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Bepadi Roti

 #RenuRasoi #Roti #soft #Gujarat Bepadi Roti  Gujarati Bepadi Roti is a traditional double-layered roti that is soft, thin and delicious.  In Gujarati language 'Be' means Two and 'padi' means layers, hence the name Bepadi Roti. They taste delicious with AamRas, ghee and jaggery, Vegetables, Dal, Kadhi, Pickle etc. They are very tasty, and can be prepared for special occasions. Ingredients 1 Cup... 150 ml  * Whole wheat flour... 2 Cups * Salt... 1/2 tsp  * Oil or ghee (for dough)... 1 tbspn  * Warm water... 1 Cup (as needed) * Ghee or Oil (for layering and roasting) ... 2-3 tbspn  *Dry wheat flour for dusting. Method *Mix the flour and salt. Add oil and gradually add warm water to make a soft, smooth dough. *Cover and let the dough rest for 20–30 minutes. *Divide into 10 - 12 equal balls. *Roll two balls into small rotis (about 3-4 inches). *Spread a thin layer of ghee on one roti and dust lightly with dry flour. Place the second roti on top and press t...
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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 flour mill.

*You can use this flour in other Recipes too.

*It has a shelf life of 3 months in dry weather conditions.


Chakali...

* Chakali Bhajani...2 Cups

   1 Cup... 150 ml

*Water.... 1 Cup

*Oil (for making a dough)... 2 tbspn

*Red Chilli Powder.. 2 tsp

*Salt...1 tsp

*Seasame seeds...1 tsp

*Ajwain/Caraway seeds..1/4 tsp


*Oil... for frying 

Method...

*Take a broad based Pan or Kadhai, add 1 cup Water, Oil, red chilli powder, salt, ajwain,and sesame seeds.

*Heat the gas on a medium flame.

When water starts boiling, boil the water exactly for 2 minutes and switch off the gas.

*Add slowly already measured 2 Cup chalaki bhajani flour. Mix property by using back side of a long spoon. Cover immediately with a plate. Let it covered for 15 minutes.

*After 15 minutes, remove the plate, make a dough with the help of your hands.

Knead the dough for five minutes.

Make equal size Ball.

*Put this flour in the Chakali mould, 

*Make the Chakali in a steel plate...5..6 at a time.

*Heat Oil in a Kadhai... preferably Iron one.

*Flame should be Medium, don't change the flame once you start frying.

*Fry the Chakali till crispy 😋

*Very tasty and crispy Chakali ready.

*Store in a container.

*Will remain fresh more than 15 days. 

*If you will measure 1 liter milk, it will become 6 Cup. 

That is our measuring cup. In many household the cups available in the market are not available so this measuring is given.


#रेणूरसोई

#चकली

चकली म्हटले की डोळ्यासमोर येतो दिवाळी चा सण...

घरोघरी चकली करायची वेगवेगळी पद्धत आहे... मुळात चकली ही कुरकुरीत व खुसखुशीत दोन्ही हवी...पण तरीही हातात किंवा तोंडात तेलकट पणा यायला नको...

हि रेसिपी मी सांगितले तशी केली तर हमखास जमेल...

बऱ्याच घरी उकड काढून चकली करतात, त्यापेक्षा ही चकली जास्त छान लागते...

ही रेसिपी तुम्हाला खालील लिंक वर बोट ठेवले की इंग्लिश व मराठीत मिळेल...

https://www.renurasoi.com/2018/12/chakali.html?m=1

चकली भाजणी...

साहित्य...

*जाड तांदूळ... 1 किलो

*हरबरा डाळ... 1/2 किलो

*उडीद डाळ... 250 ग्राम 

*धने... 1/2 वाटी

*जीरे... 1/4 वाटी

कृती...

*डाळी व तांदूळ वेगवेगळ्या धुऊन, पाणी निथळून घ्यावे.

*तांदूळ सावलीत कोरड्या कपड्यावर पसरून वाळवुन घ्या.

*डाळी कोरड्या कपड्यावर पसरून उन्हात वाळवा.

*सगळे धान्य कढ‌ईत मंद आचेवर वेगवेगळे भाजून घ्या. मुठीत धान्य घेतले तर चटका बसला की भाजले असे समजावे.

*धने व जीरे पण कोरडे भाजून घ्या.

*गार झाल्यावर चक्की मधुन दळुन आता.

*ही भाजणी 3 महिने तरी उत्तम टिकते.


चकली...

*चकली भाजणी...2 वाटी

1 वाटी... 150 मिली

*पाणी... 1 वाटी 

*तेल.... 2 टेबलस्पून 

*तिखट... 2 टिस्पून

*मीठ.... 1 टिस्पून

*तीळ.... 1 टिस्पून

*ओवा... 1/4 टिस्पून


*तळण्यासाठी तेल

कृती...

* एका जाड बुडाच्या पसरट भांड्यात किंवा कढईमध्ये एक वाटी पाणी घाला व त्यामध्ये तेल तिखट मीठ ओवा व तीळ घाला.

*आता मध्यम आचेवर गॅस सुरू करा पाण्याला उकळी आल्यावर मोजून दोन मिनिटे उकळी येऊ द्या .

नंतर गॅस बंद करा.

*मग या पाण्यात चकलीची भाजणी घालून लांब चमच्याच्या मागील बाजूने पीठ ढवळून घ्या व लगेच झाकून ठेवा. 

*पंधरा मिनिटानंतर झाकण काढून हे पीठ पाच मिनिटे मळून घ्या. नंतर एक सारख्या आकाराचे गोळे करून घ्या.

*पीठाचा गोळा करून, साच्यात भरून एक सारख्या चकल्या एका ताटात करून घ्या.

*शक्यतो लोखंडी कढईत तेल मध्यम आचेवर तापवून, त्यात केलेली चकली हळूवारपणे सोडून, कुरकुरीत होईपर्यंत तळून घ्या.

*गॅस ची आच अजिबात कमी जास्त करू नये. एकाच आचेवर पुर्ण तळण करावे. नाही तर चकली बिघडते.

* खमंग कुरकुरीत चकली, गार झाल्यावर डब्यात भरून ठेवा.

*अगदी 15 दिवस पण कुरकुरीत राहते.

*बऱ्याच घरांमध्ये बाजारात मिळणारे मोजमापाचे कप नसतात. अशावेळी एक लिटर दूध जर आपण एखाद्या वाटीने किं

वा कपाने मोजले, तर ते सहा कप असते .

तोच कप आपण पीठ मोजण्यासाठी व पाणी मोजण्यासाठी घेतला आहे.

 








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