Kini's Kitchen

Thokku is a spicy, tangy tomato based pickle which can be used as a side dish for steamed rice,idli or dosa and even for roti or chapathi. Typically prepared with fully riped and juicy tomatoes, can be easily preserved for days when refrigerated.   INGREDIENTS: 6 tomatoes chopped 3 tblsp oil 2 tsp jaggery Gooseberry size tamarind 1 tsp cumin seeds/ jeera 1 tsp mustard seeds/ rai 1 tsp fenugreek seeds / methi 1/2 tsp turmeric powder / haldi 1 tblsp Kashmiri red chilli powder 1 tblsp salt FOR THE TEMPERING / TADKA: 4 tblsp oil 3/4 tsp mustard 1/4 tsp hing/ asafoetida powder Few curry leaves 2 red chillies 10 garlic cloves peeled and sliced PROCEDURE: Dry roast mustard, methi and jeera. Make a fine powder.Add salt,red chilli powder and turmeric powder to it and keep aside. Heat 3 tblsp oil in a pan, saute chopped tomatoes, tamarind, jaggery ,and mix well. Cover and cook for 15 minutes or till the tomatoes turn mushy. Mash the tomatoes slightly making sure they are cooked completely. L...

INGREDIENTS: 8 fully riped tomatoes Gooseberry size tamarind 2 tsp salt 4 dry red chillies FOR THE MASALA POWDER: 2 tsp mustard 1 tsp fenugreek seeds/ methi 2 tsp cumin seeds / jeera FOR THE TEMPERING: 1/4 cup gingelly oil or any refined oil 1 tsp mustard 4 dry red chillies 1.5 tsp red chilli powder 1 tsp hing / asafoetida powder 2 tblsp jaggery PROCEDURE: Wash tomatoes and chop roughly.Add in the salt dry red chillies , very little water and cook it for 5-10 mins Let it cool, once it comes to room temperature grind it with tamarind into a little coarse paste, keep aside. Dry roast mustard,methi seeds and cumin seeds , separately till each ingredient is slightly brown and fragrant. Remove from heat and let it cool. Grind the roasted spices into a fine powder and keep aside. Heat oil in a pan, add in the mustard seeds,red chilli bits,when the oil is hot.Once the mustard crackles add hing. Add in the red chilli powder,let it fry for few seconds. Now add th...

Bitter gourd is called KAARATE and hog plums are called AMBADO in Konkani. This pickle or gojju  is a Konkani delicacy, which is spicy, tangy-sweet, all in one bite. Bittergourd and hog plums are a very great combo because they compliment each other's taste.  This is an instant recipe. INGREDIENTS: 1 kaarate / bittergourd / karela / hagalkaayi 2 ambade / hog plums /amate kaayi 2 tbsp white or black til / sesame seeds 4 tbsp desiccated coconut or coconut gratings 3 tsp rasam powder Salt and jaggery as per taste For the tempering: 3 tsp oil 1 tsp mustard 2 sprigs of curry leaves Procedure Wash karela, scrape little the outer skin , and cut the ends. Cut it into semi-thick roundels, discard the seeds if any. Apply 2 tsp salt, mix well and keep aside for 30 mins Wash the hog plums and crush it Dry roast sesame seeds and powder it After half an hour wash the karela roundels, squeeze out all the water from it , and cook with crushed hog plums and 1/2 cup water in th...

INGREDIENTS: 2 tsp red chilli powder 1 tsp jeera / cumin seeds 8 peeled garlic cloves Salt to taste 2 tblsp oil PROCEDURE: In a mixer jar put red chilli powder, jeera,garlic cloves and salt Add water and blend into a smooth paste Heat oil in a pan and add the chilli paste and cook  Cook it till  oil leaves the sides of the pan Turn off the flame and let it cool Store the chutney in an airtight container If you are using it more than 2-3 days refrigerate it. Serve this chutney with roti or parathas.

INGREDIENTS: 1 cup raw mango cut into chunks 5 tsp oil 1 tsp mustard 1 sprig of curry leaves 1/4 tsp hing / asafoetida pdr 1/2 tsp turmeric/ haldi pdr 2-3 tsp puliyogare gojju  or powder Salt to taste Jaggery to taste PROCEDURE: Heat oil in a pan , add mustard. Once it starts crackling add curry leaves, hing, haldi  Add chopped raw mango chunks,salt and 1/4 cup water Once it is half cooked add jaggery and puliyogare gojju  Mix well and give a boil. turn off the flame and enjoy the pickle with hot rice  and dal You can also have this with chapati, paratha or dosa.

