Kini's Kitchen

  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: 3 cups dosa rice 1 cup urad dal 1 cup beaten rice/ Poha/ Avalakki 1/2 cup Sabudana/ tapioca pearls 2 tsp methi/ fenugreek seeds Salt to taste 1/4 tsp baking soda Pinch of sugar Butter for cooking dosa PROCEDURE: Take dosa rice in a bowl, add water, and rinse well. Soak in enough water for 5-6 hrs. Take urad dal, methi, and Sabudana in a bowl, add water and rinse 3-4 times. Soak in enough water for 5-6 hrs Wash Poha just before grinding and soak in water for 10 minutes Grind all the soaked ingredients and make a smooth batter Let it ferment for 7-8 hours Next day morning before making dosa add salt, baking soda, sugar mix well. The consistency of the batter should be like normal dosa batter Heat Tawa, take a ladle of the batter and pour on Tawa, gently spread to a slightly thick dosa Put 2-3 tsp butter on dosa and cook on a medium flame You will see a lot of tiny holes in the dosa Cook on a medium flame till the top has cooked and the bottom has become brown and crisp...

  Khakhra is a thin cracker common in the Gujarati cuisines of western India, especially among Jains. It is made from wheat flour, chopped methi/fenugreek leaves, some spices, and oil. It is served usually during breakfast. INGREDIENTS: 2 cups wheat flour/ Gehun ka atta/ Godhi Hittu 3/4 cup finely chopped methi/ fenugreek leaves 1 tbsp white sesame seeds/ til 1/4 tsp turmeric powder/ Haldi 1/2 tsp red chilli powder  Salt to taste 3 tsp oil Oil for roasting Wheat flour for dusting PROCEDURE: Put wheat flour, chopped methi, salt, red chilli powder. turmeric powder, sesame seeds, in a bowl. Mix with your hands, add 3 tsp oil and mix again. Combine all the ingredients and knead into a semi-soft dough using enough water. Divide the dough into equal portions and make balls Roll out a portion of the ball and make a thin roti using little flour for dusting Heat one pan/ griddle and cook rolled khakra on a low flame till pink spots appear on both sides Continue cooking the khakra on a ...

  INGREDIENTS: 1 cup fresh boiled green peas 100 gms paneer cut into cubes 5 tsp oil 1 finely chopped onions 1 tsp red chilli powder 1/2 tsp turmeric/ haldi powder 1 tsp kitchen king masala or garam masala powder 2 tsp kasuri methi/ dry fenugreek powder Salt to taste Chopped coriander leaves 1/4 cup milk For the masala paste 1 big onion roughly chopped 1/2 inch ginger 4 garlic cloves 8 cashew nuts 1 red chilli  2 chopped tomatoes Boil onion, tomatoes, red chilli and cashew nuts in 1/4 cup water for 10 minutes Let it cool. Blend it with ginger and garlic. Make a smooth paste, and keep aside. PROCEDURE: Heat oil, fry chopped onions till transparent. Add the ground masala paste and saute for 5-10 minutes Put red chilli powder,garam masala and turmeric powder, saute for 2 minutes Now add the boiled green peas and paneer cubes, salt to taste and little water. Let it boil for 5 minutes Add in the milk, Kasuri methi and give a quick boil. Turn off the flame, garnish with chopped cori...

  INGREDIENTS: 1 cup thin poha/ beaten rice/ avalakki 1 cup thick sour curds 1.5 cups idli Rava 1 tsp cooking soda Salt as per taste Water as required PROCEDURE: Grind poha and make fine powder, put in a vessel. Add curds, one cup of water to it and mix well. Add Rava and half to one cup of water and give a nice mix. Add salt and cooking soda, mix nicely and cover with a lid. Let it settle for 15 minutes. After 15 minutes check the batter consistency. Add water if needed to get the idli batter consistency. Heat the steamer, grease the idli moulds. Pour the batter in each mould and steam idlis for 10 to 15 minutes. Serve hot idlis with chutney or sambar or chutney pudi and oil.

