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 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
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!❤
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.
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
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.
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❤
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.
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 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.
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!!
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
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 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'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
My 6 year old kid has probably eaten first proper vegetable dish. He's become a big fan of you. Ab main keh sakta hoon humara bachcha bhi sabji khaata hai. Thank you so much. 🙏
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)
"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 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. 🇳🇵
Ranveer jee… first thing first. Thank u for making this recipe from bananas. Have been missing it a lot this winter. बचपन की याद ताज़ा हो गई। लेकिन एक बात। आज तक टमाटर नहीं खाया निमोने में। मम्मी बनाती हैं सिर्फ़ हरे मसाले, मटर, आलू और उड़द दाल की बड़ी के छौक के साथ। My mom cooks excellent Nimona. हमसे आज तक नहीं बना मम्मी के जैसा। that’s why thank you for making this dish. लेकिन आपके निमोने को टमाटर के साथ ज़रूर बनायेंगे। Will update how it goes.
Aangan me wo dhoop me bichi chataai, ek cooker me steamed rice, Baaridaar thaaliyan aur ek kadhai me Nimona ♥️ Every UP kid has this nostalgia ✨ If one can find ‘fresh’ coriander seeds (which are green, overgrown parts of coriander plants) grind those with matar and that is heaven !
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❤
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.
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!
I cant express my love for you n your food in words.. ur recipes are a game changer everytime. Just wanted to know if i can try this recipe with any other oil except mustard... will it hinder the taste.❤
Thanks a ton chef for sharing such wonderful recipes. Banaras is my birthplace n your thoughts about the place is sheer nostalgia . I love to try the same dishes in many different ways. I'll certainly try your version. It looks yummm as always. ❤❤
Bhai main to aapke bolne se kush ho jaati hu aaj hi try karti ye sabji .khuda khub barkat de aapko aapka channel no.1 hone jaa raha IN THE NAME OF JESUS 🙏
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
Hello Sir ,I live in Chhattisgarh. I tried first time matar ka nimona. it's very tasty and yummy .sir l am big fan of you. Thank you so much for this recipe share with us. 😊😊😊
Meri mummy ko bahut pasand hai ye sabzi
I'm so happy, humara"Nimona" itna popular ho gya hai. My favourite dish ❤.
Please support
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 bahut swaad bana tha ! Socha bata dun nahi to aap kahen ge आपने बताया नहीं !!
Loads of respect
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
Nimona, sakpaitha with rice in winter season,,,jai ho uttar pradesh ❤❤❤
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 is not a dish, its a feeling, it is an emotion of every purvanchali.. Thanks ranveer sir❤
Yes you right
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” 😂👍
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
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
क़्या बात है भाई... मज़ा आ गया.... जब हम घर मे निमोनें का आनंद लेते है... वहीं आनंद आज आपकी विडिओ देख के आया....
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.
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
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
Waah sir kya video quality hai, 360P par bhi HD ka ehsaas
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.. 🌹🌹
रणबीर जी बहुत बहुत धन्यवाद आप ने यूपी के रैसपी को बताया ये मेरी मनपसंद निमोना है
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,,,,
The best down to earth CHEF I have always followed. Superb !!
What a beautiful poem...just aptly portrayed the beauty of Banaras...❤
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.
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!!
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
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
Hello chef!! I am from Banaras. Apki shayari bahut hi behtareen thi. Maza aa gya sun k . Thanks. Recipe is also amazing. ❤👍👍
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
Delicious recipe Ranbir ji our vo Jo aapne banars par video banaya hai our apne sunder shabdo se piroya hai .bahut hi sunder❤
Your creative writing is also commandable....you are truely gifted ❤
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
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
We tried at home in Rawalpindi, Pakistan. And literally taste was outclass and very delicious. Ranveer paa gee tussi kamal ker ditta. tussi kamal ho.
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
My 6 year old kid has probably eaten first proper vegetable dish. He's become a big fan of you. Ab main keh sakta hoon humara bachcha bhi sabji khaata hai. Thank you so much. 🙏
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)
Made me remember my travel to banaras! I love how food, and stories can transport everyone to another place, and bring in nostalgia
"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.🖤
Wonderful...i bet there is no one who will not like nimona... one of my fav dishes from up. Best paired with rice and pickle.
What a coincidence, today only after so many days my mother made this dish and few hours later you posted this video
@Ranveer Brar sir I made this recipe same like yours it was awesome delicious 😋
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. 🇳🇵
Nimona, all time winter favourite with wadi n gobhi, aloo-sem chokha its called with rice, bathua chutney is yum!
I am very inspired by you chef. I like your style of talking and all your recipes.❤❤❤👌👌
Looks very yummy ,can I make it with frozen peas bcoz I am in USA here we don’t have fresh peas
Thanks sir for sharing this recipe❤......it is one of my favorite dish❤❤❤
Aap ka Kavitw achcha laga , eis goon ko batane ke liye dhanyavad
अरे भईया हम सुल्तानपुर से हैं अउर पूरे अवध में ई एक इमोशन है ठंडी मा निमोना भात❤❤❤
Wow! One of the best recipes on your show. More such simple, traditional recipes for home-cooked meals please.
No onion garlic wala hi recipe batao please 🙏🙏
winter ki sbse best sbji nimona,lge hath matar ki ghughri b bna dijiye sir ji
Sone pe Suhaga, sem & aloo ka instant aachar, wonderful dish of Mater, it's like Mater ki Aamti in Maharashtra with slight twist 🎉
This green peas recipe looks delicious and healthy 😋 🧡❤💯
Ranveer jee… first thing first. Thank u for making this recipe from bananas. Have been missing it a lot this winter. बचपन की याद ताज़ा हो गई।
लेकिन एक बात। आज तक टमाटर नहीं खाया निमोने में। मम्मी बनाती हैं सिर्फ़ हरे मसाले, मटर, आलू और उड़द दाल की बड़ी के छौक के साथ। My mom cooks excellent Nimona. हमसे आज तक नहीं बना मम्मी के जैसा। that’s why thank you for making this dish.
