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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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Veg Biryani

 


#RenuRasoi

#Veg #Biryani

Biryani...very flavourful and Yummmy 😋😋😋

With a mild fragrance of spices and Saffron....

Richness of vegetables, aroma of Rice...each and every bite is tasty...

This recipe is of Chef Kunal Kapoor.

Please follow each and every step as given, for better results.

Ingredients....

* For marination

*Cauliflower florets – 3/4th cup

*Beans 1” long – 1/4 cup

*Carrot diced – 1/4 cup

*Green Peas – 1/2 cup

*Salt – 1/2 tsp

*Turmeric –1/4 tsp

*Chilli powder – 1/2 tsp

*Cinnamon stick – 1"

*Cardamom – 1 no

*Shahi jeera – 1/2 tsp

*Garlic paste – 1 tsp

*Ginger paste – 1 tsp

*Mace (javitri) powder – a pinch

*Cardamom powder – a pinch

*Green chilli – 1 no

*Mint leaves – 1/3 rd Cup

*Curd – 1/2 cup

*Oil – 1/3 Cup

*Onion sliced – 3/4 th Cup


For rice

*Basmati rice – 1 cup

*Water – 1 litre for cooking rice

*Cardamom – 2 nos

*Cinnamon stick – 1"

*Green chilli – 1no

*Salt – 2 tsp

*Oil – 1 tbsp

*Rose water – 1 tsp...(optional)

*Kewra water – 1/2 tsp ...(optional)

*Saffron (dissolved in 2tbsp milk) – 20 threads

*Water from Blanched Rice – 1/3 cup

*Leftover oil – 1 tbspn

*Mint leaves – fistful

*Fried onion – fistful

*Dough – for sealing

1 Cup whole wheat dough for sealing.

Method...

*Wash and soak the Rice in 2 cups water for 30 minutes.

*In a bowl mix all the ingredients under marination except for green peas, oil and onions. Keep it aside.

*In a deep pan heat oil and add onions. Brown the onions and then strain them removing the oil. 

*Add the fried onions back to the pan along with 1 tbsp of the strained oil.  Reserve few Onions for garnish.Keep the remaining oil on the side. Add the marinated veggies on to the onions and give a quick boil and cook for 4 mins. 

*Turn off the heat and add the green peas.

*Separately boil 1 litre water add 1 tbsp of oil(leftover strained oil), cardamom, cinnamon, green chili, and salt. Boil for 5 mins and then strain the spices and chili. Add kewra and rose water. Now add the soaked and drained rice. Cook till rice is 80% cooked. Strain the rice and retain the water.

*Spread the strained rice over the veggies and drizzle dissolved saffron, 1/3 cup of strained water(from rice), 1tbsp of oil(from fried onions), mint leaves and fried onions. 

*Seal the vessel with dough and a tight-fitting lid. Cook on high heat for a minute, now lower the heat and cook on low flame  for 12-15min. I have kept the pan on Tawa.

*Remove from heat and let it sit for 10 mins before opening the lid. *Serve hot with raita.

Raita... 

*Finely chopped Cucumber... 1 Cup

*Finely chopped onion...1/2 Cup

*Homemade Curd... 1/2 Cup

*Green chillies...2 chopped in big pieces.

*Chopped Coriander... 2 tbspn

*Black Salt...a pinch

*Salt... 1/4 tsp

*Sugar... 1 tsp

Mix all ingredients properly.

Serve with biryani.

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