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Homemade Paneer

  #RenuRasoi  #Paneer #Homemade #Pure #Hygenic Home made is tasty and yummy 😋  The important thing is it's pure and no fear of adulteration. This recipe is very easy to prepare.  You can prepare the Paneer at home and use by keeping in refrigerator for 2-3 days. Ingredients... *Full fat milk... 1 litre *Vinegar... 2 tablespoons  *Water... 4 tablespoons. Method... *Mix vinegar and water. *Boil the milk in a pan. *When milk starts boiling add gradually this vinegar water mix and keep stirring with a spoon.  Take care to add this vinegar water mix spoon by spoon only. *When milk solid separates and yellowish water releases, immediately switch off the Gas. Overboiling will make paneer hard in texture. *Place one soft cotton cloth in a steel strainer. Keep this strainer in a big pan so that whey water will get collected in the pan. Strain this milk and Paneer mix from the strainer.  *Immediately fold the cloth with paneer from all the four sides and make a small potli. Insert this p
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Chakali

#RenuRasoi
Chakali
The name Chakali is very well associated with the festival Diwali.
Chakali is prepared in every household of Maharashtra.
Every one has there own Recipe and method of preparation.
Chakali should be crispy 😋 and full of flavour.
Following Recipe is 100% success full, if all the steps followed carefully.
Please note 1 Cup is of 150ml
Ingredients...
For Bhajani...
*Rice...1kg
*Split Chickpea Dal..1/2kg
*Split Black Gram Dal...250 grams
*Coriander seeds...1/2 cup
*Cumin seeds...1/4 Cup
Method for Bhajani...
*Wash Rice and both the Dal separately.
*Sun dry the Dal, Rice should be dried in home only.
*Roast all the ingredients seperately on low flame.
*The correct way of roasting is , while roasting take some grains in your hands, if they are too hot to hold, it is done.
*Roast Coriander Seeds n Cumin seeds for 2..3 minutes only.
*Let it cool, grind it from the flour mill.
*You can use this flour in other Recipes too.
*It has a shelf life of 3 months in dry weather conditions.

Chakali...
*Bhajani...6 Cups
1 Cup...150 ml
*Melted home made hot Ghee...1/2 Cup
*Red Chilli Powder...3 TSP
*Salt...3 TSP
*Seasame seeds...2 tsp
*Ajwain/Caraway seeds..1/2 tsp
*Termeric...1/4 tsp... optional
*Oil... for frying
Method...
*Mix all the ingredients except Ghee.
*Pour hot Ghee in the flour.
*Make a dough using normal water, it should neither be too soft nor too tight. If you spread this dough with hands in a plate and it easily Spreads you have got a right consistency.
*Put this flour in the Chakali mould,
*Make the Chakali in a steel plate...5..6 at a time.
*Heat Oil in a Kadhai... preferably Iron one.
*Flame should be Medium, don't change the flame once you start frying.
*Fry the Chakali till crispy 😋
*Very tasty and crispy Chakali ready.
*Store in a container.
*Will remain fresh more than 15 days.
Note .... Melted Ghee should be hot.

#रेणूरसोई
#चकली
चकली म्हटले की डोळ्यासमोर येतो दिवाळी चा सण...
घरोघरी चकली करायची वेगवेगळी पद्धत आहे... मुळात चकली ही कुरकुरीत व खुसखुशीत दोन्ही हवी...पण तरीही हातात किंवा तोंडात तेलकट पणा यायला नको...
हि रेसिपी मी सांगितले तशी केली तर हमखास जमेल...
चकली भाजणी...
साहित्य...
*जाड तांदूळ... 1 किलो
*हरबरा डाळ... 1/2 किलो
*उडीद डाळ... 250 ग्राम
*धने... 1/2 वाटी
*जीरे... 1/4 वाटी
कृती...
*डाळी व तांदूळ वेगवेगळ्या धुऊन, पाणी निथळून घ्यावे.
*तांदूळ सावलीत कोरड्या कपड्यावर पसरून वाळवुन घ्या.
*डाळी कोरड्या कपड्यावर पसरून उन्हात वाळवा.
*सगळे धान्य कढ‌ईत मंद आचेवर वेगवेगळे भाजून घ्या. मुठीत धान्य घेतले तर चटका बसला की भाजले असे समजावे.
*धने व जीरे पण कोरडे भाजून घ्या.
*गार झाल्यावर चक्की मधुन दळुन आता.
*ही भाजणी 3 महिने तरी उत्तम टिकते.

चकली...
*चकली भाजणी...6 वाटी
1 वाटी....150 मिली.
*पातळ कडकडीत साजूक तूप...1/2 वाटी
*तिखट... 3 टिस्पून
*मीठ.... 3 टिस्पून
*तीळ.... 2 टिस्पून
*ओवा... 1/2 टिस्पून
*हळद... 1/4 टिस्पून ऐच्छिक
*तळण्यासाठी तेल
कृती...
*भाजणी चे पीठ, तिखट ,मीठ ,हळद, ओवा सगळे एकत्र करा. मग तुपाचे कडकडीत मोहन घालून छान एकत्र करा.
*अतिशय हळू हळू साधे नळाचे पाणी घालून पीठ भिजवावे.
भाकरी च्या पीठापेक्षा थोडं घट्ट पीठ भिजवावे.
*पीठाचा गोळा करून, साच्यात भरून एक सारख्या चकल्या एका ताटात करून घ्या.
*शक्यतो लोखंडी कढईत तेल मध्यम आचेवर तापवून, त्यात केलेली चकली हळूवारपणे सोडून, कुरकुरीत होईपर्यंत तळून घ्या.
*गॅस ची आच अजिबात कमी जास्त करू नये. एकाच आचेवर पुर्ण तळण करावे. नाही तर चकली बिघडते.
* खमंग कुरकुरीत चकली, गार झाल्यावर डब्यात भरून ठेवा.
*अगदी 15 दिवस पण कुरकुरीत राहते.



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Comments

  1. UnknownOctober 14, 2019 at 4:07 PM

    ताई मी शेअर केली आहे फेसबुक वर... खूपच सोपी आहे

    ReplyDelete
  2. UnknownDecember 24, 2020 at 5:42 PM

    Superb Very nice 👌👌👌

    ReplyDelete
  3. Shreya LallOctober 10, 2021 at 11:56 AM

    Looks amazing 💕💕

    ReplyDelete

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