Kini's Kitchen

Special thanks to Shwetha Amit Pai for this recipe !! I prepared these with lil changes. INGREDIENTS: 1 cup chocolate chips 1/2 cup condensed milk 2 tblsp butter + lil to grease the tray 1/3 cup pista PROCEDURE: In a pan take chips,condensed milk and butter and cook on a low flame. When chocolate melts and butter leaves the sides(about 5 mins)add chopped pista and mix well   cook for 2-3 mins and put it on a greased tray and when it comes to room temp. cut into pieces NOTE: In stead of choco chips I,ve used Diary milk chocolate and other chocolates and used almonds,raisins and cashew nuts chopped.

This yummy recipe belongs to my FB friend Sushma Mallya!! Thanku Sushma :) INGREDIENTS: 1 1/2 cups cauliflower florets 1/2 cup capsicum cubes 6 garlic cloves chopped 1/2 tsp honey 2 tsp sesame seeds/til spring onion greens oil for frying FOR THE BATTER: 6 tblsp maida 3 tblsp corn flour 1 tsp chilli powder 2 tblsp spring onion greens 1 tsp soya sauce 1 sp crushed pepper corns Salt to taste FOR THE SAUCE: 1 tsp chilli sauce 1 1/2 tsp honey 1/2 tsp lime juice 1/2 tsp chilli powder pinch of orange food colour(optional) 1/2 tsp cornflour Salt to taste PROCEDURE: Wash the cauliflower and keep in salt water for 10  mins Drain the water and mix with the batter  deep fry into crisp pakodas and keep aside In a pan heat oil and fry the chopped garlic,capsicum cubes for 2-3 minutes Add the sauce and mix When it becoes thick add the fried gobi and toss well Garnish with sesame seeds,spring onion greens  and serve hot.

INGREDIENTS: 1 cup maida 1/4 cup cocoa powder 3/4 tsp baking soda 1/2 cup oil 2 tblsp milkmaid 3/4 cup sugar powder 1 1/2 tsp vanilla essence 1 cup milk (room temp.) 2 tblsp water PROCEDURE: In abowl mix maida ,cocoa,soda,mix well and seive 2 times In other bowl whisk oil,sugar,vanilla,milk and 2 tblsp milkmaid/condensed milk Add flour mixture to this lil by lil.Add water and mix well Microwave for 6-7 mins Check after 5 mins Let the cake remain untouched for 10-15 mins

INGREDIENTS: 1 cup maida/all purpose flour 2 tblsp wheat flour 1/2 tsp cumin powder 1/4 tsp asafoetida powder 1 tsp red chilli powder 3 tsp hot oil salt to taste 2 tblsp kasoori methi Oil for deep frying water as required to knead the dough PROCEDURE: In a bowl mix all the dry ingredients  Add hot oil and mix well  Make dough adding water  Devide into balls and roll into thin rotis Cut the rotis into strips and deep fry Store in an  airtight container

INGREDIENTS: 2 cups wheat flour 1/2 cup chopped fenugreek / methi leaves 1 boiled ,mashed potato 3 crushed green chillies 1/2 tsp cumin seeds 1/2 inch ginger crushed 1/2 tsp turmeric pdr 3 tblsp chopped coriander leaves Salt to taste 1/2 cup milk water as required  Oil or ghee to cook the roti PROCEDURE: Mix all the above ingredients in a bowl with milk and water and knead the soft dough Devide into equal balls Roll it into lil thick rotis and cook on hot tava Serve with dal or curds and pickle For Masoor Mussalam Click here http://kiniskitchen.blogspot.in/2014/12/masoor-mussalam.html

INGREDIENTS: 1 cup Whole masoor 1 finely chopped onion 1 chopped tomato 1 tsp jeera/cumin 1/2 tsp asafoetida pdr/.hing 1 tsp ginger garlic paste 1 chopped green chilli 1/2 tsp turmeric powder 1 1/2 tsp chilli powder 1/4 tsp garam masala 2 tsp kasoori methi 1/2 cup curds 2 tsp fresh cream (optional) 4 tsp oil chopped coriander leaves PROCEDURE: Cook masoor in cooker with 1 cup water  In kadai take oil add cumin seeds,hing pdr Put chopped onion and saute for 5 minutes Add tomato and saute till it becomes mushy Put all the spices and fry for 2 munutes Add boiled masoor ,salt and boil it  Add curds,kasoori methi and again give one boil Garnish with chopped coriander leaves and fresh cream

