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Til Gul Ladoo/Vadi

  #RenuRasoi #Til #Gud #Sesame #Jaggery Til Gul Ladoo/ Vadi In India there's a tradition of eating Tilgul from Makar Sankranti till Rath saptami. Til Gul acts as a natural digestive aid and increases our immune system .  The fiber in sesame seeds supports healthy digestion, and jaggery helps prevent constipation. Try this simple and easy recipe where no syrup or पाक , चाशनी is needed. You can make Ladoo or Vadi as per your choice. Ingredients... 1 Cup...150 ml *Til without polish...2 cups *Finely chopped Jaggery... 1 Cup  Method.... *Roast Til in a kadhai on low flame, sauting continuously to remove it's raw flavour.  Take care not to over roast it.  Let it cool. *In a mixer jar add roasted Til and Jaggery, grind till it becomes powder. *Put in a wide based pan and mix thoroughly with the help of your hands. *Roll in small Ladoo. *You can eat one small Ladoo daily. For making Vadi *Take the grinded Til gud mix in a pan , add 2-3 teaspoons of milk and make a doug...
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Masala Boondi

Renu Rasoi
 Masala Boondi
I like Boondi Raita very much...
But I generally avoid purchasing Boondi from outside...so for a long a gap there was no Boondi Raita .😔😔
While searching on Net I saw few Boondi Recipe...
This recipe I have tried from Hebbars Kitchen...
Ofcourse I have done some modifications as per my requirements...
Since I was doing for the first time, to avoid any risk I decided to make Masala Boondi first.... because in case I fail atleast we can eat it as Pakoda...😄😄
But believe me it was suuper yummy 😋😋
If you will follow all my instructions you can also do it easily...hardly 15 minutes are required...
Ingredients....
*Chickpea flour...1 Cup
*Water...1 Cup
*Salt...1/2 tsp
*Red Chilli Powder...1 tsp
*Ajwain/ Carom seeds...1/4 tsp
*Roasted Cumin Seeds Powder...1/4 tsp
*Oil...for frying
Method...
*Mix Chickpea flour, Salt, Red Chilli Powder, Ajwain and Cumin seeds powder properly.
*Slowly add water mixing with a whisk without forming lumps.
*Heat Oil in a Kadhai, on medium flame... hold perforated frying spoon over the Kadhai at 3 inch height above Kadhai levels.
*Pour one tablespoon batter over perforated spoon n tap it slowly with the help of spoon, so that small droplets will fall in Kadhai.
*If the Boondi turns out flat, water quantity is more , and if Boondi is having tail ends water is less. Adjust the flour or water accordingly.
*Don't over crowd the Boondi in Kadhai.
*Fry it on medium flame till crisp with the help of another frying spoon, on medium flame.
*Remove n keep in a plate.
*While going for next lot wipe the perforated spoon from both the sides to release the wholes... other wise Boondi will not come through it.
*Repeat till you finish the batter.
*In the end fry some Curry leaves n Cashew nuts.
*Add it in  fried Boondi.
*To have a little more flavour I have sprinkled  a pinch of Black Salt powder n mix properly.
*Store in an Airtight container.
*Note...The size of Boondi depends on height of keeping the laddle over the Kadhai n tapping it.

#रेणूरसोई
#मसाला #बुंदी
आमच्या घरी बुंदीचे रायते फार आवडते. पण विकत ची बुंदी आणुन करणे फारसे आवडत नाही. त्यामुळे बरेच दिवस बुंदी रायते खायला च मिळाले नव्हते.
अनेक रेसिपी शोधल्यावर शेवटी ही रेसिपी मी
हेब्बर्स किचन वरुन करायचे ठरवले. अर्थात मी माझ्या गरजेनुसार योग्य बदल केले आहे.
आयुष्यात प्रथमच बुंदी करत असल्यामुळे मी मसाला बुंदी करायचे ठरवले.... म्हणजे प्रयोग फसला तर निदान भजे म्हणुन तरी खाता येईल....😄😄😄
पण तुम्हाला सांगते पहिलाच प्रयत्न असुन ही अतिशय हलकी व कुरकुरीत चवदार  बुंदी तयार
झाली.😋😋😋
तुम्ही सुद्धा मी जशी सांगितली तशी च रेसिपी केली तर अक्षरशः 15 मिनिटात ही कुरकुरीत बुंदी तयार....
साहित्य...
*बेसन... एक वाटी
*पाणी... एक वाटी
*मीठ...अर्धा टीस्पून
*तिखट... एक टीस्पून
*ओवा...पाव टीस्पून
*जीरे पुड...पाव टीस्पून
*तेल... तळण्यासाठी
कृती...
*बेसन, तिखट, मीठ ,ओवा व जीरे पुड छान एकत्र करून घ्या.
*नंतर त्यात हळूहळू पाणी घालून गाठी न होउ देता पीठ छान कालवून घ्या.
*कढईत तेल गरम करून घ्या.
*त्याच्यावर एक झारा धारा आणि एक टेबलस्पून बेसन पीठ त्या झाऱ्यावर घालून चमच्याने  हळूहळू त्या झाऱ्यावर ठक ठक असे
मारा...खाली छान गोल गोल बुंदी पडेल.
*एका वेळेस खुप गर्दी होईल एवढी बुंदी घालु नका.
*मध्यम आचेवर बुंदी पर्यंत तळून घ्या... ताटलीत काढून बाजूला ठेवा
*पुढील वेळेस बंदी घालताना झारा पूर्ण पुसून घ्या आणि मग पुन्हा बुंदी घाला... त्यामुळे छीद्र मोकळे होतात...जर बुंदी चपटी होत असे तर पाणी जास्त झाले असे समजावे... तसेच बुंदी ला थेंबाप्रमाणे  टोक असेल तर पाणी कमी झाले आहे असे समजा... त्याप्रमाणे पाणी कमी जास्त करा.
*अशाप्रकारे पूर्ण बुंदी तळून घ्या.
*शेवटी थोडा कढीपत्ता व काजू तळून  बुंदी मध्ये मिसळून घ्या.
* अजुन चटपटीत चवीसाठी मी वरून थोडे  काळे मीठ भुरभुरले आहे.
*गार झाल्यावर हवाबंद डब्यात भरून ठेवा.
*मस्त कुरकुरीत बुंदी चा आनंद घ्या.
टीप... बुंदीचा छोटा मोठा आकार हा तुमच्या कढ‌ई पासून झारा धरण्याच्या उंचीवर अवलंबून असते.


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