Kini's Kitchen

  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...

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: 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...

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.

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: 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

INGREDIENTS: 250 gms paneer / cottage cheese 1 cup gram flour / besan 2 tblsp rice flour 1 tsp red chilli pdr 1/4 tsp hing / asafoetida pdr Salt to taste 1/2 tsp turmeric pdr A pinch of cooking soda Oil for deep frying Chat masala PROCEDURE: Cut the paneer into 2 inch by half inch fingers Mix gram flour withrice flour,  red chilli pdr, turmeric pdr,salt, hing and cooking soda  Add sufficient water and whisk well to make a batter of a  coating consistency Rest the batter for 10 mins. Heat the oil in a kadai Dip each paneer finger in the batter  and deep fry on medium flame till crisp and golden brown Drain on an absorbent paper . Sprinkle chat masala on the pakoras and serve hot with ketchup or chutney of your choice.

INGREDIENTS FOR POORI: 1 cup wheat flour 2 medium sized tomatoes 2 tblsp finr rava/ semolina 1 tsp ghee 1/2 tsp red chilli pdr 1/2 tsp coriander pdr 1/4 tsp cumin pdr Pinch of garam masala (optional) Pinch of hing / asafoetida 2 tblsp finely chopped curry leaves Salt to taste Oil for deep frying PROCEDURE: Roughly chop the tomatoes and blend them into a smooth paste Put it in a wide bowl, add all the other ingredients , mix well Give a good mix and prepare a soft but stiff dough Make small balls , dust with little flour and roll into pooris Heat oil, drop the rolled poori one at a time Press the poori with the back of the spatula or throw the hot oil over the poori using the spatula. Within seconds poori will puff up nicely Turn the puffed poori and fry on both the sides Serve hot poori with any side dishes of your choice Chole: 1/4 kg soaked kabuli chana(chick peas) 2 tblsp chana dal(bengal gram) 1 tej patta(bay leaf) 2 badi elaichi (big cardamom) Boil...

INGREDIENTS: 1/2 cup curds Wheat flour as required to knead soft dough 2 cushed green chillies 1/2 inch crushed ginger  8 to 10 chopped mint leaves 1/4 cup chopped coriander leaves 1/2 tsp ajwain Salt to taste Oil or ghee to cook paratha PROCEDURE: Mix all the ingredients in a bowl and knead a soft dough Keep covered for 20 mins  Devide into portions and roll into a roti. Apply ghee on it, sprinkle little flour an it and fold into square and triangle shape  Roll again and make paratha. Heat tava and cook the paratha adding oil or ghee Cook both the sides and serve hot  INGREDIENTS FOR DAL: 1/2 cup dal 2 finely chopped tomatoes 1/2 tsp turmeric pdr 1/4 tsp hing pdr/ asafoetida 1 tsp red chilli pdr 4 tsp oil 1 tsp jeera/ cumin seeds 4 chopped garlic cloves Salt to taste Chopped coriander leaves 2 tsp ghee PROCEDURE: Wash dal , add 1 cup water, chopped tomatoes,turmeric pdr and cook in cooker for 3-4 whistles Heat...

Gajak is a very popular Rajastani sweet. A dry sweet made of sesame seeds/ til or peanuts and jaggery. INGREDIENTS: 1 cup sesame seeds / til 3/4  cup sticky jaggery 1 tblsp ghee + 1 tsp for greasing the tray 1/2 tsp cardamom powder PROCEDURE: Grease one tray or plate with one tsp ghee and keep aside Roast sesame seeds in a pan on a low flame till they turn light brown Let it cool . Grind the sesame seeds in the mixer and make a coarse powder. Keep aside Melt the jaggery over a low flame adding little water. Once the jaggery syrup becomes thick, add sesame pdr , cardamom pdr and mix gently for 2-3 mins or till it becomes a mass Pous it on the greased tray and level it with a flat spatula Make cuts on it while it is still warm Once it is cooled down separate the pieces and store them in an airtight container

INGREDIENTS: 1 Cup basmati rice wash n soak in water for 20 MINS 3  tsp ghee or oil Salt to taste For making rice: In cooker take oil put 1 cardamom,2 cloves,piece of cinnamon,fry for a minute ,add rice ,fry for 5 mins Add salt and 1 1/2 cups water and cover the lid Switch off the gas after 2 whistles  If you dont want to make rice in cooker then take enough water in a vessel,once it comes to boil add cloves,cinnamon,cardamom and rice Once the rice is cooked 75% strain it and allow it to cool For the masala paste: 2 tsp oil 1/2 onion roughly chopped 2 green chillies 1/2 inch ginger 5 garlic cloves 1/4 cup coriander leaves 2 tblsp mint / pudina leaves 1/2 tsp turmeric pdr 1 tsp biryani masala pdr Fry all these in oil for 5 mins and grind to a smooth paste and keep aside Wash the jackfruit pieces,parboil it . drain all the water and deep fry them Marinate the fried pieces with 1/2 cup curd,1/2 tsp turmeric pdr,2 tsp biryani masala pdr,2 slit green ...

INGREDIENTS: 1 cup makki ka atta/ maize flour 1/4 cup wheat flour 1 cup grated mooli/ raddish 1 inch grated ginger 2 finely cho pped green chillies Salt to taste Oil for frying PROCEDURE: Mix all the ingredients in a bowl,add  warm water make a soft dough Keep the dough covered for 15 mins and then  make small balls Grease 2 plastic sheets with oil,keep the dough ball in between the 2 sheets and roll it into a rotiHeat tava and transfer the roti on it and cook from both the sides, applying oil till it becomes brown and litle crisp Remove it from the tava and serve hot with chutney or pickle. LAHSOONI CHUTNEY INGREDIENTS: 1 bulb garlic/ lahsoon 1/2 tsp cumin seeds/ jeera 1/4 tsp turmeric / haldi pdr 2 tsp red chilli pdr 3/4 tsp coriander/ daniya pdr 2 tblsp oil Salt to tast e 1/2 tsp tamarind paste PROCEDURE: Peel the garlic cloves and pound it as smooth as possible usinga mortar and pestle or grate it finely Heat oil in a pan ,add ...