Kini's Kitchen

Ragda poori is a popular Maharashtrian dish, very popular in Mumbai.This dish makes a complete meal.Served with crispy deep fried pooris and topped with sweet sweet,tangy and spicy chutney, chopped onions and besan sev, tastes awesome. INGREDIENTS: FOR RAGDA: 1 cup green peas 1small potato cut into cubes 3 tsp oil 1/2 tsp ginger garlic paste 1 tomato finely chopped 1 onion finely chopped 1/2 tsp turmeric powder 1 tsp  garam masala ( i used misal masala powder) 1/2 tsp chilli powder 1 tsp jeera/ cumin powder 1/2 tsp coriander/ daniya powder Chopped coriander leaves PROCEDURE: Cook green  peas and chopped potato in cooker with 3 cups of water for 3 whistles or till the peas becomes soft Take oil in a pan ,put chopped onions and saute till transparent,followed by ginger garlic paste,fry  for 2-3 mins. .Add turmeric powder,chopped tomato and fry well Add masala powder,daniya jeera powders, chilli powder and fry Pour the cooked peas, potato mixtu...

INGREDIENTS: 1 cup besan / bengal gram flour 1.5 tblsp hot oil 1/4 tsp turmeric powder/ haldi 1/4 tsp asafoetida/ hing powder Salt to taste 1/3 cup water Oil for greasing and frying PROCEDURE: To make sev combine all the ingredients  Except oil for frying) in a bowl Add around  water, mix well and knead a soft dough and keep aside Grease the sev mould withlittle oil,transfer the prepared dough into it and press with a lid Press out thin strands of sev in hot oil , a few at a time and fry on a medium flame till it turns golden colour and becomes crisp Drain on an absorbent paper Store in an airtight container once it comes to room temperature Use the sev in your chaats and enjoy !!

INGREDIENTS: 1 cup chiroti rava / fine semolina / rava 2 tblsp maida Pinch of baking soda 1/4 tsp salt 2 tsp oil Water to knead the dough Oil for deep frying PROCEDURE: In a large bowl take maida, sooji, salt,baking soda, 1 tsp oil  Combine all the ingredients well, add water and start to knead Knead the dough well and make a stiff dough, grease with  1 tsp oil and rest for 30 mins. Before making poori knead the dough again . Devide the dough into portions Make a ball, dust with maida and roll it into a roti as thin as possible Take a small lid of any container and start to make small pooris  Heat oil,drop the pooris in oil and press with the laddle to puff up. Fry the pooris both the sides on a low medium flame , till they turn golden brown and crisp. Remove the pooris and drain over tissue paper to remove excess oil Once the pooris comes to room temperature store in an airtight container. Use the pooris to make pani puri, bhel puri,bahi sev...

INGREDIENTS FOR POORI: 1 cup unroasted sooji / fine semolina 1 tblsp maida / all purpose flour 2-3 pinches of baking soda 1/4 tsp salt 1 tsp oil Oil for deep frying Water as required to knead the dough PROCEDURE: In a mixing bowl take sooji, oil  baking soda, salt , mix oil with sooji with your fingers Add maida to the mixture and mix again well Add water by parts and knead the dough, Dough should be not too soft nor too hard The dough should be elastic,gluten strands need to be formed which gives a structure and shape to the pooris So knead the dough very well into a semi soft elastic dough and keepit in a bowl covered with a moist towel for 30 mins After 30 mins knead the dough again, devide it into 2-3 parts Roll each part in a large thin roti and with the help of cookie cutter or any small lid  make small pooris  Cover the pooris with a moist towel, heat oil for frying Fry the pooris on a medium flame till they turn crisp and brown Drain f...

INGREDIENTS: 1 cup boiled raw peanuts 1 finely chopped onion 1 finely chopped tomato 3 tblsp finely chopped coriander leaves 2-3 tsp lemon juice 1 tsp red chilli powder 2 tsp chaat masala 1 tsp roasted jeera / cumin powder Salt to taste PROCEDURE: Put all the ingredients in a bowl and mix well and serve.

