Kini's Kitchen

  Ghasmando is a festive favourite int he GSB community.  It is a crispy deep-fried poori, folded into a triangle and stuffed with the mixture of roasted, powdered poha/ beaten rice, powdered sugar and white sesame seeds. INGREDIENTS: for the poori 1 cup maida/ all-purpose flour 2 tbsp fine Rava 2 tsp ghee Pinch of salt  Water to knead the dough For the stuffing: 1 cup paper avalakki/ thin poha / beaten rice 2 tblsp dry roasted black sesame seeds/ kaala til 3/4 cup sugar 1 tsp ghee 1 tsp cardamom powder PROCEDURE: Put all the ingredients in a bowl. Adding water knead it to form a stiff dough Cover the dough and let it rest for 30 minutes Now let us prepare the stuffing. Heat one teaspoon ghee in a pan ,add poha and roast till it becomes crispy Grind the roasted poha with sugar, make a fine powder Add roasted sesame seeds and cardamom powder to it and your stuffing is ready Devide the dough into portions and make small gooseberry size balls Roll it into thin pooris. Heat o...

  INGREDIENTS: 1 cup / 150 gms Maida / All purpose flour 4 tblsp corn flour 1/4 tsp Baking soda 1/4 tsp orange or yellow food colour 4 tblsp yoghurt / curd 150 ml water  FOR SUGAR SYRUP: 3 cups sugar 1.5 cups water 2 tsp lemon juice 6-7 cardamom / elaichi Oil for deep frying PROCEDURE: Put maida,baking soda. corn flour and food colour in a bowl and give a good mix. Add yoghurt . Add water to the flour mixture and make a thick batter, making sure that no lumps remain.  Cover with a lid and  set aside for 15 minutes. To make the sugar syrup put sugar and water in a pan Put crushed cardamon and lemon juice to it Mix until the sugar is fully dissolved. Bring it to boil. Let it simmer for 15 seconds. Once you get theone thread consistency of sugar syrup, turn off the flame. Heat oil in a pan on medium- high heat. Fill the jalebi batter in a piping bag with a single hole nozzle. Alternatively use a plastic bottle with a small hole in the lid . Press out round whirls of the...

  The main ingredient in this Appi Payasa / Kheer is the crispy poori prepared with maida and chiroti rava. Pooris prepared with maida and chiroti rava, crushed and dunked in the milk and sugar mixture. This kheer is very popular in Udupi, Dakshin Kannada district. INGREDIENTS: 1 ltr milk 1/2 cup sugar 1 tsp cardamom powder 2 tsp cashew nuts roasted in ghee 2  tsp raisins 4-6 saffron strands soaked in milk For Appi/ poori: 1/2 cup maida 3 tsp fine rava /semolina A pinch of salt Oil for deep frying PROCEDURE: Mix the ingredients and knead the soft dough Devide into equal portions and make balls Roll each ball into a poori and deep fry into crisp pooris  In a thick bottomed vessel boil the milk and add sugar Reduce the milk into half   Add roasted nuts,raisins,cardamom powder ,saffron and switch off the gas Crush the pooris into pieces and add to the kheer and serve hot

  INGREDIENTS: 1 cup thick poha/ avalakki/ beaten rice 3/4 cup sugar 6 tblsp ghee 1 tsp cardamom powder 10 cashewnuts 10 raisins 1/4 tsp saffron colour PROCEDURE: Dry roast poha/ avalakki over a low medium flame for 5 minutes and let it cool completely. Grind the roasted poha into a coarse powder like rava consistency Heat 2 tblsp of ghee in a pan and add cashews , fry until it turns golden brown Add raisins and roast till golden brown. Remove from the pan and set aside. In the same ghee add the powdered poha and roast for 2-3 mins Pour 2 cups of boiling water to the roasted poha and mix well without any lumps Add the remaining ghee and stir well Keep stirring and cook until the mixture is thick and the poha is cooked completely/ Add sugar,saffron colour,cardamom powder and mix well. Keep stirring and cook for about 5-8 mins or till you get the halva consistency Add the roasted nuts, raisins and serve hot.

