it was interesting we made it at home and to tell you the truth it's probably the first time we ever made I think the first time I ever made my homemade spice mix we were at the the Indian store the other day it's actually a Spice Market called coluans the place is the best and you just kind of get all the spices and I saw they had a spice grinder there and I had been wanting one of those for a while because I definitely wanted to make this so we went for it we took a pan and we toasted up like every spice there is cinnamon coriander clove caman black pepper fennel fennel just all of those amazing herbs that you see spices that you see in Indian cooking and you you definitely want to toast them off that is the most important because it releases a lot of the flavors you're going to start smelling it but you only need to toast it off for like 2 minutes and if you want exact ratios just go online and just that's exactly what we did we went online and we just kind of got a general idea and then we just took all of those we grad in a little nutmeg to the actual spice grinder and then just zipped it up and this thing is amazing I'm so excited to use this and since it's so power I feel like it will last us a while yeah it will I mean and and here's the thing what I'm going to do with tikka masala what's amazing about it is you're taking chicken breast and you're basically marinating it in yogurt with spices you can do it for a couple hours or overnight but what's happening is it's tenderizing the chicken and giving you extra gloriousness in the flavor so we're going to make a super spicy y yogurt yeah why get like another confused that's going to go in there and Mike you give that little mix around I mean already that looks amazing and it's interesting cuz you you don't think about marinating chicken in yogurt that's what's so crazy about this dish should you're going in with the turmer what's the yogurt for Josh the yogurt is for the tenderization I just you're not paying attention I just said oh you said it I missed it I was too focused on how pretty I said it and you forget it I say it and you forget it okay so that goes in do you have paprika maybe wow I like your little trick of just doing it right in here so little paprika Cayenne so basically what Josh is doing is taking the gyam masalo which is those whole spices and then he's adding on a lot of like the spicy spices not as floral but the you know the um the real like kick in the ball spices well the GMA Sala gives you the base and then from there you can add different things so like this this gives you a base of lots of different flavor and it's like Indian heaven right in here but if you want to make it spicy so this right now is the gyam Masala Curry mix everything I'm going to grade in some ginger and garlic and what's going to happen is so here's the thing about TIG Mella when I first had it I was blown it was that was like the gateway drug food to Indian food like I tried it was like yes this food is incredible which is funny you say that because there is nothing wrong with like popularizing a dish like that because it does turn people on it's a Gateway potentially opens you up to some more traditional stuff but there's a reason these things become so popular cuz it's like it's just the dish that everyone will like I'm going to put that down so we can give these guys a little taste of what the the good old world looks like all right antika masalo was the big one I know I think it's like the national dish over in in Great Britain over there it's it's the dish that everyone eats it's the popular guy cool mik now you can just mix that right with wow I got to taste this first be int salt or no oh yeah luckily I tasted it wow that's great first time tasting the spice mix I like it that's it tastes like garam masala definitely ites it really does definitely tastes like garam masala keep in mind my traditional food like some people are going to watch this video and say that's not how you make it that's how you make that the reality is tradition is really housed within the person so maybe what you consider tradition is like cuz your grandmother made it that way or your favorite restaurant but that's not the same for every bu so the idea is you're getting ideas here we need to do a video on traditional food cuz every time we do one of these videos we go in here's the deal with tradition you need to like click this link if you want to hear our philosophy on tradition so yeah get mix that all in how much uh just all of it oh all of it all isn't it so what happens is basically the chicken marinates and how long do you marinate it for Chi going to marinate I guess I already said that so just God I keep missing everything you got to listen who's learning here you need to listen use your freaking ears Linda Linda listen Linda listen Linda okay so that's going to just chill out and marinade for in our case for as long as we have which is not very long cuz this is live it'll still be delicious even for an hour but I like to go overnight and I have a swap which you see you later so you what's the shortest amount of time you could do it an hour an hour yeah well you could do it right now it still be delicious but you won't get the tenderization you won't get as much tend it still be now what we are going to do now is a very highly requested recipe I've been showing I've been whipping out this Indian tomato sauce in a lot of a lot of recipes in the past and you guys keep commenting in we want to see the Indian uh tomato sauce and now you guys are going to get it right here and the cool thing about this tomato sauce and the reason