#रेणू #रसोई #नारळ #पोहे माझा एका कोकणी मैत्रिणी ची रेसिपी... हे आहेत फोडणीचे पोहे पण कांदा बटाटा काहीही न घालता... अतिशय झटपट व चवदार चविष्ट.... पण घरी खवलेले ओले नारळ मात्र हवे.... कांदा बटाटा घातला नाही तरीही खमंग लागतात.... साहित्य *जाड पोहे ...२ वाटी स्वच्छ धुवून, रोळीत निथळून 1 वाटी... 150 मिली *ओले खोबरे... 3/4 वाटी *हिरव्या मिरच्या... 4 चिरून *कढीपत्त्याची पाने...10-12 *लिंबू रस... 2 टिस्पून *साखर... 1.5 टिस्पून *मीठ... 1.5 टिस्पून *तेल... 3 टेबलस्पून *मोहरी...1/4 टिस्पून *जीरे... 1/4 टिस्पून *हिंग पुड... 1/4 टिस्पून कृती... *कढईत तेलाची मोहरी...जिरे घालून फोडणी झाली की हिंग व हिरव्या मिरच्या, कढीपत्ता घालून पाऊण वाटी ओले खोबरे घालून परतावे, *लिंबू रस व पोहे घालून छान एकत्र करून , झाकण ठेवून वाफ आणावी. *आपले खमंग पोहे तयार... टिप...फोडणीत उडीद डाळ घालून पण करू शकतो.
#RenuRasoi
Podi Idli
Idli or Dosa coated with Mulga Podi is all time favourite.
Especially when you are in hurry, carrying it in Lunch Box or even in travelling... Very tasty and easy to eat.
No need of any Sambar or Chutney.
It tastes yummy as it is...
Ingredients...
*Split Blackgram/ Udad Dal...1/2 Cup
*Chickpea/ Chana Dal....1/2 Cup
*Sesame seeds...1/4 Cup
*Dry Red Chillies...10..12
Or
*Red Chilli Powder...3 tsp
*Asafoetida Powder...1/4 tsp
*Salt...1/2 tsp
Method...
*Dry roast Udid Dal, Chana Dal & Sesame Seeds seperately.
*If you are using Red Chilli roast it on low flame for 2 minutes.
*When all get's cool, grind from the Mixer...by start & stop method.
If you will grind continuosly, the texture will be different.
*Grind to a coarse texture.
*Before serving mix this Podi in a Oil , keep aside atleast for 30 minutes.
*Coat the Idlis generously with this Podi.
*Recipe of Idli
#RenuRasoi
Idli
Idli is basically a South Indian dish. But loved by one and all.
It can be a Breakfast, Dinner, Lunch or even Party Snacks.
Eating Soft and fluffy Idlis is just a joy....🙂
Let's see today, how to make it at home.
Detailed Recipe on the following link...
https://www.renurasoi.com/2018/10/idli.html?m=1
Following is the link for Sambar...
https://www.renurasoi.com/2018/12/sambar.html?m=1
Ingredients...
*Raw Rice....3 Cups
*Udad Dal...1 Cup
*Fenugreek seeds...1 tsp
*Fenugreek seeds are optional.
*Salt.. 4 tsp
*Oil for greasing..5 TSP
Method...
*Wash Rice and Dal thoroughly, n soak it in water for 5..6 hours. Add Fenugreek seeds if you wish so. I have added.
*Grind it from the mixer little coarsely.
*Consistency should be thick like Pakoda Batter, just pouring one.
*Let it ferment overnight or 7..8 hours.
*Add Salt and mix properly.
*Keep the steamer or cooker on a gas by adding water in it.
*Grease the Idli mould with Oil.
*Put 1tablespoon Idli batter in each mould.
*Place the Idli mould stand in preheated steamer or Cooker. Do not use pressure or whistle for steaming.
*Steam it for 10 minutes.
*Check by pricking with knife, if it turns out dry, done.
*Repeat the same process for the remaining batter.
*Eat it with Sambar n Chutney.
Podi Idli
Idli or Dosa coated with Mulga Podi is all time favourite.
Especially when you are in hurry, carrying it in Lunch Box or even in travelling... Very tasty and easy to eat.
No need of any Sambar or Chutney.
It tastes yummy as it is...
Ingredients...
*Split Blackgram/ Udad Dal...1/2 Cup
*Chickpea/ Chana Dal....1/2 Cup
*Sesame seeds...1/4 Cup
*Dry Red Chillies...10..12
Or
*Red Chilli Powder...3 tsp
*Asafoetida Powder...1/4 tsp
*Salt...1/2 tsp
Method...
*Dry roast Udid Dal, Chana Dal & Sesame Seeds seperately.
*If you are using Red Chilli roast it on low flame for 2 minutes.
*When all get's cool, grind from the Mixer...by start & stop method.
If you will grind continuosly, the texture will be different.
*Grind to a coarse texture.
*Before serving mix this Podi in a Oil , keep aside atleast for 30 minutes.
*Coat the Idlis generously with this Podi.
*Recipe of Idli
#RenuRasoi
Idli
Idli is basically a South Indian dish. But loved by one and all.
It can be a Breakfast, Dinner, Lunch or even Party Snacks.
Eating Soft and fluffy Idlis is just a joy....🙂
Let's see today, how to make it at home.
Detailed Recipe on the following link...
https://www.renurasoi.com/2018/10/idli.html?m=1
Following is the link for Sambar...
https://www.renurasoi.com/2018/12/sambar.html?m=1
Ingredients...
*Raw Rice....3 Cups
*Udad Dal...1 Cup
*Fenugreek seeds...1 tsp
*Fenugreek seeds are optional.
*Salt.. 4 tsp
*Oil for greasing..5 TSP
Method...
*Wash Rice and Dal thoroughly, n soak it in water for 5..6 hours. Add Fenugreek seeds if you wish so. I have added.
*Grind it from the mixer little coarsely.
*Consistency should be thick like Pakoda Batter, just pouring one.
*Let it ferment overnight or 7..8 hours.
*Add Salt and mix properly.
*Keep the steamer or cooker on a gas by adding water in it.
*Grease the Idli mould with Oil.
*Put 1tablespoon Idli batter in each mould.
*Place the Idli mould stand in preheated steamer or Cooker. Do not use pressure or whistle for steaming.
*Steam it for 10 minutes.
*Check by pricking with knife, if it turns out dry, done.
*Repeat the same process for the remaining batter.
*Eat it with Sambar n Chutney.
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