INGREDIENTS: 2 medium sized drumsticks 2 tomatoes little tamarind 2 tsp red chilli powder 1/2 tsp turmeric powder 6 tsp oil 2 tsp mustard 1/2 tsp fenugreek seeds(methi daana) Little asafoetida(hing) Salt to taste PROCEDURE: Wash.wipe drumsticks and cut into pieces (1 1/2 inch pieces) Roughly chop tomatoes and put tamarind in it and keep for 10 minutes Dry roast mustard,methi seeds and grind with tomato and tamarind(dont add water) In a pan heat oil ,put drumstick pieces and cook covered with a lid When it is almost cooked add the ground paste and cook for 5 minutes Add red chilli powder.turmeric powder and salt to taste and cook till the oil leaves the sides of pan Store in a air tight container after it comes to room temperature

INGREDIENTS: 1 big raw mango  2 tsp red chilli powder 1/2 cup powdered jaggery 1/2 tsp turmeric powder Salt to taste To dry roast and grind: 1 tsp fenugreek / methi seeds 5 byadgi red chillies For seasoning: 1.5 tblsp oil 1 tsp mustard 1/2 tsp hing/ asafoetida PROCEDURE: Wash and de-seed raw mango,cut into bite sized  pieces ,keep in a bowl. In a pan dry roast methi seeds and red chillies till they turn  golden brown  Grind it into a semi coarse powder , keep aside In a pan heat oil add mustard seeds let them splutter Add hing powder, turmeric powder ,add the cut mango pieces and cook till it becomes tender Once it is cooked add salt,  jaggery and 1/4 cup water and cook Once the jaggery is dissolved add chilli pdr and roasted ground masala pdr and mix well Let it boil for 5 mins or till it becomes thick. Turn off the flame  Store in an airtight jar once it comes to room temperature and refrigerate it. Notes: The pickle stays well for two days...

INGREDIENTS: 1 Medium sized potato,peeled and cut into small cubes 4 tsp oil 1 tsp mustard 3-4 methi/ fenugreek seeds 1 sprig of curry leaves 1/2 tsp turmeric pdr 2 -3 tsp red chilli pdr 1 tsp tamarind pulp 1sp hing/ asafoetida pdr Salt to taste PROCEDURE: Wash the potato cubes ,apply 1/2 tsp salt and keep aside for 20  mins After 2 mins,squeese the potato and deep fry or shallow fry the potatoes till it becomes little crisp and cooked In a pan heat oil,add mustard,once it starts to crackle,add curry leaves,hing,red chilli pdr,methi and fry for a second add tamarind pulp.1/4 cup water ,fried potato cubes and salt  Make it boil for 5 mins,serve with idli,dosa or rice and dal. You can substitute potato with bittergourd / karela/ hagalkaayi. You can store this in fridge for 5-6 days

Special thanks to Kudpi Raj's Garam Tava Blog for this wonderful ,lipsmacking instant sweet raw mango pickle.Tastes wonderful with rice. Very simple and easy recipe with minimum ingredients. INGREDIENTS: 1 big raw mango  2 tsp red chilli powder 1/2 cup powdered jaggery 1/2 tsp turmeric powder Salt to taste To dry roast and grind: 1 tsp fenugreek / methi seeds 5 byadgi red chillies For seasoning: 1.5 tblsp oil 1 tsp mustard 1/2 tsp hing/ asafoetida PROCEDURE: Wash and de-seed raw mango,cut into bite sized  pieces ,keep in a bowl. In a pan dry roast methi seeds and red chillies till they turn  golden brown  Grind it into a semi coarse powder , keep aside In a pan heat oil add mustard seeds let them splutter Add hing powder, turmeric powder, chilli powder,and roasted chilli pwoder Give a quick mix and turn off the flame Transfer this to chopped  raw mango pieces ,add salt and  mix well and leave that to rest  Meanwhile prep...

