Blog - Page 6 of 11 - Ranjus Kitchen

Sooji Dhokla

By Ranju | June 28, 2017

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

Ingredients
Sooji – 1 cup
Curd – ½ cup
Mustard Seeds – ½ teaspoon
Curry Leaves – 15 -20 nos.
White Till – 1 tablespoon
Coriander Leaves, chopped – 2 tablespoon
Red Chilli Powder – ½ teaspoon
Fruit Salt – 1 teaspoon
Ginger Green Chilli Paste (optional)
Vegetable Oil – 1 tablespoon
Water – ½ cup
Salt to taste

Method
• • In a bowl, mix sooji, curd, salt, ginger green chilli paste and make a battler with water.
• Keep the batter aside for 10-15 mins.
• Grease a thali.
• Add fruit salt and mix it till bubbles form.
• Transfer batter in greased Thali and steam it for 15 -18 min.
• Check the dhokla with knife. If the knife comes clean, dhokla is ready.
• For tampering –
o Heat a frying pan. Put oil, mustard seeds, curry leaves,, white till and red chilli powder.
o When mustard seeds and white till start spluttering, put the mixture on dhokla.
o When cool, cut it into pieces and transfer in serving dish.
o Garnish with coriander leaves and serve hot.

Video

Fruit Salad with Chia Seeds and Yogurt

By Ranju | June 26, 2017

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

Ingredients
Thick Yoghurt – 1 cup
Mix Fruits (Apple, Banana, Grapes, Strawberry, Pomegranate Seeds, Pear, Papaya, Orange), cut in chunks – 2 cup
Sugar, powdered – 2 tablespoon
Chia Seeds – 2 tablespoon

Method
• Soak chia seeds in ½ cup water.
• In a big bowl put yoghurt, sugar and whisk it well.
• Add all fruits and mix well.
• Add soaked chia seeds. Mix well. Keep it in refrigerator.
• Serve chilled.

Badam Sharbat

By Ranju | June 26, 2017

Time To Cook	Serving	Measures
Preparation Time = 20 mins. Cooking Time = 40 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Almonds, soaked in water (5-6 hrs.), peeled – 200g.
Poppy Seeds, soaked in water – 50g.
Green Cardamom, soaked in water – 10-15 nos.
Sugar – ½ kg.
Saffron – ¼ teaspoon

Method
• In a mixer grinder blend almonds, poppy seeds and cardamom to a smooth paste with little water.
• Strain it. Keep aside.
• In a pan mix sugar and 2 cups of water and boil for 5-10 min. to make a sugar syrup.
• Add saffron in it. Add almond paste in it and cook for 5 mins.
• Remove from flame. Cool it completely.
• And, pour in a glass jar or a bottle.
• Store in refrigerator.
For serving
• Mix badam sharbat with water or milk.
• Add ice cubes and serve chilled.

Grilled Chicken Sandwich

By Ranju | June 26, 2017

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

Ingredients
Boneless Chicken, boiled and shredded – 200g.
Onion, chopped – 1 no.
Ginger Paste – ½ teaspoon
Mayonnaise – ½ cup
Bread Slices – 8 nos.
Black Pepper Powder – 1 teaspoon
Cheese, grated – ½ cup
Lettuce Leaves – 2-3 nos.
Mustard Sauce – ½ teaspoon
Butter – 3 tablespoon
Coriander Leaves, chopped – 2 tablespoon
Salt to taste

Method
• In a big bowl put shredded chicken.
• Add salt, pepper, onion, coriander leaves, ginger paste, mayonnaise and mustard sauce.
• Mix well.
• Apply butter on bread slices and spread chicken mix on it. Put torn lettuce leaves and cheese.
• Cover it with another bread slice. And grill it with butter in a griller.
• Cut the sandwiches in triangular shapes and serve with tomato sauce.

Quinoa Salad

By Ranju | June 24, 2017

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

Ingredients
Quinoa – 1 cup
Cucumber, finely chopped – 1 no.
Onion, finely chopped – 1 no.
Tomato, cored, seeded and diced – 1 no.
Parsley Leaves, chopped – 1 teaspoon
Mint Leaves, chopped – 2 tablespoon
Extra Virgin Olive Oil – 2 tablespoon
Vinegar – 1 tablespoon
Lemon Juice – 1 tablespoon
Freshly Ground Black Pepper – 1 teaspoon
Avocado (optional), peeled, seeded and diced or Raw Sweet Mango, chopped – 1 no.
Pomegranate Seeds – ¼ cup
Salt to taste

Method
• Boil water in a sauce pan. Add quinoa. Stir well.
• Cook it uncovered over a medium heat until it is done.
• Strain and rinse well with cold water shaking the sieve well to remove all the moisture.
• When dry, transfer quinoa in a large bowl. Add onion, cucumber, tomato, parsley, mint, olive oil, vinegar, lemon juice, pomegranate seeds, salt and pepper. Toss well.
• Transfer in serving tray and garnish with avocado or raw sweet mango.

