Renus Kitchen

Ingredients 2 big tomatoes 10-15 shallots  (can be replaced with 1 medium sized red onions) 1tsp – urad daal 1tsp – chana daal 1 tsp – mustard seeds 5-6 curry leaves 1-2 red dry chili pepper Salt to taste Heeng – few dashes 1-2 tbsp sesame seed oil (can be replaced by any other cooking oil) 2 tsp – sambar powder Tamarind paste to taste. Method Heat oil, add all the ingredient under tadka in order. Add chopped onion, salt and cook till pinkish. Add chopped tomatoes and cook for 3-5 minutes on low heat. Add sambar powder and tamarind paste. Adjust seasoning. Turn off the heat and grind the moisture after it has cooled down. Pour it over serving dish and enjoy !

Ingredients: ½ cup – roasted chana daal ½ cup - dehydrated or fresh coconut 2 – green chili pepper 1 cup – thick yogurt Salt to taste Tadka Curry leaves – 3-4 Mustard seed – ¼ tsp Dry red chili - ½ Method Grind all the ingredient except under tadka. Adjust salt and pour over serving dish. In a separate pan, heat oil. Add mustard seeds and wait for it to splatter. Add chopped curry leaves and red pepper. Pour the tadka over chutney and serve Dosa, Uttapam !

Eggplant-Potoes Curry with Pancphoran Ingredients Baby eggplant – 6 Potatoes – 1, large Ginger – 1 inch Garlic – 3-4 cloves Tomatoes – 2 medium Onion – 1 medium Green pepper – 1 Asafoteda (heeng) – 2 dashes Coriander powder – 1.5 tsp Panchphoran mix: 1.         Cumin – 1tsp 2.         Mustard seed – 1 tsp 3.         Fennel seed – 1 tsp 4.         Nigella (kalonji) – 1 tsp 5.         Fenugreek seed – ½ tsp Cooking oil Cilantro leaves for garnishing Method: Instant Pot Method 1.         Dice potatoes and eggplants (potatoes are diced smaller than eggplants to ensure they both cook equally well) 2.         Roughly chop onions and tomatoes 3.         Turn on Inst...

Ingredients Baby potatoes Ginger – 2 inches long Green Chilies – 1-2 Cilantro powder Whole spice mix - Coriander seeds – 1 .5 tsp - Fenugreek seeds – ¼ tsp - Fennel seeds – 2 tsp - Mustard seeds – 1 tsp - cumin seeds – 1 tsp Salt Turmeric Coriander powder Amchoor powder Vegetable oil – 4-5 tbsp Method Instant Pot Method 1.         Dice baby photos into half. You can peel or leave the peel on. 2.         Slice ginger and pepper and crush them together 3.         Turn on sauté mode on medium. Add cooking oil followed by cumin and mustard seeds. 4.         Add chopped/crushed ginger- pepper mix. Stir and add diced baby potatoes 5.         Add coarsely ground whole spice mix, salt, turmeric. 6.         Coat the masala mix to potatoes and cancel sa...

Ingredients: Rice - 1 cup Toor daal - 3/4 cup Mixed veggie - 2.5 cups  (carrots, beans, peas, potatoes, corn) Tomato - 1 Onion - 1 medium Green pepper - 1 small Ginger - 1 inch  Tamarind paste - to taste  salt  turmeric - 1 tsp cumin seeds - 1 tsp Coriander powder - 1 tbsp  bisebele bhath powder - I prefer MTR brand - 1-2 tbsp vegetable oil  Tadka Ghee Heeng Peanuts, roasted - 1/4  cup Curry leaves - 1-2 sprig Mustard seeds - 1 tbsp Urad daal - 1/2 tsp Chana daal - 1/2 tsp  Method  soak daal and rice together for 30 minutes. If you are in rush soak them in warm water as soon you decide to cook this dish  Chop onions, ginger , tomatoes, green chilies  Heat oil in a pressure cooker and add cumin. Once it crackles , add chopped ginger , green peppers and onions and sauté for 1-2 minutes. Next add tomatoes followed by chopped vegetables. Stir and cook for 1-2 minutes....

Ingredients Whole wheat flour – 1 cup Water - add accordingly to adjust the consistency of the batter Raisins – handful Chopped coconut – ¼ cup Chironji seeds – handful Sugar – ½ cup Vegetable oil for frying Method Mix all the ingredients and leave it at room temperature for 5-6 h to ferment. Adjust the consistency of batter to a thick paste. Heat oil oil and deep fry spoonfuls of batter on medium heat till the the puaas turn golden and crispy on the sides. 

