Gmat,gre Math Weighted Averages, Mixtures And Alligations

. Description GMAT,GRE Math – Weighted Averages, Mixtures and AlligationsMP4 | Video: AVC 1280×720 | Audio: AAC 44KHz 2ch | Duration: 2.5 Hours | Lec: 31 | 652 MBGenre: eLearning | Language: English=============Weighted Averages, Mixtures and Alligations concepts made easy for all Test Prep Exams(GMAT,GRE,CAT,Bank PO,SSC CGL)By the end of our course solving Weighted Averages,…

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GMAT,GRE Math – Weighted Averages, Mixtures and Alligations
MP4 | Video: AVC 1280×720 | Audio: AAC 44KHz 2ch | Duration: 2.5 Hours | Lec: 31 | 652 MB
Genre: eLearning | Language: English

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Weighted Averages, Mixtures and Alligations concepts made easy for all Test Prep Exams(GMAT,GRE,CAT,Bank PO,SSC CGL)

By the end of our course solving Weighted Averages, Mixtures and Alligations problems will be like second nature! Please remember to leave a review or star-rating.

Weighted Averages, Mixtures and Alligations concepts made easy for all Test Prep Exams(GMAT,GRE,CAT,Bank PO,SSC CGL)
Weighted Averages, Mixtures and Alligations’ is one of the most important topics in all Test Prep exams. Understanding the concepts and applying time saving techniques will help you solve these problems in the most efficient way. If you lack confidence when it comes to Mixtures and Alligations, you have come to the right place. Our course takes you on a step by step journey so that you will be able to tackle even the most difficult problems with ease. Experience more than 25 real life examples of Mixtures and Alligations which will surely keep you hooked whilst learning.
By the end of our course solving Weighted Averages, Mixtures and Alligations problems will be like second nature! Please remember to leave a review or star-rating.
About the Instructor :
This course was created by Ganesh Pai, Founder of Don’t Memorise. A voice over artist has been used to keep a neutral tone to the audio of all lessons.
With his love of math and fascination for simplifying complex problems Ganesh made his first educational video whilst tutoring online. Here, he experienced first-hand the ways in which edutech can revitalize education and the space it creates for anytime, anywhere learning. From this grew his long passion and term vision to create free learner centric ‘lessons’ through technology for students from all walks of life in India and ultimately across the globe.
In 2013 he established ‘Don’t Memorise’ with three core objectives. Firstly, and most importantly all resources always remain free of cost to end users. Ganesh is committed to the belief high quality education is a basic right regardless of economic circumstance. Secondly, all videos follow his ‘Don’t Memorise, Know More!’ philosophy. This entails videos having a strong conceptual element to bridge the gap between theory and application. In general, a simple story format is used to relate theory to real life. Finally, content needs to be relevant in order to have the maximum impact. His educational content can be used by anyone anywhere however it is currently being developed to meet learning needs of students in India.
Ganesh has written the content for over 1,300 math related videos, ranging from middle school math to Test Prep lessons that are available on his website Don’t Memorise (dot) com. He has personally trained and developed a highly capable small technical team to work with him.
In just over two years Ganesh and ‘Don’t Memorise’ has developed a loyal and growing learner base that regularly access their resources from over a 170 countries. January 2015 saw the launch of Don’t Memorise’s own YouTube channel, its success marked with over 850k of views to date. His videos are also embedded in over 30 different educational websites. Aside from creating educational resources Ganesh interacts on various educational sites helping students solve specific problems. On one such site, Socratic(dot)org, around 32,000 students in 150 countries have had their learning support!

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⭐⭐⭐⭐ Rating: 4 out of 5. Dumplings. Paneer Dumplings are made using chopped veggies along with grated paneer mixed with some spices and filled inside the dough and being shallow fried or being deep-fried, until golden brown and being coated with soy sauce. Tastes delicious and easy to prepare at home. The veggies we use…

⭐⭐⭐⭐

Rating: 4 out of 5.

