सोया कीमा बनाने का ये तरीका देख के कहेंगे पहले क्यों नहीं पता था _ Veg Soya Keema Recipe _ SOYA

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Transcript

00:00Friends, in this recipe, I have tried to show you the 4 main flavours

00:04i.e. sweet, salty, sour, and umami

00:08I have tried to show you how to get the combination of these 4 flavours in a gravy

00:14All the ingredients that I have used will be easily available at your home

00:18Just pay attention to the technique

00:26Hello friends, I am Bharat and you are welcome to Bharat's Kitchen Hindi

00:29So, what are we waiting for? Let's get started

00:33To make the soya mince, I have taken 1 cup of soya chunks

00:38If you want, you can also use soya granules

00:41You will get the same result

00:43But first, you have to soak the soya in both

00:46I have left the soya in lukewarm water to soak

00:50Make sure you stir it in the beginning

00:52And then leave it for 10 minutes so that it puffs up nicely

01:00Now, you have to squeeze out the water from each soya chunk

01:08If you don't squeeze out the water, how will there be space in the soya chunks to absorb the marination?

01:14I have squeezed out the water from all the soya chunks

01:17And then you have to grind all the soya chunks in a mixer

01:22Make sure you don't make a paste out of the soya chunks

01:27We basically want a mince-like texture

01:29Like this

01:30And if by chance, a piece of soya is left out, then it's okay

01:35Just leave it out

01:36But don't make it too fine

01:38Otherwise, you won't get the texture of soya

01:42Now, we have to add flavor to the mince

01:45That is, we have to marinate it

01:46So, first of all, I have added 1 teaspoon of salt

01:50After that, you have to add a generous amount of ginger-garlic paste

01:53After that, you have to add a generous amount of ginger-garlic paste

01:56And to combine all these ingredients, you have to add half a cup of curd

02:01Make sure the curd is not sour

02:03Along with that, I have added meat masala to this marination

02:07Meat masala is very suitable for this recipe

02:10It gives a very nice flavor

02:12Friends, meat masala doesn't mean that it has meat in it

02:16Now, many people must be thinking, why did I add meat masala?

02:19Friends, meat masala is not non-veg

02:21It's just a combination of spices

02:24So, don't worry, it's 100% veg

02:27And secondly, if by chance, you don't have meat masala, then how do you do it?

