Renus Kitchen

This recipe makes good use of sprouted moong beans . I am not a big fan of sprouted beans, and feel bad about it as its great source of nutrients.While surfing for some interesting recipes, I found it this recipe here and couldn't wait to try my hands. Must tell you, this is a nutrilicious (nutritious + delicious) recipe ! Ingredients Green sprout beans - 1 cup White rice - 1.5 cups Red onions - 1 medium, sliced Spring onions - 1bunch Bell peppers - 1medium Ginger - 1 inch Garlic - 2 cloves  Green chillies - optional Salt to taste Cilantro leaves for garnishing Vegetable oil - 2-3 tbsp Dry Spices Turmeric - 1 tsp Corriander powder - 1tsp Fennel seeds - 1 tsp Cumin seeds - 1/2 tsp Method Cook white fluffy rice as indicated in this post Heat oil, add cumin seeds and when it starts to splatter add fennel seeds.  Add red onions, spring onions, ginger, garlic, green chillies and bell peppers.  Now add green beans sprout and saute for 3-5 minutes, ad...

Sabudana [Sago seeds, Tapioca] is one of the most popular ingredients for preparing food for fasts and special festivals. Ingredients Sabudana (Sago) - 1 cup Peanuts - 1/2 cup, roasted Boiled potato - 1/2 cup, diced Green chillies - 1, chopped (optional) Ginger - 1/2 inch, grated Cumin seeds - 1 tsp Sendha namak (Rock Salt) or regular salt if not fasting - to taste Ghee or  Vegetable oil - 1-2 tbsp Sugar - optional Method Soak sago seeds for 3-4 hours in water, completely drain the water (you can leave sago seeds on the strainer for another hour to ensure there is no water) Add coarsely ground peanuts, salt and sugar to sago seeds  Heat ghee/oil, add cumin seeds, add green chillies, grated ginger followed by potato and saute till potatoes turn golden color.  Now add sago seeds and mix gently. Turn off the heat when sago seeds turn translucent. Garnish with cilantro and lime juice and serve it hot Note It is very important to drain excess water fro...

Singhare ka atta [water chestnut flour] is usually eaten during some fasts like Janamashtami, Navratra and many more festive occasions.Also it is good for people who have gluten allergy. It can be obtained from any Indian store Ingredients Singhare ka atta [water chestnut flour] - 1 cup Sugar - 1/2 cup Ghee - 2-4 tbsp Water - 2 cups Method Heat 1 tbsp ghee and roast flour until it gets brown and releases nice aroma. Slowly add water and sugar and mix thoroughly to avoid any lumps [I did get few lumps , didn't affect the taste or texture]. Add remaining ghee and keep cooking on low heat till its forms a big lump. Spread it on a plate and flatten by the back of spatula. Sprinkle some grated coconut powder or nuts[optional] and let it cool. Now cut them into slices and enjoy

I found this recipe when I was searching for besan laddos on the web. The picture looked so tempting in this blog that I couldn't stop myself from trying it out.This is super easy recipe and a very unique halwa/burfi Ingredients Gram flour [besan] - 3/4 cup Semolina [sooji]- 1/4 cup Sugar- 1/2 cup Milk - 1/2 cup Water - 1/2 cup Ghee - 3-4 tbsp Cardamon powder - 1 tsp Saffron strands - a pinch Almond slices - optional Method: Prepare a 2 thread sugar syrup by boiling water, sugar, cardamon powder and saffron strands and keep it aside Heat ghee 1 tbsp in pan and roast gram flour till it gives nice aroma. Add semolina to same mixture and continue to roast till it changes golden color Add milk followed by sugar syrup and stir constantly to avoid and lumps Add remaining ghee and keep stirring till the mix becomes dry [NOT completely dry] Spread the mix on grease plate and even the surface by the back of a spatula.Garnish with almonds and let it cool Cut it into diam...