Kini's Kitchen

Bendekayi Sasive /Bhindi sasam is the typical Malnad style dish! I got this recipe from one of my family friend from Sirsi !! This goes well with rice Especially in summer!! This tastes like raita  !! INGREDIENTS: 10  bhindis 3 tsp oil 1/2 cup curds Salt to taste FOR MASALA: 1/4 cup grated coconut 1 green chilli 1/2 tsp mustard In 1/2 tsp oil fry chilli  and grind with coconut and mustard  into a fine paste and keep For Tempering: 2 tsp oil 1 tsp mustard curry leaves PROCEDURE: Wash and wipe bhindis  Cut the bhindis into thin slices ,apply salt and keep for 5 mins In a pan heat 3 tsp oil and fry bhindi till it becomes crisp and brown in colour Transfer it in a vessel and add masala when it comes to room temperature Add curds and water if needed Add the tempering and serve with hot rice NOTE:  you can substitute bhindi with bittergourd or cucumber.Use cucumber raw.

INGREDIENTS: Half raw banana Salt to taste Chopped coriander leaves 1/2 cup fresh curds For the masala paste: 1/2 cup fresh coconut gratings 1-2 green chillies 3 garlic cloves 1/2 tsp jeera/ cumin seeds 1/2 tsp oil In oil roast cut green chillies and grind with coconut,jeera and garlic cloves. Make a fine paste and keep aside. For the tempering: 2 tsp oil 1 tsp mustard 1 sprig of curry leaves 1/2 tsp jeera/ cumin seeds Pinch of hing / asafoetida  1 red chilli cut into bits PROCEDURE: Peel thebanana and cut into small bits, wash well and add 1/4 cup water  Cook  it with little salt  until it becomes soft Let it become cool, add the masala, salt ,curds and mix well Add the tempering and garnish with chopped coriander leaves Serve with rice.

INGREDIENTS: 1 cucumber / southe kaayi / kakdi Salt to taste 1/2 cup curd FOR THE MASALA  PASTE: 1/2 cup grated fresh coconut 1/2 green chilli 1/2 tsp mustard Grind the above ingredients into a fine paste FOR THE TEMPERING: 2 tsp oil 1 tsp mustard 1 tsp urad dal 1 sprig of curry leaves 1 broken red chilli PROCEDURE: Wash and peel the cucumber, cut the ends and chop the cucumber finely Put the chopped cucumber in one bowl,add salt to taste,ground coconut paste,curds and mix well Adjust the consistency adding little water  and check the salt Temper it with the ingredients mentioned Serve chilled with rice and rasam or dal Tastes heavenly especially in hot summer

INGREDIENTS: 1 cup fresh curd/ Yogurt 1 tblsp finely chopped ginger Salt to taste 2 tsp oil 2 finely chopped green chillies Curry leaves 2 tblsp finely julienned fresh ginger 1/2 tsp mustard 1 tblsp chopped coriander leaves PROCEDURE: Put the curd in a bowl and whisk it with salt, add chopped ginger and mix well Heat oil in a skillet,add mustard, once it starts to pop add curry leaves,green chillies Fry for 2 - 3 mins ,add julienned ginger . Raise the heat to high and cook, stirring constantly for about 2  mins or until the ginger starts turning brown and caramelizing. Turn off the flame and pour the tempering into te yogurt Stir to combine well and set aside to rest  for 20 mins to develop the flavors. Garnish with the chopped coriander leaves before serving.

INGREDIENTS: 1 cup finely chopped cucumber 1/2 inch finely chopped ginger 1 finely chopped green chilli Salt to taste FOR THE MASALA: 1/2 cup coconut gratings 1 red chilli roasted in little oil Chana dal size tamarind Grind these into a smooth paste FOR THE TEMPERING: 2 sp oil curry leaves PROCEDURE: Mix chopped cucumber,salt,chopped green chillies and ginger in a bowl Add the masala and mix well,add the tempering and serve with rice.

