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: 1.5 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: 1 cup moong dal / Split yellow lentils/ hesarubele 1 cup water 2.5 cups wheat flour / gehun ka atta  1 tsp cumin seeds/ jeera 1 tsp red chilli flakes 1 tsp kalonji / nigella seeds1 tsp amchur powder 1/2 tsp turmeric / haldi powder 1/4 tsp asafoetida/ hing powder 1 tsp carom seeds / ajwain 3 tblsp oil Salt to taste Oil for deep frying PROCEDURE: Wash moong dal 2-3 times and soak in enough water for 4 hours Drain all the water and cookin cooker  with 1/2 tsp salt and one cup water Cook on a medium flame for 2-3 whistles Dal is fluffy, cooked and cooled down. Transfer it in a bowl Add all the other ingredients like jeera, chilli flakes,kalonji,haldi, hing,ajwain, amchur pdr wheat flour and 3 tblsp oil Mix well and make a soft dough. add water only if needed to knead the dough. Sprinkle water and make a soft and smooth dough. Grease the dough with oil and cover it for 15  minutes. After 15 minutes devide he dough into portions and make balls Roll each ball...

  INGREDIENTS: 10 fresh button mushrooms Oil for cooking FOR THE MARINATION: 2 tblsp thick curd / hung curd Salt to taste 1/2 tsp red chilli powder FOR THE STUFFING: 1/4 cup crumbled paneer Stems of the mushrooms  3 tblsp chopped onion 2 finely chopped green chillies 1/2 inch chopped ginger 4 chopped garlic cloves 1/2 tsp chaat masala 1/2 tsp garam masala 2 tsp butter Salt to taste Chopped coriander leaves  PROCEDURE: Wash the mushrooms and wipe it with a kitchen towel and remove the stems Marinate the mushrooms with the mentioned ingredients and keep aside for 15 mins Finely chop the stems of the mushrooms Heat butter in a pan, add choppedonions and saute for 2-3 mins Add chopped ginger, garlic and green chillies and fry for 2-3 mins Add chopped stems and saute for a second. Add the spice powders and saute for a second now add the crumbled paneer,salt to taste and chopped coriander leaves and mix well, turn off the flame Your stuffing is ready . Stuff the mushrooms with ...

  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: 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 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: 1/2 cup paneer cut into cubes 1/2 cup makhana / foxnuts/ lotus seeds 1/4 cup green peas/ matar (boiled) 5 tsp oil or ghee 1/2 cup finely chopped onions 1 tsp jeera 1 tsp kasuri methi 1/2 tsp turmeric powder 1 tsp garam masala 2 tsp red chilli powder 1/2 tsp daniya/ coriander powder 1/2 tsp jeera/ cumin powder 1/4 cup milk Salt to taste Pinch of sugar Chopped coriander leaves For the masala paste: 1 small roughly chopped onion 6 cashewnuts 1 roughly chopped tomato Boil the above ingredients in half cup water for 5 mins. Let it cool ,grind into a smooth paste and keep aside. PROCEDURE: Roast makhana in one tsp ghee till it turns crisp.You can also deep fry it. Keep it aside. Make a paste of all spice powders adding 2-3 tblsp water and keep aside. Heat oil in a pan, add jeera,kasuri methi and saute for a second. Now add chopped onions and fry till they turn light brown, followed by paste of spice powders Saute for 2 mins,add the groun...

INGREDIENTS: 2 cups wheat flour / atta 1 tsp salt 1 tsp sugar 1 tsp cooking soda 2 tblsp oil 1/2 cup yoghurt Water to knead the dough For the topping: 10 garlic petals finely chopped 2 tblsp finely chopped coriander leaves 2 tsp nogella seeds / kalonji (optional) Butter to drizzle ontop PROCEDURE: Sift the flour in a bowl, add salt, sugar,cooking soda. Next add oil,yoghurt , mix well to incorporate everything into the flour. Now add water little by little and knead to  a smooth dough. Cover the dough and keep aside to rest  for 30 minutes  Mix chopped garlic and chopped coriander leaves After the resting period devide the dough into equal portions and make balls Dust each ball with some flour and roll into oval shape using a rolling pin. Make sure not to roll too thick nor too thin. On one side of the rolled naan sprinkle the mixture of garlic and coriander leaves, sprinkle little flour and roll slightly so that all garlic will stick to...

