November 2017 - Ranjus Kitchen

Atte Ka Halwa

By Ranju | November 20, 2017

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 20 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Wheat Flour, Coarsely Ground – 1 Cup
Sugar – 1 Cup
Ghee – 1 Cup
Water – 3 Cup
Semolina – 2 Teaspoons
Almonds, Chopped – For Garnishing

Method
• Heat clarified butter in thick bottomed pan
• Add wheat flour and semolina
• Stir fry till the mixture becomes evenly brown and
• It emits aroma of roasted wheat flour
• Add sugar
• Add water
• Stir continuously to break all the lumps
• Cook it till ghee separates out from the mixture
• Transfer in a serving bowl
• Garnish with chopped almonds
• Serve hot

Video

Tea Masala

By Ranju | November 16, 2017

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 5 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Black Cardamom – 20 gm
Green Cardamom – 50 gm
Cinnamon – 2 Sticks
Clove – 20 gm
Dried Ginger Powder – 2 Tablespoons
Nutmeg Powder – 1 Teaspoon

Method
• Heat the wok
• Dry roast all the whole spices to remove moisture
• Also, dry roast powdered spices to remove moisture
• Cool for some time
• Grind all spices
• Store the mixture in an air tight container

Video

Kala Namak Mixture

By Ranju | November 13, 2017

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 10 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Black Salt – 200 gm
White Salt, Regular – 200 gm
Black Pepper – 50 gm
Cumin – 50 gm
Carom Seeds – 25gm
Dried Mint Leaves – 2 Tablespoons
Dried Ginger Powder – 2 Tablespoons

Method
• Heat wok and dry roast cumin seeds
• Add black pepper
• Add carom seeds
• Dry roast whole spices
• Add dried ginger powder
• Let it cool
• Grind it
• In a big bowl add both the salts and ground spices mixture
• Mix well
• Store the black salt mixture in an air tight container

Video