I love it is I'm creating this like Curry tomato sauce with so much flavor and then you have this bit so you've got this delicious tomato sauce that you can add to anything a lot of times I'll just throw in vegetables I will throw in some of the tomato sauce you got instant Curry Josh is actually going to use it for the tika Masala so it really is this allpurpose spiced tomato sauce it's got all of the elements of Indian food that I love and let's get after it so what we're going to do first is we are going to temper off spices and this is a huge Indian technique that you see all the time and it really is one of like the big distinctions of Indian food and what tempering is is taking whole spices or ground spices and you start to fry them off in oil use coconut oil I'm using coconut oil because I'm going to use coconut milk later and coconut oil again another big Indian ingredient they use a lot of mustard oil but coconut oil is Big mustard oil yeah mustard oil you know from like mustard seeds I mean I yeah I assume that's where I came from but I've never seen it well I just took a I just took a finger lick of coconut oil thinking you'd be good no good not the best all right so what I'm going to do is take some let's see if we have them in my little spice rack Josh is Josh is me over here he's just endless okay so will you just smash up camman one of the best spices of all time but it's in a pod so you got to just crack it and release the inner goodness and you can tell I'm looking for cumin seed Josh what' you do with it cumin I didn't touch the cumin seed why would what did you do with the cumin seeds right here you idiot yeah you got it so sprinkle some cumin seeds in there cumin seeds are a very big staple of Indian food I've noticed even if you just get cumin seeds and mix it in stuff like rice you're going to get insane flavors very nice and then I also have these dried chilies and you can use just you know I've got the regular chili flake of course you can use that these I got at the market and they're really special so I am just going to break up they're they're pretty good I think that's what I love if you have like your own chili you get really used to the spice levels so I know like if I add two of these chilies that's going to be the perfect spice for this tomato sauce yeah and what's happening is the we didn't really explain but Tika Masala is this stewed chicken that's been marinated yogurt but then it's cooked slowly in this creamy tomato sauce and we're going to use the tomato sauce for two dishes we're going to do it for the tikka masala but I'm also going to show you just like a vegetable curry with actually some pan I'm excited cuz I when I make my tomato sauce I usually keep it pretty simple so this is going to sort of add a little bit of a different step here so the smells are amazing does that remind you anything the smell a couple things yeah it kind of reminds me of when you cook something else we won't get we've got a video on it oh I was thinking something so basically you temper those off for a minute and again you can see it's going to start sizzling you do not want to burn it so do not turn the temperature too high but you're just releasing those flavors then what's next then what is next what next we've got another special ingredient that you see all the time in Indian cooking and this is a ginger garlic and onion paste so a lot of times you just see like a ginger and garlic I added onion there but it's an interesting technique that they use rather than just like you make a normal tomato sauce more than that but yeah instead of throwing in whole ginger and garlic they puree it up into a paste and what we're doing now or what Josh is doing he's basically cooking this down and still doing the same technique as if you would throw it in hole starting to really caramelize those flavors bring out the goodness because it's very pungent I've got a lot of garlic cloves in there W yeah so you smell it but when you start to cook it down you're going to bring out the sweetness you're going to get some caramelization going and that's sort of like the base flavor the tomato sauce right there think how much tomato how much flavor is going on right there a lot of flavor so then you just toss in tomato so then we cook this we got to cook that for a good 3 4 minutes oh this isn't even on cuz you really want to bring out the the goodness so do you want to start on something else yeah what I'm going to do now yeah so after this is cooked down you'll start to see the colors will change like I said it's caramelizing the sugars are getting toasted and then we are going to dump in is this neutral oil tomato is this NIS I've got all of this tomato puree you can use canned tomato I highly suggest just buying Tomatoes throwing them in a food processor that's what we did right here and I dumped that in the flavor is going to be so much better than the can but again year time time of year depending time of year depending for sure that is a good in the winter get your get your good San Marzano Tomatoes oh wow okay wellow okay so question what are you doing now so when is this tomato sauce go in um I want to cook this for another minute or two okay I'll show you something folks so you're really just bringing out those flavors it's so pungent right now this mixture and this is focus are we sure about that feeling good sure okay feeling good about okay so check this out here depending on how I'm feeling with this Tika Masala I add different things recently I've been adding the red pepper it just adds this like kind of thing so I've got that much on maybe one haow