Kini's Kitchen

INGREDIENTS: 1/2 raw banana (banana that we use to make curries, bajji etc) 1/2 cup fresh coconut gratings 2-3 red chillies roasted in half tsp oil Chickpea size tamarind 4-5 garlic cloves Salt to taste 2 tsp coconut oil PROCEDURE: Cook banana in cooker for one whistle . Peel it and mash it with ti=our hands  Keep aside adding lil salt. Grind coconut gratings,with salt,tamarind,roasted chillies , adding little water, make a smooth paste. Now add garlic flakes and grind again. Remove the gojju in a vessel,add mashed banana  and coconut oil, mix well  Serve with rice and dal. You can also grind the boiled banana with coconut.

INGREDIENTS: 1 medium sized capsicum 1/4 cup peanuts 2 tsp oil Salt to taste Jaggery to taste FOR THE TEMPERING: 2 tsp oil 1 tsp mustard 1 sprig of curry leaves Pinch of hing / asafoetida For the masala paste: 1 tsp oil 3 tblsp coconut gratings 1tsp coriander seeds 4-5 methi / fenugreek seeds 2 tsp chana dal 2 tsp white sesame seeds/ til 3 red chillies Chickpea size tamarind In oil fry  sesame seedschana dal,methi and coriander seeds, till they turn brown and aromatic. Transfer it on a plate, in the same pan fry coconut gratings and red chillies till they turn light brown.Turn off the flame and let it cool. Grind the roasted ingredients with tamarind into a smooth paste and keep aside. PROCEDURE: Wash and cut the capsicum into chunks. Heat oil,add peanuts and fry , once they are done add capsicum chunks,little salt and cook with a lid covered. Once it is cooked add the masala paste,salt,jaggery and water to adjust the consistency of the curr...

This is a very tasty ,spicy, tangy and sweet tamarind gojju / saru to relish with hot rice . This tastes heavenly when served chilled with rice in hot summer days. You can also have this as an appetizer.  INGREDIENTS: 2-3 tblsp tamarind pulp 1 red chilli 5 garlic cloves 3 tblsp chopped coriander leaves Salt to taste Jaggery as per your taste 2 cups water For the tempering: 2 tsp oil 1 tsp mustard 1 sprig of curry leaves PROCEDURE: Crush garlic, coriander leaves,red chilli and salt in a mortar pestle (keep it little coarse) Take 2 cups water in a bowl,add the crushed spices,powdered jaggery, mix well Temper with the mentioned ingredients and serve chilled with rice and enjoy!! Add jaggery, tamarind according to your taste.

Marige Gojju is one of the traditional recipes of Havyaks. Marige ( kolmbi) is a special kind of wooden vessel which was used to mash and powder the ingredients for this gojju. Tastes heavenly with rice in this hot summer. INGREDIENTS: 1 cup fresh curd Salt to taste For the tempering: 2 tsp oil 1 tsp mustrd curry leaves Ingredients to be crushed: 2 dry red chillies 1 green chillies 2 tsp urad dal 1 tsp white sesame seeds / til 1/2 tsp mustard Roast these ingredients in 1/2 tsp oil , till dal turns golden brown. Crush roasted ingredients with 4 raw  garlic cloves in a mortar pestle. PROCEDURE: Put the curd in a bowl and add salt to taste. Add the crushed masala powder to the curd and mix well Temper with the mentioned ingredients . Serve chilled with hot rice.

 Bittergourd / Karela /Hagalkayi / Kaarate nonche is a spicy,tangy,mildly sweet and little bitter Indian pickle made with bittergourds and some aromatic Indian spices.I have also added yam,raw mango and raw jackfruit pieces .You can also add tender bamboo shoots. INGREDIENTS: 1 small yam / sooran 1 medium size raw mango/ kairi 3 big bittergourds / kaarate / karela 1 cup raw jackfruit cut into cubes Salt to taste Jaggery to taste For the masala paste : 2-3 tsp oil 20 byadgi red chillies 4 tblsp daniya / coriander seeds 3 tsp mustard seeds 1 tsp methi / fenugreek seeds 1 tsp turmeric powder 2 tsp chana dal Small chickpea size hing/ asafoetida Roast all these in oil on a medium flame ,take care not t burn the spices. Keep the roasted spices aside and let it cool.  Once it becomes cool grind it into a smooth paste adding little water and keep aside. For the tempering: 2 tblsp oil 2 -3 tsp mustard 2 sprigs of curry leaves PROCEDURE: Wash and scr...