INGREDIENTS: 1/2 kg tomatoes washed and minced 1 tsp methi / fenugreek seeds 2 tsp mustard 3 inch piece ginger grated 12 garlic petals minced 2 tsp red chilli pdr Rajma sized piece of hing A pinch of haldi 1 tsp tamarind paste 3 s prigs of curry leaves Jaggery and salt as per taste 6 tblsp oil   PROCEDURE: Heat oil in a pan, add mustard,once it crackles add methi  After it turns  golden  brown add hing, ginger ,garlic  and curry leaves  and roast till they give nice aroma Add chilli pdr and haldi,toss immediately, add the tomatoes and salt Roast till tomatoes turn mushy Add the tamarind paste ,jaggery and boil well Store in an airtight jar when it it has cooled completely Serve with dosa,or idli !!!

INGREDIENTS: 1 bittergourd/ kaarate / hagalkayi 1 small raw mango Salt to taste Jaggery to taste Oil for deep frying FOR THE TEMPERNG: 4 tsp oil 1 tsp mustard 2 sprigs of curry leaves 2 green chillies slit 2-3 tblsp Sambar powder(or according to your taste) PROCEDURE: Wash and scrape the outer skin of bitter gourd and cut into medium thin slices Apply salt and keep for half an hour,after half an hour squeeze the water from the bittergourd and deep  fry it till it becomes crisp and brown Peel the raw mango and cut into small slices Heat oil in a kadai,add mustard,curry leaves,green chillies, fry for a while  Add chopped raw mango pieces and cook with a lid covered Once it is cooked add salt jaggery,sambar powder ,fried bittergourd and 1/4 cup water  Make it boil for 5 mins ,check the salt ,jaggery and serve with rice!! You can preserve this in the fridge for 8-10 days!!!

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 !!

Special thanks to my friend Shamala Bhat for this wonderful lipsmacking recipe!! INGREDIENTS: 2 bittergourd/ kaarate/ haagalkaayi 4 tsp oil 1 tsp mustard 1/2 tsp asafoetida/hing 1 tsp turmeric pdr Salt to taste 2 tsp mustard and 5-6 methi seeds roasted and powdered 1 tsp red chilli pdr 2 tblsp jaggery PROCEDURE: Cut ,dessed the bittergourd and cut into small pieces Apply salt and keep for 30 mins After 30 mins squeeze chopped bittergourd  Heat oil in kadai ,add little oil fry the bittergourd for 10 mins  Now add thetamarind paste and enough water to immerse the bittergourd and boil until it is just done Drain the water from bittergourd Heat some oil in apanand add mustard seeds,once it crackles,add turmeric pdr,asafoetida and bittergourd Add salt ,chilli pdr,jaggery and mix well After one boil,add and roasted mustard and methi pdr and cook for another 5  mins!!

INGREDIENTS: 1 green apple 1/4 tsp salt 8 tblsp sugar 1/4 tsp turmeric pdr 1 tsp red chilli pdr 1. 5 tsp roasted cumin pdr/ bhuna jeera pdr PROCEDURE: Wash ,wipe and grate the apple and put in a pan with salt and sugar  Cook stirring continuously to avoid the mixture from scorching till the sugar dissolves Cook on a low flame,stirring continuously till a syrup of one thread consistency is formed Remove from the flame and set aside to cool Once it is cooled add turmeric pdr,chilli pdr and cumin pdr ,mix well Cool completely and store in an airtight jar  You can have this with roti,stuffed parathas or even bread !! NOTE:  If you want it liquidy then add little water and cook !!

INGREDIENTS: 3 tomatoes chopped 5 garlic cloves chopped 3 green chillies chopped 2 tsp sesame seeds/ white til 4 tblsp chopped coriander leaves 1tblsp oil Salt to taste FOR THE TEMPERING: 2 tblsp oil 1 tsp mustard 2 sprigs of curry leaves 2-3 broken dry  red chillies 1 tsp urad dal PROCEDURE: In a pan heat oil and fry chopped garlic,green chillies,sesame seeds,coriander leaves,till garlic becomes light brown Remove it from the pan and put chopped tomatoes in the same pan and fry for 5 mins Once it comes to room temperature gring it into a coarse paste ,without adding water In another pan put oil and add the tempering ingredients one by one and fry Now add the ground tomato paste,salt and cook for 5- 10 mins And your chutney is ready to serve!!

