Renus Kitchen

Bored of making baingan the same way every time? Give this Lasooni Baingan Tawa Fry a shot—it’s bold, garlicky, spicy, and irresistibly delicious! Perfect as a side dish with dal-chawal or even as a spicy starter. You’re going to love this flavor-packed twist on eggplant! 😍 🧄 Ingredients: Large eggplant, sliced into thick rounds 2 to 3 fat garlic cloves, crushed or finely chopped 1 tbsp Kashmiri red chili paste 1/2 tsp turmeric powder 1 tsp red chili powder (adjust to taste) Salt to taste Oil for shallow frying Optional spices: You can also add coriander powder, cumin powder, or a pinch of garam masala—but I like to keep it simple and let the garlic shine ✨ 🍳 Method: Prep the baingan: Slice the eggplant into thick rounds. Lightly salt and set aside for 10 minutes to release any bitterness. Pat dry. Make the spice mix: In a bowl, mix Kashmiri chili paste, turmeric, red chili powder, and salt. Rub & rest: Coat each baingan slice generously w...

A classic Middle Eastern treat, Basbousa is a soft, moist cake made with semolina and coconut—sweetened naturally and full of comfort. Perfect with a cup of chai or coffee, this simple recipe comes together in no time. 📝 Ingredients: 1 cup semolina 1/2 cup desiccated coconut 1/2 cup plain yogurt 1/3 cup honey or maple syrup 1/4 cup melted butter or coconut oil 1 tsp baking powder 1 tsp vanilla extract Blanched almonds (for topping) 🍰 Instructions: Preheat your oven to 180°C (350°F). Grease a small square or round baking dish. In a mixing bowl, combine semolina, coconut, yogurt, honey, melted butter, baking powder, and vanilla extract until well blended. Pour the batter into the prepared dish and smooth the top evenly. Score the surface into squares or diamond shapes, and place one almond in the center of each piece. Bake for 25–30 minutes, or until the top turns golden brown. Let the cake cool slightly before serving. You can also...

Amazon Prime Day is right around the corner , and if you're anything like me, you love scoring quality kitchen gadgets at a great price! Over the years, I've tested quite a few tools that make cooking faster, easier, and—let’s be honest—more fun. Below are some of my absolute favorites that I personally use in my kitchen. If you're looking to upgrade your setup or gift something useful, these are tried and true. 🧺 1. Greek Yogurt Strainer Get it here If you love thick, creamy Greek yogurt without the store-bought price tag, this strainer is a game-changer. I use it weekly to make fresh yogurt at home—perfect for smoothies, dips, or even desserts. 🧈 2. Lodge Butter Warmer Check it out This tiny pot may look unassuming, but it's so handy —whether you're melting butter for popcorn, warming milk for chai, or making small batches of sauces. It heats evenly and is super easy to clean. 🍲 3. Instant Pot 3-Quart Mini See it here Ideal for small families, dorms, or s...

Fluffy, flavorful, and cooked right on your stovetop—no oven or yeast needed! This garlic naan is soft in the center, crispy around the edges, and loaded with fragrant garlic and herbs. 🧄 Ingredients For the Dough 250 g (1¾ cups) all-purpose flour (maida) ½ cup plain yogurt (curd), whisked ⅛ cup milk (room temperature) ½ tsp baking soda 1 tsp powdered sugar ½ tsp salt 2 tbsp vegetable oil For the Toppings 1 tbsp sliced garlic ½ tbsp onion seeds (kalonji) ½ tbsp chopped fresh cilantro (coriander leaves) Butter or ghee for brushing (optional, but delicious!) 🥣 Prep the Dough Whisk the curd in a small bowl until smooth. Set aside. In a large mixing bowl, combine the flour, baking soda, salt, and sugar. Make a well in the center and add the whisked curd and oil. Gradually pour in the milk while mixing with your hand or spoon. Knead the dough for about 7–8 minutes (by hand) until soft and elastic. The dough should spring back ...

Nothing beats the heat like a tall glass of cold coffee – especially the way we love it in India: rich, sweet, and perfectly chilled. This café-style Indian Cold Coffee recipe is made with just a handful of pantry staples and comes together in minutes. Whether you need a quick pick-me-up or a treat for guests, this recipe always hits the spot! 🥛 Ingredients (Serves 1–2): 1 cup whole milk (chilled for best texture) 1.5 teaspoons instant coffee 1.5 to 2 teaspoons sugar (adjust to taste) ½ cup crushed ice (plus extra for serving) Optional toppings: 1 scoop of vanilla ice cream Drizzle of chocolate syrup Sprinkle of cocoa powder or  instant coffee 🧋 Instructions: Make a coffee concentrate : In a small cup, mix  instant coffee  and sugar with 2 tablespoons of warm water. Stir until completely dissolved. Blend it all : In a blender, combine: The coffee concentrate Chilled whole milk Crushed ice Blend for 20–30 seconds un...

You're looking for a delicious and easy eggless fritter recipe? You got it! These Sweet Potato & Chickpea Fritters are packed with flavor, naturally gluten-free (if you use chickpea flour!), and perfectly crispy. Whether you're looking for a quick snack, a light lunch, or a flavorful side, these fritters are sure to hit the spot. What You'll Need This recipe makes about 8-10 fritters. For the Fritter Mixture: 1½ cups cooked chickpeas (or one 15-oz can , drained and rinsed) 1 medium sweet potato , grated (about 1½ cups) ¼ cup finely chopped red onion 2 cloves garlic , minced ¼ cup chopped fresh parsley or cilantro (for that vibrant pop of flavor!) 1 flax egg (1 tbsp ground flaxseed meal mixed with 3 tbsp warm water, let sit for 5 minutes) ¼ cup all-purpose flour (or chickpea flour for a gluten-free option) 1 tsp ground cumin Salt and black pepper , to taste For Cooking: Olive oil or avocado oil , for frying For Serving (Optional, but highly recommend...

A creamy, dreamy, naturally sweet dessert layered with the goodness of yogurt, chia, and mango. Ingredients: For the Yogurt Layer: 1½ cups thick yogurt (either strained regular yogurt or store-bought Greek yogurt) 1½ tsp chia seeds ¼ tsp cardamom powder 1–2 tbsp sugar (adjust to taste) For the Mango Layer: 1 large ripe mango, peeled and cubed 3–4 soft dates , pitted For Garnish: 1 tbsp chopped pistachios 1 tbsp chopped almonds Instructions: Prepare the Yogurt Base: In a bowl, mix the thick yogurt with chia seeds, cardamom powder, and sugar. Stir well to combine. Let it sit for 10–15 minutes so the chia seeds can start swelling. Then spoon the mixture into serving bowls or glasses, filling them halfway. Refrigerate for at least 30 minutes to allow the chia seeds to fully absorb moisture and thicken the yogurt. Make the Mango-Date Puree: While the yogurt layer is chilling, blend the mango flesh and dates together until smooth. If the mixture ...