INGREDIENTS: 4 bread slices 1 chopped onion 5-6 spinach leaves/palak 1/2 cup American sweet corn kernels 1/2 tsp pepper powder or chilli flakes 1/2 tsp oregano grated cheese Salt to taste 2 tsp oil tomato ketchup PROCEDURE: In a kadai heat oil and saute onions for 2 minutes Add finely chopped spinach and corn kernels and saute for 3-4 minutes Add salt,pepper powder ,oregano and toss well Take bread slices ,apply ketchup and spread the spinach mixture. Top it with grated cheese and toast it on tava on a low flame Toast it with a lid covered till it becomes crisp

INGREDIENTS: 1 cup besan /bengal gram flour 3 tsp rice flour 3 tsp hot oil salt to taste 1 tsp ajwaim/carom seeds pinch of asafoetida 1/2 tsp chilli powder 2 tsp sesame seeds/til Water as needed Oil for frying PROCEDURE: Mix all the ingredients in a bowl with water and make a soft dough (like chakli ) Put in a mould and deep fry 

Thanks to  the Chef of Maiyya,s restaurant who shared this yummy rasam recipe in the cookery show OGGARANE DABBI--Z KANNADA CHANNEL!! INGREDIENTS: 1 cup boiled toor dal with 1/2 tsp turmeric 2 chopped tomatoes 2 slit green chillies 1 tsp tamarind paste jaggery and salt to taste Chopped coriander leaves FOR TEMPERING: 2 tsp ghee 1 tsp mustard 1 tsp asafoetida /hing powder curry leaves 2 red chillies FOR THE MASALA: 2 tsp coriander seeds/daniya 1 tsp cumin seeds/jeera 1/2 tsp methi/fenugreek seeds 5 byadgi red chillies curry leaves 1 sprig 1 tsp oil Roast the above ingredients in oil till it becomes brown and grind to a fine paste. PROCEDURE: In a kadai put dal with 2 cups of water ,salt and make it boil When it starts boiling add chopped tomato and green chillies Let the tomato cook  well Now add tamarind paste and jaggery to taste Add the masala as required and boil again add the tempering and chopped coriander leaves

INGREDIENTS: 2 cups rice flour/akki hittu 1/2 cup boiled flat beans/avarekaalu 1 onion finely chopped 3 green chillies crushed 1/4 cup grated coconut 2 tsp cumin seeds/jeera 1 sprig curry leaves chopped chopped coriander leaves Salt to taste Water to knead the dough Oil for cooking PROCEDURE: Mix all the above ingredients with water and make a soft dough Take a handful of dough and spread it on greased alluminium foil or banana leaf  shape into roti as thin as you can Heat tava ,put 1 tsp oil and transfer the roti on it and cook on both the sides Serve hot with coconut chutney

The yummy saagu recipe belongs to my friend sushma Mallya!! Thanku Sushma for the wonderful side dish for poori,dosa or roti!! INGREDIENTS: 1 1/2 cups boiled veggies(carrot,beans,green peas) 2 chopped onion 1 tsp urad dal 1/2 tsp mustard pinch asafoetida 2 byadgi red chillies curry leaves 1/4 tsp turmeric powder coriander leaves 2 tblsp oil 2 tblsp saagu masala For the paste; 2 tblsp coriander leaves 4 tblsp coconut grated 2 tsp cashew nuts Saagu powder: 2 tsp urad dal 2 green chillies(dry roast) powder this with 5-6 pepper corns,1 1/2 tsp coriander powder,1/2 tsp cumin seeds,small piece cinnamon,2 cloves,4 tblsp desicated coconut PROCEDURE: Heat oil in a pan and add mustard,urad dal and curry leaves Add broken red chillies, asafoetida and fry Add onion chopped and fry till translucent add veggies,turmeric and fry well In another pan put oil and roast saagu pdr ,add water and add this to veggies Mix well adding 1/2 cup water and bring it to boil Make...

INGREDIENTS: 15 nos of dates deseeded and finely chopped 1/2 cup roasted and chopped nuts like cashew nuts,almonds and pistas 2 tblsp raisins PROCEDURE: Blend the dates with nuts (dont make fine paste) Add raisins ,mix well and make a roll Keep the roll in fridge for 5 mins to set Cut into slices /coins and your dates coins are ready to eat

INGREDIENTS: 1 cup roughly chopped veggies like green peas,carrot,gobi,pumpkin and potato 1 chopped onion 4 garlic cloves 2 tsp butter 1 cup milk pepper powder Salt to taste FOR SERVING: 2 tsp fresh cream Pepper powder 1/4 cup Finely chopped veggies  sauted in little butter with salt PROCEDURE: In a wok heat butter and saute garlic and onion for 5 mnutes Add all veggies and cook for some time with salt When the veggies comes to room temperature blend it  Add water and strain it  Make it boil,adding milk and little water to adjust the consistency Garnish with cream,pepper powder and sauted veggies and serve hot

