Kini's Kitchen

  INGREDIENTS: 1.5 cups maida/ all-purpose flour 1 tsp salt 1 tsp ajwain/carom seeds 1 tsp crushed pepper 2 tbsp oil Water as required to knead the dough Oil for deep frying PROCEDURE: Firstly take maida in a broad bowl, add salt, ajwain, and 2 tbsp oil Mix well and rub it with your fingers. Add a few tbsp of water at a time and make a tight dough, cover the dough and rest it for 10 to 15 minutes. Heat oil in a pan. Divide the dough into portions and make balls. In a bowl mix 3 tsp cornflour with oil and make a thick paste. If you don't have corn flour you can use maida. Heat oil in a pan. Roll each ball into a thin roti, smear it with a tsp of the prepared cornflour and oil paste, fold it into a square. Please check the above video for the process. Roll the folded roti again into a rectangle chapati and cut into half-inch strips Deep fry the lacha mataris in hot oil on a medium flame, till they turn crisp and golden brown. Transfer the fried mataris on an absorbent paper. Store in...

  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: 1 cup Besan / Gram flour 2 tblsp roasted crushed peanuts Pinch of hing / asafoetida 1/2 tsp turmeric / haldi powder 1/ 2 inch ginger grated 3-4 green chillies chopped 1 tsp lemon juice Salt as per taste 1 cup and 2 tblsp water 1 cup chopped coriander leaves/ dhaniya patta 1 tsp garam masala  (I added Kolhapur kanda lahsun masala) 2 tsp white sesame seeds/ safed til Oil for deep frying  Green chutney to serve FOR THE TEMPERING: 3 tsp oil 1 tsp mustard PROCEDURE: Take a bowl and put besan,salt,roasted crushed peanuts,turmeric, hing powder,chopped green chillies, ginger and mix well Add lemon juice. Add water little by little and keep stirring to avoid having lumps. Now add the chopped coriander leaves, garam masala powder and give a nice mix. Please check the above video for the consistency of the batter. Heat a pan, put 3 tsp oil, add mustard and let it crackle. Once it is crackled add the batter and cook on a low flame Keep stirring to avoid lumps and cook....

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.

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: 300 gms green chillies/ hari mirch (long variety) 7 lemons/ nimbu 2 inch piece ginger 1 cup gingely oil 1/4 cup methi/ fenugreek seeds 1/4 cup white split mustard/rai ki dal / rai na kuria Half of 1/4 cup mustard seeds 2 tblsp salt 2 tblsp red chilli flakes / Kooti lal mirch (optional) Chickpea size hing / asafoetida 1 tsp turmeric powder/ haldi PROCEDURE: Rinse and wipe green chillies,lemons and ginger. There should be no trace of moisture in them. Dry it completely. Remove the crown and cut the green chillies into half inch pieces. Cut ginger into small pieces. Cut 3  lemons into small pieces. Squeeze ththe remaining four lemons and collect the juice Cut the squeezed lemons and use in the pickle Dry roast methi,mustard  separately and male a coarse powder In a clean dry bowl  put  cut lemons, lemon juice,green chillies,ginger pieces,split mustard,salt,red chilli flakes, mix well and keep Heat 3/4 of oil in a pan add meth...

Roasted Phool Makhana / lotus seeds / Fox nuts is an easy, tasty and healthy snack. They are crisp and crunchy like popcorn , but are much healtheir option than popcorn.  They are low in sodium content and high in potassium and Magnesium , making them useful for people with high blood pressure. The high calcium content makes them great  for bone and teeth health. The astringent properties in fox nuts helps to reduce kidney problems. INGREDIENTS: 2 cups phool makhana/ lotus seeds/ fox nuts 3 tsp ghee 1/2 tsp turmeric/ haldi powder 1/2 tsp pepper powder 1 tsp chaat masala powder 1/2 tsp red chilli powder( or as per your taste) 2-3 tsp table salt 2 tblsp nuts like almonds and cashews (optional) PROCEDURE: Put 2 tsp ghee in a pan add nuts and roast till they turn crisp Now add the makhana and roast for a good 10- 12 mins on a low flame, stirring continuously till they turn crisp and crunchy. Remove the makhana and put in a bowl. Add the remaining ghee in t...