Sanjeera is a crispy, sweet poori stuffed with coconut,rava and sugar  mixture. This is very popular in Mangaluru, South Kanara District. INGREDIENTS: For the outer cover: 1.5 cups maida/ all purpose flour 2 tblps chiroti rava/fine semolina 3 tsp ghee or oil Pinch of salt 1/2 tsp saffron colour or turmeric powder Oil for deep frying For the stuffing you need: 1.5 cups finely grated fresh coconut 5 tblsp sugar 3 tblsp Bombay rava/ upma rava 1/2 tsp ghee 2 tblsp finely chopped cashewnuts 1 tsp elaichi / cardamom powder PROCEDURE: Take one bowl,put maida,salt,chiroti rava oil and  saffron colour mix well. Add little water and knead into a stiff dough. Apply little oil to the dough and cover it. Let it rest for 15- 20 mins. In a pan put 1/2 tsp ghee, roast cashewnuts chopped,Bombay rava and coconut gratings for 2-3 mins. Add sugar and immediately turn off the flame. Add cardamom powder and mix it. Devide the dough into small lemon size balls. 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: 1 cup butter 2 cups all purpose flour/ maida 1.5 cups powdered sugar 1 tblsp instant coffee powder 1/2 tsp cooking soda Pinch of salt 4 eggs 1 tsp vanilla essence # tblsp caramel TO MAKE CARAMEL: Put one cup sugar in a pan and cook till sugar melts , once it mekts and turns dark brown, lower the flame and slowly add 3/4 cup of water and boil again for 3-4 mins. Use when it  is completely cooled down. Store the remaining caramel in the fridge. PROCEDURE: Separate the egg yolks and beat the egg whites well Seive the flour with salt,coffee powder and cooking soda , twice and keep aside. Beat the butter with sugar till it becomes smooth, add vanilla essence and mix well Add the beaten eggs to the butter, sugar mixture and give a nice stir Add the flour to that mixture and just fold in, followed by egg yolks and caramel Pour the batter in a greased alluminium tray  Bake it in a pre heated oven (OTG) at 180 degrees for 35- 40 mins After 40...

INGREDIENTS: 1 cup butter 2 cups maida/ all purpose flour 1.5 cups sugar powder 2 tblsp cocoa powder 1/2 tsp cooking soda Pinch of salt 1 tblsp choco chips 4 eggs 1 tsp vanilla essence PROCEDURE: Separate  the egg yolks and beat the egg whites well Seive the flour with cooking soda,salt and cocoa powder and keep aside. Beat butter and powdered sugar until it becomes a smooth paste. Add vanilla essence give a nice stir Add beaten egg whites to the sugar and butter mixture. Now add the flour and just fold in Finally add egg yolks and give a mix. Transfer the batter onto the muffin moulds (fill only 3/4 of the mould) Garnish with chocochips and bake in the preheated oven, at 180 degrees for 30-40 mins After 40 mins check with a knife, if it comes cleanthen the cake is ready .

INGREDIENTS: 2 1/2 cups (225gms) dessicated coconut 3/4 cup (240gms) sweetened condensed milk (or more if necessary) 250gms semi sweet chocolates 1/2 tsp vanilla essence PROCEDURE: Stir together dessicaated coconut,conedsed mlk and vanilla essence. Pour the mixture into the base of asquare  silicon baking  mould or clingfilm lined baking tin. Chill it for several hours in the fridge or for an hour in the freezer. Melt the milk chocolate using double boiler or Microwave on medium power ,stopping to stir every 40 seconds, until it is completely smooth Take the coconut block out of the freezer and cut into small bars. Using a fork dip the bars in the melted chocolate , making sure to cover all the sides. Remove the excess and place them on a bakin sheet lined with parchment paper. Refrigerate for 10 mins or until set. Store in an airtight container in the fridge.

INGREDIENTS: 2 cups riped mangopeeled  and  finely chopped or pureed 2 cups pineapple peeled and grated or finely chopped 1/3 cup sugar 2 tsp lime juice PROCEDURE: Combine chopped mango, pineapple and sugar in a broad thick bottomed pan and cook on a medium flame Once it starts boiling , simmer for 30 mins on low flame. Once it thickens add lime juice and cook further for 10 mins,stirring continuously. Let it cool. Once it comes to room temperature, store in an airtight jar and refrigerate it. You can store this jam for upto 8 to ten days. Enjoy with a slice of bread, chapati or dosa.

INGREDIENTS FOR PRALINE: 4tblsp sugar 10- 12 cashew nuts or almonds (you can also use walnuts or pecans) 2 tblsp unsalted butter PROCEDURE: Roughly chop or crush the nuts. Grease one plate and keep ready or use butter paper or alluminium foil Take butter in a pan ,keep on a low flame. Add sugar when butter begins to melt. Mix sugar with butter and cook on a low flame Stir at intervals.No need to stir continuously. The mixture will begin to change its colour. When it becomes golden brown add the crushed nuts and turn off the flame Mix well and pour it on the greased plate or butter paper Let it harden and cool Once it is completely cool, break it into pieces and crush it into a coarse mixture Store it in an airtight container and use it as toppings on ice-creams, cakes or pastries and enjoy!!! To make cake ice-cream : Use the ice-cream that comes in a rectangular carton,Open the carton and cut into slice, lengthwise. Cut the cake into same slice,arrang...

