I am from Pratapgarh UP... Hare matar ka tasty aur traditional nimona banane ke liye ... 1-matar desi aur meehi hona chahiye. 2-Hara dhaniya, Hara Lahushun ki patti, Adarak Aur Hari mirch ka paste hona chahiye. 3-Tamatr ka use nimona me nhi kiya jata isse nimone ka taste perfect nhi aata. 4- Nimona Jada Gadha nhi hona chahiye.
Yeh UP ki famous seasonal recipe hai. Frozen peas will not give that authentic taste. Made in winters, savoured with hot steamed rice, or ghee smeared wheat/bajre ki rotis.. your first reaction would be "Ahaa...! Kya baat hai". I am also from Lucknow. Thank you Chef, for this recipe and for the poem.. seems to be written by you. Brilliant!❤
I am from Lucknow but we have been eating this every winter since my childhood. My mom used to make this or matar stuffed parathas at least 3 times a week. And she used to put the masale waale urad badis in the nimona. I learnt to cook from her but have made innovations and put fried potato cubes, paneer cubes and even sauteed mushrooms . All turn out well. But the topmost is frued urad badis . Also the matar has to ground a bit dardara not fine. The bhun na has to be on medium flame and slightly golden just like moong dal in moong dal halwa. I dont know for banaras but garlic is a must in the paste. Since green garlic leaves are available we grind and use them. It turns out so well
Ranveer, would like to share that, 1. In rural UP, urad badi is also added to it. 2. Green garlic is also used 3. Its best when you ground the matar on Sil batta
I don't know whether this will reach you or not but still I am writing this. For me, this channel is more than just a cooking channel. I am originally from Amritsar, Punjab, but currently I live in Canada. I am 26 years old and I don't even remember since when I am into cooking. Cooking is more than a hobby/passion for me, it's kind of a meditation to me. Whenever I feel lonely or homesick, your voice, especially when you are cooking, becomes the second most soothing thing to my ears after my family's voice. Though I may not understand the exact science behind it, your voice has a calming effect on me, helping me to relax, meditate, or simply unwind. I've been following you since the time when you used to be clean-shaven on TV shows. Honestly, I don't remember the show or the TV channel name as it was a long time ago. Thank you for creating this channel and keep making videos like this and I feel your voice is the MONOPOLY of this channel.
Hi, I am from Allahabad, the nimona we make here is Sligh different, the wadi that is added(not too many) ix a must, it is called 'kulhauri' and is made from the pulp of a pumpkin ( made especially for nimona during the summer and then stored in air tight containers) spices are added lightly. Next the frying of the peas paste is done till it starts to brown slightly, potatoes are cut a bit thick and long not quartered, the number of tomatoes used is slightly more and some people also use fresh green coriander seeds ( if available) and it is had with hot steaming rice. Happy eating.
I am not an expert but Nimona has been a part of my life since childhood.Urad dal ki masala badi was a must in it.But when I did not get the authentic urad badi after several trial and errors found that adding sambhar masala helps in getting the same flavour
Ahhha!! Only a hum-shahar like Ranveer would understand the delicacy of Nimona. My favourite in winters. I am so lucky that my wife who is Delhi born and brought up, captures this recipe , so well from my mom.
You know what.. We are going to have A GULZAR JI very soon.. Something there in your voice that soothes... You are much more than a master chef.. May God bless you always.. 🌹🌹
Ham log green coriander, garlic, chilli, cuminseed, black pepper ek sath grind ker ke use karte hai,,,, tomato nahi use karte hai,,,, thoda sabji masala dal fir pisaca mutter ek sath fry karke tab pani dalte hai to aur achha banata hai,,,, khasker iron pan me,,,, der tak chalate rahte hai,,,,
I'm from Pratapgarh,UP currently residing in New Delhi. Here, we use to eat Sapaita (made up of palak) and nimona (made up of matar) whole winter season. It doesn't make us bored of eating these two most popular and delicious dishes of UP in winter season. BTW they taste better in combination with white rice❤
Hamre hiya ta sakpaita bolthen......nimona and sakpaita is best in winters when both matar and palak apne khete ke hoi ....😂 Missing my hometown up72 from bhilai chhattisgarh❤
Am so happy that finally Nimona is getting it's long due popularity!!!! ❤❤❤by the way you really missed it in Lucknow because we used to have it and still remains popular there too!!