Dahi bhalla chaat is one of the most popular street food in India. Deep fried urad dal vadas / dumplings served dredged in chilled curds, topped with green chutney,tamarind sweet chutney,roasted jeera powder and chopped coriander leaves. You can also add pomegranate pearls or boondi too. INGREDIENTS: 1 cup urad dal / split black gram 4 cups curds / yoghurt Salt to taste Pinch of sugar Oil to deep fry vadas Rock salt / kaala namak Green chutney as per your taste Tamarind sweet chutney as per your taste Pomegranate pearls (optional) Khara boondi (optional) Roasted jeera powder Chopped coriander leaves  PROCEDURE: Soak dal in water for 4-5 hrs, wash and drain excess water and grind into a smooth, thick  batter ,adding very little water Add salt  to the batter ,whisk for 5 mins Heat oil in a kadai ,deep fry vadas into a golden brown colour  Drain the bhallas and soak them in sufficient water ,leave for 5 mins Squeeze the vadas between your palm...

Charmbure upkari / Masala churmuri is a very popular street food in Manalore , Udipi regions in Dakshina Kannada .This is a very simple but very delicious street food . This is a mixture of crispy churmuri/ murmura with red chilli powder,chopped onions,coriander leaves,raw mango bits. You can also add grated carrot, beetroot  and roasted peanuts. INGREDIENTS: 2 cups churmuri/ puffed rice/ murmura 1/4 cup chopped onions 2 tsp grated raw mango or lemon juice Chopped coriander leaves 2 tsp coconut oil Salt to taste Red chilli powder according to your taste PROCEDURE: First check the murmura,if it is not crisp then dry roast it or micro it for 30 seconds Take chopped onions,salt,chilli powder,raw mango bits in a bowl,add coconut oil and mix well Finally add murmura to that mixture and mix well and serve immediately (otherwise  it will turn soggy) You can also add roasted peanuts,grated carrot, beetroot .

INGREDIENTS: 6 papdis 1 potato boiled,mashed  1/2 cup curds mixed with little salt and sugar Fine sev 1finely chopped onion finely chopped coriander leaves 2-3 tsp tamarind sweet chutney Little red chilli powder Roasted jeera powder Chaat masala PROCEDURE: Add little salt,chat masala to the mashed potato and keep aside Arrange the papdis on a serving plate,put little mashed potato on it Then put curds on each papdi Put all the other ingredients on it according to your taste and serve immediately

INGREDIENTS: 2 potatoes 2 tomatoes 2 onions chopped 1/2 green capsicum 1/4 cup green peas boiled 2 tblsp oil 2 tsp pav bhaji masala 2 tsp red chilli pdr 1 tsp ginger garlic paste Salt to taste 2 tblsp butter 1/4cup chopped coriander leaves 1 lemon PROCEDURE: Boil the potatoes in cooker for 3-4 whistles,peel and mash it with boiled green peas Heat oil in a pan,fry ginger garlic paste  and add 3/4 of the chopped onions Saute for 3-4 mins,add chopped tomatoes and fry till the oil separates or it becomes mushy Add the chopped capsicum and cook for 5mins,followed by mashed potatoes and green peas Bring it to boil and simmer for 10 mins pressing it with the back of the spoon few times Add red chilli pdr,pav bhaji masala ,little water , salt to taste and cook on a medium flame for 5 mins stirring continuously Garnish with coriander leaves Heat tava ,slice the pav horizantally into two and pan fry adding butter Serve with the prepared bhaji ,lemon slice and chopped onions. ...

INGREDIENTS: 2 potatoes 2 tomatoes 2 onions chopped 6 finely chopped mushrooms 1/2 green capsicum 1/4 cup green peas boiled 2 tblsp oil 2 tsp pav bhaji masala 2 tsp red chilli pdr 1 tsp ginger garlic paste Salt to taste 2 tblsp butter 1/4cup chopped coriander leaves 1 lemon PROCEDURE: Boil the potatoes in cooker for 3-4 whistles,peel and mash it with boiled green peas Heat oil in a pan,fry ginger garlic paste  and add 3/4 of the chopped onions Saute for 3-4 mins,add chopped tomatoes and fry till the oil separates or it becomes mushy Add the chopped capsicum ,mushrooms and cook for 5mins,followed by mashed potatoes and green peas Bring it to boil and simmer for 10 mins pressing it with the back of the spoon few times Add red chilli pdr,pav bhaji masala ,little water , salt to taste and cook on a medium flame for 5 mins stirring continuously Garnish with coriander leaves Heat tava ,slice the pav horizantally into two and pan fry adding butter Serve with...

