Kini's Kitchen

Tambuli is a cold yogurt based curry  made by grinding a herb, spice or vegetable  with coconut and handful of spices. Doddapathre is called Ajwain leaf in Hindi, big thyme in English and Owa in Marathi. this leaf has a very distinct smell and flavour and has many medicinal values. this tambli tastes awesome with  steamed rice in hot summer days. INGREDIENTS: 8-10 fresh doddaopathre / ajwain leaves 1/4 cup fresh coconut gratings 6-8 pepper corns 1 tsp jeera / cumin seeds 1 tsp oil 1/2 cup fresh curd Salt to taste FOR THE TEMPERING: 1 tsp oil 1 tsp mustard 1/2 tsp jeera 1/2 tsp urad dal curry leaves 1 red chilli cut into bits PROCEDURE: Wash the ajwain leaves thoroughly and wipe with a kitchen towel Chop them roughly and fry in one tsp oil till the colour of the leaves changes  Remove it in a plate and fry jeera and pepper in the same pan till it turns aromatic and brown in colour Grind coconut gratings with the roasted leaves, jeera, pep...

INGREDIENTS: 1/2 cup raw rice/ dosa rice 1/4 cup grated coconut 1 banana 1 tsp cardamom pdr Pinch of salt Jaggery powder  to taste  Pinch of cooking soda Ghee for cooking  PROCEDURE: Soak rice in water for 2-3 hrs,wash well and grind with coconut  Once it becomes smooth paste add banana and jaggery powder, grind again  Add little water while grinding Transfer the batter in a bowl,add salt and keep covered for 2-3 hrs After 3 hrs,add cooking soda,cardamom pdr and mix well The consistency of the batter should be like idli batter Heat paniyaram pan and make neiyappams adding ghee Cook on a medium flame  and serve hot. You can also add pinch of ginger pdr and roasted small coconut bits

INGREDIENTS: 1/2 cup jaggery 1/2 cup grated fresh coconut 1/4 cup chana dal 1/4 cup Moong dal 2 tblsp black or white til/ sesame seeds 3 tblsp cashew nuts 2 tsp cardamom pdr PROCEDURE: Dry roast chana dal,moong dal, sesame seeds and cashew nuts separately till brown colour Crush the dals in the mixer ( dont make fine powder ,just crush it like rava) In a pan put jaggery and 1/4 cup water and make it boil,till the jaggery is dissolved and small bubbles appear at the sides Now add the coconut gratings and boil well for a couple of minutes Add the crushed dal,roasted til,cashew nuts and cardamom powder and mix well Cook for 5 mins and turn off the flame And your panchakajjaya is ready to serve You can substitute jaggery with sugar too.