Renil's Kitchen: November 2024

Thursday, 28 November 2024

Ingredients:

Method:

Ingredients:

Method:

Soak soya chunks in hot water for 15 minutes; Then squeeze out from water and keep aside.
Crush ginger, garlic and green chilli and keep aside
Powder pepper and fennel seeds and keep aside
Pour 1/4 cup of curd in a bowl
Add salt, turmeric powder, crushed ginger garlic 1 tsp and garam masala to this
Add soya chunks and other vegetables to this
Keep marinated for 30 minutes
Soak rice in water for 30 minutes then drain and keep aside
Heat some ghee and coconut oil in a pot
Add whole spices and splutter them
Add cashews and fry until golden
Add crushed ginger, garlic and green chilli
Add crushed pepper and fennel seeds
Add sliced onion and fry until soft
Add tomato and saute until very soft
Add rice and mint leaves and coriander leave s
Combine gently
Add coconut milk
Adjust salt
Boil without lid until water and rice reach same level
Then place the lid
Cook on low flame for 8 minutes
Then turn off the gas
Open the pot after 15 minutes
Delicious vegetable pulao is ready to serve
Serve with raita, pappad and pickle

Ingredients:

Method:

Combine all the ingredients together
Transfer to muffin molds
Bake at 180 degree Celsius for 22 - 25 minutes or until internal temperature is 92 degree Celsius.
Easy muffins are ready

Ingredients:

To cook chicken:-

To make thoran:-

Method:

Cook chicken with all the listed ingredients
When done, remove from pan and make it small pieces
Heat up coconut oil in a pan
Crack mustard seeds
Then add fennel seeds followed by dried red chilli
Add shallots and onion
Stir until change in colour
Add crushed ginger, garlic and curry leaves
Add chilli powder, coriander powder, turmeric powder, garam masala and pepper powder
Stir for a few seconds
Add shredded chicken and coconut
Stir well and cook on low flame for 2 minutes
Finally add coriander leaves and lemon juice
Turn off the flame
Serve after 30 minutes

Ingredients:

Method:

Swift together maida, baking powder, milk powder and salt; Keep this aside
Beat together butter and sugar until soft and fluffy (3-4 minutes)
Add 4 eggs 1 at a time and beat until well incorporated
Add sifted flour and fold in gently
In another bowl, combine cocoa powder and oil
To this fold in half of the prepared cake batter
Line a 7" cake tin with baking paper
Add the vanilla batter and cocoa batter alternatively until the batter is finished
Shake the tin to level the batter
Tap 3-4 times to remove the big air bubbles
Bake in a preheated oven at 180 degree Celsius for 30 - 35 minutes (until a tooth pick inserted at the center of the cake comes out clean or the internal temperature becomes 92 degree Celsius)
Once done take out from oven
Remove from tin
Allow the cake to cool down completely and then slice and enjoy.

Ingredients:

To marinate:-

For gravy:

To cook gravy:

To add finally:

Method:

Marinate chicken with salt, lemon juice and ginger garlic paste
Keep aside for 20 minutes
Then marinate with ingredients listed under 'second marination'
Keep aside for 30 minutes (or up to 24 hours in refrigerator)
To make gravy, add 2 tbs oil and 2 tsp butter in a heavy bottomed kadai
Add all the ingredients listed under 'For gravy'
Cook until they are soft (about 15 - 20 minutes)
Once ingredients are cooked, turn off the flame and allow them to cool
Once the ingredients are cool transfer to a grinder jar and grind to a fine paste
Once the chicken been marinated, heat up some oil in a pan
Add the chicken pieces and fry for about 12 minutes (turn in between)
Once the chicken is cooked remove from pan and keep aside
Heat some oil and 1 tsp butter in a heavy bottomed kadai
Add ginger garlic paste and cook for 2 minutes
Add kashmiri chilli powder and stir for a few seconds
Add ground paste and cook for 5 minutes
Add 1 cup of water and cook for another10 minutes
Adjust salt
Add fried chicken and cook for 6 - 7 minutes
Finally add kasoori methi, garam masala, honey, 1 tsp butter and fresh cream
Mix well and turn off the flame
Delicious butter chicken is ready to serve