Kini's Kitchen

  INGREDIENTS: 1 cup fresh boiled green peas 100 gms paneer cut into cubes 5 tsp oil 1 finely chopped onions 1 tsp red chilli powder 1/2 tsp turmeric/ haldi powder 1 tsp kitchen king masala or garam masala powder 2 tsp kasuri methi/ dry fenugreek powder Salt to taste Chopped coriander leaves 1/4 cup milk For the masala paste 1 big onion roughly chopped 1/2 inch ginger 4 garlic cloves 8 cashew nuts 1 red chilli  2 chopped tomatoes Boil onion, tomatoes, red chilli and cashew nuts in 1/4 cup water for 10 minutes Let it cool. Blend it with ginger and garlic. Make a smooth paste, and keep aside. PROCEDURE: Heat oil, fry chopped onions till transparent. Add the ground masala paste and saute for 5-10 minutes Put red chilli powder,garam masala and turmeric powder, saute for 2 minutes Now add the boiled green peas and paneer cubes, salt to taste and little water. Let it boil for 5 minutes Add in the milk, Kasuri methi and give a quick boil. Turn off the flame, garnish with chopped cori...

  INGREDIENTS: 1/2 cup button mushrooms sliced 1/2 cup carrots cut into thin strips 1/2 cup french beans cut into 2-inch pieces 1/2 cup baby corn slit into four pieces 1/2 cup broccoli florets 2 tbsp butter or oil 8 finely chopped garlic 1/2 inch grated ginger 1/2 tsp pepper powder 1 tsp tomato ketchup 1/2 tsp soya sauce 1 tsp Schezuan chutney Salt as per taste PROCEDURE: In a large non-stick skillet or wok, over medium heat , heat the butter or oil. Add chopped garlic and ginger and saute for 2 minutes Add carrots, beans, broccoli florets, and cook for 5 minutes, followed by mushrooms, baby corn, and salt. Stir fry for about 3 minutes or until the vegetables are crisp-tender. Add pepper powder, ketchup, soya sauce, and schezuan chutney, give a quick mix. Check for salt and turn off the flame. Serve hot with rice or noodles.

  INGREDIENTS: 1 cup atta / whet flour 1/2 cup besan/ Bengal gram flour 1/2 tsp carom seeds / ajwain 1 tsp jeera/ cumin seeds 4-5 pepper corns 3 finely chopped green chillies 1 chopped onion Salt to taste 2 tblsp chopped coriander leaves 1/2 tsp turmeric powder/ haldi 1 tblsp oil + for greasing PROCEDURE: Dry roast jeera,ajwain and pepper corns and pound them to a powder Put besan and atta in a bowl. Add chopped coriander leaves, onion,salt,turmeric powder,chopped green chillies and pounded spice powder, give a good mix Add one tblsp oil amd mix Add sufficient water and knead into a soft dough Cover and rest the dough for 15 mins. Devide it into portions and make balls Roll each balls into a roti. Heat tava and roast the rolled rotis with a little oil till both sides are well done. Serve hot with a dollop of butter or any curry of your choice. DAHIWALE CHOLE PALAK INGREDIENTS: 1/2 cup soaked and boiled chana/ white chickpeas 1/2 cup finely chopped palak / spinach 3 tsp oil 1 finely...

  INGREDIENTS: 1 cup rice (uncooked) 6 tsp oil 1 finely chopped green chilli 5 finely chopped  1/2 inch ginger finely chopped 1/2 tsp pepper powder 1 tsp soya sauce 1 tsp vinegar 1 small carrot finely chopped 8 french beans finely chopped 2 tblsp finely chopped capsicum 2 tblsp finely chopped spring onion greens 2 eggs Salt to taste PROCEDURE: Wash rice well, add 2 cups water,1 tsp salt and 1 tsp oil and cook in the cooker for 3 whistles Once it is cooked, spread it on a plate and let it cool Break the eggs in a bowl and keep aside To be cooked on high flame. Heat oil in a pan, add chopped garlic, ginger,green chilli and fry till it is lightly fried. Add chopped veggies and fry them till they wilt off. For about 2-3 mins. Reduce the flame to medium, make some space on the pan and  pour the eggs and scramble them. Cook till they are lightly done.  Sprinkle salt,crushed pepper. Add soya sauce, vinegar , combine everything well  and cook till the eggs are fully coo...