INGREDIENTS: 1 cup butter 2 cups maida 1.5 cups sugar powder 1/2 tsp cooking soda Pinch of salt 4 eggs 1 tsp vanilla essence 100gms  any milk chocolate (I used 8 Kisses chocolates) 2 tblsp milk 1 tsp butter PROCEDURE: Melt the chocolate in microwave with 2 tblsp milk and 1 tsp butter  and keep aside Separate the egg yolks and beat the egg whites  Seive the flour with salt and cooking soda and keep aside Beat butter and sugar powder together till it becomes smooth mixture Add the beaten egg whites to the butter and sugar mixture, mix well Now add the flour and just fold in the mixture Finally add vanilla essence, egg yolks and give a nice mix Once the batter is ready ,remove one cup batter in a bowl and add chocolate sauce to it and stir until combined well Grease on alluminium pan and dust it with little flour Pour the yellow batter in the greased pan , spoon chocolate batter on top ,using a knife or toothpick swirl two...

Colostrum milk pudding or kharvas or ginnu is prepared using the colostrum milk that a  cow produces on the first day after it delivers a calf. It is believed that this milk is full of nutrients / INGREDIENTS: 1 cup colostrum milk 1.25 cup normal milk 3/4 cup sugar 1 tsp elaichi / cardamom powder Some saffron strands PROCEDURE: Put all the ingredients in a bowl and mix well Once the sugar is dissolved fully ,transfer the mixture in a container that fits into your steamer Heat idli maker / steamer or cooker and steam the mixture for 15-20 mins. Turn off the flame,remove the container and enjoy it hot or chilled.

INGREDIENTS: 1 cup atta / wheat flour 1/2 cup besan/ bengal gram flour 1/4 cup semolina/ fine rava 2/3 cup ghee 2/3 cup powdered sugar 1 tsp baking powder 1/2 tsp cardamom powder PROCEDURE: PROCEDURE: Take ghee and sugar powder in a bowl and beat well, untill it becomes smooth Seive the dry ingredients maida,besan,rava,baking powder  Add the seived dry ingredients to the ghee and sugar mixture Knead the mixture to make a smooth dough The mixture to make cookies is ready . Take small portion of the mixture ,roll it with hands to make a round ball. Press the ball by keepng it under the two palms, keep the chopped nuts  in the center of the cookies and press gently Place the cookies on a greased plate keeping little distance. Heat one thick bottomed kadai, spread a cup of salt (optional) and preheat for 10 mins. Place one stand over the salt and keep the plate with the cookies, cover with a lid .Bake on a medium flame for 10-15 mins. Check...

Praline is a confectionery that is used as a toppings on ice-creams,cakes and pastries. It consists of sugar,nuts and butter or cream. INGREDIENTS: 1/2 ltr full fat milk +1/4 cup 1/2 cup sugar 1 cup fresh cream 2 tblsp corn flour 2 tblsp milk powder 1 cup coconut malai  PROCEDURE: Heat a thick bottomed pan, put half ltr milk ,sugar and let it boil for 15-20 mins on a low flame.Mix corn flour and milk powder in 1/4 cup warm milk , mix well and add it to the sugar and milk mixture. Stir it constantly on a low flame for 10 mins. Put the cream in a bowl and whip it with hand mixer till it turns smooth and creamy. (don't over whip it) (keep the empty bowl in the freezer for 10 mins) Reserve 1/4 cup coconut malai and chop finely,keep it aside. Blend the remaining malai and keep aside Once the boiled milk comes to room temperature mix,cream,malai to that mixture with hand mixer. Tranfer it into an alluminium or plastic container with lid and keep it in the...

Bhapa Doi is a traditional Bengali sweet prepared with milk and curd. Bhapa means steamed or baked  Doi means curd / yoghurt.This tastes delicious when served chilled.  INGREDIENTS: 1/2 cup milk 1/3 cup+ 2 tblsp sugar 1/2 cup fresh thick curd or hung curd 1 tsp corn flour 1/2 tsp elaichi/ cardamom powder PROCEDURE: In a pan put 2 tblsp sugar and heat it until it caramelises.Do not stir,only swirl the pan around. Once the sugar melts and turns brown in colour, add 3 -4 tsp of milk , mix well  Add the remaining milk,sugar and let it boil for 10 mins, turn off the flame Mix corn flour with the curds, whisk it till it becomes smooth  Once the milk,sugar mixture comes to room temperature  mix it with curd and corn flour mixture. Mix till both the mixtures are combined well. Add cardamom powder and mix. Put the mixture in any container, cover the container with aluminium foil and steam it in a steamer for 10 mins Turn off the flame and ...

