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Ghadi chi Poli เค˜เคกी เคšी เคชोเคณी

  #RenuRasoi  #GhadiChiPoli  #เค˜เคกीเคšीเคชोเคณी #MaharashtrianFood  #MaharashtrianRecipe  #เค˜เคฐเคšेเคœेเคตเคฃ #TraditionalMaharashtrianFood #myfavfood Ghadi Chi Poli… simple, traditional and so comforting! ❤️ A very simple Maharashtrian way of making everyday poli.  The special folding technique gives the poli soft, delicate layers and a lovely texture. A little homemade ghee on a hot poli, served with bhaji, amti, dal or curd—pure comfort food! ๐Ÿ˜‹ Ingredients 1 Cup... 150 ml. *Whole wheat flour... 2 Cup  *Salt... 1/2 tsp  *Oil ... 2 tbsp  *Water as required ... 1.5 Cup approximately  *Oil or ghee for folding *Wheat flour for  dusting and rolling. Method *Combine wheat flour and salt . Add water gradually and knead  into a soft dough. Knead the dough for 5 minutes and add oil at the end. *Cover and rest for 15–20 minutes. *Divide the dough into equal-sized06-7 balls. *Roll one ball into a small round. Apply a little oil/ghee and sprinkle some dr...
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Pav / Bun

  #Pav #Homemade #Bun These Pav are very soft ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹ Goes very well with  a Tangy Pavbhaji or hot Cup of Tea, Coffee... The nice part is when they were baking the house was full of a nice aroma....☺️☺️☺️ Ingredients *Maida...2 Cups *Warm Milk ....  ¾ Cup *Sugar....1 tsp *Active Dry Yeast....1 tsp *Salt ..3/4 tsp *Butter...2 tbspn for dough *Butter.... 1 tbspn for  Method... *In a Pan Add 3/4 th Cup  warm milk ( not hot milk) , add 1 tsp sugar and  1 tsp active dry Yeast. *Mix properly, cover and let it rest for 5 minutes, so that Yeast activates. *After 5 minutes you will find bubbles on the surface, if not keep till bubbles come.  *Take a broad based Pan or Plate add this fermented Milk. *Add 2 cup Maida, ¾ tsp Salt and mix properly. *Mix  properly, make a nice dough. Then add Milk gradually, I have added 2 tbspn Milk. Knead for 5 minutes. It will become a very sticky dough. *Knead to a smooth and soft dough. *Then add 2 tbsp butter and keep knea...
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Masoor Dal Dosa

  #RenuRasoi #Masoor #Dal #Dosa Masoor Dal Dosa We like dosa for breakfast and we prepare dosa of different various combinations.... Today for the first time I prepared Masoor dal dosa and it turned out very Yummy ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹ You can prepare it soft as well as crispy as per your choice... It is protein rich, fermented and with the goodness of coconut oil... You can prepare it without fermenting also... quickly after grinding... but if you'll ferment the batter it tastes different... I have followed the recipe of Shobana Rao, but made slight changes... Ingredients... *Masoor Dal... 2 Cups 1 Cup... 150 ml *Raw Rice... 1 Cup *Fenugreek seeds... 1/2 tsp *Salt...2 tsp *Coconut oil... For roasting Method... *Wash and soak masoor dal and rice for atleast 5 hours. Also soak Fenugreek seeds with rice and dal. *Grind them to a smooth paste from the mixer, consistency should be like dosa batter. I have added approximately 1 Cup water for grinding. Pour in the pan and cover with lid. *Let this ...
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Jaggery Roti... เค—ुเคณ เคชोเคณी

  #RenuRasoi Happy Makar Sankranti to all ... #Jaggery  #Sesame #Roti This poli is very tasty and delicious๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹ In Maharashtra we prepare this sweet Roti on every year's Sankranti festival. It's a traditional Recipe. In every household it will prepared and relished by all. This sweet Roti is very convenient to carry while travelling, for trekking ,can be taken with you even while travelling to abroad.  They lasts  for 10 ... 12 days comfortably. These are nutritious and energizing.   For Roti *Whole wheat flour... 2 Cup One cup ... 150 ml *Oil ... 4 tablespoons * Salt ... a pinch Method .... Combine all the ingredients for the dough,add  water gradually and  make the dough. It should be harder like Puri dough. Cover and let it rest for at least an hour. For the stuffing * Roasted sesame seeds powder... 1 cup *Dry r oasted Chick pea flour... 1 tbsp *Grated jaggery ... 1.5 cups For roasting Roti Home made Ghee......
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Methi/ Fenugreek Appe

