Kini's Kitchen

  Ingredients for the masala paste: 20 Byadgi or Kashmiri red Chillies 1 tsp coriander/dhania seeds 1/2 tsp jeera/cumin seeds 4-5 peppercorns 3-4 methi/fenugreek seeds 6 garlic cloves small gooseberry size tamarind Salt to taste 1 big onion sliced and fried in oil till it turns dark brown PROCEDURE: Deseed the red chilies and soak in water for 20 mins  and grind with the other ingredients into a smooth paste adding water Ingredients for the crab ghee roast: 500 gms crab cleaned and cut into pieces 1/2 tsp turmeric powder 1/4 cup curd Salt to taste 3 tbsp ghee Masala as required Chopped coriander leaves for garnishing PROCEDURE: Marinate the crab pieces with salt, turmeric powder, and curds for 30 mins Heat 2 tsp ghee in a pan add marinated crab and fry for 5 mins and remove them from the pan Heat the remaining ghee in the pan and add around 3 tbsp masala paste (or as per your taste) Fry the masala well until it leaves the ghee from the sides Add the crab and cook for 5-10 mins...

  INGREDIENTS: 1/4 cup walnuts roughly chopped 1/4 cup Almonds roughly chopped 7 ounces /1 cup dark chocolate PROCEDURE: Put chopped walnuts and almonds in a pan and toast them till they turn light brown Transfer them to a bowl Melt chocolate on top of a double boiler over simmering water, stirring frequently and scraping down the sides to avoid scorching. Once the chocolate is melted remove it from the heat, pour in the chopped, toasted nuts. Stir until the nuts are evenly coated with the chocolate. Drop a spoonful of the chocolate-nuts mixture onto a plate lined with wax paper  Refrigerate the chocolates to set and store them in an airtight container once they are set.

  INGREDIENTS: 2 tsp oil 2 tsp finely chopped garlic 2 tsp finely chopped green chilies 1/4 cup finely chopped onion 1/4 cup finely chopped cabbage 1/4 cup finely chopped carrot 1 tbsp lemon juice Salt to taste 1/2 tsp crushed pepper 3 cups vegetable stock or water 2 tsp cornflour dissolved in 2 tbsp water PROCEDURE: To make the soup. heat oil in a pan, add chopped garlic and green chillies . saute on a medium flame for a few seconds. Add the chopped onions and saute for 2 minutes. Add chopped carrot, cabbage and saute on a medium flame for 2-3 minutes Add vegetable stock or water, salt to taste, and cornflour slurry. Stir continuously and cook on a medium flame for 3-4 minutes stirring occasionally. Add lemon juice, crushed pepper, and chopped coriander leaves. Turn off the flame and serve hot soup immediately.

  INGREDIENTS: 1 cup dosa rice 1 cup buttermilk or curds 1/2 tsp methi/ fenugreek seeds 1/2 cup coconut gratings 1/2 cup thin poha 1 tsp turmeric/ Haldi powder 3/4 cup jaggery or as per taste Pinch of salt 1/2 tsp cooking soda PROCEDURE: Wash rice 2-3 times and drain all the water. Soak rice with methi seeds in buttermilk for 3-4 hours Before grinding wash Poha and drain the water. Grind washed Poha, coconut gratings with soaked rice Make a fine paste. Transfer the batter to a big bowl. Let it ferment for at least 8-10 hours or overnight. Next day before making the dosa add salt and cooking soda to the batter and make a thick dosa on a medium flame. No need to flip the dosa. This dosa is cooked only one side If you are making sweet dosa then, add powdered jaggery and a pinch of turmeric powder to the batter and make a thick dosa. Serve sweet dosa with fresh butter or ghee. Ad savory dosa with coconut chutney or any spicy curry.

  INGREDIENTS: 1 cup sweet corn kernels 3 tbsp cornflour 1 tbs rice flour 1/2 tsp pepper powder Salt to taste Water for boiling corn Oil for deep frying For tempering 2 tsp oil 6 finely chopped garlic cloves 1 small onion finely chopped 1 tsp red chilli powder 2 tbsp finely chopped capsicum 1 tbsp finely chopped coriander leaves PROCEDURE: Add corn kernels to the boiling water with a little salt. Boil them for 2 minutes. Drain them completely and put them in a wide bowl. Sprinkle salt, pepper powder, cornflour, rice flour, Toss them to coat with the flour. Toss well so that all the corn kernels are coated well. Sprinkle a few drops of water only if required to coat them  Heat oil and deep fry them until they turn crisp and golden brown in color Remove the fried corn to a colander Heat oil in a pan roast garlic till light brown, add chopped onions and saute for a minute on a high flame Add chopped capsicum, red chilli powder and toss again Finally, add fried corn, salt to taste...

  INGREDIENTS: 3 Heralekayi / Kanchikaayi /Citron Lemon 25 dry red chilies 3 tsp mustard 2 tsp methi/ fenugreek seeds 1 tsp Hing / asafoetida  4 tbsp salt For the tadka: 4 tsp oil 2 tsp mustard PROCEDURE: Wash and wipe citron lemons. Cut into small pieces Add salt to the pieces and put in a glass container. Let it rest for two days. Roast red chilies, Hing, mustard, and methi separately on a low flame until you get a nice aroma. Once it comes to room temperature, blend it and make a fine powder Add the ground masala powder to the brined citron lemon pieces, mix well  For the Tadka, heat oil and put mustard, once it crackles turn off the flame Let the tadka cool completely. Once it comes to room temperature add it to the pickle, give a nice mix  You can use this pickle after 2-3 days.