#RenuRasoi #Traditional #Maharashtrian #Nowater #Milk #Dashami #Paratha This is a traditional Maharashtrian recipe. Generally we prepare this in Navaratri vrat or even when we travel. This Paratha is made from wheat flour and since no water is used can be called "Pakki Rasoi" Very soft ,tasty and flaky. Easy to prepare ... Goes very well with spicy veg preparation, Chole, Pickles etc....😋😋😋 Ingredients... For dough making *Whole wheat flour... 2 Cups 1 Cup...150 ml *Salt... 1/4 tsp *Oil... 2 tsp *Chilled milk... 1 Cup or as necessary For Paratha rolling... *Ghee...2-3 tsp *Dry wheat flour... 3 tsp For roasting *Oil/ Home made Ghee... 6..8 tsp Method... *Mix wheat flour, Salt and Oil, then make a soft dough by using chilled milk. Add Milk gradually...as per requirement. *Cover and let it rest for 30 minutes. *After 30 minutes, make 6 equal balls. *Roll out a Roti of 5..6" diameter, spread little ghee evenly, sprinkle a pinch of dry wheat flour all o...
#RenuRasoi #Ivygourd #Andhra Ivy Gourd...Tendli...Tondli...Kundru are the names of one veg which we call all over India. Andhra famous Dondakaya Vepudu..Ivy gourd stir fry...very tasty. Thanks Vidya Shenoy akka for this yummy veg recipe, very tasty...👍👍 Small changes are made by me in this recipe. This is the stir fry...very tasty n yummmy. No Onion or Garlic is used. Ingredients... *Ivy gourd...250 gms *Dry Red Chillies...5 *Cumin seeds...1 TSP *Udid Dal...2 tsp *Groundnuts...1 tbsp *Dry Coconut...1 tbsp *Oil...4 tbsp *Mustard Seeds...1/2 tsp *Turmeric...1/4 tsp *Curry leaves...10 *Salt...1/2 tsp *Asafoetida Powder...a pinch Method... *Dry roast Cumin Seeds, Red Chillies, Udid Dal, Ground Nuts & Coconut seperately. *Let it cool, grind it from the Mixer to a coarse Powder. *Wash Ivygourds & cut it into thin strips. *Heat Oil into Iron Kadhai, add Mustard Seeds, after it splutters add Turmeric Powder, Asafoetida Powder n Ivygourds strips. *Saute, mi...