  #เคฐेเคฃूเคฐเคธोเคˆ #เคฎेเคฅी #เค†เคช्เคชे เคฎेเคฅी เคšे เค†เคช्เคชे เคธเคง्เคฏा เค…เคคिเคถเคฏ เคšเคตเคฆाเคฐ เค…เคถी เคฎेเคฅी เคšी เคญाเคœी เคฌाเคœाเคฐाเคค เคฎिเคณเคคे เค†เคนे. เคนी เคญाเคœी เคšเคตเคฆाเคฐ เคต เค”เคทเคงी เคชเคฃ เค†เคนे. เคคेंเคต्เคนा เค†เคœ เค•ेเคฒे เค†เคนेเคค เคšเคตเคฆाเคฐ เคšเคตिเคท्เคŸ เค†เคชเคฒे เคœे เคฎเคงुเคฎेเคน เคाเคฒेเคฒ्เคฏा เคฒोเค•ांเคจा เคชเคฃ เคชोเคŸเคญเคฐ เค–ाเคคा เคฏेเคคीเคฒ.  เคชीเค  เค†ंเคฌเคตुเคจ เค•िंเคตा เคจ เค†ंเคฌเคตเคคा เค•ेเคฒे เคคเคฐी เค…เคคिเคถเคฏ เค…เคช्เคฐเคคिเคฎ เคฒाเค—เคคाเคค. เคนे เค†เคช्เคชे เค…เคคिเคถเคฏ เค–เคฎंเค— เคต เค–ुเคธเค–ुเคถीเคค เคฒाเค—เคคाเคค. เคธเคฐ्เคต्เคน เค•เคฐเคคाเคจा เคตेเค—เคณी เคšเคŸเคฃी เคจाเคนी เค•ेเคฒी เคคเคฐी เคšाเคฒेเคฒ. เคธाเคนिเคค्เคฏ.... *เคนिเคฐเคตी เคฎुเค—ाเคšी เคกाเคณ...เฅง เคตाเคŸी *เคฐเคตा...เฅง เคตाเคŸी *เคฆเคนी...เค†ंเคฌเคŸ...เฅง เคตाเคŸी *เคชाเคฃी...เฅง เคตाเคŸी *เค•ांเคฆा เคšिเคฐूเคจ... เฅง เคตाเคŸी *เคฎेเคฅी เคธ्เคตเคš्เค› เคงुเคŠเคจ เคšिเคฐूเคจ...เฅง เคตाเคŸी *เค†เคฒे เค•िเคธ...เฅง เคŸिเคธ्เคชूเคจ *เคฎीเค .... เฅจ เคŸिเคธ्เคชूเคจ *เคฎिเคฐेเคชूเคก...เฅง/เฅจ เคŸिเคธ्เคชूเคจ *เคนिเคฐเคตी เคฎिเคฐเคšी... เคฌाเคฐीเค• เคšिเคฐूเคจ...เฅจ *เค•ोเคฅिंเคฌीเคฐ เคšिเคฐूเคจ...เฅง/เฅจ เคตाเคŸी *เคนเคณเคฆ...เฅง/เฅช เคŸिเคธ्เคชूเคจ *เค–ोเคฌเคฐेเคฒ เคคेเคฒ...เฅง/เฅจ เคตाเคŸी เค•ृเคคी.... *เคฎुเค— เคกाเคณ เค•ोเคฐเคกीเคš เคฎिเค•्เคธเคฐเคฎเคง्เคฏे เค˜ाเคฒूเคจ เคตाเคŸूเคจ เค˜्เคฏा. เคฅोเคกी เคœाเคกเคธเคฐ เคชเคฃ เคšाเคฒेเคฒ. *เค–ोเคฌเคฐेเคฒ เคคेเคฒ เคธोเคกूเคจ เคฌाเค•ी เคธเคฐ्เคต เคธाเคนिเคค्เคฏ เค›ाเคจ เคเค•เคค्เคฐ เค•เคฐूเคจ เค˜्เคฏा. *เฅฉเฅฆ เคฎिเคจिเคŸे เคฎुเคฐु เคฆ्เคฏा. เคฐाเคค्เคฐเคญเคฐ เคญिเคœเคตूเคจ เค ेเคตเคฒे เคคเคฐी เคšाเคฒेเคฒ. เคซ्เคฐीเคœเคฎเคง्เคฏे เค ेเคตु เคถเค•เคคा. *เค†เคช्เคชेเคชाเคค्เคฐ เค—ॅเคธเคตเคฐ เฅฉ เคฎिเคจिเคŸे เค—เคฐเคฎ เค•เคฐूเคจ, เคฎเค— เค–ोเคฌเคฐेเคฒ เคคेเคฒ เคฒाเคตूเคจ เค˜्เคฏाเคตे. เคตเคฐीเคฒ เคชिเค  เค›ाเคจ เคเค•เคค्เคฐ เค•เคฐूเคจ,เคชाเคค्เคฐाเคค เค˜ाเคฒूเคจ เคฌाเคœुเคจे เคต เคตเคฐूเคจ เค–ोเคฌเคฐ...
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Dal Bati

