Renus Kitchen

Ingredients  Ragi flour - 1 cup Semolina - 1 cup Rice flour - 2-3 tbsp Yogurt - 2 tbsp Water - according to consistency Salt - 1/2 tsp to taste Cumin seed - 1 tsp Onion - chopped, fine , 1/2 cup Green chilie - 2 fine chipped Ginger - 1 inch, finely chopped Salt - 1 tsp Water - 3 cups Cilantro - 1/2 cup Vegetable oil to toast dosa Method  Mix all the ingredients , except oil The batter will be very runny  Leave the batter to sit for 30 minutes at room temperature  Heat a non stick girdle or a well seasoned cast iron griddle  Pour the runny batter on hot griddle. you don't have to spread the batter like we normally do to make dosa. Just keep pouring on hot griddle. You may require to pour another ladle full of batter  Sprinkle oil on the top Once the dosa turns golden, flip the other side to cook Serve with sambar and tomato chutney 

Ingredients   Whole wheat flour - 1 cup Besan/chickpea flour - 1/4 cup 1/4 tsp turmeric powder 1/2 tsp carom seeds (ajwain) 1 tsp cumin seeds 1 tsp chaat masala 1/4 cup dry fenugreek leaves (kasoori methi) 2 tsp vegetable oil Milk/water - 1/4 cup Salt - 1/2 tsp Method Combine all the dry ingredients and make semi-soft dough by adding milk/water little by little  Leave the dough to set for 15 minutes  Pinch approximately 8-9 balls. Roll each ball into thin dics Thinner the discs, crispier the khakharas  Heat the griddle and cook khakhara on both sides by pressing the discs with a clean kitchen towel  Cook till you see brown spots on both sides  Cool to firm up the khakharas and enjoy with tea 

Coconut Chutney Ingredients Coconut Chutney  Coconut shredded - 1 cup Roasted chana daal - 1/2 cup Curry leaves - 1 sprig Ginger - 1/2 inch Green chillies - 1-2 Yogurt - 2 tbsp Cumin - 1 tsp Cilantro - 1/2 cup Tadka Vegetable oil - 1 tbsp Mustard seeds - 1/2 tsp Urad daal - 1/2 tsp Heeng/ asafoetida - few dashes Curry leaves - 3-4 Whole red chilies - 1-2 Method Grind everything except tadka  heat oil and prepare tadka and pour it over chutney

Fried Tawa Idli  Ingredients  Cooked idli - 10, cut into fours Tomato - 1 medium, diced  Onion - 1 medium, diced  Ghee/ butter/ oil - 2 -3 tbsp Podi powder - 2-3 tbsp  Fresh cilantro - 1/2 cup Method  Heat ghee/butter and saute onions and tomatoes  Add idli pieces and fry Add podi powder and mix gently Lower the heat and cook covered so that the spices and juices of tomato gets absorbed by the idli Serve with coconut chutney  See the recipe of chutney, idli and podi below  Idli  Ingredients of Idli  Cream of rice or any kind of rice - 3 cups Poha- flattened rice - 1/2 cup 1 cup urad daal Salt to taste Method soak rice, daal and fenugreek seeds for 8 h and then grind to make pouring consistency batter. Add salt and ferment for 12-14 h next steam in idli cooker or instant pot in steam mode for 10 minutes Open the steamer immediately and cool before de-moulding the idli stand ...

Ingredients  1 cup whole wheat flour 1 cup almond flour 1 cup sugar 1/2 cup unsalted butter 1/4 tsp salt 1/4 tsp baking soda 1 egg and 2 tbsp milk 1/4 tsp vanillas essence. Method Mix everything and pinch balls. Place the balls on cookie sheet. Flatten the balls and garnish almonds and bake at 350 F for 12-15 minutes until golden. The cookies have slightly soft texture. 

Ingredients  4 cups cooked white rice 1.5 cups chopped red bell pepper 1.5 cups green bell pepper 1.5 cups chopped onions 1.5 cup Mexican cheese blend 1 cup chopped cilantro 2 cups corn kernels 2 medium sized tomatoes puréed 2 tbsp lime juice 2 garlic cloves minced 2 tsp cumin powder 2 tbsp olive oil 1 jalapenos , slices 1 large avocado 1 can (14 oz) black beans ( you can also boil soaked black bean ) 1 tsp salt Method  Prepare rice in instant pot or rice cooker. I use 1 cup rice to 1.5 cup water ratio to make rice. I do not pre-soak basmati rice for very long before cooking. Just rinse the rice and cook. In a skillet, heat oil and saute all the vegetables along with spices. Add tomatoes in the end Now add canned or boiled beans.  Adjust the spices Now add cooked rice and fold in the veggie mix gently  Add lemon juice  Transfer the dish in your platter and garnish with cheese and chopped avocados ! 

Ingredients Red onion - 1 Water - 1/2 cup White vinegar - 1/4 cup Apple cider Vinegar or additional white vinegar - 1/4 cup Honey - 1.5 tbsp Salt - 1.5 tsp Red pepper flakes - 1 tsp or to taste Method Slice red onions and place it in heat safe bowl Next combine rest of the ingredients and simmer for for few minutes on medium heat and pour it hot over the sliced onions Cover the lid and let it sit at room temperature for 30 minutes Cool and refrigerate It goes well with tacos or burritos

Ingredients Whole wheat flour - 1.5 cups Rolled quick cooking oats - 1/2 cup Sugar - 3/4 cup Diced pineapple - 1 cup Oil - 1/4 cup Yogurt - 1 cup Baking powder - 1/2 tsp Badking soda - 1/2 tsp Salt - 1/4 tsp Cardamom seeds, powdered - 1/4 tsp Method Mix all the ingredients except pineapple in a blender or a bowl Next fold in pineapple Grease the baking dish and pour the batter  Bake at 350 for 30-40 minutes until the cake looks golden  Note The cake is not fluffy like a regular cake. It’s dense but soft and yummy !