no you got you you'd be surprised how much haow goes into these red peppers so I have an onion one one yeah one one one onion uh one red pepper one whole jalapeno with seeds and a couple cloves of garlic and and that's for the Chica Masala like stew yeah so that I'm basically just going to you you won't really get to see this but we all know what this looks like okay I'm just going to toss all this we hear it and it sounds glorious it's real I promise you it's real I can guarantee you no going on in here so I'm just going to kind of stir this down a little bit get some of those flavors doesn't have to be like a high sear it can be a little bit more of you're just softening those a little B softening these guys oh God and just coming back to this real quick I could sit here and really bring out those flavors for another 20 minutes but we're just going to dump in the tomato sauce I'm happy with that the whole fun of these videos is to give you guys a little introduction it's not to teach you these perfectly authentic lifechanging recipes but to show you I mean they're gonna be lifechanging I'm show you talk about don't under us but to give you like a really good experience into the beginning workings of Indian food so you're like learning about spices even if you don't have these spices or you have one give it a start give it a try even using the techniques of like taking tempering some spices for tomato SAU oh is delicious and if you really wanted like extra Indian flavor in this tomato sauce what you could do at this point is not only add you know the whole spices that we tempered off in the beginning but you could add a curry powder to this but we're just going to keep it fresh I really like the idea of keeping the flavors pretty simple and just tasting everything all those individual flavors and right now I'm happy with what this is at except it def spicy in here it definitely needs salt so we're just going to sprinkle in that salt and then we're going to let this stew down for maybe 10 minutes I would say and then the last finishing steps basically add coconut milk add lemon juice to really bring out the flavors and maybe some cilantro we'll see Let Me Tell let me ask you a question here can we switch Mike yeah we're going to switch all right see you later say goodbye goodbye Tom let ask you a question do you just want to use that and I'll just dump in a can of tomatoes to this or what um or do you no let let's you cool do it yeah okay we're going to I was just thinking I was like you know is that is that going to be enough well why don't why don't we just start on another recipe oh well I'm going to in like two seconds I'm going to just dump the tomatoes in um oh this I need that yeah you want to get that out for me okay so so what Josh is going to do before I complete the tomato sauce I'm going to take some out for his TI Masala give me that masal okay oh oh yes Lord Ginger I feel like I want some ginger and you know I'm going to go some ginger in there why not there's ginger in here Josh son of a you're right see if I care more Ginger they love Ginger how much of this do you need like in India um I need about a can worth okay that's about a can give me so what we're going to do is I got Mike's tomato sauce I'm going to add that equal parts water to this oh he's getting tricky on me beauty of anything this this kind of becomes a stew eventually I'm going to put the chicken in here and cook it down with some cream and different things so the to me the beauty of this is really like being able to cook it down and more water you have the more you'll be able to cook that down cook it down let me see here do you want to do right now should we do the rice of the lentils or no the Chutney let Chutney it up okay so you're done with this I just want to throw in a little gar Masala cuz I like to really spice it on all freaking levels wow you know the man wants what the man gets so it's kind of nice Josh is going for like the overly spice which is very classic in Indian I'm keeping it a little more fresh over here and I think that's an important part of Indian food it's not just all Heavy spice there's just amazing fresh flavors too yeah oh my God this is going to smell insane this is actually looking quite more Hefty in the chunky experience we'll see how that goes a lot of times I use a canned tomato and it's a little more like red and robust but I think this is going to be something to write home about all right cool so we can even go Kaboom okay so you're going to go Chutney right Chutney so you guys better get excited for what do you want for the Chutney boom we'll go Chutney we'll get that on the back burner and then we'll go rice Chutney into the nutkis so Chutney is a very big thing in India it's used as like that's like they're condiments right so instead of having barbecue sauce they've got like different chutney like mint chutes coconut CH which you could argue is much better than barbecue sauce You could argue not AR me wrong guy to argue better than barbecue but equal so I've done this with green mangoes and ripe yellow mango it depends on what you're going for this is going to be a little bit sweeter and sour so wow you're really like cooking it down in a lot of water I'm going to cook it down in a lot of water I didn't know that's uh and there's so many it's kind of like saying the word Curry there's so many different types of Chutney you've got like the Tangy vinegar base and then you've got the fresh herb base which we're gonna show later this is sort of the Tangy fruit vinegar base yeah and to this I'm going to add some do you have those those uh coriander