Yum! I love the cinematography!!
Tag: Asma Khan
Looks awesome! I can’t wait to try making this for my family. Thank you for all the great tips on technique
This looks delicious. Would I be able to use boneless chicken thighs instead? My wife doesn’t like bones in her food.
So simple, yet I could almost smell the prawns. I think I was drooling…I know what’s for dinner tonight. Thank you for sharing your recipe.
I love all the potted marigold flowers in Asma’s kitchen! And the bent spoon cupboard handles! I love her strong deep voice. All her advice about preparing tamarind fruit and using pulp to wash dishes and silver. And the wonderful street scenes of everyday life! From now on I will always wash my dahl! Wonderful series!
Cooking rice is so much more delicate than people know. Fantastic technique here.
Looks really good. Will be making that next week!
Water softens the curds? Very cool.
Water softens the curds? Very cool.
Love it. It was such a moving story, It brought tears to my eyes. She’s an inspiration to me and I pray she will continue to inspire women all over the world. Thanks!
I learned that cucumber rubbing tip from Julie Sahini. It does take the bitterness out. 🙂
Definitely going to try this at home.
Plan to make this.
Plan to make this.
Terrific instructions. Can’t wait to try it. Thank you!
This was delicious and quick to make. I will definitely make it again soon.Perfect!
I’ve been doing my basmatI rice wrong! Will be trying this dish and washing it correctly with these wonderful tips.
She is a Genius!
She is a Genius!
So clear. I’ll never be so aggressive with my rice ever again!
Very clear instructions, can’t wait to try this recipe!
Can’t wait to try this one! Looks so amazing!
Amazing! Thank you so much.
Amazing! Thank you so much.
Amazing:) Look delicious! Great instruction on both recipes. Thanks!
Thank you! She is so clear with her instructions. Left me inspired to make this dish. Can’t wait to watch the rest of her episodes.
Brilliant explanation of the science of rice cooking. Thank you!
DELICIOUS! DIFFERENT WAY YO DO A CHICKEN! Thank you Chef!!!
Just love this I can smell it from my house. I wish I could go cook and spend a day with you 😀 Shukran. Will be trying this recipe for sure!
Lovely presentation…lovely lady! Excellent explanation, Asma speaks from the heart of home cooking … Thank you
You inspired me to make an alternative with swiss Chard and tofu. It was delicious.
This was my first class in YesChef… oh my goodness it was amazing! Thank you for this amazing recipe. Now onto the next one!!
This is a delicious looking curry!
This is a delicious looking curry!
This lady explains very well she is good!
I have just tried it and it tastes amazing. Thank you for sharing the recipe and your knowledge. The dish is really tasty!
Amazing advice on the simple act of washing the rice. I now know!
I love seeing Indian food prepped. The beans look good but probably too hot for me!
I’ve always been put off ordering this in a restaurant because they make it so rich and creamy. But this looks magnificent and I will definitely try it!
So delicious. Made it from farm fresh spinach. Yum!
I’ll definitely try this. Thank you
I’ll definitely try this. Thank you
Wonderful! By following your tutorial, I just made my best dal EVER!
So good! I learned so much
So good! I learned so much
Very helpful rice education!
Very helpful rice education!
Very good explanations👏🏻👏🏻!
Very good explanations👏🏻👏🏻!
So fulfilling to prepare this wonderful dish!
She is great.She does not just cook in front of the camera like most.She actually teaches us how to cook.
This is exactly what I signed up for!!! Cooking from the heart and with passion.
I will be making This!
I will be making This!
Wonderful and enlightening!
Wonderful and enlightening!
Beautiful story!!!
Beautiful story!!!
That was awesome! Inspired me to make it!,
Thanks so much for sharing your family recipe! Really heckin delicious and a treat to make
This was great. I will give it a go.
This was great. I will give it a go.
I like Asma more and more with each subsequent video! Can’t wait to try a recipe. Looks delicious!