THANKS TO PRIYA R SHENOY FOR THIS RECIPE. INGREDIENTS: 1 medium sized karela/ bittergourd 1/2 cup curds 1/2 tsp turmeric pdr Salt to taste FOR THE MAS ALA PASTE: 1/3 cup grated coconut 4-6 green chillies 1 tsp mustard Grind these into a very smooth paste adding sufficient water  FOR THE TEMPERING: 2 tsp oil 1 tsp mustard Curry leaves 2 broken red chillies PROCEDURE: Wash and chop the bittergourd into thin slices,apply salt and keep aside for 3 mins Later squeeze the bittergourd slices and deep fry till crisp and brown Whisk curd in a bowl and keep aside Dilute the ground paste a bit,add salt,turmeric pdr and put in a vessel and make it boil As soon as it starts boiling, pour the whisked curd, mix well and turn off at once Dont let it boil after adding curd Now add the deep fried bittergourd and mix well Temper with the mentioned ingredients  Serve with rice and sambar or  dal Note:While adding saltplease add in less quantity, since t...

INGREDIENTS: 1 cucumber/ kakdi 1/2 cup curd Salt to taste TO BE GROUND INTO PASTE: 2 tsp til/ sesame seeds 1 green chilli 1/2 tsp oil 1/2 cup coconut Roast sesame seeds and green chilli in oil and grind with coconut ,Make fine past e like chutney and keep aside FOR THE TEMNPERING: 2 tsp oil 1 tsp mustard curry leaves 1 tsp urad dal 1 red chilli PROCEDURE: Wash and peel the cucumber ,chop it finely and put in a bowl Add the ground paste,curd,salt to taste and m ix well Add the tempering and serve with rice.

INGREDIENTS: 1 zuchchini,washed and grated with skin 1 onion finely chopped 1 green chilli finely chopped chopped coriander leaves 1 cup fresh curds Salt to taste Sugar to taste 1/2 tsp red chilli flakes 3 tsp olive oil(I used refined oil) PROCEDURE: In a pan take oil, saute green chillies and onions for a minute or two Add grated zuchchini and saute for 2-3 mins and switch off the flame Once it comes to room temperature ,add sugar,salt ,chopped coriander leaves and mix well Serve chilled with any rice.

INGREDIENTS: 1 cup curds Salt to taste 2 tsp oil 1 tsp jeera/ cumin seeds 1 green chilli chopped 1 red chilli bits 15- 20 curry leaves PROCEDURE: In a pan heat oil,add jeera, chopped green chilli,red chilli bits and curry leaves  Fry till it becomes crisp and crush it once it becomes cool Add  salt and crushed tempering to the curds and serve chilled with rice or pulav!!!

INGREDIENTS: 2 radish/ mooli 1 cup fresh curds 1/2 inch ginger grated Salt to taste Pinch of sugar Chopped coriander leaves FOR THE TEMPERING: 2 tsp oil 1 tsp mustard 1/2 tsp cumin seeds/ jeera pinch of hing/ asafoetida curry leaves  1 green chillies chopped  1 red chilli bits PROCEDURE: Wash,peel and grate the moolis and squeeze out the water from it Put the  mooli in a bowl ,add curds,salt ,sugar mix well Add the tempering ,chopped coriander leaves Serve  chillled with rice or pulav !!!

INGREDIENTS: 1 beetroot boiled ,peeled and grated 3/4 cup fresh curds Salt to taste 1/2 tsp sugar Chopped coriander leaves FOR THE TEMPERING: 2 tsp oil 1 tsp mustard 1 tsp urad dal 1 tsp jeera/ cumin seeds pinch of hing 1 finely chopped green chilli Curry leaves PROCEDURE: In a bowl take grated beetroot,add salt,sugar  Beat the curd well and add to the beetroot Temper with the mentioned ingredients Serve chilled with rice or pulav!!!

INGREDIENTS: 1 cup fresh curd/ yogurt 10 palak/ spinach leaves 1/4 cup anar dana/ pomegranate pearls 2 small green chillies chopped 1/2 tsp sugar Salt to taste 1 tsp oil Chopped coriander leaves for garnishing FOR THE TEMPERING: 2 tsp oil 1 tsp mustard 1 tsp jeera/ cumin seeds pinch of  hing/ asafoetida Curry leaves PROCEDURE: Wash , finely chop the palak  Heat 1 tsp oil in a pan  and saute green chillies and chopped palak with little salt for 5 mins Beat the curd,add salt sugar ,chopped coriander leavese ,pomegranate pearls  and mix well Once the palak comes to room temperature,add the curd to it and mix well Temper with the ingrdients and serve with any rice or pulav !!!

