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Siddu a "Himachali dish" is one of the most loved dishes in Himachal mostly in Mandi, Kullu, Manali, Rohru and Shimla. It is just a kind of bread made from wheat flour. To make siddu you need to do is make a mixture of wheat and yeast. After kneaded wheat with yeast allow the dough to raise at least for 4 to 5 hours or wait until it rises well. Always keep in mind that siddu cannot me made just in minutes. It needs a couple of hours as siddu is dough yeast based. Now, i am going to tell you how siddu is served to people in Himachal. Normally, it is eaten or served with Desi Ghee “Clarified Butter”, Dal (Mainly Lentil Broth) or with Green Chutney (made from mint ‘Pudina’). It might not be looking good in the picture above, but trust me it’s really goona charge up your taste buds. Now, i am sharing what and how much ingredient do you need to make siddu Ingredient Quantity Preparation Time 60 Minutes Cooking Time 30 Minutes Wheat Flour 1/2 kg Dried Yeast 2 teaspoon Water (Lukewarm) 1 Cup Salt According to Taste Cheese 250gm Green Chillies 100 gm Green peas 100 gm Groundnuts (Akhrot) 100 gm Garlic 5-6 flakes Ghee (Clarified Butter) 100 ml Turmeric Powder 20 gm Coriander or Dania 20 gm Fenugreek or Methi 20 gm Other Species 20 gm each < So finally, I am going to share how to prepare siddu step by step: For Cover: Take 1/2 kg of wheat flour add 2 teaspoon of dried yeast in to it and enough water to make soft dough. Knead well, it can take at least 15 minutes, then leave until dough is raised, it can take 5 to 6 hours. Be sure it is covered with something to avoid or prevent dust. For Stuffing: Grind boiled green peas, green chillies, groundnuts and flakes and other above listed ingredient well. Then add chopped paneer and salt into stuffing. Add some salt to stuffing according to your taste. Now stuffing is ready. To proceed: Take out your dough bowl, break off small balls of it, dip them in flour and roll out to the thickness of 5 rupee coin. Then spread 2 tablespoon of the stuffing paste over the centre of the dough circle, leaving about 1/2 cm at the edge. Fold the dough in half fold the edge back over on itself then pinch the edges to firmly seal. Now siddu is ready for steam. Then place siddu in a steamer or oven and cook for 15 minutes. Enjoy hot with Chutney or Desi Ghee!!
from Cooking With Rajeev Goyal https://ift.tt/357y2LU
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Siddu a "Himachali dish" is one of the most loved dishes in Himachal mostly in Mandi, Kullu, Manali, Rohru and Shimla. It is just a kind of bread made from wheat flour. To make siddu you need to do is make a mixture of wheat and yeast. After kneaded wheat with yeast allow the dough to raise at least for 4 to 5 hours or wait until it rises well. Always keep in mind that siddu cannot me made just in minutes. It needs a couple of hours as siddu is dough yeast based. Now, i am going to tell you how siddu is served to people in Himachal. Normally, it is eaten or served with Desi Ghee “Clarified Butter”, Dal (Mainly Lentil Broth) or with Green Chutney (made from mint ‘Pudina’). It might not be looking good in the picture above, but trust me it’s really goona charge up your taste buds. Now, i am sharing what and how much ingredient do you need to make siddu Ingredient Quantity Preparation Time 60 Minutes Cooking Time 30 Minutes Wheat Flour 1/2 kg Dried Yeast 2 teaspoon Water (Lukewarm) 1 Cup Salt According to Taste Cheese 250gm Green Chillies 100 gm Green peas 100 gm Groundnuts (Akhrot) 100 gm Garlic 5-6 flakes Ghee (Clarified Butter) 100 ml Turmeric Powder 20 gm Coriander or Dania 20 gm Fenugreek or Methi 20 gm Other Species 20 gm each < So finally, I am going to share how to prepare siddu step by step: For Cover: Take 1/2 kg of wheat flour add 2 teaspoon of dried yeast in to it and enough water to make soft dough. Knead well, it can take at least 15 minutes, then leave until dough is raised, it can take 5 to 6 hours. Be sure it is covered with something to avoid or prevent dust. For Stuffing: Grind boiled green peas, green chillies, groundnuts and flakes and other above listed ingredient well. Then add chopped paneer and salt into stuffing. Add some salt to stuffing according to your taste. Now stuffing is ready. To proceed: Take out your dough bowl, break off small balls of it, dip them in flour and roll out to the thickness of 5 rupee coin. Then spread 2 tablespoon of the stuffing paste over the centre of the dough circle, leaving about 1/2 cm at the edge. Fold the dough in half fold the edge back over on itself then pinch the edges to firmly seal. Now siddu is ready for steam. Then place siddu in a steamer or oven and cook for 15 minutes. Enjoy hot with Chutney or Desi Ghee!!