seeds oh you want the coriander I'm going to add a bunch of cumin seeds your whole coriander whole Co whole Co okay so how much coriander keep keep going feel it out uh that feels pretty good to me before I started cooking Indian food I this like a pickle interestingly kind of allergy season oh yeah where is I need some allergy psych I don't use them apple cider vinegar every day no more allergies okay so a little bit of vinegar probably a little bit more the green so green mangoes when they're unripe you can eat them they're delicious but they're more Tangy they've got this like sour bite to them as they get sweeter the sweet come out so I'm going to add less sugar than I would if I was using a green Bizzle and for nizzle that's good Common Sense want to spizzle its own cond of Sizzle cool it so what's going on here now I'm going to take do you have that puree I'm just going to give you a stir Josh oh yeah thank you m can I use some of this garlic stuff you dumb yeah totally so Josh is going to take a little bit of the ginger garlic and onion puree yeah and this like you can really have fun and play around with what goes into this because you're not having fun in the kitchen then get out get the hell out and this is basically going to cook down for a long time the mangoes are going to soften I'm going to mash it up it's going to get kind of like sticky lot flavor but there's a chili that's the only other thing okay going to add a little bit of chili and I guess I'll just over here yeah um here's the thing about this I would never I was trying to say this earlier cumin and coriander seeds coriander is actually the the seed of cilantro so people sometimes call it coriander there's a lot of confusion when someone says coriander depending on where you're from you might refer to it as the seed or the actual cilantro stem so one thing that I found is in most cooking I would never use whole coriander and whole in it just seems like aggressive but with Indian food they like the aggressive and when you get used to it it's it's one of my favorite things now okay so throw in that chill chill little extra spice chill chill CH chill chill chill and right after this we're going to just finish off do you want to go in with the tea ta cuz I can finish off the tomato sauce real quick for them um yeah finish off the Tomato the taica needs a while that's going to be more well just throw in those chilies chilis all right chil skis going in okay give that you want to give that a little mix for me there's your mix that's a bullsh mix where did the spoon go spoon I'm mixing son you're son and mixing you stealing my okay so we're going to cook that down on the back burner for how long um this is probably a and it be you know 20 minutes half hour so okay so this tomato sauce I could probably cook a little more water out of it but what I'm going to do you can see it's reduced a little bit I'm going to take some good old coconut milk or coconut cream add you know it's up to you how much you want to add but you'll see this really gives it a nice creaminess it's going to turn it Pink as well which I think is really unique I'm going to hit it with a little lemon a lot of my tomato sauces I'll just hit with lemon rather than like vinegar or red wine just because the the flavor is so fresh and it's really just going to make it more exciting how's it smell an Indian okay and then the last thing I was going to hit it with cilantro but at cians the other day the Spice Market I got Curry leaves which I never get to use so I'm just going to pick a few of those off and throw those in sometimes powerful so you don't need too many sometimes if you get a really good garala mix you actually see like whole cardamom and Curry leaves yes which I got that Clen one time so for the for the uh again you can use cilantro or you can totally skip the herb you do not need the herb cuz I doubt it's hard to find Curry leaves it's just kind of special for me right now cuz I never get to use them so just enjoy the moment with me Hey where's where's my dog so you can see it's going to turn pink Snapchat what's up Snapchat Brothers green it's this is Brothers green best Snapchat in the game I think wa look at that what's up snapchatters you are inside of a video that's being filmed inside of a video in a video SnapChat and mat Indian and I do like to add the coconut milk towards the end because it's pretty uh delicate so I don't like to overcook it so right now we'll taste it that's good damn very fresh really like that little more salt definitely needs more salt oh go and we're just going to kind of cook it down for you know another maybe two to 3 minutes till we get it to the point we like and there you go that's just like a super fresh tomato sauce I'll I'll try to make a lot of that on a Sunday I've been doing this a lot recently make this on a Sunday and then every morning before you go off for your day take a pan throw in whatever veggies you've got and sauté those up and then add this tomato sauce and then you can just serve that over rice or whatever um but you're going to see that in a second cuz I am going to actually turn this into vegetable curry let's see this so-called famous rice you speak up yeah so what I did I just took the tomato sauce it's in a bowl we're reserving that for a little bit later this rice recipe will blow your mind that's what's great about these a lot of these recipes in general it's not like you have to make Indian food it's just like okay this rice now is the best rice that I make is the best so what we're going to do is the same technique with maybe a few different spices we're