Blog - Page 2 of 11 - Ranjus Kitchen

Sooji Toast

By Ranju | August 11, 2018

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 10 mins.	2 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Bread Slices – 4 Nos.
Semolina (Sooji) – ½ Cup
Curd – ½ Bowl
Onion, Finely Chopped – 2 Teaspoons
Tomato, Finely Chopped – 2 Teaspoons
Capsicum, Finely Chopped – 2 Teaspoons
Ginger, Finely Chopped – 1 Teaspoon
Green Chilli, Finely Chopped – 1 Teaspoon
Salt To Taste
Red Chilli Powder To Taste
Coriander Leaves – ½ Bowl
Clarified Butter (Desi Ghee) For Frying

Method
• Take a mixing bowl
• Add ½ cup semolina
• Add ½ cup curd
• Mix well
• Add onion
• Add tomato
• Add capsicum
• Add ginger
• Add green chilli as per your liking
• Add ½ teaspoon salt
• Add ¼ teaspoon red chilli powder
• Add 2 teaspoons coriander leaves
• Mix well
• Allow the semolina mixture to rest for 5 minutes
• Meanwhile keep a skillet on a flame for pre-heating
• Apply the semolina mixture on the bread slices
• Grease the with skillet with clarified butter
• Place the bread slices on the side of the semolina mixture on the skillet
• Cook on a medium flame for sometime
• Apply clarified butter on the upper side before turning the bread slices
• When the bread slices get nicely toasted on both the sides remove them in a dish
• Follow the same procedure for toasting other 2 bread slices
• Remove the bread slices when both sides are nicely roasted
• Cut the Sooji Toasts in any shape of your liking
• Place them in a serving plate
• Serve hot with green chutney and tomato sauce

Video

Bread Ka Dahi Vada

By Ranju | August 7, 2018

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 0 mins.	2 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Bread Slices – 3 To 4 Nos.
Beaten Curd – 1 Bowl
Green Chutney – ½ Bowl
Tamarind Chutney – ½ Bowl
Coriander Leaves – ½ Bowl
Salt To Taste
Black Salt To Taste
Black Pepper To Taste
Red Chilli Powder To Taste
Roasted Cumin Seeds Powder To Taste
Dried Mint Leaves Powder To Taste

Method
• Cut the bread slices into round shapes using a round lid or a cookie cutter
• Add ½ teaspoon of salt in a beaten curd
• Mix well. If you like sweet dahi vada add powdered sugar
• Dip the bread slices in curd
• And, after dipping keep them in a serving tray
• Add little curd on the bread slices
• Add little green chutney on the bread slices
• Add little tamarind chutney on the bread slices
• The recipe of Tamarind Chutney is already explained earlier
• Add little salt on the bread slices
• Add little black salt on the bread slices
• Add little red chilli powder on the bread slices
• Add little roasted cumin seeds powder on the bread slices
• Add little dried mint leaves powder on the bread slices
• Garnish with little coriander leaves
• Bread Ka Dahi Vada is ready
• Prepare just before serving otherwise bread becomes soggy

Video

Raita Ka Masala

By Ranju | August 5, 2018

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 0 mins.	2 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
For Pani Puri Liquid
Salt – 2 Tablespoons
Black Salt – 1 Tablespoon
Roasted Cumin Seeds Powder – 2 Teaspoons
Black Pepper Powder – 1 Teaspoon
Red Chilli Powder – 1 Teaspoon
Dried Ginger Powder – 2 Teaspoons
Asafoetida Powder – ½ Teaspoon
Dried Mint Leaves Powder – 1 Teaspoon

Method
• Take a mixing bowl
• Add salt, black salt, roasted cumin seeds powder
• Add black pepper powder, red chilli powder
• Add dried ginger powder, asafetida powder
• Add dried mint leaves powder
• Mix well
• Raita Ka Masala is ready
• Keep it in any glass jar
• It lasts for 6 months

Video

Pani Puri

By Ranju | August 2, 2018

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 0 mins.	2 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
For Pani Puri Liquid
Tamarind Water – Filtered mixture of ¼ cup Seedless Tamarind soaked in 1 cup water
Mint Leaves – 1 Big Bowl
Coriander Leaves – 1 Small Bowl
Ginger, Crushed – 1 Teaspoon
Green Chilli – 1 No.
Salt – ½ Teaspoon
Black Salt – 1 Teaspoon
Red Chilli Powder – ¼ Teaspoon
Black Pepper Powder – ¼ Teaspoon
Roasted Cumin Seeds Powder – 1 Teaspoon
Pani Puri Masala – 1 Teaspoon

For Pani Puri Filling
Boiled Potatoes, Chopped – 2 Nos.
Boiled Chickpeas – 1 Small Bowl
Pomegranate Seeds – 1 Small Bowl
Bundi – 2 Teaspoons
Puri – 8 Nos.

