I feel like reading an answer in exam copy , irrelevant story by a below average student Speak always to point .
Ashish yadav
What's with your voice?
Unsolicited Advice
Ok, but when do I add the curry powder?
Md. Shamim Kabir
OMG… She is so talkative.. That’s way i Didn't watch the full Video… 😄😄😄
Shridhi Jain
i dont know why there is so much hate , but i kinda like the recipie and you are really cool
Ishrat Zaman
Overacting ki dukan
Manish Trivedi
Quite informative.Trying to cover most of the audience queries. Good Elaboration. Effort Appreciated.
Jhonny Rajput
Over Acting
Jhonny Rajput
Hahahahah
Eshin Ahuja
This woman made pasta without Parmesan and parsley
Ran san
Speak less n normal
Muneeb Ahmed
Majnooooona
Vrushali Nimse
Host is very talkative …. Irritating
Raj Mhatre
U can take another spoon to make sauce rather than used spoon😤
Nikita Patel
She is speaking and speaking. I mute it after 1 minute. 😐
Sandeep Massey
Bhan aap nay bhi you tube say sikha haay
King Of Kings Jesus Ministry
Kuch or kaam nahi mila
PRIYANK SRIVASTAVA
maybe next time cut down on making faces n drama and do better on receipe, which is fundamental of the channel
Vikram Singh Rathod
bakwas
vilko skorlich
Tomato sauce (Sugo al pomodoro) Ingredients (Metric & Imperial measurements):
1 Kg (2.2 lb) Tomatoes (preferably organic) 80 g (3 oz) Onion (finely chopped) 80 ml (3 fl oz) Extra virgin olive oil (plus an extra dash to complete the sauce at the end) 1 tsp Sugar 1 tbs Tomato purée (optional) Few basil leaves Salt for seasoning “Too much garlic! Garlic everywhere,” Garlic, you see, is not quite the staple of Italian cuisine Americans think it is. Depending on who you speak to, onions are a controversial ingredient too – and don’t even think of ever combining the two in a single dish. “Pasta is a ritual for Italians. You can mess with anything but not the pasta. Pasta is always al dente (very slightly under cooked). You finish cooking pasta in its sauce after you have drained it from the boiled water; you never dollop the one on top of the other. “Pasta and its sauce should be combined like salad and its dressing,” “The sauce should never be overabundant in order to allow the pasta and its grain to also be tasted as the standalone delicacies that they are.”
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I feel like reading an answer in exam copy , irrelevant story by a below average student
Speak always to point .
What's with your voice?
Ok, but when do I add the curry powder?
OMG… She is so talkative..
That’s way i Didn't watch the full Video… 😄😄😄
i dont know why there is so much hate , but i kinda like the recipie and you are really cool
Overacting ki dukan
Quite informative.Trying to cover most of the audience queries. Good Elaboration. Effort Appreciated.
Over Acting
Hahahahah
This woman made pasta without Parmesan and parsley
Speak less n normal
Majnooooona
Host is very talkative …. Irritating
U can take another spoon to make sauce rather than used spoon😤
She is speaking and speaking. I mute it after 1 minute. 😐
Bhan aap nay bhi you tube say sikha haay
Kuch or kaam nahi mila
maybe next time cut down on making faces n drama and do better on receipe, which is fundamental of the channel
bakwas
Tomato sauce (Sugo al pomodoro)
Ingredients (Metric & Imperial measurements):
1 Kg (2.2 lb) Tomatoes (preferably organic)
80 g (3 oz) Onion (finely chopped)
80 ml (3 fl oz) Extra virgin olive oil (plus an extra dash to complete the sauce at the end)
1 tsp Sugar
1 tbs Tomato purée (optional)
Few basil leaves
Salt for seasoning
“Too much garlic! Garlic everywhere,”
Garlic, you see, is not quite the staple of Italian cuisine Americans think it is. Depending on who you speak to, onions are a controversial ingredient too – and don’t even think of ever combining the two in a single dish.
“Pasta is a ritual for Italians. You can mess with anything but not the pasta.
Pasta is always al dente (very slightly under cooked).
You finish cooking pasta in its sauce after you have drained it from the boiled water; you never dollop the one on top of the other.
“Pasta and its sauce should be combined like salad and its dressing,”
“The sauce should never be overabundant in order to allow the pasta and its grain to also be tasted as the standalone delicacies that they are.”