02:31In 1 teaspoon of garam masala, add half a teaspoon of black pepper powder

02:34Add half a teaspoon of fennel powder

02:36And add a little cardamom powder

02:38You will get the same taste

02:40After adding 2 tablespoons of meat masala

02:42I have added a little turmeric powder

02:44A lot of coriander powder

02:46Add a lot of coriander powder

02:48Along with that, my favorite ingredient is kasoori methi

02:52Now, these spices, this salt, all this curd flavor

02:55These granules will absorb all these things

02:58See for yourself

02:59When we add it to the gravy later

03:01It will be very dry

03:03And by doing this step, the flavor of keema matar becomes very enhanced

03:07So, mix it well and leave it to rest

03:10Till then, let's quickly make the gravy

03:14Now, to make the gravy, I have taken the basic ingredients

03:17Green onions, which will give sweetness

03:19Keep in mind this

03:20Now, if you want to brown the onions evenly

03:22Then you will have to chop the onions very finely

03:26It should be cut evenly and finely

03:29Only then will there be a good reaction

03:31And only then will the flavor come out of the onions

03:33Otherwise, it will be very difficult to talk

03:35Along with that, I have taken ginger

03:37I will put one ginger in the mixer to make the paste

03:39And the rest, the long one, we will make it into pieces

03:42Along with that, I have taken 2 green chilies

03:45We will slice the green chilies

03:47And I will put one of them in the paste

03:49Along with that, you will need a lot of garlic

03:512 tomatoes

03:52Because the tomatoes will give the umami flavor

03:54Along with that, obviously, keema matar is there

03:56So, matar will be there

03:57Now, we will need a tomato puree

04:00Because I want the tomatoes to be very fine

04:02Very finely ground

04:04If you want, you can grate the tomatoes

04:06And you can chop the ginger, garlic and chili very finely

04:09But in the mixer

04:12It will be much better

04:13Now, put all these things in the mixer

04:15And make a fine paste

04:19Now, all the preparations are done

04:21Now, it is time to make the gravy

04:23To make the gravy, I have taken a pan

04:25In the pan, you have to put desi ghee

04:27If possible, do not put oil

04:30Put desi ghee

04:31Because it gives a better flavor

04:33It is obvious

04:34And in this, all the cooking is not at a high smoke point

04:37Do not do it at a high temperature

04:39Do it at a medium temperature

04:40First of all, you have to put cumin seeds here

04:42Yes, but not too much

04:43Half a teaspoon will be enough

04:45Do not put too much cumin seeds

04:47Because we want hot flavors

04:49Cumin seeds have a cold effect

04:51So, not too much cumin seeds

04:52Then, along with cumin seeds, you have to put asafoetida

04:55Asafoetida will enhance the meaty flavors

05:01Now, when it starts to crackle

05:03Then you put chopped onions here

05:05And in this whole recipe

05:07The hard work or the time-consuming work

05:10Is with the onions

05:12You have to cook the onions well

05:14What I mean to say is

05:15One is brown and the other is deep brown

05:18So, you have to cook till deep brown

05:20That means the onions should be cooked evenly

05:22When the onions turn brown like this

05:25That is called the Maillard reaction

05:28And this is what brings the deep flavors

05:30You must have noticed

05:31Whether I make some non-veg

05:33Or in fact, you must have seen in the Choli video

05:35That I had browned it very well

05:38Browning brings out the deep flavors

05:41So, it depends on the flavor you want to bring out

05:44When it starts to change color

05:46First, you don't have to stir it on medium flame

05:50But when it starts to change color

05:52Then you have to focus on the pan

05:54You have to keep stirring it

05:55And it would be better if you cook it on medium flame

05:58So that everything is under your control

06:00The onions should be evenly brown

06:02And bring out the flavor

06:04So, keep stirring it

06:05In a little while, the onions will start to change color

06:08You must be thinking that the onions have turned brown

06:11No, they are not brown yet

06:13You have to cook it a little more

06:15A little more

06:16When the onions reach this stage

06:18Look, the onions are cooked evenly

06:20Later, when we add the acid

06:22Which is the tomato

06:23It will start to melt

06:25This is because of cooking it well

06:27This is the right stage

06:28If you want the color of the keema matar to come out

06:31Then this is the right stage

06:32This is the right stage

06:33To add one teaspoon of Kashmiri red chili powder

06:35If you are not using Kashmiri red chili powder

06:37Then no problem

06:38Add half a teaspoon of red chili powder

06:40Along with that, you have to add turmeric

06:43I have added it on purpose at this point

06:45So that the ghee has all the color

06:47And bring out the flavor

06:49Because, friends, food is not just based

06:51It also has a flavor

06:53It comes from the aroma

06:54It comes from the look

06:55There should be a complete package in the food

06:57That's why it will taste good

06:58Along with this, at this point of time

07:00So that the spices don't burn

07:01You will also add peas here

07:02Yes, whether you are using frozen or not

07:04But add it at this time

07:05So that it becomes very soft

07:07And its texture matches with our keema

07:12That's it, you stir it

07:13And now you see

07:14You thought the onions are completely gone

07:16We had also added onions

07:17We had added three onions

07:19I can't even see one of three

07:20But look at the color

07:22That browning effect is coming

07:23Because actually it is still cooking

07:25You have to cook for a little longer

07:27And after cooking for a while

07:28Now this is the right stage

07:30We will add tomatoes

07:31The puree we made

07:32I told you

07:34That as soon as the tomatoes come

07:36Then you have to add salt

07:37And now you have to cook until

07:39Until the oil starts separating from it

07:42Basically

07:43All the moisture from the tomatoes

07:45It should come out

07:46That's when the umami flavor will come out

07:48And that's when the fourth flavor

07:50Its balance will be made

07:51The best option is

07:52That you cover it here

07:53So that it is fast cooking

07:56Stir it once or twice in the middle

07:58And cover it again

08:02So that it keeps cooking

08:03And you don't waste too much time

08:04And after a while

08:05After five to six minutes

08:07The tomatoes cook well

08:09They start releasing all their oil

08:11So friends, this is the right stage

08:13That you add mince here

08:15There is curd in the mince

08:16So we have to cook it for a while

08:18First mix the soya mince

08:19In this gravy

08:21And you can see

08:22It is very dry

08:23All the curd

08:24All the spices have been absorbed

08:25I added a little water to the bowl

08:28So that all the flavors

08:30Get transferred to the mince

08:32So I took out the water

08:34And now you have to do

08:36To cover it and cook

08:38Leave it for 10 minutes

08:40Yes, for 10 minutes

08:41On a very low flame

08:42So that it cooks comfortably

08:44All the ghee, flavors

08:46Whatever it is

08:47Their connection is made

08:48And a very good result comes

08:50Now leave it to cook

08:51And after 10 minutes

08:53Look at this

08:54Soya mince is ready

08:56Now at the end

08:58Add ginger slices

09:00Along with that

09:01Add the green chilies

09:03And for freshness

09:05Don't forget to add coriander

09:06Otherwise it won't taste good

09:08Before serving

09:10Do this

09:12Before serving

09:13Just add a spoon of desi ghee

09:15Raw desi ghee

09:17Friends, the smell of ghee

09:19Is different

09:21You can also add butter

09:22To enhance it

09:24Our soya mince is ready

09:26So let's quickly

09:28Heat some pav

09:30I have heated the butter on the pan

09:32Along with the butter

09:34Add some soya mince gravy

09:36And yes, don't forget to add

09:38Kashmiri red chili

09:40After cutting the pav

09:42Rinse it in butter

09:44And heat it

09:46So that it becomes soft

09:48If you want

09:50You can also add coriander leaves

09:52When the soft pav is ready

09:54You are ready

09:56To serve

09:58This recipe will not only

10:00Enhance the aroma

10:02But also give a different taste

10:04Do try it

10:06You will love it

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