Dumplings. Paneer Dumplings are made using chopped veggies along with grated paneer mixed with some spices and filled inside the dough and being shallow fried or being deep-fried, until golden brown and being coated with soy sauce. Tastes delicious and easy to prepare at home.

The veggies we use for this recipe are Chopped onions, chopped cabbage, grated carrots, chopped spring onions, shredded or grated paneer, chopped green chilies, chopped bell peppers, chopped coriander leaves, or cilantro. Spices and other things that we need are salt, ginger garlic paste or finely grated, black peppers crushed or powdered form, mango powder, red chili powder, sugar, oil, and water to cook.

PANEER DUMPLINGSPANEER DUMPLINGS

Ingredients that we need to prepare Paneer Dumplings 🥟 at home are.

For the dumpling dough we need

  • All-purpose flour 3 cups
  • Salt a pinch for sprinkling
  • Sugar powdered form 5 teaspoons

Vegetables that are required for the stuffing are

  • Onions 🧅 1 cup chopped
  • Cabbage 🥬 2 cups finely chopped
  • Carrots 🥕 grated 1/2 cup
  • Spring onions 1/2 cup
  • Paneer grated 1 cup
  • Coriander leaves 1/4 cup
  • Bell peppers 🫑 chopped 1 cup
  • Ginger and garlic 🧄 finely chopped or paste form 1 tablespoon

Spices and other ingredients

  • Salt to taste
  • Black pepper powder 1 teaspoon
  • Red chili powder 1 teaspoon
  • Mango powder 1 teaspoon
  • Oil to fry
  • Soy sauce as required
  • Sarrachi sauce to serve with the dumplings 🥟

Preparing the dough 10 minutes

Total Cook time:

  • For resting the dough for 5 minutes
  • Cleaning, Cutting, chopping grating the veggies and paneer 20 minutes
  • Frying 40 minutes approximately
  • Total time consumed: 1 hour and 15 minutes

Servings

This dough prepares around 30 dumplings of medium size

Directions to prepare

First, we need to prepare dough for the dumplings 🥟 , and for that, we will simply knead the flour with water, some salt, and powdered sugar. Use water as required to knead it soft and smooth. Salt and sugar are being added to the dough to balance the taste. Avoid adding too much salt. Just a pinch would work the best Many dumpling dough recipes don’t have sugar in them but according to me actually adding sugar into it provides a better stiffness to the dough and also adds up a little sweetness to the dumplings which I personally like. But this completely depends on choice. You may also skip this step if you want.

So simply knead the dough with water salt and sugar and cover with a soft muslin or cotton cloth for 5 minutes.

Preparing the stuffing for the dumplings 🥟

For stuffing, we need chopped onion, grated carrots, chopped cabbage, chopped spring onions, grated paneer, chopped bell peppers, chopped cilantro, chopped spring onions

The first step is that Into a bowl put a Muslim cloth or a cheesecloth and add clean and washed chopped onions, grated carrots, chopped cabbage, chopped spring onions, a pinch of salt, and mix nicely. Then squeeze out these veggies to release moisture from them. Please note: Since the washed spring onions might have some soaked water in them I have squeezed these along with the other veggies. Just wanted to let everyone know. Otherwise, you don’t need to squeeze spring onions if it’s not wet in your case

Once the veggies are being squeezed to release any water or moisture from them transfer into a container and add grated paneer, chopped bell peppers, chopped coriander leaves. Also add spices into these like black peppers, red chilli powder, a pinch of salt, mango powder, or amchur, and give these a nice mix.

Shaping and filling the dumplings

Uncover the dough that we prepared and take a portion of it. Roll out the dough and cut them round-shaped by using a sharp edge bowl or you may use a cookie-cutter. You can also roll out small potions individually.

Then next “ Roll out each individually cut dough and fill the prepared paneer and veggie mixture in the center of it. Bring two sides of the edges of the dough closer and stick to seal. Seal the corners nicely as sown in the images below shaping up your cute dumplings 🥟

Please Note: while the process of preparing the dough which includes cutting rolling or shaping make sure to use sprinkles of flour if it feels sticky on your hands.

