Kini's Kitchen

INGREDIENTS FOR THE OUTER COVER: 1 cup maida/ all-purpose flour 1/2 tsp salt 2 tbsp ghee 1/2 tsp ajwain/carom seeds Water to knead the dough PROCEDURE: In a mixing bowl, put flour, ajwain, salt, mix well and add ghee Mix everything very well. Rub the flour in between your palms to incorporate the ghee well for 3-4 minutes. After this step, the flour should resemble bread crumbs Press down a handful of this flour in your palm, it should form or hold the shape. It should not crumble, which means ghee is well incorporated.  Add chilled water, little by little, and begin to form a dough ball. The dough has to be firm, stiff, and not sticky. Cover and rest for 30 minutes INGREDIENTS FOR THE STUFFING: 3 medium sized boiled, mashed potatoes 1/2 cup boiled green peas 1 onion finely chopped 1/2 tsp turmeric powder 1/2 tsp red chili powder 2 green chilies and 1/2 inch ginger grated 1/2 tsp garam masala powder Make a spice mix of - Dry roasted 1 tblsp coriander seeds, 1 tblsp fennel seeds/sau...

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: 1/2 kg raw mango 1 cup sugar 4 tsp black salt 2 tsp roasted cumin /jeera powder 1/2 tsp pepper powder 1/2 tsp saffron colour PROCEDURE: Wash, peel and cut mangoes intp chunks, put in the cooker and add enough water to cover them  Close the lid of the cooker and cook on a high flame for two whistles Turn off the flame,once the steam is released open the cooker ,let the mangoes cool down Blend the boiled mango chunks  and make a smooth paste Add sugar,  black salt,jeera powder, pepper powder and saffron colour, mix well Add 5-6 cups of chilled water and mix Serve chilled panna with ice cubes ,garnished with fresh mint leaves.

INGREDIENTS: 1/2 cup crumbled paneer 1 small carrot grated 1/4 cup boiled green peas 2 medium sized boiled potatoes 1 finely chopped onion 1 tsp ginger garlic paste 3 green chillies grated or paste 1 tsp garam masala pdr 1/2 tsp chaat masala pdr 1/4 cup chopped coriander leaves 2 bread slices powdered Salt to taste Oil for cooking cutlets 1/2 cup bread crumbs PROCEDURE: Grate the boiled potatoes. Add grated carrot,green peas,crumbled paneer,onion,ginger garlic paste,green chillies,chopped coriander leaves,powdered bread and all spice powders. Mix well so that all the ingredients are combined well. If the mixture is too soft add some more bread crumbs Devide into portions and give any  desired shape Roll each cutlet in bread crumbs . Heat tava and cook cutlets adding oil on a medium flame, till they turn crisp and brown. Cook both the sides and serve hot with green chutney or ketchup.

INGREDIENTS: 1/2 cup minced cauliflower 1/2 cup minced carrot 1/2 cup grated paneer 1/4 cup green peas 1 big onion finely chopped 2 tblsp finely chopped capsicum 1 big tomato + 6 cashewnuts blend into paste 1 tsp garam masala1a powder 1/2 tsp turmeric powder 1 tsp red chilli powder 2 tblsp chopped coriander leaves Salt to taste 2 tblsp oil or butter 1 tsp cumin seeds/ jeera 1/2 tsp ginger garlic paste Pav to serve PROCEDURE: Heat oil in a pan, add jeera,and let them splutter. Now add chopped onions and saute well, once they turn transparent add tomato, cashew puree,saute till the oil separates. Now add ginger garlic paste and fry till raw smell dssappears. Add chopped capsicum and saute well, followed by minced veggies. Put 1/4 cup water and cook till veggies are cooked Add grated paneer,all spice powders,salt if needed and little water and bring to the desired consistency. Let it boil for 5-10 mins,turn off the flame and garnish with chopped corian...

INGREDIENTS FOR CHOLE MASALA POWDER: 2 tsp coriander seeds(daniya) 1 tsp cumin seeds(jeera) 2 cloves(lavang) 10-12 pepper 1 inch cinnamon(dalchini) 1 piece javayatri 10- 12 sookha amla PROCEDURE: Dry roast all the above ingredients separately and make a fine powder  store in a airtight jar after it comes to room temperature Chole: 1/4 kg soaked kabuli chana(chick peas) Boil soaked chana with half cup water in cooker for 5-6 whistles till it becomes soft 2 chopped onions 1 chopped tomato 4 tsp sp oil 1 /2 tsp turmeric powder 2 tsp chilli powder 1/2 tsp coriander pdr 1/2 tsp jeera pdr 2 tsp chole masala Corriander leaves 1/2 tsp kasuri methi PROCEDURE: In a pan take oil and saute onions ,when it becomes pink add tomato chopped and fry Add chilli powder,haldi pdr, dhaniya jeera powders, and chole masala and fry Put boiled chana , 1/2 tsp kasuri methi ,salt to taste ,1/4 cup water and cook till it becomes little thick Garnish with corriander...

