#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....๐๐๐ 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
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....๐
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....๐
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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