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.