ok , so the nihari tastes awesome , takes about a good 4 hours of cooking time ..
The perfect layer of oil is there before adding ata .. why do I not see the oil layer on top after adding ata ? despite cooking it for another 30 minutes of so?
Re: Oil on Nihari
CB....I did a GS search yesterday just to see if there was any different way of making Nihari from what I do, and a thread Niksik in 2009....it was basically the same method I was already doing.
I have found that I don't like using ata as the thickner in my Nihari, sometimes it's hard to cook out the taste, so now I've started using cornstarch/cornflower. You don't need to use as much as you would if you used ata. Also, after adding you ata, and getting the desired consistancy, are you giving it the onion baghar? Slice onion very thin, fry in oil, than dump over the finished Nihari and put it back on dim for 15-20 minutes....the oil will rise to the top and give he desired effect.
Re: Oil on Nihari
I ate nihari at a friend's who puts corn starch and I did not like the cornstarch so I prefer aata. I kind of cook aata (if that makes any sense) before adding it to nihari so the taste of kacha aata is not there in nihari.
I also give the onion baghar after cooking the nihari completely. The oil layer is there in the end then.
Re: Oil on Nihari
I ate nihari at a friend's who puts corn starch and I did not like the cornstarch so I prefer aata. I kind of cook aata (if that makes any sense) before adding it to nihari so the taste of kacha aata is not there in nihari. I also give the onion baghar after cooking the nihari completely. The oil layer is there in the end then.
Nihari resturant people take out the oil and keep it separate and add the flour to Nihari and serve it by topping up with set aside oil! And they use a lot of oil!
Re: Oil on Nihari
After cooking remove the pot and set it aside for half an hour or so the oil will come on top it is true for for any salan , while it is cooking the oil keeps blended with all other ingredients , once you give time for oil to settle on top of your salan, it will.
Try it I guarantee it will work.
P.S: And if you want to warm up any salan make sure either you give time to oil to settle on top or take out that oil and warm up your salan and add the oil afterward.
Re: Oil on Nihari
yes I think Mirch is right .. I normally do the oil thing for channa daal for special occasions ... i think nihari guys do the same for sure .. coz even if you do onion bagaar on top of the nihari , the oil is of a very light color .. but at the restaurants the oil is proper reddish color :)
Re: Oil on Nihari
How do you mix ata in nihari? Dilute it with water and very slowly mix in it so it doesn't change color much. And stand there constantly stirring the salan. And on a very low heat put lid on it. I don't think so you will loose oil. I never loose mine.
Re: Oil on Nihari
Nihari resturant people take out the oil and keep it separate and add the flour to Nihari and serve it by topping up with set aside oil! And they use a lot of oil!
That's what I do, I remove the excess oil, then add the desired amount just before serving.
[quote="sarad, post:143, topic:256259"]
I ate nihari at a friend's who puts corn starch and I did not like the cornstarch so I prefer aata. I kind of cook aata (if that makes any sense) before adding it to nihari so the taste of kacha aata is not there in nihari. I also give the onion baghar after cooking the nihari completely. The oil layer is there in the end then.
Nihari resturant people take out the oil and keep it separate and add the flour to Nihari and serve it by topping up with set aside oil! And they use a lot of oil!
[/QUOTE]
I have been told to do the same thing by my family. Remove the top layer of oil and then add atta. I heard that the atta absorbs all the oil.
Re: Oil on Nihari
^ exactly , that is why ata tastes kacha , specially happens when we add a bit too much oil in the salan ... happened to me twice !
Re: Oil on Nihari
Craving for Javed Nihari - last had it in March 2011!!!
Re: Oil on Nihari
^ exactly , that is why ata tastes kacha , specially happens when we add a bit too much oil in the salan ... happened to me twice !
Your nihari in the other thread has got a thin layer of oil and I think its good and looks delicious!
Re: Oil on Nihari
awww thanks Mostar .. I add very little oil in the day to day cooking .. so there was very little oil mostly from the onion tarka ..
Re: Oil on Nihari
^ exactly , that is why ata tastes kacha , specially happens when we add a bit too much oil in the salan ... happened to me twice !
you have to give proper time for cooking the ata after mixing. as for that oil I have seen nihari hotel walas skimming oil from top of the nihari daig after it was cooked and it was let to sit for the oil to settle on top.
I am eye witness to that process, it is not a second hand information.
Re: Oil on Nihari
After cooking remove the pot and set it aside for half an hour or so the oil will come on top it is true for for any salan , while it is cooking the oil keeps blended with all other ingredients , once you give time for oil to settle on top of your salan, it will. Try it I guarantee it will work.
P.S: And if you want to warm up any salan make sure either you give time to oil to settle on top or take out that oil and warm up your salan and add the oil afterward.
^ This.
Re: Oil on Nihari
One of my work colleagues is from Delhi and she has given me this "shan-e-delhi nihari masala" qutub minar marka! I am going to cook it this weekend and I hope I will get the same taste as Javed nihari!
Re: Oil on Nihari
Craving for Javed Nihari - last had it in March 2011!!!
hehehe IT is so yummy!