Renus Kitchen

Hailing from the vibrant city of Indore, Jeeravan Masala is a time-honored spice blend that has captivated taste buds for generations. Ingredients: 4 tablespoons Cumin seeds 2 tablespoons Coriander seeds 2 tablespoons Red chili powder 1/2 teaspoon Asafoetida (Heeng) 1-inch Cinnamon stick 1 teaspoon Fennel seeds 1 tablespoon Amchur powder (Dried mango powder) 2 teaspoons Black peppercorns 1 teaspoon Black salt 8 Cloves Instructions: Dry Roasting the Whole Spices: Heat a dry skillet over medium heat. Add cumin seeds, coriander seeds, cinnamon stick, fennel seeds, black peppercorns, and cloves. Dry roast until fragrant and slightly browned, stirring frequently to prevent burning. Remove from heat and let cool completely. Grinding the Spices: Once the spices have cooled, transfer them to a spice grinder or mortar and pestle. Add red chili powder, amchur powder, black salt, and asafoetida. Grind into a fine powder. Storing the Masala: Transfer the freshly ground ...

Bhaja masala is a versatile spice blend that adds depth and warmth to your Indian dishes. This simple homemade masala can elevate the taste of your curries, stews, and marinades. Ingredients: 1 tbsp cumin seeds (zeera) 1 tbsp fennel seeds (saunf) 1 tsp coriander seeds (sabut dhaniya) 2 green cardamoms (choti elaichi) Instructions: Dry Roast the Spices: Heat a dry skillet over medium heat. Add the cumin seeds, fennel seeds, coriander seeds, and green cardamoms to the skillet. Dry roast the spices, stirring constantly, until they become fragrant and slightly darker in color. Cool and Grind: Let the roasted spices cool completely. Grind the cooled spices into a fine powder using a spice grinder or mortar and pestle. Store: Store the ground bhaja masala in an airtight container in a cool, dark place. Usage: Add bhaja masala to your curries, vegetable dishes, or marinades to enhance their flavor.

Thekua is a traditional Indian sweet commonly prepared during the Chhath Puja festival. These golden-brown, crispy delights are made with simple ingredients like wheat flour, jaggery, and coconut. Let's dive into the recipe: Ingredients: 2 cups wheat flour 1 cup jaggery, grated 1/2 cup grated coconut 5 green cardamom pods, powdered 1 tbsp crushed fennel seeds  5-6 tablespoons ghee Oil for frying Water to prepare dough Instructions: Prepare the Dough: In a large bowl, combine wheat flour, grated jaggery, grated coconut, ghee and cardamom powder. Gradually add water and knead hard and little dry dough. Divide the dough into small, equal-sized portions. Shape the Thekua: Roll each portion of dough into a small ball. Flatten the balls slightly to form round discs. Create patterns on the discs using a fork or use the wooden cookie stamp   Fry the Thekua: Heat oil in a deep frying pan over medium heat. Carefully drop the flattened dough discs into the hot ...

Tired of store-bought masalas that lack depth and flavor? It's time to take your pav bhaji to the next level with a homemade masala that's bursting with aromatic spices. By creating your own masala, you have complete control over the flavor profile, ensuring a truly authentic and delicious experience. In this recipe, we'll guide you through the process of making a flavorful homemade pav bhaji masala. With a blend of aromatic spices like coriander seeds, cumin seeds, red chili powder, and turmeric, this masala will transform your humble pav bhaji into a culinary masterpiece. Spice List: 4 tbsp Coriander Seeds (Dhaniya Seeds) 2 tbsp Cumin Seeds (Jeera) 2 Bay Leaves (Tej Patta) 10 Cloves (Lavang) 2 Cardamom Pods (Elaichi) 2 Medium Cinnamon Sticks (Dalchini) 1 tbsp Peppercorns (Kali Mirch) 2 tbsp Fennel Seeds (Saunf) 10 Dried Kashmiri Red Chilies (Lal Mirch) 1 tsp Turmeric Powder (Haldi) 2 tbsp Garam Masala ¼ tsp Asafoetida (Heeng) 1 tbsp Dry Mango Powder (Aamchur ...