Renus Kitchen

Ingredients Almonds Honey Salt Sesame seeds Method  Mix all ingredients and spread it on parchment paper lined cookie sheet. Bake at 350 F for 10 minutes. Keep checking the oven to prevent from burning. Once baked store in air tight container. Variation: you can try other spices like cinnamon, cayenne pepper, brown sugar and some butter. 

1 cup moong daal 1 cup urad daal 2 cup rice 1/4 tsp meethi seeds. Onion - 1/2 cup finely chopped Cilantro - chopped Salt to taste Ginger - optional Green pepper - optional Soak everything together overnight. Next morning grind, add salt and let it ferment for 7-8 h. The batter should not be runny. When u are ready to make appe add finely chopped onion, cilantro leaves, ginger (optional), green chili pepper (optional), adjust taste and proceed to making appe in your appe pan. Serve hot with ketchup or green chutney  

Ingredients: 1 can of garbanzo beans, which is approximately 2 cups of boiled chola Red onions – 1 medium chopped Tomatoes – 1.5 chopped. Garlic – 4-5 cloves Ginger – 1 inch Bay leaves – 1 Black cardamom – 1 Cloves – 2-3 Cumin seeds – 1 tsp Anardana (Dried Pomegranate seeds) – grind 1.5 tsp in a coffee grinder (amount varies as per your taste) Dhaniya powder – 1.5 tsp Turmeric – 1 tsp Dried fenugreek leaves – 1 tbsp Cumin powder – 1 tsp (it unroasted ground cumin) Salt to taste Vegetable oil for cooking – 2-3 tbsp Method: I used canned garbanzo bean, so it was quick. If you want to use raw beans, then you need to soak overnight and pressure cook with tea bags to get that black/tan color which is typical of Punjabi channa. Pressure cook until the beans are soft and not mushy. It takes 4-4 whistles in my pressure cooker. Strain the garbanzo beans and keep it aside. Roughly chop onions, tomatoes, garlic and ginger. (I pressure cook everything, so no need to ...

This is a traditional Sindhi cuisine packed with nutrition. It is one complete meal which is easy cook and yet very tasty. I often make it when I am tired of eating same old same old curries, parathas, daals etc. I particularly like it as the bhaji (curry/sabzi) is combination of not just one or two but many vegetables which is perfect to feed my little picky eater. If you are going to try sai bhaji for the first time, then I would suggest to pair it bhuge chawal and not just plain rice. The caramelized onions add extra flavor to the meal. And since we are talking about Sindhi cuisine, how can we forget to serve papad :) Happy cooking and enjoy your meal !! Sai bhazi Ingredients Spinach – 1 bag Fenugreek – 1 small bunch Dill – 1/4 cup, chopped Channa Daal – soak ½ cup for at least 5-6 h Onion – 1 medium Tomato – 1 medium Ginger – 1 inch, chopped Garlic – 3-5 cloves, chopped Mixed vegetable of your choice. I use following: Small baby eggplant – 2 , diced in small ...

This is my all time favorite quick, easy and yummy ladoo. It only requires 3 ingredients. Ingredients White sesame seeds – 1 cup Dates – 1 ¼ cup (chopped) or Desiccated coconut – 1 cup Method Dry roast sesame seeds. Blend all the ingredients in the food processor until the dates are finely chopped and the ingredients start coming together (It will not form a dough in the processor). Transfer the mixture in a mixing bowl and start making balls by gathering mixture in your palm and make balls by squeezing palms. It will take some practice to make perfect round balls. If the mixture is not coming together to form a ball, add more chopped dates. It should work. You may want to roll the finished ladoo over powdered coconut.

Ingredients Dates - 2 cups, chopped Variety nuts - 1 cup - Pistachios - Cashews - walnuts Coconut - shredded Cardamom powder - 1/4 tsp Ghee - as needed Method Chop dates, nuts and keep separately. Heat ghee in heavy bottomed pan. Saute chopped dates. Cool and process everything, including nuts in a food processor to form a dough. Apply some ghee on your palms and make a log of the above processed dough. Roll the log over coconut shavings. Wrap foil around the log and let it cool in the refrigerator for 2-3 h. Unwrap the foil and slice the log in equal size discs. Store in airtight box in the refrigerator. Notes If you don't have food processor, then make sure to chop the ingredients very fine and hand mix everything.  You can also use regular blender to mix everything. 