  INGREDIENTS: 1 cup atta / whet flour 1/2 cup besan/ Bengal gram flour 1/2 tsp carom seeds / ajwain 1 tsp jeera/ cumin seeds 4-5 pepper corns 3 finely chopped green chillies 1 chopped onion Salt to taste 2 tblsp chopped coriander leaves 1/2 tsp turmeric powder/ haldi 1 tblsp oil + for greasing PROCEDURE: Dry roast jeera,ajwain and pepper corns and pound them to a powder Put besan and atta in a bowl. Add chopped coriander leaves, onion,salt,turmeric powder,chopped green chillies and pounded spice powder, give a good mix Add one tblsp oil amd mix Add sufficient water and knead into a soft dough Cover and rest the dough for 15 mins. Devide it into portions and make balls Roll each balls into a roti. Heat tava and roast the rolled rotis with a little oil till both sides are well done. Serve hot with a dollop of butter or any curry of your choice. DAHIWALE CHOLE PALAK INGREDIENTS: 1/2 cup soaked and boiled chana/ white chickpeas 1/2 cup finely chopped palak / spinach 3 tsp oil 1 finely...

  INGREDIENTS: 2 cups dosa rice 1.5 cups poha/avalakki / Beaten rice 2 cups butter milk 1 tsp methi / fenugreek seeds Pinch of cooking soda (optional) Salt to taste Oil for cooking dosa PROCEDURE: Wash dosa rice 3-4 times and discard all the water. Wash poha and discard the water Soak both rice and poha with methi seeds in buttermilk for 5-6 hrs Grind it into a smooth paste and let it ferment for 8-10 hrs or overnight. Next day Add salt  and cooking soda to the batter, mix well. Heat tava and make thick dosa, drizzle a spoon of oil and cook with a lid covered, on a medium flame. No need to flip the dosa.Cook one side only. Once it is cooked serve hot with coconut chutney or sambar.

  INGREDIENTS: 1 cup rava / fine sooji / semolina 1/2 cup finely chopped palak / spinach 1/4 cup sweet corn kernels/ makai dana 3 green chillies finely chopped or crushed 1/2 inch ginger chopped or crushed 1/2 cup curd 3/4 cup water  Salt to taste 1 tsp ENO fruit salt 1/4 tsp red chilli powder FOR THE TEMPERING: 1 tblsp oil 1 tsp mustard 1/2 tsp cumin seeds / jeera 1 tsp white sesame seeds/ til Pinch of hing / asafoetida 1 sprig of chopped curry leaves 2 chopped green chillies (optional) PROCEDURE: Put rava in a bowl , Add curd and mix.  Add water, mix well and rest it for 25- 30 mins. After 30 mins, rava will absorb water and becomes soft. Add salt,chopped palak and sweet corn kernels Check the batter, if it is too thick add little water and bring to pouring consistency, like idli dosa batter. Heat the steame on high flame and  grease one plate. Once the water in the steamer starts boiling, add fruit salt to the batter Once you add fruit salt batter will get bubbles...

  INGREDIENTS: Ingredients for the chole masala powder: 2 tsp coriander seeds/ daniya 1 tsp cuminseeds/ jeera 2 cloves/ lavang 10 pepper corns/kali mirch 1 inch cinnamon/ dalchini 1 piece javyatri 10-12 sookha amla Dry roast the above ingredients and make fine powder. Store in an airtight container. INGREDIENTS FOR CHOLE: 250 gms kabuli chana / white chick peas 2 finely chopped onions 2 finely chopped tomato 4 tsp oil 1/2 tsp turmeric/ haldi powder 2 tsp red chilli powder 1/2 tsp coriander/ daniya powder 1/2 tsp cumin/ jeera powder 2 tsp chole masala powder 1/2 tsp kasuri methi Salt to taste Chopped coriander leaves FOR THE GREEN MASALA: Grind 1/2 cup coriander leaves with 1 green chilli,1/2 inch ginger,4 garlic cloves,4-5 blanched palak leaves(optional). Grind these into a fine paste. PROCEDURE: Heat oil in a pan, add onions and saute till transparent Add chopped tomato and fry till they turn mushy Add the ground green masala and fry till the raw smell goes Now add all the spice p...

  INGREDIENTS: 1 cup urad dal 1 cup bansi rava or upma rava 2-3 finely chopped green chillies 1/2 tsp hing/ asafoetida 1/2 inch ginger chopped (optional) 1/2 cup finely grated coconut Salt to taste Oil for cooking dosa PROCEDURE: Soak urad dal in water for 2-3 hrs. Wash well and grind into a smooth batter Add rava,salt,chopped green chillies,chopped ginger,hing Mix the batter well, add water to adjust the consistency of the batter Heat tava and make semi thick dosas Add oil and cook both the sides Serve hot with butter or chutney. No fermentation is required, You can make this dosa immediately once you grind this batter.

