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Pani Puri Cooking ASMR recipe Ingredients: For the Puris: 1 cup semolina (sooji) 2-3 tablespoons all-purpose flour (maida) A pinch of baking soda Water for kneading Oil for frying For the Pani (Spiced Water): 1 cup fresh coriander leaves 1/2 cup fresh mint leaves 2-3 green chilies 1 small piece of ginger 1 lemon (juiced) 1 teaspoon roasted cumin powder 1 teaspoon chaat masala Salt to taste 1/2 cup tamarind pulp 1/2 cup jaggery or sugar Water For the Filling: 2-3 boiled and mashed potatoes 1 cup cooked chickpeas Chopped onions Sev (crispy chickpea noodles) Tamarind chutney Instructions: For the Puris: Mix semolina, all-purpose flour, baking soda, and a pinch of salt in a bowl. Add water gradually and knead the mixture into a stiff dough. Cover it with a damp cloth and let it rest for 30 minutes. Roll the dough into small balls and flatten them into small puris. Heat oil in a pan and deep fry the puris until they puff up and turn golden brown. For the Pani (Spiced Water): Blend coriander leaves, mint leaves, green chilies, and ginger with some water to make a smooth paste. Strain the mixture to extract the liquid, and discard the solids. In a bowl, mix the liquid with lemon juice, roasted cumin powder, chaat masala, salt, tamarind pulp, and jaggery/sugar. Add water to adjust the consistency and taste. Assembling Pani Puri: Make a small hole in the center of each puri. Stuff each puri with a mixture of mashed potatoes and cooked chickpeas. Add chopped onions and sev as desired. Fill each puri with the prepared pani (spiced water) and tamarind chutney. Serve immediately and enjoy your homemade Pani Puri! Feel free to adjust the spiciness and sweetness of the pani according to your taste. Enjoy your homemade Pani Puri!

Pari Puri recipe #rumble #rumbleshorts Pari Puri recipe Ingredients: For the Puris: 1 cup semolina (sooji) 2-3 tablespoons all-purpose flour (maida) A pinch of baking soda Water for kneading Oil for frying For the Pani (Spiced Water): 1 cup fresh coriander leaves 1/2 cup fresh mint leaves 2-3 green chilies 1 small piece of ginger 1 lemon (juiced) 1 teaspoon roasted cumin powder 1 teaspoon chaat masala Salt to taste 1/2 cup tamarind pulp 1/2 cup jaggery or sugar Water For the Filling: 2-3 boiled and mashed potatoes 1 cup cooked chickpeas Chopped onions Sev (crispy chickpea noodles) Tamarind chutney Instructions: For the Puris: Mix semolina, all-purpose flour, baking soda, and a pinch of salt in a bowl. Add water gradually and knead the mixture into a stiff dough. Cover it with a damp cloth and let it rest for 30 minutes. Roll the dough into small balls and flatten them into small puris. Heat oil in a pan and deep fry the puris until they puff up and turn golden brown. For the Pani (Spiced Water): Blend coriander leaves, mint leaves, green chilies, and ginger with some water to make a smooth paste. Strain the mixture to extract the liquid, and discard the solids. In a bowl, mix the liquid with lemon juice, roasted cumin powder, chaat masala, salt, tamarind pulp, and jaggery/sugar. Add water to adjust the consistency and taste. Assembling Pani Puri: Make a small hole in the center of each puri. Stuff each puri with a mixture of mashed potatoes and cooked chickpeas. Add chopped onions and sev as desired. Fill each puri with the prepared pani (spiced water) and tamarind chutney. Serve immediately and enjoy your homemade Pani Puri! Feel free to adjust the spiciness and sweetness of the pani according to your taste. Enjoy your homemade Pani Puri!

