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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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Peanut Chutney

#RenuRasoi
#Peanut #Chutney
Peanut Chutney
This Chutney is little spicy, a nice accompaniment in day to day Meals.
Since in dry form, can be stored for 15 days. Ofcourse this is so tasty that finishes quickly.
I like to spread it on Roti alongwith Raw Groundnut Oil, make a roll, and have a yummy 😋 meal between Meal 😍
Ingredients...
*Peanuts... 1 Cup
*Oil... 2 tsp
*Cumin seeds..1/4 tsp
*Peeled Garlic Cloves...1/4 the Cup
*Red Chilli Powder... 3 tsp
*Salt...1/2 tsp
Method...
*Heat 2 tsp Oil in a Kadhai, saute Garlic for 2 minutes, remove from the pan.
*In the same Oil, add Peanuts, saute on low flame till crispy. Add Cumin Seeds. Switch off the gas. Let it cool.
*In a dry grinder jar, add Garlic Cloves, Red Chilli Powder & Salt.
* Grind on pulse mode. Mix properly.
*Add Peanuts, again grind on pulse. mode .
* It should not be fine powder, little bit granular texture tastes better.
*Store in dry Glass Jar or Airtight container.
*It has a shelf life of 15 days.
Note....1)You can skip Garlic and have it on fast too.
2) Mix in Raw But Oil before serving, tastes Yum.

#रेणूरसोई
शेंगदाणे चटणी
शेंगदाण्याची ही खमंग चटणी आमच्या घरी फार आवडते...व सतत करावी लागते.
जेवणात डावी बाजू म्हणुन तोंडी लावणे म्हणुन तर आहेच, पण मला ही चटणी पोळी वर पसरवून , त्यावर शेंगदाण्याचे कच्चे तेल घालून गुंडाळी/ रोल करून खायला खूप आवडते.
पोळी आधी गॅसवर गरम करून घ्या, झक्कास लागतं...😋😋😋
ही कोरडी चटणी 15 दिवस टिकते...
साहित्य...
*शेंगदाणे...1 वाटी
*लसूण पाकळ्या सोलुन...1/4 वाटी
*तिखट... 3 टिस्पून
*मीठ.... 1/2 टिस्पून
*जीरे... 1/4 टिस्पून
*तेल... 2 टिस्पून
कृती...
* एका कढईत तेल तापवून त्यात लसूण पाकळ्या घालून 2 मिनिटे परतून बाजूला काढून ठेवा.
* त्याच तेलात शेंगदाणे घालून मंद आचेवर खमंग कुरकुरीत होईपर्यंत परतून घ्या. जीरे घालून एकत्र करावे. गॅस बंद करा. गार होऊ द्या.
* मिक्सरमध्ये लसूण पाकळ्या, तिखट व मीठ घालून पल्स/इंच मोडवर वाटुन घ्यावे.
* मग शेंगदाणे घालून परत पल्स /इंच करत थोडी जाडसरच वाटुन घ्यावे.
*कोरड्या काचेच्या बरणीत किंवा डब्यात भरून ठेवा.
टीप...
१) लसूण न घालता केली तर उपासाला पण चालते.
२) कच्चे शेंगदाणे तेल घालून कालवावे, व मग वाढावी. जास्त छान लागते.




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