Kini's Kitchen

  INGREDIENTS: 3 Heralekayi / Kanchikaayi /Citron Lemon 25 dry red chilies 3 tsp mustard 2 tsp methi/ fenugreek seeds 1 tsp Hing / asafoetida  4 tbsp salt For the tadka: 4 tsp oil 2 tsp mustard PROCEDURE: Wash and wipe citron lemons. Cut into small pieces Add salt to the pieces and put in a glass container. Let it rest for two days. Roast red chilies, Hing, mustard, and methi separately on a low flame until you get a nice aroma. Once it comes to room temperature, blend it and make a fine powder Add the ground masala powder to the brined citron lemon pieces, mix well  For the Tadka, heat oil and put mustard, once it crackles turn off the flame Let the tadka cool completely. Once it comes to room temperature add it to the pickle, give a nice mix  You can use this pickle after 2-3 days.

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...

 Bittergourd / Karela /Hagalkayi / Kaarate nonche is a spicy,tangy,mildly sweet and little bitter Indian pickle made with bittergourds and some aromatic Indian spices.I have also added yam,raw mango and raw jackfruit pieces .You can also add tender bamboo shoots. INGREDIENTS: 1 small yam / sooran 1 medium size raw mango/ kairi 3 big bittergourds / kaarate / karela 1 cup raw jackfruit cut into cubes Salt to taste Jaggery to taste For the masala paste : 2-3 tsp oil 20 byadgi red chillies 4 tblsp daniya / coriander seeds 3 tsp mustard seeds 1 tsp methi / fenugreek seeds 1 tsp turmeric powder 2 tsp chana dal Small chickpea size hing/ asafoetida Roast all these in oil on a medium flame ,take care not t burn the spices. Keep the roasted spices aside and let it cool.  Once it becomes cool grind it into a smooth paste adding little water and keep aside. For the tempering: 2 tblsp oil 2 -3 tsp mustard 2 sprigs of curry leaves PROCEDURE: Wash and scr...

INGREDIENTS: 2 bittergourds/ karela/ kaarate 10 hog plums or 0ne raw mango cut into pieces 1/2 cup sooran/ yam cut into cubes 1/2 cup brined or fresh bamboo shoots cut into pieces(optional) Salt to taste Jaggery to taste FOR THE MASALA: 4 tblsp coriander / daniya seeds 2 tblsp mustard 10 methi/ fenugreek seeds 1 big chana size hing/ asafoetida 1/2 tsp haldi  12 byadgi red chillies Roast the above ingredients in 2 tsp oil till nice aroma comes. Grind it with little tamarind into a paste and keep aside FOR THE TEMPERING: 5 tsp oil 2 tsp mustard 2 sprigs of curry leaves PROCEDURE: If you are using keerlu/ bamboo shoots then soak it in water previous day Wash bittergourd and cut into medium pieces Apply salt to it and keep aside for 2 hrs.After 2 hrs squeeze water from it and cook it in cooker for 2 whistles and discard the bitter water  Cook sooran , hog plums  and bamboo shoots in cooker for 2 whistles Put boiled bittergourd,bamboo shoots,s...

INGREDIENTS: 2 medium-sized raw mangoes 25 dry red chillies 3 tsp mustard 2 tsp Methi/fenugreek seeds 1 tsp Hing / Asafoetida powder 4 tbsp salt For the tadka  2 tbsp oil 2 bulbs garlic Peel garlic cloves. Heat oil and fry garlic cloves till it turns dark brown in colour. Keep it aside, let it cool down. PROCEDURE: Wash and wipe mangoes. Cut it into small pieces. Add salt, mix well and keep in a glass container for one day Roast red chillies, Hing, Methi and Mustard separately on a low flame, until it becomes dark brown Once it comes to room temperature blend it into a fine powder Add the masala powder to the brined mango pieces and mix well Once the Tadka is completely cooled down add it to the prepared pickle and well. Your pickle will be ready to eat after 2-3 days.

INGREDIENTS: 2 medium raw mangoes 25 red chillies 2 tblsp  oil  3 tsp mustard 2 tsp methi/ fenugreek seeds 1 tsp hing/ asafoetida 4 tblsp salt PROCEDURE: Wash and wipe the mangoes and cut into small pieces Add salt ,mix  well and keep covered overnight Roast red chillies,hing, methi and mustard separately on a low flame until it becomes dark brown Once it comes to room temperature make a fine powder  Add the ground powder to the mango pieces,mix well and store in an airtight jar Your pickle will be ready to eat after 3-4 days.