INGREDIENTS: 2 cups fresh buttermilk 1 tsp fenugreek /methi seeds dry roasted and powdered Salt to taste Tempering: 2 tsp oil 1 tsp mustard 1/2 tsp hing /asafoetida powder 1/2 tsp turmeric powder curry leaves 2-3 dy red chillies PROCEDURE: In a kadai heat oil and temper the ingredients Add buttermilk,salt and methi powder and boil it  Dont boil much(just one boil)

INGREDIENTS: deveined and cleaned prawns 15 nos 3 tsp oil 1 chopped green chilli 2 tsp finely chopped garlic 2 finely chopped onions 1 chopped tomato 1 tsp tomato sauce 1/2 tsp soya sauce 1/2 tsp green chilli sauce 1 tsp chilli powder 1 tsp corn flour Salt to taste chopped coriander leaves for garnishing FOR MARINATION: 1/4 cup curds 1 tsp lime juice Salt 1/2 tsp chilli powder 1/2 tsp tandoori masala PROCEDURE: Marinate the prawns with the ingredients and keep for 1/2 an hour In a pan heat oil and saute green chillies and garlic for 3 minutes Add chopped onions and fry till translucent Put chopped tomato and fry till it becomes mushy Add all sauces,chilli powder and tandoori masala and fry for a minute Put the prawns and cook with a lid covered Finally add corn flour diluted in 4 tsp water Cook for 5 minutes and garnish with chopped coriander leaves 

INGREDIENTS: 200 gms paneer cut into cubes 1/4 cup capsicum cut into dices 1/4 cup finely chopped onion 3 tsp oil 2 tsp ginger garlic paste 1/2 tsp coriander powder 1/2 tsp black  pepper crushed 1 tsp red chilli powder 1/2 cup tomato puree 1/2 tsp kasoori methi Salt to taste Chopped coriander leaves for garnishing PROCEDURE: In a kadai heat oil and saute onion chopped ,till transparent Add ginger garlic paste and fry till the moisture evaporates Add coriander and pepper powder Add red chilli powder and tomato puree and  fry untill oil leaves the sides . Add capsicum and cook for 3 minutes Put paneer cubes,salt  and kasoori methi  and 1/4 cup water  Give a nice stir and make it boil for 5 minutes Garnish with chopped coriander leaves 

INGREDIENTS: 2 potatoes,peeled n cut into cubes 1/2 cup finely chopped fenugreek leaves 1/4 cup finely chopped onion 2-3 green chillies crushed 1/2 tsp turmeric powder 1 tsp finely chopped garlic Salt to taste 2 tsp oil PROCEDURE: In a MW safe bowl put potato cubes with lil salt and 1/4 cup water and micro it for 4-5 mins. Take another bowl and put 1 tsp oil,add chopped garlic,onion and crushed chilli and micro it for 3 minutes Add methi leaves,lil salt ,turmeric powder and micro for 3 minutes Add potato cooked,salt to taste and mix well and again micro for 3 minutes add 1/2 tsp lime juice and mix. Serve hot with roti!!

INGREDIENTS: 10- 15 nos of soya  chunks cooked as per the instructions on the packet 1/2 cup fresh green peas boiled 1/4 cup fresh fenugreek leaves (methi) 2 medium onions finely chopped 1 tsp ginger garlic paste 4-5 tsp oil 2 tblsp fresh cream Salt to taste 1/2 tsp garam masala chopped coriander leaves for garnishing MAKE PASTE OF 1/4 cup curd,8-10 soaked cashew nuts,3 green chilies PROCEDURE: Heat oil in kadai and saute chopped onions till translucent Add ginger garlic paste and fry till raw smell goes Put chopped methi and cook for 5 minutes Add the curd ,cashew paste and fry Put boiled green peas,soya chunks,salt to taste and make it boil for 5 minutes add fresh cream and mix well Garnish with chopped coriander leaves and garam masala Serve hot with phulkas

INGREDIENTS: 2 cups finely chopped cabbage 3 tsp oil 1 tsp mustard 2 tsp chana dal 1 tsp urad dal 1 sprig curry leaf 1/2 tsp turmeric powder Salt to taste Few chopped coriander leaves FOR MASALA: 3 tblsp fresh grated coconut 1 1/2 tsp chilli powder or 3 red chillies 1/2 tsp mustard 1 tsp cumin seeds Make a coarse powder of the above ingredients. PROCEDURE: In a kadai heat oil and temper all the ingredients Add cabbage,salt and sprinkle little water Cover with a lid and cook  When it is almost cooked add the masala and toss well Cook for another 5 minutes Serve hot with roti or rice