  INGREDIENTS: 1 cup rava / fine sooji / semolina 1/2 cup finely chopped palak / spinach 1/4 cup sweet corn kernels/ makai dana 3 green chillies finely chopped or crushed 1/2 inch ginger chopped or crushed 1/2 cup curd 3/4 cup water  Salt to taste 1 tsp ENO fruit salt 1/4 tsp red chilli powder FOR THE TEMPERING: 1 tblsp oil 1 tsp mustard 1/2 tsp cumin seeds / jeera 1 tsp white sesame seeds/ til Pinch of hing / asafoetida 1 sprig of chopped curry leaves 2 chopped green chillies (optional) PROCEDURE: Put rava in a bowl , Add curd and mix.  Add water, mix well and rest it for 25- 30 mins. After 30 mins, rava will absorb water and becomes soft. Add salt,chopped palak and sweet corn kernels Check the batter, if it is too thick add little water and bring to pouring consistency, like idli dosa batter. Heat the steame on high flame and  grease one plate. Once the water in the steamer starts boiling, add fruit salt to the batter Once you add fruit salt batter will get bubbles...

  INGREDIENTS: 5 hard boiled eggs 3 tblsp coconut oil / any other refined oil 3 thinly sliced onions 1 tsp mustard 2 sprig of curry leaves 2 grated tomatoes 1 tsp ginger garlic paste 1/2 tsp turmeric/ haldi powder 1 tsp garam masala powder 2 slit green chillies 1 tsp coriander powder 1/2 tsp cumin powder 3 tblsp ground chilli masala  paste Salt to taste 1/2 tsp sugar Chopped coriander leaves FOR THE MASALA PASTE: 8 byadgi red chillies 1/2 tsp coriander seeds/daniya seeds 1/4 tsp jeera/ cumin seeds 4 pepper corns 3 garlic cloves Deseed the red chillies,soak in water for 10 mins and grind with other ingredients into a smooth paste. PROCEDURE: Rinse boiled eggs under running water and remove their shells. Cut into halves or make slits on whole eggs. Keep aside. Heat oil in a pan, add mustard and let it splutter. Add curry leaves, sliced onions and little salt. Saute until they turn transparent. Add ginger garlic paste and slit green chillies. Continue to saute until onions turn g...

  INGREDIENTS: Ingredients for the chole masala powder: 2 tsp coriander seeds/ daniya 1 tsp cuminseeds/ jeera 2 cloves/ lavang 10 pepper corns/kali mirch 1 inch cinnamon/ dalchini 1 piece javyatri 10-12 sookha amla Dry roast the above ingredients and make fine powder. Store in an airtight container. INGREDIENTS FOR CHOLE: 250 gms kabuli chana / white chick peas 2 finely chopped onions 2 finely chopped tomato 4 tsp oil 1/2 tsp turmeric/ haldi powder 2 tsp red chilli powder 1/2 tsp coriander/ daniya powder 1/2 tsp cumin/ jeera powder 2 tsp chole masala powder 1/2 tsp kasuri methi Salt to taste Chopped coriander leaves FOR THE GREEN MASALA: Grind 1/2 cup coriander leaves with 1 green chilli,1/2 inch ginger,4 garlic cloves,4-5 blanched palak leaves(optional). Grind these into a fine paste. PROCEDURE: Heat oil in a pan, add onions and saute till transparent Add chopped tomato and fry till they turn mushy Add the ground green masala and fry till the raw smell goes Now add all the spice p...

  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.

To make this paratha I have used leftover palak paneer.  Kneaded the dough using palak paneer gravy. Crummble the paneer in the gravy, mix well,add salt and wheat flour to the gravy and make a soft dough. And make paratha of any shape you like.Here I have made lachcha paratha and served it with tomato thokku and curd. You can also make poori with the same dough. INGREDIENTS: 1/2 cup palak paneer gravy 1/2 tsp salt Wheat flour/ atta as required to make soft dough Oil or ghee  PROCEDURE: Put the palak paneer gravy in a pan,add salt and mix well. If there is paneer in the gravy then mash it or crumble it with your hands and mix. Add atta and knead into a soft diugh, devide the dough into balls and keep Dust the ball with atta and roll it into a thin chapati, grease it with oil or ghee and sprinkle aome atta over it Now start creating pleats by floding with the help of fingers Stretch the pleated dough as much as possible and roll it like a swiss roll...

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: 1 cup basmati rice 200 gms paneer 1/2 cup carrot cut into small cubes 1/2 cup chopped beans 1/2 cup fresh green peas 3 tblsp oil or ghee 2 cloves/ lavang 1/2 inch cinnamon/ dalchini 2 cardamoms 1 tsp cumin seeds/ jeera 1/2 tsp ginger garlic paste 1 tsp garam masala powder  2 sliced onions 4 slit green chillies 1/4 chp chopped coriander leaves 5-6 fresh mint leaves Salt to taste PROCEDURE: Cut paneer into cubes and sprinkle 1/2 tsp salt.Heat oil in a kadai and saute paneer cubes till it turns golden brown in colour Remove the paneer in a plate and keep aside Wash basmati rice and soak in enough water for 20 mins Heat remaining oil in cooker, add whole garam masala and saute for a second Add jeera and sliced onions, saute till they turn transparent Now add slit green chillies and ginger garlic paste, fry for 2-3 mins. Add  garam masala powder and veggies, chopped coriander leaves, mint leaves, give a good mix Drain water from rice...

