Kini's Kitchen

If  you are bored with eating idli upma  then you can try this dish!!I got the recipe from RASOI SHOW E TV GUJARATI CHANNEL!! One of the best way to use leftover idlis!Good for breakfast or evening snack time wih hot coffee or tea!! INGREDIENTS: 2 cups mini idlis or idlis cut into cubes 2 medium onions chopped 1/4cup finely chopped carrot 2 tblsp chopped cabbage 2 tblsp chopped capsicum 4 tsp oil 1 sprig curry leaf 1 tsp mustard 1/2 tsp turmeric powder 1 1/2 tsp sambar powder 1 tomato chopped 2 tblsp coriander leaves chopped Salt to taste PROCEDURE: In a pan heat oil and add mustard,when it starts crackling add curry leaves and chopped onions Saute onions for 5 minutes,add veggies one by one and cook covered with a lid Add salt to taste and chopped tomatoand fry till it blends well Put all the spices and fry for 2 minutes Add idlis,chopped coriander leaves and toss well

UNDHIYU is a very popular Gujarati dish which gets prime importance in all family functions and gatherings.This is a mixed vegetable dish. This dish is a seasonal one comprising of vegetables which are available in winter season. I got this recipe from my FB friend Vidya Baindur!! Thanku so much Vidya ji !! INGREDIENTS: 5-6 small purple brinjals 2 cups fresh green val papdi or surti papdi 1 raw banana 1 ripe banana 1 cup fresh green peas 1/2 cup fresh green toor(seeds) 1/2 cup fresh green chana 1/2 cup yam/sooran 1/2 cup potatoes Roasted coriander seeds 3 tblsp roasted cumin seeds 2 tblsp 1/2 tsp goda masala 2 tsp chilli powder Salt to taste Jaggery to taste FOR MUTHIYA: 1 cup finely chopped methi leaves(fenugreek) 2 tblsp rava 1/2 cup besan 2 tblsp oil 1/2 tsp turmeric powder 1 tsp red chilli powder Mix all these with lil water and make deep fry in oil like pakoras and keep aside FOR TEMPERING: 4 tsp oil 1 tsp mustard 1/2 tsp asafotida powder 1 tsp...

INGREDIENTS: 1/2 kg chicken 5 tsp oil 2 tsp ginger garlic paste 2 sliced onions 2 tsp fresh cream chopped coriander leaves Salt to taste FOR BROWN ONION PASTE: deep fry 2 onion slices into dark brown colour and grind with 5 garlic cloves,1/2 tsp coriander seeds,1/2 cup red chilli powder (use byadgi or kashmiri chillies as it is not too spicy) Make a fine paste . FOR MASALA: 2 tblsp soaked almonds 2 tblsp soaked cashew nuts 3 to 2 tsp red chilli powder 1/2 cup curd FOR MARINATION: 1 tsp salt 1/2 tsp turmeric powder PROCEDURE: Marinate the chicken with salt and haldi and refigerate for 1/2 an hour. Cook it in cooker for 2-3 whistles In a kadai heat oil and saute onion slices for 5 minutes  add ginger garlic paste and fry for 3 minute Put the cooked cooked chicken pieces,3 tsp brown onion paste and the masala ,salt to taste and mix well Boil it for 5 minutes ,add cream and stir well Garnish with chopped coriander leaves  Serve with roti or ric...

INGREDIENTS: 2 cups cooked rice (cook in cooker for 1 cup rice 2 cups water) 1/2 cup capsicum pieces 1 tomato finely chopped 5 tsp oil 2 sliced onions 1 tsp ginger garlic paste 1/2 tsp turmeric powder 1 tsp red chilli powder 1 tsp KITCHEN KING GARAM MASALA Salt to taste chopped coriander leaves for garnishing PROCEDURE: In a kadai heat oil and saute onions till transparent add capsicum and saute for 3 mnutes Put chopped tomatoes ,salt and fry till it blends well Put ginger garlic paste and fry till raw smell goes add all the spices and fry Add the cooked rice,salt and toss well Garnish with chopped coriander leaves

INGREDIENTS: 3 tblsp  finely chopped boneless chicken 2 tblsp finely chopped carrot 2 tblsp chopped cabbage 2 tsp chopped capsicum 3 tsp oil 3 tsp finely chopped garlic 1 tsp finely chopped ginger 1 finely chopped green chill 2 tsp soya sauce 1/2 tsp vinegar 1/2 tsp ajinamoto 2 tsp ketchup 1/2 tsp pepper powder 3 tsp CHING'S MANCHURIAN MASALA POWDER 3 tsp corn flour Salt to taste For garnishing: Finely chopped spring onion greens Deep fried  noodles PROCEDURE: In a pan heat oil and saute garlic,green chilli and ginger for 3 minutes put all the veggies and saute on a high flame for 5 minutes Add the chicken pieces and salt When chicken is cooked add all the soya sauce,vinegar,ajinamoto and 3 cups water Add the manchurian masala,pepper powder and ketchup when it is boiling add corn flour mixed in 1/2 cup water and make it boil for 5 minutes Garnish with fried noodles and spring onion greens Serve hot