  INGREDIENTS:  1 cup rava / fine semolina 2 tblsp wheat flour / atta 1 cup curd Salt to taste 1/2 tsp cooking soda Oil for cooking dosa PROCEDURE: Grind rava in the mixer and make a fine powder Transfer it into a bowl. Add atta, salt  and mix well Now add water, curd and make it a smooth, semi thick dosa batter Keep aside for 20 mins. After 20 mins add cooking soda, give a good mix. Heat tava and make thin dosas, adding oil No need to flip dosa,Cook only one side on a medium flame. Serve hot with chutney.

  INGREDIENTS: 1/2 cup wheat flour 2 tblsp fine semolina/ chiroti rava 1 tsp jeera Salt to taste Sugar to taste Oil for making dosa 2 tsp coconut gratings 2 green chillies 1/2 inch ginger piece FOR THE TEMPERING: 1 tsp oil 1/2 tsp mustard 1 sprig of curry leaves PROCEDURE: Crush coconut gratings with green chillies, ginger,salt and sugar Put it in a vessel, add in wheat flour, rava. Add enogh water and make a semi thick batter. Heat oil in a pan, add mustard, once it crackles add curry leaves. Add this tempering to the batter and mix well Heat tava and make thin dosas, adding oil. Cook on both the sides . Serve hot with butter.

To make this paratha I have used leftover palak paneer.  Kneaded the dough using palak paneer gravy. Crummble the paneer in the gravy, mix well,add salt and wheat flour to the gravy and make a soft dough. And make paratha of any shape you like.Here I have made lachcha paratha and served it with tomato thokku and curd. You can also make poori with the same dough. INGREDIENTS: 1/2 cup palak paneer gravy 1/2 tsp salt Wheat flour/ atta as required to make soft dough Oil or ghee  PROCEDURE: Put the palak paneer gravy in a pan,add salt and mix well. If there is paneer in the gravy then mash it or crumble it with your hands and mix. Add atta and knead into a soft diugh, devide the dough into balls and keep Dust the ball with atta and roll it into a thin chapati, grease it with oil or ghee and sprinkle aome atta over it Now start creating pleats by floding with the help of fingers Stretch the pleated dough as much as possible and roll it like a swiss roll...

This is a typical konkani delicacy,specially prepared on Nagar panchami and Gowri Ganesha Festival .This is a steamed sweet dish with the stuffing of jaggery and coconut mixture prepared on turmeric leaf.This is served hot with fresh ghee.The aroma of the turmeric leaf gives the added taste to this dish. INGREDIENTS: 15 turmeric leaves (cut the ends and wipe it with a wet cloth) For the batter: 1 cup dosa rice soaked for 3 hours 1/2 cup coconut Pinch of salt 2 tsp jaggery Grind these into a fine paste (dosa batter consistency) For the stuffing: 2 cups  grated coconut(white part) 1 cup jaggery 1 tsp cardamom powder 1/4 cup water PROCEDURE: In a kadai take water and jaggery and boil till jaggery melts and becomes little thick Add coconut scrapings and cook for some time (it should be little dry) Take one leaf ,spred around3 tblsp of rice batter over it   Keep 3 tsp of stuffing over ot and fold the leaf Keep these in a  cooker or Idli steaming vessel a...

INGREDIENTS: 3 cups ragi /Nachni / Finger Millet 1 cup  urad dal 1 cup kusubalakki / boiled rice / ukda chaaval 1/2 cup sabudana / sabbakki 2 tsp methi / fenugreek seeds 1 cup fine rava /semolina Salt to taste Oil for cooking dosa PROCEDURE: Soak ragi, urad dal, Rice, methi seeds in enough water for 5-6 hrs, wash well . Grind the soaked ingredients into a smooth paste, let it ferment overnight or 6-7 hrs. Soak rava in enough water and keep overnight. Next day drain water from the rava and mix it with ground dosa batter, add salt to taste, mix well. Heat tava and make thin dosas,drizzle with oil and cook till it turns crisp and brown in colour. Serve hot dosa with coconut chutney and potato sabji and enjoy !!!

INGREDIENTS: 1 cup basmati rice 200 gms paneer 1/2 cup carrot cut into small cubes 1/2 cup chopped beans 1/2 cup fresh green peas 3 tblsp oil or ghee 2 cloves/ lavang 1/2 inch cinnamon/ dalchini 2 cardamoms 1 tsp cumin seeds/ jeera 1/2 tsp ginger garlic paste 1 tsp garam masala powder  2 sliced onions 4 slit green chillies 1/4 chp chopped coriander leaves 5-6 fresh mint leaves Salt to taste PROCEDURE: Cut paneer into cubes and sprinkle 1/2 tsp salt.Heat oil in a kadai and saute paneer cubes till it turns golden brown in colour Remove the paneer in a plate and keep aside Wash basmati rice and soak in enough water for 20 mins Heat remaining oil in cooker, add whole garam masala and saute for a second Add jeera and sliced onions, saute till they turn transparent Now add slit green chillies and ginger garlic paste, fry for 2-3 mins. Add  garam masala powder and veggies, chopped coriander leaves, mint leaves, give a good mix Drain water from rice...

