Renus Kitchen

Ingredients: Carrot -  2-3 medium size Mustard seeds - 1 tsp Fennel seeds - 1 tsp Methi (Fenugreek) - 1/4 tsp Cumin seeds - 1 tsp Turmeric powder - 1/8 tsp Red chili powder - optional Asafoetida - pinch Salt - to taste Mustard oil - 2 tbsp Method: Wash carrots and pat dry completely. Slice into thin pieces and keep aside.  Dry roast the whole spices and grind into fine powder. Add salt, turmeric and asafoetoda to the sliced carrots. Heat mustard oil and pour it over the mixture.   Store the pickle in a airtight jar and refrigerate.  Note: Use within 2-3 days. 

Ingredients Rava (sooji or semolina) - 1/2 ccup Yogurt - 1/2 cup Chopped onion - 2 tbsp Green chili - to taste Cilantro - 2-3 sprigs Salt - to taste Vegetable oil Method Mix rava, yogurt, chopped onion, green chilies, cilantro leaves, salt. Keep the mixture aside. Spread the mixture on the slice of bread. Heat the tava (griddle). Spread some oil. Place bread with filing side down on the tava and cook till the filling side is golden brown in color.  Flip and toast the other side. Slice in desired shape ad serve with ketchup.

Healthy version of fried dahi vada Ingredients white urad daal - 1 cup yellow moong daal - 1 cup Fresh ginger - 1 inch Whole black pepper - to taste Green pepper - to taste Heeng - few dashes Salt - to taste Method Soak daal for 4 hours or more. Grind black pepper, ginger, green pepper in the grinder and then add the soaked daals. Add salt, heeng and grind to make smooth paste. Don't add too much of water. Pour the batter in greased muffin tray and bake for 20-30 minutes at 350 F. Baking time may vary with different oven settings. When vadas turn golden, take it out. Prick the vadas with fork and dump them in yogurt sauce. Sprinkle salt, red pepper, roasted cumin powder and tamarind sauce. Wait for sometime before taking the first bite.