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Aluchi Vadi अळू वडी

#RenuRasoi  #Aluchi Vadi  #Steamed  #Colocasia #Leaf  #Snack Nowadays, during the monsoon season, very tender and small colocasia (arbi/taro) leaves are growing in my pot.  Since I had very little time today, I prepared this quick version of Aluchi Vadi.  It has the same delicious traditional taste but is much easier and faster to make. Ingredients (1 cup = 150 ml) *Washed & finely chopped colocasia (taro) leaves, – 2 cups *Tamarind – a lemon-sized piece *Gram flour (besan) – 1 cup *Rice flour – ½ cup *Red chilli powder – 3 teaspoons *Salt – 1½ teaspoons *Sugar – 1 teaspoon *Coriander powder – 3 teaspoons *Carom seeds (ajwain) – ¼ teaspoon *Turmeric powder – 1 teaspoon *White sesame seeds – 1 tablespoon Method 1. Clean the tamarind and soak it in 1/2 cup of water for 15–20 minutes. Extract the pulp and keep it aside. 2. In a large bowl, combine the chopped colocasia leaves, gram flour, rice flour, red chilli powder, salt, sugar, coriander powder, carom...
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Chunda...Sweet n Sour Raw Mango

#RenuRasoi
#Chunda #RawMango
This is a very tangy...sweet and sour Mango Pickle...
Totally Oil free, can be used throughout the year without adding any presevatives....
You can use this for Fast or Vrat as well as with regular snacks...
It goes very well with Thalipeeth, Spicy Parartha, Puri, Bhagar as well as in regular Meals.
Very quick to prepare...
Ingredients...
*Raw Mango peeled and grated...2 Cups
*Sugar...1 Cup
*Salt...2 tbspn
*Red Chilli Powder... 3 tsp
*Cumin seeds Powder... 1 tsp
Method....
*Mix grated Raw Mango, Sugar and Salt properly  in a heavy bottom Pan . Keep this for 10  minutes.
*Now put this Pan on a Gas at lower flame, keep stirring constantly.
*When it will start boiling, cook for further 8..10 minutes.
*Now it will have a very few quantity of Sugar syrup...let it cool.
*When it will cools, syrup will be thicker in consistency.
*Now add Cumin seeds powder and
Red Chilli Powder. Mix properly.
*Store in a clean dry glass Jar.
Close the lid.
Note...1)Glass bottle should be completely clean and dry.
2) Always use dry spoon for taking out pickle. This will help to have longer shelf life.
#रेणुरसोई
#छुंदा #कैरी
हे आहे तिखट, गोड आणि आंबट असे झटपट होणारे व वर्षभर टिकणारे आंब्याचे लोणचे ...
तेल व प्रिझरवेटिव्ह ह्या दोन्ही गोष्टी यात घातलेल्या नाहीत.
आपण हा छुंदा उपवासा साठी तसेच रोज खाण्यासाठी पण वापरु शकतो...
 हा छुंदा  थालीपीठ, मसालेदार पराठे, तिखट मीठाच्या पुऱ्या, भगर यांच्या सोबत मस्त लागतो 😋😋😋😋
 साहित्य ...
 * कच्ची कैरी सोलून आणि किसुन ...4 वाटी
 * साखर ... 2 वाटी
 * मीठ ... 2 टेबलस्पून
 * लाल तिखट ... 3 टीस्पून
 * जिरे पूड ... १ टीस्पून
 कृती....
 * किसलेली कच्ची कैरी , साखर आणि मीठ एक जाड बुडाच्याच्या भांड्यामध्ये व्यवस्थित मिसळा.  हे मिश्रण 10 मिनिटे ठेवा.
 * नंतर हे भांडे गॅसवर मंद आचेवर ठेवा, सतत ढवळत राहा.
 * जेव्हा हे उकळण्यास प्रारंभ होईल, तेव्हा आणखी 8..10 मिनिटे शिजवा.
 * अगदी थोडा साखरेचा पाक राहिलेला असेल....हे मिश्रण छान थंड होऊ द्या.
 * हे थंड होईल तेंव्हा पाक छान घट्ट झालेला असेल.
 * आता त्यात जिरे पूड आणि
 लाल तिखट घालून नीट मिसळा.
 * स्वच्छ कोरड्या काचेच्या बरणीमध्ये ठेवा.
 झाकण बंद करा.
 टीप ... १) काचेची बरणी पूर्णपणे स्वच्छ आणि कोरडी असावी.
 २) लोणचे घेण्यासाठी नेहमी कोरडाच चमचा वापरा. असे केल्याने लोणचे कधीच खराब होत नाही.
३) एक वाटी ही २०० मिली. ची आहे. एक लिटर दूध जर पाच वाटल्या भरले तर ती वाटी २०० मिली. ची आहे. माझ्या सगळ्या रेसिपी मध्ये हेच प्रमाण असते.

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