"NIMONA" is from one of the best recipes of my maasi"mausi".....she passed away bt still alive in her recipes.... didn't expected tht this could reach to our Master Chefs ,glas traditional dishes are now getting recognition.🖤
I am from Gorakhpur and this recipe takes me back to my hometown❤ the aroma of green garlic tadka on nimona with steaming rice on a cold foggy afternoon is what I am craving here in Bengaluru 😢😢
I made nimona today for dinner but the nimona is made slightly different at our place and kalhauri(urad dal and pumkin badi) is must for nimona and we dont add tomatoes to nimona but will try definitely chef Ranveer sirs recipe😊😊😊
Ham Hain Jaunpur UP aapka nimona dekhne mein achcha nahin ham logon ka nimona aur bhi achcha iske gravy bahut gadi banae hain yah dekhne mein hi achcha nahin lag raha hai
I can't explain how ecstatic I feel by watching your videos and the way you describe the historical information about foods.❤ lot's of love nepal from nepal sir. 🇳🇵
Nice to see nimona recipe on your channel. Our winter favourite we have it atleast once in a week. We prepare with green garlic leaves and coriander leaves make paste together with peas and we use urad masala badi for flavour. Some more winter special item from Banaras are Chura matar Fara Kharara (made from soaked chana dal)
Muh mein pani aa gya or nimona nahi khay to khay be thndi mein guru video dekhti hi mmy ko call krke bola jara khila to do hmra vns ka most fav thndo ki dish mayke jane ka bhi moka de diya apne cafe thnku so much vanarsiya hona hi bht proud ki baat h or wahan khana wah ji wahhh
Hey Ranveer, I watch a lot of your videos and it has really help me improve my cooking. i am currently studying in canada and i got one interesting assignment where we have to write about our favourite recipe and talk about any one of the main ingredients and the companies that produce the product. And answer the following. 1. Who is producing this product/ ingredient? Where and how is it produced? 2. What are the environmental impacts related to the production and distribution of this product/ ingredient?
Wow mae punjabi hu but i like nimona chawal very much.aapka sikhane ka style bahut achha hae.bari shanti sae sab clear clear samjhatae hae. Urad dal variya bari mast lagti hae nimona mae
Thank you Ranveer for this awesome recipe. This is so close to my mother's recipe. You are an awesome storyteller as well. Ab breakfast wali Ghughni/ghughri ki recipe bhi bata dijiye which at my native place is eaten along with liquid gud/jaggery sharbat which has either curd or lemon juice in it. It's an amazing and simple dish. Delhi people call it baghare matar. But it is much more than that. Thank you once again. ❤
For two people 1: Heat 100ml mustard oil. 2: Put little jeera then 5-6 garlic cloves. : Then 1kg matar and two three potatos sliced thin Cover it with plate, at medium low flame now. Stir it after 5 minutes. Add two theee spoons of water to make some steam and cover it again for 5 minutes. Eat it with dhaniya mirch ki chatni and gudd. Ahhaa maha aa gaya.
Nimona is simple yet tempting recipe. Straight from Varanasi ... I love to keep recipes simple yet delicious. Though I really appreciate your most of the recipes. But, seriously dil dukha mera nimone ki complicated recipe dekh k.