going to temper off um a few Josh you can help me out so we're going to start with the the coconut oil a little bit of the coconut oil in there so nice and then Josh add a little bit of of stares just like one and you can break it up yeah you don't need well that's a lot that's a lot yeah Jesus okay so a little bit of the stares we're going to take some cinnamon will you break open some you don't have to yeah just like crack them and we're going to throw them in whole this cinnamon come on come on just like just half half yeah oh just we don't need it yeah you want it so we're going to go you know I'm going to break that just card do you want to break up yeah just just crack them so cinnamon it's always good to crack them you get a little more surface area especially with the cardamon cuz you want to release okay well that's a lot of cardamon we don't need all that cam is is you use it sparingly it's not the cheapest thing these are small pods so I'm going to use four small pods and mustard seeds and then the last thing is mustard seeds and the cool thing about mustard seeds when you cook them they kind of tell you when the rest of the ingredients are ready to go so we're going to sprinkle in the mustard seeds which is cuz you'll see they're going to start to pop it's like popcorn once the mustard seeds start popping we're going to go in with the rice and I've got some rice right here this is basmati rice which you'll see a lot in Indian cooking it's a long grain rice and what I did with this is I just soaked it and it's great for rice to just soak it in water until it runs clear and then it's going to take out a lot of the starch so it's going to be a little fluffier that smell is insane oh my God so yeah just some soaked rice I took out the starch and then once these start popping which is going to happen in a second I'm going to go in with the rice oh popping okay so that's two cups of rice and another cool technique is we're going to take it the rice and we're going to kind of cook it into all those spices so it's like we're getting it's kind of like the way they do risoto we're getting a pre-cook on the rice and it's absorbing all of that delicious flavor and you're starting to kind of brown the rice and caramelize the rice a little bit and it's going to bring out like a Nutty Aroma in the rice smells so good I could choke you and like the cinnamon toasting that is insane this guy it already smells like the craziest Indian food I've ever had so yeah we're just toasting the rice until it turns slightly brown but you know we don't have too long here so and then what I'm going to do is I have two cups of I had two cups of rice so we need four cups of liquid it's the 2:1 ratio so what I'm going to do is maybe one cup of coconut milk to 3 cups of water and we'll just add that right in there I think uh yep one cup coconut milk and the coconut milk if you've never had coconut rice go yourself just joking basically go horrible go try it immediately it makes rice so much creamier so so delicious the first time I had it my mind was blown all right we're toasting it let's see getting a little bit of color and again with this you could sit here and toast it for a while and really bring out some delicious nuttiness but let's get this we're just going to go in with it the flavors are infused oh my God all right in one cup coconut milk 3 cups water so that's a 2:1 ratio on liquid oh and salt almost forgot that would have screwed us Big Time little bit of salt all right and then we're going to stir that basically bring this up to a boil that's the standard technique for Rice you bring it up to a boil the liquid you put a cap on it and you reduce it down to a simmer and then cook it for like 20 minutes if it's white rice if it's brown rice cook it for longer get it are we good yeah yeah it's actually already bubbling because it was so hot so what I'm going to do is cover it put it on the back burner for 20 minutes take the B we've got so many things on back burners endless back burners okay so oh Who who okay so here's what's going to happen here's the deal I'm going to add I'll show you guys why don't yeah bring it over real quick okay so I actually added in full disclosure I added a can of tomatoes because I just wanted to get that extra robustness and have more of this sauce cuz it's so good so now this is the tika Masala mixture I'm going to add some cream who hit them mik will you salt me a little bit salt you so the cream goes in then it starts to turn this beautiful pink color which is like okay I see what's going on okay cool right oh wow it's interesting we have two pink tomato sauces two pink tomato sauces and this one is going to be the best you've ever tasted so not better than mine well you took a lot of mine so no this is mine full full disclosure again this is mine okay my what am I doing to myself I'm today is a rough day folks uh it's hard cooking in this little kitchen my friends all right so you're going to go in with the chicken cast iron yeah yeah cast me okay cast me an iron there you go it's going to take some time to heat up a little bit okay so now here's where things start to get cool right because I'm the coolest things get cool so I had already made this chicken Tika Masala and this actually used chicken breast and I use a little bit of chicken thigh just to switch it up a little bit cuz you know I love that chicken thigh normally you're looking at a Max one day marinade this is two two days oh my God that's some tender chicken Dam I don't know what the hell is going to be going down but I'll tell you it's going to be tender and what you're doing is