मराठमोळी झणझणीत मासवडी । सारणापासून वाटणापर्यन्त संपूर्ण रेसिपी | Masvadi Thali Recipe | Madhura скачать в хорошем качестве

मराठमोळी झणझणीत मासवडी । सारणापासून वाटणापर्यन्त संपूर्ण रेसिपी | Masvadi Thali Recipe | Madhura

पारंपारिक मराठमोळी मासवाडी बनवण्यासाठी लागणारे साहित्य सारण • १/२ कप पांढरे तीळ • १ चक्रीफूल • २ दालचिनीचे तुकडे • १ मसाला वेलची • २~३ लवंगा • २~३ तमालपत्र • १ कप किसलेलं सुकं खोबरं • जरुरीनुसार तेल • ३ उभे काप केलेले कांदे • आल्याचे तुकडे • लसूण पाकळ्या • १ चमचा लाल तिखट • १/२ चमचा हळद • १ चमचा धनेपूड • चवीनुसार मीठ • बारीक चिरलेली कोथिंबीर • जरुरीनुसार पाणी मासवाडी • कांदा तळून उरलेलं तेल • १ चमचा मोहरी • १/२ चमचा जिरं • १/४ चमचा हिंग • लसूण-हिरवी मिरची-जिऱ्याचा ठेचा • जरुरीनुसार पाणी • चवीनुसार मीठ • १/२ चमचा हळद • १/२ चमचा लाल तिखट • जरुरीनुसार रवाळ बेसन रस्सा • कांदा तळून उरलेलं तेल • कढीपत्ता • १/२ चमचा लाल तिखट • १/२ चमचा हळद • १/२ चमचा गरम मसाला • १ चमचा कांदा लसूण मसाला • जरुरीनुसार पाणी • चवीनुसार मीठ झणझणीत मासवडी रस्सा । मासवडी रेसिपी । मासवडी आणि रस्सा । झणझणीत मासवडी । मासवडी कशी बनवायची । मधुराजरेसिपि मराठी । महाराष्ट्रीयन मासवडी । नारायण गाव स्पेशल मासवडी । पुणेरी मासवडी । पाटवडी रस्सा । गोळी वाटण चला पटापट सबस्क्राईब करा ✿◕ ‿ ◕✿    / @madhurasrecipemarathi   #madhurasrecipemarathi #masvadrecipe #masvadi #masvadirecipemarathi #junnarspecialmasvadi #masvadimasala #masvadianirassa #masvadimasala #pithala Ingredients: Stuffing • 1/2 cup white Sesame seeds • 1 Star anise • 2 small Cinnamon sticks • 1 black Cardamom • 2~3 Cloves • 2~3 Bay leaves • 1 cup grated dry Coconut • Oil as needed • 3 sliced Onions • Chopped Ginger • Garlic cloves • 1 tsp Red chili powder • 1/2 tsp Turmeric powder • 1 tsp Coriander powder • Salt to taste • Finely chopped Coriander leaves • Water as needed Masvadi • Left over Oil used for frying onion • 1 tsp Mustard seeds • 1/2 tsp Cumin seeds • 1/4 tsp Hing • Garlic-Green chili-Cumin seeds coarse paste • Water as needed • Salt to taste • 1/2 tsp Turmeric powder • 1/2 tsp Red chili powder • A little coarse Besan as needed Rassa • Left over Oil used for frying onion • Curry leaves • 1/2 tsp Red chili powder • 1/4 tsp Turmeric powder • 1/2 tsp Garam masala • 1 tsp Kanda lasun masala • Water as needed • Salt to taste Method: • Dry roast sesame seeds on medium heat until they turn nice golden and transfer them into a dish. • In the same pan add star anise, cinnamon, black cardamom, cloves and bay leaves and just heat them up. Make sure you don’t roast them longer. • Take them spices out into a dish. • Dry roast coconut until it turns golden and take it out into a dish. • Heat up oil in a pan and fry onion until they get nice golden color. • Take them out into a dish. • In the same oil fry ginger and garlic and take it out into a dish. • Blend the roasted whole spices into fine powder in mixer first and add red chili powder, turmeric powder and coriander powder. • Blend it well together and take it out into a bowl. Masala powder is ready. • Blend sesame seeds into coarse powder and take it out into a bowl. • Blend garlic and ginger into paste in mixer and transfer it into sesame seeds powder. • Add roasted coconut and crush it with hand. • Add the masala powder, salt and coriander leaves and mix everything well together. • Add the fried onion and crush it with hand. • Mix it well together and stuffing is ready. • Take some of the stuffing out into a blender jar and add water. • Blend it well into paste and vatan for making gravy or rassa is ready. • Heat up oil in a pan and add mustard seeds. • When mustard seeds pop up add cumin seeds, hing, garlic-green chili-cumin seeds paste and fry it well together. • Add water, salt, turmeric powder and red chili powder and mix well • When the mixture begins to boil, add a little besan at a time and mix in quickly. • No lumps of besan should be formed. • Mix everything well together and turn the heat to low heat. • Cover and steam the mixture for about 5 minutes. • The process after this should be fast. • Wet a cotton cloth well with water and transfer half of the besan mixture on it. • Wet your palm with water and pat the besan into a disc. • Spread the stuffing on it evenly. • Lift the edge of the cloth and make a roll of the besan disc. • Press it well together and take the roll off into a dish carefully. • Cut the masvadi into pieces and masvadi is ready. Rassa • Heat up the oil in a pan and add curry leaves and the vatan. • Fry it well together until oil is released from it and add red chili powder, turmeric powder, garam masala and kanda lasun masala and fry everything well together. • Add water and salt and bring it to boil. • Add the edges or broken pieces of masvadi and mix well. • When the mixture begins to boil, turn off the gas and rassa is ready. • Serve masvadi with bhakri or chapati. It goes well with rice too. For more Such Recipes जास्त मेहनत न घेता, कांदा टोमॅटो न वापरता बनवा चमचमीत मासवडी | Masvadi Recipe | MadhurasRecipe -    • जास्त मेहनत न घेता, कांदा टोमॅटो न वा...   पाटवडी रस्सा | How to make Patwadi Rassa | Madhurasrecipe | Patodi Rassa | Besan Patwadi -    • पाटवडी रस्सा | How to make Patwadi Ra...