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Patur Veg

  #RenuRasoi #Rainy #Season #रानभाजी #Medicinal #healthy  Patur Veg This vegetable is available only in rainy season. These seasonal vegetables is called as "रानभाजी" Since this vegetable is very healthy one should eat it at least once in the rainy season . It cures indigestion as well as it helps to increase appetite.  Very tasty and easy to prepare. You can get these vegetables  in the local market in rainy season. In some areas this veg is also called as "गुनगुण्याची भाजी" Ingredients  1 Cup...150 ml *Patur Veg... finely chopped...3 cups *Yellow moong dal... 1/2 Cup  *Garlic pods... 6 *Oil... 4 tbspn  *Mustard seeds... 1/2 tsp  *Turmeric powder... 1/2 tsp *Red chilli powder... 1/2 tsp  *Salt... 1/2 tsp  *Lemon juice... 1 tsp  *Chopped coriander... 1 tbspn  *Grated coconut... 1 tbspn  Method... *Wash and soak yellow moong dal in sufficient water for 2 hours. *Here I have taken 2 bundle s of Patur Veg. Clean and take leaves only. Wash it thoroughly and chop finely.
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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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