I love the onions on top. Familiar with the mild creamy goodness of korma, and Asma made it look so do-able at home. Almond flour was the surprise ingredient for me. Excellent. I Will cook this. Thanks.
I tried this but smoked the steak at 180° until the internal temp hit 112° then reverse seared it on both sides over open wood fire. My family went completely nuts for it. This is my love language, so that you for sharing the love!
Delicious, so easy to follow and very doable!
I’ve never seen Asma onscreen before. Great screen presence and mouthwatering recipe!
A joy to behold!!!!
A joy to behold!!!!
great story……girls rule
great story……girls rule
Re: Chicken Korma menu I made this dish with the beans and rice from a previous recipe and it was BRILLIANT! Thank you!
Wonderful teacher. The prawns were very good. I will cook my rice the way it was described in the video.♥️
I really loved this! yes, I am a woman and I can relate!
Asma, i’ve always been intrigued by Indian cooking, but your story – how amazing!
Love her. Can’t wait to cook this meal. Thank you 🙏🏾
She cooks with all her love for food, excellent class of cooking!
I like that she mentions the “little things” like she has her own milk pot in the family.
Love this class… spent the whole day going through each lesson. Will be hitting the Indian market tomorrow.
Asma’s garam masala is a delicious blend of traditional spices that adds an unforgettable flavor. This Indian spice mix is made with spices like Indian bay leaves, cassia bark, green cardamom pods, and clove – carefully curated to create a complex yet balanced masala.
Asma teaches how to infuse saffron, blend masalas, build flavor profiles, and she even reveals her secret tips on making the ultimate homemade garam masala.
Shakarkandi ki chaat is a total crowd pleaser. The delicious and tangy sweet potato salad is not only healthy, but it’s easy to make! This popular street food makes the perfect side dish for any meal.
Smoky Eggplant Dip – Baingan Bharta
This popular smoky eggplant dip is popular throughout India. While it can be cooked in the oven or on the stovetop, Asma says the best flavor comes from when it is slowly charred in hot embers.
What’s more mouthwatering than a hunk of cheese? Cheese that is marinated in a yogurt sauce, skewered, and grilled! Asma shows the wonders of paneer and how to obtain a great barbecue char, a recipe that will totally reinvent how you barbecue, and make vegetarians happy as well.
This creamy marinade with yogurt and warm spices evokes flavors of India. Perfect for a stunning late-summer feast around the grill.
The incredible marinade on this fish kebab is what makes this one of Asma’s favorite recipes. Asma teaches how to make this flavorful dish, explains what type of fish is best to use, and reveals her mother’s secret skewering, grilling tips, and butter basting tips.
Once you make this citrusy lemon marinade, you’ll want to use it for all of your dishes.
“Paratha is not just bread or something you eat, it is an emotion.” Whenever Asma thinks of home, she thinks of parathas, her favorite bread. Learn as Asma shows how to make this incredible Indian flatbread and teaches two methods of how to roll and cook it on the tawa, a flat griddle pan.
Follow Asma’s tips and your white rice will never be mushy again. This lesson covers the simplest cooking method and traditional presentation of basmati rice.
Learn how to make the Indian version of meat-and-potatoes as Asma teaches life-changing cooking skills like how to properly blend spices, infuse oils, and layer flavors.
Make this Bengali-style boiled rice, one of the healthiest ways to eat rice. Follow Asma’s instructions and your rice will come out perfect every time.
Garlic paste a versatile prep hack that can be incorporated whenever finely minced or grated garlic is called for in a recipe. It brings tons of flavors and a smooth consistency to every dish, especially sauces, marinades, and dressings.
Make ginger into a paste and add it to all your curries, sauces, and marinades.
An essential pantry item to always have on hand when cooking Indian food.
Mustard and seafood is a classic Bengali combination. Learn how to make this regional specialty with jumbo fresh tiger prawns. Asma teaches how to make a traditional turmeric and salt marinade and Bengali-style boiled rice, a method, which according to Asma, is the healthiest way to eat rice.
