Kini's Kitchen

  INGREDIENTS: 1 cup dosa rice 1 cup buttermilk or curds 1/2 tsp methi/ fenugreek seeds 1/2 cup coconut gratings 1/2 cup thin poha 1 tsp turmeric/ Haldi powder 3/4 cup jaggery or as per taste Pinch of salt 1/2 tsp cooking soda PROCEDURE: Wash rice 2-3 times and drain all the water. Soak rice with methi seeds in buttermilk for 3-4 hours Before grinding wash Poha and drain the water. Grind washed Poha, coconut gratings with soaked rice Make a fine paste. Transfer the batter to a big bowl. Let it ferment for at least 8-10 hours or overnight. Next day before making the dosa add salt and cooking soda to the batter and make a thick dosa on a medium flame. No need to flip the dosa. This dosa is cooked only one side If you are making sweet dosa then, add powdered jaggery and a pinch of turmeric powder to the batter and make a thick dosa. Serve sweet dosa with fresh butter or ghee. Ad savory dosa with coconut chutney or any spicy curry.

  INGREDIENTS: 1 cup peanuts 1/4 cup besan/ gram flour 1 tbsp rice flour 1/4 tsp turmeric/ Haldi powder 1/2 tsp red chili powder Salt to taste 2-3 tbsp water 1 tsp oil 1/2 tsp hing/ asafoetida powder 1/2 tsp cumin seeds/ jeera Oil for deep frying PROCEDURE: In a large bowl take besan, salt, thing, jeera, turmeric, red chilli powder, one tsp oil. Mix well making sure that all the spices are combined well. Add peanuts and mix well. Sprinkle water and mix well. Mix till the peanuts are well coated with besan Add rice flour and give a mix, this helps to separate the peanuts. Heat oil and deep fry the nuts on a medium flame stirring occasionally Fry till the foams in oil disappears completely and peanuts turn crisp and golden Drain off the fried peanuts onto a kitchen paper, Store in an airtight container once they comes to room temperature.

  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: 2 cups yellow pumpkin /doodhi cut into chunks 2 drumsticks cut into 2 inch pieces 3 tsp oil 1 tsp mustard 1 sprig of curry leaves 3 slit green chillies 1/2 tsp asafoetida/ hing powder Salt to taste Jaggery to taste 3 tblsp fresh coconut gratings PROCEDURE: Wash pumpkin chunks . Remove the outer skin of the drumsticks and wash it. Heat oil. add mustard, let it crackle. Now add curry curry leaves , green chillies and hing, fry for e second. Add the veggies, salt and jaggery to taste and 1/2 cup water. Cover with a lid and cook on a medium flame. Once the veggies are cooked, garnish with coconut gratings and turn off the flame. Serve with hot rice and rasam or dal.

  INGREDIENTS: 1 cup seemebadane kaayi sippe / skin of chow chow 1/2 cup coconut gratings 3 green chillies 3 tsp chana dal / Bengal gram dal  2 tsp urad dal 1 tsp cumin seeds / jeera 2 tsp chopped coriander leaves Chickpea size tamarind Salt to taste 1 tsp oil FOR THE TEMPERING: 2 tsp oil 1 tsp mustard 1 tsp urad dal 1 sprig of curry leaves 1 red chilli cut into bits PROCEDURE: Wash the skin of chow chow, chop it finely. Heat one teaspoon oil and roast chana dal, urad dal, jeera and green chillies till they turn golden brown. Remove it in a bowl. In the same pan put chopped chow chow skin and roasy it till they changes the collour. Add coconut gratings and coriander leaves and saute for 5 mins Let it cool. Grind all the roasted ingredients with tamarind and salt, adding little water Put the ground chutney in a bowl and add tadka using the ingredients mentioned above Serve with rice and dal You can also have this with dosa, idli or appam. In place of chow chow skin you can use ...

  INGREDIENTS: 2 small size chayote squas / seemebadane kaayi 4 tsp oil 1 tsp mustard 1 sprig curry leaves 1/2 tsp turmeric / haldi powder 1 tsp red chilli powder 2-3 methi / fenugreek seeds 1 finely chopped tomato 3 tblsp fresh coconut gratings Chopped coriander leaves Salt to taste PROCEDURE: Wash chayote squash, peel and cut into small cubes or slices Heat oil, add mustard, once it crackles, add methi, curry leaves,turmeric powder and saute for a second Put the chopped squash, salt to taste and 1/4 cup water. Cook with a lid covered Once it is half done, add red chilli powder, chopped tomato and cook till it is done Finally garnish with grated coconut and chopped coriander leaves Serve hot with hot rice and rasam or dal You can also have this with roti or chapati.