you're basically taking that chicken that you've marinated now that 10 is full of spice you fry that up and then in batches W fry it in batches right this smell coming off this bag of chicken it's the tenderest most oh my son the world's most marinated chicken that's so crazy the the idea of frying up yogurt chicken it's like why what happens when you the first time you did that I was so confused but all like you here's the thing you with marinade sometimes people will Pat stuff dry in this and that yes technically you could do that but what I like is actually it's cooking the yogurt and the spices more so you're getting a whole new dimension of flavor when it goes into that pot so we're going to go with this cast iron and you have the choice to either not overcrowd the pan which is probably do you want to cook all of the chicken not all at once I want to cook it all but save some yeah start with that I'm just giving it a little sear and Mike if you have one funny thing that I was doing I'll show you guys I have a big blow torch mik's got the little py one but what I was doing while I was cooking I was I don't know if you have enough gas but I was basically going like this right so what what's happening now is I'm getting like the Tandoori kind of Grill experience on top so it's going to have a little extra smokiness that could be the dumbest thing you've ever done and yet the smartest and yet the most gen yeah no one's doing this in the game that actually look at that that looks Co when I have my big blow torch it's just and you can smell smell that Mike you get like the smells come out oh my God right that's nuts I'm telling you you got if there's one weird kitchen gadget I think everyone should have it's one of those big flame throwing blow torches this one's pretty cool too as a little thing but I now when I eat meals I literally like I can give you some more juice when I eat meals I sit with the blowtorch next to me and if I want to like melt some cheese or like Grill something that can't be right oh I got to try it we unable wow you get so what's next we're going to do this and then the lentils do this the lentil going we have a little Chutney and the naan the naan is a cool thing which this is do we need to fry up all the chicken or can we just do this what we're going to do is we'll fry I'm going to toss this in now so you you guys you get theide IDE you basically you fry up the chicken we could definitely go longer and I absolutely normally would that's the moral today you can you can always go longer that goes in you want more chicken yeah give me the rest of the chicken oh Jesus Lord oil and then but what you need to do rest of the chicken going in is now you want to turn your tomato sauce down so you're not going to overcook the chicken it's it's stew now it's stewing now yeah we're stewing oh my God and it's smelling there's there's something about Tika Masala every time I make it at first like I'm a little bit nervous because it's not tasting where I want it to but by the time it's done and I sit down to eat it life is just changing question do we need to do the lentils uh technically no we don't we can skip them um just cuz they might take a long time to you give me a little more of the other chicken I kind of want to do a double chicken experience okay where's the other chicken oh yeah cuz I have to cook the curry too so we just frying these pieces off let me fry a little bit of these too get a little extra from today in there wow okay I'm so excited for this I'm super hungry it's going to be a feast Feast of the ages all right so we're going to get this off then we've got the Chutney why don't we just do the Chutney uh the other Chutney the other oh yeah the other Chutney yeah you want to do that right now so I can just have this Fri ding here and you can oh yeah yeah yeah good point good point okay so like we said before there's many different types of Chutney they're like condiments they're toppings in Indian cooking this is going in here by the way why what we gave you is the mango chutney that's basically stewing down over there that's going to be very sweet and that's also going to be very Tangy so it's like if you want to add that little bit of kick it's kind of like you know that ketchup has that tanginess over here we're going to give you a totally different type of Chutney to show you the range it's going to be a fresh herb Chutney so what we have is very simple we're going to rip up some mint some mint leaves we're going to throw some of those in choking on my chuty all right oh the mint just save me some cilantro reminds me of Mojitos you want some cilantro I need cilantro at the end all right then I'm going to throw in some cilantro and just enough to not save Josh any and I'll burn your Goddamn face off more mint more Mint or a little more mint and you can use any herbs even like basil would work great it's the best thing about these herb chutneys just get weird with it all right so then we are going to hit it I actually have another half of where'd that go I had another half of lemon where you at where you at lemon and I need some lemon too so okay don't use all the lemon or I will kill kill kill the white man here you go we're going to hit it with just a little bit of lemon hopefully no seeds there's a seed okay and we are going to go in is that M we're going to go in with a little bit of Ginger a little bit of Ginger and also a little bit of green chili so we have a jalapeno over here this is like the ultimate green sauce You Know M I'm actually taking out the the seeds cuz we don't need it too spicy we've got enough Spice in this in