Dear Chef Ranveer Brar, I hope this message finds you in the best of health and high spirits. As an avid follower of your culinary journey, I wanted to share some observations and thoughts that I believe could add even more flavor to your already fantastic content. Over the past few weeks, I've noticed a recurring theme in your recipe videos, particularly the frequent appearances of the humble "aloo matar." While I appreciate the versatility of this classic dish, it seems like we're getting a bit too comfortable in its comforting presence. As a fan who eagerly looks forward to your unique culinary creations, I can't help but express a desire for more variety. I understand that every chef encounters creative blocks from time to time, and the pressure to consistently deliver fresh and exciting content can be overwhelming. However, I believe this challenge is an opportunity for growth and innovation. Instead of sticking to the same recipes, why not embark on a journey of educating your audience about the nuances of flavor, the chemistry behind taste, and the pivotal role spices play in elevating a dish? Imagine a series where you delve into the world of flavors, exploring different taste profiles and showcasing how various ingredients come together to create a symphony on the palate. You possess a wealth of knowledge that extends far beyond the kitchen, and I believe your audience would greatly benefit from a deeper understanding of the science and artistry behind each dish. Consider taking your viewers on a culinary exploration, unraveling the mysteries of flavor chemistry, the impact of spices on taste, and practical tips to rectify common cooking mistakes. This educational series could not only add a new dimension to your content but also empower your audience to become more confident and experimental in their own kitchens. Your unique ability to blend tradition with innovation has always set you apart, Chef Brar. It's my sincere hope that you'll embrace this opportunity to inspire and educate your followers on the intricacies of cooking. I'm confident that such a shift in focus will not only rekindle your creative fire but also leave a lasting impact on the culinary community. Looking forward to the exciting culinary journey that lies ahead!
You wrote amazing lines about Banaras..I am also belong from Banaras and I miss that place alott...and also thankyou for sharing this recipe..this is my favourite dish❤
I've been having Nimona made by my mother since childhood and enjoyed every bit of it and she saute peas with the masala not separately. I tried your way today, it has turned out to be heavenly ❤ . With rice its like ummmmm
Pta nai kyu lekin jb b apki recipes video dekhti hu..... Apko sunti hu..... Bus निशब्द ho jati hu.......... Muje apke andar ek बेहतरीन chief nahi ek बेहतरीन artist nazar ata hai ❤❤❤❤❤❤❤❤❤ Kaash kbi Mai apko apne haath ka bna khana khilaa paau 🥰🥰🥰🥰🥰🥰🙄🙄🙄🙄🙄
akhikar kisi ne to batayi ye recipe...mujhe laga hamare ghar ke alava kahi banta hi nahi...har baar maa se puchna padta tha jab bhi banao..ab seedha video dekho aur banao nimona..my fvrt
I m from benaras married in a Delhi family loved ur recipe and reminded of my home there we used to make sem ka achar fro m fresh sem ofgarden and. 🎉 nemona
To all those who are commenting here that nimona aise nai banta hai and hamare yaha to alag tareeke se banta hai ye galat hai so you should understand that har kisi ka tareeka alag hai kaam karne ka khana banane ka..aapke yaha alag tareeke se banta hai good but that doesn't mean ki doosre ka tareeke galat ho gaya.. hamare yaha bhi alag tareeke se banta hai but still i tried this recipe and it turned out so well...aap banaiye apne tareeke se but naye methods nayi recipes seekhne me try karne me galat kya hai...India is such a vast and diverse country sabki apni kahaaniya hai recipes hain cuisines hai..ek hi cheez ko banane ke itne tareeke hain there is so much to learn...just embrace it with open arm..har baat pe itna offended hone ki zarurat nai hoti hai..aapko nai sahi laga aap mat dekhiye but don't underestimate and demotivate somebody who is doing a good work.
I am from Pratapgarh UP...
Hare matar ka tasty aur traditional nimona banane ke liye ...
1-matar desi aur meehi hona chahiye.
2-Hara dhaniya, Hara Lahushun ki patti, Adarak Aur Hari mirch ka paste hona chahiye.
3-Tamatr ka use nimona me nhi kiya jata isse nimone ka taste perfect nhi aata.
4- Nimona Jada Gadha nhi hona chahiye.