This is a basic Indian onion tomato masala paste with some spices. This masala paste freezes well and can be used in number of recipes making it a must for busy days ! INGREDIENTS: 2 big onions +  2 onions for tempering 4 tomatoes 8 garlic cloves 10 cashew nuts 2 inches ginger piece 6 tsp oil 1 tsp turmeric powder 3 tsp red chilli powder 2 tsp garam masala powder  1 tsp jeera/ cumin powder 2 tblsp kasuri methi PROCEDURE: Roughly chop 2 onions, tomatoes and ginger Put chopped onions,tomatoes,ginger, garlic cloves,cashews in a pan, add 1/2 cup water and cook for 10 mins or till tomatoes are cooked You can also cook in cooker for 2 whistles Let it cool, once it comes to room temperature blend it into a smooth paste. Finely chop the remaining two onions  Heat oil in a pan add the finely chopped onions and fry till they turn transparent Add the ground paste and fry for 10 mins Now add in the spice powders one by one and fry for 2-3 mins Add kasur...

INGREDIENTS: 1 cup basmati rice 6-7 tsp ghee /oil 2 sliced onions 2 slit green chillies 2 cloves/lavang 1/2 inch cinnamon/ dalchini 1 bay leaf 1 tsp cumin seeds 1 tsp ginger garlic paste Salt to taste Chopped coriander leaves PROCEDURE: Wash and soak rice in water for 1/2 an hour  In cooker put ghee /oil and add lavang,dalchini and bay leaf ,cumin seeds and fry for a minute Put the green chilli and onion slices and saute for 5 minutes Add ginger galic paste and fry till raw smell dissappears Drain water from the rice and add to it and fry for 3-4 mins Add 1 1/2 cups water, salt  and close the lid  Switch off the gas after 2 whistles Open the cooker and gently mix the rice, garnish with chopped coriander leaves  Serve hot with raita or any spicy gravies!! INGREDIENTS: 10 mushrooms 2 finely chopped onions 1 slit green chilli 1 tsp ginger garlic paste 2 tsp soya sauce 1 tsp vinegar 2 tsp crushed pepper (use according to your taste) 4...

INGREDIENTS: 3/4 cup rice 1/2 cup Moong dal 1 cup chopped veggies like carrot,beans,gobi,cabbage,potato and fresh green peas 4 tsp oil 1 tsp jeera/ cumin seeds 1/2 inch cinnamon/ dalchini 4 pepper corns 2 chopped green chillies 1/2 inch chopped ginger 1/2 tsp turmeric powder 1/4 tsp red chilli powder 1 finely chopped tomato Salt to taste Chopped coriander leaves 1 tsp lemon juice PROCEDURE: Wash dal, rice 2-3 times and soak in water for 30 mins Heat oil in cooker,put jeera,pepper corns,cinnamon,saute for a second Add choped grenn chillies,ginger,and fry for 2 mins Put chopped tomatoes and fry till it turns mushy Add turmeric and  chilli powders, saute for a while and put chopped veggies Saute well and add dal and rice, mix well and put 4 cups water, salt to taste  Close the lid of the cooker and cook for 3 whistles Once the steam is released open the lid, garnish with chopped coriander leaves and lemon juice, mix well and serve hot topped with gh...

INGREDIENTS: 2 cups finely chopped cabbage / pattha gobi / yele kosu 5 tsp oil 1/2 tsp jeera 1/2 tsp turmeric pdr/ haldi 1/2 cup finely chopped onion 1 finely chopped tomato 1 tsp red chilli pdr 1 tsp daniya pdr 1/2 tsp jeera pdr 1/2 tsp garam masala pdr Salt to taste Chopped coriander leaves  PROCEDURE: Wash cabbage and chop finely. Heat oil and add jeera, once it splutters, add chopped onions and fry till it turns transparent Add chopped tomatoes and fry till they turn soft and mushy Now add the chopped cabbage , salt to taste and cook with a lid covered Once it is cooked well add all the spice powders one by one ,toss well  Finally garnish with chopped coriander leaves and serve hot with roti or phulkas.

