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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.

Peanut Chutney

#RenuRasoi
#Peanut #Chutney
Peanut Chutney
This Chutney is little spicy, a nice accompaniment in day to day Meals.
Since in dry form, can be stored for 15 days. Ofcourse this is so tasty that finishes quickly.
I like to spread it on Roti alongwith Raw Groundnut Oil, make a roll, and have a yummy 😋 meal between Meal 😍
Ingredients...
*Peanuts... 1 Cup
*Oil... 2 tsp
*Cumin seeds..1/4 tsp
*Peeled Garlic Cloves...1/4 the Cup
*Red Chilli Powder... 3 tsp
*Salt...1/2 tsp
Method...
*Heat 2 tsp Oil in a Kadhai, saute Garlic for 2 minutes, remove from the pan.
*In the same Oil, add Peanuts, saute on low flame till crispy. Add Cumin Seeds. Switch off the gas. Let it cool.
*In a dry grinder jar, add Garlic Cloves, Red Chilli Powder & Salt.
* Grind on pulse mode. Mix properly.
*Add Peanuts, again grind on pulse. mode .
* It should not be fine powder, little bit granular texture tastes better.
*Store in dry Glass Jar or Airtight container.
*It has a shelf life of 15 days.
Note....1)You can skip Garlic and have it on fast too.
2) Mix in Raw But Oil before serving, tastes Yum.

#रेणूरसोई
शेंगदाणे चटणी
शेंगदाण्याची ही खमंग चटणी आमच्या घरी फार आवडते...व सतत करावी लागते.
जेवणात डावी बाजू म्हणुन तोंडी लावणे म्हणुन तर आहेच, पण मला ही चटणी पोळी वर पसरवून , त्यावर शेंगदाण्याचे कच्चे तेल घालून गुंडाळी/ रोल करून खायला खूप आवडते.
पोळी आधी गॅसवर गरम करून घ्या, झक्कास लागतं...😋😋😋
ही कोरडी चटणी 15 दिवस टिकते...
साहित्य...
*शेंगदाणे...1 वाटी
*लसूण पाकळ्या सोलुन...1/4 वाटी
*तिखट... 3 टिस्पून
*मीठ.... 1/2 टिस्पून
*जीरे... 1/4 टिस्पून
*तेल... 2 टिस्पून
कृती...
* एका कढईत तेल तापवून त्यात लसूण पाकळ्या घालून 2 मिनिटे परतून बाजूला काढून ठेवा.
* त्याच तेलात शेंगदाणे घालून मंद आचेवर खमंग कुरकुरीत होईपर्यंत परतून घ्या. जीरे घालून एकत्र करावे. गॅस बंद करा. गार होऊ द्या.
* मिक्सरमध्ये लसूण पाकळ्या, तिखट व मीठ घालून पल्स/इंच मोडवर वाटुन घ्यावे.
* मग शेंगदाणे घालून परत पल्स /इंच करत थोडी जाडसरच वाटुन घ्यावे.
*कोरड्या काचेच्या बरणीत किंवा डब्यात भरून ठेवा.
टीप...
१) लसूण न घालता केली तर उपासाला पण चालते.
२) कच्चे शेंगदाणे तेल घालून कालवावे, व मग वाढावी. जास्त छान लागते.




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