this meal so ginger jalapeno lemon um what else I think I think that's good just zip yeah so we'll zip that up and if we need to add oil or anything like that we will could add a little vinegar but oh yeah well we have the lemon yeah you want it to get nice and liquidy though right yeah so we can add a little bit or we'll oil turn it this chicken is going in wow that is fresh okay I'm going to add just going to add a little bit of oil just add just adding a neutral oil here like just so you know I got to leave the second this is done so you get to clean up and who what when later I got to get that hell out of here we've got so much more cooking I got to go see about a girl so you want to start on the naan oh salt that is definitely not salty this is almost like a pesto I feel like recently I've been forgetting to put salt and stuff I don't know why it's just been forgetting about the salt like it's all right it's all right to forget oh wow look at that look at your Chutney Chutney is looking good okay so look at this we got both chutne there we focused over there is it a little more oil here I was thinking I wasn't going to spill all over my boil no vinegar you like interesting interesting so I might blend that I'm going to just mash up this now extremely soft extremely soft all right happy with that then just like so Mike's got his Chutney we got the double Chutney experience going on here that it's crazy to com combine flavors like whole coriander with mango that's awesome yeah right all right so Chutney done I'm going to remove that let's stop and we'll be right back after these messages with the brothers green and if you like this shirt why not head over to our store and buy one they're freaking awesome and they are food okay so the Chutney are done and we just have a few more things and we're about there oh you know what that means rice is holy whoa let me just see that looks like eggs wow yeah oh my God you got to see this you got your rice bowl or what babe look at this oh come on baby you got that bowl the coconut milk like rose to the top oh interesting wow what okay what what are you putting it in leave it in there what you in here get that out of here oh my god get it best rice ever just put it in the other room the other room which you'll never see you have no idea what's going on in there okay so we're going to finish up this Indian Feast with a little vegetable curry actually vegetable and paneer I'm lucky enough to grab some paneer cheese because we're in that special Market the other day but I'm just going to fry up some cauliflower that I chopped up and then in here I've got cauliflower Josh is going to chop up the oh no I thought he was going to help me out chop up the paneer but he's just cuz last night I was testing around what do you want cubes yeah um what were you testing I was testing out to see if I could use like a different kind of cheese like a frier cheese or like a mozzarella yeah definitely it doesn't work as well but it still works really well so paneer cheese is a very popular Indian cheese and it's just like a very firm mozzarella it's a little sour like a tiny bit sour but they use it in different curry dishes one of the most famous is the SAG paneer which is the spinach curry with paneer but it holds up great in stir fries again you can use any type of like hearty thick fresh mozzarella type cheese or you can just skip it but you know when in Rome when in India so while we're doing this why don't we um n Roll that out over here where's the dough you can't have an Indian Feast without some Indian bread and what we are doing is Indian nod Josh has some dough want you chop that so what we did was just got pizza dough all right we call it AP dough allpurpose though this is your standard yeast dough you would make pizza with it Josh is going to roll it out and then what we going to do fried it in butter righty it in some ghee some ghee ghee is basically butter that has the uh the Whey I guess taken out or something right clarified butter clarified butter yeah they take out I think it's the way they take out something so it just becomes butter and it's actually for people that are lactose intolerant they take out the lactose oh interesting yeah so you can actually and probably the most popular Indian cooking in oil or fat you could say what am I going to do to roll this out um cuz your flour is do you need flour can you roll it out in oil I can try oil just straight out oil yeah oil is the best technique if you don't want to get things dirty yeah just roll it out in oil good so I've got the cauliflower fried up I'm going to add some chickpeas another very popular Indian curry ingredient and then a few art chokes which I really just love the taste of it also like since it's a veggie Curry they add a real nice hardiness a few of those we'll fry those up for a little bit and then we'll go in with the paneer get your little hole look at that look at that and here's the thing about not it can be rustic looking I've seen it done in circular like pizza form I've seen it in these long things AKA an excuse to roll it out like an yeah basically if I care hey I'll show you guys one up close after Mike's done being a douchy mix fryer I'm actually going to add the paneer now because it is so firm it can hold up to a little bit of stir frying it's not going to instantly melt I like when it starts to slowly melt a little bit but so with this um with this bread you're really just cooking any dough using a little clarified butter if you don't have clarified butter is cool you can use oil is so delicious you can add in like some roasted garlic on top