INGREDIENTS: 6 palak/ spinach leaves 1 small capsicum  2 chopped green chillies 2 tsp oil Salt to taste 1 cup fresh curds Chopped coriander leaves FOR THE TEMPERING: 2 tsp oil 1 tsp mustard 1 tsp cumin seeds/ jeera 1 broken red chilli 1 sprig curry leaves Pinch of hing PROCEDURE: Wash palak and chop finely Wash capsicum and cut into small pieces In a pan heat oil ,add green chillies chopped and fry for a minute Add capsicum,palak chopped and saute till they are cooked Allow it to cool ,beat the curds,add salt to taste Add capsicum and palak ,mix well Add the tempering  and garnish with the chopped coriander leaves Serve chilled with hot rice and rasam!!!

INGREDIENTS: 1 small piece banana stem Salt to taste 1/4curds FOR THE MASALA: In 1/2 tsp oil roast 2 tsp sesame seeds,1 green chilli till light brown and grind it with 1/2 cup fresh grated coconut,into a fine paste and keep aside FOR THE TEMPERING: 2 tsp oil 1 tsp mustard curry leaves 1 broken red chilli 1 tsp cumin seeds/ jeera PROCEDURE: Remove the outer ring of banana stem and slice them into round disks Remove its fibre and discard them Chop them into small cubes and put them in water immediately Wash and boil it in little water till it becomes tender Add salt and allow it to cool Once it comes to room temperature add the masala,curd and adjust the consistency Add the tempering to the pachadi and serve chilled with rice and dal or rasam !!!

INGREDIENTS: 1 small brinjal/ baingan  cut into thin slices and keep in water 1 cup curds Salt to taste chopped coriander leaves Pinch of red chilli pdr Oil for deep frying FOR THE TEMPERING: 2 tsp oil 1 tsp mustard 1 finely chopped green chilli curry leaves 1 tsp jeera/ cumin seeds Lil hing/ asafoetida PROCEDURE: Remove baingan slices from water ,squeeze it and apply salt ,keep for 10 mins Deep fry them into crspy one and keep aside Take curds in a bowl,add salt,tempering with the mentioned ingredients,mix well Add chopped coriander leaves,chilli pdr and fried baingan and serve immediately !!!

THIS RECIPE BELONGS TO MY FB FRIEND PRIYA R .SHENOY......tASTES WONDERFUL. AS IT IS VERY EASY AND SIMPLE RECIPE THOUGHT SHARING WITH ALL OF YOU.....PLEASE TRY THIS WITH HOT RICE OR PULAV!! INGREIDENTS: 2 long green chillies(that we use to make bonda) 2 tp oil 1/4 tsp turmeric pdr Salt to taste 1 cup fresh curds Chopped coriander leaves Tempering: 2 tsp oil 1 tsp mustard 1 tsp cumin seeds curry leaves PROCEDURE: Wash and cut the chillies into roundels In a pan heat oil and put the chillies,slt and turmeric pdr Fry till they turn into golden colour Take curd in a bowl,add salt and beat well Put the fried chillies once they comes to room temperature Temper with the mentioned ingredients and garnish with chopped coriander leaves Serve chilled with rice!!

Banana stem which is also called GABBO IN KONKANI,BAALE DINDU IN KANNADA .this is very good for those who suffer from kidney stone problem!! INGREDIENTS: 1/2 cup finely chopped banana stem 1 green chilli 1/2 inch ginger 1 cup thick curd salt to taste chopped coriander leaves for garnishing FOR TEMPERING: 1 tsp oil 1/2 tsp mustard 1 tsp cumin seeds(jeera) curry leaves PROCEDURE: Finely chop the banana stem and keep in water (otherwise it will become brown in colour) Take curd in a bowl and addsalt to taste,crushed green chilli ,ginger Add banana stem chopped  Temper with the ingredients Garnish with chopped coriander leaves Serve chilled.

INGREDIENTS: 2 boiled potatoes 1 cup curd 2 green chillies 1 tsp mustard curry leaves 1 tsp cumin seeds(jeera) pinch of asafoetida(hing) 3 tsp oil 1/2 tsp chat masala 1 red chilli chopped coriander leaves for garnishing Salt to taste PROCEDURE: In a pan heat oil and put mustard when it crackles,add curry leaves,hing,jeera, chopped green chillies,red chilli and fry Put potato cubes,salt to taste and fry for 5 minutes When it comes to room temperature add curd to it and mix well Gernish with chopped coriander leaves and chat masala  Serve chilled with rice!!