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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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Mango Pickle...Temperory

#RenuRasoi
#MangoPickle
Raw Mango Pickle
Pickles are part of every day Meals.
They are prepared and stored for a year.
The beautiful thing is we never use any preservatives.
This Pickle is very Tempting n Yummy 😋😋😋....
Every day part of meal...
Goes very well with Dal...Rice... Home made Ghee...a soulful Meal.
This Pickle lasts for more than a year....
Please follow exactly all the steps to get perfect Pickle.
Ingredients....
*Raw Mango... 1/2 kg
*Red Chilli Powder...3/4 cup
*Salt...3/4 Cup
*Mustard Seeds big black one...1/4   Cup...
*Fenugreek Seeds...1/2 tbspn
*Asafoetida Powder...5 grams
*Turmeric Powder... 1/2 tbsp
*Seasame seeds Oil... 200 ml

Method...
*Wash n dry the Mangoes....cut them with a knife.
Take care you are not using water any where.... everything should be dry including container...else it will spoil the Pickle...
*In a glass bowl...Mix Salt, Turmeric Powder n Mango phodi  properly...keep it covered overnight.
*It will release lot's of water.
*Next morning heat 1/2 tb sp Oil...saute Fenugreek seeds  till Red in colour...keep it aside...
*Saute Asafoetida..let it cool.
*Grind from the mixer Asafoetida, Fenugreek n Mustard Seeds to a dry  Powder.
*Mix with Mango phodi...mix  Red Chilli Powder also...mix properly.
*Heat Seasame Oil...let it complete cool...mix with ready Pickle properly.
*Store in a sundried glass bottle.
*If all this care is taken it will last for more than a year.
*But it is so tasty that it finishes quickly.
Tip... Always use good quality Asafoetida... preferably Hira Hing

#रेणूरसोई
#कैरी चे #लोणचे
उन्हाळा सुरू झाला की नेहमीच्या जेवणात काही तरी चटक मटक खावेसे वाटते...
अनेक प्रकार ची लोणची घरी बनवत असतात, तरी कैरीचे  ताजे आंबट तिखट लोणचे अप्रतिम लागते.
आपले हे लोणचे कुठलेही प्रिझरवेटिव न घालता केले आहे.
गरम गरम पोळी, तूप व चवदार ताजे कैरी लोणचे, किंवा कांद्याचे वरण... गरमागरम भात‌..तुप व हे लोणचे ....सर्वांचे आवडते..
हे लोणचे अतिशय अप्रतिम लागते... फ्रीज मध्ये पण ठेवायची गरज नाही.
फक्त तुम्ही रेसिपीत सांगितले त्याच प्रमाणे सगळं करा.
साहित्य...
*कैरी...1/2 किलो
*मीठ... पाऊण वाटी
*तिखट... पाऊण वाटी
*जाड मोहरी... 1/4 वाटी
*मेथी दाणे.... 1/2 tbsp
*हळद... 1/2 tbsp
*हिरा हिंग... 5 ग्राम
*तीळ तेल ....200 ग्राम
तुम्ही मोहरी डाळ पण घेऊ शकता, पण आम्ही मोठी काळी मोहोरी वापरतो , रंग थोडा वेगळा येतो पण चव जास्त छान लागते.
कृती...
*कैरी स्वच्छ धुवून, पुसून हवी तशी चिरून/ फोडुन घ्या.
*एका काचेच्या भांड्यात मीठ व हळद घालून  कैरीच्या फोडी घोळवून ठेवा.
दुसऱ्या दिवशी छान आंबट रस सुटला असेल.
*1/2 tbsp तेल गरम करून मेथीदाणे खमंग गुलाबी भाजा व हिंग घालून गॅस बंद करा. गार झाल्यावर मेथी व हिंग आणि मोहोरी मिक्सर मध्ये वाटून घ्या, कैरीच्या मिश्रणात हे वाटलेले मेथी व मोहोरी, आणि तिखट कालवून घ्या.
*तिळाचे तेल गरम होईपर्यंत तापवा, गार झाल्यावर लोणच्यात मिसळून लोणचे बरणीत भरून ठेवा.
*तिळाचे तेल घातल्याने लोणचे चवदार तर लागतेच पण 2..3 वर्षे जुने झाले तरी तेलाचा जुना वास येत नाही चवदार लागते.
टीप...
लोणचे करताना अजीबात पाण्याचा वापर नको. सगळी भांडी ... बरणी...चमचे स्वच्छ कोरडे हवेत. मग लोणचे कधीच बिघडत नाही.




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