Ruchi's Kitchen

1. Have all the recipes been prepared by Ruchiskitchen?

No. But all the recipes mentioned here have been worked on by Ruchiskitchen during her course study.

2. When do you update your site?

We try to update Ruchiskitchen every week.

3. Hello there, I am not able to view any of your recipes can you tell WHY?

The problem which you have stated is nothing but a very simple process when you click on any of the categories the recipes are displayed and when you click on recipes a window opens for that recipes displaying the recipe. After reading that recipe you have to close that window in order to go to a new recipe.

4. Can you inform us whenever the site is updated?

Yes, we can inform you whenever our website is updated. All you have to do is to subscribe at Ruchiskitchen by entering your e-mail address in the subscribe box (available on the home-page) and press the subscribe button.

5. I am in urgent need of a recipe for caramel sauce used as a dessert toppings in say ice creams etc

There are various ways to prepare caramel sauce depending on the use, color and consistency desired. The simplest of recipe for caramel sauce would need equal amount of sugar and water. Some brown sugar and egg yolks (or heavy cream). Mix well and boil it down to desired consistency.

6. How to make sure that masala for a curry is ready?

When you prepare masala, you add onion, ginger-garlic paste along with spices in the oil. This mixture soaks all the oil. When masala starts turning brown and leaves oil, that means it is ready.

7. Please help me as I would like to prepare soft chapathi's .When I prepare chapathis it has the texture of rubber or is very hard. The dough is soft and easy to roll out.

To overcome the problem which you are facing you can follow any of these tips:

1) While kneading the dough add a pinch of salt to the flour and knead it with HOT water. After that keep it in the fridge for 1 hour and then roll out your Chapatis.

2) If you have buttermilk in house then knead the dough with that instead of water as it will make a soft dough for the Chapatis.

3) While making paneer from milk, don't throw away the paneer water. Water can be used for making soft dough for chapatis. Try any of these methods for preparing your dough and it will help.

8. When I cook Daal in pressure cooker or utensil, it overflows?

When ever you boil daal in either pressure cooker or utensil, always add little oil. It will prevent the overflowing.

9. My Chapati dough always gets hard after refrigerating?

Always store your dough in an airtight container or covered with wet muslin cloth to avoid the hard layer and keep it fresh for a longer period.

10. How to set curd in winter season?

Curd in winter - Set in a ceramic container and place it on the voltage stabilizer of your refrigerator

11. I have to prepare RABRI Pls. suggest when an essence should be added to it ?

Essences are added either towards the end of cooking or after the cooking is completed, once it has been removed from the heat.

12. Is there a difference between the baking soda & sodium bicarbonate?

Technically speaking there is no difference between the two. Usually baking soda is a food grade product that is much more refined than raw sodium bicarbonate. It works as a leavening agent because it gives out carbon dioxide when heated above 50慢.

13. Every time I make paneer it appears to have set just fine but each time I go to fry it for a recipe it begins to melt. what am I doing wrong ? I always use whole milk and lemon juice to curdle. is this ok?

The method you are using to make the paneer is correct but the problem you are facing is very common. It is the tendency of the homemade paneer that it melts when you fry it in the heated oil.

So what all you have to do is make the paneer well in advance (a day before- and put it in the fridge. Take it out only when it is required.) Now instead of deep frying it heat a flat non stick pan; put a little oil and then brown the paneer on it. If you have to make pakora then it is simple just give the paneer a coating of Gram Flour OR Maida and then fry it in oil .

If you like TOFU ( Paneer made out of Soybean Milk) then you can substitute it in place of Paneer, it will no doubt give a different taste, but it can be fried in heated oil without any mess.

14. I am trying to find a bread recipe for an India bread called Paddum. I am not sure if that is the correct spelling.

the recipe which you are looking for is either "Parathas" or "Puris".
Paratha is Shallow-fried unleavened Indian bread which is made plain as well as Stuffed. If this is the
one you are looking for then go to my Recipe section click on Breads and look for all the Parathas. You will find a variety of them.
Puris is Deep-fried puffed Indian bread. You will also find this in my recipe section in "Breads."

15. What is a substitute of Khoya & how to prepare at home?

A good substitute for Khoya is unsalted ricotta cheese. Reduce the cheese on low heat with sugar to the khoya consistency and use it in your barfis. If ricotta cheese is not available you can try using condensed milk.

