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HD Full Video Songs "Humne Pee Rakhi Hai" Divya Khosla Kumar, Jaz Dhami, Neha Kakkar, Ikka Sanam Re 2016 Movie
Humne Pee Rakhi Hai song video from Sanam Re movie starring Pulkit Samrat, Yami Gautam and Urvashi Rautela, directed by Divya Khosla Kumar. The movie is set to release on 12th February, 2016
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"Kya Tujhe Ab ye Dil Bataye" video song from Sanam Re movie starring Pulkit Samrat & Yami Gautam directed by Divya Khosla Kumar. The movie is set to release on 12th February, 2016
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Gol gappas are prepared with wheat flour and semolina. The taste of gol gappas prepared with semolina have a different taste then those made with wheat flour.
Rava Golgappa Panipuri Recipe Ingredients:
Semolina - 1.25 cups (200 grams)
Oil - 1/4 cup (70 grams)
Oil - for frying
Making the Rava Golgappa Panipuri
Take semolina with fine granules. Take semolina in a big bowl and add oil into it. Mix really well. Add lukewarm water in the semolina little by little and knead a soft dough, even softer then dough required for making chapatti. Cover the dough and keep aside for 20 minutes to set. The dough puffs up. Dough is ready, take some oil in a wok and place it on flame for heating. Take half the amount of dough and place it on rolling plate. Knead it really well until it gets smooth and soft. Within 3 to 4 minutes, the dough gets smooth.
When the dough is smooth enough, grease your hands with some oil and make small lumps from it. Roll giving them a round shape. Place one dough ball on the rolling plate and press it gently. Roll out the dough ball thickly with help of a rolling pin. When the oil is hot, sufficiently, place the rolled poori into it and meanwhile make another one. The pooris start floating on the surface. Place as many pooris as possible in the wok. Now keep tossing and pouring oil over the pooris with help of a ladle and fry until they turn golden brown in color. Take out the fried pooris in a sieve, kept above the plate. Likewise fry all the pooris. The excess oil drips off in the plate kept below the sieve. Poori for pani poori is ready.
Pani for Golgappa Ingredients:
Dry mango chunks - 50 grams
Green coriander 50 grams or 1 cup
Green chilly - 6 to 7
Black pepper - 1/2 tsp
Black salt - 2 tsp
Salt - 1/2 tsp
Roasted cumin powder - 1 tsp
Dry mint - 1 tsp or fresh green coriander leaves - 2 tbsp
Ginger paste - 1 tsp or 1 inch piece
Making the Pani for Golgappa
Wash the mango chunks thoroughly and soak them in water for 3 to 4 hours so that they get soft. Place the chunks in mixture jar and grind to make paste. Strain the paste and place it in a bowl. Discard the leftover. Place mint leaves, green chilly, black pepper, ginger paste, black salt, mint powder, roasted cumin powder, salt and some water in a mixture jar and grind to make a paste.
Add coriander-mint paste in mango pulp, followed by some water and mix well. Scrumptious water for gol gappas is ready. You can also add gram flour boondi into it. To serve gol gappas, peel the boiled potatoes and chop in small chunks. Add roasted cumin powder, salt and some green coriander into it. Also, prepare sweet chutney as well. Store the semolina pani puri in a air tight container and relish eating for up to 10 to 15 days. Whenever you want to eat gol gappas, just take them out from the container and serve.
Cornmeal Vegetable Upma, cornmeal upma is a great and easy variation to the regular upma prepared with semolina or sooji.Start with heating 1 tbsp ghee in a wok and then add maize flour into it. The flame should be kept low. Stir and continue stirring until the flour gets golden brown in color.
Cornmeal Upma Recipe Ingredients:
Maize flour (cornmeal) – ½ cup (75 grams)
Green peas – ¼ cup
Cabbage(finely chopped) – ¼ cup
Carrots(finely chopped) – ¼ cup
Peanuts – ¼ cup
Green coriander(finely chopped) – 2 tbsp
Ghee – 2 to 3 tbsp
Asafoetida – 1 pinch
Cumin seeds – ½ tsp
Mustard seeds – ¼ tsp
Salt – 1 tsp or as per taste
Ginger(finely chopped)– ½ inch piece
Green chilly(finely chopped)– 1
Curry leaves – 8 to 10
Making the Cornmeal Upma
Heat 1 tbsp ghee in a wok or pan and add maize flour into it. Keep the flame low.
Stir well till the flour turns little dark or golden brown in color. Make sure to stir continuously to prevent the browning of flour at the base.
Transfer the flour in another bowl and heat 1 tbsp ghee more in the same wok or pan. Add the peanuts to it.
Stir fry the peanuts until they get little brown in color. Don’t over cook the peanuts as they can get bitter in taste. Take out the peanuts.
Splutter cumin seeds and red mustard seeds in the same pan.
When the seeds crackle, add following ingredients into it – asafoetida, green chilly, ginger, curry leaves, green peas, cauliflower and chopped carrots.
Saute for 1 minute and then cover the pan with lid. Cook the veggies until they get little soft and tender. This can take 2 to 3 minutes.
Now add 1 cup water and salt in the wok and let it simmer on high flame.
The water has starter simmering add the roasted maize flour into it and stir continuously to avoid formation of lumps.
Cook until upma gets thick in consistency. Stir well.
Then add peanuts, ghee and green coriander to the upma and mix all the ingredients well.
Cornmeal upma is ready, transfer it to a serving bowl and relish eating with coconut chutney. It tastes delicious even if served with any assortments.
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