{"id":120505,"date":"2020-08-02T19:24:40","date_gmt":"1970-01-01T00:00:00","guid":{"rendered":"https:\/\/dev-global-press.pantheonsite.io\/?p=4904"},"modified":"2020-08-02T19:24:40","modified_gmt":"1970-01-01T00:00:00","slug":"semigai-peni","status":"publish","type":"post","link":"https:\/\/globalpress-new.hinduismnow.org\/?p=120505","title":{"rendered":"Semigai Peni"},"content":{"rendered":"\n<p class=\"has-medium-font-size\"> <strong>WHEAT (SEMOLINA ) RECIPES<\/strong> <\/p>\n\n\n\n<!--WPRM Recipe 4906-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">SEMIGAI PENI<\/h2>\n\t<img class=\"wprm-fallback-recipe-image\" src=\"https:\/\/dev-global-press.pantheonsite.io\/wp-content\/uploads\/2020\/05\/gajja-2-150x150.jpg\" \/>\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t<h3>Ingredients:<\/h3>\n<p>Semolina\/broken wheat &#8211; \u00bd padi<\/p>\n<p>Salt &#8211; 1\/8 palam<\/p>\n<p>Ghee &#8211; 8 palam<\/p>\n<p>Rice flour &#8211; \u00bc palam<\/p>\n<p>Ghee for frying &#8211; 12 palam<\/p>\n<h3>Method:<\/h3>\n<p>\u25cf Pour water and knead tightly semolina \u00bd padi and soak it for one hour. Mix both pure water 1\/8 padi and salt 1\/8 palam and dissolve it. Sprinkle this water on the semolina and pound it in the stone pounder and beat it well until it is soft. Make 20 equal balls out of it.<\/p>\n<p>\u25cf Add unmelted ghee 8 palam, finely ground rice flour \u00bc palam in a coated vessel, press it in the palm of your hand in circular motion until it becomes smooth. Take the balls and extend it to make thin wire. Apply ghee on it. Take a tray and put all the wires in it. Close this with a banana leaf.<\/p>\n<p>\u25cf Boil ghee 12 palam slightly in medium fire. Take the stick and spread the wires evenly in the pan. The semolina wires will be slightly brown. Repeat this for the rest of the wires also.<\/p>\n\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n","protected":false},"excerpt":{"rendered":"<p>WHEAT (SEMOLINA ) RECIPES<\/p>\n","protected":false},"author":19,"featured_media":4905,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[29],"tags":[28,34,736],"_links":{"self":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/120505"}],"collection":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/users\/19"}],"replies":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=120505"}],"version-history":[{"count":0,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/120505\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/media\/4905"}],"wp:attachment":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=120505"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=120505"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=120505"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}