Ingredients Green peas – 1 bag Onion -1 Tomatoes -2 Ginger – 1 inch, sliced Garlic – 4-5 cloves Green chilies – 1-2 Cumin seeds – 1 tsp Heeng( Fenugreek) – generous amount Cloves – 2 Bay leaves – 2 Cinnamon – 1 inch stick Black cardamom – 1 Turmeric – 1 tsp Coriander powder – 1 tsp Garam masala – 1 tsp Salt Optional Urad daal vadi – ½ cup Potatoes – diced Vegetable oil Method Sauté green peas and keep it aside. Mash around 1/3 of peas. Fry urad daal vadi and keep it aside. Chop tomatoes, onion, ginger, garlic, green chilies. Heat oil in a pressure cooker, add cumin and let it crackle.  Next add heeng, followed by bay leaves, cardamom, cloves, cinnamon. Give a quick stir and immediately add chopped ginger, garlic and green chilies.  Immediately add chopped onions and salt and cook till onions look glossy and slight pink. Next add tomatoes, stir and pressure cook the entire mixture on high heat for 5-6 whistle...

Ingredients Boiled eggs - 4 Onions - 1 Tomatoes - 1.5 Ginger - 1/2 inch Garlic - 4-5 cloves Cumin seeds - 1 tsp Turmeric - 1/2 tsp Red chili powder - 1/2 tsp Coriander powder - 1.5 tsp Garam masala - 1/2 tsp Salt - to taste Vegetable oil Chopped cilanto Method: Grate or chop tomatoes and onions and keep them separately  Prick boiled eggs and shallow fry and keep it aside Heat oil in a pan and add cumin seeds to hot oil. Add chopped ginger/garlic mixture, stir to keep it from burning Add chopped onions, salt and cook till its pinkish brownish. Next add chopped tomatoes and cook the mixture till it starts to lose oil Add turmeric, coriander powder, red chili powder and cook the entire mixture for 30 seconds. Now add boiled eggs and mix to coat the egg with masala. Add 1 cup water and cook with closed lid for 5 minutes on medium heat. Garnish with chopped cilantro and serve with steamed rice .

Ingredients  Popcorn kernels Ghee Butter Salt, preferably pink himalyan salt or काला नमक Method Heat generous ghee and when it is hot add 2-3 popcorn kernels and cover the pan. When the kernels pop, add rest of the kernels. Cover the lid and reduce the heat to medium and wait for the kernels to pop. Keep shaking the pot occasionally so that the popped kernels don't burn. Once, the popping slows down, turn off the heat and open the lid. top it with some butter for rich creamy flavor. 

Ingredients Urad daal (white color) - 1 cup Rice - 2 cups Fenugreek seeds - 1/2 tsp Salt - to taste Vegetables - bell pepper - onion - peppers Method Soak urad daal, rice, fenugreek seeds in the same bowl for 7-8 hours. Drain the excess water and grind into fine paste. The consistency should be thick and pour-able. Add salt and cover the bowl loosely and leave it in the sun to ferment for 7-8 h. The batter will become foamy, light and rise. Chop the vegetables of choice and keep aside. Proceed to making uttapam by pouring one laddle of batter on medium hot gridle. Spread the batter and sprinkle chopped vegetables. Pour a trail of oil around and cook covered for 2-3 minutes. Once the edges start getting brown, flip to cook the other side. Serve hot with coconut-peanut chutney, tomato-onion chutneyor sambhar.

Ingredients  Poha (चूड़ा ) - 1 cup Roasted panuts - 1/4 cup. Onions, chopped - 1/2 cup Green chilli - 1 Ginger - 1/2 inch, chopped Lemon juice - 1 tsp Mustard seeds - 1 tsp Turmeric - 1/2 tsp Coriander powder - 1/2 tsp Curry leaves (मीठी  नीम ) - 1 spring Vegetable oil Boiled potato - optional Method: Rinse poha in water and drain excess water. Add mustard seeds to hot oil and once it crackles, add ginger, green chilies followed by chopped onions. When onion is pinkish and glossy add curry leaves, turmeric, salt and coriander powder. Add moist poha, peanuts (potatoes) and mix thoroughly Cook covered at low heat. Adjust for seasoning.  Squeeze some fresh lemon juice and enjoy.

Ingredients: Chocolate ingredients Bittersweet or semisweet chocolate - 5 oz Brewed coffee or instant coffee - 1 tbsp Dry mixture All purpose flour - 2-1/4 cup Baking soda - 1/4 tsp Baking powder - 2.5 tsp Salt - 1/2 tsp Liquid mixture Butter, unsalted - 3/4 cup Sugar - 1-1/4 cup Egg - 3 large Vanilla extract - 1.5 tsp Sour cream or plain yogurt - 1/3 cup Other ingredients Milk, cold - 1/2 Method Pre-heat oven at 350 F (180 C).  Grease a regular loaf pan  Melt chocolate with coffee using double boiler method. Place chocolate in a heatproof bowl and place it on boiling water. Once the chocolate is melted, keep it aside to cool down. In a separate bowl whisk ingredients under dry mixture. In a food processor, mix all the ingredients under liquid mixture. First beat the butter followed by other ingredients in order. add eggs one at a time.  Next add the dry mixture and milk alternatively to the liquid mix.  Take out half of the mix...

