Renil's Kitchen

Wednesday, 3 September 2025

Ingredients:

Method:

Cut the veggies lengthwise
Add them to a heavy bottomed vessel
Cook them along with salt, chilli powder, curry leaves, turmeric powder and a little water
Meanwhile grind together coconut, cumin, garlic, shallots, turmeric, birds eye chilli and salt to a coarse paste
Add this to the cooked veggies
Mix well and cook for 2 minutes
Add curd, coconut oil and fresh curry leaves
Mix well and turn off the flame after 1 minute

Ingredients:

Method:

Ingredients:

Method:

Add chopped beetroot into pressure cooker and cook along with salt and a little water until soft
Heat up 1/4 cup of gingelly oil in a pan
Add mustard seeds
Add chopped garlic , green chilli and curry leaves
Stir until the color changes
Add ginger garlic paste and cook for a few seconds
Add powdered spices and stir for a few seconds
Add vinegar and bring to boil
Add cooked beetroot and combine well
Adjust salt
Add sugar to balance the taste
Turn off the flame
Allow this to cool
Transfer to an air tight bottle
Store in refrigerator

Ingredients:

Method:

Mix all the ingredients together and make a smooth ball
Allow this to rest for minimum 30 minutes
After the rest a divide the dough small portions and shape them into balls
Roll each balls into thin sheet
Apply some ghee on top
Lift from one end and stretch lightly to form pleats
Roll into spiral
Again roll into a circle
Transfer this to hot tawa and cook both sides until golden spots appear
Pile 3-4 parottas together and compress between palms to separate the layers and make them more soft
Serve with favorite curry

Ingredients:

Method:

Mix together besan, rice flour, chilli powder, garlic powder, asafoetida, fennel powder and salt
Transfer 1/2 cup of this mix to another bowl to make boondi
To the first mix add water little by little and make smooth dough
Fill this in a sevanazhi and press dirctly into the hot oil in circular motion
Fry until golden crisp ; do not over fry
When this dough is finished, start making boondi
To make boondi batter add water to the flour mix and add baking soda
Make a batter of flowing consistency
Through a perforated ladle pour the batter to the hot oil and fry until golden crisp
Once ready remove from oil and repeat until the batter is finished
Fry roasted peanut and chick pea; take care not to over fry them
Finally add a lot of curry leaves to the hot oil and fry them until crisp
Now mix everything together; crush the sav to make them small
To this mix add chilli powder, asafoetida, salt and garlic powder according to taste
Allow this to cool completely
Store in an air tight container
This will stay good for several days if stored properly

Ingredients:

Method:

Wash the rice 4-5 times and soak for 4 hours
Wash urad dal and fenugreek seeds once and soak for 4 hours
Soak rice flakes for 10 minutes
After 4 hours transfer the dal, fenugreek seeds and salt to blender jar
Add dal soaked water as needed and blend to a thick , smooth and frothy batter
Transfer this to a big vessel
Blend rice a little coarse batter using dal soaked water
Blend rice flakes to a smooth paste
Combine everything together and mix with your clean hand for 4-5 minutes
The batter should not be too thin or too thick
Cover the vessel and keep in a warm place for fermentation
This batter will ferment faster than your regular idli batter as it contains more nutrients for the microorganisms
Once fermented the batter will look fluffy and airy
To make idli, grease the idli plate with butter
Place it in the steamer
Fill it withe batter
Steam for 8 minutes
Remove from from steamer
Set aside to cool down for 2-3 minutes
With the help of a spoon remove from the mold
Serve with chutney or sambar