This recipe belongs to Chef Ripu Daman !!Thanku Chef for the wonderful starter /snack recipe !! loved this so much !! INGREDIENTS: 2 boiled ,mashed potatoes 1/4 cup finely chopped capsicum 1/2 tsp pepper powder or 2 crushed green chillies 2 tblsp bread crumbs or bread slice Chopped Coriander leaves 1 tsp finely chopped ginger n garlic salt to taste Oil for deep frying Bread crumbs or crushed cornflakes for coating FOR STUFFING: 4 tblsp boiled corn kernels mixed with Ching's Schezuan Chutney PROCEDURE: Mix the above ingredients no 1 to 7 Devide into equal portions Take a portion and flatten it a little and stuff the corn mixture and close it neatly  Give the shape and roll it in bread crumbs or crushed corn flakes Heat oil and deep fry on  a medium flame Serve hot with schezuan chutney or tomato sauce

I got this recipe from the cookery show OGGARANE DABBI--Z KANNADA CHANNEL!! This is one of my favourite show!! The original recipe was with prawns ,but I tried it with mushrooms!! It was simply superb!! So wanted to share with all of you !! INGREDIENTS: 1 cup Mushrooms 2 tsp + 3 tsp oil 1/2 cup curry leaves 5-6 cashews 5 garlic cloves finely chopped Salt to taste FOR MARINATION: 1/2 tsp ginger garlic paste 2 tsp red chilli powder 1/2 tsp turmeric powder 1/4 tsp garam masala powder 1 tsp roasted jeera powder (cumin powder) 1/2 tsp lime juice Salt PROCEDURE: Wash and cut mushrooms  Marinate with the ingredients and keep for 15 minutes In 2 tsp oil fry curry leaves till it becomes brown and crispy Crush the curry leaves with your hands or grind it  and keep aside In a kadai heat oil and  put the marinated mushrooms Saute for 5 minutes ,add chopped garlic and cook  Add crushed curry leaves and fried nuts Serve hot with any rice or as a star...

Thanks to OGGARANE dABBI-cookery show-Z kannada channel For this recipe !! INGREDIENTS: 10 nos of small brinjals oil for deep frying 2 onions finely chopped 5 crushed garlic cloves 1/2 tsp tamarind pulp 1 sprig curry leaves 54 tsp oil salt to taste chopped coriander leaves FOR THE MASALA POWDER: Dry roast 3tsp chana dal,3 tsp urad dal ,5 methi seeds,2 tsp coriander seeds,5 red chillies and make fine powder. PROCEDURE: Wash ,wipe and make  Cuts in brinjals Apply salt and deep fry till it is cooked In a kadai take oil and add curry leaves and chopped onions Saute onions till light pink,add garlic and fry for 3 minutes Add tamarind pulp,fried brinjal,salt and masala powder as required Put 1/4 cup water and cook for 5 minutes Garnish with chopped coriander leaves and serve hot with phulkas

The author of this recipe is Maste chef Sanjeev Kapoor !!! This is a very good side dish for rice ad roti!! INGREDIENTS: Mixed veggies chopped and boiled 2 cups (veggies used are cauliflower,potato,carrot,green peas and beans) Salt to taste For the Masala paste: 1/4 cup grated coconut 1 chopped tomato 2-3 pieces of raw mango 1/2 tsp turmeric powder 4 red chillies Grind the above ingredients into a fine paste For Tempering: 2 tsp oil 1 tsp mustard curry leaves PROCEDURE: Take boiled veggies in a kadai and add salt and masala paste to it  Make it boil for 5-10 minutes Temper it with the above mentioned ingredients and serve hot with roti or rice

I got this yummy recipe from the cookery show OGGARANE DABBI!!This is one of my favourite  cookery show. The original recipe is Chicken chilli Roast!But I've substituted chicken with potato And made some changes according to our taste. The chef had deep fried the chicken but I've not fried the potato here! The dish was super yummy ,so sharing it with all of you !! INGREDIENTS: 1 cup boiled and peeled potato (dont overcook the potatoes) 4 tsp oil 2 onions roughly chopped 1/2 inch ginger 6 garlic cloves 1 green chilli 1 tsp red chilli powder 1 tsp lime juice 1/2 tsp soya sauce Salt to taste FOR MARINATION: Marinate the potatoes with1/2 tsp salt.1/2 tsp turmeric powder and 1/2 tsp chilli powder and keep for 15 minutes PROCEDURE: Grind coarsely onion,ginger,green chilli and garlic In a kadai heat oil and fry the ground onion mixture till raw smell goes Add chilli powder,soya sauce and fry for a minute Add marinated potatoes,salt to taste and roast it for 1...