INGREDIENTS: 3 cups ragi /Nachni / Finger Millet 1 cup  urad dal 1 cup kusubalakki / boiled rice / ukda chaaval 1/2 cup sabudana / sabbakki 2 tsp methi / fenugreek seeds 1 cup fine rava /semolina Salt to taste 1/2 tsp cooking soda Oil for cooking dosa For the topping: 2 finely chopped onions 2 tblsp chopped coriander leaves Mix with little salt and keep aside. You can also use grated carrots. PROCEDURE: Soak ragi, urad dal, Rice, methi seeds in enough water for 5-6 hrs, wash well . Grind the soaked ingredients into a smooth paste, let it ferment overnight or 6-7 hrs. Soak rava in enough water and keep overnight. Next day drain water from the rava and mix it with ground dosa batter, add salt to taste, Cooking soda, mix well. Heat tava ,Put a laddle full of batter ,top it with chopped onions and spread lightly with your fingers Add two tsp oil and cook both the sides till it turns brown and crispy Serve hot dosa with coconut chutney or sambar or molga podi and enjo...

INGREDIENTS: 3 cups ragi /Nachni / Finger Millet 1 cup  urad dal 1 cup kusubalakki / boiled rice / ukda chaaval 1/2 cup sabudana / sabbakki 2 tsp methi / fenugreek seeds 1 cup fine rava /semolina Salt to taste Oil for cooking dosa PROCEDURE: Soak ragi, urad dal, Rice, methi seeds in enough water for 5-6 hrs, wash well . Grind the soaked ingredients into a smooth paste, let it ferment overnight or 6-7 hrs. Soak rava in enough water and keep overnight. Next day drain water from the rava and mix it with ground dosa batter, add salt to taste, mix well. Heat tava and make thin dosas,drizzle with oil and cook till it turns crisp and brown in colour. Serve hot dosa with coconut chutney or sambar or molga podi and enjoy!!!

INGREDIENTS: 1 cup ragi / Nachni / Finger millet 1 cup idli rice / parboiled rice 1/2 cup whole urad dal 1/4 tsp methi/ fenugreek seeds 1 tsp salt Oil for greasing idli mould PROCEDURE: Soak rice and ragi in a bowl and urad dal and methi in another bowl for 4-5 hrs Wash well and grind both separately in the grinder. First grind urad dal adding little water. Make a nice , smooth batter. Take the batter in a mixing bowl. Wash rice ,ragi, drain water and add it to the grinder Add water little by little and grind into a smooth batter Add the batter in the mixing bowl and mix both dal and rice,ragi batters well Add salt and mix , keep it aside over night for fermentation. Next day we can see the batter has nicely fermented and doubled its quantity The batter is absolutely fluffy. Give a good stir. Heat the idli steamer. Grease the idli moulds. Pour 3/4 laddle of idli batter in each mould and steam cook in the steamer for 10 mins Turn off the flame ,once the stea...

INGREDIENTS: 1/2 cup paneer cut into cubes 1/2 cup makhana / foxnuts/ lotus seeds 1/4 cup green peas/ matar (boiled) 5 tsp oil or ghee 1/2 cup finely chopped onions 1 tsp jeera 1 tsp kasuri methi 1/2 tsp turmeric powder 1 tsp garam masala 2 tsp red chilli powder 1/2 tsp daniya/ coriander powder 1/2 tsp jeera/ cumin powder 1/4 cup milk Salt to taste Pinch of sugar Chopped coriander leaves For the masala paste: 1 small roughly chopped onion 6 cashewnuts 1 roughly chopped tomato Boil the above ingredients in half cup water for 5 mins. Let it cool ,grind into a smooth paste and keep aside. PROCEDURE: Roast makhana in one tsp ghee till it turns crisp.You can also deep fry it. Keep it aside. Make a paste of all spice powders adding 2-3 tblsp water and keep aside. Heat oil in a pan, add jeera,kasuri methi and saute for a second. Now add chopped onions and fry till they turn light brown, followed by paste of spice powders Saute for 2 mins,add the groun...