Renus Kitchen

 Mix old fashioned oats+ honey + sugar + chopped almonds + chopped walnuts + cranberries + sea salt+ vanilla extract + coconut oil or any other vegetable oil. Transfer the contents to baking tray  bake at 350 F till it turns golden. Keep stirring in between to avoid burning. Cool and store in air tight box. Enjoy with yogurt. 

Ingredients Ricotta cheese - 16 oz Milk powder - 3/4 cup Sugar - 3/4 cup Pistachios for garnishing Saffron strings - 4-5 Ghee - 1 tbsp Method cook 16 oz ricotta cheese with 1 tbsp ghee till most of the water evaporates. Add 3/4 cup milk powder, kesar strings and sugar to taste and cook again till the mixture becomes doughy. Add ground cardamom power if u wish. Cool and make balls. Garnish with pistachios and refrigerate.

Ingredients  Quinoa -rice - 1.5 cups, soaked and washed several times Mixed veggie - 1.25 cups  Chopped onions - 1 small Diced potatoes - 1 medium  Water Salt - to taste Biryani masala - store bought , 2 tsp  Method  Prepare quinoa with 2 cups of water. Pressure cook on high till one whistle and open the lid once the pressure settles Heat oil in cast iron pan and add cumin seeds. Once it begins to crackle, add diced onions and saute followed by potatoes and mixed veggies. Add salt and fry veggies on medium flame.  Add biryani masala and mix well. Add cooked quinoa to the  veggie mix and stir well to mix the spices.  Serve warm with raita/dip !

I recently bought lodge cast iron skillet and cant stop raving about it. The food cooks quickly and evenly without getting scorched. The vegetables are crispier and perfectly roasted.    Ingredients  Mustard oil - 2-3 tbsp Eggplant - 1.5 cups, diced small Potatoes - 1 cup, diced small Panchphoran Spices Mustard seeds - 1 tsp Cumin seeds - 1 tsp Fenugreek seeds (methi dana)- 1/2 tsp Nigella seeds (kalonji) - 1 tsp Fennel seeds - 1 tsp Salt - to taste Red chili powder - to taste Turmeric - 1/2 tsp Mango powder (khatai / amchoor) - 3/4 tsp Method  Heat oil in cast iron pan till its smoking hot. Reduce the flame and add all the spices under panchphoran. Once the spices start to crackle, add chopped eggplant and potato and cook on medium heat. Add salt and turmeric and continue to cook on medium to high heat. Cover the pan in between to hasten the cooking process. Add red chili powder and mango powder according to taste. Stir the veg...

Ingredients  Semolina - 1 cup Yogurt - 1 cup Salt - to taste Turmeric - 1 tsp Ginger - i.5 inch, grated Oil - 2 tbsp Eno - 1 tsp or more Water - 1/4-1/2 cup Seasoning Oil-2 tbsp Mustard seeds - 1. tsp White sesame seeds - 1 tsp Coconut - 1 tsp Asafoetida (heeng) - 2 dashes Green slit chillies - 2-3  Curry leaves  - 6-7 Sugar - 1.5 tbsp Water - 1/2 cup Lemon juice Method: Mix semolina, yogurt, salt, turmeric, ginger, oil. Adjust consistency by adding water. Keep the mixture aside for 10 minutes. Grease the pan with generous amount of oil  Add eno to the mixture and mix the content gently. Pour the batter into the greased bowl and cook in microwave for 4 minutes. I cook it covered.  Insert the toothpick and see if it comes out clean. Let it rest in the microwave for 5 minutes  Prepare tadka: heat oil, add mustard seeds, sesame seeds, heeng, green chillies, green peper  and let it cook for 1 minute. Next Add water and sugar mixture. Boil the contents f...

Ingredients  Cabbage - 1 medium head, chopped Green peas - 1/2 cup Ginger - 1-2 inch, grated Green pepper - 1, chopped Corriander powder - 1 tbsp Turmeric - 1 tsp Salt to taste Mustard seeds - 1.5 tsp Garam masla - 1 tsp Lemon juice - 2 tbsp Vegetable oil - 2-3 tbsp Method Heat oil, add mustard seeds and once it starts to splatter, add chopped ginger and green pepper.  Add chopped cabbage and stir fry on medium heat for 10 minutes.  Next add peas and cook further for 2-3 minutes Add salt, turmeric, coriander powder and cook on medium to high heat till the water released after adding salt dries out. Add garam masala and cook on low heat for vegetables to absorb the flavors. Turn off the stove and fresh lemon juice  Serve with roti and spicy daal !

