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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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Coconut Vadi

 

Coconut Vadi

#RenuRasoi

Coconut Vadi

Naralachi vadi... tastes simply divine...😋😋

Every year on the occasion of Narali pournima we prepare some sweets made of Coconut.

Very easy and simple recipe, with little tricks to make it perfect...

Ingredients...

*Fresh coconut scraping.... 1 Cup

*Home made ghee... 3 tsp

*Sugar... 3/4 th Cup

*Green cardamom powder... 1/4 tsp

*Saffron strands... 20..25 soaked in 1/2 tsp milk

Method...

*Heat ghee in a broad thick based pan, add Coconut and roast for 2..3 minutes.

*Add sugar, mix properly, cook on low flame. Initially sugar will dissolve and then it will start thickening. 

* Within 10...12 minutes, it will become a lump, 

The correct test to know whether it is done, is insert the spoon or spatula  in the centre of the mix, if it is standing firm, it is done. Switch off the gas. Add green cardamom powder and mix well.

*Spread this mix in the pre greased plate with the help of rolling pin.

*Let it cool, when it is little warm, cut the vadi.

*When it will cool completely, remove vadi from the plate with the help of a  knife.

*Garnish each vadi with soaked saffron.

*It has a shelf life of 4..5 days.

*Enjoy 🙂

Note... You can take Dessicated coconut instead of fresh coconut, but then add 3  tablespoon milk while cooking.



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