Once all the dumplings are shaped you may use them immediately to fry or you may also freeze them until used by covering them with a plastic food wrap or putting them in an air-tight container keeping some space in between each of the dumplings. More on Freezing 🥶 instructions below at the end of the recipe.

Frying the dumplings

Heat 2 tablespoons of oil into a frying pan. Once the oil is heated reduce the flame and put the dumplings one by one by keeping some space in between. Keeping the flame on high will put the dumplings at risk to get burnt easily without being properly cooked inside.

Flip and toss and fry these until golden brown in color. Gradually you will see the dumplings are cooked and the outer covering looks fried and delicious.

At this point turn off the flame and add 2 to 3 tablespoons of soy sauce and quickly stir in the sauce by tossing and stirring them. The sauce starts to stick all over the dumplings. Immediately add 3 tablespoons of water and turn on the flame. Let it cook on low flame in water. Cover and cook for one minute. Again open and cook until all the water evaporates if any. This way the dumplings cooked well inside and outside both. Forms a perfect structure just like the restaurants serve. These are amazing in taste I must say. And also the best part is that you use any of your favorite non-vegs filling inside instead of using paneer.

Serving tips:

Finally comes the serving part:) Serve these hot with siraacha sauce. Tastes amazing.

Freezing Instructions:

Place every single dumpling 🥟 by keeping a little space in between. Sprinkle some dry flour on the tray or a container that you are using to freeze these so that they don’t stick to the surface and easy to take them out when you need them for frying.

Cover these preferably using a plastic wrap or place them inside an airtight container by sprinkling some extra flour. Make sure to keep some space in between.

Dumplings. Paneer dumplings recipe Pinterest PinDumplings. Paneer dumplings recipe Pinterest Pin

Step by step method along with images shown below

Into a bowl take All-purpose flour 3 cups

Add a pinch of salt, sprinkle some

Add 5 teaspoons of powdered sugar

Give it a mix…

Pour water as required to knead and prepare a smooth soft dough

Mix and knead to prepare a smooth soft dough

Once kneaded, cover the dough with a soft cotton or muslin cloth and let it rest for 5 minutes before rolling and shaping them out.

Instructions to prepare veggies for filling inside the Dumplings

Wash and clean all the veggies that we are going to use before cutting chopping or shredding.

Then Into a bowl place a cheese cloth or use a cotton or a muslin cloth with fine pores in it.

Into it put 1 cup of finely chopped onions 🧅

Finely chopped cabbage 2 cups

Grated carrots 1/2 cup

Spring onions finely chopped 1/2 cup

Sprinkle some salt 🧂

Mix…

Once the mixture is mixed nicely

Pick and squeeze the cheesecloth to get rid out of all the moisture from it.

Water being squeezed out All the water/moisture is being squeezed out from the veggies

Transfer the squeezed out veggies into a container

Break the veggie ball using a spatula

Add grated paneer 2 cups into the veggie mixture

Sprinkle some black pepper powder

Add red Chilli powder 1 teaspoon

Bell peppers chopped 1 cup

Coriander leaves or cilantro 1/4 cup chopped

Ginger and garlic finely grated or paste 1 tablespoon

Chopped Green chillies 2 or as per taste

Pinch of salt (Avoid adding to much of salt into the mixture)

Mango powder 1 teaspoon

Give the mixture a nice mix…

Paneer and veggie mix is ready for filling out the dumplings 🥟

Shaping and filling of the dough

After 5 minutes uncover the dough

Take a portion of the dough

Prepare a ball by rolling out in between of your palms

Sprinkle some dry flour on the surface where you are going to roll it out

Roll out the dough with the help of a roller.