I was recently introduced to Amti daal, a special Maharashtrian sweet and tangy daal. It has a very distinct flavor added by Goda masala. Goda masala is a special mix of flavor spices particularly sesame seeds, dry coconut, mace and many more. I was lucky enough to receive homemade goda masala from a friend. I am going to treasure my masala till I find my own recipe :)   Ingredients Daal Toor (arhar) daal - 1/2 cup water - 2 cups turmeric - 1 tsp salt - to taste Seasoning Mustard seeds - 1tsp Cumin seeds - 1 tsp Asafoetida - few dashes Red chillie - 1-2 Chopped onion - 1/2 cup Chopped tomato - 1/2 cup Curry leaves - 4-5 Corriander powder - 1 tsp Goda masala - 1 tsp Ghee - 2 tbsp Tamarind - 1 tsp Jaggery powder - 1 tsp or more as er taste Cilantro, chopped - 2 tbsp Method  Pressure cook contents under daal on high for 4-5 whistles. Prepare tadka by by cooking ingredients under seasoning. Add coriander masala and and Goda masala in the end to tadk...

Ingredient Marinade Paneer - 2 cups, cubed Red bell pepper - 1, diced Hung yogurt - 4-5 tbsp Tandoori masala - 2-3 tnsp lemon juice - to taste Turmeri - 1 tsp Salt - to taste Stir Fry Cabbagae - shredded, 1.5 cups Carrots - sthin liced Salt - to taste Green Chutney Roasted peanuts - 2.5 tbsp Cilantro leaves - 0.5 cup Mint - 0.5 cup Coconut powder - 2 tbsp Garlic - 1 cloves Green pepper - 1-2 Water - as required Salt to taste Dough  Whole wheat flour - 1 cup All purpose flour - 1 cup Milk - enough to make dough Topping  Sliced onions Chaat masala Method Marinade - mix everything and store in refrigerator for 2-3 hours. Later saute everything in a open pan till the veggies and paneer are cooked. Stir Fry - heat oil in a wok and stir fry the veggies Green Chutney - blend everything Dough - prepare a pliable dough and keep it aside. Roll out flat breads and toast on both sides with oil. Putting together - Spread green chutney, followed b...

1 cup milk 1 cup water  1 tsp sugar 1 tsp tea leaves crushed ginger and cardamom as per taste Put everything in the inner pot and set  4 minutes manual, high pressure, keep on warm mode, start quick release with caution to avoid splattering of tea.  Renus Kitchen 

Ingredients Cauliflower - 1 medium size, Potato - 2, medium, cubes Onion - 1 medium, chopped Tomato - 2-3 medium, chopped Ginger - 2 inch, chopped Garlic - 3-4 pods Green pepper - to taste Water - as per gravy vegetable oil - 4 tbsp cumin seeds - 1 tsp Spices Coriander - 1.5 tsp Turmeric - 1 tsp Garam masala - 1.5 tsp Red chilli - to taste Salt - to taste Method heat oil, add cumin seeds followed by chopped ginger garlic, cauliflower and potatoes. Saute for 5-6 minutes, then add chopped onions and cook on medium heat till the veggies are half done. Add chopped tomatoes and all the spices. Mix nicely and cook covered in the juice of tomatoes. Keep stirring in between to prevent from burning. Once the tomato gravy ha dried up, add required amount of water and cook covered on medium heat for 10-15 minutes. In the end adjust seasoning and garnish with cilantro leaves. 

1 cup paneer, 1/4 sugar, 1 tbsp roasted semolina, chopped nuts, cardamom powder and 1-2 tbsp water. Mix everything and bake at 360 F for 30-40 minutes till the surface turns golden. Cool and release from the pan. Slice and enjoy !