Jackfruit Buns is a modified version of the very popular Mangalore Banana Buns. Buns is a recipe from coastal Karnataka. Whenever we have over riped bananas we prepare buns for breakfast or for evening snack.  This is a very simple recipe. And this time I tried it adding jackfruit pulp in place of mashed bananas. INGREDIENTS: 2 cups maida / all-purpose flour 1/4 cup sugar 1/2 tsp salt 3/4 cup curds 10-12 jackfruit segments chopped and blended into a smooth puree Baking  soda less than 1/4 tsp Baking powder less than 1/2 tsp 1 tsp jeera/ cumin seeds 2 tsp oil or ghee Oil for frying PROCEDURE: Take curd, jackfruit pulp. sugar, salt, cooking soda, baking powder, and cumin seeds in a mixing bowl and mix well After the sugar is dissolved add maida and make a soft dough Keep the dough covered for 8-10 hours Divide the dough into equal portions n roll into a thick puri Deep fry into golden brown buns Tastes nice with hot coffee or tea. If you are using ba...

INGREDIENTS: 1 cup leftover rice 1/4 cup rice flour (approximately) Salt to taste Chakli mould to press  PROCEDURE: Grind the cooked rice and make a fine  paste, transfer it in a bowl and add sal,rice flour and make a soft dough Grease the idiyappam maker/ chakli mould and idli stand Heat the steamer with water in it Put the dough in the greased idiyappam maker /chakli mould and  start pressing on to the  each mould of the idli maker Place the idli stand inside the steamer and close the lid Steam for 10 mins, and turn off the flame. Immediately remove the stand from the steamer and let it cool Serve idiyappam with any side dish of your choice.

INGREDIENTS: 1/2 cup maida / all purpose flour 3 tsp rice flour 1/3 cup curds or buttermilk 3 green chillies crushed or finely chopped 1/2 inch ginger grated 1 tsp jeera / cumin seeds 2 sprigs of curry leaves chopped 2 tblsp chopped coriander leaves Salt to taste 2 tsp sugar 1/4 tsp cooking soda Oil for frying PROCEDURE: In a bowl put maida,rice flour,cooking soda,salt, sugar, mix well Add chopped coriander leaves,curry leaves,ginger and chillies chopped Mix well Making sure evrything is well combined. Add curds and mix well with your hands in one direction. Beat the batter well making sure that everything is well combined. Cover and keep aside for 2-3 hrs. After 3 hrs, beat the batter again with your hands. Heat oil, dip your hand in water and pinch a small ball sized batter. Drop it in hot oil and fry on a medium flame. Keep stiring and fry uniformly on a medium flame. Once it turns goden brown and crisp drain off them on a tissue paper. Enjoy hot goli b...

Avial is a dish from Kerala , a mixture of fresh vegetables in a slightly sour and creamy yoghurt, coconut and cumin based dish, seasoned with coconut oil and curry leaves. Tastes awesome with hot , steamed rice and rasam. INGREDIENTS: 1/2 cup french beans 1/2 cup carrots 2 drumsticks 1/2 cup ashgourd 1/2 cup yellow pumpkin 1/2 cup raw banana 6-8 ivygourd/tindora 1/2 cup sooran / yam 1/2 cup snakegourd  Salt to taste 3 tsp coconut oil 2 sprigs of curry leaves 3/4 cup fresh curds FOR THE MASALA PASTE YOU NEED: 1 cup fresh coconut gratings 2 green chillies 2 tsp cumin seeds/ jeera 1/2 tsp turmeric/ haldi powder Grind the above ingredients into a coarse paste adding very little water and keep aside. PROCEDURE: Wash all the veggies,cut drumsticks into finger size pieces Cut the remaining veggies into one inch fingers, steam the veggies or cook in cooker for only one whistle (don't overcook) Cook yellow pumpkin outside only as it cooks fast. Put the...

INGREDIENTS: 1 cup atta / wheat flour 1/2 cup besan/ bengal gram flour 1/4 cup semolina/ fine rava 2/3 cup ghee 2/3 cup powdered sugar 1 tsp baking powder 1/2 tsp cardamom powder PROCEDURE: PROCEDURE: Take ghee and sugar powder in a bowl and beat well, untill it becomes smooth Seive the dry ingredients maida,besan,rava,baking powder  Add the seived dry ingredients to the ghee and sugar mixture Knead the mixture to make a smooth dough The mixture to make cookies is ready . Take small portion of the mixture ,roll it with hands to make a round ball. Press the ball by keepng it under the two palms, keep the chopped nuts  in the center of the cookies and press gently Place the cookies on a greased plate keeping little distance. Heat one thick bottomed kadai, spread a cup of salt (optional) and preheat for 10 mins. Place one stand over the salt and keep the plate with the cookies, cover with a lid .Bake on a medium flame for 10-15 mins. Check...