INGREDIENTS: 10 fresh button mushrooms 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tsp butter 1/2 capsicum  cut into chunks 5 tsp oil 1 tsp jeera/ cumin seeds 2 finely chopped onions 1 tsp ginger garlic paste 1 finely chopped green chilli 1 big tomato pureed 1 tsp cumin/ jeera powder 1/2 tsp dhaniya/ coriander powder 1 tsp red chilli powder 1/2 cup curd 1 tsp lemon juice 2 tsp kasuri methi Salt to taste Chopped coriander leaves PROCEDURE: Wash the mushrooms and cut into two, marinate with little salt, turmeric powder and 1/2 tsp red chilli powder, keep aside for 10 mins. Heat butter in a pan saute mushrooms on a high flame for 5 mins and transfer on a plate, keep aside. Heat oil in the same pan, add jeera,saute for a second. Add green chillies,chopped onions and saute it till they turn transparent. Now add the pureed tomato and fry till the raw smell disappears. Add in the ginger garlic paste and fry for 2 mins Add the capsicum chunks ...

INGREDIENTS: 1 cup basmati rice 2 lavang/cloves 1/2 inch cinnamon. dalchini 1 bay leaf 2 green cardamom/ elaichi 10 baby potatoes parboiled 5 tsp oil/ ghee 1 tsp jeera/ cumin seeds 1/2 cup curds 1 tsp turmeric powder 1 tsp biryani masala powder 1 tsp red chilli powder 2 tsp ginger garlic paste 1 slit green chilli Salt to taste 1/2 tsp kasuri methi 1/2 cup chopped coriander leaves 1/4 cup chopped mint leaves 2 big onions finely sliced and fried dark brown (shallow fry or deep fry) 4 saffron strands  soaked in 2 tblsp cup milk (or saffron colour) PROCEDURE: Rinse basmati rice 2-3 times, soak for 20 mins. After 20 mins drain all the water and keep aside In a broad vessel bring to boil 4-5 cups of water, with 2 tsp salt.cloves,cardamom,bay leaf and cinnamon. Once the water boils add rice and give a mix, let it boil. Once the rice is cooked 75% drain it in a collander and keep aside. Peel the boiled potatoes and cut into half. Take a heavy bottomed ...

INGREDIENTS: For the outer cover: 1 cup wheat flour / atta Salt to taste Water to knead the dough For the masala : 3 tsp oil 1 tsp jeera 3 green chillies grated 1 inch ginger grated 1 chopped onion 2 finely chopped tomatoes 1/2 cup chopped methi/ fenugreek leaves 1/2 tsp turmeric / haldi powder 1 tsp daniya jeera powder 1 tsp red chilli powder Salt to taste PROCEDURE: Heat oil in a pan ,add jeera,fry for e second, followed by chopped onions, saute for 2-3 mins. Add chopped tomatoes and fry till they turn mushy, add chopped methi leaves and cook for 5 mins. Add grated  ginger, green chillies and all spice powders and fry for 2-3 mins, turn off the flame. Let it cool. Take a bowl, put wheat flour, salt and the masala , mix well Add water little by little and knead it to make a soft dough Devide the dough into portions and make balls Dust the ball with atta and roll each ball into a semi thick parathas  Heat tava and cook rolled parath...