of it whatever you want but the other night we went to an Indian restaurant and they served they served a garlic one they served an onion one they were so good but they're super soft in the middle and crispy on the outside amazing oh Lord and it's like come on you just need some crispy bread there's also roie when you're eating all these curries you to soak it up you need to soak it up there's going to be extra sauce everywhere it's just mandatory one thing I realized yesterday I was cooking some Min food for friends it's like we when we got the dishes at the restaurant they were so small this isn't going to be enough you realize there's so much flavor if you have it's actually being cheaper because you don't need to make so much of it if you make a big thing of rice or some bread and then you have these really intense curries you're able to eat just little amount and feel like you're eating a lot which is a great segue into what I'm about to do it's the whole idea of this tomato sauce it's like you make it for the week and then all you need to do is cook up some vegetables like this and and then you have this instant flavor enhancer so what I'm going to do right now is just spoon over some of that delicious tomato sauce all right save some for tomorrow or two days or 3 days it's a good point it kind of you can like you this is kind of cooking for the week in a sense like you're making a big CH massala you got your chicken you got your veggies with the post offence you know what I'm going to do right now I'm going to add in some fresh coriander wao what about my coriander how much do you need for what for for the tika oh for the coriander don't just go around taking my Cory a little bit of fresh coriander always trying to take my and then just taste it for seasoning and you're done let's see oh oh hell yeah good to the center got to get that beautiful center Shot amazing don't need any more salt love it all right so we've got the nine okay frying up nice let's do some more so is this done that's done so put it in a bowl oh so you want to put the na over there uh yeah I want to get we we can break down Josh for the final out doesn't look like much just yet but what I'll do is I will take show them what you do Josh if you want to try work on rolling out some dough over there okay a few more I'm going to take a little bit more of this ghee cuz you never have too much ghee in your life this is like the truth this is like the herb butter of it's not the herb butter cuz there's no herb I don't know I don't know what you're saying I don't know what you're saying equivalent yeah look at that we are about to Feast my friends we are about to Feast oh excited wow and another great thing you can do with these and I've seen many recipes out there that do this you'll sprinkle on some curry powder just right onto these inter to these nons and it just gives it that little extra zip I don't want n of that see I've been holding out your hole I'm going to come over with this all right so we are just going to finish the Tik we've got the naan this is the last step before we pieced little cilantro can go in nice and like kind of hole this is at this point you're turning the heat off cuz I don't necessarily want to cook the lemon juice like out I just want to get that flavor so it still be hot same with the cilantro I don't want to be cooking it lemon juice wow and then sometimes with a dish like this you're tasting it and it's really good but it's missing something it's okay just wait till it end when the cilantro and the lemon juice get in there see oh my God yeah I like it cuz this Curry is much more intensified than the one I made so it's kind of showing both all right let's break down let's get our feast all right time to Feast oh whole baby all right uh time to Feast are you kidding me rice down first so just a little review we've got we've got the spiced coconut rice right here mustard seeds and cardamon and trying to eat the whole pieces of yeah that's one thing the cinnamon and the cardamon it's great to cook them whole but you don't want to be chewing on them later no you do not but we've got Kik Masala holy I'm excited about that gave me it wow a little bit of Chutney and the Chutney you know just throw that throw that on the side just have that as it's like a dipping sauce what cond exactly and this tikka masala you want to make sure you get a lot of that sauce and depending how long you cook it it can be really thick it can be a little thinner this one's kind of in the middle we've got the veggie paneer Curry I'll take good looks Co course and then of course Nan M which is mandatory for just getting up in this Tika getting up in that spicy TI Tik TI going in for the te just going right for it I like it what do you try this mango chutney is trippy something about to me naan and Tika straight up yeah a little chutney Kevin like that wow oh that Chutney mhm these chutneys are great because you got you've got like the ketchup one the sweet vinegar and then you've got the fresh I'm going to tell you a little something about eating any food India a lot of places eat with their hands which is great for me because I love what am I doing I love eating with my hands however as it turns out they only eat with their right hand which isn't great for me cuz I eat with my left hand apparently it's offensive cuz you wet your butt in India with your left hand and eat with your right so if they saw me eating they'd be very upset thank you me and my for sponsoring us inspiring us to do this video digest results I can eat this all day all right goodbye are you still around just thanks so are\n"