INGREDIENTS: 2 crabs washed  and cut into pieces 5 tsp oil 2 chopped onions curry leaves Salt to taste 1 finely grated fresh coconut (only white part) FOR THE MASALA PASTE: 1 tsp oil 3 tsp coriander seeds 2 tsp cumin seeds 5 garlic cloves 1/2 tsp mustard 5 methi /fenugreek seeds 4 pepper corns 8-10 red chillies (byadgi or kashmiri) PROCEDURE: In oil roast the above mentioned masala ingredients and grind to a fine paste and keep aside In a pan heat oil and saute curry leaves and chopped onions till it becomes light brown Add crab pieces and cook for 10 minutes Put the masala paste  with little water and cook for another 10 minutes Add salt and grated coconut and toss well till it becomes dry Serve hot with any rice

Thanks to the Chef HARPAL SINGH SOKHI  for the yummy  and healthy recipe of this snack!! This looks like bakarwadi but tastes like samosa !! As this is baked it is healthy too !! so Sharing the recipe with all of you :) INGREDIENTS: For the outer covering: 1 cup maida Salt 1 tblsp ghee 1/2 tsp pepper pdr 1 tsp carrom seeds FOR THE FILLING: 1/4 cup boiled green peas 2 boiled n mashed potatoes 2 crushed green chillies 1/2 tsp turmeric powder 1/2 inch ginger crushed 1 tsp garam masala 1/2 tsp chat masala 1 tsp dhaniya pdr 4 tsp oil chopped dhaniya patta PROCEDURE: Mix all the ingredients of outer covering in a bowl and knead a medium hard dough  using water and keep covered for 15 minutes In a kadai heat oil and put green chillies  and ginger crushed Add boiled green peas ad mash it with the laddle  Put otherspices and boiled potato ,salt to taste and mix well Roll a big sheet with the dough and spread the masala over the sheet Ro...

Thanks to Rasoi Show  a popular cookery show on E TV Gujarati Channe for this recipe !! One of the best Show !! I've made little changes!! INGREDIENTS: 1/2 cup Moong dal soaked 1/4 cup oats 1 boiled potato 2 crushed green chillies 1/2 inch ginger crushed 1 tsp cumin powder chopped coriander leaves 1/2 tsp chat masala 2 tsp bread crumbs Salt to taste Oil for shallow frying PROCEDURE: Drain all water from dal n grind it (lil coarsely) Make powder of oats Mash the potato Mix all other ingredients  Shape into tikkis and shallow fry on tava with little oil Serve hot with ketchup or green chutney

INGREDIENTS: 1 cup Boiled and peeled Arbi cut into thick slices 4 tsp oil Salt to taste Chopped coriander leaves for garnishing 1/2 tsp amchur powder For the masala: 4 red chillies 1 tsp coriander seeds 3 tsp roasted peanuts Make fine powder of the above ingredients For tempering: 1 tsp mustard curry leaves 1 tsp cumin seeds 1/2 tsp turmeric powder 1 tsp ginger garlic paste 1/4  tsp red chilli powder PROCEDURE: In a kadayi heat oil and add mustard,curry leaves ,cumin seeds When mustard starts crackling add turmeric,chopped onion and fry for 5 minutes Add ginger garlic paste and fry for 3 minutes Put red chilli powder and ground masala powder  Add arbi slices,salt and 1/2 cup water  Make it boil for 5 minutes Add 1/2 tsp amchur powder  Garnish with chopped coriander leaves

INGREDIENTS: 1 cup boiled  ,peeled baby potatoes (dont over cook the aloo) 5 tsp oil 1 tsp mustard 5-6 crushed garlic cloves (optional) 1/2 tsp turmeric powder 2 tsp red chilli powder 1 tsp roasted jeera powder 1/2 tsp chat masala curry leaves Salt to taste PROCEDURE: Cut the aloo if it is big , apply salt  and keep for 15 minutes In a non stick kadai heat oil and put mustard and curry leaves When mustard starts crackling add garlic and fry for 3 minutes Add the potatoes  and fry till it becomes light brown in colour Put all the powders and mix well  Cook for 5 minutes and serve with rice  or roti

INGREDIENTS: 2 cups finely chopped cabbage 1 cup finely chopped spring onion 3 tsp oil 1 tsp mustard seeds 2 tsp urad dal 1/2 tsp turmeric powder 1/2 tsp asafoetida powder curry leaves salt to taste 1 tsp lime juice For masala : 2 tblsp fresh grated coconut 2 green chillies 2 tsp cumin seeds /jeera Grind coarsely above ingredients without water. PROCEDURE: In a pan heat oil and add the mustard. When mustard starts crackling add urad da and fry for a minute Add turmeric .asafoetida and curry leaves Put chopped cabbage and spring onion  (without water) Add salt and cook with a covered lid  When it is almost cooked add the masala and mix well  cook for 5 minutes and add lime juice Serve hot with rice or roti

