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Showing posts from December, 2020

Dal Bati

  Dal Bati #RenuRasoi Dal Bati Churma Tipore Rajasthani Dal Bati Churma Recipe is a very traditional recipe from Rajasthan and one of the favourites at home. Very tasty and flavorful menu...😋😋😋 specially in Winters. A nice healthy combination of carbohydrates, protein and fats. Here it is served with Tipore....the traditional name of tangy pickled chillies served in Rajasthani meal. This preparation is of Jodhpuri style which I have learnt at our stay in Jaipur. You can have this menu on holidays, weekend's, for parties, get together etc. Please follow the recipe as given for best results 🙂 You can serve 4  persons approximately . Ingredients For Bati and Churma 1 Cup... 150 ml *Whole Wheat Flour.... 2 Cups *Sooji /Semolina/ Rava...2 Cups *Oil or Ghee.... 4 tablespoons *Salt.... 1 tsp For dipping Bati... Homemade liquid Ghee...1/2 Cup For Churma *Whole Wheat flour.... 1/2 Cup *Semolina....1/2 Cup *Oil/ Ghee.... 1 tablespoon *Bura Sugar or Jaggery... 1/4 th Cup *Liquid Ghee... 1

Dryfruit Roll

  #RenuRasoi Dryfruit Roll These Roll are very easy to prepare in home...... They are delicious and healthy too..... specially in winter. Here we have not used Mixer for grinding dates, nor we have soaked them in water.  Ingredients... 1 Cup.... 150 ml. *Cashews.... 1/2 Cup *Almonds.... 1/2 Cup *Walnut.... 1/2 Cup *Pistachio.... 1/2 Cup *Seedless Dates/ Khajur... 2 Cup *Homemade Ghee.... 1 tablespoon *Poppy seeds... 1 tablespoon Method.... *Crush Cashews, Almonds, Walnuts and Pistachio from the mixer roughly on pulse/ inch mode. Crush each one seperately. *Take care not to make a powder, they should be crunchy enough to chew.  *Chopp the dates/khajur finely into tiny pieces,  with the help of knife. *Heat Ghee in pan, add poppy seeds, after a minute add chopped Dates/Khajur, saute for a minute and immediately switch off the gas. *Remove the pan from the Gas, with the help of the back of the spoon, or masher mash the dates till they become soft. *Within 3..4 minutes it will become a  so