Perfect Idli recipe #rumble #rubleshorts Idli recipe Ingredients: 1 cup of urad dal (black gram) 2 cups of idli rice (parboiled rice) Salt to taste Instructions: Wash the urad dal and idli rice separately, then soak them in water for about 4-6 hours or overnight. After soaking, drain the water from the urad dal and rice. Grind the urad dal to a smooth and fluffy batter, adding a little water if needed. The batter should be thick and airy. Grind the rice to a slightly coarse texture. It should be like fine semolina (rava). Mix the urad dal and rice batter together, add salt, and stir well. The batter should be of pouring consistency, similar to pancake batter. Ferment the batter by leaving it in a warm place for about 6-8 hours or until it doubles in volume. This step is crucial for the idlis to turn out soft. Once the batter is fermented, grease the idli plates or molds with a little oil or ghee. Pour the batter into the idli plates, filling each mold about 3/4 full. Steam the idlis in a steamer for about 10-12 minutes. Check with a toothpick or knife to see if they're done. It should come out clean when inserted into an idli. Allow the idlis to cool for a minute before removing them from the molds. Use a butter knife or a small spatula to gently lift them out. Your idlis are now ready to be served. Enjoy them with sambar, coconut chutney, or any other accompaniment of your choice!

Chicken Dum Biryani #rumble #rumbleshort #biryani Chicken Dum Biryani recipe Ingredients: For Marinating the Chicken: 500g chicken pieces 1 cup yogurt 1 tsp ginger-garlic paste 1/2 tsp turmeric powder 1 tsp red chili powder 1 tsp garam masala Salt to taste For Rice: 2 cups long-grain Basmati rice Water for cooking rice 2-3 cloves 2-3 green cardamom pods 1-inch cinnamon stick Salt to taste For Biryani: 2 onions, thinly sliced 2 tomatoes, chopped 2-3 green chilies, slit Fresh coriander and mint leaves A pinch of saffron strands soaked in 2 tbsp warm milk Ghee or oil for cooking Whole garam masala (cloves, cardamom, cinnamon) Ghee for layering (optional) Instructions: Marinate the chicken in yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, and salt. Leave it for at least 30 minutes. Wash and soak the rice for 30 minutes. Then, cook it with water, cloves, cardamom, cinnamon, and salt until it's 70% cooked. Drain and set aside. In a large, heavy-bottomed pan, heat ghee or oil. Add the whole garam masala and sliced onions. Sauté until the onions turn golden brown. Add the marinated chicken and cook until it's partially cooked. Then, add chopped tomatoes and green chilies. Cook until the tomatoes soften. Layer the partially cooked rice over the chicken mixture. Sprinkle fresh coriander and mint leaves, saffron milk, and ghee (if using). Seal the pan with a tight-fitting lid or dough to trap steam. Cook on low heat (dum) for about 20-30 minutes. Once done, gently fluff the biryani with a fork. Your Chicken Dum Biryani is ready to be served. Enjoy it with raita or salan (a side dish)!

Pav Bhaji | Tasty Pav Bhaji | Best Food #rumble Indian food Paw Bhaji recipe ingredients: For the Bhaji: 4 medium-sized potatoes, boiled and mashed 1 cup mixed vegetables (peas, carrots, bell peppers, etc.), boiled and mashed 1 onion, finely chopped 1 tomato, finely chopped 1/2 cup capsicum (bell pepper), finely chopped 3-4 cloves of garlic, minced 1-inch piece of ginger, grated 2-3 green chilies, finely chopped (adjust to your spice preference) 1/2 teaspoon cumin seeds 2 tablespoons Pav Bhaji masala 1/2 teaspoon red chili powder (adjust to your spice preference) Salt to taste Butter or oil for cooking Fresh coriander leaves for garnish For the Pav (Bread Rolls): 8 pav (small burger buns) Butter for toasting Instructions: Heat some butter or oil in a pan. Add cumin seeds, and when they sizzle, add chopped onions, ginger, and garlic. Sauté until the onions turn translucent. Add chopped green chilies and capsicum, and sauté for a few minutes until they soften. Add chopped tomatoes and cook until they become soft and mushy. Add the Pav Bhaji masala and red chili powder. Mix well and cook for a minute. Add the boiled and mashed potatoes and mixed vegetables. Stir to combine everything. Mash the mixture with a masher to get a uniform consistency. Add some water to achieve the desired consistency. Season with salt and let it simmer for about 10-15 minutes, stirring occasionally. While the Bhaji is simmering, prepare the Pav. Slit the pav buns horizontally, but not all the way through. Heat some butter on a griddle or pan and toast the pav buns until they turn golden brown. Serve the hot Pav Bhaji with a generous dollop of butter, some chopped onions, and fresh coriander leaves. Enjoy! Pav Bhaji is typically served with lemon wedges and additional butter. You can adjust the spiciness and butteriness to your liking.

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