INGREDIENTS: 2 tblsp besan 4 tblsp maida 4 tblsp wheat flour 1/2 tsp pepper 1/2 tsp jeera 2 tsp sugar powder 1 tsp sesame seeds/til 1 tsp chilli powder 3 tsp ghee or oil Salt to taste Oil for deep frying PROCEDURE: Add 3 tsp ghee or oil to the above ingredients and mix well Prepare a soft dough using water as needed to make a dough Devide the dough into  balls and roll into thin rotis cut the rotis into 2 inch long and 1/2 inch  wide strips  Leave the strips aside for  a while to prevent from puffing Fry in oil  on a medium flame till crisp Store in an air tight container THIS RECIPE BELONGS TO NARAYANI NAYAK !! Thanku so much for the yummy recipe !!

INGREDIENTS: 2 cups rice flour 1/2 cup daliya powder /putani /hurigadale 2 tblsp oil/ghee /butter Salt to taste 2 tblsp daliya 4 tblsp roasted peanuts (little crushed) curry leaves 1 tsp chilli powder or crushed green chillies 4 Water as required to knead the dough Oil for deep frying PROCEDURE: Mix all the above ingredients  and make a soft dough like chapathi atta  Make small balls Grease one plastic sheet and place the balls on it Press it with your hands and give the shape Deep fry into crisp nippats Store in a air tight container

INGREDIENTS: 1/2 cup toor dal 2 tblsp moong dal 1 tomato 4 tsp oil 1 tsp cumin seeds 1/2 tsp turmeric powder 4 garlic flakes finely chopped 1 slit green chilli 1 tsp cumin powder 1 1/2 tsp red chilli powder 1 cup finely chopped spring onion Salt to taste 1/2 tsp garam masala (optional) 1 tsp ghee Chopped coriander leaves PROCEDURE: In cooker put washed dals with  chopped tomato ,2 cups of water and cook for 2-3 whistles(dont overcook) In a pan heat oil and add cumin seeds,chopped garlic n green  chilli  Add chopped spring onion and fry till it is cooked Add salt,turmeric powder,chilli powder,and fry for a minute Add cooked dal mixture and water if needed Make it boil for 5 minutes Add cumin powder and garam masala Garnish with chopped coriander leaves  Add ghee before serving .

INGREDIENTS: 2 tomatoes 1 small carrot 1 small red bell pepper 1 chopped onion 4 garlic cloves 1 red chilli Salt to taste little sugar pepper powder little cream 2 tsp Oil PROCEDURE: In cooker put chopped tomato,carrot ,red chilli with 2 cups water and cook for 3 whistles Apply little oil on bell pepper and roast it on gas Peel it and keep aside In a pan heat oil and saute chopped garlic and onion for 5 minutes Blend all the ingredients and strain it Adjust the consistency adding water Add salt,sugar and make it boil Serve hot with cream and pepper powder

This yummy rice recipe belongs to Master chef Sanjeev Kapoor !! Thanku Sir for the wonderful recipe !! INGREDIENTS: 1 cup basmati rice 1/4 cup finely chopped methi/fenugreek leaves 6 tsp oil 2 sliced onions 1 tsp cumin seeds 1 tsp turmeric powder 2 tsp coriander powder 2 tsp red chilli powder 1/2 tsp garam masala 1 chopped tomato chopped coriander leaves PROCEDURE: In cooker take oil and add cumin seeds and onion slices and saute  for 5 minutes Add chopped tomato and fry for 3 minutes Put chopped methi leaves and fry till it is cooked Add all masala powders,rice and fry for 5 minutes Add salt to taste and 1 1/2  cup water and close the lid,take 2 whistles After steam is released open the cooker and gently mix the rice with a fork and garnish with chopped coriander leaves Serve with any raita

Mushti Polo is a typical Konkani recipe!! This is just like set dosa cooked only one side!! Very soft and spongy dosa .You can also use this batter to make utthappams or aappo/paniyarams!! this particular recipe belongs to my FB friend Shyamala Kini !! Thanku Shyamala for the wonderful dosa recipe!! INGREDIENTS: 11/2 cup dosa rice 1 cup urad dal (skinless split black gram) 1 tsp fenugreek seeds 2 fistful poha/beaten rice Salt to taste Oil PROCEDURE: Soak rice ,dal and methi/fenugreek seeds in water for 5-6 hours Wash poha and grind with dal and rice to a fine paste Keep overnight for fermentation Next day morning add salt and make thick dosas Serve with chutney