Use some dry flour whenever you need while rolling out the dough

Roll out medium thin because later we will roll them again individually before stuffing these into dumplings

Cutting and Shaping

Cut into round shape using a sharp edge bowl or use a cookie cutter to cut these out evenly

Take out the extra dough from around. Cut all possibly together

As you can see the roll out dough is medium-thick because we will roll it out again to make a thin base for dumplings before stuffing these out

Sprinkle some flour on the surface and roll out individually

Put some stuffing in the center around 2 to 3 tablespoon or as required. Make sure not to add too much stuffing. It should be easier to pull the dough from around and seal the edges.

Pick the edges from the two opposite sides first and press to stick the dough to seal it. Note: if you feel the dough is not sticking out nicely then you may use a little water into your fingertips to apply on the edges so that they stick easily.

Shape them as dumplings 🥟

Once done ️ sealing the edges. Freeze these if you are not planning to fry all immediately together

Freeze them overnight or until used. Freezing Instructions below

Demo for frying the dumplings immediately after doing the stuffing and shaping them up.

Heat 2 to 3 tablespoons of oil into a frying pan

Put the dumplings carefully one by one. Make sure to lower the flame once the oil is heated sufficiently and then put the dumplings or else they get burnt 🥵

Fry both the sides equally by turning and flipping process

Fry until golden brown in color

Keep the flame low throughout the process of frying. Gradually these turns beautiful golden brown in color and looks cooked all over The outer covering stiffens and looks thoroughly cooked.

Once these are golden brown. Turn off the flame and add soy sauce 2 tablespoons. Quickly stir in the sauce with the dumplings by tossing and flipping. At this point, you will get a lovely pungent aroma of the fried dumpling and the soy sauce. Then immediately add 2 to 3 tablespoons of water as shown in the images below. Turn the flame on again at this point and cover and cook for 1 minute in low flame.

Immediately add water 3 tablespoons and turn the flame on

Cover and cook for 1 minute

Open and check. Cook until all the water evaporates if any.

Immediately take them out and transfer them into another container once done and enjoy

SAMPLE DEMO OF THE FREEZED DUMPLINGS 🥟 SHOWN BELOW

This is the sample demo for the FREEZED dumplings. The reason for showing the same repeated process of frying is that the dumplings look slightly different in texture when fried. This is obviously because of the stiffness of the outer covering which is a bit different from the immediate frying ones. Because of the softness and the stiffness of the dough, it fries differently and turns golden brown in color slightly darker and lighter in color.

Frying frozen dumplings overnight makes me feel that I am eating the same frozen store-bought ones. There is not much difference I am pretty sure about it. The good part is that all homemade veggies and paneer stuffing fresh and clean I’m putting inside. I mean to say all organic. No preservatives or no antibodies etc used.

How to freeze the dumplings 🥟?

Use a flat base container or a tray preferably to freeze these at home. Sprinkle some dry flour and then place the dumplings leaving some space between each of them to avoid sticking. Cover nicely with a food wrap or use a air tight container. Make sure that your hands are dried completely before you touch these to transfer into the freezing container or a try and sprinkle flour to avoid sticking which makes it easier when taken out from the freezer to be fried.

Remove the food wrapper

Allow some time to defreeze them so that they could be easily picked from the container.

Heat 2 tablespoons of oil in to frying pan

Once the oil is hot put the dumplings

Fry these in low flame by turning and flipping all sides equally until turns golden brown in color.

Once looks fried and tunes slightly golden brown in color turn off the flame and add 2 tablespoons of soy sauce. You may add little more of soy sauce as per choice.

Give a quick stir and mix the dumplings with the soy sauce.

Immediately add 2 to 3 tablespoons of water into it and mix. Cover and cook for 1 minutes.

Cover and cook 1 minute

Open and check and let it cook in low flame until all the water evaporates if any.

As you can see in the image that is almost no water into the pan is left. Take these out immediately into serving bowl and enjoy hot.

Serving Tips

Serve these hot with siraacha sauce. Taste awesome.

These are Soft and juicy inside with a perfect stiffness into the outer covering. These tastes amazing.

Presentation

Watch Full Video For The Recipe

Paneer Dumplings recipe watch on You TubePaneer Dumplings recipe watch on You Tube

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