INGREDIENTS: 1 hagalkaayi / bittergourd / karela 5 tsp oil Salt to taste Jaggery to tatse FOR THE MASALA: 1 tsp oil 2 tsp chana dal 2 tsp urad dal 3 tsp white sesame seeds / til 4 byadgi / kashmiri red chillies Chickpea size tamarind 3 tblsp dry coconut grated 3 tbsp fresh coconut gratings In a pan heat oil and roast chana dal, urad dal and sesame seeds till it turns golden brown in colour remove it on a plate, put red chillies, dry copra and fresh coconut gratings in the same pan and fry till it turns light brown Once it comes to room temperature, grind it with tamarind into a smooth paste, keep it aside FOR THE TEMPERING: 3 tsp oil 2 tsp mustard 1 sprig of curry leaves Pinch of hing / asafoetida powder 2-3 methi / fenugreek seeds PROCEDURE: Wash bittergourd ,slit into four lenghtwise and cut into thin slices Apply 2 tsp salt and keep aside for 30 mins. Wash it again 2 times , squeeze all thewater from it  Heat oil in a pan and put the karela ...

INGREDIENTS: 1 Tothapuri mango  (u can use semi riped) 2 slit green chillies Salt to taste Jaggery to taste 3 tsp maida FOR THE TEMPERING: 2 tsp oil 1 tsp mustard 1 sprig of curry leaf 2 broken red chillies PROCEDURE: Wash the mango and cut into big chunks In a vessel take 2-3 cups water, mango chunks, slit green chillies, salt and cook it Once the mango chunks are cooked add jaggery. Once the jaggery  is dissolved,add the maida mixed in 1/4 cup water  After adding maida slurry ,stir continuously, till it becomes thick Add the tempering and serve hot with rice. You can substitute mango with pineapple pieces or you can use both mango and pineapple together ,tastes yummy.

INGREDIENTS: 10 bhindis / lady's fingers 3 tsp oil Salt to taste 1/4 cup curd FOR THE MASALA: 1/4 cup fresh grated coconut 2 small green chillies Salt to taste Grind the above ingredients into fine paste and keep FOR TEMPERING: 2 tsp oil 1 tsp mustard curry leaves 1 broken red chilli pinch of hing PROCEDURE: Wash and wipe the bhindis and cut the ends Finely slice the bhindis and roast in oil with salt till brown and crisp(You can also deep fry the bhindis) In a serving bowl put the curds,ground masala paste and mix well,adjust the consistency adding water according to your taste Add the tempering and fried bhindis and serve immediately with rice and dal !!

INGREDIENTS: 1/2 cup raw mango cut into cubes 3 phagil/ mada hagalkayi/ kantolas cut into roundels Jaggery to taste Salt to taste FOR THE MASALA PASTE: 1/2 tsp coriander seeds/ daniya 1/2 tsp urad dal 2 tsp white sesame seeds/ til 4 methi seeds/ fenugreek seeds 4 red chillies 2 tsp grated fresh coconut In 2 tsp oil roast daniya seeds,methi,urad dal,sesame seeds into  brown colour and take in a bowl,same pamroast red chillies,coconut and grind with other roasted ingredients to a fine paste FOR THE TEMPERING: 2 tsp oil 1 tsp mustard curry leaves PROCEDURE: Wash and cook raw mango and kantola pieces in cooker for 1 whistle with little salt Transfer in a vessel,add jaggery,ground masala as required,and water to adjust the consistency Make it boil for 5 minutes, temper with the ingredients and serve hot with rice and rasam !! You can substitute kantola with bittergourd !!

INGREDIENTS: 2 slices of pineapple/ ananas Salt to taste Jaggery to taste TO MAKE PASTE: 4 tblsp fresh grated coconut 2-3 tsp rasam pdr 2 tsp white sesame seeds and 1 lil oil lil tamarind Grind the above ingredients into a fine paste and keep aside FOR THE TEMPERING: 2 tsp oil 1 tsp mustard curry leaves 1/2 tsp hing/ asafoetida pdr PROCEDURE: Chop pineapple into small pieces and cook with 1/2 cup water with lil salt till it becomes soft Add masala paste,jaggery to taste and make it boil Add the tempering and serve hot with rice and rasam !! You can substitute pineapple with bhindi or bittergourd (deep fry bittergourd pieces and roast bhindi pieces in lil oil and follow the same recipe )