This dish is a a part of GSB cuisine. This combination of sugarcane and pumpkin is mostly prepared in temples of Dakshin Kannada district, during car festival. INGREDIENTS: 2 cups yellow pumpkin cut into cubes 1/2 cup sugar cane pieces (remove the skin and cut into pieces) 2 tsp oil 1 tsp mustrad 2 sprigs of curry leaves 1/4 tsp Hing/ Asafoetida powder 2 slit green chillies 1 red chilli cut into bits 2-3 tblsp fresh coconut gratings Salt to taste Jaggery to taste PROCEDURE: Wash pumpkin cubes and sugarcane pieces Cook sugarcane pieces with little water and salt in cooker for 2-3 whistles, as it takes lot of time to cook Heat oil, add mustard. Once the mustard crackles, add curry leaves,green chillies,red chilli bits and hing. Saute for a second,add pumpkin cubes, boiled sugarcane pieces, salt and jaggery Add 1/2 cup water and cook with lid covered. Once it is done garnish with coconut gratings, mix well and turn off the flame. Serve hot with rice and dal.  

  INGREDIENTS: 2 cups dosa rice 1.5 cups poha/avalakki / Beaten rice 2 cups butter milk 1 tsp methi / fenugreek seeds Pinch of cooking soda (optional) Salt to taste Oil for cooking dosa PROCEDURE: Wash dosa rice 3-4 times and discard all the water. Wash poha and discard the water Soak both rice and poha with methi seeds in buttermilk for 5-6 hrs Grind it into a smooth paste and let it ferment for 8-10 hrs or overnight. Next day Add salt  and cooking soda to the batter, mix well. Heat tava and make thick dosa, drizzle a spoon of oil and cook with a lid covered, on a medium flame. No need to flip the dosa.Cook one side only. Once it is cooked serve hot with coconut chutney or sambar.

  INGREDIENTS: 1 cup urad dal 1 cup bansi rava or upma rava 2-3 finely chopped green chillies 1/2 tsp hing/ asafoetida 1/2 inch ginger chopped (optional) 1/2 cup finely grated coconut Salt to taste Oil for cooking dosa PROCEDURE: Soak urad dal in water for 2-3 hrs. Wash well and grind into a smooth batter Add rava,salt,chopped green chillies,chopped ginger,hing Mix the batter well, add water to adjust the consistency of the batter Heat tava and make semi thick dosas Add oil and cook both the sides Serve hot with butter or chutney. No fermentation is required, You can make this dosa immediately once you grind this batter.

  INGREDIENTS: FOR THE MASALA PASTE : 1/2 cup dosa rice 15 dry red chillies 2 tsp salt Generous amount of hing/ asafoetida Soak rice in water for 30 mins, wash well ,discard the water Grind with red chillies,hing and salt, adding little water . Make a smooth paste and keep aside. FOR THE FRITTERS: 1 fresh breadfruit/ jeevkadgi / jeevgujje /Deevi halasu 1/2 tsp salt Prepared masala paste as per taste 1/2 cup rice flour 1/4 cup chiroti rava (optional) Oil for deep frying PROCEDURE: Remove the skin of the breadfruit and cut into 1/4 inch thick slices, as shown in the picture Put iimediately in the water to avoide it from turning brown Discard the water,apply little salt,mix well Add the masala paste as per your taste,mix well and keep aside for 10- 15 mins. Roll each slices in the mixture of rice flour and rava Heat oil and deep fry on a medium flame,until it turns ccrisp and golden colour Serve hot with rice and dal. You can also have this with coffee or tea. Store the remaining masa...

  INGREDIENTS:  1 cup rava / fine semolina 2 tblsp wheat flour / atta 1 cup curd Salt to taste 1/2 tsp cooking soda Oil for cooking dosa PROCEDURE: Grind rava in the mixer and make a fine powder Transfer it into a bowl. Add atta, salt  and mix well Now add water, curd and make it a smooth, semi thick dosa batter Keep aside for 20 mins. After 20 mins add cooking soda, give a good mix. Heat tava and make thin dosas, adding oil No need to flip dosa,Cook only one side on a medium flame. Serve hot with chutney.

  INGREDIENTS: 1/2 cup wheat flour 2 tblsp fine semolina/ chiroti rava 1 tsp jeera Salt to taste Sugar to taste Oil for making dosa 2 tsp coconut gratings 2 green chillies 1/2 inch ginger piece FOR THE TEMPERING: 1 tsp oil 1/2 tsp mustard 1 sprig of curry leaves PROCEDURE: Crush coconut gratings with green chillies, ginger,salt and sugar Put it in a vessel, add in wheat flour, rava. Add enogh water and make a semi thick batter. Heat oil in a pan, add mustard, once it crackles add curry leaves. Add this tempering to the batter and mix well Heat tava and make thin dosas, adding oil. Cook on both the sides . Serve hot with butter.

