Himachali Traditional Recipe | Siddu Recipe | Instant siddu kese banate hain | सिडडू। सीडकु| Hot bun скачать в хорошем качестве

Himachali Traditional Recipe | Siddu Recipe | Instant siddu kese banate hain | सिडडू। सीडकु| Hot bun

Siddu a "Himachali dish" is one of the most loved dishes in Himachal mostly in Mandi, Kullu, Manali, Rohru and Shimla. #foodblogger #siddu #himachalifood #pahadikhana #healthyfood #healthyrecipes #healthyrecipe #recipe #recipes #cooking #cookingchannel #cookingvideo #cookingathome #recipe#recipes #foodlover #foodlovers #foodie #foodies #foodblogger #cookingbasics #cookingathome #homemade #northindianfood #indianfood It is just a kind of bread made from wheat flour in a refined form with different type of stuffings. You can call it hot buns. 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 or with Green Chutney (made from mint ‘Pudina’). It might look different , but trust me it’s really gonna charge up your taste buds. Ingredients: Superfine flour- 5 cup Baking Soda- 3/4th tbsp Baking Powder- ½ tbsp Sour Buttermilk – 1 cup Sesame seeds- 1 cup Grated coconut-1 cup Raisins-12-15 Chopped almonds- 8 to 10 Crushed jaggery- 1 ½ cup Oil- for greasing your hands Description: 1) In a parat add 5 cups of superfine atta and into it add baking soda and baking powder, mix all the dry ingredients. 2) Add a cup of buttermilk preferably sour or you can use sour beaten curd also. Knead it with very light hands just like combining the ingredients together adding lukewarm water in batches, approximately 1 cup goes into it. 3) Knead for a minute or two for a soft dough. 4) Apply some ghee on hands, with that pat the dough and keep it rest for an hour. 5) Till the dough rises lets make the filling or stuffing for it. 6) Dry roast a cup of sesame seeds and grind it coarsely. 7) Into it add a cup of shredded coconut and jaggery and dryfruits of your choice as I have used some chopped almonds and raisins here. (walnut goes really well but I didn’t have any. You can add. 8) For a binded mixture you can heat up the jaggery a bit for its moist texture. Combine all the ingredients well and filling is ready. 9) After an hour atta is ready you need not to knead it further just take a portion out of it of size you require and as per shown in video add a good amount of stuffing and close the dough as shown. 10) Gently you have to do the process ,neither you need to roll out the dough nor you have to roll it like chapati, just with light hands stretch the dough accordingly and fill in the filling and seal the end by pressing the extra dough on siddu only. 11) Repeat the process for all siddus. Once done in a steamer place the siddus in gap for easy rising of siddus for 12 to 15 minutes. Appropriate time varies between 12 to 15 minutes but not more than this as it will turn siddus hard and not less than this as it will leave siddus half cooked. 12) Allow it to cool a bit and serve hot with lots of ghee as siddus are eaten after dipping them well in ghee and it tastes heaven when consumed fresh and hot. Salty Siddus are also made with using urad dal, poppy seeds, boiled sesame seeds, dry fruits, mint coriander masala etc. This dish differs from place to place all over Himachal and is relished on every occasion. Literal meaning for it is steamed buns with lots of delicious stuffing into it.