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
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.
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❤
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.. 🌹🌹
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 😢😢
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!!
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. 🙏
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. 🇳🇵
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
"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.🖤
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)
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
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 !
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
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
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!
@RanveerBrar Traditional old method of making nimona in Banaras is from Green Chickpeas (Hara Chana) you can try that version as well, also traditionally raw Peas/Chana is first stir-fried before grinding it to the thick paste, it enhances its taste to a different level. Eagerly waiting for more recipes from your Banaras trip.
Sorry to say sir I'm from uttarpradesh sir nimona nhi bna baki SB kuch bn gya😂😂kuch dishes Bina kisi chedchad ke proper traditional way mey hi thik lgti hai
Wah kya banaya hai,aap main mujhe bohat huner nzr aata hai,jaise hame humare teacher samjhati hai waise aap samjhate ho,kabhi writer lagte ho kabhi doctor lagte,kabhi poet lagte ho to kabhi dost aap aik ho per aap k roop anek hai.
Sir hum toh aapke fan. Hamare yaha kitchen means Ranveer Brar ki recipe. Sir aap hamare god hai god kitchen ke devta jai ho Ranveer Brar ki. Hats off to you sir
आप खान पान की संबंधित चीजों से बहुत ही जमीनी स्तर पर जुड़े हुए हैं, गांव की हो या शहर की आप बहुत सी चीजों को बखूबी जानते हैं बहुत बहुत धन्यवाद दिल से 🙏🌺
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'm so happy, humara"Nimona" itna popular ho gya hai. My favourite dish ❤.
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, sakpaitha with rice in winter season,,,jai ho uttar pradesh ❤❤❤
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
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
This dish is without onion garlic... he always gives tips... for many dishes... to cook without onion garlic... Thats great
Nimona bahut swaad bana tha ! Socha bata dun nahi to aap kahen ge आपने बताया नहीं !!
Loads of respect
Nimona is not just a dish it's an emotion for us(UP people)..💕
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” 😂👍
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
@@Manobharat 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
Kya baat hai sirji ye toh hamare gaon ki favourite dish hai
What a beautiful poem...just aptly portrayed the beauty of Banaras...❤
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.. 🌹🌹
Nimona is not a dish, its a feeling, it is an emotion of every purvanchali.. Thanks ranveer sir❤
Yes you right
Waah sir kya video quality hai, 360P par bhi HD ka ehsaas
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
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!!
लोहे की कड़ाही में बरी के तड़के के साथ हरे लहसुन और धनिए के मसाले के साथ बना निमोना खाइए तब निमोना का असली स्वाद आयेगा ।
Made me remember my travel to banaras! I love how food, and stories can transport everyone to another place, and bring in nostalgia
The best down to earth CHEF I have always followed. Superb !!
Your creative writing is also commandable....you are truely gifted ❤
bhir me v janha sukoon mile O Banaras h...shiv ji nagri bahut hi anokhi h🙏
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. 🙏
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
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. 🇳🇵
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
Ye dish hmari purani virasat me mili h jise mai roj bnati hu sb ki pasand
"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.🖤
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)
Hello mai pooja srivastava actually mai v Varanasi ki rahne wali hu aapane Banaras ke bare mein jo kaha bilkul sahi kaha😊
Matar ke nimone ka namoona boht achha tha 👏👌👌
What a coincidence, today only after so many days my mother made this dish and few hours later you posted this video
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
Kanpur ki sardiyon ki swad bhari yaad taaza ho gayi ..ma ke hath ka nimona Aaj bhi yaad hai
Sone pe Suhaga, sem & aloo ka instant aachar, wonderful dish of Mater, it's like Mater ki Aamti in Maharashtra with slight twist 🎉
Thanks sir for sharing this recipe❤......it is one of my favorite dish❤❤❤
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
Yahi wo recipe hai jo UP me kisi ke ghare na bane
Thank you so much sir aapne banaya
Oo jo Kavitha hai banaras kaa... Wahh waah... Wahh waah
I am very inspired by you chef. I like your style of talking and all your recipes.❤❤❤👌👌
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 !
Humare fvrt nimona ki recipe aapko banate dekh bahut achha lag raha 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
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
Masterpiece of a MasterChef ❤
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.
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❤
Your recipes are so simple yet so scrumptious .😊😊😊😊
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, all time winter favourite with wadi n gobhi, aloo-sem chokha its called with rice, bathua chutney is yum!
SSA RANVEER..
Banaras per jo likha hai...dil chhoo liya...WAHEGURU JI BLESS YOU 🙏❤
This green peas recipe looks delicious and healthy 😋 🧡❤💯
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
Wow ! I’ll try this soon . And I’m sure it will be nice with less oil too
Mujhe chef bahut achche lagre hai inki baate to ❤❤❤
@RanveerBrar Traditional old method of making nimona in Banaras is from Green Chickpeas (Hara Chana) you can try that version as well, also traditionally raw Peas/Chana is first stir-fried before grinding it to the thick paste, it enhances its taste to a different level.