❤
I'm from Azamgarh up mere yha bhi aise hi bnta hai jyada gadha nhi
Perfect with hing tadka and chawal
I m from lko❤
Ye dish hmari purani virasat me mili h jise mai roj bnati hu sb ki pasand
Yeh UP ki famous seasonal recipe hai. Frozen peas will not give that authentic taste. Made in winters, savoured with hot steamed rice, or ghee smeared wheat/bajre ki rotis.. your first reaction would be "Ahaa...! Kya baat hai". I am also from Lucknow. Thank you Chef, for this recipe and for the poem.. seems to be written by you. Brilliant!❤
Nimona, sakpaitha with rice in winter season,,,jai ho uttar pradesh ❤❤❤
Ago Uttam sakpahita is ❤
Meri mummy ko bahut pasand hai ye sabzi
I'm so happy, humara"Nimona" itna popular ho gya hai. My favourite dish ❤.
Please support
I am from Lucknow but we have been eating this every winter since my childhood. My mom used to make this or matar stuffed parathas at least 3 times a week. And she used to put the masale waale urad badis in the nimona. I learnt to cook from her but have made innovations and put fried potato cubes, paneer cubes and even sauteed mushrooms . All turn out well. But the topmost is frued urad badis . Also the matar has to ground a bit dardara not fine. The bhun na has to be on medium flame and slightly golden just like moong dal in moong dal halwa. I dont know for banaras but garlic is a must in the paste. Since green garlic leaves are available we grind and use them. It turns out so well
रणबीर जी बहुत बहुत धन्यवाद आप ने यूपी के रैसपी को बताया ये मेरी मनपसंद निमोना है
❤
Ranveer, would like to share that,
1. In rural UP, urad badi is also added to it.
2. Green garlic is also used
3. Its best when you ground the matar on Sil batta
Right
Yes
Right this are the main ingredient
He said that people use urad vadi in the video listen to it carefully
And in last Desi ghee and onion tarka
Nimona is not a dish, its a feeling, it is an emotion of every purvanchali.. Thanks ranveer sir❤
Yes you right
This dish is without onion garlic... he always gives tips... for many dishes... to cook without onion garlic... Thats great
Ranvir
U are so apt with our traditional cuisine also
Mai to apki fan ho gayi
Nimona is my favourite dish
U will make it popular
Thanks
Waah sir kya video quality hai, 360P par bhi HD ka ehsaas
I don't know whether this will reach you or not but still I am writing this. For me, this channel is more than just a cooking channel. I am originally from Amritsar, Punjab, but currently I live in Canada. I am 26 years old and I don't even remember since when I am into cooking. Cooking is more than a hobby/passion for me, it's kind of a meditation to me. Whenever I feel lonely or homesick, your voice, especially when you are cooking, becomes the second most soothing thing to my ears after my family's voice. Though I may not understand the exact science behind it, your voice has a calming effect on me, helping me to relax, meditate, or simply unwind. I've been following you since the time when you used to be clean-shaven on TV shows. Honestly, I don't remember the show or the TV channel name as it was a long time ago. Thank you for creating this channel and keep making videos like this and I feel your voice is the MONOPOLY of this channel.
❤❤
Yes I agree with you
Hum bhi Allahabad se hain Bade Bhai Aapne to Hamari up Ke din yaad dila diye bhai Thanks Bro❤❤ Hum aapka channel Ist time dekh rhein Hain
Hi, I am from Allahabad, the nimona we make here is Sligh different, the wadi that is added(not too many) ix a must, it is called 'kulhauri' and is made from the pulp of a pumpkin ( made especially for nimona during the summer and then stored in air tight containers) spices are added lightly. Next the frying of the peas paste is done till it starts to brown slightly, potatoes are cut a bit thick and long not quartered, the number of tomatoes used is slightly more and some people also use fresh green coriander seeds ( if available) and it is had with hot steaming rice. Happy eating.
It’s called “kohadori या कोहड़ाओरी” 😂👍
Nimona bahut swaad bana tha ! Socha bata dun nahi to aap kahen ge आपने बताया नहीं !!