INGREDIENTS: 1/2 cup toor dal 2 tblsp chana dal 2 tblsp Moong dal 1/2 tsp asafoetida 1/2 tsp turmeric powder 2 finely chopped tomatoes 1/4 cup fenugreek leaves chopped (methi) 1/4 cup palak chopped(spinach) 1 finely chopped onion 1 tsp cumin seeds 2 tsp red chilli powder 5 tsp oil Salt to taste chopped coriander leaves PROCEDURE: Wash and soak dals for 10 minutes Put dals in cooker with chopped tomato,turmeric powder,asafoetida and 2 cups of water Take 2-3 whistles(dont overcook dals) In a pan heat oil and add cumin seeds,chopped onions and saute for 5 minutes Add chopped green leaves,salt  and saute  till it is cooked Add red chilli powder and fry Put the cooked dal,salt to taste and water if needed and boil it Garnish with chopped coriander leaves and fresh ghee Serve with hot rotis

Puddi Sagle is a typical Konkani style coconut based dry sabji with or without onion tadka!! Here I've used bhindi/lady's finger!! you can use bittergourd,brinjal or gerkin also!! INGREDIENTS: 1/4 kg bhindi/lady's finger 6 tsp oil 3 finely chopped onions Salt to taste FOR THE MASALA: In 1 tsp oil roast 1 tsp coriander seeds,5 fenugreek seeds and 5 red chillies Grind the above with 1 cup grated fresh coconut,little tamarind into a lil coarse masala adding lil water. PROCEDURE: Wash,wipe and cut the bhindis into 1 inch pieces In apan take 2 tsp oil and roast bhindis with lil salt  ,covered with a lid till it is cooked Transfer the bhindis in a bowl In same pan take 6 tsp oil and saute chopped onions till light brown in colour Add the masala and fry for 5-10 minutes Add the cooked bhindis ,mix well with masala and cook for another 5 minutes Serve hot with rice,dal or roti!!

INGREDIENTS: 1 medium sized turai/ridgegourd/ghosale/heerekayi 4 tsp oil 2 finely chopped onions 1 tsp mustard pinch of  asafoetida/hing powder curry leaves salt to taste FOR THE STUFFING; In a bowl mix  1/2 tsp turmeric powder 2-3 tsp red chilli powder 2 tsp coriander powder 1 tsp cumin powder 2 tblsp roasted chana powder/hurigadale powder 1 tsp sugar(0ptional) 1 tsp lime juice/tamarind paste salt to taste 2 tsp oil--Mix and make a paste with little water if needed PROCEDURE: Wash ,peel and cut turai into 1inch pieces and make a cut on each pieces Stuff the pieces with the masala In a pan heat oil and add mustard,hing,curry leaves  when mustard starts crackling add chopped onions and saute for 5 minutes Put the stuffed turai pieces and 1/2 cup water and cook  with a covered lid till it becomes soft Serve with rotis

Igot this yummy Madras Rasam recipe  from my FB friend Shamala Bhat !! Thanku Shamala for the wonderful rasam recipe !! INGREDIENTS: Coriander seeds 1glass Cumin seeds 1/4 glass Fenugreek+ musterd+ black pepper these three totally 1/4 glass Turmeric small price Oil 1 tsp Red dry chilli. 1: 3. 1means all those ingredients Fry all in lil oil separately when cool make a powder. Rasam method Toor dal 6tsp Tomato 2 Rasam pd 4-5tsp Jaggary little Tamarind juice Grated coconut 3 tsp Curry leaves PROCEDURE: Pressure cook the dal and tomatoes + little haldi and oil Take out the tomatoes from dal and remove the skin and smash and keep aside  . Now Take kadai and add tamarind juice salt Jaggary and curry leaves,salt and bring it to boil . While boiling add the rasam pd and let it boil for some more time then add tomatoes and daal and cook for while  Now add the Grated coconut.  Season with musterd lil and curry leaves.  Garnish with coriander leav...