Ingredients Sweetened condensed milk - 1 can- approx 1 cup Hung yogurt or Greek yogurt - 1.5 cups Corn starch - a pinch (optional) Nuts - blanched pistachios Saffron strands Cardamom powder Method Blend all the ingredients and transfer in the ramekins. Cover with foil. Prepare baking dish by filling it with water and place the ramekens in it. Bake at 350 F for 30-40 minutes until the toothpick comes out clean. Cool in refrigerator for 5-6 hours before serving !

Ingredients  Basmati rice - 2 cups Onions - 1 medium Tomato - 2 Eggs - 5 Khada garam masala - green cardamom 1, black cardamon 1, cinnamon stick 1 medium, balck peppercorns 8-10, bay leaves 2 Cumin seeds - 1 tbsp Garlic - 5 pods Ginger - 1 inch Green chilly -  2 , chopped Mint and coriander leaves: ½ cup each Curd or yogurt  - ¼ cup Turmeric powder  -  ¼ tsp Biryani masala  - 2½ tbsp Red chilly powder  -  ½ tsp Coriander powder  -  1 tsp Water - 4 cups Salt to taste Cooking oil Method Shallow fry boiled eggs and keep it aside. Used a separate pan to fry egg. Sauté onions and coarse ginger garlic green chili paste. Add fresh ground whole spices ( black and green cardamom, cloves, black pepper), bay leaves, cinnamon stick. Add chopped tomatoes, salt and cook. Next add coriander powder, turmeric,biryani masala powder (store bought) mix every thing well. Add 1-2 tbsp yogurt. Cook for 1-2 minutes.  Add pre-soake...

Soak rice for 10-15 minutes. Drain completely and grind into coarse powder. Set IP in sauté mode (normal temp) sauté ground rice in ghee for 2-3 minutes. Add milk according to the desired consistency of phirni. Add few strands of saffron. Rice absorbs milk and tends to get thicker so add extra milk. Set IP to rice mode. It takes 12 minutes to cook. Natural release the pressure. Next add sugar and transfer to the serving dish. Prepare tadka of nuts and raisins and pour it over phirni. Mix and enjoy warm or chilled.

Namkeen in instant pot. No burning. Crisp savory snack ready in minutes. Ingredients  Plain corn flakes  Flat beaten rice ( chura)  Peanuts Almonds - sliced Chopped cashews Daliya ( roasted Chana daal) Golden raisins Thick slices dry coconut pieces Spices: whole red chili, turmeric, amchoor powder, salt, chaat powder, sugar, red chili powder, pinch of citric acid, curry leaves. Vegetable oil. I used grape seed oil. Method: Heat oil in sauté mode. Remember the quantity of oil is little more than needed. You want the oil to coat the ingredients nicely. Add red whole pepper and curry leaves. Once they are crisp add peanuts followed by almonds, cashews, Daliya, raisins, coconut. Fry till nuts are cooked and raisins swell up.  Keep adjusting the sauté mode from medium to low heat. Next add all the spices followed by flat beaten rice and corn flakes. Mix gently to mix. Adjust spices to taste. Cool and store in air tight container.

Ingredients  Chings hukka noodle packet - 1 packet. Break the noodles and soak in water  2 -3 cups of mixed chopped vegetables - carrot, cabbage, red and green bell peppers, spring onions. Marinate mix - Chings green chilie sauce, Chings dark soy sauce, Ketchup, white viegar. Ratio of sauces depends on ones taste Onions - 1 medium. chopped Oil - 2-3 tbsp Salt - optional Water - 1/4 cup optional Method  Mix all the chopped vegetables except onion with the marinate and leave it aside. Heat oil in 3 liter pressure cooker Add onions and mix Layer the chopped veggie - marinate mix Next layer the drained noodles  Optional- add 1/4 cup water  Cook on high heat for 2 whistles.  Wait for 3-4 minutes before releasing pressure  Mix the contents. If the veggies have released enough water, pan dry the noodles on a stove top Adjust the sauces. Enjoy  Adapted  the recipe from  One Pot One Shot  method develop...