INGREDIENTS: 1 cup wheat flour / gehun ka  atta Salt to taste 1 tsp oil 1/4 cup palak / spinach  puree ( blanch 10- 12 palak leaves and make puree) Oil / ghee  for cooking parathas FOR THE STUFFING: 2 boiled and mashed potatoes 1/2 tsp turmeric powder 1 tsp roasted jeera / cumin powder 1/2 tsp garam masala powder 1/4 tsp amchur / dry mango powder 1/2 tsp red chilli powder 2 tblsp chopped coriander leaves Salt to taste PROCEDURE: Combine atta, salt, oil and spinach puree in a bowl mix well and make a soft dough adding little water if needed Keep covered for 15 mins Take mashed potatoes in a bowl, add salt, and all the other ingredients mentioned  Mix well and the stuffing is ready Devide the dough into portions and make balls Roll it and place around 2-3 tblsp stuffing in the center . cover it with the dough and amke a ball Dust with thw flour and roll it again into a paratha Heat tava and cook the rolled paratha adding oil , both t...

INGREDIENTS: 2 tsp red chilli powder 1 tsp jeera / cumin seeds 8 peeled garlic cloves Salt to taste 2 tblsp oil PROCEDURE: In a mixer jar put red chilli powder, jeera,garlic cloves and salt Add water and blend into a smooth paste Heat oil in a pan and add the chilli paste and cook  Cook it till  oil leaves the sides of the pan Turn off the flame and let it cool Store the chutney in an airtight container If you are using it more than 2-3 days refrigerate it. Serve this chutney with roti or parathas.

INGREDIENTS: 1 cup wheat flour /  Gehun ka atta 1/2 cup besan / gram flour 1/2 tsp turmeric powder / haldi 2 tsp Red chilli powder 1 tsp cumin seeds / jeera 1/2 tsp ajwain / carom seeds Salt to taste 1/2 tsp garam masala powder 1/4 tsp asafoetida / hing powder 2 tsp kasuri methi / dry fenugreek leaves Oil 4 + 1 tblsp + to cook PROCEDURE: Put wheat flour in a bowl , add salt and mix, knead into a soft dough adding water (around 1/2 cup ) Keep the dough covered for 20 mins Put the besan in a bowl, add haldi, salt to taste ,red chilli pdr,jeera,ajwain,garam masala pdr,hingkasuri methi and mix well Heat 4 tblsp oil in a small pan till smoking point Pour the hot oil over the besan mixture, you can see the bubbles in that mixture , and becomes like a thick paste Devide the dough into ortions and make balls Roll each ball into thick roti, take one tblsp besan paste and spread all over the roti cover it and roll agin into paratha  Heat tava and cook para...

INGREDIENTS: For Poori: 1/2 cup wheat flour 1/2 cup Chiroti rava / fine semolina 1/2 cup Maida/ all purpose flour Salt to taste 3 tsp hot oil Water to knead the dough Oil for deep frying poori PROCEDURE: In a bowl put maida, atta, chiroti rava, salt , add hot oil and mix well Add water and make a stiff dough, keep covered for 20 mins. Devide the dough into small portions and make balls Roll each ball into poori, heat oil Deep fry the rolled pooris into crisp and brown pooris on a medium flame Serve hot with any side dishes of your choice. INGREDIENTS: For Chana Masala Curry: 250 gms kabuli chana / chick peas 4 tblsp oil 1 tsp mustard 2 finely chopped tomatoes For the masala paste: 1 cup grated fresh coconut 1 chopped onion 1 chopped tomato 10 garlic cloves1/2 inch ginger 2 tsp chopped coriander leaves/ daniya patta 1/2 tsp turmeric pdr/ haldi 1 tsp khus khus 8 cashew nuts 2 tsp red chilli powder or red chillies PROCE...

INGREDIENTS FOR RICE : 1 cup basmati rice soaked in water for 20 mins 5 tsp oil or ghee 1 sliced onion 2 finely chopped tomatoes 1 green chillies slit 1 tsp kolhapur kanda lahsun masala powder 1/2 tsp turmeric powder 1 tsp ginger garlic paste 1/2 cup chopped veggies like beans ,carrot and some green peas 3 tblsp chopped coriander leaves Salt to taste PROCEDURE: In cooker heat ghee or oil,add onion slices and fry till transparent Put green chillies ,ginger garlic paste and fry for 5 minAdd chopped tomatoes and fry till they turn pulpy Add ,garam masala pdr, turmeric powder and fry for 2 mins Drain water from rice and add to it ,fry for 5 mins followed by veggies  Add  salt,mix well,put 1.5 cups water and close the lid of cooker Cook for 2 whistles ,once the steam is released open the lid,add  chopped  coriander leaves  Serve hot with curry or raita METHI LAHSUN KA RAITHA: INGREDIENTS: 1 cup fresh curd 1 cup packed methi / fenugree...