Method
For Pani Puri Liquid
• Take a mixer grinder jar
• Add mint leaves
• Add coriander leaves
• Add crushed ginger
• Add a green chilli
• Add little water
• Grind the mixture well
• Strain the mixture using a sieve
• Rinse the residue with water
• Add tamarind water
• Rinse with water
• Add black salt
• Add salt
• Add roasted cumin seeds powder
• Add black pepper powder
• Add red chilli powder
• Add pani puri masala
• Adjust taste with water
• Adjust consistency with water
• Add salt if required
• Pani puri liquid is ready
• Keep it in refrigerator or add ice cubes to cool it
• Take 2 glasses
• Fill one glass with sour liquid
• And, in the other glass mix the sour liquid with 2 teaspoons of Sweet & Sour Tamarind Chutney to make it sweet and sour
For Pani Puri Filling
• Take the boiled chunks of potatoes
• Add little salt, red chilli powder and mix well
• Take chickpeas which are already boiled with the salt. Add little salt if required
• Add little bundi to the pani puri liquid in both the glasses
• Now, we have both types of pani puri liquid
• Sweet and sour tamarind chutney
• Puris for pani puri
• Salted and boiled chickpeas
• Potato chunks
• Pomegranate seeds are optional
To Serve Pani Puris
• Make a small hole in a puri
• Put a chunk of potato
• Put a couple of chickpeas
• Add little sweet & sour tamarind chutney
• Add pani puri liquid either sour or sweet & sour, as per the liking
• Serve immediately

Video

Jhatpat Aloo

By Ranju | July 28, 2018

Time To Cook	Serving	Measures
Preparation Time = 0 mins. Cooking Time = 7 mins.	2 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Potatoes (Aloo) – 4 Nos.
Butter – 50 G
Salt To Taste
Red Chilli Powder – As Per Liking

Method
• First of all melt the butter in a microwave oven for 1 minute
• Remove the peels of potatoes using a scraper
• After scrapping wash the potatoes
• Cut the potatoes into thin slices
• Take a microwavable glass bowl
• Apply butter on the bottom of the bowl
• Arrange the potato slices in a layer
• Sprinkle little salt, red chilli powder and butter on it
• Arrange the second layer of potato slices
• Sprinkle little salt, red chilli powder and butter on it
• Arrange the third layer of potato slices
• Sprinkle little salt, red chilli powder and butter on it
• Arrange the fourth layer of potato slices
• Sprinkle little salt, red chilli powder and butter on it
• Keep the bowl in a microwave oven for 5 minutes on high heat
• Cover the bowl with a plate while cooking
• After 5 minutes check the potatoes
• If there is water or if potatoes are not cooked, heat for another 2 minutes
• After 2 minutes check the potatoes again
• Jhatpat Aloo is ready to serve
• It can be served as a snack or a side dish in a main course

Video

Brown Rice cooks in just 15 minutes

By Ranju | July 24, 2018

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 15 mins.	2 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Daawat Brown Rice – ¾ Cup
Split Bengal Gram – ¼ Cup
Onion, Medium Sized, Chopped Lengthwise – ½ No.
Ginger, Finely Grated – 1 Teaspoon
Garlic, Chopped – ½ Teaspoon
Curry Leaves – 8-10 Nos.
Cumin Seeds – ½ Teaspoon
Red Chilli Powder – ½ Teaspoon
Black Pepper Powder – ½ Teaspoon
Salt To Taste
Dried Whole Kashmiri Red Chilli – 2 Nos.
Coriander Leaves, Chopped – 2 Tablespoon
Refined Oil – 2 Tablespoons

Method
• Mix Daawat Brown Rice and split Bengal gram
• And, soak in 2 cups of water for 2 hours.
• Heat 2 teaspoons of oil in a pre-heated pressure cooker
• Add cumin seeds, curry leaves, and dried whole kashmiri chilli
• Add garlic
• When garlic turns slightly brown add onion
• When onion turns slightly brown add ginger
• Add little red chilli powder just for colour
• Add little black pepper powder
• Add soaked brown rice and split Bengal gram along with water
• Add salt to taste
• Mix well. Close the lid of the pressure cooker
• Cook for 3 whistles
• After 3 whistles turn off the flame
• Allow it to rest for 5-10 minutes before opening the lid
• Open the lid and check whether the rice is cooked or not
• If not fully cooked, keep it on low flame for some more time
• Cook it till it gets fully cooked and the water is completely absorbed
• After 5 minutes open the lid of the pressure cooker
• Transfer to the serving dish
• Garnish with coriander leaves and serve hot

Video

Imli Ki Chutney

By Ranju | July 21, 2018

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 15 mins.	2 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Tamarind (Imli) – 100 G
Jaggery (Gud) – 200 G
Salt – 1 Teaspoon
Kala Namak Mixture – 1 Teaspoon
Roasted Cumin Powder – 1 ½ Teaspoon
Cumin Seeds – 1 Teaspoon
Red Chilli Powder – ½ Teaspoon
Black Pepper Powder – ¼ Teaspoon
Dried Ginger Powder – 2 Teaspoons
Raisins – As Per Liking