Ingredients Daliya (broken wheat) - 1cup Onions - 1/2 cup, sliced Tomatoes - 1/4 cup, chopped Ginger - 1 inch, chopped Green chilies - to taste Mixed veggies - 1 cup (chopped carrot, chopped beans, peas, chopped bell peppers ) Spices Turmeric - 1/2 tsp Coriander powder - 1 tsp Salt - to taste Mustard seeds - 1/2 tsp Curry leaves - 1-2 springs Optional Lemon - juice of fresh small lemon Cashew nuts - handful or more Cilantro - 1/4 cup, chopped Water - 2 cup Method Dry roast dalia and keep it aside. Heat oil in a cooker and add mustard oil when the oil is hot. The seeds will start to crackle.  Add curry leave, onions, green chilies and ginger. Saute' onions till translucent. Add chopped onions and cook for sometimes.  Next add all the spices, including salt, chopped vegetables and nuts. Saute' everything for 3-5 minutes on medium heat. Add 2 cups of water and pressure cook on medium to high heat till one whistle. Once the pressure is released,...

Ingredients Whole wheat flour - 2 cups Salt - to taste Yogurt dip - Yourt - 1 cup - Mint - 1 cup, loose leaves - Water - optional, depending on the consistency of the dough Method Blend yogurt and mint in a blender. You could do this with hand whisker as well. Just remember to chop the mint very fine when blending with hand. I noticed when the yogurt is blended in a mixer, it looses its creamy consistence. It works good actually to make dough. Now make soft dough by mixing yogurt blend and wheat flour. Keep the dough covered for 30 minutes for the gluten to develop. Roll out to make parathas or rotis. In my opinion, the parathas and rotis tastes heavenly when eaten hot, straight from the griddle. 

Ingredients Mint - 1 cup, roughly chopped Cilantro - 1 cup, roughly chopped Green Chilies - 1-2 Ginger - 1/2 inch Cumin powder - 1 tsp Lemon juice - as per taste Black salt - to taste Sugar - optional Oil - 1/2 tsp Method: Blend everything in a blender. Don't add excess water to avoid runny chutney. Adjust spices, salt and sugar. I like to freeze some chutney in ice tray for future use. It comes handy in case of emergency.

Ingredients Cauliflower - 1 medium size. Vegetable oil - 1 tbsp Cumin Seeds - 1/2 tsp Onions - 1 medium, sliced Red bell pepper - 1 medium, sliced. Salt to taste Marinade Yogurt - 1 cup Garlic paste - 1 tsp. Chop and grind fresh. Ginger - 1 tsp. Chop and grind fresh. Green chili or red chili powder - if using fresh green chili, grind it along with ginger and garlic. Kasoori methi - 1-1.5 tsp Tandoori powder - 1 -2 tsp.  I use MDH brand. Lemon juice - half lemon juice (optional) Tumeric - 1 tsp Besan (gram flower) - 1 tsp Method Cut cauliflower into medium size florets. Par boil the pieces and strain excess water. I sometimes add some turmeric powder while I boil the cauliflowers. It gives a nice yellow color.  Mix ingredients under marinade and add it to par boiled cauliflowers. Keep the marinated mixture in refrigerator for 2-3 hours. While the cauliflowers is soaking the flavors of the marinade, slice bell peppers and onions. Heat vegetable oil...