INGREDIENTS: 20 pooris 1 cup curds 1/2 cup fine sev 3 boiled potatoes 2 finely chopped onions Chopped coriander leaves Green chutney Dates Tamarind sweet chutney roasted jeera powder Chat masala PROCEDURE: Mash boiled potatoes and mix with little salt and chopped onions Arrange pooris on a plate ,break it little and fill with the potato onion mixture Put the curds,sweet and green chutnies,chat masala and jeera powder according to your taste Put sev and chopped coriander leaves and serve. http://kiniskitchen.blogspot.in/2013/07/dates-tamarind-chutney-and-green-chutney.html

INGREDIENTS: 2 cups idli batter 1/4 cup curd/ dahi 2 green chillies and half inch ginger crushed 1 packet ENO fruit salt Salt to taste 1 tsp sugar 1/2 tsp black pepper pdr 1/2 tsp red chilli pdr FOR THE TEMPERING: 1 tblsp oil 1 tsp mustard curry leaves PROCEDURE: Mix together Curds,chilli ginger paste and idli batter in a bowl Add sugar,salt and mix well Grease one thali with some oil Just before steaming add ENO salt ,mix gently but be quick Pour the batter in the greased thali Sprinkle pepper and red chilli pdr over it Steam it for10- 12 mins,meanwhile prepare tadka Heat oil,add mustard,once they splutter add curry leaves Pour the tadka over the steamed dhokla Cut it into pieces and serve hot with green chutney!!!

THANKS TO MASTER CHEF SANJEEV KAPOOR FOR THE RECIPE!! INGREDIENTS: 1 cup fine semolina/ chiroti rava 1 tblsp maida 1/4 tsp red chilli pdr Salt to taste Oil to deep fry FOR THE FILLING: 2 medium boiled potatoes 1/2 cup moong sprouts 1/2 cup boiled chick peas/ kabuli chana 1-12 maide ki papdi 1 cup thick yogurt 1 tsp roasted cumin pdr 1/2 tsp rock salt/ kaala namak 1 tsp red chilli pdr 1/2 cup tamarind chutney 2 tblsp green chutney 1/2 cup fine sev 1/2 bunch finely chopped coriander leaves PROCEDURE: Make a stiff dough of sooji,maida,red chilli pdr and salt with water Devide into 4-6 equal parts,roll into rotis of around five inches diameter and deep fry in hot oil on medium heat ,turning once till well puffed up and crisp After they cool down,ensure that they are not soft.If they are soft fry again and keep aside Dip the papdi in dahi/yogurt Take one kachori in serving plate,make a big hole in the centre Fill with the potato cubes, sprouted moong,boile...

Thanks to Master chef Sanjeev Kapoor for the recipe !!! INGREDIENTS: Crisp puffed pooris 40 1 .5 cups dates tamarind chutney FOR THE FILLING: 1 cup boiled bean sprouts 2 large potatoes boiled and cut into small pieces Black salt/ Kaala namak to taste 1 tsp chaat masala FOR PAANI: 1medium bunch coriander leaves 1 medium bunch fresh mint leaves 5-6 green chillies 2 tblsp paani poori masala (ready made) Black salt to taste Salt to taste 1/2 tblsp roasted cumin pdr/ Bhuna jeera pdr 3 tblsp lemon juice 1/4 cup boondi or sev PROCEDURE: To make the filling combnine all th ingredients in a bowl,toss to mix well and set aside To make paani grind coriander leaves ,mint leaves,green chillies into a paste using water as required Transfer the ground coriander paste into a bowl,add pani poori masala,dry mango pdr,black salt,salt, cumin pdr,lemon juice and stir to mix well Add 6 cups of water to the above mixture and keep in the fridge to chill While serving add add boo...

THIS RECIPE BELONGS TO MASTER CHEF SANJEEV KAPOOR!!! INGREDIENTS: 4 pavs/ round buns Dabeli masala pdr 1.5 tblsp 3 tblsp oil 2 large boiled, mashed potatoes Salt to taste 1 tsp lemon juice 1 cup dates n tamarind sweet chutney 1 tblsp sugar Masala moongphali/ spicy peanuts 1/2 cup 1/4 cup scraped coconut Pomegranate pearls 1/4 cup 10- 12 black grapes chopped 1 cup nylon sev 1/4 cup red chilli garlic chutney 2 medium onions chopped 2 tblsp butter PROCEDURE: Heat oil in a pan,add potatoes, salt and little water,mix well and add dabeli masala ,lemon juice,1/2 cup sweet tamarind chutney and sugar Mix and cook till the moisture is absorbed Transfer the mixture into a plate ad spread it,sprinkle,peanuts,coconut,pomegranate pearls,black grapes,half of the sevand chopped coriander leaves over the top Slit the pavs  horizontally without cutting through Spread red garlic chutney,a layer of the stuffing,sweet chutneyonion and sev in between the halves Place the ...