16. What is "Maida" ? Which one is good "Bleached OR Unbleached"?

Maida is All purpose Flour. "Unbleached all purpose flour is much better & more nutritious than the bleached flour."

17. I am vegetarian. I find that all cakes have eggs. Do you have the recipe of Eggless Cake?

Yes we do have a recipe for Eggless cake.Pls. go to the recipe Section and then click on Cakes & cookies. There you will find all types of Cakes but the two eggless ones are "Easy Pound Cake & Eggless Cake".The simple and easy way to make an egg cake is "Vanilla Sponge Cake".

18. Can you inform me about the upcoming festivals well in advance?

Sorry, at the present we have not introduced this facility on our website. It will be introduced shortly.

3. Do you have a recipe called "focaccia"?

Focaccia is a bread.

Ingredients:

1 1/2 cups water
1 1/2 teaspoons salt
3 Tablespoons olive oil
1 large egg, lightly beaten (optional)
4 cups white flour
3 Tablespoons sugar
2 Tablespoons instant skim milk powder
2 teaspoons yeast
1 teaspoon fresh Rosemary

Put ingredients in machine in order above. Set to "dough" setting. When it is ready, cut the dough in half, spread into circles on baking sheets or pizza pans. Brush lightly with olive oil. Sprinkle on: garlic powder, onion powder, parsley flakes, basil, rosemary, feta or parmesan cheese (or both!) and a little coarse salt. Bake in an oven preheated to 450 F. for 10 - 12 minutes. Enjoy with soup, cheese or Italian style with balsamic vinegar and olive oil (equal parts) swirled in a saucer.

4. I wanted to prepare peda from milk powder, condensed milk & butter.

Ingredients:

1 cup any milk powder
3/4 cup sugar
75 gms unsalted butter
A pinch of Cardamom for flavor
Few Chopped Nuts for garnishing

METHOD:-
Keep heavy based pan on the gas range with three table spoon water in it.
Add sugar and make it single string consistency syrup. Then simmer the stove.
And add butter then stir the liquid till butter melts.
Add the milk powder and cardamom, mix well. When the mixer becomes like batter then take it off the stove and keep it aside.
After one or two hours the batter will become more thicker, make balls , if you want you can flatten it like small biscuits and it Garnish with chopped nuts. It will make at least 15 pcs. of peda.

5. How to prepare Khamna Dohkla?

INGREDIENTS:
1 kg. Chana Dal
250 gms Rice
50 gms. Urad Dal
2 tbsps. Sour curds
A big pinch Baking soda
1 tsp. Sugar
1 tsp. Cumin seeds, coarsely pounded
1 tsp. Mustard seeds, roasted
4 tbsps. Coconut, grated
Handful of Coriander leaves
Salt according to taste

METHOD:
1.Wash and soak both the dals and rice separately for 6-8 hours.
2.Drain, grind them coarsely and mix the curds & soda.
3.Add enough hot water to form a batter and keep this mixture overnight.
4.Next morning mix the salt, chili powder, sugar and a little turmeric powder.
5.Pour this mixture in a lightly greased thali and steam till firm.
6.Cut into pieces and sprinkle grated coconut, coriander leaves and mustard.

6. Please help me to prepare panipuri at home ?

Panipuri is also known as GolGappa, which is a side dish. You can accompany it with Aloo Tikki or Chaat.

Ingredients
1 cup All Purpose Flour
1 cup Semolina
Milk (for making dough)
� tsp. Baking Soda
2 tbsps. Clarified Butter
Salt to taste
Vegetable Oil for frying (for deep frying)
Gorbanzo Beans (boiled, according to need)
� cup tamarind (seedless, soaked in 1� cup water)
� tsp. Black Salt
� tsp. Dry Ginger (powder)
� tsp. Curry Powder
1� tsp. Red Chilies (powder)
Method

(FOR DOUGH)
With the maida, sooji, baking powder and salt make a dough by adding milk.
Roll small rotis and cut into small size circles using a cutter.
Deep fry all of them on low heat.

(FOR CHUTNEY)
Add all ingredients in tamarind soaked water and stir well.

