Nutella Cashew Milkshake | Rinku's Rasoi

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Stuffed Gunda Pickle | Lasoda pickle | ગુંદા નું અથાણું | RinuksRasoi

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Raw Mango Chhunda | Sweet and sour pickle | કેરી નો છુન્દો

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Ginger and Garlic pickle | આદુ લસણ નું અથાણું | RinkusRasoi

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Chana methi pickle |ચણા મેથી અથાણું | chickpeas fenugreek pickle by Rink...

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Kacchi Keri Panna / Raw Mango Drink / Kachi Keri No Baflo કાચી કેરી નો બાફ઼લો

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Ingredients:

Raw Mango.................... 1 medium 

Jaggery.............................1/2 cup

Cumin .............................1 tsp

Black Salt ........................1/2 tsp

Red Chili Powder ............1/4 tsp ( optional)

Salt to taste

Method:

1. Boil mango in a pressure cooker and cook for 2-3 whistle
2. Take the mango out in a bowl and add water in it and let it cool down for a while
3. Seperate pulp, seed and skin by pressing gently and discard skin and seed
4. Add pulp in to the mixture bowl . 
5. Add jaggery , cumin powder, black salt, chilly powder and regular salt. Blend everything together
6. Take some ice in a glass and pour aam panna on top and enjoy cold and refreshing drink in a hot summer day

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) 

Cashew Karela Sabzi | Kaju karela nu shaak | काजु करेले की सब्जी

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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:

1. 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!!!

karela potato subzi | કારેલા નુ શાક | bitter gourd potato | karela aloo fry by RinkusRasoi

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Skin brightner Green Smoothie

Ingredients:

kale .......................3-4 leaves
Banana...................1/2 medium size
Apple......................1 small
Cucumber...............1/2 medium size

Method:

1. Separate kale leaves from stem.
2. Remove skin for apple, banana and cucumber
3. Mix everything in blender,  add half a cup of water and 4-5 cubes of ice and blend everything nicely.
4. Serve in a glass and use it immediately.
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Instant Raw Mange Pickle with only three ingredients..Quick and Easy to ...

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French bean / Green bean Curry / French bean stir fry/ ફ્ણસી નુ શાક by R...

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Homemade Mulberry (Shetur) Jam without Pectin No preservatives

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Ingredients:

Mulberry...............................2 cups

Sugar ..................................2 cups

Lemon Juice..........................1/2 cup

Method:

1. Wash mulberry three to four times to remove any dust and impurities 
2. mash it with masher roughly
3. Take a pan and cook mulberry on a medium temp and add equal amount of sugar . Stir continuously. After sometimes you will see that sugar will start to melt . Add lemon juice to stop crystallization of sugar
4. Cover the pan and let it cook for 5-7 mins
5. now cook without cover and keep mashing the mulberries with help of the spoon
6. Take two or three drops in a plate, If it takes time to come down then your jam is ready
7. Now pass the mixture through strainer 
8. Store mulberry jam in a clean air tight container 

Carrot Custard

Ingredients:

Carrots..........................................1 Cup (shredded)

Milk..............................................3 Cups + 1//2 cup for custard

Ghee.............................................1 Tb Sp.

Sugar............................................4 Tb Sp.

Custard Powder................................2 Tb. Sp.

Mixed nuts .....................................1/4 cup ( finely chopped)

Saffron..........................................2-4 strands

Method:

1. Mix custard powder in 1/2 cup milk and keep it aside

2. Take ghee in a heavy bottom pan and add shredded carrots in it. Cook carrot until it changes color and become little bit soft.

3. Now add milk and sugar and cook carrot in milk for 5 mins.

4. Add custard milk and let it cook for 5 mins. Mixture will get thicken.

5. Add chopped nuts and saffron and switch off the flame.

6. let it cool down to room temp and put it in refrigerator for and hour and serve chilled.

Hariyali Coolers ( Natural Herbal Drink)

Ingredients

Beetle Leaves .......... ..4 nos.

Indian Basil Leaves –.....8 to 10 nos. ( Tulsi)

Mint Leaves ...............5 to 7 nos.

Powder Funnel Seeds ....4 teaspoon.

Honey .....................1/4 cup.

Ginger juice ..............2 tea spoon.

Milk ........................1 Liter.

Powder Sugar ............1 cup.

Rose Petal pulp ..........4 teaspoon.

Vanilla Ice cream ........4 Cups.

Tuti fruity or dry fruits.

Method: 

1. Crush beetle leaves, basil leaves and mint leaves in a mixer jar and make a fine pulp.

2. Chilled milk by adding sugar, ginger, funnel seed powder, honey, rose petal pulp and churn it again.

3.  Add leaves pulp prepared earlier.

4. Add ice-cubes and churn once again.

5. Serve cooler by adding vanilla ice cream.

6. Garnish with chopped dry fruits and truti fruity.

Gulkand Sharbat ( Rose Petal Drink)

Ingredients:

Crushed Fresh Funnel seed .......... ½ cup.

Rose petal pulp (gulkand) ............3 teaspoon

Sugar powder .........................½ cup.

Cardamom powder ...................½ teaspoon

 Method:

1. Crush fresh funnel seeds in a mixer jar and make a pulp.

2. Add sugar powder in it and churn.

3. Add cardamom powder and rose petal pulp (Gulkand) in it.

4. Add water if required and churn for a minute.

5. Strain mixer and serve chilled with ice.