00:00Well, today's recipe, Goan Curry.
00:04Well, not just any curry, but using a protein that we're actually going to make in-house.
00:09It's a combination of Paneer and Soya.
00:12Let's call it maybe a Soyaneer.
00:14Let's begin Soyaneer Goan Curry.
00:24What I'm going to do is divide this recipe into 3 components.
00:27The first one of course, Soyaneer, making that at home.
00:30Second one is making the curry paste.
00:33And the third one is tempering all of this and actually making the Soyaneer Goan Curry.
00:38First things first, Milk in a Kadhai.
00:42Let's allow the milk to come to a boil.
00:47And once that happens, I'm going to add in Soy granules,
00:50which have been soaked in hot water for half an hour.
00:56Stir this well.
00:58To flavour, I'm going to add in Salt.
01:05And along with this, Chilli powder.
01:10Once this is done, you see that the milk is wonderfully flavoured and coloured.
01:16I'm going to add in Lemon juice.
01:18This will ensure that the milk splits in a couple of seconds.
01:22One quick little stir, and that should be good.
01:28Let's transfer this, onto a strainer lined with muslin cloth.
01:34Let's add in some plain water.
01:36Now this will help this cool down completely.
01:39And also drain off the excess lemon juice.
01:42You bring all of this together, like so.
01:47Let's press this like so, to ensure all the excess water comes out.
01:51And then, you keep this to rest.
01:53If you wish, you can also keep some of this in the fridge.
01:55Let's move on to the next component, and that is making the Chutney.
01:59Or making the paste, for the curry.
02:02Let's begin with fresh Coconut.
02:06Move on to adding in dried Red Chillies, for colour, Kashmiri.
02:14And for spice, Bedgi.
02:17Let's move on to sliced Onions.
02:22Next, roughly cut Tomatoes.
02:27Couple of cloves of Garlic.
02:31And lastly, Coriander seeds, untoasted.
02:34Let's cover this, and grill this for about 15-20 minutes.
02:37And while we wait, let's make the Chutney.
02:39For the Chutney, we're going to take a bowl.
02:41And lastly, Coriander seeds, untoasted.
02:44Let's cover this, and grind this, into a paste.
02:52Let's begin with Vegetable Oil.
02:54In a wok, or a Kadai, or a pan, choice is completely yours.
02:58And once that heats up, I'm going to add in Black Mustard seeds.
03:01Let's add in, roughly cut Red Onions.
03:03Couple of Petals of Kokum.
03:07Whole Green Chillies.
03:09And once the Onions begin to saute, before they change colour,
03:12I'm going to add in the Spice paste.
03:16Let's immediately top this up, with a cup full of water.
03:18Depending on the consistency that you're looking at.
03:20And along with this, Salt.
03:26Let's give this a quick stir.
03:28Allow this to boil, on medium flame, for 8-10 minutes.
03:31For the rawness of the Chillies and things like that, to just normalise.
03:40This curry has boiled perfectly well.
03:42Time to now introduce, the Soya Neer in the curry.
03:45Well, what I wish to do is, instead of dropping it in the curry,
03:49I wish to plate it, in the plate itself, in the platter itself, in the bowl itself.
03:53So that it also kind of looks nice.
03:57With this, our Soya Neer Goan Curry is done and ready.
04:00Make this for your family, make this for your friends.
04:02What to eat this with? Maybe a bowl of steamed rice,
04:05maybe some Neer Dosas actually, why not?
04:07Maybe Uttapams, or maybe just like that.
04:09Choice is well completely yours.
04:11Make this, try this and let me know, how you like this.
04:14And if you like this whole idea of Soya Neer,
04:17give me a thumbs up in the comment section.
04:19And I promise, I'll show you some more recipes, using Soya Neer.
04:23Bye for now.
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