# RenuRasoi #Curd #potato #nutritious #tasty #Sidedish Curd Potato Scorching 🥵 summer season is going on. The temperature has crossed 45 degrees. So try to this yummy Curd Potato side dish. It is having the good ness of Mint, Coriander Onion and also Curd. Very tasty and not much oil or ghee is used. Everyone lin your family will love this. Ingredients... *Small baby Potatoes ... 500 gms *Fresh home made curd... 1/2 liter *Finely chopped fresh mint leaves... 2 tbsp *Finely chopped fresh coriander...2 tbsp *Finely chopped Onion... 2 tbsp *Green Chilies... 2 cut into Big pieces *Coriander seeds powder... 2 tsp *Cumin seeds powder... 1/2 tsp *Black Salt... 1/2 tsp *Normal Salt... 1 tsp *Sugar... 3 tsp *Oil - for frying potatoes... 2 tbsp * Homemade/ pure Ghee... 1 tbsp *Cumi...
Renu Rasoi
Jowar Phulkas
These Jowar Phulkas are incredibly soft and delicious. They are also perfect for packing in a lunchbox; if made in the morning, they remain soft right up until the evening.
They are also extremely easy to prepare.
**Ingredients**
1 Cup... 150 ml
* Jowar (Sorghum) Flour... 1 cup
* Wheat Flour... 1 cup
* Salt... 1/4 teaspoon
**Method**
* Thoroughly mix both flours and the salt together. Gradually add water while kneading to form a dough. Approximately one cup of water is required.
* Once the dough is well-formed, knead it vigorously with your hands for 3 to 4 minutes.
*Next, divide the dough into 6 to 7 equal-sized balls.
* By using a rolling pin on a rolling board, dust the surface with dry flour and roll out each ball into a flatbread (bhakri) of about 6 to 7 inches in diameter.
* Place the rolled-out flatbread onto a hot griddle (tava) and immediately flip it over to the other side.
* Once the bottom side is cooked through, remove the griddle from the stove and roast the other side of the flatbread directly over the open flame until it puffs up.
* Your Jowar Phulka is ready!
* Do not pack the phulkas into a container until the steam has completely escaped.
* Once packed after cooling slightly, these flatbreads will remain perfectly soft—even if made in the morning, they stay soft until the evening.
*ज्वारी चे फुलके
हे ज्वारीचे फुलके अतिशय मऊ व चवदार लागतात. व डब्यात सुद्धा नेता येतात .सकाळी केलेले रात्रीपर्यंत मऊ राहतात.
करायला पण अतिशय सोपे आहेत.
साहित्य
*ज्वारीचे पीठ... 1वाटी
*गव्हाची कणिक...1 वाटी
*मीठ...पाव टीस्पून
कृती
*दोन्ही पीठ व मीठ छान एकत्र करून घ्यावे व त्यात हळूहळू पाणी घालून कणीक भिजवून घ्यावी .अंदाजे एक वाटी पाणी लागले होते.
*छान गोळा भिजवून, तीन-चार मिनिटे हाताने चुरून घ्यावा.
*नंतर समान असे सहा ते सात गोळे करावे.
*पोळपाटावर लाटण्याच्या साह्याने, कोरडी कणिक लावून सहा ते सात इंचाची ची भाकरी लाटावी.
*गरम तव्यावर ही भाकरी टाकून लगेच दुसऱ्या बाजूने पलटावे.
*खालची बाजू व्यवस्थित शिजल्यावर, तवा बाजूला करून गॅसवर दुसऱ्या बाजूने ही भाकरी शेकून घ्यावी.
*आपल्या ज्वारीचा फुलका तयार.
*वाफ जाईपर्यंत डब्यात भरू नये.
*नंतर डब्यात भरली की अगदी सकाळच्या भाकरी संध्याकाळी सुद्धा मऊ राहतात.
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