Loads of respect
I am not an expert but Nimona has been a part of my life since childhood.Urad dal ki masala badi was a must in it.But when I did not get the authentic urad badi after several trial and errors found that adding sambhar masala helps in getting the same flavour
Hi
Hi
क़्या बात है भाई... मज़ा आ गया.... जब हम घर मे निमोनें का आनंद लेते है... वहीं आनंद आज आपकी विडिओ देख के आया....
What a beautiful poem...just aptly portrayed the beauty of Banaras...❤
Helo Ranbir g AA ki recipe s toh hamesha hi yummy hoti han but Aaj Banaras PR likhi line's beautiful ❤️❤️❤️
Ahhha!! Only a hum-shahar like Ranveer would understand the delicacy of Nimona. My favourite in winters. I am so lucky that my wife who is Delhi born and brought up, captures this recipe , so well from my mom.
Main bhi up se hu aur sardiyo me mere ghar week me do bar to banti hi hai but kohdauri daal ke.. Bahot hi yammy lagta hai...😋😋
You know what.. We are going to have A GULZAR JI very soon.. Something there in your voice that soothes... You are much more than a master chef.. May God bless you always.. 🌹🌹
Delicious recipe Ranbir ji our vo Jo aapne banars par video banaya hai our apne sunder shabdo se piroya hai .bahut hi sunder❤
The best down to earth CHEF I have always followed. Superb !!
Aapki andaaz hee excellent bhayi
Love from Chennai Tamil Nadu
Nimona is not just a dish it's an emotion for us(UP people)..💕
Aap ne bhut buri trike se nimona banaya Hm are ghar ka khaiye bhulenge sir aise nhi banta
Ham log green coriander, garlic, chilli, cuminseed, black pepper ek sath grind ker ke use karte hai,,,, tomato nahi use karte hai,,,, thoda sabji masala dal fir pisaca mutter ek sath fry karke tab pani dalte hai to aur achha banata hai,,,, khasker iron pan me,,,, der tak chalate rahte hai,,,,
Sir aapki baate aur tips bhut achhi aur bhut kaam ki hoti hai humesha.🥰🥰🥰🥰🥰
I'm from Pratapgarh,UP currently residing in New Delhi. Here, we use to eat Sapaita (made up of palak) and nimona (made up of matar) whole winter season. It doesn't make us bored of eating these two most popular and delicious dishes of UP in winter season.
BTW they taste better in combination with white rice❤
Sapaita aur bhaat ij labh 😃❤️ up 72
@@Sumitupadhyay31 bhai ❤️
Hamre hiya ta sakpaita bolthen......nimona and sakpaita is best in winters when both matar and palak apne khete ke hoi ....😂 Missing my hometown up72 from bhilai chhattisgarh❤
@@d.pdubey2885 uhay uhay 😅❤️
Nimona aur spaita to apne pratapgarh wale Kitna bhi kha le dil nhi bhrta
Off benaras 🎉❤ advut❤ Hara Hara Mahadeva ❤ la jaba. Dish❤
Your creative writing is also commandable....you are truely gifted ❤
Kya bat hai Recipe bnaye vkt comedy type Kuch bolte Rhne ka Style Hme BHA jata hai ❤😊😊
Am so happy that finally Nimona is getting it's long due popularity!!!! ❤❤❤by the way you really missed it in Lucknow because we used to have it and still remains popular there too!!
Wash nimona ,aapne to humare banars ko samjh liya hai ,aapke shabdo se wo banaras k rang jhalak rahe..❤❤❤❤
"NIMONA" is from one of the best recipes of my maasi"mausi".....she passed away bt still alive in her recipes.... didn't expected tht this could reach to our Master Chefs ,glas traditional dishes are now getting recognition.🖤
Bahut badhiya banal have
I am from Gorakhpur and this recipe takes me back to my hometown❤ the aroma of green garlic tadka on nimona with steaming rice on a cold foggy afternoon is what I am craving here in Bengaluru 😢😢
Gkp❤
Don’t crave anymore. Learn it and make it😊
@@prashants4641 I know how to make it but nothing can replicate the warmth of hometown
@@Shreya_27-d3r 😍🙌
@@droshinayurveda yess also miss my home gkp
Yeahh hm banarasi bht khate esko pure winter season ☺️☺️Thanks for this vdo
Made me remember my travel to banaras! I love how food, and stories can transport everyone to another place, and bring in nostalgia
Sir bht saalo se aapse is recipe ka intezar tha r❤
I once made Nimona from frozen peas, that's what I get here but it turned out to be a dessert, so sweet. Never tried since.
