Kini's Kitchen

  FOR THE MASALA PASTE: 20 byadgi / Kashmiri red chillies 1 tsp coriander seeds / dhaniya 1/2 tsp cumin seeds / jeera 4-5 pepper corns / kaali mirch 3-4 fenugreek seeds/ methi 6 garlic cloves Small gooseberry size tamarind Salt to taste PROCEDURE: Deseed the red chillies and soak in water for 20 minutes. Peel the garlic cloves. Grind all the ingredients adding little water and make a fine paste. In a pan heat 6-7 tsp ghee, add 3/4 cup ground masala paste and fry on a low flame till it changes the clour and leaves the ghee . Once the paste is ready, let it cool completely. Store it in an airtight container and keep in the freezer. To make ghee roast marinate the prawns or paneer with curds, turmeric powder and salt. Keep aside for 20 mins. Heat a pan put the marinated prawns,cook for 5 mins,add masala paste as per your taste and cook further for 5-10 minutes If you are making paneer ghee roast, marinate paneer cubes with curds, salt and turmeric powder, keep aside for 20 minutes Hea...

This is a basic Indian onion tomato masala paste with some spices. This masala paste freezes well and can be used in number of recipes making it a must for busy days ! INGREDIENTS: 2 big onions +  2 onions for tempering 4 tomatoes 8 garlic cloves 10 cashew nuts 2 inches ginger piece 6 tsp oil 1 tsp turmeric powder 3 tsp red chilli powder 2 tsp garam masala powder  1 tsp jeera/ cumin powder 2 tblsp kasuri methi PROCEDURE: Roughly chop 2 onions, tomatoes and ginger Put chopped onions,tomatoes,ginger, garlic cloves,cashews in a pan, add 1/2 cup water and cook for 10 mins or till tomatoes are cooked You can also cook in cooker for 2 whistles Let it cool, once it comes to room temperature blend it into a smooth paste. Finely chop the remaining two onions  Heat oil in a pan add the finely chopped onions and fry till they turn transparent Add the ground paste and fry for 10 mins Now add in the spice powders one by one and fry for 2-3 mins Add kasur...

Makani gravy is a basic gravy prepared in restaurants for making any butter basedcurries.You can store this masala in freezer for months and use it for preparing butter chicken, paneer lababdaar etc.This masala helps in making curries easily in few mins. INGREDIENTS: 2 big riped tomatoes 2 big onions finely chopped 1/4 cup cahew bits 3 tsp red chilli pdr 1 tsp cumin pdr 1/2 tsp turmeric pdr 2 tsp garam masala pdr 1 tblsp kasuri methi 3 tsp ginger garlic paste 3 tblsp oil Pinch of sugar PROCEDURE: Roughly chop tomatoes and boil with very little water ,cashew bits and kasuri methi. Cool it and grind into a smooth paste Heat oil in a pan fry chopped onions in a medium flame until brown Add ginger garlic paste and fry for 5 mins Add spice powders and fry for 2-3 mins Put the ground paste , sugar and cook further till the water contents evaporates and oil comes out Remove from the heat once it becomes thick Store in an airtight container once it comes to room te...

INGREDIENTS FOR DOSA: 1 +3/4 cup sona masoori rice 1/4 cup boiled rice/ ukda chaval 1/3 cup chana dal 1/3 cupurad dal 1/3 cup toor dal 1 tsp methi / fenugreek seeds Salt to taste Oil for making dosa PROCEDURE: Soak separately dals and rice,methi in water for 5-6 hrs Grind separately dal mixture till fluffy Add the rice and grinduntil smooth and when you touch you feel the fine rice granules Transfer the batter in a vesse, and let it ferment overnight Next day add salt,pinch of sugar ,mix well and make thin dosas adding oil or ghee Serve with chutney or sambar or potato sabji POTATO SABJI RECIPE: Heat 3 tsp oil in a pan,add 1 tsp mustard seeds. When it starts crackling add curry leaves and 1 tsp urad dal ,fry for a second. Add 3 chopped green chillies and 1/2 tsp turmeric powder and fry for a minute Now add 2 chopped onions,salt to taste ,saute for 5 mins add 2 chopped , boiled potatoes ,toss well  Serve with dosa COCONUT CHUTNEY: Grin...

INGREDIENTS: 3O dry red chillies(byadgi or kashmiri) 8 garlic cloves 1 tsp coriander seeds 1/2 tsp cumin seeds 2 cloves/lavang salt to taste PROCEDURE:  Dry roast red chillies for 2-3 mins or micro it for 1 minute Grind with the other ingredients adding water ,into a fine paste Store the paste in an airtight container and store in the freezer If you want less spicy then remove the seeds of the chillies and use it !!

This masala recipe is adapted from the cookery show --RASOI SHOW E TV GUJARATI CHANNEL! One of my favourite cookery show,learnt so many recipes from this show.You can store this masala in the freezer and use as and when you need .add any veggies,paneer ,mushroom or chicken and prepare any gravy in a short time!!Hope all of you will like this. INGREDIENTS: 4 tblsp oil +2 tblsp 2 tblsp ghee 1 tsp ginger paste 1 tsp garlic paste 1 tsp green chilli paste 6 onion slices 3 tomatos 2 tblsp cashew nuts 1 tblsp poppy  seeds/khus khus 2 tblsp paneer grated 2 tblsp khova 1 tblsp red chilli powder 2 tsp coriander powder 2 tsp cumin powder 1 tsp Kitchen king masala 1/4 tsp lemon juice PROCEDURE: In a kadai take 2 tblsp oil and fry onion slices into brown colour (you can also deep fry it) Blanch the tomatos and make puree Soak the cashew nuts,poppy seeds in water for 10 mins and grind to a fine paste In a kadai heat oil and ghee add ginger,garlic and green chilli pa...