Renus Kitchen

Ingredients  Pesto Fresh basil leaves  - 1 cup Garlic - 1 cloves Walnut - 1/4 cup Parmesan cheese, grated - 1/4 cup Salt - to taste Black pepper , ground - to taste Olive oil - 1/3 cup Lime juice - 1 tsp , optional Pesto Pasta  Pesto Boiled pasta Method Blend everything under pesto and store in air tight container. While storing, add more olive oil on the top to prevent browning To make pasta, just add desired amount of pesto to boiled pasta. Garnish with more grated Parmesan cheese and chill before serving. 

Ingredients 15 bean soup mix - 1 cup, unsoaked Ghee or any vegetable oil - 2 tbsp Garlic - 4 cloves Onion - 1 medium Tomatoes - 2 medium Mixed veggie (carrot, bell peppers, corn etc) - 1-2 cup Celery - half cup, diced Seasoning mix - to taste Cumin powder - 1 tsp Salt to taste Red chili pepper - to taste Sugar - optional Lemon juice - 1-2 tbsp , to taste Chilli sauce - optional. Added to spice up the soup Italian herbs - fresh or dried Method Soak beans over night and pressure cook it for 2 whistles.Keep the pressure cooked beans with water aside. Heat oil, add minced garlic followed by chopped onions. Cook onions till they are translucent. Next add all the chopped veggies, celery and saute for 2-3 minutes. Add cumin powder, salt, red chili pepper and give a quick stir. Add chopped tomatoes and cook the entire mixture till tomatoes appear cooked Add the bean mix with water. Adjust the consistency of the soup by adding more water. Simmer on medium heat...

Ingredients  Cooked rice - 2 cups Tomatoes - 2 medium size Onion - 1 medium size Ginger - 1-2 inch, finely chopped Green chili - 1 long, chopped Curry leaves - 1 sprig Turmeric - 1/4 tsp Corriander powder - 1 tbsp Kashmiri mirch , paprika - 1 tsp Salt - to taste Cilantro leaves - 2 sprigs Mint - few chopeed leves Cashew - optional. Cloves - 2 Tadka mix - Mustard seeds - 1 tsp Cumin seeds - 1 tsp Urad daal - 1/2 tsp Chana daal - 1/2 tsp Fenugreek seeds - 1/4 tsp Cinnamon stick or powder - 1/4 tsp powder or 1 stick Oil to cook Method Heat oil in large wok or kadai and add tadka miz=x one by one. At this time also add cashew if you want to Soon add the ginger paste and chopped green chili followed by chopped onion. Cook onions till they turn pinkish and glossy Add turmeric, corriander powder followed by chopped tomatoes. Cook the entire mix till tomatoes are mushy.  Gently add cooked rice and salt and cover the lid. Cook on very low heat so that...

Ingredients: Green beans - cut into 1 inch long pieces, 2-3 cups Curry leaves - 2 springs Mustard seeds - 1.5 tsp Turmeric powder - 1/2 tsp Cooking oil - 2 tbsp Salt - to taste Spice Mix Fresh or desiccated coconut powder – 2 tbsp White sesame seeds – 2 tbsp Cumin seeds – 2 tbsp Green chilli or red chili – to taste Method: 1.        Chop green beans and steam until tender 2.        Dry roast all the ingredients under spice mix and coarsely grind it 3.        Heat oil and add mustards seed and let it crackle 4.        Add springs of curry leaves and immediately add the ground spice mix and cook for 1 minutes on medium flame. 5.        Add turmeric, salt and steamed beans. 6.        Gently mix the ingredients so that the spice mix coates the beans evenly. Cover t...

Ingredients: Spaghetti noodles - 1 pack Bell peppers - red, green, yellow, sliced - 2 cups Onions - sliced - 1 cup Carrots - julienne - 1 cup Garlic  - 4-5 cloves, chopped Ginger - 1-2 inch, sliced  Green chili sauce - 1 tbsp Red sriracha sauce -1.5 tbsp Soy sauce - 1 tbsp Ketchup - 2.5 tbsp  Vinegar - 1 for nap  Vegetable oil Spring onions - finely chopped for garnishing Method: Boil noodles and keep it aside  Heat oil and sauté julienned veggies, garlic and ginger  Mix all the sauces, ketchup and vinegar in a bowl and add it to the veggie mix  Add the boiled noodles and stir to mix  Adjust the taste by adding salt and sauces  Garnish with shopped spring onions  Serve ! 

Ingredients All purpose flour - 2 cups Semolina - 1.5 table spoon  Vegetable oil / Ghee - 2 tbsp Salt - 1.5 tsp Mangrail / onion seeds - 1 tsp Water - as needed Vgetable oil - for frying Method  Prepare the dough with enough amount of water to make pliable dough.  Rest the dough for 15-30 minutes.  Next make pinch four dough balls and keep it aside.  Roll one of four balls like a chapati and cut in diamonds.  Deep fry on low - medium heat till they turn golden.  Remove from oil, cool and store in air tight container. 

Ingredients Dough   All purpose flour - 2 cups Semolina - 1 tbsp Oil/ Ghee - 2 tbsp Water - as needed Filling Semolina - 1.5 cups Khoya - 3/4 cups Golden raisin - 1/3 cup Chironji or Charoli - 1/4 cup Sugar - 1 cup Fresh or desiccated coconut - 1/4 cup Cashews - broken pieces, 1/3 cup Ghee - enough to roast the nuts and semolina Vegetable oil - for frying Method Prepare dough by mixing all the ingredients under dough. Add water as needed. The dough should not be too soft. It should be more towards the stiff side.Once the dough is made, cover with moist clean kitchen towel. Prepare filling  Low fat version  first dry roast semolina and when its releases aroma, add in chopped nuts and raisins and fry till they roasted.  Next add khoya and mix thoroughly to get uniform mixture. Add sugar when the mixture is slightly warm.  In the end add powdered green cardamom for fragrance  Fat version: fry the...