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Friday, December 16, 2016
Eggless Peanut Butter Cookie ( Quick Recipe ) | Christmas cookie| Rinkus...
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Thursday, December 15, 2016
Wednesday, December 14, 2016
Tuesday, December 13, 2016
Thursday, December 8, 2016
Malai Burfi ( Three Ingredients) Quick and Easy | Indian Sweet | RinkusR...
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Wednesday, December 7, 2016
Christmas short bread cookies | Holiday Cookies | Sprinkler cookies | Ri...
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Monday, December 5, 2016
Tutti Frutti Cookie | Mix Fruit | Candied Fruit Christmas Cookie | Rinku...
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Friday, December 2, 2016
DrumStick Soup | सहजन फली का सुप | saragva no soup | Winter Recipe by Ri...
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Fruit Cake made out of Biscuits | Parle-G Cake | Biscuit cake | Christma...
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Thursday, December 1, 2016
Wednesday, November 30, 2016
Monday, November 21, 2016
Homemade Indian Curry Masala Powder | करी पाउडर| Punjabi Subzi Masala | ...
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Homemade Chhash Masala | छाछ का मसाला | Buttermilk Masala Powder | Rinku...
Ingredients:
Cumin powder......................2 Tbsp
White pepper.......................1 Tbsp
Black pepper........................1/4 tsp
Amchur powder.....................1 Tbsp
Corriander Powder.................3 Tbsp
Black Salt ...........................1 Tbsp
Regular Salt to taste
Corn Starch .........................1 Tbsp
Method:
Mix all the ingredients together properly. Make sure there will be no lumps. Store in a air tight container.
Use one tea spoon to make 1 glass of chhash (butter milk)
Thursday, November 17, 2016
Rajsthani Daal Baati | दाल बाटी | How to make perfect Baati | RinkusRasoi
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Dal Baati (दाल बाटी) is an Indian dish comprising dal (lentils) and baati (hard wheat rolls). It is popular in Rajasthan and Braj, Nimar and Malwa regions). Dal is basically prepared using Combination of Mix daals ( like Tuver, Moong, urad, chana daal and masoor) All these pulses/lentils are cooked together . First a small amount of vegetable oil is heated in a frying pan and then the seasoning rai-jeera (mustard and cumin seeds) is added into the hot oil. Then green chilli, garlic and some spices including hing, red chilli, haldi, coriander, ginger are added. There may be a sweet and sour version of dal in some regions. And finally, the boiled daal is added and cooked. Baati is a hard bread made up of wheat flour commonly known as aata. Wheat flour is kneaded with little bit of salt, dahi(yogurt) and water. Tennis ball-sized round balls of this dough are cooked in well heated traditional oven. When the "baati" becomes golden brown in colour, it is greased with ghee and is then served with dal, Churma, rice, green chutney, Raw Mango chutney, green salad with lots of onion and fresh buttermilk.
Monday, November 14, 2016
Monday, November 7, 2016
Shikanji Powder
Ingredients:
Black pepper...............1 tsp
Cumin Powder.............1 tsp
Black Salt..................1 tsp
Sugar........................3 tsp
Salt..........................1 tsp
Citric Acid..................1/4 tsp
Cinnamon Powder..........1/8 tsp
Cardamom...................pinch
Method:
- Mix all the ingredients together and store in a air tight container.
To make Shikanji Drink:
Mix 1 tsp powder in 1 cup of water add 1 tsp lemon juice and 4-5 mint leaves.
Add 2-3 pieces of ice and Enjoy!!!
Wednesday, November 2, 2016
Stuffed Baby Potato and Eggplant subzi | Bataka Ringan Nu Bharelu Shak |...
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Monday, October 24, 2016
Aloo Bhujia | आलू भुजिया
Ingredients:
For Aloo paste
Boiled potato……………..….1 medium ( mashed)
Black pepper……………...…1/2 tsp
Chaat Masala…………….…..1 tsp
Oil………………………….......1/4 cup
Water……………………...……1/4 cup
Salt to taste
For Dough
All purpose flour……..………1/2 cup
Rice Flour……………....………1/2 Cup
Besan……………………......……2 Tbsp.
Oil for frying
Method:
1.
In a mixture jar add boiled potato, black
pepper, chaat masala, salt, oil, water and crush everything to make a fine
paste.
2.
Now in this paste add All-purpose flour, rice
flour and besan and knead to make a soft dough.
3.
Heat oil for frying.
4.
Now grease the Sev-Maker and add small amount of
dough in it
5.
Once the oil is hot, rotate the sev-maker and in
a circular motion pour carefully into the oil.
6.
Once you have completed one circle, rotate the
sev-maker backwards to stop the flow.
7.
Cook the
sev on medium heat for about 3-4 minutes and flip using the help of another
spoon or fork (to avoid splashing)
8.
Cook on the other side for a couple of minutes
till there are no more bubbles forming.
9.
Take out the sev and place on a paper towel to
remove excess oil.
10.
Now sprinkle some chaat masala and Enjoy!!
Tomato Cheese Sev | टोमेटो चीज़ सेव
Ingredients:
Rice flour………...........…….1/2 cup
Besan ……………................1 cup
Oil ……………………..............1/4 cup
Tomato puree................. ¼ cup
Cheese powder……………..…..2 Tbsp.
Red chili powder …………..…..1 tsp
Red chili sauce + Ketchup……1 Tbsp.
Salt to taste
Oil for frying
Method:
1.
In a bowl add oil, Tomato puree, Cheese powder,
Red chili powder, Red chili + ketchup sauce, salt and blend it well with a
blender.
2.
Add Rice flour and Besan flour in it and make a
soft dough.