Layer 1 oil Layer 2 cumin seeds and crushed coriander seeds Layer 3 crushed fresh ginger and garlic  Layer 4 chopped onions  Layer 5 chopped tomatoes Layer 6 small diced potatoes Layer 7 sprinkle salt, turmeric, garam masala Pressure cook in 2 liter cooker on high for 2 whistles. Release pressure after 4 minutes. Mix everything and ta...da...ready to eat !  Followed   One Pot One Shot  method developed by Rama Krishnan 

It's basically frozen shrikhand . Hung yogurt (Preferably Greek yogurt) + honey + coco powder + banana purée + chopped walnut+ sliced banana and freeze in airtight box for 3-4 h. Add sugar if you are making for your kids. Also line the box with parchment paper or cling wrap for easy release.  You can also make strawberry flavor by adding strawberry jam, strawberry syrup and fresh cut strawberry.

Adapted  the recipe from  One Pot One Shot  method developed by Rama Krishnan  Ingredients Karelas (Bitter Gourd) - 4-5 medium size- slit and de-seeded. Rub some salt on the inside and keep it aside. Stuffing - Chopped onion 1 cup, garam masala, amchur (dry mango powder), red chilli powder, coriander powder, ground fennel seed and salt Thread to tie the karelas Oil - 3 tbsp + 3 tbsp Water - 1/4 cup (optional) Method: Saute stuffing mix in 3 tbsp oil and keep aside to cool. You could totally skip the saute' step and use raw onions. Rinse the salt from the karelas and stuff the onion mix. Tie thread around the stuffed karelas Heat oil in 3 liter cooker and arrange kareals (Add water if needed). Pressure cook on high heat for 5 minutes 2 whistles.  Release pressure immediately.  Additional step: I prefer my bharwa karelas charred, so I cook in open pan to char it from all the sides. 

Get perfect boiled eggs in no time. This is tried and tested method and can never go wrong. Adapted  the recipe from  One Pot One Shot  method developed by Rama Krishnan  Ingredients 3 eggs 1 cup water Method place eggs and water in 2 liter pressure cooker and cook on high heat for 1 whistle. turn off the gas and release pressure after 5 minutes. Drain and add cold water. Peel and enjoy perfectly boiled eggs. No more dark sulfur rings.

Adapted the recipe from One Pot One Shot method developed by Rama Krishnan of the One Page Cookbooks fame. I have made few changes to to the recipe to suit my outcome. I have omitted the addition of water as veggies grown in my area of the world are high in moisture, hence no extra water needed to generate steam. Also I chop veggies little bigger than suggested as to maintain the crunch required in the recipe.  Ingredients: Paneer - 125g Mixed vegetables - 100 g (carrot, capsicum, de-seeded tomatoes) Sliced onion - 1 cup Oil - 2+3 tsp Kasoori methi - 2 tsp Salt - to taste  chili powder 1 tsp Coriander powder - 1/2 tsp Garam masala - 1/2 tsp Cumin seeds - 1/2 tsp Ginger- garlic paste - 2 tsp Water - 1/4 cup (optional) Method: Mix paneer, mixed veggie, all the spices and t tsp oil and keep it aside Heat 3 tsp oil in 3 liter pressure cooker and add sliced onion and stir for 2 minutes Now add the paneer mixture. Add 1/4 cup wa...

A wholesome and protein-rich North Indian snack made with a flavorful chana dal filling and whole wheat dough. Traditionally steamed and optionally pan-fried for a golden finish. 🥟 Ingredients For the Filling 1 cup chana dal (Bengal gram), soaked 4–5 hours 3–4 garlic cloves, peeled 1.5-inch piece of ginger 1–2 green chilies (adjust to taste) 1½ tsp fennel seed powder 1 tsp cumin seeds ½ tsp black pepper  Salt to taste 2 tbsp chopped fresh cilantro A pinch of hing (asafoetida)  ½ tsp garam masala  For the Dough 1½ cups whole wheat flour Warm water as needed to make a soft dough Pinch of salt  1 tsp oil  👩‍🍳 Instructions Step 1: Make the Dough In a large bowl, combine wheat flour, oil and salt . Gradually add warm water and knead into a soft, pliable dough. Cover with a damp cloth and let it rest while you prepare the filling. Step 2: Prepare the Filling Drain the soaked chana dal. In a food processo...