Renus Kitchen

This chutney (dip) is  an easy breezy recipe that goes well with pakodas (fritters), bhelpuri or spread on a toast. Ingredients: Fresh cilantro (coriander) leaves - 2 cups Green chilies - 2-3 Garlic pods - 2 Lemon juice - 1 tbsp or more Sugar - according to taste , just enough to add some sweetness Salt - to taste Vegetable oil - 1/4 tsp (this maintains the bright green color) Method: blend everything in a blender. Adjust the consistency of the chutney by adding water. Serve immediately or store refrigerated.You can also freeze chutney in ice tray and thaw it when needed.

This year I am trying to include salads in my diet. I am experiment with recipes to satisfy my palate. You will be seeing lots of salad recipes in coming weeks. Since I am a vegetarian, I try to include proteins in my salad so that it can become complete balanced meal. In this recipe I have included boiled garbanzo beans and grilled tofu to make it protein rich salad. Ingredients: Mixed green salad mix Boiled or canned garbanzo beans Mixed nuts Raisins Balsamic vinaigretteor any of your choice Grilled tofu  Method: Mix everything in a bowl and enjoy ! You can adjust the amounts as per your choice.

Ingredients: Firm tofu - packet Salt and pepper to taste Marinade: Balsamic Vinegar - 1/2 cup Agave nectar - 1/2 – 1 Tablespoon Extra Virgin Olive Oil - 2 Tablespoons Smashed garlic cloves - 2 A Pinch of Thyme, Oregano, Rosemary, and Marjoram. Method: Wrap the tofu in a paper towel and microwave for 1 minute to drain excess water. Slice the tofu of desired size and marinade for 20 minutes in a refrigerator. For Grilled Tofu - heat the cast iron grill pan or electronic griller. Grill the tofu on both side to get the grill marks For Baked tofu -Preheat the oven at 400 F. Place the tofu pieces on greased baking try and bake for 15-20 minutes. Make sure you keep an eye on it. You can serve grilled tofu as an appetizer with a dip of your choice or enrich salads.