Method
• Soak tamarind and jaggery in a hot water
• Strain the tamarind and jaggery mixture using a sieve
• Rinse the pulp with little water
• Strain it again
• Transfer the imli and jaggery mixture to wok
• Cook it till it boils
• Add salt
• Add kala namak mixture
• Add red chilli powder
• Add roasted cumin powder
• Add black pepper powder
• Add cumin seeds
• Add dried ginger powder
• Add little raisins
• Boil the mixture till the desired consistency
• Imli Ki Chutney is ready
• Allow it to cool and keep it in a glass jar
• It can last up to 6 months

Video

Kale Chane Ka Paratha

By Ranju | July 11, 2018

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 15 mins.	2 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Black Chick Peas (Kale Chane) – 1 Bowl
Onion, Small Sized, Finely Chopped – 1 No.
Green Chilli, Finely Chopped – 1 No.
Ginger, Grated – 1 Teaspoon
Salt To Taste
Red Chilli Powder – ½ Teaspoon
Garam Masala Powder – ½ Teaspoon
Cumin Seeds – 1 Teaspoon
Carom Seeds – ½ Teaspoon
White Sesame Seeds – 1 Teaspoon
Mango Powder – 1 Teaspoon
Coriander Leaves, Chopped – 1 Tablespoon
Wheat Flour, Kneaded With Water Just Like That For Chapati – 1Bowl
White Butter – For Serving
Curd – For Serving
Clarified Butter (Desi Ghee) for frying

Method
• Grind the black chick peas in a mixer grinder
• Take ground black chick peas in a mixing bowl
• Add onion, green chilli, ginger and salt to taste
• Add red chilli powder and garam masala powder
• Add cumin seeds, carom seeds and white sesame seeds
• Add mango powder and coriander leaves
• Mix well and keep aside
• Keep tava on a flame for heating
• Make a small ball of kneaded wheat flour
• Roll it into a small circular shape
• Generously stuff it with black chick peas mixture
• Close the opening and tap it with fingers keeping on a rolling pad
• Apply dry wheat flour and roll it with a rolling pin
• Grease tava with clarified butter (desi ghee)
• Heat the paratha on a pre-heated tava on low flame
• Meanwhile, roll another paratha in a same manner
• Apply clarified butter while heating paratha
• Heat the paratha well on both sides
• Remove from tava and apply white butter on it
• While rolling if paratha sticks to the rolling pad, use knife to separate it
• Heat the second paratha in a similar manner
• Serve hot with curd

Video

Makki Ke Methiwale Parathe

By Ranju | May 14, 2018

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 15 mins.	2 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Maize Flour (Makki Ka Atta) – 1 Cup
Fenugreek Leaves (Methi), Chopped – 1 Cup
Boiled Potatoes – 2 Nos.
Ginger, Chopped or Ground – 1 Teaspoon
Green Chilli, Chopped – 1 No.
Salt to taste
Red Chilli Powder – ½ Small Teaspoon
Carom Seeds (Ajwain) Whole or Powdered – ½ Teaspoon
Garam Masala – ½ Teaspoon
Cumin Seeds (Jeera) – ½ Teaspoon
White Sesame (Safed Til) – ½ Teaspoon
Clarified Butter (Desi Ghee) for frying

Method
• Take a big kneading bowl
• Add potatoes and mash then nicely or take grated potatoes
• Add chopped fenugreek leaves
• Add maize flour
• Add salt to taste
• Add red chilli powder
• Add cumin seeds
• Add carom seeds powder
• Add garam masala
• Add white sesame seeds
• Add chopped ginger
• Add chopped green chilli
• Mix well. Add little oil if required
• Make a nice dough by adding little water at a time
• Don’t add too much of water since both fenugreek and potatoes have water
• Make 6 small balls of equal size of a dough
• Take care to avoid cuts on the sides while making balls
• Pat the balls to make round shaped parathas
• Place on a preheated tava
• Roast nicely on both the sides using clarified butter
• Similarly, roast other parathas on tava
• These parathas can be made without frying also
• Place butter on the parathas
• Serve hot with curd

Video

Green Apple Lettuce Salad with Cranberries and Walnuts

By Ranju | May 7, 2018

Time To Cook	Serving	Measures
Preparation Time = 0 mins. Cooking Time = 10 mins.	2 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Iceberg Lettuce – 1 Bowl
Green Apple, Sliced – 1 No.
Green Grapes – 10 – 12 Nos. (Optional)
Olive Oil – 1 Teaspoon
Hung Curd – ½ Cup
Sugar – 2 Teaspoons
Salt To Taste
Black Pepper – ¼ Teaspoon
Lemon – ½ No.
Walnuts – 5-6 Nos.
Cranberries – 10 – 15 Nos.

Method
• Take a mixing bowl
• Add hung curd
• Add sugar
• Add salt
• Add black pepper
• Add olive oil
• Squeeze juice of ½ lemon into it
• Mix well
• Keep the dressing ready and add fruits into it just before the salad is served
• Dressing is ready
• Add green apple
• Add lettuce leaves
• Add grapes
• Keep a few cranberries for garnishing and add the rest
• Keep a few walnut pieces for garnishing and add the rest
• Mix well
• Green apple lettuce salad with cranberries and walnuts is ready
• Transfer it into serving dish
• Garnish with cranberries and walnuts

Video