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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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Phodnicha Bhat

# RenuRasoi
 Fodanicha Bhat... 2
Rice with a Tempering and spices Or
Baghara Chaval...
 This is one of the favourite breakfast dish at our home ... but for that, rice has to be cooked the night before.
 If freshly cooked rice is used it does not taste so good ...
 This rice is  little spicy and tangy....
Very tasty 😋😋
We specially Cook this only to prepare next day....

 Ingredients ...
 * Cooked rice ... 3 Cups
 1 cup ... 200 ml
 * Chopped onion ... 3/4 cup
 * Oil ... 4 tbsp
*Peanuts...2 tbspn
 * Green chillies ... four
 * Salt ... 1 tsp
 * Turmeric ... 1/4 tsp
 * Chili powder ... 1 tsp
 * Lemon juice ... 3 tsp
 * Sugar ... pinch
 * Mustard and cumin seeds ... 1/4 tsp each
 Method...
 * When one cup of rice is cooked, you will get about three cups of rice.
Cook this Rice atleast 6 hours before giving phodni.
Each grain should be separated, if possible by using your own hands.
*Heat oil in a pan and fry peanuts till golden. Keep them aside. Now in the remaining oil add mustard seeds and cumin seeds, let it splutter.  Add chilli pieces, chopped onion, turmeric powder and red chili powder ,saute for 4 minutes.
 * Add salt, sugar and rice immediately, cover and let it steam for three-four minutes.
 * Then remove the lid to the side, stir well.  Steaming makes the rice seperately and tasty.
 * Then add lemon juice and Coriander and fried Peanuts.
Serve hot.
#रेणूरसोई
फोडणीचा भात...2
हा आमच्याकडील एक अत्यंत आवडता पदार्थ आहे ...पण त्यासाठी भात हा आदल्या दिवशी रात्री शिजवून ठेवलेला च  हवा.
ताजा शिजवलेला भात फोडणी दिला तर तो तितका चांगला लागत नाही...
थोडासा झणझणीत व तिखट असा हा भात अफलातून लागतो..

साहित्य...
*शिजवलेला भात... तीन वाट्या
1 वाटी...200 मिली
*कांदा चिरून... 3/4 वाटी
*तेल ...4 टेबलस्पून
*शेंगदाणे... 2 टेबलस्पून
*हिरव्या मिरच्या... चार
*मीठ... 1 टिस्पून
*हळद ...1/4 टिस्पून
*तिखट... 1 टिस्पून
*लिंबू रस... 3 टिस्पून
*साखर... चिमुटभर
*मोहरी व जिरे... 1/4 टिस्पून प्रत्येकी
कृती...
* एक वाटी तांदळाचा भात शिजवला की अंदाजे तीन वाट्या  भात तयार होतो. हा भात फोडणी द्यायच्या कमीत कमी 6 तास आधी शिजवून घ्या. भात हाताने मोकळा करून घ्यावा..
*कढईत तेल तापवून शेंगदाणे खमंग गुलाबी रंगावर तळून बाजूला काढून ठेवा.मग त्याच तेलात मोहरी ...जिऱ्याची फोडणी करावी. त्यात मिरच्यांचे तुकडे, चिरलेला कांदा ,हळद व तिखट घालून  4 मिनिटे परतावे.
*त्यात लगेच मीठ, साखर  व भात घालून झाकण ठेवून तीन-चार मिनिटे वाफ येऊ द्यावी. *नंतर झाकण बाजूला काढून, छान हलवा. वाफ दिल्याने भात छान मोकळा होतो.
*नंतर त्यात लिंबू रस व कोथिंबीर व तळलेले शेंगदाणे घालून गरम गरम फोडणीचा भात सर्व्ह करा.

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