(FOR SERVING)
serve Gol Gappa with chutney and chana.

7. Could please give me the recipe for Veg Sweet Corn soup?

Ingredients
1 cup tender corn kernels *
2 spring onion finely chopped
8-10 Beans chopped
1 carrot finely chopped
1 tbsp. cabbage chopped
3-4 Mushrooms ( optional)
1/2 tsp. White pepper
2 tbsp. Cornflour mixed with 2 tbsp. Of water
2 tsp. Sugar
1/2 tsp. Chili sauce
1/2 tsp. Soya sauce
200 gms Oil or Ghee
Salt according to taste

*If you are using fresh corn, then pressure cook till tender.

Method
1.Heat oil in a pan, add onions, stir a while then add the corn and a cup of water.
2.Add sugar, salt, pepper and chili sauce. Mix cornflour mixture and bring to a boil.
3. Keep stirring till the soup is thick and clear. Stir in the Soya sauce and take off fire.
4.Just before serving put onion greens, carrot, mushrooms and beans.
Serve steaming hot with garlic rolls and more chili sauce or chilies in vinegar.

8. I would like to know how to prepare the TIL GAJAK which we use during MAKAR SANKRANTi

INGREDIENTS:

1 cup sesame
3/4 cup sticky jaggery
1/2 tsp. cardamom powder
2 tbsp clarified butter (ghee)

Method:
Heat sesame on low fire, stirring continuously so that they do not splutter and fall out of the pan. When cooled, pound them. Heat jaggery in 1/2 cup water till the syrup is thick. Test its consistency
by putting a drop in cold water -it should remain firm. Add roasted sesame.
Grease a board and spread the sesame-jaggery mixture. Roll flat to 1 cm thickness.
Cut into squares when sufficiently cool and hardened.
Store in a container lined with butter paper.

9. Kindly give me a recipe to bake a cake in a microwave.

The Recipe you had asked for is: A Microwave Cake. I am providing you with two types of
Cakes Try them:

A) Microwave Chocolate Cake

INGREDIENTS:
125g butter
1 cup castor sugar
1 cup water
1 1/2 cups Self Rising flour
1/3 cup cocoa
1/2 tsp. baking soda
2 eggs, lightly beaten

METHOD:
1. Grease a ring pan (10 cup capacity) and line base with paper. Combine butter, sugar and water in a large heat-proof bowl, Cook in HIGH 4 mins; cool to room temp.
2. Sift dry ingredients into butter mixture, beat until smooth.
3. Stir in eggs. Pour mixture into prepared microwaveable pan, cook on HIGH for about 8 mins.
4. Stand 5 mins. before allowing it to cool. When cold, dust with sifted icing sugar.
5. Decorate with whipped cream and grated chocolate, if desired. This cake freezes well. Enjoy.

B) Microwave Hot Fudge Pudding Cake

INGREDIENTS:
3/4 cup all-purpose flour
1-1/4 cups sugar, divided into half
1/4 cup + 2 Tablespoons unsweetened cocoa, divided into half
1-1/2 teaspoon baking powder
1/3 cup milk
1/4 cup melted butter
1-1/2 teaspoons vanilla
3/4 cup sugar
1 cup hot water

METHOD:
1. Mix flour, 1/2 cup sugar, 2 Tablespoons cocoa, baking powder, milk, butter, and vanilla in a microwave-safe baking dish.
2. Now mix together 3/4 cup sugar, 1/4 cup cocoa and hot water. Pour over first batter. DO NOT STIR.
3. Microwave at High power, uncovered, 5 to 8 minutes or until cake springs back when lightly touched.
4. Serve warm with ice cream and whipped cream.

10. I am trying to locate a recipe for greenbeans and potatoes.

Ingredients:
3 cups beans and potatoes, chopped
2 tsp mustard and cumin seeds
2 tbsp oil
1/4 tsp turmeric powder
1/4 tsp. Coriander powder
1 tsp chili powder
Salt to taste

Method:
Heat oil in a pan, fry the mustard and cumin seeds until they splutter.
Add vegetables, salt, turmeric and cook on high heat for a couple of minutes.
Add coriander powder and sprinkle a little water and now cook on low heat until it is done.
If you desire to have potatoes more crispy, add little rice flour and stir well. Serve hot.

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