लेकिन आपके निमोने को टमाटर के साथ ज़रूर बनायेंगे। Will update how it goes.
Your recipes are so simple yet so scrumptious .😊😊😊😊
bhir me v janha sukoon mile O Banaras h...shiv ji nagri bahut hi anokhi h🙏
Aangan me wo dhoop me bichi chataai, ek cooker me steamed rice, Baaridaar thaaliyan aur ek kadhai me Nimona ♥️
Every UP kid has this nostalgia ✨
If one can find ‘fresh’ coriander seeds (which are green, overgrown parts of coriander plants) grind those with matar and that is heaven !
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❤
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.
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
Masterpiece of a MasterChef ❤
Kya slogan h wah wah!wah wah!
Kai tarike se idhr log निमोना बना के खाते है।
From बनारस ❤
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
Is nimone me aur bhi testy bnane ki liye isme daliye kohdaudi yani ki bari aur bhi mst ban jati hai sir
Dear sir aapke banane ka tarika aur measurement bahut hi perfect hai I like it
बनारस ने तो मटर निमोना में मलैयो कि वाद भर दिया।❤👍👍
Humare fvrt nimona ki recipe aapko banate dekh bahut achha lag raha hai
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...😋😋
Helo Ranbir g AA ki recipe s toh hamesha hi yummy hoti han but Aaj Banaras PR likhi line's beautiful ❤️❤️❤️
Ranveer ur style is unique like ur recipe
Waah sir ji. Mujhe aaj nimona banana tha or kal hi apka video aaya tha. Wow. Made as you directed. Delicious. Maja a gaya😊
Matar ka Simona winter season recipe by SuperMasterChef Ranveer Brar sirjee magical touch with aloo sem achaar
❤❤❤❤👌👌 apki cooking ka style hi alg hai ji
I cant express my love for you n your food in words.. ur recipes are a game changer everytime.
Just wanted to know if i can try this recipe with any other oil except mustard... will it hinder the taste.❤
Hum khadi matar oil me fry krke tab paste banate hain and it tastes great 😋
Thx so much Ranveer ji
Banaras ka seen dikhane ke liye
मैं भी बनारस से हु महादेव की नगरी से हर हर महादेव जी 🙏🏻🙏🏻🌸🌸🪷🪷🌻🌻🏵️🏵️💐💐☘️☘️☘️☘️☘️
Thanks a ton chef for sharing such wonderful recipes.
Banaras is my birthplace n your thoughts about the place is sheer nostalgia .
I love to try the same dishes in many different ways. I'll certainly try your version. It looks yummm as always.
❤❤
Nice recipe...nimona hare masale me bhi banta hai ..laung aur hing ka tadka laga ke....aur delicious lagta hai
Thanks sir...big fan of yours
Bhai main to aapke bolne se kush ho jaati hu aaj hi try karti ye sabji .khuda khub barkat de aapko aapka channel no.1 hone jaa raha IN THE NAME OF JESUS 🙏
क्या बात है गुरु एक दम जबरदस्त तरीके से निमोना बनाया है। हर हर महादेव
Sir aapki baate aur tips bhut achhi aur bhut kaam ki hoti hai humesha.🥰🥰🥰🥰🥰
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
My fav winter food thanks chef ranveer for making authentic up dish ❤ from gorakhpur(UP)
Off benaras 🎉❤ advut❤ Hara Hara Mahadeva ❤ la jaba. Dish❤
Khana banane ke sath sath sir aapki jo bolane ki style hai na vah bhi khane ki tarah lajawab hai😊
Ye dish hmari purani virasat me mili h jise mai roj bnati hu sb ki pasand
Hello Sir ,I live in Chhattisgarh. I tried first time matar ka nimona. it's very tasty and yummy .sir l am big fan of you. Thank you so much for this recipe share with us. 😊😊😊
Aapki andaaz hee excellent bhayi
Love from Chennai Tamil Nadu
Badhiya recipe aur itti sundan kavita, maan gaye janaab aapko
कविता तो बहुत अच्छी और सुन्दर कही आप ने । आर्शीवाद
What a wonderful poem and equally amazing recitation ! kiski hai ?I keep saying it all the time you are the best gourmet performer 💯
SSA RANVEER..
Banaras per jo likha hai...dil chhoo liya...WAHEGURU JI BLESS YOU 🙏❤
बहुत ही शानदार, रेसिपी के साथ आपने जिस तरह बनारस को describe किया है❤🙏
Wash nimona ,aapne to humare banars ko samjh liya hai ,aapke shabdo se wo banaras k rang jhalak rahe..❤❤❤❤
Bade badhiya tarique se batate hain.interesting lagta hai
Wow,Bhai sahab kya achar hai,nimona to hum hr winter me khate hai pr achar k sath mja hi aa gya😊❤❤
Nice Recipe. Nimona matter . Thank you Ranveer ji for sharing Recipe with us.😊
Apne Jaina batya mane v aise he step by step follow Kiya bhut masth niomnaon Bana thank u very Very much.
Beautiful dish and such a beautiful background music 😍❤ loved it . Definitely gonna try 😊🙏
निमोना हमें बहुत पसंद है और बनाया भी बहुत बार है.... इस बार आपके बताए हुए तरीके से बनाते हैं रेसिपी के लिए बहुत बहुत धन्यवाद...❤🎉