INGREDIENTS: 10 medium size kooka / chinese potato Oil for deep frying Salt to taste FOR THE MASALA: 5 byadgi chillies 1 tsp coriander seeds 5 methi seeds 1/2 tsp mustard chana dal size hing Chickpea size tamarind FOR TEMPERING: 2 tsp mustard 1 sprig of curry leaves PROCEDURE: Peel the chinese potatoes and cut into small cubes,wash and apply little salt and keep aside for 30 mins After 30 mins, squeeze out the water from kooka,and deep fry it until it turns brown and becomes crisp In 1 tsp oil roast red chillies,coriander seeds,mustard ,methi and hing Grind it with tamarind and salt into a fine paste In a pan heat 2 tsp oil and add the masala , fry it for 5 mins ,add 1/4 cup water and give one boil turn off the flame and add fried kooka pieces,mix well Add the tempering and serve with rice and dal. This also tastes awesome with any dosa,idli or neer dosa You can substitute kooka with sooran, bittergourd or potato.

INGREDIENTS: 2 medium sized raw mangoes 1/2 cup finely chopped gobi/ cauliflower 1/3 cup salt 1/3 cup mustard 3 cups water Gooseberry  size hing/ asafoetida 30 red chillies PROCEDURE: Wash chopped gobi and spread on a kitchen towel, until it becomes dry Wipe the raw mango and cut into small cubes Take water and salt in a vessel and make it boilfor 5 mins and let it cool Grind red chillies,hing and mustard into a fine paste,using boiled and cooled salt water Mix the ground masala ,raw mango cubes and chopped cauliflower and store in an airtight glass bottle. If it is too thick then add boiled and cooled water to dilute it. Always use dry and clean spoon You can use this after 3 -4 days of preparation

INGREDIENTS: Medium sized raw mangoes 4 3 tblsp oil 1 tblsp fenugreek seeds(methi ) Asafoetida one small piece 3/4 cup mustard seeds 40 red chillies 1/2 tsp turmeric 6 tblsp salt 2 pods of garlic  PROCEDURE: Fry the ingredients no 3 to 6 in little oil separately and make little coarse powder Wipe mangoes and cut into pieces Mix mango  piece in the masala and fill them in the cleaned glass jar After 3 days  peel the garlic cloves, heat oil add garlic cloves and fry till it turns light brown colour Let it become cool ,once it comes to room temperature add it to the pickle and mix well

INGREDIENTS: 1 medium sized raw mango Dry roast separately the below mentioned ingredients: 1/4 cup salt 12 dry red chillies 3 tblsp mustard 1/4 tsp fenugreek/ methi seeds Chana dal size asafoetida/ hing 1/2 tsp turmeric pdr Make fine powder of the roasted ingredients  PROCEDURE: Wash and wipe the raw mango with a clean cloth Finely chop the raw mango and mix with the ground masala powder  Store in an airtight jar  Your pickle will be ready in 3-4 days to eat !!!

This is a typical Konkani style pickle. You cant  store this for a long time .This can be used for 2-3 months if  refrigerated . INGREDIENTS: 1 medium size raw mango 20 dry red chillies(byadgi) 1 cup water 3 tblsp salt 3 tsp mustard 1/2 tsp asafoetida/ hing PROCEDURE: Wash andwipe the mango and cut into small cubes In a vessel boil water and salt for 5 mins and cool it Grind red chillies,hing,mustard into a fine paste Use cooled salt water to grind the chillies Transfer the paste in a bowl and add the mango cubes If it is too thick then add boiled and cooled water only  Put the pickle in a glass bottle and keep in the fridge after 4-5 days .

Adgai is a typical Konkani style pickle.We use raw jackfruit and raw mangoes in this pickle.this  pickle can't be preserved for a long ttime.You can store this in the fridge only for 15 -20 days.This is my mother's recipe. INGREDIENTS: 2 small raw mangoes 2 cups jackfruit cut into cubes For masala: 2 tsp coriander seeds 3/4 tsp fenugreek seeds a small piece of asafoetida(hing) 4 tsp mustard 25 red chillies Dry roast these separately and make fine powder In a bowl take 1 fistful salt,1 1/2 cups water and boil it for 5-10 minutes PROCEDURE: Wash and wipe the mango and cut into small cubes  Put the mango pieces in salt water Cut the jackfruit into small cubes and cook till it becomes little soft Drain the water and make it cool Mix it with mango pieces, Add masala powder and mix well Store in a clean glass jar You can use it after 2-3 days

This is a typical Andhra style pickle  prepared with raw magoes.The recipe belongs to my SIL Nirmala Bhat.. INGREDIENTS: Medium sized raw mangoes 4 2 tblsp oil 1 tblsp fenugreek seeds(methi ) Asafoetida one small piece 3/4 cup mustard seeds 40 red chillies 1/2 tsp turmeric 6 tblsp salt PROCEDURE: Fry the ingredients no 3 to 6 in little oil separately and make little coarse powder Wipe mangoes and cut into pieces Mix each piece in the masala and fill them in the cleaned glass jar After 3 daysopen the jar and mix well and pour the 3/4 oil and again mix it Pour the remaining oilon the top of pickle and close tightly Note:If you want to add garlic then fry around 25 garlic cloves in the oil and add to the pickle on third day when it comes to room temperature and mix well