Click below to watch Video:
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
Click below to watch Video:
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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