This dosa recipe belongs to my FB  friend Sushma Mallya!! Very crispy and yummy dosa !!Thanku Sushma for the recipe !! INGREDIENTS: 1 cup sona masoori rice / basmati rice 1/4 cup urad dal 2 tsp methi /fenugreek seeds 1 fistful chana dal 2 tblsp dariya dal /roasted split gram /hurigadale Soak thes ingredienat in water for 4-5 hours  ,and grind to a fine paste Keep overnight for fermentation . add salt to taste ,heat tava and make thin dosa adding little oil or ghee

This is a typical Konkani dish,goes well with rice and dal. The masala in this dish is not cooked,it is used raw only.If you dont like bittergord then you can use gerkins,yam or dry prawns. INGREDIENTS: 1 cup bittergourd/karela/kaarate cut into very small pieces Salt to taste 2tsp coconut oil 1/4 cup finely chopped onion 1 green chilli finely chopped FOR THE MASALA: 1 cup fresh grated coconut lil tamarind 3 red chillies roasted in lil oil 1/2 tsp coriander seeds Grind the above ingredients into a little coarse paste (add water only if it is needed) PROCEDURE: Add 1 tsp salt to the chopped karela pieces and keep for 1 hour After 1 hour squeeze all the water and deep fry it into brown colour Take fried karela in a bowl and mix it with the masala,chopped onions,green chillies chopped, and salt to taste Add coconut oil and mix well Serve with hot rice (optional)

INGREDIENTS: 2 cups Chopped Jeevkadgi /bread fruit 6 tsp oil 3 chopped onions Salt to taste FOR THE MASALA: 1 1/2 cup grated coconut 4 roasted red chillies 1/2 tsp coriander seeds lil tamarind Grind the above ingredients with lil water into a little coarse paste and keep aside PROCEDURE: In a pan heat oil and fry the chopped onions till light brown in colour  Add the masala and fry for 5 minutes Put the cooked bread fruit cubes ,salt to taste and 1/2 cup water and make it boil for 10 minutes Serve hot with rice and dal

INGREDIENTS: 1 raw banana 2 tblsp rice flour Oil FOR MASALA PASTE: Mix 2 tblsp rice flour,salt to taste,little asafoetida powder,3 tblsp red chilli powder with water and make thick paste PROCEDURE: Wash,peel andcut the banana into semi thick roundels  Apply the masala paste as required and keep for 15 mins. Roll each pieces in rice flour and fry it on tava with oil You can also deep fry this

Batate saung /Potato saung is a spicy side dish prepared with potato and lots of onions ! this is a typical Mangalorean dish prepared by Konkanis. Instead of potato you can also use mushrooms,jackfruit seeds,bhindi green peas or gobi.This dish goes well with rice,dal and also with chapati,dosa,shevai or idli!! INGREDIENTS: 2 boiled potatoes cut into small cubes 4 medium sized onions chopped 6 tsp oil 2 small  finely chopped tomatoes Salt to taste For the masala: In a pan roast 1/2 tsp coriander seeds ,5-6 byadgi or kashmiri red chillies and 3 tsp grated coconut with 1 tsp oil till light brown and grind to a fine paste and keep aside. PROCEDURE: In a pan heat oil and fry chopped onions till light brown  Add chopped tomatoes and fry till it becomes mushy Put the masala and fry for 5-10 minutes Add potato cubes ,salt and 1/4 cup water and cook it for 5-10 minutes and serve hot with rice and da or roti,dosa,idli..... NOTE: You can also use chilli powder in...

This is my own recipe!! Tried this new rice dish for today's lunch box and it was very  tasty . So sharing it with all of you!! INGREDIENTS: 1 cup basmati rice 5 tsp ghee or oil 2 medium size sliced onions 2 tblsp finely chopped red bell pepper 1 tsp Kitchen King Masala 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 cloves/lavang Salt to taste Chopped coriander leaves 2 tsp lime juice FOR THE PASTE: In  1/2 tsp oil roast 3 tblsp bell pepper  and grind  with little coriander leaves,2 green chillies,1 tsp ginger garlic paste and 1 tomato PROCEDURE: In cooker heat ghee or oil and add cloves and sliced onion Saute it for 5 minutes Add masala and fry for 5 minutes Put chopped bell pepper,turmeric powder,red chilli powder and Kitchen king masala and fry for 2 minutes Add washed rice and saute for 3 minutes Put salt,lime juice and 1 1/2 cups water and close the lid After 2 whistles switch off the gas  When steam is released open th...

This recipe belongs to Master chef Sanjeev Kapoor!!The speciality of this dish is that this is prepared without onion and garlic!!I've put Chopped  Spring onion  only for the presentation!! INGREDIENTS: 2 cups cooked rice 5 tsp oil 2 tblsp chopped cabbage 2 tblsp chopped carrot 4  tblsp chopped red and green capsicum 2 tblsp corn kernels 1 tsp soya sauce 1/2 tsp vinegar 4-5 red chillies Salt to taste PROCEDURE: Soak red chillies in hot water for 15 minutes and make fine paste In a pan heat oil and add chilli paste Fry  chilli paste till raw smell goes  Add chopped carrot,cabbage and saute for 5 minutes Add capsicum,corn kernels and fry for 2 minutes Add soya sauce,vinegar,rice and salt to taste and mix well Serve hot with any raita or gravy of your choice!!