Nimona seasonal recipe h use hamesha taze mutur se hi banate hain tabhi swaad aayega
Just made it for my mom… its her birthday today and she is from Lucknow. She is loving the fragrance and its awesome taste. Thank you Ranveer!!❤
What a coincidence, today only after so many days my mother made this dish and few hours later you posted this video
बहुत बढियाँ
I am very inspired by you chef. I like your style of talking and all your recipes.❤❤❤👌👌
Waah waah waah sir... Behtareen sir❤❤❤😍😍
I made nimona today for dinner but the nimona is made slightly different at our place and kalhauri(urad dal and pumkin badi) is must for nimona and we dont add tomatoes to nimona but will try definitely chef Ranveer sirs recipe😊😊😊
Exactly
Yes in Azamgarh too we don't use tomatoes....badi is must
Ham Hain Jaunpur UP aapka nimona dekhne mein achcha nahin ham logon ka nimona aur bhi achcha iske gravy bahut gadi banae hain yah dekhne mein hi achcha nahin lag raha hai
Exactly. My mom is from UP. She doesn't add tomatoes. Kuhnrodi must( urad dal badi). Matter ko wo masalon ke sath bhunti hain der tak
and also the taste in iron karahi is awesome if you haven't tried it
Bahut badhiya, will make it earliest.👌🌹🎶🇮🇳🫡
Thanks sir for sharing this recipe❤......it is one of my favorite dish❤❤❤
Up mein bhut bnta hai Mummy kya bnati hai mjaa aa jata hai yummy 😋
The dish turned out to be so so good that you cannot stop yourself from having more and making it again. Thank you Chef 🙏🏽
Hamare yaha haldi nahi dalti kaali mirch dalkar bas banate hai aur gravy green hi rehati hai
Hmare mp me ise dahi or hare chane ke sath bnate hai or use निगोना bolte hai👍
अरे भईया हम सुल्तानपुर से हैं अउर पूरे अवध में ई एक इमोशन है ठंडी मा निमोना भात❤❤❤
Sath me tazi wali muli😊
@shivanisinghrajput5665 जी सही बात, बांसी बथुआ की दाल सपकहिता भात और घी।
हा भैया बिल्कुल ठीक बा
ठंडी में निमोना भात का मज़ा ही कुछ और है
Winter me Matar ka Nimona... 😋😋😋
I can't explain how ecstatic I feel by watching your videos and the way you describe the historical information about foods.❤ lot's of love nepal from nepal sir. 🇳🇵
क्या बात है गुरु एक दम जबरदस्त तरीके से निमोना बनाया है। हर हर महादेव
Nice to see nimona recipe on your channel. Our winter favourite we have it atleast once in a week. We prepare with green garlic leaves and coriander leaves make paste together with peas and we use urad masala badi for flavour.
Some more winter special item from Banaras are
Chura matar
Fara
Kharara (made from soaked chana dal)
Muh mein pani aa gya or nimona nahi khay to khay be thndi mein guru video dekhti hi mmy ko call krke bola jara khila to do hmra vns ka most fav thndo ki dish mayke jane ka bhi moka de diya apne cafe thnku so much vanarsiya hona hi bht proud ki baat h or wahan khana wah ji wahhh
This green peas recipe looks delicious and healthy 😋 🧡❤💯
Ye Banda khana banane ke sath .. use ji ta bi hai❤❤❤
Your recipes are so simple yet so scrumptious .😊😊😊😊
Hey Ranveer,
I watch a lot of your videos and it has really help me improve my cooking.
i am currently studying in canada and i got one interesting assignment where we have to write about our favourite recipe and talk about any one of the main ingredients and the companies that produce the product.