THIS LIPSMACKING BITTERGOURD RECIPE BELONGS TO JAYA V. SHENOY !!  Recipe: 2 bit tergourds(Karela) - cut into 1/2 inch pieces ------------------------------------------------------- For Masala powder 8 Red chillies( I used byadagi chillies) 1tbsp coriander seeds 1 tbsp urad dal 1 small piece hing 1 small piece turmeric(I used turmeric powder) -------------------------------------------------------- curry leaves,Mustard,Oil for seasoning. -------------------------------------------------------- Tamarind extract, jaggery and salt to taste. --------------------------------------------------------- Method: Boil the cut bittergourd till they are tender. Scoop out the seeds leaving the bottom intact. throw the water. Heat little oil in a kadai, fry the masala powder ingredients separately. Powder the same in mixie.Add salt to taste and stuff the bittergourd pieces with this masala mix. Heat oil in the same kadai, add mustard and curry leaves and arrange the stuffed karela ...

Ingredients: 1 1/2 kg tomatoes, wash, dry and slice   large lemon sized tamarind (use if the tomatoes lack tang) 2 tbsps red chilli pwd (adjust) 1 tsp methi pwd 1 1/2 – 2 tbsps salt (adjust) 2-3 tbsps oil For tempering/poppu/tadka: 1 tsp mustard seeds pinch of methi seeds 15 fresh curry leaves 3-4 dry red chillis 15 cloves garlic, slightly crushed 2 tbsps oil   1 Heat oil in a heavy bottomed vessel, add the sliced tomatoes and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and the tomatoes turn mushy. 2 Towards the end of the cooking process as the oil seperates, reduce heat and keep stirring till the oil separates completely (the tomatoes could take a good 45 mts to an hour to cook). Turn off heat, add the tamarind and place lid. The tamarind will soften with the heat of the cooked tomatoes. Cool completely. 3 Once cool, add salt and grind the cooked tomatoes along with tamarind to a paste....

SPECIAL THANKS TO CHEF RANVEER BRAR FOR THIS WONDERFUL SAUCE RECIPE !! INGREDIENTS: 3 tblsp oil 2 tblsp chopped garlic 2 tblsp chopped ginger 2 tblsp chopped celery or coriander leaves 1/4 cup chopped spring onion white portion 1/2 cup chopped spring onion greens 1/4 cup red chilli paste 3 tblsp tomato ketchup 1 tblsp vinegar Water as needed Salt to taste PROCEDURE: In a pan heat oil ,add chopped garlic,ginger,celery,spring onion white portion,salt to taste,red chilli paste,spring onion greens and sute for 5 mins Add ketchup,vinegar and cook for a while Your schezuan sauce is ready For red chilli paste soak around 20 byadgi or kashmiri red chillie in 1/4 cup vinegar for minimum 24 hours and grind into a fine paste  store in refrigerator

INGREDIENTS: 1 medium size bittergourd/ karela./ Kaarate /haagalkaayi 2-3 hog plums/ ambade/ amtekaayi or raw mango Salt to taste Jaggery to taste Masala to be ground: In 1 tsp oil roast 2 tsp dana/ coriander seeds,lil turmeric, 2 tsp sesame seeds/ til  and 5-6 dry red chillies and grind into a fine paste For the tempering: 2 tsp oil 1 tp mustard 2 sprigs of curry leaves lil hing PROCEDURE: Wash and cut the bittergourd into medium pieces,apply 1 tsp salt and keep for 1 hr Afetr  1 hr squeeze water from karela and cook with chopped or crushed ambado with 1/2 cup water for 2-3 whistles Transfer it into a vessel,add masala  as required,salt,jaggery  and water to adjust the consistency Make it boil for 5-10 mins,temper with the mentioned ingredients Store in fridge for 8-10 days and serve with rice You can also use sooran/yam and brined bamboo shoot/keerlu ,tastes awesome!!

INGREDIENTS: 10 NOS Bhindis/okra/lady's fingers  2 tsp oil Salt to taste Jaggery to taste FOR THE MASALA: In 1 tsp oil fry little hing,3 tsp uraddal,5-6 pepper corns, 2 tsp til/sesame seeds,3-4 byadgi red chillies till light brown in colour transfer it in a bowl and in same pan fry 3 tblsp grated  coconut only for 3-4 mins Grind coconut,roasted spics,lil tamarind  into a fine paste  FOR THE TEMPERING: 2 tsp oil 1 tsp mustard Curry leaves PROCEDURE: Wash and wipe bhindis and cut the ends Cut into 1 inch pieces and fry them in 2 tsp oil with little salt till it is cooked Add the masala ,water as required,salt and jaggery to tasteand make it boil Temper with the mentioned ingredients!!