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: 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 cup ragi / Nachni / Finger millet 1 cup idli rice / parboiled rice 1/2 cup whole urad dal 1/4 tsp methi/ fenugreek seeds 1 tsp salt Oil for greasing idli mould PROCEDURE: Soak rice and ragi in a bowl and urad dal and methi in another bowl for 4-5 hrs Wash well and grind both separately in the grinder. First grind urad dal adding little water. Make a nice , smooth batter. Take the batter in a mixing bowl. Wash rice ,ragi, drain water and add it to the grinder Add water little by little and grind into a smooth batter Add the batter in the mixing bowl and mix both dal and rice,ragi batters well Add salt and mix , keep it aside over night for fermentation. Next day we can see the batter has nicely fermented and doubled its quantity The batter is absolutely fluffy. Give a good stir. Heat the idli steamer. Grease the idli moulds. Pour 3/4 laddle of idli batter in each mould and steam cook in the steamer for 10 mins Turn off the flame ,once the stea...

INGREDIENTS: 300 gms boneless chicken washed and cut into 2 inch fingers 4 tsp oil + oil for deep frying 1roughly chopped onion 8 finely chopped garlic  1/2 inch giner finely chopped 3 green chillies finely chopped 1 dry red chilli 2 tblsp capsicum cut into juliens 2 tblsp spring onion greens finely chopped FOR MARINATION; 1/2 tsp pepper powder 1 tsp salt 1/2 tsp ginger garlic paste 1/2 tsp soya sauce Marinate chicken fingers with the above ingredients and refrigerate for 30 mins. Make a paste of: 3 tblsp all purpose flour / maida 3 tsp corn flour 1/2 tsp salt 1/4 tsp baking powder 4 tblsp chilled water Mix these and make a thick paste. FOR THE SAUCE: 4 tblsp tomato ketchup 1 tsp soya sauce 1 tsp sugar 1 tsp vinegar Mix these ingredients in a bowl and keep aside. PROCEDURE: Heat oil in a pan for deep frying Once the oil is hot, dip each chicken piece in the batter and drop in hot oil Fry for 4-5 on a medium heat till they turn g...

Undi / Pundi  is a trditional breakfast recipe from the South Kanara cuisine, prepared with idli rava. This is one of the healthy delicacies from Dakshin Kannada region, made specifically for the morning breakfast. Typically this is served with coconut chutney. Today for a change I have added some spices and boiled hyacinth beans in this, and it was very tasty . INGREDIENTS: 1 cup idli rava 3/4 cup fresh coconut gratings 4 tsp oil 1/4 cup boiled avarekaalu/ hyacinth beans 1/4 cup finely chopped carrot 1 finely chopped small onion 1 tsp mustard 2 finely chopped green chillies 1 sprig of curry leaves 1 tsp urad dal 3-4 methi/ fenugreek seeds Salt to taste Chopped coriander leaves PROCEDURE: Heat oil in a pan, add mustard, curry leaves. methi seeds. Once the mustard crackles add urad dal and fry till it turns golden brown. Add chopped green chillies and chopped onions Saute till the onion turns light brown. Add chopped carrot and cook with a lid covered. On...

INGREDIENTS: 2 cups dosa rice 3/4 cup urad dal 1/4 cup chana dal 1/4 cup Moong dal 1/4 cup Toor dal 2 tblsp sabudana 1 tsp methi / fenugreek seeds 1/4 cup thick poha/ avalakki / beaten rice 3 green chillies finely chopped 2 sprigs of curry leaves finely chopped 2 tblsp chopped coriander leaves 2 finely chopped onions Salt to taste Oil for cooking paddu PROCEDURE: Wash all the ingredients  (except oil and salt) in water 2-3 times. Soak in water for 6 hrs Grind into a smooth bateer and keep covered for 8 hrs , for fermentation. Next day before msking paddu add salt to the batter and mix well Add chopped onions,coriander leaves,curry leaves and green chillies and mix. Heat paniyaram pan,grease with oil and put laddle full batter in each one . Cover with a lid and cook on a medium flame Cook both the sides adding one tsp oil. Once it is cooked and turned into golden brown and crisp , serve hot with coconut chutney or sambar. You can also add ...