Make a perfectly balanced tomato chutney that is equal parts fiery and sweet. This dipping sauce hits all the right notes, and is ideal to douse on samosas, and pretty much everything else.
Aloo Gobi Filling
Stuff this delectable Bengali-style spiced cauliflower, potato, and peanut mash inside your samosas, or prepare it as a scrumptious side dish.
Samosas & Chutney
Asma teaches how to make India’s favorite street food, Bengali-style samosas (known as singara), that are stuffed with an aloo gobi filling of cauliflower, potatoes, peanuts, and seasonings like ginger and turmeric. She pairs it with a fiery tomato chutney.
Cool off your palate with this refreshing cucumber salad. Pomegranates add gorgeous color and a bright pop of flavor. A great side on its own, or with the luscious chicken curry.
If you’re new to Indian flavors, this yellow chicken curry is a great place to start. It’s a recipe that has been in Asma’s family for generations, and never written down until now.
Become a cheesemaker at home and learn how to make fresh cheese with just two everyday ingredients you probably already have in your kitchen.
Sandesh is one of Bengal’s favorite desserts. There are many different types, but Asma likes to infuse it with saffron to give it a delicate floral flavor.
Eat your greens! Asma prepares one of the most popular paneer cheese dishes with saag, fresh winter spinach. This Indian version of creamed spinach is the perfect vegetarian side dish. It’s packed with flavor and so easy to make. While Asma uses spinach, this recipe also works great with kale, arugula, or swiss chard.
‘It’s rice pudding on steroids,’ Asma says about ki kheer, a traditional Indian rice pudding that uses Gulab (baby basmati rice), and jaggery (palm sugar), and is known for bringing good luck and fortune. Learn how to make this delicious spin on the classic dessert, which makes Asma think back on her fondest memories and happiest moments. Every bite brings Asma joy and will make you want to celebrate, too.
Follow Asma’s tips and your white rice will never be mushy again. This lesson covers the simplest cooking method and traditional presentation of basmati rice.
Learn how to properly infuse oil with masala spices like cassia bark, cloves, cardamom pods, bay leaves. Wait for the clove to pop and you’ll know your oil is ready.
Tamarind Dal
“Dal is something we eat every day, it’s unusual to not have dal on the dinner table,” Asma says about one of her favorite comfort foods.
Add some extra excitement to your plain white rice and learn how to make this simple, straightforward, and ultra flavorful side dish. ‘Matar’ is Hindi for green peas and ‘pulao’ means pilaf, and when you put those two words together, you get ‘matar pulao’ or ‘peas pulao’ the classic and insanely popular Indian rice and peas dish. If you want to learn more about masalas (spice blends), this lesson is a must watch!
Master how to make masala and learn to blend your very own spice mix at home. This will introduce warm masala flavors into every dish.
Make these flavor-packed Bengali beans, the perfect fiery side dish to the mild and floral chicken korma, or to eat any day of the week.
Great presentation! Loved all the detail and all set to try it!
Incredible! Loved her right away!
Incredible! Loved her right away!
Mustard Prawns
Learn how to make this regional specialty with jumbo fresh tiger prawns. Asma teaches how to make a traditional turmeric and salt marinade for the shrimp and Bengali-style boiled rice, a method, which according to Asma, is the healthiest way to eat rice.
Railway Curry
Take a ride on the Darjeeling Express and learn how to make the Indian Version of meat-and-potatoes as Asma teaches life-changing cooking skills like how to properly blend spices, infuse oils, and layer flavors.
Asma’s Story
Asma Khan takes a culinary journey through the bustling streets and colorful markets of Kolkata, India to explore the nostalgic smells, flavors, and ingredients of her ancestral Bengali heritage. She chases childhood memories and meets with inspiring women, all on a quest to understand the influences behind the foods that define the chef she has become.