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Chakali... Method 2

  #RenuRasoi Chakali  The name Chakali is very well associated with the festival Diwali. Chakali is prepared in every household of Maharashtra. Every one has there own Recipe and method of preparation. Chakali should be crispy 😋 and full of flavour. Following Recipe is 100% success full, if all the steps followed carefully. Detailed Recipe on the following link... Recipe link for Chakali Bhajani... https://www.renurasoi.com/2018/12/chakali.html?m=1 Ingredients... For Bhajani... *Rice...1kg *Split Chickpea Dal..1/2kg *Split Black Gram Dal...250 grams *Coriander seeds...1/2 cup *Cumin seeds...1/4 Cup Method for Bhajani... *Wash Rice and both the Dal separately. *Sun dry the Dal, Rice should be dried in home only. *Roast all the ingredients seperately on low flame. *The correct way of roasting is , while roasting take some grains in your hands, if they are too hot to hold, it is done. *Roast Coriander Seeds n Cumin seeds for 2..3 minutes only. *Let it cool, grind it from the flo...
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Tamarind Panchamrut

#RenuRasoi
#Tamarind #Panchamrut
Panchamrut means Nector of five flavours...
Sweet, Salty, Sour, Bitter n Chilly.
Very tasty, tangy and full of flavours. A nice accompaniment in your regular Meals.
Helps to improve immune system in making one healthy.
This is generally prepared in all festive food preparation...for offering Naivedya to  God...
Tastes divine...☺️
Ingredients...
*Tamarind...Big Lemon size
*Jaggery... Double the Tamarind.
*Peanuts... 2 tbspn
*Dry coconut chopped in small *pieces... 2 tbspn
*Sesame seeds... 2 tsp
*Fenugreek Seeds... 15
*Mustard and Cumin seeds... 1/4 tsp each
*Asafoetida Powder... 1/4 tsp
*Oil... 3 tbspn
*Green chillies chopped... 2 tbspn
*Curry leaves ... 15
*Turmeric powder... 1/4 tsp
*Red Chilli powder... 1/2 tsp
*Salt... 1/2 tsp
Method...
*Soak Peanuts and Coconut pieces in water for 2 hours.
*Soak Tamarind seperately in  water for 2 hours. After 2 hours make a pulp of Tamarind. It should be almost 1.5 Cup. 1 Cup=200 ml
*When the Tamarind Pulp is ready.
Heat Oil in a pan, add Fenugreek, mustard and Cumin Seeds, after it splutters add Asafoetida Powder, Green Chillies, Curry leaves , sesame seeds and Turmeric Powder. Saute for a minute.
*Add Red Chilli Powder, soaked coconut and Peanuts, as well as Tamarind Pulp. Mix properly.
*Then add salt and jaggery.
*Boil on medium flame for 3..4 minutes stirring occasionally.
*Switch off the Gas.
*Tastes divine...
*Refrigerate for more shelf life.

#रेणुरसोई
#चिंच #पंचामृत
चिंचेचे पंचामृत
पंचामृत म्हणजे पाच स्वाद युक्त...
गोड, खारट, आंबट, कडू आणि तिखट.
 खूप चवदार, चटपटीत आणि षडरस युक्त.
हे पंचामृत आपली निरोगी बनविण्यासाठी रोगप्रतिकारक शक्ती सुधारण्यास मदत करते.
हे साधारणपणे नैवेद्याच्या स्वयंपाकात केले जाते ... नैवेद्य देवाला अर्पण करण्यासाठी ...
अतिशय अप्रतिम चव.... ☺️
 साहित्य ...
 *चिंचेचा गोळा... मोठ्या लिंबाचा आकाराचा
 *गूळ ... चिंचेच्या दुप्पट किंवा आवडीप्रमाणे
 *शेंगदाणे ... 2 टेबलस्पून
 *सुके खोबरे छोटे छोटे पातळ तुकडे... 2 टेबलस्पून
 *तीळ ... 2 टीस्पून
 *मेथी दाणे... 15
 *मोहरी आणि जिरे ... 1/4 टीस्पून प्रत्येकी
 *हिंग पुड... 1/4 टीस्पून
 *तेल ... 3 टेबलस्पून
 *हिरवी मिरची चिरलेली ... 2 टेबलस्पून
 *कढीपत्ता ... 15 पाने
 *हळद ... 1/4 टीस्पून
 *लाल तिखट ... 1/2 टीस्पून
 *मीठ ... 1/2 टीस्पून
 कृती ...
 * शेंगदाणे आणि खोबऱ्याचे तुकडे 2 तास पाण्यात भिजवा.
 * चिंच पण 2 तास पाण्यात भिजवा.  2 तासानंतर चिंचेचा कोळ काढून घ्या. तो जवळजवळ 1.5 कप असावा.  1 कप = 200 मि.ली.
 *चिंचेचा कोळ तयार झाल्यावर
 कढईत तेल गरम करून त्यात मेथी, मोहरी आणि जिरे घाला आणि फोडणी झाल्यावर त्यात हिंग, हिरवी मिरची, कढीपत्ता, तीळ आणि हळद घाला.  एक मिनिट परता.
 * लाल तिखट, भिजवलेले खोबरे आणि शेंगदाणे तसेच चिंचेचा कोळ घाला.  छान ढवळून घ्या.
 * नंतर मीठ आणि गूळ घाला.
 * अधुन मधुन ढवळत 3....4 मिनिटे मध्यम आचेवर उकळा.
 *गॅस बंद करा.
 *उत्तम चवदार पंचामृत तयार.
*जास्त दिवस टिकण्या साठी फ्रिजमध्ये ठेवा.
टीप... काही ठिकाणी खोबरे कीस, शेंगदाणे कूट, तिळाचे कूट घालून करतात.


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