Ingredients: 1 bag of spinach - blanch and puree Onion - 1 medium, chopped Garlic - 3 pods Ginger - 1 inch piece Green chili - optional Bay leaf Cloves - 3-4 Green cardamom - 1-2 , ground Coriander powder salt to taste Rice - 2.5cups Cooking oil or ghee Method: Puree spinach in a blender.  Wash rice very gently with water. Drain any excess water and keep it aside.  Heat oil in a pressure cooker. Once the oil is hot, add cumin seed and water for it to crackle. Add the green cardamom, cloves, bay leaf. Now add ginger garlic paste, saute for a minute and then add chopped onions.  Once onions are translucent, add spinach paste and cook for 5 minutes.  In the end add washed rice, mix everything and pressure cook till one whistle.  Turn off the stove and leave the cooker to release the pressure by itself.  Once done, fluff the rice with a fork and serve with your favorite curry or daal  

Pre-heat oven at 400 F. Cut bread into small cubes and place it in a bowl. Drizzle some olve oil, butter, salt, dried oregano and black pepper mix well and bake it in a baking tray for 10-15 minutes. Cool and store in air tight container. 

Blend whole milk, mango pulp (scoop some from fresh mangoes or buy a can of pulp), honey, handful of cashews and few drops of rose water for fragrance. You can add some ice (optional). Now don't wait...just gulp it down :)

Ingredients Dry Ingredients: All purpose flour - 1-3/4 cup Granulated sugar - 1 cup Baking powder - 1 tsp Baking soda - 1/4 tsp Cocoa powder (unsweetened) - 1/4 cup Salt - 1/4 tsp Mix all dry ingredients using a hand whisker or pass it through a sieve at least 2 times. This will incorporate air in the mixture. Liquid Ingredients: Eggs - 2 medium size Ripe bananas - 3 Vanilla extract - 1 tsp Butter, unsalted - 1/2 cup Other ingredients: Walnuts - 1/2 cup Chocolate chip - 1/2 cup or Raisins - 1/2 cup Method: Pre-heat over at 350 F. Grease the bottom and sides of 9x5x3 loaf pan and set aside. Toast walnuts on stove top and chop coarsely.  Combine walnuts, chocolate chips and some flour. This will prevent them from sinking in the batter. Lightly beat eggs. Preferably eggs should be brought to room temperature. I have used straight from the fridge and results are OK.  Add mashed bananas, melted butter, vanilla extract and mix gently using a wooden ...

Ingredients: Pakoda: Chana daal - 1 cup Cumin seeds - 1 tsp Heeng - few dashes Corriander powder - 1tsp Garam masala - 1 tsp Turmeric pwd - 1/2 tsp Onions, chopped - 1/4-1/2 cup Gravy: Yogurt - 1 cup Besan - 4 tbsp Water - depends on desired consistence Tadka Curry leaves, dry red chilies, fenugreek seeds, heeng, corriander powder, garam masala, sugar (optional) Method: Pakoda: Soak chana daal for 3+ h. Grind with minimum water and add zeera, heeng, haldi, coriander powder, salt, garam masala powder and chopped onion (optional). Deep fry. Use it for kadhi or eat with chutney. Yogurt Gravy: Mix besan and yogurt in a bowl and keep it aside. Heat oil in pan and add tadka spices mentioned above. Pour the yogurt gravy and boil. Add more or less water to get desired consistency. After one boil, add the pakodas and simmer for 10-15 minutes so that they get infused with gravy. Pour more water if the gravy gets concentrated. Once the kadhi cooked, add a dollop of...

Ingredients: (Makes 8 in small sandwich maker) All purpose flour - 1 cup Sugar - 1/2 cup Baking powder - 1/2 tsp Baking soda - 1/2 tsp Butter - 1 tbsp Cocoa powder - 1/2 tbsp Vanilla essence - 1/4 tsp Milk or water - 3/4 cup Method: Mix all the ingredients MINUS COCOA POWDER.  Divide the batter in in two. Add cocoa powder to the second half of the batter. Pre- heat sandwich maker and grease well.  Pour chocolate and vanilla batter one by one in the mould and close the lid. Cook for 4-5 minutes or more until they are golden in color. (cooking time varies)  Remove and continue with the rest of the batter. Serve warm with chocolate syrup or maple syrup or dust some powder sugar.