INGREDIENTS: 1 cup grated raw papaya 1 crushed green chilli 1 tsp lime juice salt to taste 2 tblsp roasted ,crushed  peanuts chopped coriander leaves for garnishing FOR TEMPERING: 2 tsp oil 1 tsp mustard 1/2 tsp cumin seeds 1 sprig curry leaves PROCEDURE Mix all the above ingredients Temper with the tempering ingredients

THIS IS A VERY SPECIAL SWEET .Celebrated my blog anniversary preparing this sweet.Got the recipe from chef Ajay Chopra---FOOD FOOD CHANNEL!! INGREDIENTS: 5 bread slices cut into roundels oil for deep frying 1 cup gajar ka halva Chopped almonds for garnishing For sugar syrup: 1/4 cup sugar 1/4 cup water PROCEDURE: Deep fry bread roundels into crisp  Make one thread consistency sugar syrup Keep fried bread pieces on serving plate and put some sugar syrup on it Put around 2 tsp of gajar ka halva on it Garnish with chopped almonds Your dessert is ready to serve

INGREDIENTS: 2 cooked rotis FOR THE STUFFING: 3 tsp oil 1 cup crumbled paneer 2 tblsp finely chopped red and green capsicums 1 finely chopped onion 1 tsp cumin seeds 1/2 tsp turmeric powder 1 tsp garam masala 1/2 tsp chilli flakes or green chilli paste chopped coriander leaves salt to taste PROCEDURE: In a pan heat oil and put cumin seeds Add chopped onion and saute for 5 minutes Put chopped capsicum and fry for 5 minutes ,adding salt Add other spices,paneer and toss well Put chopped coriander leaves and mix well Take one roti and keep the stuffing and roll   it Serve with chutney or sauce NOTE: You can also apply green chutney or cheese spread over the roti before you keep the stuffing.

INGREDIENTS: 1 cup Sabbakki (sabudana) 2 boiled potatoes 3 chopped green chillies 1 tsp cumin seeds 1 finely chopped onion(optional) chopped curry leaves chopped coriander leaves salt to taste Oil for cooking PROCEDURE: Soak sabudana in enough water for 4-5 hours After 5 hours drain all the water  and combine with all the inredients  Consistency should be like soft roti dough Take some portion of the batter and put on hot tava and flatten it like roti   Put some oil and cook on both the sides Serve with chutney Note:  you can also make it on plastic sheet or banana leaf and then transfer it on tava If you want you can also add little rice flour and some roasted ,crushed pea nuts.

INGREDIENTS: 1 cup basmati rice !/4 cup chopped fenugreek leaves(methi ) 2 sliced onions 2 slit green chillies 5 tsp oil or ghee 1/2 tsp turmeric powder 1 tsp garam masala 1/2 tsp chilli powder Salt to taste Chopped coriander leaves for garnishing FOR MASALA: Grind 2 tomatoes,1/2 inch ginger,5 garlic cloves and 2 tblsp chopped onion PROCEDURE: In cooker heat oil or ghee and saute onion slices till transparent. Add the masala and fry for 5 minutes Add methi leaves and fry for 3 minutes Put chilli powder,turmeric and garam masala powder and fry Put the rice and fry for 5 minutes Add salt and  1 1/2 cups water and close the lid After 2 whistles switch off the gas and your tomato rice is ready to serve Serve with any raita or gravy

Got this  yummy dosa  recipe  from the cookery show OGGARANE DABBI ZEE KANNADA CHANNEL !!It is one of my favourite cookery show. Here I've added palak puree to the masala dosa batter.You can use any other rice and urad dal dosa batter. INGREDIENTS: 2 cups  fermented dosa batter 2 tblsp palak puree Salt to taste Oil for cooking dosa FOR PALAK PUREE: 1/2 cup chopped palak 1 green chilli(optional) Blanch the above ingredients and make puree. FOR SERVING: Potato bhaji coconut chutney PROCEDURE: Add palak puree to the dosa batter and make dosas as usual Serve with potato abji and coconut chutney.

Menasukayi is a spicy,tangy and sweet side dish for rice!! This is very popular in southern part of Karnataka.Raw mango is called Mavinkayi in kannada.You can also prepare this with pineapple,bittergourd,hog palms. INGREDIENTS: 1 cup raw mango cut into chunks Jaggery to taste Salt to taste For masala: 1/2 tsp coriander seeds 3 tsp urad dal 2 tsp sesame seeds 4 methi seeds(fenugreek) 4 red chillies 2 tsp grated coconut In 2 tsp oil roast coriander seeds,methi,urad dal and sesame seeds into brown colour and keep.In same kadai roast,red chillies and coconut and grind all roasted ingredients to a fine paste. For tempering: 2 tsp oil 1 tsp mustard 1 sprig curry leaves PROCEDURE: In a vessel take mango pieces ,add 1/2 cup water,salt and cook till it becomes little soft Add jaggery to taste,ground masala and boil it Temper with the ingredients and serve with rice.