INGREDIENTS: 1 cup boiled corn kernels 2 tbsp pomogranate seeds(anardana) 2 tbsp roasted masala pea nuts 1 finely chopped onion 2 tbsp fine sev 1 tsp chaat masala 1/2 tsp chilli powder 1 tsp lime juice Salt to taste Chopped coriander leaves for garnishing PROCEDURE: In a bowl mix boiled corn kernels with chopped onion.anardana,salt,chilli powder,chaat masala,masala peanuts Toss well, add lime juice. Put in a serving bowl and garnish with chopped coriander leaves and fine sev

Kachori is a very popular Rajastani chaat/snack.This is a poori stuffed with dal and spices. you can also prepare the stuffing with potato/ onion / green peas/ or moong dal. INGREDIENTS: 1/2 cup urad dal (split black gram) 2 tsp oil 2 tsp jeera powder 2 tsp chaat masala 1 tsp chilli powder 1/2 tsp turmeric powder Salt to taste Sugar to taste Oil for frying For the dough: 2 cups maida 2 tblsp oil Salt to taste Mix these ingredients and make a stiff dough and keep for 1/2 an hour PROCEDURE: Soak dal for 2 hours and rind coarsely without water In a pan put 2 tsp oil and add dal paste and fry for 5- 10 minutes  Add all spices,salt  and sugar to taste and mix well Make a lemon size ball of the dough and flatten lit a little  Keep 2 tsp dal mixture and cover all the sides and make a ball  Roll the ball into a 3 inches disc and deep fry into a golden colour Serve hot with sweet and green chutney

VADA PAV is the most popular street food of Mumbai.This is a combination of mashed potatoes and some Indian spices coated with besan (bengal gram flour). It is served with pv bun and tamarind chutney, garlic red chutney and green chutney. INGREDIENTS: 6 pav buns 1/4 cup tamarind chutney 1/4 cup garlic red chutney 1/4 cup green chutney FOR VADA STUFFING: 6 boiled ,peeled and mashed potatoes 3 green chillies 1/2 inch ginger 1/2 tsp haldi 4 crushed garlic cloves corriander leaves Salt to taste 2 tsp oil + oil to deep fry FOR VADA COATING : 1 cup besan(bengal gram flour) 2 tsp rice flour 1/4 tsp chilli powder a pinch of cooking soda salt to taste 1/4 tsp assafoetida powder (hing) Mix all these with water and make a thick batter PROCEDURE: In oil add mustard, curry leaves ,turmeric powder,hing. Add crushed green chillies,ginger and garlic and fry till raw smell goes Add boiled mashed potatoes , salt, chopped corriander leaves n mix well  Make le...

INGREDIENTS: Pav cheese little butter FOR THE STUFFING: 2 capsicums 1 onion 2 tomatoes 1 tsp chilli powder 1 tsp garam masala 1/2 tsp turmeric powder 1/2 tsp ginger garlic paste Corroander leaves PROCEDURE: Take oil in kadai and saute ginger garlic paste and chopped onion When onion becomes transparent add turmeric,chilli powder,garam masala and fry  Add chopped tomatoes and fry till it becomes smooth paste Add chopped capsicum , salt to taste and cover with a lid till it is cooked Garnish with corriander leaves  TO SERVE: Make a cut in the pav ,put the stuffing and apply little butter over it Put some grated cheese over the pav and roast it on tava or grill it for 5-10 minutes  Serve hot with ketchup

Ragda Patties is a popular Maharashtrian dish !!  Very popular in Mumbai ...This dish  makes a complete meal. Served with potato tikkis  in white peas gravy !! INGREDIENTS: FOR RAGDA: 1 cup white peas 3 tsp oil 1 tsp jeera 1 tomato 1/2 tsp turmeric powder 1 tsp goda masala or garam masala 1/2 tsp chilli powder PROCEDURE: Cook white peas in cooker with 3 cups of water for 3 whistles or till the peas becomes soft Take oil in a pan ,put jeera,turmeric powder,chopped tomato and fry well Add masala powder, chilli powder and fry Pour the cooked peas and salt to taste and boil for 5-10 minutes INGREDIENTS: FOR PATTIES: 3 boiled potatoes 1 tsp chilli powder salt to taste little garam masala oil to roast PROCEDURE: Mash the boiled potatoes with salt, chilli powder,garam  masala   Make round tikkis and roast on tavas withlittle oil TO SERVE: In a serving bowl pour the peas gravy , keep the tikkis ,sprinkle some choppe...