Methi Malai Paneer

By Ranju | June 24, 2017

Time To Cook	Serving	Measures
Preparation Time = 25 mins. Cooking Time = 25 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Paneer (Cottage Cheese) – 250g.
Onion, chopped – 1no.
Ginger, paste – 1 teaspoon
Garlic, paste – ½ teaspoon
Tomatoes, pureed – 1 no.
Cashew, soaked – 10-12 nos.
Methi Leaves – ¼ cup
Malai – ¼ cup
Milk – ¼ cup
Kashmiri Red Chilli Powder – 1 teaspoon
Jeera (Cumin) – 1 teaspoon
Haldi (Turmeric) Powder – ½ teaspoon
Dhania (Coriander) Powder – 1 teaspoon
Vegetable Oil – 3 tablespoon
Laung (Cloves) – 2-3 nos.
Green Chillies, slit lengthwise – 1 no.
Salt to taste

Method
• Heat oil in pan. Add jeera, clove and sauté.
• Add ginger, garlic, green chilli and onion. Sauté for few minutes.
• Add tomato puree.
• Add red chilli powder, turmeric powder, dhania powder and sauté till it thickens and oil separates.
• Let it cool.
• Transfer it in a mixer jar. Add some water. Add soaked cashews and puree it.
• In same pan heat 1 tsp oil. Add methi leaves and sauté it till it wilts.
• Add the paste from the mixer jar and sauté it for a min.
• Mix malai and milk well.
• Add milk and malai. Sauté it on a low flame while stirring continuously so that milk doesn’t curdle.
• Add salt to taste. Add paneer in it. Mix well. Add garam masala powder.
• Cover and simmer it for 2 mins.
• Transfer it in serving bowl and serve with chapatti or paratha.

Dal Makhani

By Ranju | June 24, 2017

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

Ingredients
Whole Black Gram (Sabut Urad Dal) – 1 cup
Red Kidney Beans – 2 tablespoon
Ginger, grated – 2 tablespoon
Garlic, chopped – 1 tablespoon
Onion, chopped – 1 large
Tomato, pureed – 2 nos.
Green Chillies, chopped – 2 nos.
Red Chilli Powder – 1 teaspoon
Bay Leaves – 2 nos.
Cloves – 5-6 nos.
Big Cardamom – 1 no.
Kasuri Methi – 1 teaspoon
Malai – ¼ cup
Milk – ¼ cup
Garam Masala Powder – 1 teaspoon
Desi Ghee – 4 tablespoon
Jeera – 1 tablespoon
Hing – ⅛ teaspoon
Coriander leaves – 3 tablespoon
Ginger, cut into thin strips – ½ tablespoon
Salt to taste

Method
• Mix urad dal and rajma and soak it overnight.
• Cook mixed dal with ginger, garlic, green chillies and salt in a pressure cooker for 4-5 whistles.
• Remove it from gas stove and let it cool.
• Open the cooker. Mix water and cook it on a low flame for 1 – 1 ½ hr. stirring occasionally.
• Heat desi ghee in a pan. Add hing, jeera, tej patta, cloves and saute for ½ min.
• Add chopped onion and saute till it becomes translucent.
• Add pureed tomatoes, kasuri methi and red chilli powder.
• Cook it until ghee separates.
• Add milk and malai and cook it on low flame while stirring continuously.
• When it starts boiling transfer tadka in dal and mix well. Adjust consistency with water.
• Cook it for another 15 – 20 min. until it becomes smooth.
• Add garam masala powder and transfer it in serving bowl.
• Garnish with chopped coriander leaves, ginger strips and white butter.
• Serve with laccha paratha or tandoori roti.

Coleslaw Salad

By Ranju | June 22, 2017

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

Ingredients
Green Cabbage, shredded – 1 cup
Purple Cabbage, shredded – 1 cup
Chinese Carrot, shredded – 1 large
Hung Curd – 1 cup
Mayonnaise – 2 tablespoon
Sugar, powdered – 1 tablespoon
Mustard Powder – ¼ teaspoon
Onion, grated – 1 no.
Lemon Juice – 1 tablespoon
White Pepper – ¾ teaspoon
Celery, chopped – 2 inch stalk
Walnut, crushed – 3 – 4 nos.

Method
• In a big bowl add hung curd, mayonnaise, half the walnut, celery, lemon juice, sugar, salt, pepper and mustard. Mix well.
• Squeeze the onion and mix in the dressing.
• Add cabbages and carrot. Mix well.
• Transfer in salad tray and garnish with remaining walnut.

Video

Mango Yoghurt

By Ranju | June 17, 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
Mango pulp – ½ cup
Thick Yoghurt, hung curd – 1 cup
Sugar, powdered – 1 tablespoon

Method
• Take a big bowl. Put yoghurt and mango pulp and sugar and whisk it.
• Transfer in small dessert bowls or small glasses.
• Put them in refrigerator for 1 hr.
• Garnish with mint spring.
• Serve chilled.

Video

Broccoli Salad

By Ranju | June 17, 2017

Time To Cook	Serving	Measures
Preparation Time = 10-15 mins. Cooking Time = 5 mins.	2 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Broccoli Florets – 1 Bowl
Crushed Garlic – ½ Teaspoon
Honey – 1 Teaspoon
Vinegar – 1 ½ Teaspoons
Chilli Flakes – ½ Teaspoon
Olive Oil – 1 Tablespoon
Roasted Sesame Seeds – 1 Tablespoon
Walnuts – 1 Tablespoon
Salt – As per taste

Method

• Lightly blanch broccoli florets in a boiled water with a pinch of salt
• Let the florets be in the water for 2-3 minutes
• Remove florets from boiled water and put them into ice cold water to retain their green colour
• Remove the florets from ice cold water and dry them using kitchen towel

For Dressing
o In a bowl take ½ teaspoon crushed garlic
o Add 1 ½ teaspoon honey
o Add 1 ½ teaspoon vinegar
o Add ½ teaspoon chilli flakes
o Add 1 tablespoon olive oil
o Mix well

• Add broccoli florets to dressing mixture
• Mix well
• Add 1 tablespoon walnuts
• Add 1 teaspoon roasted sesame seeds and keep the rest for garnishing
• Add salt to taste
• Mix well
• Put the mixture in a plate for serving
• Garnish with roasted sesame seeds
• Broccoli salad is ready