Renus Kitchen

Try this moist, egg less chocolate cake in a cup. It only takes 5 minutes to end those cravings. And if you have little ones, this is perfect for play dates and kids in kitchen activities !   Ingredients: All purpose flour - 3 tbsp Brown sugar - 2 tbsp Cocoa powder - 2 tsp Baking powder - 1/4 tsp Milk - 3 tbsp Vegetable oil - 1 tbsp Vanilla essence - 1 drop Semi sweet chocolate chips - 1 tsp Method: Combine all everything but chocolate chips in a microwave safe cup or ramekins. Gently mix with fork until there are no lumps in the batter. Sprinkle choco chips on the top. Bake the cake in a microwave for 45 sec or more depending on your setting. Cool the the cake for 5 minutes before serving ( It is very important to cool before serving ). Sprinkle some powder sugar or top it with vanilla ice cream !! Note: If you want to make large quantities, scale up the recipe and portion them into individual cups. Bake them one by one for uniform baking. This recipe is ...

Winters are almost there and this is the season when you can buy fresh sarson (mustard greens) from grocery store or grow your own. This was the only time my mom would make sarson ka saag and makke ki roti with some jaggery on the side. A perfect combination on those cold winter nights. This dish has its origin in the state of Punjab.  Sarson ka saag and makki ki roti is a very popular dish from the state of Punjab. Sarson Ka Saag Ingredients for saag Saron ka saag (Mustard greens) - 4 cups Spinach - 2 cups Bathua (optional) - 1 cup Green pepper - 2, chopped Red onions - 2, chopped Ginger - 2 tbsp, chopped Garlic - 2 tbsp , choped Ghee - 3-4 tbsp Cornmeal - 1-2 tbsp Salt - to taste Corriander powder    (optional)  - 1/4 tsp Garam Mmasala    (optional)  - 1/4 tsp Method Lightly blanch chopped green leafy vegetable in minimum water. Either microwave or use a steamer. Don't discard the water. Heat ghee, and saute ginger, garl...

Back then when I was growing up, carrots were only available during winters and I would wait for winters so that my mom could make a huge batch of gajar ka halwa with lots of ghee and nuts. Those were the times when I could eat these delicacies and not gain a pound. Ingredients Carrots - 2 cup grated Sugar - 1/2 - 3/4 cup Milk - just enough to cover the carrots Raisins, Cashews - handful Desiccated coconut, grated - 1/4 cup Cardamom powder - 1/2 tsp Ghee - as needed Method Wash, peel and grate carrots Heat 1 tbsp ghee in heavy bottom pan.  Saute raisins and cashews at low heat. Add the grated carrots to the pan and saute  for 43-5 minutes. Add whole milk, just enough to cover the carrots. Cook on medium heat.  Constantly stir the mixture to avoid sticking to the bottom of the pan. Add sugar just before it is completely dry. Add more ghee to finish frying. Sprinkle cardamom powder and garnish with coconut. Serve warm or cold. ...

Till now, I have been using rice cooker for just cooking rice. Recently I learnt that one cook toor daal (lentil soup), daal makhani and rice kheer. Since, dessert is my weakness, I thought I should start with rice kheer. Ingredients Rice - 1/2 cup Whole milk - 1.5 cups + more Raisins - 1/4 cup Sugar - 1/2 cup Cardamom powder - 1/4 tsp Ghee (clarified butter oil) - 1/2 tsp Method Rinse rice with water. Drain excess water and put rice in the slow cooker.  Pour all the milk and turn on the rice cooker and cover the lid.  It is important to stir kheer from to time to time. Add sugar. You may need to add more milk as the milk concentrates before the rice is cooked.  Once the rice cooked in milk turn off the switch. Heat ghee in a laddle. When hot add the raisins and cook on low heat till raising loook golden and pour the mixture in the kheer. Sprinkle the cardamom powder and serve cold or warm