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.

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: 3 cups ragi /Nachni / Finger Millet 1 cup  urad dal 1 cup kusubalakki / boiled rice / ukda chaaval 1/2 cup sabudana / sabbakki 2 tsp methi / fenugreek seeds 1 cup fine rava /semolina Salt to taste Oil for cooking dosa PROCEDURE: Soak ragi, urad dal, Rice, methi seeds in enough water for 5-6 hrs, wash well . Grind the soaked ingredients into a smooth paste, let it ferment overnight or 6-7 hrs. Soak rava in enough water and keep overnight. Next day drain water from the rava and mix it with ground dosa batter, add salt to taste, mix well. Heat tava and make thin dosas,drizzle with oil and cook till it turns crisp and brown in colour. Serve hot dosa with coconut chutney and potato sabji and enjoy !!!

INGREDIENTS: 3 cups ragi /Nachni / Finger Millet 1 cup  urad dal 1 cup kusubalakki / boiled rice / ukda chaaval 1/2 cup sabudana / sabbakki 2 tsp methi / fenugreek seeds 1 cup fine rava /semolina Salt to taste 1/2 tsp cooking soda Oil for cooking dosa For the topping: 2 finely chopped onions 2 tblsp chopped coriander leaves Mix with little salt and keep aside. You can also use grated carrots. PROCEDURE: Soak ragi, urad dal, Rice, methi seeds in enough water for 5-6 hrs, wash well . Grind the soaked ingredients into a smooth paste, let it ferment overnight or 6-7 hrs. Soak rava in enough water and keep overnight. Next day drain water from the rava and mix it with ground dosa batter, add salt to taste, Cooking soda, mix well. Heat tava ,Put a laddle full of batter ,top it with chopped onions and spread lightly with your fingers Add two tsp oil and cook both the sides till it turns brown and crispy Serve hot dosa with coconut chutney or sambar or molga podi and enjo...

INGREDIENTS: 1/2 cup coriander seeds/ daniya   1/4 cup cumin seeds/ jeera 2 tsp pepper corns 1 tsp fennel / saunf 6 cardamoms/ elaichi (with peel) 1 small piece of cinnamon/ dalchini 2 lavang  / cloves PROCEDURE: Dry roast all the above ingredients on a low flame, till they turn aromatic Cool it completely. Make a fine powder adding 1/4 tsp turmeric powder and 1 tsp ginger powder. Store in an airtight jar. TO MAKE KASHAYA: Take half cup water, add 1 tsp kashaya pdr, jaggery to taste  Bring it to boil, add milk .Strain and enjoy the hot kashaya.

INGREDIENTS: 3 cups ragi /Nachni / Finger Millet 1 cup  urad dal 1 cup kusubalakki / boiled rice / ukda chaaval 1/2 cup sabudana / sabbakki 2 tsp methi / fenugreek seeds 1 cup fine rava /semolina Salt to taste Oil for cooking dosa PROCEDURE: Soak ragi, urad dal, Rice, methi seeds in enough water for 5-6 hrs, wash well . Grind the soaked ingredients into a smooth paste, let it ferment overnight or 6-7 hrs. Soak rava in enough water and keep overnight. Next day drain water from the rava and mix it with ground dosa batter, add salt to taste, mix well. Heat tava and make thin dosas,drizzle with oil and cook till it turns crisp and brown in colour. Serve hot dosa with coconut chutney or sambar or molga podi and enjoy!!!

INGREDIENTS: 1/2 cup   avarekaalu / hyacinth beans 1 cup gobi florets 1 cup jeevkadgi / breadfruit cut into chunks 6 tsp oil 3 finely chopped onions Salt to taste FOR THE MASALA PASTE: 1 cup fresh coconut gratings 4 red chillies roasted in 1/2 tsp oil 1/2 tsp coriander seeds Chickpea size tamarind Grind the above ingredients into a little coarse masala paste adding little water PROCEDURE: Put avarekaalu in cooker with half cup water and little salt, cook for 3-4 whistles Cook bread fruit chunks and gobi florets with little water and salt in a vessel separately, as it cooks fast . Heat oil in the pan ,saute onions till transparent Add the masala paste and fry well for 5 mins Now it is the time to add boiled veggies. Add veggies and mix well, let it boil for 5-10 mins Turn off the flame .serve hot with steamed rice,dosa or chapathi.