And answer the following.
1. Who is producing this product/ ingredient? Where and how is it produced?
2. What are the environmental impacts related to the production and distribution of this product/ ingredient?
Masterpiece of a MasterChef ❤
Nimona bahut swadist lagta hai
Wow mae punjabi hu but i like nimona chawal very much.aapka sikhane ka style bahut achha hae.bari shanti sae sab clear clear samjhatae hae. Urad dal variya bari mast lagti hae nimona mae
Thx so much Ranveer ji
Banaras ka seen dikhane ke liye
Thank you Ranveer for this awesome recipe. This is so close to my mother's recipe. You are an awesome storyteller as well. Ab breakfast wali Ghughni/ghughri ki recipe bhi bata dijiye which at my native place is eaten along with liquid gud/jaggery sharbat which has either curd or lemon juice in it. It's an amazing and simple dish. Delhi people call it baghare matar. But it is much more than that. Thank you once again. ❤
For two people
1: Heat 100ml mustard oil.
2: Put little jeera then 5-6 garlic cloves.
: Then 1kg matar and two three potatos sliced thin
Cover it with plate, at medium low flame now.
Stir it after 5 minutes.
Add two theee spoons of water to make some steam and cover it again for 5 minutes.
Eat it with dhaniya mirch ki chatni and gudd.
Ahhaa maha aa gaya.
Nimona is simple yet tempting recipe. Straight from Varanasi ... I love to keep recipes simple yet delicious. Though I really appreciate your most of the recipes. But, seriously dil dukha mera nimone ki complicated recipe dekh k.
Very nice with your smile 😊
No onion garlic wala hi recipe batao please 🙏🙏
@Ranveer Brar sir I made this recipe same like yours it was awesome delicious 😋
Nimona bina bari ke maja nhi deta Saab ..baki purvanchal me humare nimona ke liye hi bari banai jati hai ... Jisko kohdauri Kahate hai 😅
Bilkul bhn ji
Bhai khud banayi hai aur biwi ko bohot pasand aayi hai ❤.. saari aaj hi khatam ho gayi hai .. phir banayenge sabko khilayenge ❤
Dear Chef Ranveer Brar,
I hope this message finds you in the best of health and high spirits. As an avid follower of your culinary journey, I wanted to share some observations and thoughts that I believe could add even more flavor to your already fantastic content.
Over the past few weeks, I've noticed a recurring theme in your recipe videos, particularly the frequent appearances of the humble "aloo matar." While I appreciate the versatility of this classic dish, it seems like we're getting a bit too comfortable in its comforting presence. As a fan who eagerly looks forward to your unique culinary creations, I can't help but express a desire for more variety.
I understand that every chef encounters creative blocks from time to time, and the pressure to consistently deliver fresh and exciting content can be overwhelming. However, I believe this challenge is an opportunity for growth and innovation. Instead of sticking to the same recipes, why not embark on a journey of educating your audience about the nuances of flavor, the chemistry behind taste, and the pivotal role spices play in elevating a dish?
Imagine a series where you delve into the world of flavors, exploring different taste profiles and showcasing how various ingredients come together to create a symphony on the palate. You possess a wealth of knowledge that extends far beyond the kitchen, and I believe your audience would greatly benefit from a deeper understanding of the science and artistry behind each dish.
Consider taking your viewers on a culinary exploration, unraveling the mysteries of flavor chemistry, the impact of spices on taste, and practical tips to rectify common cooking mistakes. This educational series could not only add a new dimension to your content but also empower your audience to become more confident and experimental in their own kitchens.
Your unique ability to blend tradition with innovation has always set you apart, Chef Brar. It's my sincere hope that you'll embrace this opportunity to inspire and educate your followers on the intricacies of cooking. I'm confident that such a shift in focus will not only rekindle your creative fire but also leave a lasting impact on the culinary community.
