Learn How To Make Soya Nihari Recipe, a Soya Chunks Recipe from The Bombay Chef - Varun Inamdar only on Rajshri Food. Make this Soya Bean Curry Recipe In Hindi at home and share with us your experiences in the comments section below.
Ingredients:-
1 cup Soya chunks (soaked in lukewarm water for 2 hours)
3 tbsp. Ghee
2 tbsp. Lemon juice
1 thumb sized ginger, julienned
2 tbsp. Mint leaves
½ cup Browned onions
1 tbsp. Ginger-garlic paste
Salt, as required
For Nihari Spice Mix:-
4 dried red chillies
1 tbsp. Coriander seeds
¼ tsp. Turmeric powder
1 tbsp. Whole wheat flour
¼ cup Split Bengal gram (Chana Dal)
1 tbsp. Fennel seeds
1 tsp. Cumin seeds
1 tsp. Poppy seeds
1 tsp. Cumin seeds
6 Cloves
10 Peppercorns
2 blades of Mace
1 Star Anise
2 Black Cardamom
4 Green Cardamom
1 tsp. Kalonji (Onion seeds)
1 tsp. Shahi jeera
1-inch Cinnamon
2 Bay leaves
1 tbsp. Ginger powder
½ tsp. Nutmeg
Method:-
- Roast split Bengal gram in a pan by adding some salt.
- Add red chillies and bay leaves. Roast again.
- Lower the flame and add whole wheat flour, onion seeds, black cardamoms, green cardamoms, coriander seeds, poppy seeds, cumin seeds, dry ginger powder, fennel seeds, cinnamon, star anise and roast well for 2-3 minutes.
- Turn the flame off and add shahi jeera, black pepper, cloves, mace and nutmeg. Toss for 60-90 seconds.
- Cool this down to room temperature and then grind to a fine powder.
- In a kadhai add ghee, onion, salt and cook until the onion turns golden brown.
- Now add ginger and garlic. Mix well and then add turmeric powder, Nihari Spice Mix and roast for 30-40 seconds.
- Add water and cook on high flame for 3-4 minutes.
- Then add soya chunks and cook on low flame for 15-20 minutes.
- Add salt, lemon juice, mint leaves and turn the flame off.
Soya Nihari is ready to eat!
HAPPY COOKING!!!
Ingredients:-
1 cup Soya chunks (soaked in lukewarm water for 2 hours)
3 tbsp. Ghee
2 tbsp. Lemon juice
1 thumb sized ginger, julienned
2 tbsp. Mint leaves
½ cup Browned onions
1 tbsp. Ginger-garlic paste
Salt, as required
For Nihari Spice Mix:-
4 dried red chillies
1 tbsp. Coriander seeds
¼ tsp. Turmeric powder
1 tbsp. Whole wheat flour
¼ cup Split Bengal gram (Chana Dal)
1 tbsp. Fennel seeds
1 tsp. Cumin seeds
1 tsp. Poppy seeds
1 tsp. Cumin seeds
6 Cloves
10 Peppercorns
2 blades of Mace
1 Star Anise
2 Black Cardamom
4 Green Cardamom
1 tsp. Kalonji (Onion seeds)
1 tsp. Shahi jeera
1-inch Cinnamon
2 Bay leaves
1 tbsp. Ginger powder
½ tsp. Nutmeg
Method:-
- Roast split Bengal gram in a pan by adding some salt.
- Add red chillies and bay leaves. Roast again.
- Lower the flame and add whole wheat flour, onion seeds, black cardamoms, green cardamoms, coriander seeds, poppy seeds, cumin seeds, dry ginger powder, fennel seeds, cinnamon, star anise and roast well for 2-3 minutes.
- Turn the flame off and add shahi jeera, black pepper, cloves, mace and nutmeg. Toss for 60-90 seconds.
- Cool this down to room temperature and then grind to a fine powder.
- In a kadhai add ghee, onion, salt and cook until the onion turns golden brown.
- Now add ginger and garlic. Mix well and then add turmeric powder, Nihari Spice Mix and roast for 30-40 seconds.
- Add water and cook on high flame for 3-4 minutes.
- Then add soya chunks and cook on low flame for 15-20 minutes.
- Add salt, lemon juice, mint leaves and turn the flame off.
Soya Nihari is ready to eat!
HAPPY COOKING!!!
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Lifestyle