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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.


Karanji also known as Guziya...
This is a very delicate  sweet dish, supposed to be very difficult to make ,🙂
But if you will follow the following method you will find it very easy to prepare, so enjoy sweet light fluffy  karanji.
*All purpose flour or Maida... 1 cup
1 Cup....150 ml 
*Semolina ... 1/2 cup
*Hot Ghee or Oil.. 1.5 tablespoon
*Salt a  pinch
*Desicated Coconut...  1 cup *Powdered Sugar... 3/4 th Cup 
*Green Cardamom Powder ..1tsp
*Mix dry fruits chopped...3 teaspoon... optional
*Pure Ghee for deep frying...1cup
*Mix all purpose Flour, Semolina n Salt.
*Add hot Ghee...and make a tight dough by using little water.
*Let it rest for 1 hour, by covering it.
*Mix dessicated coconut, sugar, green Cardamom Powder n chopped dry fruits.
*After 1 hour, process this dough from the mixer or from the food processor ,once again make a soft dough.
*Roll out a small thin puri, put 3 tsp
Coconut mix, apply little water with the help of your fingers on outer border. Fold it firmly by sealing the sides with the help of Karanji cutter.
Seal the sides properly else while frying stuffing will come out.
*I have folded it by hand, you can use Karanji mould available in the Market.
*Make all the Karanji.
*Heat the Ghee in a pan, deep fry one at a time till light golden.
*When cools store in a container.
*Tasty and yummy 😋, will last for a week.
 मस्त हलक्या खुसखुशीत करंज्या खायला सोप्या पण करायला कठीण असे मला इतके दिवस वाटत होते.
खालील पद्धतीने करायला करंजी अतिशय सोपी व मस्त लागते.
*मैदा ...एक वाटी
1 वाटी...150 मिली
*बारीक रवा... अर्धी वाटी
*गरम तूप किंवा तेल...  1.5 टेबलस्पून
*मीठ ...चिमूटभर
*सुक्या खोबर्‍याचा कीस ...एक वाटी
*पिठीसाखर... अर्धी वाटी
*वेलची पूड... 1/4 टी स्पून
*सुकामेवा कापून...3 टी स्पून... ऐच्छिक
*साजूक तूप...1वाटी तळण्यासाठी
*प्रथम मैदा, रवा व मीठ एकत्र करा.
*त्यामध्ये गरम तुपाचे वा तेलाचे मोहन घाला. *अतिशय कमी पाणी वापरून कणिक मळून घ्या, एक तास झाकून ठेवा.
*एक तासानंतर तो गोळा मिक्सरमधून किंवा फूड प्रोसेसर मधून बारीक करून घ्या.
*पुन्हा एकदा छान घट्ट गोळा करून त्याच्या छोट्या छोट्या पातळ पुऱ्या लाटा.
*प्रत्येक पुरीवर तीन टीस्पून सारण घालून करंजी करून घ्या. पुरीच्या बाहेरील भागावर बोटाला पाणी लावून फिरवून घ्या व करंजी छान पैकी बंद करून घ्या.
*मी इथे माझ्या हाताने मुरड घातली आहे. तुुुुम्ही करंजी चा साचा किंवा करंजी कातरणे वापरुन करू शकता. करंजी ची बाजू पुर्ण घट्ट बंद झाली पाहिजे.... नाही तर तळताना सारण बाहेर येईल.
*अशा प्रकारे सगळ्या करंज्या करून घ्या .
*एका कढईत साजूक तूप गरम करून एका वेळेस, एक अश्याप्रकारे  या सोनेरी गुलाबी रंगावर तळून घ्या.
* चवदार,खुसखुशीत करंजी चा आनंद घ्या.
*या करंज्या आठ दिवस टिकतात.


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