Transcription
So friends, you can see how my entire gravy is ready. I have strained it. Welcome to my YouTube channel. Welcome to Gandhi Hospital. Today I have come with a new gravy for you, a master gravy, which is called a very dear recipe and gravy of the kitchen. How lovely it is, our authentic recipe. In our kitchen, if this gravy is not there, then nothing is anything. In our hotline, you can see the water has evaporated. Look, absolutely no water has been added to it. Now I am going to add tomatoes to it. 8 kg of tomatoes. You see, I had already done a lot, yet I want to show my brothers once again, and 12 kg of water is going in. Please, in this way, 8 kg of tomatoes, 12 kg of onions, keep this difference. And there is absolutely no dirt. You can see in my water. I had already boiled it. I had roasted it so that I could show you once again how you should roast it in an open vessel. Onion, and see, I have also removed the white part of the onion so that I will tell you while cutting why it is bitter. I have already told you in many videos how to remove it from the border. [Music] [Applause] So friends, you can see, now you have to cut it roughly in this way, so that all your tomatoes will be cut slightly. I am cutting it in this way, you can see. You can do it like this too, but you have to cut it slightly. Cut it roughly like this. [Music] In this way, I have to cut the onions too. And the most important thing is that I have shown 1 kg of cashews and 1 kg of melon seeds so that they become soft, and after that, we will strain it. First, we will do it like this. I have removed the back part. You do it in this way, and you can see the rough cutting. The video will be long, so I will tell you very little about cutting. And friends, you can see, I have cut the onions very beautifully. Look. Now you can see, I will put it in the pot. Keep in mind, your mathematics should be strong when you are making a step. 8 kg tomatoes, 50, 12 kg together. I told you that you have to scan each and every thing. Some people have 1 kg cashews, 1 kg melon seeds. [Music] Then how is all the water removed? [Music] [Music] [Music] Sugar and salt, which will keep your color good and will also make your tomatoes soft. This is your salt. And see, the most important thing is that you should take 10-12 green chilies, 80 grams of ginger, 120 grams of garlic. Whenever you make a paste, make it in this way. I have told you before, keep your math slow. Whenever any gravy is good, a chef can do it. And you have to add 1 liter of water because onions and tomatoes will release their own water. Now we have to turn on the gas. [Music] The gas is on. [Music] [Music] [Music] Water, onion, cashews, melon seeds have been added. Okay. Now we will meet after a while. Friends, now let's see our cashews, melon seeds, tomatoes, onions. In this way, see, it has broken well, and our tomatoes have become completely mushy. You can see. Cashews and melon seeds are also fully cooked. And see how much water it has released. And we used to vote for the gravy. It doesn't need to be roasted. You have to grind it directly here. Make a fine paste. See ginger, garlic, green chilies, everything. See how beautifully. See, onion has released a good flavor. Tomatoes are also completely melted. Green chilies, ginger, garlic, everything is very beautifully equal. Now I am going to temper it. First, I have taken oil, 1 liter. You can see. I will add it to it. And the most important thing is this. You can see, I am going to add spices. Kitchen King, 4 spoons of coriander powder, 4 spoons of red chili, 2 spoons of turmeric powder, 3 spoons. You have to add it like this. And now you have to mix it. Our masala is completely in water. Now let's move on to our next step. See, this is the fine paste of the master gravy. See tomatoes, onions, cashews, melon seeds, green chilies, and the ginger and garlic we added. We have added one. We have added it. So you can see. And with this, I have added whole spices: bay leaf, black pepper, cinnamon, black cardamom, cloves. And see, cloves are at least 10-15, 20. There are 30-35 of your black peppercorns. So that is your cinnamon. And along with that, your black cardamom. And bay leaf too, you should have 8-10. And mace, 3-4 flowers. You have to keep this. And the most important thing is 350 grams of your ginger-garlic paste. And 250 grams of your Kashmiri red chili. Now you will say that there is only one, what is the difference? So this is heavy, and this is light. Kashmiri red chili is always light. And we have made this paste with our own hands. And we have also made this paste with our own hands. And its paste. [Music] Made. Now we will temper it. It is a very small crispy. And master gravy is in every kitchen, in every home. You can make it in restaurants, hotels, in all the clothes. And I will tell you how I prepared it. Please follow my recipe completely. You are following. You can see. [Music] Without this, there is no fun in gravy at all. [Music] [Music] Now we will add. We will add the senior. [Music] As I told you, 350. [Music] Our ginger-garlic paste is giving a good color in the oil. The gravy is also called multi-purpose. As I told you, we are adding my chili, which will give its own color. Now we will wait a little. We will cook it a little so that it releases its oil. After that, we will add tomatoes. [Music] So you can see, look, the spices have released oil. See how. So now you have to add the fine paste that has been prepared. You can see. So your cashews, tomatoes, and onion paste. [Music] You can see, I am adding it. So friends, you can see, I have added the entire paste of cashews, melon seeds, tomatoes, and onions. Now you can see how the oil is. That oil, our masala, I said, when it splatters, it splatters, then it releases oil. Only after that should you add the gravy. On very low heat, you can see it. Just this much heat. You can see. You have to cook this for 2 hours. And you will add a little hot water to it. I will also tell you how hot water is added. You will stir it in between. After a while, we will tell you after adding hot water. And this market gravy will be cooked on very low heat for 2 hours. And what will be a master gravy? Friends, you can see, half an hour has passed. Now we will add 5 liters of hot water, as you can see. This is hot water because it will reduce your time. That's why we use hot water. [Music] So friends, our delicious gravy is ready. Now you can see, it is splattering all around like this. And see, this layer is fully cooked. You can see the gravy is made with a light hand. And the spatula is not leaving at all. And understand that your gravy is cooked. The biggest layer is this. See how beautiful the color, shine, and the way I have prepared the poster gravy. It took a proper two and a half to three hours. Very beautiful color, very beautiful gravy. I am going to close it. And as I do in every video, I will also do it in this video. As I do in every video. So you can see, our whole spices. [Music] So friends, you can see how my entire gravy is ready. I have strained it. Our master gravy is completely ready. The multi-purpose one that I told you about. Now you can enjoy my video. From beginning to end, how I have prepared it properly. And you can prepare it in your homes, in your restaurants, hotels. You can enjoy it with your family. By watching the video, you can learn how master gravy is prepared. And what dishes are made. In the future, I will tell you which dishes will be made in which way. As much as possible. And the most important thing is that when you store it, you have to keep it in the freezer for 15 days, which we call slow freezing. And keep it in the refrigerator for 7 days. And it stays outside for three or four days. It is heated three times. In the summer, you will keep it outside like this. As I have told you in every video, you keep watching my videos like this. Like, share, and subscribe. Thank you so much. Thank you. [Music]