Siddu a “Himachali dish” is one of the most loved dishes in Himachal mostly in Mandi, Kullu, Manali, Rohru and Shimla. It is just a kind of bread made from wheat flour. To make siddu you need to do is make a mixture of wheat and yeast. After kneaded wheat with yeast allow the dough to raise at least for 4 to 5 hours or wait until it rises well. Always keep in mind that siddu cannot me made just in minutes. It needs a couple of hours as siddu is dough yeast based. Now, i am going to tell you how siddu is served to people in Himachal. Normally, it is eaten or served with Desi Ghee “Clarified Butter”, Dal (Mainly Lentil Broth) or with Green Chutney (made from mint ‘Pudina’). It might not be looking good in the picture above, but trust me it’s really goona charge up your taste buds. Now, i am sharing what and how much ingredient do you need to make siddu Ingredient Quantity Preparation Time 60 Minutes Cooking Time 30 Minutes Wheat Flour 1/2 kg Dried Yeast 2 teaspoon Water (Lukewarm) 1 Cup Salt According to Taste Cheese 250gm Green Chillies 100 gm Green peas 100 gm Groundnuts (Akhrot) 100 gm Garlic 5-6 flakes Ghee (Clarified Butter) 100 ml Turmeric Powder 20 gm Coriander or Dania 20 gm Fenugreek or Methi 20 gm Other Species 20 gm each < So finally, I am going to share how to prepare siddu step by step: For Cover: Take 1/2 kg of wheat flour add 2 teaspoon of dried yeast in to it and enough water to make soft dough. Knead well, it can take at least 15 minutes, then leave until dough is raised, it can take 5 to 6 hours. Be sure it is covered with something to avoid or prevent dust. For Stuffing: Grind boiled green peas, green chillies, groundnuts and flakes and other above listed ingredient well. Then add chopped paneer and salt into stuffing. Add some salt to stuffing according to your taste. Now stuffing is ready. To proceed: Take out your dough bowl, break off small balls of it, dip them in flour and roll out to the thickness of 5 rupee coin. Then spread 2 tablespoon of the stuffing paste over the centre of the dough circle, leaving about 1/2 cm at the edge. Fold the dough in half fold the edge back over on itself then pinch the edges to firmly seal. Now siddu is ready for steam. Then place siddu in a steamer or oven and cook for 15 minutes. Enjoy hot with Chutney or Desi Ghee!!