INGREDIENTS: 1 Cup rice flour 2 cups water Salt to taste 5 tsp oil PROCEDURE: In a broad vessel put the water,salt and oil and make it boil When  it starts boiling add the flour and stir continuously on a low flame Within a minute it will become a lump Transfer it on a plate and knead it with your hands till it becomes soft (for 3-4 mins) Devide into small portions and shape into a small log  ,put into a chakli maker (use sev mould)  Grease one plate or idli stand and press the idiyappam on it and steam it for 10-12 mins   Serve with sambar,pickle, green peas kurma  or sweet coconut milk  MATAR MASALA RECIPE: INGREDIENTS: 1 cup fresh green peas  1 potato peeled and cubed 5 tsp oil 2 tsp besan 2 onions finely chopped 1 tsp ginger garlic paste 1/2 tsp turmeric / haldi powder 1 tsp red chilli powder or as per your taste 1 tsp kanda lahsun masala powder 1 tsp misal masala powder 2 tomatoes finely chopped Salt to taste Chopped cor...

INGREDIENTS: 1 cup fresh green peas  1 potato peeled and cubed 5 tsp oil 2 tsp besan 2 onions finely chopped 1 tsp ginger garlic paste 1/2 tsp turmeric / haldi powder 1 tsp red chilli powder or as per your taste 1 tsp kanda lahsun masala powder 1 tsp misal masala powder 2 tomatoes finely chopped Salt to taste Chopped coriander leaves  PROCEDURE: Wash peas and potato cubes and cook in cooker with 1 cup water and little salt , for 2 whistles Heat a pan and dry roast besan for 5 mins or till nice aroma comes Transfer it in a bowl and put oil in the same pan  Put chopped onion in the oil and saute till it turns light brown Add ginger garlic paste and fry until raw smell disappears Add the chopped tomatoes and cook till they turn mushy Add roasted besan, masala powders, turmeric powder and red chilli powder, saute for a minute Now add in the boiled peas and potato mixture and stir well Let the gravy boil for 5- 10 mins, check for salt and turn of...

INGREDIENTS: 1 cup wheat flour / gehun ka atta 1 potato boiled 1 tblsp fine rava / sooji / semolina 1/2 tsp turmeric / haldi pdr 1/2 tsp red chilli pdr 1 tsp jeera / cumin pdr Salt to taste Pinch of sugar 1 tsp oil for kneading dough Water as required to knead the  dough Oil for deep frying PROCEDURE: In a mixing bowl grate the boiled potato. To that add rava, atta, salt, sugar,jeera pdr, haldi pdr,chilli pdr,  1 tsp oil  Mix well , slowly add water as required and knead a stiff dough. Knead well and keep covered for 10 mins Devide the dough into portions and make small balls Roll each balls into pooris Heat oil , fry the rolled pooris one by one  on a meium flame  Fry both the sides into a golden brown and crisp pooris Serve hot with saagu or kurma You can have this without any side dishes as  it has all spices in it. For potato saagu you need: Ingredients: 2 Boiled potatoes 1 tomato finely chopped 4 tsp oil ...

Paneer burji is one of the simple and easy paneer recipe with an amazing taste when served with Indian flat  breads. You can use the leftover burji to prepare grilled sandwiches or as a stuffing in parathas or can be stuffed within a roti or chapati  with some chopped onions,capsicum and make paneer burji frankie or rolls. INGREDIENTS: 1 cup crumbled paneer 1 tblsp oil 1 onion finely chopped 1 finely chopped tomato 2 tblsp finely chopped capsicum 1 green chilli finely chopped 1/2 tsp ginger garlic paste 1/2 tsp red chilli powder 1 tsp garam masala powder ( I used chana masala pdr) 1/2 tsp turmeric/ haldi pdr 1/2 tsp kasuri methi Chopped coriander leaves 1/2 tsp lemon juice PROCEDURE: Heat oil in a pan, put chopped onions and fry till they turn slightly golden brown Add ginger garlic paste, saute for 2-3 mins Now add the chopped tomatoes and saute till they turn mushy and soft Add chopped capsicum , little salt and cook for 5 mins Now its time to ad...

INGREDIENTS: 10 mushrooms 1 onion finely chopped 5 garlic cloves finelly chopped 2-3 green chillies finely chopped 1/2 tsp lemon juice 1/2 tsp turmeric pdr 3 tblsp finely chopped coriander leaves Salt to taste 1/2 cup thick fresh curd 1 tsp oil 1/2 tsp corn flour (optional) Chopped coriander leaves for garnishing PROCEDURE: Wash the mushrooms and cut into 4 pieces Marinate the mushrooms  with the ingredient number 2 to 8 and keep covered for 10 mins Heat oil in a pan , put the marinated mushrooms and cook till done Sprinkle the corn flour and cook further for 2-3 mins Check for salt and garnish with chopped coriander leaves Serve hot with hot phulkas , naan or poori. You can substitute mushrooms with prawns or chicken