Renil's Kitchen

Saturday, 28 March 2026

Ingredients:

To marinate:-

For gravy:-

Method:

Marinate fish with all the mentioned ingredients and keep aside for 30 minutes
After that shallow fry the fish until both sides are golden
Remove from pan
To the same pan add the whole spices followed by finely chopped onion
Saute until golden
Boil the tomatoes for 4 minutes; Then peel them and blend them to a smooth puree
Add crushed garlic to onion and stir for 1 minute
Next add chilli powder and turmeric powder and stir for a few seconds
Add prepared tomato puree and salt
Cook on low flame until the gravy is thick
Add sugar and mix well
Next add coconut milk
When it begin to boil add fried fish and mix in gently
Finally add some coriander leaves
Serve after 20 minutes

Ingredients:

Method:

Heat 3 tbs of coconut oil
Add mustard seeds and fenugreek seeds
When they begin to splutter add crushed ginger-garlic-green chilli and curry leaves
Saute until the colour changes
Next add turmeric powder and chilli powder
Stir for a few seconds and then add kudam puli soaked water
Allow this to boil
Once begin to boil add salt and fish pieces
Cook for 4 minutes
Finally add some fresh curry leaves
Allow the curry to sit for at least 30 minutes before serving for better result
Serve this delicious fish curry with rice or mashed tapioca

Ingredients:

Method:

To blanch palak, boil water in a pot. Add palak to the boiling water and cook for 1 1/2 minutes. Immediately transfer to ice cold water. Then drain and grind to a smooth thick paste.
Heat up 2 tbs butter and 1 tbs of oil. To this add cumin, cinnamon, cardamom and cloves
Add finely chopped onion and saute until they turn to golden
Now add crushed garlic and green chilli
Stir for 1 minute
Add ginger garlic paste and stir for 1 minute
To this add palak paste. Add salt as needed.
Cook for 1 1/2 minute
Add kasoori methi to this
Next add paneer and cream
Mix gently and turn off the flame
Garnish with coriander leaves
Serve with chapati or rice

Ingredients:

Method:

Refrigerate the cream overnight
Transfer it to a large bowl
Beat on high speed until the volume increased and attained soft peak consistency
Add rest of the ingredients and mix in gently
Transfer to a freezer safe container and freeze overnight
When you are ready to serve, keep out of refrigerator for 5 minutes and serve the ice cream immediately

Ingredients:

Method:

Ingredients for pav

Ingredients for bhaji

Method:

Preparaion of pav

Preparation of bhaji

Add potato, cauliflower, carrot, green peas, salt and enough water into a pressure cooker
Cook for 1 whistle
When the pressure drops, open the cooker and mash the veggies
Heat up butter and oil and in a pan
Add cumin seeds
Add onion and saute until translucent
Stir in green chilli and saute well
Add capsicum and saute for 2 minutes
Add tomato and salt. Cook until tomato turn mushy.
Stir in chilli powder, pav bhaji masala and turmeric powder. Saute the masala until the raw smell goes away.
Add mashed veggies. Add more water to adjust consistency
Cook until it become thick yet pouring consistency.
Add kasoori methi, coriander leaves and butter.

How to serve pav bhaji

Slice the pav. Heat up butter in a pan. Add coriander leaves and some pav bhaji masala . Place sliced pav over it and toast both sides for 1 minute.
Place toasted pav in a plate. Take bhaji as needed. Sprinkle some onion and a small piece of butter. Squeeze lemon juice. Dip the pav into the bhaji and enjoy.