from Cooking With Rajeev Goyal https://ift.tt/357y2LU
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Siddu a "Himachali dish" is one of the most loved dishes in Himachal mostly in Mandi, Kullu, Manali, Rohru and Shimla. It is just a kind of bread made from wheat flour. To make siddu you need to do is make a mixture of wheat and yeast. After kneaded wheat with yeast allow the dough to raise at least for 4 to 5 hours or wait until it rises well. Always keep in mind that siddu cannot me made just in minutes. It needs a couple of hours as siddu is dough yeast based. Now, i am going to tell you how siddu is served to people in Himachal. Normally, it is eaten or served with Desi Ghee “Clarified Butter”, Dal (Mainly Lentil Broth) or with Green Chutney (made from mint ‘Pudina’). It might not be looking good in the picture above, but trust me it’s really goona charge up your taste buds. Now, i am sharing what and how much ingredient do you need to make siddu Ingredient Quantity Preparation Time 60 Minutes Cooking Time 30 Minutes Wheat Flour 1/2 kg Dried Yeast 2 teaspoon Water (Lukewarm) 1 Cup Salt According to Taste Cheese 250gm Green Chillies 100 gm Green peas 100 gm Groundnuts (Akhrot) 100 gm Garlic 5-6 flakes Ghee (Clarified Butter) 100 ml Turmeric Powder 20 gm Coriander or Dania 20 gm Fenugreek or Methi 20 gm Other Species 20 gm each < So finally, I am going to share how to prepare siddu step by step: For Cover: Take 1/2 kg of wheat flour add 2 teaspoon of dried yeast in to it and enough water to make soft dough. Knead well, it can take at least 15 minutes, then leave until dough is raised, it can take 5 to 6 hours. Be sure it is covered with something to avoid or prevent dust. For Stuffing: Grind boiled green peas, green chillies, groundnuts and flakes and other above listed ingredient well. Then add chopped paneer and salt into stuffing. Add some salt to stuffing according to your taste. Now stuffing is ready. To proceed: Take out your dough bowl, break off small balls of it, dip them in flour and roll out to the thickness of 5 rupee coin. Then spread 2 tablespoon of the stuffing paste over the centre of the dough circle, leaving about 1/2 cm at the edge. Fold the dough in half fold the edge back over on itself then pinch the edges to firmly seal. Now siddu is ready for steam. Then place siddu in a steamer or oven and cook for 15 minutes. Enjoy hot with Chutney or Desi Ghee!!
from Cooking With Rajeev Goyal https://ift.tt/357y2LU
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Multigrain Egg Dosa- A perfect breakfast option .
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Multigrain Egg Dosa- A perfect breakfast option .
Multigrain Egg Dosa- A perfect breakfast option .
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Multigrain Egg Dosa- A perfect breakfast option .
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Happy World Tourism Day 2020 #worldtourismday2020
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Happy World Tourism Day 2020 #worldtourismday2020
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Happy World Tourism Day 2020 #worldtourismday2020
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Happy World Tourism Day 2020 #worldtourismday2020 https://ift.tt/2HBivuc
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Check out interesting way of making dasa in Mysore
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Check out interesting way of making dasa in Mysore
Check out interesting way of making dasa in Mysore
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Check out interesting way of making dasa in Mysore
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Kadmat Kadmat Island, also known as Cardamom Island, is a coral island belonging to the Amindivi subgroup of islands of the Lakshadweep archipelago in India. Measuring 9.3 kilometres in length, the island has a lagoon with a width of 1.5 kilometres covering an area of 25 square kilometres. The ecological feature of the island is of coral reef with seagrass, and marine turtles which nestle here. The Ministry of Environment and Forests (India) has notified the island as a marine protected area for ensuring conservation of the island's animal, plant, or other type of organism, and other resources. #incredibleindia #indiatourism #naturephotography #travelphotography #Mystery #island https://ift.tt/2UQrJXN
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Photography Walks https://ift.tt/397yVTc These photography walks are a relaxed way of walking around the city with a professional photographer, learning a few tricks of the trade, visiting some interesting places and taking some great photographs in the process. #travel #phototour #marketphotowalk #photowalk #photographytour https://ift.tt/2wfeWol
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Cooking Classes With a Chef https://ift.tt/2TXmQJm Our aim is to provide the maximum possible amount of knowledge in shortest time.We don��t believe in running classes according to a set schedule. But just to make things easier for people who are not very familiar with Indian food, we offer following different types of classes. #chefs #chefstable #cookingwithchef https://ift.tt/39sKmW3
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