3.
Heat oil for frying.
4.
Now grease the Sev-Maker and add small amount of
dough in it
5.
Once the oil is hot, rotate the sev-maker and in
a circular motion pour carefully into the oil.
6.
Once you have completed one circle, rotate the
sev-maker backwards to stop the flow.
7.
Cook the
sev on medium heat for about 3-4 minutes and flip using the help of another
spoon or fork (to avoid splashing)
8.
Cook on the other side for a couple of minutes
till there are no more bubbles forming.
9.
Take out the sev and place on a paper towel to
remove excess oil.
10.
Sprinkle some cheese powder on top and Enjoy!
Spinach Mint Sev | पालक पुदिना सेव
Ingredients:
For Puree
Spinach ………………….. 8-10 big leaves
Mint…………………………2 Tbsp.
Green Chili……………….2 pieces
Cilantro…………………….1 Tbsp.
Ginger………………………1 inch piece
Lemon Juice……………1 Tbsp.
Chaat Masala…………. ¼ tsp
Salt to taste
For dough
Besan Flour………………1 cup
Oil for frying
Method:
1.
Make puree with spinach, Mint, Green chili,
Cilantro, Lemon Juice, Chhat masala and salt.
2.
Add Besan as required. ( if you feel the dough is
very sticky and runny then add more flour )
3.
Now grease the sev-maker and add dough in it.
4.
Heat oil for frying. Make sure to keep the temp
on medium flame.
5.
Once the oil is hot, rotate the sev-maker and in
a circular motion pour carefully into the oil.
6.
Once you have completed one circle, rotate the
sev-maker backwards to stop the flow.
7.
Cook the
sev on medium heat for about 3-4 minutes and flip using the help of another
spoon or fork (to avoid splashing)
8.
Cook on the other side for a couple of minutes
till there are no more bubbles forming.
9.
Take out the sev and place on a paper towel to
remove excess oil.
Monday, October 17, 2016
Authentic Gujarati Daal | गुजराती दाल | khatti mithi tuar daal | RinkusR...
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Saturday, August 27, 2016
Sooji Mango Cake | Samolina | Rawa Cake | Tea time cake | Kids Lunchbox ...
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Monday, August 15, 2016
Saturday, July 9, 2016
Friday, June 17, 2016
Anjeer ( Dry fig ) Halwa / Burfi Sugar Free Recipe | RinkusRasoi
Ingredients:
Anjeer (dry fig) ……………..8oz
Ghee (clarified butter)….1 tea spoon
Sugar …………………………2 tea spoon (optional)
Method:
1. Soak dry fig in the warm water for 2 hours 2. Drain and make fine paste ( add 1-2 table spoon of water if required) 3. Heat ghee in a pan and add fig puree in it. Stir well and cook and medium heat, stir continuous 4. After 5-10 min the mixture will begin to leave the side of the pan as it dries up. 5. Add chopped dry fruit and again cook for 1-2 minutes. 6. Take a greased plate and spread this mixture in it and let it cool down (you can also put into the refrigerator) and garnish with cashew and almond pieces. 7. Make pieces after it cools down .
Wednesday, June 1, 2016
Masala (Spicy) Boondi | Kara Boondi | Snack recipe by Rinku
Ingredients
Besan...........................1 cup
Hot oil..........................1 tbsp
Water............................as required
Peanut.........................½ cup
Curry leaves.................10 to 15
Masala:
Red chili.......................2 tsp
Amchur........................2 tsp
Black salt....................½ tsp
Chaat masal................ ½ tsp
Method:
1.In a bowl, mix besan and hot oil
2. Add water as required, and make batter which has pouring consistency (when you drop it from a spatula, it should have an even flow)
3. Heat the oil in a pan and start frying the boondi
4. Take a small amount of batter on a ladle and spread it on a spatula specially designed for boondi (boondi zara). Don’t tap it, the boondi will fall by itself
5. Once all the boondi has dropped from the spatula, remove it from the top of the pan and clean it
6. Fry the boondi until you have a nice light golden color and then keep aside
7. In the same oil, fry the raw peanuts and the curry leaves to make the masala
8. Mix all the ingredients for the masala and keep it aside on a bowl
9. Add peanuts, curry leaves and the masala boondi and mix it very well
10. Serve as a snack or use it on boondi raita
2. Add water as required, and make batter which has pouring consistency (when you drop it from a spatula, it should have an even flow)
3. Heat the oil in a pan and start frying the boondi
4. Take a small amount of batter on a ladle and spread it on a spatula specially designed for boondi (boondi zara). Don’t tap it, the boondi will fall by itself
5. Once all the boondi has dropped from the spatula, remove it from the top of the pan and clean it
6. Fry the boondi until you have a nice light golden color and then keep aside
7. In the same oil, fry the raw peanuts and the curry leaves to make the masala
8. Mix all the ingredients for the masala and keep it aside on a bowl
9. Add peanuts, curry leaves and the masala boondi and mix it very well
10. Serve as a snack or use it on boondi raita
Tuesday, May 31, 2016
Friday, May 27, 2016
Thursday, May 26, 2016
Homemade Rayta Masala | Yogurt dip spice | Masala recipe by Rinku's Rasoi
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Ingredients :
Cumin seeds....................4 tsp
Dry mint.........................4 tsp
Caraway seeds...............1 tsp
Black pepper..................1 tsp
Dry Ginger Powder........1 tsp
Cardamom ....................2 pieces
Hing..............................1/4 tsp
Salt................................2 tsp
Method:
Blend everything into a blender to make a fine powder and store into an air tight container.
Wednesday, May 18, 2016
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