Hot Garlic  Mushrooms Ingredients: 1.5 cups mushrooms washed and sliced or chopped 1 cup onions finely chopped 1 small capsicum cut into cubes 1/2 tsp soya sauce (optional) 1/2 tsp jeera / cumin seeds 1 to 2 tblsp oil or butter For the garlic paste : 5 large garlic cloves 6  byadgi or Kashmiri red chillies (you ca also use chilli powder as per your taste) 3/4 tblsp vinegar or lemon juice 1/2 tsp sugar  Salt to taste Grind the above ingredients into a smooth paste  and keep aside PROCEDURE: Heat oil in a pan, when the oil is hot enough add cumin seeds Wait for 30 seconds,add chopped onions and saute until golden brown Next add the capsicum cubes with little salt and saute for a while Now add in the sliced mushrooms and saute for 2-3 mins Add soya sauce and mix well Cover and cook on a medium flame until mushrooms are cooked Check for the salt and turn off the flame. Serve hot with fried rice, noodles,ghee rice or jeera rice. INGR...

INGREDIENTS FOR CHANA MASALA: 1 cup soaked and boiled kabuli chana / white chickpeas 3 tsp oil 1 bay leaf 1 chopped onion 1/2 tsp turmeric/ haldi pdr 1 tsp chana masala or garam masala pdr 2 tsp kasuri methi Salt to taste Chopped coriander leaves for garnishing FOR THE MASALA PASTE: 1 chopped onion 4 garlic cloves 1/2 inch ginger piece 2 small tomatoes chopped 1.5 tsp red chilli pdr 2 tsp oil Heat oil,fry onions,garlic,ginger for 5 mins. Add chopped tomato ,fry till it becomes mushy.Add chilli powder and fry for 2-3 mins.Let it cool. Blend it and make a smooth paste. PROCEDURE: Heat oil, put bay leaf and fry for a second, followed by chopped onions. Saute onions till it turns light brown. Add ground masala paste and fry for 2 mins.Add turmeric powder,chana masala pdr and fry . Now drop in the boiled chana ,with 1/2 cup water, salt to taste and give a nice stir so that it is combined with the masala . Add water to adjust the consistency accordi...

INGREDIENTS: 1.5 cups wheat flour / gehun ka atta Salt to taste Water as required to knead the dough Ghee for cooking paratha FOR THE STUFFING: 1 cup grated jaggery 1/2 cup roasted and powdered peanuts 1/4 cup roasted and powdered white sesame seeds / til 1 tsp elaichi / cardamom powder PROCEDURE: Put flour and salt in a bowl, make soft dough addind water . Keep covered for 15 mins. Mix jaggery powder with peanut  powder, sesame powder, cardamom powder and make the stuffing. Devide it into portions and make balls Devide the dough into portions and make balls Roll the balls into roti, keep the filling in the center, pull up the sids of roti and seal it to form a big ball Roll the ball again and make parathas Heat tava and cook parathas , adding ghee on both the sides, till they turn crisp and brown. Serve hot parathas  with ghee.

I always preserve some home made masala paste in the freezer.  This curry is prepared using that frozen masala paste. You can use that paste to make any veg. or non veg gravies or even in biryanis. Very useful and time saver.  INGREDIENTS: 100 gms paneer cut into cubes 2 tsp oil 1 small onion finely chopped Ready masala paste 3 -4 tblsp or as required 1/4 cup milk  Salt to taste Pinch of sugar 1 tsp kasuri methi Chopped coriander leaves for garnishing PROCEDURE: Heat oil in a pan put the chopped onions and fry till light brown Add the masala paste .stir well ,add the milk and mix Add paneer cubes, salt , sugar and let it boil for 10 mins If you want to make it more rich and tasty add little cream  Add kasuri methi and boil for a second Garnish with chopped coriander leaves and turn off the flame Serve hot with roti, poori or naan. You can substitute paneer with any veggies, mushrooms,] or prawns, chicken etc. Adjust chilli powder accordin...