  Dal Bati #RenuRasoi Dal Bati Churma Tipore Rajasthani Dal Bati Churma Recipe is a very traditional recipe from Rajasthan and one of the favourites at home. Very tasty and flavorful menu...๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹ specially in Winters. A nice healthy combination of carbohydrates, protein and fats. Here it is served with Tipore....the traditional name of tangy pickled chillies served in Rajasthani meal. This preparation is of Jodhpuri style which I have learnt at our stay in Jaipur. You can have this menu on holidays, weekend's, for parties, get together etc. Please follow the recipe as given for best results ๐Ÿ™‚ You can serve 4  persons approximately . Ingredients For Bati and Churma 1 Cup... 150 ml *Whole Wheat Flour.... 2 Cups *Sooji /Semolina/ Rava...2 Cups *Oil or Ghee.... 4 tablespoons *Salt.... 1 tsp For dipping Bati... Homemade liquid Ghee...1/2 Cup For Churma *Whole Wheat flour.... 1/2 Cup *Semolina....1/2 Cup *Oil/ Ghee.... 1 tablespoon *Bura Sugar or Jaggery... 1/4 th Cup *Liquid Ghee...
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Dryfruit Roll

  #RenuRasoi Dryfruit Roll These Roll are very easy to prepare in home...... They are delicious and healthy too..... specially in winter. Here we have not used Mixer for grinding dates, nor we have soaked them in water.  Ingredients... 1 Cup.... 150 ml. *Cashews.... 1/2 Cup *Almonds.... 1/2 Cup *Walnut.... 1/2 Cup *Pistachio.... 1/2 Cup *Seedless Dates/ Khajur... 2 Cup *Homemade Ghee.... 1 tablespoon *Poppy seeds... 1 tablespoon Method.... *Crush Cashews, Almonds, Walnuts and Pistachio from the mixer roughly on pulse/ inch mode. Crush each one seperately. *Take care not to make a powder, they should be crunchy enough to chew.  *Chopp the dates/khajur finely into tiny pieces,  with the help of knife. *Heat Ghee in pan, add poppy seeds, after a minute add chopped Dates/Khajur, saute for a minute and immediately switch off the gas. *Remove the pan from the Gas, with the help of the back of the spoon, or masher mash the dates till they become soft. *Within 3..4 minutes i...
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Paratha

  #RenuRasoi Paratha This Paratha is made from wheat flour. Very tasty and flaky. Easy to prepare ... Sometimes in Winter Paratha goes very well with spicy veg preparation, Chole, Pickles etc....๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹ Ingredients... For dough making *Whole wheat flour... 2 Cups 1 Cup...150 ml *Salt... 1/4 tsp *Oil... 2 tsp *Warm water... 1 Cup For Paratha rolling... *Oil... 6 tsp *Dry wheat flour... 6 tsp For roasting *Oil/ Home made Ghee... 6..8 tsp Method... *Mix wheat flour, Salt and Oil, then make a tight dough using warm water. Add warm water 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 1 tsp Oil evenly, sprinkle   dry wheat flour all over the Roti and make fanfold. Then make a tight roll sealing both the ends. In this way make all the six parathas rolls. *Again roll out the Paratha of 5..6" diameter.  * Heat the iron tawa, place the Paratha and flip after 20 seconds. Roa...
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