Eagerly waiting for more recipes from your Banaras trip.
Humare yahan bhi Hara Chana ka banate hai 😊
क्या बात महाराज, आपने जो मटर आलू की सब्जी बनाई थी, उस वीडियो में निवेदन किया था आपसे...हमारी बात सुन ली आपने...🙏❤️
Wah ji wah 👌🌷🥰🍁🌻🌼🪴
Mai bhi banaras sai hu hum log thoda different banate hai
Bahot zyada oil,ka istemaal kia ,ye tarika nimona banane ka nahi..
Sorry to say sir I'm from uttarpradesh sir nimona nhi bna baki SB kuch bn gya😂😂kuch dishes Bina kisi chedchad ke proper traditional way mey hi thik lgti hai
@@priyankapandey9950aap kaise banate hain..pls tell
Thanks sir
Itni acchi recipe batane k liye
Achar ki waqai m bonus h
I am from ayodhya Aur matar ka nimona ek craze hai har Ghar me sabki favourite kal hi mere ghar pr bana😅😊😊😊❤
Yeee huyi favorite waali recepie.....bachpan se khate aaye hai
What a wonderful poem and equally amazing recitation ! kiski hai ?I keep saying it all the time you are the best gourmet performer 💯
Wah kya banaya hai,aap main mujhe bohat huner nzr aata hai,jaise hame humare teacher samjhati hai waise aap samjhate ho,kabhi writer lagte ho kabhi doctor lagte,kabhi poet lagte ho to kabhi dost aap aik ho per aap k roop anek hai.
Sir hum toh aapke fan. Hamare yaha kitchen means Ranveer Brar ki recipe. Sir aap hamare god hai god kitchen ke devta jai ho Ranveer Brar ki. Hats off to you sir
Apne Jaina batya mane v aise he step by step follow Kiya bhut masth niomnaon Bana thank u very Very much.
Aaloo or sem ka achar bhul gyi thi bachpan me khayi thi par aapne banana shikha diya ab to bana kar khaungi.
I made Matter ka Nimona .
So yummy. Thank you for sharing your recipe.
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...❤🎉
Badhiya recipe aur itti sundan kavita, maan gaye janaab aapko
My fav winter food thanks chef ranveer for making authentic up dish ❤ from gorakhpur(UP)
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.
My dadiji's favorite recipe. Thank you for making me smile thinking of my 'Ammaji'😊
Wow! One of the best recipes on your show. More such simple, traditional recipes for home-cooked meals please.
Bhai khud banayi hai aur biwi ko bohot pasand aayi hai ❤.. saari aaj hi khatam ho gayi hai .. phir banayenge sabko khilayenge ❤
I love matar ka nimonaa❤🤤🤤🤤
Thanks, Ranveer ,wonderful dish , mere ghar me kuchh alag dhang se bandte hai.
आप खान पान की संबंधित चीजों से बहुत ही जमीनी स्तर पर जुड़े हुए हैं, गांव की हो या शहर की आप बहुत सी चीजों को बखूबी जानते हैं बहुत बहुत धन्यवाद दिल से 🙏🌺
क्या बात है गुरु एक दम जबरदस्त तरीके से निमोना बनाया है। हर हर महादेव
best seasonal dish i like it my childhood
Mashaallah very nice recipe me bhi up se hi hu mere gar me aise hi banate h nimona
Meri mummy ko bahut pasand hai ye sabzi
Aapne to sbhi gav k logo ka Dil Jeet liya is recipe se ❤💚
वाह उस्ताद वाह! बनारस पर क्या कविता लिखी है. दिल को छू गयी! कविता और nimona! क्या जुगलबंदी है!
I am Banarasi and I love Nimona even though I am born and brought up in mumbai nimona is must in winter
I'm at hostel and literally missing my nimona rice..maa ke hath ka ❤️
omg what a dish 🤤..... ❤ i will definitely try
My mummy made the best nimona. Today, I am so far from home this was great catch. Reminded me of so many things. Thanks.
Hamare yanha Matar ka intezaar nimona k like Hota hai
Banaras explained so poetically ...beautiful as the recipe.❤
❤ Banaras ki wo baatein dil ko bhaa gyi , phone pe hi banaras ko mehsoos kar lia.
Yeahh hm banarasi bht khate esko pure winter season ☺️☺️Thanks for this vdo
Bahot badiya Sir👍
Hum khadi matar oil me fry krke tab paste banate hain and it tastes great 😋
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 think you are a fun Chef to watch. Great recipes
This is authentic nimona 👌, thank you so much for sharing this recipe 😋💖
Kya slogan h wah wah!wah wah!
Kai tarike se idhr log निमोना बना के खाते है।
From बनारस ❤
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...😋😋
Aap ka Kavitw achcha laga , eis goon ko batane ke liye dhanyavad
Main banaras se hu and ye meri fav dish hai. Meri mmy thand me jb bhi papa matar lekr aate tb banati