INGREDIENTS: 1 cup gobi / cauliflower cut into florets 1 finely chopped onion 1 finely chopped tomato 4 tsp oil 1/2 tsp turmeric powder Salt to taste Chopped coriander leaves FOR THE MASALA PASTE: 3 tblsp chopped coriander leaves 3-4 mint leaves 4-5 blanched palak / spinach leaves 1.2 inch ginger 4 garlic cloves 2 small green chillies 1 tsp jeera/ cumin seeds Grind the above ingredients into a little coarse paste . PROCEDURE: Wash gobi florets and put in salted warm water for 10 mins, Wash again and drain all the water In a pan heat oil, saute chopped onions till transparent Add turmeric powder , chopped tomato,  and cook till it turns pulpy Now add in the masala paste and fry for 5 mins Add gobi, salt to taste and sprinkle little water and cook with a lid covered, till gobi becomes tender  Turn off the flame and garnish with chopped coriander leaves and serve hot with hot phulkas.

Tahri is an aromatic , spiced one pot rice. It is vegetable based dish from Utthar Pradesh cuisine. Tahri is a medley of mixed veggies, rice and spices from Awadhi cuisine. INGREDIENTS: 1 cup basmati rice  1 tblsp ghee 1 tsp cumin seeds/ jeera 5-6 pepper corns 2 bay leaves 1/2 cup sliced onions 1 tblsp ginger garlic paste 1 tsp turmeic powder / haldi 1 cup diced potato 1/2 cup green peas 1 cup cauliflower / gobi florets Salt to taste Chopped coriander leaves for garnishing PROCEDURE: Wash rice and soak in water for one hour Mix ginger garlic paste and turmeric powder in little water and make a thick paste and keep aside In cooker heat oil, put jeera, bay leaves and pepper corns, fry for a second Add sliced onions, saute till they turn translucent Put ginger garlic and turmeric paste and fry till oil leaves the sides Add potato, gobi florets and green peas,salt to taste and mix well Drain water from the rice and add ,fry for 5 mins Add 1.5 cups wate...

INGREDIENTS: 1/4 cup whole black lentils / Sabut urad dal 1/4 cup split pigeon peas / tuvar dal 1/4 cup Green gram / Moong 5 tsp oil 1/2 cup finely chopped onion 2 tomatoes (pureed) 1 green chilli finely chopped 1 tsp ginger garlic paste 1/2 tsp turmeric / haldi powder 1 tsp red chilli powder 1 tsp coriander / daniya powder 1/2 tsp cumin / jeera powder 1/2 tsp garam masala powder 2 tsp kasuri methi Salt to taste 2 tblsp fresh cream Chopped coriander leaves 2 tsp ghee 1/4 tsp red chilli powdePinch of hing / asafoetida powder PROCEDURE: Soak urad dal, moong and tuvar dal in water for one hour Cook it in cooker with 1/2 cup water for 3-4 whistles or till it is well cooked Heat oil in a pan, saute chopped onions till it turns translucent Add ginger garlic paste and fry till raw smell goes Now put the pureed tomatoes and cook  for 5-10 mins Add all the spice powders one by one and fry for 2 mins Pour the cooked dal, salt to taste and kasuri methi and...

INGREDIENTS: 1 cup fresh green peas boiled 5 tsp oil 1 finely chopped onion 2 finely chopped tomato 1 tsp ginger garlic paste 1/2 tsp turmeric powder 1.5 tsp red chilli powder 2 tsp cumin / jeera powder 1 tsp coriander / daniya powder 1 tsp kanda lahsun masala or any garam masala 2 tblsp besan/ chickpea flour Salt to taste Chopped coriander leaves for garnishing PROCEDURE: In a bowl mix besan and all the spice powders with 1/2 cup water and make a thick paste, keep aside Heat oil in a pan ,saute chopped onions till transparent Add chopped tomato, ginger garlic paste and fry till tomato turns mushy Add the prepared besan paste and stir continuously for 5 mins Now add the boiled peas with salt to taste, water if needed Let it boil for five mins, turn off the flame and garnish with chopped coriander leaves Serve hot with poori, chapathi or phulkas.