Bicottis are an Italian biscuits that originated in the Tuscan city of Prato.They are twice baked , oblong shaped,crunchy, dry and may be dipped in coffee and tea. INGREDIENTS: 1 cup all purpose flour / maida (150 gms) 5 tblsp sugar (62.5 gms) 5 tblsp butter (70.94 gms) 1 tsp vanilla essence 1/2 tsp baking powder 1/2 tsp cooking soda 2 tblsp chopped almonds (10 gms) 1-2 tblsp milk (30 gms) PROCEDURE: Seive maida with baking powder and cooking soda and keep aside Take butter,sugar in a bowl and whisk till sugar dissolves and it turns creamy and smooth. Now add vanilla essence and dry ingredients to the wet ingredients and combine till it forms sticky dough. Add in chopped almonds and milk and combine well. Cover the dough and refrigerate for 10 mins. After 10 mins, take the dough out of fridge . Dust your hands with flour and shape the dough into a long log . (5 cm wide) Place the log directly on a greased baking tray and bake it for 15- 20 mins at 180 de...

INGREDIENTS: FOR THE OUTER COVER: 1 cup maida / all purpose flour  + 2 tblsp for dusting 3 tblsp chiroti rava (optional ) 1/4 tsp turmeric powder 2 tblsp oil Water as needed to knead the dough FOR THE STUFFING: 1 cup  chana dal / Bengal gram 1/2 cup sugar 1/2 cup jaggery 1/2 tsp cardamom powder PROCEDURE: Take maida and chiroti rava  in a bowl, add turmeric pdr, mix well . Add water in small amount and make a soft dogh (make a soft elastic dough) Add oil to the dough and knead again and rest it for minimum  2 hrs in a closed container Wash chana dal and cook with 2.5 cups water ,in cooker for 3 -4 whistles Once it is cooked ,drain all the water(use this water to make rasam) Grind it into a smooth paste and transfer into a pan Add sugar and  powdered jaggery  to the ground paste and cook it till it becomes thick Add cardamom powder to it and make balls,keep aside Devide the outer cover into portions and make small ba...

IINGREDIENTS: 1 cup Wheat flour / gehun ka atta (125 gms) 1/4 cup besan / Bengal gram flour (25 gms) 2 tblsp fine rava / semolina  3/4cup sugar powder (100 gms) 1/2 cup + 1 tblsp ghee (100 gms) 1/2 tsp elaichi / cardamom pdr 1tsp baking pdr 1 tblsp slivered almonds or cashews PROCEDURE: Take ghee and sugar powder in a bowl and beat well, untill it becomes smooth Seive the dry ingredients maida,besan,rava,baking powder  Add the seived dry ingredients to the ghee and sugar mixture Knead the mixture to make a smooth dough The mixture to make nankatai is ready , Take small portion of the mixture ,roll it with hands to make a round ball. Press the ball by keepng it under the two palms, keep the almond slivers in the center of the nankatai and press gently Keep the prepared nankatais on a greased tray  Preheat the oven for 10 mins . Bake the cookies at 180% for 10- 15 mins After 10 mins let it cool , once they come to room temperature store in an ai...

DUDDALI is a typical Konkani dessert prepared with arrowroot which is called KUVE PEET in Konkani.this is very good for health. This keeps the body very cool.So in the hot summer you can have this chilled.You can also use jaggery in place of sugar.Similar duddalis are made with rice,millets and wheat. Today I tried this with adding coffee powder and it was very tasty. INGREDIENTS: 1 cup kuve peet (arrowroot) 1 1/2 cup sugar 3 cups water 2 cups milk 4 tsp instant coffee powder 1 tsp vanilla essence 2 tblsp chopped nuts (optional) PROCEDURE: In a bowl put kuve peet/ arrowroot powder    and enough water to soak it Keep for 2 hours and allow the powder to settle down After 2 hours the flour will settle down Drain all the water from the flour  and transfer the flour into a kadai Mix coffee powder with milk  Add sugar water,milk to the arrowroot powder in the kadai, mix well Switch on the flame and  keep stirring continuously on a medium flame When it ...