Looking forward to the exciting culinary journey that lies ahead!
Seems like you have written an essay/ write up for language exam
I love you sir really I like your all recipes
Chef Ranveer Brar ur matar ka nimona recipe looks delicious great.
You wrote amazing lines about Banaras..I am also belong from Banaras and I miss that place alott...and also thankyou for sharing this recipe..this is my favourite dish❤
Ye recipe ne meri yaade tazza kar di
Apne Jaina batya mane v aise he step by step follow Kiya bhut masth niomnaon Bana thank u very Very much.
I've been having Nimona made by my mother since childhood and enjoyed every bit of it and she saute peas with the masala not separately. I tried your way today, it has turned out to be heavenly ❤ . With rice its like ummmmm
Dil khush kar diya..❤
Pta nai kyu lekin jb b apki recipes video dekhti hu..... Apko sunti hu..... Bus निशब्द ho jati hu.......... Muje apke andar ek बेहतरीन chief nahi ek बेहतरीन artist nazar ata hai ❤❤❤❤❤❤❤❤❤
Kaash kbi Mai apko apne haath ka bna khana khilaa paau 🥰🥰🥰🥰🥰🥰🙄🙄🙄🙄🙄
bhir me v janha sukoon mile O Banaras h...shiv ji nagri bahut hi anokhi h🙏
Aap ka Kavitw achcha laga , eis goon ko batane ke liye dhanyavad
Ye ham week mein 2 bar jarur bnate haibmujhe bhut pasnd hai ye nimona
SSA RANVEER..
Banaras per jo likha hai...dil chhoo liya...WAHEGURU JI BLESS YOU 🙏❤
akhikar kisi ne to batayi ye recipe...mujhe laga hamare ghar ke alava kahi banta hi nahi...har baar maa se puchna padta tha jab bhi banao..ab seedha video dekho aur banao nimona..my fvrt
I am Banarasi and I love Nimona even though I am born and brought up in mumbai nimona is must in winter
Nimona, all time winter favourite with wadi n gobhi, aloo-sem chokha its called with rice, bathua chutney is yum!
Saw for the first time fresh peas in 20 years. Bought all of 1.5 kg!!!!! Today's dinner dish!!. Thank you.
Ye mujhe bahut pasand hai isase pet to bhr jata hai lekin mn nhi bhrta ji krta hai khate jaun khate jaun ❤❤❤
I m from benaras married in a Delhi family loved ur recipe and reminded of my home there we used to make sem ka achar fro m fresh sem ofgarden and. 🎉 nemona
Aap se hi har resipe sikhte hai
thank you mummy k yaad dilane k liye
To all those who are commenting here that nimona aise nai banta hai and hamare yaha to alag tareeke se banta hai ye galat hai so you should understand that har kisi ka tareeka alag hai kaam karne ka khana banane ka..aapke yaha alag tareeke se banta hai good but that doesn't mean ki doosre ka tareeke galat ho gaya.. hamare yaha bhi alag tareeke se banta hai but still i tried this recipe and it turned out so well...aap banaiye apne tareeke se but naye methods nayi recipes seekhne me try karne me galat kya hai...India is such a vast and diverse country sabki apni kahaaniya hai recipes hain cuisines hai..ek hi cheez ko banane ke itne tareeke hain there is so much to learn...just embrace it with open arm..har baat pe itna offended hone ki zarurat nai hoti hai..aapko nai sahi laga aap mat dekhiye but don't underestimate and demotivate somebody who is doing a good work.
Hello mai pooja srivastava actually mai v Varanasi ki rahne wali hu aapane Banaras ke bare mein jo kaha bilkul sahi kaha😊
I tried this and it turned out awesome ❤
Hello Ranbir sir,,, aapki cooking bahut simple hoti hai, koi faltu chij aap estemaal nhi krte,,, yahi aapki cooking ko special bnati hai,,, ❤❤❤❤
You r the best👌 👍 😍
Smarty chef u r too good..
Mujhe chef bahut achche lagre hai inki baate to ❤❤❤