Ingredients Date paste Pitted dates, chopped - 1 cup Hot water - 1 cup Salt - 1/8 tsp Dry ingredients All purpose flour - 2 cups Sugar - 1/2 cup Baking powder - 1.5 tsp Baking soda - 1/2 tsp Salt - 1/4 tsp Cinnamon powder - 1/2 tsp (optional) Liquid ingredients Butter, unsalted - 1/2 cup Egg - 1 Or  Milk - 1 cup for eggless version  Vanilla extract - 1 tsp Optional Walnuts - 1/2 cup Method Soak dates in hot water and salt for 15 minutes and then grind into paste. Grease 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Pre-heat oven at 350 F (180 C) Chop walnuts and coat with some all purpose flour and keep it aside. In a dry bowl mix all the ingredients under 'dry ingredients'. In a food processor whisk the liquid ingredients. Add the flour mixture and chopped dates to the food processor and process until combined.  In the end add the chopped walnuts. Transfer the contents in the loaf pan and bake for about 50-60 minutes or until an inserted to...

Besan - 1 cup Rice flour - 2 tbsp Lemon juice - to taste Sesame seeds (toasted)- 2 tbsp Cilantro leaves - 1 cup, chopped Turmeric powder - 1/2 tsp Corriander powder - 1/2 tsp Heeng - pinch Ginger paste - 1/2 tsp Peanuts, roasted - 1/4 cup Water Cooking oil Method: Coarsely grind roasted peanuts. Mix all the ingredients and make thick paste. The batter should not be very thin.  Pour the batter into the greased microwave safe bowl. Microwave for 2-3 minutes. The mixture is cooked if the inserted toothpick comes out clean.  After the cooked mixture is cooled, release it on a empty plate.  Cut in to small squares. Shallow fry or deep fry in cooking oil of choice. Serve warm vadi with ketchup or green chutney. 

Ingredients tortilla chips pickled sliced jalapeno pepper, drained. salsa cheddar cheese , grated Method Assemble all the ingredients in a oven safe bowl and bake at 400F for 5-10 minutes until cheese is melted. Variations can add beans to the mix.

Ingredients Tortilla wrap Black bean filling Black pinto beans - canned Onion - chopped Cumin powder Taco powder Olive oil Garlic salt Salsa - store bought Toppings Avocados Mexican cheese blend Sides  Jalapeno hot sauce Sour cream Method Bean filling Rinse canned beans thoroughly and keep it aside Heat the pan and add olive oil, chopped garlic. Saute for a 30 seconds.  Next add chopped onion and saute till pinkish in color. Add cumin powder, taco powder followed by black beans.  Give it a nice stir and cover to cook on medium heat. Once the bean are tender to touch, add spoonfuls of salsa and mix. Adjust the seasoning, salt to your taste. Assembling the burrito Warm tortilla wrap on a griddle on both sides Sprinkle layer of cheese on warm salsa followed by spoonfuls of bean mixture and chopped avocado. Roll the burrito and serve with hot sauce and sour cream. 

Ingredients Moong daal (Green, whole) - soak over night - 1 cup, raw Ginger - 1.5 inch Chopped onions - 1 medium, chopped Green chilies - 1 medium Salt - to taste Coriander powder - 1 tsp Garam masala - 1 tsp Cumin seeds - 1 tbsp (0.5 tbsp + 0.5 tbsp) Asafetida - few dashes Optional - crumbled pareer. Method Grind moong daal, green chilies, ginger to smooth paste. Add all the ingredients except chopped onions. Adjust the salt and seasoning to taste. The consistency of the batter should be like pancake. Heat the tawa or griddle on medium heat. Drizzle some cooking oil and then wipe off  with moist paper oil or kitchen towel. Next pour a ladle of batter and spread gently in a circular manner. sprinkle cut onions, paneer on the top. drizzle oil around the edges and increase the heat of the stove. Once the edges start turning crispy or brown, flip to the other side and cook for sometime. serve with ketchup or chutney.

Ingredients: Dry Ingredients All purpose flour - 1 1/3 cup cocoa powder - 1/4 cup Sugar - 3/4 Baking soda - 1 tsp Baking powder - 1/2 tsp Salt - 1/2 tsp Wet Ingredients Sour cream - 1/2 cup Unsalted butter - 1/4 cup Milk (hot) - 1 cup Vanilla essence – 1 tsp Walnuts - 1/2 cup, chopped Method: Grease 8 inch round pan or any pan of your choice and keep it aside. Pre-heat oven at 350 degree F (180 degree C). Mix all the dry ingredients in a bowl and pass it through sieve at-least 2 times (I usually do it once and my cake comes out fluffy). Take 1-2 tbsp of dry mixture and mix it with walnuts in a separate bowl. This will ensure that walnuts don't sink in the batter and remain uniformly distributed in the batter. In another bowl, mix all the wet ingredients and blend using a hand blender or food processor for 1-2 minutes. Now fold in dry ingredients and blend it again for 1 minute at medium speed. Once the batter is mixed, add the walnuts, mix together and...