INGREDIENTS: 2 cups yellow moong dal / hesaru bele 1/2 cup rice flour Salt to taste 1/4 tsp Cooking soda (optional) 1/2 tsp turmeric powder Oil for cooking dosa PROCEDURE: Wash and soak moong dal in enough water for one hour Grind it with rice flour adding water. Make a sooth batter. Add salt to taste,turmeric powder and cooking soda. Mix well,consistency of the batter should be like other dosa batter. Heat tava and make thin dosas adding 2 tsp oil No need to flip dosa. serve hot dosa with chutney or sambar.

INGREDIENTS: 1/2 cup toor dal 2 tsp tamarind water Salt to taste Jaggery to taste 3 tsp coconut gratings Chopped coriander leaves  To be roasted and powdered: 2 tsp coriander seeds/ daniya 1/4 tsp cumin seeds/ jeera 1/4 tsp mustard seeds/ rai 4-5 fenugreek seeds/ methi 10 dry red chillies(byadgi) Dry roast separately till it turns brown or till you get nice aroma. Let it cool and then make fine powder and keep aside. For the tempering: 2 tsp oil 1 tsp mustard 1 sprig of curry leaves 1/4 tsp hing / asafoetida powder PROCEDURE: Wash toor dal and cook with 5 cups of water in cooker for 3-4 whistles Put the cooked dal in a vessel. Add, ground powder, tamarind paste, coconut gratings,salt, jaggery and boil for 10 mins. Turn off the flame and temper with the mentioned ingredients. Garnish with chopped coriander leaves and serve hot with hot rice and papad.

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...

INGREDIENTS: 25 lady's fingers/ bhindi / okra 5 - 6 tsp oil 1 tsp mustard 2 sprigs of curry leaves Salt to taste For the masala paste: 1 cup fresh coconut gratings little tamarind Roast 1 tsp coriander seeds, 4-5 methi seeds and 3-4 red chillies in half tsp oil  Grind the above ingredients with little water, make a semi coarse paste and keep aside. PROCEDURE: Wash bhindis,cut the ends and wipe with a kitchen towel. Cut into two lengthwise and again cut into 1 inch pieces Heat 2 tsp oil in  a pan,put cut bhindis with little salt and cook it for 10 mins or till it becomes tender Remove it on a plate, add remaining oil in the same pan, put mustard, once it starts crackling, add curry leaves, saute for a while. Now add the masala paste and fry well for 5-10 mins, with salt to taste. Now it is time to add bhindi. Add cooked bhindi, toss well, so that bhindis are coated with the masala well.Cook for 5 mins and turn off the flame Serve hot with rice and...

Bhapa Doi is a traditional Bengali sweet prepared with milk and curd. Bhapa means steamed or baked  Doi means curd / yoghurt.This tastes delicious when served chilled.  INGREDIENTS: 1/2 cup milk 1/3 cup+ 2 tblsp sugar 1/2 cup fresh thick curd or hung curd 1 tsp corn flour 1/2 tsp elaichi/ cardamom powder PROCEDURE: In a pan put 2 tblsp sugar and heat it until it caramelises.Do not stir,only swirl the pan around. Once the sugar melts and turns brown in colour, add 3 -4 tsp of milk , mix well  Add the remaining milk,sugar and let it boil for 10 mins, turn off the flame Mix corn flour with the curds, whisk it till it becomes smooth  Once the milk,sugar mixture comes to room temperature  mix it with curd and corn flour mixture. Mix till both the mixtures are combined well. Add cardamom powder and mix. Put the mixture in any container, cover the container with aluminium foil and steam it in a steamer for 10 mins Turn off the flame and ...

INGREDIENTS: 1 cup besan / bengal gram flour 1.5 tblsp hot oil 1/4 tsp turmeric powder/ haldi 1/4 tsp asafoetida/ hing powder Salt to taste 1/3 cup water Oil for greasing and frying PROCEDURE: To make sev combine all the ingredients  Except oil for frying) in a bowl Add around  water, mix well and knead a soft dough and keep aside Grease the sev mould withlittle oil,transfer the prepared dough into it and press with a lid Press out thin strands of sev in hot oil , a few at a time and fry on a medium flame till it turns golden colour and becomes crisp Drain on an absorbent paper Store in an airtight container once it comes to room temperature Use the sev in your chaats and enjoy !!